Avocado Ranch Dip
1 large avocado
2 tsp. lime juice
1/2 C. light sour cream
1/3 C. light mayonnaise
1/4 C. plain nonfat Greek yogurt
2 T. finely minced green onion
3/8 tsp. garlic powder
3/8 tsp. black pepper
1/4 tsp. salt
In a medium bowl, roughly mash the avocado with the lime juice. Add remaining ingredients and stir to combine.
Yield: 12 servings, 2 T. Each
Calories: 50
Fat: 4g
Fiber: 0g
Berry Salad with Almond-Cranberry Crusted Goat Cheese
3 T. chopped almonds
3 T. chopped craisins
4 oz. soft goat cheese log, cold
1 T. red wine vinegar
1 -1/2 T. cider vinegar
2- 1/2 T. olive oil
1 tsp. minced shallots
1 T. honey
5 oz. (8 C.) mixed baby greens
1- 1/2 C. sliced strawberries
Roll the cheese into 12 small balls with your hands, 1/3 oz each. In a small bowl combine the nuts and craisins. Roll the cheese in the nut mix and refrigerate until ready to eat. Place all the dressing ingredients in a small bowl and whisk. Combine the salad ingredients in a big salad bowl and toss with dressing or you can divide the ingredients equally between four plates.
Yield: 4 Servings
Serving Size: 2 C. salad, 3 balls
Calories: 239
Fat: 17g
Fiber: 3g
Creamy Ranch Slaw
1/2 C. light mayonnaise
1/3 C. plain Greek or low-fat yogurt
1/3 C. low-fat milk
1 T. cider vinegar
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
SALAD
6 C. shredded green cabbage
3 stalks celery, chopped (about 1½ C.)
2 medium carrots, peeled and chopped
3 T. minced fresh parsley
For the dressing, whisk together all the dressing ingredients in a small bowl. For the slaw, in a large bowl, combine the cabbage, celery, and carrots. Pour dressing over the salad and toss. Add parsley and toss lightly once more. Tip: The creamy, crunchy texture of this salad is best when freshly dressed. The salad mix can be made up to one day in advance and held in the refrigerator. The dressing can be made up to 3 hours before serving. Once you toss the salad with the dressing, it’s best to serve it within 2 to 3 hours.
Yield: 8 servings
Calories: 60
Fat: 4g
Fiber: 2g
Caper-Raisin Vinaigrette
2 T. plus 1 tsp. Balsamic Vinegar
1/3 C. golden raisins
3 garlic cloves, peeled
3 T. capers, rinsed and drained
One 2-ounce can anchovy fillets, drained
3/4 C. lightly packed flat-leaf parsley leaves
1/3 C. extra-virgin olive oil
Kosher salt
Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes. Put the garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and anchovies and pulse until you have a coarse paste. Add the parsley and pulse until completely chopped, again scraping down the sides of the bowl as necessary. Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Scrape the mixture from the processor into a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed. Store in fridge for up to 3 weeks. Serve over vegetables such as cauliflower, asparagus or broccoli. Spoon over grilled eggplant. Fold into ratatouille.
Bacon & Berry Kale Salad with Honey Lemon Vinaigrette
Honey Lemon Vinaigrette:
2 T. extra virgin olive oil
1 T. white wine vinegar
1 T. lemon juice
1 T. honey
1/4 tsp. salt
1/4 tsp. pepper
Salad:
6 C. chopped kale
2 C. sliced strawberries
2 C. raspberries
1/2 pound cooked turkey bacon (or regular bacon)
2 small avocados, halved, pit removed, then sliced
Honey Lemon Vinaigrette: In a small blender or food processor, combine the ingredients for the vinaigrette: oil, vinegar, lemon juice, honey, salt, and pepper. Set aside. Salad: In a large mixing bowl, combine the kale with the dressing. Massage the kale to soften. Add the strawberries, raspberries, and bacon. Cover and refrigerate until ready to serve. When ready to serve, top with sliced avocado.
Pancetta Vinaigrette
1 ounce pancetta (unsmoked, salt-cured Italian-style bacon), cut into 1/4-inch dice
1/4 C. finely chopped shallots
1 tsp. finely minced garlic
1/2 C. sherry vinegar
3/4 C. extra-virgin olive oil
1 T. finely chopped thyme leaves
Kosher salt
Freshly ground black pepper
In a skillet or sauté pan over medium heat, cook the pancetta, stirring frequently, for 10 minutes, or until the fat has been rendered and the pancetta has crisped. Add the shallots and garlic; cook for a minute or so, stirring constantly. Add the vinegar to deglaze the pan. Add the oil and cook until it bubbles at the edges. Remove from the heat and add the thyme, stirring to mix well. Season with salt and pepper to taste.
Creamy Caesar Salad with Torn Croutons
1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces (or use the Torn Croutons you made ahead)
10 anchovy fillets, plus more for garnish
1/4 C. red wine vinegar
3 T. Dijon mustard
2 garlic cloves
1 large egg
1 C. vegetable oil
1/3 C. freshly grated Parmigiano-Reggiano cheese, plus finely shredded cheese, for serving
Kosher salt
Freshly ground pepper
18 ounces Little Gem lettuce, leaves separated and chilled
**Colatura is an italian fish sauce that adds an unexplainable deliciousness when a bit is used in place of some of the anchovy.
Preheat the oven to 400°. Spread the bread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let the croutons cool. Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic and puree until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until emulsified. Scrape the dressing into a bowl and stir in the 1/3 C. of grated cheese. Season with salt and pepper. Cover the dressing with plastic wrap and refrigerate until well chilled and thickened, at least 30 minutes. In a very large bowl, toss the chilled lettuce leaves with half of the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Arrange the dressed lettuce on a platter and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing shredded Parmigiano cheese at the table.
Torn Croutons
There is no need to cut croutons into perfect little squares Just tear the bread—it’s easier and more fun, and most important, the croutons taste better because they have lots of raggedy edges that get crisp, and even slightly burnt. And stop cutting the crust off the loaf; the crust gives you more flavor, more texture. What you don’t want are hard croutons. You always want a little bit of chew in the center, not on every single one, but every third one at least; the lack of uniformity helps this. You also want the croutons to absorb the juices from vegetables, the extra-virgin olive oil, the vinaigrettes … All that flavor is carried into the crouton better through the torn edges.
2 large thick slices country loaf (about 4 ounces)
2 T. EVOO (or bacon fat)
Salt & Pepper (also can add granulated onion and/or garlic, dried herbs and/or finely grated lemon zest)
Heat oven to 400. Tear the bread, crust and all, into bite-size pieces. Toss the torn bread with the olive oil and a light sprinkling of salt and pepper. Spread the croutons on a baking sheet in a single layer and bake until golden brown, checking every 4 to 5 minutes and moving the outside croutons to the center of the pan so they cook evenly. Don’t let them get rock hard; leave a little bit of chew in the center. The total baking time will depend on the type and density of bread you’re using, but mostly likely will be 10 to 20 minutes. Slide onto paper towels to absorb any extra oil and season again lightly with salt and pepper.  Store the croutons in an airtight container. (Be sure to make more than you need for your recipe because you’ll find yourself eating these as a snack.)
Citrus Salad with Olives
1 Grapefruit
3 T. EVOO
Flaky Sea Salt
Red Chile Flakes, Turkish Pepper, or Freshly Ground Pepper to taste
¼ C. chopped Pitted Good Olives (Black, Green, or Combination)
2 T. fresh Mint or Cilantro
Cut the ends off the fruit. Trim peels and clean all pith from the citrus, as if beginning to cut them into suprêmes. Slice peeled fruit into rounds, and then use the tip of your knife to pick out any seeds. Arrange fruit on platter. Drizzle with olive oil, then season with the flaky salt and pepper of choice. Top with the olives and herbs.
Winter Salad
1 small roll goat cheese
1/2 C. bread crumbs
1 C. coarsely chopped walnuts
Brown sugar
1/4 C. orange juice
2 T. champagne or white wine vinegar
Salt and pepper
1/4 C. Canola
1/4 C. olive oil
1 to 3 tsp. brown sugar
Baby romaine lettuce
Red onion rings
Cut 1/2 to 3/4 of the roll of goat cheese into 1/4’ to 1/3†slices. Wrap remaining cheese in plastic wrap and refrigerate for use later in the week. Press slices into breadcrumbs, turning to coat. Place on nonstick baking sheet, leaving enough room at one end for the walnuts. Place walnuts on opposite end of baking sheet and sprinkle with brown sugar. Bake in a preheated 350° oven, just until cheese is golden brown. While cheese is baking, combine orange juice, vinegar, salt and pepper, Canola and Olive oil in a small bowl and whisk to blend. Whisk in the brown sugar. To make salad: Place lettuce on a salad plate, arrange onion rings on top, arrange 2 or 3 slices of toasted cheese on the salad, sprinkle with toasted walnuts, and drizzle with vinaigrette.
Basic Fennel Dressing
½ C. Olive Oil
½ C. Peanut Oil
½ C. Red Wine Vinegar
½ C. White Vinegar
1 tsp. Sugar
1 tsp. Dry Mustard
1 tsp. ground Fennel
2 tsp. Lemon Juice
1/8 C. Dried Parsley
Salt & Pepper to taste
Blend oils and vinegars. Add remaining ingredients, mixing well.
Spicy Asian Vegetable Salad
1 C. snow peas
6 large bok choy leaves, cut into ¼ inch strips
1 C. shredded napa or Chinese cabbage
4 ounces daikon, peeled and cut into sticks (about 2/3 C.)
1 medium yellow bell pepper cut into strips
2 fresh shiitake mushrooms, stemmed and thinly sliced
4 scallions, trimmed and thinly sliced on the diagonal
Topping:
¼ C. cashews (optional)
1 small bunch enoki mushrooms
Dressing:
¼ C. soy sauce
1 ½ tsp. rice wine vinegar
1 tsp. sugar
1/2 to 1 tsp. chili oil
1 tsp. toasted sesame oil
Up to 2 tsp. untoasted sesame oil (or use peanut or vegetable oil)
Bring pot of water to a boil over medium heat. Add the snow peas and cook for 30 seconds, or until bright green. Drain and rinse under cold running water. Thinly slice on the diagonal. Set aside. Toss together the bok choy and the cabbage and place in the centre or a platter or bowl. Toss together the daikon and yellow pepper and place on top of the cabbage. Top with the snow peas, shiitake mushrooms and scallions. Sprinkle with the cashews, if using. Place the enoki mushrooms in the centre. Combine the soy sauce, rice wine vinegar and sugar in a small bowl. Stir until the sugar is dissolved. Whisk in the oils. Serve the dressing on the side.
Jicama-Carrot Salad with Dried Cherries
1 small jicama
small head of Boston lettuce (also called butter lettuce)
1/2 C. shredded carrots
2 scallions (white and green parts), chopped
1/3 C. dried cherries
1 tsp. Dijon mustard (country style)
2 T. lemon juice (one lemon)
2 T. extra virgin olive oil
1 T. honey
1/8 tsp. salt-free lemon and pepper seasoning
Put salad dressing ingredients in a small jar, shake until combined and set aside. Peel jicama. Cut into match-stick slices or slice with a food processor. Tear lettuce into small pieces and place in a large bowl. Add carrots, scallions, dried cherries, and salad dressing. Toss gently. Makes 4 servings. Note: Lemon juice wilts lettuce quickly so make this salad just before you are going to eat it.
Wiggly Rice Noodle and Herb Salad with Sweet Shrimp
1 cup snow peas
2 medium carrots, peeled and thinly sliced on the diagonal
2 scallions (white and green parts)
4 ounces thin rice-stick noodles
1 pound medium shrimp, peeled and deveined
1 teaspoon sugar
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon fish sauce
2 tablespoons hoisin sauce
1 teaspoon Sriracha sauce, or more to taste
1 teaspoon honey
2 tablespoons vegetable oil
Fill a large saucepan with salted water, and bring to a boil. Prepare an ice bath in a large bowl. Add the snow peas to the boiling water, cook for 1 minute, and remove with a slotted spoon to the ice bath to cool. Repeat with the carrots. Thinly slice the peas, and cut the carrots into similarly sized matchsticks. Cut the scallions into 1½-inch sections and then thinly slice lengthwise into matchsticks. Keep the pan of water on the stove but turn off the heat underneath it. Add the noodles and let steep in the hot water for 5 minutes, then drain well, and put in a large bowl. Meanwhile, in a bowl, mix together the shrimp, sugar, 2 teaspoons of the lime juice, 1 teaspoon of the fish sauce, ½ teaspoon of the sesame oil, and 1 tablespoon of the cilantro. Add the snow peas, carrots, scallion, mint, and remaining ½ cup cilantro to the rice noodles. In a small bowl, mix the soy sauce, hoisin sauce, remaining 2 tablespoons lime juice, remaining noodles and stir to mix in the shrimp, or let the shrimp cool, mix into the noodles, and serve the dish at room temperature.
Spicy Shrimp and Citrus Salad
3-4 cups spinach, kale, or lettuce
1 grapefruit, cut into segments
1 orange, cut into segments
1 blood or cara cara orange, cut into segments
1/2 red onion, sliced
15-20 shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil or avocado oil
1 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon garlic granules
1/4 teaspoon fine sea salt
Pinch cayenne powder, omit if you don’t love spicy
1/2 cup fresh grapefruit juice
2 tablespoons avocado or extra-virgin olive oil
1 teaspoon dijon mustard
1 teaspoon freshly grated ginger
1 teaspoon honey
Pinch fine sea salt
In a bowl place spinach, kale, or lettuce. Add in citrus segments and sliced onion and set aside. In a bowl combine shrimp with spices. In a skillet heat oil and add in shrimp. Let cook for 8 minutes, tossing often, until shrimps are fully cooked and opaque. While cooking whisk together dressing ingredients. Add shrimp to the salad. Dress with the dressing and serve.
Club Salad
2 slices deli turkey, cut into ribbons
1 cup grape tomatoes, halved
1 slice crumbled bacon
2 cups chopped iceberg lettuce
1 tablespoon low-fat mayo (or other under 50 calorie dressing)
Toss lettuce with mayo or dressing and arrange on plate. Top with remaining ingredients. Serve with 5 pita chips for 245 calories.
Grapefruit Avocado Salad
The vinaigrette recipe makes more dressing than you will need for the amount of avocado and grapefruit. Just refrigerate the extra in a jar and save to dress another salad!
2 avocados, peeled and sliced
2 grapefruits, peeled, segmented, seeds removed (see method below for how to “supreme” a grapefruit)
Lettuce
1/2 shallot minced (1 T.)
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1 1/2 teaspoons lime zest
3 T. lime juice
1/2 cup light olive oil
1 teaspoon sugar
1/4 teaspoon kosher salt
In a small bowl, mix the vinaigrette ingredients. To supreme the grapefruit, first slice off a half-inch or more from the stem end and the blossom end of the fruit, enough to easily expose the fruit. Use a sharp knife. Then use the knife to cut away the peel from the grapefruit, following the contours of the fruit. Keep cutting away the peel until the grapefruit is completely peeled. Use the knife to cut alongside the membranes that separate the grapefruit segments. Remove the segments by either cutting the segments away from the membranes, or by gently pulling the segment out after you’ve made a cut alongside one of the membranes. Continue to work around the grapefruit until you’ve cut out or removed all of the segments, without their connective membranes. Peel and slice the avocados. (See this useful guide.) Arrange slices of avocados and grapefruit segments on a plate on a bed of a few lettuce leaves. Spoon dressing over the salad.
Beefsteak Tomato and Mozzarella Salad with Arugula
3 large ripe beefsteak tomatoes, cored and sliced approximately ½-inch thick
8 oz. lowfat mozzarella cheese, sliced approximately ¼-inch thick
2 C. arugula lettuce, washed and steamed
1 large shallot, peeled and sliced
2 bunches chives, cut into 1-inch pieces
1 oz. extra virgin olive oil
1 oz. ice cubes
2 oz. Balsamic vinegar (aceto)
1 tsp. dried lavender leaves
cracked black pepper to taste
Chive Oil: Blanch chives in boiling water for 3 to 5 seconds. Immediately shock chives in cold water until chilled. Squeeze most of the water out of the chives and place in a blender. Add olive oil, ice cubes and water and puree on highest speed for 12 to 15 seconds. Pour pureed mixture in a fine strainer, placing a clear container underneath it. Push liquid through strainer with a ladle. When all oil and liquid is passed through the strainer, let stand in the refrigerator for 2 hours. At this time the dark green foam and the water will separate from the oil. The oil will be in the center of the container. With a ladle, gently skim off and discard the dark foam from the top. When you get to the bright green oil, ladle this into a separate container. Then, when you get to the water at the bottom of the oil, stop skimming. Now you have the ultimate infused flavorful herb oil. To Plate: Fan tomato slices and cheese on plates, forming an intertwined wheel. Top with arugula and shallots. Splash balsamic vinegar on lettuce, tomatoes and cheese. Top with chive oil, lavender leaves and fresh cracked pepper. Enjoy
2 tsp. aged red wine vinegar
1 tsp. balsamic vinegar
1/4 tsp. salt
1 shallot, diced
2 tsp. chopped fresh anise hyssop leaves
2 T. walnut oil
1 T. olive oil
3 golden beets, about 1 lb. total, tops trimmed to 1/2 inch
1/2 C. walnut halves
3 or 4 endives, 3/4 to 1 lb. total, quartered and cored
2 medium Golden Delicious apples
Salt, to taste
To make the vinaigrette, in a small bowl, combine the red wine vinegar, balsamic vinegar, salt, shallot and anise hyssop leaves. Let stand for 10 minutes. Whisk in the walnut oil and olive oil. In a covered steamer over boiling water, steam the beets until tender when pierced, 25 to 40 minutes. Remove from the heat and let stand until cool enough to handle. Cut off the stems and slip off the skins. Cut the beets into thin wedges and toss with 1 T. the vinaigrette. Meanwhile, preheat an oven to 350°F. Spread the walnuts on a baking sheet and toast until fragrant, about 7 minutes. Cut the endives into long, thin slivers. Set an apple upright on a cutting board and cut 1/4-inch-thick slices off each of 4 sides of the apple. Cut the slices into long strips. Repeat with the remaining apple. In a bowl, toss the apples with the endives, walnuts and the remaining vinaigrette. Season with salt. Divide the salad among 4 salad plates or bowls and top with the beets.
Tear about 10 oz. stale crusty bread (from a 6-inch loaf) into bite-size pieces.
In a large bowl, combine the bread with 1/2 C. green olives, pitted and cracked (about 8 whole olives); 8 oz. fresh mozzarella, tom into pieces; 4 oz. prosciutto, torn into pieces; 4 plum tomatoes, cut into rough chunks; 1 can (15 oz.) butter beans, rinsed and drained; and 1 tsp. fresh oregano leaves.
Drizzle the salad with 2 tsp. balsamic vinegar and 2 T. extra-virgin olive oil, season with salt and pepper, toss, and serve.
2 bunches dino kale (aka lacinato kale)
4 tsp. olive oil
2 tsp. vinegar or lemon juice
1 C. candied pecans
1/2 C. crumbled blue cheese
1/2 C. dried cranberries
salt and pepper
get ingredients
Strip the dino kale leaves from the stem by pinching at the base of the stem and pulling it through. Once all leaves are removed, discard the stems and rinse the leaves well. Dry in a salad spinner or with paper towels. Place the kale in a large bowl. Whisk together the olive oil and vinegar. Drizzle over the kale leaves, then add a pinch of salt and pepper to the greens, and massage the leaves with your fingers. Add the pecans, blue cheese, and cranberries, and toss. The salad is ready to serve. Enjoy!
¼ C. white lemon balsamic vinegar (or lemon juice and honey)
½ C. olive oil
Salt and pepper
½ C. fresh herbs (I used basil, parsley, chive, and dill)
6 Red and orange mini peppers, diced
3 green onions, sliced
Brush the corn with olive oil and season with salt and pepper. Grill over medium-high heat until charred. Let cool and cut the corn off the cob. In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified. Add the herbs, peppers, and green onion to a large bowl. Add corn. Add dressing and toss to combine. Check for seasoning and add more salt and pepper as needed. Chill until ready to serve.
zest of 1 meyer lemon
juice of 1 meyer lemon (1/3 C.)
1/2 C. flavorful olive oil
1/2 a small shallot, minced
1 tsp. salt
1/2 tsp. cracked black pepper
1 tsp. anchovy paste
1 bunch celery, sliced (6 C.)
1 C. toasted walnuts
1/4 C. shaved parmesan
1/4 C. pomegranate seeds
1/8 C. parsley leaves
To make the dressing, whisk all the dressing ingredients together for 30 seconds until emulsified. Pour the dressing all over the sliced celery and let sit for 1 hour. The celery will macerate and soften slightly. Move the celery salad to a serving plate with a slotted spoon (leaving behind any excess liquid), then sprinkle on the toasted walnuts, parmesan, pomegranate seeds, and parsley leaves. Enjoy!
1 1/2 pounds Brussels sprouts, trimmed (about 4 C.)
4 slices bacon
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 large Granny Smith apple, peeled, cored, and finely chopped (about 1 C.)
2 oz. Gorgonzola cheese, crumbled (1/2 C.)
Halve the sprouts and thinly slice them into ribbons length-wise. Rub the slices gently between your fingers to separate the layers and put them into a large bowl. In a 12-inch nonstick skillet set over medium-high heat, cook the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Pour off all but l tsp. the rendered bacon fat from the pan and return the pan to medium-high heat. Add the sprouts, salt, and pepper, and cook, stirring frequently, until browned, 4 to 5 minutes. Transfer the sprouts to a large bowl, crumble the bacon on top, and add the apple pieces and cheese. Toss to combine, divide among 4 plates, and serve.
Dandelions arrive in my yard during the summer months, a little later than they appear in areas with milder climates. Their fringed yellow heads speak of warmth and sunshine and remind me that soon other wildflowers will appear, and the bees will surely follow. Though dandelions attract pollinators like bees, we dig them up to make more room for native wildflowers. I reserve the tender greens for salads while saving the soft yellow blossoms for sweet fritters.
When foraging for wild dandelion greens, take care to source them from areas you know’ to be free from pesticides, such as your own yard, and avoid dandelions growing near waterways, in public parks, or near the roadside, as they may contain chemical residue.
4 medium nectarines, pitted and quartered
1 tsp. extra-virgin olive oil
8 oz. bacon, chopped
1 small red onion, minced
1 tsp. brown mustard seeds
1/4 C. red wine vinegar
6 C. loosely packed dandelion greens, rinsed well and trimmed of tough stems
Preheat the oven to 400°F. Arrange the nectarines in an 8-inch square baking dish and roast them for 15 to 20 minutes, turning once, until they release their juice and begin to caramelize around the edges. Remove them from the oven and let them cool while you prepare the rest of the salad. Line a plate with a paper towel or clean kitchen towel. Warm the olive oil in a skillet over medium heat, drop in the bacon, and fry until it crisps and renders its fat, 6 to 8 minutes. Remove the bacon from the pan with a slotted spoon and let it drain on the lined plate. Stir the onion into the bacon fat and fry it over medium heat for 3 minutes, or until soft and translucent. Stir in the mustard seeds and sauté for 1 minute. Remove the skillet from the heat and whisk in the vinegar to make the vinaigrette. Arrange the dandelion greens on a serving plate and place the nectarines on top. Top with the crisped bacon and dress with the warm vinaigrette. Serve immediately.
1 lb. carrots, peeled, halved and chopped to 1-2″ pieces
about 3 C. fresh pea shoots
1 clove garlic, minced
1 T. grated fresh ginger
juice of 1 lime
2 T. light brown sugar
dash of salt and pepper
2 T. extra-virgin olive oil
Combine the carrot pieces with the garlic, ginger, juice of half the lime, brown sugar, 1 T. the olive oil and a dash of salt and pepper in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight. Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes. Remove cover, and flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first). Let cool a few minutes. Meanwhile, toss the pea shoots with the remaining T. olive oil and juice of half the lime. Add a pinch of salt and pepper. Toss in the carrots and serve immediately.
6 C. green beans (or mix of green and yellow Beans)
6 C. cooked red beans (or mix of kidney, navy, pinto, etc)
4 C. cooked garbanzo beans
1 large sweet onion, peeled and sliced thin
1 C. diced Celery
2 large green peppers, seeded and sliced (or red or yellow or even mix with a little hot pepper)
2 C. white vinegar
1 C. lemon juice
3 C. sugar
1 C. oil
1 tsp. Mustard Seed
1 tsp. Celery Seed
2 tsp. canning salt
5 C. water
Wash green beans, snap off ends and cut into 1 to 2 inch pieces. Blanch and cool immediately. (Not really necessary, but will set the color better.) Prepare and set aside all other veggies. In a large stock pot, combine vinegar, lemon juice, sugar and water. Bring this to a boil and remove from heat. Add the oil, and salt, mix well. Add beans, onions, and green pepper to the mix and bring to a simmer. Marinate for 12 to 14 hours in the refrigerator. When marinating is over, heat entire mixture to a boil. Fill clean jars with the mixture. Add any amount of the hot liquid necessary to bring the level of the jars to ½ inch from the top. Put clean lids and rings on and process in a boiling water bath for 30 minutes.
1 small bunch radishes
2 C. (160 grams) sugar snap peas
3/4 C. (45 grams) minced chives
1 ball burrata
the juice and zest of 1 very small lemon
olive oil
flake sea salt
black pepper
Prep the vegetables: Scrub the radishes well, and then trim off the greens and whiskery end bits. Slice the radishes thinly, on a mandoline or by hand, or simply quarter them. Wash the snap peas, trim each end, and pull away the connective strings. Slice the snap peas on a bias. Mince the chives.
Set out a large plate and break the burrata into pieces. (You can dice the burrata, but it’s just as easy to tear it into pieces and hand-scatter across the plate.) Now spread the radishes over the burrata, and then the snap peas, and then the chives. Juice and zest the lemon over the plate, and drizzle a generous measure of olive oil over everything. Finish with sea salt (I used about 1/8 tsp.), and several cracks of black pepper. Serve with bread for mopping.
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 C. Water
1/2 C. Honey
1/2 C. Red wine vinegar
2 T. Dijon mustard
1 1/2 T. Cornstarch
1 T. Tabasco (optional)
Place the bacon grease in a saucepan over medium−high heat. Add the onions and sauté until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.
Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed. To reheat use a double boiler.
¼ lb bacon, or 4–5 slices, cut into ½-inch bits
8 boneless, skinless chicken thighs, chopped into 2 inch pieces, seasoned with salt and pepper
1 avocado – peeled, pitted and cut into 1-inch chunks
1 head romaine lettuce, chopped
¼ C. chopped red onion
½ C. chopped walnut
1 apple – cut into 1 inch chunks (optional)
In a pan over medium heat, cook the bacon “bits†until crisp. Remove and set aside, but save the bacon grease in the pan. Add the chopped and seasoned chicken thighs to the pan and sauté in the bacon grease. Cook the chicken and turn so that every side is browned. Allow it to simmer over low heat while you prepare the rest of the salad. Toss the chopped romaine, avocado, chicken and bacon together. Top with red onion and walnuts. Dress with your favorite vinaigrette.
Spiralized vegetables, especially zucchini, make a popular alternative to pasta. I especially like it in this “pasta†salad with a creamy avocado dressing. Add more fresh veggies if you have them on hand.
2 medium green zucchini, cut with a spiral slicer
1 C. thinly sliced cucumber
1 carrot, shredded
1 roasted or fresh red bell pepper, chopped
1/4 C. chopped oil-packed or reconstituted sun-dried tomatoes or 1/3
C. cherry tomatoes, halved
2 scallions, minced
1/4 C. pitted kalamata olives
1/4 C. chopped fresh basil
1 ripe Hass avocado, pitted and peeled
1 garlic clove, pressed
1/4 C. olive oil
1/4 C. lemon juice, fresh squeezed
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 C. toasted walnut pieces
Place the spiralized zucchini in large bowl. Add the cucumber, carrot, red bell pepper, scallions, tomatoes, olives, and basil. Toss gently to combine. In a blender, combine the avocado, garlic, olive oil, lemon juice, salt, and pepper. Blend until very smooth and creamy. Pour the dressing over the salad, add the walnuts, and toss to coat.
2 tsp. extra virgin olive oil
1 tsp. lime juice
1/2 tsp. whole grain mustard
1/2 tsp. honey, or agave syrup
1/8 tsp. salt
pepper, to taste
2 C. baby arugula
4 C. mixed sprouts
1/2 C. pumpkin seeds, toasted
In a medium bowl, whisk together olive oil, lime juice, mustard, honey, salt and pepper until an emulsion has formed and the ingredients have come together. Toss the arugula and sprouts until thoroughly combined. Pour dressing over greens, toss again then sprinkle with toasted pumpkin seeds. Serve immediately.
Salt
1 pound (455 g) cactus paddles, cleaned (see this page) and cut into 1/2-inch (12-mm)
cubes
2 large Roma tomatoes, cubed
¼ cup (30 g) diced red onion
1/2 cup (20 g) chopped fresh cilantro leaves
½ teaspoon freshly ground black pepper
1 pound (455 g) queso fresco, cubed
Bring a large saucepan of water to boil and season it well with salt. Add the cactus, return it to a boil, then reduce the heat and simmer for 3 to 4 minutes, until the pieces darken to a slightly muted green and are cooked through. Drain and let them cool. In a large bowl, combine the cactus, tomatoes, onion, cilantro, 1 1/2 teaspoons salt, and the pepper. Gently fold in the queso fresco. Cover the bowl with plastic wrap and refrigerate for 1 hour before serving.
2 T. fresh Red Grapefruit Juice
1 T. fresh Lime Juice
1 T. fresh Orange Juice
2 tablespoons red wine vinegar
1 ½ tablespoons honey
1/4 cup (60 ml) olive oil
1 teaspoon minced shallot
1 to 2 teaspoons minced jalapeno chile
Salt
In a medium bowl, whisk together the citrus juices, vinegar, and honey until the honey dissolves, then whisk in the oil. Stir in the shallot and jalapeno and season with salt.
1/2 fresh habanero chile, stemmed (remove the seeds if you wish)
3 garlic cloves, peeled
The zest (colored part only) of 1/2 orange
1/4 cup fresh orange juice
1/3 cup fresh lime juice
1/2 cup olive oil
1/4 cup agave syrup or honey
Salt
1 small white or red onion, thinly sliced
4 cups sliced (about 1/2-inch is good) sturdy greens (such as kale, chard, or mustard greens—you’ll need to start with about a 1/2 pound of most greens, then pull off or cut out the stems/stalks before slicing)
2 cups (about 3 ounces) frisée leaves (if your frisée is in a head, cut out the core and tear the leaves into rough 1-inch pieces)
1 large ripe mango (I like the yellow-skin ataúlfo/honey Manila mangos best for flavor and texture), peeled, flesh cut from the pit and chopped into 1/4-inch pieces
A couple tablespoons crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
A couple tablespoons pine nuts or slivered almonds, toasted lightly in a dry skillet over medium heat until golden and aromatic
In a small microwaveable dish, combine the habanero and garlic. Cover with water and microwave at 100 percent for 1 minute. Drain and transfer to a blender. Add the zest, juices, oil and agave or honey. Blend into a smooth dressing. Taste and season highly with salt, usually about a 1/2 teaspoon. Scoop the onion into a small bowl and stir in a little of the dressing. With all the greens in a large bowl, use your fingers to massage the kale, making it more tender by breaking up its fibers until it darkens a little, 3 to 5 minutes. Add the onions and frisée to the greens. Drizzle on about 3 tablespoons of the dressing (the leftover can be covered and refrigerated for another salad) and toss to coat the greens well. Taste and season with additional salt if you think it’s necessary. Divide the salad between 4 serving plates and spoon over each about a tablespoon of mango (the mango you don’t use is yours to snack on). Sprinkle the salads with the cheese and nuts and it’s ready to serve.
4 lbs. mixed citrus fruit (about 1/2 C. citrus fruit segments per person)
2 T. finely diced shallot
1 tsp. red wine vinegar
1 T. lemon juice
1/4 C. extra-virgin olive oil
2 ripe but not too soft avocados
1/2 C. pitted Lucqes, Picholine, or other green olives
1 bunch watercress, cleaned, tough stems removed
1 bunch frisee (about 2 oz), cleaned
Kosher salt and freshly ground black pepper
Zest some of the citrus to get 1 tsp. fine zest. Using a sharp knife, cut the stem and blossom ends from the fruit. One by one, place each of the fruits, cut side down, on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom, and rotating the fruit as you go. When the fruits are all peeled, hold them in your hand one by one, and carefully slice between the membranes and the fruit to release the segments in between. Discard all the seeds. If you’re using blood oranges, don’t cut them into segments; after removing the peel and pith, slice them into pinwheels and set aside in a separate bowl. (Otherwise, they will “bleed” on the other fruit.) You should have about 2 1/2 C. segments in addition to your blood-orange slices. Combine the shallot, 1/4 C. citrus juice (from segmenting the fruit), the vinegar, lemon juice, and 1/2 tsp. salt in a small bowl. Let sit 5 minutes, then whisk in the olive oil and the zest. Taste for balance and seasoning. Cut the avocados in half lengthwise. Remove the pits and peel. Cut the avocados into 1/4 inch slices and place on a plate. Season with 1/2 tsp. salt and freshly ground pepper. Place the citrus and olives in a large bowl, and spoon three quarters of the vinaigrette over them. Sprinkle with 1/4 tsp. salt. Gently toss in the watercress and frisee. Taste for balance and seasoning. Add more vinaigrette if you like. Plate half the salad on a large chilled platter. Nestle half the avocado slices in the salad, being careful not to flatten the greens. Arrange the rest of the salad on top, and tuck the remaining avocado slices into the salad, so you have a tapestry of colors. Place the blood-orange slices among the greens.
2 bunches watercress
One 2 1/2-pound pineapple, peeled, cored, and cut into four 1-inch-thick slices
1 T. sugar
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 T. cider vinegar or fresh lime juice
1/8 tsp. ground cumin
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 large Florida (West Indian) avocado or 2 Hass avocados
1 small red onion (5 oz.) thinly slivered lengthwise
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Preparing the Watercress: Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
Broiling the Pineapple: Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
Preparing the Dressing: Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
Peeling the Avocado: Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
Assembling the Salad: Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter. Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.
1 C. Cilantro Leaves
2 small Jalapeno Peppers, stems removed
½ C. White Wine Vinegar
Juice of 2 Limes
1 clove Garlic
½ tsp. Salt
1 C. EVOO
½ C. Flour
2 Eggs, slightly beaten
1 C. Panko
2 Avocados, pitted, peeled and cut into 1†wedges, about 6 wedges per avocado
Salt
2 C. Canola Oil
12 C. baby Arugula
Salt
Pepper
1 pt. Cherry Tomatoes, halved
In blender puree cilantro, jalapeno, vinegar, lime juice, garlic and salt until smooth. Slowly drizzle in the oil until well combined and set aside.
Place flour, eggs and panko into 2 separate shallow bowls to set up a dredging station. Season avocado with salt and dredge in flour, egg, then panko. Place on parchment and repeat for all wedges. Heat oil in Dutch oven over medium high heat until shimmering. Gently place the breaded avocado wedges in oil (in batches as necessary) into the hot oil and cook 3 minutes, turning once, until golden brown. Transfer to paper lined tray to drain. Place arugula in bowl and toss with dressing. Season with salt and pepper. Divide among 4 plate, sprinkle with tomatoes and top with avocado.
1 cup apple cider vinegar
½ cup sugar
1½ tsp. kosher salt, plus more to taste
2 English seedless cucumbers
4 shallots, thinly-sliced crosswise
Freshly ground black pepper, to taste
Fresh Mint, cut into thin ribbons for serving, if desired
In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate ½-inch-wide strips of skin from cucumbers; discard peeled skins.
Slice cucumber crosswise into 1â„8-inch-thick rounds; add to bowl with vinegar along with shallots and toss to combine. Season with salt and pepper. Chill, top with mint if using, then serve.
Mexican Fruit Salad
When you buy Mexican fruit salad on the street, it’s assembled right then. The fruit is put in whatever container the vendor uses, most often a cardboard french fries kind of cup. Then lime juice is squeezed over it and salt and chili powder sprinkled on top. When you make it at home, assemble it at the last minute like this—the salt begins leeching juice from the fruit right away.
A quick note about this recipe. I’m usually very careful about giving specific ingredients, measurements and instructions. This time, I’m not even giving you the number of servings. Consider this more a guide than a legitimate recipe. But don’t let that deter you. Making this is brainlessly easy, and you will love the results. It’s delicious and healthy as a snack, and it makes a wonderful side for just about any kind of grilled meat, poultry or fish.
Mexican Fruit Salad with Chili Powder
Choose 1, 2, 3 or more fruits and/or vegetables—here are some that work well:
mango
pineapple [see Kitchen Notes]
watermelon
cantaloupe or other melon
cucumber or fresh pickles [see Kitchen Notes]
jicama [see Kitchen Notes]
lime juice
chili powder [see Kitchen Notes]
salt, to taste
Prepare the fruit. Slice up the fruits [and vegetables, if you’re using them]. For the salad you see here, I used pineapple, mango, watermelon and cucumber. Slice them into big chunks and spears—this is street food, often eaten with your fingers. You can make the salad ahead, up to this point, and chill the fruit until you’re ready to serve.
Assemble the salad. Place the fruit in a large, shallow bowl. Squeeze lime juice over it [for a generous salad for two, I used the juice of one lime]. Season generously with salt and chili powder. Stir gently with a rubber spatula to avoid damaging fruit and taste. You’ll probably want to add more chili powder; keep adding, stirring and tasting until you pick up the flavor of the chili powder and a little heat. Add as much chili powder as you and your dinner guests can comfortably take—that’s a key part of this salad’s charm. Serve immediately.
Kitchen Notes
First, a couple of quick general notes. There are countless variations on this theme. Coconut was one ingredient that turned up on occasion, as was lemon juice, but some recipes warned that the latter would be overly tart. I agree. A couple of fruits that were called out as not working well in this dish were bananas and berries. Feel free to experiment.
Picking a pineapple. This was the surprise hit of the version we made. Here is Marion’s no fail tip for picking a nice, ripe pineapple: Pull on one of the leaves at the top. If it pulls out easily, the pineapple is ripe. Period.
Cucumbers: Peel or no peel? Cucumbers add a particularly nice palate cleansing taste. The cucumber I used was relatively thin skinned and not waxed, so I didn’t peel it—the skin added an extra crunch and a nice dark green to the salad. If the skin is waxed, or if it tastes bitter [sample heavily as you make this salad], peel it. If you can find “fresh picklesâ€â€”also referred to as pickling cucumbers, smaller than salad cucumbers or, well, cucumbers—these work well in this salad. They can also be served alone with the lime juice, salt and chili powder as a refreshing salad or side dish.
What the heck is jicama? Pronounced hee-kah-ma, it is often referred to as the Mexican potato, according to Epicuirous.com. It is a large, bulbous root vegetable with “a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. JÃcama is available from November through May and can be purchased in Mexican markets and most large supermarkets.†It is a particularly popular ingredient for Mexican fruit salad.
Chili powder, pure and simple. Every recipe had a different opinion on chili powder. Some advocated mixes meant strictly for fruit and found in Mexican markets. I’m sure it’s wonderful, but the brands vary and so do their sodium levels—and other ingredients, for that matter. One source called for grinding your own chiles; if you can find them, this sounds like a great idea. But honestly, I say go for the best pure chili powder you can find. Make sure it doesn’t contain cumin or other flavorings and you’ll do fine.