easy weekday salad

Ingredients

Dressing:
3 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tbsp. whole grain mustard
1/8 tsp Kosher salt
fresh ground pepper

Salad Fixings:
Lettuce: Boston lettuce or mixed baby greens work well
1 carrot, shaved using a vegetable peeler
1/4 red onion, very thinly sliced or grate using the largest setting on a box grater
1/4 cup soft cheese, goat or blue work well
1/4 cup nuts, walnuts or almonds work well
anything else in your fridge you need to get rid of! (we've tried corn, blanched green beans, green onions, and beets before- yum!)

Instructions

1. Whisk together the olive oil and the vinegar. Add the mustard, salt, and pepper and whisk vigorously until emulsified.
2. Add the carrot, onion, nuts, etc. and combine with dressing. At the last minute, mix the greens in.

pesto

Ingredients

1/4 cups walnuts

1/4 cup pine nuts

9 cloves of garlic

5 cups fresh basil leaves, packed

1 tsp. salt

1 tsp. pepper

1 1/2 cups olive oil

1 cup Parmesan cheese

Instructions

Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

*Adapted from Ina Garten

pear and prosciutto pizza

Ingredients

2 tsp. olive oil

2 cups sweet onion, sliced

1 pre-baked pizza crust

1/2 cup shredded provolone cheese

1 medium pear, thinly sliced

2 oz. prosciutto, cut into thin strips

dash of ground black pepper

2 tbsp. chopped walnuts, toasted

1 1/2 cups baby arugula leaves

1 tsp. sherry vinegar

Instructions

1. Preheat oven to 450 degrees F.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.

3. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450 for 10 minutes or until cheese melts.

4. Sprinkle with nuts.
5. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture.

*Adapted from Cooking Light

green apple and goat cheese salad

Ingredients

baby spinach leaves
1 Granny Smith apple
1/2 cup walnuts, toasted
1/2 cup goat cheese

For the vinegarette:
2 tbsp. olive oil
1 tbsp. cider-vinegar
1 tsp. Dijon Mustard
salt and pepper to taste

Instructions

1. In a small bowl, whisk together the oil, vinegar, and mustard. Season with salt and pepper.
2. Core the apple and slice into matchsticks.
3. Toast the walnuts.
4. Assemble and enjoy!

strawberries and goat cheese salad

Ingredients

For the salad:
Organic salad greens, baby spinach recommended
2 1/2 cups sliced organic strawberries
1/3 cup fresh chives, cut into 2-inch pieces
1/2 cup toasted walnuts or pecans
1/4 cup crumbled goat cheese

For the vinegarette:
1 tbsp. brown sugar
2 tbsp. red wine vinegar
1 tbsp. olive oil
1/4 tsp. salt
freshly ground pepper to taste

Instructions

1. To make the vinegarette: whisk brown sugar, vinegar, oil, salt, and pepper in small bowl.
2. Assemble salad.

vanilla spice oatmeal

This is a delicious and healthy way to start the day.

Ingredients

3 1/2 cups water
1/4 tsp. salt, optional
2 cups old-fashioned oats
1/2 cup raisins
1/2 cup walnuts, coarsely chopped (you could also use pecans)
1/4 tsp. vanilla extract
Pinch of nutmeg
2 tbsp. dark brown sugar, plus more, to taste
1 cup low-fat milk, divided
1/8 tsp. ground cinnamon

Instructions

1. In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
2. In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
3. When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.

*Adapted from Ellie Krieger

beet, pear, and walnut salad

Ingredients

For the Dressing:
1/3 cup fresh lemon juice
1 1/2 tbsp. sugar
2 tbsp. finely minced shallots
2 tsp. olive oil
1/4 tsp. salt

For the Salad:
4 small cooked beets
10 cups mixed salad greens
1 pear, sliced

3 tbsp. coarsely chopped walnuts, toasted
crumbled blue or Gorgonzola cheese
1 tbsp. chopped fresh chives

Instructions

1. To prepare dressing, combine first 5 ingredients, stirring with a whisk. I like to use my Cuisinart Smart Stick chopper attachment to make salad dressing- so easy!
2. Place salad greens on a large platter. Top with sliced beets, walnuts, pear, cheese, and chives.
3. Serve with dressing on the side.

*adapted from Cooking Light