Tag Archives: Salad

salad

Italian Mixed Green Salad w/ Pasta & Herbs

This is my favorite salad in the entire universe.

salad

I got the idea from a similar salad that I ate often when I was pregnant with my daughter (so many of my recipes contain this phrase). The salad was delicious, but it was ridiculously overpriced, since it came from a mall food court. I decided to recreate it myself, and I’ve never looked back. It’s the perfect blend of veggies and pasta (because I’m a pasta fanatic), and if you make it properly, it will keep in your fridge for the entire week.

I know you’re questioning me right now…salad in the fridge for a week?!

The key is to make sure that the ingredients going into the salad are as dry as possible. Prior to combining each ingredient, I spin everything in a Salad Spinner—especially the pasta, black olives, and artichoke hearts, since they’re all going to involve extra water to begin with. If you get mozzarella packed in water, spin it! If your sun-dried tomatoes are packed in oil, spin those suckers! Extra liquid will cause the salad to get really mushy and gross. But! If you keep everything as dry as possible before it touches the lettuce and such, your salad will last well into the week. I promise!

 

Italian Mixed Green Salad w/ Pasta & Herbs

[Print Recipe]

www.52menus52weeks.com

2 – 11 oz packages Organic Spring Mix (or your favorite type of lettuce mix)
1 – 5 oz package arugula (optional)
Fresh basil leaves, chiffonade (the amount depends on your preference)
Fresh oregano leaves, chopped (the amount depends on your preference)
1 red onion, quartered and sliced
1 red pepper, quartered and sliced
1 yellow pepper, quartered and sliced
4-5 mushrooms, sliced
1 can sliced black olives
6 sun-dried tomatoes, chopped (I buy the bagged variety, already chopped & just
add a handful—keeps the salad fresher longer than adding the ones packed
in oil)
1 pound fresh mozzarella, diced into bite-sized cubes
1 can artichoke hearts, drained
½ pound rotini pasta, boiled al dente, drained, and allowed to dry as much as
possible after draining
Your favorite balsamic vinaigrette (or dressing of your choice)

Combine all of the ingredients together into a large (very large) bowl. Serve with your favorite dressing.

Note: under the proper conditions, this salad will keep in the refrigerator for several days, up to a week. It’s very important to keep the ingredients going into the salad as dry as possible. Prior to combining each ingredient, I spin everything in a Salad Spinner—especially the pasta, black olives, and artichoke hearts. Extra water will cause the salad to get mushy and gross. But! If you keep everything as dry as possible, your salad will last well into the week.

 

New Menu

Weekly Menu: Week 13

Happy new menu day, everyone! Hopefully you were much more plan-ish, organized, and able to manage your time than I was last week.

My chicken enchiladas never happened.

My Sweet Potato Chai Muffins turned into Apple-Pear Bran Muffins, since the 2 sweet potatoes floating around in my produce drawer turned out to be hairy.

The Crockpot Migas? I didn’t even get my crockpot cleaned after I made the Ham & Egg Casserole.

So yeah. Some weeks just don’t look as good in real life as they do on paper, and that’s OK. Looking on the bright side, I did make us one breakfast in addition to the dozen muffins (11 of which went into my freezer for the future), and I was able to bake one pan of Old School Mac ‘N Cheese for the week, and I put a second pan in the freezer for another day.

We also thoroughly enjoyed Pioneer Woman’s Italian Pot Roast.

pot roast

Some of us more than others, obviously.

Despite the fact that I didn’t exactly execute the menu fully last week, I don’t consider it a total bust. I was able to stock my freezer with enough muffins to last us at least another week or two, one dinner for the future, and now I have 2 fully cooked rotisserie chickens in the freezer (since my chicken enchiladas never came to fruition).

But we ate a lot of pot roast.

This week, I’m going to keep things as simple as possible. My “tiny little baby” turned one yesterday **cue the tear-shaped confetti**. My family is coming to town from Central NY on Saturday morning (hooray), and we are having a relatively low key birthday bash fit for a one-year-old!

52 weeks

She’s totally ready to party!

In light of Saturday’s festivities, I am not going to have time to prep anything, so all of my cooking will happen on Sunday…and I don’t want to spend my entire day in the kitchen, considering that most of my family will be going home that day, so I want to spend some time with them!

My mom is going to be staying with us for the whole week next week, and she really likes salad…so get ready–we’re going to eat salad this week. But, I promise that it’s yummy salad.

My Italian Mixed Green Salad w/ Pasta & Herbs recipe uses the fancy word “Chiffonade”, which I have no idea where I even learned. And I wasn’t even sure that I was using the correct word until I just Googled it up again. If you don’t know what “Chiffonade” is, don’t get nervous–just check this out: How to Chiffonade Basil.

Easy, right?!

I know that you’re looking at me right now and saying, “Eewww…I’m NOT eating leftover salad throughout the week”! But just hear me out on this one. Under the proper conditions, this salad will keep in the refrigerator for several days, and the last time I made it (the last time my Mom came to visit, ironically), it lasted nearly the entire week.

salad

This was on day #4 or 5. No joke.

The key is to make sure that the ingredients going into the salad are as dry as possible. Prior to combining each ingredient, I spin everything in a Salad Spinner—especially the pasta, black olives, and artichoke hearts, since they’re all going to involve extra water to begin with. If you get mozzarella packed in water, spin it! If your sun-dried tomatoes are packed in oil, spin those suckers! Extra liquid will cause the salad to get really mushy and gross. But! If you keep everything as dry as possible before it touches the lettuce and such, your salad will last well into the week. I promise!

Here’s what we have going on this week in terms of recipes:

So that’s pretty much it. Keeping it relatively simple this weekend, but you’ll have some minimal cooking during the week (but only if you are making the breakfasts from the menu). As always, I left off some of the obvious stuff that doesn’t need a recipe (tacos, cheesy eggs, grilled cheese). Those are pretty self-explanatory!

Just remember that items from the freezer are not included on the grocery list, so if you want to make those to stock your freezer for the future, be sure to add them to your grocery list!

Here’s the grocery list 032513-032913 and the plan for 032513-032913.

Don’t forget to follow me on Pinterest–there’s a widget on the left that’ll take you to the menu for this week, and you can follow me from there.

Have a great week everyone!

1 week

Did I mention that this teeny tiny baby is one YEAR old? I’m going to go cry in a corner now.

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