Cucumber Salad with Miso Sesame Dressing

This is one favorite salads. Which is odd considering the fact that it’s main ingredient is cucumber and just a few years ago I despised cucumbers. But I wanted to like them, so I forced myself to try a little every time they were served and then one day I suddenly liked them. Not only did I like them I couldn’t get enough. I went through a phase where I ate this salad about 3 times a week for about 2-3 months before getting over my obsession. Another reason I was eating so much of this salad was because this happened around the time I got married and I was eating super clean to stay lean to fit my wedding dress/rock my honeymoon bikinis.cucumber salad 2

Cucumbers are a great item to add to your diet especially when trying to loose weight. They are hydrating, full of vitamins and minerals, low in calories, and aid in digestion. This salad has all raw veggies (well, technically, a cucumber is a fruit) and a light dressing made with miso. If you have been following this blog for any length of time you know how obsessed I am with miso and the health benefits it offers including boosting the immune system, aiding digestion, restoring probiotics to the digestive system, and helping to detoxify the body.Cucumber Salad with Sesame Miso Dressing| Glitter It Gold

I have been saying for weeks now that I need to cleanse, I slacked off with my healthy eating around the holidays and although I made a weak effort at getting back on track by cutting out alcohol for the month of January, I haven’t really kicked the bad habits I let take over back in November. I am making a good effort starting now though. Again, no more alcohol, cutting wayyyyy back on sugar, and making a conscious effort to make every meal at least 50% veggies. This salad is going to return to the top of my healthy lunch options list for the next few weeks as hit the reset button on my metabolism and digestive system. But don’t worry, I have been saving up some delicious and indulgent recipes to share with you too so don’t run away. Healthy can also be absolutely delicious- this salad is proof.Cucumber Salad with Sesame Miso Dressing| Glitter It Gold

Try adding more veggies to it like shaved carrot, sweet potato or red cabbage. Or serve with a piece of salmon for a heartier meal. I hope you like this salad as much as I do.

 

Cucumber Salad with Sesame Miso Dressing| Glitter It Gold
Cucumber Salad with Miso Sesame Dressing
Print Recipe
This deliciously refreshing salad of cucumber, radish, and avocado with sesame miso dressing is perfect for a light lunch or side salad.
Servings Prep Time
2 people 10
Servings Prep Time
2 people 10
Cucumber Salad with Sesame Miso Dressing| Glitter It Gold
Cucumber Salad with Miso Sesame Dressing
Print Recipe
This deliciously refreshing salad of cucumber, radish, and avocado with sesame miso dressing is perfect for a light lunch or side salad.
Servings Prep Time
2 people 10
Servings Prep Time
2 people 10
Ingredients
Salad
Sesame Miso Dressing
Servings: people
Instructions
  1. Combine the dressing ingredients in a small bowl, you may need to add a little more water to get the right consistency.
  2. Partially peel the cucumber, cut in half lengthwise, remove the seeds, then slice about 1/4" thick depending on your preference. Remove the stem and root of the radish and slice thinly, or use a peeler. Roughly chop the green onions and finely slice the red onion.
  3. Mix all the cucumber, radish, red onion, and green onion. Toss with dressing. Garnish with avocado and black sesame seeds, serve immediately.
Recipe Notes

If you are packing this for your lunch, make sure to pack the dressing separately because if it sits too long in the dressing the veggies get soggy and the dressing turns watery.

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Hosting A Dinner Party- Menu #3

Here is the final menu for my Hosting A Dinner Party series. In case you haven’t been following along I have been sharing tips on how to host a dinner party. I gave you 3 tips and a printable PDF, tips for decorating on a budget, Menu #1, and Menu #2.Dinner Party Menu | Glitter It Gold

This meal is so easy, almost every part can either be made in advance or is put in a crock pot/ oven and then not touched for a few hours. And it looks and tastes fancy. I recommend you take the sirloin out of the oven just before it is done and cover in foil for 10 minutes to continue cooking while the oven tempt gets bumped up to 400F for the asparagus. Also, although the recipe for the asparagus says 15-20 minutes I always check after 12 minutes so they don’t overcook as I like my veggies on the crisp side. Serve the cake with fresh berries, you could also add in 1/2 tsp of instant coffee to really enhance the chocolate flavor, but that is optional.

 

Sirloin Tip Roast | BS' In The Kitchen
Sirloin Tip Roast | BS’ In The Kitchen
Wild Mushroom Gravy | Oh My Veggies
Wild Mushroom Gravy | Oh My Veggies
Parmesan and Garlic Roasted Asparagus | Bobbi's Kozy Kitchen
Parmesan and Garlic Roasted Asparagus | Bobbi’s Kozy Kitchen
Slow Cooker Mashed Potatoes | Gimme Some Oven
Slow Cooker Mashed Potatoes | Gimme Some Oven
Balsamic Beet Salad with arugula, goat cheese, and walnuts | A Dish Of Daily Life
Balsamic Beet Salad with arugula, goat cheese, and walnuts | A Dish Of Daily Life
Evelyn Sharpe's Chocolate Cake | The Tart Tart
Evelyn Sharpe’s Chocolate Cake | The Tart Tart

The Day Before:

  • Make the cake (don’t sprinkle with powdered sugar until tomorrow)
  • Make the gravy, simply reheat it when you are ready (the flavors just get better over night)
  • Trim the sirloin, rub evenly with salt, wrap in plastic wrap and refrigerate

A Few Hours Before Dinner

  • Remove the sirloin from the fridge to come to room temp
  • Assemble the salad, leaving the dressing to be added just before serving
  • Start the potatoes (remember they take 4 hours, but once you get it all in the crock pot you’re practically done)
  • Wash and season the asparagus so it is ready to put in the oven

 

Hosting A Dinner Party- Menu #2

Last week I gave you 3 tips to hosting a dinner party, a printable party planning PDF, and the first of three full dinner menus with recipes and prep notes as a part of the How To Rock The Holidays On A Budget mini series I have been working on. Here is the second menu option.

Dinner Party Menu | Glitter It Gold
This one would work very well for Thanksgiving for someone who wants poultry but is intimidated by the idea of cooking and carving a full turkey or for a Friendsgiving dinner or secondary Thanksgiving party so no one gets burned out on eating the same meal over and over. It has juicy roasted chicken, potatoes, and green beans, but with a twist making it versatile enough for any occasion. My favorite part of this menu is the cake. If you make nothing else, make the cake. I have served it on many occasions and it is ALWAYS a hit. I top it with fresh whipped cream and strawberries. The best part is that it tastes even better the next day making this a fantastic make ahead option. (If you can keep your hands off of it that long).

Menu 2

Roasted Chicken and Herbs
Roasted Chicken and Herbs | Cake’n’Knife
Scalloped Potatoes | Gimme Some Oven
Scalloped Potatoes | Gimme Some Oven
Bacon Wrapped Green Bean Bundles | How Sweet Eats
Bacon Wrapped Green Bean Bundles | How Sweet Eats
Baby Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts | Kalyn's Kitchen
Baby Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts | Kalyn’s Kitchen
Kentucky Bourbon Butter Cake | Brown Eyed Baker
Kentucky Bourbon Butter Cake | Brown Eyed Baker

The Day Before:

  • Make the cake the day before, if you are serving with homemade whipped cream go ahead and make that too and refrigerate it.
  • Prep the potatoes up to just before baking, layer them in the baking dish and cover.
  • Prep the chicken (if you are breaking down a whole chicken do this in advance, if using chicken pieces that are pre-cut then skip this step). Mix together the liquid for baking the chicken and put in the fridge.
  • Make the salad dressing and refrigerate
  • Prep your green beans, wrap in bacon. Make the glaze in a separate container and refrigerate separately.

Just Before Dinner:

  • Slice up the fruit for the cake, cover and set aside
  • 1 hour before cooking take the potatoes out of the fridge and let them come to room temp.
  • Put the green beans on your baking sheet and brush with glaze.
  • Put chicken in baking dish and cover in white wine and herb mixture.

Bon Appetit!

Hosting A Dinner Party- Menu #1

Just as I promised in my last post Hosting a Dinner Party- 3 Tips And A Download, over the next few days I am going to give you three fully planned menus that will work for pretty much any holiday.  I am doing all the leg work in researching recipes that have flavors that compliment each other and are easily prepared for a dinner party scenario. I warn you, these are not traditional holiday meals- these are meant to be menus that you can keep in your arsenal for any type of dinner party any time of the year- perfect these three and you can’t go wrong. Whether in-laws are in town, your bestie just got engaged, or you got volunteered to host the holiday party any of these menus should do the trick. Who says you have to serve traditional turkey and mashed potatoes for Thanksgiving anyways? How about cheesy scalloped potatoes! And green bean casserole is great, but why not mix it up with bacon wrapped green bean bundles.Dinner Menu Plan | Glitter It Gold

I have chosen these recipes from many other wonderful bloggers out there, if you love them, show the creators some love for me. Here’s the first menu. Click each image to open the recipe in a new tab.

Menu 1

Arugula Salad with Pear, Candied Walnuts and Gorgonzola- TangoMango
Arugula Salad with Pear, Candied Walnuts and Gorgonzola- Tango Mango
Prosciutto Wrapped Pork Tenderloin- LaughingSpatula
Prosciutto Wrapped Pork Tenderloin- Laughing Spatula
Roasted Carrots with Parsley and Garlic Butter- InspiredTaste
Roasted Carrots with Parsley and Garlic Butter- Inspired Taste
Crispy Roasted Fingerling Potatoes- SeasonsAndSuppers
Crispy Roasted Fingerling Potatoes- Seasons And Suppers
Hasselback Apples- Tango Mango
Hasselback Apples- Tango Mango

How to prep:

  1. The day before
    1. Prep the pork tenderloin up to just before actually cooking it, put it in the baking dish you will use, cover with foil
    2. Make the candied walnuts (if you don’t plan to buy them)
    3. Cut the carrots, toss in
    4. Make the Parsley garlic butter (don’t add them to the carrots yet, you will do this after reheating them)
    5. Cut the potatoes, toss them in the olive oil and salt and pepper and put them in a baggy
    6. Make your salad dressing
  2. Just before guests arrive
    1. Put all salad ingredients together except the dressing
    2. Put the carrots in the oven
    3. Dump the potatoes onto a sheet pan to roast and continue to make as directed
    4. Roast the pork tenderloin.

Why this is a good menu: All the baked/roasted items are at 400/425F. You won’t need to work in batches or worry about one item getting cold while you cook another at a different temp. I would start the oven at 400F for the first 30 minutes, at which point you will toss the potatoes in Parmesan and put them back in the oven, remove the carrots and toss with the garlic parsley butter and check on the tenderloin. Then bump the temp up to 425 to finish the potatoes for another 10 min or so. In that last ten minutes go ahead and toss your salad, plate you carrots and your tenderloin and gather the guests. Easy peasy.

Pea Shoot, Roasted Strawberry and Burrata Salad

It’s spring. And in Southern California that means it should already be 85 degrees and sunny just about every single day. Which is why I am thoroughly confused about our current weather- gloomy, cold, drizzley. Like what is this, the Northwest? NO! I know we are in a drought and could use some rain, but if it is isn’t actually going to rain I would like my sunshine back thank you very much!

So anyways, it’s spring. And today is the first Saturday in a very long time that I don’t have anywhere to be, and you know what that means- SPRING CLEANING. Well sort of. I started off really strong- two loads of laundry, dusting, dishes, folding clothes, putting things away, fliling…. but then I got hungry. We have plently of leftovers I was planning on eating until I openened the fridge thinking I would clean that out as I decided what to eat and these really sad looking strawberries were staring up at me from the back of the fridge. I had to do something, rescue them, make them less pathetic looking. So you know what I did? I sliced them up, tossed them in balsamic, and roasted them. Now my original plan was to dump them over the pistachio gelato I impulsively bought at the grocery store yesterday but that doesn’t really count as lunch so I came up with this wonderful salad. W-O-N-D-E-R-F-U-L. It is so good. The strawberries are like candy, with the crunch of the pistachio (since I already had pistachio on my mind), and oh the cool creaminess of the burrata…. Pea Shoot, Roasted Strawberry, Burrata Salad- Glitter It Gold

My tastebuds were in heaven.Pea Shoot, Roasted Strawberry, Burrata Salad- Glitter It Gold

This was the perfect thing to brighten my gloomy, boring day full of cleaning. Try this salad, just try it. I found pea shoots at my local asian market and the burrata at Ralph’s. If you can’t find burrata just use fresh buffalo mozzarella. If you can’t find pea shoots I imagine spinach would be good, but try for the pea shoots, they’re also good in omelettes, smoothies, and sauteed too.Pea Shoot, Roasted Strawberry, Burrata Salad- Glitter It Gold

I did have a little bit of roasted strawberries left so…..

Pistachio Gelato with Balsamic Roasted Strawberries

I deserve this. I have been cleaning all day, or half a day, with every intention of cleaning the rest of the day….after I finish this….

Ingredients for 1 serving:

  • 1 cup pea shoots
  • 1/2 c strawberries, quartered
  • 1 TBS balsamic vineager
  • 1 tsp good quality olive oil
  • 1 ball of burrata, or about 2 oz of buffalo mozzarella
  • 1 TBS roasted, salted pistachios, shelled
  • S+P

Method

  1. To roast the strawberries place them on a non-stick baking sheet and roast at 400 for about 20 minutes. Remove from oven and let cool completely before using.
  2. Assemble the salad pea shoots first, then add the roasted strawberries, then sprinkle with pistachios, drizzle with balsamic reduction, drizzle with olive oil, place burrata on top, sprinkle with S+P.
  3. Devour.