Homemade Salads to Dream About

I've always loved vegetables. Raw, grilled, roasted, steamed-doesn't matter. My family knows if I'm in charge of a menu there will be plenty of choices from the produce market at my table. Quite a few times through the years I've actually thrown a "salad bar party". No one missed the traditional entrees with the spread I put out! What made them particularly tasty was that everyone made their own preferred salad base and then I'd have the grill ready and waiting for the "protein" part of their meal. I'd have chicken breasts, salmon, london broil, tofu and shrimp (on skewers) handy. After that, fresh warm breads and rolls were on the side to chose from with several types of sweet and savory spreads for them. For dessert, my other passion of baking took over and I'd have a tray of homemade cookies, biscotti and brownies along with a coffee "bar". Truly an easy, tasty and filling evening.

However, sometimes I just want to sit down and enjoy a great salad meal. These two upcoming recipes are so delicious that I've even dreamed about eating them! My son say he's never seen anyone get so excited over eating something as simple and healthy as these plates of greens. The best part is that with an ice pack they are easily transportable to brown bag for lunch at the office. Believe me, I've done it enough times to know!

Both can be eaten as the base recipe I've written or to "beef" it up, both are delicious with grilled chicken, shredded turkey, grilled or canned (and well-drained) tuna or salmon.

Give them a try-you might find yourself dreaming about them as well!

The first is a twist on a classic, I call it

Going Greek Salad

Ingredients:

1 lb triple washed spinach
4 roma tomatoe, sliced thin
1/2 lb brown mushrooms, sliced
1/4 C kalamata olives, pitted and chopped
1/2 a medium red onion, thinly sliced
1 cucumber, peeled, seeded and thinly sliced
1/2 C sheep's milk feta cheese, crumbled
1/4 C toasted pine nuts
1/3 C low-fat (or non-fat) raspberry vinegarette dressing (your favorite)

Simply toss first seven ingredients in a large bowl. Lightly toss in dressing. Makes 4-6 servings. Sprinkle with pinenuts. Top with preferred fish or poultry if desired. I like to eat this salad with warmed whole wheat pita bread.

This next salad is about as upscale as you can get-I had a similar version at a luxury resort hotel, but even my husband (who is quite a meat and potatoes guy)thinks my version is better than the original. It takes a bit more time and planning, but it really is well worth it.

Pear-Goat Cheese Salad

Preheat oven to 400. Prepare a cookie sheet by covering with oil and spraying (brushing) it with olive oil.

Ingredients:

2 large bosc pears, roasted
lemon juice
olive oil
kosher salt, pepper
4 C triple washed spinach
2 C triple washed arugula
4 oz. chevre (goat cheese), crumbled
1/4 C toasted pinenuts
1/3 C bottled champagne vinegarette (your favorite)

To roast pears: peel, halve and core fruit. Brush with lemon juice and olive oil, sprinkle with salt and freshly ground pepper. Place on prepared sheet pan and roast until fork tender in preheated oven. Approximately 20 minutes. Cool.

Place the greens in a large bowl and toss gently. Thinly slice the cool pears. Divide the greens and place on 4-6 plates (depending on desired serving sizes). Divide pear slices, placing and arranging them on top of the greens. Evenly divide goat cheese and top salads. At this point, if you are adding any grilled fish or poultry, place it on top now. Sprinkle with toasted pinenuts and last, drizzle with dressing.

Cashews are also nice with this dish. I like to serve this salad with warm sesame flatbread or artisan crackers.

Try these delicious foods and you to might begin to crave and dream about produce!