BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE
2 peaches
2 tablespoons fresh lemon juice, divided
4 to 6 tablespoons of olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
4 to 6 ounces baby greens
Wash peaches. Cut in half, remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice, toss.
Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season to taste with salt and pepper.
Add baby greens to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.
Enjoy!
Recipe adapted from Bon Appetit, August 2007
www.bonappetit.com/recipes
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
1 1/2 pounds buternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 cup plus 2 tablespoons olive oil, divided
1 tablespoon maple syrup
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons dried cranberries
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
salad greens
1/2 cup toasted walnuts
3/4 cup grated parmesan cheese
Heat oven to 400F.
In a large bowl, combine squash, 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, then spread the squash evenly over a baking sheet. Roast the squash until tender, turning once, about 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, in a small saucepan combine the apple cider, vinegar and shallots. Bring to a boil over medium-high heat then cook for 6 to 8 minutes or until the liquid is reduced to about 1/4 cup.
Remove the saucepan from the heat and whisk in the mustard, the remaining 1/2 cup of the olive oil and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Place salad greens in a large serving bowl. Add the roasted squash mixture, the walnuts and the parmesan. Spoon just enough vinaigrette over the salad to moisten, then toss well. Sprinkle with salt and pepper and serve immediately.
Enjoy!
Recipe adapated from The Morning News, January 2009
SHAVED FENNEL AND ARUGULA SALAD
3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/3 cup olive oil
salt and freshly ground black pepper
5 ounce package of arugula and spinach mix
1 fresh fennel bulb, trimmed, halved, thinly sliced
1/3 cup kalamata olives, pitted and halved
2 cups parmesan cheese shavings
Whisk the lemon juice, red wine vinegar and anchovy paste in a small bowl to blend. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.
Toss greens, fennel and olives in large bowl with dressing. Sprinkle cheese over.
Enjoy!
Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes
FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA
1/2 cup goats milk yogurt
1/2 cup goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 bunches of arugula, stems trimmed
12 to 15 ripe black Mission figs, halved lengthwise
1/2 to 1 cup mint leaves, torn
salt and pepper to taste
Whisk together yogurt, goat cheese, honey, vanilla extract and lemon juice. Season with salt and pepper and set aside.
Place arugula on plates, top with figs and mint. Drizzle with dressing and season with salt and pepper.
Enjoy!
Recipe adapted from Bon Appetit, September 2009
www.bonappetit.com/recipes
SALAD WITH YOGURT TAHINI DRESSING
2 tablespoons tahini
1/4 cup boiling water
1 garlic clove, minced
1/2 cup plain yogurt (I used Greek style)
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
romaine lettuce
arugula
a handful of radishes, cut in half and sliced
a handful of cherry tomatoes, halved
1/2 cucumber, peeled, seeded and diced
Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients.
Place the lettuces in a large bowl and stir to combine with 1/4 cup of the dressing so its just lightly coated. Divide the lettuce among 4 plates or place it on a large platter. Over the lettuce, evenly scatter the radishes, tomatoes and cucumber. Drizzle each portion with with another tablespoon or two of the dressing and serve immediately.
Enjoy!
STRAWBERRY MANDARIN ORANGE CHOPPED SALAD
FOR THE DRESSING
2 tablespoons honey
1/2 teaspoon paprika
2 tablespoons apple cider vinegar
juice of 1 lemon
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
ground black pepper to taste
FOR THE SALAD
1 cup baby spinach
1 cup baby arugula
1/2 cup strawberries, sliced
1/4 cup mandarin oranges, drained
1/3 cup slivered almonds, toasted
2 slices of bacon, cooked and crumbled (optional)
In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning as needed.
In a large bowl, combine salad ingredients and toss to mix.
Drizzle dressing over salad and toss to coat.
Enjoy!
Recipe adapted from the Arkansas Democrat Gazette, May 2010
www.arkansasonline.com/news/features/food/
TOMATO AND CORN SALAD
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds of heirloom tomatoes, cut into cubes
2 ears of corn, cooked and sliced off the ear
3 cups of arugula
In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, and arugula. Toss to coat.
Enjoy! and I would love for you to share this with your friends!
WALDORF SPINACH SALAD
1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
salt and freshly ground black pepper to taste
1 (9 ounce) package baby spinach
2 gala apples, thinly sliced
1 cup thinly sliced celery
4 ounces extra sharp white cheddar cheese, shaved
1 cup cashew nuts
Mix together the honey, oil, vinegar, mustard, cinnamon and garlic. Season to taste with salt and pepper.
In a large bowl, mix together the spinach, apples, and celery. Drizzle with the dressing and top with cheese and nuts.
Enjoy!
GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE
2 to 3 ears of fresh sweet corn
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon dijon mustard
1 tablespoon snipped chives
2 hearts of romaine lettuce, halved lengthwise
1 cup chopped tomatoes
1/4 cup feta cheese
For chive vinaigrette, combine 2 to 3 tablespoons of the olive oil, the sherry vinegar, mustard and chives. Mix well.
Place the corn on the rack of a covered grill, directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender.
Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted.
Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette, toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and freshly ground black pepper.
Top with feta.
Enjoy!
Recipe adapted from Better Homes and Gardens, June 2013
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