Recipes

[Anonymous2012]

I've been mixing baby spring mix, crumbled goat cheese (trader joes), pear vinaigrette (trader joes) and glazed pecans.

[Campion]

On 3/12/2015 redtabby said: My favorite salad is composed of chopped romaine lettuce, cucumber cubes, red onion, avocado cubes, and diced carrots. No dressing - just a drizzle of balsamic vinegar, salt and pepper. I try for at least 3 colors in my salads.

That one is just yummy and yes, balsamic alone works fine. So does a dash of good wine vinegar.

[the busy brunette]

I've been making what I call a "summer salad" in the hopes that summer will get here fast. Here's what I use:

Chopped romaine and spring mix lettuce (I like the combo of lettuces)

Diced cucumber

Sliced strawberries

Sliced red onion

Dried cranberries

Walnuts

Diced apple

Blue cheese

And I top it with Brianna's poppyseed dressing (the one with the peach on the front). It's delicious!

Hope you like it!

Ophelia

ETA: I add chopped, grilled chicken if using this as a main meal.

[Mothertrucker]

Quick Asian Cucumber Salad

1 cucumber sliced thinly, peel and seed if you like

1/4 c rice wine vinegar

1Tbls brown sugar

1 Tbls water

1 tsp soy sauce

2 tsp sesame seeds, toasted or not

few drops of toasted sesame oil

put all ingreds except cucumber in jar and shake- needs to blend in fridge at least an hour- keeps a long time- when ready to serve, pour over cucumbers in serving bowls...

[Mothertrucker]

It is so hot in So Cal today..these sound so good..I thought I would bump it for all of us who are boiling today!

[IamMrsG]

This is my personal favorite Summer salad:

Nicoise Salad

½ cup salad oil

2 Tablespoons vinegar
2 Tablespoons lemon juice
2 teaspoons sugar
1 teaspoon paprika
1 teaspoon prepared mustard
½ teaspoon salt (I omit)
1 medium head iceberg lettuce, torn into bite-sized pieces
1 lb. whole green beans
2 cups diced, peeled cooked potatoes
7 ounces tuna, drained and broken up
2 medium tomatoes, peeled and sliced
2 hard-cooked eggs, cut in wedges

In  screw-top jar combine salad oil, vinegar, lemon juice, sugar, paprika, prepared mustard and salt; cover and shake until thoroughly blended. Chill.

Just before serving, arrange lettuce in salad bowl. Shake dressing again and drizzle a few tablespoons over lettuce. Attractively arrange beans, potatoes, tuna and tomatoes atop lettuce. Garnish with egg wedges. Season with salt and pepper. Pour remaining dressing over salad.

Serves 6

Cook’s notes:
1. This salad is best served well chilled (add the tomatoes just before serving!), with a warm loaf of French bread.
2. I use cooked, fresh green beans and do not peel the boiled new potatoes.
3. I do not use “canned” tuna. The foil packets are much better.
4. Serve with chilled white wine.

[Mothertrucker]

Here is one I posted a while back, but it IS the season!

NUTTY COUSCOUS SALAD

1 10 oz pkg cous cous(unflavored) 

1/c cup dates, chopped

1 bunch parsley

1 lage orange

2 TBL Olive oil

2TBL Cider vinegar

1/2 tsp sugar

1/4 tsp salt

1 cup dried currant or dark raisins

2 Tbls chopped crystalized ginger

1 6-oz can salted cashews (whole or coarsely chopped)

Prepare couscous according to pkg..Chop 3 Tbls parsley (reserve remainder for garnish). Zest orange peel and squeeze juice from orange. In bowl, mix OJ, salt sugar, oil and vinegar- Toss with couscous, cashews, dates, chpd parsley, currants , ginger - mix well and garnish with parsley..

8 side dish or 4 main dish...