Total TimeL 25 minutes
2 bunches dinosaur kale
3 cups red and/or yellow cherry tomatoes, halved
1 cup croutons
1/2 cup chopped walnuts
1/3 cup grated parmesan cheese
3 to 4 lemons
1/2 cup EVOO
Salt and pepper, to taste
1/2 cup shaved parmesan
1. Rinse and dry kale. Trim and discard tough stems. Stack leaves, then cut 1/4 inch strips across the leaves.
2. In extra large salad bowl combine kale, tomatoes, croutons, nuts, and the 1/3 cup grated parmesan cheese. Juice lemons over salad ingredients. Drizzle olive oil, sprinkle salt and pepper, then toss. To serve, sprinkle salad with shaved Parmesan. Makes 8 servings.
Each Serving: 297 cal, 23 g fat, 7 mg chol, 326 mg sodium, 19 g carb, 4 g fiber, 9 g pro.
Sunday, April 1, 2012
Stacked Summer Vegetable Salads
Prep 50 minutes
Chill 1 to 12 hours
3 medium yellow or green zucchini
Kosher salt
4 medium carrots
1/4 small red onion
1 cup torn leaf lettuce
3 Tbsp. lemon juice
1/4 cup EVOO
1 Tbsp. snipped fresh dill
Freshly ground black pepper
1. With a vegetable peeler or mandolin shave zucchini in thin strops. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips lengthwise and thinly slice onion.
2. Rinse zucchini and allow to drain in colander. TO assemble salad, in a 2-quart square dish layer once third each of the vegetables and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour our up to 12 hours before serving.
3. To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift to with a spatula. Makes 6 to 8 servings.
Each Serving: 117 cal, 9 g fat, 202 mg sodium, 8 g carb, 2 g fiber, 2 g pro.
Chill 1 to 12 hours
3 medium yellow or green zucchini
Kosher salt
4 medium carrots
1/4 small red onion
1 cup torn leaf lettuce
3 Tbsp. lemon juice
1/4 cup EVOO
1 Tbsp. snipped fresh dill
Freshly ground black pepper
1. With a vegetable peeler or mandolin shave zucchini in thin strops. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips lengthwise and thinly slice onion.
2. Rinse zucchini and allow to drain in colander. TO assemble salad, in a 2-quart square dish layer once third each of the vegetables and onion. For dressing, in a glass measuring cup whisk together lemon juice and oil. Drizzle some of the dressing on layered vegetables. Repeat layering and dressing twice. Cover and refrigerate 1 hour our up to 12 hours before serving.
3. To serve, sprinkle salad with fresh dill and pepper. Cut salad in rectangles with a sharp knife; lift to with a spatula. Makes 6 to 8 servings.
Each Serving: 117 cal, 9 g fat, 202 mg sodium, 8 g carb, 2 g fiber, 2 g pro.
Carrot Ribbon Salad
Prep 30 minutes
Stand 10 minutes
6 Tbsp. mayonnaise
2 tsp. finely shredded lemon peel
5 Tbsp. fresh lemon juice
1 Tbsp. sugar
1 tsp. fine sea salt
3/4 tsp. finely ground black pepper
3 lb carrots
1/2 cup raisins
1 small bunch green onions, sliced
1. For dressing, in a large bowl whisk together the mayonnaise, lemon peel, lemon juice, sugar, salt and pepper.
2. Using a vegetable peeler, shave carrots into ribbons. Toss carrots with dressing, raisins, and green onions. Season with salt to taste. Let salad stand 10 minutes or until carrots slightly wilt before serving. Toss frequently when serving to distribute dressing. Salad can be covered and chilled up to 4 hours before serving. Toss well before serving. Makes 10 servings.
Each Serving: 142 cal, 6 g fat, 3 mg chol, 371 mg sodium, 21 g carb, 4 g fiber, 2 g pro.
Stand 10 minutes
6 Tbsp. mayonnaise
2 tsp. finely shredded lemon peel
5 Tbsp. fresh lemon juice
1 Tbsp. sugar
1 tsp. fine sea salt
3/4 tsp. finely ground black pepper
3 lb carrots
1/2 cup raisins
1 small bunch green onions, sliced
1. For dressing, in a large bowl whisk together the mayonnaise, lemon peel, lemon juice, sugar, salt and pepper.
2. Using a vegetable peeler, shave carrots into ribbons. Toss carrots with dressing, raisins, and green onions. Season with salt to taste. Let salad stand 10 minutes or until carrots slightly wilt before serving. Toss frequently when serving to distribute dressing. Salad can be covered and chilled up to 4 hours before serving. Toss well before serving. Makes 10 servings.
Each Serving: 142 cal, 6 g fat, 3 mg chol, 371 mg sodium, 21 g carb, 4 g fiber, 2 g pro.
Corn and Potato Salad
Prep 30 minutes
Cook 17 minutes
Stand 2 hours
3 ears corn
2 lbs. small waxy potatoes, such as Yukon gold or red bliss
Kosher salt
1 medium red onion
3 Tbsp. apple cider vinegar
Black pepper
1/4 cup EVOO
1/2 cup finely chopped fresh basil
1. Shuck corn, then place the ears in a large pot with the potatoes. Add water and 1 Tbsp. salt to cover by 2 inches; bring to boiling. Boil, covered, for 2 to 4 minutes until corn is tender. Remover corn. Continue to boil potatoes 15 to 20 minutes until very tender.
2. While the potatoes cook, finely chop onion. In a large bowl combine onion with the vinegar, 1 tsp. salt, and 1/2 tsp. pepper. Cut kernels from ears of corn and add to the onion in the bowl.
3. When potatoes are very tender, drain in a colander. Cool enough to handle. Place them on a board and press with hands or a potato masher to break up. Add them to the bowl with the onion and corn. Add the oil and gently stir to combine. Let the potato salad come to room temperature, then add the herbs and season with salt and pepper to taste. If desired, cover and chill up to 24 hours. Let stand at room temperature at least 1 hour. If needed, toss with additional olive oil and vinegar before serving. Makes 8 to 10 servings.
Each Serving: 174 cal, 7 g fat, 396 mg sodium, 26 g carb, 3 g fiber, 3 g pro.
Cook 17 minutes
Stand 2 hours
3 ears corn
2 lbs. small waxy potatoes, such as Yukon gold or red bliss
Kosher salt
1 medium red onion
3 Tbsp. apple cider vinegar
Black pepper
1/4 cup EVOO
1/2 cup finely chopped fresh basil
1. Shuck corn, then place the ears in a large pot with the potatoes. Add water and 1 Tbsp. salt to cover by 2 inches; bring to boiling. Boil, covered, for 2 to 4 minutes until corn is tender. Remover corn. Continue to boil potatoes 15 to 20 minutes until very tender.
2. While the potatoes cook, finely chop onion. In a large bowl combine onion with the vinegar, 1 tsp. salt, and 1/2 tsp. pepper. Cut kernels from ears of corn and add to the onion in the bowl.
3. When potatoes are very tender, drain in a colander. Cool enough to handle. Place them on a board and press with hands or a potato masher to break up. Add them to the bowl with the onion and corn. Add the oil and gently stir to combine. Let the potato salad come to room temperature, then add the herbs and season with salt and pepper to taste. If desired, cover and chill up to 24 hours. Let stand at room temperature at least 1 hour. If needed, toss with additional olive oil and vinegar before serving. Makes 8 to 10 servings.
Each Serving: 174 cal, 7 g fat, 396 mg sodium, 26 g carb, 3 g fiber, 3 g pro.
Radish and Cucumber Salad
Prep 25 minutes
Stand 1 hour
12 radishes with tops (radishes sliced thinlu; tops washed, sliced thinly, and reserved)
1 seedless English cucumber, washed and thinly sliced in rounds
1/2 tsp. kosher salt
1/2 cup rice vinegar
2 Tbsp. EVOO
2 Tbsp. lime juice
In a large bowl toss radish and cucumber slices with salt. Toss with vinegar, oil, and lime juice. Let stand at room temperature 1 hour. Just before serving, fold radish tops into salad. Makes 8 servings.
Each Serving: 45 cal, 3 g fat, 0 mg chol, 127 mg sodium, 2 g carb, 0.3 g fiber, 0.3 g pro.
Waka Waka Salad
Total Time: 25 minutes
1 cup canola oil
1 cup red wine vinegar
1 to 2 tsp. minced garlic
1 to 2 tsp. minced fresh ginger
2-3 ramen noodle packages
Pinch salt and gresh ground black pepper
1/2 head Napa cabbage, sliced 1/8 inch thick (about 10 cups)
1/4 head red cabbage, sliced 1/8 thick (about 4 cups)
2 red onions, thinly sliced
2 carrots, shredded
2 to 4 Tbsp. chopped cilantro leaves
24 wonton skins, fried
3/4 cup Spanish peanuts, finely chopped
1. In a bowl combine oil, vinegar, garlic, ginger, 1 tsp. ramen Oriental seasoning (1/2 packet), salt, and pepper. Set aside.
2. In a large bowl mix cabbages, onions, carrots, and cilantro. Whisk the dessing, then pour over salad. Toss thoroughly. (Dress the salad no more than 10 minutes prior to serving).
3. Top with ramen noodles, broken in small pieces, and peanuts. Serve immediately with wonton skins. Makes 18 cups (about 36 1/2 cup servings).
Each 1/2 cup serving: 132 cal, 10 g fat, 0 mg chol, 75 mg sodium, 9 g carb, 1 g fiber, 2 g pro.
1 cup canola oil
1 cup red wine vinegar
1 to 2 tsp. minced garlic
1 to 2 tsp. minced fresh ginger
2-3 ramen noodle packages
Pinch salt and gresh ground black pepper
1/2 head Napa cabbage, sliced 1/8 inch thick (about 10 cups)
1/4 head red cabbage, sliced 1/8 thick (about 4 cups)
2 red onions, thinly sliced
2 carrots, shredded
2 to 4 Tbsp. chopped cilantro leaves
24 wonton skins, fried
3/4 cup Spanish peanuts, finely chopped
1. In a bowl combine oil, vinegar, garlic, ginger, 1 tsp. ramen Oriental seasoning (1/2 packet), salt, and pepper. Set aside.
2. In a large bowl mix cabbages, onions, carrots, and cilantro. Whisk the dessing, then pour over salad. Toss thoroughly. (Dress the salad no more than 10 minutes prior to serving).
3. Top with ramen noodles, broken in small pieces, and peanuts. Serve immediately with wonton skins. Makes 18 cups (about 36 1/2 cup servings).
Each 1/2 cup serving: 132 cal, 10 g fat, 0 mg chol, 75 mg sodium, 9 g carb, 1 g fiber, 2 g pro.
Green Bean Salad with Garlic-Dill Dressing
2 medium heads garlic
nonstick cooking spray
seat salt
1/4 cup red-wine vinegar
1 Tbsp honey
2 sprigs fresh dill, stems removed, coarsely chopped
1 tsp Mrs. Dash salt-free seasoning
1/2 tsp onion powder
cold water
1/2 cup evoo
1/2 red bell pepper, seeded, cut into matchsticks
1/2 red onion, thinly sliced
1 lb green beans, trimmed
2 Tbsp sweetened, dried cranberries
4 cups (6 oz) baby spinach leaves
(1) Preheat oven to 375 degrees.
(2) Prepare 2 squares of foil. Holding each head of garlic on its side, cut the top 1-2 inches off the bulb to expose the cloves. Place one head in the center of each foil square. Spray with nonstick cooking spray with a pinch of salt. Close the foil packets and place on a baking sheet. Roast for 45 minutes to 1 1hour, until garlic is caramelized and squeezes like a paste from the head.
(3) When the garlic is cool enough to handle, squeeze the cloves into the bowl of a food processor fitted with a metal blade. Add the vinegar, honey, dill, Mrs. Dash, onion powder, and 1/2 tsp salt. Pulse until combined. Thin with 3-4 Tbsp cold water. With the motor running, drizzle in olive oil. Dressing can be made in advance. Set aside.
(4) Spray large skillet with nonstick cooking spray and set it over medium heat. Add the red pepper and onion. Saute until limp, about 6 minutes. Add the green beans and 2-3 Tbsp water to steam lightly; cook until tender and bright green, about 3-4 minutes.
(5) Remove the pan from the heat and dress lightly with the garlic-dill dressing. In the same pan, toss with cranberries and spinach. Transfer to a serving bowl. Serve warm or at room temperature.
nonstick cooking spray
seat salt
1/4 cup red-wine vinegar
1 Tbsp honey
2 sprigs fresh dill, stems removed, coarsely chopped
1 tsp Mrs. Dash salt-free seasoning
1/2 tsp onion powder
cold water
1/2 cup evoo
1/2 red bell pepper, seeded, cut into matchsticks
1/2 red onion, thinly sliced
1 lb green beans, trimmed
2 Tbsp sweetened, dried cranberries
4 cups (6 oz) baby spinach leaves
(1) Preheat oven to 375 degrees.
(2) Prepare 2 squares of foil. Holding each head of garlic on its side, cut the top 1-2 inches off the bulb to expose the cloves. Place one head in the center of each foil square. Spray with nonstick cooking spray with a pinch of salt. Close the foil packets and place on a baking sheet. Roast for 45 minutes to 1 1hour, until garlic is caramelized and squeezes like a paste from the head.
(3) When the garlic is cool enough to handle, squeeze the cloves into the bowl of a food processor fitted with a metal blade. Add the vinegar, honey, dill, Mrs. Dash, onion powder, and 1/2 tsp salt. Pulse until combined. Thin with 3-4 Tbsp cold water. With the motor running, drizzle in olive oil. Dressing can be made in advance. Set aside.
(4) Spray large skillet with nonstick cooking spray and set it over medium heat. Add the red pepper and onion. Saute until limp, about 6 minutes. Add the green beans and 2-3 Tbsp water to steam lightly; cook until tender and bright green, about 3-4 minutes.
(5) Remove the pan from the heat and dress lightly with the garlic-dill dressing. In the same pan, toss with cranberries and spinach. Transfer to a serving bowl. Serve warm or at room temperature.
Marrakesh Carrot Salad
6 carrots, peeled, sliced into 1/2 inch rounds
1/2 cup EVOO
Juice of 1/2 lemon
2 cloves fresh garlic, minced
1 tsp ground cumin
1 tsp paprika
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
2 Tbsp fresh chopped parsley leaves
(1) Place the carrots in a medium pot. Cover with water. Bring to a boil over medium heat. Cook until the carrots are fork-tender, about 7-10 minutes. Drain and place into a mixing bowl.
(2) Add the olive oil, lemon juice, garlic, cumin, paprika, salt, cayenne, and parsley. Toss to combine.
(3) Server warm or at room temperature.
1/2 cup EVOO
Juice of 1/2 lemon
2 cloves fresh garlic, minced
1 tsp ground cumin
1 tsp paprika
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
2 Tbsp fresh chopped parsley leaves
(1) Place the carrots in a medium pot. Cover with water. Bring to a boil over medium heat. Cook until the carrots are fork-tender, about 7-10 minutes. Drain and place into a mixing bowl.
(2) Add the olive oil, lemon juice, garlic, cumin, paprika, salt, cayenne, and parsley. Toss to combine.
(3) Server warm or at room temperature.
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