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Vinaigrette

Grilled Vegetable Salad

July 12, 2015 by Kay Leave a Comment

Enjoy this savory vegetable salad as a side dish, or as a light & healthy lunch or dinner!

Grilled Vegetable Salad is packed full of your favorite vegetables that are grilled and topped with a delicious vinaigrette and crumbled blue cheese.

You may fall in love with salads once again once you try my recipe for Grilled Vegetable Salad. A new twist for a salad; 1. grill the vegetables and 2. don’t include lettuce.

This is a nice summer salad because chances are you have fired up the grill to add your favorite meat and now your side dish can be delicious Grilled Vegetable Salad topped with a home made vinaigrette and blue cheese crumbles.

I receive a vegetable share from a local organic farm every year, so the vegetables I chose for this salad came in my share for the week. By all means, feel free to mix up the vegetables you use in this salad. You could easily use corn, peppers, asparagus, summer squash, fennel, snow peas, etc.

Enjoy!

Kay Signature

 

 

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Grilled Vegetable Salad

Rating: 51

Yield: 4-6 Servings

Grilled Vegetable Salad

Ingredients

  • 1 medium zucchini, cut into chunks
  • 1 medium head broccoli, cut into chunks
  • 2 medium sweet onions, quartered, I used Walla Walla
  • 1 bunch green beans, halved
  • 1 pint grape tomatoes
  • 1 tbsp. olive oil
  • 1/2 cup blue cheese crumbles
  • For the Vinaigrette:
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 tsp. dijon mustard
  • 1-2 tsp. honey
  • 1/4 tsp. salt
  • dash of pepper

Instructions

  • Add the vegetables and 1 tbsp. of olive oil to a bowl and toss to coat.
  • Add the vegetables to a grill pan and grill on medium high heat for 10 - 12 minutes or until the vegetables are cooked through.
  • For the vinaigrette, add all the ingredients to a bowl and whisk to combine.
  • Once the vegetables are done grilling, add them to a bowl and let rest for 5 minutes. Toss in the blue cheese crumbles. Add the vinaigrette and toss to coat.

Notes

Adapted from A Family Feast.

3.1
http://www.lovefoodwillshare.com/grilled-vegetable-salad/

vegetable side dish salad

Zucchini

Walla Walla Onions

Walla Walla Onions

Broccoli

Broccoli

Green Beans

Green Beans

Blue Cheese Crumbles

Blue Cheese Crumbles

Grape Tomatoes

Grape Tomatoes

Vinaigrette

Vinaigrette

Filed Under: Salads, Side Dishes / Vegetables Tagged With: Cheese, Salad, Vegetables, Vinaigrette

Roasted Beet & Peach Salad

August 19, 2014 by Kay Leave a Comment

Roasted Beets give a deep flavor and the fresh, ripe peaches add the perfect sweetness to this salad that is topped with walnuts and goat cheese. A homemade vinaigrette tops this Roasted Beet & Peach Salad and turns this salad into a show stopper.

If you have never tried roasting beets now is your chance. Roasted beets give beets a whole new meaning, one you will love. The only way I recall eating beats was cooked until soft and topped with a sprinkle of salt. They were OK at best. Roast the beets and you will have a whole new appreciation for the vegetable, I guarantee it.

For some reason, peaches and beets are a classic combination for a salad. Add to that mixed greens, onions, croutons, walnuts and goat cheese and you have the perfect Roasted Beet & Peach Salad. The vinaigrette brings adds a bit more sweetness to the salad.

I love fruit on a salad, do you? Right now peaches are in season so it was the perfect time to come up with a salad with fresh peaches. I am on a goat cheese kick right now, I eat it on every salad I make, I just can’t seem to get enough of it! If you have a recipe that utilizes goat cheese, please share!

Enjoy!

Kay Signature

 

 

 

Print
Roasted Beet & Peach Salad

Rating: 41

Yield: 2 Servings

Roasted Beet & Peach Salad

Ingredients

  • 3-6 beets, peeled & sliced thin, about 2 cups
  • 1 large peach, pitted and sliced thin
  • Lettuce or Mixed Greens
  • Croutons
  • Green Onions
  • ½ cup walnuts, chopped & roasted
  • 1/3 – ½ cup goat cheese, crumbled
  • For the dressing:
  • 4 tbsp. balsamic vinegar
  • 3 tbsp. olive oil
  • 1 ½ tsp. Dijon mustard
  • 1 tbsp. honey
  • Pinch of salt & pepper

Instructions

  • To roast the beets: Preheat your oven to 375 degrees. Lay the sliced beets in a single layer on a baking sheet. Drizzle with olive oil. Roast for 15-20 minutes, until soft. Remove from the oven and let the beets come to room temperature.
  • To roast the walnuts: Add the walnuts to a baking dish and put them in the oven with the beets. Roast for 5-7 minutes. Keep an eye on them so they don’t start to burn.
  • While the beets are roasting, mix the dressing. Add the vinegar, oil, mustard, honey, salt & pepper to a bowl and whisk together. Set aside.
  • For the salad: Add the lettuce/mixed greens, peaches and beets to a bowl. Mix to combine. Place the mixture on a plate. Add walnuts and goat cheese. Drizzle with the dressing.

Notes

Adapted from the Roasted Root.

3.1
http://www.lovefoodwillshare.com/roasted-beet-peach-salad/

 

Roasted Beet & Peach Salad

Roasted Beet & Peach Salad

Sweet Vinaigrette

Sweet Vinaigrette

Roasted Beet & Peach Salad

Roasted Beet & Peach Salad

Goodness in every bite.

Goodness in every bite.

Homemade Croutons

Homemade Croutons

Beets are sliced thin and roasted.

Beets are sliced thin and roasted.

 

Filed Under: Salads Tagged With: Beets, Croutons, Goat Cheese, Mixed Greens, Peaches, Vinaigrette, Walnuts

Wild Rice & Kale Salad

July 21, 2014 by Kay Leave a Comment

Wild Rice & Kale Salad is packed full of good for you greens, wild rice, fruit, nuts and is topped with a honey balsamic vinaigrette.

Kale is rich in nutrients and it can help lower cholesterol and protect you against cancer. With that being said, I guess everyone should eat more kale. Lacinato and baby kale are by far my favorite varieties.

I like to treat kale like a lettuce but sometimes kale can be kind of heavy in a salad. What I really like about today’s recipe for Wild Rice & Kale Salad is the fact that the warm rice is added to the kale and the heat from the rice helps soften the kale and in my opinion, it tastes more like lettuce.

Wild rice can take a long time to cook, so I opted for a quick cooking wild rice and I think it’s perfect for this recipe. I also like the taste of the goat cheese with kale, a very nice combination in Wild Rice & Kale Salad.

Enjoy!

Kay Signature

 

 

 

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Wild Rice & Kale Salad

Rating: 51

Yield: 4 Servings

Wild Rice & Kale Salad

Ingredients

  • 1 large bunch kale, stems removed & chopped
  • 1 large apple, chopped
  • 2oz goat cheese, crumbled
  • 1/3 cup dried cranberries
  • 1/3 cup salted cashews
  • 1 ½ cups warm wild rice blend, I used quick cooking
  • For the Honey-Balsamic Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 ½ Tbsp. honey
  • 1 clove garlic, minced
  • ¼ tsp. salt
  • ½ tsp. pepper

Instructions

  • In a large bowl, add the kale, apple, goat cheese, cranberries, cashews and rice. Take two spoons and mix to combine. You want the rice to still be warm so it breaks down the kale and makes it more tender.
  • In a jar or bowl, add the ingredients for the vinaigrette, shake or whisk until combined. Pour the vinaigrette over the salad and mix to combine.
3.1
http://www.lovefoodwillshare.com/wild-rice-kale-salad/

Kale, Wild Rice, Apple, Cashews, Cranberries & Goat Cheese

Kale, Wild Rice, Apple, Cashews, Cranberries & Goat Cheese

Toss everything together.

Toss everything together.

Wild Rice & Kale Salad

Wild Rice & Kale Salad

The wild rice blends well with the other flavors.

The wild rice blends well with the other flavors.

The kale tastes more like lettuce in this recipe.

The kale tastes more like lettuce in this recipe.

The crunch of the apple & cashews adds a nice touch.

The crunch of the apple & cashews adds a nice touch.

A new favorite of mine!

A new favorite of mine!

Adapted from Iowa Girl Eats

Filed Under: Salads Tagged With: Apple, Cranberries, Goat Cheese, Kale, Nuts, Vinaigrette, Wild Rice

Pad Thai Salad

July 1, 2014 by Kay Leave a Comment

Pad Thai Salad is filled with crunchy greens and vegetables and is topped with a tangy dressing that makes your mouth sing!

The surprise ingredient in this recipe is swiss chard and let me tell you it really makes this salad a winner. Along with the crunch of the swiss chard there is carrots, red cabbage, green onions, radishes and last but not least crunchy cashews.

The dressing is a soy honey vinaigrette with a hint of sriracha, the perfect combination for this salad. It’s best to top the Pad Thai Salad with the dressing and then let it sit for 20-30 minutes so the dressing can saturate the swiss chard.

You could easily add chicken to this recipe and make it a main dish rather than a side dish.

Enjoy!

Kay Signature

 

 

 

Print
Pad Thai Salad

Rating: 41

Pad Thai Salad

Ingredients

  • 1 large bunch swiss chard
  • ½ small red cabbage
  • 4 carrots
  • 4-6 radishes
  • 3 green onions, use white & green parts
  • ½ cup fresh cilantro
  • 2 tbsp. olive oil
  • 1 tbsp. soy sauce
  • 2 tbsp. champagne vinegar
  • 1 tbsp. peanut butter
  • 1 tbsp. honey
  • 1 tbsp. water
  • Juice from ½ lime
  • ½ tsp Sriracha
  • ½ tsp fresh ginger, grated
  • ½ cup cashew pieces

Instructions

  • Thinly slice the swiss chard, cabbage, carrots, radishes and green onions. Add everything to a large bowl. Chop the cilantro and add to the bowl.
  • In a canning jar or bowl add the oil, soy sauce, vinegar, peanut butter, honey, water, lime juice, Sriracha and ginger. Shake the jar or whisk the ingredients.
  • Drizzle the dressing over the ingredients in the bowl and use a tongs to toss the dressing and salad. Dish the salad on plates and sprinkle with some of the cashews.

Notes

Adapted from A Couple Cooks.

3.1
http://www.lovefoodwillshare.com/pad-thai-salad/

Lots of fresh vegetables in this salad.

Lots of fresh vegetables in this salad.

Love the beautiful colors.

Love the beautiful colors.

Soy Honey Vinaigrette with Sriracha.

Soy Honey Vinaigrette with Sriracha.

Pad Thai Salad

Pad Thai Salad

Crunchy, Crunchy, Crunchy

Crunchy, Crunchy, Crunchy

Pad Thai Salad

Pad Thai Salad

Filed Under: Salads Tagged With: Cabbage, Carrots, Nuts, Onion, Radishes, Swiss Chard, Vinaigrette

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