salad Archives - Home of Malones

Antipasto Arugula Salad

annieamalone@gmail.com — Tue, 11 May 2021 13:00:14 +0000

I made this salad back around Christmas time and fell in love with it and then just recently made it again!! The beauty of this salad is you can really make it with any of the items that you have on hand and its delicious! I love the way that it looks pretty too if you are having a crowd over!! I find that it lasts for a day or two as well as long as you don’t put any dressing over it! I just let people serve themselves and they can dress it on their plate

Antipasto Arugula Salad

(via Skinnytaste)

Ingredients

1 can chickpeas (rinsed and drained)
1 jar pitted olives, drained (I omit because I don’t like olives!)
1 jar Sun-Dried Tomatoes (drained)
1 jar Grilled Artichoke Halves
1 wedge Feta (crumbled)
1 wedge Parmesan (or mozzarella, etc)
1 link Sopressata or Salami (sliced or diced)
Extra Virgin Olive Oil
Balsamic Glaze
favorite dressings (for serving)
1 bag baby greens, such as arugula or mixed greens
fresh tomatoes (sliced)
cucumbers (diced)

Instructions

Start with a very large platter.
Pick up some salad greens, such as baby arugula, and some tomatoes and fresh cucumbers.
Arrange the greens in the center of the platter.
Cut up the vegetables and cheese, and slice the sopressata.
Arrange them around the arugula, keeping them all separate.
Open the chickpeas, olives, sundried tomatoes and artichokes and drain, arrange them on the platter.
Set out olive oil, balsamic glaze and your favorite dressings.
Set out some serving spoons or tongs and let everyone help themselves.

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Roasted Sweet Potato, Chickpea, and Kale Salad Bowls

annieamalone@gmail.com — Tue, 10 Oct 2017 11:00:42 +0000

I feel like this recipe looks like a lot of steps, but it really isn’t bad. What I love about it is that it saves really well. I prepped everything one day and then I was able to eat on it for several days. I chopped up my kale really fine and saved it in a ziplock and then I was able to just throw the salad together each day for lunch! I would highly recommend it and I really liked mine with the farro, but you could totally skip it.

Roasted Sweet Potato, Chickpea, and Kale Salad Bowls

via Gimme Some Oven

INGREDIENTS:

SALAD BOWL INGREDIENTS:

1 batch Roasted Sweet Potatoes and Chickpeas (see below)
6-8 cups roughly-chopped Lacinato or curly kale, tough stems removed
(optional: 2 cups cooked farro or quinoa¹)
1 avocado**, peeled and pitted and sliced
half a small red onion, peeled and thinly sliced or diced
1/3 cup dried cranberries
1/3 cup pepitas
1 batch Dreamy Tahini Dressing

ROASTED SWEET POTATOES AND CHICKPEAS INGREDIENTS:

2 medium sweet potatoes
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil
1/2 teaspoon each: garlic powder + ground cumin + smoked paprika
pinch of cayenne
Kosher salt and freshly-cracked black pepper

DIRECTIONS:

TO MAKE THE SALAD BOWLS:

Prepare the Roasted Sweet Potatoes and Chickpeas as directed below. Then to save time, prep the remaining ingredients while the sweet potato mixture is roasting in the oven.
Once the sweet potatoes and chickpeas are ready to go, add the kale to your serving bowl, or portion it evenly between your food storage containers. (Optional: add in the cooked farro, if you’d like.) Top evenly with the roasted sweet potato, chickpeas, avocado, red onion, dried cranberries, and pepitas. Then drizzle everything evenly with the dressing.
Serve immediately, garnished with extra lemon slices/wedges if desired. Or store in sealed containers for up to 4 days.

TO MAKE THE ROASTED SWEET POTATOES AND CHICKPEAS:

Heat oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking spray.
In a large bowl, add the sweet potatoes and chickpeas, and drizzle with oil. Sprinkle evenly with the garlic powder, cumin, smoked paprika and cayenne, and toss until evenly combined.
Pour the sweet potato mixture out onto the prepared baking sheet in an even layer. Then season everything evenly with a few pinches of salt and pepper.
Bake for 30 minutes, or until the sweet potatoes are cooked through and soft. Transfer the pan to a cooling rack until ready to use.

¹ To make cooked farro, bring 3 cups of vegetable stock (or chicken stock, or lightly-salted water) to a boil in a medium saucepan. Add farro, and simmer for about 30 minutes until the farro is soft and chewy. Drain off any excess liquid, then serve.

² If meal prepping these bowls ahead of time, wait to add the avocado until just before serving the bowls. It won’t hold up well in the fridge over multiple days.

I included some of the prep time in the cooking time listed above, since you can multitask it while the sweet potatoes and chickpeas are roasting.

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Chicken Piccata + Cucumber Tomato Salad

annieamalone@gmail.com — Wed, 21 Sep 2016 15:00:00 +0000

After Matt’s surgery on Monday, my Mom was kind enough to come over and cook some dinner for us all. She made the best chicken piccata and a simple little salad. We are huge fans of Italian around here. They are usually pretty easy and can just be served with salad and some garlic bread if you want. Here’s the recipe that she whipped up for us:

Chicken Piccata
adapted via

Ingredients

2 skinless and boneless chicken breasts, cut in half so they aren’t so thick then pounded if needed

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock or broth

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

This salad is so easy but really is delicious.

Fresh Mozzarella

Good Tomato

Cucumbers

Sliced Onion

Italian Dressing

Cut your vegetables and then toss everything together with Italian dressing. Refreshing and delicious!

Some of our other Italian favorites:

Crockpot Chicken Parmesan

Crockpot Eggplant Parmesan

Mozzarella Stuffed Meatballs

Bolognese

Pioneer Woman’s Lasagna

Chicken Marsala is one of my favorites and I can’t believe I haven’t shared that one on here yet!

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Grilled Romaine Summer Salad

annieamalone@gmail.com — Tue, 28 Jun 2016 14:30:00 +0000

We cooked a super simple, but oh so delicious dinner last week that I have to share with you guys. I posted it on insta and several of you asked about it. I don’t know why it has taken me so long to grill my own romaine, but it has. Now I’ve done it and I think I’m addicted!

Here’s a look at how we did ours; but honestly, you could make several variations.

Grilled Romaine Summer Salad

inspired via Skinny Taste

Romaine Hearts

Grape Tomatoes

Corn

Avocado

Bacon

Mustard Dressing

Cut romaine in half and cut off top portion. Brush olive oil on each half and put on grill to your liking. Slice tomatoes, avocados, and boil or grill corn on the cob. I fried up some bacon because I love the crunch.

I made up my own mustard dressing, but basically take 1tbsp dijon mustard, 1/4C apple cider vinegar and 1/2C oil. Whisk together.

I could pretty much eat this every day! Add chicken with it too.

What else would be good on this?? onions, cheese…

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Greek Salad Pita Pizza

annieamalone@gmail.com — Wed, 30 Mar 2016 00:00:00 +0000

I came across this easy recipe in the Skinnytaste cookbook and thought I could make it into the perfect afternoon snack. It makes a great lunch too. I’m not a big fan of olives, so I always leave those out whenever I make anything “Greek” inspired.

I had just made some homemade hummus, so I was really excited to try this recipe out. I used what I had in my vegetable drawer to throw together. I’m pretty sure I could eat this every day. It was filling, light and so refreshing!

Greek Salad Pita Pizza

Inspired by Skinny Taste

Ingredients:

2 teaspoons red wine vinegar

1 teaspoon olive oil

3 tablespoons chopped Kalamata olives (I omitted)

1 tablespoon chopped red onion

3/4 cup hummus- homemade or store bought

4 whole wheat mini pitas, unsplit and toasted

4 thin slices beefsteak tomato (I used cherry tomatoes instead)

1/3 cup chopped cucumber

1/3 cup chopped orange bell pepper

2 tablespoons crumbled feta cheese

In a small bowl, mix the vinegar, olive oil, olives, and onion.

Spread a thin layer of hummus on top of toasted pita bread. Top each pita with a thin slice of tomato, spread more hummus on tomato.

Top with diced cucumber, bell pepper, onion/olive mix and then top with feta.

I hope you enjoy!

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Israeli Couscous Greek Salad with Smoked Paprika

annieamalone@gmail.com — Tue, 15 Mar 2016 14:30:00 +0000

I love a great salad that is light, fresh and easy to throw together for a healthy lunch. I wish I was more consistent at prepping food for the week because I always feel so happy when I do and it makes everything run smoother. Lunch is definitely one of those meals for me that I eat so much better if I have something prepared ahead of time because the day gets busy and it seems like I never have a lot of time to eat. I always feel like I’m eating on the fly. This couscous recipe is great because it makes great leftovers. Just keep the dressing on the side and it will save for a few days!

image via

Israeli Couscous Salad with Smoked Paprika

adapted via

Dressing:

1/3 cup extra-virgin olive oil

2 tablespoons white balsamic vinegar (I used coconut white balsamic because that’s what I had on hand)

1 1/2 teaspoons smoked paprika

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Couscous:

1 tablespoon extra-virgin olive oil

1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul

1/2 teaspoon kosher salt

12 ounces cherry tomatoes

4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces

1 cup chopped cucumbers, seeded

1/3 cup slivered almonds, toasted

1/4 cup chopped fresh mint

Kosher salt and freshly ground black pepper

Directions

For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.

Mix together the cucumbers, tomatoes, cheese, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.

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Taste of Tuesday : Warm Butternut Squash and Chickpea Salad + Game Day Kick Off Week

annieamalone@gmail.com — Tue, 26 Aug 2014 14:00:00 +0000

I’m pretty sure my cousin made this recipe for me when she stayed back in February, but I didn’t know exactly what recipe she used. I came across this one from Smitten Kitchen and I’m obsessed. I had my friend Courtney over for lunch last week for a playdate and made this salad and she shared my same OBSESSION. It’ so delicious and healthy. The tahini dressing is perfection and I can’t wait to make it again. It’s really and easy recipe except for cutting up the butternut squash. Don’t cheat and use frozen because it’s not the same!!

Warm Butternut and Chickpea Salad with Tahini Dressing

Recipe via Smitten Kitchen who adapted from Orangette

Yield: 4 servings

For salad:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces

1 medium garlic clove, minced or pressed

1/2 teaspoons ground allspice

2 tablespoons olive oil

Salt

One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)

1/4 of a medium red onion, finely chopped

1/4 cup coarsely chopped fresh cilantro or parsley

For tahini dressing:

1 medium garlic clove, finely minced with a pinch of salt

1/4 cup lemon juice

3 tablespoons well-stirred tahini

2 tablespoons water

2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Tahini Dressing:

I’m also participating in a Football link-up with Cait at Home Sweet Ruby. She’s a fellow Florida Gator which I love and has a passion for football like any girl from the South should In honor of football starting this week, I’m sharing a few of my favorite {football related} dips and decor.

Mexi-Corn Dip

Cheddar Bacon Ranch Pulls

Loaded Baked Potato Dip

Fabric Garland in your team colors

Football Beers

I have a whole board on Pinterest dedicated to Game Day Recipes!

I also wrote a post last year on Fall and Football favorites for your baby boy, here, that I thought I’d share too because it’s just as important that the babies represent too!!

Halloween & Football Favorites by homeofmalones featuring a wilton bakeware

Mud Pie Baby-girls Infant Halloween Longall / Mud Pie Unisex-Baby Newborn Pumpkin One Piece Sleeper / Gap Ghost Graphic Body Double – black night / Hanna Andersson Baby Sleeper Orange Star / Gap Striped Pants – black night / RagsLand / RagsLand / RagsLand / RagsLand / Black Chevron Shortall, by Surcie

Hooray for kick-off this week!!! What college team do you cheer for?? Any other Florida Gators out there???

Linking up with:

Emily and Kate for Tuesday’s Recipe Swap
Handmade Tuesday’s with Kristen
Let’s be Friends Blog Hop with The Dwelling Tree or Southern Beauty Guide

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Taste of Tuesday : Healthy Chickpea Chicken Chop Salad

annieamalone@gmail.com — Tue, 24 Jun 2014 14:00:00 +0000

I made this salad about a month ago and have kept forgetting to share it with all of you. It’s so fresh and easy as I used a rotisserie chicken from the store and had the rest of the ingredients in the fridge already. I did grill my corn which made it extra yummy and I used a regular balsamic dressing that I make instead of the BBQ dressing.

Hope you enjoy as much as I did! Can’t wait to make it again soon

Healthy Chickpea Chicken Chop Salad

via Ambitious Kitchen

INGREDIENTS

2 large romaine hearts, washed and chopped
1 cup pulled cooked chicken breast
1 (15.5 oz) can chickpeas, rinsed and drained
1 cup grape tomatoes, sliced in half
3/4 cup sweet corn (I grilled mine)
1/4 cup crumbled goat cheese
1/3 cup cilantro, washed and chopped
1 small avocado, diced
1/2 cup BBQ dressing, if desired

INSTRUCTIONS

In a large bowl add lettuce, top with all ingredients except for avocado and BBQ dressing. Toss salad gently.
Place into cold salad bowls. Garnish with diced avocado and drizzle with BBQ dressing if desired. Serve with low-fat corn tortilla strips.

Linking up with:

Emily and Kate for Tuesday’s Recipe Swap

Sam, Renee and Jenni for Tuesday Tea

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