This Raw Brussels Sprouts Salad with Parmesan is tossed in a citrus vinaigrette. The addition of almonds and red onions makes for a delicious, crunchy salad.
Oven roasted chicken thighs with grapes, thyme and butter…all made in one skillet. Served with buttery mashed potatoes and crunchy kale salad. All things simple, easy, and delicious.
Low Carb Mediterranean Burger Salad with a seasoned beef patty, served with a refreshing tomato, cucumber & olive salad with feta on a bed of arugula. Topped with my famous LENASKITCHEN PICKLED ONIONS.
Make this ahead of time if you want to take your lunch to go. You can pan fry or grill the burger meat ahead of time and reheat it later. The easy greek salad on top adds the perfect amount of crunch and freshness.
Keep reading, I have something to tell you below.
This is not the secret, I am turning 39 this year on December 17th. OMG! Right?
I have another secret I’ve been keeping from you, but can’t keep it any longer… so I’ll share, keep reading.
Ok, I might be freaking out a bit more than I should. They say, you get better with age, like fine wine and stinky cheese… who came up with that? I don’t know.
I decided that I am giving myself a generous gift this year for my 39th birthday.
Want to know what it is? A whole 39 lbs off or atleast close to that number.Yep. Keeping myself accountable with you. I have less than 2 months to achieve my goal.
Wasn’t going to share my gift incase someone else wanted to gift it to me… hahahh, jk.
In all honesty, I am ready to feel good about myself on the outside how I feel on the inside.
We’ve all tried one or more in our lifetime, right? Who hasn’t? I know I have. Tried and failed or gone off the bandwagon. Whole30 was great and I did it 5 times, but it wasn’t sustainable for my lifestyle.
Have you heard of Keto? I have, but have always said, ohh I don’t have time for that. Now, I’m changing my mind. Investing in my health is something I am finally doing for ME, nobody else. Only took me 38 years to figure that out, not really, but really.
Excited to tell you… I am trying KETO and I’m excited.
This is my first week trying the KETO diet to see what I think of it, what I think of the food and all that. Loving it so far.
A friend who just finished a month of it, loved it and was telling me all about it and guess what. She shared a shortcut of do’s and don’ts on a multi page document with me, which has been very helpful to have on hand. I was sold on her motivation.
You can find more info by doing your own research and check out what I found on this blog about KETO.
Cooking good food is my thing. Easy, healthy, approachable. My challenge for the next couple of months is to cook with intention of making it Keto friendly. Making sure my whole family loves it too will be my biggest challenge. Periodically, I will share my recipes on the blog, but I really want this to be something I enjoy and am doing for myself. This salad was too good not to share. So here we are.
Drinking lots and lots of water and recording everything I eat on an app called Carb Manager. Not my typical self here, I suck at recording things. But, to be honest, it’s been fun to see the progress of what I eat, my water intake and weight progress.
Hope you enjoyed my news.
While raiding my fridge to make something quick for lunch today, I remembered I had a burger patty leftover from dinner the other night that needed to be cooked. This is where the idea came to mind to make a burger salad. I had all the ingredients to make a salad, which I have been enjoying for lunch this week in one way form or another.
The great thing is, this salad takes less than 15 minutes, takes delicious and is healthy. Make it Whole30 approved by omitting the feta cheese. Enjoy!
Season burger with sea salt and oregano on both sides. I made my beef patties from ground beef because I like mine a bit thicker. If using ground beef make a 1/4 cup sized ball and then flatten into a patty, then season. But you can use premade patties, that works too.
Heat pan to medium high heat, add olive oil or oil or choice. Make sure it's hot, then add the burger patty, press down with a spatula so all sides are touching the pan. Or grill them on the grill, both ways will be great. Cook for about 4-6 minutes a side. Whatever is your desired cook on beef. Flip and cook the same amount of time on the other side. Once done, on bed of arugula.
GREEK SALAD
Finely dice cucumber and tomato into small cubes. Slice olives into thirds. Mix together with olive oil and sea salt. Taste for seasoning. Top the burger with salad.
Crumble feta cheese on top of salad and burger, add desired amount of LENASKITCHEN PICKLED ONIONS and a sprinkle of fresh thyme. Enjoy!
If you make my LOW CARB MEDITERRANEAN BURGER SALAD, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
This Crunchy Kale Salad topped with apples, pomegranates, sweet and smokey pepitas and a yummy shallot vinaigrette has the perfect fall flavors in one bite.
Are you team curly kale or flat kale (also known as lacinato or dino kale). I am hands down flat kale, it’s like curly parsley or flat… always team flat, like my hair ahhah. [Read more…] about CRUNCHY KALE SALAD
This Champagne Vinaigrette with Shallots is excellent for a wide variety of salads. Its flavor is light, tangy and flavorful. With only a few ingredients it comes together in just a few minutes. Pairs perfectly with a butterleaf salad or great tossed with roasted or grilled veggies.
This Radicchio Salad With Creamy Ranch Dressing has deep and luscious flavors. Loaded with bacon, blue cheese, and buttery croutons, you’ll have a hard time keeping yourself away!
Savory salad never tasted so good! My Radicchio Salad With Creamy Ranch Dressing is super easy to make and has so many delicious flavors. Loaded with vegetables, bacon, and a homemade dressing, you’ll be going back for a second or third helping.
This is not your average salad. The radicchio has a strong, bitter taste that’s complemented by crispy bacon, blue cheese, onions, and sourdough croutons. You can even use the leftover dressing as a dip for vegetables, for wing night, or in a Mediterranean salad.
What is radicchio?
When you first see radicchio, you may think it’s a long red cabbage. It’s actually from the chicory family! Just like an endive, radicchio has long leaves and a similar look to cabbage.
Radicchio has crunchy leaves and a bitter flavor, which is perfect for salads and slaws. It can also be grilled or roasted and eaten with meat and other vegetables. You can tone down the flavor by soaking the radicchio leaves in an ice bath for 15 minutes, as we do in this recipe.
Ingredients needed
Once you have the radicchio, all you need are a few more easy ingredients. You’ll love the wide variety of flavors as everything is combined together. Feel free to add a sliced endive into the salad for a green and purple color contrast.
Here’s what you need to make this salad:
Radicchio
Bacon
Red onion
Blue cheese
Sourdough bread
Olive oil
Sea salt
How to make radicchio salad
This restaurant-worthy salad comes together in a few steps. You can even pre-make the salad and let it sit in the fridge for an hour or two so the flavors can get to know each other.
Here’s how to do it:
Preheat the oven to 450ºF.
Cut the radicchio into quarters, remove the stem, then cut it into thirds. In a large bowl or a salad spinner, cover the radicchio with ice water. Use your hands to massage the leaves, then let it soak for 15 minutes. Drain and dry well.
Next, prepare the salad toppings. Cut the bacon slices into 1/2 inch pieces and cook in a medium skillet over medium heat. Stir occasionally until most of the fat has rendered and the pieces start to brown and crisp (10 to 12 minutes). Remove the bacon pieces and set them on a paper towel-lined plate. Don’t forget to save your bacon grease!
Slice the sourdough bread into crouton sized pieces. Toss them in olive oil and spread on baking sheet. Bake for 4 to 5 minutes, watching them to make sure they don’t burn.
Slice the red onion into thin slices and set aside. Crumble the blue cheese.
Assemble the salad in a large serving dish. Add the chopped radicchio, the bacon pieces, croutons, and cheese. Drizzle the ranch over top and toss everything together.
Making it ahead of time
I would highly recommend making the ranch dressing a day or two ahead of time. This will give all of the ingredients time to mingle and get to know each other, resulting in the best dressing ever. Keep it sealed in the fridge until you’re ready to eat.
If you have leftover salad, feel free to cover the bowl with a lid or plastic wrap and keep it in your fridge. It should stay fresh for up to 2 days.
More salad recipes
I love to create fun and flavorful salad recipes that won’t leave you hungry. Try any of these as a healthy dinner or side dish:
If you tried my Radicchio Salad With Creamy Ranch Dressing, let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations.
This Radicchio Salad With Creamy Ranch Dressing has deep and luscious flavors. Loaded with bacon, blue cheese, and buttery croutons, you’ll have a hard time keeping yourself away!
Cut the radicchio into quarters, remove the stem, then cut it into thirds. In a large bowl or a salad spinner, cover the radicchio with ice water. Use your hands to massage the leaves, then let it soak for 15 minutes. Drain and dry well.
While you wait for the radicchio to soak, make the easy homemade ranch dressing.
Next, prepare the salad toppings. Cut the bacon slices into 1/2 inch pieces and cook in a medium skillet over medium heat. Stir occasionally until most of the fat has rendered and the pieces start to brown and crisp (10-12 minutes). Remove the bacon pieces and set them on a paper towel-lined plate.
Slice the sourdough bread into crouton sized pieces. Toss them in olive oil and spread on baking sheet. Bake for 4-5 minutes, watching them to make sure they don’t burn.
Slice the red onion into thin slices and set aside. Crumble the blue cheese.
Assemble the salad in a large serving dish. Add the chopped radicchio, the bacon pieces, croutons, and cheese. Drizzle the ranch over top and toss everything together.
Notes
Serve as a main dish for 2 people or a side for 4.
My easy homemade ranch dressing from scratch is the perfect way to dress a salad, or be a dipping sauce for your favorite snacks, veggies or wings. Making your own sauces and dressings is always the best route. They taste so much better, and you can adjust the herbs, spices, and ingredients exactly to your taste buds’ preferences.
This healthy 10 Minute Apple Cabbage Slaw recipe tastes amazing and takes no time to make! It’s made with a simple vinegar and oil dressing and features my favorite apple, honey crisp. It’s gluten free, Whole30 approved and vegan, which means it’s a perfect potluck dish. to bring to your next BBQ.
With Memorial Day parties and BBQ weekend here, if you still need a perfect salad to bring with you to the party, try this salad. You can prep it ahead of time and when you are ready to serve, just toss the dressing in and you’re golden. You will have plenty of time to mingle and sip on your favorite drink. [Read more…] about 10 Minute Apple Cabbage Slaw
This refreshing beet salad with citrus tarragon dressing is packed with flavors of spring. Topped with toasted walnuts for crunch and creamy goat cheese. This salad is where spring dreams come true.
Are you a beet fan? If not, I’m sad for you. Just like I feel sad for all the folks that don’t like cilantro. You either love ’em or beet ’em, see where i went there heheh. I love beets any time of the year. Not only is this root vegetable gorgeous with it’s deep magenta or yellow color, they are very healthy and packed full of potassium, folic acid and magnesium. They also taste unlike any other vegetable out there. Beets pair perfectly with citrus, and lately I’ve always got clementines or tangerines in the fruit bowl. So why not use them up. [Read more…] about BEETS SALAD WITH CITRUS TARRAGON DRESSING
This is one of my favorite Russian salads. This recipe for Russian Herring Under Fur Coat Salad, known as shuba, is a traditional Russian layered salad made of finely chopped pickled herring with sweet onions and dill mixed together, eggs, beets, carrots, potatoes and mayonnaise.
A Shuba is the Russian word for a fur coat, something definitely needed in the cold Russian winters! In Russian, the dressed herring salad is pronounced Selyodka Pod Shuboy. But you can call it Herring Under FuR Coat if you want. We also call it just Shuba. [Read more…] about RUSSIAN HERRING UNDER FUR COAT SALAD
Are you ready to learn a new skill? Avocado roses are a fun way to decorate your toast, salad or enjoy on it own. Here is a quick avocado rose tutorial on how you can make them at home!
Here’s a simple recipe for an Asian style salad with Crispy Skin Salmon with Veggies and Noodles. I love using beautiful fresh green veggies like asparagus, broccolini, snow peas and spinach – all tossed in a sesame-ginger dressing along with some noodles to add a freshness to your bowl of noodles.
This pan-fried halloumi & peach salad on a bed of arugula is the summer salad I can’t get enough of. Topped with homemade basil oil for the most vibrant of flavors, I have no doubt you will love this salad. I’ve been working on some fun and easy summer dinner recipes, so when I had the chance to work with Wolf Gourmet products, specifically their 8.5” inch skillet and high-performance blender, I decided to create a delicious warm-weather salad. [Read more…] about PAN FRIED HALLOUMI & PEACH SALAD
This easy COBB SALAD and HOMEMADE MAYONNAISE will give you all the healthy feels and get you ready for a perfect weekend night meal. Happy New Years! Can’t believe it’s already the first week of January. I am super excited for 2017 and the opportunities and fun things that are in store for me this year. It’s January, so I think most people look over their diet and exercise routine and try to start something new and fresh after the holidays have passed.
On Monday I decided I will be starting my Whole30 adventure once again. Trying to be better about what we eat and definitely get back into shape, and not just for a new years resolution. SO start things off on the right track I made this delicious salad that I shared on live TV here, which I’ll add the video link to for you guys to check out. This simple Cobb salad is so easy to make and can be customized to different veggies and protein you have or would prefer more.
Everyone should adopt a latke into their recipe rotation. (Because what’s not to love about fried potato pancakes?) The trick, whether you’re making them for Easter, brunch with friends or otherwise, is to get them super crispy. In mine I added crispy bacon inside for a little guilty pleasure, but with a healthy twist by topping them with a fresh fennel slaw mixed with citrus to brighten the color on the plate and to cut the fat of the bacon. This is a simple recipe to adapt to add your favorite things like zucchini, sweet potato, apples, carrot and or other veggies you might like more, the possibilities are endless. But I do hope you try my version out.[Read more…] about BACON & POTATO LATKES WITH FRESH FENNEL & CITRUS SLAW
Steak is what’s for dinner. This is one of my favorite methods of cooking steak lately. Bake low and slow, let it rest and then sear on both sides. If you know how to use an oven, heat up a skillet or a grill… you can make this amazing steak dinner with sides of your choice. I’ve been making steak like this for a while and decided it’s time to share my tips and tricks on making the juiciest and easy foolproof steak. I like to buy Rib eye steak for this, with or without the bone works. Make this for your next dinner party for your guests or for your family to enjoy. [Read more…] about SLOW ROASTED RIB EYE STEAK WITH VEGGIES & GRILLED CAESAR SALAD
I’ve been working on some fun and easy summer dinner recipes, so when I had the chance to work with Wolf Gourmet products, specifically their 8.5” inch skillet and high-performance blender, I decided to create a delicious warm-weather salad. [Read more…] about PAN FRIED HALLOUMI & PEACH SALAD
Everyone should adopt a latke into their recipe rotation. (Because what’s not to love about fried potato pancakes?) The trick, whether you’re making them for Easter, brunch with friends or otherwise, is to get them super crispy. In mine I added crispy bacon inside for a little guilty pleasure, but with a healthy twist by topping them with a fresh fennel slaw mixed with citrus to brighten the color on the plate and to cut the fat of the bacon. This is a simple recipe to adapt to add your favorite things like zucchini, sweet potato, apples, carrot and or other veggies you might like more, the possibilities are endless. But I do hope you try my version out. [Read more…] about BACON & POTATO LATKES WITH FRESH FENNEL & CITRUS SLAW
