Tag Archives: Salads

Strawberry and Pecan Spinach Salad + OXO Giveaway : Good Grips Salad Dressing Shaker

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Summer is here (I live in Texas remember) and that means it’s salad time in ZBD land. I love salads year round but there’s just something about the summer time that makes them taste better! Included in this post is a chance for you to win your very own OXO Salad Dressing Shaker! See details on how to win at the end of the post šŸ™‚

Strawberry and Pecan Spinach Salad with a Lemon Poppy Yuzu DressingĀ 

Prep: 10 min

Serves: 6

Ingredients:

  • 6-8 C. Baby Spinach
  • 2 C. Strawberries, sliced
  • 1/2 C. Pecans

Dressing:

  • Juice of two lemons
  • 1/8 C. Yuzu Juice
  • 1/4 C. Olive Oil
  • 1/4 C. Apple Cider Vinegar
  • 1 TBS. Poppy Seeds
  • 1/2 tsp. Black Pepper
  • 1/8 tsp. Sea salt

Instructions:

The Salad Dressing Shaker by OXO makes it easy to measure with the handy measurements on the side. Add in this order for ease: Olive oi to 1/4 marker, yuzu to 1/3 marker, apple cider to 1/2 marker, then add lemon juice and poppy seeds/seasonings. Shake well before pouring. Can store for up to a week in the fridge.

My thoughts on the OXO Salad Shaker…

I love everything about it:

  • The rubber grip helps to well keep a “grip” on it even if you get a bit of oil on your fingers which is nice.
  • I love the measurement marks, I usually eyeball but this helps me for writing my recipes for dressings out and being a blogger that comes in handy a lot.
  • I love the simple spout thats sealed with a rubber grommet, it allows your finger to rest on top for added security. I haven’t had it leak out once no matter how hard I shake it. I’ve had shakers in the past where this is not the case and I end up with oil and vinegar all over my cabinets šŸ˜¦ This simple design is actually the best I’ve seen. Best of all you can use it one handed!
  • It’s BPA free which is a plus for times when making a warm dressing! No leeching BPA’s into your dressing is always a plus!
  • It’s all sealed wonderfully so you can leave the dressing in the shaker for multiples days in the fridge, depending on your ingredients some may even last a couple of weeks.
  • It says it’s dishwasher safe, but I know this product will probably last me much longer if I hand wash it, so that’s what I’ve been doing. I like my gadgets to last a long time šŸ˜‰
  • It holds a 1 1/2 C. capacity which is plenty for me.

I haven’t found any cons with this product and plan on doing a follow up in 6 months.

*I received 2 OXO Salad Dressing Shakers for FREE, one for myself and one to give away to one of my loyal followers. All opinions I have expressed are my own truthful ones. I have not been paid by OXO or any affiliated company to write this review. I signed up Ā for OXO’s Blogger Outreach Program.

Here’s 5 ways to enter to win: (doing all 5 means you have 5 entries) šŸ™‚

  1. Subscribe to my Blog if you aren’t already and leave me a comment saying you’ve done so or already are an awesome fan.
  2. “Like” OXO on Facebook:Ā https://www.facebook.com/OXO and Ā leave me a comment saying you’ve done so.
  3. “Like” ZestyBeanDog on Facebook:Ā https://www.facebook.com/Zestybeandog andĀ leave me a comment saying you’ve done so.
  4. “Pin It” (this post) Ā on Pinterest Ā andĀ leave me a comment saying you’ve done so.
  5. Share This Post on your Facebook page andĀ leave me a comment saying you’ve done so.
I apologize for any inconvenience but this is limited to U.S. Residents ONLY.Ā 

Good Luck! The winner will be announced May 1st 2012! Cheers!

Roasted Fennel and Carrot Salad with a Balsamic and Yuzu Reduction Chicken and Gnocchi Surprises

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This is a nice warm salad that’s fresh and seasonal. I usually don’t make warm salads but this dish was a reminder of how good they are and I think I will be doing this again soon! It’s great as a side dish or main meal.

Prep: 20 min

Cook Time: 45 min

Serves: 2-3

Ingredients:

  • 2 chicken breasts, fresh
  • 5-7 Carrots, sliced in half long ways
  • 2-3 Fennel bulbs, quartered
  • 1 C. Gnocchi (cooked as you like) I do butter garlic and parsley
  • 4 C. Mixed Spring Salad
  • 1 Shallot, sliced into 1/4 inch slices, long
  • 1 Garlic clove, minced
  • 1/8 C. Balsamic (for carrots, shallots, and fennel).
  • 1/8 C. Chicken stockĀ (for carrots, shallots, and fennel)
  • Salt and Pepper
  • 1/8 C. Yuzu (for chicken breasts)
  • Balsamic and chicken stock (for chicken breasts) I’m not giving amounts on these so just have the containers available because you will have to eye ball it.

Instructions:

For roasted carrots, fennel, and shallots: Pre heat oven to 425 F. Cut produce and lay out on a large baking dish or pan (It’s helpful to line well with foil) add garlic, thenĀ drizzle with:

  • 1 Garlic clove, minced
  • 1/8 C. Balsamic (for carrots, shallots, and fennel).
  • 1/8 C. Chicken stockĀ (for carrots, shallots, and fennel)
  • Sprinkle with salt and pepper

Bake covered with foil for 20 and uncovered for 10-20 more min until done.

For Chicken:

  • Clean breasts and trim fat.
  • Season with salt and pepper.
  • In a large skillet heat 1-2 TBS of olive oil on medium high and add breasts.
  • This is where you will start with 1/8 C. Yuzu, 1/8 C. Balsamic, and 1/8 C. Stock all equal parts into a measuring cup.
  • Add a dash at a time coating the breast it will reduce and get thick.
  • Though out the duration of cooking the chicken until done you will keep adding balsamic and stock when it starts to diminish. Make sure your last time you put a bit more in so you have some reduction left to pour on top of salad.

Enjoy and Cheers!