Thanksgiving is only 2 1/2 weeks away! What will you be doing for the holiday? Are you serving the typical Thanksgiving fare?
I just love Thanksgiving foods! Especially the stuffing! (recipe coming in a future post) But it does tend to be quiet heavy with all that gravy, mashed potatoes bread stuffing and more bread.
It’s nice to have a lighter side dish to go with the meal. This salad is the perfect accompaniment to pair with your holiday meal.
It’s light and crisp, with just the right amount of sweetness to compliment the traditional Thanksgiving meal.
The crisp Asian pears, peppery arugula and crunchy pecans tossed with a honey and shallot vinaigrette will also pair nicely with roast pork loin, chicken or salmon. Toss in a few dried cranberries or cherries for added color if you like.
Asian pear and arugula salad with roasted salmon and garlic mashed potatoes
Asian Pear and Arugula Salad:
- 2 cups sliced Asian pears
- 4 cups organic baby arugula
- 1/4 cup toasted pecan pieces
- dried cranberries or cherries for garnish
For the dressing:
- 1 tablespoon fresh shallot, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper to taste
In a large bowl, add sliced pears, toss with a little bit of fresh lemon juice to prevent browning. Add arugula and pecans to the bowl.
In a small bowl combine all dressing ingredients and whisk together to incorporate.
Pour dressing over pear/arugula mixture and toss to coat. transfer to a serving bowl and garnish with dried cranberries/cherries.
I have had this serious sushi craving lately! Or, at least a need for those flavors that go along with it. (like soy sauce, ginger and wasabi) Anyone else have this problem?
I don’t know what it is about that flavor combination, it’s just so perfect! It’s got that whole Unami (a pleasant savory taste) thing going on.
Since going out for sushi does not fit into my schedule this week, I made this yummy salad to munch on for the next few days.
This salad is perfect to pack for your weekday lunch. It is light yet filling and packed with protein and healthy carbs to keep you fueled throughout the day.
And I incorporated those Unami flavors to satisfy that craving. For now, anyways! My sushi day will come.
Japanese Cabbage Salad with Chicken, Edamame and Wasabi Soy Almonds:
- 1/2 small head green cabbage chopped
- 2 cups cooked chicken breast (I used rotisserie chicken)
- 3 green onions fine sliced
- 1 cup cooked shelled edamame
- 1/2 cup wasabi soy almonds, rough chopped (blue diamond almonds)
Place above ingredients in a large bowl and toss with dressing to coat.
- 1 teaspoon fresh garlic, finely minced
- 1 1/2 teaspoons fresh ginger, finely minced
- 1/4 cup soy sauce
- 1/2 cup seasoned rice vinegar
- 1/2 cup canola or vegetable oil
- 1 teaspoon sesame oil
Place dressing ingredients in a jar with tight lid and shake to combine. Pour over salad above and toss to coat. Garnish with toasted sesame seeds and a couple of cherry tomatoes for color.
It was on a recent stop at the produce stand that I found these beautiful Watermelon Radishes. I had never had a Watermelon Radish before, so I decided to grab a couple and give them a try.
I was pleasantly surprised. They are not as harsh as a regular radish, they only have a slight peppery note to them and a nice crisp sweetness.
I decided to thinly slice them on the mandoline and then do a sweet and sour pickle. I ended up using them on the Bahn Mi sandwich sliders that I made for a catering event. The bright pink radishes added a brilliant pop of color and their crisp sweet and sour deliciousness were the perfect compliment to the sandwiches (recipe for the Bahn Mi sliders coming soon).
These Pickled Watermelon Radishes are so simple to make and a great addition to sandwiches, salads, vegetable trays and more. They are simply delicious on their own as well.
Quick Pickled Sweet and Sour Vegetables:
- 1 cup organic sugar
- 1 cup seasoned rice vinegar
- 1 cup water
- 1/2 teaspoon Kosher salt
- 3 cloves fresh garlic, peeled and cut in half
- 1/2 inch piece of fresh ginger, peeled and cut into slices
- Vegetables of your choice ( watermelon radish, carrots, cucumbers, cabbage, sweet peppers, etc..)
Place sugar, vinegar, water, salt, garlic and ginger in a saucepan. Bring to a boil, stir, then remove from heat. Let pickling mixture cool completely.
Place sliced vegetables of your choice in a glass bowl or jar and pour cooled liquid through strainer over vegetables. Toss to coat, then cover and let stand in the refrigerator for about an hour. Keep pickles stored in the refrigerator up to a week. But they probably won’t last that long!