Simple Green Salad with Ham and Fried Egg

Posted on August 17, 2019 by Linda Spiker

Sometimes nothing hits the spot like a green salad with a couple of substantial toppings to make it more of a meal than a side dish. This Simple Green Salad with Ham and Fried Egg is the perfect example, just the right amount of ‘light’ and just the right amount of satisfying!
(This post contains affiliate links off which I may make a commission, your price remains the same)

The Salad:

This salad is made up of your choice of tender young greens, thin sliced ham, canadian bacon or prosciutto, and a fried egg garnished with freshly chopped chives. It’s incredibly simple and easy to throw together, even last minute. But trust me when I say it doesn’t taste ‘last minute”! The salty pork combined with a savory fried egg and sweet dressing is perfection!

The Dressing:

This beautiful salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference to ramping up the flavor. I will offer my two favorite white balsamic vinegars, you can choose which best fits your budget. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

The Egg:

The perfect yolk is up to interpretation of course. I love mine runny, my husband likes his firmer. No matter how you like your yolk, you’ll want to see this simple tutorial to get the perfect results!

The Recipe: Simple Green Salad Ham and Fried Egg

Tips and what you need: a quality white balsamic vinegar (<—our fave but we also like this one) A fabulous sea salt is always a must! I use Maldon Flaked Chef’s Salt!
Need an egg frying tutorial? Click!

Simple Green Salad with Ham and Egg

Prep Time

5 mins

Cook Time

5 mins

This Simple Green Salad with Ham and Fried Egg is the perfect example of just the right amount of 'light' and just the right amount of satisfying! Paleo, Whole30 and Keto compliant too!

Course: dinner, lunch, Main Course

Cuisine: Italian

Keyword: #easy dinner, keto, Paleo, salad, whole30

Servings: 2 servings

Ingredients

For dressing:

1/3 cup good quality extra virgin olive oil
3 tablespoons good quality white balsamic
1/2 teaspoon minced garlic (optional)
sea salt and pepper, to taste

Salad:

3 cups tender greens of your choice
4-6 slices canadian bacon, ham or prosciutto
2 eggs, fried (see link above for tutorial)
1 tablespoon chives, chopped

Instructions

For Vinaigrette:

Place all ingredients in a covered container and shake well or whisk. Set aside and shake again right before using

For Salad:

Chop chives. Fry eggs (see link above to learn how to fry the perfect egg) Plate greens and your choice of ham, Canadian bacon or prosciutto, toss lightly with dressing. Top salad with fried eggs, sprinkle with sea salt, pepper and chives. Serve.

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Grilled Naan Chicken Salad Wraps with Cherry Salsa!

Posted on June 8, 2019 by Linda Spiker

When it comes to summer and cooking, for us it’s all about not really cooking at all, which is where these Grilled Naan Chicken Salad Wraps with Cherry Salsa come in!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

No “Real” Cooking Required:

Ok we love a big elaborate BBQ for sure. But sometimes we want that fun, outdoor BBQ experience without all the fancy sauces, multiple courses, and clean up. When we want a fast delicious grilled menu in minutes, we opt for these Grilled Naan Chicken Salad Wraps with Cherry Salsa. Just heat naan outside on the grill or inside on a grill pan, add lettuce, rotisserie chicken, cherry salsa and some feta and voila! A tasty, gorgeous meal with very little work.

The Salsa:

This salsa is not only beautiful, it’s a sweet, tart, spicy, salty combination that compliments the savory chicken and feta perfectly. To make your life easier, use a cherry pitter. It’s a little hand held device that pops that pit right out! But if you don’t have one, no worries, I give instructions for pitting cherries the old fashioned way in the recipe below.

That’s a Wrap!

Wrap all that goodness up in warm grilled naan and it’s heaven on earth. Your mouth and your belly will be happy. You hands will be too, since there will be like three dishes to wash…unless you use paper plates and then there won’t be one.

If Peaches are More Your Jam…

Click here for the same recipe, different salsa!

The Recipe: Grilled Naan Chicken Salad Wraps with Cherry Salsa

Tips and what you need: To make your life easier, use a cherry pitter. If cooking indoors, you will need a grill pan. If you aren’t sure how to handle a hot pepper click here for a tutorial.

5 from 3 votes

Grilled Naan Chicken Salad Wraps with Cherry Salsa!

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

A quick and easy meal that is warm, delicious and satisfying! Please see "tips" above in blog post for advice on pitting cherries.

Course: dinner, lunch

Keyword: cherry salsa, chicken wrap, wrap

Servings: 4 wraps

Author: Linda Spiker

Ingredients

Cherry Salsa:

1 cup pitted and quartered cherries (I used red and yellow)
1/4 cup finely chopped red onion
1-2 teaspoons or more or less finely minced jalapeno, basically use as much or as little as works with your level of heat tolerance
1 tablespoon cilantro, chopped
2 tablespoons roasted salted pepitas (pumpkin seeds)
juice of half a lime
sea salt to taste

Wraps:

2 cups warm rotisserie chicken
2 cups fresh lettuce (I used baby greens)
1/2 cup crumbled feta or soft goat cheese
4 pieces naan bread, grilled

Instructions

Note: To save time I recommend using a cherry pitter. If you choose to do it by hand, no problem! Use a knife to score the cherry around the pit, then twist each half of the cherry in opposite directions, cherry will come apart. Use fingers to pry that pit out!

Cherry Salsa Prep:

Pit and dice cherries, toss with minced jalapenos, onions, lime juice, sea salt, pepitas and 1/2 tablespoon cilantro, reserving the rest for garnish. Set aside

Wraps:

If using an outdoor grill, preheat to 400 degrees with lid closed. If cooking indoors use a grill pan on the cooktop to heat naan right before serving.
Shred warm chicken by hand
Add naan to pan or outdoor grill and cook each side until grill marks are established and bread is hot (1-2 minutes)
Add lettuce to each piece of naan, add shredded chicken, feta and salsa, sprinkle with remaining cilanto
Serve

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with Cook with Me Darling’s ideals and that I believe would be of value to my readers.The Orgnaic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Citrus and Avocado Salad with Lemon Poppy Seed Dressing

Posted on December 29, 2018 by Linda Spiker

The bright spot of winter produce is most certainly citrus. So fragrant, fresh, light, and of course that beautiful burst of color is always welcome! This is The Organic Kitchen’s Citrus and Avocado Salad with Lemon Poppy Seed Dressing, and it is lovely.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Salad:

Tender greens, vibrant citrus, creamy avocado, pistachios and pomegranate seeds, are all drizzled with a simple to ‘whisk together’ lemon poppy seed dressing. I offer a sweetened version of this dressing as well as an unsweetened option for my Whole30 friends.

Vitamin C Just When You Need It!

Nature is amazing. It gives us what we need when we need it. This salad is loaded with antioxidants and healthy fats…just in time for cold and flu season.

Brighten Up Your Meals and Your Mood…

Sometimes winter can leave us feeling a little down. The lack of sun is no joke! One way to brighten our day is to make our meals vibrant as well as delicious. This salad certainly checks both of those boxes. Serve this healthy Paleo/Whole30 friendly salad as is, or add chicken or steak to round out the meal.

The Recipe: Citrus and Avocado Salad with lemon Poppy Seed Dressing

Tips and what you need: a good paring knife and hand held juicer. If you choose to sweeten the dressing you can use a good quality honey or liquid Stevia Drops.

5 from 16 votes

Citrus and Avocado Salad with lemon Poppy Seed Dressing

Prep Time

10 mins

A colorful winter salad that is easy to make! Serve as is, or add chicken, steak or shrimp to round out the meal!

Course: Salad

Keyword: avocado, citrus, Paleo, salad, whole30

Servings: 4 servings

Author: Linda Spiker

Ingredients

Dressing:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice (use Meyer if available)
1 teaspoon honey, or a few drops of liquid stevia (whole30 please omit)
1 teaspoon poppy seeds
sea salt and fresh black pepper, to taste
Salad:
6 cups butter lettuce (or other tender lettuce)
2 tangerines, peeled and sliced
1-2 blood oranges, peeled and thinly sliced
1/2 a grapefruit, peeled and thinly sliced
2 ripe avocados, peeled and thinly sliced
1/4 cup roasted, salted pistachios (chopped)
1/4 cup pomegranate seeds

Instructions

Whisk together all dressing ingredients (Whole30 omit sweetener), set aside
Shred butter leaf lettuce with hands and place on a platter. Using a paring knife, carefully peel citrus and slice thinly, set aside
Use a sharp knife to cut the avocados in half around the core, twist halves in opposite directions to pop the avocado apart. Tap the core firmly with the knife and twist to remove core. Place halves flat side down and slice. Gently remove peels and place on platter
Dress lettuce with desired amount of dressing, toss. Arrange citrus and avocados on lettuce. Sprinkle with pistachios and pom seeds
(if desired add rotisserie chicken, sliced steak or sauteed shrimp)
Drizzle with a little more dressing, sprinkle with sea salt and pepper and serve!

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Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Posted on November 6, 2018 by Linda Spiker

Happy November! The holidays are upon us, as usual my mind is blown at how fast the year went by. If you are in charge of the salad for this year’s festivities, I’ve got a brilliant one for you: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

But Before We Get To The Recipe…..I Want To Give You Sneak Peek at the Remodel of Our Sundance Cabin!

Ten years ago we bought a little cabin in the woods of Sundance Utah. It had good bones, but it was…how shall I say…in need of some help. In fact, it was pretty much…orange! The ceiling, the walls, the floor, were all wood and all of that wood was stained a 1970’s orange. And if that weren’t enough, the cabinetry that wasn’t stained orange, was painted black, making a small space feel even smaller.

But it was nestled among tall pin trees…

…and sat on a beautiful stream. So we bought it!

We Lived with “The Orange” for Ten Years…

The previous owners lived across the country and basically sold us the cabin as is, with all the furniture, dishes, art, towels, etc.. still there. It was very charming, but felt dark, closed in and was definitely not our style. When my husband retired this last January, we knew we would be spending more time in Sundance to be near our children and grandchildren and decided to make the space our own. And that is when we called Alice Lane Home to help us with the remodel. We live in LA and not only needed the decorating advice but someone dependable to oversee the project and refer us to good contractors and craftsmen.

Enter Suzanne…

After talking about what we wanted and needed, Jess, the owner of Alice Lane paired us up with interior designer Suzanne Hall (or the fabulous decor babe, as I like to call her). She was a dream to work with. She took our tiny black and orange cabin and made it light and airy, opened up our dark little kitchen, and created the most beautiful bathroom, all while having to work around some less than desirable existing features, and our budget.

So Many Changes, But It Kept That “Sundance” Vibe

Our cabin is an authentic “Lincoln log” cabin, meaning it is constructed of real logs that have notches cut near the ends of each log so they can be stacked at the corners to form rooms. We wanted the ‘modern mountain home’ look without losing any of the original integrity or that magical “Sundance” feel. We LOVE the result and I think you’ll be fascinated to see just what a difference was achieved!

The Best part of This Makeover?

Is that Suzanne and the Alice Lane team made sure the cabin remained family friendly. We have a lot of kids and seven grandchildren (so far) that come to play often and have sleepovers, we don’t have to worry about destruction. Noise? Yes. Destruction, no. Every fabric, rug, surface, in the house is sticky little hands friendly! To see the complete remodel and details of the modern mountain look, click here!
Find Alice Lane Home and Alice Lane Interiors on Instagram.

Now For The Salad: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

A fabulous salad makes every meal more special, whether it’s dinner for the family or a celebration. And this salad is festive in both color and taste.

Simple But Extraordinary!

Color, color, color! Green, orange, purple, white, and and red come together in the most lovely and tasty way.

…sweet roasted butternut squash, creamy feta, tart pom seeds, fragrant onion, and salty pecans, all placed on a bed of baby greens…

…then drizzled with a homemade, vibrant pink pomegranate vinaigrette! Truly one of my favorite fall salads.

What to Serve It With:

Whether served alone, or as part of a meal, this salad is fabulous. I love it alongside a good steak, or sometimes, I will toss in some rotisserie chicken for a simple, complete meal. But it’s also beautiful served alongside your Thanksgiving or Christmas turkey.

The Recipe: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Tips and what you need: ovens are notoriously inconsistent, your oven may roast your butternut squash quicker or slower than mine. So keep an eye on it and remove when BNS is soft and edges are browned. Many stores have pre-peeled and cut butternut, make sure it’s super fresh or it won’t roast up well, you also may need to cut it smaller. If peeling and cutting your own squash, click here. You will need a rimmed cookie sheet, parchment paper.

5 from 18 votes

Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

A festive, delicious, salad for fall and your holiday table!

Course: Salad

Cuisine: American

Servings: 8 servings

Author: Linda Spiker

Ingredients

1 1/2 pounds butternut squash, peeled and cut into 1/2" cubes (Store bought is fine but you may have to cut it smaller)
2 tablespoons good quality olive oil
sea salt and pepper, to taste
8 oz baby greens
1/2 cup pomegranate seeds
1/4 of one red onion, peeled and sliced or chopped
3/4 cup roasted salted pecan pieces
1 cup crumbled feta I also love soft goat cheese in this salad
1/2 cup good quality olive oil
1 cup pomegrante juice (reduced to 1/4 cup)
1 tablespoon champagne vinegar or white balsamic
juice of half a lemon
1 tablespoon honey (or a few drops liquid stevia if you prefer)

Instructions

1. Preheat oven to 400 degrees and set oven rack in upper third position. Cover a rimmed cookie sheet with parchment paper.
Place prepared squash on parchment, drizzle with 2 tablespoons olive oil and toss. Sprinkle generously with sea salt and pepper
Place in the oven for about 40 minutes, or until squash is soft and edges are brown. Time may vary according to oven and altitude.
While squash cooks, prepare salad dressing:
To reduce pomegranate juice: Place a small pan on high heat and add juice
Bring to a boil and then reduce to a simmer
Allow to simmer until juice measures 1/4 cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.
Place 1/2 cup olive oil into a jar or measuring cup, add lemon juice, honey, vinegar, sea salt, pepper and cooled pomegranate juice, whisk until well combined, set aside
3. On a platter or large bowl, place lettuce, then add cooled butternut squash, onions, nuts, and feta
Shake dressing well and the drizzle over salad to liking, toss
Serve!

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Five Greens Salad ~ Paleo/ Whole 30

Posted on April 21, 2018 by Linda Spiker

Sometimes food surprises you.That was certainly the case the first time we tried this Five Greens Salad. It looks totally unassuming, but wow is it delicious! And so simple to make.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Inspired by an East Coast Trip!

In October of 2017 we spent two weeks on the East Coast. Being life long ‘left coasters’ it was the first time either of us had been on the ‘right coast’ to see the fall colors. And Autumn did not disappoint!

The colors were spectacular. We drove from Boston to Maine, Maine to Vermont, Vermont to the Berkshires (Mass), then the Berkshires to Rhode Island, and finally Rhode Island to NYC to see our oldest son and his family. Phew!

On our drive we passed through New Hampshire and Connecticut stopping to apple pick, shop, meander through small towns, and of course, eat!

What a fantastic vacation! The colors were amazing, the history was incredible and we ate a lot of fabulous New England sea food.

The Salad, Not Just For Fall!

As we passed through Greenwich CT, we stopped at a local Mediterranean restaurant for lunch. We ordered, and soon a salad was dropped off at our table. We both just stared at it. We didn’t think it was the salad we ordered. We were expecting a salad with lettuce greens. But what we got was even better, we just didn’t know it yet!

We were intrigued by the combination: apples, cucumbers, avocado, pistachios, golden raisins and chive vinaigrette. So we grabbed our forks and it was love at first bite! The Five Greens Salad is fresh, crispy, light, delicious, healthy and so unique. I don’t ever remember eating or even having seen a salad quite like it! We finished it off in two minutes flat. Of course when we got home I had to come up with my own version.

Every time we make this sweet, tart, salty salad it reminds us of our fantastic east coast trip. Which is one of the great things about food, at least for me. I connect pleasant food experiences with the places I have been and the people I love. Even if you never make it to the east Coast in fall you can certainly enjoy this salad any time of year!

The Recipe: Five Greens Salad

Tips and what you need: Dicing everything uniformly makes for a prettier salad. You will need either a white balsamic vinegar or a champagne vinegar. My first choice is this white balsamic (I also like this one) Most grocery stores carry white balsamic and champagne vinegar, I encourage you to choose a quality brand (in other words, don’t go too cheap or your salad will suffer:)

5 from 12 votes

Five Greens Salad!

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

A light, delicious, healthy salad that can be enjoyed almost any time of year! Paleo with a Whole 30 version.

Course: Salad

Cuisine: American

Keyword: light recipe, Paleo recipes, Whole30 recipe

Servings: 4 servings

Author: Linda Spiker

Ingredients

Salad:

1 cup granny smith apple diced (usually 1 large ribbon)
1 cup cucumber peeled and diced
1/4 cup roasted salted pistachios
1/4 cup golden raisins
1 avocado diced
Sea salt to taste

Dressing:

1/4 cup extra virgin olive oil
1 tablespoon white balsamic or champagne vinegar
1 tablespoon chives sliced
2 teaspoons honey omit if on Whole 30
Sea salt to taste

Instructions

Try to dice all ingredients uniformly:

Prep all salad ingredients (except avocado) and place in a bowl, stir and sprinkle with a pinch or two of sea salt, toss
Whisk together all dressing ingredients and drizzle over salad, toss
Add avocado and gently toss, add a little more sea salt if needed, serve

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We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with Cook with Me Darling’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

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Category Archives: salad

Simple Green Salad with Ham and Fried Egg

The Salad:

The Dressing:

The Egg:

The Recipe: Simple Green Salad Ham and Fried Egg

MAY I PLEASE ASK A FAVOR?

Grilled Naan Chicken Salad Wraps with Cherry Salsa!

No “Real” Cooking Required:

The Salsa:

That’s a Wrap!

If Peaches are More Your Jam…

The Recipe: Grilled Naan Chicken Salad Wraps with Cherry Salsa

MAY I PLEASE ASK A FAVOR?

Citrus and Avocado Salad with Lemon Poppy Seed Dressing

The Salad:

Vitamin C Just When You Need It!

Brighten Up Your Meals and Your Mood…

The Recipe: Citrus and Avocado Salad with lemon Poppy Seed Dressing

Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

But Before We Get To The Recipe…..I Want To Give You Sneak Peek at the Remodel of Our Sundance Cabin!

We Lived with “The Orange” for Ten Years…

Enter Suzanne…

So Many Changes, But It Kept That “Sundance” Vibe

The Best part of This Makeover?

Now For The Salad: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Simple But Extraordinary!

What to Serve It With:

The Recipe: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

MAY I PLEASE ASK A FAVOR?

Five Greens Salad ~ Paleo/ Whole 30

Inspired by an East Coast Trip!

The Salad, Not Just For Fall!

The Recipe: Five Greens Salad

MAY I PLEASE ASK A FAVOR?