salad Archives - The Petite Gourmande

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Cherry Salad with Goat Cheese

Posted on February 14, 2019 by admin Leave a comment

February is national cherry month! When most people think of cherries they think dessert of course, but don’t overlook savory cherry dishes. My cherry salad with goat cheese is a colorful, easy start to any meal. It’s also perfect for a light lunch or even Sunday brunch.

From deep red to bright yellow, cherries are bursting with color, flavor, and nutritional benefits. On a recent visit to San Francisco, one of the local merchants had thousands of huge red and yellow cherries on display and I couldn’t resist!

I was very excited to bring them home to make not only desserts, but also this wonderful salad.

Salad:

3 cups red cherries, pitted

3 cups yellow cherries, pitted

4 oz goat cheese, crumbled

5 oz candied walnuts

10 oz mixed spring salad, rinsed and drained

Dressing:

4 TB olive oil

2 TB champagne vinegar

2 tsp honey

Salt and pepper to taste

Instructions:

1. Whisk together dressing ingredients and chill for 10 minutes.

2. In large mixing bowl combine salad greens, cherries, and dressing. Toss lightly to evenly coat salad.

3. Divide into four portions on individual serving plates.

4. Sprinkle goat cheese and walnut over each salad and serve immediately.

Happy cooking!

The Petite Gourmande

© 2019 by Ruth Barnes, all rights reserved

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Pomegranate Salad

Posted on December 3, 2018 by admin Leave a comment

One of the many things I like about Winter is that pomegranates are in season. Pomegranates are one of the oldest known fruits, and one of the most beneficial for the deep, rich juice in their seeds, called arils. The best part about pomegranates is how much you can do with them! You can juice them, eat them whole, add them to other foods, and even decorate with them. I have even seen dwarf pomegranate trees that can sit on a desk. I have many happy memories of cutting them from a tree at my friend’s house as a child.

One of the fun things to do with pomegranates is to add them to salads. Their seeds look like ruby red jewels, and they make any dish prettier. I like adding goat cheese to mine, but you can add them to any salad you like to add color and a little bit of sweetness. They are a wonderful and colorful garnish over greens. Candied pecans and dates round out this salad with a sweet finish.

Serves 4 to 6

Ingredients:

Salad:

12 ounces spring mix salad

1 cup pomegranate seeds

1/2 cup pitted, sliced dates

1/2 pound candied pecans

1 cup crumbled goat cheese

Dressing:

1/2 cup pomegranate juice

2 tablespoons pourable honey

3 tablespoons olive oil

2 tablespoons champagne vinegar (or red wine vinegar)

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

1. Place the salad greens in a large serving bowl. Top with the pomegranate seeds, dates, and pecans.

2. Whisk together the dressing ingredients in a small bowl.

3. Pour the dressing over the salad and sprinkle the goat cheese on top.

Happy cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Carrot and Orange Salad

Posted on August 11, 2018 by admin Leave a comment

Carrot and Orange Salad

(Salada del Cheejou ma’l Lim)

This sweet side could pass as a dessert, and makes an excellent complement to a rich main course. The orange flower water brings out floral notes in the carrots and almonds for a memorable combination.

Serves 4 to 6

Ingredients

o 8 carrots, peeled and grated

o 4 navel oranges, peeled and cut into segments

o 1/4 cup golden raisins

o 1/2 cup freshly squeezed orange juice

o 3 tablespoons orange flower water

o Juice of 1/2 lemon

o 1/2 teaspoon granulated sugar (optional)

o 1/2 cup slivered almonds, toasted, for garnish

Directions

1. Preheat oven to 350F

2. Toast the almonds on a baking tray for about 7 minutes, or until they are golden.

3. In a mixing bowl combine the carrots, oranges, and golden raisins. Whisk together the orange juice, orange flower water, lemon juice, and sugar, if using. Toss the dressing with the salad to thoroughly combine, and chill for at least 1 hour.

4. Sprinkle with the slivered almonds just before serving.

Happy cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Watermelon Salad with Feta and Mint

Posted on July 21, 2018 by admin Leave a comment

Summer is here and this refreshing salad—with sweet watermelon and fresh mint—is just the thing to lighten up any meal. It goes wonderfully with an outdoor barbecue or can even be served as a dessert salad. Serves 6

Salad

7 pound seedless watermelon

7 oz package solid feta

1 cup fresh mint

Dressing

4 TB extra virgin olive oil

4 TB champagne vinegar

2 TB honey

Salt and pepper to taste

Instructions

1. In a small bowl, combine olive oil, vinegar, honey, salt and pepper and whisk together. Set aside.

2. Cut fruit into one-inch cubes, taking care to remove rind.

3. Cut feta into half inch cubes.

4. Roughly chop mint and combine in bowl with watermelon and feta.

5. Lightly toss and drizzle with dressing.

6. Chill for 30 minutes to let flavors combine.

7. Divide salad into six portions and serve.

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Cherry Salad with Goat Cheese

Posted on July 7, 2018 by admin Leave a comment

My cherry salad with goat cheese is a colorful, easy to make start to any summer meal.

From deep red to bright yellow, cherries are all bursting with flavor and nutritional benefits. On a recent visit to San Francisco, one of the local merchants had thousands of huge red and yellow cherries on display and I couldn’t resist.

I was very excited to bring them home to make not only desserts, but also this wonderful cherry salad. It’s the perfect accompaniment to any summer meal. Serves 4

Salad

3 cups red cherries, pitted

3 cups yellow cherries, pitted

4 oz goat cheese, crumbled

5 oz candied walnuts

10 oz mixed spring salad, rinsed and drained

Dressing

4 TB olive oil

2 TB champagne vinegar

2 small shallots, chopped

2 tsp honey

Salt and pepper to taste

Instructions

1. Whisk together dressing ingredients and chill for 10 minutes.

2. In large mixing bowl combine salad greens, cherries, and dressing. Toss lightly to evenly coat salad.

3. Divide into four portions on individual serving plates.

4. Sprinkle goat cheese and walnut over each salad and serve immediately.

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Greek Salad

Posted on July 21, 2017 by admin Leave a comment

This refreshing Greek salad comes from the typical greek cuisine. It is made with Feta cheese, olives, and oregano. It is definitely one of my favorites salads since it can be used as a side dish or for dinner or lunch.

Serves 8

Ingredients:

– 2 heads of Romaine Lettuce, washed and chopped

– 1 large cucumber, peeled and sliced 1/4 inch thick

– 1 box of cherry tomatoes (or heirloom tomatoes if in season)

– 1 red onion, sliced thinly

– 2 cups of cubed Feta cheese

– 1 red bell pepper, diced

– 1 yellow bell pepper, diced

– 1 cup of pitted Kalamata Olives

For the dressing:

– 1/2 cup of olive oil

– Juice of 1/2 a lemon

– 3 garlic cloves, diced

– 3 tablespoons of red wine vinegar

– 1/2 a teaspoon of dried oregano

– salt and pepper

Directions:

1. In a large bowl, combine lettuce, tomatoes, cucumbers, red onion, and bell peppers.

2. Add Feta cheese and olives to the salad mixture

3. In a small mixing bowl, combine olive oil, red wine vinegar, garlic, lemon juice, oregano, salt and pepper. Mix well.

4. Pour over your salad and gently mix.

5. Chill in refrigerator for 15 minutes before serving.

Happy Cooking

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Moroccan Vegetable Salad

Posted on June 24, 2017 by admin Leave a comment

This is a traditional salad that is also served with meat dishes and falafel. The crispness of the cucumbers and onions blends wonderfully with the tenderness of the tomatoes and the refreshing lemon juice.

Serves 4 to 6

Ingredients:

– 1 medium white onion, cut into 1/2-inch cubes

– 1 large, seedless English cucumber (or 3 Persian cucumbers), cut into 1/2-inch cubed

– 1 green bell pepper, seeded and cut into 1/2-inch cubes

– 2 large tomatoes, cut into 1/2-inch cubes

– 2 tablespoons olive oil

– Juice of 1 lemon

– 1/2 teaspoon of salt

– 1/2 teaspoon of pepper

Directions:

1. In a mixing bowl, combine the onion, cucumber, bell pepper and tomatoes.

2. Add the olive oil, lemon juice, and salt and pepper. Mix well.

3. Serve chilled.

Happy Cooking!

The Petite Gourmande

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