2 years ago
Corn, Arugula & Tomato Salad

From Eating Well.

Corn, Arugula & Tomato Salad

From EatingWellSummer 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. "

Corn, Arugula & Tomato Salad Recipe

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

  1. Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
  2. 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.
Comments

 

Honey-Mustard Vinaigrette

From Eating Well.

Honey-Mustard Vinaigrette

From EatingWellSummer 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

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

 

2 years ago
Avocado Halves with Honey and Mint Recipe

From The Daily Meal.

Avocado Halves with Honey and Mint Recipe

If you like avocados you will surely like this recipe; it is simple and straightforward, and the beauty of each ingredient (keep in mind there are only five!) is able to shine. Because of the simplicity of the dish, it is a good idea to round up the best quality of everything you can find – ripe avocados, local honey, and good-quality olive oil. This is great as an appetizer, served before pasta or fish.

INGREDIENTS

  • 1 ripe avocado
  • 1 tablespoon of your favorite honey
  • 1 heaping tablespoon chopped fresh mint
  • ½ teaspoon coarse sea salt
  • 3 tablespoons olive oil
  • Juice of 1 lemon (optional)

DIRECTIONS

Cut the avocado in half lengthwise. Place each half, cut side up, on a serving plate.

In a small bowl, combine the honey, mint, and salt. Whisk in the olive oil 1 tablespoon at a time. Adjust seasoning to taste, adding more olive oil or honey as desired, and lemon juice if using.

Divide mixture between the 2 avocado cavities. Serve immediately.

Recipe Details

Serves 2

This recipe can easily be doubled or tripled to serve more than 2 people.

(Source: thedailymeal.com)

Comments

 

2 years ago
Lemon-Mint Vinaigrette

From Eating Well.

Lemon-Mint Vinaigrette

Summer 2002

The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.

Lemon-Mint Vinaigrette Recipe

About 3/4 cup

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients
  • 1/3 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup chopped fresh mint
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
Preparation
  1. Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended. Drizzle in oil, whisking until blended. Stir in mint, salt and pepper.
Comments

 

Balsamic-Port Drizzle

Source: Eating Well.

Balsamic-Port Drizzle

Summer 2002

Ruby-red port gives this dressing a sophisticated sweetness and depth that makes it ideal for drizzling over dark greens topped with fresh fruit (try juicy plums), golden raisins or snipped dried apricots, toasted nuts and crumbled goat cheese.

Balsamic-Port Drizzle Recipe

About 1 cup

Active Time: 20 minutes

Total Time: 20 minutes

Ingredients
  • 1/2 cup port, (see Ingredient note)
  • 1/3 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
  • 1/4 cup finely chopped shallot, (1 large)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
Preparation
  1. Combine port, vinegar, honey, thyme and shallot in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 5 minutes.
  2. Remove from the heat and whisk in mustard, oil, salt and pepper. Serve warm or at room temperature.
Comments

 

Tomato-Herb Dressing

From Eating Well.

Tomato-Herb Dressing

Summer 2002

Tomato juice replaces much of the oil and helps this French-style dressing coat the salad greens. In addition to crisp lettuce salads, it is delicious with grilled vegetables and bean or pasta salads.

Tomato-Herb Dressing Recipe

About 1 cup

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients
  • 2/3 cup tomato juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarse-grained mustard
  • 1 1/2 tablespoons red-wine vinegar
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh chives
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
Preparation
  1. Whisk all ingredients in a small bowl until blended.
Comments

 

2 years ago
Raw Sweet Potato and Greens Slaw

From Diet Dessert & Dogs.

Raw Sweet Potato and Greens Slaw (suitable for ACD all stages)

liberally adapted from VegKitchen

The minute I saw the recipe for Raw Sweet Potato and Cabbage Salad on Nava Atlas’s VegKitchen, I knew I had to try it.  Grated raw sweet potato is perfect alongside these hearty shredded greens.  I recombined Nava’s original ingredients in the blender for a creamy version of her dressing.

1/2 large sweet potato, peeled and grated

2 cups (480 ml) very thinly sliced dark leafy greens (I used a mix of chard and kale)

2 green onions, thinly sliced

1/2 cup (120 ml) fresh cilantro

heaping 1/4 cup (70 ml) raw cashews

1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic

2 tsp (10 ml) Nutra-Vege Omega 3 oil (or use more olive/avocado oil)

juice of one large lime, or more, to your taste

20 drops plain stevia liquid (or 2 tsp/10 ml agave nectar)

fine sea salt, to taste

1/2-1 tsp (2.5-5 ml) dried chili flakes, to your taste

Place the sweet potato, greens and green onion in a salad bowl and toss to distribute evenly.  Set aside.

In a blender, combine the remaining ingredients.  Blend until smooth (you may need to add 1-2 Tbsp/15-30 ml water to achieve a pourable consistency).

Pour the dressing over the salad in the bowl and toss to coat well.  Allow to sit for 20-30 minutes to allow the greens to soften a bit and for the flavors to blend. Makes 4-6 servings.  Keep, covered in the refrigerator, up to 2 days.

(Source: dietdessertndogs.com)

Comments

 

2 years ago
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.

Garden Salad with Citrus Vinaigrette
  • 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)

Comments

 

2 years ago
Watermelon Gazpacho

I would be inclined to omit the cranberry/raspberry juice, and the comments seem to agree:

This is amazing! I didn’t use the juice - and wouldn’t recommend using it. I think it would take away from the taste of the fruits and veggies. Delish.

Also, different hot sauces will give different results.

From Cooking Light.

Tomatoes are usually the main ingredient in this Spanish-style chilled soup, but this version features fresh seeded watermelon. Watermelon, like tomato, is a great source of the antioxidant lycopene.

Watermelon Gazpacho
  • YIELD: 8 servings (serving size: 3/4 cup)
Ingredients
  • 6 cups cubed seeded watermelon
  • 1 cup coarsely chopped peeled English cucumber
  • 1/2 cup coarsely chopped yellow bell pepper
  • 1/3 cup chopped green onions
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup cranberry-raspberry juice
Preparation

Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.

(Source: myrecipes.com)

Comments

 

2 years ago
Lemon-Macerated Okra and Olives

Kalamata olives are not strictly raw, but awfully tasty.

From Cooking Light.

Lemon-Macerated Okra and Olives

Try these zesty tidbits in place of peanuts or pretzels at your next party. Or combine with bread, cheese, artichokes, and cold shrimp for an antipasto platter.

Lemon-Macerated Okra and Olives
  • YIELD: 14 servings (serving size: 1/4 cup)
Ingredients
  • 3 cups small okra pods
  • 1/2 cup kalamata olives
  • 1 tablespoon lemon rind
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 thyme sprigs
Preparation

Combine all ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 48 to 72 hours, turning bag occasionally. Strain the okra mixture through a sieve over a bowl, discarding marinade.

(Source: myrecipes.com)

Comments

 


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