Mediterranean Chopped Salad

At this point, if you have been following my blog or know me ;), you should know that I LOVE LOVE LOVE Mediterranean everything. I was feeling quite nostalgic about our recent trip out there last May. And, BAM…this salad was born. It is easy to whip up while being unbelievably delicious. It brought my tummy and heart back to those wonderful memories with my loved ones.

With LOVE from Texas,
The Pint-Sized Mayo

Mediterranean Chopped Salad

4 Servings

Ingredients for the dressing:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Ingredients for the salad:

• vegetable oil
• 1/2 cup low fat buttermilk
• 1 cup Italian bread crumbs
• 9 ounces cheese ravioli, fresh
• 1 head romaine lettuce, roughly chopped
• 1/2 cup grape tomatoes, halved
• 1/2 cup olives, chopped (I used a mixture from the olive bar in our grocery)
• 1/2 cup cannelini beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup feta cheese, crumbled
• 1/2 cup fresh mozzarella balls (if using the bocconcini size, cut in half – I used the perlini sized ones so I did not cut them.)

Directions:

Start by finding a container with a tight fitting lid to make the dressing. (I used a mason jar.) Place all the ingredients in the container, and seal tightly. Shake and store in the refrigerator until you are ready to serve your salad. (You may have to re-shake the container prior to serving.)

Place a medium sized saucepan over medium-high heat. Pour enough vegetable oil to make a 1/4-inch layer on the bottom of the pan. While the oil is heating up, set up your breading station. Place the buttermilk and the bread crumbs in two separate shallow bowls.

Completely coat the fresh raviolis with the buttermilk, being sure to shake off the excess. Then dredge the raviloi in the bread crumbs, pressing lightly to ensure it’s all coated.

Gently place the breaded raviolis into the heated oil. (Be sure that you give them room to cook and don’t over crowd the pan.) Cook for about 1-3 minutes on each side. They should be golden brown and puff up slightly. Once each ravioli has cooked, place on a plate with a paper towel to drain the excess oil. Repeat in batches with the remaining raviolis.

Layer the plates with the romaine lettuce, tomatoes, olives, beans, red onions, and cheeses. Add the ravioli, and then drizzle with your homemade dressing.

Serve immediately.

Enjoy!!

“I’ve never been a huge sweets eater, and I’ve always loved a Mediterranean diet. We eat a lot of dark leafy greens, and a couple meals each week are meat-free. We enjoy eating a balanced diet.” – Rachael Ray

Summer Peach & Chicken Salad with Honey Vinaigrette

As always, I love a good summer salad. This salad has some fruity goodness with all of the yummy fresh summer flavors.

With LOVE from Texas,
The Pint-Sized Mayo

Summer Peach & Chicken Salad with Honey Vinaigrette

2 Servings

Ingredients for the marinade:

• 1 tablespoon olive oil
• 2 limes, juiced
• 1 tablespoon honey
• 1/2 tablespoon ground cumin
• 1/4 teaspoon cayenne
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 clove garlic, minced
• 2 chicken breasts, thin cut (I butterflied 1 thick one, and then cut it completely in half.)

Ingredients for the salad:

• 2 tablespoons honey
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 3 cups salad greens (I used an arugula & baby spinach blend.)
• 1/3 cup grape tomatoes, cut in half
• 1 mango, diced
• 1 peach, pitted and sliced
• 1/4 cup pecans (unsalted or candied)
• 1/4 cup parmesan cheese, shredded

Directions:

In a medium sealable container, add all the marinade ingredients, except the chicken. Whisk to combine, and then add the chicken breast. Make sure you cover the entirety of both pieces with the marinade. Close the container and place in the refrigerator for at least 30 minutes.

Once the meat has been in the fridge for a sufficient amount of time, Place a medium skillet over medium-high heat, and add the marinated chicken breasts. Grill the chicken for 3-5 minutes per side. Once cooked, remove from grill, and allow to rest for about 5 minutes. Once rested, slice the chicken breasts.

While the chicken is cooking, place the honey, red wine vinegar, olive oil, salt, and black pepper in a small bowl or measuring cup. Whisk to combine, and set aside.

Prepare the plates for serving. Divide greens on each plate, and top with the tomatoes, mangoes, peaches, and pecans. Drizzle the dressing over the salad. Top with the sliced chicken and parmesan cheese.

Serve immediately.

Enjoy!!

“The ripest peach is highest on the tree.” – James Whitcomb Riley

Tortellini Pasta Salad

Pasta salad! Y’all should know by now how much I love pasta…it definitely does not end at hot pasta. This pasta is perfect to take on a picnic or bring to a party. It’s full of veggies and yummy pasta!

With LOVE from Texas,
The Pint-Sized Mayo

Tortellini Pasta Salad

4 Servings

Ingredients:

• 1 (9 ounces) package of fresh tortellini (your choice – I used Sweet Italian Sausage from Buitoni)
• 1 bell pepper, julienned
• 2 green onions, sliced
• 1 bunch broccoli, washed and trimmed
• 1.25 cups carrots, shredded
• 1/4 cup + 2 tablespoons olive oil
• 2 tablespoons + 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh basil, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions:

Cook the tortellini according to package directions. While the tortellini is cooking, place the bell peppers and green onions in the large bowl for tossing later. Drain them immediately in a colander, and rinse under cool running water. Drain well, and place in a large bowl with the peppers and green onions.

Place a medium pot of water over high heat. Bring to a boil and salt. Place the broccoli in the boiling water and cook for 2 minutes. Once time has elapsed, add the carrots. Cook for an additional 2 minutes. Drain vegetables well in a colander, and rinse under cold water.

Add the broccoli and carrots to the large bowl, on top of the tortellini.

In a small bowl, add the remaining ingredients. Whisk to combine well.

Pour the vinaigrette over everything in the large bowl. Toss gently to mix everything. Cover and refrigerate for at least 2 hours.

Remove from refrigerator at least 30 minutes before serving.

Enjoy!!

“We don’t need a melting pot in this country, folks.  We need a salad bowl.  In a salad bowl, you put in the different things.  You want the vegetables – the lettuce, the cucumbers, the onions, the green peppers – to maintain their identity.  You appreciate differences.” – Jane Elliot

Grilled Portobello Mushroom Salad

I love a good mushroom. Portobellos are my fave. They are just so meaty and tasty. Why not make a salad where they are the star?!

With LOVE from Texas,
The Pint-Sized Mayo

Grilled Portobello Mushroom Salad

2 Servings

Ingredients:

• 2 large portobello mushrooms, de-stemmed and cleaned
• 4 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon sea salt, freshly ground
• 1/2 pound turkey Italian sausage, crumbled and cooked (optional)
• 1 heart of romaine lettuce, roughly chopped
• 1 roma tomato, diced
• 1/2 red bell pepper, julienned
• 1/4 cup yellow onion, sliced
• 2 ounces of small fresh mozzarella balls (the bite sized ones), halved

Ingredients for a simple lemon dressing:

• 1/3 cup olive oil
• 1 lemon, juiced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground

Directions:

Cut off the stem and clean your portobello mushroom caps.

In a shallow bowl or dish, add the balsamic vinegar, olive oil, honey, black pepper, and salt. Whisk together until your marinade is well combined.

Add your portobellos to the marinade and allow to soak for a few minutes on each side (I did 5 minutes for each side.).

While you wait for the mushrooms to soak in the marinade goodness, brown the turkey Italian sausage in a small pan (if you choose to add this to the salad).

There are a few ways to cook the mushrooms. You can either grill them outside, use a panini press, or pan grill them. I have a panini press pan for the stove so that’s what I used (mostly for the beautiful grill marks ;)). Do not dump out the marinade quite yet.

After you have marinated your mushrooms, place them on grill pan. Cook them for 4-6 minutes on each side.

While the mushrooms cook, work on the simple dressing. Place all ingredients in a bowl or measuring cup. Whisk until they are mixed well. Set aside until you are ready to serve.

Once the mushrooms have cooked, drunk them in the marinade and allow them to cool on a cutting board for a few minutes.

Prepare your serving plates by layering the lettuce, tomatoes, bell peppers, onions, mozzarella, and Italian sausage. Slice the cooled mushrooms, and arrange them on top of the salad.

Drizzle with the prepared dressing, and serve immediately.

Enjoy!!

“A lucky man can stumble upon a treasure while an unlucky one can’t even find a mushroom.” – Russian Proverb

Chipotle Turkey Taco Salad

Taco salad. So easy to make in such a short amount of time. I tend to make mine heavy on the lettuce, light on the toppings, and hot spicy ground turkey. None-the-less, this is a great recipe to use for a group of 2 to a group of 10!

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Turkey Taco Salad

2-4 Servings

Ingredients:

• 1 pound ground turkey
• 1 recipe chipotle taco seasoning (can use 1 packet of taco seasoning instead, but add 1/2 tablespoon of chipotle chili powder)*
• 1/4 cup low sodium chicken broth
• 1/2 cup water
• 1 bag (8 ounces) shredded iceburg lettuce
• light sour cream, for serving (optional)
• shredded cheddar and monterey jack cheese, for serving (optional)
• guacamole, either store bought or homemade, for serving (optional)
• salsa, either store bought or homemade, for serving (optional)
• chopped tomatoes, for serving (optional)
• sliced green onions, for serving (optional)
• crushed up tortilla chips, for serving (optional)
• favorite salad dressing, for serving (optional)

Directions:

Heat a large skillet/pan over medium high heat. Add ground turkey, and cook until browned.

Stir in the seasoning, chicken broth, and water. Once the mixture comes to a boil, reduce to a simmer. Allow to cook uncovered for an additional 5 minutes.

Remove pan from heat and allow to cool for about 5 minutes. Then serve in bowls over lettuce, and let everyone dress their salad as they see fit.

Enjoy!!

“I don’t think America will have really made it until we have our own salad dressing.  Until then we’re stuck behind the French, Italians, Russians and Caesarians. ” – Pat McNelis

Italian Pasta Salad

Italian Pasta Salad…is probably my favorite pasta salad. This variation does not include any meat, but it is yummy none-the-less. It travels well and is a great snack substitute for greasy potato chips. This recipe is easily multiplied if you need it for a larger crowd.

With LOVE from Texas,
The Pint-Sized Mayo

Italian Pasta Salad

4-6 Servings

Ingredients:

• 8 ounces (dried) pasta (cooked according to package directions)
• 1/2 pint grape tomatoes, halved
• 1/4 jar (6 ounces) hot marinated artichoke hearts, chopped plus 2 tablespoons of the marinade
• 2 sun-dried tomatoes, chopped
• 2 ounces Asiago cheese, cubed
• 2 tablespoons capers (it’s ok to include some of the liquid)
• 1 ounce kalamata olives, sliced
• 1 ounce green olives, sliced
• 1/2 cup Italian salad dressing (used Newmann’s Own)
• 1 tablespoon balsamic vinegar
• 1 tablespoon Herbes de Provence (can substitute dried Italian seasoning)
• 1/2 teaspoon dried oregano

Directions:

Cook pasta according to package directions until al dente. Strain and set aside to cool, tossing frequently to prevent sticking.

Put the tomatoes, artichokes with marinade, sun-dried tomatoes, cheese, capers, and black and green olives into a medium bowl and toss to combine. In a large bowl, whisk the salad dressing, balsamic vinegar, and spices together.

Once the pasta is completely cooled, add it to the dressing mixture and toss it together until well coated. Fold in the other ingredients from the medium bowl until well distributed.

Taste and adjust seasonings to your taste. Serve immediately or cover and store in the refrigerator for later.

Enjoy!!

“Life is a combination of magic and pasta.” – Federico Fellini

Cobb Salad

Cobb salad…served at many restaurants, but oh so easy to make. It’s also a very colorful one to serve at a group event. This recipe is easy to double or quadruple depending on your needs.

With LOVE from Texas,
The Pint-Sized Mayo

Cobb Salad

2 Servings

Ingredients:

• 1/2 large head of romaine or iceberg lettuce, chopped
• 2 large boneless & skinless chicken breasts
• 3 hard-boiled eggs, chopped*
• 1/4 red onion, diced
• 1 large avocado, chopped
• 4 strips bacon, cooked crisp and chopped
• 1 roma tomato, diced
• 1/2 cup shredded Monterrey and Colby cheese (can substitute crumbled blue cheese)
• salt and black pepper, freshly ground
• dressing of your choice (we used Brianna’s Chipotle Cheddar dressing)

*My egg salad recipe has a fool proof way to hard-boil eggs.

Directions:

In a pan, cook bacon until crisp. Reserve bacon fat to cook chicken.

Salt and pepper chicken.

Grill chicken in bacon fat for extra flavor, cooking on each side for about 7-8 minutes. Let chicken rest for about 10 minutes and then slice in strips on the bias and set aside.

Add lettuce to 2 large plates. Drizzle your salad dressing over the greens.

Top with cooked and chopped cooked chicken, chopped hard-boiled eggs, onion, avocados, crisp bacon, tomatoes, and cheese.

Enjoy!!

” I think I am just going to get a Cobb Salad. I’d like to make a few substitutions, if that’s OK. I’ll get… no bacon. No eggs. Bleu cheese on the side.” – Larry, Curb Your Enthusiasm

Parmesan-Crusted Chicken Salad with Lemon Vinaigrette

More salad! After a crazy weekend of hanging out with friends out of town, we usually feel bogged down by the unhealthy food we consumed. This salad helps bring us back to a healthier side while being refreshingly delicious.

With LOVE from Texas,
The Pint-Sized Mayo

Parmesan-Crusted Chicken Salad with Lemon Vinaigrette

2 Servings

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 large eggs
• 1 tablespoon water
• 3/4 cup seasoned dry bread crumbs
• 1/4 cup freshly grated Parmesan, plus extra for serving
• Unsalted butter
• Good olive oil
• 2 cups salad greens
• 4 radishes, sliced
• 8 cherry tomatoes, halved
• 1/2 green bell pepper, julienned
• 1/8 cup freshly squeezed lemon juice (1 lemon)
• 1/4 cup good olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper,  freshly ground

Directions:

Using either a meat mallet or a rolling pin, pound the chicken breasts until they are 1/4-inch thick. (I usually just buy thin chicken cut chicken breasts at the grocery.)

Combine the flour, salt, and pepper on a dinner plate. On a second deep plate or wide bowl, beat the eggs with water. On a third plate, combine the bread crumbs and grated Parmesan.

Coat the chicken breasts on both sides with the flour mixture, and shake excess flour off. Then dip both sides into the egg mixture so the chicken is fully coated. Finally dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the battered chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. (Add more butter and oil and cook the remaining chicken breast if they didn’t fit in the pan at the same time.)

While the chicken is cooking, whisk the lemon juice, olive oil, salt, and pepper together.

Toss the salad greens, radishes, tomatoes, and green bell peppers with lemon vinaigrette.

Place a mound of salad on each plate and top with the hot chicken breast. Serve with extra grated Parmesan if you choose to.

Enjoy!!

“Friends are the bacon bits in the salad bowl of life.” – Anonymous

Southwest Chopped Salad

Chopped salads…I love that you can make any themed “chopped salad.” They are exactly what they sound like…a combination of randomly chopped things! This recipe came about since I had a bunch of random things in my fridge. Hope you find the results yummy.

With LOVE from Texas,
The Pint-Sized Mayo

Southwest Chopped Salad

2 Servings

Ingredients:

• 1 cup fresh corn kernels (about 2 ears of corn)*
• 1 hatch green chili, seeded and diced
• 1 small or 1/2 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/2 pound ground turkey
• 1 teaspoon ground cumin
• 1.5 teaspoons chili powder
• 8 ounces canned black beans, drained and rinsed**
• 1/4 cup sour cream, low-fat
• 1/4 cup milk, low-fat
• 1/4 teaspoon chipotle chili powder
• 1/2 lime, juiced
• 1/2 bunch green onions, thinly sliced, keeping the white & green parts separated
• 2 cups mixed greens of your choice
• 1/4 cup monterey and cheddar cheese, shredded
• 1/2 avocado, diced

*We grilled corn this past weekend and had some left over so I added the already grilled corn to the ground turkey and bean pan instead of roasting it in the oven.
**I also had half a can of white beans left over from the weekend so I also used that instead of the black beans.

Directions:

Preheat oven to 450°F, and spray a foil covered pan with non-stick spray.

Cut the corn from the cobs with a sharp knife. In a medium bowl, toss the corn*, green chili, and sweet potato with the olive oil. Season with salt and pepper. Place mixture onto a large baking sheet pan and roast for 30 minutes. Make sure to toss the vegetables every 10 minutes, until corn and green chili pieces begin to brown and sweet potato softens.

In a large sauté pan over medium heat, cook the turkey until browned. Add cumin, chili powder, and beans and stir to combine. Cover, reduce heat to low and keep warm until ready to serve.

To prepare the dressing, whisk the sour cream, milk, chipotle chili powder, lime juice, and white parts of green onions in a small bowl. (Save the green parts of the green onions as a salad garnish.) Cover with saran wrap until ready to use, and place in fridge.

Remove vegetables from oven and let cool slightly.

Begin plating the salad by dividing romaine among serving plates. Top with ground turkey mixture, corn mixture, and finally sprinkling with green parts of the green onions.

Garnish with grated cheese and chopped avocados, and finish with dressing.

Enjoy!!

“To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.” – George Ellwanger

Chicken & Strawberry Spinach Salad with Strawberry Balsamic Dressing

Spinach, strawberries, mangoes, and chicken…oh my!! Sometimes my husband and I are tired of the regular old salad. This revamped light salad combines vegetables and fruity goodness with a little protein to boot.

With LOVE from Texas,
The Pint-Sized Mayo

Chicken & Strawberry Spinach Salad with Strawberry Balsamic Dressing

2 Servings

Ingredients:

• 2 chicken breasts, trimmed
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon cayenne pepper
• 2 teaspoons strawberry jelly (or jam)
• 1 tablespoon balsamic vinegar
• 4 tablespoons extra virgin olive oil, divided
• 1/2 pint fresh strawberries, sliced
• 1 mango, diced (I prefer mine to be slightly under-ripe)
• 1/2 cup feta cheese, reduced fat
• 2 – 3 cups baby spinach
• 1/2 cup cinnamon-roasted walnuts

Directions:

Season 2 chicken breasts on both sides with salt, pepper, and cayenne. Pour the remaining 1 tablespoon of oil in a medium sized pan.

Place the chicken in the pan and grill until cooked through, (an instant-read thermometer should register at 160°F) about 3-5 minutes per side. Once cooked, remove from heat to cool for a few minutes.

While waiting for the chicken to cool, place jelly (or jam) in a medium bowl and whisk in vinegar then 3 tablespoons of olive oil. Season the dressing with salt and pepper, to taste.

Add the strawberries, mango pieces, feta, and spinach to bowl and toss to coat evenly in dressing.

Finally, slice the grilled chicken. Place the spinach mixture in the middle of a plate and top with sliced grilled chicken and sprinkle candied walnuts.

Enjoy!!

“Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward.” – Terri Guillemets