Tag: Dressing

Kale Caesar Pasta Salad

If you love the flavor of a Caesar salad, then you’ll adore this pasta version, served chilled with roasted herb chickpeas and crunchy sliced almonds.

We are being blessed with another weekend of warm weather here in the Chicago suburbs. So I came up with this kale caesar pasta salad to enjoy because I know cooler temps are one their way and soon my kitchen will be filled with stick-to-your-ribs comfort food meals (healthy, of course) like chili, roasted vegetables and braised beef recipes. But until then, I am satisfying my pasta salad craving by bulking it up with hearty kale and roasted chickpeas. Roasting chickpeas makes them the perfect stand in for croutons, amping up the protein in recipes and adding a delicate crunch. Roasted chickpeas lose their crunch quickly, but still taste great and add texture to salads.

The dressing is a light, salty Caesar make with almond milk. 2% milk would also work. This is not a super creamy dressing but it can be made thicker by adding 1/2 cup mayonnaise or greek yogurt to the other ingredients instead of the almond milk. I opted to keep it light since this is a pasta salad and already quite the meal in itself. Grilled chicken or steak can also be added for the carnivores in your family.

Kale Caesar Pasta Salad

10 minutes

40 minutes

50 minutes

Yield: 6 servings

Kale Caesar Pasta Salad

Ingredients

  • 3 cups dry whole wheat fusilli pasta
  • 4 cups chopped kale
  • 1/3 cup pitted kalamata olives
  • 1/4 cup sliced almonds
  • 1/3 cup grated Parmesan cheese
  • For Roasted Chickpeas
  • 1 (15 oz) can chickpeas, drained
  • 1 T olive oil
  • 1/4 t dried dill
  • 1/8 t paprika
  • 1/8 t onion powder
  • 1/4 tsp sea salt
  • For Caesar Dressing
  • 1/3 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2 tsp anchovy paste
  • 2 tsp Worcestershire sauce
  • 1 clove garlic
  • 1/2 cup parmesan cheese
  • 1/4 cup almond milk (unsweetened)
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt

Instructions

  1. Combine ingredients for dressing in a blender and blend until smooth. Pour into a glass jar. Preheat oven to 350F. Blot chickpeas dry with a paper towel and place in a small bowl along with other ingredients. Toss and pour onto a parchment paper lined baking sheet. Bake 40 minutes, rotating chickpeas halfway through roasting with a spatula. Remove from oven and set aside.
  2. While chickpeas cook, boil pasta according to package directions. During the last minute of cooking, add kale to pasta water.
  3. Strain and run cold water over pasta. Pour into a large bowl and add olives. Pour dressing over and toss to coat. Chill 1 hour. Top with parmesan cheese, almonds and chickpeas. Serve chilled.
http://freshandfit.org/kale-caesar-pasta-salad/

Asian Chopped Salad

I have always loved the Asian slaw that comes on the side of many dishes at restaurants. This salad recipe turns the popular side into the main event.  By adding hearty chopped vegetables and spice rubbed grilled chicken, this Asian chopped salad can stand on it’s own or be a main entree for lunch or dinner.

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Asian Chopped Salad with Spice Rubbed Chicken and Peanut Vinaigrette

2 C Chopped Kale
1 C Cucumber ribbons (use potato peeler or mandolin)
1 C Carrot ribbons
1 C Shaved Brussel Sprouts
2 C Shredded Cabbage

(optional) handful of chopped Cilantro

unnamed

For Chicken

1-2 Chicken breasts
1 TBSP Turmeric
1 tsp Cinnamon
1/2 tsp Garlic Powder
1/2 tsp Cayenne Pepper

Grill chicken and slice thinly
Peanut Vinaigrette

1/3 C Creamy Peanut Butter
1/3 C Toasted Sesame Seed Oil
1/3 C Red Wine Vinegar
1/4 C Coconut Aminos
1 TBSP Grated Ginger

 

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Creamy Avocado “Top Anything!” Dressing

avocadodressing

This super creamy avocado dressing is a nutrition powerhouse. Loaded with fiber and healthy fat, it is the perfect creamy alternative to store bought dressings.  The dressing is also wonderful for the summer grilling season as an unexpected topping for coleslaw, salads, sandwiches, and even tacos instead of sour cream. For those with food allergies and restrictions it is important to note that this dressing is Soy-free, Dairy- free, and Gluten-free. The entire recipe is only 310 calories! This is because the avocado does all the work and no oil is necessary. The recipe makes almost a full mason jar.  A single serving of  the dressing (2 Tbsp) is  only  about 40 calories. I find that this recipe is very forgiving and you can play with it to achieve a consistency you like.

INGREDIENTS:

1 very ripe Avocado

1 handful of Cilantro

1 Tbsp fresh minced Garlic

Juice of  2 Limes

1 Tbsp. Honey

1/4 cup Red Wine Vinegar

1/2 cup Water

1/2 a tsp. Sea Salt

RECIPE

Add all ingredients in blender or bullet and blend until creamy. You can add more water for a looser consistency. Top over your favorite salad, slaw, or make an old recipe new again by topping it with some avocado dressing!

Enjoy!