Spring Salad Shakeups

Are mornings as crazy at your house as they are at mine? Holy cow...it seems like I put in a full day before I even leave the house! Lately, my husband and I have been trying trying to adopt a healthier lifestyle. What this means to us is that it's even crazier in the morning as we try to get our "healthy" lunches put together. 

A few weeks ago, Red Gold Tomatoes sent me a "Spring Shake-Up" pack to help me get motivated for the new season. There were, of course, several cans of diced tomatoes, but they also included some great Springtime recipes and a big canning jar so that I could make a little shake-up of my own. Now, I realize I'm a little late to the salad shakeup party...but I am totally hooked!

I actually started experimenting with different salad combinations right after Easter. Hello--leftover eggs and ham? Luckily, I had two jars since my husband was totally on board with having his own to bring to work. 

There are no real rules for making these things, except maybe to keep the salad dressing on the bottom, so nothing gets too soggy. If you like croutons, bring them along separately. Then, just layer your favorite salad fixings or leftovers in the jar. Make it as colorful as possible...all of your co-workers will be jealous! 

I like to use a light ranch or a vinaigrette so that the salad dressing isn't too thick to shake. To help it along, I actually turned the jar upside down for a few minutes. Need an easy recipe? Here you go:

Honey-Balsamic Vinaigrette

A quick and easy salad dressing!

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon coarse ground mustard
• 1/4 cup olive oil
• salt and pepper to taste

Instructions

• Whisk all the ingredients together until well-blended. Refrigerate until ready to use.

Yield: 4 servings
Prep Time: 00 hrs. 05 mins.

Total time: 5 mins.

The best part about these salads is that you can make them up ahead of time using whatever you have on hand. Chicken and bacon? How about a Chicken Club Shake-Up? Leftover steak? A Philly Cheese Steak Shake -Up would make a great meal.

What about Spring inspires you? For some quick and easy recipe inspiration, visit Red Gold Tomatoes ..... While you're there, share with them your own Spring Pinterest Pins for a chance to win a Picnic Basket worth $350! Hurry--this promotion runs from April 22-May 20.

Disclosure: I was given Red Gold Tomato samples for inspiration, but was under no obligation to post. All opinions are my own.

Orange-Vanilla Muffins

I can hardly believe that Spring (notice I had to capitalize it) is finally here. After such a long winter, I'm ready for something a little sunny. Sunny? What I mean to say is fresh, light, and...well..citrus-y. Not to worry--chocolate is never very far away from me--let's just change things up a little for now.

Just look at how refreshing this orange looks! I used one large orange for this recipe.

I'm a little schizophrenic eclectic when it comes to food. One minute I'm all about healthy and the next I'm stuffing my face with muffins. Seriously, though, look at all of the vitamin C going into this batch of Orange-Vanilla Muffins...... 

A little yogurt and coconut oil makes these even healthier. Believe it. Negates the sugar and white flour. Still feel guilty? Swap 1 cup of  white whole-wheat flour for 1 of the cups of all purpose flour.

My inspiration for these citrus-y muffins came from a new flavor of yogurt that I found while I was at the grocery store....Orange Vanilla. I love that flavor combination. It reminds me of creamsicles. I couldn't wait to try it in a recipe. Feel free to sub plain or vanilla yogurt if you can't find this one.

Orange-Vanilla Muffins

Printable Recipe

1-2 tablespoons finely grated orange zest, divided

3/4 cup granulated sugar, divided

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 (5-6 oz) container Orange-Vanilla Greek yogurt (sub plain or vanilla, if desired)

1 egg, slightly beaten

1/2 cup fresh orange juice

6 tablespoons melted coconut oil

1 teaspoon vanilla extract

Preheat oven to 375 degrees F.; line a 12-cup muffin pan with paper liners.

In a small bowl, stir together 2 teaspoons orange zest and 1/4 cup sugar; set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt; set aside.

Place the yogurt, egg, orange juice, and coconut oil in a microwave safe bowl or large measuring cup. Use a fork to blend the mixture. Microwave on high for 30-40 seconds, or until the mixture is at room temperature (and the coconut oil stays melted). Stir in the vanilla and the remaining orange zest. Add the liquid mixture to the flour mixture and gently stir with a rubber spatula until just blended--batter will be lumpy.

Spoon the batter into the lined muffin cups. Sprinkle the sugar/orange mixture over the tops of the muffins. Bake for 17-20 minutes, or until the tops spring back when lightly touched. Remove the muffins from the pan and cool on a wire rack.

How would you like to wake up to these??!!

The orange infused sugar on top gives these muffins a nice crunch...

Soft and orange-y--just like I wanted them to be!

What's your favorite spring food?

Fried Brie and Raspberry Salad with Honey-Balsamic Vinaigrette.....#thesaladbar

With all of the bleak weather around here lately, I think it's about time for some Spring food, don't you? How about a tasty salad? My friend Wendy from The Weekend Gourmet thought that salads would make a nice monthly feature and I think so too. We're calling it The Salad Bar and each month we'll feature a salad with a theme. The first theme? Berries!

I have to say, berries are right up my ally. I love them all. Blueberries, raspberries, blackberries....they're all good! I was just a little stymied over what I was going to pair with my berries. Of course, all it takes is a little stroll through Trader Joe's to get inspired....look what I found! Slicing Brie! I had an idea!

Now, bear with me as I assemble my salad...I don't necessarily measure my salad ingredients. This recipe will make about 4 servings.

Fried Brie and Raspberry Salad with Honey Balsamic Vinaigrette

Vinaigrette:

2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon coarse ground mustard
1/4 cup olive oil
salt and pepper to taste

Salad:

8 oz brie, cut into 1/2-inch slices
1 egg, beaten
1 cup panko bread crumbs
canola oil for frying (about 1/2 cup)
6-8 oz baby lettuce leaves (I used a Spring mix)
6 oz fresh raspberries
1/2 cup candied pecans

Whisk together the vinaigrette ingredients and keep chilled until ready to use.

Dip the brie slices in the beaten egg. Season the panko bread crumbs with a little sea salt and freshly ground pepper. Roll the brie slices in the seasoned crumbs, coating each side completely. Place the breaded slices in the freezer for about 30 minutes.

Heat the oil in a skillet over medium/high heat. Fry the brie slices, 3-4 at a time, until golden, about a minute per side. Watch carefully so that the cheese doesn't ooze out into the oil. Drain on paper towels.

Arrange the lettuce on a serving plate. Sprinkle the raspberries and the pecans over the top. Place 3-4 brie slices on each salad; drizzle the vinaigrette over all.

You're going to want to freeze these for a bit so they won't get too melty in the hot oil.

Martha used Dijon mustard in her vinaigrette...I used coarse ground mustard...whatever works!

Packaged lettuce, candied pecans, and raspberries...this was an easy salad to make.

I have to say that I love this new monthly salad idea...what do you think?

 Check out the salads everyone else is making: