Recipe Corner: Roasted Asparagus Salad with an Over Easy Egg

April 1, 2015 § Leave a comment

Roasted Asparagus SaladWhat’s in season right now? Asparagus!

Take advantage of what’s in season with this super easy salad! I love asparagus and this is one of my favorite salads that is simple, quick, and delicious. Any salad is easily taken to the next level with an egg and this recipe also has a delicious mustard onion vinaigrette.

 

Serves 2

Dressing:
-1 tbl of olive oil
-1 1/2 tbl of white balsamic
-1 tbl of mustard
Ingredients-2 tsp of soy sauce
-2 tsp of honey
-Sriracha or hot sauce to taste (optional)
-1 medium garlic clove, minced
-1 medium scallion or spring onion, finely chopped

Salad:
-2 eggs
-A small bundle of asparagus
-Lettuce (I used a baby spinach blend)
-1 tsp of olive oil
-1/4 tsp of salt
-Pepper

 

Preheat the oven to 425 degrees. Trim the asparagus and then toss in the 1 teaspoon of olive oil and 1/4 teaspoon of salt. Roast the asparagus until it starts to become tender, about 10 to 15 minutes. Let cool.

To make the dressing, whisk together olive oil, white balsamic, mustard, soy sauce, honey and hot sauce. Then add in garlic and scallions.

Cook both eggs in a non-stick pan on medium heat. To get them over easy it should take about 3 minutes.

To assemble the salad, chop the roasted asparagus into bit-sized pieces and combine with the lettuce. Toss with the vinaigrette and separate into two portions. Top each with the over easy egg, some fresh pepper, and enjoy!

-Emilie Nadler

Photo Credit: Emilie Nadler
Photo Copyright (c) 2015 Emilie Nadler. All rights reserved.

Photos are not to be used without prior permission & license.

Recipe Corner: Orange Glazed Chicken Salad

February 24, 2015 § Leave a comment

Make the last of orange season with this fresh salad! I had a few oranges that I needed to use up and I decided to try to make an orange vinaigrette for a salad. This recipe is very simple and healthy; it only took me about 20 minutes from start to finish and tasted delicious! Cooking the chicken breast in orange juice really made the meat flavorful and moist. The orange glazed chicken in this recipe could also be a meal on its own served with stir-fried vegetables and rice.

Orange Glazed Chicken Salad by Emilie Nadler

Serves 2

Chicken
-2 chicken breasts, pounded to about 1/2 inch
-1 tsp of olive oil
-Juice of half a medium sized orange (any variety should work, but I used navel)
-Salt and pepper to taste (about 1/4 tsp of each)

Dressing
-Juice of half a medium sized orange
-1 tbl of olive oil
-2 tsp of balsamic vinegar
-2 tsp of low sodium soy sauce
-1/2 tsp of mustard
-1 medium clove of garlic finely chopped
– Sriracha or hot sauce to taste (optional)

Salad
-Lettuce (I used a Spring mix, but any greens will work)
-1 medium sized orange
-1/4 cup of slivered almonds
-1/2 tsp of sesame seeds
-Cilantro (If you don’t like cilantro, try replacing with basil)

Heat 1 teaspoon of olive oil in a pan on medium heat. Salt and pepper the chicken breasts and put them into the skillet. After you first flip over each piece of chicken, pour orange juice over the breasts. Allow the chicken to cook thoroughly as the orange juice begins to thicken (about 4 minutes on each side). Once chicken is done, put aside and let cool.Orange Glazed Chicken Salad Ingredients by Emilie Nadler

Roast the almonds and sesame seeds under the broiler for about 2 minutes or until they begin to brown. Watch carefully, this can happen quickly! Put aside to cool.

To assemble the dressing, combine olive oil, orange juice, balsamic vinegar, soy sauce, and mustard. Whisk together ingredients and then add the garlic. Put aside.

For the garnish, segment the orange and finely chop the cilantro. Put aside.

Slice the chicken breasts. Then toss the lettuce with the toasted almonds and sesame seeds, orange segments, and most of the dressing, reserving some for the top. Put chicken on top of the salad, drizzle on the extra dressing and top with cilantro. Enjoy!

-Emilie Nadler

Photo Credit: Emilie Nadler
Photo Copyright (c) 2015 Emilie Nadler. All rights reserved.

Photos are not to be used without prior permission & license.

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