Strawberry Mango Salsa and Black Bean Jar Salads

Strawberry Mango Salsa by Produce with Amy“April hath put a spirit of youth in everything.” ~ William Shakespeare

Even though there has been a chill in the morning air, I witnessed subtle shades of green appearing in nature on my morning commute. I will never take the promise of spring for granted. After a long winter it feels like my responsibility to soak it up and marvel in the beauty of an awakening landscape.

The spring marks a fresh start for me on many levels. I have a new name, a new Always keep fresh produce on hand.residence, and a new love (I promise to share more details in the coming months).

Over the past year I have been reminded that life sure works in mysterious ways and can take a sudden turn. While my life has taken a new direction – what remains the same is my devotion to an abundance of fruit and vegetables in my diet. Partnered with whole foods – meal preparation helps me feel good in my clothes, fuels my busy day, and helps keep my immune system strong (though this spring I am suffering from a lingering cough/cold which will hopefully be remedied with green smoothies).

In many circles, when it comes to healthy eating the first thing that comes to mind is the word salad. While I do not think that salads need to be a part of healthy meal plan, they are a great way Strawberry Mango Salsato reach a wide range of nutrients. However, there is no need to grimace over the thought of rabbit food because my salad recipes promise to never be boring. In fact, they incorporate a rainbow of fresh produce and an exotic array of flavors.

When I came up with the Mason jar salad recipe that I am sharing in this post, I decided to make a sweet and savory dressing that would also serve as a salsa. You could use it as a dip for chips or raw vegetables, to dress up wraps, served over a sweet potato, slathered on a burrito, or (if you eat meat) as a topping for fish, shrimp, or chicken.

I hope that you enjoy it as much as I did!

Fresh LimesSTRAWBERRY MANGO SALSA

*16 ounce container of finely chopped strawberries
*1 mango finely cubed
*1 cucumber, seeded and finely chopped
*1 bunch of thinly sliced green onions 
(or 1/4 cup of yellow, white, or red onion)
*1 seeded and finely chopped jalapeno
*1 large clove of garlicLime zest
*1/2 bunch of finely chopped cilantro
*Juice and zest of one lime
*Tablespoon of olive oil
*Tablespoon of balsamic vinegar
*Salt and pepper to taste

Printable recipe below. (When I made this salsa I doubled the recipe. This gave me enough salsa for five jar salads and enough to eat with tortilla chips and over bean burritos)

If you are new to Mason jar salads you may want to check out this post where I share tips and techniques for successful salads.

Black Bean Mason Jar Salads with Strawberry Mango Salsa by Produce with AmyStrawberry Mango Salsa
BLACK BEAN MASON JAR SALADS WITH STRAWBERRY MANGO SALSA

 

(I divided and layered the following ingredients in five ~ wide-mouth 1 quart Mason jars)

*1/4 cup of Strawberry Mango Salsa. I also added a drizzle of rice vinegar and a teaspoon of olive oil. *Next time I will add more salsa/vinegar/oil because the salad could have used a bit more dressing.
*1 chopped yellow bell pepper
*1 container of halved grape tomatoes
*1/4 cup of black beans
*1 sliced avocado (next time I would make sure that had more avocado on hand and put 1/2 an avocado in each jar)
*Romaine lettuce
*Alfalfa Sprouts

Other potential ingredients for this salad would be: pineapple, corn, pickled jalapenos, black olives, and any of your other favorite taco ingredients.

PRINTABLE RECIPE: STRAWBERRY MANGO SALSA by Produce with Amy

Pin it HERE

Make sure you check out my other Mason Jar Salad Recipes that all include homemade dressing.

While you are in the mood to check out delicious food combined with writing, make sure that you check out one of my creative writing student’s delightful blog called Superior Tastebuds: The Dish on Local Eating. Abbi is an incredible writer and human being. I find her mature – and always inspiring and creative. I know that her blog will be a success and I encourage her to continue posting. Don’t her Vanilla Crepes with Sauteed Apples and Homemade Whipped Cream sound and look amazing? Maybe Abbi and I will check out a restaurant this summer and write together.

Check out the dazzling visual poem that Abbi wrote in my class the past fall. I think that her poem about canning fits in perfectly with Mason jar salad recipes.
Abbi's Canning Poem

To all my faithful friends and readers, I apologize for being away from the computer for so many months. I am back and it feels wonderful to be blogging again. I have missed you and appreciate your outpouring of support! Please continue to share my recipes, post your comments, and follow me on social media (links on the right hand of the page). Together we can embrace a healthy lifestyle and thrive!

StrawberriesSalsa for Dressing in Mason Jar SaladsAlfalfa SproutsBlack Bean Jar Salads with Strawberry Mango SalsaFullSizeRender (19)Black Bean Jar Salads with Strawberry Mango Salsa

 

Advertisements

Top Ten Recipes of 2014

 

Top 10 Recipes of 2014 “I love the dark hours of my being.
My mind deepens into them.
There I can find, as in old letters,
the days of my life, already lived,
and held like a legend, and understood.”
― Rainer Maria Rilke

As an English teacher, I always tell my students that when we write we make our thoughts tangible. Our words become our fingerprints and as we embroider paper, or the blinking computer screen, with our insight – our labor is a true act of creation. “Make sure you put the date on your manuscript,” I relentlessly remind them. Our writing serves as a time capsule and helps us chart our personal, academic, and professional growth.

Scrolling through the statistics for my blog, I am given insight into which of my posts have received the most traffic. I can see which links received the most clicks, shares, and various sites that have featured my recipes. I spend my morning reflecting on what my readers want and value and what potential recipes I can shape in 2014.

Yesterday was the two year anniversary of Produce with Amy and there are over one hundred posts that contain recipes crafted from vibrant fruit and vegetables – however, my posts also contain moments of reflection from my personal life. Truth-be-told, some of my ruminations leave me feeling melancholy because of events that have occurred in the past few months. 2015 will prove to be a year of change, growth,  and transformation. At the risk of being cryptic, I will leave it at that.

2014 was similar to 2013, in the fact that my recipes for Mason jar salads were the most popular. To reflect on the past year, and welcome a new year of discovery and health, I thought that I would share them again here.

Glowing Green Mason Jar Salad with Creamy Avocado Vinaigrette

#1 Glowing Green Mason Jar Salads with Avocado Vinaigrette Dressing

Sometimes when I get to the top there is not much room for lettuce. :) Yet, that is fine with me!

Sometimes when I get to the top there is not much room for lettuce. 🙂 Yet, that is fine with me!

#2 Mason Jar Salads: Fresh, Visually Appealing, and Versatile

Mediterranean Mason Jar Salads with Greek Vinaigrette#3 Mediterranean Mason Jar Salads with Greek Vinaigrette

Apple-a-Day Mason Jar Salads with Pumpkin Vinaigrette Dressing

Apple-a-Day Mason Jar Salads with Pumpkin Vinaigrette Dressing

#4 Apple-a-Day Mason Jar Salad with Pumpkin Vinaigrette

Harvest Rainbow Mason Jar Salads

Harvest Rainbow Mason Jar Salads

#5 Harvest Rainbow Mason Jar Salad with Creamy Pesto Dressing

Garden Fiesta Mason Jar Salads#6 Garden Fiesta Mason Jar Salad

Israeli Feast Mason Jar Salad#7 Israeli Feast ~ Mason Jar Salad (with Tabouli, Hummus, and Olives)

Confetti Salad in a Jar with Creamy Chipotle Dressing#8 Confetti Salad in a Jar with Creamy Chipotle Dressing

January Green Smoothie Challenge#9 New Year’s Green Smoothie Challenge ~ 31 Days of Printable Recipes and Shopping Lists

Sunshine Mason Jar Salad  with Mango Dressing#10 Sunshine Salad in a Jar with Kicky Mango Vinaigrette 

As I contemplate the hope and potential of a brand new year, I cannot help but be thankful for every one that has been reading and following my blog. Starting this blog has helped me stay accountable to a healthy lifestyle and I am thrilled that I can help encourage others to do the same. Thank you for sharing this journey and remember that we are worth all the hard work it takes to shop, prep, and prepare fresh meals made from whole foods. I look forward to sharing more recipes with you.

 

Fall Fusion Jar Salads with Brussels Sprouts, Apple, Walnuts, & Pear Dressing

Fall Fusion Jar Salad by Produce with Amy“It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.”
– Edward Bunyard, ‘The Anatomy of Dessert’

I have a confession to make – I tend to be obsessed with analyzing my blog statistics. On a daily basis, without fail, my most popular posts are my Mason jar salads. It is easy to understand why. Discovering the efficiency, versatility, and freshness of jarred salads can be life-changing. They have transformed my lunches and the way that I look at salad ingredients. When others expressed interest in my recipes I strove to come up with creative, vibrant, and nutritious combinations and the result was over twenty salads with homemade dressing. In fact, I still feel the pull to keep creating and today I will share with you my latest jar salad creation. If jar salads do not fit into your lifestyle, my salads can be plated for your enjoyment as well.

If you are new to Mason jar salads I suggest that you read this post for tips, tricks, and Pear, Pomegranate, and Walnutssuggestions.

My wish was to create a salad that would bring some of my favorite fall flavors together. What speaks more of fall than crisp apples and juicy pears? When I spotted a pomegranate at our local co-op I knew that it would be the perfect addition. I also decided to roast Brussels sprouts to bring out their sweetness and the result is an unforgettable salad that I hope you enjoy as much as I did. Not only is this salad brimming with fall flavor but it is also packed with fiber to help keep you full.

Fall Fusion Salad by Produce with Amy

FALL FUSION SALAD WITH BRUSSELS SPROUTS, APPLE, WALNUTS, & PEAR DRESSING

I divided the following ingredients and layered in the following order in five – one quart sized Mason jars:

*3 – 4 Tablespoons of Pear Dressing (recipe to follow)
*Flax oil (or your favorite salad oil. I added 2 teaspoons to each jar)
*1 quart of yellow grape tomatoes cut in 1/2
*3 sliced pears

*3 sliced apples (your favorite variety)
*1 pomegranate (if you do not have access to fresh pomegranate – blackberries would also work well)
*Raw walnuts (I used 2 Tablespoons per jar)
*2 pounds of roasted Brussels sprouts (recipe to follow)
*Chopped romaine lettuce
Pear Salad Dressing by Produce with Amy

I found raw coconut vinegar at our local co-op.

I found raw coconut vinegar at our local co-op.

PEAR DRESSING

*1 pear
*1/2 cup raw coconut vinegar (or your vinegar of choice. Since I like my vinegar tangy, I like to add more vinegar. If you like yours less tangy you can add the equivalent of water)
*1 Tablespoon of roasted garlic (or 1 clove of raw garlic)
*1 teaspoon of cinnamon
*1/4 cup of oil of your choice (I leave the oil out and add separately to each salad for portion control)

 

Brussels SproutsROASTED BRUSSELS SPROUTS

Cut Brussels sprouts in half and spread on baking sheet. Drizzle with a little bit of olive oil, sprinkle with salt, pepper, and two cloves of minced garlic (toss well). Roast at 400 degrees for 45 minutes (depending on oven). Turn sprouts at the 20 minute mark. Allow to cool before adding to the salad.
Fall Fusion Salad by Produce with Amy

Printable recipe: FALL FUSION SALAD WITH BRUSSELS SPROUTS, APPLE, WALNUTS, & PEAR DRESSING

Pin HERE.

5

Make sure you check out my other Salad Recipes.

Thank you for reading and I would love to hear how you found your way to my blog. Make sure to subscribe to my new posts via email and follow me on Twitter, Pinterest, and Instagram (links are on the right had side of the page). I love being part of healthy community and learning from each other. I hope you enjoy my salads. Cheers to our health and thriving together!

Broccoli & Zucchini Jar Salads with Creamy Cucumber Dill Dressing

Broccoli & Zucchini Jar Salads with Creamy Cucumber Dill Dressing by Produce with Amy“We need space to be productive, we need places to go to be free.”
― Laure Lacornette

My promise to you, and myself, is that this post will be short and to the point. My weekend to-do list is lengthy and I have many new and healthy recipes to share.

Since I started posting Mason jar salad recipes a couple of years ago, they have been the most popular recipes on my blog. Weekly I receive comments, questions,  and messages of thanks. I love hearing from my readers and it fulfills me to know that my recipes are helping others eat more fruit and vegetables and embrace a healthy lifestyle. Believe me – you help me too!

Glowing Green Mason Jar Salad with Avocado VinaigretteIf you are new to Mason jar salads I recommend that you read this post for tips: Mason Jar Salads: Fresh, Visually Appealing, and Versatile.

I also have to give a huge shout-out and thanks to Tammy at Organize Yourself Skinny for linking my Glowing Green Mason Jar Salads on her post The Ultimate Mason Jar Salad Tutorial and Recipe Round Up. What an honor it is to be included in one of her posts.

For today’s salad I spiralized zucchini to add to the bottom layer and marinate in the dressing. While I am not a fan of kitchen gadgets, I love my spiralizer and this weekend I will be using it to cut ribbons of zucchini to incorporate into a vegetable lasagna (instead of pasta). Here is a link to the spiralizer that I purchased: Paderno World Cuisine Spiralizer.

The dressing in this salad is one of my favorites and I shared it in a previous post. The combination of cucumber and dill is one of my favorites: Creamy Cucumber & Dill Dressing.
Creamy Cucumber and Dill Dressing

BROCCOLI & ZUCCHINI JAR SALADS WITH CREAMY CUCUMBER DILL DRESSING

I divided the following ingredients in this order in 7 – one quart Mason jars:

*4 Tablespoons of Creamy Cucumber Dressing (link to recipe above)
*1 medium spiralized zucchini (you could also slice the squash)
*Sunflower seeds (I added 2 Tablespoons per jar)
*1 quart of halved cherry tomatoes
*1 head of chopped, blanched broccoli (to blanch broccoli I bring a pot of water to a boilBlanched Broccoli and immerse the chopped broccoli and cook for 3-4 minutes. I take out of the boiling water and instantly immerse in a bowl of ice water. The ice water shocks the broccoli and it is lightly cooks, turns bright green, and retains some of its crispness)
*Romaine lettuce
*Croutons (the croutons were an experiment. They did get soggy after sitting in the jars for a few days. I did not mind this since it reminded me of a panzanella salad. However, if you want your croutons crisp – I would recommend leaving them out and add them right before eating your salad)

Pin this recipe HERE.
Broccoli & Zucchini Mason Jar Salads with Creamy Cucumber Dill DressingThe dressing in this salad works well with the broccoli and zucchini and I hope that you enjoy it. I love being able to prep salads once and being able to eat healthy all week. This weekend I am creating a new jar salad recipe with an autumn theme. It will feature crisp apples and a glorious pear dressing – so stay tuned.

In the meantime, make sure you check out my other Jar Salad Recipes. Thank you for stopping by and please feel free to share my recipes with others. I would love to hear from you. Healthy food prep may take time but remember that we are worth all the hard work. Cheers to our health!

Produce with Amy


 

Vegetable Herbed Pasta Salad with Homemade Dressing – Fresh and Versatile

Vegetable Herbed Pasta Salad “I want every day to be a fresh start on expanding what is possible.”
― Oprah Winfrey

It has been a challenging summer on many levels. Not only has the weather been cool in the U.P. of Michigan, but I have been facing many personal stresses. Unfortunately, I have allowed myself to make excuses and have abandoned many of my healthy routines. Instead of waiting for the 1st of August to make changes – my husband and I hit the reset button yesterday. We are starting each morning with a green smoothie, reducing our caffeine to one cup of coffee or green tea, eliminating adult beverages, engaging in more strenuous exercise, and are sticking to clean meals. While we are healthy eaters in the past couple months – I have slipped into cooking unhealthy meals for my husband. This means that I find myself also munching on homemade fries or breakfast potatoes, chips, and other things that have zero nutritional value. Once we eliminate these foods – we do not miss them.

In addition to a healthier lifestyle, I have many blog posts in the works. This post includes a recipe that I shared on my Facebook page in May. It is for a vegetable and pasta salad recipe. Forget dressing your salad with bottled dressing – because homemade dressing is simple to make from your pantry. You can follow my basic recipe and toss in whatever vegetables you have on hand. Roasted or grilled vegetables make a great addition to this salad – zucchini, eggplant, mushrooms, asparagus, and Brussels sprouts are some of my favorites. In the summer I like to grill vegetable kabob and I make a few extra skewers to toss into salads. The flavors in this salad improve as it sits. I portion into individual containers and add a splash of extra vinegar to the top (aged balsamic vinegar adds a lot of flavor). If you are a Weight Watchers member, this salad works perfectly for Simple Start or the Simply Filling Technique since it is made up of Power Foods. For additional points olives are great in this salad and you can add your favorite protein for a complete meal. This week I am going to make a version of this salad and I will swap out the whole wheat pasta with quinoa and brown rice for something different.
Pasta salad

VEGETABLE HERBED PASTA SALAD

*1 package of cooked whole wheat pasta (sometimes I do not use the whole package depending on how much pasta I want in the salad)
*1 quart of halved grape tomatoes
*1 chopped cucumber,
*5 peeled and chopped carrots
*4 ribs of chopped celery
*1 bunch of fresh, chopped parsley
*1/4 of a medium, chopped onion
*2 cloves of minced garlic
*juice and zest of one lemon
*1/4 cup raw apple cider vinegar
*1 teaspoon each of dried dill, oregano, basil (in the summer I use fresh garden herbs and I also add fresh chives)
*pinch of salt and pepper.
*I add 2 teaspoons of extra virgin olive oil to each serving for portion control.

Printable recipe: VEGETABLE HERBED PASTA SALAD   

Pin the recipe HERE.

Make sure that you check out my Salad tab for other recipes.

Today I am working on recipes for an August Green Smoothie Challenge. If you have a favorite recipe, let me know and I will feature it in my post (I will give you credit). You can send me an email at amyslaitinen@gmail.com or message me on my Facebook Page. If you would like, please include biographical information about yourself and even a photo. Thank you! I am looking forward to drinking a month’s worth of green smoothies with my friends. Cheers to our health!
New Year Green Smoothie Challenge

Cherry BBQ Salad with Nectarine, Avocado, Sweet Potato, Basil, & Tempeh

Salad with Cherry BBQ Dressing by Produce with Amy“There was something rather blousy about roses in full bloom, something shallow and raucous, like women with untidy hair.” – Daphne du Maurier (Rebecca)

Rose Collage

The last of the peonies.It has been a cool summer in the Upper Peninsula of Michigan and my garden has not been doing well. I kept things simple this year and have six tomato plants, spinach and kale, beans, peas, squash, a couple of cucumbers, and herbs. My flowers are flourishing but sadly I said goodbye to the peonies this weekend. They weeped nearly all their petals on the lawn and at the same time my white rose erupted into bloom. It is punctual since last year it opened its petals around Independence Day as well.

One thing that I make sure that I take advantage of in the summer is the offering of fruit and berries available at the grocers. Last week I purchased cherries, nectarines, plums, watermelon, and strawberries.Cherries

Since I love fruit on salads I wanted to create a combination that involved cherries. I have been experimenting with making my own BBQ sauce and decided that I would allow a sweet and tangy sauce inspire my salad dressing.

The resulting Cherry BBQ Salad Dressing was pleasing and I knew that it had to be shared. To make it a dressing I added extra vinegar. If you want to use it as a BBQ sauce you can reduce the amount of vinegar in the recipe and it will be sweeter and thicker. It can be tweaked to your personal taste. My recipe is rather mild tasting and you could add more garlic, liquid smoke, and your favorite spices. I think it would also work well as a marinade.

Cherry BBQ Dressing by Produce with AmyCHERRY BBQ DRESSING (Printable recipe below)

  • 1 1/2 cup of fresh, pitted cherries (frozen would work)
  • 3/4 – 1 cup of vinegar (I used raw apple cider vinegar. I like tart dressing but if you do not, I suggest a little at a time. You can always use water to thin the dressing if it is too thick. Use a Tablespoon or so of vinegar if you want to use it as a sauce, unless you like your BBQ extra tangy)
  • 8 ounces of tomato sauce
  • 1 large clove of garlic
  • 1 Tablespoon of onion
  • 1 Tablespoon of Molasses (Add more if you like your dressing sweeter. You could also use brown sugar or your favorite sweetener but I like the flavor of molasses)
  • 1 Tablespoon Worcestershire sauce (if you follow a plant-based diet you can find many recipes on-line. Here is the one that I used.)
  • 1 teaspoon Dijon mustard
  • Sprig of fresh oregano (about three inches long. Could use a teaspoon of dried)
  • Tablespoon of fresh chives (I have chives in my garden so in the summer I use them in most dishes)
  • 1/8-1/4 cup of extra virgin olive oil (I omit the oil and add it to each salad instead for portion control)
  • Salt and pepper to taste

Blend dressing well and make final tweaks in ingredients based on your personal taste. This recipe made 2 and 1/4 cups of dressing. I will be using it this week as a marinade for grilling. Because the vinegar acts as a preservative, homemade dressing will last over a month in the refrigerator. I store my dressing in a Mason jar with a metal lid.

 

Ingredients for Cherry BBQ SaladCHERRY BBQ SALAD WITH NECTARINE, AVOCADO, SWEET POTATO, BASIL, & TEMPEH

Cherry BBQ Jar Salad by Produce with AmyI used the following ingredients to make two jar salads and two plated salads, so I divided each ingredient into four. If you are new to Mason jar salads you may want to read this post.

  • Cherry BBQ Dressing (I use 3-4 Tablespoons per salad. Since I make my own dressing and add the oil separately, I am able to use more dressing)
  • Extra virgin olive oil (2 teaspoons per salad)
  • 2 large sweet potatoes cubed and divided into four. (I scrubbed well, left the peeling on, wrapped in tinfoil, and baked. One of the heating elements is out in my oven so I check often until the potato is soft. If your oven is working correctly, I would suggest 30-45 minutes at 350-400 degrees. I know – a food blogger with a broken oven? 😉 A new one is on our long list of items that we have to purchase but our budget does not allow us to do so now…one of these days.)
  • 3 sliced avocado  
  • 2 sliced nectarines 
  • 4 Tablespoons fresh chopped basil ( I topped the nectarine with the basil since I enjoy the flavor combination)
  • 4 small onions,  caramelized (cut the onions into rings and cook on low in the oil of Cherry BBQ Tempeh by Produce with Amyyour choice until brown and soft. I used coconut oil)
  • 40 cherries, pitted and halved
  • 1 small package (8 ounces) of tempeh. Dip the tempeh in the Cherry BBQ Dressing and sear in a hot pan with oil for a couple of minutes. (I do try to limit my soy intake but this tempeh is fantastic. My husband does eat meat so the next time I will use meat for him since he is not a huge fan of tempeh and I do not like to give him soy. As an alternate protein source for myself I may add raw nuts or white beans)
  • One bag of spinach (or greens of your choice)

*Note – you can serve the tempeh and the onions warm or cold.

Printable RecipeCHERRY BBQ Salad

Cherry BBQ Salad with Sweet Potatoes, Avocado, and Nectarines

This salad speaks loudly of summer and I love all the lush textures and flavors. If you are interested, check out my other salad recipes and my other salad dressing recipes.

Cherry BBQ Salads

Here are other recipes that incorporate cherries: Scarlet Salads in a Jar with Cherry Chipotle Vinaigrette

Cherry Almond Coconut Shake

Cherry Limeade Green Smoothie

Please make sure you stop by my Facebook page, sign up for email updates of my posts, and follow my posts on Pinterest, Tumblr, Instagram, and Twitter.

BBQ Cherry Jar Salad by Produce with Amy

Cherry BBQ Salad Dressing or Sauce by Produce with Amy

 

Summer is the perfect time to experiment with fresh produce and find out what suits your taste buds. I promise to keep posting fresh and tantalizing recipes and if you try one, let me know what you think. I wish you a summer filled with healthy choices and time to appreciate the outdoors. Thank you for joining me on the journey to eat more fruit and vegetables.

Bloom

Pink Peony

Cherry BBQ Salad Plate by Produce with Amy

Spectrum Salad with Chili Lime Dressing

Spectrum Salad with Chili Lime Dressing Three Ways by Produce with Amy “Why do two colors, put one next to the other, sing? Can one really explain this? no. Just as one can never learn how to paint.” 
― Pablo Picasso

Summer salads are here – but to be fair – salads are my favorite year round. It is not that I think that you have to eat salads to be healthy, but I love the endless variety of fresh vegetables, fruit, homemade dressing and the creativity that comes with coming up with different flavor and nutrient combinations. All school year I made jar salads for lunch  and the last couple of months I have enjoyed making pasta salads. If you like pasta salad you might want to check out my recipe for Vegetable Filled Pasta Salad with Artichoke Hearts, Capers, and Dill which I have received many positive reviews.

In May I started making bento-styled lunches in three cup Pyrex containers. Instead of making Mason jar salads a week in advance, I would use the leftovers from dinner and other vegetables that I had on hand and make a couple at a time. I would drizzle with homemade dressing, and like always, I would add two teaspoons of extra virgin olive oil to each salad for portion control.

Lunch1

Fresh cilantro, tomatoes, asparagus, cilantro, mixed vegetables, broccoli, sweet potatoes, and chili lime dressing.

Lunch

Whole wheat spaghetti with Brussels sprouts, broccoli, asparagus, grape tomatoes, cucumbers, celery, carrots, capers, green garlic olives, kalamata olives and my Greek Vinaigrette Dressing.

Lunch 2

Edamame, broccoli, tomato, and asparagus dressed with chili lime dressing over rice. Eat warm or cold.

When I make salads, I like to bulk them up with ingredients that are going to have staying power. I love to add beans or raw nuts for protein and whole wheat pasta, other grains, or quinoa. For the salad that I am sharing today, I decided to use rice noodles – because I thought they would work well with the spicy chili lime dressing. My husband Mike loves rice noodles and I usually have them on hand. They come in a variety of textures (for this salad I used a thicker noodle) but the thin strands would work well too.

When I made the salad I prepared it three ways – in a jar, plated, and in rectangular Pyrex containers – so you could see the salad multiple ways. I love to create vibrant salads, since we eat with our eyes first, and I think that taking time to artfully arrange food helps deepen our enjoyment and brings eating to a new level.

12

How much of each ingredient you use will depend on how many salads you want to create. I made two Mason jar salads, three Pyrex salads (three cups), and one plated salad with the following:

SPECTRUM SALAD WITH CHILI LIME DRESSING

  • 1 quart of cherry tomatoes halved Rice Noodles
  • 5 carrots peeled and chopped
  • 1 yellow bell pepper chopped
  • 1 head of broccoli, steamed (I used one large bag of frozen since that is what I had on hand)
  • 1 twelve ounce bag of edamame (I find mine the “healthy” freezer section. I always make sure the edamame that I purchase is organic)
  • 1/2 head of purple/red cabbage, chopped
  • Rice noodles, cooked (I used 1/2 of a 16 ounce package)

Homemade Chili Lime Dressing by Produce with Amy

CHILI LIME DRESSINGChili Sauce

  • 1 cup of rice vinegar
  • 1 lime (juice and zest. If you are using bottled lime juice, one lime rendered 1/4 cup)
  • 1 clove of minced garlic
  • 2 Tablespoons of sesame oil (sesame oil has a very distinct taste and I love to use it to stir fry vegetables as well)
  • 2 Tablespoons of tamari or soy sauce
  • 1 Tablespoon garlic chili sauce (I purchase this sauce at Target and many grocery stores carry it in the Asian food section. Warning — chili sauce is SPICY so you may want to add a little at a time. I like heat so I even added more after mixing)
  • 1 Tablespoon of finely chopped onion (I used red onion but green onions would be great for this dressing)
  • 1 Tablespoon of finely chopped fresh ginger root (ginger has a very strong taste and if you are not used to it, I suggest adding a little at a time)
  • Fresh cilantro, finely chopped (1 used 1/4 cup. If you do not like cilantro, parsley would work well)
  • Sprig of fresh mint finely chopped, (since I have it in my garden, I add mint to everything in the summer)
  • Fresh chives, finely chopped (the same as the mint)

Normally, when I make dressing, I use my Vitamix blender. However, for this dressing, I wanted a chunkier consistency so I added all the ingredients into a pint-sized mason jar, put the lid on and gave it a good shake. I added 4 Tablespoons of dressing to the bottom of the two Mason jars and divided the rest between the other salads.

PRINTABLE RECIPE:SPECTRUM SALAD WITH CHILI LIME DRESSING by producewithamy

Plated Spectrum Salad by Produce with AmySpectrum Salad in a Jar by Produce with AmySpectrum Salad in Pyrex Containers

I hope you enjoy this salad as much as I did. I am going to make different varieties this summer and I think it will be great with different stone fruit (especially nectarines and peaches).

Please make sure you stop by my Facebook page, sign up for email updates of my posts, and follow my posts on Pinterest, Tumblr, Instagram, and Twitter.

If you try this recipe, please let me know what you think. I love hearing from other health-minded individuals and the tweaks and additions that others make to fit personal tastes. Thank you for joining me in the journey to eat more fruit and vegetables. Together we can thrive and embrace a healthy lifestyle. I look forward to sharing more recipes with you!

My poppies started to bloom this week.

My poppies started to bloom this week.

My light pink peonies loved today's rain and started to unfurl.

My light pink peonies loved today’s rain and started to unfurl.