Category: Salad

Appetizer Vegetarian · Do-ahead · Grains · Holiday Food · Salad · Vegetable sides · Vegetable-related

Farro and green olive salad

Belinda

This salad recipe from Heidi Swanson has so many olives that there’s a piece in every single bite.
Each bite holds a bit of chewy farro, toasty walnut, fresh scallion, and briny green olive. Swanson’s dressing is a little sweet and a little spicy, and, put together, it’s an explosion of flavor and texture that’s unbeatable.

1 1/4 cups farro (1/2 pound)
Fine sea salt
1 cup walnuts (3 1/2 ounces)
2 1/2 cups pitted green olives, preferably Castelvetrano, chopped
4 scallions, white and light green parts only, finely chopped
1/3 cup snipped chives
2 tbsp golden raisins
1/2 tsp crushed red pepper
1/4 cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp honey
Shaved Pecorino cheese, for serving

Preheat the oven to 375°.
In a medium saucepan, combine the farro with 4 cups of water (or chicken broth, for more flavor) and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and spread it on a baking sheet to cool.

Step 2
Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.

Step 3
In a large bowl, combine the farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.

Make Ahead
The salad can be refrigerated overnight. Bring the salad to room temperature before serving.

Appetizer Vegetarian · Dairy-free · Salad · Vegan

Tropical fusion salad with spicy tortilla ribbons

Belinda

Recipe from magazine “Taste of Home”
Such a lovely combination on a hot summers day

2 cups cubed peeled papaya
1 can (15 ounces) black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed
1 cup frozen corn, thawed or fresh corn, shucked
1/2 cup golden raisins
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 Serrano peppers, seeded and chopped (I only use 1)
2 tbsp lime juice
1 tbsp cider vinegar
2 garlic cloves, minced
2 tsp ground ancho chili pepper, divided
1/4 tsp sugar
1/4 tsp salt
2 corn tortillas (6 inches), cut into 1/4-inch strips
Cooking spray

Preheat the oven to 350°.
In a large bowl, combine the papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt.
Place the tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.

Appetizer Vegetarian · Asian flavors · Dairy-free · Gluten Free · Salad · Vegan

10 minute tofu-avocado salad

Belinda

This tofu avocado salad is a no-cook, vegan, healthy recipe with an Asian dressing that can be customized to your liking. Perfect in hot weather! Recipe from food blog, “The Woks of Life”

Serves 2, but can easily be doubled

7 oz silken tofu (200g, or about half a package)
1 ripe avocado, but not “mushy” (I would get 2 avocados incase you mess up slicing it evenly)
2 cloves crushed garlic
1 tsp grated fresh ginger
2 tbsp light soy sauce
1 tsp toasted sesame oil
1/2 tsp sugar
1/2 tsp Chinese black vinegar (can substitute rice wine vinegar, lime juice, yuzu, etc.)
1/4 tsp white pepper
2 tsp water
salt (to taste; you may not need any)
1 scallion (finely chopped)
1/4 cup toasted slivered almonds, coarsely chopped (optional)

Start by thinly slicing your silken tofu unto small squares. Also, cut your avocado in half. Thinly slice it crosswise so you get pieces similarly sized to the tofu slices. (See picture)

Arrange alternating slices of the tofu and avocado on a serving platter.

In a small bowl, combine the minced garlic and ginger, soy sauce, sesame oil, sugar, vinegar, white pepper, water and salt to taste. Mix well to combine and drizzle over the tofu and avocado.

Garnish with the chopped scallions (and slivered almonds, if using) and serve

Appetizer Vegetarian · lentils · Salad

Quinoa, lentil and feta salad

Belinda1 Comment

This lovely recipe is a little different and is from the BBC Good Food website. Try playing with it a bit, by adding chopped Kalamata olives or fresh corn or capers or…

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7oz (200g) quinoa
1 tsp olive oil
1 shallot or ½ onion, finely chopped
2 tbsp fresh tarragon, roughly chopped
14oz (400g) can Puy or green lentils rinsed and drained or a 14oz vacuum-package of lentils
¼ cucumber, lightly peeled and diced
4oz(100g) feta cheese, crumbled
6 scallions, thinly sliced
zest and juice 1 orange
1 tbsp red or white wine vinegar

Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.

Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.

Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

Appetizers · Poultry · Salad

Chicken Caesar Pasta Salad

Belinda

Recipe from blog “Just a taste”
I love Caesar salad and I love pasta, so what’s not to like about this?

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Serves 8-10

FOR THE DRESSING:
2 tsp Dijon mustard
2 Tbsp fresh lemon juice
2 tsp Worcestershire sauce
3/4 cup good quality mayonnaise
2 tsp minced fresh garlic
1 tsp anchovy paste
1/2 cup finely grated Parmesan cheese

FOR THE PASTA SALAD:
8 oz. uncooked pasta, such as rotini or penne
2 hearts of Romaine
Shredded rotisserie chicken or chopped cooked chicken breasts or thighs
Croutons (optional)
Parmesan cheese, for serving

MAKE THE DRESSING:
In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and 1/4 teaspoon pepper then set the dressing aside while you make the salad.

MAKE THE PASTA SALAD:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.

Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.

Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.

Appetizer Vegetarian · Appetizers · Fruit · Gluten Free · Salad

Fig caprese salad

Belinda

Recipe from Bon Appetite magazine
It’s not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don’t have to do much at all (like with this easy salad recipe).

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8 oz fresh mozzarella or burrata cheese
8 oz sweet, ripe fresh figs, cut into quarters
Torn basil leaves (for serving)
Coarsely ground black pepper
Flaky sea salt
Olive oil (for drizzling)

Tear mozzarella into medium pieces and arrange on a platter.
Tuck figs around cheese and scatter basil over top.
Season with pepper and lots of salt.
Drizzle generously with a good quality olive oil.

Salad

Epic summer salad

Belinda

Perfect for BBQs and buffets, this is an assembly job of gorgeous ingredients – no cooking required.
Recipe from Good Food Magazine

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A 14-15oz tin of black beans, drained
2 large handfuls baby spinach leaves, roughly chopped
1lb heritage tomatoes, chopped into large chunks
½ cucumber, halved lengthways, seeds scooped out and sliced on an angle
1 mango, peeled and chopped into chunks
1 large red onion, halved and finely sliced
6-8 radishes, sliced
2 avocados, peeled and sliced
4oz feta, crumbled
A handful of herbs (reserved from the dressing)

For the dressing
large bunch mint
small bunch cilantro
small bunch basil
1 fat green chili, deseeded and chopped
1 garlic clove
100ml extra virgin olive oil or rapeseed oil
2 limes zested and juiced
2 tbsp white wine vinegar
2 tsp honey

Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.

Scatter the beans and spinach over a large platter.
Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands.
Top the salad with the avocados, feta and herbs, and serve the dressing on the side.

Appetizer Vegetarian · Gluten Free · Salad

Salad of tomatoes, nectarines and labneh with chermoula

Belinda

Fruits (peaches, nectarines, mangoes) are great with tomatoes, especially when there is lemon or lime juice or fish sauce in the mix.
Lovely recipe from Diana Henry.

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SERVES 6
16oz Greek yogurt
1 garlic clove, grated to a purée
2 large just-ripe nectarines
14oz tomatoes, different shades of red if possible
A good sized bunch cilantro
1½ tbsp white balsamic vinegar
3 tbsp extra-virgin olive oil

For the chermoula
1/2″ cube of ginger, 
peeled and grated
¼ tsp sweet paprika
1 medium-sized red chili, deseeded and finely chopped
Finely grated zest and juice 
of ½ lemon (you might want 
more juice)
2 garlic cloves, grated to a purée
A good bunch cilantro, 
stalks discarded, leaves 
finely chopped
1 tbsp finely chopped 
flat-leaf parsley
6 tbsp extra-virgin olive oil

Make the labneh the day before you want to serve 
the dish. Line a sieve with 
a piece of cheesecloth 
(or a new J-cloth) and set 
it over a bowl. Put the yogurt in the cloth and refrigerate for 24 hours.
The yogurt will lose moisture, leaving you with 
a cheese-like substance. Help it along by giving it 
a squeeze every so often.
Remove the drained yogurt from the cloth. Season with salt and pepper and add the garlic. Store in a container that you can cover.

Mix together the chermoula ingredients in a bowl 
with some seasoning. 
Taste for balance.

Halve and stone the nectarines and cut each half into four or five slices.

Quarter the larger tomatoes 
(or cut into six or eight, depending on their size) and halve the smaller ones. Remove the leaves from the coriander (leave them whole) and discard the stalks.
Toss the tomatoes and the nectarines in a bowl with the balsamic and extra-virgin olive oil and season.
Arrange them on a serving plate and dot chunks of the labneh in among the sliced fruit, scattering with the cilantro leaves.
Spoon over the chermoula and serve.

Gluten Free · Salad · Vegetable-related

Curried sweet potato salad

Belinda

We love sweet potatoes and this is something to try with your BBQ food that’s not so heavy on carbs.

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2-4 servings
1 lb sweet potatoes (about 2 medium), preferably organic, peeled and chopped into 1-inch pieces
1/2 cup 2% plain Greek yogurt
2 Tbsp mango chutney
1 tsp curry powder
1/4 cup raisins
1/4 cup chopped green onions, plus more for garnish
Kosher salt, to taste
toasted cashews, optional

Place the cubed potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain the cooked potatoes.

While the potatoes are draining, stir together the remaining ingredients in a large bowl. While the potatoes are still warm, add them to the dressing ingredients and stir gently to evenly coat the potatoes.

Chill in the refrigerator (preferably overnight) to allow the flavors to meld.

Dairy-free · lentils · Salad · Vegan

Moroccan farro salad

Belinda

This healthy vegan farro salad, infused with Moroccan spices can be made ahead and keeps for 4 days, perfect for healthy midweek lunches!

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Serves 6-8

1/2 cup chopped red onion
4 cups cooked farro, (I cook it in chicken or vegetable broth to give it more flavor)
2 cups celery, chopped
1 cup dried apricots, chopped
1/4 cup almonds, chopped or slivered, toasted
1 cup cilantro or flat-leaf parsley (or use part mint, or a blend of all three, chopped
Zest and juice of one orange

Moroccan Dressing:
2 tbsp honey or maple syrup
1/4 cup olive oil
1/4 cup sherry vinegar or apple cider vinegar
3 garlic cloves, crushed
1/2 tsp salt, more to taste
1/2 tsp ground black pepper
1.5 tsp cumin (I roast/toast mine first, as it releases more oils)
1/2 tsp cinnamon
1/8 tsp ground cloves
pinch or two chili flakes (optional, but good)

Cook the farro according to package directions (see notes, feel free to do ahead)
When cool, place the farro, celery, apricots, almonds, onions, herbs and orange zest in a large bowl. Juice the orange and add to the salad.
Mix the dressing ingredients into the bowl. Toss with salad ingredients.
Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while.

This is will keep 4 days in the fridge.