Category Archives: Salads

Zucchini Squash Salad

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Zucchini Squash Salad

This is one of my favorite salads because the veggies are fresh, raw and oh so tender!  My family enjoys it with fish, chicken or meat.  It also is a fantastic compliment to a burger.

Serves 4-6

Ingredients:

  • 3 zucchini squash
  • 4 carrots, shredded
  • 6 fresh basil leaves, chopped
  • Greek olives (pitted) and sliced in half
  • fire roasted red peppers, diced
  • 1 ½ c. Jarlsberg cheese, cut into small cubes
  • ½ c. Parmesan/Romano cheese blend
  • freshly squeezed lemon juice (the juice of one lemon)
  • ¼ c. distilled white vinegar (to taste)
  • ½ c. extra virgin olive oil
  • 1 T. Italian Seasoning
  • garlic powder (to taste)
  • garlic salt & pepper (to taste)

Equipment:  OXO Good Grips Mandoline Slicer – it’s very easy to use and has many capabilities!

Madoline Slicer

Recipe Preparation:

Julienne zucchini squash on the Mandoline Slicer. Julienne carrots on the Mandoline Slicer and/or use 1.5 c. pre-packaged, shredded carrots.  In a large bowl, add in Julienne zucchini, carrots, chopped basil, olives, fire roasted red peppers, Jarlsberg cheese, Parmesan/Romano cheese blend and mix. In a separate bowl, add in vinegar, lemon juice, olive oil, a few shakes of the garlic powder, Italian seasoning, and garlic salt and pepper. Pour the dressing over the salad and mix well.  Add more garlic powder, Italian seasoning, garlic salt and pepper to taste. This salad goes great with a broiled white fish, salmon chicken or steak or as a side with a sandwich.

©2013 — Maryann Ridini Spencer

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Grapefruit and Avocado Salad – Light, satisfying and refreshing!

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GrapefruitandAvocadoSalad

My husband and I live on a citrus and avocado orchard.  Right now in May, we have so many gorgeous avocados, lemons and grapefruits just ready for the picking!  I’m always trying to come up with recipes where I can use fresh, natural and local (it helps when it’s our back yard!) produce.  My sister-in-law mentioned that she loves eating avocado with  grapefruit and that inspired me!   Here’s an amazing salad that you can serve for lunch or dinner.   It’s so light, refreshing and satisfying.

You can eat it for lunch as is, and/or you may want to serve it with some hard boiled eggs or tuna salad.  It’s also divine for dinner with a piece of grilled salmon or a tender filet mignon.  I hope you like it just as much as I do friends!  :)

Grapefruit and Avocado Salad

Serves 4

Ingredients

  • 3 hearts of romaine lettuce, chopped
  • 1.5-2 pink grapefruits (depending upon their size), peeled and each slice of grapefruit cut into 3 pieces
  • red onion
  • 3 small avocados (or 2 medium), peeled and sliced
  • Coconut Oil** (or Coconut oil spray) or extra virgin olive oil (Note:  If you can’t find coconut oil spray in the store. You should be able to find coconut oil.  In hot weather, coconut oil is liquid, in colder weather it is solid.  If you find your coconut oil is solid, heat a little bit in a pan on the stovetop over low heat to melt it).
  • 2 large lemons, sliced into wedges or Balsamic vinegar to taste
  • garlic salt and pepper to taste

Preparation:

In a large bowl, put the washed and chopped romaine hearts. With a knife, peel the red onion then slice the onion in half.  Slice small pieces of onion lengthwise into the bowl of romaine lettuce.

With a sharp knife on a cutting board, cut the avocados in half lengthwise around the seed.  Open the avocado halves to expose the pit.  With a spoon, gently scoop out the avocado meat carefully making sure that as you do, you scoop away from the skin, leaving the skin intact to be thrown away.  Slice the avocado halves into lengthwise pieces and add into the salad mix.

Peel the pink grapefruit.  The gently pull it apart into 2 halves.  Then gently separate each individual grapefruit section.  Cut the individual sections of grapefruit into approximately 3 pieces. With a knife, gently remove (or cut away) any of the white skin membrane that remains.

Add grapefruit into the salad bowl.

Spray or drizzle coconut oil (or extra virgin olive oil) over the salad.  Squeeze the lemon juice from the lemon wedges over the salad.  Add in garlic salt and pepper to taste.  (Note:  I love this recipe with coconut spray or oil, fresh lemon juice and garlic salt  and pepper to taste.  Coconut oil is fantastic for you, READ MORE.  However, you can also serve this salad with extra virgin olive oil and a good Balsamic vinegar.

**You can purchase coconut oil in most grocery or specialty stores.  However, you can also purchase online at:  http://www.tropicaltraditions.com/

©2013 — Maryann Ridini Spencer

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication.  For more information, visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

 

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Pineapple Fruit Salad

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PineappleFruitCupWhile Hawaiian pineapples can be obtained year-round, their peak season is from March through June.  This delightful and refreshing pineapple fruit salad is a stunner when you’re having a small dinner party.  You can serve it as an appetizer or a dessert.

Pineapple Fruit Salad

Serves 4

Ingredients

  • 2 large pineapples
  • 1 bunch of seedless green grapes
  • 2 large Fuji (or other sweet apple), washed, cored and sliced (keeping skins on)
  • 2 large bananas, sliced
  • 2 c. strawberries, sliced in half
  • 1 c. freshly squeezed lemon juice

Recipe preparation:

Cut pineapples in half (slicing right down the center of the top).  With a knife, take one of the pineapple halves and cut around the edges with a knife (being careful to not damage the pineapple edge).  Take the knife and then cut the inside of the pineapple as if you were cutting vertically, then horizontally.  With a spoon (or fork), scoop out the inside of the pineapple.  Once the pineapple meat is out of the center, scrape the inside of the pineapple with a spoon, getting the edges as smooth as possible (see photograph below).

Cut the pineapple meat into small chucks.  In a large bowl, add in all the fruit.  Pour lemon juice over the mixture and gently toss.  Place a generous helping of fruit salad into the pineapple shell and serve immediately.

Below is a shot of a pineapple leaving most of the stem.  If you want your plate to look like this.   You’ll need 4 pineapples for 4 people.

coredoutpineapple1

Below, the pineapple is cut right down the center. Each side of the pineapple is sharing part of the stem.  For a plate like this, you’ll need 2 pineapples.

cutinhalf

©2013 — Maryann Ridini Spencer

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication. CLICK HERE: Market List Information.  Also visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

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Simply Delicious Curry Cod with Mediterranean Quinoa

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Cod Curry with Meditternean QuinoaLAccording to Wikipedia.org, quinoa is a grain-like crop grown primarily for its edible seeds that contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.  It’s a delicious and gluten-free dish that works as a main course combined with veggies and a protein, or a fantastic side dish.  My Mediterranean Quinoa served with Curry Cod fillets makes a fantastic tasting meal that you can make in 30 minutes or less.

The healing power of “curry” has been in the news lately.  Even Dr. Oz praises the benefits of eating curry.   In a segment segment entitled, “Alternative Health Secrets from Around the World” (India to bring us some of India’s Health Secrets and Remedies that keep people in that nation healthy and beautiful well into old age), Dr. Oz talks about how eating curry powder fights Alzheimer’s disease by helping your immune cells to pick up and remove the toxins and irritants that can cause plaque in the brain, READ MORE.

Mediterranean Quinoa

Serves 4

Ingredients:

  • 1 c. tricolor organic quinoa
  • 2 c. water
  • 1 ½ c. diced red, yellow and green bell peppers
  • 1 small onion, diced
  • 4 garlic cloves, diced
  • 1 c. diced Greek olives
  • 1 c. Feta cheese crumbles
  • 1 ½ T. extra virgin olive oil

Recipe preparation:

In a 1-½ quart saucepan, pour in water and quinoa.  Bring to a boil, then cover the pot and reduce to a simmer.  Cook for approximately 10-15 minutes until all the water is absorbed.

While the quinoa is simmering, in a skillet on the stovetop over low heat, pour in olive oil.  Add in bell peppers, onion, garlic and sauté until lightly golden.

In a large bowl, pour in cooked quinoa and cooked pepper, onion and garlic mixture.   Add in the Greek olives and Feta cheese crumbles.  Mix well.  Add in your favorite balsamic vinegar dressing to taste.  Mix well.  Quinoa can be served hot or cold.  It even tastes fantastic the next day!

Basic Balsamic Vinegar Dressing

To make balsamic vinegar dressing, use 1/3 c. good balsamic vinegar, ¾ c. olive oil and garlic salt and pepper to taste.  Mix well.  Keep in a separate container and use on quinoa to taste.

curryfish cookinglarge

Curry Cod

Serves 2

Ingredients:

  • 2 cod fillets
  • 1 ½ T. coconut oil
  • 1 c. coconut milk (plain)
  • 1 T. yellow curry powder
  • 2 shakes of ground ginger
  • ½ tsp. ground cinnamon
  • 1/3 c. pineapple juice
  • fresh, sliced melon (for garnish)

Recipe Preparation:

In a skillet on the stovetop, sauté cod fillets in coconut oil until lightly golden on both sides.

In a bowl, whisk together coconut milk, curry powder, ground ginger, cinnamon and pineapple juice.  When cod fillets are a light golden color on both sides, pour mixture over the fish.  Let simmer over low heat for approximately 5 minutes.  Serve immediately with Quinoa.  For garnish to the plate, add some pieces of fresh, sliced melon.

©2013 — Maryann Ridini Spencer

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication.  For more information, visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

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Caprese Salad

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Caprese salad

Caprese Salad photo by Maryann Ridini Spencer

Caprese salad is a wonderful salad to with a meal and/or as an appetizer.  I sometimes enjoy this dish with a rustic roll for a delicious lunch. The freshly squeezed lemon juice to the balsamic and olive oil adds a wonderful flavor.  Enjoy!  (To enjoy this recipe gluten-free, make it minus the balsamic!).

Caprese Salad

Serves 4

Ingredients

4 Roma tomatoes, sliced into even rounds

16 fresh basil leaves

16 rounds of mozzarella (part skim or buffalo)

Garlic Gold® Oil or extra virgin olive oil

balsamic vinegar

freshly squeezed lemon juice

capers in vinegar (optional)

Preparation

Slice Roma tomatoes (approximately 4 circle slices each tomato).  Place 4  tomato slices on 4 individual plates.  Place mozzarella rounds on top of each tomato slice.  Place a fresh basil leaf on each tomato slice with mozzarella.  Drizzle oil, balsamic vinegar and freshly squeezed lemon juice over the top of each salad.  Spoon capers over the top for a tasty garnish.

©2013 – Maryann Ridini Spencer

luscious lemons

Meyer’s Lemons in the Orchard

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California, in First Run TV Syndication and/or right here on this blog!

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The Simply Delicious Living with Maryann Cookbook – On Sale Now!

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SimplyDeliciousLiving_CB_Cover_1Are you a busy working professional, student, and/or an active Mom or Dad? Would you like to enjoy scrumptious meals that taste gourmet, but are oh so easy to make? The “Simply Delicious Living with Maryann® – Entrées” cookbook by Award-winning Producer, Writer, TV Host and Journalist, Maryann Ridini Spencer, features over 40 easy-to-make, delicious recipes made with fresh and natural ingredients that will make your taste buds jump for joy! GET THE BOOK!

Read Maryann’s Simply Delicious Living Syndicated Print & Video Column

Also visit: SimplyDeliciousLiving.TV and RidiniEntertainment.com

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Simple and Delicious Side Salad with Garlic Gold Lemon Vinaigrette

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SaladLarge

Simple & Delicious Side Salad

Ingredients:

images

Recipe Preparation:

  • Wash and dry lettuce
  • In a large bowl, add in lettuce, sliced tomatoes, onions, avocado and croutons.  Mix.
  • Pour Garlic Gold’s Lemon Vinaigrette over the lettuce mix.
  • Pour Garlic Gold’s Parmesan Nuggets over lettuce mix. Mix well to taste.

Enjoy!

 

 

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Pineapple Coleslaw

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PineappleColeslawThis simply delicious “Pineapple Coleslaw” is light, tangy and good for you!  Serve it as a side dish for lunch with a tuna sandwich (or a scoop of tuna on top of it!) or a hamburger.  It’s also wonderful as a side dish to my “Gram’s Cornflake Chicken” dish.

Ingredients:

  • 2 c. shredded green cabbage
  • 1 c. shredded carrots
  • ½ c. shredded red cabbage
  • ½ c. whole unsalted almonds
  • ½ c. dried cranberries
  • ¼ c. red onion, diced
  • 1 c. pineapple chunks, diced
  • garlic salt & pepper to taste
  • 1/2 c. mayonnaise
  • 4 T. honey
  • 3/4 c. pineapple juice

Recipe preparation:

In a large bowl, add in green cabbage, carrots, cabbage, almonds, cranberries, onion, and diced pineapple chunks.  Add in mayonnaise, honey, pineapple juice.  Mix well. Add in garlic salt and pepper to taste.  Taste.  Add more mayo, honey or juice as needed to your liking.

Enjoy!

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©2013 – Maryann Ridini Spencer

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Artichoke, Feta and Sundried Tomato Salad

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Artichoke, Feta and Sundried Tomato Salad

Artichoke, Feta and Sundried Tomato Salad

 

Artichoke, Feta & Sundried Tomato Salad

Serves 4

Prep Time:  5 minutes

Cook Time:  8 minutes

Recipe Ingredients:

2 c. whole wheat pasta (for a gluten-free option, use rice pasta)

1/4c. sliced olives

¾ c. artichoke hearts (in water or in oil)

¼ c. sundried tomatoes (in oil)

½ c. Feta cheese crumbles

3 T. fresh squeezed lemon juice

2 T. olive oil

Italian seasoning

Lemon pepper

garlic salt

Recipe Preparation:

  • Cook pasta per the directions on the packaging.
  • While the pasta is cooking, in a large bowl, add in olives, artichoke hearts, sundried tomatoes, feta cheese crumbles and set aside.
  • Once the pasta is cook and drained, pour into the large bowl with the olives, artichokes, etc.
  • Add in 2 T. olive oil and Italian seasoning, lemon pepper and garlic salt to taste.
  • Serve warm or cold.

This recipe is great as a side dish or salad with fish, chicken or by itself.

Enjoy!

©2012 – Maryann Ridini Spencer

“Simply Delicious Living with Maryann®” is a FUN and Enchanting journey serving up simply delicious recipes and dedicated to all things home, hearth and joyous living!

Watch the show on Time Warner Cable ON DEMAND® throughout Southern California (approximately 1.8 million digital subscribers). With your remote, Go to ON DEMAND, FIND IT ON DEMAND, COOKING & DINING and scroll to the SIMPLY DELICIOUS tab. In Ventura, the show can also be seen on CAPS-TV, Mondays, 8:00pm with rebroadcasts weekly.

To watch the show Online and PRINT OUT the RECIPES, visit our RECIPE & VIDEO blog at: http://www.SimplyDeliciousLiving.tv

Read the SIMPLY DELICIOUS LIVING Monthly SYNDICATED COLUMN at http://SimplyDeliciousLiving.com and in the Ventura County Star, “VC Style” at http://blogs.venturacountystar.com/vcstyle

CLICK HERE to Listen to our SimplyDeliciousLiving Podcasts in iTunes!

 

 

 

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Simply Delicious Taco Salad

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SIMPLY DELICIOUS TACO SALAD

SimplyDeliciousLiving.tv

Serves 4

Prep Time:  10 minutes

Cook Time: 10 minutes

 

Ingredients:

  • Chunky Guacamole recipe on our blog at www.SimplyDeliciousLiving.tv
  • 2 chicken breasts** (cut into 1” cubes or pieces)
  • 1 c. pre-cooked black beans
    2 c. lettuce mix
  • 1 c. diced Roma tomatoes
  • ½ c. diced onion
  • 1 c. shredded cheddar cheese
  • ½ package of McCormick Taco Seasoning Mix  to taste (For a gluten-free option
    do not use seasoning mix.  Use only a recipe of:  Red Chili Pepper flakes, a dash of paprika, a dash of onion powder, garlic salt and pepper to taste).
  • 10 Beanitos® Black Bean Chips
    1 c. water
  • 3 T. Rinaldo’s Organic Garlic Gold®

**Note:  If you are vegetarian, you can replace the chicken with a half package of diced tofu prepared with the McCormick Taco Seasoning Mix.

Recipe Preparation:

  • Prepare Guacamole (Search “Chunky Guacamole” Recipe on our blog at www.SimplyDeliciousLiving.tv)
  • On the stove top, in a skillet over medium heat, add in 1. T Rinaldo’s Organic Garlic Gold®
    When olive oil is warm, add in chicken.  Cook until slightly brown.
  • Pour in water and McCormick Taco Seasoning.  Mix.  Simmer over low heat for approximately 5-10 minutes.
  • On individual plates, arrange a bed of lettuce.
  • Crumble an even amount of Beanitos® Black Bean Chips over the lettuce on each plate.
  • Top lettuce and chips with diced tomatoes.
  • With a spoon, place a generous portion of pre-cooked black beans over the top of the salad.
  • Top with diced onions.
  • Sprinkle generously with cheddar cheese.
  • Drizzle remaining Rinaldo’s Organic Garlic Gold® over the top of each salad.
  • Top with pieces of cooked chicken.
  • Place a large dollop of Chunky Guacamole on top of each salad.  Serve immediately!

©2012 – Maryann Ridini Spencer

“Simply Delicious Living with Maryann®” is a FUN and Enchanting journey serving up simply delicious recipes and dedicated to all things home, hearth and joyous living!

Watch the show on Time Warner Cable ON DEMAND® throughout Southern California (approximately 1.8 million digital subscribers). With your remote, Go to ON DEMAND, FIND IT ON DEMAND, COOKING & DINING and scroll to the SIMPLY DELICIOUS tab. In Ventura, the show can also be seen on CAPS-TV, Mondays, 8:00pm with rebroadcasts weekly.

To watch the show Online and PRINT OUT the RECIPES, visit our RECIPE & VIDEO blog at: http://www.SimplyDeliciousLiving.tv

Read the SIMPLY DELICIOUS LIVING Monthly SYNDICATED COLUMN in Natural Awakenings Magazine and in the Ventura County Star, “VC Style” at http://blogs.venturacountystar.com/vcstyle

CLICK HERE to Listen to our SimplyDeliciousLiving Podcasts in iTunes!

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