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Corn, Arugula & Tomato Salad

From Eating Well.

Corn, Arugula & Tomato Salad

From EatingWell: Summer 2004

Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.

READER’S COMMENT:

“Great salad! But too much oil (much more than necessary). I used 2 tablespoons and next time will use only 1. “

Ingredients

3 tablespoons red-wine vinegar

3 tablespoons minced shallots

6 tablespoons extra-virgin olive oil

1/4 teaspoon salt

Freshly ground pepper, to taste

6 cups loosely packed arugula, (about 6 ounces)

2 cups corn kernels, (about 4 ears)

1 1/2 pints cherry tomatoes, halved

Preparation

Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.

Whisk oil into the vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat. Arrange the arugula on serving plates. Add corn and tomatoes to the bowl, toss to coat with the dressing that remains, then spoon the mixture over the arugula and serve.

Raspberry Vinaigrette

From Eating Well.

Raspberry Vinaigrette

From EatingWell: Summer 2004

Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar. This simple dressing offers an especially nice finish for a salad of mixed greens, fresh peaches or berries and chicken. For an exquisite appetizer, drizzle the dressing over melon wedges (or fresh figs) draped with thin slices of prosciutto.

Ingredients

2 tablespoons raspberry vinegar

1/8 teaspoon salt

Freshly ground pepper, to taste

1/3 cup grapeseed oil, or canola oil

Preparation

Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.

Honey-Mustard Vinaigrette

From Eating Well.

Honey-Mustard Vinaigrette

From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)

Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.

Ingredients

1 clove garlic, minced

1 tablespoon white-wine vinegar

1 1/2 teaspoons Dijon mustard, (coarse or smooth)

1/2 teaspoon honey

1/8 teaspoon salt

Freshly ground pepper, to taste

1/3 cup extra-virgin olive oil, or canola oil

Preparation

Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.

Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing

I like lime-flavored things to have a pronounced lime flavor, so I’d be inclined to zest the lime before juicing it and then try adding the zest to the dressing a pinch at a time. From Swell Vegan.

Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing
makes 4-6 servings

for the dressing (this will make extra):

1 cup cashews, soaked 6-8 hours and drained
juice of 2 limes
1 clove garlic
1/2-1 hot chili pepper (optional)
1 tablespoon apple cider vinegar
1/4 teaspoon salt
fresh cracked pepper
water as needed to thin

for the salad:

1 bunch green kale, stemmed and chopped into small pieces
2-3 scallions, thinly sliced
1/2 cup or more cashew-lime dressing
1 1/2 cups blueberries
2 ripe peaches, pitted and chopped

To make the dressing: place all ingredients in a blender or food processor and blend until smooth and creamy, adding water as necessary to achieve desired consistency. Stop and scrape down sides of jar/bowl if needed.

To make the salad: toss the kale and scallions with as much dressing as you need to coat the kale–try starting with 1/2 cup. This is easiest (though messiest) done with your hands in order to ensure even distribution. Then add peaches and blueberries (reserving some few berries to decorate the top), and toss again. Let sit for 10-30 minutes if desired to let the dressing soften the kale. Serve garnished with extra blueberries.

(Source: swellvegan.com)

Garden Salad with Citrus Vinaigrette

From Cooking Light.

Garden Salad with Citrus Vinaigrette
This salad holds well, so it is a fine side to bring to a cookout or pack with a lunch.

YIELD: 4 servings (serving size: 1 cup)

Ingredients
Vinaigrette:
3 tablespoons fresh orange juice

1 1/2 tablespoons fresh lime juice

2 1/2 teaspoons extravirgin olive oil

2 teaspoons honey

1 teaspoon red wine vinegar

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Salad:
1 1/2 cups (1 x 1/4-inch) julienne-cut zucchini

1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash

1 cup fresh corn kernels (about 2 ears)

2 tablespoons finely chopped red onion

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh basil

Preparation
To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.

To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.

(Source: myrecipes.com)

Chopped Vegetable Salad with Garlic Dressing

From Cooking Light.

Chopped Vegetable Salad with Garlic Dressing
Similar to a chunky pico de gallo, this side salad provides an array of antioxidants from the cucumber, bell peppers, tomato, green onions, and garlic.

YIELD: 6 servings (serving size: about 1 cup)

Ingredients
2 cups English cucumber, chopped

1 cup chopped red bell pepper

1 cup chopped yellow bell pepper

1 cup chopped plum tomato

1/2 cup chopped green onions

1 tablespoon fresh lemon juice

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon Dijon mustard

1/8 teaspoon freshly ground black pepper

2 garlic cloves, minced

6 red leaf lettuce leaves (optional)

Preparation
Combine first 5 ingredients in a large bowl. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a small bowl; stir well with a whisk. Pour dressing over vegetables; toss gently to coat. Serve salad on lettuce leaves, if desired.

(Source: myrecipes.com)

Golden Fruited Gazpacho

From Cooking Light.

Golden Gazpacho
YIELD: 9 servings (serving size: 1 cup)

Ingredients
3 cups orange juice

2 1/2 cups chopped peeled mango

2 cups finely diced peeled cantaloupe

1 cup finely diced peeled jicama

1 cup tomato juice

3/4 cup finely diced yellow bell pepper

1/3 cup thinly sliced green onions

1/4 cup finely chopped fresh cilantro

2 tablespoons rice vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

Preparation
Combine all ingredients in a large bowl; stir well. Cover and chill.

And from the comments:

Served to a bunch of girls on Oscar night. They all liked it, but this needed a lot of additional salt and pepper, some guests even added Tapatio hot sauce. Next time I will puree half of it.

(Source: myrecipes.com)

Fresh Pineapple, Chile, and Black Pepper Salsa

From Cooking Light.

Fresh Pineapple, Chile, and Black Pepper Salsa
Aromatic, freshly ground black pepper awakens the sweetness of the pineapple. Serve with shrimp, pork, or chicken. Remove the seeds from the jalapeño if you want a less spicy salsa.

YIELD: 6 servings (serving size: 1/4 cup)

Ingredients
1 cup chopped fresh pineapple

1/2 cup chopped peeled kiwifruit

2 tablespoons finely chopped jalapeño pepper

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

1 tablespoon seasoned rice vinegar

1/2 teaspoon sugar

1/2 teaspoon grated lime rind

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cardamom

Dash of salt

Preparation
Combine all ingredients, tossing gently. Let stand 1 hour.

(Source: myrecipes.com)

Red Cabbage, Cranberry, and Apple Slaw

Substitute your favorite sweetener for the sugar. From Cooking Light.

Red Cabbage, Cranberry, and Apple Slaw
The slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.

YIELD: 8 servings (serving size: 1 cup)

Ingredients
5 cups thinly sliced red cabbage (about 1 1/2 pounds)

1/2 cup dried cranberries

1/3 cup rice vinegar

1/3 cup sugar

2 tablespoons white wine vinegar

2 teaspoons olive oil

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 1/4 cups thinly sliced Granny Smith apple

1/4 cup chopped pecans, toasted

Preparation
Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.

(Source: myrecipes.com)

Green Apple and Celery Salad with Mustard Vinaigrette

Skip toasting the walnuts, of course. From Cooking Light.

Green Apple and Celery Salad with Mustard Vinaigrette
This crunchy salad can chill for up to an hour before serving. If you want to get a head start on the preparation, slice the celery, chop the parsley, and toast the nuts in advance.

YIELD: 8 servings (serving size: 1 cup)

Ingredients
3 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

2 tablespoons honey

1/2 teaspoon sea salt

1 1/2 teaspoons extravirgin olive oil

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

6 cups sliced peeled Granny Smith apple (about 3 apples)

4 cups thinly sliced celery (about 6 stalks)

1/4 cup fresh flat-leaf parsley leaves

3 tablespoons coarsely chopped walnuts, toasted

Preparation
Combine first 7 ingredients in a large bowl, stirring well with a whisk. Add the apple and remaining ingredients, and toss well to combine.

(Source: myrecipes.com)

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Corn, Arugula & Tomato Salad

Raspberry Vinaigrette

Honey-Mustard Vinaigrette

Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing

Garden Salad with Citrus Vinaigrette

Chopped Vegetable Salad with Garlic Dressing

Golden Fruited Gazpacho

Fresh Pineapple, Chile, and Black Pepper Salsa

Red Cabbage, Cranberry, and Apple Slaw

Green Apple and Celery Salad with Mustard Vinaigrette