Saturday, May 4, 2013

Arugula Salad with Roasted Red Pepper Vinaigrette

I eat a lot of salads because they're easy to prepare and healthy, but they can get old fast. By using different greens and homemade dressings, I keep my salads from being boring. I love arugula, which has a lot more flavor that plain old romaine lettuce. Arugula holds up well with other assertive flavors, too. For this salad, I made paired arugula with a flavorful roasted red pepper balsamic dressing. This salad recipe is one of many combinations you could try with this dressing. If you want to turn this salad into a meal, I suggest some grilled steak, sliced thinly, and a little blue cheese, if you eat dairy.

Roasted Red Pepper Vinaigrette
Printable Recipe

3/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 jarred roasted red pepper, drained and chopped
1 clove garlic, minced
1 tsp dried basil
salt and pepper, to taste

1. Combine all ingredients in a food processor blender. Blend until smooth. Serve as a dip or salad dressing
  • Servings per recipe:10
  • Per serving
  • Calories: 155.7
  • Fat: 16.2 g
  • Saturated fat: 2.2 g
  • Cholesterol: 0 mg
  • Sodium: 30.1 mg
  • Carbohydrate: 3.4 g
  • Fiber: 0.1 g
  • Sugars: 0 g
  • Protein: 0 g
Arugula Salad with Roasted Red Pepper Vinaigrette

8 cups arugula leaves
2 cups sliced white button mushrooms
8 radishes, thinly sliced
4 tbsp toasted pine nuts
Roasted red pepper vinaigrette (above)

1. Either in a large salad bowl or among salad plates, arrange all the ingredients. Drizzle with as much dressing as you would like and serve immediately. Makes 4 large dinner salads or 8 side salads.

Thursday, May 2, 2013

Raisin and Almond Rocky Road

Another semester is almost over, and needless to say I have been busy. I have only been cooking the basics lately and haven't had much time for creative cooking. I have actually been meaning to post this dessert recipe for a while but haven't had time to sit down and write out the recipe. These little rocky road candies are inspired by Nigella Lawson's from her book How to be a Domestic Goddess. In her recipe she uses brazil nuts and mini-marshmallows. I chose to use raisins instead of marshmallows because they are sweet and chewy still, but are less processed than marshmallows. You can use any dried fruit and nuts in these, of course.

Raisin and Almond Rocky Road
Printable Recipe

8 oz bittersweet or dark chocolate
3 oz raw almonds, coarsely chopped
3 oz raisins (I used a mix of golden and regular raisins)

1. Melt the chocolate in a metal or glass bowl set over a saucepan of simmering water (do not let the water touch the bottom of the bowl).
2. Fold the almonds and raisins into the melted chocolate.
3. Drop the mixture by teaspoonfuls onto a baking sheet lined with parchment or waxed paper. Leave to cool on the counter.

  • Servings per recipe: 30
  • Per serving:
  • Calories: 65
  • Fat: 4.4 g
  • Saturated fat: 2.1 g
  • Cholesterol: 0 mg
  • Sodium: 0.3 mg
  • Carbohydrate: 43 g
  • Fiber: 1 g
  • Sugars: 4.8 g
  • Protein: 1.2 g
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