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

 

3 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

 

3 years ago
Shang Kimchi (Summer, or Raw, Kimchi)

From Cooking Light.

Shang Kimchi (Summer, or Raw, Kimchi)

You can buy kimchi from an Asian market or make your own. Most kimchi is fermented for days or weeks to develop a pungent flavor. Although this recipe skips the fermentation step, it tastes authentic.

Shang Kimchi (Summer, or Raw, Kimchi)
  • YIELD: 4 cups (serving size: 1/4 cup)
Ingredients
  • 14 cups coarsely chopped napa cabbage (about 2 pounds)
  • 3 tablespoons kosher salt
  • 1 tablespoon sesame seeds, toasted
  • 2 1/2 tablespoons sambal oelek or Thai chile paste
  • 2 tablespoons minced fresh garlic
  • 2 teaspoons dark sesame oil
Preparation

Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.

Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

(Source: myrecipes.com)

Comments

 

3 years ago
"Liquid Ohm" Juice Punch

Make sun tea or refrigerator tea if you don’t want to use hot water on the chamomile. From Cooking Light.

Ingredients
  • 1 cup boiling water
  • chamomile tea bag
  • 1/2 teaspoon grated peeled fresh ginger
  • peeled ripe mangoes, chopped
  • carrots, chopped
  • ripe pear, peeled and cored
  • 2 cups fresh orange juice
Preparation
  • Pour 1 cup boiling water over tea bag in a small bowl, and steep for 10 minutes. Remove and discard tea bag.
  • Combine brewed tea, ginger, mangoes, carrots, and pear in a blender; process until smooth. Stir in orange juice. Cover and chill 8 hours or overnight. Strain mixture through a cheesecloth-lined sieve into a medium bowl, pressing solids with a wooden spoon or a rubber spatula to squeeze out juice; discard solids. Pour into a pitcher.

(Source: myrecipes.com)

Comments

 

3 years ago
Grape and Cucumber Salsa

One review I saw of this called it “summer on a chip”.

From Cooking Light.

Grape and Cucumber Salsa

Increase the jalapeño or leave the seeds in for more kick. Serve with tortilla chips or grilled chicken.

Grape and Cucumber Salsa
  • YIELD: 6 servings (serving size: 1/2 cup)
Ingredients
  • 1 cup seedless green grapes, quartered
  • 1 cup seedless red grapes, quartered
  • 3/4 cup finely chopped peeled English cucumber
  • 1/4 cup finely chopped Vidalia or other sweet onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
Preparation

Combine all ingredients in a medium bowl. Cover and chill 1 hour, stirring occasionally.

(Source: myrecipes.com)

Comments

 

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

 

3 years ago
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.

Chopped Vegetable Salad with Garlic Dressing
  • 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)

Comments

 

Three-Fruit Salsa

I’d substitute red bell peppers for green to avoid that nasty acrid flavor that green bells give. From Cooking Light.

Three-Fruit Salsa

This salsa takes on a tropical appeal with its Thai-inspired notes.

Three-Fruit Salsa
  • YIELD: 6 servings (serving size: about 3/4 cup)
Ingredients
  • 1 cup finely chopped peeled cantaloupe
  • 1 cup finely chopped peeled mango
  • 1 cup sliced small strawberries
  • 1/2 cup finely chopped seeded peeled cucumber
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red onion
  • 1 1/2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons finely chopped seeded jalapeño pepper
  • 1 tablespoon honey
  • 1/4 teaspoon salt
Preparation

Combine all ingredients in a bowl; toss to combine. Serve salsa with a slotted spoon.

Comments

 

3 years ago
Watermelon Gazpacho

Choose a cranberry-raspberry juice (or juice of your choice) that’s free of added sugars and flavorings and such. From Cooking Light.

Watermelon Gazpacho

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

 

3 years ago
Golden Fruited Gazpacho

From Cooking Light.

Golden Gazpacho 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)

Comments

 


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