Salad with Buttermilk Dressing

What’s better than crispy pancetta and blue cheese on a salad dressed with buttermilk dressing? Add a few croutons and I say nothing!

1 head of butter lettuce
4 oz pancetta, cubed and cooked crisp
4 oz blue cheese, crumbled
3 slices day old bread, cubed
2 TBSP olive oil
Garlic powder
Salt and pepper
1/2 c buttermilk
2 TBSP chives
2 TBSP lemon juice
zest of one lemon

Preheat oven to 400.

Toss cubed bread with olive oil and garlic powder. Toast for 10 minutes until crispy.

Combine buttermilk, lemon zest, chives, lemon juice, salt and pepper in a jar and shake to combine. Toss a couple TBSP with torn lettuce. 

Divide lettuce between plates, top with crispy pancetta, cheese and croutons.

Serves 2 – 4.

Banh Mi Meatball Salad

This is a quick and healthy dinner packed with lots of flavor.


  • 1/2 c rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 c grated carrot
  • 1/2 large diakon, grated
  • 3 shallots, sliced thin
  • 1 – 8 oz baguette, cut into 1 inch pieces
  • 2 TBSP vegetable oil
  • 1 lb ground beef
  • 1 TBSP garlic, minced
  • 1/4 tsp red chili flakes
  • 1-2 tsp pepper
  • 1 TBSP fish sauce
  • 1 1/2 lb romaine, torn into bite size pieces
  • 1 cucumber, sliced thin
  • 1/2 c chopped cilantro and mint
  • Lime wedges

Whisk vinegar, sugar and 1/2 tsp salt in a medium bowl. Add carrots, daikon and shallots and toss gently. Refrigerate for at least 30 min. 

Heat oven to 450. Put the bread on a baking sheet and bake until lightly toasted. 

Combine beef, garlic, red pepper flakes, fish sauce and 1/4 tsp salt. Shape into meatballs, place on a pan sprayed with olive oil. Bake until brown 8 – 12 minutes. 

Combine lettuce, pickles, bread and cucumber in a large bowl, toss with 1 TBSP oil. Divide among bowls and garnish with meatballs, cilanto and mint.

Buffalo Chicken Salad

This is a quick and easy meal, prefect for a week night.

Salad dressing:
1/2 c crumbled blue cheese
6 oz fat free sour cream
1 TBSP light mayonnaise
1 TBSP lemon juice
1 TBSP white wine vinegar
1/8 tsp garlic powder
salt and pepper

Add all ingredients to medium size jar and shake to combine.

Buffalo Chicken:
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/2 TBSP oil
1 lb strips chicken tenderloin
1/4 c Frank’s Hot Sauce

Combine garlic powder, paprika, chile powder and black pepper in a shallow dish. Dredge chicken tenders in seasoning.

Heat a non-stick skillet over medium heat add the oil and cook the chicken 3 – 4 minutes per side. Place in a shallow bowl and toss with wing sauce.

1 bag of salad greens
1 c shredded carrots
1 cucumber, sliced thin
Crumbled blue cheese

Toss the salad with some dressing and top with blue cheese and chicken tenders.

Serves 4.

Chicken Shawarma with Chickpea Puree

This is delicious and healthy! Thanks Diana Henry for the inspiration.

4 cloves garlic
1 tsp ground ginger
1 tsp allspice
1/2 tsp turmeric
2 tsp cumin
3 TBSP olive oil
Juice of one lemon
Salt and pepper
1 1/2 lb chicken thighs

Combine everything but chicken in a ziplock bag. Add chicken until nicely coated. Marinate overnight. Grill ok high heat 2 – 3 min per side until cooked thru and nicely charred.

1 red onion sliced thin
Seeds from 1 pomegrante
1/2 tsp sumac

Soak onions in water for 15 minutes. Drain toss with seeds and sumac. Set aside.
1 onion, sliced thin
1 TBSP olive oil
4 cloves garlic, minced
1 TBSP cumin
1/2 tsp allspice
15 oz drained chicks peas
2/3 c water
2 TBSP tahini sauce
Juice of 1 lemon

In a medium pan heat oil and sauté onions until soft. Add garlic and spices and cook for 1 minute over medium heat. Add chickpeas and cover, reduce to low and cook for 10 min. Place in a processor add remaining ingredients and Puree till smooth. Return to pan and keep warm.

Iceburg, chopped
1/2 tsp red wine vinegar
1/2 tsp sherry wine vinegar
2 TBSP olive oil
Salt and pepper

Combine all ingredients except lettuce in a jar. This as with lettuce.

To serve: place Puree on plate, top with slices chicken and onions. Serve with salad.

Serves 4 – 6.

Salmon with Roasted Leeks, Potatoes and Salad

This is a delicious and healthy dinner that comes together pretty quickly!

8 baby leeks, rinsed and split
10 – 15 tiny potatoes
2 hard boiled eggs
2 radishes sliced thin
4 c salad greens
8 oz salmon fillet
1/3 c olive oil
1 tsp dijon mustard
2 cloves garlic, minced
Juice of 1/2 lemon
Olive oil
Capers, drained

Preheat oven to 400. Toss leeks and potatoes with olive oil on a large sheet pan, season with salt and pepper. Roast for 20 – 40 minutes – keep an eye on the leeks – and pull them out if they cook quicker. Stir and toss a couple times during the process.

Combine 1/3 c olive oil, garlic, lemon juice and mustard in a small jar, shake to combine.

Place salmon in a small roasting pan, drizzle with olive oil and season with salt and pepper. Roast for 15 – 20 minutes until cooked through.

Toss greens with a little dressing, split between two plates, top with radishes and capers. Toss leeks with a little dressing and split between plates. Split the salmon fillet between plates and scatter potatoes and eggs.

Serve 2.

Spinach, Roasted Butternut Squash and Burrata Salad

This is the perfect fall salad! Serve it with some crusty bread and you are set for a fantastic meal.

1 butternut squash, peeled, seeded and cut into 1 inch pieces
1 bag baby spinach
8 oz Burrata, torn into small pieces
1/4 lb hazelnuts, chopped and toasted
1 c aged balsamic vinegar
1 TBSP white balsamic vinegar
2 TBSP extra virgin olive oil
2 TBSP hazelnut oil
Salt and pepper

In a small skillet or saucepan, bring the aged balsamic vinegar to boil over medium-high heat. Lower the heat and simmer, long and slow. until reduced to about a third of its original volume. (The reduction will thicken some more as it cools. If it becomes too thick, thin it with a drop of water.)

Preheat the oven to 400°F.

Place squash on a baking sheet and drizzle with olive oil, season with salt and toss to combine, bake for about 25 minutes until cubes are golden and slightly charred, yet still firm. Set aside to cool slightly.

Prepare the vinaigrette. In a small jar combine the hazelnut oil and white balsamic vinegar. Season with salt and shake until well blended.

In a large bowl toss the spinach with the half of the vinaigrette, adding more if needed. Top with the butternut squash cubes and burrata. Spoon the balsamic reduction generously on top, finish with the hazelnuts and serve.

Serves 6.

Turkish Flats with Feta Salad

This one is from Jamie Oliver’s 15 minute meals, which actually take more like 30 – 45 minutes. This one is quite tasty.

1 lb ground veal or lamb
1 tsp ground cumin
1 tsp sweet smoked paprika
3/4 c walnuts, chopped
2 springs of rosemary, chopped
4 cloves garlic, minced
2 TBSP tomato paste
Juice of one lemon
Flat bread or flour tortilla

6 green onions, sliced thin
1 small cucumber, sliced thin
3 tomatoes, quartered
2 heads little gem lettuce, torn
1/2 bunch of cilantro, chopped
1 TBSP olive oil
1 TBSP red wine vinegar
1/2 c feta, crumbled

In a large pan over medium heat cook the meat, salt and pepper, cumin, paprika, nuts, rosemary, and garlic until meat is mostly brown, breaking up with a spoon as it cooks. Stir in the tomato paste and lemon juice and cook cook for 2 more minutes.

Toss salad ingredients in a large bowl.

Heat flat bread or tortillas in a pan.

Top bread with meat and serve with salad.

Serves 4 – 6.