Recipe Salad

Salad

The word salad is derived from the Latin word Sal meaning salt. In the early days raw vegetables were often eaten along with a dressing of vinegar olive oil and salt. We still enjoy those things the same way today, but modern times have taken salads to another amazing level.
A salad now a days can mean just about anything, but in general, they’re ready to eat as is. Besides the classic lettuce dinner salad, some mouthwatering examples could be macaroni salad, potato salad, bean salad, tuna salad and even exotic delights like Greek salad or Fattoush! The possibilities are virtually endless. Most of us would say that a salad is the best way to start a meal, it can help us get our servings of veggies that most of us sorely lack. 
Many people view a salad as an essential part of a healthy diet, and that can be very true. A beautiful, multicolored collection of delectable veggies can make for one of the healthiest and satisfying meals. Dressings are an important consideration for anyone that wants to keep an eye on their waistline. Anything that is based on oil and vinegar is low calorie. Some of the other options like the creamy ranch and blue cheese can pack in the calories (and flavor!). Don’t forget that salad can add some essential fiber into the diet helping to keep things *ahem* moving. 
Don’t feel too bad about adding a little oil to your favorite greens, studies have shown that oil can help with the absorption of vitamins and minerals into the body. 
Salads can be amazingly simple or complex requiring many steps. We have assembled some of our favorite recipes for you to try with your FinaMill!


Easy

Difficulty

NA

Cook Time

15m

Prep Time


Taco Salad

Salad-Taco Salad


About


This bright flavorful salad is perfect for a warm day. Bring it to a BBQ or to a family gathering and you’ll be sure to be a star. The fresh herbs combine beautifully with the cherry tomatoes, while the cuscus provides the mouthfeel and substance that makes this a true crowd pleaser.

Equipment


  • Finamill
  • FinaPods with large crystal salt
  • Sharp knife
  • Oven
  • Frying Pan
  • Parchment

Ingredients


  • 2 corn tortillas, sliced into strips
  • Extra-virgin olive oil
  • 1 medium head romaine lettuce, chopped
  • 1 cup shredded red cabbage
  • ½ cup cooked black beans, drained and rinsed
  • 2 red radishes, thinly sliced
  • ½ cup sliced cherry tomatoes
  • 1 avocado, sliced
  • Jalapeno slices, optional
  • Olive oil and lime juice dressing
  • Large crystal sea salt in your FinaMill
  • Lime wedges, for serving
  • 1 lb. ground beef
  • Taco seasoning packet

Method


  1. Preheat the oven to 400°F, prep a baking sheet with parchment. Toss the tortilla strips with a tiny bit of olive oil sprinkle with salt from your FinaMill. Spread onto the sheet, bake for 10 to 14 minutes until crispy.
  2. Put 1 tablespoon of olive oil in a large frying pan and brown the ground beef 3-5 minutes
  3. Drain oil and fat, stir in taco seasoning.
  4. Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, and drizzle with olive oil lime dressing. Season again with salt.
  5. Serve with lime wedges.

Easy

Difficulty

NA

Cook Time

15m

Prep Time


Broccoli Salad

Salad-Broccoli Salad


About


A quick and easy side is always something that every chef and even home cook should have in their back pocket. This recipe is a good one for a quick turnaround. The freshness of the broccoli and the sweetness of the cranberries delights the tongue. The different textures makes sure that this is never a boring side. Give it a try, we’re sure you’ll love it.

Equipment


Ingredients


  • 1 pound broccoli crowns
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons mayo
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1 garlic clove, minced
  • ¼ teaspoon large crystal salt to taste
  • ⅓ cup diced red onions
  • ⅓ cup dried cranberries
  • ½ cup smoke house almonds
  • ½ cup roasted pumpkin seeds

Method


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Chop the broccoli into ½-inch pieces. Cut the stem pieces smaller as they tend to be harder and take longer to cook.
  3. In the bottom of the bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt using your FinaMill.
  4. Add the broccoli, onions, almonds, pumpkin seeds, and cranberries and toss to coat.
  5. Toss again and serve

Easy

Difficulty

NA

Cook Time

15m

Prep Time


Shredded Brussels sprout salad

Salad-Shredded Brussels sprout salad


About


Brussels sprouts have gotten a bad rap in the past as being a food that no one wants to eat. The image of a stubborn child refusing to eat them is burned into everyone’s minds. In recent times, they’ve become very popular and for good reason: they’re healthy and delicious! We put together a quick and delicious recipe for you to try!

Equipment


Ingredients


  • 4 cups Brussels sprouts
  • ¼ cup extra-virgin olive oil, and some extra to drizzle on top
  • ¼ cup fresh lemon juice
  • ½ cup pine nuts, toasted
  • ⅓ cup dried cranberries
  • ⅓ cup grated parmesan cheese
  • ⅓ cup chopped chives
  • Sea salt and freshly ground black pepper

Method


  1. Thinly slice the Brussels sprouts using a mandolin, or a nice sharp knife. Place in a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, parmesan cheese, and chives.
  2. Grind salt and pepper with your FinaMill to taste.
  3. Let salad sit until room temperature. Serve and enjoy.

Easy

Difficulty

NA

Cook Time

20m

Prep Time


Summer cuscus salad

Salad-Summer cuscus salad


About


This bright flavorful salad is perfect for a warm day. Bring it to a BBQ or to a family gathering and you’ll be sure to be a star. The fresh herbs combine beautifully with the cherry tomatoes, while the cuscus provides the mouthfeel and substance that makes this a true crowd pleaser.

Equipment


  • Finamill
  • FinaPodswith large crystal salt
  • FinaPodswith whole black pepper
  • Sharp knife
  • Oven
  • Baking pan
  • Parchment
  • Large bowl

Ingredients


  • 4 cups cherry tomatoes. Divided into two servings
  • Extra-virgin olive oil
  • 1 cup dry couscous
  • 1½ cups cooked chickpeas, drained and rinsed
  • ¼ teaspoon smoked paprika
  • 1 tablespoon lemon juice, even more if you need
  • 1 garlic clove, minced
  • Leaves from 6 sprigs fresh thyme, reserve some for garnish
  • ¼ cup fresh basil, reserve some for garnish
  • 2 english cucumbers, thinly sliced
  • ⅓ cup crumbled feta cheese

Method


  1. Roast the cherry tomatoes by preheating the oven to 300°F. Slice 2 cups of the cherry tomatoes in half, drizzle with olive oil and season with salt and pepper from you FinaMill, and place cut side up on a baking sheet. Roast 60 to 90 minutes or until shriveled and browned around the edges. Remove.
  2. Cook the couscous according to the package directions about 9 minutes. Drain and set aside.
  3. Increase the oven heat to 400°F and line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and toss with a drizzle of olive oil and sprinkles of salt and pepper. Roast 20 minutes, or until crispy. Remove from the oven and toss with the smoked paprika.
  4. In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several seconds of grinding the FinaMill with black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.