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Mexican Fruit Salad

Mexican Fruit Salad

Mexican Fruit SaladMexican 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 pickles”—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. Jícama 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.

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint

Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint1 C. mascarpone cheese (or vanilla yogurt, drained)
2 T. honey, plus 2 T. for drizzling
1 T. fresh lemon juice

Combine mascarpone, 2 T. honey and lemon juice in a small bowl and mix until smooth.

4 peaches, halved and pitted (yellow peaches make the salad more colorful)
2 T. vegetable oil
8 wedges seedless Watermelon
1 pint blackberries or blueberries
1/2 C. toasted sliced or slivered almonds
1/4 C. Mint, chiffonade, plus a few sprigs for garnish
Zest of one lemon

Preheat a gas or charcoal grill (or heat a grill pan on your stove). Brush the peach halves on both sides with oil and grill cut-side down until golden brown and caramelized, 3-4 minutes. Turn over and grill 1-2 minutes more. Arrange all the fruit on a large platter, or in a large bowl. Spoon small portions of mascarpone honey dressing evenly around the fruit. Drizzle top of fruit with honey, and sprinkle with toasted almonds and mint chiffonade. Garnish with lemon zest and a few mint sprigs.

Creamy Watercress Dressing

Creamy Watercress Dressing

4 ounces watercress (1 qt.)
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons anchovy paste
1 clove garlic, peeled
Salt and pepper

Rinse watercress and drain well; pat dry with towels, then coarsely chop. In a blender or food processor, whirl watercress, 1/2 cup mayonnaise, lemon juice, anchovy paste, and garlic until smooth. Pour into a bowl and whisk in remaining mayonnaise until smooth. Add salt and pepper to taste.

Caprial Pence’s Cumin-Roasted Chicken Salad with Roasted Jalapeño Dressing

Caprial Pence’s Cumin-Roasted Chicken Salad with Roasted Jalapeño Dressing

cumin_roasted_cxsaladCumin-Roasted Chicken:
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon chili powder
Kosher salt
Freshly ground black pepper
6 chicken breasts, bone in

Roasted Jalapeño Dressing:
3 jalapeños, roasted, peeled, seeded, and minced
2 cloves garlic, chopped
1 shallot, chopped
2 tablespoons rice vinegar
Zest and juice of 2 limes
3/4 cup extra virgin olive oil
2 teaspoons chopped fresh cilantro
1 teaspoon chopped fresh basil
Salt
Freshly ground black pepper

1 pound mesclun mix, rinsed and spun dry
2 vine-ripened tomatoes, quartered
1 sweet pepper, julienned
1/3 cup pumpkin seeds, toasted
1/2 cup crumbled queso fresco or feta cheese

To prepare the chicken: Preheat the oven to 350°. In a small bowl, mix together the cumin, coriander, chili powder, and salt and pepper. Loosen the skin of the chicken breasts and rub the meat with the spice mixture. Place on a roasting pan and bake until the chicken is cooked through, about 15 minutes. Let cool about 10 minutes. Remove and discard the skin and shred the meat. Set aside. (The chicken can be roasted in advance and kept refrigerated for up to 2 days.) To prepare the dressing: In a bowl, whisk together the jalapeños, garlic, shallot, vinegar, and lime zest and juice. While whisking, slowly add the olive oil and whisk until the dressing is thick and emulsified. Whisk in the cilantro and basil. Season to taste with salt and pepper. Set aside. (The dressing can be prepared in advance and kept refrigerated for up to 2 weeks.) To finish the salads: Distribute the greens, tomatoes, and sweet pepper among 6 plates. Top with the chicken, and sprinkle with the pumpkin seeds and cheese. Drizzle with the dressing. Serve immediately.

Green on Green Salad with Charred Corn, Chicken, & Homemade Green Goddess Dressing

Green on Green Salad with Charred Corn, Chicken, & Homemade Green Goddess Dressing

Green on green salad with corn 0141 pound cooked chicken breasts, roasted or grilled
2 ears yellow corn, shucked & silks removed
Olive oil for brushing corn
Kosher or sea salt and freshly ground black pepper
8 cups fresh arugula
½ English cucumber, very thinly sliced
1 medium ripe Hass avocado
Homemade Green Goddess dressing (recipe below)

Heat a grill or grill pan over medium-high heat. Rub the corn with a little olive oil and season with salt and freshly ground black pepper. Grill, rotating occasionally, until the corn is charred on all sides. Remove to a cutting board and when cool enough to handle, cut the kernels off of the cobs. Divide the arugula among four plates and sprinkle with a little salt & freshly ground black pepper. Top with sliced chicken, some corn, and the sliced cucumbers. Cut the avocado in half lengthwise and remove the pit. With a large spoon, scoop the avocado out of the shell and cut the flesh into thin slices. Place ¼ of the avocado on each salad in a fan shape. Serve with Green Goddess dressing on the side.

Homemade Green Goddess Dressing

½ cup Greek yogurt
2 anchovies
¼ cup lightly packed Italian flat-leaf parsley
2 tablespoons roughly chopped chives or the white part of scallions
2 tablespoons roughly chopped fresh basil leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar, or any good white wine vinegar
Kosher salt and freshly ground black pepper

Combine all of the ingredients through the vinegar in the bowl of a mini food processor and blend for several minutes until the dressing is bright green and the herbs are incorporated. Season to taste with salt and freshly ground black pepper. Taste and add more lemon juice if needed. Makes about 2/3 cup.

French Lentil Salad with Garlic Sausage

French Lentil Salad with Garlic Sausage

Lentil and sausage salad 161 cup French green lentils
4 ½ cups cold water
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium peeled onion, finely chopped
1 medium carrot (or 2 small ones), peeled & finely chopped
1 teaspoon fennel seeds
3 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
1 tablespoon red wine vinegar, more to taste
14 to 16 ounces fully cooked garlic sausage
4 fresh sprigs of parsley for garnish, optional

In a heavy 2 quart saucepan or stockpot, bring lentils and 1 teaspoon salt to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart. This will take between 12 and 25 minutes. Taste as you go along for doneness. While the lentils simmer, heat 1 tablespoon extra-virgin olive oil in a non-stick sauté pan over moderate to low heat, then cook onions, carrots and fennel seeds, covered, stirring occasionally, until vegetables are very tender but not browned, about 10 minutes, then add a bit of kosher salt to taste. Meanwhile slice the garlic sausage into ¼” slices. Heat sausages over low heat, taking care that they do not brown. You want them just to heat through. To serve, place a good size spoonful of lentils in the center of 4 plates and arrange 4 slices of the garlic sausages around the lentils. Drizzle with a bit of extra virgin olive oil if you wish and serve right away, garnished with a sprig of fresh parsley if desired.

Zesty Ginger-Sesame Dressing

Zesty Ginger-Sesame Dressing

1/3 C. rice wine vinegar
2 T. fresh chopped ginger
1 T. Dijon mustard
1 tsp. TABASCO® brand Original Red Sauce
1 clove garlic
1/4 tsp. salt
1/4 C. vegetable oil
1/4 C. sesame oil
2 T. fresh chopped parsley

Combine rice wine vinegar, ginger, mustard, TABASCO® Sauce and salt in food processor or blender; blend until smooth. With machine running, slowly add vegetable and sesame oils until well blended. Stir in parsley.

Bulgur with Asparagus and Preserved Lemon Dressing

Bulgur with Asparagus and Preserved Lemon Dressing

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For the dressing:
1 preserved lemon
7 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin (freshly ground if possible)
1/4 teaspoon freshly grated black pepper

For the asparagus and bulgur:
1 pound asparagus, cut into 2-inch lengths
2 tablespoons olive oil
1/2 red onion, chopped
1 cup bulgur
1/2 teaspoon kosher salt
1/4 cup chopped toasted walnuts (I toasted mine for 10 minutes in a 350-degree oven, but listen to your nose; when they smell fragrant, they’re done)

To make the dressing, cut the preserved lemon in half. Chop one half and place all of it in a blender. Use a spoon to remove the pulp from the remaining half and add only the pulp to the blender. Save the rind for another use. Add the remaining dressing ingredients to the blender and process until smooth. Set aside. To make the asparagus and bulgur, bring a large pot 2/3 full of salted water to a boil and add the asparagus. Cook just until tender, about 4 minutes. Drain and immediately plunge the asparagus into cold water. If not shocking asparagus, cook just 3 minutes, since they will continue to cook off the heat. Cool, drain, and set aside. Place a large skillet over medium-high heat and add the 2 tablespoons of olive oil. Add the onion and cook for 1 minute. Add the bulgur and cook, stirring, until lightly toasted, 4 to 5 minutes. Add 2 cups of water and the salt and bring to a boil. Cover the skillet, reduce heat to a simmer and cook until the water has evaporated and the bulgur is tender, 12 to 15 minutes. Fluff with a fork, and bring to room temperature. Place the cooled bulgur in a large serving bowl. Toss with asparagus and walnuts, and drizzle dressing overtop. Fold to coat salad with dressing. Serve at room temperature. Salad will keep in the refrigerator for several days.

Preserved Lemon Vinaigrette with Parsley and Mint

Preserved Lemon Vinaigrette with Parsley and Mint

img_73521 preserved lemon
2-3 cloves of garlic
small handful of fresh mint (about 1/4 cup when chopped fine)
medium handful of fresh parsley (about 1/2 cup when chopped fine)
1/2 cup white wine vinegar
1.5 cups extra virgin olive oil
salt and white pepper to taste
500 ml mason jar with a lid

Slice lemons and remove any seeds. Finely mince lemon until pulpy and add to mason jar. With a microplane, grate garlic into mason jar. Chop parsley and mint very fine and add to jar. Add vinegar and oil and shake until well mixed and emulsified. You probably don’t need to add salt (the lemons are salty), but taste and add salt and pepper to taste.

Broccolini Salad with Burrata Cheese

Broccolini Salad with Burrata Cheese

4e0a9ebc7b139f268ffb1ce2882f0aea2 pounds broccolini
3 large cremini mushrooms, about 2 inches in diameter
1 red onion (I used a red spring onion)
1 C. black Cerignola olives (available at Whole Foods’ olive bar)
1/2 C. Sherry Vinaigrette (recipe below)
Kosher salt and freshly ground black pepper
One 8-ounce burrata cheese
Extra virgin olive oil
Fleur de sel

Bring a large pot of salted water to a boil (1 C. of Kosher salt to each gallon of water). Prepare an ice bath. Set a cooling rack over a baking sheet and line the rack with paper towels. With a paring knife, cut off the thick ends of the broccolini stalks and peel the remaining stalks. Blanch the broccolini in batches in the boiling water until crisp-tender, 3 to 4 minutes. Transfer to the ice bath to stop the cooking, and drain on the paper towels. Cut off the stems of the mushrooms flush with the caps and discard. Cut the caps into paper-thin slices using a Japanese mandoline or other vegetable slicer or by hand, and transfer to a small bowl. Cut the onion in half through the equator. Slice one half of the onion into paper-thin rings on the mandoline. Select about 20 of the nicest rings, and reserve the remaining onion for another use. Cut the flesh of the olives away from the pit. Lay the pieces cut-side-down and cut lengthwise into thin slices. Line a baking sheet with parchment paper. Line up the broccolini stalks side by side on the parchment paper (this will allow you to dress and season the broccolini evenly), drizzle with about 1/4 C. vinaigrette, and toss to coat. Season to taste with salt and pepper. Toss the mushroom slices with about 2 T. of the vinaigrette and season with salt and pepper (do not overdress the mushrooms). Cut away the top nub of the burrata and put it in a shallow serving bowl that just holds it. Holding a pair of scissors vertically, snip an X into the top of the burrata, reaching the soft center. Open the top slightly and drizzle olive oil over and around the cheese. Sprinkle with fleur de sel and pepper, and place on a serving platter. Arrange the broccolini, mushrooms, olives, and onions on the platter.

Sherry Vinaigrette: Whisk together 1/4 C. sherry wine vinegar and 1/4 C. red wine vinegar, and then whisk in 1 C. extra virgin olive oil. The vinaigrette should look broken – do not emulsify. Refrigerate in a covered container for up to one month.

15 Ways to Doctor a Caesar Salad Kit

15 Ways to Doctor a Caesar Salad Kit

00221. Add canned anchovies and a poached egg to each serving.
2. Bake frozen popcorn chicken and scatter over the salad while it’s still hot.
3. Top each serving with a portion of grilled salmon.
4. Surround salad with halved cherry tomatoes and top with fresh basil.
5. Marinate chicken pieces in bottled Caesar dressing. Grill chicken and add to salad (use separate dressing, discard marinade).
6. Serve salad with pre-cooked shrimp and fresh mango.
7. Add grated lemon zest and 1 T. drained capers to the dressing.
8. Top with roasted asparagus and roasted red pepper strips.
9. Wrap raw shrimp with prosciutto; grill and arrange on top of salad.
10. Toss salad with diced cucumbers and pickled pepper strips; top with cleaned crabmeat.
11. Stir olive tapenade into the dressing.
12. Add 1 T. Dijon mustard to the dressing.
13. Fold a drained flaked can of tuna into the salad and garnish with oil-marinated green olives.
14. Toss salad with 3 C. of hot cooked penne pasta and pass extra grated Parmesan at the table.
15. Fold cubed avocado into the salad and season the dressing with a little chili powder and fresh lime juice.

Strawberry Field Salad

Strawberry Field Salad

1/4Strawberry-Fields-Salad cup bottled Italian salad dressing
1 teaspoon honey
1 tablespoon low-sodium soy sauce
1/2 teaspoon Asian (dark) sesame oil
1 (5-ounce) bag spring mix salad greens
1 1/2 cups strawberries, halved (about 1 pint)
1/2 cup chopped walnuts or pecans
1/4 cup crumbled blue cheese

Pour salad dressing into a small mixing bowl and whisk in honey, soy sauce and sesame oil. Set vinaigrette aside until ready to use. Place spring mix in a large serving bowl and top with strawberries, nuts and blue cheese. Pour vinaigrette over salad, toss to coat ingredients well and serve.

Reimagined Waldorf Salad

Reimagined Waldorf Salad

2 Reimagined-Waldorf-Salad-Recipemedium, firm apples (such as honey crisp), cored and sliced
1 small celery root, peeled and julienned
1 small head frisée lettuce, cut into bite-size pieces
1/2 cup red grapes, sliced in half
2 tsp. fresh lemon juice
1 tsp. ground black pepper
1/2 tsp. kosher salt
1 1/2 cups shaved Asiago cheese
1 cup toasted pecans
1/4 cup torn fresh dill
1 recipe Creamy Honey-Dill Vinaigrette
Garnish: microgreens

In a small bowl, combine the apple slices, celery root, frisée, grapes, lemon juice, pepper, and salt; toss to combine. On salad plates, create layers of the apple mixture, Asiago, pecans, and dill. Drizzle each salad lightly with Creamy Honey-Dill Vinaigrette. Garnish with microgreens, if desired, and serve immediately.

Creamy Honey-Dill Vinaigrette

1/2 cup apple cider vinegar
1/4 cup mayonnaise
2 T. honey
1 T. chopped fresh dill
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

In a medium bowl, combine the vinegar, mayonnaise, honey, dill, salt, and pepper; whisk to combine. Refrigerate until ready to serve. Remaining dressing can be refrigerated in an airtight container for up to 3 days.

Red Onion, Parsley, and Preserved Lemon Salad

Red Onion, Parsley, and Preserved Lemon Salad

3 C. thinly sliced red onions
1/2 C. coarsely fresh flat-leafed parsley leaves
2 T. olive oil
Peel of 1/8 preserved lemon cut into julienne strips, plus 1/3 C. preserved lemon juice or fresh lemon juice to taste
1 large garlic clove, minced
1/4 tsp. ground coriander
A pinch cayenne, or to taste
Coarse salt to taste

In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.

Tomato, Onion, and Roasted Lemon Salad

Tomato, Onion, and Roasted Lemon Salad

1tomato-onion-and-roasted-lemon-salad-940x560 lemon, halved lengthwise, thinly sliced, seeds removed
1 tablespoon thinly sliced fresh sage leaves
½ teaspoon sugar
2 tablespoons olive oil, divided
1 tablespoon pomegranate molasses
½ teaspoon ground allspice
Kosher salt and freshly ground black pepper
1½ pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
½ small red onion, thinly sliced
¼ cup fresh flat-leaf parsley leaves with tender stems
¼ cup fresh mint leaves, torn if large
¼ cup purple sprouts or microgreens (optional)

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry. Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool. Whisk pomegranate molasses, allspice, and remaining 1 T. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

Preserved Lemon Kale Caesar

Preserved Lemon Kale Caesar

a4118d6e194763119b26581aa9812abd4 ounces (about 1/4 loaf) any seeded sourdough bread
2 T. olive oil
1/2 tsp. salt
1 large bunch lacinato kale, washed and dried, removed from the stalks, and torn into 2-inch pieces
1 T. red wine vinegar
The flesh of 1 preserved lemon, rinsed under cold water (peel right off of the peel and remove the seeds)
The rind of 1/2 preserved lemon, roughly chopped
2 garlic cloves, peeled
1 tsp. honey
Fresh-ground black pepper
1/3 C. olive oil
1 egg yolk
1/2 C. grated Parmesan cheese

Make the croutons: Preheat the oven to 350 degrees. Tear the bread into rough, bite-size pieces and toss with the olive oil and salt. Spread on a baking sheet, and bake for 12 to 15 minutes, stirring occasionally. Set aside to cool. Make the dressing: Combine the vinegar, preserved lemon flesh, garlic, honey, and pepper in a blender. Blend until well combined. Then, with the motor running on low speed, slowly add the olive oil through the whole in the lid of the blender. Stop the motor and add the egg yolk. Blend for a few seconds. Pour 3/4 of the dressing over the kale and toss well. Taste, and add more dressing if you think it needs it. Sprinkle the Parmesan, chopped lemon rind, and croutons over top of the salad and toss again.

15 Ways to Doctor a Deli Potato Salad

15 Ways to Doctor a Deli Potato Salad

1. Add pitted kalamata olives that have been cut in half and 1 tablespoon of fresh oregano.
2. Fold in chopped cucumber and plenty of chopped fresh dill.
3. Stir in several slices of smoked salmon that have been cut into slivers.
4. Sprinkle crumbled cooked bacon on top of the salad.
5. Fold in more finely chopped celery for extra crunch.
6. Add a teaspoon of curry powder and some chopped scallions and shredded carrots. Sprinkle with fresh parsley.

Taco Potato Salad
Taco Potato Salad

7. Stir in diced pimiento peppers and a handful of shredded sharp Cheddar cheese.
8. Sprinkle crumbled blue cheese and cracked black pepper on top.
9. Top each serving with a dollop of caviar and a dusting of minced chives.
10. Season the salad with a teaspoon of ground cumin and add a tablespoon of canned or fresh chopped chile.
11. Fold a tablespoon of prepared horse-radish into a pound of potato salad. Surround the salad with peppery watercress.
12. Add ¼ cup of chopped fresh parsley and a tablespoon of chopped tarragon.
13. Make an American-style salade nicoise by serving steamed green beans, chunks of tuna, and black olives alongside the potato salad.
14. Create a Greek-influenced salad by placing the potato salad in the bottom of a salad bowl and covering it with shredded iceberg lettuce, cucumber slices, bell pepper rings, tomatoes, kalamata olives, and feta cheese.
15. Squeeze the juice of a lemon over the potato salad, the sprinkle with black pepper.

16. Fold in sliced black olives, diced scallions, and season with chile powder.

Avocado Salad with Heirloom Tomatoes

Avocado Salad with Heirloom Tomatoes

1 159495222791b15d2cb3553715168fbfhalf avocado, peeled, sliced
1 half ripe heirloom tomato, sliced
A pinch of chopped fresh chives or sliced green onions
Juice from one slice of lemon
A pinch of coarse salt (fleur de sel if you can get it)

Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.

Minted Stone Fruit Salad with Ginger-Lime Syrup

Minted Stone Fruit Salad with Ginger-Lime Syrup

OLYMPUS DIGITAL CAMERA

1 cup water
1/2 cup sugar
1/2 cup sliced fresh ginger, left unpeeled
3 ripe peaches, sliced
3 ripe plums, sliced
3 ripe nectarines, sliced
1/4 cup fresh lime juice, from 2 limes
1 tablespoon chopped fresh mint

Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator. Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes – 1 hour.

Couscous Salad with Feta, Tomato and Olives

Couscous Salad with Feta, Tomato and Olives

book2pic2 T. EVOO
2 T. freshly squeezed lemon juice
1/4 tsp. salt
Freshly ground black pepper

1 1/2 C. water
1 tsp. EVOO
1 C. uncooked couscous
1 C. cherry tomatoes, quartered lengthwise
5 T. sliced pitted kalamata olives
5 T. chopped fresh parsley
4oz feta cheese, crumbled (about 1 cup)

For the dressing, in a small bowl, whisk together the dressing ingredients; set aside. In a medium saucepan, bring the water and the 1 tsp. oil to a boil. Stir in the couscous; remove from heat, cover, and let stand for 3 minutes. Uncover and fluff with a fork. Pour dressing over the warm couscous and toss to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust seasoning if desired. Serve hot or at room temperature

Greens with Pears, Grapes and Candied Pecans

Greens with Pears, Grapes and Candied Pecans

2 pieces TJ jarred Pear Halves in White Grape Juice
½ C. Red Grapes
¼ C. Candied Pecans
3oz. Baby Spring Mix (or other salad greens)

1 T. White Balsamic
1 tsp. Lemon Juice
½ T. Honey
2 T. EVOO
1/8 tsp. Salt
Pinch Black Pepper

Whisk vinaigrette ingredients together; refrigerate. In another container, toss pears and grapes; sprinkle with pecans. Top with salad leaves. Cover (without mixing in salad greens) and place in fridge until ready to eat. Remove salad and dressing from fridge 10 minutes before serving. Just before eating, place salad in a large cup or bowl, pour dressing over the top; toss gently.

Yield: 2 servings
Calories: 336
Fat: 16g
Fiber: 3g

Orange Pomegranate Salad

Orange Pomegranate Salad

Pomegranate-Orange-Salad2/3 cup olive oil
1/3 cup orange juice
2 tablespoons honey
Salt and pepper
2 oranges, cut into supremes or 1 can (11 ounces) mandarin oranges, drained
1 pkg. (5 to 6 ounces) arugula or spring mix lettuce
1/4 to 1/2 cup pomegranate seeds
1/2 cup goat or feta cheese, crumbled

Add first 3 ingredients to a glass jar with a lid. Add a little salt and pepper. Screw on lid and shake well. Shake dressing well before serving. Put arugula or lettuce in a large bowl. Drizzle a little of the dressing over the salad. Toss to coat. Place on one big platter or individual plates. Top with oranges, pomegranate seeds and cheese.

Extra dressing keeps in the fridge for up to 4 days. To cut an orange into supreme, slice off the top and bottom of the rind. Then remove the rest of the rind, slicing from top to bottom, making sure to remove all the pith but leaving as much fruit as possible. Next, slice through the fruit along either side of each membrane to remove only the fruit sections.

Thai Chicken Crescent Sandwiches

Thai Chicken Crescent Sandwiches

58162907-32e7-48c4-b7b2-53e658379cc62 T. plain yogurt or sour cream
1 T. peanut butter
2 tsp. curry powder
1 tsp. ginger
1/2 tsp. garlic powder
1 1/2 tsp. soy sauce
1 C. frozen cooked chicken breast, thawed
1 1/2 C. shredded carrots
4oz (1C) shredded hot pepper Monterey Jack cheese
1 (8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
1/2 C. mango chutney

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. In large bowl, combine yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce; mix well. Add chicken, carrots and cheese; mix well. Separate dough into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. Press each rectangle to form 5″ square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
Bake at 375 for 15-20 minutes or until golden brown. Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.

Cilantro Lime Chicken Taco Salad

Cilantro Lime Chicken Taco Salad

Cilantro Lime Chicken Taco Salad

1/2 cup mayonnaise

1/2 cup buttermilk

1/3 cup salsa verde chunky preferred

1/3 cup cilantro chopped

1 tablespoon lime juice

2 cloves garlic pressed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

 

Salad

1 tablespoon extra-virgin olive oil

1/2 cup onion finely chopped

4 large chicken breasts diced into bite size pieces

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon black pepper

14.5 ounces tomatoes diced, with green chiles, 1 can

15 ounces black beans drained and rinsed, 1 can

3 tablespoons cilantro finely chopped

Cilantro lime rice (recipe included)

Shredded lettuce

tomatoes diced

cheese shredded

avocado

tortilla chips

 

Cilantro Lime Rice

1 cup long grain white rice

1 1/4 cups Water

1 teaspoon salt

1 tablespoon lime juice

3 tablespoons cilantro fresh and chopped

1 tablespoon oil optional

 

Preparing the Dressing: In a blender jar, combine mayonnaise, buttermilk, salsa, cilantro, lime juice, garlic, garlic powder, onion powder, salt, pepper, and red pepper flakes. Pulse until well combined. Refrigerate for several hours or overnight. Select Sauté function on the Instant Pot. When hot, add oil and onion to pot. Sauté onion for 3 minutes. Add chicken and sauté for 2 minutes. Add tomatoes, salt, cumin, and black pepper. Lock the lid in place. Select Manual on the Instant Pot and adjust to high pressure. Set to 2 minutes cook time. When timer beeps, use a quick pressure release to release the pressure. Remove the lid. Select sauté and cook stirring frequently, until liquid has cooked off. Stir in black beans and cilantro. Serve over lettuce topped with chicken, cilantro lime rice, cheese, avocado, crushed tortilla chips, and cilantro lime dressing. To Make the Cilantro Lime Rice: Add the rice, water, 1 tablespoon oil and salt to the pressure cooker pot. Stir. Lock lid in place. Select high pressure and 3 minutes cook time. When timer beeps, turn pressure cooker off and use a natural pressure release for 7 minutes. After 7 minutes do a quick pressure release. Fluff rice with a fork. In a medium bowl, combine chopped cilantro, lime juice, and 1 tablespoon oil. Add rice and toss until thoroughly mixed.

Spinach & Cranberry Salad

Spinach & Cranberry Salad

Cranberry-Spinach-Side-Salad1/4 cup olive oil
3 tablespoons sugar
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 tablespoon sesame seeds, toasted (350 degrees for 10 minutes)
Full pinch paprika

1/2 lb. (8 ounces) spinach, rinsed
1/2 cup fresh, finely diced onion
1/2 cup dried cranberries (I use Craisins)
1/3 cup blanched and slivered almonds (pine nuts or walnuts are also excellent), toasted (350 degrees for 10 minutes)

After rinsing the spinach, pat lightly with clean paper towels to remove any excess water. Set aside to dry further while you make the dressing. To make the dressing: In a small bowl, or a jar/bottle with a tight lid, combine the oil, sugar, vinegars, sesame seeds, and paprika. Whisk or shake well, until thoroughly combined. To make the salad: Toss spinach, onion, cranberries, and almonds in a large bowl until combined. Drizzle all of the dressing over the top of the salad and toss gently to distribute it evenly throughout the salad

Pineapple and Watermelon Salad

Pineapple and Watermelon Salad

Pineapple and Watermelon Salad

 

1 pineapple cut into bite-sized pieces

1/4 C. fresh basil thinly sliced

1 lime juiced

1/2 watermelon cut into bite-sized pieces

 

Mix pineapple pieces with basil and lime juice. Place watermelon pieces in serving dish and pour pineapple over the top. So not stir together. Garnish with lime and basil.

Crack Corn Salad

Crack Corn Salad

Crack Corn Salad

 

4 C. sweet corn

12 slices cooked bacon (finely chopped)

1/4 C. green onions (chopped)

1 jalapeño (finely diced)

1/2 C. Ranch salad dressing

1 C. cheddar cheese (shredded)

Juice of 1 lime

1 tsp. garlic powder

Kosher salt (to taste)

Freshly ground black pepper (to taste)

 

Ranch Dressing:

 

1 1/2 C. mayonnaise

1/2 C. sour cream

1/3 C. whole milk

1/4 C. buttermilk

1/4 tsp. onion powder

2 cloves garlic (minced)

2 T. lemon juice

1 tsp. fresh dill

salt and pepper (to taste)

 

Ranch Dressing: In a large bowl, combine all ingredients for the dressing, stir and set aside.

 

Salad: In a large bowl, combine all the salad ingredients. Add the dressing. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, then serve.

Honey Ginger Chicken Salad

Honey Ginger Chicken Salad

Honey Ginger Chicken Salad

1 C. shredded cooked Chicken

¼ C. thinly sliced Carrot

¼ C. thinly sliced Celery

3 T. Mayo

2 T. finely chopped Red Onion

1 T. slivered Almonds

1 ½ tsp. Coconut Aminos

½ tsp. Honey

1/8 tsp. ground Ginger

1/8 tsp. Garlic Powder

 

Using a spoon, mix all the ingredients together in a medium bowl. Divide the salad into two equal portions and store in the refrigerator for up to 5 days.

Instant Pot Chicken Bacon Avocado Salad

Instant Pot Chicken Bacon Avocado Salad

Instant Pot Chicken Bacon Avocado Salad

 

2 boneless skinless chicken breasts (I used frozen but thawed will be fine too)

2 eggs

1 1/2 C. chicken broth (or 1 1/2 C. water with 1 1/2 tsp better than bouillon chicken base)

2 C. frozen white sweet corn

6 oz bacon, cooked and crumbled (or 3 oz package of real bacon bits)

1/4 C. diced green onions

2 medium tomatoes, diced

3 small to medium ripe avocados, sliced into bite size pieces

Kosher salt and freshly ground pepper to taste

 

Juice from one lemon (about 3 Tbsp)

3 T. extra virgin olive oil

1 tsp kosher salt

1/8 tsp. black pepper

1 tsp. dried dill

 

Pour chicken broth in the bottom of your Instant Pot (IP). If using frozen chicken, place rack in the bottom of IP. Place frozen chicken on top of the rack. If you’re using fresh chicken you don’t need a rack. Just place the chicken in the chicken broth. Place the eggs in a small pyrex or corningware dish and place the dish on top of the chicken. Secure the lid on top of the IP. Make sure valve is set to sealing. Press the manual button and adjust the time to 10 minutes. When the timer beeps let the pressure release naturally for 10 minutes and then release any more pressure by moving the valve to venting. While the chicken is cooking you can prepare your other ingredients (dicing the onion, cooking the bacon, dicing the tomatoes etc). Prepare the dressing by whisking the lemon juice, olive oil, salt, pepper and dill in a small bowl. Once pressure is released, remove the lid and carefully remove the eggs. Place the eggs in a bowl filled with ice and water. Let the eggs cool in the ice bath for 5 minutes. When cooled, peel the eggs and chop up the eggs. Place the chicken on a cutting board and use a knife and fork to shred or to the cut the chicken into bite-size pieces. Place the chicken in a salad bowl. Add in the avocados, corn, bacon, green onions, hard boiled eggs and tomatoes. Toss together. Drizzle the salad dressing over the top and toss. Salt and pepper to taste and serve.

Strawberry Romaine Salad

Strawberry Romaine Salad

strawberry-romaine-salad-header1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground white pepper
1 large head romaine
1 head Boston lettuce
1 pint strawberries, sliced
1 cup (4oz) shredded Monterey Jack cheese
1/2 cup chopped walnuts, toasted

Combine first seven ingredients in a large jar. Cover tightly and shake vigorously. Can be stored for up to a week in the refrigerator. Tear lettuce into bite-size pieces. Combine torn lettuce, strawberries, cheese, and walnuts in a large salad bowl. Shake dressing vigorously, pour over salad, and toss gently.

Burrata with Brown Butter, Lemon, and Cherries

Burrata with Brown Butter, Lemon, and Cherries

Burrata with Brown Butter, Lemon, and Cherries

3 C. (about 11 ounces) whole fresh cherries

1 T. balsamic vinegar, plus more for serving

4 T. (½ stick) unsalted butter

¼ tsp. finely grated lemon zest

8 ounces burrata or fresh mozzarella cheese

Torn fresh mint leaves, for serving

Flaky sea salt, for serving

Sliced baguette or other crusty bread, for serving (optional)

 

Using a paring knife, halve and pit the cherries. In a medium bowl, toss together the cherries and vinegar. Let them sit while you make the brown butter. Melt the butter in a small saucepan over medium heat. Continue to cook until it smells nutty and is browned, about 5 minutes. Remove the pan from the heat and stir in the lemon zest. To serve, place the burrata in the center of a serving dish. Spoon the cherries around it, then drizzle the brown butter on top. Top with the mint, flaky sea salt, and more balsamic vinegar to taste. Serve with bread, if you like, or with spoons for catching the milky juices of the cheese.

Sautéed Summer Squash Ribbons

Sautéed Summer Squash Ribbons

Sautéed Summer Squash Ribbons

 

1 small garlic clove, minced

1 tsp. grated lemon zest plus 1 T. juice

4 (6- to 8-ounce) yellow squash or zucchini, trimmed

2 T. plus 1 tsp. extra-virgin olive oil

Salt and pepper

1 1/2 T. chopped fresh parsley

 

Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons. Shave off 3 ribbons from 1 side, then turn squash 90 degrees and shave off 3 more ribbons. Continue to turn and shave ribbons until you reach seeds; discard core. Whisk 2 T. oil, salt, pepper, and lemon zest into lemon juice mixture. Heat remaining 1 tsp. oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add squash and cook, tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes. Transfer squash to bowl with dressing, add parsley, and toss to coat. Season with salt and pepper to taste. Transfer to serving platter and serve immediately.

Universal Five Diamonds Salad

Universal Five Diamonds Salad

Universal Five Diamonds Salad

4 parts mild-flavored leaves

2 parts slightly bitter or more strongly flavored leaves

1 part onions, ramps, or any wild edible Allium

1 part something salty and umami (cheese, bacon, sautéed mushrooms)

1 part dried fruit

1 part something crunchy (nuts, seeds)

Extra-virgin olive oil

Lemon juice, vinegar, or pickle juice

Salt and pepper

 

Wash the leaves and dry them in a salad spinner or by rolling them up in a clean dish towel(s). Peel and thinly slice the onion or other Allium. Place in a large bowl along with the salty, fruity, and crunchy ingredients. Drizzle over the olive oil and lemon juice to taste, season with salt and pepper to taste, and toss to combine. You can also plate individually by tossing the greens with the oil and sour component, distributing the dressed leaves between plates or bowls, and then topping with the other ingredients.

Guacamole Salad with Black Beans & Corn

Guacamole Salad with Black Beans & Corn

2 tomatoes, seeded and diced
1/2 cup red onion, sliced very thinly
2 jalapenos, seeded and minced
Kernels from 2 ears of fresh corn
1 (15 oz) can black beans, drained and rinsed
Juice of 1-2 limes
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 avocados, seeded, peeled and diced

In a large bowl, place tomatoes, onion, jalapenos, corn, and beans. Squeeze over the juice of 1 (very juicy) or 2 (somewhat stingy) limes, drizzle with olive oil. Season with salt and pepper and toss gently. Taste for seasoning. When ready to serve, gently fold in avocados.

(I made up a big batch for the fridge and just left out the avocado. I slice it and add it in when we’re ready to eat.)

Mango & Jicama Salad with Habanero Vinaigrette

Mango & Jicama Salad with Habanero Vinaigrette

Light cooking tip: Start with ingredients that are naturally low in fat, and spice them up with low-fat seasonings (chilies have a lot of power in this department). Notes: Executive chef Marc Lippman at Las Ventanas al Paraiso in Los Cabos, Mexico, created this stylish salad. If mangoes aren’t available, substitute peeled fresh pineapple. Cut the fruit and jicama into same-size slices and stack them.

2 firm-ripe mangoes (1 1/4 lb. each) mango-salad-su-642317-x
1 jicama (about 1 1/2 lb.)
Habanero vinaigrette (recipe follows)
1 cup fresh cilantro, Italian parsley, and/or mint leaves, rinsed and crisped
1 teaspoon extra-virgin olive oil
Salt and pepper

With a small, sharp knife, peel mangoes. One at a time, set fruit on one narrow edge on a board and cut 1/8-inch-thick slices off each side down to the pit. Save remaining fruit around pits for another use. Cut peel off jicama and discard. Lay jicama on board, flattest side down, and cut into 1/8-inch-thick ovals. Trim slices, if necessary, to match size of mango slices, about 2 by 4 inches. Pour habanero vinaigrette into a rimmed plate. Dip a jicama slice in dressing, turning to coat and letting excess drain back into plate; set jicama on a separate plate. Lay a mango slice on top (if slices aren’t perfect, fit pieces together to cover). Repeat to stack a total of four jicama and four mango slices. Coat remaining jicama slices and layer with mango slices to make three more servings. Drizzle remaining dressing equally over stacks. In a small bowl, mix cilantro with olive oil and salt and pepper to taste. Mound equally on stacks.

Habanero Vinaigrette: Rinse 1 fresh habanero chili (about 1/4 oz.). Wearing rubber gloves, stem, seed, devein, and finely mince chili; you should have about 1 1/2 tablespoons. In a small bowl, mix 2 teaspoons of the minced chili, 1/3 cup fresh orange juice, 2 tablespoons fresh lime juice, and 1 tablespoon extra-virgin olive oil. With a small, sharp knife, cut ends off 2 limes (3 oz. each); cut off peel, including white pith. Holding limes over bowl of dressing, cut between membranes and fruit to release segments and drop them into bowl. Mix gently and add salt and more chili to taste, if desired.

Yield: 4 servings
Calories: 186
Fat: 5.2g
Fiber: 9g

Grilled Salmon Salad with Raspberry Vinaigrette

Grilled Salmon Salad with Raspberry Vinaigrette

You may as well call this an “antioxidant salad,” because in addition to bursting with summery colors and flavors, it’s full of phytonutrient rich produce like raspberries, soybeans, and tomatoes.

1/4 cup walnut halves (1 oz.) salmon-salad-su-642320-x
12 asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long)
4 pieces (4 oz. each) boned salmon fillet
Spice rub (recipe follows)
3 heads (8 oz. each) Belgian endive
2 cups mixed baby salad greens, rinsed and crisped
1 dozen cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved
1/2 cup chopped red onion
Raspberry vinaigrette (recipe follows)
1 cup raspberries, rinsed
1/2 cup shelled cooked fresh or thawed frozen soybeans (see notes)
4 pumpernickel rolls

Bake nuts in a 9-inch pie or cake pan in a 350° regular or convection oven until golden beneath skins, shaking pan once, 7 to 9 minutes. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Rinse asparagus and snap off tough stem ends. Add asparagus or broccoli to pan and boil, uncovered, until bright green and barely tender when pierced, 2 to 3 minutes. Drain; rinse with cold water until cold. Rinse salmon and pat dry. Coat flesh sides equally with all the spice rub. Lay fish, coated side down, on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes total. Transfer to a plate. Rinse Belgian endive; trim off and discard discolored ends. Set aside 12 leaves; cut remaining leaves crosswise into 1/4-inch-wide slices and place in a bowl. Add salad greens, tomatoes, onion, and 1/4 cup raspberry vinaigrette; mix gently. Arrange asparagus and whole endive leaves equally around edges of plates. Mound salad mixture equally in center of plates; top with warm salmon. Sprinkle servings equally with walnuts, raspberries, and soybeans. Drizzle remaining vinaigrette over the top. Serve with pumpernickel rolls.

Spice rub: In a blender, whirl 1 tablespoon each coriander seeds and fennel seeds and 1 1/2 teaspoons each dried thyme and black peppercorns until finely ground. Makes about 3 tablespoons.

Raspberry vinaigrette: In a small bowl, whisk together 3 tablespoons raspberry vinegar, 2 tablespoons extra-virgin olive oil, 1 tablespoon walnut oil (optional), and 1 1/2 teaspoons Dijon mustard. Add salt and pepper to taste. Makes about 1/2 cup.

Yield: 4 servings
Calories: 571
Fat: 28g
Fiber:13g

Charred Tomato Vinaigrette

Charred Tomato Vinaigrette

Notes: Instructor-chef John Vollertsen of the Vista Clara Ranch Resort & Spa in Galisteo, New Mexico, created this mildly sweet and tangy dressing to add a bit of zip to greens. You can make it up to 3 days ahead; cover and chill.

4 Roma tomatoes (12 oz. total)
2 tablespoons extra-virgin olive oil
1/2 teaspoon granulated sugar
About 1/4 teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 teaspoon firmly packed brown sugar
4 fresh basil leaves (each 2 in. long), rinsed, or 1/2 teaspoon dried basil
Pepper

Rinse and core tomatoes; cut in half lengthwise. Set halves, cut side up, in a 9-inch cake pan. Brush cut sides with a total of 2 teaspoons oil. Sprinkle evenly with granulated sugar and 1/4 teaspoon salt. Bake in a 400° regular or convection oven until tomatoes are browned, 35 to 45 minutes. Let cool. In a blender, whirl tomatoes, balsamic vinegar, red wine vinegar, remaining 4 teaspoons olive oil, brown sugar, and basil until smooth. Add salt and pepper to taste.

Green Goddess Salad Dressing

Green Goddess Salad Dressing

IMG_9569

3 cups mayonnaise
3 tablespoons tarragon vinegar (or white wine vinegar + 1 T. fresh chopped Tarragon)
1 tablespoon parsley, chopped
2 teaspoons chives, chopped
1 anchovy filet
½ fresh ground black pepper
Salt to taste

Add all ingredients in a food processor. Mix until smooth. Toss with your favorite salad.

Moroccan-Style Orange Salad

Moroccan-Style Orange Salad

ORANGESALAD_03 navel or Valencia oranges
3 T. olive oil
Juice of ½ orange
Juice of ½ lemon
¼ tsp. ground cinnamon
1 T. honey
Salt and pepper to taste
12 Pitted Kalamata Olives
1 avocado
1/2 small red or white onion, thinly sliced
1 T. toasted pine nuts
â…“ cup chopped fresh mint

Cut top and bottom ends off oranges. Using a sharp knife, peel rind along with outer layer of skin, exposing pulp. Cut each orange into 8 wheels. Reserve juice and set aside. Whisk olive oil, orange and lemon juices, cinnamon, and honey in a salad bowl. Add oranges, olives, avocado, onion, and pine nuts; mix with large spoon. Garnish with mint and drizzle with more olive oil. Serve cold or at room temperature.

Yield: 3 servings
Calories: 342
Fat: 54g
Fiber: 8g

Burrata and Roasted Asparagus and Tomato Salad

Burrata and Roasted Asparagus and Tomato Salad

This recipe doesn’t require exact measurements, just make it to fit your appetite.

burrata

Burrata cheese
Tomato slices
Asparagus spears
Prosciutto
Arugula
Fresh basil leaves
French bread slices
Good quality extra virgin olive oil
Freshly ground pepper and kosher salt

Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool. Top French bread slices with a drizzle of olive oil and toast in oven or toaster oven. Tear pieces of French bread slices and burrata into chunks or sections. Layer in a bowl with tomato, prosciutto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt.