Spinach salad with apple, mint and mango ginger chutney

My friend Cathy who has been attending Chef’s School has inspired me this week with all the salads she has been making and blogging about. You must check out her blog, the salads are colorful, and so yummy looking! She definitely has lots of great information there as well.

Here’s one I created that so easy, yet tastes so gourmet!

1 bag organic baby spinach
1 organic heart of romaine
2c. shredded cabbage
1 persian cucumber
1 apple of choice, or you may use a pear
2-4 tbs fresh mint minced
soft goat cheese for garnish (Optional) (You may use toasted nuts or seeds instead if you wish to make this vegan)

1/4 c. olive oil
1/8 c. balsamic vinegar
2 Tbs. Mango Ginger Chutney (Trader Joes)
1 clove garlic crushed
Sea salt and freshly ground pepper to taste

Mix all the salad ingredients together in a large bowl, except for the goat cheese.

Make the dressing by mixing the ingredients then adding it to the salad a little at a time as you don’t want to drench it.¬† If you have any left over you can use it on a different salad the next day or make a smaller version of this salad again. Enjoy!


Red Jasmine Rice Salad w/smokie southwestern dressing

I love to try new thing, so last night I picked up some red jasmine rice and cooked it, not really knowing what I would do with it, so this morning I came up with this. It’s a pretty simple salad to make but very pleasing to the eye and satisfying if you want a quick something to eat for lunch. I will have this for lunch with a side of baba ghanoush which I made last night. Hope you like it.

1c. red jasmine rice (got it at the bulk bin at my local whole foods)

salad ingredients

salad ingredients

2 1/2 c. water

1 tsp sea salt

cook the rice until the water is absorbed about 30min. then let it rest and cool completely (you can do this the night before)

once the rice is cooled transfer to a salad bowl and start adding to it the following  ingredients:

1/2 of a red bell pepper chopped

2 slices of jicima chopped

1 c. frozen roasted corn kernels (rinse it under very hot water to thaw it out a bit)

bunch cilantro chopped

2 green onions chopped

*note: I used the Vidalia chopper small grid to get uniform cubes. It’s fast and looks pretty especially if you are making this for company. You can get it at bed, bad and beyond with a 20% coupon for about $15.

Once you finish chopping and adding the ingredients to your rice, then mix the dressing with the following ingredients:


1/4 c. extra virgin olive oil

dressing ingredients

dressing ingredients

juice of one lemon

1/2 tsp oregano

1/2 tsp applewood smoked sea salt

1/4 tsp. garlic powder

1/4 tsp. cumin

salt and pepper to taste


once you have mixed the dressing, toss it into the salad and let it marinade for a few minutes before serving. Enjoy!

before mixing

before mixing

Finished product

Finished product