Grilled Summer Vegetable Salad Over Farro

Condiments and Dressings Recipes Salads Vegetarian



I am so excited to share this recipe with you guys today.  Now that summertime is almost here that means an ample supply of fresh vegetables.  Grilled vegetables, at least twice a week, are a must in our house.  I am always trying to come up with new ways to serve them.  My first thought was to try to create a grilled vegetable salad.  Then, I thought why not serve the grilled veggie over farro, it’s the perfect grain to soak up all the flavor of a vinaigrette.  This is now my favorite way to eat my veggie.   


Miranda 2

Grilled Summer Vegetable Salad over Farro
Serves 4
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
For the grilled vegetables
  1. 1/2 lb. Asparagus
  2. 1 Red Pepper
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Basil Parmesan Potato Salad



This past Saturday I went to our local Farmers Market to pick up a CSA share for a friend that was not able to pick it up herself {Thank You Tammy}.  This is not just any CSA where you go and pick up your basket.  This CSA gives you an empty basket (the size of the basket depends on the size share you purchased) and you get to fill the basket with the vegetables you choose.   How cool is that?!  All of their vegetable were so beautiful it was hard to decide!  They had 2 different types of fingerling potatoes, regular and red.  I just went with the regular.  They also had some beautiful basil which was a must have!  I filled my basket with so many great vegetables!  I could go on forever about their selection and how great it was but I will stop here!

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Cranberry Pecan Chicken Salad

Chicken Salads

This past weekend I roasted a whole chicken for the sole purpose to make chicken salad!  I was on a mission to change up our normal lunch routine with something new and exciting.  This was the perfect choice!  We have enjoyed this so much I am definitely going to do this at least once a month.  Plus, I reserved the chicken bones to use for homemade chicken stock – stay tuned for that post coming soon.

I have made this chicken salad recipe many times and it is always so good! I like the combination of yogurt and mayonnaise it makes it super moist without being totally drenched with mayo.  I hope you enjoy this version chicken salad and who knows with this new tradition I am sure it will spark my creative side.  I think next time I may try Buffalo chicken salad! Yum!


4 cups cooked chicken, shredded
1 rib of celery, finely diced
2 tbsp. shallots, finely diced
1/2 cup pecans, toasted and chopped
1 cup dried cranberries
1/3 cup plain greek or  non-fat yogurt
1/3 cup mayonnaise
3 tbsp. red wine vinegar
2 tbsp. flat-leaf parsley, chopped
1/2 tsp. salt
1/2 tsp. black pepper
In a large mixing bowl combine all the ingredients.  Mix well.  Taste for seasonings.  Transfer to an airtight container and refrigerate for at least an hour before serving.  Refrigerate any leftovers for up to 5 days.
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Caesar Salad

Condiments and Dressings Salads
Happy 2014!  Wow! A new year!  I always love it around the first of the year; there is always so much going on. Resolutions are trying to be me,t and everyone is trying to recover from the holidays and all that food!  We are all trying to eat a little healthier to start the year off right.  I try really hard to get a well-balanced diet into our meals.  I also try to make as many things from scratch as I possibly can, and this dressing is no exception.  I have asked myself all weekend why I didn’t try to make this dressing sooner!  I think maybe I was afraid of anchovies and the fact that most recipes for Caesar dressing call for a raw egg.  After having Jacob, I developed some sort of allergy to eggs.  I can eat eggs in things like cakes or bread, but I have a hard time with any type of cooked eggs like scrambled, deviled, quiche, etc.  This is why I have hesitated for so long.  Then I came across this recipe from the Pioneer Woman and knew I had to try it. The best thing about this dressing is that it is more on the side of a vinaigrette so it’s healthier for you!  I am not sure how many healthy recipes I have, but I will do my best to try and incorporate more this month as we are on our health kicks!

Caesar Salad

For the Dressing
2 garlic cloves, peeled
4 whole Anchovy fillets
2 tbsp. Dijon Mustard, I used a very grainy mustard for this recipe
1 tsp. Red Wine Vinegar
1 tsp. Balsamic Vinegar
Juice from 1/2 lemon
1/2 cup Olive Oil
1 tsp. Worcestershire Sauce
1/4 Cup Parmesan Cheese, finely grated
Salt and Pepper to taste

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