Salads

Delicious Sicilian Fennel and Blood Orange Salad

March 9, 2021 by Grace Leave a Comment

This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. Here is a post about the delicious Sicilian Fennel and Blood Orange Salad!

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project.

In this book, the author Mimi Sheraton lists her choices for the 1,000 Foods of the World that you MUST try.

Ms. Sheraton includes an aweome Italian salad called Insalata de Finocchio e Arancie in her book. Otherwise known as Fennel and Orange salad, this is food #46 in my 1,000 Foods To Eat Project!

1,000 Foods to Eat Before You Die Front Jacket — 1,000 Foods To Eat Before You Die

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Near East Tabouleh and Middle Eastern Chicken Breast

September 4, 2019 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post sings the praises of Near East Tabouleh Grain Salad. 🙂

Near East Tabouleh Grain Salad Mix

I researched parsley for my 1,000 Foods To Eat Project. Tabouleh is a Middle Eastern salad. I discovered this salad during my research on foods that utilize parsley. I made tabouleh for the first time due to this post and used Near East Tabouleh Grain Salad Mix as the base for my tabouleh. This tabouleh was excellent! You can buy this item here on Amazon, or you should be able to find it at large grocers.

Tabouleh is usually made with bulgur wheat, parsley, mint, onion, tomatoes, and lemon juice. Parsley is an essential ingredient of the tabouleh.

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Parsley – 1,000 Foods to Eat Project

September 4, 2019 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here I discuss how versatile, delicious, and good for you parsley is!

Parsley is listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. She says that the foods she lists in her book are the tastes that every food lover should experience or dream about. I am 26 foods in, and Parsley is food #27!

My research about parsley enabled me to see how versatile this delicious herb is. I also learned about how good it is for you! It most definitely deserves a place as one of the 1,000 Foods To Eat Before You Die!

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Cobb Salad (1,000 Foods to Eat Project)

March 5, 2019 by Grace Leave a Comment

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I can’t believe it took me so long to try a Cobb salad. This salad is absolutely delicious, colorful, and calorific! In short, it’s terrific. 🙂

The Cobb salad is one of foods listed in the 1,000 Foods to Eat Before You Die book by Mimi Sheraton. It is also the #4 item on my quest to try each of the 1,000 foods listed in this incredible book.

I have included in my recipe instructions on how to make this salad “from scratch.” However you can buy precooked chicken, eggs, and bacon to save time when assembling this salad.

You can view my recipe for a Californian Inspired Cobb Salad here.

Enjoy one of the 1,000 Foods to Eat Before You Die foods, and get a taste of California at the same time!

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Californian Inspired Cobb Salad

February 6, 2019 by Grace Leave a Comment

Cobb Salad on a white place with vinaigrette and slices of rye bread in the background

I will always remember Feb 4, 2019 as the day that I had my first Cobb salad. It will be the first of many and I can’t wait to have this delicious salad again!

The Origin of The Cobb Salad

This delicious and indulgent salad came to be in the 1930s at the Brown Derby restaurant, in Los Angeles, California. Mr. Robert Cobb owned the Brown Derby Restaurant, and the salad is named after him.

There are several stories about how the salad came to be. One version is that one evening a very hungry Mr. Cobb gathered leftovers that he found in the restaurant’s kitchen. Once put together, he topped it with a vinaigrette, and so the Cobb salad was born. Another version says that Mr. Cobb put the salad together for a friend (Sid Grauman, founder of Grauman’s Chinese Theater). His friend had dental work so everything had to be chopped fine.

Eggs, cheese, avocado, green onion, cherry tomatoes

The Connection to I Love Lucy 🙂

One I Love Lucy episode famously featured The Brown Derby Restaurant. In this episode, Lucille Ball has a hilarious run-in with William Holden. Mr. Holden orders a Cobb salad at the Brown Derby by the way. 🙂 This episode is called “LA at Last” or “Hollywood at Last.” Please watch Lucy’s ridiculous antics on CBS All Access if you have it! It is Season 4, Episode 17. It is a hoot!!

I Love Lucy episode with Lucille Ball and William Holden — Lucy sneaking a peek at William Holden LOL

Treat yourself to this salad when you want to indulge. It definitely is not for those who are on a diet or watching their weight! But it is definitely delicious.

I hope you’ll take the time to make this dish, and enjoy a bit of I Love Lucy whilst dining on the Cobb salad. Enjoy!

Here Are Some Other Dishes You May Enjoy!

Thai Cucumber Salad

Beautiful Roasted Beets and Spinach Salad

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Cheers!

Grace

Californian Inspired Cobb Salad

This delicious Cobb salad is seriously indulgent! Enjoy with a glass of Chardonnay and some nice crusty bread!

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Course Salad

Cuisine American

Servings 2 servings

Ingredients

For the salad

6 slices bacon crumbled into bite sized pieces
1 tbsp olive oil
1 lb chicken tenders or chicken breast chopped into bite sized pieces
10 oz romaine lettuce cut up into bite sized pieces for your salad
3 eggs hardboiled, peeled, and chopped
3 green onions sliced thinly
1/2 pint cherry tomatoes halved
1 avocado chopped into small pieces
Roquefort cheese crumbled into small pieces

For the vinaigrette

2 cloves garlic minced
1/4 cup red wine vinegar
3/4 cup olive oil
1/2 ts Worcestershire sauce
squeeze lemon
1/4 ts salt
1/4 ts pepper

Instructions

For the vinaigrette

Add all vinaigrette ingredients to a bowl or salad dressing shaker, and either whisk or shake until well combined.

For the salad

Place your eggs in a saucepan, and place just enough cold water to cover them. Place on your stove on high, until water is boiling and large bubbles are breaking over their surface. Remove from the heat and leave covered for 15 minutes. Plunge into ice cold water to cool down, and then peel.
Fry your bacon (cut into bite sized pieces) until crisp and browned, and drain on paper towels.
Season both sides of your chicken with salt and pepper. Heat up 1 tbsp olive oil on med high heat, then cook both sides of the chicken until browned and cooked through. Cut into bite sized pieces.
Assemble each salad by laying down 1/3 of the romaine lettuce as your salad bed. Top with 1/3 of all of your ingredients: chicken, bacon, sliced avocado, halved tomatoes, chopped eggs, sliced green onion, and Roquefort cheese.
Top with your red wine vinegar vinaigrette and enjoy!

Notes

To save time, buy chicken and bacon that are already cooked, and eggs that have already been hardboiled. The Cobb salad is high in calories so beware! Enjoy this as as a luxurious indulgence!

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Easy and Refreshing Thai Cucumber Salad!

January 22, 2019 by Grace 12 Comments

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about light, delicious, and refreshing Thai Cucumber Salad.

Thai cuisine is absolutely one of my favorites!! I can’t wait to visit Thailand one day and I’ll be happy just to eat my way around the country! High on my list of foods to try in Thailand is the Thai cucumber salad.

A dream of mine is to visit one of the floating markets in or around the Bangkok area, where vendors sell their wares on boats. I can imagine all the vibrant and colorful vegetables and fruits, all the aromas, and amazing food at every turn!

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Beautiful Roasted Beets and Spinach Salad

January 19, 2019 by Grace 5 Comments

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post raves about a delicious Beautiful Roasted Beets and Spinach Salad!

Recently, my mother had mentioned that a friend of hers recommended eating beets to help lower her blood pressure. I did a little research online and found that in addition to help keeping blood pressure in check, there are many other health benefits of beets and they are a powerhouse when it comes to nutrients. Additionally, they may help improve athletic performance. I enjoyed this salad last evening and had a great run this morning…now I know why! 🙂

Recently a friend told me that she wasn’t too fond of beets. I hope that she might try out this recipe for Beautiful Roasted Beets and Spinach Salad and maybe change her mind. 🙂

My new resolution for this year is to eat more beets!!

My sister June’s Beautiful Roasted Beets and Spinach Salad

You can either roast your own beets (very easy!) or use prepared beets to make things even simpler. One good option is the Love Beets brand, which you can find here on Amazon.

Either way, I hope you will enjoy this most delicious and healthy of salads soon!

Some Other Dishes You May Enjoy!

Californian Inspired Cobb Salad

Spicy Edamame

Beautiful Roasted Beets and Spinach Salad

Grace

Enjoy this beautiful, delicious, and healthy salad! Use prepared beets for easier preparation, or roast your own beets using the instructions below.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Salad

Cuisine American

Servings 4 people

Ingredients

3 beets medium sized, without tops
5 oz spinach leaves
balsamic vinegar
salt to taste
pepper to taste
parmesan cheese grated or shredded (if desired)

Instructions

Preheat your oven to 400 degrees. Rinse and pat dry each beet. Wrap each beet individually in foil. Place the wrapped beets on a cookie sheet or oven proof container, and roast for approximately 1 hr.
Remove from oven, and carefully check to ensure the beet is cooked through by piercing with a fork. If the fork is able to penetrate all the way through, the beet is ready. Open the foil, and allow the beets to completely cool. Once cool, you can peel the skin off very easily. You may want to use disposable gloves to keep your hands from staining. Slice each beet into thin slices.
Arrange spinach on a salad plate and add enough sliced beets to your liking. Add salt and pepper to taste, and finish with a splash or two of balsamic vinegar. Sprinkle some shredded parmesan cheese if desired.