Harvest Romaine Salad with Creamy Thyme Balsamic Vinaigrette Recipe

So despite me refusing to believe that summer is over, I broke down and decided to start concocting a few recipes that create the perfect balance between warm temperatures and fall, starting to creep in.  Blame it on my latest trip to Panera, I got inspired after having one their newest salads.  Well, here is my spin on it!

2 heads of romaine lettuce

1 cucumber sliced

1/4 of dried cherries

1/4 cup of crumbled goat cheese

5 slices of bacon cooked until crumbled, and then crumbled

3 spoonfuls of chopped candied pecans

1.  In a bowl, add the lettuce, cucumbers, dried cherries, cheese, bacon and pecans.  Serve with my Creamy Thyme Balsamic Vinaigrette, recipe is as follows.  

Creamy Thyme Balsamic Vinaigrette Recipe

1/4 cup of extra virgin olive oil

1/4 cup of balsamic vinegar

1 1/2 tablespoons of no fat mayo

1/4 teaspoon of ground mustard

1/2 teaspoon of garlic powder

3 sprigs of thyme, minced

Salt and Ground Pepper to Taste

2.  In a small bowl, add the above ingredients and whisk until fully combined.  Drizzle dressing on top of the salad and then serve!

Simple White Bean Salad With Lemon Recipe

This dish requires no cooking at all, which is really a great thing for you once summer temperatures really start to rise this July.  This salad has a variety of textures and flavors that taste really refreshing.  Instead of a side dish add this bean mixture over a mixed bed of salad greens and you got yourself a light lunch!

2 cans of cannellini beans, rinsed

1 tomato chopped

2 scallions chopped

2 garlic cloves minced

4 tablespoons chopped parsley

2 tablespoons of lemon juice

3 tablespoons of extra-virgin olive oil

1 teaspoon of honey

Salt and Pepper To Taste

1.  Combine the cannelloni beans, tomato and scallions together. 

2.  To make the dressing, add the remaining ingredients together in a small bowl and stir until the honey is incorporated.

3.  Pour this over the beans, chopped tomatoes and scallions, so that the dressing is fully incorporated into the salad. Let this rest for at least 10-15 minutes so that the flavors can fully develop then serve. 

Southwestern Salad With a Cilantro Lime Vinaigrette Recipe

I love this colorful salad because not only is it delicious, but so versatile.  The ingredients I used below can be switched out and replaced with whatever else you have on hand.  Add some chicken and black beans to bump up your protein level and turn this side dish into a main one. 

Salad

4 Cups of Torn Romaine Lettuce

1/4 cup of Mexican Cheese

1 Tomato diced

1 Avocado diced

1 can of sweet corn (of better yet grill corn on the cob)

Cilantro Lime Vinaigrette

1/4 cup of lime juice

1/4 cup of olive oil

1 tablespoon of minced cilantro

1 garlic clove minced

1 pinch of cayenne pepper

Salt and Pepper To Taste

1.  In a jar with a tight fitting lid, combine the ingredients for the vinaigrette and let the flavors marinate.  

2.  Layer the ingredients in the salad according to your preference in a large bowl.  

3.  Shake dressing and drizzle over the salad.