A fresh, unique salad is fun and easy to pull together and makes a perfect dish to bring to a dinner party. I brought this one to Christmas dinner at my mom’s and it was a hit! The fresh spinach, … Continue reading
I loooove Sriracha. I’ve been looking for a way to cook with it and this recipe was perfection. After marinating the chicken in Sriracha, honey, orange juice, barbecue sauce and mustard we grilled it on our Foreman, sliced it into strips and … Continue reading
OK, this is an absolutely heavenly (and easy of course) dinner that you need to make ASAP! If you like shrimp scampi you will love this. It’s a lightened up version that’s bursting with lemony, garlicky flavor without all the fat. … Continue reading
I’m obsessed with arugula. I eat it in salads and put it in sandwiches, pasta and always on top of pizza. Here’s a delicious, low-fat salad that’s perfect for an easy lunch or to serve when entertaining. I scarfed this … Continue reading
Have you entered my giveaway yet for a 60-minute Cooling Facial from Broadway Retreat? If not, go enter now! Giveaway runs through Thursday! Now, onto the a delicious recipe I am sharing with you today!
Salads are a great way to fill up without having a carb crash or feeling really heavy afterward. As long as you are eating a HEALTHY salad. Salads drenched in ranch or caesar are the farthest thing from healthy. And even vinaigrettes are often packed with sugar.
I made my own gourmet salad at home and it was so delicious. I topped fresh arugula with sliced strawberries, nuts, goat cheese crumbles and a bit of grated parmesan. I added some of my homemade dressing, which is just olive oil, fresh lemon juice and grated parmesan. This was absolutely delicious. It fills you up while feeling light.
Arugula is a spicy and delicious herb that’s in the cruciferious family. It’s high in fiber which helps with feeling full. It’s also full of Vitamin A. It’s my new favorite way to eat salad.
This salad would also be great to make for a party. Just put the arugula and nuts in a large bowl and then mix in the dressing, strawberries and goat cheese right before serving. It’s full of summery, bright flavors that are perfect for entertaining!
Arugula Goat Cheese Strawberry Salad with Lemon Parmesan Dressing (Serves 1)
Generous serving of Arugula (about 1-2 cups)
Fresh strawberries, sliced
Crumbled goat cheese
Nuts (I used the candied pecans from Trader Joes)
The juice of 1-2 lemons depending on your preference
In a small bowl whisk together the juice of one lemon and 2-3 tablespoons of olive oil
Add 2-3 tablespoons of grated Parmesan to dressing and whisk
Season with salt and taste for flavor. Add more of the above ingredients until you get to desired taste.
Put arugula in a bowl and top with sliced strawberries, goat cheese and nuts
Add desired amount of homemade dressing to arugula
Top with a bit of grated parmesan
If you’re looking for the perfect, healthy dish to bring to a BBQ or potluck, this is a fantastic summer side dish. It’s packed full of fresh green beans and grape tomatoes so it’s really low in calories and the Dijon and parmesan add a ton of flavor while keeping it healthy. I’ve made this for Thanksgiving, for a birthday BBQ and just recently for a big outdoors family dinner at my mom’s and it’s always a hit.
Dijon Parmesan Green Bean Salad (serves 8-10)
Adapted from Taste of Home Cookbook
- 1 1/2 pounds fresh green beans, trimmed
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grape tomatoes, halved
- 3 tablespoons grated Parmesan cheese
- Place beans in a large saucepan and cover with water. Bring to a boil
- Cook, covered, for 8-10 minutes or until crisp-tender
- Drain and shock the beans in a bowl of ice cold water to stop the cooking and keep them crisp and bright green
- Place the green beans in a large bowl
- Whisk the vinegar, oil, mustard, salt and pepper in a small bowl
- Add tomatoes to the green beans
- Drizzle with dressing and toss to coat. Sprinkle with cheese
- Refrigerate until ready to serve