Caramelized Onion and Grapefruit Salad

I got the recipe from here

This salad is different, but good! I have never had fennel until this salad. The flavors in this salad go really well together. The fennel has like a licorice flavor (which I don’t like that flavor) but it goes really well with the grapefruit and caramelized onion and dressing. At first I didn’t know if I would like this salad. But as I took each bite, I liked it more and more. It’s light and fresh and delicious!
Caramelized onions:
olive oil
2 onions, very thinly sliced (I used 3 onions as I LOVE caramelized onions and I eat them as I cook them, so I did 3 so there would be some for the salad and not all the onions went into my mouth)
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1 tbsp balsamic vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Dressing:
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Salad:
2 pink grapefruits
1 head green leaf lettuce, thinly sliced or torn into 1-inch pieces
1 large fennel bulb, trimmed and thinly sliced
1 small english cucumber, peeled, seeded and thinly sliced
3 scallions, finely sliced
1 tablespoon chopped fresh thyme leaves
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For the caramelized onions: In a large skillet, coat the pan with oil and heat over medium heat. Add the onions, balsamic vinegar,
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salt and pepper.
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Cook, stirring occasionally, until the onions are deep golden brown,
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about 20 minutes. Set aside to cool, about 10 minutes.

For the dressing: In a small bowl, whisk together the red wine vinegar,
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lemon juice and honey.
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Slowly whisk in the olive oil until blended.
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Season with salt and pepper, to taste.
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For the salad: Peel and trim the ends from each grapefruit.
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Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl.
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Add the lettuce, fennel, cucumber, scallions,
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and thyme.
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Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.

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Recipe:

  • Caramelized onions:
  • olive oil
  • 2 onions, very thinly sliced
  • 1 tbsp balsamic vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Dressing:
  • 2 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 2 pink grapefruits
  • 1 head green leaf lettuce, thinly sliced or torn into 1-inch pieces
  • 1 large fennel bulb, trimmed and thinly sliced
  • 1 small English cucumber, peeled, seeded and thinly sliced
  • 3 scallions, finely sliced
  • 1 tablespoon chopped fresh thyme leaves
  • For the caramelized onions: In a large skillet, coat the pan with oil and heat over medium heat. Add the onions, balsamic vinegar, salt and pepper.
  • Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.
  • For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey.
  • Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.
  • For the salad: Peel and trim the ends from each grapefruit.
  • Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl.
  • Add the lettuce, fennel, cucumber, scallions, and thyme.
  • Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.

White House Salad from The Biggest Loser

Found this recipe on…GUESS? Yep! Pinterest!

Recipe

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1 head of fresh lettuce
1 cucumber
2 fresh in-season tomatoes
1/4 red onion
1 bunch fresh basil

1/3 cup olive oil (for dressing)
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4 tbsp lemon juice (for dressing)
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1 tsp honey (for dressing)
salt and pepper, to taste
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For the salad: wash and dry the lettuce. Tear it into bite-size pieces.

Peel the cucumber and cut it into bite-sized bits.

Wash the tomatoes and cut them into bite sized pieces.

Peel the onion and slice it as thin as possible.

Wash and chop the basil into large pieces.

In a large mixing bowl, combine the lettuce,
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cucumbers,
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tomatoes,
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onions
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and basil.
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Toss together so the ingredients are well mixed.

For the dressing: place the dressing ingredients in a container with a tight-fitting lid. Cover the container and shake vigorously.
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Add the dressing to the salad, toss and serve immediately.
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Asian Marinated Cucumber Salad

Recipe

1 large English (seedless) cucumber, very thinly sliced
¼ of a sweet onion, very thinly sliced
1/3 cup rice vinegar
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1 tablespoon toasted sesame seeds
1 tablespoon minced fresh dill or ½ teaspoon dried dill weed
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¾ teaspoon salt
3/4 teaspoon sugar
¼ teaspoon crushed red pepper flakes
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Instructions

Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight-fitting lid and refrigerate for at least an hour prior to serving. This keeps well, refrigerated for up to 5 days. Gently toss again before serving.

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Seoul-ful Chicken with Minted Cucumbers

I Love me some chicken thighs! Favorite part of the chicken! Me loves the dark meat!

Recipe adapted from http://www.cookinglight.com/

Cucumbers:
1 English cucumber, peeled, halved lengthwise, and thinly sliced (about 2 1/2 cups)
1/4 teaspoon salt
1/4 cup minced shallots
2 tablespoons chopped fresh mint
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1 serrano chile, seeded and minced
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Chicken:
8 skinless, boneless chicken thighs (about 1 1/4 pounds)
1/4 cup soy sauce
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2 tablespoons dark sesame oil
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1 tablespoon minced peeled fresh ginger
1 tablespoon honey
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1/2 teaspoon freshly ground black pepper
3 garlic cloves, thinly sliced
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Cooking spray
1/4 cup thinly sliced green onions
4 teaspoons sesame seeds, toasted
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1. To prepare cucumbers, place cucumber slices in a colander; sprinkle with salt, tossing well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber,
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shallots,
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and next 6 ingredients (through chile) in a large bowl; toss gently. Cover and set aside.

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2. To prepare chicken, place each chicken thigh between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine soy sauce and next 5 ingredients (through garlic) in a large zip-top plastic bag. (I placed them in a baking dish to marinade) Add chicken to soy sauce mixture in bag; seal. Marinate in refrigerator 30 minutes, turning bag occasionally.
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3. Heat a grill pan over medium-high heat. (I baked mine, for 20-30 minutes and flipped after 15 minutes) Coat pan with cooking spray. Remove chicken from bag; discard marinade. Place 4 thighs in pan; cook 6 minutes on each side or until done. Repeat procedure with remaining 4 thighs. Place 2 thighs and 1/2 cup cucumbers on each of 4 plates; sprinkle each serving with 1 tablespoon green onions and 1 teaspoon sesame seeds.

I baked my chicken in a preheated oven to 425 and cooked the thighs in a cast iron skillet for 20-30 minutes or internal temp is 165 degrees, and flipped halfway.
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Chef Salad al la Jamie

Got the idea for this recipe from the web, but then I went and made it my own. So I guess I made it up!

So you will need Turkey Breast, chopped
Romaine Lettuce, washed and Chopped
2 carrots, peeled and chopped
4 hard-boiled eggs, cut in half
one large tomato, chopped
Ham, Chopped
English cucumber, sliced and quartered
Radishes sliced
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So start by washing the romaine leaves
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then dry it, and chop it up
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then wash and cut the ends of the radishes off and then slice thinly
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Then add the chopped carrot
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then add the cucumbers
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Then add the Turkey and ham
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then add the tomatoes and eggs
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and there you have it chef salad al la Jamie
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add your favorite dressing and eat!

Cucumber Salad

Recipe  adapted from http://www.myrecipes.com/

2 English cucumbers
1 teaspoon salt
2 tablespoons distilled vinegar
1 tablespoon Asian sesame oil
2 tablespoons sugar
salt
pepper
1 tablespoons toasted sesame seeds
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Rinse, peel (if desired) and thinly slice 2 English cucumbers

In a bowl, mix cucumber with 1 teaspoon salt.

Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.

Add 2 tablespoons white distilled vinegar,
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1 tablespoon Asian sesame oil,
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(I added in 1 tbsp of soy sauce as well)
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2 tablespoons sugar, and salt and pepper to taste.
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Serve at room temperature or cold.

Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.

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Heirloom tomato salad

Recipe

heirloom tomatoes (I did 3)
small red onion
1 english cucumber, peeled and sliced in quarters
fresh basil

vinaigrette
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
sea salt
freshly ground pepper
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slice tomatoes,
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onion,
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cucumber
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and basil
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and set aside in a bowl.

mix the vinaigrette in a separate dish and pour right on top.
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give it a toss and finish with lots of sea salt and freshly ground pepper.
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