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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.

Sweet Potato and Cabbage Slaw

I’d use something other than canola oil. From Eating Well.

Sweet Potato & Cabbage Slaw
Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish.

6 servings, 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients
2 tablespoons canola oil

1 tablespoon lime juice

1 1/2 teaspoons toasted sesame oil

1/2 teaspoon salt

3 cups coarsely grated peeled sweet potato, (about 1 large)

3 cups thinly shredded napa, or Savoy cabbage

4 scallions, trimmed and thinly sliced

1 teaspoon finely minced serrano, or jalapeno pepper with seeds (optional)

Preparation
Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine. Serve immediately.

(Source: eatingwell.com)

Tangy Fruit Salad

If you’re looking for dried mango powder at an Indian grocery, look for a label that says amchur or amchoor. From the Washington Post. Or maybe the AP.

Dried mango powder, a tangy, pungent seasoning, is key to this recipe. It is widely available in the international aisle of large grocers, as well as at Asian markets. If you can’t find it, substitute the juice of 1 additional lemon for the 2 teaspoons of mango powder called for by the recipe.

___

TANGY FRUIT SALAD

Start to finish: 1 hour 15 minutes (15 minutes active)

Servings: 6

1/2 medium cantaloupe
1/2 medium honeydew melon
1/2 small watermelon
6 ounces pineapple, cut into 1-inch cubes
Seeds from 1 pomegranate
1 ruby red grapefruit, peeled, sectioned and cut into 1-inch pieces
Juice of 1 large or 2 small lemons
2 teaspoons mango powder
1 tablespoon sugar
Pinch of salt
1 cup finely chopped fresh mint leaves, plus 6 whole leaves to garnish

Using a melon baller, scoop out balls from the cantaloupe, honeydew and watermelon. In a large bowl, combine all the ingredients, except the 6 whole mint leaves, then gently mix. Chill for at least 1 hour before serving. Serve chilled, garnished with whole mint leaves.

(Source: Washington Post)

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)

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)

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)

Citrus-Spiked Jicama and Carrot Slaw

The sugar sounds unnecessary to me, but I like things tart. From Cooking Light.

A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don’t have one, coarsely shred them.

YIELD: 6 servings (serving size: 1 cup)

Ingredients
4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)

2 cups (1 1/2-inch) julienne-cut carrot

1/2 cup thinly vertically sliced red onion

1/4 cup fresh orange juice

1 teaspoon grated lime rind

3 tablespoons fresh lime juice

1 1/2 teaspoons sugar

1/4 teaspoon salt

1 tablespoon chopped fresh cilantro

Fresh cilantro sprigs (optional)

Preparation
Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.

(Source: myrecipes.com)

Watermelon, Fennel, and Parsley Salad

From Cooking Light.

Ingredients
5 cups cubed seeded watermelon, divided
1 Tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups thinly sliced fennel bulb (about 2 medium)
1 1/2 cups fresh flat leaf parsley
Directions

Place 1 cup melon in blender; process until smooth. Strain mixture through a fine sieve over a bowl, reserving 1/4 cup juice. Discard solids and remaining juice. [NOTE: What? Discard? No! Drink the juice!]

Combine 1/4 cup watermelon juice, lemon juice, salt and pepper in a large bowl, stirring well. Add remaining watermelon, fennel, and parsley; toss gently to combine.

(Source: epicurious.com)

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Corn, Arugula & Tomato Salad

Sweet Potato and Cabbage Slaw

Tangy Fruit Salad

Raw Sweet Potato and Greens Slaw

Blueberry-Peach Kale Salad with Creamy Cashew Lime Dressing

Garden Salad with Citrus Vinaigrette

Chopped Vegetable Salad with Garlic Dressing

Red Cabbage, Cranberry, and Apple Slaw

Citrus-Spiked Jicama and Carrot Slaw

Watermelon, Fennel, and Parsley Salad