Strawberry Asparagus + Goat Cheese Salad with Peppered Dijon Vinaigrette

Vinaigrette

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

6 tablespoons olive oil

Kosher salt

Fresh ground pepper

Whisk together ingredients until emulsified. (Use 1 pinch of salt and several grinds of pepper, or to taste.) Set aside.

Toss together

Baby kale

Baby Spinach

Baby Chard

Strawberries, sliced in half

Blanched asparagus, cut into 1 inch segments

Candied pecans

Cranberries

Crumbled goat cheese

To prepare asparagus, cut off tough ends and discard. Add apsaragus to boiling water. Cook for 2 minutes. Drain hot water and transfer asparagus to ice water until cooled. Drain well.

To prepare pecans, add 1 tablespoon sugar to a sauce pan with 1/2 cup pecans. Let nuts and sugar warm until sugar starts to melt. Watch carefully, as nuts can burn quickly. Once most of the sugar has melted, stir nuts to coat well. Continue stirring until all sugar granules have melted and adhered to pecans. Add a pinch of kosher salt and stir. Remove from heat and cool completely. Save any unused nuts in airtight bag/container in freezer. 

Add dressing (you may not need all of it) and goat cheese to salad just before serving. Toss to coat well.

To serve approximately 4-6, I use about 4 to 5 ounces of mixed greens (kale, chard and spinach) and 1/2 bunch asparagus. 

Sweet Red Onion Vinaigrette

Ingredients

3 tablespoons diced red onion

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon celery seed

1/4 cup, plus 2 tablespoons red wine vinegar

1 cup vegetable oil

Blend everything on high until smooth.

Creamy Cilantro-Tomatillo Lime Dressing

One of my favorite dressings (ever) is this Cafe Rio inspired creamy cilantro dressing. It pairs perfectly with chili-lime shredded chicken, cilantro-lime rice, shredded Romaine and black beans (recipes soon to follow.) Top with chopped tomatoes, corn chips, avocado and pico de gallo and you'll have one darn good salad. I've simply added a few key ingredients to my Buttermilk Ranch Dressing. 

To a blender add:
1 1/4 cup mayonaise
1 cup sour cream
2 tablespoons fresh lime juice + enough buttermilk to = 1/2 cup
1/2 cup drained tomatillo salsa*
1 teaspoon lemon juice
1 tablespoon vegetable oil

1 jalapeño, seeds removed (leave the white flesh, or ribs--this will give it just a little kick)
1 medium to large bunch cilantro (cut off about 1 to 2 inches of the stems, wash and dry well**)

1 teaspoon garlic powder
1 1/4 teaspoon salt
1 tablespoon dried parsley
2 tablespoons dried chives
1/4 teaspoon pepper

Blend everything on high until very smooth. Chill until ready to serve.

*Pour salsa through a fine sieve to remove most of the liquid, reserving 1/2 cup of salsa.

**Roll cilantro up in paper towel to remove all moisture. (If cilantro is not completely dry, your dressing will not be the right consistency.)

Spring Asparagus Panzanella Salad

Even though spring is technically here--it sure doesn't feel like it. We've been cooped up indoors for the last four months and yes we are going stir crazy. With my heart aching for warmth and sunshine and all things good about spring, like fresh strawberries, asparagus, blooming flowers and budding trees, I've had no choice but to force spring in to our lives, one way or another--like feasting on my favorite Spring Asparagus Panzanella Salad. 

You know it's bad when the forecast calls for 50 degree weather and your heart skips a beat with excitement (like 50 degrees is something to get excited over, right?), just to have the day metamorphose into a blustery, bitter cold and rainy day. Depressing, my friends.

Spring Asparagus Panzanella Salad

VINAIGRETTE

1/2 cup red onion, finely diced 

2 tablespoons rice vinegar

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/2 teaspoon dijon mustard

2 teaspoons sugar

CROUTONS

3 tablespoons olive oil

2 cloves garlic, minced

4 cups day old bread, crust removed and cubed

1/4 cup grated parmesan cheese

1 teaspoon kosher salt

fresh ground pepper

SALAD

1 bundle asparagus (about 1 pound)

1 (15 oz) can white beans, rinsed and drained well

1 yellow bell pepper, julienned

For the vinaigrette, mix all ingredients together and set aside. Let onions marinate for about 30 to 60 minutes.

Preheat oven to 400 degrees and line baking sheet with tin foil. Mix the bread cubes (*try using a good rustic bread for your croutons) with garlic, parmesan cheese, salt, and pepper. Add olive oil and toss well. Transfer bread to baking sheet. Bake for 10 to 15 minutes, turning once or twice until croutons are crisp and lightly colored. Set aside and cool completely.

Cut off tough ends of asparagus and cook in boiling water for 2 to 3 minutes, or until crisp-tender. Do not over cook. Transfer cooked asparagus to a bowl of ice water, drain and pat dry.

Cut asparagus and julienned bell pepper into 1 inch segments. Place in large bowl and mix in beans and cooled parmesan croutons. Just before serving, toss with vinaigrette. Season with kosher salt and fresh ground pepper to taste.

Buttermilk Ranch from Scratch

Ingredients:

1 1/4 cup mayonaise

1 cup sour cream

1/4 to 1/2 cup buttermilk

1 teaspoon lemon juice

1 tablespoon vegetable oil

1 teaspoon kosher salt

1/2 teaspoon granulated garlic

1/4 teaspoon fresh ground pepper

1 tablespoon dried parsley

1 tablespoon dried chives

1/2 to 1 tablespoon dried chopped onions

Blend everything until smooth.

Perfect Poppy Seed Dressing

This dressing is so delicious and versatile. Make a big batch and store in the fridge for weeks. Use anytime on just about any kind of salad!

Ingredients:

2/3 cup apple cider vinegar

2 cups vegetable oil

1 cup sugar

2 teaspoons dry mustard

1 teaspoon salt

1 tablespoon poppy seeds

Blend all ingredients except poppy seeds in a blender until well combined (about 1 minute.) Add poppy seeds and blend a few more seconds. Store in airtight container for several weeks in fridge.

Goat Cheese Salad with Maple Balsamic Dressing

This amazing recipe came from my sister, Lisa. This salad is fresh and tangy and so, so good. 

Dressing Ingredients:

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

2 tablespoons olive oil

1/2 teaspoon dijon mustard

Fresh ground pepper

Mix Dressing ingredients well and set aside.

Combine:

5 oz. sping mix

1/4 cup chopped candied pecans

1/4 craisins

1/2 cup mandarine oranges

About 1/2 cup crumbled goat cheese

To make the pecans, roughly chop and add to sauté pan with 1 tablespoon sugar. On medium heat let pecans sit until sugar starts to melt. Watch closely! Once sugar starts to melt, give it a stir until all sugar granules have dissolved. Remove from heat and let cool on a plate.

Drizzle salad with dressing and toss. Save any extra dressing and nuts (I usually make a big batch) in airtight container for two weeks in fridge (nuts can be stored in freezer and saved longer).