With spring being here I thought it would be fun today to share some of my ideas for making delicious salad pots. During the warmer months I love eating salads and when I used to work outside the home or was going to school, I would often take a salad with me in the form of a salad pot.
Of course, you could just pick up a readymade salad at the shops, but it is so much more fun to make your own salad for your lunch. That way you can truly make it your own, a "Signature Salad" as it were, using the things that you enjoy the most!
You will want to add a final layer of salad leaves or herbs on the top. Any kind of lettuce will do. Romaine is nice as is iceberg. Today I used a mix of rocket and spinach. (Baby arugula) Spring mix is lovely as are mixed sprouts, or a combination of any of these.
Putting them at the top of the salad helps to prevent them from wilting under the weight of the other ingredients. You simply mix them in when you are ready to eat. I added a chopped spring onion today as well.
Note, it is advisable to bring a bowl to toss the salad together in and a fork to eat the salad with. This can be a disposable or one that you use specifically for that purpose. Or if you have a large enough jar, you can simply add the dressing and toss/shake everything together as desired.
You can bring your salad dressing in a separate jar ready to give a good shake and drizzle over your salad as and when you go to eat it. This can be a delicious homemade dressing (see below) or a portion of your favorite store purchased dressing.
These Salad Pots make for a wonderful change and delicious alternative from the traditional sandwich and are really a lot of fun to put together. The world really is your oyster when it comes to these.
I really hope you will be inspired to give them a go and I can't wait to hear what you come up with! Drop me a line in the comments section bel to share!
Delicious Salad Dressings
Here is an assortment of delicious Vinaigrette Salad Dressing ideas. There is something for everyone! You will only need about 2 TBS of dressing per salad pot.
Ingredients
- 1 TBS finely grated lime zest
- 1 TBS fresh lime juice
- 1 tsp honey
- 1 tsp finely minced green chili
- 1 tsp ginger juice
- 1 TBS chopped fresh cilantro or basil
- 1/2 cup (120ml) coconut cream
- coconut water as needed to thin out
- salt and black pepper to taste
- 1/4 cup (60ml) pomegranate molasses
- 1/4 cup (60ml) boiling water
- 1/3 cup (80ml) olive oil
- salt and freshly ground black pepper to taste
- 4 TBS prepared pesto (red or green)
- 3 TBS olive oil
- 3 TBS water
- 1/4 cup (60ml) liquid honey
- 1/4 cup (60ml) fresh lemon juice
- 2 TBS balsamic vinegar
- 2 tsp grainy mustard
- 1/4 cup (60ml) olive oil
- 1/4 cup (60 ml) vegetable oil
- salt and black pepper to taste
- 1/4 cup (60ml) good quality red wine vinegar
- 1/4 cup (600ml) water
- 1/2 TBS fresh lemon juice
- 3/4 tsp freshly ground black pepper
- 1/2 tsp sea salt
- 1/4 tsp sugar
- 1/4 tsp dry mustard powder
- 3/4 tsp Worcestershire Sauce
- 1/2 clove of garlic, peeled and minced
- 1/2 cup (120ml) of vegetable oil
- 1/2 cup (120ml) good quality olive oil
Instructions
- Basically, for all of the dressings, measure all of the ingredients for each dressing into a screw top jar large enough to hold them. Screw the lid on tightly and give them a good shake to emulsify.
- Store in the refrigerator, covered. Bring to room temperature and give them a good shake prior to using.
- Those using fresh ingredients such as pesto or fresh garlic, chilis, ginger, etc. will keep in the refrigerator for up to a week. Others will keep for two to three weeks.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Who thinks it's a bit of a nightmare grocery shopping these days? Put your hand up! I can see that it is a lot of us, and I cannot see things improving very soon. Everything seems to be jumping in price. Beef is almost unaffordable these days. I rarely if ever buy it. Chicken and pork are also getting expensive although they are a bit more affordable.
It's a good thing I don't eat red meat very often. Every once in a while, I do get a hankering for a steak or a chop and just have to have one. Steak is out of the question these days. I am not paying $25 for a piece of steak.
I picked up two old fashioned bone-in pork chops the other day however and brought them home with me. I was really looking forward to cooking and enjoying them. A once-in-a-blue-moon treat.
- 2 thick, bone-in, old fashioned pork chops
- 2 TBS Worcestershire Sauce
- 2 TBS dark soy sauce
- 1 TBS soft light brown sugar, packed
- 1/2 tsp garlic powder, not salt
- 1/2 tsp onion powder, not salt
- 1/2 tsp sweet paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 TBS light olive oil
- 1/4 cup (55g) full fat mayonnaise
- 1 TBS Dijon mustard
- 1/2 TBS honey
- 1/2 TBS apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- salt and black pepper to taste
By old fashioned pork chops I mean the ones which have a T-bone in them. There are two sides to them. On one side of the bone a little medallion of tender pork tenderloin and on the other the main loin. Mine were about 1/2 inch thick.
HOW TO MAKE TEXAS ROADHOUSE PORK CHOPS
There are two elements to this recipe, the chops and the sauce. Neither one is very difficult.
Prick the chops all over with a fork and place into a container large enough to hold them in one layer. Pricking them with a fork ensures that the flavor of the marinade gets right into the meat.
Whisk together all of the marinade ingredients. Pour this mixture over the chops in the container, turning them to cover them in it completely.
Cover and place into the refrigerator. Chill for at least two hours or up to overnight. Obviously the longer you can marinade them the better.
To make the sauce, whisk all of the ingredients together in a small jar until well amalgamated. Cover and chill in the refrigerator until needed.
When you are ready to cook your chops, heat your grill or BBQ to medium high.
Remove the chops from the marinade allowing any extra to drip off. Add the chops the grill in one layer.
Grill for about 4 to 5 minutes per side. The inner temperature should reach 145*F/63*C. Remove from the grill and set aside to rest for about 5 minutes before serving.
Serve with the accompanying drizzle/sauce.
Alternately you can pan grill these in a hot skillet over medium high heat for 4 to 5 minutes per side. The inner temperature should reach the same temperatures as above to be considered done and safe to eat.
I was quite happy with the ease at which this recipe was prepared and executed. It was quite simple really and required very little effort.
I only marinated the chops for 2 hours, but the marinade was very tasty, and I am sure went a long ways towards ensuring that the chops were juicy and tender. They did not dry out in the cooking in the least.
That sauce/drizzle really made this recipe. It was lovely and tangy and rich. I could see it going well with all sorts. Chicken, pork, fish. It's a real winner and so easy to throw together.
Texas Roadhouse Pork Chops
Tender and juicy pork chops, marinated and grilled to perfection, then served with a lush and tangy sauce for drizzling.
Ingredients
- 2 thick, bone-in, old fashioned pork chops
- 2 TBS Worcestershire Sauce
- 2 TBS dark soy sauce
- 1 TBS soft light brown sugar, packed
- 1/2 tsp garlic powder, not salt
- 1/2 tsp onion powder, not salt
- 1/2 tsp sweet paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 TBS light olive oil
- 1/4 cup (55g) full fat mayonnaise
- 1 TBS Dijon mustard
- 1/2 TBS honey
- 1/2 TBS apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- salt and black pepper to taste
Instructions
- Prick the chops all over with a fork and place into a container large enough to hold them in one layer.
- Whisk together all of the marinade ingredients. Pour this mixture over the chops in the container, turning them to cover them in it completely.
- Cover and place into the refrigerator. Chill for at least two hours or up to overnight.
- To make the sauce, whisk all of the ingredients together in a small jar until well amalgamated. Cover and chill in the refrigerator until needed.
- When you are ready to cook your chops, heat your grill or BBQ to medium high.
- Remove the chops from the marinade allowing any extra to drip off. Add the chops the grill in one layer.
- Grill for about 4 to 5 minutes per side. The inner temperature should reach 145*F/63*C. Remove from the grill and set aside to rest for about 5 minutes before serving.
- Serve with the accompanying drizzle/sauce.
- Alternately you can pan grill these in a hot skillet over medium high heat for 4 to 5 minutes per side. The inner temperature should reach the same temperatures as above to be considered done and safe to eat.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
My sister brought me over the most delicious container of salad the other day. Lentil Tabbouleh Salad. Cindy is always cooking the most interesting and delicious things. She is one fabulous cook and always tries to cook healthy as much as possible.
When we were younger, I always considered her to be the baker of the family. Baking was something she really enjoyed, and she was good at it, making the best cakes, cookies and pies.
Having said that, however, she is the one who introduced me to Nachos and Drip Beef, and her meatloaf is legendary. She also introduced me to Zucchini Casserole which is something that my family has always loved. No surprise there! She is just a great cook all round!
- 1 cup (200g) dried green lentils
- 1 cup (25g) chopped flat-leaf parsley
- ¼ cup (8g) chopped fresh mint leaves
- ¼ cup (60ml) fresh lemon juice
- ¼ cup (60ml) extra virgin olive oil
- 2 teaspoons of fine sea salt (I did not use this much)
- 1 teaspoon black pepper
- 1 cup (52g) finely chopped red onion
- 1 cup (110g) finely chopped English cucumber
- ½ cups (120g) cherry tomatoes, halved
- 1/2 cup (125g) feta cheese, crumbled (optional)
- baby rocket/arugula
Lentil Tabbouleh Salad
This is a delicious and healthy salad, that can either be served as a main dish or as a tasty and nutritious side dish. It also makes a great portable lunch. Just pack up the salad itself in an airtight container and bring a separate bag of greens to toss it with when you are ready to eat.
Ingredients
- 1 cup (200g) dried green lentils
- 1 cup (25g) chopped flat-leaf parsley
- ¼ cup (8g) chopped fresh mint leaves
- ¼ cup (60ml) fresh lemon juice
- ¼ cup (60ml) extra virgin olive oil
- 2 teaspoons of fine sea salt (I did not use this much)
- 1 teaspoon black pepper
- 1 cup (52g) finely chopped red onion
- 1 cup (110g) finely chopped English cucumber
- ½ cups (120g) cherry tomatoes, halved
- 1/2 cup (125g) feta cheese, crumbled (optional)
- baby rocket/arugula
Instructions
- You will need to cook the lentils before you make the salad. Rinse your lentils, pick through them and put them into a saucepan. Cover with cold water and bring to the boil over high heat.
- Reduce the heat to medium and then simmer until the lentils become tender, about 20 to 25 minutes. Drain well and cool.
- While the lentils are cooling prepare all of your vegetables.
- Combine the cooked lentils, parsley, mint, red onions, cucumber and tomatoes in a large bowl.
- Whisk together the lemon juice, olive oil, salt and black pepper to combine. Pour this over the lentil mixture and toss everything together gently to combine.
- Leave to macerate for about 15 minutes before serving.
- Toss in the feta cheese just prior to serving. (optional)
- Place a bed of rocket/baby arugula onto each plate and top with a portion of the salad to serve.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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