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.
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3 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)

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3 years ago
Light Ginger-Citrus Napa Cabbage Slaw

Originally from Happy. Healthy. Life. Via veganfeast.

This isn’t your grandma’s cabbage slaw. One of my favorite uses for Napa Cabbage is to chop it up into a raw vegan slaw. Light flavors of ginger and citrus give this dense tender cabbage variety a bright zesty flavor. Instead of going heavy on dark soy sauce or a heavy helping of vegan cream, this slaw recipe stays light and palate cleansing. It makes a perfect side dish for a sunny day meal…

Light Ginger Citrus Napa Slaw

vegan, serves 4

3-4 cups Napa Cabbage, chopped into thin 2 inch strips
1 small yellow bell pepper, diced
1/4 cup red wine vinegar
2 tsp olive oil
2 tsp black pepper
1/2 cup orange slices or mandarin segments
1 Tbsp lemon juice
3 Tbsp Vegenaise
1-2 Tbsp fresh ginger, grated
2 tsp agave syrup
1 tsp paprika
dash of salt as needed
optional add-in: 1/2 cup chopped flat parsley

Directions:
Add cabbage, bell pepper and citrus slices to large bowl.
Add vinegar, oil, vegenaise and agave syrup.
Toss well.
Add in salt, pepper, ginger, paprika and lemon juice.
Toss well again.
Chill until ready to serve.
A few hours in the fridge will assist in marinating the cabbage.
*for a creamier slaw simply add more vegenaise.

Serve as a side dish or salad.

More optional add in ideas:
cayenne, garlic, sliced almonds, pea shoots, sliced fennel, cold snow peas, bean sprouts, toasted sesame seeds.

napa_cabbage_slaw

Cite Arrow via veganfeast
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3 years ago
Tomato-Herb Salad Dressing

From Eating Well.

Tomato-Herb Dressing

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

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.
Tips & Notes
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
Comments

 

3 years ago
Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette

More salads with oranges.

Orange-Jicama Salad with Butterhead Lettuce and Honey-Mustard Vinaigrette

INGREDIENTS
2 tablespoons Red wine vinegar
3 Medium shallots , minced (about 1/4 cup)
1 tablespoon Dijon mustard
2 teaspoons Honey
2 teaspoons Grated orange zest
1/4 cup Olive oil
Table salt and ground black pepper
2 Large heads butterhead lettuce , leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
8 ounces Jicama , peeled and sliced into 1/4-inch matchstick pieces
2 Large oranges , segmented

Preparation

1. Whisk vinegar, shallots, mustard, honey, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.

2. Pour all but 2 tablespoons dressing over greens; toss to coat. Toss jícama in remaining dressing. Divide dressed greens among individual plates; arrange a portion of jícama and orange segments on greens. Serve immediately.

(Source: mealsmatter.org)

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3 years ago
Avocado and Green Tomato Gazpacho

I salvaged a handful of green tomatoes when the next-door-neighbor cleared out her tomato bushes. Need to find something to do with them.

From Raw Food Home Recipes.

Avocado and Green Tomato Gazpacho
I literally JUST made this for dinner, accompanied by flax crackers. A few more ingredients than I would like, but with everything on hand, and with the assistance of MY BEAUTIFUL NEW VITAMIX (YESSSS!), I whipped it up really fast. Pretty yummy, but mine needed more tomato and less avocado. I was in the mood for something a tad lighter. I picked up this recipe in the Washington Post, believe it or not.
Ingredients:
  • 3 medium-sized green tomatoes, cored and diced
  • 1 small orange or yellow bell pepper, cored and minced
  • 1 medium-sized (7-inch) cucumber, peeled, seeded and diced
  • A handful of flat-leaf parsley
  • A handful of cilantro
  • 1 ripe avocado, peeled, pitted and diced
  • 1 medium clove garlic, minced or pressed
  • ½ tsp salt (or more, to taste)
  • 1 tsp ground cumin
  • 2 to 3 tbpn extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp raw honey
  • 1 cup cold water
  • Black pepper and cayenne to taste
  • Up to 4 tablespoons fresh lime juice (to taste)
Directions:

Combine everything in a large bowl and stir to mix well. Using an immersion blender or a regular stand blender, puree all or part of the soup, as desired. Transfer to a container with a lid, cover tightly and chill until very cold. Serve cold. Makes 4 to 6 servings.

(Source: rawfoodhomerecipes.com)

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3 years ago
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3 years ago
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