Tag Archives: Summer Recipes

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 🙂

Strawberry and Pecan Spinach Salad with a Lemon Poppy Yuzu Dressing 

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 😦 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 😉
  • 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  for OXO’s Blogger Outreach Program.

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

  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: https://www.facebook.com/OXO and  leave me a comment saying you’ve done so.
  3. “Like” ZestyBeanDog on Facebook: https://www.facebook.com/Zestybeandog and leave me a comment saying you’ve done so.
  4. “Pin It” (this post)  on Pinterest  and leave me a comment saying you’ve done so.
  5. Share This Post on your Facebook page and leave me a comment saying you’ve done so.
I apologize for any inconvenience but this is limited to U.S. Residents ONLY. 

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

Ahi Tuna Tartare on Baked Wonton Crisps with Tofu Soup and Salad with Ginger Dressing

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I made this as a meal, although the tuna tartare would be a great appetizer for a party!

Prep: 15-20min

Cook Time: (Soup) 20 min

Serves: 3

Ingredients:

  • 2 Sashimi grade tuna steaks (.3-.4 lbs each) (small cubes)
  • 1 Avocado (small cubes)
  • 2-3 TBS cilantro, chopped finely
  • 2 TBS green onion, just greens, slice finely
  • 2 TBS sesame seeds (I do one TBS toasted and one I leave regular for a nice contrast).
  • 1 tsp Sesame oil
  • 2 TBS soy sauce
  • 1 tsp Grated ginger
  • 1 tsp orange zest
  • 1 clove of garlic, minced
  • 1 pinch of sea salt
  • 2 limes, juiced
  • Cilantro for garnish

Wonton Crisps

  • Wonton wrappers (9-10)
  • Olive oil spray
  • Sesame seeds for wontons

Tofu Soup

  • 1 container of organic chicken stock, 32 oz
  • 1/2 cup shiitake mushrooms (I use regular because I was out).
  • 1/2 a block of soft tofu, silken, cubed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ginger powder
  • 1/8 cup scallions
  • salt and pepper to taste

Instructions:

Tuna Tartare:

Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.  Set back in the fridge.

When ready to serve add lime juice and avocado and mix gently.

Tofu Soup:

Mix all ingredients and cook for 20 min.

Wonton Crisps:

Preheat Oven to 350 degrees, lay 10 wontons on a foil or parchment paper tray (spray foil first), spray tops of wonton and sprinkle with sesame seeds – cook until golden brown and crispy (about 7 min for me with gas).  Watch em’ carefully!

Plating:  Place Tuna Tartare on top of wonton crisps, top tartare with a spring of cilantro and serve with tofu soup and your choice of a salad with ginger or sesame dressing.  This is an easy and healthy dish that so refreshing!

Pair with a Japanese beer or Sake.

 

Tartare