Peach Salad with Caramelized Red Onions & Mozzarella

Oh my oh my! This salad is one of my summer time favorites and since speciality vinegars are wildly available these days, it's a cinch to make. You could add leftover roasted chicken or pork loin and it would be fabulous.

Salad:
3-4 cups clean greens, whatever your family likes
2-3 fresh peaches, sliced
1/2 cup pearl sized mozzarella balls
1/4 cup toasted pine nuts or pecans
1/2 cup caramelized red onions (recipe to follow)

Peach vinaigrette:
3TLB peach balsamic vinegar or white balsamic
1 small clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 TLB agave nectar
1/4 cup extra virgin olive oil

In a bowl mix vinegar, garlic, salt and pepper, agave and then slowly stream in olive oil while continuing to whisk.

Caramelized red onions:
1/2 of a medium sized red onion, cut in slices
1 TLB olive oil
1/4 tsp salt
1-2 TLB balsamic vinegar

In a small skillet, heat oil for a minute or so on medium high heat. Add sliced onions and salt. Let soften and caramelize for at least 10 minutes. Stir occasionally. Then add the vinegar and lower heat and let cook for 5 or so more minutes.

Assemble the salad:
In a large bowl layer lettuce, peaces, cheese, nuts and onions. Re-whisk dressing and add enough to barely coat. Toss and serve immediately.


Enjoy!

Mexican Quinoa Salad

This is such a tasty and healthy meal that I've made it twice this week! I was inspired by my good friend, Jill Nevard, who is our trainer at work and specializes in healthy eating. This recipe is adapted from a menu item we have at work.

Quinoa (pronounced "keen-wah", just in case you were wondering) is an ancient grain that is a complete protein and gluten free. It is similar to rice, in that it is a blank canvas for flavor. The tangy lime vinaigrette really makes this a winner!

Dressing:
1 lime, juiced & zested
2 TBS agave nectar
1 garlic clove, grated
1/2 cup extra virgin olive oil
salt & pepper to taste
This makes a lot of dressing, so normally I just skim off some for a later use. You only need about 1/4 cup to 1/2 cup dressing. 


Salad:
1 cup quinoa
2 cups low sodium chicken broth
2 TBS chopped cilantro
1/4 cup chopped green onions
1/2 of a yellow, red or orange bell pepper
1 small jalapeno, diced finely
1 handful of cherry or grape tomatoes, cut in half
2 handfuls of greens- spinach, arugula, whatever you like
1 handful of freshly grated white cheddar-optional

Rinse quinoa thoroughly in a fine mesh strainer. Add to the chicken broth in a medium sauce pan. Bring to a boil and then reduce to a simmer, cover and let cook for 15 minutes. Turn of heat and set aside for 5 to 10 minutes and fluff with a fork. While the quinoa cools off a bit, prepare the dressing. Mix the lime zest, juice, agave nectar and garlic together. Whisk in olive oil and add salt and pepper accordingly. Again, if you don't want to use all the dressing, skim some off and save it for another time. Chop the veggies and throw them in a big bowl. Once quinoa is cooled off, add that and mix together. Serve over greens and sprinkle with cheese. Make sure to taste it to see if it needs more salt or more dressing.

This recipe serves about 4 people. You can bulk it up even more with grilled chicken or flank steak would be delicious too. Also, add whatever veggies you like! Some black beans or roasted corn would be really good in this dish as well. Enjoy!