simple garbanzo & gorgonzola mixed green salad.

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i was noticing that all the recipes on here lately were either tan or brown colored, aka wintry carrrrrrbs, haha. time for a springy fresh mixed green salad, y’all!

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this one is a copycat mixed green salad from proletariat pizza in white center, seattle. every time pete & i go there with his family, we all pig ouuuut on this salad and want more more more.

any salad that makes me wanna pig out on it is definitely one we should all be making at home, riiiiigh? and it’s super easy and non-chop heavy. all the things that go in it just need minimal attention before hitting the salad bowl.

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i love how simple this salad is with so much flavor and texture. i added sunflower seeds to my version because i like those little crunchers! i’ve recently been having this one veggie sandwich with sunflower seeds on it, and that is surprisingly guuuud.

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the dressing is so simple and comes together in 2 seconds to just coat the cool fresh mixed greens with some zingy olive oily goodness. the saltiness of the olives and gorgonzola complement the creaminess of the garbanzo beans and give this an “mmmmmmmm” factor. and sunflower seeds for crunch! i also think avocado would be good on this salad, but i put a whole dang can o ‘banzos here so you can prob skip the avo. or do halvsies of each….oooooooh. so thrilling.

support non-boring salads!

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Garbanzo Bean & Gorgonzola Mixed Green Salad

Serves 2-4

Total Time: 10 minutes

Ingredients:

  • 3-4 cups fresh spring mix & spinach, roughly chopped

  • 1 can garbanzo beans, drained & rinsed

  • 1/2 cup kalamata olives, chopped

  • 1/2 cup gorgonzola crumbles

  • 3 TB extra virgin olive oil

  • 3 TB balsamic vinegar

  • 1/2 tsp. black pepper + pinch of salt

  • 1/3 cup sunflower seeds

Instructions-

In a small bowl, whisk together equal parts extra virgin olive oil and balsamic vinegar, black pepper and a pinch of salt. Roughly chop the spring mix and spinach and place in a large salad bowl. Add the kalamata olives, garbanzo beans, gorgonzola crumbles and sunflower seeds and toss gently with tongs. Add the salad dressing mixture to taste. Serve immediately.

^ inverted spinach leaf becomes a cute lil vehicle for beans and whatnot. lol.

qp

arugula, steak & cherry summer salad with balsamic glaze.

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wait! i have another summer recipe before it turns to september. 

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this month has been absolutely crazy for me - so much going on in many ways. i meant to share this summery steak salad with cherry a few weeks ago, but here i am squeaking it out on august 29th. 

hope there are still cherries out there to be devoured!

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i discovered that there is a bit of a formula for salads with fruit that really does it for me. and with this formula, it seems the possibilities are plenty.

when i made this, peter goes, "no cherries, please." lol. but he ended up liking the texture/flavor combo. 

i think its taaaasty when adding a bit of fruit to an otherwise all "savory" salad. and it's subtly sweet & juicy!

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salad with fruit formula:

bitter, firm greens (like tenderized kale, arugula, or spinach)

+ different textured vegetable(s) from the greens (example: avocado [i realize that's technically "fruit" but you get it], tomato, or cucumber = contrasting textural feeling from the greens)

+ protein/oomph factor (whether it's steak, or salami, chicken, quinoa, even garbanzo beans or sweet potato i feel add lots of oomph...)

+ mild, salty, creamy cheese (i use feta or goat cheese on most of my salads)

+ a subtly sweet, juicy fruit (like peaches, cherries, apples, plum, blueberries, raspberries...)

+ something briney, vinegary, with bite (like pickled red onions or shallots, balsamic or red wine vinegar...)

+ something small & crunchy (for me that's usually pepitas, but some salads i put almonds or walnuts on top, depending)

+ [optional] fresh herbs (like fresh basil, fresh mint, or cilantro that adds a boost of extra flavor)

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= well rounded salad combinations!

boring salad lifestyle, be gone.

i noticed a through-line between my peach & prosciutto salad and this steak & cherry salad and had to do further analysis. 

do let me know if you come up with a delicious combo that you can apply this super scientific salad formula to :)

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Arugula, Steak & Cherry Summer Salad with Balsamic Glaze

Serves 2

Time: 30 minutes

Ingredients:

  • 1 medium steak (I used a thin tri-tip, but use whatever you prefer)
  • salt, pepper, garlic powder
  • 2-3 cups fresh arugula
  • 1 cup fresh cherries, halved & pitted
  • 1 avocado
  • 1/4 cup goat cheese crumbles
  • 2-3 TB balsamic glaze (use about 1/3 cup of balsamic vinegar & reduce on the stove)

Instructions-

To reduce balsamic vinegar, heat about 1/3 cup of balsamic vinegar to a sauce pan on the stove on medium-high until it begins to boil. Reduce heat to a simmer. Let it reduce and thicken about 20 minutes, or until the volume has reduced to half. 

Grill the steak on a grill or barbecue, or cook it on the stove. Heat a tablespoon of extra virgin olive oil in a cast iron pan on medium-high. Sear the steak on each side for about 2-3 minutes, depending how thick it is. Salt, pepper, and sprinkle garlic powder each side. Remove from skillet and let rest on a cutting board for about 5 minutes to allow the juices to rest. 

Halve and remove pits from the cherries.  Slice the avocado.  Add the fresh arugula to a large bowl and toss with a drizzle of olive oil and goat cheese crumbles to coat.

Slice the steak into thin strips and add to the arugula salad. Top with avocado slices, cherries, more goat cheese if desired, and drizzle the balsamic glaze over the top.

Serve immediately!

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happy, happy end of summer.

 

qp