Isn't this view inspiring? So many delicious possibilities and I have a challenge.
My parents are having some dear friends over for a Bar-B-Que and my mom would like me to make three salads. Something fresh and light...and this is my market. :0)
~Hello darlings~ |
Salad #1~ Quinoa Crunch Salad
(This is my absolute favorite! Yumma!)
Modified from
Eating for England, Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
Ingredients~
Dressing:
http://www.bobsredmill.com/organic-quinoa-grain.html?&cat=6 |
Directions:
- Preheat oven to 350 degrees. Place ears of corn, still in the husk directly onto the rack in the oven. Roast for 30 minutes.
- Heat the olive oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty. Add water, stir once, cover, and simmer with a lid on for 20 minutes. It will smell delicious!
- While the corn and quinoa is cooking, chop and prepare all other ingredients.
- For the dressing by combining the lime juice, oil, cumin, and salt into a mason jar. Screw on the lid and give it a really good shake. I love using mason jars! Plus, I have a lot around the house. :0)
- When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and garbanzo beans to the warm quinoa to warm them up.
- Remove ears from the oven and let cool for a few minutes. Peel back the husk and cut the kernels off of the cob.
- Once the quinoa/bean mixture is cool, then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.
Salad #2~ Mediterranean Cucumber Salad
This is not an original~I don't know where I got this one, but I modified it from another recipe. This is just so easy and delicious! I love it because I just have to remember equal parts of everything. :0)
Ingredients~
Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- pinch of salt
- 4 medium cucumbers, seeded and chopped into chunks
- 4 medium tomatoes, seeded and chopped into chunks or 1 pint of cherry tomatoes halved
- 4 ounces of feta, I use the Mediterranean seasoned feta- go figure :0)
Directions:
1. Combine dressing ingredients in a mason jar and shaky-shake.
2. Chop all of the salad ingredients into a bowl.
3. Mix it all together! Add the dressing slowly, and add as little or as much as you like. I'm a dressing minimalist.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Salad #3~ Lemon Broccoli Salad
Modified from Alton Brown
Ingredients~
Dressing:
- 1 tablespoon white wine vinegar
- 1 lemon, zested
- 1 freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- Pinch freshly ground black pepper
- 1/4 cup olive oil
Salad:
- 3 heads of broccoli, rinsed and broken into bite-sized pieces
- 1 pint cherry tomatoes, halved
- 3 ounces coarsely chopped, toasted pecans or hazelnuts
- Handful of fresh basil leaves- chopped
- 6 slices of bacon (I had to add bacon, of course!)
1. Add all of the dressing ingredients into a mason jar and shake vigorously. Adjust seasoning as necessary. I added a bit more white wine vinegar to balance out the salt.
2. Prepare all of the salad ingredients into a large bowl. One hour before serving, pour the dressing over the salad...then enjoy!
*********************************************************************************
I love mason jars!! |
Now, I don't normally like dressing. I'm the person that dips their fork gently into the dressing and places a small amount on the salad. But once all of the ingredients had been combined for the broccoli salad, I felt that it needed MORE dressing. Shocking, but true. When I make this again, I will double the dressing. I might even triple it so that I don't have to watch my dad pour ranch dressing over the top! This was NOT the desired effect on someone enjoying a fresh and light salad. Not surprising if you know my dad and his LOVE of drenching salad in dressing, but disappointing for the salad maker. :0P
No comments:
Post a Comment