A Classic Revisted

Today's recipe has been a staple in our house for a very long time. In fact, it was already blogged back when only maybe five people, including my mom, read EMM. And if you remember, my "foodie resolution" for 2013 was to revisit some of those "back in the day" posts, and re-blog them for everyone to enjoy again. So, since the year is quickly winding down, I had to make sure this was on the list!

The first time I ever had a Greek salad was at one of our favorite restaurants here in Fort Wayne. It's a nicer place, and one we go to for only special occasions, so in my mind this salad option will always be a little on the fancy side, when it reality, it could not be easier to make!

I love entertaining with salad, as a first course; but they also make an incredible light, but still filling, weeknight salad supper. They are a very common star on our dinner table during the warm summer months, but we love them so much I am required to make them year round. Especially now that the little man has also fallen in love with them; and not only does he love them, but he will actually eat the one part of this salad that I won't touch. The anchovies. His father loves them; and when I serve them to others, I always have them as an option, but to me, they just aren't appetizing. So to see my son not only like them, but ask for extra kinda makes me giggle. And proves once again, this child has the most diverse palate of any 9 year old I know!

Greek Salads

1 head iceberg lettuce, chopped

1 (15 oz.) can pitted black olives, drained (see note below)

1 (20 oz.) can pineapple chunks, drained

1 large green bell pepper, finely chopped

1 (15 oz.) can sliced beets, drained and chopped

1 small container crumbed feta cheese

1 small tin anchovies in olive oil, optional

Greek Dressing

Divide lettuce, olives, green peppers, pineapple, beets and feta among plates evenly. This amount will make 3 large dinner salads, or 4 small side salads. For those wanting anchovies, add to very top. Serve with dressing on side. *NOTE* I prefer to make these with kalamata olives. They are the most authentic. However, sometimes the budget doesn't allow it, and black olives work just as well.

Quick As A Beet

We have a saying in our family. Well, I should say Alex and I have a saying. "Quick as a bunny." If I want him to do something and he is afraid he's going to miss some life altering even in the 10 seconds it's going to take (If you have kids, you know what I'm talking about!) I will say to him, "It won't take long. Do it quick as a bunny." And this recipe is almost as quick as that! Okay, it's going to take you longer than 10 seconds, but seriously, compared to how long pickling can take, this is a super quick substitution. I have never pickled anything in the traditional way, because to be quite frank I have never taken the time. I will admit that! So when I was given some beautiful garden fresh beets, I knew I could roast them, but was hoping to find a quick pickling technique. I was lucky to find this and couldn't wait to try it. I literally made this in about 45 minutes on a weekday morning while doing other things around the house. No jars involved! If you think you don't like beets, and have only ever had the canned variety from the store, I urge you to try some fresh ones! I love all kinds, but I do find preparing them in my own kitchen, (roasted, steamed or pickled) gives them an entirely different flavor than store bought ones. You know your everyday mom is all about the quick, rather it be my son imitating a rabbit, or something yummy from my kitchen!

Quick Pickled Beets Adapted from Eating Well
3 large beets, peeled and cut into 1/2 inch chunks
2 TBS water
1/2 c. red wine vinegar
1 small white onion, sliced thin
1/2 tsp ground cinnamon
2 whole cloves
4 whole peppercorns
2 TBS sugar

In a large microwave safe bowl combine beets and water. Cover tightly with plastic wrap. Cook on high for 10 minutes until fork tender. Remove and let stand, covered for 5 minutes. In a saucepan on medium high heat combine onion, vinegar, cinnamon, sugar, peppercorns, and cloves. Bring to a boil. Reduce heat to medium, cover and cook until onions are crisp tender, about 6 minutes, stirring occasionally. In a large bowl combine beets and liquid mixture. Let stand 30 minutes, stirring occasionally.

Shared on Lady Behind The Curtain Sept. 26, 2012
Shared on Miz Helen's Country Cottage Sept. 27, 2012
Shared on The Country Cook Sept. 28, 2012

Beets at Very Good Recipes
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Label Recipe

Do you ever look on your canned fruit and veggie labels for recipes? Well, I have learned over the years to never throw a can out without checking to see if the manufacturer has included something yummy for my inspiration. I've actually discovered quite a few tasty gems on these labels and am always glad for something new to try. And that's exactly where this recipe came from~ on the back of a can of sliced beets. But there was only one problem. I tore the label off, I think back in June and didn't find it again until September. Oops. Oh well. Luckily, it included one of autumn's favorite ingredients...apples. So while normally a big dinner salad like this would make me think of summer fresh vegetables, this actually gears itself more towards fall, with both the apples and the candied pecans. Yes, I said candied pecans. You know you love smelling them cooking at the kiosk in the mall, and if you're like us and visit any autumn festival, they are always a highlight. These flavors, while seeming totally opposite, truly blend nicely and make an incredible combination. So the next time you are using canned ingredients, be sure to check the back of the label to see what delicious inspiration awaits you too!

Candied Pecan Apple Salad Adapted from Del Monte
4 c. fresh spinach
1 gala apple, cored and cubed
1 (15 oz) can sliced beets (not pickled), drained well
1/2 c. pecan halves
2 tsp. butter
1 TBS brown sugar
Raspberry Vinaigrette
Salt and Pepper to taste

On 2 large dinner plates arrange spinach. In a medium bowl combine beets and apples. Pour about 2 TBS vinaigrette over and mix well. (This helps apples from oxidizing) Season with salt and pepper.  Divide apple and beet mixture evenly over spinach. In a medium skillet melt butter and brown sugar over low heat. Add pecans. Cook and stir until caramelized, about 5 minutes. Remove from pan and cool. Top salads with candied pecans. Drizzle with vinaigrette.
*NOTE* I like the color of the beets dyeing the apples. If yo prefer the apples to be their natural color, simply dress with vinaigrette alone and add beets to salad separately.

Makes 2 large or 4 side salads

Shared on Mandy's Recipe Box Sept. 18, 2012
Shared on Lady Behind The Curtain Sept. 19, 2012
Shared on Miz Helen's Country Cottage Sept. 20, 2012

Salad at Very Good Recipes

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My Quest...

I have told you before that Mr. Everyday is a huge fan of hearts of palm, and I'm always looking for new ways to use them. Most recently I shared my Asparagus Salad that included them and was a huge hit for his birthday celebration. Well, since stumbling upon that recipe I have found myself scouring every source I have for more and more...almost to the point of obsession. I guess it's evidence to the fact that I've started to enjoy them just as much as he does! Plus, I have found that 95% of the recipes out there including them are salads, and in this extra hot summer, I can't get enough "meal" salads as I like to call them. Ones that are filled with light, fresh ingredients but are still filling enough when you're starving at the end of the day. We are big salad eaters all 12 months on the calendar, but especially this time of the year. But when I found this, not only was I excited because of the hearts of palm, but also because of the homemade dressing. One word: Horseradish. Are you a fan? Well, we love the stuff and I don't get to use it nearly enough. It's one of those condiments I always have in my fridge because when we do use it, or I cook with it, it seems to be in small amounts. This is an easy "assemble and eat" salad with a delicious creamy dressing, but it is also a stunner on a plate! Absolutely beautiful! Don't be surprised to see more recipes with hearts of palm on here...after all my quest is an ongoing one!

Hearts of Palm and Beet Salad with Horseradish Dressing Adapted from Cooks.com
 1 (10 oz) can hearts of palm, drained
1 (15 oz) can sliced beets ( non pickled), drained
Leaf Lettuce, washed and dried
1/2 tsp Lemon Pepper seasoning
Salt to taste
Dressing:
9 TBS heavy cream
3 TBS lemon juice
3 tsp prepared horseradish, or more to taste
3 TBS olive oil
Salt and Pepper to taste

Arrange lettuce leaves on large dinner plates covering bottom. Arrange a layer of sliced beets around the plate. Slice hearts of palm into 1/2 inch pieces. Arrange hearts of palm around beets and in center. Season with lemon pepper and salt. In a small bowl whisk together cream, lemon juice, horseradish, salt and pepper until frothy. Slowly add olive oil, one drop at a time, to the cream mixture, whisking continuously, until well combined. Drizzle salads with dressing and allow to sit 5 minutes for flavors to absorb. Serve extra dressing on side.

Makes 2 dinner or 4 side salads

Shared on The Country Cook Aug. 10, 2012
Shared on Lemon Sugar Aug. 11, 2012 
Shared on Make Ahead Meals Aug. 13, 2012

Salad at Very Good Recipes

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Salad For One

One evening last week I was already thinking about lunch the next day, and wondering what I was going to make for myself. Then all of a sudden I realized I was hungry for beets. I'm not sure why, but I became fixated on the thought and knew whatever I was going to come up with, it was going to include beets. I started concocting different things in my mind trying to decide exactly how I would do it. I remembered a salad I made last summer that was beet based and thought I could make that again. And then I figured why not take that recipe, build on it, adapt it, and make something totally new. I went over possibility after possibility in my head and came up w/ a list of ingredients I wanted to include. Being the good husband he is, Adam took the list I needed and headed to Walmart. A short time later he was back w/ everything I asked for and I just needed to wait about 12 hours to see if it would all come together the way I envisioned. The next day at lunch time I couldn't wait to try my new idea and even more, taste it! Well, the jury was in~ it was DELISH! The flavors I came up with complimented each other, and truly let the beets shine!  Sometimes great ideas really do become reality and even better, become a great lunch!

Spring Beet Salad with Lemon Vinaigrette
Makes 1 plate sized salad

1 1/2 c. spring lettuce mix
3/4 c. canned sliced beets, chopped (non pickled)
2 TBS blue cheese crumbles
2 TBS chopped walnuts
1/3 c. canellini beans, drained and rinsed

Dressing:
1/4 c. olive oil
1 1/2 TBS lemon juice
1 tsp grated lemon peel
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried basil

On a large plate place lettuce. Sprinkle w/ beets, beans, cheese crumbles and walnuts.  In a medium bowl, whisk all dressing ingredients until well combined. You can also place in a jar and shake well. Drizzle over salad and let sit 5 minutes before serving.

  

Shared on The Country Cook May 4, 2012
Shared on Around My Family Table May 4, 2012 
Shared on Justa's Kitchen May 5, 2012 
Shared on Make Ahead Meals May 7, 2012 
Shared on Mandy's Recipe Box May 8, 2012 

Salad at Very Good Recipes
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