A Fancy Salad... This You Have To Try

     My encounter with this salad was at a Macy's little restaurant in Miami.  My mom and I had been shopping since early in the morning at a popular mall, and by noon we were starving.  Since I really hate fast food served regularly at any mall, we decided to give a try to this Macy's restaurant right inside the store.  The place looked beautifully decorated, with this particular French Bistro feeling.  We felt at home, and the employees were very helpful and attentive. It was time to order.  My mom and I had the same thing: a salad.  But this salad really called our attention from the short lunch menu.  Both of us thought... strawberries and baby spinach, together.  No way, this is going to taste good.  We were extremely wrong!   

     Here I present you with my interpretation of what this tasty and fancy salad is all about.  I hope that you enjoy it.

Baby Spinach Salad Accompanied by Strawberry Balsamic Vinaigrette 

     The sweetness of the strawberries is perfectly balanced with the saltiness of the cheese and well complimented by the savory baby spinach.
     Ingredients:

• 1 bag of ready to eat baby spinach
• 8 large fresh strawberries
• 1 small container of crumbled feta or goat cheese, whichever you prefer
• 1/3 cup of roasted and glazed pecan pieces  
• 4 tablespoons of extra virgin olive oil
• 2 to 3 tablespoons of balsamic vinegar 
• Salt and pepper to taste

     Arrange the baby spinach on a large, big flat plate.  Slice 7 of the strawberries and distribute them around and on top of the spinach.  Next, sprinkle the salad with the cheese and the pecans.  Leave it aside to prepare the vinaigrette.
     For the salad dressing we will put the olive oil, the vinegar, the las strawberry and salt and pepper to taste in a blender and mix it for a few seconds or until the strawberry is dissolved with the vinaigrette.
Take this and pass it through a strainer to discard the strawberry seeds.  And now you are ready to pour it over the salad.  Serve the salad immediately after you pour the vinaigrette for a fresh and lovely look that will impress your guests.  Qué aproveche!
   

Cheese Lovers Salad

     My wonderful husband gave me this idea for a salad.  He loves to travel to the supermarket ever so often,  and one day he came with a huge Brie cheese.  I was wondering what he wanted to do with it.  Then, he gave this deliciously healthy salad.  That day, we had people over and of course they tasted our delicacy, they all were really impressed and to them I write this recipe.
Brie and Arugula Salad  
Ingredients:
( For 4 people)

•  1 bag of baby mixed greens (preferably organic)
• 1 Brie Cheese (round and with no flavor)
• 8 slices of Prosciutto
• 4 tablespoons of extra virgin olive oil
• 2 to 3 tablespoons of balsamic vinegar
• salt 
• fresh ground pepper

     First, lay first the greens on a shallow salad dish.  Then add the prosciutto all around the plate.  Cut the slices if they are too big.  In a separate bowl, combine the olive oil, the vinegar, the salt and pepper and whisk it with a fork until well blended.  Pour it over the greens and prosciutto.  Cut the Brie cheese in wedges and place them, as seen in the picture,  on top of the salad.  Que Aproveche!

Mediterranean Roots

Couscous Salad - Taboule
     There is something I really love about couscous.  I love the light texture of it, the fluffiness of its grain, its pale yellow color which combines perfectly with any food, and its nutty flavor.  Well prepared, couscous can be a savory side dish.  I particularly like to serve it as a salad.  It is called taboule and it is a healthy and affordable Mediterranean dish.  You can find couscous at any supermarket, by the rice aisle.  Try to buy it original.  I do not like to buy flavored food since I like to add my own seasoning to it.  But, it is a matter of taste and time.  This is my own recipe creation.  I hope that you enjoy it as much as I and my family in law do.
Ingredients:

• 1 cup of couscous 
• 1 cup of water (or chicken stock)
• 1 teaspoon of butter
• 1/2 cup of finely chopped parsley
• 1/2 cup of diced cucumber
• 1/2 cup of cherry tomatoes (cut them in half so they are easier to get)
• 1/4 cup of minced red onion
• 1/4 up of Calamata olives (black olives work well too)
• 2 tablespoons of freshly squeezed lemon juice
• 3 tablespoons of extra virgin olive oil
• salt and pepper to taste

First of all, you will need to cook the couscous.  For that you will need to bring to a boil 1 cup of water and the butter.  After the water boils, add the couscous and a pinch of salt.  Cover and remove from heat.  Wait for approximately ten minutes, and then stir it with a fork until there are no lumps.  Set aside.
     In a mixing bowl, add the parshley, cucumber, cherry tomatoes, red onion and calamata olives.  Toss with the couscous, the lemon juice and the olive oil and mix well.  Add extra salt and pepper to taste.  You should let it cool in the refrigerator before serving it.  You can appreciate better this refreshing salad when cold.
     As an option, this could accompany a roasted beer can chicken.  You will find this recipe under the poultry section.
    Que aproveche!

Una receta para mi amiga

PROSCIUTTO AND ARUGULA SALAD

Ingredients

• A quarter pound of prosciutto (preferably Prosciutto di Parma)
• 1 box of organic baby arugula ( I found it is the tastiest of them all)
• Parmesan cheese (buy a good piece of parmesan cheese, avoid the grated one because you will need to slice it thinly with a cheese slicer for this recipe)
• olive oil
• Black pepper

Distribute the sliced prosciutto around a tray or a shallow dish.  Clean and dry the baby arugula and place it on top of the prosciutto.  The baby arugula should cover the prosciutto slightly, do not put too much of it.  You should be able to see the prosciutto underneath.  Then,  place little slices of parmesan cheese all around the arugula and, finally, add freshly ground pepper ( very important) to taste, and extra virgin olive oil ( I would say about 3 tbsp).  

This a very healthy, elegant and delicious salad that you can serve at any event.  The presentation is perfect, and you will find people complimenting you on it.  

My wine recommendation for this dish would be a Spanish dry sherry, such as Tio Pepe, or Dry Sack.  It blends nicely with the prosciutto and the parmesan cheese bringing out all the different flavors of this dish.  To my dear friend and her husband I wish them ...Que aproveche!