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<title>Zoodles with a Mushroom Merlot Sauce</title>
<link>https://www.thatsquareplate.com/zoodles-with-a-mushroom-merlot-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=zoodles-with-a-mushroom-merlot-sauce</link>
<comments>https://www.thatsquareplate.com/zoodles-with-a-mushroom-merlot-sauce/#comments</comments>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Sun, 31 Jan 2016 16:45:13 +0000</pubDate>
<category><![CDATA[Recipes]]></category>
<category><![CDATA[Vegetables]]></category>
<category><![CDATA[cooking with booze]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[merlot]]></category>
<category><![CDATA[mushroom]]></category>
<category><![CDATA[one pan]]></category>
<category><![CDATA[one-pot]]></category>
<category><![CDATA[red wine]]></category>
<category><![CDATA[squash]]></category>
<category><![CDATA[vegetables]]></category>
<category><![CDATA[wine]]></category>
<category><![CDATA[zoodles]]></category>
<category><![CDATA[zucchini]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?p=4133</guid>
<description><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Here's a one-pan zoodle dish that is a healthy and quper tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" fetchpriority="high" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3.jpg 1000w" sizes="(max-width: 300px) 100vw, 300px" data-wp-pid="4148" nopin="nopin" /><p>I’ve recently discovered the magic of ‘zoodles’… and I was especially happy when I won my KitchenAid loot — besides the big, beautiful red mixer, the spiralizer attachment was my first choice when I picked my…</p>
<p>The post <a href="https://www.thatsquareplate.com/zoodles-with-a-mushroom-merlot-sauce/">Zoodles with a Mushroom Merlot Sauce</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Here's a one-pan zoodle dish that is a healthy and quper tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3.jpg 1000w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="4148" nopin="nopin" /><p>I’ve recently discovered the magic of ‘zoodles’… and I was especially happy <a href="http://www.thatsquareplate.com/caramel-apple-mm-bars/">when I won my KitchenAid loot</a> — besides the big, beautiful red mixer, <a href="http://amzn.to/1PNFgIC" target="_blank">the spiralizer attachment</a> was my first choice when I picked my prizes!</p>
<p>I’ve been trying to be ‘good’ this January and make healthier choices about food — zoodles (zucchini noodles) are a completely guilt-free way of enjoying veggies masked as pasta (which is one of my go-to dinner choices). I’ve shared two Zoodle recipes before: my <a href="http://www.thatsquareplate.com/garlic-parmesan-zoodles/" target="_blank">Garlic Parmesan Zoodles</a> (which was one of my first ‘top’ recipes) and these <a href="http://www.thatsquareplate.com/veggie-ribbons-lemon-rosemary-white-wine-sauce/" target="_blank">Veggie Ribbons with a Lemon Rosemary White Wine Sauce</a>. They both were delicious, but this dish I’ve taken a different direction.<span id="more-4133"></span></p>
<p>This is a ‘one-pan’ recipe, where I make the sauce in the pan and then add the zoodles at the end to cook through and soften to an ‘al dente’ texture. The mushroom merlot sauce is super simple, I LOVE <a href="http://www.thatsquareplate.com/index/cooking-with-booze/wine/">cooking with wine.</a>.. usually it’s white, but I needed to change it up a bit! </p>
<p><img decoding="async" class="aligncenter size-full wp-image-4135" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3.jpg" alt="Here's a one-pan zoodle dish that is a healthy and super tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="665" height="1000" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3-200x300.jpg 200w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3-349x525.jpg 349w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3-442x665.jpg 442w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-3-798x1200.jpg 798w" sizes="(max-width: 665px) 100vw, 665px" /></p>
<div id="attachment_4137" style="width: 810px" class="wp-caption aligncenter"><img decoding="async" aria-describedby="caption-attachment-4137" class="wp-image-4137 size-large" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-800x532.jpg" alt="Here's a one-pan zoodle dish that is a healthy and super tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-11.jpg 1000w" sizes="(max-width: 800px) 100vw, 800px" /><p id="caption-attachment-4137" class="wp-caption-text">The uncooked zoodles are so photogenic :)</p></div>
<p>In order to remove excess moisture from the zoodles, lay them out on some paper towels while prepping your other ingredients. Sprinkle them with salt, and let them sit so the moisture draws out. Before using them, I wrapped them up in a kitchen towel and squeezed em all up! You don’t want a watery sauce!<br />
<img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4136" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7.jpg" alt="Here's a one-pan zoodle dish that is a healthy and super tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="665" height="1000" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7-200x300.jpg 200w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7-349x525.jpg 349w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7-442x665.jpg 442w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-7-798x1200.jpg 798w" sizes="auto, (max-width: 665px) 100vw, 665px" /> <img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4138" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17.jpg" alt="Here's a one-pan zoodle dish that is a healthy and super tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="665" height="1000" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17-200x300.jpg 200w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17-349x525.jpg 349w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17-442x665.jpg 442w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-17-798x1200.jpg 798w" sizes="auto, (max-width: 665px) 100vw, 665px" /></p>
<div id="attachment_4148" style="width: 810px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-4148" class="wp-image-4148 size-large" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-800x532.jpg" alt="Here's a one-pan zoodle dish that is a healthy and quper tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n3.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /><p id="caption-attachment-4148" class="wp-caption-text">A simple one-pan dish with zucchini and yellow squash zoodles cooked in a savory mushroom, onion and red wine sauce.</p></div>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-4147 size-large" title="Zoodles with a Mushroom Merlot Sauce" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-800x532.jpg" alt="Here's a one-pan zoodle dish that is a healthy and quper tasty dinner option. I made a mushroom sauce with merlot, onions, tarragon, and thyme, and the flavors pair beautifully with the squash and zucchini 'zoodles.'" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-272x182.jpg 272w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-n2.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p> <div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="wCG9" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2016/01/Zoodles-with-a-Mushroom-Merlot-Sauce-29-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Zoodles with a Mushroom Merlot Sauce</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2016-01-31 09:43:49</div> <div class="blog-yumprint-recipe-summary" itemprop="description">A simple one-pan dish with zucchini and yellow squash zoodles cooked in a savory mushroom, onion and red wine sauce.</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 small yellow onion, diced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">8 oz. mixed mushrooms (white, baby bella, shiitake, oyster, etc.)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">2 tablespoons olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">3 zucchini, ‘zoodled’</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">3 small yellow squash, ‘zoodled’</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">2 tablespoons flour</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">1 lemon, zest & juice</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">1 teaspoon dried tarragon</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">½ tsp. fresh thyme</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1 cup Merlot</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">2 tablespoons cold butter</li> <li class="blog-yumprint-ingredient-item" yumprintitem="11" itemprop="ingredients">Red pepper flakes (optional)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="12" itemprop="ingredients">Salt & pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="13" itemprop="ingredients">Parmesan, grated for serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">In a large saucepan or saute pan, heat olive oil over medium-high heat. Add onions and saute until tender (about 2-3 minutes). Add flour and stir until incorporated.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Add mushrooms, wine, tarragon and thyme and bring to a boil. Reduce heat and add lemon zest and season with salt and pepper.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Add zucchini and yellow squash, stir together and continue to simmer. Raise the heat again if you need to to bring it all to a boil (then reduce to a simmer).</li> <li class="blog-yumprint-method-item" yumprintitem="3">Simmer together 8-10 minutes until zoodles are cooked through, and sauce has thickened up a bit. Add lemon juice and a pinch of red pepper flakes if using.</li> <li class="blog-yumprint-method-item" yumprintitem="4">Remove from heat and cut cold butter in a few pieces and add to the mix. Stir until butter is melted and enjoy!</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">Make sure to salt zoodles after spiralizing, lay them out on paper towels, and squeeze out the excess moisture. You don't want the sauce too watery!</li> </ol>
</div> <div class="author blog-yumprint-author" itemprop="author">By Whitney</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div><a href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.thatsquareplate.com%2Fzoodles-with-a-mushroom-merlot-sauce&media=http%3A%2F%2Fwww.thatsquareplate.com%2Fwp-content%2Fuploads%2F2016%2F01%2FZoodles-with-a-Mushroom-Merlot-Sauce-pin.jpg&description=Here's%20a%20one-pan%20zoodle%20dish%20that%20is%20a%20healthy%20and%20quper%20tasty%20dinner%20option.%20I%20made%20a%20mushroom%20sauce%20with%20merlot%2C%20onions%2C%20tarragon%2C%20and%20thyme%2C%20and%20the%20flavors%20pair%20beautifully%20with%20the%20squash%20and%20zucchini%20'zoodles.'" data-pin-do="buttonPin" data-pin-color="white" data-pin-count="beside" data-pin-tall="true"><img decoding="async" src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_28.png" alt=""/></a></p>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Zoodles with a Mushroom Merlot Sauce</span> was last modified: <span class="updated"> February 17th, 2016</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/zoodles-with-a-mushroom-merlot-sauce/">Zoodles with a Mushroom Merlot Sauce</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<title>Romaine Hearts with Caesar Salad Dressing</title>
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<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Sun, 13 Sep 2015 12:35:24 +0000</pubDate>
<category><![CDATA[Salads]]></category>
<category><![CDATA[Sauces/Seasonings/Dressings]]></category>
<category><![CDATA[Soups & Salads]]></category>
<category><![CDATA[Caesar]]></category>
<category><![CDATA[cheese]]></category>
<category><![CDATA[crowd pleaser]]></category>
<category><![CDATA[dressing]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[food52]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[mayonnaise]]></category>
<category><![CDATA[pecorino]]></category>
<category><![CDATA[salad]]></category>
<category><![CDATA[Super Easy]]></category>
<category><![CDATA[Whitney's Favorites]]></category>
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<description><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Romaine Hearts with Caesar Salad Dressing (5)" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-900x599.jpg 900w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5.jpg 1000w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="2845" nopin="nopin" /><p>So my brother was stumped on what to get me for my birthday, so Greg asked me for some ideas. I said really any kind of cookbook would be awesome — that way it’s KIND…</p>
<p>The post <a href="https://www.thatsquareplate.com/romaine-hearts-caesar-salad-dressing/">Romaine Hearts with Caesar Salad Dressing</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<content:encoded><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Romaine Hearts with Caesar Salad Dressing (5)" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-900x599.jpg 900w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5.jpg 1000w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="2845" nopin="nopin" /><p>So my brother was stumped on what to get me for my birthday, so Greg asked me for some ideas. I said really any kind of cookbook would be awesome — that way it’s KIND of a surprise, and pretty much all cookbooks are awesome. He ended up finding me the <a href="http://amzn.to/1iFGiak" target="_blank">FOOD52 Genius Recipes 100 Recipes That Will Change the Way You Cook</a> cookbook. It basically goes through 100 recipes and shares shortcuts, tips, and ‘other-ways-around’ traditional recipes. If this Caesar salad recipe is anything like the rest of the book, I’m looking forward to trying some more! It was perfect.</p>
<p>I read through some of the book today (thinking maybe I wouldn’t have to go to the grocery store), and tried to find some inspiration… a recipe with ingredients I already had. I found this <em>Romaine Hearts with Caesar Salad Dressing</em> and realized we had everything I needed. This recipe doesn’t use any egg or oil, but instead uses mayonnaise. The dressing was SUPER easy (the only work involved was grating cheese). Fill a <a href="http://amzn.to/1FEC7Aw" target="_blank">magic bullet</a> or <a href="http://amzn.to/1ULERsj" target="_blank">small food processor</a> with the ingredients and blend it up! Add more water if necessary, but I didn’t need to. Then toss some Romaine leaves in the dressing, and top with some fresh grated pepper and Pecorino-Romano cheese. That’s it!</p>
<p>I know this looks like some leaves with some dressing, but trust me – this was perfection… a perfect light side salad, that was super easy. The anchovies were still prominent and the texture was perfect to coat the Romaine. The tabasco and vinegar gave the dressing the acidity it needs, while the mayonnaise gave some creaminess. I was out of red wine vinegar, but used a mix of white wine vinegar and sherry vinegar — it was still a perfect flavor, and I’m going to keep coming back to this recipe.</p>
<p>We served this dish with some amazing fettuccine alfredo Greg made. The combination was perfect and I couldn’t decide which I liked better!</p>
<p>Now I’m sure some croutons or bacon would be a great addition to this salad, but the kitchen is pretty empty right now! <span id="more-2837"></span></p>
<p><img loading="lazy" decoding="async" class="aligncenter size-large wp-image-2841" title="Romaine Hearts with Caesar Salad Dressing (1)" src="http://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-1-800x532.jpg" alt="Romaine Hearts with Caesar Salad Dressing (1)" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-1-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-1-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-1-900x599.jpg 900w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-1-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-1.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /> <img loading="lazy" decoding="async" class="aligncenter size-large wp-image-2842" title="Romaine Hearts with Caesar Salad Dressing (2)" src="http://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-2-800x532.jpg" alt="Romaine Hearts with Caesar Salad Dressing (2)" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-2-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-2-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-2-900x599.jpg 900w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-2-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-2.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /> <img loading="lazy" decoding="async" class="aligncenter size-large wp-image-2844" title="Romaine Hearts with Caesar Salad Dressing (4)" src="http://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-4-800x532.jpg" alt="Romaine Hearts with Caesar Salad Dressing (4)" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-4-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-4-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-4-900x599.jpg 900w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-4-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-4.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /> <img loading="lazy" decoding="async" class="aligncenter size-large wp-image-2845" title="Romaine Hearts with Caesar Salad Dressing (5)" src="http://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-800x532.jpg" alt="Romaine Hearts with Caesar Salad Dressing (5)" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-900x599.jpg 900w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/09/Romaine-Hearts-with-Caesar-Salad-Dressing-5.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p> <div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="s9IG" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2015/09/DSC_9066-800x532.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Romaine Hearts with Caesar Salad Dressing</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2015-09-12 20:21:45</div> <div class="blog-yumprint-serves">Serves 4</div> <div class="blog-yumprint-recipe-summary" itemprop="description">A quick & easy version of a Caesar salad that uses mayonnaise instead of egg & olive oil. Toss Romaine leaves with the dressing, add cheese & black pepper.</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT8M">8 min <span class="value-title" title="PT8M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT8M">8 min <span class="value-title" title="PT8M"></span></div>
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<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT8M">8 min <span class="value-title" title="PT8M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">2-3 hearts of romaine (pull away the floppiest, greenest outer leaves)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1/3 cup grated Pecorino Romano, plus additional cheese for serving</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1/2 cup Hellmann's mayonnaise</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/4 cup water</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 1/2 tsp. red wine vinegar*</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1 garlic clove</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">2 anchovy fillets</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">1/4 tsp.Worcestershire sauce</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">1/4 tsp.Tabasco</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">8 turns freshly ground white pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">Fine sea salt, if needed</li> <li class="blog-yumprint-ingredient-item" yumprintitem="11" itemprop="ingredients">Freshly ground black pepper</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Trim the root ends from the romaine, separate the leaves, and wash and dry them. Put the lettuce in the fridge to chill while you prepare the dressing.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Combine 1/4 cup of the Pecorino with the remaining ingredients (except the black pepper) in a blender and puree until the dressing is smooth. (If you don't have a blender, mince the garlic and anchovy, and whisk them together with the rest of the dressing ingredients.) Taste and add salt if necessary; the cheese, Hellmann's, Worcestershire, and anchovies are all salty, so you probably won't need any additional salt. Loosen the dressing with water as needed starting with the prescribed 1/4 cup.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Toss the chilled lettuce with the dressing in a large bowl. Transfer to serving plates or a serving platter and finish with a generous crowning of the remaining grated cheese and a few turns of black pepper.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">Recipe found in Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.</li> <li class="blog-yumprint-note-item" yumprintitem="1">*I was out of red wind vinegar and used a mix of sherry vinegar and white wine vinegar (still good!)</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.frankiesspuntino.com/"> Frank Falcinelli and Frank Castronovo </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Frank Falcinelli and Frank Castronovo
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
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<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Romaine Hearts with Caesar Salad Dressing</span> was last modified: <span class="updated"> November 8th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/romaine-hearts-caesar-salad-dressing/">Romaine Hearts with Caesar Salad Dressing</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<title>Bacon and Shrimp Salad with Pesto Buttermilk Dressing</title>
<link>https://www.thatsquareplate.com/bacon-and-shrimp-salad/?utm_source=rss&utm_medium=rss&utm_campaign=bacon-and-shrimp-salad</link>
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<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Sun, 12 Jul 2015 22:56:26 +0000</pubDate>
<category><![CDATA[Main Courses]]></category>
<category><![CDATA[Salads]]></category>
<category><![CDATA[Seafood]]></category>
<category><![CDATA[Soups & Salads]]></category>
<category><![CDATA[avocado]]></category>
<category><![CDATA[bacon]]></category>
<category><![CDATA[cheese]]></category>
<category><![CDATA[corn]]></category>
<category><![CDATA[dressing]]></category>
<category><![CDATA[fontina]]></category>
<category><![CDATA[food blog recipe]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[royal reds]]></category>
<category><![CDATA[salad]]></category>
<category><![CDATA[seafood]]></category>
<category><![CDATA[shrimp]]></category>
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<description><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_79482-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Shrimp & Bacon Salad with Pesto Dressing ~ Avocado, Bacon, Shrimp, AND Pesto dressing ~ An absolutely dynamite combination of flavors! From thatsquareplate.com" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_79482-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_79482-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_79482-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_79482.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1980" nopin="nopin" /><p>Because I live on the gulf coast, I am used to having great seafood everywhere I turn. I could eat shrimp every day in every way… just like ol’ Bubba from Forrest Gump. When we…</p>
<p>The post <a href="https://www.thatsquareplate.com/bacon-and-shrimp-salad/">Bacon and Shrimp Salad with Pesto Buttermilk Dressing</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_79482-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Shrimp & Bacon Salad with Pesto Dressing ~ Avocado, Bacon, Shrimp, AND Pesto dressing ~ An absolutely dynamite combination of flavors! From thatsquareplate.com" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_79482-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_79482-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_79482-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_79482.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1980" nopin="nopin" /><p>Because I live on the gulf coast, I am used to having great seafood everywhere I turn. I could eat shrimp every day in every way… just like ol’ Bubba from Forrest Gump. When we have company down, we try and feed them the absolute best seafood we can find, and take them to the places with the freshest, most delicious seafood around. Greg’s mom is down for the next few days, so we picked up some Royal Reds from our favorite seafood market and decided on a fresh lunch to prepare with them. Most of the world have no clue what I’m talking about if I say “Royal Red.” Sounds like a baseball mascot or something, right?</p>
<p>Well, Royal Reds are caught off of the coast of Alabama and Florida in the Gulf of Mexico, and they live on the very bottom of the gulf. You can buy them head-on or headless from local seafood markets. The head-on shrimp seem more flavorful to us, we remove the head before cooking. These beautiful shrimp are larger than most and are cooked so easily — steam ’em, boil ’em, fry ’em…. they’ll turn into a deep red color when they’re ready, and almost already have a deep buttery taste. Once they’re cooked, they don’t need much work to be delicious. We usually peel them and dip them in clarified butter — nothing else needs to be done! They’re soft, juicy, and sweet, and the butter makes them seem like they just melt in your mouth like lobster. <span id="more-1969"></span></p>
<div id="attachment_1976" style="width: 610px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-1976" class="size-large wp-image-1976" src="http://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7942-600x399.jpg" alt="Shrimp & Bacon Salad with Pesto Dressing ~ Avocado, Bacon, Shrimp, AND Pesto dressing ~ An absolutely dynamite combination of flavors! From thatsquareplate.com" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7942-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7942-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7942-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7942-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7942.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><p id="caption-attachment-1976" class="wp-caption-text">These Royal Red shrimp are caught fresh from the deep gulf coast waters. These are boiled, and served on the side of the salad. They complement the bacon, avocado, and slightly tangy, creamy salad dressing.</p></div>
<p>But of course, we wanted to serve the shrimp with something a bit more spectacular to amp them up to the next notch. After searching Pinterest a bit, and stumbling on what seemed like hundreds of shrimp recipes, we found this AMAZING looking shrimp salad from <a href="http://www.gimmesomeoven.com/shrimp-roasted-corn-and-avocado-salad/" target="_blank">Gimme Some Oven</a> and we couldn’t pass it up. The chopped bacon, corn, and avocado caught my eye and her pictures looked so vibrant, colorful, and TASTY (<a href="http://www.gimmesomeoven.com/shrimp-roasted-corn-and-avocado-salad/" target="_blank">click to take a look at her original recipe</a>.. and drool away)! </p>
<p>I made the Pesto-Buttermilk dressing first. Greg wanted something with a little bit of bite. A creamy, Caesar-like dressing for our shrimp salad, but the buttermilk pesto dressing from this recipe was simple and worth a try. I made my own pesto because I had the ingredients on-hand, and wanted to use some basil from our little basil plant we keep in the house. I only had about 2 tablespoons of pine nuts, so I used half pine nuts and half walnuts for my pesto. If you want to make YOUR own pesto, <a href="http://www.thatsquareplate.com/basil-pesto/" target="_blank">click here for my Basil-Pesto recipe</a>. WE ALL approved of this amazing dressing. Substitute ALL of the mayo for Greek yogurt make a bit healthier if you want.</p>
<div id="attachment_1974" style="width: 610px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-1974" class="wp-image-1974 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7930-600x399.jpg" alt="Shrimp & Bacon Salad with Pesto Dressing | That Square Plate" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7930-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7930-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7930-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7930-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7930.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><p id="caption-attachment-1974" class="wp-caption-text">I made my own pesto by blending 2 cups packed fresh basil leaves, 3 cloves garlic, 2 tablespoons pine nuts, 2 tablespoons walnuts, 2/3 cup extra-virgin olive oil. Season with salt and pepper, and stir in 1/2 cup freshly grated Pecorino cheese. Pulse your dry ingredients first to chop em all up, then add the olive oil at the end to get your desired texture.</p></div>
<p>To make the dressing, whisk together 4 tablespoons pesto, 1 minced shallot, 1/2 cup buttermilk, 1/4 cup mayonnaise, 1/4 cup Greek yogurt, and 1 tablespoon fresh lemon juice. Season with salt and pepper. </p>
<p><img loading="lazy" decoding="async" class="aligncenter size-large wp-image-1975" src="http://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7938-600x399.jpg" alt="Shrimp & Bacon Salad with Pesto Dressing ~ Avocado, Bacon, Shrimp, AND Pesto dressing ~ An absolutely dynamite combination of flavors! From thatsquareplate.com" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7938-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7938-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7938-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7938-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7938.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Trim your kernels off of the corn cobs, and toss them into a hot pan to <em>dry roast</em> them for 6-8 minutes until they start getting some nice, dark crisp spots. Once cooked, remove from pan and use the same pan for your bacon slices. Cook until it gets nice and crispy — you know how you like your bacon! You may then cook your shrimp in the bacon grease, or simultaneously boil the shrimp anytime before they are ready to be served. The Royal Reds I used will boil to perfection in 5-6 minutes over a rolling boil.</p>
<blockquote><p>Dry Roast: Cook without any type of oil or fat. Stir often so nothing burns!</p></blockquote>
<p>Assemble the salad by tossing romaine lettuce leaves with your pesto buttermilk dressing (or drizzling the dressing over the top). Then top with crisp cooked bacon, avocado, dry-roasted corn, shredded Fontina cheese, and your beautiful steamed shrimp. </p>
<p><div id="attachment_1977" style="width: 610px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-1977" class="size-large wp-image-1977" src="http://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7945-600x399.jpg" alt="Shrimp & Bacon Salad with Pesto Dressing ~ Avocado, Bacon, Shrimp, AND Pesto dressing ~ An absolutely dynamite combination of flavors! From thatsquareplate.com" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7945-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7945-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7945-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7945-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7945.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><p id="caption-attachment-1977" class="wp-caption-text">Our lunch spread. We served the salad like a mini-salad bar. Add whatever toppings you want! [WE ALL ADDED THEM ALL — AND went back for seconds!]</p></div><img loading="lazy" decoding="async" class="aligncenter wp-image-1978 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7947-600x399.jpg" alt="Shrimp & Bacon Salad with Pesto Dressing ~ Avocado, Bacon, Shrimp, AND Pesto dressing ~ An absolutely dynamite combination of flavors! From thatsquareplate.com" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7947-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7947-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7947-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7947-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7947.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-2009" src="http://www.thatsquareplate.com/wp-content/uploads/2015/07/pinterest-569x1024.jpg" alt="Shrimp & Bacon Salad with Pesto Dressing ~ Avocado, Bacon, Shrimp, AND Pesto dressing ~ An absolutely dynamite combination of flavors! From thatsquareplate.com" width="600" height="1080" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/07/pinterest-569x1024.jpg 569w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/pinterest-167x300.jpg 167w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/pinterest-369x665.jpg 369w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/pinterest-667x1200.jpg 667w, https://www.thatsquareplate.com/wp-content/uploads/2015/07/pinterest.jpg 1000w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="rFYc" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2015/07/DSC_7949-600x399.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Bacon & Shrimp Salad</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2015-07-12 16:46:38</div> <div class="blog-yumprint-serves">Serves 4</div> <div class="blog-yumprint-recipe-summary" itemprop="description">The crispy, salty bacon and juicy buttery shrimp send this salad straight to the top 5 salads I've ever made! </div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
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</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Salad</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">2 ears corn</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">4 strips of bacon, diced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1/2 lb. large shrimp (or Royal Reds you locals!)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1 avocado, peeled, pitted and sliced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1/3 cup shredded Fontina cheese</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">Buttermilk pesto dressing, for serving</li> </li>
</div> <div class="blog-yumprint-ingredient-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Buttermilk Pesto Dressing</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1/2 cup buttermilk</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1/4 cup mayo</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1/4 cup Greek yogurt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/4 cup pesto</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 small shallot, minced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1 Tbsp. lemon juice</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">Pinch of salt and pepper, to taste</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Salad</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Cut corn kernels from corn cobs and toss into a hot pan. Dry roast until corn gets some black char (about 6-8 minutes). Remove corn from pan, and add sliced bacon to hot pan. Cook until crisp, and remove bacon from pan. You may then add your shrimp to the pan (into the remaining bacon grease). Cook a few minutes on each side until pink and opaque. (Or boil the shrimp until cooked thorough ~ about 5 minutes). Assemble by topping lettuce leaves with pesto buttermilk dressing, dry-roasted corn, bacon, avocado, cheese, and shrimp.</li> </ol>
</div> <div class="blog-yumprint-method-section" yumprintsection="3"> <div class="blog-yumprint-subheader">Buttermilk Pesto Dressing</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Whisk together all ingredients and season with salt and pepper.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="4"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">Any shrimp work in this recipe, but we used Royal Reds because that's our local favorite shrimp.</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.gimmesomeoven.com/shrimp-roasted-corn-and-avocado-salad/"> Gimme Some Oven </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Gimme Some Oven
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
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<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Bacon and Shrimp Salad with Pesto Buttermilk Dressing</span> was last modified: <span class="updated"> November 27th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/bacon-and-shrimp-salad/">Bacon and Shrimp Salad with Pesto Buttermilk Dressing</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<title>Spicy Buffalo Cauliflower Bites</title>
<link>https://www.thatsquareplate.com/buffalo-cauliflower/?utm_source=rss&utm_medium=rss&utm_campaign=buffalo-cauliflower</link>
<comments>https://www.thatsquareplate.com/buffalo-cauliflower/#comments</comments>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Mon, 13 Apr 2015 02:13:50 +0000</pubDate>
<category><![CDATA[Appetizers]]></category>
<category><![CDATA[Hors d'oeuvre]]></category>
<category><![CDATA[appetizer]]></category>
<category><![CDATA[cauliflower]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[side dish]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?p=1798</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2015/04/104-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Spicy Buffalo Cauliflower | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/04/104-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/104-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/104-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/104-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/104.jpg 2048w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1806" nopin="nopin" /><p>What to do when you have a whole head of cauliflower in your fridge thats just-a-waiting to get eaten?! This is a recipe I came across from a viral Pinterest pin “Baked Buffalo Cauliflower” from…</p>
<p>The post <a href="https://www.thatsquareplate.com/buffalo-cauliflower/">Spicy Buffalo Cauliflower Bites</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2015/04/104-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Spicy Buffalo Cauliflower | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/04/104-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/104-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/104-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/104-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/104.jpg 2048w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1806" nopin="nopin" /><p>What to do when you have a whole head of cauliflower in your fridge thats just-a-waiting to get eaten?! This is a recipe I came across from a viral Pinterest pin “Baked Buffalo Cauliflower” from Persnickety Plates (<a title="Original Recipe from Persnickety Plates" href="http://www.persnicketyplates.com/buffalo-cauliflower/" target="_blank">click for her recipe</a>). I modified a few of the ingredients according to what was in my kitchen. They turned out incredible. They fill the boneless-buffalo-wing-void that happens every once in a while. I served them with Gimme Some Oven’s “Skinny Greek Yogurt Ranch Dip” (<a title="Skinny Greek Yogurt Ranch Dip" href="http://www.gimmesomeoven.com/skinny-ranch-dip/" target="_blank">click for her recipe</a>). This meal was a somewhat healthy dinner after a big Easter lunch. The whole cauliflower was plenty for both Greg and me — we couldn’t completely finish it!</p>
<p>I will be making this again and again. It’s a tasty way to use some cauliflower!<span id="more-1798"></span></p>
<p>Here’s what you gotta do:</p>
<p>Preheat your oven to 450 degrees F.</p>
<p>To make the batter, mix the flour, water, and spices together. </p>
<p>Throw cauliflower in batter and toss around. Really you should use your hands to make sure each floret is coated. </p>
<p>Spread out on a parchment paper-lined pan and bake for 15-20 minutes. </p>
<p>Rinse our your bowl and add the melted butter and buffalo sauce. Remove from oven. Toss the baked cauliflower in the buffalo-butter sauce, and serve warm with ranch dressing or blue cheese dip.</p>
<p>I served mine with a “Skinny Greek Yogurt Ranch Dip” from Gimmesomeoven.com. It was very tasty!<img loading="lazy" decoding="async" class="aligncenter wp-image-1809 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/04/106-600x399.jpg" alt="Spicy Buffalo Cauliflower | That Square Plate" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/04/106-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/106-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/106-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/106-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter size-large wp-image-1807" src="http://www.thatsquareplate.com/wp-content/uploads/2015/04/105-600x399.jpg" alt="Spicy Buffalo Cauliflower | That Square Plate" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/04/105-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/105-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/105-790x525.jpg 790w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/105-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/04/105-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="pm3l" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2015/04/104-600x399.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Spicy Buffalo Cauliflower</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2015-04-12 20:06:47</div> <div class="blog-yumprint-serves">Serves 2</div> <div class="blog-yumprint-recipe-summary" itemprop="description">These spicy cauliflower bites turned into a small healthy dinner that's filling and delicious. </div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 head of cauliflower, cut into small pieces</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">For the batter</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1/2 cup all purpose or whole wheat flour</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/2 cup water</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1/4 tsp. garlic powder</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1/4 tsp. onion powder</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">pinch cayenne pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">Salt, to taste</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">1/4 cup Frank's RedHot Original Sauce</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">3 Tbsp unsalted salted butter, melted</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Preheat your oven to 450 degrees F.</li> <li class="blog-yumprint-method-item" yumprintitem="1">To make the batter, mix the flour, water, and spices together.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Throw cauliflower pieces in batter and toss around. Really you should use your hands to make sure each floret is coated.</li> <li class="blog-yumprint-method-item" yumprintitem="3">Spread out on a parchment paper-lined pan and bake for 15-20 minutes.</li> <li class="blog-yumprint-method-item" yumprintitem="4">Rinse our your bowl and add the melted butter and buffalo sauce. Remove from oven. Toss the baked cauliflower in the buffalo-butter sauce, and serve warm with ranch dressing or blue cheese dip.</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.persnicketyplates.com/buffalo-cauliflower/"> Persnickety Plates </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Persnickety Plates
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
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<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Spicy Buffalo Cauliflower Bites</span> was last modified: <span class="updated"> April 12th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/buffalo-cauliflower/">Spicy Buffalo Cauliflower Bites</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<title>Basil Pesto</title>
<link>https://www.thatsquareplate.com/basil-pesto/?utm_source=rss&utm_medium=rss&utm_campaign=basil-pesto</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Sat, 21 Feb 2015 04:49:14 +0000</pubDate>
<category><![CDATA[Sauces/Seasonings/Dressings]]></category>
<category><![CDATA[basil]]></category>
<category><![CDATA[cheese]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[crowd pleaser]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[garlic]]></category>
<category><![CDATA[Greg's Favorites]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[olive oil]]></category>
<category><![CDATA[Our Favorites]]></category>
<category><![CDATA[parmesan]]></category>
<category><![CDATA[pine nuts]]></category>
<category><![CDATA[Sauce]]></category>
<category><![CDATA[Super Easy]]></category>
<category><![CDATA[vegetarian]]></category>
<category><![CDATA[Whitney's Favorites]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=1287</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-800x532.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1288" nopin="nopin" /><p>It’s been a while since I’ve made fresh pesto, and I know it’s always such a perfect, light, and tasty sauce! This basil pesto was from Food & Wine 2009 Annual Cookbook (by Shea Gallante). Pesto is…</p>
<p>The post <a href="https://www.thatsquareplate.com/basil-pesto/">Basil Pesto</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-800x532.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1288" nopin="nopin" /><p>It’s been a while since I’ve made fresh pesto, and I know it’s always such a perfect, light, and tasty sauce! This basil pesto was from <a id="static_txt_preview" href="http://www.amazon.com/gp/product/1603200541/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1603200541&linkCode=as2&tag=thasqupla-20&linkId=H6UMCT24Z7LO32RC" target="_blank">Food & Wine 2009 Annual Cookbook</a> (by Shea Gallante). Pesto is a super easy sauce, and your fresh ingredients make this simple recipe unbeatable. The only prep work involved is toasting your pine nuts and grating the cheese (tough stuff)… (OR You could buy grated cheese, but what’s the fun in that??)</p>
<p><span id="more-1287"></span></p>
<p>Here’s what you need: </p>
<div id="attachment_1299" style="width: 610px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" aria-describedby="caption-attachment-1299" class="wp-image-1299 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-790x525.jpg 790w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6544-002-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><p id="caption-attachment-1299" class="wp-caption-text">Basil Pesto Ingredients: Pine nuts, basil leaves, garlic cloves, Parmigiano-Reggiano cheese, extra-virgin olive oil Salt</p></div>
<p>In a small skillet, toast the pine nuts over medium heat. Stir for about 5 minutes until they start to brown just a bit. </p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1292 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-600x399.jpeg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-300x199.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-790x525.jpeg 790w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-1000x665.jpeg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-wp-1424491020638-800x532.jpeg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Remove from heat to cool.</p>
<p>Add basil, garlic, cheese and toasted pine nuts in a food processor or blender until finely chopped.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1293 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-600x360.jpg" alt="" width="600" height="360" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-600x360.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-300x180.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-875x525.jpg 875w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-1000x600.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/wpid-photogrid_1424491599589-800x480.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>While running, add your olive oil and keep blending until smooth and incorporated. Season with salt.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1302 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-790x525.jpg 790w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6562-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Serve with anything. I taste-tested with a slice of bread, but actually made pesto this time for a <em>Chicken Breasts with a Parmesan Crumb Topping </em>recipe from a new cookbook called <a id="static_txt_preview" href="http://www.amazon.com/gp/product/1445489066/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1445489066&linkCode=as2&tag=thasqupla-20&linkId=AFEPAZL67LVDPSFF" target="_blank">Step By Step Cook’s Encyclopedia</a>, pg 110. It called for pesto, so I used this basil recipe I saw in <a id="static_txt_preview" href="http://www.amazon.com/gp/product/1603200541/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1603200541&linkCode=as2&tag=thasqupla-20&linkId=H6UMCT24Z7LO32RC" target="_blank">Food & Wine 2009 Annual Cookbook.</a> (The Pesto recipe is also published in <a href="http://www.foodandwine.com/articles/promiscuous-food-recipes-that-pair-with-many-wines">Promiscuous Food: Recipes that Pair with Many Wines</a>, April 2008).</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1304 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-600x330.jpg" alt="" width="600" height="330" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-600x330.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-300x165.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-610x337.jpg 610w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-1000x551.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6574-e1424494363764-800x440.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1305 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-001-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-001-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-001-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-001-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-001-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Pasta, breads, pizzas, and chicken dishes pair well with pesto. <a title="50 Things to Make With Pesto" href="http://www.foodnetwork.com/recipes/articles/50-things-to-make-with-pesto.html" target="_blank">Here’s a handy guide from Food Network for 50 things to cook with pesto</a> to give you plenty more ideas. I will post the chicken recipe from tonight shortly!</p>
<p>Also, I’m planning on having a ‘monthly-or-so’ e-mail list for those of you who would like to keep up with my recipes. I’d much appreciate it! <a title="Register for 'That Square Plate'" href="http://www.thatsquareplate.com/wp-login.php?action=register">Here’s the link</a> to sign up and get on the e-mail list! Thanks!</p>
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<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="n2Ik" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2015/02/DSC_6576-1024x681.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Basil Pesto</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2015-02-20 19:57:55</div> <div class="blog-yumprint-serves">Yields <span itemprop="recipeYield">3</span></div> <div class="blog-yumprint-recipe-summary" itemprop="description">Fresh pesto makes any dish delicious! Use it as a pasta sauce, bread dip, chicken seasoning or pizza 'sauce.'</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 Tbsp. pine nuts</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">2 cups basil leaves</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">2 garlic cloves, smashed</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">6 Tbsp. Parmigiano-Reggiano cheese, freshly grated</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">6 Tbsp. extra-virgin olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">Salt, to season</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">In a small skillet, toast the pine nuts over medium heat. Stir for about five minutes until they start to brown just a bit. Remove from heat to cool.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Add basil, garlic, cheese and toasted pine nuts in a food processor or blender until finely chopped. While running, add your olive oil and keep blending until smooth and incorporated. Season with salt.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">*Can be frozen for 1 month.</li> </ol>
</div> <div class="author blog-yumprint-author" itemprop="author">By Shea Gallante</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.foodandwine.com/recipes/basil-pesto"> Food & Wine Annual Cookbook 2009 </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine Annual Cookbook 2009
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Basil Pesto</span> was last modified: <span class="updated"> October 4th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/basil-pesto/">Basil Pesto</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<post-id xmlns="com-wordpress:feed-additions:1">1287</post-id> </item>
<item>
<title>Fall Harvest Salad</title>
<link>https://www.thatsquareplate.com/fall-harvest-salad/?utm_source=rss&utm_medium=rss&utm_campaign=fall-harvest-salad</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Wed, 10 Dec 2014 06:25:30 +0000</pubDate>
<category><![CDATA[Salads]]></category>
<category><![CDATA[Soups & Salads]]></category>
<category><![CDATA[apple]]></category>
<category><![CDATA[balsamic vinegar]]></category>
<category><![CDATA[cheese]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[food network]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[Our Favorites]]></category>
<category><![CDATA[pecans]]></category>
<category><![CDATA[salad]]></category>
<category><![CDATA[salad dressing]]></category>
<category><![CDATA[shallot]]></category>
<category><![CDATA[sweet]]></category>
<category><![CDATA[tyler florence]]></category>
<category><![CDATA[vinegar]]></category>
<category><![CDATA[white cheddar]]></category>
<category><![CDATA[Whitney's Favorites]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=836</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-300x199.jpeg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-300x199.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-1000x665.jpeg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-800x532.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218.jpeg 761w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="848" nopin="nopin" /><p>This salad was inspired by the Publix seasonal salad the Fall Harvest Salad. Its a go-to for me when its this time of year. Their salad dressing that comes with it is a little too…</p>
<p>The post <a href="https://www.thatsquareplate.com/fall-harvest-salad/">Fall Harvest Salad</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-300x199.jpeg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-300x199.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-1000x665.jpeg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-800x532.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218.jpeg 761w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="848" nopin="nopin" /><p>This salad was inspired by the Publix seasonal salad the Fall Harvest Salad. Its a go-to for me when its this time of year. Their salad dressing that comes with it is a little too thick for me, so I went to Google for a good easy-sounding, sweet dressing. I found a good recipe at <a title="Food Network Online" href="http://www.foodnetwork.com/" target="_blank">FoodNetwork.com</a> from Tyler Florence. a maple balsamic vinegar dressing <a title="Recipe on Food Network" href="http://www.foodnetwork.com/recipes/tyler-florence/fall-salad-recipe.html" target="_blank">from Tyler Florence’s Fall Salad Recipe</a>. Its a basic shallot/balsamic vinegar/dijon combo, but it adds maple syrup to sweeten it up. I also used one of those<a title="Sargento Parmentino" href="http://www.sargento.com/products/242/sargento-tastings-parmentino-cheese/" target="_blank"> Tastings from Sargento called Parmentino cheese</a> and cubed it into about 1/4 inch squares (any white semi-hard cheese will work). The candied pecans came from the Fall Salad recipe, and only takes a few minutes and 1/4 inch cubes of red apple. Craisins and/or bleu cheese would also be super fantastic on this, but I forgot :-/ (I hopefully won’t forget them at work tomorrow!) :-)</p>
<p><span id="more-836"></span></p>
<p>Here’s what you need:</p>
<p><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-839" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155.jpg" alt="Fall Harvest Salad" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-155-1000x665.jpg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p>Here’s how to do it:</p>
<p>Candy your pecans by melting butter and brown sugar over medium heat in a non-stick skillet. Once the butter is melted, add your pecans. Coat with butter/sugar mixture for about a minute and then transfer to a sheet of wax paper. Spread apart with tongs or fork and let cool.<img loading="lazy" decoding="async" class="aligncenter wp-image-852 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-790x525.jpg 790w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-photogrid_1418215459828-800x532.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-845" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440.jpeg" alt="Fall Harvest Salad" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440-300x200.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440-789x525.jpeg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193903440-1000x665.jpeg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p>Make salad dressing: Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper (<a title="Recipe on Food Network" href="http://www.foodnetwork.com/recipes/tyler-florence/fall-salad-recipe.html" target="_blank">from Tyler Florence’s Fall Salad Recipe</a>)<img loading="lazy" decoding="async" class="aligncenter size-full wp-image-844" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827.jpeg" alt="Fall Harvest Salad" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827-300x200.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827-789x525.jpeg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418193838827-1000x665.jpeg 1000w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p>Assemble the salad: Toss mixed greens with dressing and top with cheese cubes, apple cubes, and candied pecans.<img loading="lazy" decoding="async" class="aligncenter wp-image-848" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218.jpeg" alt="Fall Harvest Salad" width="800" height="532" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218.jpeg 761w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-300x199.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-600x399.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-1000x665.jpeg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194323218-800x532.jpeg 800w" sizes="auto, (max-width: 800px) 100vw, 800px" /><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-846" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326.jpeg" alt="Fall Harvest Salad" width="800" height="534" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326-300x200.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326-600x401.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326-787x525.jpeg 787w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194071326-996x665.jpeg 996w" sizes="auto, (max-width: 800px) 100vw, 800px" /><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-847" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236.jpeg" alt="Fall Harvest Salad" width="800" height="601" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236.jpeg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236-300x225.jpeg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236-600x451.jpeg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236-699x525.jpeg 699w, https://www.thatsquareplate.com/wp-content/uploads/2014/12/wpid-wp-1418194141236-885x665.jpeg 885w" sizes="auto, (max-width: 800px) 100vw, 800px" /></p>
<p> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZqI" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/12/DSC_5640-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Fall Harvest Salad</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 19:05:42</div> <div class="blog-yumprint-serves">Serves 2</div> <div class="blog-yumprint-recipe-summary" itemprop="description">This salad will help you hang on to the fall just a little bit longer. The Fall Harvest Salad includes red apples, candied pecans, white semi-hard cheese, and a sweet maple balsamic dressing. </div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
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<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT3M">3 min <span class="value-title" title="PT3M"></span></div>
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<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT13M">13 min <span class="value-title" title="PT13M"></span></div>
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<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT3M">3 min <span class="value-title" title="PT3M"></span></div>
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<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT13M">13 min <span class="value-title" title="PT13M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">2 Tbsp. Unsalted butter</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">2 Tbsp. Packed light brown sugar</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1/2 cup Raw pecans</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1 Small shallot, finely diced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 tsp. Dijon mustard</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">2 tsp. Balsamic vinegar</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">1/4 cup Extra-virgin olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">2 tsp. Maple syrup</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">Kosher salt & Freshly ground black pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1-2 oz. Any semi-hard white cheese, e.g. sharp white cheddar, sliced in 1/4 inch cubes</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">1 Small red apple, sliced in 1/4 inch cubes</li> <li class="blog-yumprint-ingredient-item" yumprintitem="11" itemprop="ingredients">Mixed greens, For serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Candy your pecans by melting butter and brown sugar over medium heat in a non-stick skillet. Once the butter is melted, add your pecans. Coat with butter/sugar mixture for about a minute and then transfer to a sheet of wax paper. Spread apart with tongs or fork and let cool.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Make salad dressing: Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper (from Tyler Florence’s Fall Salad Recipe)</li> <li class="blog-yumprint-method-item" yumprintitem="2">Assemble the salad: Toss mixed greens with dressing and top with cheese cubes, apple cubes, and candied pecans.</li> </ol>
</div> <div class="author blog-yumprint-author" itemprop="author">By Whitney</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.foodnetwork.com/recipes/tyler-florence/fall-salad-recipe.html"> Dressing from Tyler Florence </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Dressing from Tyler Florence
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Fall Harvest Salad</span> was last modified: <span class="updated"> April 7th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/fall-harvest-salad/">Fall Harvest Salad</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">836</post-id> </item>
<item>
<title>Hearts of Palm Dip</title>
<link>https://www.thatsquareplate.com/hearts-of-palm-dip/?utm_source=rss&utm_medium=rss&utm_campaign=hearts-of-palm-dip</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Fri, 14 Nov 2014 02:49:07 +0000</pubDate>
<category><![CDATA[Appetizers]]></category>
<category><![CDATA[Dips]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[dip]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[fast]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[garlic]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[hearts of palm]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[lime]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[olive oil]]></category>
<category><![CDATA[simple]]></category>
<category><![CDATA[Super Easy]]></category>
<category><![CDATA[vegetarian]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=687</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="690" nopin="nopin" /><p>I usually try to stick to light courses for lunch, so on my day off, I made a dip for some pita chips that I saw in [none other than] our Food & Wine Cookbook.…</p>
<p>The post <a href="https://www.thatsquareplate.com/hearts-of-palm-dip/">Hearts of Palm Dip</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="690" nopin="nopin" /><p>I usually try to stick to light courses for lunch, so on my day off, I made a dip for some pita chips that I saw in [none other than] our Food & Wine Cookbook. This dip only needs a few things thrown into a food processor, and it’s done.</p>
<p>The simplicity of this dip baffled me, and also I had never had Hearts of Palm as a main ingredient in anything. I had only had them, really, in <a title="Felix's" href="http://www.felixsfishcamp.com/" target="_blank">Felix’s Fish Camp’s</a> <a title="Felix's house salad" href="http://www.foodspotting.com/places/12612-felix-s-fish-camp-restaurant-spanish-fort/items/489714-camp-salad" target="_blank">house salad</a> (which is absolutely delicious, by the way). I had some Pita Chips to dip in the final product, and to my surprise is was pretty good! Similar to a hummus. The hearts of palm made the dip very light, which is perfect for an easy, tasty lunch.<span id="more-687"></span></p>
<p>Here’s what you need:</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-688 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5031-600x387.jpg" alt="" width="600" height="387" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5031-600x387.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5031-300x194.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5031-1000x646.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5031.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Here’s how to do it:</p>
<p>Using the side of a chef’s knife, mash the garlic to a paste with a generous pinch of salt. Scrape the paste into a food processor. Add the hearts of palm and oil and process to a medium-fine paste. Add the lime zest, season with salt and white pepper and pulse just to blend. Transfer the dip to a bowl and serve with plantain chips, pita chips or flatbreads.</p>
<p>Easy as that!</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-690 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p> <a title="Original Recipe" href="http://www.foodandwine.com/recipes/hearts-of-palm-dip" target="_blank">Link to the original recipe from Food & Wine</a></p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZLl" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5034-001-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Hearts of Palm Dip</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 21:28:35</div> <div class="blog-yumprint-serves">Serves 8</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 large garlic clove, minced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">Salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">Two 14-ounce cans hearts of palm, drained and rinsed</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/4 cup extra-virgin olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1/4 tsp. finely grated lime zest</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">Freshly ground white pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">Plantain chips, pita chips or flatbreads, for serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Using the side of a chef’s knife, mash the garlic to a paste with a generous pinch of salt. Scrape the paste into a food processor. Add the hearts of palm and oil and process to a medium-fine paste. Add the lime zest, season with salt and white pepper and pulse just to blend. Transfer the dip to a bowl and serve with plantain chips, pita chips or flatbreads.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">The dip can be refrigerated for up to 2 days.</li> </ol>
</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="www.foodandwine.com/recipes/hearts-of-palm-dip"> Food & Wine, Contributed by Grace Parisi </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine, Contributed by Grace Parisi
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
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<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Hearts of Palm Dip</span> was last modified: <span class="updated"> April 7th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/hearts-of-palm-dip/">Hearts of Palm Dip</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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<title>Mixed Green Salad with Blue Cheese Dressing</title>
<link>https://www.thatsquareplate.com/mixed-green-salad-with-blue-cheese-dressing/?utm_source=rss&utm_medium=rss&utm_campaign=mixed-green-salad-with-blue-cheese-dressing</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Wed, 12 Nov 2014 05:25:41 +0000</pubDate>
<category><![CDATA[Salads]]></category>
<category><![CDATA[Soups & Salads]]></category>
<category><![CDATA[apple]]></category>
<category><![CDATA[avocado]]></category>
<category><![CDATA[bleu cheese]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[dijon mustard]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[fast]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[light]]></category>
<category><![CDATA[make-ahead]]></category>
<category><![CDATA[mustard]]></category>
<category><![CDATA[salad]]></category>
<category><![CDATA[sherry vinegar]]></category>
<category><![CDATA[vegetarian]]></category>
<category><![CDATA[vinegar]]></category>
<category><![CDATA[walnut]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=508</guid>
<description><![CDATA[<img width="300" height="193" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-300x193.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Mixed Green Salad with Blue Cheese Dressing | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-600x386.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-800x515.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1963" nopin="nopin" /><p>This recipe is adapted from Food & Wine Annual Cookbook 2012 p 42 (by Laura Werlin) — and really the only reason it’s adapted is because Publix was out of fennel bulbs AND basil, I found out…</p>
<p>The post <a href="https://www.thatsquareplate.com/mixed-green-salad-with-blue-cheese-dressing/">Mixed Green Salad with Blue Cheese Dressing</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="193" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-300x193.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Mixed Green Salad with Blue Cheese Dressing | That Square Plate" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-600x386.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-800x515.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="1963" nopin="nopin" /><p><a title="Buy this for cheap on Amazon!" href="https://www.amazon.com/FOOD-WINE-Annual-Cookbook-2012/dp/1932624414/ref=as_sl_pc_tf_til?tag=thasqupla-20&linkCode=w00&linkId=FGT4CHWMOWYCJYGE&creativeASIN=1932624414" target="_blank">This recipe is adapted from Food & Wine Annual Cookbook 2012</a> p 42 (by Laura Werlin) — and really the only reason it’s adapted is because Publix was out of fennel bulbs AND basil, I found out my carrots were bad, I don’t care much for cucumbers, and I wanted to use mixed greens. Anyway, it may as well have been another recipe completely… so here we go! This turned into an amazing salad — I will definitely make it again when I can get my hand on ALL of the correct ingredients :-)</p>
<p><span id="more-508"></span></p>
<p>Recipe:</p>
<p>Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.</p>
<p>In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until <a title="Bleu Cheese Sherry Vinaigrette Dressing" href="http://www.thatsquareplate.com/recipe/bleu-cheese-sherry-vinaigrette-dressing/">the dressing</a> is creamy.<img loading="lazy" decoding="async" class="aligncenter wp-image-510 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4947.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Add the lettuce, apple, avocado, and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away. </p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-1963 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-600x386.jpg" alt="Mixed Green Salad with Blue Cheese Dressing | That Square Plate" width="600" height="386" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-600x386.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad-800x515.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /><img loading="lazy" decoding="async" class="aligncenter wp-image-1965 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2-600x399.jpg" alt="Apple, Walnut, Avocado Salad with Blue Cheese Dressing | That Square Plate" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/salad2.jpg 1000w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p style="text-align: center;"><a title="Bleu Cheese Sherry Vinaigrette Dressing" href="http://www.thatsquareplate.com/recipe/bleu-cheese-sherry-vinaigrette-dressing/">Here’s the link to just the salad dressing</a></p>
<p style="text-align: center;"> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="l0Fs" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/salad1-600x386.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Mixed Green Salad with Blue Cheese Dressing</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-15 12:07:51</div> <div class="blog-yumprint-recipe-summary" itemprop="description">Fresh mixed greens with apple, avocado, walnuts, and blue cheese dressing. A fresh tasty salad that's worth your while!</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
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<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
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<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
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<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT25M">25 min <span class="value-title" title="PT25M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">Walnuts 1/2 cup</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">Shallot, very finely chopped 1 Tbsp.</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">Dijon mustard 1 1/2 tsp.</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">Sherry vinegar 3 Tbsp.</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">Kosher salt & freshly ground black pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1/4 cup Extra-virgin olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">4 oz. Bleu cheese, crumbled</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">Mixed greens for salad</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">1 Fuji apple, cut into 1/2 inch dice</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1 Hass avocado, cut into 1/2-inch dice</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.</li> <li class="blog-yumprint-method-item" yumprintitem="1">In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Add the lettuce, apple, avocado, and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away.</li> </ol>
</div> <div class="author blog-yumprint-author" itemprop="author">By Whitney</div> <div class="blog-yumprint-adapted">
Adapted from Food & Wine </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Mixed Green Salad with Blue Cheese Dressing</span> was last modified: <span class="updated"> July 8th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
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<p>The post <a href="https://www.thatsquareplate.com/mixed-green-salad-with-blue-cheese-dressing/">Mixed Green Salad with Blue Cheese Dressing</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
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