Thursday, April 21, 2011

Sticking With It...

I posted last week about our quest to eat more vegetarian meals for dinner most days of the week.  I have suprised myself with how much I love the challenge and enjoy feeding my family healthier meals.  Here are some of the recipes I have tried recently. 

This salad was inspired by a salad I used to get at Panera during the summer.  So yummy and very simple.  When I make salads I usually toss the lettuce with the dressing before adding the toppings in.  I prefer this way because I use less dressing as it is right on the lettuce and not all over rest of the fruits, veggies, and cheese.  These ingredients are yummy on their own and don't need to be covered in dressing to taste good.

For this salad I used a bag of Romaine lettuce and tossed it with about 1/2 cup of Poppy Seed dressing until the lettuce was coated.  I added 1/4 cup of toasted walnuts, sliced strawberries, blueberries and a little bit of feta cheese to the top.  Easy, very delicious and everyone eats it.  It doesn't get better than that. 

I found the recipe for this Grilled Mushroom Salad from Vegetarian Cooking for Everyone by Deborah Madison.  I borrowed this cookbook from the library and I am really glad I did it has so many great recipes that I can't wait to try.  Because I obviously can't keep the library book indefinitely I had to order my own copy from Amazon.  This salad was delicious and we all loved it. 

Here is the recipe, with my modifications because I could not locate a couple of the ingredients at the commissary. 

1 large shallot, finely diced
Salt and fresh pepper
1 tbsp aged red wine vinegar
2 large portobello mushroom caps
Olive oil for the mushrooms
3 tbsp extra virgin olive oil
1 bag of arugula salad mix (original recipe calls for watercress)
3 tbsp walnuts, toasted and chopped

Dice the shallot and put it in a bowl with 1/4 tsp of salt and the vinegar and set aside.  Brush the mushroom caps with olive oil and season with salt and pepper.  Grill or broil the caps for about 4 minutes on each side, then cut into wide strips.  Whisk the 3tbsp of olive oil into the shallots/vinegar and season with pepper.  Toss the mushrooms with 1 tbsp of the dressing and then add the rest to the arugula and walnuts and toss until coated.  Divide the greens and then arrange the mushroom slices on each serving.  Serves 2 to 4.

I made a pear and apple salad that wasn't my favorite recipe of the week and that one is going into the recycle bin. It was edible but just not my cup of tea. 

Thanks for stopping by today!


DanaMK said...

That first salad looks really good! Good job at keeping up with the vegetarian quest. I would like to too but we can't get a lot of the ingredients for vegetarian dishes here (at least not easily). I'm going to keep looking and see what I can find.

Are there any good websites that you've found?

Shanon said...

I have a hard time finding anything that is not a basic ingredient...even at the local stores. Many recipes I have been interested in I have had to pass on. I think that is why I have been making lots of salads.

I have not found any great websites but I haven't searched beyond my normal ones. Skinny Taste has some excellent low cal/low fat recipes and a few vegetarian ones. If you love Mexican/Cuban/Southwestern dishes this is a fantastic place for recipes.

Paula said...

omg can you come to my house and make that salad?? you know salads are like sandwiches - always better when someone else makes them. What poppy seed dressing are you using?

Shanon said...

I have been using Brianna's Poppy Seed dressing. It is delicious and easy to find.