504 Main by Holly Lefevre: salad
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts


Cook: How to Make a Crunchy Salad Topper

I eat a lot of salad.
I like a lot of different textures and my flavors in my salads
and am always experimenting.
One salad topper that I have used for years and years (and years)
is so simple and adds a nice crunch.
Did I mention...it is super EASY!

504 main

  • Wonton wrappers (there are a million in a package - or so it seems...I used 1/2 package for this batch)
  • Knife
  • 1 tsp. Salt
  • 1/2 Tsp. Pepper 
    • (You can also switch out seasonings for different flavors!
  • 1 teaspoon (half of the package) - 1 tablespoon (whole package) Olive Oil  
    • (TIPS: You can also substitute other oils like sesame, grapeseed, etc.)

Cutting Board
Cookie sheet
Foil or parchment paper

Make It!
  • Preheat oven to 375F
  • Stack a few wrappers at a time on the cutting board
  • Slice the wrappers (through all layers) into 1/8"-1/4" strips (you can make them smaller too)
  • Place in a large bowl and toss with Olive Oil, salt and pepper.
  • Place in a single layer on a cookie sheet  (as you can see in the photo, I did not lay mine out perfectly but did my best to keep them not to bunched up) and bake for 10 minutes, checking and maybe flipping with a spatula halfway through.
  • Let cool
Top your salad with this crunchy goodness...
Or eat them as a snack like my girlie did! I had to hide them!

504 main

What is your favorite salad topping?
This post is written and created at 504 Main by Holly Lefevre


Brown Rice, Black Beans, Corn, and Red Pepper "Salad" #LoveEveryMinute

Growing up my family did not eat rice.
All my friends did.
I thought rice was "fancy."
But boy do things change...
When I moved out of my parents house and lived on  my own,
I changed my eating habits and made Minute Rice a part of my daily eating.
It was quick and easy to make after work, and always tasted perfect!

In my home, brown rice is popular and a staple in our pantry and most of our meals.
Stir fry's, casseroles, sprinkled in salads, burritos,
and mixed with so many amazing flavors,
we #LoveEveryMinute with rice!

Like most families, we have crazy busy schedules.
I like to know that I have healthy options that can be made quickly,
available for my family at meal times. Minute Rice is one of those products.
Since 1949 Minute Rice has provided healthy meal solutions for families like mine!

I have been making this
Brow Rice, Black Bean, Corn, and Red Pepper Salad
for years and it is one of my favorite dishes.
You can serve it alone!
You can serve it as a side dish!
You can serve it in a tortilla! 

After you try this salad, you may even want to add other ingredients like black olives or chopped tomatoes. Or substitute dill for cilantro. Or switch up the dressing.
Minute Rice Brown Rice makes a great base for this very versatile recipe!  

Black Beans, Corn, Red Pepper, and Brown Rice "Salad"
  • 1 Serving of Minute Rice Brown Rice (2 cups water to 1 cup rice, prepare as directed). I used brown rice, but you can use white rice Minute Rice too!
  • 1 Can Black Beans, rinsed and drained
  • 1 Cup frozen white (or yellow) corn kernels, thawed (you can use canned corn or fresh corn as well)
  • 1/2 cup red pepper chopped
  • 5 stalks of fresh dill (you can adjust the flavor to your tastes). Dill leaves removed from the stalk, and chopped.
  • 1 teaspoon sea salt
  • black pepper, if desired

  • 1 cloves garlic minced
  • 1 teaspoons Dijon mustard (or grainy mustard)
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • dash of ground black pepper
  • Mix altogether 

Make It!
  • Cook the Minute Rice and let rice cool
  • Chop red pepper
  • Drain and rinse black beans
  • Thaw the corn kernels
  • Wash and strip the leaves from the dill, then chop coarsely.
  • Place rice in a large bowl, add the peppers, beans, and corn. Toss to mix.
  • Add the dill, toss to mix
  • Use 4 Tablespoons of the dressing (or more if you desire) and toss the salad. 

Oh you like those tortilla cups?
They are so great for a quick bite at a party! And just fun!
  • Preheat oven to 350
  • Butter/oil a large muffin pan
  • Heat the tortillas for 30 second in the microwave or until they are pliable on the stove top - this keeps them from cracking when you place them in the muffin tin.
  • Gently fold/roll the tortilla into the muffin cup
  • Bake for 15-20 minutes
  • Let cool.
What's so great about this salad?
You can eat it as is...and it is delicious.
You can eat it warm or cold.
It stays fresh for days in the frig.
It is healthy! 

Minute® Rice is so quick and easy to prepare and is great pantry staple. When meal time seems like a hassle, Minute® Rice is a go-to ingredient your whole family will love and allows you to have more quality time doing what your want with your loved ones.
 Leftover rotisserie chicken or veggies from a meal earlier in the week? Minute® Rice can easily be paired with some of your leftover ingredients to make a quick, easy and wholesome meal your whole family will love in just a matter of minutes.
Visit http://www.minuterice.com/ to create a great main meal or side dish for your next family get-together or potluck.
This post is written and created at 504 Main by Holly Lefevre
This is a sponsored post written by me on behalf of Minute® Rice.


Lemony Brussels Sprout and Kale Salad

I happen to love Brussels Sprouts.
I love going into the store and seeing the stalks of Brussels Sprouts.
I even introduced my son to them a few years ago
and they are one of his favorite veggies
(and no we do not even include bacon with them).
I am still working on my daughter! 
BUT my guest LOVE this salad!

This year I will be making Joe his favorite variety of Brussels Sprouts, but I will also be adding a salad to the menu. My friend made this for me a few months ago and seriously since then, I eat it just about every day. I love the healthful qualities of the Brussels Sprouts and Kale, and the lemony dressing just makes the salad, well, to me perfect!

This original salad is from Epicurious.
(and I have ran across various version on many web sites too)
Most of my adjustments are made to accommodate ingredients I typically have on hand. I also happen to like the Brussels Sprout shredded (with my food processor) an the kale thinly sliced as well.

Makes a Single (Large) Serving or 2 Regular (side) Servings.
(Just multiple the ingredients as necessary for your group).
Since I eat this as a meal, the serving is large and probably equals about 2 regular servings.

I also like this salad because kale and Brussels Sprouts are so hardy, I can cut extra and save them for a few days at a time (w/o dressing)

  • Brussels Sprouts (shredded) - I use about 6-8 sprouts for a single serving
  • Kale (thinly sliced) about 2 cups (5 large leaves). It really depends on the size of your kale and ultimately what ratio of kale to Brussels Sprouts you prefer.

  • 2 Tablespoons (or more to you liking) Parmesan, Romano, and Asiago Cheese, shaved. You can use different cheeses or just one one these. (NOTE: leave the cheese off for a strictly vegetarian salad)
  • 2 Tablespoons (or to your liking) Roasted and Unsalted Sunflower Seeds 

When I make the dressing, I make enough for about 4 servings and store it in a jar. As I start to run low, I check the mustard and garlic levels, and if they are still fine, I add juice and olive oil.
  • 1/4 cup lemon juice. I usually use the juice of two lemons (and don't really measure.)
  • 1/3 cup Olive Oil
  • 3 cloves garlic, minced
  • 1 heaping Tablespoon stone ground Dijon mustard 

I have sliced the kale and Brussels Sprouts with a sharp knife and it tastes just fine. BUT I have found I much prefer the salad when I use my food processor. Normally I do not like the ends of the Brussels Sprouts, but when I use the food processor, they get chopped so fine, Id not notice a difference.
  • First, wash and dry the Brussels Sprouts.
  • Fit my food processor with the chopping/grating blade and lock the bowl and top into place.
  • Place my 6 Brussels Sprouts into the chute, turn on the machine and press with the pusher. 
  • NOTE: I often do enough sprouts to make a few salads and store them in an air tight container. 

  • Remove the chopping/grating blade and outfit the food processor with the slicing blade.
  • Next, I place my leaves of kale in a salad spinner (or you can wash the leaves individually). Once dry, I put a few leaves into the chute at a time and slice my kale.

  • NOTE: Just as with the Brussels Sprouts, I often slice more Kale and save it in an air tight container. 
  • Mix these two elements together in a large bowl. 
(Makes about 1/2 cup)
  • Measure olive oil into a jar with a lid
  • Juice the two lemons. First roll each lemon firmly on the counter to "release" the juice. I juice mine over a measuring cup with a strainer to keep any seeds from getting in the mix. 
  • Add lemon juice to olive oil in a jar
  • Place the stone ground mustard into the jar
  • Add the minced garlic.
  • Place the lid on the jar and give it a really good shake!
  • NOTE: As per your personal taste, adjust the oil to lemon juice mixture, as well as the garlic and mustard ratio until you get the taste you prefer.

I like to toss the dressing (about 3 Tablespoons) into the
kale and sprout mixture first, and toss really well. 

Add the sunflower seeds and cheese, toss again! And eat!

So, what do you think?
I know Brussels Sprouts seem to be a hard sell...
but man oh man they are good and this salad has
won over many non-Brussels Sprout/Kale people!

This post is written and created at 504 Main by Holly Lefevre
homemade crafts Today's Creative Blog


Classic Mandarin Orange Salad from DOLE #tropicalfruit

As a mom, I am always looking for ways to incorporate fruits and vegetables into meals and snacks for my kids (and heck for me and my hubby too!). DOLE Pineapple - in all forms, crushed, chunks, and slices - is actually a pantry staple in our house. We add it to pizzas, broccoli slaw salads, desserts - you name it! 

Beyond pineapple, my kids LOVE the DOLE Mandarin Oranges...
Like as in they could eat an entire can each...every day.
I was super exited when I was presented with the opportunity
to try out this yummy recipe from DOLE.

The Classic Mandarin Orange Salad combines so many of my favorite flavors...
I knew this would be a hit, with the star of the show being the Mandarin Oranges (that is how I am going to get my kiddos to try it..lure them in with the Mandarin Oranges!)

First I headed out to pick up some Mandarin Oranges at Safeway. I was very fortunate that I got to shop alone (in the summer! Thank yo Molly for hanging out with my kiddos!). I headed to the larger Safeway in my area. I always like to see what is being offered over their. I went looking for the Canned Fruit aisle right away. 

I got super lucky...it was Buy One Get one Free if you had the club card!
I am stocking up on Mandarin Oranges and Pineapple...
and trying the #TropicalFruit for the first time!
Later in the week, I invited Molly (my super helpful friend!)
over and we all had Classic Mandarin Orange Salad for lunch.
I really liked this salad.
It is fresh and tangy, and full of good for you ingredients.
I eat salads a lot and I like to mix a lot of different ingredients together, so I was pleasantly surprised with salty, savory, and sweet combination of flavors.

DOLE Classic Mandarin Orange Salad

1 Package DOLE Spinach or other DOLE salad variety
1 Can )11 or 15 ox.) DOLE Mandarin Oranges
1/2 Sliced Ripe Olives
1/2 cup chopped DOLE red onion
1/2 cup light balsamic vinaigrette
1/4 crumbled feta cheese

This recipe is pretty simple and packs a big punch!
And takes on a few minutes to prepare!

Combine spinach, onions, mandarin oranges, and olive sin a large serving bowl.

Toss with the balsamic vinaigrette and top with the crumbled feta cheese.


I liked the flavors of this salad a lot and  also had a few ideas for experimenting with it...perhaps a crunch of some toasted sunflower seeds or crunchy Chinese noodles.

Be sure to check out more great recipes from DOLE!
Keep up to date on the latest news, deals, and recipes by following

So, what do you think?
Do you like fruit in your salads...if you have not tried it you should!

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