Tag Archives: salads

Ridiculously Easy Southwestern Coleslaw

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southwestern-coleslaw

 

 

 

 

 

 

 

 

 

 

 

 

 

1/2 medium cabbage
2 carrots
1-2 hot chile peppers, thinly sliced or chopped
5-6 tablespoons salsa verde
1 1/2 tablespoons lime juice
2 tablespoons vegan mayo or lite silken tofu
1/2 teaspoon agave nectar (or other sweetener)
1/4 teaspoon cumin

salt to taste

  1. Remove and discard the core of the cabbage, and cut cabbage in half. Use a food processor fitted with a shredding disk to shred the cabbage and carrots. Place in a serving bowl along with the sliced chile pepper.
  2. Whisk all remaining ingredients together until smooth. (If you’re using silken tofu, you may need to blend it in a small blender or food processor.) Add the dressing to the cabbage and mix well. Add salt to taste. Cover and allow to marinate in the refrigerator for at least an hour. Check seasonings before serving and add more salsa, lime juice, cumin, or salt if necessary.

Pasta, Pesto, and Peas — Ina

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  • 3/4 pound fusilli pasta
  • 3/4 pound bow tie pasta
  • 1/4 cup good olive oil
  • 1 1/2 cups pesto (packaged or see recipe below)
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/4 cups good mayonnaise
  • 1/2 cup freshly grated Parmesan
  • 1 1/2 cups frozen peas, defrosted
  • 1/3 cup pignoli (pine nuts)
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper

Directions

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:

  • 1/4 cup walnuts
  • 1/4 cup pignoli (pine nuts)
  • 3 tablespoons chopped garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 cups

Fresh Corn Salad (4-6 servings)

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The fresh corn salad is from the Barefoot Contessa Cookbook.

5 ears of corn, shucked
1/2 cup small diced red onion
3 tbsp cider vinegar
3 tbs good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 cup julienned basil leaves or use chopped chives

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Beatrice’s notes: The first time I made the salad, I cut the kernels off the cob and then sauted in a pan.  The second time I grilled the corn instead of boiling, then cut the kernels off the cob.  Both were good but I liked the grilled flavour better.  The second time I made the salad I added diced red pepper and substituted chives for the basil.  I liked this better than basil.  I think thyme would also be good.

DMV notes: I used two ears of corn, cooked for 3-4 min, cooled kernels removed. Divided other ingredients by 1/3. Used chives. Very quick, easy and TASTY.

Enjoy!

Fresh Corn Salsa With Tomato — Cook’s Illustrated

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3 ears corn — kernels cut from cobs (2 1/4 cups)
1/4 teaspoon baking soda
salt and pepper
2 tablespoon lime juice
1 tablespoon vegetable oil
1/2 teaspoon honey
1 Tomato — cored and cut into 1/4 inch pieces
1 shallot — minced (substitue red onion 1/4c.)
1 jalapeno chile — stemmed, seeded and minced
1/4 cup cilantro — chopped

Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and 1/4 teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.

Whisk lime juice, oil, honey, and 1/4 teaspoon salt together in bowl. Add corn, tomato, shallot, jalapeno and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.

Recipe Notes

This recipe gives you a really bright fresh uncooked corn flavor while the baking soda will softening the hulls of the kernels.

 

Green Bean and Potato Salad

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1 1/2 pounds potatoes red or russet
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

1. Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
2. In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

Cucumber, Red Onion, and Dill Salad

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  • 1/4 cup white-wine vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 English cucumbers, peeled and cut in half lengthwise, sliced into half moons
  • 1/2 red onion, thinly sliced
  • 2 tablespoons chopped fresh dill
  • In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.

Thai Peanut Salad Dressing — Tina

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1/4 – 1/2 C peanut butter

1 lime, juiced and zested

2 1/2 t sesame oil

1.5  tsp fish sauce

1 T seasoned rice wine vinegar

2 T soy sauce

3 T honey

2 cloves garlic, roughly chopped

1 T minced ginger

1/2 C roughly chopped cilantro

1/4 C vegetable oil

1/4 t kosher salt

2-3 t chili oil – I substituted 1 tsp sirracha

I used the following: Grated carrots, chopped red onion, red pepper julienned

Once the dressing is made, the salad is open to whatever you want to throw into it. I had a partial bag of grated carrots, partial bag of shredded cabbage (the type you use for cole slaws), a red and a yellow pepper that I cut julienne, and some radishes, ditto, plus the rest of the cilantro, chopped fine.

Cooked up a pound of linguini noodles, cooled them down.  And tossed everything with liberal amounts of the dressing.

 

Smashed Lemony Chickpeas, Arugula, Piquillo Pepper and Feta – 4 servings

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3 ounces baby arugula (about 2- 3 cups) OR lettuce

5 ounces feta cheese, crumbled

3 tablespoons olive oil

Finely grated zest and freshly squeezed juice of 1/2 lemon (1 or 2 teaspoons zest, 1 or 2 tablespoons juice)

Kosher salt and freshly ground black pepper

15 1/2 ounces (about 2 cups) canned no-salt-added chickpeas, rinsed and drained well

3 jarred piquillo peppers, drained, then cut into 1/2-inch dice (may substitute 1 jarred roasted red pepper, drained, then cut into 1/2-inch dice; 3/4 cup)

1 teaspoon ground cumin

1/4 teaspoon smoked Spanish paprika (sweet or hot pimenton de la Vera; optional)

2 teaspoons chopped fresh thyme (from about 6 sprigs)

2-4 pita breads

Toss the arugula/lettuce with the feta, 1 tablespoon of the oil, the lemon juice (to taste) and salt and pepper to taste (about 1/2 teaspoon each) in a large bowl. Let sit for 5 minutes.

Meanwhile, combine the chickpeas and diced pepper in a medium bowl. Use the back of a large metal spoon to mash the chickpeas against the sides of the bowl, taking care not to totally pulverize or puree them. Stir in the remaining 2 tablespoons of oil, the lemon zest, cumin and the smoked Spanish paprika, if using. Taste, and season lightly with salt and pepper to taste (about 1/4 teaspoon each). Mash the chickpeas a bit more, then sprinkle the thyme over the mixture.

Serve as stuffed pita sandwich or salad.

To assemble the sandwiches, cut off the top inch or so of each pita bread to create a pocket. (Eat those pieces if you’re hungry, or save for croutons.) Spoon equal amounts of the chickpea mixture into each pita, then stuff with the arugula-feta mixture.  Serve immediately.

To serve salad, arrange lettuce feta salad on plate and put salad over.  Serve toasted pita halves with salad.

Washington Post recipe.

Salmon, asparagus and pasta salad

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½ lb un-cooked salmon fillet, I used leftover cooked salmon

1/2 teaspoon freshly ground black pepper, divided

2 teaspoons olive oil

8 ounces (2 1/2 cups) shell or other short pasta

6 ounces asparagus cut into 2-inch lengths

1/4 cup olive oil

2 tablespoons white wine vinegar

¼ tsp salt

¼ tsp pepper

1 garlic clove, minced

1 teaspoon Dijon mustard

2 scallions thinly sliced

1/4 cup chopped fresh Italian parsley

1 tablespoons capers, drained


Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.


Cook pasta according to package directions, adding asparagus during last 5 minutes of cooking time. Drain and rinse in cold water.

Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.

Green and White Bean Salad with Tuna from Everyday Food

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3/4 lb green beans, trimmed and cut into 1-inch pieces
3 Tbsp white wine vinegar or rice wine vinegar
2 Tbsp olive oil
1 can (15.5 oz) cannellini beans, rinsed and drained
1/4 small red onion, thinly sliced
1 can (5 oz) solid white tuna, packed in water, drained and broken into pieces
1/4 cup thinly sliced pepperoncini (about 9)
a few black and green olives sliced

1. In a medium pot of boiling salt water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop cooking, and pat dry.

2. In a large bowl, whisk together vinegar and oil, and season to taste with salt and pepper. Add green beans, cannelini beans, onion, tuna, olives and pepperoncini and stir to combine. Serve immediately.