Fresh Quick Salads
I love fresh salads, and I especially love fresh salads when they are quick to fix with what I already have in my galley. We all need to eat more vegetables and so here are three of my favorites. Each have only a few ingredients, don't require lots of chopping, and they combine both sweet and savory. Dare I mention that they're colorful, too? No excuses for not eating your greens! Enjoy any time of year, on board or on shore. Viva la Veggie!
Caprese Salad
(serves 2)
2-3 medium roma tomatoes, sliced and quartered OR 20-24 cherry tomatoes, cut in half
1# fresh mozzerella cheese, roughly torn into bite size pieces
handful of fresh basil, shredded
balsamic vinegar
extra virgin olive oil
fresh ground pepper
kosher salt
Place cut tomatoes on a large plate. Layer roughly torn mozz cheese amongst the tomatoes. Top with shredded basil (you can use dried basil in a pinch). Drizzle with oil and balsamic vinegar. Season with salt and pepper. Serve chilled or at room temperature as a salad or as a light appetizer.
Arugula and Goat Cheese Salad
(serves 2)
2-3 cups fresh arugula
1/8 cup crumbled goat cheese
handful green or red seedless grapes, halved
balsamic vinegar
extra virgin olive oil
fresh ground pepper
kosher salt
Combine fresh arugula on plates with crumbled goat cheese and grapes. Drizzle lightly with vinegar and oil. Salt and pepper to taste.
Alternative: Make small patties of goat cheese. Roll them in finely chopped almonds. Place in small fry pan and heat gently over medium heat until heated (the patties will soften and slightly puff). Flip gently once. Place in center of arugula (that has been tossed with oil and vinegar). Season with salt and pepper.
Butter Lettuce with Brie
(serves 2)
1/2 head fresh butter lettuce
4 oz brie, sliced (with or without rind - your choice)
1 ripe and firm pear, cored and cut into slices
2 TB fresh lemon juice
1 tsp dijon mustard
1 tsp honey (or sugar, or sugar substitute)
2 TB extra virgin olive oil
fresh ground pepper
kosher salt
Tear butter lettuce into bite size pieces and arrange on plates. Place sliced brie and pear atop lettuce. In a small bowl, combine lemon juice, mustard, honey, and olive oil. Drizzle over brie and pears. Season with salt and pepper.
Caprese Salad
(serves 2)
2-3 medium roma tomatoes, sliced and quartered OR 20-24 cherry tomatoes, cut in half
1# fresh mozzerella cheese, roughly torn into bite size pieces
handful of fresh basil, shredded
balsamic vinegar
extra virgin olive oil
fresh ground pepper
kosher salt
Place cut tomatoes on a large plate. Layer roughly torn mozz cheese amongst the tomatoes. Top with shredded basil (you can use dried basil in a pinch). Drizzle with oil and balsamic vinegar. Season with salt and pepper. Serve chilled or at room temperature as a salad or as a light appetizer.
Arugula and Goat Cheese Salad
(serves 2)
2-3 cups fresh arugula
1/8 cup crumbled goat cheese
handful green or red seedless grapes, halved
balsamic vinegar
extra virgin olive oil
fresh ground pepper
kosher salt
Combine fresh arugula on plates with crumbled goat cheese and grapes. Drizzle lightly with vinegar and oil. Salt and pepper to taste.
Alternative: Make small patties of goat cheese. Roll them in finely chopped almonds. Place in small fry pan and heat gently over medium heat until heated (the patties will soften and slightly puff). Flip gently once. Place in center of arugula (that has been tossed with oil and vinegar). Season with salt and pepper.
Butter Lettuce with Brie
(serves 2)
1/2 head fresh butter lettuce
4 oz brie, sliced (with or without rind - your choice)
1 ripe and firm pear, cored and cut into slices
2 TB fresh lemon juice
1 tsp dijon mustard
1 tsp honey (or sugar, or sugar substitute)
2 TB extra virgin olive oil
fresh ground pepper
kosher salt
Tear butter lettuce into bite size pieces and arrange on plates. Place sliced brie and pear atop lettuce. In a small bowl, combine lemon juice, mustard, honey, and olive oil. Drizzle over brie and pears. Season with salt and pepper.
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