Strawberry Arugula Salad with Honey Balsamic Vinaigrette

Strawberry Arugula Salad with Honey Balsamic Vinaigrette

This large strawberry salad is colorful and deliciously yummy.

It’s prepared with leafy green arugula, sweet strawberries, sharp Cheddar cheese, roasted sunflower seeds and a honey balsamic vinaigrette.

Arugula is a leafy green cruciferous vegetable that has a fresh, peppery taste.

Arugula’s profile is similar to broccoli, kale, and Brussels sprouts. It is high in fiber, contains folate, phytochemicals and antioxidants.

Arugula is frequently served raw in salads. The peppery flavor pairs nicely with other strong flavors like tangy cheeses and acidic fruits like strawberries.


Try Our Fresh Basil Raspberry and Goat Cheese Salad

Strawberry Arugula Salad with Honey Balsamic Vinaigrette

For the Salad

5 ounces arugula

½ cup chopped fresh basil

1 pound strawberries, thinly sliced

¾ cup finely chopped red onion

4 ounces Sharp Cheddar cheese, cut into 1/2 inch squares

½ cup roasted sunflower seeds

½ cup radishes, halved and thinly sliced

For the Vinaigrette

¼ cup extra-virgin olive oil

1 ½ tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon dijon mustard

1 clove garlic, minced

Pinch of Himalayan salt, to taste

Freshly ground black pepper, to taste

On a large serving platter or in a large serving bowl, layer the ingredients as listed.

In a measuring cup combine all of the vinaigrette ingredients and whisk until fully blended.

Taste, and add more salt or pepper if needed.

The dressing should be nice and tangy, but you can add more honey for balance if desired.

Add vinaigrette to the bottom of a large salad bowl.

Next add prepare salad ingredients and toss to combine.

Plate and serve with your main meal. Or we suggest with a Bourbon Pulled Pork sandwich – Instant Pot Bourbon Pulled Pork.


Cast Iron Seared and Broiled Salmon With Fruit And Herb Salsa

Cast Iron Seared and Baked Salmon with Fruit and Herb Salsa

The best pan for salmon is one with a heavy bottom that you can heat to a high temperature and that conducts heat evenly.

Cast iron skillets once heated (about 5-10 minutes) keep a steady cooking temperature and distributes heat evenly, without cold spots.

Cast iron is great for searing a ribeye steak, cooking burgers and searing fish, a task that requires constant and even heat.

Cast iron cookware is also a good choice for baking. Do a on line search for “cast iron baking recipes,” and you will get back some 170 million results for things like cornbread, bread rolls, pizza, pie, cookies, and cake, among others.

The draw back of cast iron skillets, is the skillet is porous and catches the smell of whatever it is that you cook with it.

Therefore, if using a cast iron skillet to sear your salmon steak, use a ceramic coated cast iron.

Ceramic Coated Cast Iron Skillet

Also, a cast iron skillet is best to use with this recipe as the fish is not only seared, but also broiled.

Fun Kitchen Facts

The secret to the handle of a cast iron skillet not heating up too much? There’s a small hole at the end that allows it to radiate heat instead of accumulating it.

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Read More: How to Care for Your Cast Iron Cookware

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Why Sear Fish

Pan searing helps lock in the moisture and prevents the meat from drying out.

The Science of Cooking explains the purpose of searing meat, noting the process is called  the “Maillard Reaction,” and is not to be confused with “Caramelization.”


Read More Here About Caramelizing Onions in a Cast Iron Skillet


When searing meat, hundreds of different flavor compounds are created. When heated, these compounds break down to form new flavors.

Each type of meat being seared has a very distinctive set of flavor compounds that are formed during the Maillard reaction.

Cast Iron Seared and Broiled Salmon with Fruit And Herb Salsa

First prepare the salsa and refrigerate for later.

1 cup diced peaches, fresh or frozen

3/4 cup diced mango, fresh or frozen

2 mini red sweet peppers, seeded and diced

1/4 cup diced red onion

5 leaves of fresh mint, chopped

1 spring of thyme, leaves only, discard steams

1/4 cup Italian parsley

Juice of 1/2 lime

1/2 teaspoon Himalayan salt

cast iron cooking with avocado oilPrepare and mix together all ingredients in a medium bowl. Top and refrigerate until ready to use.

Now prepare your salmon steaks. You will need the following for two servings.

2 salmon steaks, skin on

3 to 4 tablespoons avocado oil, smoke point to 500 degrees

3-4  cups Arugula

Salmon steaks in a cast iron skilletHeat oven on broil. Next, lightly drizzle avocado oil (heat safe to 500 degrees) into a cast iron oven-safe skillet over medium-high heat.  Add salmon steaks to heated skillet and sear on each side for 2 minutes.

turning salmon steaksPlace skillet in pre-heated oven under the broiler for 7 to 10 minutes, turning steaks about every 3 minutes.

Be careful not to overcook. As the skillet is close to the broiler element, keep a close eye on your salmon steaks so they do not burn.

Broil the salmon steaks to about 155 degrees.

Cast Iron Seared and Baked Salmon with Fruit and Herb Salsa - close upIt is important to remove the salmon from the skillet soon after removing it from the oven.

Have plates ready with arugula, and top each with a salmon steak.

Next spoon some fruit and herb salsa over the salmon, and enjoy!


If you love fish then you have to try Roasted Trout with Baby Potatoes and Asparagus


What Others Are Reading:

Orange Chicken Salad

Orange Chicken Salad

Salad usually comes before the main course. But you rather waste no time and prefer to eat the leafy greens at the same time with the main course dish. Here at Splendid Recipes and More, we feel the same way, and that’s way we have Salads as a Main Course. It is categorized rightly so, because it has leafy greens and includes a meat together on the same plate. Check out more of our Salads as a Main Course by linking here.

Making a meal in this way saves time, because you serve the salad and meat at the same time. Also Salads as a Main Course packs some protein, so you’ll leave the table feeling full.

Chicken breast in our opinion is one of the best top protein foods! 4 ounces (100 grams) of cooked chicken breast has about 23.5 grams of protein. It also contains minerals like magnesium, and potassium. Including vitamins-A, K, B-3, and B-6. It is simple to use cooked chicken breast cold for salads, and for hot meals. It is a meat that is easily digested.

Our featured recipe is Orange Chicken Salad, and here is what you will need.

1 pound large chicken breasts (about 3) skinless, boneless

1 cups orange marmalade jam

1/4 cup balsamic vinegar

2 tablespoons soy sauce

3/4 tsp. crushed red pepper, optional

16 ounces of mix greens: Spinach, Arugula, and Chard

Preheat your oven to 350 degrees.

Cut and sliced chcickne breast meat for Orange Chicken Salad

Cut chicken into 2 to 3 inch pieces, and slice each piece in half  vertically.

prepaing sauce for Orange Chicken Salad

Using a medium sauce pan over medium-high heat, add jam, vinegar, soy sauce, and crushed red pepper. Mix all ingredients together and bring to a small simmering boil.

preparing sauce and chicken breast to cook for Orange Chicken Salad

Next add sauce to a large mixing bowl, and toss in chicken pieces. Mix together until chicken is well coated. Then pour into a baking pan. Use a spatula to scrape sides of bowl, getting  every last drop of sauce. Put in heated oven for 30 minutes or until meat is done, turning meat once.

Remove, and allow to cool about 5 or 10 minutes. Spoon the sauce into a large salad bowl (the sauce is your salad dressing). Next add greens, and mix until greens are well coated.

Orange Chicken Salad close-up

Plate the leafy greens and top with cooked orange chicken. Spoon 1 or 2 teaspoons of marmalade in center. Serve and enjoy!!

 

What Others are Saying About Chicken Salad:

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

This is an easy dinner idea in just 20 minutes. It is one of my “Salad as a Main Course” recipe because of mixing a meat with the leafy greens and other vegetables.

This meal is packed with antioxidants, minerals and vitamins.

This salad contains…

.52 g of protein

.13 g of total fat

.73 g of carbohydrates

.3 g of fiber

.41 g of natural sugars

It is low in salt, high in fiber, and cholesterol-free.

All of this in just one cup of what is in this meal: Arugula. The flavor of Arugula is peppery and  pungent. The salad also includes mint, lemon juice, orange bell pepper and all the rest that is in this fast and simple meal idea…you can’t go wrong with preparing and eating it.

Recipe:

Smoked Turkey, Black Bean, Bell Pepper and Corn Salad

3 cups (about 3/4 pound) diced, cooked smoked turkey breast

1 can (15.5 ounces) black beans, rinsed and drained

1 1/2 cups fresh corn kernels

1 cup cherry tomatoes, halved

1 cup diced bell peppers (any colors)

1/2 cup finely chopped red onion

3 cups arugula

Dressing

1/2 cup chopped fresh mint (plus leaves for garnish)

1 tablespoon finely chopped garlic

1/2 cup tomato juice

2 tablespoon fresh lemon juice

1 tablespoon sherry (or balsamic) vinegar

1 tablespoon olive oil

Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.

For more information about how food correlates to a healthy you visit: Health News Library

 

What Others are Saying About Turkey, Salads and Arugula:

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