Salad Saturdays: Orange Chickpea Couscous Salad

This is the last installment of Salad Saturdays!

Although I've missed a week once or twice *sheepish grin* I've really enjoyed experimenting with salads for this series. 

1. Mediterranian Tabouli

2. Avocado BLT Bagel Salad

3. Crunchy Blueberry Orange Salad

4. Avocado Strawberry Salad with Raspberry Vinaigrette

5. Mexican Chicken Salad with Corn, Cucumber, and Avocado Salsa

6. Lemon Kale Salad

7. Todays Orange Chickpea Couscous Salad

This is a fresh, delicious tasting salad!  It uses couscous and chickpeas as its base and then is spiced up with parsley and green onions and finally drizzed with orange juice and olive oil.  Its amazing and can be served as a main dish or side.

Orange Chickpea Couscous Salad

Recipe Source: Adapted from Family Fun

Yield: 8 servings

Salad:

1 cup water

1 cup couscous

1 (14.5 oz.) can chickpeas, drained and rinsed

2 large tomatoes, seeded and chopped

2 green onions, chopped

1/4 cup dried parsley

1/3 cup slivered almonds

Dressing:

1 teaspoon orange zest

1/3 cup orange juice

3 tablespoons olive oil

1/2 teaspoon pepper

1 teaspoon salt

Bring water to boil.  Place couscous in heat proof bowl, stir in the water, and cover, and let it stand until all the water is absorbed.  Fluff with a fork and cool.

In another bowl, toss the chickpeas, tomatoes, green onions, parsley, and almonds together. 

In a small bowl, whisk all the dressing ingredients together.

To serve: 1) Serve couscous, chickpea mixture, and dressing separately, letting people chose how much they want of each. 2)  Stir couscous into chickpea mixture and toss with dressing.

P.S. Naptime Creations featured my Homemade Tzaziki in her Super Summery Eats!  Check out the link for more great summer treat ideas!

Salad Saturdays: Mediterranean Tabouli

Remember my garden on steroids?  We have had to find some way to use the tons of cucumbers we keep picking!  This tabouli is amazing and full of flavor and texture. Tabouli is from wheat bulgar and softens when cooked. This recipe fluffs it with some spices and lemon juice before adding in chopped tomatoes, cucumber and feta. The cucumbers are so crunchy and crisp!  

We use tabouli from a box with spices already in it. Use your favorite for this recipe! 

This post has been sitting in my draft box for weeks but I'm grateful it's here because we still haven't gotten our Internet fixed:(  I didn't realize how much time I spent in the Internet until it stopped working. Wow!  I saw this quote on pinterest that said "a clean house is a sign of no Internet."  It is so true!  In my case, it means I haven't been able to blog, which has been frustrating, but at the same time, nice because there is no reason to hang around the computer. I've been doing a lot of jump roping with Elizabeth, Abigail, and Stephen, which has been really fun, especially with the cool weather. 

I've also been able to work more on my novel. If anyone wants to read and critique chapters, let me know and you can have at them! :)

So hopefully the computer will be fixed, but until then, I can keep eating my Mediterranean cuisine and jumping rope outside. At least I don't need Internet for that!

 

Mediterranean Tabouli

Recipe Source: The Sweet {Tooth} Life

Favorite tabouli mix
1 tablespoon lemon juice
1 tablespoon olive oil

1 teaspoon minced garlic

2 large tomatoes, seeded and chopped
2 medium cucumber, seeded and chopped

4 oz. feta cheese
salt and pepper, to taste

Cook tabouli according to box directions.  Add in remaining ingredients and serve. Store leftovers in refrigerator. 

Salad Saturdays: Avocado BLT Bagel Salad

This Wednesday, two pretty cool things happened.

One, we had BLTs. Majorly addicted to BLTs.

Two, I drove for the very first time. We'll get to the BLTs in a sec. First, the driving.  I got my learner's permit in May, but we hasn't done anything with it.  That has changed.  Dad took me one night up and down our driveway (it's pretty long) and then on Wednesday, mom took me on the big road.

Cue scary music *dun dun dun duuuuun*

I was grateful for the confidence both my parents had in me, but I was convinced I was going to wreck the car. It's big and fast and I am not. The sensation of driving for the first time was pretty terrifying. I could ruin our car or someone else's car or worst of all, hurt someone.  But on Wednesday, mom took me down a back gravel road and then into town. I decided right away I didn't like other cars. Nuh uh buddy, your truck could clobber me and my little van, so really, feel free to drive in the opposite direction.  I told my mom my least favorite part of driving was other cars.  She told me that might be hard to accommodate.  Shoot.

In reality, after the first couple minutes, my comfort and confidence grew and it no longer was me completely stressing out. (I'm an extrovert, so in addition to processing out loud, I stress out loud.  A lot of, "I'm doing this wrong, I'm doing this wrong!")  John Caleb and the girls were in the back and were SO supportive.  It was nice, because it wouldn't have helped if they were screaming I was going to kill them all (my thoughts were already there:)  It was a novelty to them and something new and fun.  They even requested that I drive again!  I will definitely remember this summer for driving.

BLTs are summer to me. Something about mayonnaise covered lettuce and bacon is just so darn good.

Crispy bacon, fresh lettuce, juicy tomato slathered in mayo on crunchy toasted bread?

Mega BLT cravings!

But since you all are (hopefully!) well acquainted with this simply incredibly sandwich, I won't post about a regular BLT (though they are good.)  

I put the BLT in a salad. And added my favorite, avocado. That's actually how I eat all my BLTs, with avocado or guacamole. And then, when brainstorming ideas for croutons, the bag of frozen bagels in our freezer popped into mind. Make an easy mayo dressing, drizzle it on your salad and enjoy summer in a bowl. 

Guys, this are good. Really, really good. We can pretend calling it a salad makes it diet food. Because you really need two or seven bowls of it.  

Avocado BLT Bagel Salad

Recipe Source: The Sweet {Tooth} Life

Yield: 3-4 servings 

 

Bagel croutons:

1 whole plain bagel, chopped into 1/2 inch cubes
2 teaspoons olive oil
1/4 teaspoon pepper
1/4 teaspoon salt

Mayonnaise dressing:

1/2 cup mayonnaise
1 tablespoon olive oil
1 teaspoon pepper
2 tablespoons balsalmic vinegar*
Milk, add by teaspoons until desired consistency is achieved
 

Salad:

3 cups lettuce, finely chopped 

1 large tomato, seeded and chopped

6-8 slices cooked bacon, chopped
1 avocado, sliced 

For the croutons, toss bagel cubes in oil, salt, and pepper.  Cook in a medium sized skillet on medium heat until browned evenly and crispy.  Let cool on a paper towel for an hour.

For dressing: Whisk all the ingredients together.  Set aside.

For salad: Layer lettuce, tomato, bacon, and avocado in a bowl/bowls.  When ready to serve, divide bagel croutons between bowl/bowls and drizzle with dressing.

*If you don't like balsalmic, you can use red wine vinegar.

Avocado: I like to add it to everything!

Avocado Strawberry Salad with Raspberry Vinaigrette
 

Mexican Chicken Salad with Corn, Cucumber, and Avocado Salsa

 

Dark Chocolate Avocado Yogurt Brownies

 

 

P.S. Could you click the "New Recipe Page" tab and let me know in the comments if anything comes up or not?  Thanks!

Salad Saturdays: Crunchy Blueberry Orange Salad

How are you all?!  Did you have a good 4th of July?

Our family's celebration began when dad let us all have some money to go but fireworks. Some of us (aka Nathan, Stephen, and I) pooled to get two big ones, while Luke and the girls got lots of tanks, fountains, and little artillery shells or whatever they are called. We shot them off on the 3rd because not al of us would be there on the 4th.  Stephen and I spent the fourth at the lake and Nathan and Luke spent the fifth at the lake. It worked great!

 

I've told you all about my love for tubing with Gracie. This year was no exception. Aunt Maury whipped us, tossed us, and drive us through BIG waves to our hearts content. My parents and uncle are convinced we over tubed, but I don't think there is such a thing. May they fit the idea from our finger cramps. Or our raw elbows. Or our incredibly sore and stiff arms. Or maybe our legs. Oh yes, our legs. We rubbed them raw the first day. I mean, raw. Our thighs were bright red and looked like we had chicken pox. It wasn't pretty but I didn't care. :)

We both realized, but weren't willing to admit, that our legs would be on fire the next day when we tubed. While getting bags of ice  at the little lake store that morning with my aunt, Gracie saw some long socks for sale. She immediately said, "We can cut the toes off and pull them around our legs so it won't rub."  I was a little skeptical, my uncle told us we we were rocking the oh so versatile socking look, but man oh man did they work incredibly well. They were light weight, very soft, and skin tight, like spandex. Saved our legs for sure. Because it didn't rub, it didn't hurt. That day, it was really bumpy and the whole ride, we were bumping and flying. So much fun and so much hard work!  Hanging on for dear life would be an accurate statement, but giggles/squeals (depends on who you ask) would bely any unenjoyment. You must try it at least a dozen times in your life. Gracie wished it was an Olympic sport. I agree.

And we aren't done yet!  After I hit publish, we are headed back for the last day of our 4th of July celebration!

Crunchy Blueberry Orange Salad

Recipe Source: The Sweet {Tooth} Life

Yield: 1 serving

3/4 cup chopped lettuce

1/4 cup mandarin oranges

1/4 cup blueberries

1 tablespoon slivered almonds

2-3 tablespoons chow mien noodles

Creamy balsamic vinaigrette dressing 

Toss first five ingredients together. Drizzle with dressing and serve immediately. 

Salad Saturdays: Mexican Chicken Salad with Corn, Cucumber, and AvocadoSalsa

I decided I wanted a garden this year.

Like, in April or May.  So how long did my family have to help me in this endeavor?  Not very!

I would be lying if I said I did it all.  No, I had lots of help. My Grandma started and then brought all the plants, my dad built the box the morning we left on our vacation, a friend brought all the dirt and my family planted it all while I was at camp.

Do I have an awesome support team or what?

My job is to water and weed the garden, and so far, I have actually really enjoyed it!  Now you must know, I despised any form of gardening up until this year.  Dry dirt on my hands, sore knees and back, and bugs and weeds galore?  No thank you.

But this year, instead of just my mom's flowers (which she takes amazing care of, let me tell you) I have the garden and I am SO excited to be able to have fresh produce from it.  Although I really wanted spinach or lettuce, those didn't make it in, but I do have okra, tomatoes, three different types of squash, and lots and lots of cucumber plants.  I mean, I will be swimming in them. 

Speaking of swimming, my siblings have been doing swimming lessons this past week and since I graduated out of that when I was 11 or 12, I decided to swim laps during their lessons on the condition that Nathan did it with me.  I didn't want to do it by myself.  I know, I really am a wimp without a buddy.  Thankfully, Nathan is motivated for football season and so he has been doing it with me.

Sorry, bunny trail. I am really pumped about the gardeb. And if I weed and water in the morning, like 7ish, the weather is gorgeous.  Not too hot or bright and nobody else is outside.  I am really getting into this gardening thing.

So, back up a couple steps, remember all those cucumbers I'm going to have?  Well, this salsa is going to be one of the ways I am going to use them.  I'll get to use the tomatoes too.  Salsas are so much fun!  They're like soups and salads, can't really mess them up.  Measuring is kind of optional, you know?  (Compared to baking.)  The salsa has a very simple mixture of lime juice, olive oil, garlic and honey that takes all the chopped veggies and makes them addictive.  And then all you have to do is toss it with lettuce and sprinkle grilled chicken on top.  You don't have to turn on anything!  I was baking granola a couple days ago and accidentally left the oven on.  For an hour.  Yeah, the kitchen was very, very hot and fighting our air conditioner.  I now have a note that says "Turn off the oven" taped to the stove so I'll remember.  Even I make major mistakes like that.  So if you can remember to turn off the stove, you can make this salad.  You won't even have to use your prowess at stove turning off-ness!

Mexican Chicken Salad with Corn, Cucumber and Avocado Salsa

Recipe Source: The Sweet {Tooth} Life

Yield: 6 servings

2 tablespoons lime juice

1 teaspoon minced garlic

1 teaspoon honey

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 avocado, chopped

2/3 cup corn (about 1 large ear)

1 cup cucumber, chopped (about 1 medium)

1-1/2 cup tomato, chopped (1-2 small)

2 tablespoons red onion, chopped

3 cups chopped chicken breast

4-1/2 cups chopped lettuce

Optional:  Shredded fiesta blend cheese, tortilla chips

Whisk lime juice, olive oil, honey, garlic, salt and pepper in a large bowl. Add avocados, gently stir so avocados are covered. (This way they won't turn brown.)  Add corn, cucumbers, tomatoes and red onion. Toss to coat. Set aside.

Toss lettuce and chicken. Divide between six plates or bowls and top each with about 1/2 cup salsa. Sprinkle with cheese and tortilla chips, if desired. Serve immediately. 

Note:  You can make the salsa and let sit in the refrigerator for several hours. Or, you can serve it with just tortilla chips.

Salad Saturdays: Avocado Strawberry Salad with Raspberry Vinaigrette

Sorry, this will be a short post.  I just got back from camp and will have a whole post dedicated to that soon, but first, lets talk salads!

Avocados and strawberries are some of my favorites and their colors make this salad really pop.  And then the raspberry vinaigrette is out of this world!  Colorful, a little sweet, and little vinegar, and super easy: amazing salad. 

 

 Hopefully the pictures spoke for themselves!  Short and sweet post and a short and sweet salad.

Avocado Strawberry Salad with Raspberry Vinaigrette

Recipe Source: The Sweet {Tooth} Life

Yield: 4 servings

Salad:

3 cups shredded lettuce

1 avocado, sliced,

8 large strawberries, sliced

Raspberry Vinaigrette:

1/4 cup sugar

1/4 cup canola oil

1/4 cup raspberry vinegar

1/4 teaspoon paprika

1/8 teaspoon salt

Salad: Toss all ingredients in a large bowl.

Raspberry Vinaigrette: Combine all the ingredients in a jar and shake well.  Pour over salad and serve.

If you missed the first of Salad Saturdays, check out my Fresh Lemon Kale Salad!

Salad Saturdays: Fresh Lemon Kale Salad

So we were making BLT's the other day for lunch.  (This is not a post about BLTS, though.)  There is something magical about crispy bacon, crunchy lettice, juicy tomato, and toasted bread slathered in mayonaisse that never gets old.  Summer is written all over that sandwich.

My brother Stephen?  Well, he doesn't like vegetables.  So his BLT become B . . . and B.  The second B stands for bread.  Then he adds cheese (because you need protein, you know) and suddenly, you have a sandwich that doesn't resemble a BLT at all.  Practically sacrilegious if you ask me.

While I'm rinsing the lettuce, I ask him why on earth he doesn't like tomato and lettuce on his BLT.  He shrugs and says, "I just don't."  Not an acceptable answer young man.  I stuff a bit of lettuce in my mouth and grin, to prove it won't kill him to make his sandwich incredible by adding lettice to it. He throws up his hands and complains, "You're just a natural!"

I won't lie, I almost laughed, so it was a good thing I was already grinning at him. I just love that boy.

Whether you are a natural or not, this salad is the way to eat kale.  I hadn't tried kale until last weekend with my cousins in Texas (reason?  Didn't you just read the previous paragraph?) but once I tried my aunt's salad, I was hooked.  One of the first things I did when I got home was go get some kale from the store.  (Along with shampoo and sunscreen and shorts for camp I'm going to next week, but really, that isn't as important . . . :)

This is my Aunt Maury's salad.  I love her to absolute pieces and I treasure ever moment with her.  She is a lighthearted, generous, hilarious person and a total gem. Her salad is a gem as well.  I think you'll like it as much as I did, natural veggie lover or not!

Fresh Lemon Kale Salad
Recipe Source: The Sweet {Tooth} Life
Yield: 2-3 servings

juice of 1 lemon (2-3 tablespoons)
1-2 tablespoons canola oil
1/8 teaspoon pepper
1/4 teaspoon salt
1-2 bunches of kale, chopped coarsely
1/2 red onion, sliced thinly

Combine first four ingredients in a jar and shake.  Combine kale and red onion in a bowl and pour dressing over them.  Let sit in refrigerator for several hours or overnight to let flavors blend.  Serve cold.

Since summer weather often leads to fresh and cool cravings, I'm going to start  a Salad Sarurday series. Salads and salad dressings are easy and customizable, not to mention good for you.  I can't wait to share my favorites with you!