Tag Archives: salad recipes

Brussels Sprout and Apple Slaw with Balsamic Vinaigrette

Brussels Sprout and Apple Slaw with Balsamic Vinaigrette from This Mama Cooks! On a Diet - thismamacooks.com

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Spicy Celery Root & Carrot Slaw Salad

Spicy Celery Root & Carrot Slaw Salad at This Mama Cooks! On a Diet - thismamacooks.com

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Asian Citrus Watermelon Salad

Asian Citrus Watermelon Salad from This Mama Cooks! On a Diet - thismamacooks.com

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Crunchy Thai Quinoa Salad

A healthy, gluten free Crunchy Thai Quinoa Salad from This Mama Cooks! On a Diet - thsimamacooks.com

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Flank Steak With Chickpea Arugula Salad

Flank Steak With Chickpea Arugula Salad at This Mama Cooks! On a Diet - thismamacooks.com

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Sensational Summer Pasta for the Fourth from Holly Clegg

Sensational Summer Pasta for the Fourth from Holly CleggHere’s a Fourth of July guest post from Holly Clegg featuring a recipe from her new cookbook, Holly Clegg’s trim&TERRIFIC™ Eating Well To Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms [affiliate link]. Serve leftovers (if you have any) as a pasta salad the next day.

You can make this gluten free by using brown rice pasta. This is also perfect to serve as a Meatless Monday dish!

You can find more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Red, White and Blue

Fourth of July is right around the corner, and I wanted to share the perfect summer recipe to add to the red, white and blue festivities. For a classic, any-occasion dish the pasta salad is where it’s at – and this Sensational Summer Pasta does not disappoint, especially since it is “red and white!” Fresh ingredients at their best, ripe juicy tomatoes, basil, and creamy mozzarella, meld together for an all-star crowd favorite.

An easy tip to seed tomatoes - cut the tomato in half from side to side and gently squeeze the tomato to watch seeds easily pop out. Try growing basil in pots as it is fairly easy and nothing beats fresh basil in the summer! You can easily chop fresh basil by rolling it up and slicing it into pieces. If you don’t have fresh basil handy, you can use dried at a ratio of 3:1. In other words, 1 tablespoon fresh = 1 teaspoon of dried herbs.

Add a side of blueberries, or your favorite blueberry cobbler and you have a delicious red, white and blue spread! Highlighting the fresh ingredients of the season to accompany the meat you throw on the grill, this trim&TERRIFIC recipe is sure be worthy of the fireworks on those hot summer nights.

Sensational Summer Pasta for the Fourth from Holly Clegg

Sensational Summer Pasta

This is one of those times that fresh is best! A simple salad with summer ripe juicy tomatoes, fresh basil and mozzarella really rocks!!!


  • 4 cups coarsely chopped ripe tomatoes
  • 1 tablespoon minced garlic
  • 1/2 cup chopped green onion
  • 1/2 cup loosely packed basil leaves, torn or chopped
  • 1/4 pound fresh mozzarella cheese, cubed
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 12 ounces bowtie or curly pasta


  1. In large serving bowl, combine tomatoes, garlic, green onion, basil, cheese, and olive oil. Season to taste. Cover, and keep at room temperature at least 2 hours up to 6 hours.
  2. When ready to serve, cook pasta according to package directions. Drain and add to tomato mixture.
Prep Time: 2 Hours 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Servings: Makes 8 servings
  • Serving size: 1 cup
  • Calories: 278
  • Calories from Fat: 97 (35%)
  • Total Fat: 11g
  • Saturated fat: 3g
  • Unsaturated fat: 8g
  • Sodium: 19mg
  • Total Carbohydrates: 36g
  • Sugar: 4g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 12mg

Dietary Exchanges: 2 starch, 1 vegetable, 2 fat

Recipe and photo used with permission of the author.

Layered Mexican Christmas Eve Salad with Smoked Beets #SRC

Layered Mexican Christmas Eve Salad with Smoked Beets at This Mama Cooks! On a Diet - thismamacooks.com

For this month’s Secret Recipe Club challenge, I was thrilled to be assigned a food blogger from my old home state of Colorado, Lea Ann Brown of Cooking on the Ranch. I so miss Colorado’s food blogging community! While I was tempted to try out several of Lea Ann’s breakfast recipes (anything with an egg is A-OK with me), I decided trying her Mexican Christmas Eve Salad would be more seasonally appropriate. Yes, yes, I know it’s June, but making a nice salad for dinner seems like a good idea when it’s too hot to cook. Don’t you agree?

I took Lea Ann’s advice and make this a chopped salad and arranged it in a trifle bowl, since she felt the Mexican Christmas Eve Salad reminded her of an English trifle. In addition, I did a little research on Ensalada de Nochebuena or Christmas Eve Salad. According to Hispanic Kitchen,

Although many variations exist, three ingredients are at the core: beets, pomegranate and jicama. The root vegetable – jicama is also known as "Mexican potato," so it's an appropriate member. Beets are included for color along with pomegranate seeds sprinkled across the top. Apples, oranges, and sometimes bananas round out the list.

Lea Ann’s version uses pomegranate seeds, romaine lettuce, peanuts, oranges, jicama, along with red and golden beets. I’ve seen other recipes use pepitas (pumpkin seeds), apples, bananas, and pine nuts. I kept pretty true to her recipe, but omitted the peanuts due to my daughter’s nut allergy. I’ll serve pepitas on the side if anyone’s interested in adding them to their salad, though I doubt my kids will go for it. For the dressing, most recipes call for Crème Mexicana, which is Mexican sour cream. If you cannot find it in your grocery store or want to use something lighter, use nonfat Greek yogurt instead. I found Lea Ann’s version super thick, so I thinned it with rice vinegar. Finally, I doubled Lea Ann’s recipe so it would fit in my Pampered Chef trifle bowl.

Layered Mexican Christmas Eve Salad with Smoked Beets at This Mama Cooks! On a Diet - thismamacooks.com

How to smoke beets

After having smoked cauliflower at Pulaski Heights BBQ in Athens, GA, I started experimenting by smoking various vegetables from beets to kohlrabi. While you can roast beets in the oven using my method for cooking and peeling beets, I love smoking beets in my electric smoker. Here’s how:

  1. Set smoker to 275 degrees. Add your favorite type of wood chips. And don’t forget to add water to the drip pan!
  2. Coat an oven safe roasting pan with cooking spray. (Make sure your pan will fit inside your smoker.)
  3. Remove beet tops from beets and set aside. (Use the beet tops to make a Simple Beet Salad.)
  4. Wash beets. Cut into quarters and place in your roasting pan.
  5. Place roasting pan in your smoker and cook for 3 hours or until the beets are soft when pricked with a knife or fork.
  6. Remove from smoker and let cool.
  7. Peel skin off beats with a paring knife.
Layered Mexican Christmas Eve Salad with Smoked Beets at This Mama Cooks! On a Diet - thismamacooks.com

Layered Mexican Christmas Eve Salad


For salad:

  • 6 red beets, smoked, peeled and roughly chopped
  • 1 romaine heart, coarsely chopped
  • 1 small jicama, peeled and roughly chopped
  • 4 navel oranges, peeled and roughly chopped
  • 2 (5.3 ounce) containers pomegranate arils

For dressing:

  • 1/2 cup light mayonnaise
  • 1/2 cup Crème Mexicana
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 2 canned chipotle chilies, minced
  • 4 tablespoons rice vinegar


For salad:

  1. Layer ingredients in your trifle bowl in the order listed. For fun you may want to break up the romaine lettuce into two layers.
  2. Since beets have a tendency to run, you may want to have them as the bottom layer.

For dressing:

  1. In a small mixing bowl, combine ingredients and stir until blended.
  2. Serve on the side.
Prep Time: 30 Minutes
Total Time: 30 Minutes
Servings: Serves 6 to 8
  • Serving size: 1 large bowl

More from the Secret Recipe Club!

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Hummus & Tabbouleh Salad

Hummus Tabbouleh Salad Spread at This Mama Cooks! On a Diet - thismamacooks.com

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Meatless Monday: The Passionate Vegetable cookbook review and a recipe for California Fiesta Quinoa Salad #meatlessmonday #glutenfree

California Fiesta Quinoa Salad from The Passionate Vegetable cookbook

Has your family participated in Meatless Monday yet? Maybe you’re reluctant to because someone in your family thinks veggies are yucky. Or maybe you’re just perplexed on how to cook up a vegetarian dish that’s filling and will be liked by all family members. That’s why you have to check out the new cookbook by Suzanne Landry, The Passionate Vegetable. Her health inspired recipes  promise to revitalize your life whether you’re a vegetarian or a meat lover.

You can tell that Suzanne is a health educator, because The Passionate Vegetable is as educational as it is inspirational. The cookbook includes a simple guide to food nutrition, suggestions for healthy vegetarian meals, transition recipes for the meat lover (love this!), and a guide to remaking your pantry to be healthier and vegetarian friendly. The Passionate Vegetable contains over 145 recipes including breakfasts, salads, soups, grains and bean dishes, and entries, as well as a chapter devoted to meat and healthy treats and desserts. It also features fantastic food photography for some but not all her recipes, unfortunately. Recipes I’m looking forward to making include Ratatouille over Spaghetti Squash and Roasted Fresh Figs with Goat Cheese.

Summer salads

With the weather getting warmer, I’m on the lookout for recipes that require a minimum of cooking and are more on the light side. This recipe from The Passionate Vegetable for California Fiesta Quinoa Salad fits the bill, since you can make it ahead of time in the morning when it’s cooler. Quinoa makes a terrific main dish since it’s an excellent source of vegetarian protein and it’s gluten free. Suzanne suggests adding leftover quinoa salad to scrambled eggs – just before the eggs set hard, add 1/4 cup and give it a stir. She likes this egg and quinoa salad dish for breakfast, but you could make it for lunch or dinner, too!

California Fiesta Quinoa Salad

Recipe from The Passionate Vegetable by Suzanne Landry from Health Inspired Publishing

Serves 6

Salad ingredients:The Passionate Vegetable

  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1/4  teaspoon sea salt
  • 3/4  cup tomato, chopped (1 medium tomato)
  • 1/4 cup celery, chopped (1 stalk)
  • 1/2  cup cucumber, seeded and chopped (1 medium cucumber)
  • 1/2 cup scallions, chopped (4 scallions)
  • 1/2 cup fresh cilantro, cleaned and chopped
  • 1/2 cup fresh or frozen corn, blanched
  • 1/2 cup cooked black beans, rinsed and drained
  • 1/4 cup black olives, pitted and diced (Kalamata are the best!)

Dressing ingredients:

  • 1/3 cup extra-virgin olive oil
  • 1   teaspoon hot red pepper flakes (or more to taste)
  • 2   tablespoon red wine vinegar or 1/4 cup lemon juice
  • 1/2  teaspoon sea salt


  • Boil 2 cups water and add salt. Thoroughly rinse quinoa in strainer. Place in boiling water, cover, and reduce heat to medium-low. Cook for 20 minutes or until grain is fluffed and water is absorbed.  Remove from pot into a large bowl and allow to cool before adding vegetables.
  • Slice tomatoes into 1/2-inch slabs and remove most of the seeds.  Then cut tomatoes into sticks and crosswise into ½-inch cubes.  This will give you evenly sized tomato pieces that won’t get mushy if the salad isn’t eaten right away.
  • Cut celery by slicing down the rib in the center of the stalk. If the stalk is large you might want to cut it in thirds. Then cut crosswise into 1/2-inch pieces.
  • Slice cucumber lengthwise into 4 strips and then remove center seeds. Chop these strips into 1/2-inch pieces. Remove root ends of scallions and cross chop into 1/4-inch pieces. Toss cooled quinoa with all remaining vegetables, beans, and olives.
  • Mix vinegar, oil, hot pepper flakes, and salt together.  Toss lightly with salad.  Refrigerate for an hour before serving.  This will last 5 days in the refrigerator.

Recipe and picture used with permission.

Support the Salad Bar Nation initiative to bring 2013 salad bars to schools

Salad Bar Nation raising funds for salad bars in schools

The Salad Bar Nation initiative by the Whole Kids Foundation is committed to improving the nation’s health by challenging Americans of all ages to eat a salad every day. A great idea in my opinion, because we all need more leafy greens and vegetables in our diets! They’re also utilizing text-to-give and online fundraising with the hopes of raising $5 million to fund 2,013 salad bars in schools across the country 2013. That’s is why I’m sharing the the infographic below, so you have some quick stats about Salad Bar Nation and the benefits of salad bars in schools.

In addition, to inspire you to eat more salads, the campaign’s website, SaladBarNation.org, is featuring a new salad each week along with simple healthy salad tips, so check it out! This week’s salad is the Mediterranean Crunch Salad – yummy!