Favorite Summer Salads
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Comments (22)This is one of my favorites: Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette Serves 4 as a main course 1-1/2 pounds large shrimp (about 32-36 per pound) 2 cups snap peas (about 1/2 pound, trimmed) 3 green onions, trimmed and minced Ginger-Soy Vinaigrette 1/2 cup extra virgin olive oil 2 tablespoons low-sodium soy sauce 2 tablespoons white vinegar 2 tablespoons fresh lime juice 1 tablespoon grated fresh ginger 1/2 teaspoon honey (my "tweak") 3 - 5 dashes hot sauce Garnishes 1/2 cup diced mango 1/2 cup chopped roasted cashews lime wedges Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein. Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking. To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined. Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges. Source: The Beach House Cookbook, copyright 2005 Lori Here is a link that might be useful: Showing newest posts for query salad. Show older posts Saturday, June 11, 2011 Rigatoni with Broccoli, Garlic & Breadcrumbs Whenever I visit New York City with my friends and family, we often visit our favorite Italian restaurant there - Carmine's. The mid-town Manhattan location is always busy, especially with the many Broadway patrons before and after shows. I've even had the opportunity to bump into some of Broadway's biggest stars (I once saw Patty Lupone!) The food is always wonderful and plentiful, just like most Italian homes, whether it's one of their wonderful salads, hot or cold appetizers, delicious meat dishes, or, of course, the many pasta dishes they offer. One of my daughter's favorites is their Rigatoni with Broccoli, Garlic & Olive Oil which comes sprinkled with toasted breadcrumbs and grated Parmegiana-Reggiano. It's a delicious non-meat entree that will satisfy even the dedicated carnivores at your dinner table. Rigatoni with Broccoli, Garlic & Breadcrumbs Serves 4 3/4 to 1 pound broccoli florets 1 pound rigatoni 5 tablespoons olive oil 1⁄3 cup dried breadcrumbs 4 - 6 cloves thinly sliced garlic 1⁄4 teaspoon red pepper flakes 1⁄2 cup grated Parmigiana-Reggiano Bring a large pot of salted water to a boil.Add the broccoli and cook until just tender, about 5 minutes. Remove with a slotted spoon and drain. Set aside. Bring the water back to a boil and add the pasta.While the pasta cooks, heat 2 tablespoons of the olive oil in a large, deep skillet over low heat. Add the bread crumbs, stirring, until the crumbs are toasted a golden brown. Remove the breadcrumbs to a small bowl and set aside. Return the skillet to the heat and add the remaining olive oil, garlic, and pepper flakes.Cook until fragrant, then stir in the broccoli. Stir to coat with the oil as the broccoli reheats, and taste for seasoning. If pasta is not yet done, keep the heat low to avoid burning the broccoli. Drain the cooked pasta and add it to the broccoli mixture.Cook over high heat for a minute or so to evaporate any water from the pasta, then stir in the bread crumbs and cheese and serve immediately. You might also like: Shrimp Tacos Gnocchi with Sage Butter Coconut Muffins LinkWithin Posted by Lori (All That Splatters) at 7:41 PM 7 comments Links to this post Labels: Pasta, Vegetables Saturday, May 21, 2011 Garlicky Chicken in Red Pepper Sauce This is another recipe I received in an email from Fine Cooking in their...See MoreFavorite Summer Salads?
Comments (24)Mmmm. I love cardamom. I'll have to remember that citrus salad this Winter when I'm pining for fruit but getting a bit tired of apples and citrus. I love caprese salad as well...what's not to love as long as the tomatoes are good! I make a variation on that, using my yogurt cheese instead of mozzarella, and drizzling a bit of the herb-laced olive oil from the yogurt cheese jar on the tomatoes. I'm including the recipe for yogurt in case anyone wants to make their own and doesn't have the recipe, though I know many people in this forum already do. I don't make it scientifically, that's not my style, but I know others do and I'm sure a more detailed, definite recipe could be easily searched up. Yogurt Heat 1 quart of milk to the boiling point for just 1 minute. Cool to 115 degrees (lukewarm to the touch). Pour into a heavy ceramic bowl. Mix in 2 T of fresh, plain yogurt (must have active cultures). Cover tightly with plastic wrap and set in a warm place. An oven with a pilot light is good, I use a goose-neck desk lamp bent low over the bowl. I know some people who use a heating pad set on low under the bowl. According to the recipe, 110 is the ideal temperature, but remember that people have been making yogurt for thousands of years without benefit of thermometers. The yogurt should be ready in about 8 hours. Tilt the bowl to see if it holds together. If it's still pretty runny, leave it for another couple of hours and see if it gets better. The time can vary. Line a colander with a thin cloth, such as a dish towel or muslin. Pour the yogurt into the colander and allow it to drain for at least an hour. Refrigerate. Note: It does not help speed or improve the process to add extra yogurt starterin fact, it can make for a lower quality product. You can make yogurt with 2 % milk if you like, but it takes longer and you need to strain it more. Yogurt Cheese in Olive Oil Pour home made yogurt into a sieve lined with a thin cloth, such as a dish towel or muslin. Fold the ends of the cloth over the top of the yogurt, top with a plate big enough to mostly cover the yogurt but small enough that it wont get hung up on the sides of the strainer as the yogurt gets pressed down. Weigh the plate down with a large jar or lidded tupperware bowl full of water and set the sieve over a bowl to drain. Be sure and empty the bowl from time to time so that the yogurt isnt sitting in its own whey. I generally do this overnight, but times can vary depending on the weight etc. You want a product about the texture of cream cheese. Form the yogurt cheese into balls about 1 " in size, rolling them in your hands. (It helps to lightly oil your hands) Pack the balls into sterilized jars with an herb mix sprinkled over each layer. Fill the jar with extra virgin olive oil. Store for at least 2 days to moogle the flavors, and up to about 3 weeks in the fridge. For the herb mix, I usually use dried red chilli pepper flakes, fresh rosemary & oregano (minced), fresh garlic sliced paper thin and salt. Then I add other things to suit my fancy. Herbs, minced onions, spices etc. Get playful. I dont know how to measure amounts, but remember that only a bit of the flavored oil will make it onto the cracker or bread with the cheese, so you almost cant put too much "stuff" in the oil. The "cheese" balls should be served with their spiced oil....See MoreLOOKING for: summer Salad
Comments (26)Ruthanna, that corn and shrimp salad sounds amazingly good, it will be fresh sweet corn season here in a month or so and I'm going to copy this. If it's half as good as your fish with tomato basil butter, it's a winner! Marilyn, I'm also keeping the green bean salad recipe. I have 6 rows of Royal Burgundy beans about 4 inches tall right now, another month or less and I'll have all I can eat. The salad sounds, well, "flipping awesome". LOL Here are a few of my favorites. The first two came to me in a Chef's newsletter that I receive daily, a remnant of the days when I owned a bar and grille. I don't like blue (or bleu) cheese, so I leave it off. The nuts are good enough to eat by the handful. Pear and Blue Cheese Salad with Spiced Candied Pecans and Raspberry Vinaigrette Makes 6 servings Ingredients: 6 ounces fresh spring mix salad blend Raspberry Vinaigrette (recipe follows) 2 ripe pears, sliced 3/4 cup crumbled blue cheese 3/4 cup Candied Pecans (recipe follows) Preparation: In a large bowl, toss together the spring mix and the Raspberry Vinaigrette. Dress the top of the salad with the sliced pear, blue cheese and candied pecans. Serve at once. Raspberry Vinaigrette Ingredients: 2 tablespoons raspberry vinegar 2 tablespoons seedless raspberry jam 1/3 cup canola oil Preparation: Blend the vinegar and the jam in a covered blender for 10 to 15 seconds, then add the oil in a slow, steady stream. Store in a glass jar in the refrigerator if not using right away. Spiced Candied Pecans Ingredients: 1/8 cup sugar 1/4 teaspoon salt 1/8 teaspoon cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon freshly ground pepper pinch cayenne 1 tablespoon butter 3/4 cups pecan halves cooking spray Preparation: Mix the sugar, salt, cinnamon, ginger, pepper and cayenne together in bowl. Melt the butter in small skillet over medium heat and add the sugar mixture and pecans. Stir constantly, until the sugar has melted and nuts are coated. Cool on a piece of aluminum foil lightly sprayed with cooking spray. Another recipe "throw back" from the days as a restaurant owner, but this can easily be halved or more easily, divided into thirds. I leave out the olives. (Yeah, I know, I'm picky) I also sub local smoked whitefish for the salmon a lot of the time and sunflower seeds or almonds usually take the place of the pinenuts because they are extremely expensive and difficult to find here in the boonies. Smoked Salmon, Olive and Wild Rice Salad Makes 24 (8 ounce) servings Ingredients: 3/4 cup white wine vinegar 3/4 cup chopped tarragon 1/2 cup (3 ounces) chopped shallots 1/3 cup lemon juice 1/3 cup olive oil 1/3 cup chopped chives, 1/4-inch 1 1/2 teaspoons coarsely ground black pepper 4 1/2 quarts (4 1/2 pounds) cooked long grained white rice 1 1/2 quarts (2 1/4 pounds) cooked wild rice 3 pounds hot smoked salmon, flaked into 1-inch pieces 1 1/2 quarts (1 3/4 pounds) blanched green peas 4 1/2 cups California Ripe Olives, halved 1 1/2 cups toasted pine nuts Preparation: Whisk together vinegar, tarragon, shallots, lemon juice, olive oil, chives and black pepper in a large mixing bowl. Add white rice, wild rice, smoked salmon, green peas, California Ripe Olives and pine nuts. Toss to evenly combine. Serve at room temperature. I love pears and have access to lots of them here in the fall. I leave the cheese out of this entirely and like to add chicken to make it a meal instead of a side dish. I usually go with the candied pecans for the nuts. My apologies, I have no idea where I got this recipe. SAUTEED PEAR SALAD Ingredients 1 tablespoon olive oil 2-3 firm-ripe pears, cored, peeled and cut into slices 1 - 2 tablespoon honey 8 - 12 cups of salad greens and/or baby spinach leaves, rinsed and chilled 1/2 -3/4 cup each thinly sliced cucumber, carrots, and red bell peppers (optional) 4 ounces Bleu, Gorgonzola or goat cheese 1 cup chopped roasted macadamia nuts or glazed pecan pieces 1/3 cup olive oil 3 tablespoons rice vinegar 1 tablespoon honey 1 teaspoon pure vanilla extract salt and pepper to taste Instructions Heat large frying pan over medium-high heat. Add olive oil and allow to warm. Add pear slices and sauté in oil for 2 minutes on each side. Turn off heat and drizzle honey over pear slices, and gently turn pears so that it coats them on both sides. While pears are cooking, put greens and vegetables into a large salad bowl and mix well. Add warm pears, cheese, nuts and gently mix. Mix salad dressing ingredients, add juices from pan and pour over salad. Serve right away. Note: This is a great salad to prepare as a composed salad. First lay greens on plates. Add vegetables, then pear slices, then top with nuts and cheese. Drizzle salad dressing over each salad. Another fish recipe, fresh trout is easily available here through a co-worker who is also a guide fisherman. He swaps me fish for my homegrown beef, a perfect swap for both of us! Roasted Rainbow Trout and Black Bean Salad with Chipotle Vinaigrette Makes 6 servings Ingredients: 1 tablespoons ground cumin 1 tablespoons ground coriander 1 1/2 tsp black pepper 1 1/2 tsp salt 6 (4 ounces each) Rainbow Trout Fillets 3 cups corn kernels, steamed 2 cups chopped fresh tomato 1 1/2 cups cooked black beans 3/4 cups diced cucumber 1/3 cup thinly sliced green onion 1/3 cup chopped cilantro 1 1/2 cups Chipotle Vinaigrette, (recipe follows) 4 1/2 cups mixed salad greens avocado slices, for garnish Preparation: Mix first 4 ingredients, reserve. Place trout fillets skin-side down on a lightly oiled sheet pan, sprinkle reserved seasoning mixture on top of fillets. Bake at 450 degrees F until just done, about 5 minutes, cool slightly. Remove and discard skin, reserve. Mix corn with next 5 ingredients. Stir in vinaigrette, reserve. Line plates with salad greens. Scatter corn mixture over salad greens. Arrange cooked trout on top, whole or broken into bite size pieces. Garnish with avocado slices. Chipotle Vinaigrette Makes 1 1/2 cups Blend until smooth: 1 peeled shallot, 2 whole canned chipotle peppers, 1/4 cup chopped cilantro, 1/2 cup chopped green onion, 1/4 cup each balsamic and rice wine vinegar, 2 tsp grated lime zest and salt and pepper to taste. With the machine running, slowly drizzle in 3/4 cups olive oil. Source: Clear Springs Foods Finally, my favorite salad dressing: HONEY MUSTARD SALAD DRESSING 1/2 cup mayonnaise 1/4 cup honey 2 tbls Grey Poupon dijon mustard Combine all ingredients and store in a covered container in the refrigerator Makes 3/4 cup Annie...See Moresalad recipes?
Comments (15)Here are some I've either tried or had other places. I made the shrimp salad Wednesday and DH said I could make it anytime. BLACK BEAN & CORN SALAD 1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic, minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 cup chopped fresh cilantro (optional) Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. Serves 6. TOMATO FETA SALAD 4 pints grape tomatoes, red or mixed colors 1 1/2 cups small-diced red onion (2 onions) 1/4 cup good white wine vinegar 6 tablespoons good olive oil 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley leaves 1 1/2 pounds feta cheese Maybe add garlic to the oil and black olives to the salad Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature. DILL POTATO SALAD 6 new or red potatoes, cooked in skins & cooled 1/4 c. cider vinegar 1/2 c. salad oil 2 tsp. seasoned salt 2 tsp. dried dill weed 1 med. onion, sliced thin 1/2 tsp. basil 1/8 tsp. dry mustard Slice potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. 6 to 8 servings. SHRIMP AND RICE SALAD 1 lb. cooked shrimp, peeled and deveined (or frozen salad shrimp already cooked) 3 cups cooked rice 1/4 cup sliced celery 1/4 cup sliced stuffed olives 1/4 cup pimiento, sliced 1/4 cup green onion, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 c. mayonnaise 3 Tbsp. French dressing Blend all ingredients well and chill. May be garnished with minced parsley....See More
last yearI like pretty much any and all salads! They aren’t really season specific for me.
Here are two salads DD made in Marseille this week
This is wedge, creamy dressing, quinoa. Next time she wants beet microgreens. Myself I’d pass them under the broiler.
This is peach caprese salad with a burrata and lardons.
chloebud thanked John Liu- last yearlast modified: last year
- last year
- last year
- last year
I completely get it. I’m the same with tarragon. I can take a hint but that’s about it.
I used to enjoy my subscription to Fine Cooking. I kept every issue back to 2003. This shrimp salad is one I’ve made many times with either grilled or roasted shrimp. I’ve only served it in the margarita glasses twice. A little extra fussing but kind of fun. I buy the shrimp peeled/deveined. Cherry tomatoes are also good here. I always add some cilantro as a garnish, too.😊 The I took a photo of the magazine page (from August 2003) with a pic.Grilled Shrimp "Margarita" with Avocados and Tomatoes
1 lb. large shrimp in the shell (about 24), thawed completely if frozen and blotted dry
2 T. olive oil
1/4 cup tequila
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 T. ketchup
2 T. green Tabasco
Kosher salt and fresh ground pepper
2 cups diced ripe garden or heirloom tomatoes (from about 3 medium)
2 medium to large ripe avocados, diced
1 bunch scallions (green tops only), thinly sliced
1 small white or red onion, finely diced (optional)
Lime wedges for garnish
Coarse sea salt (optional)Place shrimp in large bowl and mix with the olive oil until well coated. Grill until pink and almost cooked through, 4 to 5 mintues, turning once halfway through. Cool completely.
About an hour before serving, whisk together the tequila, lime juice, orange juice, ketchup and Tabasco (or make several hours ahead). Peel and devein the shrimp, cut into large pieces (about 1/2 inch), and toss with tequila mixture. Cover and refrigerate for one hour. Just before serving, season shrimp mixture with salt and pepper. (Alternatively, omit the kosher salt at this stage and sprinkle on a coarse sea salt, like fleur de sel, just before serving.) Gently fold in tomatoes, avocados and scallions, mixing well. Using a slotted spoon, portion mixture into individual serving bowls or margarita glasses. Garnish with a sprinkling of onion (if using), a wedge of lime and the optional sea salt.
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last yearTwo years ago, I did a culinary tour of Italy. Generally we ate out, but one evening the chef who was leading the tour made a salad supper. This was one of the salads. It is a favorite of mine!
chloebud thanked bbstx
last year- last year
- last yearlast modified: last year
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