Tag Archives: Salads

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


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


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


  • 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


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


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


  • 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.


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!