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?
When I’m hankering for something sweet, I turn to my tried and true recipe for Oatmeal Chocolate Chip Cookies.
After years of eating store-bought cookies, I have officially decided “no more!” In fact, I’m not even tempted to go down the cookie aisle in the grocery store anymore. Really, I’m not!
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…
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:
Arugula tastes divine tossed with dried apricots, pistachios, fresh apple and a crisp champagne vinaigrette!
- 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)
- 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.
- 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.
- Portion onto plates and enjoy!
- Make it meal! Just add sliced chicken or garbanzo beans.
- Recipe makes about 3 tablespoons dressing.
- 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
I love jam. I am not kidding. It’s just my thing…jam is my jam. There really is something special about it. In fact, there was a Christmas a few years back where my mother-in-law bought me jam, and it just about brought me to tears! Bless her, because it was and still is, a very happy and memorable moment. Jam-of-the-month club? Sign me up!
But here’s the deal, sometimes those jams are loaded with sugar. I know, a lot of people dig that extra shot of carbohydrate-crazy in the morning, but not me. I like the fruit and I want to taste the fruit, not the sugar. So, when I’m itching for some seriously tasty, fruity jam, I make my own. It’s completely simple to do and I love that I control what goes in it, that means less sugar, more fruit. Yay!
This triple berry jam is a great way to enjoy the rest of your summer produce. Blueberries, raspberries and strawberries are all delicious and amazingly nutritious, so why not make a jam out of them!? If you don’t have fresh, use frozen, just know that you may need to cook it a little longer than the recipe below states.
What else can you use this delicious jam for besides toast? How about swirling it in yogurt? Or adding it to your bowl of oatmeal? I also think it’s pretty amazing on top of frozen yogurt or a piece of angel food cake. Yum!
Ps-Don’t skip the zest! It’s such a refreshing addition. Just be sure to wait to add it until the jam has cooled off a bit, otherwise it’ll just taste bitter.
A simple homemade jam made with blueberries, raspberries, strawberries, orange and a touch of honey.
- 1 tablespoon honey
- 1/2 orange, zested and juiced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1 cup strawberries, hulled and quarted (or cut into eighths if large)
- Combine the honey and orange juice in the bottom of a saucepan and bring to a boil over medium heat. Add the fruit, stir, then reduce the heat to a simmer. Cook, uncovered, stirring occasionally, for about 40 minutes.
- Remove pan from the heat, transfer the jam to a bowl or jar and allow to cool.
- Once cooled, stir in the orange zest then cover with a lid and refrigerate until ready to enjoy.
- Makes about 1/3 cup jam.
- Calories: 222
- Sugar: 42
- Sodium: 4
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 56
- Protein: 3
- Cholesterol: 0