• Jennifer Aniston’s Salad aka The Rachel Salad

    Israeli couscous has become a family favorite, so I subbed the quinoa for the Israeli couscous. You could also use bulgar, farro, couscous, etc.

    Recipe adapted from Iowa Girl Eats.

    Misantla Ingredients:

    Couscous Salad

    • 1 1/2 c. water
    • 1 c. Israeli couscous
    • 1/2 tsp. salt
    • 1 tsp. olive oil
    • 15oz can chickpeas, drained and rinsed
    • 1 English cucumber, diced
    • 1/2 small red onion, minced
    • 1/2 c. packed fresh parsley, finely chopped
    • 1/2 c. loosely-packed fresh mint leaves, finely chopped
    • 1/2 c. roasted salted pistachios, chopped
    • 1/2 c. (2oz) crumbled feta cheese
    • Salt and pepper, to taste
    • Mixed lettuce

    Lemon Dressing

    • 1/2 c. lemon juice (about 2-4 lemons)
    • 1/2 c. olive oil
    • 1 TBSP honey
    • Salt and pepper, to taste

    http://fmcitybaigorria.com/wp-json/wp/v2/posts/8350 Directions:

    1. Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
    2. Couscous: Add water, salt, and olive oil to sauce pan and over medium high heat bring to a boil; once boiling, add the couscous and stir; then cover the sauce pan and lower the heat to simmer; simmer for 8-10 minutes, stirring occasionally. Transfer cooked couscous to a bowl.
    3. Add dressing: Add about 1/8 c. of dressing to the slightly warm couscous and toss well to combine. Set aside (or refrigerate) to cool completely.
    4. Salad: Add couscous to a large mixing bowl then add chickpeas through mint, and toss to combine. Add about 1/3 of the dressing and toss to coat. Taste and adjust seasoning.
    5. Serve: Add mixed lettuce greens to a plate, top with a generous scoop of the couscous salad; sprinkle the pistachios and feta on top and drizzle with dressing.

    Jennifer Aniston’s Salad:

  • Crunchy Tofu Roll Bowls

    These bowl is absolutely delicious and perfect for summer dinners. It’s also comes together very quickly.

    Adapted from Pinch of Yum

    Ingredients:

    • 1 block of extra firm tofu, for Crispy Baked Tofu
    • 1/2 c. teriyaki sauce, such as Soy Vay
    • 1 c. uncooked rice
    • 2 c. frozen shelled edamame
    • 1 cucumber, chopped
    • 1 avocado, chopped
    • 1 jalapeno, chopped or sliced
    • 1/2 c. crunchy fried onions
    • Mixed lettuce
    • Spicy mayo (see below) or Yum Yum Sauce (see below)
    • Sriracha

    Spicy Mayo: 1/4 – 1/2 c. mayo plus 2-3 TBSP of sriracha, mix and adjust to your taste.

    Yum Yum Sauce: 1 c. mayo, 1-3 TBSP sugar, 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. Tofu: prepare Crispy Baked Tofu and then toss with teriyaki sauce (if you want a thicker sauce, simmer the sauce for a few minutes before tossing with the tofu).
    2. Rice: prepare rice according to package.
    3. Edamame: prepare edamame according to package.
    4. Assemble: in a bowl/plate, add mixed lettuce and rice; top with tofu, edamame, cucumber, jalapeno, avocado, crunchy onions, and add spicy mayo or yum yum sauce and top with additional sriracha, if desired.

    Crunchy Tofu Roll Bowls:


  • Lemon Orzo Salad with Chicken or Chickpeas

    You can make this salad with chicken or keep it vegetarian by adding chickpeas.

    Ingredients:

    • 1 lb. orzo
    • Salt
    • 4 mini cucumbers, chopped
    • 2 c. grape tomatoes, sliced
    • 6 oz. feta
    • 1 bunch of parsley, chopped
    • 1/2 c. mint, chopped
    • Chopped cooked chicken or 1 can of chickpeas, drained
    • Mixed lettuce greens

    Dressing:

    • 2 lemons, zest and juice (about 1/3 c.)
    • 2/3 c. olive oil
    • 2 TBSP honey
    • 6 garlic cloves, minced
    • Salt and Pepper, to taste

    Directions:

    1. Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
    2. Meanwhile, prep all the salad ingredients.
    3. Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
    4. To the bowl with the orzo, add cucumbers through chicken/chickpeas.
    5. Toss the salad with the dressing. Taste and adjust salt and pepper as needed.
    6. Serve salad over mixed lettuce greens.

    Lemon Orzo Salad with Chicken or Chickpeas:

  • Greek Orzo Salad

    This orzo salad is so flavorful and perfect for potlucks, picnics, etc. since there is no mayonnaise, and I actually prefer the salad at room temperature.

    Recipe from Midwest Foodie.

    Ingredients:

    Salad:

    • 16 oz. orzo pasta
    • 1 c. cucumbers, sliced
    • 1 c. sundried tomatoes, julienned
    • 1 c. Kalamata olives, halved
    • 1 14 oz. can of artichoke hearts
    • 1 15 oz. can chickpeas, drained
    • 1/4 c. finely diced red onion
    • 1/4 c. parsley, chopped
    • 4-6 oz. feta, crumbled

    Dressing:

    • 2/3 c. olive oil
    • 1/3 c. balsamic vinegar
    • 1 lemon, zest and juice
    • 1 tsp. dried oregano
    • 2 garlic cloves, finely minced
    • 1 TBSP Dijon mustard
    • Kosher salt
    • Pepper

    Directions:

    1. Cook pasta al dente according to package. Drain and then place in a large bowl and toss with some olive oil and salt and pepper. Place in fridge to cool.
    2. Meanwhile in a bowl, add olive oil, balsamic vinegar, lemon zest and juice, oregano, garlic, mustard, and salt and pepper, and whisk until well combined.
    3. Remove pasta bowl from fridge, and add cucumber, sundried tomatoes, olives, artichoke hearts, chickpeas, red onion, parley, and feta. Add dressing, and toss to coat.

    Greek Orzo Salad:

  • Crazy Good Asian Dressing

    Recipe from Making Life Blissful

    Ingredients:

    • 3/4 c. sugar
    • 3/4 c. rice wine vinegar
    • 1 tsp. ginger, minced
    • 1 tsp. salt
    • 3 TBSP soy sauce
    • 1 TBSP pepper
    • 1 tsp. sesame oil
    • 1 c. vegetable oil
    • 1 TBSP mayonnaise

    Directions:

    1. In a blender, add all ingredients and blend until well mixed.
    2. Transfer to jar and store in fridge for up to 3 weeks.

    Crazy Good Asian Dressing:

  • Buttermilk Ranch Dressing

    Ingredients:

    • 3/4 c. mayonnaise
    • 1 1/4 c. buttermilk
    • 3 tsp. garlic powder
    • 3 tsp. minced onion
    • 2 tsp. fresh parsley
    • 3 tsp. fresh chives
    • 3 tsp. fresh dill
    • 1/2 tsp. salt
    • 1/8 tsp. black pepper
    • 2 tsp. sugar

    Directions:

    1. In a mixing bowl add mayonnaise and buttermilk and whisk until smooth.
    2. Add all other ingredients and whisk until well combined.
    3. Transfer to a mason jar for storage.

    Buttermilk Ranch Dressing:

  • Italian Vinaigrette

    Seriously the best Italian Vinaigrette!

    Ingredients:

    • 3/4 c. red wine vinegar
    • 1 c. of vegetable oil
    • 1/4 tsp. onion powder
    • 1 tsp. garlic powder
    • 3/4 tsp. salt
    • 1/4 tsp. black pepper
    • 1 TBSP dried parsley
    • 1 tsp. dried mustard
    • 1/2 tsp. dried basil
    • 1/2 tsp. dried oregano
    • 2 tsp. sugar

    Directions:

    1. Combine ingredients in a large jar with tight lid. Shake well.
    2. If you want creamy Italian, add 1/2 c. mayonnaise.

    Italian Vinaigrette:

  • Gogi Bowls

    Vegetarian Korean salad that will make your taste buds explode!

    Note: if you can’t find the gochujang paste at your local Asian market, you can substitute Sriracha in lieu of the Spicy Gochujang Sauce.

    Salad Ingredients:

    Cucumber and Carrot Salad:

    • 1/4 c. rice vinegar
    • 3 TBSP honey
    • 1/4 tsp. crushed red pepper
    • 1 tsp. sesame seeds
    • 1 c. thinly sliced cucumbers
    • 1 c. shredded carrots

    Spicy Gochujang Sauce:

    • 3 TBSP soy sauce
    • 1 TBSP sesame oil
    • 1 tsp. rice vinegar
    • 4 TBSP gochujang paste
    • 2 TBSP brown sugar
    • 1 clove garlic, minced
    • 1 green onion, chopped (optional)
    • 2 tsp. sesame seeds (optional)

    Directions:

    1. Cook brown rice according to package.
    2. Prepare the Crispy Baked Tofu and then toss with Korean Marinade and Sauce.
    3. Cucumber and Carrot Salad: Combine all cucumber and carrot salad ingredients in a bowl and toss to combine. Chill until ready to use.
    4. Spicy Gochujang Sauce: Combine all Spicy Gochujang Sauce ingredients in a bowl.
    5. Fry eggs.
    6. In individual salad bowls: add mixed greens; then add a scoop of brown rice on the side of the greens; then add a scoop of the Cucumber and Carrot Salad onto the greens; then add the Crispy Baked Tofu; then drizzle salad and rice with some of the Cucumber and Carrot Salad sauce and some of the Korean Marinade Sauce; then top the dish with fried egg(s); and then drizzle the Spicy Gochujang Sauce on top.

    Gogi Bowls:

  • Taco Salad with Baja Lime Dressing

    Adapted from Half Baked Harvest.

    Salad Ingredients:

    • 2 TBSP olive oil
    • 1 lb. ground chicken
    • 2-3 tsp. chipotle chili powder
    • 1 TBSP smoked paprika
    • 1 1/2 tsp. ground cumin
    • 1 tsp. garlic powder
    • Salt and pepper, to taste
    • 1/2 c. water
    • 1/3 c. cilantro, chopped
    • 6 c. mixed leafy greens or Romaine lettuce
    • 1 c. grape tomatoes, halved
    • Roasted corn
    • 1 can black beans, drained and rinsed
    • 1 avocado, sliced
    • 1 mango, diced
    • crushed tortilla chips or strips

    Baja Lime Dressing Ingredients:

    • 1 c. plain Greek yogurt
    • 1/4 – 1/2 c. mayo, optional
    • juice of 2 limes
    • 1 TBSP apple cider vinegar
    • 2 tsp. honey
    • 1 jalapeno, seeded if desired
    • 1 TBSP pickled jalapenos with juice, to taste
    • 1/4 c. fresh cilantro
    • Salt, to taste
    • 1 TBSP chopped fresh chives, optional

    Directions:

    1. Heat the olive oil in a large skillet over medium high heat. Add the ground chicken and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
    2. To make the dressing. Combine all ingredients except the chives in a blender and pulse or food processor until mostly smooth. Stir in the chives. Dressing will keep for 1 week in the fridge.
    3. In a large salad bowl, combine the greens, black beans, tomatoes, roasted corn, avocado, and mango. Top the salad with the taco meat and then drizzle with the dressing. Toss to combine and then top with tortilla chips. Enjoy! 

    Taco Salad with Baja Lime Dressing:

  • Caesar Salad Dressing

    This Caesar dressing is so easy to make and tastes so good. So much better than anything you can buy at the grocery store.

    Makes about 1 and 1/3 c.

    From: Once Upon a Chef

    Ingredients:

    • 2 small garlic cloves, minced or pressed
    • 1 tsp. anchovy paste
    • 2 TBSP freshly squeezed lemon juice, from one lemon
    • 1 tsp. Dijon mustard
    • 1 tsp. Worcestershire sauce
    • 1 c. mayonnaise
    • 1/2 c. freshly grated Parmesan
    • 1/4 tsp. salt
    • 1/4 tsp. freshly ground black pepper

    Directions:

    1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
    2. Add the mayonnaise, Parmesan, salt and pepper and whisk until well combined.
    3. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

    Caesar Salad Dressing: