Salami Salad with Crispy Chickpeas

The fall air has a touch of crispness and so does my salad!

It's light and lemony, 

savory and slightly salty, 

and every bite has a creamy crunch.

A quick, easy lunch I always look forward to.

A bed of arugula, tossed with lemon and olive oil, 

then topped with thin sliced salami and crunchy chickpeas. 

It looks like fall in a bowl...

and I think it compliments my new bracelet and boots!

Salami Salad with Crispy Chickpeas

salad for one

1 can chickpeas or garbanzo beans, drained, rinsed and dried

2 Tablespoons olive oil

Heat oil in a small skillet, add chickpeas and saute at medium high, until crisp and golden, about 10 minutes.

Drain and cool on a paper towel while you assemble the salad

Toss 3 cups of  arugula with the juice of half a lemon and about 1 Tablespoon of olive oil.  Top with thin cut strips of salami and chickpeas.

What's for lunch? Salami Salad

Now that school is back in session, 

I am home working most weekdays during lunch.

I am such a creature of habit most days and tend to make the same thing over and over.

I am challenging myself to liven it up with at least one quick and festive midday meal a week.

So with no further ado...

What's for Lunch?

I start with one of my favorite bowls and fill it with arugula...

(about 3 cups)

garbanzo beans, 

(1/2 a can, beans, rinsed and dried)

fresh lemon juice, 

(about 1/2 a lemon)

a touch of olive oil and toss.

(1-2 Tablespoons)

Then sliced salami...

and diced pepper jack cheese.

It's all the flavors of one of my favorite sandwiches without the bread or mayo.

Now that's a lively lunch!

Marble Potato Salad

I am a sucker for any tiny food.
When I saw these teeny, tiny marble potatoes,
I couldn't resist taking them home!

Colorful, quick to cook and pretty to eat, 

not only do they look just like the classic childhood toy but,

Marble Potato Salad 

has become the side dish of the summer.

So, do you think you are ready to take a "shot"?

Marble Potato Salad
serves 6 as a side dish

In a large mixing bowl stir together:
4 cups of Marble Potatoes (or the tiniest potatoes you can find), cooked in heavily salted water until tender, then cooled (these cooked in less than 10 minutes)
1 large shallot, sliced thin
1/4 cup roughly chopped Italian parsley
3 Tablespoons finely diced chives

whisk or shake together:
4 Tablespoons white wine vinegar
1 Tablespoon Dijon Mustard
8 Tablespoons Extra Virgin Olive Oil

Dress potato mixture with dressing and add salt and pepper to taste.  Then top with zest of one lemon.

Zucchini Ribbon Salad with Chipotle Lemon Dressing

Nothing says summer vegetables like zucchini,
and nothing says fun like ribbons so I put them together in a quick, simple salad...

I think the easiest way to cut a zucchini into ribbons,

 is just to use an everyday peeler and go down the length of it...

The real surprise of this salad is the dressing.

Just 3 ingredients, fresh lemon juice, olive oil and Teriacha Chipotle Sauce.

The chipotle sauce is slightly sweet, a touch spicy 

and just the right amount of smoky flavor to give this recipe a kick.

It's perfect as a light lunch or a great side for all your BBQ adventures!

Zucchini Ribbon Salad with Chipotle Lemon Dressing
serves 4
salad:
2-3 large zucchinis cut into thin length-wise slices or ribbons
1/2 of a large shallot finely diced
3 fresh ears of corn with kernels cut off cob
4-5 torn basil leaves
for dressing whisk together:
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 Tablespoon Teriacha Chipotle Sauce (or similar chipotle sauce)
1 tsp kosher salt
Toss first 3 ingredients together in bowl with dressing.  Top with basil and serve.

Thank you Teriacha for providing me with your amazing sauces.  Looking forward to an amazing summer of grilling with you!

The Kale-gate... a tasty tailgate salad

Fall football season is well underway.

Time for cool, crisp days, exciting games and most importantly festive tailgate food.

I'm tackling a quick, easy and healthy salad that will have everyone 

cheering for KALE...

A kale salad is perfect for the tailgate game plan because 

it doesn't get soggy as it sits, 

it just gets better.

The line-up of ingredients is a combo of 

kale, spiral pasta, tomatoes and crumbled chicken apple sausage.

Like any good football team, 

it's well rounded, hearty and good...

Kale-gate Salad
6 cups rough cut kale
1 box pasta cooked and cooled
4 chicken apple sausages, removed from casing, crumbled and cooked
2 cup sliced cherry tomatoes

for the dressing whisk together
2 Tablespoons of finely diced shallot
1 teaspoon dijon mustard
1/2 teaspoon anchovy paste
5 Tablespoons white wine vinegar
10 Tablespoons extra virgin olive oil

Toss kale and pasta with dressing, then top with tomatoes and sausage and gently toss once again.



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Quick and Easy Dinner - Macaroni and Cheese Salad

Our weeknight dinner recipes have to be quick, easy, delicious 

and I get extra Mom brownie points if it's fun.

One of my favorite ways to jazz up dinner is to take a family favorite and turn it into a salad.

Macaroni and Cheese is often my go-to last minute dinner idea, 

so I surprised everyone with a new treat, introducing...

The Macaroni and Cheese Salad!

Simple to make ahead and full of organic ingredients, 

it is perfect for those nights when everyone is home at different times or for dinner on the go...

Tasty, cheesy and creamy, with a touch of crunchy vegetables.

Put it in a fun container and I dare you not to smile as you dig in...

I have made the salad with

Horizon Classic Mac (in the box) and Horizon Gluten-Free Mac but for even more of a time-saver, 

the microwaveable version worked like a dream...

Macaroni and Cheese Salad

makes 2 servings

2 Horizon Microwaveable Macaroni & Mild Cheddar Classic Mac cups

1 Tablespoon Horizon Unsalted Butter

2 Tablespoons Horizon Sour Cream

1 Tablespoon white wine vinegar

1 Tablespoon light olive oil

2 Tablespoons finely diced red bell pepper

2 Tablespoons finely diced celery

1 Tablespoon freshly grated white onion

(grate onion over salad, then mix in for best flavor and results)

Horizon Cheddar Cheese Shreds for topping

Cook Macaroni according to package directions.

In a small sauce pan, melt butter and add included cheese packets, mixing until combined.

Remove from heat and let sauce cool for a few minutes.  Stir in sour cream, vinegar and olive oil. Combine sauce with cooked macaroni and allow to cool before adding in vegetables.

Chill salad in refrigerator at least an hour, top with cheddar cheese and serve.

Is your family crazy about Mac and Cheese?
You have got to check out Horizon's Mac-N-Ator, you will be amazed at all the creations.
Follow Horizon on Facebook and Twitter for more great recipe ideas

This is a sponsored conversation written by me on behalf of Horizon Organics. The opinions and text are all mine.

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