Marinated Mediterranean Picnic Salad

Cold salads are a must for summer. Whether it be pool parties, picnics, or barbecues, it’s always nice to bring something cold and refreshing to add to the festivities. This one uses fresh, Mediterranean flavors and the simple lemon vinaigrette it’s marinated in is a game changer. 

1/2 cup uncooked quinoa 

1 (12 oz) jar marinated artichoke hearts 

2 cups chopped arugula

1 1/2 cup marinated gigantes beans (see *cook’s note)

3/4 cup Kalamata olives - sliced in half 

3/4 cup shaved Parmesan 

4 ounces goat cheese - crumbed 

Juice of 1 lemon

1/3 cup olive oil

Kosher salt and freshly cracked pepper

Cook the quinoa according to the package directions. Let it cool then transfer to a large salad bowl or mixing bowl. Heat a grill pan to high heat. Drain the artichoke hearts. When the grill pan is hot, cook the artichoke hearts for 2 minutes on each side or until charred. Add them to the salad bowl with the arugula, beans, olives, Parmesan, and goat cheese. 

Make the salad dressing by whisking together the lemon juice, olive oil, and a dash of salt and pepper. Add to the salad bowl and toss until evenly coated. Taste and add more salt and pepper if needed. Refrigerate until ready to eat. Can be refrigerated for up to 2 days. 

*Cook’s note: Gigantes beans are giant white beans similar to cannellini beans. They can be found in the salad bar section at grocery stores such as Fresh Market and Whole Foods. If you can’t find them, you may substitute with drained cannellini beans. 

Smoky Autumn Salad

Weekly dinner table or Thanksgiving side, this salad is everything I love about fall and NEEDS to be on your table asap. Smoked Gouda, sweet potato, and smoked almonds... need I say more?! So many unique flavors going on here from sweet and salty to creamy and smoky -  complete with a hint of that cinnamon holiday flavor we all love so much. I can't put into words enough how great this is - I've had few salads I like more - I guess that sums it up? 

 Dressing:

3 tablespoons maple syrup

3 tablespoons olive oil

1 tablespoon Dijon mustard

½ teaspoon cinnamon

Kosher salt and freshly cracked pepper

Salad:

1 large sweet potato – peeled and cubed into 1/2-inch cubes

1 tablespoon olive oil

1 tablespoon maple syrup

½ teaspoon cinnamon

½ teaspoon kosher salt

¼ teaspoon freshly cracked pepper

4 cups spinach

4 cups arugula

1 cup smoked almonds – roughly chopped

1 cup smoked gouda – shredded

In a glass jar or plastic container with a lid, add the maple syrup, olive oil, Dijon, cinnamon, and a dash of salt and pepper. Shake together until combined.

Heat oven to 400 degrees. On a baking sheet covered in foil, toss together the sweet potato cubes with the olive oil, maple syrup, cinnamon, kosher salt, and pepper. Roast for 12 to 15 minutes or until slightly golden and tender. Set aside to cool.

In a salad bowl, mix together the spinach and arugula. Top with the cooked sweet potatoes, smoked almonds, and smoked gouda. Pour the dressing over the top and toss together.

Green Goddesses Chicken Salad with Apple and Avocado

Green Goddess dressing rarely gets a rap of being healthy but this one actually is. This is one of the best chicken salads I have ever made/eaten, and it's perfect for a summer party or picnic! The apple and avocado make it a little sweet, crunchy, creamy, and decadent - and in my opinion, it's what makes this salad over the top delicious! 

1 1/2 pounds boneless skinless chicken breasts 

1 tablespoon olive oil

Kosher salt and freshly cracked pepper

1 cup plain yogurt or Greek yogurt

3 tablespoons low-fat mayonnaise

1/2 cup parsley leaves

1/2 cup roughly chopped basil leaves

2 tablespoons tarragon

2 tablespoons chives

1 small garlic clove - peeled and chopped

2 teaspoons anchovy paste

1 large lemon - juiced

2 tablespoons extra virgin olive oil

1 large Granny Smith apple - diced small

1 large avocado - pitted and cubed

1 loaf sourdough bread - sliced and grilled

Arugula (optional)

Heat oven to 425. Rub chicken breasts on both sides with olive oil and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes or until cooked through. Let cool.

In a food processor, add the yogurt, mayonnaise, parsley, basil, tarragon, chives, garlic, anchovy paste, lemon juice and olive oil. Blend together until completely combined and creamy. Sauce should be slightly green - you may have to scrape the sides down and few times to get the right consistency.

Cube cooled chicken and place in a large bowl. Add the dressing and apple and mix together throughly. Lightly fold in the ripe avocado so they stay somewhat cubed. Serve on grilled sourdough with arugula if desired.

Pickled Peach Salad with Smoked Almonds and Cranberry Goat Cheese

Peaches are my go-to this time of year. If I'm at a farmer's market, I'm getting a whole lotta them. Since my Peach Buratta Salad from the cookbook, this is the best Peach Salad I've ever made!! Y'all, this is mind-blowing good and should be your new weeknight favorite! 

 4 servings 

Pickled Peaches:

4 peaches - core removed and cut into thick slices

1/2 small red onion- sliced thin

1 1/2 cups white vinegar

1 1/2 cups water

1/4 cup sugar

1/3 cup maple syrup

1 teaspoon Kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon pepper flake

Salad:

1/2 lemon - juiced

1 teaspoon honey

1/4 cup olive oil

Kosher salt and fresh cracked pepper

8 cups spinach arugula mix

1/2 cup cranberry goat cheese - crumbled

1/4 cup smoked almonds - roughly chopped

1/4 cup minced crystallized ginger

Place peach and onion slices into a large bowl. In a saucepan, bring water, vinegar, sugar, maple syrup, salt, cinnamon, and pepper flakes to a boil. Take off the heat and let cool slightly for about 10 minutes. Pour over the peach-onion mixture and let sit for about 30 minutes.

Drain and set the pickled peaches and onions aside, retaining 2 tablespoons of the liquid in the same large bowl. Add the lemon juice, honey, a dash of salt and pepper, and whisk in the olive oil until combined. Add the spinach arugula mixture and toss together until coated. Plate in a large salad bowl to share or on four separate plates with the cranberry goat cheese, smoked almonds, and crystallized ginger over the top.

CHEERS TO HAPPY EATING!!! 

Chopped Cajun Chicken Salad with Bacon and Apple

I love a restaurant that chops their salads all together. The only thing that's ever bothered me about a loaded salad is, you can't get a bite of every ingredient on one forkful. But with a chopped salad, you can! This is one of my favorite versions. 

Dressing:

1/2 cup honey

1/2 cup Dijon mustard

2 lemons - juiced

2 tablespoons mayonnaise

Kosher salt and fresh cracked pepper

Salad:

1 tablespoon smoked paprika

1/2 tablespoon Italian seasoning

1 teaspoon creole salt

1 teaspoon lemon pepper seasoning

1/2 teaspoon granulated garlic

1/2 teaspoon white pepper

1/4 teaspoon cayenne

1 1/2 pounds chicken tenders - cubed

1/2 loaf french bread (or similar) - cubed

1 tablespoon olive oil

Kosher salt and freshly cracked pepper

6 slices bacon - chopped

8 cups mixed greens or spinach

2 Granny Smith apples - diced

1/2 cup goat cheese - crumbled

1/4 cup dried apricots- chopped (optional)

Make the dressing. In a small bowl, whisk together the honey, Dijon, lemon juice, mayo, and a dash of salt and pepper. Set aside.

Heat oven to 400 degrees. In a small bowl, mix together the paprika, Italian seasoning, creole salt, lemon pepper, granulated garlic, white pepper, and cayenne. On a sheet pan lined with foil, toss the cubed chicken with the spice mixture. On another sheet pan lined with foil, toss the bread cubes with olive oil, a sprinkle of kosher salt, and pepper. Place both sheet pans in the oven. Bake croutons for about 8 to 10 minutes or until golden. Roast chicken for about 10 to 12 minutes or until cooked through.

While chicken and croutons are in the oven, fry the chopped bacon. Drain and set aside. On a large chopping board or clean surface, pile together the lettuce, half the chicken, half the croutons, half the bacon, and half the apples. Drizzle half the dressing over the top. Using a large knife, chop the entire salad together until combined and all large pieces are small (* if your chopping board isn't big enough, you can do this for each salad separately). Scoop chopped salad into bowls or on plates. Top with the remaining chicken, croutons, bacon, apples, and dressing. Sprinkle goat cheese and apricots on top.

Very Merry Salad

This Very Merry Salad isn't just for Christmas...  Have it at Thanksgiving, and I promise after, you'll want to have it at least once a week for lunch or dinner! I came up with this recipe because I was inspired to use pomegranates because they're totally in season right now. I've been using the red jewels a lot lately - they're so bright and create a lovely finish and delicious fruity crunch to any dish. The beautiful green color of the kale make this salad beautiful and perfect for the holidays! 

Grocery list (serves 6 to 8):

• 1/4 cup extra virgin olive oil

• 3 tbsp apple cider vinegar

• 1 1/2 tbsp maple syrup

• 1 tsp ground cinnamon

• 1 tsp Dijion mustard

• 1/2 tsp Kosher salt

• 2 bunches kale - rinsed, dried, stems removed, chopped

• 1 cup walnuts - toasted

• 1 pomegranate - seeded

• 1/2 cup dried cranberries

Directions:

1. Add the olive oil, vinegar, maple syrup, cinnamon, Dijon, and salt to a mason jar. Close the lid and shake well to combine.

2. Put the chopped kale in a large salad bowl, pour the dressing over, and toss until all greens are covered in dressing.

3. Sprinkle the walnuts, pomegranate seeds, and dried cranberries over the top. Serve immediately or refrigerate for up to one day.

CHEERS TO HAPPY EATING!!!  

Triple Tomato and Olive Salad

 I used to think I didn't like olives. I say "used to think" because I never gave them a chance. That's the thing about a picky eater... They seem to think they don't like lots of things - until they try them. I know this because I used to be one. Luckily, or maybe unluckily, (I haven't decided which one yet after a wee-thicker waist-line) I don't have that problem anymore.

We were in Paris a few years ago, and any time you have drinks in Paris, they always seem to put a bowl of olives on the table. At first, I passed them up. But one afternoon I was starving and started eating them. Soon enough, the bowl was empty, and I was asking for more. That's when I fell in love with olives and now I'm addicted to all shapes, colors, and sizes. This salad is a perfect mix of two lovely ingredients with a few subtle hints of flavor that merry the two together perfectly. Plus, it's super low-calorie and healthy! 

Grocery list:

• 1/4 cup extra virgin olive oil

• 1 garlic clove - peeled and smashed

• 1 tsp fresh oregano - minced

• 1/2 tsp fresh thyme - minced

• 3 pints of various grape or cherry tomatoes - sliced in half

• 1/2 cup Kalamata olives - pitted and sliced in half

• 1/2 cup Castelvetrano olives - pitted and sliced in half

• 1/2 cup black olives - pitted and sliced in half

• 3/4 cup thinly sliced pepperoncini

• 2 lemons - zested

• 3 tsp kosher salt

• 6 oz feta cheese (optional)

Directions:  

1. Heat the olive oil, garlic, oregano, and thyme over low heat. When it starts to slightly bubble, take it off and let steep. 

2. In a large bowl, mix together all the tomatoes and olives with the pepperoncini, lemon zest, and salt.  

3. When the olive oil is slightly cooled, pour it over the tomato mixture and toss together until well combined. Add the cheese if desired. 

*** This is the perfect side dish for fish. Use the extra olive oil-liquid mixture as a sauce for the fish! 

CHEERS TO HAPPY EATING!!!  

Spiced Citrus Salad

 See full video with step by step instructions!

Grocery list:

• 1 lemon - juiced

• 1 tbsp white balsamic

• 1 tsp honey

• 1 tsp ground coriander

• 1/4 tsp red pepper flake

• Kosher salt

• Pepper

• 1/4 cup good-quality extra virgin olive oil

• 1 grapefruit

• 2 oranges

• 2 blood oranges

• 2 cups spinach and arugula mix - roughly chopped

• 1/2 red onion sliced thin

Directions:

1. In a small bowl, combine the lemon juice, white balsamic, honey, coriander, red pepper flake, and a dash of salt and pepper . Whisk in the olive oil until imulsifed. Set aside.

2. Slice the grapefruit, oranges, and blood oranges into 1/4 inch rounds. For each round, cut the peel off, removing the skin and the pith. Lightly sprinkle slices with salt and pepper.

3. In a large bowl, add the spinach and arugula and toss together with 3/4 of the salad dressing, making sure all of the leaves are covered in dressing. Spread the spinach and arugula mix on a large platter. Top with the citrus rounds, layering the different colors. Add the sliced red onion and pour the remaining dressing over the top.

CHEERS TO HAPPY EATING!!!

Peach and Burrata Salad

I love having friends over for dinner parties and doing three to four courses paired with wine. It's fun, it's classy, and everyone loves it because they get to try a little bite and little sip of several different things! A good salad is something I love starting with and this recipe reminds me of just that. Tres and I had one of my former work friends over a couple of weeks ago for a dinner party and we had a total blast - particularly because this salad I created for the party was so delicious! She has to travel to Memphis occasionally for work now, so I'm hoping many more of these fun dinner parties happen and I can create more and more salads this wonderful! If you live in Memphis, I highly recommend peaches from Jones Orchard! They're known for their peaches and for good reason! 

Grocery List: 

• 4 cups arugula- roughly chopped

• 2 cups mint - roughly chopped

• 1 tbsp + extra - white balsamic syrup

• 3 tbsp fresh lemon juice

• Kosher salt

• Pepper

• 1/4 cup extra virgin olive oil

• 4 peaches - sliced

• 1/2 cup walnuts - toasted

• 2 tsp honey

• 1 tsp cinnamon

• 8 oz Burrata cheese (or fresh mozzarella)

Directions: 

1. In a medium bowl mix the arugula and mint together. In a small bowl, add the white balsamic, lemon juice, a dash of Kosher salt and pepper, and whisk in the olive oil until thick. Pour the dressing on the arugula and mint salad and toss together. 

2. Evenly distribute the salad mixture onto four small plates. Top with the sliced peaches and sprinkle a little salt on all the peaches. 

3. In a small bowl, toss the toasted walnuts, honey, and cinnamon together very well. All the walnuts should have a little honey and cinnamon on them. 

4. Sprinkle about 2 tbsp of walnuts on each salad. Top each salad with about 2 oz of sliced burrata. Salt and pepper the burrata and drizzle a little white balsamic syrup over each salad. 

CHEERS TO HAPPY EATING!!! 

Crispy Brussel & Spinach Salad

I was on Local Memphis Live today using The Mighty Olive olive oil for 3 recipes with 6 ingredients or less! Coming back from Italy, I've had olive oil and simple recipes with few ingredients on my mind. If you have great olive oil and good ingredients, recipes can be so easy because they don't require a whole lot of anything... Just good food! This salad is healthy, delicious, and takes little time! 

Grocery list: 

• 1 lb Brussel sprouts - thinly sliced

• 1 tbsp plus 1/3 cup good quality extra virgin olive oil

• Kosher salt

• Pepper

• 6 oz baby spinach

• 4 oz fresh Parmesan cheese - whole

• 2 lemons - juiced

Directions: 

1. Preheat oven to 425. On a sheet pan, toss sliced brussel sprouts with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Roast brussels for 10-15 minutes or until brown and crispy. 

2. As soon as you take the brussels out of the oven, lay the spinach over the top of the warm brussels and toss with clean hands. The heat from the brussels will slightly wilt the spinach. 

3. Using a knife or fork, make small chunks out of the Parmesan cheese. Add to the salad. 

4. In a small bowl, combine lemon juice and a dash of salt and pepper. Whisk in 1/3 cup of the olive oil. Pour over the salad and mix everything together with clean hands. Taste for seasoning and add more salt if needed. Serve with Parmesan shavings over the top. 

CHEERS TO HAPPY EATING!! 

Corn Salad with Roasted Shrimp

Every July 4th, I think of Tom Lee Park on the Mississippi River in Memphis. As a kid, I remember going out there every year and watching the fireworks. Aside from a fantastic firework show, all I really remember was the endless number of picnic blankets that lined the park. I think the 4th is the perfect time for a picnic - to sit back, relax, watch fireworks, and drink some rose! My go-to picnic dish is something I created a few years ago and couldn't wait to feature as a Cooktale! This July 4th and every picnic after, make my Corn Salad with Roasted Shrimp!! You won't be disappointed and neither will your crew! 

WATCH THE VIDEO HERE!!! 

Grocery List: 
 

Salad:

• 1 lb uncooked shrimp – peeled and deveined

• 1 tbsp olive oil

• Kosher salt

• Pepper

• 5 large ears of corn – shucked

• 2 tbsp butter

• 4 green onions – chopped

• 1 large avocado – cubed

• 1 tsp Kosher salt

Dressing:

• ½ cup cilantro – chopped (more or less to taste)

• 2 tbsp jalapeno – seeded and minced

• 3 tbsp white wine vinegar

• 1 lime – juiced

• 3 tbsp agave nectar

• 1 tsp Kosher salt

• ½ tsp pepper

• ½ cup good quality extra virgin olive oil

Directions: 

1. Heat oven to 400 degrees. On a sheet pan, toss shrimp with olive
oil and a sprinkle of Kosher salt and pepper. Roast for about 8
minutes, until shrimp just turn pink. Set aside to cool.

2. Heat a grill pan to high heat. Place corn on the grill and turn
every few minutes for about 12 minutes. When ready, corn should have several black, charred pieces. Set corn aside to cool slightly. When
cool enough to handle, take corn off the cob, slicing downward with a
sharp knife directly into a bowl. To the bowl, add the butter, green onions, avocado cubes, and salt. Stir to combine.

3. Make the dressing in a small bowl. Combine the cilantro, jalapeno,
white wine vinegar, lime juice, agave, salt, and pepper. Slowly whisk
in the extra virgin olive oil until the dressing comes together. Pour
the dressing over the salad and toss together.

4. Toss shrimp into the salad or place on top. If you’re a vegetarian, you can leave the shrimp out, and the dish will still be perfect! 

CHEERS TO HAPPY EATING!!! 

Fig and Prosciutto Salad with Mint Dressing

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Simple weeknight dinners are sometimes the best dinners. Easy salads on Monday nights make me think of two things: 1) little stress in the kitchen and 2) clean eating for an after weekend detox. After a long Monday at work, particularly a stressful one, nothing beats coming home, putting our feet up, watching TV, and eating a good meal. Sure, it's always great to do a more formal meal at the dining table or even a fun little wine dinner out on the patio every once in awhile during the week, but most Mondays call for sitting in front of the TV and vegging. Like most of the world, we have become Netflix binge watchers and it's what I love to do on Monday nights. A few hours of mindless TV is just simply something great to look forward to after being at work all day. And nothing makes it more special than doing it with the person I love the most, all while having a delightful meal sitting in between us and the TV. I came up with this simple salad recipe last night and couldn't wait another day to share it!

Grocery List (for two):

5 oz spinach and arugula salad mix 6 large figs (dates would also work if you can't find figs) 3 red radishes - thinly sliced 4 oz goat cheese 4 oz thinly sliced prosciutto 2 tbsp balsamic vinegar 1/2 lemon - juiced and zested 1/4 cup mint - minced 1 tsp honey 1/3 cup olive oil Salt Pepper

Directions:

Step 1

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Cut each fig in half and toss them all with a little olive oil, salt, and pepper. Set a grill pan to medium high heat. Grill the figs for 3 minutes cut side down. Flip them and grill another two minutes. Set aside to cool down then slice each half into two pieces. Step 2

Toss radishes with a little olive oil, salt, and pepper. Grill radishes slightly for about 1 minute per side. Set aside to cool.

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Step 3

Prep the salad dressing. Mix together balsamic, lemon juice and zest, mint, honey, and a dash of salt and pepper. Slowly stream in olive oil while whisking. Taste the dressing and add salt and pepper to desired taste.

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Step 4

Prep the salad. Toss greens into a bowl and add pieces of the sliced prosciutto on top. Crumble the goat cheese over the greens and prosciutto and add cooled radishes and figs. Add the dressing and toss together.

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CHEERS TO HAPPY EATING!!!