Shakin & Bakin Foodie Blog

I love seafood and one of the ways that I enjoy it is in a good, homemade pasta salad. When it comes to seafood, I'm all about the lobster, crab and shrimp. During the summertime I like to make pasta salads for my family to enjoy. In addition, they're the perfect dish to take-along to potlucks and backyard barbecues.

Today's guest post recipe is courtesy of Pasta Fits and it will make approximately 4 servings and will take about 45 minutes to make.

Warm Lobster and Pasta Salad Recipe

2 1 ½ lb. lobsters
4 oz. medium shells
1 Tbsp. white wine vinegar
1 tsp. grainy Dijon mustard
1 clove garlic grated
3 Tbsp. extra virgin olive oil
1 cup/4 oz. cherry tomatoes halved
1 cup/4 oz./1 ea. endive roughly chopped
¼ cup/¼ oz. shredded basil

Bring 2 large pots of salted water to a boil. In one, place the lobsters and cook 10 minutes. Plunge lobsters into a bowl of ice water to stop the cooking.

In the other pot, cook the shells according to package directions. Drain and reserve.

While these are cooking, make the vinaigrette. Whisk the vinegar, mustard, and garlic together. Slowly whisk in the olive oil. Reserve.

Remove the meat from the lobster. Crack the claws and knuckles and extract the meat. Remove the cartilaginous piece in the claw. Pull the tail of the body of the lobster. Place it on its side and press on it to crack the interior of the shell. It should then be easy to pull it apart and extract the meat. Take all the meat and roughly chop it into bite-sized pieces. Reserve lobster meat. You should have about 8 oz.

Heat a large sauté pan over low heat. Add the vinaigrette, cherry tomatoes and endive. Toss to coat and warm through. Add the lobster meat and pasta. Toss to combine. Taste and adjust seasoning with salt and pepper. Sprinkle in the basil. Divide between 4 bowls.

During the summer months we're invited to a lot of backyard barbecues, family picnics, reunions, etc. and we're always asked to bring along a dish. One thing that I like to make-and-take is a good, homemade pasta salad like the recipe that I'm sharing with you today. Since I'm not a big fan of pine nuts, I would substitute that with toasted cashews or almonds. Plus, I would definitely double the recipe to suit my "group" needs. Other than that, it looks like the perfect recipe and I plan on making it later this month.

* This is a guest post that's courtesy of Pasta Fits. Please see the company's website for additional information and free recipes. The recipe will yield 4 servings.

Caponata Pasta Salad Recipe

4 oz. gemelli pasta
1 tbsp. olive oil
1 small eggplant chopped (2 cups)
1 small red onion chopped
1 yellow pepper chopped
2 cloves garlic minced
1/4 tsp each salt and pepper
1/4 cup raisins
2 tbsp. chopped green olives
2 cups halved grape tomatoes
3 tbsp. red wine vinegar
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil
2 tbsp. toasted pine nuts

Cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Set aside. Meanwhile, heat olive oil in large skillet set over medium-high heat; cook eggplant, onion, pepper, garlic, salt and pepper for 8 to 10 minutes or until eggplant is golden and tender.

Add raisins, olives, pasta and reserved pasta water to skillet; toss to combine. Stir in tomatoes, vinegar, parsley and basil; toss to coat. Sprinkle with pine nuts.

Tip: Top with sliced fresh mozzarella cheese for a decadent addition.

Potato Salad with Boston Lager Dressing Recipe

I'm looking forward to the late spring and summer seasons when my family get's together on a monthly basis for backyard barbecues and family picnics. We hold our family get-together's once a month from April through October and we always have a great time. To make it easy on everyone, we rotate homes and everyone brings a potluck dish!

Today I'm sharing a guest-post recipe with all of you that's perfect for all of your summer parties, backyard barbecues and family get-together's.

Warm Potato Salad with Boston Lager Dressing Recipe

For the Potatoes:

2½ pounds red potatoes
½ cup finely chopped mild red or yellow onions
¼ cup finely chopped parsley
2 tbsp. chopped chives

For the Dressing:

6 tbsp. olive oil
½ cup finely chopped onions
¾ cup Samuel Adams Boston Lager
3 tbsp. malt or cider vinegar
½ teaspoon sugar
1 tbsp. Dijon mustard
Salt and pepper

For the Dressing:

Heat 2 tablespoons of olive oil in small frying pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the Boston Lager, vinegar and sugar and boil for about 5 minutes. Put into food processor with mustard. On low, combine the remaining 4 tablespoons of olive oil. Season with salt and pepper.

For the Potatoes:

Cook the potatoes in boiling salted water until fork tender, about 20-25 minutes. Remove and immediately peel and slice into ¼ inch rounds. While potatoes are warm, gently mix them with onions, parsley, and beer dressing. Do not over mix. Season to taste with salt and pepper and garnish with chopped chives.

I admit, I'm not a huge fan of citrus fruits being in my salads, but I do enjoy other types of fruits added in as ingredients. With that said, this recipe looks like one I would enjoy due to the addition of the mangoes. Yup, I'm a huge fan of juicy ripe mangoes and I swear, I could eat them every day if I could. Today's guest post recipe is courtesy of Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa and it will make approximately 8 servings.

Citrus Fennel Mango Salad Recipe

2 Bulbs fennel julienne
1 Grapefruit (supreme)
2 Oranges (Supreme)
3 Mangoes (peeled & julienne)
¼ Bu Cilantro chopped
1 t chopped garlic
1 Red onion julienne
1 Red pepper julienne
1 Green pepper julienne
1 carrot julienne
1 lb. Lettuce (chopped)

Dressing:

1 T Low sodium stone ground mustard
¼ C Rice wine vinegar
2 T Apple juice concentrate

Combine all Vegetables in a bowl. In a separate bowl combine all ingredients for dressing and mix well. Add dressing to vegetables and let stand for 15 minutes. Serve on a bed of chopped lettuce.

So, what do you think? Is this a type of salad you would enjoy? I bet it would be perfect to whip up and serve during the hot summertime months!

I love a good homemade coleslaw, especially a creamy one or one loaded with a lot of fresh veggies. Many people think that making a homemade coleslaw at home is time consuming and difficult. Well, I'm here to tell you that it's not! During the late Spring through early Fall months, I will make it about once every two weeks. I vary the recipes so that we don't get tired of it. No summer family picnic is complete without it!

Today's recipe is courtesy of Paulding & Company. You can visit their website to learn more about them. The recipe will yield approximately 3 cups, for about 6 servings at 1/2 cup each. I would definitely substitute the regular mayo with reduced-fat mayonnaise to help cut down the fat calories, making this even healthier!

Homemade Coleslaw Recipe

2 Tbs. cider vinegar
1 Tbs. granulated sugar or to taste
1 1/2 tsp. Dijon mustard
salt and freshly ground black pepper to taste
1/4 cup mayonnaise
4 cups shredded green cabbage, about ½ of a large cabbage
1 carrot, peeled and grated on the large holes of a cheese grater

Combine vinegar, granulated sugar, Dijon, salt and ground black pepper. Stir in mayonnaise. Add cabbage and carrots, allow to marinate together 1 hour or longer in the refrigerator. May be kept for a week without loss of quality.

I love spinach and add it to my salads and/or as a pizza topping as much as possible. My grand daughter though, she'll avoid spinach like the plague. I'm hoping she'll grow out of that and will eventually love spinach as much as I do. It's one of the healthiest foods you can enjoy.

Today's guest post recipe is courtesy of INVO Coconut Water. I'm not a huge fan of coconut water unless it's used as an ingredient in a recipe. To drink it plain and on it's own...not for me.

Sencha Spinach Salad Recipe

For Salad:
4 cups baby spinach, rinsed
1 cup pomegranate seeds
1/2 carrot, thinly sliced
3 oz grilled chicken
1 cup red cabbage, shredded

For Dressing:
1 tsp white wine vinegar
1 tsp olive oil
1 tbs lemon juice
salt and pepper, to tase
2 tbs Invo Sencha Green Tea Coconut Water

Directions: whisk together dressing ingredients until well combined. poor dressing over salad ingredients; fold until evenly distributed.

For the past few years my daughter has been making this cold broccoli salad recipe and bringing it to all of our family get-togethers. Every time she brings it..every one raves about it. It's an easy-to-make recipe and uses fresh broccoli, most of the kids will eat this one too!

This is a great cold salad to serve at holiday meals, picnics, family reunions and all types of get-togethers. Once it has been prepared, refrigerate it for several hours (even overnight) before serving.

Cold Broccoli Salad Recipe

4-5 slices bacon, cooked and crumbled
2 heads fresh broccoli, chopped
1/4 cup fresh carrots, finely shredded
1 1/2 cups cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup granulated sugar
3/4 to 1 tsp. ground black pepper
3/4 to 1 tsp. salt
2/3 cup low-fat mayonnaise
1 teaspoon fresh lemon juice

In a large mixing bowl combined together the freshly chopped broccoli, shredded carrots, shredded cheese, cooked & crumbled bacon and the chopped onion.

In a separate large mixing bowl whisk together the red wine vinegar, granulated sugar, ground black pepper, salt, low-fat mayonnaise and the fresh lemon juice until combined.

Pour the dressing that you just made into the first bowl, using a spoon to toss all of the ingredients together until blended. Cover the bowl and refrigerate for 4-6 hours before serving.

I love a good salad and I often enjoy a cucumber salad, especially during the late Spring and Summer months when cucumbers are plentiful here in the northeast. With that said, I've never enjoyed a cucumber salad that also included orange segments but now that I've seen this recipe, it's definitely on my must-try list!

This recipe is courtesy of the great folks over at Gaea, the makers of fine and gourmet olive oils. You can visit their web site to learn more about the company, their products and to pick up additional recipes. The recipe will make 4 servings.

Cucumber Salad with Fresh Herbs, Orange Segments Recipe

6 small cucumbers
Sea Salt

For dressing:

1/2 cup Gaea Sitia Extra Virgin Olive Oil
Juice of 1 lemon
Salt
Fresh ground black pepper
Fresh ground pink pepper
2 large oranges
1 Tbsp. fresh rosemary
1 Tbsp. fresh oregano
1 Tbsp. fresh thyme
1 Tbsp. fresh mint

Wash cucumber and oranges well. Peel oranges, remove white membrane and cut fresh in thin slices. Thinly slice cucumber with a mandolin. Combine salt and two kinds of pepper in glass or stainless steel bowl and add lemon juice. Slowly add olive oil while stirring constantly with wire whisk. Combine dressing with orange slices and fresh herbs.

To serve: Arrange cucumbers in dishes and pour over prepared dressing. Sprinkle with a little coarse salt.

I am one of those people who love tuna fish and eat it at least once a week. With that said, I have to have the tuna mixed up in a variety of different recipes so that I don't get bored with it. Tuna sandwiches, cold pasta salads, hot tuna casseroles and more...are all on my menu with it comes to tuna!

Today I am sharing with all of you this very easy recipe to make a cold pasta salad.

Tuna Pasta Salad Recipe

1 pouch or can of Albacore tuna, liquid drained
12 oz. cooked and drained pasta
1/8 cup finely chopped sweet onion
1 1/8 cup frozen peas, drained and thawed
1 1/2 cups reduced-fat mayonnaise
1/2 teaspoon dill pickle juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon parsley

In a large bowl gently toss together all of the ingredients listed above. You may need to increase the amount of mayonnaise that you use...depending on the type of pasta used and how much mayonnaise that pasta soaks up. Every time I make this recipe, I have to adjust it.

Once everything is combined, cover the bowl and place it into the refrigerator for 3-4 hours to allow all flavors to fuse together. When you are ready to serve, stir everything completely and then serve.

I enjoy eating tuna and I am a huge fan of pasta salads. So, it only seems natural that these two ingredients come together into a delicious summertime recipe. One of the things I like about this particular recipe is that it's easy-to-prepare and doesn't use ingredients that I've never heard of. Sweet & Spice, this pasta salad is everything nice!

Today's guest recipe is courtesy of Hungry Girl. You can visit their site to learn more about them and to print off additional recipes.

Hungry Girl's Sweet & Spicy Tuna Pasta Salad Recipe

2 (2.6 oz.) Pouches - Tuna Creations® Sweet & Spicy, flaked
4 oz. (about 1- 1⁄4 cups) uncooked high-fiber penne pasta
One 12 oz. bag (about 4 cups) broccoli coleslaw
2 cups chopped red and yellow bell peppers
1⁄2 cup chopped red onion
1 cup chopped jicama
1⁄4 cup seasoned rice vinegar
2 tsp. extra-virgin olive oil
1⁄8 tsp. red pepper flakes

Prepare pasta in a medium pot per package instructions, about 10 minutes. Drain, rinse with cold water and transfer to a large bowl. In a large microwave-safe bowl, combine broccoli slaw with 1⁄4 cup water. Cover and microwave for 4-5 minutes, until softened. Alternatively, steam your slaw by microwaving it right in the bag, if the package says it can be done. Drain excess liquid. Add bell peppers, onion, jicama and flaked tuna. In a medium bowl, whisk vinegar, oil and red pepper flakes. Add to the large bowl, and mix well. Enjoy immediately or cover and chill!

The USDA's Dietary Guidelines recommend children and adults eat anywhere from 5 to 13 servings of fruits and vegetables per day… that’s a whole lot of salad! But, this doesn’t mean your diet has to be bland and boring! Instead of the classic cole slaw...try this fresh take from the great folks over at Hungry Girl. Personally, I think it's the perfect refreshing treat!

Hungry Girl’s Too-Good Tuna ‘n Apple Slaw Recipe

1 (2.6 oz.) Pouch - StarKist Albacore White Tuna in Water
2 cups dry broccoli cole slaw
1⁄3 cup chopped apple (about 1⁄2 apple)
2 Tbsp. low-fat sesame ginger dressing

In a medium bowl, mix coleslaw, apple and tuna. Top with dressing and toss to coat. Enjoy!

Disclosure: This is a guest post recipe from Hungry Girl.

When I was growing up my mother always made creamy cucumber and tomato salad for us during the hot summertime months. Back in those days you could go to the local grocery store or farmer's market and get 8-10 cucumbers for a buck. These days of course...those cucumbers cost a lot more!

With that said, hubby and I've been doing backyard gardening for the past few years and our cucumbers always turn out nicely. Matter of fact...this year we have had an abundance of them and canned about 15 jars of pickles! Anyway, last weekend I whipped up a batch of my mom's creamy cucumber & tomato salad to use up the last of our fresh cukes and tomatoes. Here's the recipe.

Creamy Cucumber Tomato Salad Recipe

2 medium or large fresh cucumbers
2-3 tablespoons granulated sugar
1 small container sour cream (I use an 8 ounce container)
1/8 cup of finely chopped sweet onion
12 red cherry tomatoes, sliced in half
salt and pepper to taste
celery seed to taste
1 tablespoon of finely chopped dill

Wash and Peel the skin off of your cucumbers and slice them thin. Empty the contents of the sour cream container into a medium sized bowl. Stir in finely chopped onion, granulated sugar, salt, pepper and celery seed. Gently fold in your cucumber slices and sliced cherry tomatoes. Sprinkle finely chopped dill on top. Place lid on bowl and place into the refrigerator for at least 4 hours to allow the flavors to infuse. Serve chilled.

Optional: Sometimes when I have leftover green bell pepper...I will finely chop that up and toss that into the creamy salad too.

Today I am sharing with all of you a guest recipe from Hungry Girl. You can visit their site to learn more about them and to grab additional recipes. I love that this particular recipe only requires a handful of ingredients and it is ready to enjoy within a few minutes.

Hungry Girl's Too-Good Tuna 'n Apple Slaw Recipe

1 (2.6 oz.) Pouch - Albacore White Tuna in Water
2 cups dry broccoli coleslaw
1⁄3 cup chopped apple (about 1⁄2 apple)
2 Tbsp. low-fat sesame ginger dressing

In a medium bowl, mix coleslaw, apple and tuna. Top with dressing and toss to coat. Enjoy!

Recently I was introduced to the delicious products made by Litehouse Foods. Matter of fact, I've previously shared some of their recipes here on my blog but never had the chance to try their actual food products until now.

Litehouse Foods sent me three products to try out for all of you. Since my husband and I are big salad eaters, especially during this time of the year when we utilize fresh veggies from our garden. To try out the three products that they sent to us...we whipped up a quick and easy salad.
Egg, Feta Cheese and Raspberry Lime Vinaigrette Salad Recipe

Iceberg lettuce
2 medium tomatoes, chopped
4 pickled eggs, sliced
8 sliced red beets, chopped
1 6-oz. container Simply Artisan Reserve Feta Cheese Crumbles
1 tablespoon Instantly Fresh Mint
1/3 cup Litehouse Organic Raspberry Lime Vinaigrette

You will want to toss together the Iceberg lettuce, chopped tomatoes, sliced pickled eggs, chopped red beets and fresh mint. Sprinkle the Artisan Reserve Feta Cheese Crumbles on top. Add the Litehouse Organic Raspberry Lime Vinaigrette. Serve immediately.

We made these salads when we were hosting an outdoor party for some friends. We wanted something cool, light and refreshing. These salads were a huge hit with our guests, especially the Litehouse Organic Raspberry Lime Vinaigrette which everyone kept raving about!

You can learn more about the Litehouse Foods items used in this recipe by visiting their site online. In addition, the company has a lot of delicious looking recipes on their site that you can check out and print too!

Disclaimer: Shelly H. received complimentary products as featured in this review. Regardless, her opinion about them is 100% honest and unbiased. No monetary compensation was received. Your opinions & thoughts may differ.

Time to welcome rising temps and bikinis with a delicious salad from Litehouse Foods! This Grilled Apricot and Feta Kale Salad with Raspberry Lime Vinaigrette Salad combines seasonal scrumptious apricots, kale, raspberries, almonds and feta for a vegetarian delight that feels great even in the thick of summer haze. Because kale holds up so well to dressing, this easy recipe can be made ahead for a dinner party, BBQ or beach getaway.

Grilled Apricot & Feta Kale Salad with Raspberry Lime Vinaigrette Salad Recipe

6 halved and pitted apricots
1 tablespoon olive oil
1 6-oz. container Simply Artisan Reserve Feta Cheese Crumbles
1 tablespoon Instantly Fresh Mint
1 lb. washed and shredded kale
1/3 cup Litehouse Organic Raspberry Lime Vinaigrette
½ pint raspberries
½ cup Marcona almonds

Heat grill to approximately 400 F degrees. Brush cut side of apricot halves with olive oil and place on grates with oiled side of fruit facing down.

Grill apricots for approximately 3 - 4 minutes with the grill lid up. When softening and caramelizing, flip apricots over and place approximately one tablespoon of feta cheese crumbles in center and sprinkle with mint. Heat on grill for approximately one more minute or until cheese is warming. Remove apricots from grill and set aside.

In large bowl, toss kale with salad dressing, massaging a bit with your fingers to soften leaves. The kale holds up well and can be dressed a few hours earlier, or even overnight, with favorable results.

Place dressed kale on serving platter and top with apricots, raspberries, almonds and remaining feta cheese crumbles.

Simple flatbread wraps are transformed into crispy pizza crusts then topped with tangy marinara, cheese, and your favorite toppings and paired with a fresh, green salad.

Fitness icon Denise Austin is introducing an all-new, 10-week health and fitness plan that will give people the tools they need to achieve their goals. Denise Austin’s 10 Week, 360° Plan will combine everything Austin knows about exercise, nutrition and motivation in one place for the first time ever through all-new video content. Check out the web site to learn more!

Sausage and Veggie Flatbread Pizza with Salad Recipe

2 tsp. olive oil
1 link turkey or chicken sausage
2 cloves garlic, minced
1/2 cup sliced mushrooms
2 cups baby spinach
1/4 tsp. black pepper
Pinch red pepper flakes
2 whole-grain wraps or tortillas (use gluten-free wrap if following a gluten-free diet)
1/4 cup jarred marinara or pizza sauce
1/2 cup (2 oz.) shredded reduced-fat cheese (or 2 oz. goat cheese)
4 cups mixed greens (or any preferred salad greens)
2 Tbsp. Denise's Everyday Dressing

1. Preheat the oven to 350°F.
2. In a small skillet, heat the oil over medium heat.
3. Crumble the sausage into the skillet and cook until no longer pink, about 5 minutes. (If using fully-cooked sausage, slice the sausage into rounds and cook until heated and slightly browned, 2 to 3 minutes.) Transfer the sausage to a plate and return the skillet to the heat.
4. Add the garlic and sauté for about 30 seconds. Add the mushrooms and sauté until soft, about 5 minutes. Add the spinach and sauté until wilted, about 3 minutes. Add the pepper and red pepper flakes.
5. Lay both wraps on a large baking sheet. Spread the marinara or pizza sauce evenly over the wraps. Divide the sautéed veggie mixture and the cooked sausage evenly between the two pizzas.
6. Place the baking sheet in the oven for 8 minutes, or until the wraps start to get crisp.
7. Sprinkle the cheese evenly over the two pizzas and bake for another 3 minutes, or until the cheese is melted.
8. To serve, place each pizza on a serving plate. Serve each pizza with 2 cups greens drizzled with 1 Tbsp. dressing.

Imagine leaving the house each morning for work with a healthy and delicious lunch in tow - no morning prep required!

Introducing Mason Jar Salads and More, a new cookbook that will show you how to create fun and easy layered lunches, snacks and more. This book will inspire endless on-the-go meal possibilities with its 50 recipes and full-color photos.

Book Title: Mason Jar Salads and More
Author: Julia Mirabella
ISBN: 978-1-61243-289-2
Publisher: Ulysses Press

Thanks to the glorious mason jar and smart layering techniques (dressing on the bottom!), you can make delicious dishes ahead of time and spend no more than 30 seconds grabbing them from the fridge on your way out the door. By spending a little time on the weekend making mason jar meals for the coming week, you can save time and be out the door quickly with a delicious lunch in-hand.

The book starts out with an introduction and lets you know what supplies you will need. There are step-by-step instructions with photos explaining the concept on how to layer in your ingredients. The author also explains why mason jars are used.

Then you move on to the recipes which include breakfast, salads, lunch ideas, snacks & dips and salad dressings...all at your finger tips.

Example of Recipes:

Breakfasts:

* Banana & Almond Butter Smoothie
* Mango Smoothie
* Steel-Cut Oatmeal

Salads:

* Beet & Carrot Salad
* Southwestern Salad
* Greek Salad with Chickpeas
* Guacamole Salad

Lunch:

* Curry Chicken Salad
* Orzo Pasta Salad
* Fried Rice
* Pasta e Fagioli

Snacks & Dips:

* Bruschetta
* Mango Salsa
* Spicy Salsa

Salad Dressings:

* French Vinaigrette
* Sherry Vinaigrette
* Citrus-Soy Vinaigrette

The above is just a sampling of the delicious recipes you will find in this fabulous cookbook! Hubby and I are loving this book! We spend about 30 minutes on a Sunday preparing our lunches for the week. All prep steps are easy and many ingredients can be used in various recipes. In other words, a head of lettuce can be used in multiple recipes. We also like that they are made in mason jars instead of plastic containers. We bring them home from work, rinse them out and pop them into the dishwasher for cleaning. Plus, they don't take up much room in your refrigerator at all and you can clearly see what is inside each mason jar. Just fabulous!
Green Bean and Feta Salad Recipe

Brightly colored and with a satisfying crunch, green beans don’t need much to improve them — as long as you don’t overcook them! Steam or boil your green beans to get maximum flavor out of them.

Makes 1 to 2 servings

3 cups green beans

2 1⁄2 tablespoons Balsamic Vinaigrette
3⁄4 cup halved cherry tomatoes

1⁄4 cup thinly sliced shallots

6 or 7 basil leaves

2 ounces crumbled feta cheese

1 quart-size Mason jar

Trim the ends from the green beans; cut the beans in half crosswise. Bring a pot of water to a boil over high heat (don’t salt the water), add the beans, and boil for 5 minutes. Transfer the beans to an ice-water bath for a minute to stop the cooking process and preserve their color. Drain.

When the green beans have cooled, layer the salad ingredients in the Mason jar, beginning with the vinaigrette and continuing with the tomatoes, shallots, cooked beans, basil leaves, and feta cheese. Seal and refrigerate until ready to use.

Balsamic Vinaigrette Recipe

1 tablespoon balsamic vinegar

1 teaspoon honey

pinch of salt

freshly ground black pepper, to taste
3 tablespoons olive oil

Whisk together the vinegar, honey, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.


About the Author: Julia Mirabella grew up in a household that emphasized Italian food and taught her to love cooking with fresh ingredients. When starting her first job as an attorney, she realized she needed to rethink her work lunches & started making mason jar salads as a way to eat better. You can follow her blog at www.myfoodandotherstuff.com. She lives in Washington D.C.

Disclaimer: Shelly Hill has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. The Shakin N Bakin Blog is not responsible for delivery/shipping of giveaway items won from this blog nor are we responsible for mis-use or injury caused by items won from this Blog. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material.

If you are tired of the same old, same old dinner salad...now is the time to add some flavorful heat and kick it up a notch with some flavorful peppers. You can toss in fresh peppers, sprinkle on hot sauces or spice it up a bit with some flavorful croutons.

Here are some of our favorite ways to add some spicy kick to our dinner salads.

* To add some heat and much added flavor to your favorite salad dressings, try adding a few drops of your favorite hot sauce or pepper extract to your dressing. Measure out an 1/8 cup of the dressing and then add in your additional ingredients. Pour dressing immediately over your vegetable salad.

* You can add all kinds of fresh peppers to your salad! When people think of adding peppers to their favorite greens they often think of just adding the red or green bell pepper. However, you can add jalapenos, chili peppers, banana peppers, cherry peppers or sweet cubanelle peppers all make great additions and are nutritious too!

* If you like a little crunch consider adding some spicy homemade or store bought croutons to your favorite salad. You can find croutons in the store that come in a wide variety of flavors, including spicy ones like cracked black pepper to add some heat!

* Got leftover spicy chicken from the night before? Chop it up and toss it in your salad! You can use breaded chicken, skinless chicken or chop up some leftover hot wings and toss them in!

Tis the season to be sparkly! Why limit the glitz and glam to your wardrobe and cocktails? With this quick and easy recipe from Sparkling ICE and New York City Chef Jordan Carfagno, you can whip up a delicious Sparkling Pomegranate Blueberry Glaze that your guest will be sure to love. It’s sweet and savory and would be perfect with any type of fresh salad that you may be serving this holiday season. You can make it up ahead of time and just keep it refrigerated until you need it. Yummy!

The glaze recipe will yield approximately 1 1/4 cups. Approximate preparation time 25-35 minutes with inactive rest time of approximately 20 minutes.

Sparkling Pomegranate Blueberry Balsamic Glaze

1 ½ cups Pomegranate Blueberry Sparkling ICE
½ cup balsamic vinegar

Directions - Place all ingredients in a small saucepot and bring to a boil. Reduce heat to low and simmer until syrupy and reduced by one third. Several factors can vary the cooking time (i.e. type of pot, brand of balsamic) so use your best judgment and keep a close eye on it at the 25 minute mark. Turn off the heat and let the pot sit to cool on stove for approximately 20 minutes. Refrigerate in an airtight container for up to 2 weeks.

Use the Pomegranate Blueberry Balsamic Glaze on your favorite Arugula Salad as shown in the provided photo.

Disclosure: The photo & recipe is courtesy of Sparkling ICE.

Cabbage is one of those vegetables that I am particularly not fond of...but I do try to incorporate some cabbage into my family's diet. One of the recipes I like to make from time to time is this homemade cabbage and celery salad recipe which is really easy to prepare. It only requires a few ingredients and tastes pretty dang gone good!

Homemade Cabbage and Celery Salad Recipe

4 cups cabbage, shredded
1 large stalk celery, chopped
1 small onion, finely chopped
2 to 3 tbsp. white vinegar
3 to 4 tbsp. granulated sugar
1/2 cup reduced fat mayonnaise
1/2 tsp. salt
1/4 tsp. ground black pepper

In a large mixing bowl combine together the shredded cabbage, chopped celery, chopped onion, white vinegar and granulated sugar...tossing to coat all ingredients. Stir in the reduced fat mayonnaise, salt and ground black pepper, tossing to coat again. Cover bowl and refrigerate for 4 to 6 hours to allow flavors to infuse. Serve chilled.