Salads

Avocado Fruit Salad

Published on by carol lou

I just hosted a bridal luncheon and was going through my stash of recipes and found this gem. Perfect to serve this time of year when fresh berries are plentiful. It is super simple to prepare, can be made ahead and absolutely delicious. This Avocado Fruit Salad is going to be one of my stand-by recipes for this summer. I have included a few photos of the event; look for more recipes from this luncheon soon on the blog.

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Avocado Fruit Salad

Ingredients

  • 1 cup fresh blackberries
  • 1 cup fresh red raspberries
  • 3 ripe avocados, peeled and sliced thin
  • 4 ripe mangoes, peeled and sliced thin
  • 1/3 cup fresh mint, minced
  • DRESSING
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon grated orange peel
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Instructions

  1. Arrange avocado slices, mango and berries in a large shallow bowl. Mix dressing ingredients in a small jar and shake until well blended. Pour a small amount over the avocados (this will prevent the avocado from browning, at this point you can refrigerate and hold the fruit salad until serving). When ready to serve, drizzle with remaining dressing and top with mint.

Crab, Asparagus and Cantaloupe Salad

Published on by carol lou

The summer heat continues and time for more delicious summer salads. This is one of our favorites. I use jumbo lump crabmeat and this combination of flavors is a perfect summer meal. Serve with your favorite dinner rolls or cornbread.

Here’s a few interesting facts about crabs:

  • Callinectes sapidus, the crab’s scientific name, comes from the Greek words for “beautiful, savory, swimmer.”
  • Crab meat is high in vitamin B12, and it is estimated that 2-3 ounces of crabmeat supplies an entire day’s worth of the vitamin.
  • Crabs are decapods, meaning they have 10 legs.
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Crab, Asparagus and Cantaloupe Salad

Servings 6

Ingredients

  • 1 1/2 pounds fresh asparagus
  • 3 heads butter lettuce, washed and dried
  • 1/2 cantaloupe, sliced into thin wedges
  • 3/4 pound jumbo lump crabmeat
  • DRESSING
  • 2 tablespoons fresh mint, minced
  • 1 teaspoon fresh ginger, minced
  • 1/3 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sugar

Instructions

  1. Bring a large pan of water to a boil, add the asparagus and cook 30 seconds to 2 minutes (until crisp tender), depending on the size of the asparagus. Immediately plunge cooked asparagus into ice water, drain and pat dry. Refrigerate until serving. Combine all of the dressing ingredients and whisk until thoroughly combined. Divide lettuce leaves among 6 plates. Fan 1/6 of the asparagus and melon wedges over the bed of lettuce. Top with crabmeat. Drizzle with dressing and serve immediately.

Quick and Easy Tuna Niçoise Salad

Published on by carol lou

The summer heat is here and we certainly enjoy delicious cold salads that are quick and easy to prepare. For this salad, I headed to my local grocery olive bar, produce section and picked up a can premium tuna in oil in the grocery section. The great thing is you can prep the ingredients the night before, refrigerate and then assemble when ready to serve. The perfect summer salad and delicious with a loaf of crusty bread.

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Quick and Easy Tuna Niçoise Salad

Ingredients

  • 1 can premium canned tuna in olive oil
  • 4 -5 eggs
  • 10-12 small potatoes
  • 1 bunch green beans
  • 1 cup assorted olives, pickles, peppers, beans -brined
  • 1 seedless cucumber, thinly sliced
  • extra virgin olive oil, salt and pepper

Instructions

  1. First – prepare the eggs, green beans and potatoes. In a large saucepan, fill 1/2 to 3/4 full water, add 1 teaspoon kosher salt. Bring water to a rolling boil over medium high heat, add eggs and cook 7 minutes, remove the eggs with a slotted spoon to an ice water bath, drain and refrigerate, peel prior to serving. In the same boiling water add the green beans and potatoes. Cook the green beans until crisp tender – 4 – 5 minutes, remove the green beans to an ice water bath, drain and pat dry, refrigerate until serving. Continue to cook the potatoes until tender, approximately 10 – 15 minutes total, remove potatoes to an ice water bath, drain and pat dry, refrigerate until serving.

    To assemble, arrange all of the ingredients on a large platter, top with sliced eggs. Drizzle with olive oil, salt and pepper. You can also omit the olive oil and drizzle with your favorite vinaigrette.

Couscous Salad

Published on by carol lou

One of my pantry staples is couscous. Couscous is not a grain, but a form of pasta. Couscous has long been the national dish of Northern Africa, it is so easy to prepare and is extremely flexible and pairs well with dried fruits, herbs and spices. In this recipe, I combined the couscous with an orange dressing, chickpeas, dried scallions, dried cranberries, parsley and feta cheese. Easy and quick to prepare to serve along side your favorite grilled meat or fish. If you are lucky enough to have leftovers, just as delicious for lunch.

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Couscous Salad with Feta

Ingredients

  • DRESSING
  • zest of one orange
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon vegetable oil
  • SALAD
  • 1 3/4 cup water
  • 1 cup couscous
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup chopped scallions
  • 1/4 cup chopped fresh parsley
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled feta cheese

Instructions

  1. Combine orange zest, orange juice and vegetable oil, set aside. Bring the water to a rolling boil, remove from heat, stir in the couscous and cover. Let stand for 5 minutes. Remove lid and fluff with a fork. Spoon couscous into a serving bowl. Add the chickpeas, scallions, parsley and dried cranberries. Drizzle over the dressing and toss. Cover and refrigerate until serving. Top with crumbled feta cheese prior to serving.

Green Salad with Avocado, Fruit and Curry Dressing

Published on by carol lou

There is nothing better than a cool crisp salad and this recipe is one of my favorites. I toss red leaf lettuce with spinach, top with fruit and sliced avocado. Then drizzle with my favorite curry dressing and sprinkle with sliced almonds. Easy, delicious and a family favorite. This is equally delicious topped with cooked chicken for a wonderful main dish for lunch or dinner.

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Green Salad with Avocado, Fruit and Curry Dressing

Servings 6

Ingredients

  • DRESSING
  • 1/3 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons minced chives
  • 1 tablespoon curry powder
  • 1 teaspoon soy sauce
  • SALAD
  • 1 bunch red leaf lettuce, torn into bite-sized pieces
  • 1 cup spinach leaves, torn into bite-sized pieces
  • 1 cup red seedless grapes, halved
  • 1 cup mandarin oranges, drained
  • 1 avocado, sliced
  • 1/4 cup sliced almonds, toasted

Instructions

  1. Combine all of the dressing ingredients, mix well, set aside.

    Combine the lettuce, spinach, grapes, oranges, avocado and almonds.

    Drizzle with the dressing, toss and serve

Warm Green Bean and Potato Salad

Published on by carol lou

This is the perfect salad to serve along side any baked or grilled entree. You can serve this salad either warm or at room temperature. That makes it the perfect salad to make ahead and serve when entertaining.

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Warm Green Bean and Potato Salad

Servings 6

Ingredients

  • 1 pound fresh green beans, tips removed, halved
  • 1/2 pound assorted color, small potatoes
  • 3 – 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried tarragon
  • 1 teaspoon fresh mint, minced
  • pinch red pepper flakes
  • salt and pepper, to taste

Instructions

  1. Steam green beans for approx. 9 minutes until tender, drain and place in a serving bowl. Boil potatoes in salted water for 10 – 12 minutes or until fork tender, drain, do not rinse. When the potatoes have cooled to the touch, cut in half and add to the green beans. Toss the green beans and potatoes with remaining ingredients. Serve warm or at room temperature.

Green Bean, Yellow Pepper and Tomato Salad

Published on by carol lou

This salad is a great accompaniment for so many main courses and an extra easy make ahead dish.  Crisp-tender green beans that I mixed with a thin sliced yellow pepper and tomatoes; all tossed together with a balsamic vinaigrette.  I topped this mixture with micro-greens for an extra crunch. 

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Green Bean, Yellow Pepper and Tomato Salad

Ingredients

  • Dressing
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • dash Worcestershire sauce
  • 1/4 cup extra virgin olive oil
  • salt and pepper, taste
  • Salad
  • 1 pound green beans
  • 2 cups cherry tomatoes, cut in half
  • 1 yellow pepper, sliced then
  • 1 cup microgreens

Instructions

  1. In a small bowl combine the balsamic vinegar, mustard, lemon juice, garlic and Worcestershire sauce.  Add salt and pepper,  Slowly whisk in the olive oil, set aside.  Cook green beans in boiling water until crisp-tender, about 5 minutes.  Shock beans in ice water, drain. In a large bowl, mix together the green beans, yellow pepper and tomatoes.  At the point, you can refrigerate if making ahead.  Toss with dressing just before serving, top with micro-greens.

Chilled Tuna and Herbed Rice

Published on by carol lou

With these hot days of summer, I decided to make a chilled salad with tuna.  I adapted a rice recipe that I have made many times, topped with quick seared tuna and the results were delicious.  So great, my husband and chief taste-tester -said let’s have this once a week!  

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Chilled Tuna and Herbed Rice

Servings 4

Ingredients

  • 2 8 oz. tuna steaks, 1 1/2 inch thick
  • TUNA MARINADE
  • 2 tablespoons olive oil
  • 1 tablespoon grated lemon peel
  • 1 clove minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • HERBED RICE
  • 2 cups cooked rice
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 small garlic clove, minced
  • 1/2 cup chopped scallions
  • 1 tablespoon capers, drained
  • 1/4 cup crushed red pepper flakes
  • 1 pint grape tomatoes, halved
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup chopped Italian parsley
  • 2 tablespoons fresh mint, chopped

Instructions

  1. Prepare the tuna marinade, whisking ingredients together, pour into zip-top bag, add tuna and marinate for 20 minutes at room temperature.  Combine the tomatoes, sugar and salt, toss - place in a colander, let drain for 10 - 15 minutes.  Mix the cooked rice with the garlic, scallions, capers, and red pepper flakes. Whisk together the the 1/4 cup lemon juice and 1/4 cup olive oil. Pour over rice and stir well, set aside.  To cook the tuna, drain the marinade into a large skillet that has been heated over medium-high heat.  Add the tuna steaks, cook approx. 1 - 2 minutes per side for rare, remove from the pan and let cool for 8 - 10 minutes.  Add the tomatoes, parsley and mint to the rice.  Stir well, place on a platter, slice tuna.  Refrigerate for at least 1 hour.  Serve. 

Greens with Raspberries, Asiago and Cashews

Published on by carol lou

This is one of my “go to” salad dressing and I just added a few interesting ingredients.  This salad would also be great with the addition of blueberries, strawberries, pears or grilled chicken.  I always have leftover dressing since I like to lightly dress my salads.  Which is a bonus because then I have enough for another day.   Abundant fruit and beautiful weather, feels like salad time to me. 

 

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Greens with Raspberries, Asiago, and Cashews

Ingredients

  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped green onions
  • salt and freshly ground black pepper
  • 4 cups mixed greens
  • 1 cup red raspberries
  • 2 ounces Asiago, shaved with a vegetable peeler
  • 1/2 cup cashews

Instructions

  1. In a container with a lid that seals, combine the olive oil, vinegar, honey, mustard, salt and pepper and green onions.  Shake well and set aside.  Combine the mixed greens with 1/2 of the dressing and toss.  Divide among 4 salad plates, top with raspberries, Asiago and cashews.  Drizzle with additional dressing. 

Layered Cannellini Bean Salad

Published on by carol lou

This is one of our favorite salads.  It is so easy to make and always delicious and leftovers are simply divine.  It makes a great lunch, appetizer, side dish or light dinner.  You can be creative with this and add other ingredients you might have on hand to enhance this layered salad.  It is really good with a loaf of hot crusty bread and a glass of wine.  Perfect for these wonderful spring days. 

 

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Layered Cannellini Bean Salad

Ingredients

  • 2 cans cannellini beans, rinsed and drained
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Italian parsley, minced
  • 1/2 cup sun dried tomatoes, in oil, drained and chopped
  • 1/2 cup marinated artichokes, chopped
  • 1/2 cup pitted black olives, chopped
  • 1/2 cup roasted red pepper, chopped
  • 1/4 goat cheese, crumbled

Instructions

  1. On a serving plate, layer the above ingredients starting with the beans and ending with the goat cheese.  Let stand for 1 hour prior to serving to blend the flavors.