Poppyseed Power Salad

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Super salads are …..….super!! Poppyseed Power Salad is a super delicious salad!!

Poppyseed Power Salad

What makes a salad super you might ask???? Well for me these are the 7 key components to build a super salad ……..

  1. Start with a really great mix of lettuce or green……..I love baby…..any green…..spinach, romaine, red leaf, ……the darker the color the better.
  2. You need some crunchy stuff……in this salad brussels sprouts, cabbage, kohlrabi, carrot and kale. Nuts or seeds are a great addition……I used almonds.
  3. You need a colorful ingredient…….I used dried cranberries but, colored peppers, red onion, tomato, avocado, even shredded beets.
  4. Add a punch of protein……beans, meat, fish, eggs, or cheese….I used goat cheese.
  5. Fruit adds a fresh element. Apples, or berries, the choices are really endless. Be careful with dried fruits, they tend to have a higher sugar content so a little goes a long way. Less sugar options are also available….I use those.
     
  6. Leftovers can add any of the above ingredients, and are a good way to stretch your food dollar.
  7. Use a good dressing……preferably homemade. You can control the fat and sugar. Oil, vinegar and citrus make the best healthy dressings. Dress salads lightly.

Poppyseed Power Salad

I have salad several time a week, the more the better. I came across a bagged mix……let me say this about that………if you have access to a Farmers Market, or have a garden of your own……make that your first choice. Having said that, there are many great organic and non organic pre-made mixes that can save you time and money and still give you all the benefits for a super salad.

Mann’s is a brand name of veggie that I use often.
They have a large line of products that make eating your veggies easy. Their Powerblend mix with brussels sprouts, cabbage, kohlrabi, broccoli, carrots, and kale that I adore…….is what I used in this recipe.

Poppyseed Power Salad

Crunchy, nutritious, and full of vitamins…….and bonus ……it’s already ready already! I added some baby spinach to bump the green power and, cause I had some leftover.

I think fruit in a salad is a nice sweet surprise, and dried cranberries are an easy salad add in. As I said above, dried fruits do have more sugar so go lightly, and if possible buy a reduced sugar version.

Poppyseed Power Salad

If I had to chose a favorite nut……and had to exclude Tim…….lol, I would chose almonds. To me they have a light, delicate flavor that won’t overpower a dish. They are great in either sweet or savory dishes and are packed with vitamins, minerals, protein, and fiber…..they are kinda super too!

Goat cheese……love it or hate it……I love it. So beautifully white, with a creamy mild and distinct flavor. It is not everyones cup of tea, but give it a try……it was the only choice for this salad.

Poppyseed Power Salad

Poppyseed dressing, I have made several varieties over the years, those is one of the best. Fresh and light, lemony, with a touch of sweetness. Lemon juice, olive oil, honey, dijon, and apple cider vinegar make the perfect dressing for Poppyseed Power Salad.

This salad does not have meat but you could add a nice grilled chicken and make it a main course. I must confess, that even thought it does not go with the healthy theme to the salad, I put leftover bacon on top when I took the leftovers of this salad for my lunch the day after I made it. It was bacon……what can you say….it was deliciousPoppyseed Power Salad

Poppyseed Power Salad is a perfect side or main dish salad.

Poppyseed Power Salad
Author: 
Serves: 6
 
Ingredients
  • 1 10 ounce package Powerblend Salad Mix
  • 1 cup baby spinach, chopped
  • ½ cup reduced sugar dried cranberries
  • ½ cup almonds ( whole, slivered or sliced )
  • ½ cup goat cheese, crumbled
  • Dressing
  • Juice of 2 lemons
  • ¼ cup organic honey
  • ½ teaspoon dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon organic apple cider vinegar
  • ¼ teaspoon granulated onion
  • Pinch of sea salt
  • 1 tablespoon poppyseed
Instructions
  1. In a large bowl combine all of the salad ingredients, toss to combine.
  2. Place all dressing ingredients except poppyseed in a blender or a jar with a tight fitting lid, blend or shake until emulsified. Add poppyseed and mix until combined. Refrigerate until ready to use.
  3. When you are ready to serve give the dressing a shake, top the salad, and serve.

 

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Pomegranate Moscato Sangria

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Alcohol free Pomegranate Moscato Sangria. That right no alcohol……..

Pomegranate Moscato Sangria

As a recovering alcoholic, I miss certain types of drinks in certain situations. I always enjoyed a glass of wine with a meal, a margarita with Mexican food, and Sangria on a warm summer evening.


Stopping my use of alcohol was the best thing I have ever done for myself. I could not have succeed without the help of my wonderful husband. Tim has helped me to achieve and maintain my sobriety for the last 6 1/2 years.

Pomegranate Moscato Sangria

In search of a non-alcoholic version of popular drinks, or mocktails as they are commonly referred. I came across a company that makes alcohol free wines. Sangria was back!

FRE is America’s #1 alcohol-removed wine brand.
Fre Wines are produced by Sutter Home Winery, one of America’s most trusted wine brands. Originally founded in the late 1800’s, Sutter Home Winery was purchased by the Trinchero Family in 1947. Today, Sutter Home is one of the few remaining family-owned and operated wineries in Napa Valley.

Pomegranate Moscato Sangria

Summer time is the perfect time for Sangria. Fruity and refreshing or at least my Pomegranate Moscato Sangria is…….

I really winged it on this recipe. After finding the FRE Moscato I went to ……you guessed it, my favorite place on earth…….the grocery store!!

Pomegranate Moscato Sangria

I spent a long time in the produce section, gazing at fruits……what did I want? Well……I kinda bought some of everything. I didn’t use it all, but I had a large variety to chose from. The cool thing about Sangria is you can make it your own using different fruits and wines…….so go crazy.

In the produce section I came across pomegranates, the little red seeds, also called arils, would make a pretty addition to my sangria. Pomegranates can be intimidating, especially the peeling and seeding. I came across a blog post at Simply Recipes that is perfect. It shows step by step how to cut and seed the pomegranate.

Pomegranate Moscato Sangria

A mixture of oranges, lemons, limes, and fresh pineapple….yummy! I picked up pomegranate juice for the extra flavor and color.

Making sangria is really fairly simple. First, cut your fruit and place it in a decorative pitcher……..it must look pretty after all!

Pomegranate Moscato Sangria

Top the fruit with the wine, and I added the pomegranate juice at this point. Let the mixture set in the frig for a couple of hours. Gives the fruit a chance to soak up the flavor of the wine, and for the wine to absorb the flavor of the fruit.

To serve, I found some really nice big wine goblets……bonus, they were plastic. You know summer time, outdoors, glass, cement…….not good. The gal at the store started to get paper to wrap them until she discovered they were plastic…..lol.

Pomegranate Moscato Sangria

Ice, the wine fruit mixture, and then the other friend of non-drinkers Sparkling White Grape Juice. Welch’s has a variety of these tasty, bubbly drinks. Perfect for the non-drinker to celebrate and enjoy.
Top the Pomegranate Moscato Sangria with a splash of the sparkling white grape juice and garnish with fruit…….beautiful!

Pomegranate Moscato Sangria

For your next summer get together, or just because it’s summer, make pitcher of
Pomegranate Moscato Sangria and enjoy!

Pomegranate Moscato Sangria
Author: 
 
Ingredients
  • 1 - bottle FRE Moscato
  • 1 - bottle Sparkling White Grape Juice
  • ½ lime, sliced
  • ½ lemon, sliced
  • ½ orange, sliced
  • 1 cup fresh pineapple chunks
  • ½ cup pomegranate arils
  • 1- 8 ounce bottle pomegranate juice
Instructions
  1. Place cut fruit into a pitcher.
  2. To the fruit, in the pitcher add the Moscato and the pomegranate juice.
  3. Refrigerate for at least two hours.
  4. To serve place ice into glasses. Pour wine mixture mixture over ice. Top with sparkling grape juice and garnish with extra fruit.

 

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Salmon Cakes

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Salmon Cakes or better know in some circles as Salmon Patties, were a staple dinner when we were kids.

Salmon Cakes

You remember, the canned salmon that you had to pick through to try and get rid of the bones and cartilage that was in with the salmon. I always though it was gross, but truth be told I was never a big salmon patty lover as a kid.


Turns out the bones and cartilage are edible and full of calcium……who knew? That still as a kid, would not have swayed me. I ate them, because anyone of a certain age knows, you ate what was in front of you or you went hungry. Beside they weren’t awful just not my fav.

Salmon Cakes

So, fast forward a few years….ok maybe more than a few, but I learned the love of real, honest to goodness salmon. Not from a can, but from the sea……such a big difference. If possible buy wild caught salmon, fresh is best.

Now, when I say fresh, I mean wild caught, not fresh in the meat case at the grocery store. Actually, don’t assume that fresh is always better than frozen fish. Sometimes frozen is better than fresh. Plenty of frozen fish is put on ice on boats right after it’s caught to preserve its freshness. I buy frozen frequently.

Salmon Cakes

It’s easy to like salmon, its tender, mild-tasting, and versatile. It’s even easy to cook—the fatty texture helps keep the fish tender and moist, so the perfect choice for Salmon Cakes. Plus its loaded with those all important Omega’s.

Using fresh salmon for these Salmon Cakes keeps them moist, as using canned can result in dry cakes. Some Miracle Whip, and as I always say…..mayo if you must…….I prefer Miracle Whip, grainy mustard, capers, dill, and green onions, plus panko crumbs ( I love these ) bind the fresh salmon together.

Salmon Cakes

I used my 1/3 cup measure as a measure and a form. The mixture pressed into the 1/3 cup measure makes the perfect cake.

A quick visit to the frying pan to brown them, and then into the oven to finish.The oven time is the perfect time to make the sauce.

Greek yogurt, lemon, juice, dill, green onion, and mustard make a beautiful sauce to slather over the Salmon cakes. Creamy, lemony, dilly = yummy!

Salmon Cakes

The salmon cakes need a bed to lay on and what better than spinach? Just a olive oil, lemon juice, mustard vinaigrette, tossed with the spinach make a pretty little bed for the Salmon Cakes.

To serve, place the dressing spinach on a plate or serving platter, depending if you are serving individual or family style. Then place the salmon cakes on the bed of spinach. Top each cake with the yogurt sauce, and garnish with extra dill and capers if you wish.

Pass the lemon wedges and dig in………

Salmon Cakes
Author: 
Serves: 4
 
Ingredients
  • 1 pound fresh skinless, boneless salmon
  • ¼ cup panko breadcrumbs
  • 2 tablespoons plus 2 teaspoons grainy mustard, divided
  • 2 tablespoons Miracle Whip or mayo
  • 1½ tablespoons fresh dill, chopped and divided
  • 3 green onions, finely chopped, keeping white and green parts separate
  • 2 teaspoons capers
  • 2 tablespoons olive oil, divided
  • ¼ cup plain Greek yogurt
  • 2 tablespoons lemon juice, divided
  • 2 cups spinach, silvered
  • Lemon Wedges for serving.
Instructions
  1. Preheat oven ot 400*
  2. Cut salmon into small dice pieces and place in a large bowl. Stir in panko crumbs, 2 tablespoons mustard, Miracle Whip, 1 tablespoon dill, white part of green onions, and capers. Mix until well combined.
  3. Using a ⅓ cup measure scoop patties onto a baking sheet lined with parchment paper. The measuring cup forms a nice patty. You should have 8 patties. Place in refrigerator for 5-10 minutes.
  4. Over medium high heat, heat 1 tablespoon oil: cook patties until golden brown. Transfer patties to a clean baking sheet lined with parchment and place in preheated oven for 10-12 minutes or until cooked through..
  5. While patties are in the oven, in a small bowl combine yogurt, 1 tablespoon lemon juice, 1½ teaspoons mustard, ½ tablespoon dill, and green part of green onion. Season with salt and pepper and set aside.
  6. In a small bowl place 1 tablespoon oil, 1 tablespoon lemon juice, and remain ½ teaspoon mustard, whisk to combine well.
  7. Chopped spinach into slivers and place in a large bowl, toss with oil, lemon juice mustard mixture.
  8. To serve place a bed of spinach and two patties on each plate, top with yogurt sauce, and garnish with capers and dill if desired. Serve with extra lemon wedges.

 

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