Tag Archives: green onions

Super Greens Fiesta Salad and a Greens Giveaway!

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When I buy salad greens, I like buying organic. Last week, I had the chance to try some complimentary greens from OrganicGirl. This company specializes in making a variety of salad OrganicGirlblends and greens that are all organic, triple washed, and packaged in 100% recycled plastic packaging, which I think is great! I tried out a package of their Super Greens (a blend of baby red chard, baby tat soi, baby spinach, baby green swiss chard, and baby arugula), and a package of their Baby Spinach. I really liked these OrganicGirl greens–they were very fresh and tender, and worked great in the recipes I used them in. And I’ll be sharing these recipes with you!

And more good news–OrganicGirl will provide 5 giveaways of the same two packages of greens I tried out–so 5 of you can win these two healthy, tasty organic greens to try out for yourself! Organic Girl will send the greens directly to you, or you can receive coupons to get them from your local health food store if you prefer. See the end of the post for details on how to win!

Today I’ll share the Fiesta Salad recipe I made with the Super Greens. The giveaway will end on Wednesday evening at 8 p.m. (CST), and on Wednesday or Thursday evening, when I announce the 5 winners, I’ll share a recipe I made with the Baby Spinach.

I really like the variety of ingredients this Super Greens Fiesta Salad has! I found a recipe at Taste of Home and modified it a little, taking out some ingredients and adding in some other ones. I also used larger amounts, so this will make a big bowl of salad that serves about 8 people. If you need to make the salad a little ahead of time, don’t toss the dressing in until right before serving.

SUPER GREENS FIESTA SALAD by NancyCreative, adapted from Taste of Home

Makes 8 servings

  • 1 (5-ounce) container OrganicGirl Super Greens mix (about 4 well-packed cups; or substitute your favorite lettuce greens)
  • 1 1/2 cups frozen corn, thawed
  • 1 cup canned black beans, rinsed and drained
  • 2 medium tomatoes, chopped
  • 2 green onions, sliced
  • 1 (2.25-ounce) can sliced olives
  • 2 celery ribs, chopped
  • 2/3 cup salsa
  • 1/4 cup light sour cream or plain yogurt
  • 1/4 cup light Ranch salad dressing

In a large salad bowl, combine the salad greens, corn, black beans, tomatoes, green onions, sliced olives, and celery.

In a small bowl, combine the salsa, sour cream or plain yogurt, and ranch dressing; mix until well blended. Drizzle this salsa dressing over salad mixture and toss to coat. Makes about 8 servings.

Note: This dressing gives the salad a generous coating. If you or your family prefer a lighter amount of dressing, just use about 3/4 cup of the dressing mixture. Or, just toss all your salad ingredients together without the dressing and serve the dressing on the side.  You can also serve this salad with a vinaigrette if you prefer.

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OrganicGirlGIVEAWAY IS NOW CLOSED–winning comments were: #7, #10, #20, #24, and #33

Now for the Giveaway…if you’d like to enter to win two packages of organic greens–Super Greens and Baby Spinach–from OrganicGirl, leave a comment on this blog post between now and Wednesday evening, March 12, at 8 p.m. (CST)–the random drawings will be made from the comments on this post only (there will be 5 winners)! The winners will be chosen randomly via Random.org and announced on Wednesday or Thursday evening, March 12 or 13. Winners will be notified via email. Giveaway is limited to readers in the Continental U.S. and Canada.

NOTE: If you are a winner, your email will be given to OrganicGirl and they will contact you via email about getting your greens delivered to you. You have the option to have coupons for the product sent instead if you prefer. Winners who reside in Canada will only be able to receive the coupons.

First entry: Leave a comment on this post–it would be great to hear what your favorite greens are, or what your favorite salad is!

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.

I hope you all have the time to leave a comment or two for the chance to try out these OrganicGirl greens! And if you’re not sure where OrganicGirl products are available near you, there’s a store locator here to help you find one!

Creamy Dill Potato Salad

Creamy Dill Potato Salad @ NancyCIf you like dill pickles and dill seasoning, you’ll want to try this potato salad! I’ve had this recipe for awhile and there are three things I really like about it: 1) it has red potatoes in it, which I prefer over regular potatoes,  2) you don’t need to peel the potatoes (I find potato peeling pretty tedious), and 3) it has dill pickles in it! This is a cool and creamy potato salad that is perfect for summer meals and picnics. Continue reading

Jessica’s Crustless Spinach Quiche

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One of my favorite breakfast dishes is quiche. When I make one, it’s usually on the weekend since I’m pressed for time on weekday mornings. But every so often, we have morning birthday celebrations in our department at work–and when we do, sometimes Jessica brings her wonderful Crustless Spinach Quiche! Jessica, a talented designer (you can see some of her work at JessicaWei.com), enjoys baking and makes great sugar cookies and cupcakes, too, which we’ve enjoyed at afternoon birthday celebrations.

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Jessica shared her quiche recipe with me and I had the chance to make it myself last weekend. It’s really easy to make and has no crust, so it’s a little lower in calories, which is nice! She found the recipe at Allrecipes.com. Sometimes Jessica substitutes kale for the spinach and she also told me you can add other vegetables (like mushrooms, sun-dried tomatoes, etc.) to the quiche mix. She uses another egg if she adds these extra veggies.

So I tried this two ways–one with just the spinach and green onion; the other with 1/4 cup chopped roasted red peppers added in with the spinach and green onion. I liked it with the roasted red peppers, and I think chopped sun-dried tomatoes would be great in this, too. I did not add an extra egg since I was only adding an additional 1/4 cup to the recipe. You can experiment and add in or substitute other veggies that you like…I recommend not adding more than two extra veggies, and keeping the amount to not more than 1/3 cup each…and you’ll probably want to add an extra egg in there.

Here’s the recipe!

JESSICA’S CRUSTLESS SPINACH QUICHE (adapted from Allrecipes.com)

Makes 8 servings, 231 calories per serving

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 bunch green onions, finely chopped (use just the white parts of the onions–depending on the size of your green onions, this should give you about 1/4 to 1/3 cup chopped onions)
  • 1/4 to 1/3 cup of an additional veggie or two, optional (try sun-dried tomatoes, roasted red peppers, or mushrooms)
  • 4 eggs, beaten (if adding extra veggies, use an additional egg)
  • 1 (16-ounce) container cottage cheese
  • 2 cups shredded Cheddar cheese
  • 1/4 cup crushed croutons for sprinkling on top (instead of using crushed croutons, Jessica just sprinkles some bread crumbs very lightly on top, about 1/2 Tablespoon)

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9″ pie plate or quiche pan.

Place thawed spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Remove from heat and drain off any remaining liquid. Stir in green onions, other veggies if using (optional), eggs, cottage cheese, and Cheddar cheese. Pour mixture into prepared pan.

Bake uncovered in preheated oven for 30 minutes. Remove from oven and sprinkle with crushed croutons (or bread crumbs). Return to oven and bake for an additional 25 to 30 minutes, or until eggs are set (if you are adding extra veggies and an egg, your baking time may be a little longer).

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Do you like having quiche for breakfast? What’s your favorite kind?