Fruity Spinach Salad with Creamy Poppy Dressing

I made this spinach salad as a side dish to the casserole. I was originally going to make a veggie filled spinach salad and amaretto baked peaches, but I could not find peaches anywhere! So I decided to add lots of fruit to the spinach salad, and make a poppy seed dressing, common on fruit and spinach salads. It was light, flavorful, and perfect with the creamy, rich casserole.

Fruity Spinach Salad with Creamy Poppy Dressing

1 large sack of triple washed baby spinach

1 mango, cubed

2 grapefruits, segmented

1/4 c. dried cranberries

1/2 c. pecan halves

1/2 c. plain greek yogurt

2 tbsp. EVOO

2 tbsp. champage vinegar

juice of 1 lemon

1 tbsp. honey

1 tsp. poppy seeds

salt

In a small dish, whisk together dressing ingredients.

Add spinach to a bowl, toss with half the dressing.

Top with remaining ingredients.

Serve leftover dressing in a dish with the salad.

Barley and Edamame with Grapefruit

For dinner tonight, I found a recipe in the American Heart Association's Low-Calorie Cookbook that sounded delicious. I didn't think my husband would like it much, so I made it since he wasn't home for dinner! The original recipe is made with oranges rather than grapefruit. It also calls for using quick cooking barley, but I used regular barley, cooked it, and added it at the end. The barley is meant to be served warm, but I ate this chilled, like a salad.
It was delicious, full of great healthy flavor! I don't eat many vegan dishes because I never feel full, but this hit the spot!

Barley and Edamame with Grapefruit

Adapted from Low-Calorie Cookbook

Serves 1

1 small onion, minced

1 garlic clove, minced

1/2 red bell pepper, chopped

1/4 tsp. grated fresh ginger

2/3 c. frozen edamame

1/2 c. prepared barley

1 tbsp. soy sauce

1 carrot, shredded

Salt and pepper

1 grapefruit, peeled and sliced, plus 2 tbsp. juice

In a small pan over medium-low heat, saute onions, garlic and red pepper for 5 minutes. Season with salt and pepper, add grated ginger. Set aside.

In a mixing bowl, combine edamame, barley, carrots, soy sauce, grapefruit juice and onion mixture. Toss.

Plate, serve with grapefruit wedges.

A Year Ago: Chicken Marsala, Roasted Garlic Mashed Potatoes, Broccoli

Smashed Green Olive and Ruby Grapefruit Salad

When I stumbled upon this recipe, I knew I had to make it. Not only is it a superfood/anti oxidant rich salad, but it's got so many elements that contrast and pair so well, and it's delicious! Also, I finally found pomegranates in season! After removing the seeds (and a tiny bit of juice), I understand why a bottle of pom 100% juice is $5! This was a wonderful salad!

Smashed Green Olive and Ruby Red Grapefruit Salad

Serves 4, I halved it

8 oz. green olives

2 grapefruit, peeled and segmented

1/4 c. flat leaf parsley

3 1/2 oz. watercress

1/2 c. hazelnuts (subbed with almonds)

1 avocado, sliced

1/2 c. pomegranate seeds

2 tbsp. EVOO

Juice of 1/2 lemon

Fresh black pepper

Smash the olives with a rolling pin or the back of your knife.

Whisk lemon juice, pepper and EVOO together.

Arrange salad in a bowl, top with viniagrette.