Arugula & Beet Salad

April 7, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, salad

img_1531 Bored of the same ole’ salad. Color it up with red and golden beets and add punch with fresh spring arugula!

2 red beets
2 golden beets
extra virgin olive oil
1 bunch arugula
1/2 cup pine nuts
crumbled goat cheese
sea salt & freshly ground pepper
1 recipe Lemon Dijon salad dressing (recipe below)

Preheat oven to 375 degrees. Trim tops and bottoms off of beets and drizzle with olive oil. Sprinkle with sea salt to taste. Wrap beets separately with foil and roast in the oven for approximately 1 hour or until a knife is easily inserted through the center. Let cool. Peel skin off of beets and cut into 1/4 inch thick slices. Place pine nuts on a cookie sheet and roast in the oven for approximately 7 to 10 minutes or until lightly golden. Let cool. In a bowl, toss arugula with the salad dressing and salt and pepper to taste. Place individual portions of arugula on separate salad plates and top with beet slices, alternating golden and red beets. Drizzle a small amount of the salad dressing on the beets to lightly coat. Sprinkle pine nuts and crumbled goat cheese on top to taste, reserving the same amounts for the other salad plates. Serves 2 to 4.

RECIPE: Lemon Dijon Salad Dressing

Mango Walnut Chicken Salad

February 24, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, salad

img_1269I get bored with the same old salad for lunch. Here’s one that will not only look colorful on your plate but will perk up any midday meal.

2 boneless breasts of organic chicken
1 mango
5 oz organic spring mix or baby romaine lettuces
3/4 cup walnut halves
crumbled goat cheese to taste
salt & pepper to taste
Lemon-Dijon dressing

Boil chicken breasts in water for approx. 20 minutes or until just cooked inside (or use leftover chicken cut in pieces). Let cool and chop in bite-sized pieces. Cut mango into one inch pieces or smaller by cutting the fruit in half along the center pit. Score the flesh of each half with criss cross cuts avoiding cutting into the skin. Turn the skin inside out and cut off the pieces. Trim any fruit remaining around the pit and cut into pieces as well.

Wash and spin dry the lettuce and place in a bowl. Sprinkle salt to the salad a few minutes before serving and toss. Add the mango, chicken, walnuts and goat cheese and toss with Lemon-Dijon dressing (recipe below) to coat. Add freshly ground pepper to taste.  Yum! Serves 4.

Recipe for Lemon-Dijon Dressing