Tag Archives: organic

Super Greens Fiesta Salad and a Greens Giveaway!

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 blends 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.

GIVEAWAY 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!

Apple Cinnamon Ginger Water

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I like making my own flavored water, and now that it’s autumn, I thought I’d try a water recipe with the flavors of fall, and apples and cinnamon are such a classic autumn flavor combination. There are sliced apples and cinnamon sticks in this, and I added some slices of fresh ginger root for a little extra mild spice. It’s really refreshing!

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Mediterranean Blend Veggies with Fresh Lemon Dressing and Southwestern Blend Veggies ‘n Chicken

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I made these delicious and healthy organic veggies the other day, using the Whole Foods Market 365 Everyday Value Mediterranean Blend frozen vegetables. I added a Fresh Lemon Dressing on top, which was a nice lemony, tangy, finishing touch.

I also made this yummy chicken and veggie dish with the organic Southwestern Blend frozen vegetables, also from Whole Foods.

I mentioned in an earlier post that these are some of the new organic frozen food products in the Whole Foods Market 365 Everyday Value line. There are so many veggies and fruits to choose from, but the Southwestern and Mediterranean Blends are among their newest products. They can be used in soups, stews, casseroles, and many other ways. And they’re great just the way they are as a side dish with your meal.

Here are my recipes if you’d like to try them out. They’re really good and good for you!

MEDITERRANEAN BLEND VEGGIES WITH FRESH LEMON DRESSING

1 (16-oz.) package Mediterranean Blend frozen vegetables (a blend of zucchini, yellow squash, carrots, green beans, red peppers, and onions)

FRESH LEMON DRESSING (adapted from Lowe’s Creative Ideas )

4 teaspoons finely shredded lemon peel
1/3 cup fresh lemon juice
3 cloves garlic, minced
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
1/2 cup light sour cream or Greek yogurt

Prepare vegetables according to package directions.

To make lemon dressing, combine lemon peel, lemon juice, garlic, Dijon mustard, salt, and pepper in a small bowl. Slowly whisk in olive oil until thickened. Whisk in sour cream or yogurt.

To serve, drizzle dressing over cooked veggies or serve dressing on the side and dip veggies in dressing. The 16-ounce package of frozen veggies makes about 4 to 5 side servings and the dressing makes 6 to 8 servings, so you’ll have a little dressing left over–you can save that for a salad!

SOUTHWESTERN BLEND VEGGIES WITH CHICKEN

1 (16-0z.) package Southwestern Blend frozen veggies (a blend of onions and red and green peppers)
2 Tablespoons olive oil
2 cups cooked, chopped-up chicken (I used a rotisserie chicken I had purchased)

Heat oil in a large skillet over medium heat. Carefully add frozen vegetables to the skillet and saute 5 minutes. Add chopped chicken and saute 2 more minutes, or until heated through. Season to taste with salt and pepper or your favorite seasoning and serve. Makes 4 servings.

These are both really quick and easy recipes, and so healthy! Hope you get a chance to try them sometime!