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Balsamic Persimmon Salad

27 Dec


I’ve been really curious about persimmons this season. They’ve caught my eye in the store a few times, so I finally picked up a few and decided to give them a try.

This salad recipe I saw on Shutterbean came to mind and seemed like the perfect healthy vehicle for this cute little fruit. I tweaked it a little, based on the ingredients I had on hand, and loved the end result! I had some Boston lettuce, but you could easily use butter lettuce, spinach, or whatever you’d like.


I toasted up some walnuts and used my old hand-me-down pans for the last time…because I got this lovely new set for Christmas! *swoon*


Foodies are so easy to shop for, am I right? I got things like a donut pan, cake decorating tools, cookbooks, (plus something else I’ll mention soon) and was so stoked! Did any of you get cool kitchen presents this year? Regardless, I hope yall had a very Merry Christmas!

Balsamic Persimmon Salad

6 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 tsp honey
Kosher salt & freshly ground pepper
1 head Boston lettuce, torn (or whatever kind of lettuce you have!)
2 Fuyu persimmons, peeled & thinly sliced
1/3 cup toasted walnuts, chopped

Yield: 2-4 servings

In a small jar, mix oil with balsamic vinegar and honey. Season with salt & pepper to taste. Put lid on the jar and shake dressing to combine.

In a large bowl, place the lettuce, persimmons, and walnuts. Drizzle most of the dressing over the salad and toss to combine. Top with any other things you want, like some crumbled cheese. Enjoy!

Source: Adapted from Shutterbean

Cucumber Salad with Lemon and Dill

10 Jun

Have you ever thrown something together on a whim, trying to clean out some items in your fridge, and it turns out a lot better than expected? This is one of those dishes – what a nice surprise it was!

I had a cucumber, some radishes,onion, carrot, and lemon that needed to be used so I grabbed a few sprigs of fresh dill from the garden and tossed it all together with a little oil and white wine vinegar and poof – a tasty cucumber salad was born. It is light, healthy, and tastes a bit like pickles and is an easy side dish to pair with a sandwich or simply eat on it’s own!

Cucumber Salad with Lemon and Dill

1 cucumber, sliced
4 radishes, sliced
1/4 red onion, diced
1 carrot, shredded
1/2 lemon, juiced
1 1/2 tsp olive oil
1/2 tsp white wine vinegar
Fresh dill, minced
Dash of salt and pepper

Combine all of the ingredients in a bowl and mix to combine. Refrigerate until ready to eat.

Source: A Beckster Original

Blood Orange Vinaigrette

19 Jan

When thinking of tasty things to make with my blood oranges, one of the first things that came to mind was a citrusy salad dressing. This simple vinaigrette was the result – I used it with a delicious spinach salad topped with grilled chicken a variety of toppings. The bright color was beautiful and the taste was a little sweet from the oranges and honey but had the perfect balance of acid from the white wine vinegar. So if you’re looking for a quick and healthy way to use some blood oranges, this is an amazing option!

PS: I’ll be MIA for a few days – am heading to DC for the March for Life – please pray for safe travels and for a greater respect for life in our world.

Blood Orange Vinaigrette

2 blood oranges, juiced (about 1/3 cup)
1/4 cup olive oil
1/4 cup white wine vinegar
2 Tbsp honey
Dash of salt and pepper

Yield: 1 cup

Add all the ingredients together in a jar and shake until combined. Adjust the flavor if needed and drizzle the dressing on your salad immediately. Refrigerate any leftover dressing – enjoy!

Source: A Beckster Original

Mango Lime Dressing

14 Sep

I’ve never been great at recreating a recipe by taste and memory – so the fact that this dressing turned out so tasty is exciting! A year ago, I had the most amazing dressing on a salad and fell in love with the flavors. I knew the general ingredients used, but never tried to make it myself till now.

This dressing has such a vibrant color and fresh, fruity taste that goes perfectly with a light salad. Truthfully, I just wanted to eat it by the spoonful, but resisted the temptation. I used this originally with a Tex-Mex meal, but the flavors could go with all kinds of foods, including Hawaiian style dishes. 🙂

And on that note, just FYI, I’ll be out of commission for several days, because hubby and I are taking a long awaited vacation to Hawaii! Please pray for safe travels and a fun and relaxing trip!

Mango Lime Dressing

1 mango, peeled, pitted, and diced
2 small limes, zest and juice
1 clove garlic, minced
1 Tbsp honey
1 tsp dijon mustard
1 tsp rice vinegar
1/2 cup fresh cilantro
Dash salt

Combine all ingredients (except the cilantro) in a food processor and blend until completely smooth. Add the cilantro and pulse to combine.

Source: A Beckster Original

Strawberry Spinach Salad with Strawberry Vinaigrette

1 Jun

I’ve officially fallen in love with strawberry spinach salads. They make a mighty tasty one at the place I work, which sparked my current obsession and forced me to try making my own at home. Packed full of flavor and easily customized, it’s such a simple, healthy, and delicious lunch choice or light dinner option. You can add grilled chicken, cheese, or whatever your heart desires. Try it for yourselves – but don’t blame me if you fall in love too. 🙂

Strawberry Spinach Salad with Strawberry Vinaigrette

For dressing:
2-3 cups fresh strawberries, rinsed and halved
1/2 cup olive oil
1/4 cup balsamic vinegar
1 1/2 Tbsp sugar
1/2 cup water
1/4 tsp salt
Dash of pepper

For salad:
Baby spinach leaves, rinsed and dried if needed
Sliced strawberries, for topping
Sliced almonds, for topping (optional)

To make the dressing, simply combine all the ingredients in a blender or food processor. Blend until smooth. (add a little more berries or sugar to taste if you think it needs more sweetness)

Arrange spinach on a plate and sprinkle with sliced almonds and some strawberry slices. Drizzle the vinaigrette on top and serve immediately. Enjoy!

Source: Inspired by several things, including Annie’s Eats, dressing slightly adapted from Vegetarian Perspective

Simple Caesar Salad

8 Jul

I think Caesar Salad is one of those foods you can order anywhere and not go wrong. It’s definitely my safe bet when I go out to eat and I have never been disappointed. Now, I’ve bought the little make-your-own Caesar Salad kits from the store before. They’re yummy and all, and easy to throw together, but now that I have this recipe, I’ll never go back. My Aunt Linda introduced me to this recipe and it’s pretty much amazing. Plus, if you’re averted to anchovies, no worries! There aren’t any here : )

Caesar Salad

3 romaine hearts
2 Tablespoons lemon juice
2 1/2 Tablespoons mayonnaise
1/4 teaspoon Worcestershire
5 Tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon salt
Ground black pepper to taste
1/4 cup grated Parmesan cheese, plus extra for sprinkling.

1. Rinse lettuce and chop leaves into pieces. (spin/dry lettuce as needed)
2. Whisk lemon juice, mayonnaise, garlic, and Worcestershire in a small bowl.
3. Drizzle lettuce with olive oil, sprinkle with salt and pepper to taste, and toss lightly and carefully. (Clean hands work well.)
4. Drizzle lemon mixture over lettuce; toss again.
5. Sprinkle Parmesan over lettuce; toss again.
6. Sprinkle croutons and a little more Parmesan over the salad and serve.

*Also, you can add your choice of meat/seafood to make it into a whole meal! (grilled chicken is my fave)
(For a smaller salad with one head of lettuce, simply half the dressing and it’ll be plenty)

Source: Adapted from The Pioneer Woman