Summer Corn Salad

Summer Corn Salad - from lil luna

Summer Corn Salad is a light, flavorful salad filled with corn, tomatoes, feta, basil and cucumber. It's perfect for BBQs and will be a hit at any party!

Recipe type: Salad

Serves: 4

Ingredients

·       3 tablespoons olive oil, divided

·       1 tablespoon lime juice

·       ¼ teaspoon salt

·       1½ cups fresh or frozen corn, thawed

·       1½ cups cherry tomatoes, halved

·       ½ cup finely chopped cucumber

·       2 tablespoons minced fresh basil

·       ⅓ cup crumbled feta cheese

·       2 tablespoons Italian dressing (optional)

Instructions

1.     Whisk together 2 tablespoons of oil, lime juice, and salt in a small bowl and set aside.

2.     Cooking corn in a skillet with remaining oil until tender. (I didn't cook it, just used some leftover ears of corn plus some frozen, that I cook briefly in the microwave)

3.     Pour corn into a large bowl, cool slightly and add tomatoes, cucumber, and basil. Refrigerate until ready to serve.

4.     Right before serving, drizzle with dressing, feta cheese and Italian dressing (if desired).  I squeezed a lime over, a little olive oil, some S&P and a splash of Olive Garden Italian dressing.

Parmesan Roasted Cauliflower Bowls

(2 servings) from Plated

 Ingredients:

 2/3 cup quinoa
12 oz cauliflower
1 Tbs grated Parmesan cheese
3 Tbs sliced almonds
6 oz dinosaur kale
1 shallot 1 clove garlic
1 1/2 tbs apple cider vinegar
1 Tbs dijon mustard
1 Tbs honey
1/4 cup roasted red peppers
1 Tbs balsamic vinegar
1/4 cup plus 3 Tbs olive oil

 Preheat oven to 425. In small pot combine quinoa, 1 1/3 cups water and 1/4 tsp salt. Bring to boil, cover, reduct heat to medium low, simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat, set aside still covered.

 While quinoa cooks, cute cauliflower into 1/2 inch florets, discarding tough stem and leaves. On a baking sheet, toss cauliflower with Parmesan and 1 Tbs olive oil. Season with salt and pepper as desired. Roast in oven until lightly browned, about 15 minutes. Remove from oven, sprinkle over almonds and continue roasting until almonds are golden and cauliflower is tender, 5 more minutes. Set aside.

While cauliflower roasts, rinse kale, trim and discard stems, and thinly slice leaves crosswise. Mince shallot to yield about 1 1/2 TBs. Mince garlic. In large bowl, whisk together apple cider vinegar, dijon mustard, 1/2 TBs honey, and minced shallot. Season with salt and pepper as desired. Whisking continuously, slowly add 1/4 cup olive oil until fully combined. Add kale to bowl and, using your hands, massage until fully coated and beginning to soften, 1-2 minutes.

 In a blender, combine roasted red peppers, balsamic vinegar, garlic, remaining honey, and 2 Tbs olive oil. Pulse until mixture is smooth and combined (immersion blender works well too). Alternatively chop roasted red peppers and whisk with remaining ingredients in a medium bowl until mixture comes together. Season with salt and pepper as desired.

 Plate: Add quinoa to bowl with kale and toss to combine. Divide kale and quinoa between serving bowls and top with cauliflower and almonds. Drizzle red pepper sauce.

Autumn Ingredient Salad

Nutrition

Makes 4 servings. 
Nutrients per serving:
Calorie: 514
Protein: 15g
Fat: 29g
Saturated Fat: 4g
Monosat Fat: 21g
Carbs: 54g
Fiber: 16g
Vitamin A IU: 6,605
Vitamin C: 169mg
Calcium: 139mg
Magnesium: 61mg
Potassium: 1042mg
Sodium: 1088mg

I've make this twice and it's yummy!

A True Food Kitchen exclusive! This colorful vegetable salad celebrates fall’s vibrant flavors, and provides steady energy for cool-weather work and play. Brussels sprouts, butternut squash and cauliflower – oven-roasted to bring out their sweetness – are complemented by a zesty dressing featuring horseradish, garlic and chili flakes. It’s guaranteed to help warm you up! Make it ahead; it tastes even better after the flavors meld overnight in the refrigerator.

Ingredients

2 cups cauliflower florets
2 cups butternut squash slices
3 cups Brussels sprouts halved
2 cups canellinni beans (cooked and drained)
3 tablespoons dry pomagranate seeds
3 tablespoons dry mulberries

Dressing

3 tablespoons champagne vinegar
1 tablespoon prepared horseradish
1 teaspoon minced garlic
2 teaspoons minced scallions
1 pinch chili flakes
1 teaspoon salt
1/2 cup extra virgin olive oil

Instructions

For the dressing:

1. Combine all ingredient except the olive oil and whisk to combine.
2. Slowly drizzle in the olive oil while whisking, set aside.

For the salad:

1. Toss the cauliflower in a little olive oil, season with salt and pepper and spread evenly on a cookie sheet in a single layer.
2. Roast the cauliflower under the broiler until well caramelized and softened, about 10 minutes.
3. Roast the squash and Brussels sprouts using the same technique as the cauliflower.
4. Allow the vegetables to cool to room temperature, then combine them in a large bowl with the beans and dried fruits
5. Toss in the dressing to evenly coat everything.

Salad will keep marinated for up to 2 days in the fridge.

Quick Italian Salad

I just made this dressing - it's yummy

from Food Network


Quick Italian Salad
Recipe courtesy of Ree Drummond
Total Time:
20 min
Prep:
20 min

Yield:6 to 8 servings
Level:Easy
Ingredients

Dressing:
1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup grated Parmesan (pre-grated in a pack from the store)
1/4 cup minced fresh parsley
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 clove garlic, pressed
Juice of 1 lemon
Salad:
1 head romaine lettuce, roughly chopped
1/2 head iceberg lettuce, chunked
6 whole pepperoncini
1/2 cup whole black olives
1/2 cup whole red cherry tomatoes
1/2 small red onion, very thinly sliced into circles
1/3 cup grated Parmesan
ADD CHECKED ITEMS TO GROCERY LIST
Directions

For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
Recipe courtesy of Ree Drummond


Read more at: http://www.foodnetwork.com/recipes/ree-drummond/quick-italian-salad.print.html?oc=linkback

Simple French Vinaigrette Salad Dressing

Years ago I learned to make this simple dressing from a dear French friend. I use it almost daily in all its variations.

I make this with no recipe - more by feel. Here are the general directions, but you need to experiment with the proportions.

This makes enough for a large salad. But you can make extra and store it in a jar in the refrigerator. Just shake before serving.

French Vinaigrette

• Use a sturdy bowl.
• Start with good quality dijon mustard - 1/2 to 1 teaspoon.
• Add salt and fresh ground pepper. You need plenty of salt - remember you will be flavoring a big bowl of greens.
• Add any other flavorings you'd like - honey (same amount as mustard) for a sweet dressing (great with bitter greens), and fresh or dried herbs - my French friend liked to add a finely chopped shallot
• Add about 2 tablespoons of the acid - this can be lemon juice or vinegar
• Gradually whisk in the oil - 3 or 4 times the amount of the acid - about 6 tablespoons. I use very good quality olive oil. As you whisk in the oil, the mixture will emulsify and become creamy.
• Taste, adjust seasoning, and toss with greens.

Arugula salad and spinach frittata

Eat your greens - they are good for you!

We just got our first  fresh picked, full of vitamins,  produce bag from La Nay Ferme - a local organic farm. It has baby veggies (carrots and turnips) and lots of greens, including spinach and arugula. I went searching for recipes and found these two winners for dinner tonight. Every plate was licked clean.

Frittata 

from March 2013 Sunset Magazine

(original recipe has swiss chard - I substituted spinach)

2 Tbs olive oil

2 Italian turkey sausages (8 oz total), casings removed

1/2 cup each sliced red bell peppers, sliced mushrooms, and chopped onion

1 bunch Swiss chard, chopped

8 large eggs

1/2 cup shredded cheddar cheese

1/4 tsp salt

Preheat broiler with rack set 4 inches from heat. Heat oil in large ovenproof frying pan over high heat. Cook sausage, stirring often, until browned, about 3 minutes. Add bell pepper, mushrooms, and onion and cook until vegetables are softened, about 3 minutes. Stir in Swiss chard, reduce heat to medium, and cook, stirring occasionally, until wilted, about 10 minutes (less for spinach).

Meanwhile, whisk eggs in large bowl until they start to foam. Stir in cheese and salt. Pour mixture into pan with vegetables; cook on stove until bottom sets, about 3 minutes. Broil until firm and browned.

Arugula, Fennel, and Orange Salad  from Allrecipes.com

Rated: Submitted By: Ms.P. Photo By: Piglet1983 Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 6

"A honey-and-lemon-juice dressing is drizzled over arugula, fennel, oranges, and olives in this tasty salad recipe."

INGREDIENTS:

1 tablespoon honey 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup olive oil

1 bunch arugula 2 orange, peeled and segmented 1 bulb fennel bulb, thinly sliced 2 tablespoons sliced black olives

DIRECTIONS:

1.	Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
2.	Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Citrus salad dressing

Sounds good
from Dr Weil

Citrus Salad Dressing

Description

This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers. Food as Medicine Oranges and orange juice contain a potent phytonutrient called herperidin, which has been shown to lower blood pressure and total cholesterol in animal studies.

Ingredients

1/3 cup fresh orange juice 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil Salt and black pepper to taste

Instructions

Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.

Caprese parfaits

Isn't this a wonderful idea?

It's from one of my favorite food blogs: Apron Strings

Caprese Parfaits

A pint or so of cherry or grape tomatoes, halved
A cup or so of basil, chiffonaded
16 ounces or so of fresh mozzarella, sliced and then cut into wedges
1/2 cup or so prepared pesto (optional; also fine with olive oil alone)
Olive oil
Salt and pepper

If you’re using the pesto, add a few tablespoons of olive oil to make it more pourable. Aside from that, my only advice is to layer in the order of tomatoes – mozzarella – basil and then drizzle a bit of pesto, if using. If not, this is where a touch of olive oil comes in for each layer. Repeat until glasses are full. Top with the prettiest tendrils of your chiffonade.

Fat free, low cal salad dressing

Heres a recipe for salad dressing from my Dr Weil newsletter today.

Someone try it out and let us know if it is good.

Tomato Red Pepper Salad Dressing

Description
This rosy, zesty salad dressing is great on a bed of leafy greens, sliced cucumbers and fresh mozzarella cheese. It is virtually fat free and therefore very low in calories. It also keeps well in the refrigerator for at least a week.

Ingredients
1 small (6 ounce) can of tomato paste
1 whole roasted red pepper or pimento from a jar
2 tablespoons red wine vinegar
2 tablespoons water
1 clove garlic, chopped
1 teaspoon dried basil

Instructions
1. Combine all ingredients in a blender container. Blend until well mixed.

Green Bean Salad with Buttermilk Dressing

1 lb green beans
1 cup coarsely chopped fresh parsley
1 sweet yellow pepper, thinly sliced
3 slices bacon, cooked and crumbled
½ cup Buttermilk Dill Dressing (recipe below)
In a pot of boiling water, cook beans for 1 minute; drain and rinse under cold water. Drain and pat dry.
In salad bowl, toss together beans, parsley, onion, yellow pepper, and bacon.
Add dressing and toss (makes 6 servings)


Buttermilk Dill Dressing
1 cup buttermilk
½ cup light mayonaise
⅓ cup chopped fresh parsley
⅓ cup chopped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
pepper to taste

In bowl or large measuring cup, combine all ingredients and mix well. Makes 1 ⅔ cups.

Ramen Cabbage Salad

I don't have a photo of this, I will post one when I make it next time.

Ingredients:
1 bag of shredded cabbage
1 package of chicken ramen
a bunch of chopped green onions

Dressing
1/2 vegetable oil
3T sugar
the seasoning pack from the ramen
splash of soy sauce
3T white vinegar

Easy stuff: Mix the cabbage with crushed ramen, and chopped green onions. Put dressing ingredients in a jar and shake. Poor over salad and serve immediately.

Sometimes I do variations like adding peanut butter to the dressing to make it more "asian", or adding extra veggies (diced carrots, green pepper, red pepper).

Enjoy!

Chinese Chicken Salad

(This was pretty easy and the dressing was super yummy!I prefer the chicken shredded instead of chopped)

For Dressing
4 1/2 tbsp hoisin sauce
3 tbsp peanut butter
3 tsp brown sugar
1 tsp Asian chili paste
1 1/2 tsp ginger, grated
4 1/2 tbsp rice vinegar
1 1/2 tbsp sesame oil

In a small bowl, combine, whisk and set aside.

For Salad
2-3 large cooked chicken breasts, boneless and skinless, shredded or chopped into chunks
Sesame seeds, toasted
1 Head Napa cabbage, chopped
1 Head Romaine, chopped
About 10 snap peas, ends snipped and julienned (optional)
1/2 cup cilantro, chopped
2 carrots, peeled and shredded or julienned
3/4 cup peanuts, chopped
1 bunch (about 8) green onions, white and light green parts chopped crosswise

In a really large salad bowl, combine cabbage, romaine, snap peas, cilantro and green onions and toss gently. Sprinkle in the sesame seeds and peanuts. Add the chicken. Pour in the dressing and toss. Serves 4.

Quinoa salad

We are into Quinoa lately. It's supposed to be a wonder grain - great source of protein and all kinds of good things. We bought a big bag of it at Costco so I went hunting for a good recipe. I came across this Citrus Quinoa salad that was fabulous

Citrus Quinoa Salad

1 cup quinoa

1 cup diced cucumber

1/2 cup diced figs or dried apricots or raisins

1/2 cup drained canned mandarin orange sections, halved (I used the whole little can)

1/4 cup sunflower seeds or toasted almonds

2 green onions, diced

2 Tbs chopped coriander or parsley

Dressing:

1 tsp grated lemon or lime rind

3 Tbs lemon or lime juice

1 Tbs sesame oil (I used olive oil)

1 tsp sugar

1/4 tsp each ground cumin and coriandor

salt and pepper

Rinse quinoa and drain. In saucepan bring 2 cups water to a boil; stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent; drain and let cool.

In salad bowl combine quinoa, cucumber, figs, orange sections, sunflower seeds, onions and coriander.

Dressing: In small bowl mix lemon rind and juice, sesame oil, sugar, cumin and coriander; pour over salad and toss to mix. Season with salt and pepper to taste. Serve immediately or cover and refrigerate for up to 3 days.

Makes 8 servings of about 1/2 cup each (it was so good I ate 2 cups)