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Category: Salads & Dressings

Arugula Salad with Shaved Manchego

Arugula Salad with Shaved Manchego

1 to 2 tsp. honey

2 T. white balsamic or white-wine vinegar

2 T. olive oil

Coarse salt and ground pepper

2 arugula, (about 1 lb. total), well rinsed, thick stems removed

1/4 C. oil-packed sun-dried tomatoes, drained and thinly sliced

4 oz. Manchego cheese

 

In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper. Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among four serving plates; top with remaining Manchego. Serve immediately.

Artichoke Potato Salad

Artichoke Potato Salad

2 lbs red potatoes, cooked and cubed

1 (14 oz. ) can artichoke hearts, drained, rinsed, drained again and quartered

1 small red onion, chopped

1 1/2 C. cubed brick cheese or monterey jack cheese

1/2 C. crumbled blue cheese

3/4 C. vegetable oil

1/4 C. red wine vinegar or cider vinegar

2 garlic cloves, minced

1 tsp. dried rosemary, crushed

1 tsp. dill weed

1/2 tsp. salt

1/4 tsp. pepper

 

In a large bowl, combine potatoes, artichokes, onion and cheeses. In a jar with a tight-fitting lid, combine oil, vinegar, garlic, rosemary, dill, salt and pepper; shake well. pour over potato mixture; toss to coat.

 

Yield:

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Artichoke and Tomato Salad

Artichoke and Tomato Salad

1 can artichoke hearts, drained and quartered

1 C. Italian salad dressing

1 pint grape tomatoes, washed

1/2 cucumber, peeled, seeded, chopped

1/4 red bell pepper, seeded and chopped

1/4 green bell pepper, seeded and chopped

2 to 4 thinly sliced green onions, optional

5 or 6 basil leaves, stacked, rolled and sliced

Salt and pepper

Lettuce torn into bite size pieces

Combine artichokes and half of the salad dressing in a bowl and toss well. Cover and marinate in the refrigerator for 2 to 24 hours.  One hour before serving, remove artichokes from the refrigerator and stir in the cucumber, bell peppers and onions if using. Toss well.   Line a platter with the lettuce and spoon the artichoke mixture over the lettuce.   Cover the salad with remaining tomatoes. Drizzle lightly with salad dressing and serve remaining dressing on the side. Serve with a slotted spoon. Serve with crusty bread.

Artichoke with Garlic-Chive Sauce and Spring Greens

Artichoke with Garlic-Chive Sauce and Spring Greens

While artichokes can be enjoyed just about any time of year, they offer extra pleasure during springtime when served with young garlic, fresh chives, and baby mixed greens. This recipe can be doubled and made a day ahead, making it easy to host a large number of guests. While this artichoke and shrimp dish can be shared as an appetizer, this combination also offers a light yet satisfying lunch when served with fresh bread and orange slices.

 

6 large shrimp

1 large fresh artichoke

3 T. lemon juice

2 C. mixed baby spring greens

Garlic-Chive Sauce

 

In a small saucepan, bring about 1 1/2 C. water to a boil, then reduce the heat. Add the shrimp and simmer 7-10 minutes, or until the shrimp are pink. Drain the shrimp and set aside until cool enough to handle. Peel the shrimp, remove the veins, and rinse under cool water. Transfer to a small bowl, and drizzle each shrimp with 1 T. of the Garlic-Chive Sauce. Cover with plastic wrap, and refrigerate until ready to use.  Cut the stem from the artichoke and trim the pointed ends until the leaves are 1 inch to 1 1/4 inches long. Place the artichoke in a small saucepan with about 1 1/2 C. water and the lemon juice. Cover and simmer 20-30 minutes, or until the leaves move easily when pried with a fork. Remove the artichoke from the saucepan, open the middle, then remove the choke with a tsp. or fork and discard. Place the artichoke on a small plate and refrigerate until ready to use.  Arrange the greens on a plate, place the artichoke on the greens then place the shrimp in the crevices between the artichoke leaves. In a blender, whir the Garlic-Chive Sauce 10 seconds, then pour over the greens or pour into a small dipping bowl or pitcher to pass for individual servings. Serve immediately.

 

Garlic-Chive Sauce

 

2 T. lemon juice

1/4 C. extra virgin olive oil

1 T. lemon zest

1/4 tsp. ground red pepper

4 cloves garlic, minced

1 tsp. dehydrayed onion flakes

2 T. fresh lemon thyme leaves

3 T. chopped fresh chives

1 tsp. grated parmesan cheese

1/2 tsp. salt

 

In a blender, mix the lemon juice and oil to form a creamy sauce. Add the lemon zest, red pepper, garlic, onion flakes, lemon thyme, chives, cheese and salt, and blend 2-3 minutes.

 

Yield:

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All Purpose Honey-Lime Dressing and Dipping Sauce

All Purpose Honey-Lime Dressing and Dipping Sauce

2 T. fresh lime juice

2 T. Dijon mustard

2 T. rice vinegar

2 T. honey

2 T. fresh chives, minced (or 1 Tbs. dried)

1 tsp. kosher salt

1 clove garlic

1/2 tsp. black pepper

1/4 tsp. cayenne pepper (don’t skip it, it’s not too hot!)

1/4 c. extra virgin olive oil

Mix all ingredients except for oil in a blender or food processor. With the blender running, slowly add the olive oil to the rest of the ingredients to make a smooth, emulsified dressing.

 

Yield:

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1000 Island Dressing

1000 Island Dressing

1 C. fat-free mayonnaise

1/2 C. ketchup

1/4 C. sweet relish

1 T. regular or apple cider vinegar

Salt and pepper to taste

 

Place all ingredients into a pint jar with a tight-fitting lid and shake until thoroughly Mixed. Refrigerate and shake well before each use.

3-Bean Salad with Sun dried Tomatoes

3-Bean Salad with Sun dried Tomatoes

1 can each red kidney beans, black beans, and cannelini beans

3/4 C. red onion, chopped

1 C. oil-packed sun dried tomatoes, julienned

1/4 C. oil from sun dried tomatoes

1/4 C. fresh parsley, chopped

1/4 C. fresh basil, chopped

1 1/2 tsp. green peppercorns in brine, drained and chopped

1/2 tsp. mustard powder

3/4 tsp. salt

1/3 C. pomegranate balsamic vinegar (or regular balsamic vinegar)

 

In a large bowl, combine drained and rinsed beans. Add onion, sun dried tomatoes, parsley, basil, and green peppercorns. In a small bowl, whisk oil from sun dried tomatoes, mustard powder, salt, and vinegar. Pour over salad and stir well. Serve and enjoy!

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Basil Oil

¼ Cup Fresh Basil

¼ Cup Extra Virgin Olive Oil

Balsamic Vinegar Syrup

¼ Cup Balsamic Vinegar

1 teaspoon Honey

Salad

4 Arganche (or other miniature) Pears

2 Tablespoons Bacon Fat

2 Fresh Figs

½ Cup Fresh Watercress

½ Cup Fresh Baby Arugula

2 Ounces Thinly Sliced Prosciutto

2 Tablespoons Sheep’s Milk Feta Cheese

2 Tablespoons Chopped Pistachios

 

Basil Oil: Puree the basil leaves in olive oil until basil leaves are very finely pureed. Place pesto mixture in a small bowl or a shot glass and allow to settle for an hour. Place mixture in the refrigerator until the olive oil solidifies (about an hour). The basil particles will settle to the bottom. Scrape two tablespoons of basil oil from the solidified pesto mixture. Reserve the remainder for another use. Balsamic Vinegar Syrup Reduction: Place balsamic vinegar in a small pot over medium heat. Simmer until vinegar is reduced to about â…“ of original volume and becomes thick and syrupy. Allow mixture to cool. Stir in a teaspoon of honey. Set aside. Salad: Cut the pears in half. With a teaspoon, carefully scoop out the seeds from the center of each pear half. Heat bacon fat over medium high heat. Add the pear halves, cut side down, and cook until cut surface is well caramelized. Remove and set aside. Quarter the figs. Divide the watercress, baby arugula, prosciutto, pears, and figs between two plates. Drizzle a tablespoon of balsamic vinegar syrup and a tablespoon of basil oil over each salad. Top each salad with a tablespoon of feta and a tablespoon of chopped pistachios.

Mayberry Turnip Slaw

Mayberry Turnip Slaw

Mayberry Turnip Slaw

 

3 to 4 raw turnips, peeled and grated

2 ribs celery, diced

8 radishes, sliced

1/2 teaspoon salt

1 green pepper, diced

1/4 cup fat-free Italian dressing

2 tablespoons reduced calorie mayonnaise

Dash garlic powder

 

Combine ingredients in order given.  Chill.  Add salt, if needed.

Refreshing Jicama-Melon Salsa

Refreshing Jicama-Melon Salsa

Refreshing Jicama-Melon Salsa

 

1 small mango, peeled & pitted

1 serrano chile, seeded, deribbed & lectured on the dangers of unprotected sex

1 lime, juice only

1 ½ T. red bell pepper, diced

½ C cantaloupe, diced

½ C honeydew, diced

2 Tbls cucumber, peeled, seeded & diced

½ C jicama, peeled & diced

2 T. cilantro, chopped

¼ tsp. salt

¼ tsp. black pepper, ground

2 T. sour cream

 

Puree the mango in a blender or food processor along with the chile and lime juice.  Place the diced vegetables and fruit in a mixing bowl. Add the puree. Mix thoroughly to combine. Mix in the cilantro, salt and pepper. Adjust seasonings to taste. Gently fold in the sour cream. Goes well with grilled fish or chicken.

Italian Wedding Salad

Italian Wedding Salad

 

6 ounces orzo pasta

chicken broth or water

32 frozen meatballs, thawed

1/2 C. Italian dressing

1 (6 ounce) jar marinated artichoke hearts, drained & chopped

1 (6 ounce) package baby spinach leaves

1/4 C. chopped walnuts, toasted

salt and pepper

grated parmesan cheese (to garnish)

 

Cook the orzo in the chicken broth or water as directed on package. Drain well. In a Dutch oven, combine the thawed meatballs and Italian dressing. Cook over medium heat to heat balls through. Stir in the drained orzo, chopped artichoke hearts, spinach leaves and toasted walnuts. Heat and stir until spinach is wilted. Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.

Beet Salad with Goat Cheese

Beet Salad with Goat Cheese

4 medium beets – scrubbed, trimmed and cut in half

1/3 C. chopped walnuts

3 T. maple syrup

1 (10 ounce) package mixed baby salad greens

1/2 C. frozen orange juice concentrate

1/4 C. balsamic vinegar

1/2 C. extra-virgin olive oil

2 ounces goat cheese

 

Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.  While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.

In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.  Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Sweet & Tangy Watermelon Salad

Sweet & Tangy Watermelon Salad

 

2 T. rice vinegar

2 1/2 tsp. sugar

2 C. diced seeded watermelon

2 C. diced cucumber

1/2 C. chopped fresh cilantro

1/4 C. unsalted dry-roasted peanuts, toasted (see Tip) and coarsely chopped

 

Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts. Tip: To toast nuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

Tabouleh Wraps

Tabouleh Wraps

Traditional parsley bulgur salad

 

3/4 C. bulgur or cracked wheat, fine

2 C. water, cold

2 C. fresh parsley, chopped

1/2 C. green onion, sliced

1/4 C. fresh mint, chopped

1/4 C. olive oil, extra virgin

2 T. lemon juice, fresh

1 1/2 tsp. salt

1/2 tsp. black pepper, freshly ground

2 tomatoes, seeded, diced fine

8 large lettuce leaves, washed, and, if desired, blanched

 

Place bulgur in a bowl and cover with the cold water. Leave to soak for 30-40 minutes. Drain through a fine sieve, pressing with the back of a spoon to extract water. Spread on a cloth and leave to dry further. Put bulgur into a mixing bowl and add onions. Squeeze mixture with hands to make bulgur absorb onion flavor. Add coarsely chopped parsley and mint. Whisk olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Gently stir diced tomato into salad. Cover and chill for at least 1 hour before serving. To serve, spoon salad onto leaves and roll like a soft taco. Soft leaf or Boston lettuce works very well with this dish. If using a hearty leaf such as chard, mustard green or kale, be sure to blanch the leaves by briefly dropping them into boiling, then cold water, to soften them.

Black Bean and Jicama Salad with Cumin Vinaigrette

Black Bean and Jicama Salad with Cumin Vinaigrette

3 T. cider vinegar

2 tsp. Dijon mustard

1 tsp. ground cumin

3/4 tsp. salt

1/4 tsp. grated lemon peel

1/8 tsp. garlic powder

3 T. extra virgin olive oil

1 (15-ounce) can black beans, rinsed and drained

1 C. chopped peeled jícama

1/4 C. finely chopped red onion

1/2 C. chopped red bell pepper

1/2 C. whole-kernel corn

2 T. finely chopped cilantro

2 T. canned Diced Green Chiles

 

For Cumin Vinaigrette: Combine vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend. For Salad: Combine beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.

Marinated Cucumber, Tomato, Kidney Bean Salad

Marinated Cucumber, Tomato, Kidney Bean Salad

1 medium cucumber, thinly sliced

1 large ripe tomato, thinly sliced

1/2 red onion, thinly sliced

1 14 oz can of kidney beans, drained

3 T. red wine vinegar

1 T. sugar

3-4 T. canola oil or any light oil

Salt and pepper to taste

 

Put first 4 ingredients in a medium bowl. In a small bowl mix together the red wine vinegar, sugar, oil salt and pepper. Pour over the veggies. Cover bowl with plastic wrap and refrigerate for at least 2 hours. This salad tastes better the longer it sits. If you can, make it and let it sit overnight. This gives the flavors a chance to really meld together.

 

Shutter’s Chopped Salad

Shutter’s Chopped Salad

Dressing:

1 C. mayonnaise

1/4 C. chili sauce or ketchup

1 hard-cooked egg, peeled, chopped

2 T. finely chopped pimento-stuffed green olives

2 T. sweet pickle relish, or more to taste

1 T. grated onion

Juice of 1/2 lemon, or more to taste

Kosher salt and freshly ground black pepper

Salad:

3 hearts of romaine lettuce, chopped into small pieces

1 (14-ounce) can hearts of palm, drained, chopped

3 ripe yet firm tomatoes, seeded, chopped

8 ounces white mushrooms, chopped

3 stalks celery, chopped

1 small bunch chives, chopped

2 avocados

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper

 

Prepare dressing: In medium bowl, combine mayonnaise, chili sauce or ketchup, egg, olives, relish, onion, lemon juice, plus salt and pepper to taste; mix well. Add more pickle relish or lemon juice as desired. Store in airtight container in refrigerator up to 1 week. In large salad bowl, toss lettuce, hearts of palm, tomatoes, mushrooms, celery, and chives. Keep refrigerated until ready to serve, or up to 2 hours. Just before serving, halve and pit avocados. Scoop out flesh with large spoon and dice the same size as other ingredients. Sprinkle pieces with lemon juice and add to salad bowl. Season with salt and pepper. Toss with enough dressing to lightly coat. Divide among 8 chilled plates and serve.

ZBD Turkey Salad

ZBD Turkey Salad

ZBD Turkey Salad

 

8 cups baby spinach

1/2 cup sliced strawberries

1/4 cup fresh goat cheese or feta

2 T. walnuts

2 oz. smoked turkey

1 T. olive oil

1/2 tsp. balsamic vinegar

 

In a large mixing bowl, combine the spinach, strawberries, cheese, walnuts, and turkey. Drizzle with olive oil and vinegar. Season to taste with salt and pepper.

Tahini Goddess Dressing

Tahini Goddess Dressing

1 1/3 C. Canola Oil

2/3 C. Water

6 T. Tahini

6 T. Cider Vinegar (Heinze)

4 T. Lemon Juice (RealLemon)

5 T. Soy Sauce (Kikkoman)

6 cloves Garlic

1/8 tsp. Xanthan gum

2 T. Sesame seeds, Toasted

2 T. Parsley

2 T. Chives

 

In a blender combine first eight ingredients and mix on high for about two minutes. You will see a change in the texture of the mixture as the Xanthan gum starts to work, the result is a very smooth, creamy appearance. Add the final three ingredients and blend on low, just until mixed.

Sweet and Crunchy Spinach Salad

Sweet and Crunchy Spinach Salad

Sweet and Crunchy Spinach Salad

2 bunches spinach, well rinsed & dried, torn

1/2 lb. bacon, cut in pieces, fried & crumbled

2 red apples, cut in pieces (Matchsticks for a more elegant presentation)

1/2 c. golden raisins

1/2 c. dry roasted peanuts, unsalted

1 sm jicama, cut in pieces (Matchsticks for a more elegant presentation)

 

Add ingredients to salad bowl.  Use favorite salad bottled dressing or to with a sweet vinaigrette.

Cuban Chicken Salad

Cuban Chicken Salad

2 chicken breasts, pounded thin

1 head romaine lettuce

1 can black beans

1 C. frozen corn (cooked)

1/4 C. green onions chopped

1 small red pepper, sliced thin

 

Grill chicken until thoroughly cooked, slice into strips. Chop lettuce and divide on to four plates. Heat black beans and corn and spoon on top of the lettuce. Add sliced pepper and onion. Top with sliced chicken.

 

Dressing:

 

2 T. lime juice

1/4 C. cilantro

1 1/2 tsp. sugar

1 tsp. minced garlic

1/2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. pepper

 

1/3 C. olive oil

Put all ingredients in a food processor or blender and blend until smooth. Pour over prepared salad.

For a fun twist add blue corn chips. For those who are not a fan of cilantro this salad also tastes great topped with salsa or ranch dressing.

Winter Greens with Earl Grey Vinaigrette

Winter Greens with Earl Grey Vinaigrette

1 T. brewed Earl Grey tea

1 1/2 tsp. Champagne vinegar

1 1/2 tsp. walnut oil

1 1/2 tsp. minced shallots

1 tsp. Dijon mustard

Salt & freshly ground black pepper to taste

 

3 C. mesclun or other assorted mixed greens, washed and dried

1/2 ripe pear, peeled, cored, and diced

1/2 T. chopped toasted walnuts

2 T. Parmesan curls

Freshly ground black pepper to taste

 

In a jar with a tight-fitting lid, combine tea, vinegar, oil, shallots, and mustard. Shake well to combine. Season with salt and pepper. (The dressing will keep, covered, in the refrigerator for up to 2 days.)  In a salad bowl, toss greens with 1/2 of the vinaigrette. Arrange on 2 salad plates. In the same bowl, toss pears with the remaining vinaigrette. Arrange on greens. Top with walnuts, Parmesan curls, and black pepper. Serve immediately.

Caesar Salad Dressing/Dip

Caesar Salad Dressing/Dip

Caesar Salad Dressing/Dip

 

3 cloves garlic, roasted

3 tablespoons raw, un-hulled sesame seeds

½ cup unsweetened soy, hemp, or almond milk

â…“ cup raw cashews

1 tablespoon fresh lemon juice

1½ tablespoons nutritional yeast

1½ teaspoons Dijon mustard

Black pepper

 

Break the garlic cloves apart and leave the papery skins on. Roast them on a baking pan at 350ËšF until soft (about 20 minutes). In a flat pan, toast the sesame seeds, shaking for 3 minutes, and put aside. Skin the roasted garlic and place it in a food processor or high-powered blender along with the milk, cashews, lemon juice, nutritional yeast, and mustard. Sprinkle on a dash of black pepper. Blend until creamy and smooth. Drizzle the dressing over a tossed salad and top with the toasted sesame seeds. If using as a dip, mix the sesame seeds into the dip.

 

Yield: 3 servings

Calories: 266

Fat: 19.6g

Fiber: 3.5g

Carbs: 16g

Salmon, Asparagus & Orzo Salad

Salmon, Asparagus & Orzo Salad

1(8-oz.) salmon fillet

1C. uncooked orzo pasta

8oz. asparagus spears, cut into 2-inch lengths (about 1-1/2 C.), cooked

½ C. dried cranberries

¼ C. sliced green onions

3 T. extra-virgin olive oil

1 T. white wine vinegar

1-1/2 tsp. Dijon mustard

½ tsp. salt

1/8 tsp. black pepper

 

Prepare grill for direct grilling. Grill salmon on oiled grid over medium coals about 10 minutes per inch of thickness or until opaque. Remove from grill; cool. Flake salmon into bite-size pieces. Meanwhile, cook orzo according to package directions, omitting salt; drain and cool. Combine salmon, orzo, asparagus, cranberries and green onions in large bowl. Whisk together olive oil, vinegar, mustard, salt and pepper in small bowl until well blended. Pour over salmon mixture; toss until coated. Chill 30 minutes to 1 hour.

Clarke’s Artichoke and Asparagus Salad with Serrano Ham

Clarke’s Artichoke and Asparagus Salad with Serrano Ham

Clarke’s Artichoke and Asparagus Salad with Serrano Ham

3 tablespoons whole-grain mustard

1/4 cup champagne vinegar

Salt and freshly ground black pepper, to taste

1-1/2 cups olive/canola oil blend

 

1 cup whole baby beets, well-scrubbed (about 8, see note)

1 tablespoon vegetable oil

Salt and pepper to taste

1 bunch asparagus, trimmed

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1/2 pound baby salad greens

1 cup marinated artichoke hearts, drained (or 4 artichokes, steamed, cleaned and cut into small wedges)

1/4 pound serrano ham, thinly sliced

 

To make vinaigrette: Combine the mustard and vinegar in a small bowl. Season to taste with salt and pepper. Gradually whisk in the oil. Taste and adjust the seasoning. If the dressing is too thick you may add a small amount of water. Makes 2 cups. To make salad: Brush the beets with vegetable oil and season with salt and pepper. Roast in baking dish at 375 degrees for about 30 minutes or until tender. Cool, peel and dice. Set aside.  Blanch the asparagus in boiling water for 3 minutes or until barely tender. Plunge into ice water to chill and set color. Cut into 3-inch pieces and set aside. Char the peppers over a gas flame or under a broiler until black on all sides. Place in a paper bag and seal. Let cool for 10 minutes. Remove from paper bag and peel off charred skin. Remove seeds and inner membranes and cut into julienne strips. Set aside. Combine the baby greens, roasted beets, asparagus, pepper strips and artichokes in a large bowl. Add 4 to 6 tablespoons of the mustard vinaigrette and toss well. Taste and add more dressing or salt and pepper if necessary. Place dressed salad in the center of a serving plate and place folded pieces of ham around the outside of the salad. Serve at once. Note: If you can’t find baby beets, one larger beet will provide approximately the amount needed for this salad. Larger beets, though, will require 15-20 minutes additional roasting time.

 

Yield: 6 servings

Calories: 160

Fat: 9.9g

Fiber: 3.1g

Butter Lettuce, Pea Shoot and Radish Salad with Lemony Tahini Dressing

Butter Lettuce, Pea Shoot and Radish Salad with Lemony Tahini Dressing

Butter Lettuce, Pea Shoot and Radish Salad with Lemony Tahini Dressing

1 head butter lettuce, washed, dried, and torn into bite-sized pieces

1 cup pea shoots

½ bunch radishes, tops removed, very thinly sliced

 

1/3 cup tahini

2 T. extra virgin olive oil

Juice of 1 lemon

1 T. red wine vinegar

1 T. honey

1 clove garlic, minced

3-4 T. water, to thin

Salt and pepper to taste

 

In a large bowl, toss together lettuce, pea shoots and radishes. In a medium bowl, whisk together all ingredients “for the lemony tahini dressing” using a handheld blender or a whisk, until smooth. Add more or less water if you prefer your salad dressing on the thicker/thinner side. Drizzle the dressing over top of the salad and serve!

Pea Shoot Papaya Salad

Pea Shoot Papaya Salad

Pea Shoot Papaya Salad

2 cups (500 mL) pea shoot greens

1 cup (250 mL) large diced papaya

zest of half a lime

juice of 1 lime

1/4 cup (60 mL) olive oil

1/2 tsp (2 mL) honey

1/4 tsp (1 mL) salt

1/2 cup (125 mL) toasted chopped walnuts or pecans (see Tip below for toasting raw nuts)

 

Pile the pea shoots equally onto 2 side plates, nice and tall. Arrange half the papaya on each bed of shoots. To a vinaigrette shaker or mason jar with a lid, add the lime zest, lime juice, olive oil, honey and salt. Cover and shake well. Pour equally over the salads. Top each salad with half the toasted nuts. Serve immediately. TIP: To toast raw nuts, add them to a hot, dry pan and toss occasionally until lightly toasted (3 to 4 minutes). Keep an eye on them so they don’t burn.

Somewhat Asian Noodle Salad

Somewhat Asian Noodle Salad

2 packages chicken ramen

2 tsp. chili oil

3 T. rice vinegar

1 handful fresh basil, chopped

1 handful cilantro, chopped

1 head of lettuce, chopped (I used 1/3 head of romaine, boston bibb, and red leaf)

Optional add-ins: grilled shrimp or grilled chicken

 

Cook both packages of ramen, adding only one seasoning packet to the water.  Drain, add noodles back into pot. Add 2 tsp. chili oil and 3 T. rice vinegar and stir. (If you don’t mind how the basil and cilantro looks wilted, add it now. If you want the herbs to be pretty, wait until the noodles are chilled. IMO, it doesn’t taste the same, I highly suggest adding the basil and cilantro in this step.)  Chill noodles in the fridge; when they are cold enough for you, put handful or more of lettuce in bowls. Place large spoonful of tasty chilled ramen on top. Add chicken or shrimp (if you would like, of course). Enjoy!

Sautéed Summer Fruits over Greens with Goat Cheese and Balsamic

Sautéed Summer Fruits over Greens with Goat Cheese and Balsamic

Sautéed Summer Fruits over Greens with Goat Cheese and Balsamic

2/3 C. balsamic vinegar

2 T. brown sugar, divided

2 T. unsalted butter, divided

2 peaches, pitted and sliced

2 plums, pitted and sliced

1 C. blueberries

1 head Bibb lettuce

2 ounces goat cheese, crumbled

1/4 C. chopped walnuts, toasted

 

Bring balsamic vinegar to a boil in a small saucepan.  Simmer over medium heat for about 10 minutes or until reduced by half.  Stir in 1 T. brown sugar and 1 T. butter; set aside.  Melt remaining T. butter in 10-inch skillet over medium heat.  Add peaches and plums and cook about 1 minute, just until softened.  Add blueberries and brown sugar and cook about 1 minute or until sugar is dissolved and mixture is slightly saucy. Arrange lettuce on platter; pour fruit mixture over lettuce.  Top with goat cheese and walnuts. Pour Balsamic reduction over salad and serve immediately.

Mushrooms with Lemon Dressing

Mushrooms with Lemon Dressing

4 tsp. lemon juice 

1/2 tsp. anchovy paste 

1/2 tsp. salt 

1/2 tsp. black pepper 

5 T. olive oil 

1 1/4 lbs mushrooms, cut into 1/8 inch slices 

3 T. fresh parsley, chopped 

 

In a large bowl, whisk together lemon juice, anchovy paste, salt and pepper. Stir in the oil. Add the mushrooms and parsley and toss before serving.

Picnic Pasta Salad

Picnic Pasta Salad

1 lb macaroni, cooked and cooled (or other preferred pasta) 

1-2 C. diced ham

1/2 lb diced mozzarella cheese or Swiss cheese or provolone cheese 

1/4 C. minced sweet onions (optional) 

1 lb frozen green beans cut in 1-inch pieces 

4-6 hard-cooked eggs, chopped 

12 oz. marinated artichoke hearts, drained and chopped

 

Dressing

1/4 C. cider vinegar 

1/4 C. olive oil or canola oil 

1/4-1/2 C. mayonnaise 

1/2 tsp. Italian seasoning 

1 tsp. prepared mustard (I prefer Heinz brown) 

1/4 tsp. celery seeds 

 

Mix all salad ingredients together in a large bowl. Whisk dressing ingredients together until smooth and well-blended. Toss salad ingredients with dressing until well-blended. Let sit, refridgerated. at least 4-6 hours, preferably overnight. Note — additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.

Antipasti Salad

Antipasti Salad

Salad:

1/4 medium red onion, minced

1/2 medium fennel bulb, trimmed and cored

1 (15-oz.) can chickpeas, rinsed and drained

4 jarred roasted sweet red peppers, chopped (about 3/4 C.)

1 (6-oz.) jar marinated artichoke hearts, rinsed, drained, and quartered,

if whole

2 C. baby arugula

1 C. fresh flat-leaf parsley leaves

1/4 C. kalamata olives, pitted (about 2 oz.)

1/2 to 1 C. freshly shaved Parmigiano-Reggiano

 

Dressing:

1 small garlic clove, peeled

1 1/2 tsp. kosher salt

1 tsp. freshly grated orange zest

2 T. white wine vinegar

Freshly ground black pepper

1/3 C. extra-virgin olive oil

 

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.  Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 tsp. of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 tsp. salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.  Using a handheld mandolin or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

Italian Basil, Tomato, and Pasta Salad

Italian Basil, Tomato, and Pasta Salad

1/2 C. red wine vinegar

2 T. Dijon-style mustard

1/4 tsp. black pepper

2 cloves garlic, minced

1/2 C. olive oil

1/2 C. slivered fresh basil

8 oz. dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)

2 9-oz. packages frozen cut green beans

6 medium tomatoes, cut into thin wedges

1 C. sliced pitted kalamata olives or ripe olives

2 C. loosely packed fresh basil leaves

3/4 C. (3 oz.) finely shredded Parmesan cheese

3 T. snipped fresh parsley

 

For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.  Cook pasta according to package directions; drain. Rinse with cold water; drain again.  Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.  Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.

Roasted Garlic Caesar Salad

Roasted Garlic Caesar Salad

2 T. of butter

2 T. of extra-virgin olive oil

3 garlic cloves crushed

2 C. 1 inch Italian, or French bread cubes, lightly toasted

1 roasted head garlic (see directions at bottom)

2 anchovy fillets, drained and minced

1/2 C. of extra-virgin olive oil

1 T. of lemon juice

2 tsp. Dijon mustard

1/4 C. of freshly grated Parmesan cheese

1 tsp. Worcestershire sauce

Salt and pepper

2 heads Romaine lettuce

 

Combine butter with olive oil in skillet over medium-high heat. Add garlic cloves and sauté for 5 minutes. Remove garlic and discard. Add toasted bread cubes and stir over medium-high heat until golden.  Remove from pan, and drain on paper towels. Squeeze roasted garlic cloves to remove from papery skins. Combine in blender with anchovies, oil, lemon juice, mustard, and Parmesan. Blend together, and add Worcestershire, salt, and pepper according to taste. Pour dressing into empty salad bowl.  Tear lettuce leaves into bite-sized pieces. Add to dressing and toss thoroughly.  Add croutons and toss again. Sprinkle with additional parmesan if desired.

Spring Asparagus Slaw

Spring Asparagus Slaw

1 pound asparagus spears

4 C. shredded green cabbage

1 C. torn radicchio or red cabbage

1/2 C. finely shredded carrot

1/4 C. snipped fresh mint

1/4 C. snipped fresh parsley

1/4 of a small red onion, thinly sliced

2 T. olive oil

2 T. balsamic vinegar

1/2 tsp. finely shredded lemon peel

1 T. lemon juice

1 clove garlic, minced

1/2 tsp. black pepper

1/4 C. shredded Parmesan cheese

 

Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears.  In a medium saucepan bring 1 inch of water to boiling. Place asparagus in steamer basket. Cover and steam asparagus over the boiling water for 4 to 6 minutes or until crisp-tender. Drain and gently rinse with cool water.  Meanwhile, in a large bowl toss together cabbage, radicchio, carrot, mint, parsley, and onion. Divide asparagus spears among salad plates and top with cabbage mixture.  In a screw-top jar combine oil, vinegar, lemon peel, lemon juice, garlic, and pepper. Cover and shake to combine.  Pour over cabbage mixture. Sprinkle slaw with Parmesan cheese.

Roasted Beet Salad with Blue Cheese

Roasted Beet Salad with Blue Cheese

Roasted Beet Salad with Blue Cheese4 medium red beets (about 1 pound), stems trimmed off
2 T. extra-virgin olive oil
Salt and freshly ground black pepper
4 C. baby leaf spinach
Crumbled blue cheese
Toasted almonds
1 tangerine (sectioned)

1 1/2 C. tangerine juice
1 tsp. lemon juice
Pinch salt and pepper
2 T. extra-virgin olive oil

Preheat oven to 350 degrees F. Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife. While the beets are roasting, make the dressing: In a small saucepan, over medium-high heat, reduce the tangerine juice to about 1/2 C. Remove from the heat and strain with a fine sieve. Return to the saucepan, add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 C. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. Peel the beets, and thinly slice them into rounds. Pour the dressing into a skillet and bring to a simmer. Turn off heat, add the spinach and gently coat with dressing until just slightly wilted. Arrange the beets and tangerine sections around the perimeter of the salad plates, place a mound of spinach in the center, and garnish with crumbled blue cheese and toasted almonds.

Shaved Zucchini Salad with Lemon & Marjoram

Shaved Zucchini Salad with Lemon & Marjoram

Shaved Zucchini Salad with Lemon & Marjoram

 

1½ pounds (about 3 to 4 small) zucchini, thinly sliced lengthwise on a mandolin or with a vegetable peeler

2 teaspoons kosher salt

3 tablespoons freshly squeezed lemon juice

1 small shallot, thinly sliced on a mandolin or finely minced

1 tablespoon finely grated lemon zest

¼ cup extra-virgin olive oil

1 tablespoon finely chopped fresh marjoram

Pecorino Romano cheese shavings, for garnish (optional)

 

In a colander sitting over a bowl or in the sink, combine the zucchini ribbons and salt. Toss well to coat the ribbons and set aside for 10 minutes. After 10 minutes, gather up the zucchini in several large handfuls, and gently squeeze some of the moisture out of each. In a large bowl, mix the lemon juice with the shallot and a small pinch of salt. Add the zest and whisk in the oil in a slow, steady stream. Stir in the marjoram and add the zucchini ribbons to the bowl, tossing to evenly coat them. Serve immediately, topped with the cheese shavings.

Warm Butternut and Chickpea Salad with Tahini Dressing

Warm Butternut and Chickpea Salad with Tahini Dressing

 

For salad:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces

1 medium garlic clove, minced or pressed

1/2 teaspoons ground allspice (I skip this)

2 tablespoons olive oil

Salt

One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)

1/4 of a medium red onion, finely chopped

1/4 cup coarsely chopped fresh cilantro or parsley

 

For tahini dressing:

1 medium garlic clove, finely minced with a pinch of salt

1/4 cup lemon juice

3 tablespoons well-stirred tahini

2 tablespoons water

2 tablespoons olive oil, plus more to taste

 

Preheat the oven to 425°F. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.