Simple strawberry spinach salad

This is a recipe we learned from a friend of ours. I added the almonds and onions for a little extra something something.

1 bag fresh spinach
2 cups sliced fresh strawberries
½ cup sliced almonds
½ red onion
raspberry vinaigrette

Wash and dry the spinach and place in a salad bow. Slice the strawberries into nice flat pieces and toss into the bowl. Slice the onion so you have nice long thin pieces of onion. The thinner the better. If the onion is very large only use ¼ of the onion. Throw the onion into the bowl. Toss in the almonds. Dress with about ¼ cup of dressing to start with. Toss the salad and taste. Adjust dressing to taste. Serve!

As always please leave comments and suggestions.

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It is all greek to me

I have been making my pseudo Greek meal for a while now and we really like it.  It has 3 basic parts:

Greek Salad, Greek Potatoes and Greek Chicken

Now I am not Greek, I have never been to Greece and I don’t study Greek cuisine.  I just make Greek inspired food.  Ok let’s start with the salad.

Brad’s Greek Salad:

Salad:
1 lrg        Long English Cucumber
2 lrg        Green Peppers
1 lrg        Coloured Pepper (red, yellow or orange)
1 lrg        Tomatoes
½ cup    Greek Olives
1 med   Red Onion
½ cup    Crumbled Feta Cheese

Dressing:
½ cup    Olive Oil
½ cup    Balsamic Vinegar
2 tbsp    Lemon Juice
1 tsp      Oregano
2              Cloves of Garlic (crushed)
½ tsp     Salt
½ tsp     Pepper

Dice all the salad fixings into bite sized (2 cm) chunks.  Throw them all in a large bowl.  Mix all the dressing ingredients in an air tight container.  Shake well.  Pour about half of the dressing onto the salad and toss well.  You can add more dressing as you like or save it for the next time.  It will keep for about a week no problem.  Your salad is done.

Greek-style Potatoes:

1lb          Baby Potatoes
3              Cloves of Garlic (minced)
2 tsp      Oregano
2tbsp     Lemon Juice
Salt
Pepper
Olive Oil

Pre-heat your oven to 450.  Wash and halve the potatoes.  Place them in a baking pan cut side down.  Drizzle the potatoes with olive oil.  Drizzle the lemon juice over the potatoes.  Spread the minced garlic over the potatoes.  Sprinkle the oregano over the potatoes.  Season with salt and pepper.  Throw the potatoes into the oven for about 30 minutes.  Serve with sour cream or tzatziki.

Greek Chicken:

2-3          Boneless, Skinless Chicken Breasts
2tbsp     Lemon Juice
½ tsp     Oregano
2-3          Cloves of Garlic (minced)
Salt & Pepper

Place the chicken in a shallow dish.  Drizzle half of the lemon juice on side A.  Spread half the garlic on side A.  Sprinkle half the oregano on side A.  Season side A with salt and pepper.  Flip the chicken over and repeat.  Set chicken aside and prep your grill.  Preheat your BBQ on high.  After about 5 minutes clean the grill with your grill brush, turn the heat down to about med-high and brush the grill with olive oil.  Throw chicken on the grill and cook with the lid closed for 5 minutes.  Turn chicken 45 degrees and cook (lid closed) for another 5 minutes.  Turn chicken over and cook (with lid closed) for another 5 minutes.  Turn the chicken 45 degrees and cook the last 5 minutes.  Remove chicken from the grill and serve.

So that is how I put together a Greek-like meal.  Please post comments about your favorite Greeky-type food.

Steak salad

Last night for dinner I am making a new household favorite, steak salad.  I have to give credit for this recipe to one of my co-workers.  While I didn’t directly get the recipe from him, he used to bring leftovers into work.  Basically he gave me the concept and I ran with it.  The recipe is simple and serves 2-3 people:

Meat
1          12oz steak (any cut really)
2 tsp     Meat Tenderizer
2tbsp    Garlic Powder
1tsp      Cracked black pepper
4tbp      Red wine
2tbsp     BBQ Sauce (I recommend Cattleboyz)

Salad
1/2pkg     Cherry or Grape Tomatoes
1lrg          Avocado
1sm         Onion
1/2         Long English Cucumber
1lrg         Head of Romain Lettuce

Dressing
1/4c     Olive Oil
1/4c     Balsamic Vinegar
1tsp     Grainy mustard
1tsp     Lemon Juice
1/2tsp  Salt
1/2tsp  Pepper

 

There are really three parts to this salad; the meat, the salad (ie vegetables) and the dressing.  Start by preparing the meat.  I have a whole other post on how I prepare and cook steaks.  You can cook them as your normally do or check out the article here.  Once your steak has rested, cut it into thin strips and set aside.

While your steak is cooking you can prepare the salad.  Basically throw all the vegetables into a large bowl (after they are cut!).  Dice all the vegetables into bite-sized pieces.  You can toss it in a little while.

While your steak is resting I recommend making the dressing.  In a container with a liquid-proof lid (ie you can shake dressing in it without having to wipe down walls afterwards) combine all the dressing ingredients.  Place the lid firmly on the container and shake for about 30 seconds.

Drizzle the dressing over the salad.  Now you can toss the salad!  You also do not have to add all of the dressing.  Add part, toss and add more if needed.  The dressing will keep for some time in a fridge and tastes great on any salad.

Put the salad on a plate and top with the steak strips.  Eat and enjoy.  I always encourage people putting their own twists on recipes.  Have fun and try something new.