This salad is wonderful!! I found it on Twitter. @BobbisKozyKtchn tweeted this find from @Shockinglydlish. ( http://www.shockinglydelicious.com/ten-minute-chickpea-salad-with-feta-and-basil-from-herbivoracious/) This salad is super fast to make. I made mine in the morning, and it was perfectly marinated by lunch. I did not add any salt, as I find the feta I use salty enough.
3 (15-ounce) cans organic chickpeas, rinsed and drained
Three-quarters of a red onion, finely diced
1 cucumber, peeled, seeded and finely diced
1 (15 ounce) jar roasted red peppers, coarsely chopped
2 garlic cloves, crushed and minced
5 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
12 ounces feta, crumbled
1 handful fresh basil leaves, torn
Freshly ground pepper
1. In a large salad bowl, combine the chickpeas, onion, cucumber, roasted peppers, garlic, lemon juice and olive oil. Toss well to combine. Add feta and basil and toss to combine.
2. Taste and add salt and peppers needed. Depending on how salty your feta is, you might not need any salt.
3. Serve right away, or refrigerate for up to a few hours.
4. Serves 4-5 as an entree, or more for a side dish.
This coleslaw is so crunchy and good! Perfect for a summer picnic! This recipe is taken from The Best of Bridge “The Best of the Best and More”. I use Ichiban original noodles.
1/2 cabbage, chopped
5 green onions
1/4 cup slivered almonds, toasted
1/4 cup sunflower seeds, toasted (or sesame seeds)
3 oz. pkg Japanese noodle soup mix, (save seasoning package for dressing)
1/4 cup rice (or white) vinegar
1/4 cup salad oil
Seasoning package from noodles
1. Combine all salad ingredients except noodles. Before serving, crush noodles, combine with salad ingredients and toss with dressing. Serves 6. If there’s any left over -save it! Kids love it the next day!
This is a great cold salad! I had salmon tonight with this amazing salad as a side. This recipe is taken from “The New Moosewood Cookbook” by Mollie Katzen. Instead of the walnut oil, I used olive oil and I used the red wine vinegar instead of the raspberry vinegar. When I make this again I will try adding the toasted chopped pecans to sprinkle on top. Easy to make and super good!
Yield: about 6 servings
15 to 20 minutes to prepare
at least 2 hours to marinade
3 medium-sized sweet potatoes or yams (1 1/2 to 2 lbs)
1/2 cup walnut oil (if unavailable, use olive oil)
1 large clove garlic, minced
3 Tbs. lemon juice
2 Tbs raspberry vinegar (if unavailable, use red wine vinegar)
1 to 1 1/2 tsp. salt
1 Tbs. dry mustard
1 Tbs. honey
freshly ground black pepper
1 large bunch broccoli (1 to 1 1/2 lbs), cut into small pieces
Thin slices of green apple
Chopped, toasted pecans
1. Peel the sweet potatoes, cut them in halves or quarters, then into thin slices. Put them up to cook, either on or over boiling water (in a steamer). Meanwhile, prepare the marinade.
2. Combine the marinade ingredients in a medium-large bowl. As soon as the sweet potato slices are tender, add them, still hot, to the marinade. Mix gently.
3. Steam the broccoli until bright green and just tender. Rinse under cold running water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for several hours.
4. Within 15 minutes of serving, mix in the broccoli from on top. Serve garnished with thin slices of green apple and chopped, toasted pecans.
I saw this recipe on Twitter and just had to make it! I finally did today and I’m kicking myself for not making it earlier! I LOVE this salad and I know it’s one I will continue to make. This recipe is taken from Samantha Ferraro (@FerraroKitchen). Her recipe site is called “The Little Ferraro Kitchen – Celebrating Classic and Cultural Cuisine”. I did not change anything in this recipe, I just didn’t add the blue cheese. I also used mixed greens that were half mixed with spinach. There is no serving size listed but, I made this for myself for lunch, and I have enough leftover for lunch again tomorrow (lucky me!!)
2 cups winter greens mix (kale, mustard greens, spinach, beet greens)
1 sweet potato, peeled and cut into 1 inch cubes
1/4 onion, sliced
1/2 lb cherry tomatoes
1 oz blue cheese, crumbled
Salt and pepper, to taste
Olive oil for drizzling
BLOOD ORANGE VINAIGRETTE
1 blood orange, juiced
2 tangerines (or 1 orange), juiced and zest
1/4 cup olive oil
1 Tablespoon Dijon mustard
1 Tablespoon honey
2 Tablespoons rice wine vinegar
Salt and pepper, to taste
1. On a foil lined baking sheet, add sweet potatoes, onions and cherry tomatoes. Toss with a good drizzle of olive oil and salt and pepper. Roast at 400 degrees Fahrenheit for 35 minutes until everything begins to caramelize.
2. To make the vinaigrette, add all the ingredients to a mason jar and shake for a few seconds.
3. Toss 2 Tablespoons of the vinaigrette with the salad greens in a bowl and place on a plate. Top with roasted sweet potatoes, cherry tomatoes and onions.
4. Store leftover vinaigrette in a small container and store in fridge. You will have extra.
5. Top salad with crumbled blue cheese.
I make these croutons for salads and to add to soups. They never last long in the house, they are just so good to snack on. This recipe is taken from Better Homes and Gardens New Cookbook.
1. Cut four 1/2-inch-thick slices French bread into 3/4-inch cubes; set aside. In a large skillet melt 1/4 cup butter or margarine. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan. Bake in a 300F oven for 10 minutes; stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely; store in an airtight container for up to 1 week. Makes about 2 cups.
I love this dressing on a salad. This recipe is taken from “The Complete Light Kitchen” by Rose Reisman.
4 teaspoons rice vinegar
1 Tablespoon low-sodium soy sauce
1 Tablespoon freshly squeezed lemon juice
1 teaspoon sesame seeds, toasted
1/2 teaspoon Dijon mustard
4 teaspoons vegetable oil
1 1/2 teaspons sesame oil
1. Combine the vinegar, soy sauce, lemon juice, sesame seeds and mustard in a small bowl. Whisk in the vegetable and sesame oils until well combined.
2. Use immediately or refrigerate.
Refrigerate for up to 2 weeks.
Makes 1/3 cup
This recipe is taken from The New Vegetarian Grill by Andrea Chesman. I love the BBQ flavours in this pasta salad, along with the fresh basil! A vegetable grill rack is a must in this recipe.
1 pound rotini, shells, or other short pasta shape
1/4 cup extra virgin olive oil
2 medium-size zucchini, diced
1 red bell pepper, diced
1 medium-size onion, diced
1 cup halved cherry tomatoes
2 tablespoons fresh lemon or red wine vinegar, plus more to taste
2 garlic cloves, minced
Salt and freshly ground black pepper
1 cup black brined-cured olives, such as kalamata
1 to 2 tablespoons chopped fresh herbs (basil, mint, oregano, summer savory, tarragon, thyme, or a combination)
1. Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain and rinse thoroughly to cool. Transfer to a large bowl and toss with 1 tablespoon of the oil.
3. Combine the zucchini, bell pepper, onion, and tomatoes in a large bowl. Add the remaining 3 tablespoons olive oil, the lemon juice, garlic, and salt and pepper to taste; toss to coat.
4. Lift half of the vegetables out of the marinade with a slotted spoon or tongs and transfer to the grill rack. Grill, tossing frequently with tongs or a couple of spatulas, until the vegetables are tender and grill-marked, 5 to 10 minutes. Transfer to the bowl with the pasta. Repeat with the remaining vegetables.
5. Scrape any remaining marinade into the salad. Add the olives and herbs. Toss to mix well. Season with salt and pepper and add additional lemon juice, if desired. Serve immediately.
I love this recipe, especially now with all the strawberries in the stores. A friend of mine gave me this recipe so I’m unsure as to what cookbook it came from. I always half the recipe for the dressing so I have included the full and half versions.
1/2 cup mayo
1/8 cup vinegar
1/4 cup sugar
1/4 cup milk
1 Tbsp. poppy seeds (optional)
Use with romaine lettuce, red onion, strawberries and sunflower seeds.
Dressing: (half recipe)
4 Tbsp mayo
1 Tbsp vinegar
2 Tbsp sugar
2 Tbsp milk
1/2 Tbsp poppy seeds
I LOVE this bean salad! It is taken from “The Complete Light Kitchen” by Rose Reisman. To make ahead, prepare dressing and salad early in the day, reserving the avocado and cilantro, and refrigerate. Add just before serving and toss with the dressing. I always use the lime in this recipe, plus I add the hot sauce and not the jalapeño. I also use frozen whole green beans if fresh isn’t available.
8 oz green beans
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
1 cup canned chickpeas, drained and rinsed
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup diced ripe avocado
1 1/2 tsp lime or lemon zest
3 Tbsp freshly squeezed lime or lemon juice
2 Tbsp olive oil
1 tsp minced fresh garlic
1 tsp minced fresh ginger
1 tsp minced jalapeño or 1/2 tsp hot sauce (or to taste)
Pinch salt and freshly ground black pepper
1/2 cup chopped fresh cilantro, basil, or parsley
1. Steam the green beans just until bright green and still crisp, about 3 minutes. Place immediately under cold water and rinse until the beans are no longer warm. Place in a serving bowl.
2. Spray a small non-stick skillet with coing oil and place over medium heat. Sauté the corn, stirring frequently, until browned, approximately 8 minutes. Add to the serving bowl, along with the black beans, chickpeas, bell pepper, onion and avocado.
3. Whisk the zest, juice, oil, garlic, ginger, jalapeño, salt and pepper together in a small bowl.
4. Pour the dressing over the salad and toss to mix well. Garnish with the cilantro.
Another great one! This recipe is taken from “The Italian Way-Cooking with the De Lucas”.
For the dressing:
1/4 teaspoon dried oregano
1/4 cup extra virgin olive oil
juice of 1/2 lemon
salt and pepper to taste
4-5 basil leaves, torn into pieces
3 large tomatoes, each cut into 4 slices
12 bocconcini or 12 slices buffalo mozzeralla cheese
12 fresh basil leaves
1. Combine dressing ingredients and set aside. Arrange tomato slices on a platter. Top each with a bocconcini or a slice of mozzarella, drizzle with dressing, and garnish with fresh basil.