Pear and Feta Salad with Citrus Vinaigrette

I try to have one meal a week be a nice big salad. Sometimes I just toss whatever is in the fridge that needs to be used onto a pile of leaves and we pour some balsamic vinegar over the top and call it good--I'm not alone here, am I? Other times I actually think it through and try to make something nice, dressing and all. Tonight, I am proud to say, was of the latter kind. This salad could also be served as a side, obviously. Just omit the chicken and make it on a slightly smaller scale (unless you're one of those who eat the way they should--you know, with half the plate being greens.)

Pear and Feta Salad

1 chicken breast

2 T. oil

8 oz. salad greens (I used baby spinach and red lettuce), slightly chopped if necessary

4 or 5 white mushrooms, rinsed and sliced

1 large celery stalk, chopped

3 small Bartlett pears, chopped

1/2 red onion

handful crumbled feta cheese

Directions:

1. Heat oil in pan over medium heat. Place chicken breast in pan and cover. Cook for 4 minutes on each side, or until cooked through. Remove from heat and let cool slightly. 

2. Meanwhile, place all remaining ingredients in salad bowl. Chop cooked chicken and add to the salad. 

Citrus Vinaigrette

1/4 c. olive oil

1/4 c. citrus vinegar, like Trader Joe's Orange Muscat Champagne Vinegar (which I just bought, and so far enjoy)

1 clove garlic

1 T. Dijon mustard

dash of salt

dried thyme

dried basil

Directions:

1. Mix all ingredients together until fully emulsified. Pour over top of salad and toss lightly.

Fresh Strawberry Salad

I made this for dinner tonight and it has a light, fresh taste and was a delightful side to the quinoa-stuffed zucchini we had as our main course. It would actually make a great summer salad.

Fresh Strawberry Salad
Ingredients:
4 oz. baby spinach, rinsed
4-5 sprigs fresh basil, rinse and stems removed
6 large strawberries, quartered
juice of 1 lemon
3 T. olive oil
salt and pepper

Directions:
1. Place spinach, basil, and strawberries in a serving bowl.
2. In separate bowl, whisk together lemon juice, olive oil, and salt and pepper. Pour over top of salad. Toss if desired (I didn't bother) and serve.

Crangeberry Salad

And yes, I did just blend orange and cranberry. That's how I roll. I realize I've been gone a ridiculously long time, but let's be honest, it's not been my longest hiatus. I really am trying to be better about posting. But sometimes I get in these ruts where I don't make anything new for a week or two. Boring. Not that every meal needs to be new and exciting, but I like to mix it up at least once a week. My other excuse is better: I was gone for three weeks visiting family. Deal.

When I returned from abroad, I discovered the two bags of fresh whole cranberries in the back of my fridge. Ah, yes...what to do with them? My mum had made some awesome sugared cranberries for Christmas but I didn't have the recipe, and you know my rule about posting things on here, so I had to think up something else. Then some friends invited us over for dinner a couple of Sundays ago. "Bring a salad." Of course. That's what everyone brings when they're not making the main dish. Cranberries in a salad sounded different--and most of all it used some of those dang berries! This makes enough for two people, so be ready to pump it up when your family starts asking for it.

Ingredients:
1 small orange, sectioned (I've used clementines and navel, I think I like the navel better)
a handful of fresh cranberries, rinsed
about three handfuls of mixed salad greens, rinsed
a handful of chopped or whole walnuts
1 T. apple cider vinegar
1 T. canola oil
1 T. honey
1/2 T. spicy mustard

Directions:
1. On a bed of the greens, add cranberries, walnuts, and  orange slices.
2. In separate bowl make honey dressing by whisking together vinegar, oil, honey, and mustard. Pour on salad (you may not use it all). Toss lightly.

Note: The dressing is kind of experimental. I didn't make it the first time, we just ate it with a raspberry vinaigrette my friends had. I never keep salad dressing in the house, so I decided to give making one a shot. Honey sounded good, so I did that, but I didn't have any mustard. It tasted fine, but it needed a little more flavor, hence the added mustard. Although maybe garlic would work better. Let me know if you make it what you think!