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Walnut Creek Magazine

Easy Salad Recipes

Recipe from Forma Gym
1 lb. skirt steak, trimmed of fat
1/4 c. balsamic vinegar
1 clove garlic, minced
1 tbsp. brown sugar
1 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
1/4 c. extra virgin olive oil
Juice of 1 large lemon
6 c. baby arugula
2 peaches, thinly sliced
1/3 c. crumbled blue cheese or feta
How to Make It:
Add steak to a large Ziploc bag or baking dish and toss in balsamic vinegar, garlic, and brown sugar. Let marinate 20 minutes at room temperature. Heat a grill or grill pan to high. Rub steak with vegetable oil and season generously with salt and pepper. Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 minutes, then slice. Make dressing in a small bowl. Whisk together olive oil and lemon juice, season with salt and pepper. In a large serving bowl or platter add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and toss. 
From Nordstrom Friends and Family Cookbook
Ginger-Sesame Dressing:
1 c. canola oil
3 T. Asian sesame oil
1/2 c. rice wine vinegar
1/2 c. sugar
1/4 c. soy sauce
1 1/2 tsp. ground ginger
1 1/2 tsp. dry mustard
1 tsp. black pepper
In a small bowl, whisk together canola oil, sesame oil, vinegar, sugar, soy sauce, ginger, mustard, and pepper until blended.
4 c. canola oil for deep-frying
1 package wonton wrappers, cut 1/4-inch strips
Salt and pepper
1 large yellow bell pepper, sliced
1 large red bell pepper, sliced
1 carrot, sliced
3 ribs bok choy, cut into 1/4-inch crescents
1 1/4 lbs. boneless, skinless cooked chicken breasts, sliced
1 can mandarin oranges
1 head romaine lettuce, torn into bite-sized pieces
10 oz. mixed baby greens
1/2 bunch cilantro
1 c. slivered almonds
1 T. sesame seeds
How to make it:
To fry wontons, pour canola oil to a depth of 3 inches in a saucepan. Heat until it bubbles. Add small batches of wontons, fry until light golden brown. Using a slotted spoon, drain on paper towel; season with salt and pepper. Toast almonds in small skillet over medium heat until lightly golden brown. Repeat with sesame seeds. In a large bowl, place peppers, carrots, bok choy, chicken, oranges, romaine, baby greens, and half of the fried wontons. Drizzle on 1 cup of dressing and toss. Garnish with sprigs of cilantro, wontons, almonds, and sesame seeds.


From Chef Ty Pearce, Sunrise Bistro

1 scoop ricotta cheese, preferably Bellweather Farms Sheep’s Milk Ricotta
1 minced piece of Meyer lemon zest to taste
Bunch of greens (arugula, pea tendrils, sunflower sprouts) seasoned with good olive oil.
Salt and pepper
Bunch of spring vegetables, such as fava beans, peas, or asparagus, blanched
1 T. (or so) thinly sliced spring onions
Mint leaves, minced
How to make it:
In a bowl, toss greens and blanched spring vegetables (If you add peas, blanch 45 seconds, asparagus 21 seconds, fava beans 1 minute.) Cut vegetables into bite-size pieces. Squeeze on fresh lemon juice, a little more olive oil, and toss. Sprinkle on sliced onions and garnish with mint. Serve on a plate with a scoop of ricotta. Season with salt and pepper.

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