Salads

Stone Fruit Spinach Salad with Lemon Dill Dressing

Published on by carol lou

This is the time of year that stone fruits are abundant (a fruit with flesh or pulp enclosing a stone, such as a peach, plum, or cherry).  This salad starts with a bed of spinach and then slices of your favorite stone fruits.  I used peaches and plums that I found at the market today.  Cherries and apricots would also be a great addition.  The Lemon Dill Dressing is delicious and oh so easy.  Here is what I did – I mixed together lemon yogurt, lemon juice and fresh dill.  A surprising combination and just delicious with stone fruit!

 

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Stone Fruit Spinach Salad with Lemon Dill Dressing

Ingredients

  • fresh spinach
  • stone fruits, sliced - peaches, cherries, plums, apricots, mangoes
  • 1 cup lemon low-fat yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons fresh dill, minced

Instructions

  1. Line salad bowl with fresh spinach, top with sliced fruit.  Mix together the yogurt, lemon juice and dill.  Spoon over salad, toss and serve.

 

 

Zucchini Ribbon Salad

Published on by carol lou

Do you have an abundance of zucchini or looking for a new summer salad?  This is a quick to prepare salad and one where you can add lots of toppings.  I topped mine with crushed nuts, grated Parmesan and dried cherries.  Another great topping would be sliced tomatoes and olives.  Use the zucchini and marinade as your starting point and top the zucchini with your favorite seasonal toppings. 

5 from 1 vote
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Zucchini Ribbon Salad

Servings 4

Ingredients

  • 2 medium zucchini
  • 8 ounces shitake mushrooms, sliced thin
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh basil
  • 1/2 cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 shallot, thinly sliced
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup crushed assorted nuts
  • 1/3 cup dried cherries, optional

Instructions

  1. Slice each zucchini in half and then cut each half vertically into thin long ribbons of zucchini. Slice each ribbon in half vertically.  In a medium bowl combine the sliced zucchini and mushrooms.  For the dressing, combine the chives, basil, olive oil, lemon juice, shallot, and balsamic vinegar.  Pour over the zucchini and mushrooms.  Let stand at room temperature for 30 minutes.  Salt and pepper, to taste.  Top with grated Parmesan, crushed nuts and dried cherries, or toppings of your choice. Serve.  

Asparagus Orange Salad

Published on by carol lou

Since this is peak asparagus season, I pulled out one of my favorite salad recipes.  This salad would be perfect to go along with all of the wonderful grilled meats, chicken and fish that will find their way to tables everywhere this Memorial Day weekend as we remember all of those that have served our country.

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Asparagus Orange Salad

Ingredients

  • mixed greens
  • campari or heirloom tomatoes, sliced
  • 1 bunch fresh asparagus
  • 1 navel orange, peeled and sliced
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons champagne or sherry vinegar
  • salt and pepper to taste

Instructions

  1. To prepare the asparagus: cut stalks into 2 -3 pieces and add to boiling salted water for 3 minutes.  Remove immediately and place asparagus in a bowl of ice water.  Drain and refrigerate asparagus until you are ready to prepare your salad. To prepare the salad:  In a large salad bowl place your desired amount of greens, add sliced tomatoes and oranges.  Mix together the olive oil and vinegar, season with salt and pepper and drizzle over salad just prior to serving.

    The amounts needed are very flexible and can be adjusted to the number you are serving.  The above ingredients are perfect for 4 - 6 depending on the other side dishes you will be serving.

Whole Wheat Couscous Chicken Salad

Published on by carol lou

Are you ever in the situation where you have leftover cooked chicken and wonder what you can do with it?   Whole Wheat Couscous Chicken Salad is the perfect answer.  This salad is a refreshing combination of chicken, fresh basil, lemon, capers, tomatoes and feta.  Quick to prepare and oh so easy to assemble.  I recently have had various conversations with friends that use those deliver to your home dinner kits.   No need to spend the time ordering a kit online, assembling this salad takes less time than figuring out what dinner to order!

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Whole Wheat Couscous Chicken Salad

Servings 4

Ingredients

  • 1 cup whole wheat pearl couscous
  • 1-2 cups diced cooked chicken
  • 1/4 cup chopped fresh basil
  • 3 tablespoons capers, drained
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon grated lemon peel
  • 1/2 lemon, juiced
  • 2 cups mixed salad greens
  • 1/2 cup feta cheese crumbles

Instructions

  1. Prepare couscous as directed on package.  Fluff with fork, cool.  In a large mixing bowl combine chicken, basil, capers, couscous and tomatoes.  Toss with olive oil, lemon peel and lemon juice.  Refrigerate until serving.  Remove salad from refrigerator 1/2 hour prior to serving, mix in salad greens, top with feta.  Drizzle with a bit of olive oil, if desired. 

 

Spiced Peaches

Published on by carol lou

I am sure you all have a family favorite that your mom, dad. grandmother or other family member made every Thanksgiving Day.  Spiced Peaches is the one side dish what I remember on Thanksgiving.  Surprising, Spiced Peaches my husband also remembers his mom making every Thanksgiving when he was growing up.  Interesting since they lived on opposite coasts and entirely different regions of the country. However, they were the same generation and that might be the clue as to why Spiced Peaches were so popular when we were growing up.  Anyway, I have always made Spiced Peaches on Thanksgiving carrying on my mom’s tradition and now my family requests them each year.  This is the recipe that my mom always used for her Spiced Peaches. So easy to prepare in advance and great to serve along side your Thanksgiving favorites.  I can guarantee you they will be on our dinner table this Thanksgiving!

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Spiced Peaches

Ingredients

  • 2 -29 oz. cans peach halves in syrup
  • 3-6 cinnamon sticks
  • 1 teaspoons whole cloves
  • 1 tablespoon apple cider vinegar

Instructions

  1. Combine all ingredients in a medium saucepan.  Heat to boiling, simmer for five minutes..  Remove from heat.  Let cool in the spiced syrup.  Refrigerate until serving.

Quinoa Salad

Published on by carol lou

Quinoa (pronounced “keen-whah”) is a seed that has more protein than any other grain or seed.  It has a nutty flavor that is perfect to add to many types of salads.  This salad is easy to prepare and delicious tossed with a quick lemon vinaigrette.  It would also be a great salad to stir in chicken, steak, salmon, or shrimp. For those of you looking for a lunch-to-go or picnic salad, Quinoa Salad is perfect.   

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Quinoa Salad

Ingredients

  • 1 cup quinoa
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • 1 large seedless cucumber, diced
  • 1 cup grape tomatoes, halved
  • 1/2 cup Italian parsley, minced
  • 1/4 cup fresh mint, minced

Instructions

  1. Combine quinoa, salt and 1 1/4 up water in a medium saucepan.  Bring to a boil, reduce heat, cover and simmer for 10 minutes.  Remove from heat, let stand for five minutes.  Fluff with a fork, let cool.

    Combine lemon juice, garlic, and olive oil , whisk to combine, season with salt and pepper.  When quinoa has cooled, combine with 1/4 cup of dressing, mix well, refrigerate.  At this point you can refrigerate overnight.  When ready to serve, combine with remaining ingredients, drizzle remaining dressing over.

Corn, Goat Cheese and Tomato Salad

Published on by carol lou

What do you do when you have fresh corn, tomatoes, basil, and goat cheese?  Here is quick answer – Corn, Goat Cheese and Tomato Salad.  Super easy to make and one of those delicious side dishes that you are amazed is so easy to make.  I cut the corn of the cobs, diced the tomatoes and shortly after I had a fantastic salad.

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Corn, Goat Cheese and Tomato Salad

Servings 4

Ingredients

  • 2 ears fresh corn, kernels cut off
  • 2-3 tablespoons olive oil
  • 1 small onion, minced
  • 2 large tomatoes, diced
  • 2 tablespoons fresh basil leaves, minced
  • 1 tablespoon champagne vinegar
  • salt and pepper, to taste
  • 1/2 cup goat cheese, crumbled

Instructions

  1. Heat oil in a medium skillet over medium high heat.  Add onion and cook for 4 - 5 minutes or until transparent. Add corn and stir until tender, approximately six minutes.  Spoon mixture into a serving bowl.  Toss with vinegar, salt and pepper.  Top with goat cheese.  Serve warm

Heirloom Tomato, Peach and Burrata Salad

Published on by carol lou

We recently had lunch at a wonderful new French restaurant in Georgetown in Washington, DC.  On the menu they had an heirloom tomato salad with burrata.  If you not not familiar with burrata cheese, it is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside has a velvety creamy texture .  Therefore, when you cut into the cheese, the inside oozes out and is absolutely delicious.  We enjoyed the salad so much I said this is something I will definitely make. Fast forward a few weeks and we are visiting Georgia during peak peach season.   My daughter came up the great idea of adding peaches to this recipe – Heirloom Tomato, Peach and Burrata Salad.  This combination is unique and absolutely delicious, not to mention the beautiful presentation.  I served this with grilled lamb chops and roasted potatoes, a wonderful summer menu.

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Heirloom Tomato, Peach and Burrata Salad

Ingredients

  • 4 Heirloom tomatoes, varied colors
  • 1 large ripe peach
  • 1 ball Burrata cheese
  • fresh basil, minced
  • extra virgin olive oil
  • salt and pepper

Instructions

  1. Thinly slice the tomatoes and peach.  Spread on serving dish.  Place cheese in the center.  Drizzle with olive oil, top with basil, salt and pepper.  Serve at room temperature.

Marion’s Orange Salad Dressing

Published on by carol lou

I am so happy I found this recipe for Marion’s Orange Salad Dressing.  This is a recipe that my mom made for many year’s; she received this recipe from Marion, our next door neighbor.  Marion always recommended serving this over fresh sliced fruit.  I remember my mom always serving this drizzled on a bed of greens with sliced avocado and grapefruit.  My favorite way to serve this dressing is over blood orange slices, blueberries and avocado slices.  Any way you serve this dressing, it is fantastic.  Top your salad with a sprinkle of coarse salt and freshly ground black pepper.

 

 

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Marion's Orange Salad Dressing

Ingredients

  • 1 orange, juiced and zested (1 teaspoon), approx. 2/3 cup juice
  • 1 lemon, juiced and zested (1 teaspoon), approx. 1/2 cup juice
  • 1 egg
  • 2/3 cup sugar

Instructions

  1. Beat the egg until well beaten, add remaining ingredients including one teaspoon zest from lemon and orange.  Pour into a saucepan and cook over medium-low heat; stirring constantly until the mixture is boiling around the edges and thickened.  This will take 8 - 10 minutes.  Immediately remove from the heat.  Cool.  Refrigerate.

 

 

 

 

Fingerling Potato Picnic Salad

Published on by carol lou

With Memorial Day around the corner, it is time to start thinking about picnics.  I have a fondness for picnics ever since I meet my husband and when we were dating we picnicked almost every weekend.  I wish I could tell you that that has continued, we still love to picnic, however, not as frequent as we would like.  But I still call eating on our porch, picnicking!  Anyway, this Fingerling Potato Picnic Salad is perfect to take along.  I know many do not like mayonnaise based dressings, this salad is topped with an herb sour cream dressing.   Fingerling Potato Picnic Salad is especially good served at room temperature.  Do not hesitate to add any other raw vegetables you might have on hand.  With the farmers’ markets opening, be on the lookout for farm fresh potatoes and vegetables. 

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Fingerling Potato Picnic Salad

Ingredients

  • 24 ounces fingerling potato medley, various colors
  • kosher salt
  • freshly ground black pepper
  • 3 tablespoons white wine vinegar, divided
  • 1 tablespoon whole grain Dijon mustard
  • 2 teaspoons olive oil
  • 3 tablespoons minced fresh chives
  • 1/2 cup cucumber, chopped
  • 1/4 cup minced cilantro

Instructions

  1. Cut potatoes into 1/2 inch segments.  Add to a medium saucepan, cover with water, add one tablespoon salt and 1 tablespoon white wine vinegar.  Bring to a boil over high heat reduce heat, cover and cook until fork tender  15 - 18 minutes.  Drain potatoes and place in a shallow bowl, mix with 1 tablespoon white wine vinegar.  Cool to room temperature.  In a small bowl mix together mustard remaining 1 tablespoon white wine vinegar, olive oil and chives.  Add cucumber and cilantro to the potatoes.  Season with salt and pepper, to taste. Toss with dressing.  Mix well.  Serve at room temperature or refrigerate.  Bring to room temperature prior to serving.