Tag Archives: salad

Mesclun Salad with Grilled Asparagus & Raspberries #BrunchWeek

his post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures.  Today is Day#2 in my line-up for the deliciousness that is #BrunchWeeek!Mesclun Salad with Grilled Asparagus & Raspberries

I am a salad girl, as you may know and even with Brunch, I love to have a great salad to balance out all the goodies that I may be stuffing in my face all day! I found this wonderful salad in a catering cookbook, called (affiliate link) Divine Kosher Cuisine . Now, I don’t keep kosher, but I do love any cuisine calling itself “divine!” This is a great book full of make ahead recipes and whole chapter dedicated to salad, which is my jam.

What makes this salad special is the addition  of garlic-streusel, which is just bread-crumbs and garlic sautéed in a little butter. And it totally makes this salad sing! I adore asparagus, and it is so easy to use a grill pan to quickly cook it up for this salad. See?Grilled Asparagus

Thank you especially to Michigan Asparagus for sponsoring and inspiring recipes during #BrunchWeek! Want to know some random fact about Michigan Asparagus? I knew it! Here are some of the cool things about Michigan Asparagus:

  1. The season is early/mid May – June
  2. They are one of the only (and largest) domestic production regions for US grown asparagus. That means less food miles and fresher asparagus that isn’t coming from some other country.
  3. The hand harvested spears are “snapped” versus cut. What that means is you get fresher, more usable asparagus with less woody end.

So now you know. You’re welcome! Here’s the recipe:

Mesclun Salad with Grilled Asparagus & RaspberriesMesclun Salad with Grilled Asparagus & Raspberries


Garlic Streusel:

3/4 cups fresh bread crumbs, or panko crumbs
1 1/2 tsp. olive oil
2 cloves garlic, pressed

For the salad:

6 cups mesclun mix (spring greens)
16  asparagus spears
1 pint fresh raspberries
Favorite vinaigrette dressing (if you can find raspberry vinaigrette, it’s wonderful!)


In a medium skillet, add the oil, breadcrumbs and garlic and sauté over medium low heat for 5-7 minutes until lightly browned. Take care not to burn as the garlic will get bitter. Set aside.

Assemble: Grill the asparagus spears on the stove in a grill pan, or on your grill, until bright green but not wilted. Remove when done and cut into 1-inch pieces. Toss the greens lightly with the dressing. Add the asparagus spears and raspberries. Sprinkle the garlic streusel over the top. Serve individually or on a large platter for a buffet.

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Go here to see all the giveaways in detail that you can win during #BrunchWeek!

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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:
Mini Rustic Apple Pies from Forking Up

Mesclun Salad with Grilled Asparagus & Raspberries

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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Carrot Raisin Salad #FoodieExtravaganza

Carrot Raisin SaladHello! It’s my favorite day today! It’s Salad Day over here with the #FoodieExtravaganza bloggers! This month is celebrating an awesome line-up of salads, salads, and oh yeah….more salads! If you read this blog at all, you know I love my salads!

Today is an easy, classic salad that I remade with a yummy, healthy citrus dressing made with greek yogurt instead of mayo. It’s not the typically sweet version loaded with pineapple, because I really don’t love that one-no offense if that is your special-guy! This one…well. I love.carrot-raisin-salad

Carrot Raisin Salad #FoodieExtravaganza

This is a FAST and easy to make, healthy salad that adds color to any meal!


    The Salad
  • 2 cups raw carrots, shredded
  • 4 scallions, sliced
  • 1/3 cup raisins
  • The Dressing
  • 2 Tbsp. plain greek yogurt (not non-fat)
  • 1 Tbsp. orange juice
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. brown sugar
  • 1/4 tsp. salt
  • sprinkling of pepper


  1. In a large bowl, add the carrots, scallions and raisins. Mix to combine.
  2. In a small bowl whisk together the dressing ingredients and pour over the carrot mixture. Toss well.
  3. Serve immediately or chill until serving.


* Chilling it for up to an hour before serving improves the taste, so it's a great make-ahead dish.

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See? So easy and fast for a last-minute dish to bring to a cookout too. It actually tastes better as it sits…seriously. My kind of salad! If you love salad ideas, check out all these bloggers offering up their great recipes:

Citrus Kale Salad with Toasted Almonds & Avocado


citrus-kale-salad-with-avocado-and-toasted-almondsHere it is friends. My third kale salad on the blog. You love them, so I am making them. I love them too, maybe even more than you do, and even more amazingly, my husband loves them. So I make kale salads all the time. I only can alter it so much though- add too many crazy things and it gets a bit weird. You still have to follow a basic recipe of oil and acid and crunch and sweet. That’s it.

I used some great, juicy oranges that I had for this salad and you just need to section them for perfect, skin-free slices:


Then I add the avocado in cubes:

avocado cubes

Add a lot of pepper, and you are good to go!

Citrus Kale Salad with Toasted Almonds and Avocado. You. Are very welcome.

Citrus Kale Salad with Toasted Almonds & Avocado

Citrus Kale Salad with Toasted Almonds & Avocado

The citrus and aminos in this bright salad are reminiscent of asian flavors and the crunch of the almonds with the creamy avocados make a perfect balance of textures.


  • 4 cups washed and chopped kale
  • 1 Tbsp. olive oil
  • 1 Tbsp Braggs Aminos or Coconut Aminos (or soy sauce)
  • 2 oranges
  • 2 Tbsp. almond slices ( or your favorite nuts)
  • 1/2 of an avocado
  • pepper to taste


  1. In a large bowl add the kale.
  2. Add the oil and using your very clean hands (I know! but you can wipe them off after), rub the oil into the kale until it's fully covered in oil.
  3. Add the aminos.
  4. Cut one orange in half, and squeeze each half's juice onto the kale. With the other orange, you are going to cut it into sections. Add the sections to the bowl.
  5. In a small saute pan, on medium heat, toast your almonds, shaking the pan every so often so they don't burn. Remove from heat once they are light brown and add to the bowl.
  6. Cut the avocado into cubes and add this.
  7. Pepper generously.
  8. Mix with a large spoon until it is all combined. Serve.


This will keep in the fridge without getting soggy for a while- kale is a tough green, so when you are "massaging" the oil in the first part of the recipe, this will help make the greens a bit more tender.

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If you love kale salads too- try these others:

Spring Radish, Clementine & Feta Kale Salad

radish kale salad
Sara’s Nutty Kale Salad

nutty kale salad
Rice & Kale Salad

rice and kale salad