Spring into Salads

The weather is warming up, and all I can think about right now is fresh veggies!  I love veggies all year round, don’t get me wrong.  But while in the cooler months I steam, roast, and add veggies to soups and stews when it gets warmer I just want them fresh!  There’s something about that cool, crisp taste of fresh fruits and veggies that I just can’t get enough of. 

I love salads, and while you do have to be careful to make sure they don't end up being loaded with extra fats and calories (I'll talk about what to add and what to stay away from in a future blog. Promise, promise) there are endless possibilities and flavor combinations to be created.  These are two of my all-time favorite go-to salads.  They both are super easy to put together, take less than 10 minutes from start to finish, and did I mention they are delicious?  

Sirloin Steak and Arugula salad

This salad is to die for.  The first time I had it I was a “once or twice a year” red meat eater.  I wasn't sure how I was going to feel about the salad, but it was bomb dot com.  Seriously.   I still don’t eat a lot of red meat; however, this particular salad is a go-to around my place!

4oz sirloin seasoned as desired
2 cup arugula  
10 cherry tomatoes halved
1/2 can of artichoke hearts drained   
1 tbs balsamic vinegar         
1 1/2 tsp olive oil

Directions: Preheat grill or broiler to high.  Grill or broil sirloin for 3 to 5 minutes on each side, or to desired doneness.  Remove sirloin from heat; allow to stand 5 minutes.
Place arugula, tomatoes, and artichoke hearts in a large serving bowl.  Drizzle with oil and vinegar; toss gently to blend. 
Cut sirloin into thin slices; place on top of salad.

Cucumber and Tomato Salad

Now all in all honesty, I make this salad all the time.  Like ALL the time, and four at a time.  I made it straight into storage containers and I don’t worry about making the “dressing” first, I just throw it all into the container and shake.  Also, if I don’t have the fresh herbs, I omit them.  I love fresh herbs, but when they aren't in season, they can be pricey, so I allow the oil and vinegar to tantalize my taste buds as is.

1 Tbsp apple cider vinegar or red wine vinegar          
1 tsp balsamic vinegar          
2 tsp fresh lemon juice          
1 tsp extra-virgin olive oil         
½ medium cucumber, halved lengthwise, sliced          
½ cup cherry tomatoes, halved          
1 Tbsp chopped red onion          
1 Tbsp chopped fresh Italian parsley          
1 Tbsp chopped fresh basil leaves          
1 dash Himala yan salt

Directions: Combine apple cider and balsamic vinegars, lemon juice and oil in small bowl; mix well. Set aside.  Combine cucumber, tomatoes, onion, parsley, basil, salt in a large bowl; mix well.  Drizzle dressing over cucumber mixture; toss gently to blend.