Mexican Chopped Salad

Leafy green saladThis is the best, most refreshing light and lively salad dressing whenever you are having a Mexican style meal – salad may not be something often on a Mexican comida menu, but we usually want a bit of a green, fresh vegetable element on our dinner table!

We love this as a salad dressing on a variety of greens, but also fabulous on an assortment of chopped vegetables, i.e. jicama, cucumbers, radish, red onion, carrot … you get the idea!

¼ cup fresh lime juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic
½ teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
taste and add salt if needed

Blend all ingredients well and dress your salad only when ready to serve.

Chopped Salad.jpg

Panzanella Salad

When tomatoes and basil are this fresh you can’t go wrong with a Panzanella salad, so simple, few ingredients and yet the flavours are just bursting with freshness.

Juicy tomatoes, bursting with flavour, basil out of the garden and naturally, a crisp glass of Pinot Grigio while preparing it all.

Juicy tomatoes, bursting with flavour, basil out of the garden and naturally, a crisp glass of Pinot Grigio while preparing it all.

These amounts are rough, use whatever you have on hand that is fresh:

Grilled bread, cut into bite size pieces (or use home made croutons – well seasoned)
fresh tomatoes, cut into about the same size piece as the bread
1/3 cup kalamata olives, sliced in half
1/4 cup roasted red pepper slices, diced
fresh basil, torn

Dressing:
1 tbsp capers
1/4 cup red wine vinegar
1 small garlic clove, minced
1/3 cup really good quality extra virgin olive oil

Salt and pepper to taste

In serving bowl mix dressing ingredients together, taste and adjust seasonings ….

Stir in all the other ingredients, mix well and allow to sit for 30-45 minutes to allow flavours to blend.

The combination of olives, capers, and fresh tomatoes along with the texture of crispy crunchy bread is absolute summer perfection.

The combination of olives, capers, and fresh tomatoes along with the texture of crispy crunchy bread is absolute summer perfection.

Warm Kale Salad

I wanted to credit Joni for this delicious salad – served warm or at room temperature, but she insisted I give the credit to her sister Brita, who originally came up with this – regardless of who gets credit, I will happily take it now as I post it and recreate it in my own kitchen! So delicious, and like lots of salads it is easy to adapt with whatever you have on hand or in your fridge.

This delicious salad is equally great served warm or at room temperature.

This delicious salad is equally great served warm or at room temperature.

Kale (chopped and massaged)
spinach
pears (bite size pieces)
dates (diced)
almonds (roasted and roughly chopped)
feta

onion, garlic, asparagus & cherry tomatoes

Saute onion until translucent, then add garlic and asparagus and cook only until asparagus is tender crisp, add cherry tomatoes, stir and remove from heat.

Dressing:

1/3 cup olive oil
juice and zest of 1 lemon
1/4 cup Bragg’s
salt and pepper to taste – be cautious with the salt tho as both feta and Bragg’s will be a bit salty

Combine all ingredients – tossing in a large bowl with warm onion/garlic mixture and dressing.

This salad is so delicious and packed with nutritious bites that it can easily be a full meal – if you like add shrimp or cooked chicken, maybe a little quinoa??

Wild Rice Salad with Kale, Pecans & Blueberries

This salad is so beautiful to look at, and packed with deliciousness in every bite.  The contrasting textures work so well together – a meal in a bowl but also an amazing side to pretty much any barbecue.  Take it to a potluck and watch it disappear!

We were delighted when Tory produced this deliciously colorful salad.

We were delighted when Tory produced this deliciously colorful salad.

1 1/2 cups wild rice
1 cup raw pecans
6 large kale leaves
3 T walnut, pecan or vegetable oil
1T brown rice vinegar
2t brown sugar
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 red or yellow bell pepper, cored, seeded and chopped
4 green onions, finely chopped
1 cup fresh blueberries

Bring a large pot of salted water to a boil. Add the wild rice and cook until tender to the bite, about 45 minutes. Drain, rinse with cold water and set aside to cool.

Meanwhile, preheat the over to 350F. Lay the pecans in the single layer on a rimmed baking sheet and bake until toasted, about 10 mins. Watch carefully or set your timer – they go from golden brown to burnt in the blink of an eye! Let the pecans cool, then roughly chop them, set aside.

Trim and discard the thick stems form the kale, then chop the leaves.  Use your hands to massage and squish handfuls of the leaves until they soften and turn a darker shade of green, set aside.

In a large mixing bowl, whisk together the oil, vinegar, brown sugar, salt and pepper.  Add the cooked rice and toss to coat.  Add the kale, bell pepper and green onions and toss again.

At this point the salad can be kept, covered and chilled for up to 2 days.

Add the blueberries, and pecans just before serving.

Vinaigrette

Try either of these vinaigrettes, easily done and keeps in the fridge to be your own "house dressing".

Try either of these vinaigrettes, easily done and keeps in the fridge to be your own “house dressing”.

I love making my own salad dressing vinaigrettes – and when the herbs are fresh and growing right outside my back door it is even more fun.

These recipes are written for whisking by hand – but if you have an immersion blender they will create a deliciously creamy dressing.

Here are a couple of my herby delicious faves.

SCALLION VINAIGRETTE

In a small bowl, whisk together:
1/4 cup white wine vinegar
1 tbsp Dijon mustard
3 chopped scallions (about 1/4 cup)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
pinch of salt

Whisk well, and then slowly drizzle in 3/4 cup good quality extra virgin olive oil. Season to taste with more salt and pepper if needed.

HERB & GARLIC VINAIGRETTE

In a small bowl, whisk together:
1/4 cup red wine vinegar
1 tbsp whole grain mustard
3 tbsp fresh herbs (thyme, parsley, tarragon)
1 minced garlic clove
1 tsp honey
1 tsp coarse sea salt
1 tsp freshly ground black pepper

Whisk well, then slowly drizzle in 3/4 cup good quality extra virgin olive oil. Taste!! Season with more salt and pepper if needed.

Thai Noodle Salad with Chicken and Peanut Lime Dressing

This refreshing salad is delicious! A total meal in a bowl, but you will also find this to be the perfect salad dressing or dipping – go crazy and try it with sate also!

This refreshing salad is a meal in a bowl, so delicious and complete with crunch, salad and protein.

This refreshing salad is a meal in a bowl, so delicious and complete with crunch, salad and protein.

Peanut Lime Salad Dressing

1/3 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice
3 tablespoons peanut oil
1 tablespoon soy sauce
1 -2 tablespoons Thai sweet chili sauce
2 tablespoons honey
1-1/2 tablespoons sugar
1 tsp roasted sesame oil
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

In food processor – blend all ingredients, with the exception of the cilantro – taste and adjust for seasonings. I can’t say this enough – every brand of each ingredient is different, and will have a different profile. I start with the ingredient amounts listed above, and then continue to adjust as I taste. When smooth, creamy and you LOVE the taste, blend again with the cilantro. You want to see little bits of the cilantro.

SALAD

cooked, shredded chicken

spinach
red leaf lettuce
grated carrot
slivered coloured sweet peppers
slivered snow peas
cucumber – halved, seeds removed and sliced into half moons
bean sprouts
toasted cashews, peanuts and sesame seeds

Cooked, cooled noodles, either rice or wheat – (toss with a little sesame oil when cooled to prevent them sticking)

When cooking for a crowd, I like to place the salad in one bowl, shredded chicken in another, and the nuts, green onions and bean sprouts in separate bowls. Everybody can create their own, and drizzle the dressing over. If working with a smaller group, just blend it all and mix the dressing in.

Try serving this with my Thai Chicken Wings, and leave out the chicken from this recipe.

Sesame Miso Vinaigrette

I decided to do a play on Roger Mooking’s cooking show – with an obedient ingredient ….. Miso! Our halibut is marinating in a miso based dressing, and this seemed the perfect accompaniment.

Miso Sesame Vinaigrette

1/2 tsp chile flakes (to your taste of course – depending on how spicy you like it)
1/4 cup peanut oil
2 tbsp fresh squeezed lime juice
2 tbsp white miso
1 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 1/2 tsp toasted sesame oil
1 tsp sesame seeds
1/2 tsp minced fresh ginger

Combine all ingredients in a jar, and shake well. Delicious served over steamed vegetables or a bowl of crispy greens.