Strawberry Spinach Salad. With Goat Cheese. And Toasted Almonds. This salad is essential to my well being. At the end of a long day, this salad can make everything right. Without this salad, my life would not be the same. It makes me happy.
When I first considered what food to choose for “Q”, the only thing that came to mind at first was “Quail”…. hmm….
Never in my life have I woken up and thought, “Hm, I think I’ll make quail for dinner today.”
Think about your last trip to the supermarket. Did you see quail in the butcher case? Did you even think to look? I didn’t.
That is why, Q is NOT for Quail.
Q is for QUINOA!!!
Summer is in full swing here in Phoenix. You know this when the temperature breaks 115°F… funny enough, a 101°F day is mild and yes, you can tell the difference. In the midst of these weeks of extreme heat we stay inside more often than not, meaning that I can indulge in my official state of “nesting”.
After that rich, indulgent fried cheese sandwich, I thought it was time for something a bit on the lighter side…
A simple salad made with romaine, sliced fresh strawberries, cubed mozzarella, and fresh basil!
Add some grilled chicken and you’ve got yourself a main dish salad!
It’s been a long week and you have neither the time nor the energy to make a fabulous, healthy side to that frozen pizza you whipped out of the oven…
Oh wait, I’m sorry, that was me. Is that a sacrilege?… Frozen pizza I mean. Bad? No?
Well, in any case, we have it from time to time at our house.
I love to have a good salad with my pizza and this one is great as a quick side for you and your family ANYtime…
When I made it this time around it was for our Mother’s Day get-together with my husband’s family. It’s simple and delicious.
You can add toppings to it if you like or just leave it as is!
Here is everything you need:
Olive oil, balsamic vinegar, strawberry jam, strawberries, and greens. JUST FIVE INGREDIENTS!!
(Okay, seven ingredients with salt and pepper)
It’s no secret that I love goat cheese….
One of the ways I love it best is on a salad with some sort of balsamic dressing. While brainstorming ideas for serving goat cheese on a salad in a new, delicious way, I came across a recipe that encrusted the goat cheese in walnuts and baked it. I loved the idea!!… but the recipe had way too many ingredients to be budget-friendly.
So, I set out again to create my own version that had big flavor but little cost!
Yet another recipe of mine made with ingredients I had on hand…
My husband said this is one of his favorite things I’ve made thus far!….
AND this is him eating it RE-heated, 3 hours after it was originally made! I assured him it was even better served hot right out of the oven and with the salad alongside… needless to say… this recipe will DEFINITELY be making an appearance again in the near future at our house!
Here is your RECIPE Feta-Stuffed Chicken with Sun-Dried Tomatoes Recipe and your SHOPPING LIST Feta-Stuffed Chicken with Sun-dried Tomatoes Shopping List!
The official recipe for this “Big Greek Salad” can be found here. I took out a couple of ingredients, added in one, and modified the directions just a touch to tailor it to my family’s tastes.
I served it with Turkey-and-Rice Stuffed Peppers and they were a great match! A delicious, gorgeous meal…
This salad can be made into a meal by adding some grilled chicken and fruit. You can grill your own chicken or buy the packaged chicken strips (heated or unheated) to use to make this a meal!
It’s super-simple and budget friendly! Here’s the full recipe: Dorito Goat Cheese Salad Recipe.
When I served it I did so with the Dorito Chicken. If you love Doritos then this meal is for you! Click here for the Dorito Chicken Recipe!
Here’s a final shot of the meal to get you inspired:
SIMPLE and SCRUMPTIOUS!
I love when this defines a recipe… it defines this salad.
Start with the Dressing:
Add 1 TBSP apple cider vinegar and 1 tsp dijon mustard to a small bowl. While whisking add your 2 TBSP extra virgin olive oil. Season it with salt and pepper and give it a taste. Add more salt and/or pepper to your liking. That’s it!
Toast the Walnuts:
Put a small skillet over medium-high heat and add the walnuts. Stir them every few seconds (pretty much constantly) for 2 minutes and take them off the heat. Let them cool while you finish the salad.
Slice the Apples:
This is really the most complicated part. No peeling involved… halve a Granny Smith apple, core it, and cut it into matchsticks. I had never done this type of cutting before this recipe but if you follow the simple steps it’s actually pretty easy! After you core an apple half place it cut-side-down with the bottom of the apple pointing your direction. Thinly slice the apple then pile 3-5 slices on top of each other creating a stack (the apples should be lined up when you look at them from above). Hold the stack steady with one hand and make thin slices through all the stacked slices. This will create matchsticks.
Be sure to cut the apples shortly before you serve the salad so that they don’t turn brown.
Toss & Serve the salad:
When you’re ready to serve the salad cut your apples first. Then give your dressing a whisk and toss it with 5 oz of Baby Spinach (about 5 cups lightly packed). Divide the spinach leaves between four plates and then top with the toasted walnuts and the apple slices.
Here’s a slideshow to help you with the process:
Click here for the salad recipe.
We served this with Butternut Squash and Apple Soup. Click here for that post!