Simple Honey-Dijon Spinach Salad

A salad doesn't need a lot of ingredients to be good. In this simple but yummy salad, baby spinach leaves are tossed with my homemade Honey-Dijon Dressing - a delicious combination.

It's good as-is, but feel free to add garnishes as desired. Tomatoes, almond pieces, or cucumber slices are especially good additions to this salad.

RECIPE:

4 to 6 ounces fresh baby spinach
3 to 4 tablespoons Honey-Dijon Dressing

Place the spinach in a large bowl.

Add the dressing to the spinach, tossing well. Use only enough dressing to lightly coat all of the spinach with the dressing.

-- 4 servings

Mixed Green Salad with Gorgonzola, Dried Cherries, and Pine Nuts

I created this salad from some random ingredients that I had on hand, and the combination was delicious.

Serve it as a light lunch with some crusty bread, or as a side dish or first course for dinner.

RECIPE:

1 to 2 tablespoons pine nuts, to taste
4 to 6 ounces (4 to 6 cups) mixed salad greens (e.g., spring mix, mesclun, field greens, or your favorite mixture)
4 to 6 tablespoons Honey-Lemon Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
1/3 cup gorgonzola cheese, crumbled
3 tablespoons dried cherries

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Place the mixed salad greens in a large bowl. Add the dressing to the salad greens, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Add the gorgonzola, dried cherries, and toasted pine nuts to the salad. Toss lightly, and serve.

-- 2-4 servings

Potato Salad with Pimiento-Stuffed Green Olives

Olive lovers will enjoy this healthy, mayonnaise-free potato salad.

I started with my grandmother's classic Potato Salad with Olive Oil and Parsley and added some sliced pimento-stuffed green olives that I had on hand. The result was delicious.

Use 1/4 cup to 1/3 cup of sliced olives, to taste - or even more, if you like.

RECIPE:

1 pound medium-size red potatoes or other waxy potatoes, peeled
1/4 to 1/3 cup pimiento-stuffed green olives, sliced
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).

Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.

Once the potatoes have cooled, cut them into 1-inch cubes.

Gently toss the potato cubes with the olives, olive oil, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

Spinach Salad with Cannellini, Roasted Peppers, and Pine Nuts

This recipe was born when I had some leftover spinach, cannellini beans, and roasted peppers that I needed to use up. I combined them into a salad, and added some toasted pine nuts for crunch. The result was delicious, colorful, and healthy!

Serve it as a side dish, or add some crusty bread and maybe some soup for a light and satisfying lunch or dinner.

RECIPE:

1 tablespoon pine nuts
6-8 ounces fresh baby spinach leaves
2/3 cup cannellini beans, rinsed and drained
1/3 cup roasted red bell peppers, cut into julienne slices
3 to 6 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Place the spinach in a large bowl. Add the vinaigrette to the spinach, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Top the spinach with the cannellini, roasted peppers, and toasted pine nuts. Toss lightly, and serve.

-- 4 servings

Romaine-Radicchio Salad with Sherry Vinaigrette

This salad is fairly simple, but it's loaded with flavor and nutrition. Bags of romaine-radiccho blend are available in most supermarkets these days, so you don't even have to start from scratch!

Serve it as a salad course or a side dish, or pair it with some hearty bread for a light but satisfying lunch.

RECIPE:

4 to 6 ounces mixed romaine lettuce and radicchio, washed, dried, and torn into bite-size pieces
1 medium-size tomato, diced (optional)
3 to 4 tablespoons Simple Sherry Vinaigrette (or your favorite prepared sherry vinaigrette)

Place the romaine and radicchio in a large bowl. Top with the diced tomatoes, if using.

Add the sherry vinaigrette, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

-- 2-4 servings

Honey-Dijon Spinach Salad with Veggie Bacon

Vegetarian "bacon" is available in most large supermarkets in the U.S., usually refrigerated or frozen.

I discovered that it's a great way to top a salad of baby spinach leaves tossed with my homemade Honey-Dijon Dressing.

RECIPE:

3 or 4 strips vegetarian "bacon"
4 to 6 ounces (4 to 6 cups) fresh baby spinach
4 to 6 tablespoons Honey-Dijon Dressing

Cook the "bacon" according to package directions. Crumble and set aside.

Place the spinach in a large bowl. Add the dressing to the spinach, tossing well. Use only enough dressing to lightly coat all of the spinach with the dressing.

Transfer the dressed spinach to individual serving dishes. Sprinkle the "bacon" evenly atop each salad.

Serve immediately.

-- 2-4 servings

Arugula Salad with Black Olives and Pine Nuts

For this recipe, I started with my Lemon-Balsamic Arugula Salad with Pine Nuts and added some sliced black olives for an extra flavor dimension. It was delicious!

RECIPE:

2 tablespoons pine nuts
4 to 6 ounces fresh baby arugula
3 to 4 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
1/4 cup roasted sliced black olives

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Place the arugula in a large bowl. Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Top the arugula with the olives and toasted pine nuts. Toss lightly, and serve.

-- 4 servings

Potato Salad with Peas

My Italian grandmother never used mayonnaise in her potato salads. She always used good olive oil instead.

In this version, I added some green peas to her basic potato salad recipe. It's a delicious and healthy side dish for spring, summer, or anytime!

RECIPE:

1 pound medium-size red potatoes, unpeeled
1 cup frozen peas, thawed
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).

Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.

Once the potatoes have cooled, cut them into 1-inch cubes.

Gently toss the potato cubes with the peas, olive oil, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

Honey-Dijon Dressing

This easy dressing is slightly sweet and slightly tangy. It's great on sandwiches as well as salads.

RECIPE:

6 tablespoons light or extra light olive oil*
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste

Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
-or-
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.

Use immediately or refrigerate. If using later, shake or whisk again just before using.

-- Approximately 2/3 cup of dressing

* You can use extra virgin olive oil if you want a strong olive taste. However, I prefer to use light or extra light olive oil in this recipe to let the honey and Dijon flavors shine through more assertively.

Simple Sherry Vinaigrette

Sherry wine vinegar gives this simple vinaigrette a rich, nutty taste.

It's great in a green salad, potato salad, or pasta salad.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground black pepper to taste

Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
-or-
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.

Use immediately or refrigerate. If using later, shake or whisk again just before using.

-- Approximately 1/2 cup of dressing

Basil-Balsamic Sliced Tomato Salad

This is one of my favorite ways to serve fresh, ripe tomatoes when they're in season.

This recipe is so simple, but so delicious and healthy!

RECIPE:

2 or 3 medium-to-large fresh tomatoes, sliced 1/4-inch thick
1 to 2 tablespoons fresh basil leaves, to taste, shredded or coarsely chopped
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
Salt and freshly ground black pepper to taste

Arrange the tomato slices on a serving platter.

Sprinkle with salt and pepper to taste, and then drizzle lightly with the olive oil and the vinegar.

Sprinkle the basil evenly over the dressed tomatoes, and serve.

-- 3-6 servings

Lemon-Balsamic Arugula Salad with Pine Nuts

This salad is quite simple, but loaded with flavor and nutrition.

Enjoy it as an accompaniment to a Mediterranean-style meal, or just serve with some bread and maybe a cup of soup for a light lunch or supper.

RECIPE:

2 tablespoons pine nuts
4 to 6 ounces fresh baby arugula
3 to 4 tablespoons Lemon-Balsamic Vinaigrette

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Place the arugula in a large bowl. Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens.

Sprinkle with the pine nuts, and serve.

-- 4 servings

Balsamic Mixed Green Salad with Mock Chicken Strips

There are many brands and varieties of mock chicken strips and tenders available in most large supermarkets these days that work great in a vegetarian main-dish salad.

This is one of my favorite combinations.

RECIPE:

2 portions mock chicken strips (breaded or unbreaded, as desired)
4 to 6 ounces (4 to 6 cups) mixed salad greens (e.g., spring mix, field greens, or your favorite mixture)
1 large fresh tomato, or two smaller tomatoes, diced
4 to 5 thin slices of cucumber, cut in half to make bite-size half-moons
2 to 3 tablespoons black olives, pitted and sliced
4 to 6 tablespoons Honey-Balsamic Vinaigrette or Honey-Dijon Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)

If the "chicken" requires cooking (as is true for most varieties), cook according to package directions. Set aside.

Place the salad greens in a large bowl along with the tomato, cucumber, and olives. Add the dressing to the salad greens, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Transfer the greens to individual serving dishes. Arrange the "chicken" evenly atop each salad.

Serve immediately.

-- 2-4 servings

Honey-Dijon Balsamic Vinaigrette

This is my latest variation of balsamic vinaigrette. Not too sweet, and not too tart, the honey and dijon mustard strike a lovely balance.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste

Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
-or-
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.

Use immediately or refrigerate. If using later, shake or whisk again just before using.

-- Approximately 2/3 cup of dressing

Moroccan-Style Carrot and Raisin Salad

The sweet and spicy flavors of Morocco give this delicious and healthy salad an exotic flair.

RECIPE:

1 pound medium-to-large carrots, peeled and thinly sliced
1/4 cup raisins (dark or golden)
1 tablespoon chopped fresh parsley or cilantro
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Dash of cayenne pepper (optional)
Salt and freshly ground black pepper to taste

Boil or microwave the carrot slices in water until crisp-tender, about 5-10 minutes. Rinse in cold water to stop the cooking process, and drain well. Place the cooked/drained carrots in a bowl along with the raisins and the parsley or cilantro.

In a smaller bowl, whisk together the remaining ingredients. Pour over the carrots mixture, and toss well. Allow the carrots to marinate in the dressing at room temperature for at least 15 minutes.

Serve at room temperature or slightly chilled.

-- 4-6 servings

Simple Lemon-Balsamic Arugula Salad

A salad can be delicious without being complicated. This is a case in point.

Baby arugula is tossed with our Lemon-Balsamic Vinaigrette for an easy, fresh-tasting accompaniment to a Mediterranean-style meal.

RECIPE:

4 to 6 ounces fresh baby arugula
3 to 4 tablespoons Lemon-Balsamic Vinaigrette

Place the arugula in a large bowl.

Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens.

-- 4 servings

Honey-Balsamic Vinaigrette

In this version of a balsamic vinaigrette, a bit of added honey takes the edge off the tartness of the vinegar but doesn't make the dressing too sweet.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper to taste

Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
-or-
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.

Use immediately or refrigerate. If using later, shake or whisk again just before using.

-- Approximately 1/2 cup of dressing

Mixed Green Salad with Dried Cranberries and Pistachios

This festive salad makes a great addition to a fall or winter holiday meal, but is also great year-round.

It's light, yet so satisfying - and delicious!

RECIPE:

4 to 6 ounces (4 to 6 cups) mixed salad greens (e.g., spring mix, mesclun, field greens, or your favorite mixture)
4 to 6 tablespoons Honey-Lemon Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
1/4 cup dried cranberries
1/4 cup roasted, shelled pistachios, coarsely chopped

Place the mixed salad greens in a large bowl. Add the dressing to the salad greens, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Add the cranberries and pistachios to the salad. Toss lightly, and serve.

-- 2-4 servings

Potato Salad with Olive Oil, Parsley, and Capers

This healthy, no-mayo potato salad is a caper lover's dream. The extra virgin olive oil, parsley, and capers give it plenty of flavor, with a distinct Mediterranean accent.

RECIPE:

1 pound medium-size red potatoes, unpeeled
3 tablespoons extra virgin olive oil
2 tablespoons capers, drained
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).

Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.

Once the potatoes have cooled, cut them into 1-inch cubes.

Gently toss the potato cubes with the olive oil, capers, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

Caprese Salad

This simple but delicious tomato-basil-mozzarella salad tastes like summer. I like to serve it frequently when fresh tomatoes and basil are in season.

Traditionally, this salad is drizzled only with some extra virgin olive oil, not vinegar. But I like to add some balsamic vinegar for extra flavor, so I list it here as optional.

RECIPE:

2 or 3 medium-to-large fresh tomatoes, sliced 1/4-inch thick
8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
8 to 12 fresh basil leaves (or more as needed)
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling (optional)
Salt and freshly ground black pepper to taste

Alternate the tomato and mozzarella slices on a platter, overlapping, with a basil leaf between each of the slices.

Sprinkle with salt and pepper to taste, and then drizzle lightly with the olive oil and the vinegar (if using).

-- 3-6 servings