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Sarah Haley’s N.F.C. Salad

Sarah Haley’s N.F.C. Salad

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1 rating

December 30, 2014


Natalia Sloam

“N.F.C. stands for nuts, fruits, and cheese,” explains Sarah Haley, a lifestyle expert and creator of The Daily Sweat workouts. Plus, with those ingredients I hit a lot of the major food groups.”

Click here for more guilt-free party recipes.




Calories Per Serving

Related Recipes



  • 1/4 Cup Olive Oil
  • 1 Tablespoon honey
  • 1 Tablespoon Dijon mustard
  • 4 Tablespoons apple cider vinegar
  • salt & pepper to taste


  • Fill a big bowl with your favorite greens
  • 1 Cup nuts
  • 1 Cup dried fruit
  • 1/2 Cup shredded cheese



Whisk together all of the ingredients and set aside.


Toss together the salad ingredients and drizzle the dressing on the salad just before serving.

Nutritional Facts


Calories Per Serving250

Total Fat18g28%






Vitamin A68µg8%

Vitamin C4mg6%

Vitamin E1mg6%

Vitamin K82µg100%



Folate (food)12µgN/A

Folate equivalent (total)12µg3%




Niacin (B3)2mg9%




Riboflavin (B2)0.1mg6.9%


Sugars, added2gN/A


Have a question about the nutrition data? Let us know.


From the Book > Gyro Taco Salad & Tzatziki Guacamole

A theme we like to play with a lot is taking flavors you know and love and adding a twist…we want our food to be familiar yet interesting. Gyro Taco Salad is a good example of just that. We took the components of a traditional taco salad, but flavored it like a traditional gyro. Gyro spiced ground lamb (or any ground meat) over lettuce (plus any of your favorite veggies) and topped off with a fresh mint and cucumber guacamole AKA Tzatziki Guacamole. Wouldn’t that just be a real Mediterranean fiesta?

Grief Recipe Stories: Continuing Bonds Through Food

Growing up, my siblings and I were picky eaters. That’s probably putting it mildly. Honestly, we were like inscrutable food critics with seriously unsophisticated palates. Gawd, I’m annoyed with my younger self just thinking about it.

My poor mother was hard-pressed to make a meal that pleased all of us. Bless her, though she tried. She tried until four of her six children went inexplicably vegetarian in the late 80s. That’s when she threw in the towel.

Obviously, she didn’t stop feeding us altogether, but she did stop feeding us all together, as in the same thing at the same time. Instead, she opted to make big batches of our favorites to last us through the week. When we were hungry, a serving of this or that got reheated or, if the kid didn’t like their options, they could have cereal.

I’m ashamed to say that not only was I impossible to feed, but even as an older child I never really learned to fend for myself. My mother would have willingly taught me to cook, but I was an unambitious teenager. I could boil water and make pasta, but even here I fell short the first time I tried to use a gas stove. Look. I’m not proud of myself.

Anyway, after a few semesters eating in the college dining hall, I finally gave in and asked my mother for help. Eating grilled cheese for dinner every night was taking a toll on my physical and mental health. Of course, she obliged because m y mom was always willing to help her kids get organized and make plans. She was known for passing along pages of notes and lengthy letters, always handwritten on yellow legal paper, with research, to-do’s, things to think about, her worries, etc.

Her solution to my particular problem was pretty cut-and-dry. She wrote down the recipes and detailed instructions for all those family favorites. The ones she used to make in bulk when I was growing up. Some were complicated but healthy – like her vegetarian chili – and some less so – like her “blushing bunny” (tomato soup + milk + Velveeta).

I had no idea at the time that I’d treasure these recipes – well – forever. Almost 18 years later, I still keep them tucked into an old copy of “Where’s Mom Now That I Need Her?”. The yellow legal paper has torn, and her cursive letters have faded, so I handle them like a historian worried about preserving an ancient document.

Honestly, I could probably remember the recipes by heart if I needed to, but I still pull them out every once in a while. Especially this time of year, as the anniversary of my mother’s death draws near. I find there’s nothing more soothing than spending a chilly Sunday afternoon following her handwritten instructions and finding comfort in Mom’s cooking once again.

The reasons why I find this so therapeutic are layered. It isn’t just about connecting with her, though that’s the majority of it. I also find cooking and baking make me feel good, despite the fact that I’m terrible at both! An article about this phenomenon popped up in my Google Alerts just this morning titled ‘Research suggests taking up baking can help you feel better’.

In the article, they cite research that suggests “culinary therapy” is an effective tool in coping with grief (among other findings). Well, this was just the push I needed to put the following request, which Litsa and I have been discussing for some time, out into the ether.

A request for your grief recipe stories:

It’s common to connect with deceased loved ones through food – whether it’s in saving handwritten recipes, cooking traditional foods at the holidays, or in fond memories of cooking together. What’s Your Grief would like to explore and honor these connections by collecting and sharing your grief recipe stories.

Let’s be grief friends.

We post a new article to What’s Your Grief about once a week. Subscribe to stay up to date on all our posts.

Delicious Commentary with Nashville Based Americana/Folk Duo, The Harmaleighs [Interview]

We met through a mutual friend at school. We first started playing music together in the winter of 2012 with a six-piece group. We ended up stripping it down to just a few of us, which turned into The Harmaleighs.

2. Tell me about the name.

3. Tell me about your writing process. Where do you get your inspiration?

Haley: I get my inspiration through my own experiences. And when those aren’t exciting enough (ha!) I listen to music and get inspired. Some artists that inspire me on the daily are Brandi Carlile, Andrew Bird, & Norah Jones.

4. What is it like living in Nashville and how does it inspire your music?

Living in Nashville is like being the teeniest, tiniest feeder fish in the deepest, darkest ocean. Everyone writes/plays/sings and everyone does everything really well. It’s actually strange to talk to someone that isn’t in a band or doing something else cool. This immensely inspires our music. We listen to peers around us who are at the same level that have AMAZING songs and that really pushes us to write the best material that we possibly can.

5. Are you an independent artist or do you have label support?

We are like the ‘Al La Carte’ at a Mexican restaurant. We get some help from friends & family but we do everything ourselves.

6. What is it like being an artist in 2014 with the industry in the state that it’s in?

Hard. Labels aren’t signing artists. So if you’re really in it to win it you need to learn how to play the game. In the past year and a half we have learned how to promote a band, book shows, monitor our image, build a website, design tee shirts, & of course make the music. It can be difficult at times because you have to wear so many different hats- however we think that a band that knows more about the business side of things will be better in the long run.

7. You released ‘People Line Up’ in 2013. Talk a bit about that process and where it’s taken you in your career.

Well, that has a funny story. We knew a guy who could get us into a studio with an engineer, for free, for about 10 hours. So we said ‘Okay, let’s record an EP in that time real quick.’ (it normally takes A LOT longer). So we went in with the 5 songs picked out already & met our engineer, Paul Rossetti. Paul has ended up helping us with numerous projects, became a super fan, and has played some shows with us! ANYWAYS, we recorded that EP as a quick introduction to the band. We wanted to get some music out. After we recorded that, we got to do some touring & got some ears of industry professionals listening. ‘People Line Up’ was a good start and we are happy its out. However, ‘Pretty Picture, Dirty Brush’ will be our true introduction.

8. ‘Pretty Picture, Dirty Brush’ is slated for an early 2015 release. Tell me about the process of making your first record?

We were in a showcase through our school (Belmont University) and one of the judges was Travis Terrell. We ended up getting coffee with him afterwards and he told us that he was a producer & has a company with his buddy, Micah Sannan, called ‘Levelo.’ All of our personalities just clicked and Kaylee & I knew we wanted to work with them right away. The whole process took about 4 weeks time. We spent a week tracking the record. That means just the bare bones: voices/gtr/banjo/mando/bass. Then we spent a few more weeks adding ‘fairy dust’ which means the music you may not hear on the first listen. It’s a soft pedal steel in the back or the bells in our track ‘Doll Made Of Glass.’ Travis & Micah brought our songs & music to life. They pushed us to think critically and encouraged us to work harder. We feel that we have truly found our sound with this record, and we can’t wait to see where it takes us.

9. How did “Delicious Commentary” come about?

Kaylee & I were trying to think of fun ways to do a commentary about each song to get everyone excited. Kaylee then, the little chef that she is, came up with the idea to pair a recipe with each song. In order, the songs are going to lay out a full 10 course meal!

10. What’s your favorite kind of food?

Kaylee: My favorite type of food is Italian, specifically spaghetti and meatballs. I grew up in an Italian family and nothing was better than coming home from school and smelling my mom’s homemade spaghetti sauce. I try to recreate it myself and it’s really good, but it will never compare to my mom’s.

Haley: My favorite food is Green Olives. When I was little my mom would let me eat 8 a day after dinner. If I didn’t have a limit I would eat the whole jar & drink the juice. Ovbi we’re lyke really healthy.

11. Who’s the best cook in the group?

Kaylee for sure. Before Kaylee and I moved in together I had the diet of a 5 year old. I would eat dino nuggets & Mac and cheese. Kaylee surprises me with her cooking everyday.

12. What’s your worst recipe fail?

Kaylee: A few years back, Haley & I found something on the internet and decided to try it. A Fruit cleanse. We were to eat nothing but fruit for 24 hours. I was trying to come up with unique recipes to make the cleanse a little easier on us. I came up with a Thai fruit roll. Haley will never let me live this down, as it’s been 3 years and she still brings it up. It was the worst, soggiest, nastiest thing I have ever put it my mouth.

Haley: Typically, everything I make tops itself as the worst recipe fail. Even simple things. I think the government actually put a restraining order on me & any kitchen ever to be built.

13. Do you have any other delicious pairings in the works and what can we look forward to in 2015?

We will be releasing a recipe for each song! (10 songs). Nearly every week from here on out you can be looking forward to that. Just wait until our main dishes!

Healthy Ambrosia Salad

I have this very vivid memory from my childhood of the days when my mom would come to eat lunch with me. I was in Elementary school and hadn’t learned to be embarrassed by my parents yet, so it was a special thing. I remember how I would sit waiting to be called to the front of the school over the loud speaker, so I could go pick up my mom and walk with her to the cafeteria. I remember feeling like royalty on those days. I was the special one, who’s mom was here, and I got to get my lunch from the secret teacher’s line in the cafeteria. I remember that the teacher’s food choices were especially exciting because they had ambrosia salad.

Ambrosia salad is one of those things that I didn’t really know was southern until very recently. I also had no idea how truly disgusting the ingredients are either (ie. heavy cream, refined sugar, sour cream, marshmallows, maraschino cherries, canned pineapple, canned mandarin oranges, and maybe some nuts.) It’s pretty awful when you think about it. But when you are a kid and you see a fluffy fruit salad with marshmallows in it and – well, you’re pretty stoked.

I thought the idea of a health-ified ambrosia salad, with all of it’s fruit and it’s pink color and it’s delicious fluffiness, could be the perfect Easter treat! Now, the salad is usually pink in color from the maraschino cherries, but I obviously excluded those. So instead I colored mine with a little bit of beet water. (Aka. basically I just bought a can of unsalted beets and poured a little of the liquid into the coconut cream.) So now it’s light an fun and great for the whole family! Easter just got health-ified. And if you wanna find more health-ified Easter dishes, check out the hashtag #virtualEasterparty on Instagram and Twitter today! There are a ton of amazing bloggers sharing great recipes for your easter festivities! (You can also check out the list at the bottom of the post – it has links to all the other blogger’s Easter recipes. Enjoy!)

A Sunshine Mission /// Carrot Cake Oatmeal Bars

20 Healthier Game Day Recipes

I haven’t watched a football game yet this season (go Sooners?!). I know that game day season is here because I’ve caught glimpses of helmets flashing on TVs and heard whoops in my neighborhood. While I’m clearly not the biggest football fan in town, I love any excuse to slow down and catch up with friends—especially when good food and drinks are involved. Sign me up.

Game day food is notoriously heavy, greasy and meaty, so I rounded up my top twenty healthy, crowd-pleasing, seasonally-appropriate recipes for you. You’ll find everything from appetizers to salads, main dishes and a couple of desserts. Since serving a crowd often requires attention to special diets, I should mention that they’re all vegetarian and many are gluten free and vegan as well (I’ve made notes on those below).

1) Peanut Dipping Sauce

Easily gluten free and vegan (see recipe notes)

This peanut sauce is totally addictive and light-years better for you than the creamy store-bought alternatives.

2) Blue Corn Nachos with Homemade Guacamole

Because nachos covered in veggies are healthier than nachos not covered in veggies?

3) Homemade Salsa Verde

Warning: Once you go homemade, you can’t go back.

4) Vegan Chipotle Carrot Queso

I never thought I could get behind dairy-free “queso,” but this one is creamy, spicy and totally delicious.

5) Green Goddess Hummus

Here’s my favorite hummus recipe. I used classic green goddess herbs in here, but feel free to change them up or omit them for a super creamy traditional hummus.

6) Spiced Apple Margaritas

Easily gluten free and vegan (see recipe notes)

Apples plus slightly oak-y reposado tequila equals fall margarita perfection.

7) Lebanese Lemon-Parsley Bean Salad

This bean salad is full of bright flavor. I hear that kids like it, too!

8) Mayo-Free Potato Salad

This potato salad takes advantage of the starchy potato cooking water that you normally just pour off. Blend it up with fresh herbs and olive oil for a super creamy, cream-less potato salad dressing.

9) Quinoa Broccoli Slaw with Honey-Mustard Dressing

Here you have a very hearty broccoli salad that would make a gluten-free vegetarian very happy to find at a potluck.

10) Arugula, Dried Cherry and Wild Rice Salad with a Zippy Lemon Dressing

Gluten free and easily vegan (see recipe notes)

11) Honey Mustard Brussels Sprout Slaw

This crisp and crunchy slaw is light and full of flavor. It once received a standing ovation at a Thanksgiving potluck, so I hope it receives the same fanfare at your watch party.

12) Quinoa Black Bean Tacos with Creamy Avocado Sauce

Gluten free and vegan (see recipe notes)

Tacos! These have been getting two thumbs’ up from carnivorous husbands.

13) Butternut Squash Chipotle Chili with Avocado

Spicy chipotle balances out the sweetness in this hearty meatless chili. It’s vegan and gluten free for all to enjoy.

14) Spinach Artichoke Enchiladas

Spinach, artichoke, black beans and my favorite homemade enchilada sauce combine to create some seriously irresistible enchiladas.

15) The Easiest Whole Wheat Pizza Dough

You can whip up this dough in a food processor and it is ready to go right away (no waiting time whatsoever!). Add toppings of your choice or check out these pizza recipes for inspiration.

16) Vegetarian Tortilla Soup

This soup is a vegetarian cross between tortilla soup and posole soup. So good.

17) Balsamic Roasted Broccoli and Red Pepper Grilled Cheese

My friend Alissa hosted a grilled cheese-themed watch party (all baked in the oven at once, with toppings of our choosing) last year and it was awesome.

18) Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip

Gluten free and easily vegan

Tacos featuring some of my favorite flavors. If you haven’t yet tasted black beans, roasted sweet potatoes and avocado in one bite, it’s time!

19) Simple Gluten-Free Apple Crisp

Gluten free and easily vegan (see recipe notes)

Bring this crisp and vanilla ice cream for a guaranteed hit.

20) Maple Peanut Butter Chocolate Chip Oatmeal Cookies!

Cookies! These little treats are made with oat flour (which is super easy to make from old-fashioned oats), so your gluten-free friends can enjoy them.

Haley’s Moana Birthday Party

My daughter, Haley, is obsessed with Moana so we decided to do a Moana themed birthday party for her 3rd birthday. I got a lot of inspiration from Pinterest including different food items to serve. We had a lunch party with Hawaiian Chicken on Hawaiian rolls, BBQ Hawaiian Meatballs, Veggies, Caesar and Pasta Salad and Croissant Sandwiches. We made googly eyes on toothpicks for the Croissant sandwiches so they were like Tamatoa from Moana. We also made Heart of Tefiti Juice by combining green and blue Hawaiian Punches with pineapple juice.

The recipe for the Slow Cooker Hawaiian Chicken came from and it was a huge hit. I cooked the chicken in a slow cooker separately then added the sauce that was cooked on the stovetop at the very end so it didnt get watered down.

I made her cake and cupcakes and made fondant cupcake toppers to look like the Heart of Tefiti. We hired an amazing Moana to come to the party, she sang songs, taught the kids to hula dance, did nail and face painting and took pictures with everyone. The favors included Moana stickers and temporary tattoos, a Moana stamp and a baggie of jelly bellies, goldfish and gummy sharks all inside a Moana cup.

For the photo backdrop I bought a bamboo tablecloth and made a floral balloon arch. I used a tutorial from

I used her existing toys to decorate the buffet including a Kakamora music set and Moana, Maui and Hei Hei POP! Funkos.

Begin by making the marinade: combine the olive oil, lemon zest, garlic, herbs, salt and pepper in a dish large enough to hold the salmon. Add the salmon to the dish and turn to coat evenly. Let the salmon marinate for at least 30 minutes or until ready to grill.

Meanwhile, soak the cedar plank in a sink or bowl of water for at least one hour, otherwise, it will be more prone to catch fire on the grill. Then, pat dry and place the marinated salmon on the plank.

Grill over medium heat for 10 to 15 minutes, or until the salmon is done to your liking.

Serve the salmon right off the plank with lemon wedges. Enjoy!

My Grandma’s Greek Dressing Recipe

In My Grandma’s Greek Dressing Recipe you’ll find simple ingredients like fresh garlic and lemon juice, oregano and olive oil. Seasoned, simply with kosher salt and freshly ground black pepper, for the absolute BEST Greek salad dressing you’ll ever taste.

This is by far my most popular salad dressing on Simply Scratch. So popular I knew I had to include in my cookbook. I think people love it because it tastes real and authentic and all that’s required are just a few simple pantry ingredients, a jar and of course, a yummy big fat Greek salad. To make my grandma’s Greek salad dressing is so incredibly easy, just add everything into a jar, secure the lid and shake! The end result? Amazing. I could literally drink this stuff from the bottle. Just kidding, that would leave a horrible oil-stache which would be so not attractive.

This Greek salad dressing is can also be a marinade for chicken. Toss chicken breasts or thighs into a resealable bag or Tupperware container, pour and toss. Marinade for a 30 minutes to 1 hour and grill! You can see it done here in my Greek Chicken Pita recipe and it was simply delicious. This is as straightforward as it gets and I think you’ll love it just as much as I do!

To Make This Greek Dressing Recipe You Will Need:

  • olive oil
  • lemon
  • garlic
  • dried oregano
  • kosher salt
  • ground black pepper.

First grate one large garlic clove directly into a glass jar. If you don’t have a microplane, then finely mincing or squeezing the clove in a garlic press will do the trick just fine.

Measure and add in a teaspoon of the dried oregano (I crumble this in the palm of my hand before adding), a 1/2 teaspoon of kosher salt and a 1/4 teaspoon of ground black pepper.

Cut the lemon in half and squeeze out all of the juice. You will need 1/4 cup of fresh lemon juice, which it typically one whole large lemon. Strain the juice through a small mesh strainer to catch and seeds and pulp.

Next, pour the lemon juice into the jar with the garlic, oregano, salt and pepper.

Then measure and pour in a 1/2 cup of good quality olive oil.

Now if this wasn’t already so boringly easy, screw on the lid…

…and shake it good.

That’s it! I know, a whole step-by-step post on how to make the best Greek dressing.

However, this Greek dressing recipe is far from boring. Now all you need now is a nice big fat Greek salad filled with chopped fresh lettuce, crumbled feta, juicy tomatoes, thinly sliced red onion, salty kalamata olives and pickled beets and then serve with as much or as little of the Greek dressing as you like.

Here’s my go-to Greek salad recipe. But if you’re craving a creamy Greek dressing, I took My Grandma’s Greek Salad Dressing and swapped in fresh herbs and made it luscious with a little mayo and Greek yogurt.

Enjoy! And if you give this Greek Salad Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Summer salad recipes

Liven up your lunchbox, picnic or BBQ with fresh and vibrant summer salad recipes that guarantee soggy sandwiches will be a thing of the past.

Fennel, roast lemon & tomato salad

Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish

Summer allotment salad with English mustard dressing

Make this potato salad with whatever crunchy vegetables you can get your hands on – fennel, celery and spring onions would also be very welcome additions

Shaved fennel & radish salad with pickled peaches

Celebrate fennel season in mid-summer with this delightful side salad. It's made with radishes, shavings of lancashire cheese, basil, mint and pickled peaches

Charred corn, chicken & tortilla salad with chipotle yogurt dressing

Try this vibrant salad with or without the chicken. If you’re serving it as a side to kebabs or sausages, swap it out for some crumbled feta, if you have it

Roasted beetroot & raw honey salad

Serve up a fibre-rich lunch or side dish with this beetroot, feta and green lentil salad. Bursting with colour, it's full of flavour and nutrients

Quinoa, goat’s cheese & peach salad

Make this tabbouleh-inspired quinoa, chard, goat's cheese and grilled peach salad as something different for lunch. It's full of textures and fresh flavours

Green goddess chicken salad

Kick-start summer with a chicken salad that's bursting with colours and flavours, including basil, jalapeño and lime. It also boasts four of your five-a-day

Herby orzo & lemon salad

Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day

Tomato & mozzarella salad with tomato dressing

Enjoy this super-quick tomato and mozzarella salad as a side dish, or add some sliced avocado for a filling lunch. Top with basil leaves and crushed crostini for extra flavour and texture

Salad of melon & tomatoes with mint & elderflower dressing

Make the most of summer's best produce by using melons and tomatoes in this vibrant salad, drizzled with a mint and elderflower dressing. The secret to this salad is using the freshest ingredients

Watch the video: Σαλάτα Waldorf με Ρεβίθια Επ. 14. Kitchen Lab TV. Άκης Πετρετζίκης (July 2022).


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