Antipasto Salad with Lite Herb Vinaigrette

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Winter is just about to turn into Spring and then shortly it will be Summer!!… Which means I can induldge in my favorite salads as a meal. There is nothing more disappointing than eating a boring plain salad as a meal..lets be real. So, you minus well enjoy it with some of your favorites! This is one of them because I love all kinds of italian lunch-meats such as proscuitto, especially when it perfectly ends up in my salads. It also gives this salad the perfect hint of saltiness from the proscuitto that we all crave. Just like most of my recipes, you can add any of your favorite ingredients to your likings. Sometimes I switch out the proscuitto for salami..or sometimes I put in both. This salad is almost too pretty to eat!

Antipasto Salad with Lite Herb Vinaigrette

Ingredients

1 package of Italian mix lettuce (or

6 slices of proscuitto; cut in half and rolled up

1/4 cup roasted red bell peppers; sliced

1/4 cup blue cheese (or feta cheese)​

1/2 avocado sliced

*you can also add or replace the proscuitto with salami or mortadella

Salad Dressing:

Lite Herb Vinaigrette

3 Tbsp olive oil

1 Tbsp balsamic vinegar

1 tsp honey; slighly melted

1/2 tsp garlic powder

1/4 tsp onion powder

Handful of chopped fresh parsley, chopped chives, and basil

Pinch of salt and pepper

Salad Dressing:

Lite Herb Vinaigrette

3 Tbsp olive oil

1 Tbsp balsamic vinegar

1 tsp honey; slighly melted

1/2 tsp garlic powder

1/4 tsp onion powder

Handful of chopped fresh parsley, chopped chives, and basil

Pinch of salt and pepper

Instructions

  1. 1. Place all of the salad ingredients in a salad bowl; arrange properly and neatly.
  2. 2. In a smaller bowl, whisk together all of the ingredients for your dressing until well beaten (until combined). Drizzle salad dressing over your salad and enjoy! I like to make extra dressing and save it for other salads since it can last a few weeks in the fridge! ENJOY 🙂
http://kathrynskitchenblog.com/2015/03/antipasto-salad-with-lite-herb-vinaigrette/

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Roasted brussel sprout & aspargus salad with blue cheese & cranberries

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I absolutely looooooove roasted brussel sprouts and I recently read a health article about asparagus and how nutritious it is so of course I have been trying out new recipes with asparagus and this is one of my new favorite salads. The combination of the two perfectly warmed seasoned vegetables with the crumbled blue cheese almost melts together. The sweet chewy cranberries also blend in perfectly. This dish is simple, delicious, and yet so easy to put together—this is a must try!

Yield: 4-6 servings

Ingredients:
1/2 lb of brussel sprouts; cut in half (about 3 1/2 cups)
1 bunch of fresh asparagus; cut in thirds
1 Tbsp olive oil
1 tsp sea salt
1 tsp garlic powder
1/2 tsp black pepper
1 tsp basalmic vinegar
1/3 cup of fresh crumbeled blue cheese
1/4 cup dried cranberries

Steps:
1. Preheat oven to 400 degrees F. In a roasting pan combine the asparagus and brussel sprouts. Drizzle with olive oil until lightly coated. Sprinkle in salt, garlic powder, and black pepper. (That’s all! Super simple!) Bake for 20 minutes until asparagus and brussel sprouts are golden brown. Some of the brussel sprout leaves may be extra brown/crispy and those are the best part so don’t throw them away. 🙂

2. Place roasted vegetables in a serving bowl, add vinegar, and mix with a spoon. Top with crumbled blue cheese and dried cranberries. This combination is out of this world!image

BLT Iceberg Wedge

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There is nothing better than a salad for dinner on hot summer nights…it may not exactly be summer yet but it sure feels like it lately! You can top these cool wedges with just about anything you desire. I love my salads with a little crunch to it so instead of using croutons, I used bacon because bacon sounded so much better!

Ingredients:
1 head of iceberg lettuce; washed and dried
4-6 Tbsp of your favorite blue cheese dressing
1/2 cup blue cheese crumbles
6 slices of cooked turkey bacon; chopped/crumbled into pieces
1/2 cup cherry tomatoes; chopped
1/2 cup cucumbers; chopped
1/2 cup shredded cheddar cheese

Steps:
1. Slice iceberg into 6 slices. In a small bowl, mix your favorite blue cheese dressing with blue cheese crumbles. Drizzle dressing on wedge and sprinkle your favorite goodies on top!
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Blue Cheese Stuffed Brussel Sprouts

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If you couldn’t tell already…I LOVE brussel sprouts. I buy them just about every time I go to the grocery store so I have been trying to come up with other ways to cook them and this one was definitely a hit. How could you go wrong with blue cheese? I know brussel sprouts aren’t everyones favorite but if you are trying to like them because of all of the health benefits they have then I definitely suggest you try this simple recipe out! The blue cheese pairs well together with the bitter taste of brussel sprouts. If you don’t like blue cheese use feta cheese, the different options are countless!

Yield: 4

Ingredients:
1 lb large brussel sprouts; cut in half
1/2 cup blue cheese
1/4 cup breadcrumbs
2 Tbsp parmesan cheese
2 cloves garlic
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder

Steps:
1. Heat a large pot with water until boiled. Once boiled, add halved brussel sprouts and let cook for 7 minutes. Drain and let brussel sprouts cool.  Once cooled, spoon out middle of sprouts until a slight indent is formed for the blue cheese filling. Save the middle of the sprouts for the filling!

2. Pre-heat oven to 400 degrees F. In a food processor add the extra brussel sprouts from the middle, blue cheese, breadcrumbs, parmesan cheese, garlic, salt, pepper, and onion powder, mix until combined.
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3. Place brussel sprouts on greased baking sheet. With a teaspoon, add in about 1 tsp of the blue cheese stuffing to brussel sprouts. imageimage

4. Sprinkle tips with more parmesan cheese and bake for 20-25 minutes or until tops are crusty. Delicious and nutritious!