Summer Salads!

I am going to go ahead and say that salads may be summer's perfect food.  They go great as a side when grilling out or as a meal of their own.  Here are some yummy recipes to try out this summer!

Best Ever Green Salad

 

1 cup vegetable oil

2/3 cup sugar

½ tsp dry mustard

2-3 tsp chopped onion

½ tsp garlic salt

pepper to taste

1/3 cup  red wine vinegar

Combine in a blender and process until blended.

Red tip lettuce leaves

Boston lettuce leaves

½ 8 0z. can leseur peas, drained

6-8 slices of crisp bacon, crumbled

4 oz. shredded swiss cheese

2 oz. sliced almonds, toasted

Tear lettuce into pieces. Combine lettuce, peas, crumbled bacon, cheese and almonds in a salad bowl. Add ½ of the salad dressing and toss to mix.

 

 

Middle Eastern Vegetable Salad

10 scallions, white and green parts, thinly sliced

1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced

1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced

1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained

1/3 cup chopped fresh parsley

1/3 cup chopped fresh mint leaves

1/3 cup julienned fresh basil leaves

1/2 cup freshly squeezed lemon juice (4 lemons)

1 tablespoon minced garlic (3 cloves)

Kosher salt and freshly ground black pepper

1/2 cup good olive oil

8 ounces good feta cheese, 1/2-inch-diced

Toasted pita bread, for serving

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

 

Brussels Sprout Slaw

 

Whisk 1/3 cup olive oil with 3 tablespoons cider vinegar, 2 teaspoons each Dijon mustard and honey, 1 minced garlic clove, 1/2 teaspoon kosher salt, and pepper to taste. Toss with 1 pound shredded Brussels sprouts and 1/2 cup each raisins and chopped toasted pecans.

 

Snap Beans tossed with Tomatoes, Corn and Bacon

1 bag frozen corn (or 4 ears fresh cut from cob)

½ tsp salt

½ tsp pepper

1 lb. fresh green beans, stem-end removed

1 red onion, sliced in thin circles

1 qt grape tomatoes, halved

½ lb bacon, cooked and crumbled

2 tbl. Sp. White wine vinegar

4 tbl sp olive oil

1 tbls sp sugar

1 bunch of fresh cilantro, roughly chopped

3 tsp ground cumin 

cook beans beans til tender. Lightly roast corn in oven or you can use raw if fresh. Toss all ingredients in bowl and chill.

 

Happy Tuesday Friends!