Grilled sweet corn becomes salad! Add a little avocado and jalapeno and a super tasty dressing and you've got a salad you will happily enjoy all summer!

Grilled Sweet Corn Salad

Ahhh, the food of summer. It makes me so incredibly happy. Take corn, for example. In the winter, at least here in the midwest, you can’t find it. Well, you can, but it’s in the freezer section. That’s fine and good, but give me that sweet summer corn! I long for it and I am beyond joyful when it shows up in my store!

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Panzanella, a delightful bread salad made with chewy whole grain baguette tossed with fresh tomatoes, basil and a simple vinaigrette. @cookinRD | sarahaasrdn.com

Super Simple Panzanella

If you’re anything like me, you crave bread. And if you can pair that bread with a really yummy salad, well, that’s pretty darn amazing. Perhaps that’s why I love panzanella so much! Pan-za-WHAT? Oh, you don’t know about it? Well, let me introduce you!

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Who says you need lettuce for a salad? You don’t when you’ve got Brussels sprouts! Try this Shaved Roasted Brussels Sprouts Salad! @cookinRD | sarahaasrdn.com

Shaved Roasted Brussel Sprouts Salad

Are you tired of Brussels sprouts yet? Too bad. You have to hang in for at least just one more recipe. And please, oh please, let it be this one! Crispy, shaved Brussels sprouts are delicious and make for a pretty amazing salad! And when you pair them with a bright, tangy dressing, feta cheese and almonds, well, you’ll just fall in love with Brussels sprouts all over again!

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Easy Southwest Buddha Bowl - A quick, vegetarian and gluten free meal that satisfies! @cookinRD | sarahaasrdn.com

Easy Southwest Buddha Bowl

Think those fancy Buddha bowls you get at restaurants can’t be made at home? Think again! I’ve created this Easy Southwest Buddha Bowl with YOU in mind. This is a bowl meal that comes together quickly to provide you a nourishing lunch or dinner!

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Kale. Caesar Salad Style.

All hail Caesar! So how many people have started a Caesar salad blog post this way? Probably far too many, but that sure didn’t stop me. But seriously, I’m in love with this Kale Caesar salad right now. Why? Because it’s so easy to make and just tastes so darn good. It’s perfect for lunches or even makes a complete dinner when you add some grilled chicken or shrimp. But, why did I wait so long to post it?

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An Ode to Crunchy Herb Croutons

I am about to make you really uncomfortable. That’s right. I’m going to force you to read my horrendous poetry. Perhaps not my best judgement to write an Ode to Crunchy Herb Croutons, but I did it anyway. Laugh, cry, weep, guffaw, let your emotions be what they may.  And now, without further ado…

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Mango Edamame Salad

Eat More Salad + Mango Edamame Salad Recipe

I know, that sounds a little bossy, “eat more salad!” But, I really think you should. Why? Well, because my guess is that you’re not eating as many servings of fruits and vegetables as you should!

Oh, don’t get upset, I’m not mad at you, I’m just trying to bring some awareness to what you’re putting in that body of yours. The statistics back me up when I say that you’re not getting enough – to the tune of that 85% of us aren’t getting our 2 1/2-cup equivalent servings of vegetables each day! Don’t believe me? The newest Dietary Guidelines for Americans discusses our deficit and encourages us to shift to a diet that places more focus consuming vegetables.

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Spinach Salad with Macerated Strawberry Dressing

Spinach + Macerated Strawberries = Yummy Salad

It’s probably not too shocking to hear that I love salads. But, let me clarify, I like salads that have lots of flavor and that satisfy. So if I’m building a salad, rest assured that it will taste good, be nutritious and leave you feeling content – like a happy little rabbit. Guaranteed then, that this Spinach Salad with Macerated Strawberry dressing will leave your little white tail twitching with joy.

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French Lentil Salad with Spinach and Feta Cheese

Easy.

That’s what everyone wants right, for everything in life to be a little easier? No lines at the post office, no red lights on the way to work or perhaps someone around who can clean your house and do your laundry? Well, sure that would be fine and wonderful, but it’s just not possible. The good news though? There is one area of your life that I can assure you can be easier, and that’s meal preparation.

“How?” you ask.

Just ask my friends at the Recipe Redux. The theme this month is simplicity and simplicity to them means recipes that contain less than 7 ingredients. Brilliant! My recipe for this month is super easy. I start with French green lentils, which are earthy and delicious and hold their shape and texture well. Then, I add fresh veggies in the way of bell peppers, cucumber and spinach. I jazz it up with a little fresh parsley and feta cheese and then use simple vinaigrette-based salad dressing to put that exclamation point on EASY! And there you go, in just about 30 minutes, you’ve made an amazing lentil salad that is not only delicious, but nutritious. Bravo!

And when you’re done making this recipe, check out the recipes below for more inspiration. They’re all super delicious and nutritious, less than 7 ingredients and EASY!

And Here are the Pretty Pictures of my French Lentil Salad:

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French Lentil Salad with Spinach and Feta Cheese


  • Author: Sara Haas

Description

A simple, yet elegant salad made with green French lentils, fresh spinach, cucumbers, parsley and feta cheese.


Ingredients

  • 1 cup green or French lentils, picked over, rinsed and drained
  • 1/4 teaspoon Kosher salt
  • 2 cups spinach, thinly sliced
  • 1/2 cup diced red bell pepper
  • 1/2 cup seeded, diced cucumber
  • 1 cup fresh parsley, cleaned, dried and finely chopped
  • 1/3 cup crumbled feta cheese
  • 1/4 cup Balsamic vinaigrette or Italian salad dressing

Instructions

  1. Place lentils in a medium-size pot and add water to cover by about 2 inches. Set pan over medium-high heat and bring to a boil. Reduce heat, cover and simmer for about 20 minutes. Stir in salt and continue to simmer for an additional 5-10 minutes or until lentils are tender. Spread on a sheet pan to cool or, rinse in cool water.
  2. To a large salad bowl, add the cooled lentils, spinach, bell pepper, cucumber, parsley, feta cheese and cooled lentils. Drizzle dressing over the vegetables and lentils, then toss to combine. Add salt and black pepper, if desired.

Notes

  • Makes 4 1/2 cups

Nutrition

  • Serving Size: 6
  • Calories: 175
  • Sugar: 3
  • Sodium: 307
  • Fat: 5
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 23
  • Protein: 10
  • Cholesterol: 7

Arugula Salad with Apricots and Champagne Vinaigrette


It’s time to break out the salad bowl!

And it’s time to switch things up a bit. Yes, romaine is good and so are tomatoes and all of the other “usual” salad suspects, but why not try something new? What would you say to Arugula Salad with Apricots and Champagne Vinaigrette?

“That’s too fancy!” Is that perhaps your answer? I sure hope not because that’s just not true. Yes, it may sound fancy, but the ingredients are simple and the recipe is easy. See, not fancy at all!

My new salad obsession just happens to begin with my favorite green, baby arugula. There’s just something special about that little green leaf. It’s just so….spicy and interesting. And I like my food spicy and interesting! When you pair arugula with dried chopped apricots (for a little sweetness), sliced apples, pistachios, feta cheese and champagne vinaigrette, you’ve got a unique salad that is incredibly interesting (and nutritious).

So bust out that bowl and salad tongs and get mixing!

The Pretty Pictures of My Arugula Salad with Apricots and Champagne Vinaigrette:

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Arugula Salad with Apricots and Champagne Vinaigrette


  • Author: Sara Haas

Description

Arugula tastes divine tossed with dried apricots, pistachios, fresh apple and a crisp champagne vinaigrette!


Ingredients

  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon champagne vinegar
  • 2 tablespoons olive oil
  • 1/8 teaspoon dried thyme leaves
  • 4 cups baby arugula, washed (2 ounces)
  • 1/2 medium apple, cored and sliced into thin strips or julienned (2 1/2 ounces)
  • 1/4 cup dried apricots, diced (1 1/2 ounces)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup roasted, salted pistachios, roughly chopped (1 ounce)

Instructions

  1. In a small bowl, whisk together the mustard, honey and vinegar. Pour in the olive oil and whisk until combined. Stir in the dried thyme.
  2. To a large salad or mixing bowl, add the baby arugula along with the apple, apricots, feta cheese and pistachios. Pour dressing over the salad and toss to combine.
  3. Portion onto plates and enjoy!

Notes

  • Make it meal! Just add sliced chicken or garbanzo beans.
  • Recipe makes about 3 tablespoons dressing.

Nutrition

  • Serving Size: 4
  • Calories: 175
  • Sugar: 5
  • Sodium: 171
  • Fat: 12
  • Saturated Fat: 3
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 4
  • Cholesterol: 8