Salads
Black Bean Salad (serves 4) | |
---|---|
Ingredients:
|
Method:Mix and serve on a bed of arugula. Recommended dressing: soy vinaigrette |
Soy Vinaigrette (makes about a cup) | |
---|---|
Ingredients:
|
Method:Put all ingredients into a glass jar and shake well until thoroughly blended. |
Crisp Eggplant Salad (Serves 3-4) | |
---|---|
Ingredients:
|
Method:1. Brush the eggplant with oil. 2. Place in a frying pan over medium high heat and cook 2–3 minutes on each side until golden and crispy. 3. Serve on the lettuce and sprinkle with feta and ground pepper. Recommended dressing: lemon vinaigrette |
Lemon Vinaigrette (makes about a cup) | |
---|---|
Ingredients:
|
Method:Put all ingredients into a glass jar and shake well until thoroughly blended. |
Spring Wild Rice Salad (Serves 4) | from Golden Door Cooks Light and Easy by Michel Stroot |
---|---|
Ingredients:
|
Method:1. Combine the rice, water, and bay leaf in a small pot set over medium high heat; cover and bring to a simmer. 2. Simmer for 35 minutes or until the rice is tender. 3. Transfer to a mixing bowl and let cool. 4. Remove the bay leaf. 5. Stir in the lemon juice, olive oil, corn, scallions, tomatoes, parsley, lemon thyme, and salt (if using). 6. Mix well and refrigerate for 30 minutes. Season with black pepper if desired. |
Endive and Grape Salad (Serves 6) | from Cooking with the Seasons at Rancho La Puerta |
---|---|
Ingredients:
|
Method:Just before serving, toss the spinach and endive with the dressing. Divide among 6 plates and top with some grapes, cheese, pecans, blueberries, and raisins. TIP: Use goat cheese or sheep's-milk feta |
Jicama Slaw with Pink Grapefruit (Serves 6) | from Cooking with the Seasons at Rancho La Puerta |
---|---|
Ingredients:
|
Method:1. With a sharp knife, mandoline, or box grater, cut the jicama, carrots, and red cabbage into fine shreds, and place in a 2-quart bowl. 2. In a blender, combine the lime juice, oil, ginger, peanut butter, coconut milk, water, lemon zest, and white pepper. Add the dressing to the shredded vegetables and toss to combine. Cover and chill. 3. Cut away all the peel and white pith from the grapefruit, then cut alongside each of the membranes to release the grapefruit segments, catching as much of the juice as you can, and add it to the slaw. 4. Serve the slaw mounded on a lettuce leaf and surrounded by a few grapefruit segments. Top the salad with a cilantro sprig. Variations: ※ Substitute napa cabbage, bok choy, or any green that appeals to you, for jicama ※ Chop a 1/4 cup unsalted roasted peanuts and mix into the salad ※ Wash, stem, and chop the leaves from 6 sprigs of cilantro or 2 sprigs of basil and stir into the salad just before serving |
Edamame and Pinto Bean Salad (Serves 6) | from Chef Carlo Sorrano |
---|---|
Ingredients:
|
Method:1. In a large bowl, mix together the edamame, celery, fennel, parsley, salt, pepper, cayenne pepper, red wine vinegar, and 2 tablespoons of the extra virgin olive oil. 2. In a large sauté pan over high heat, add the remaining tablespoon of oil, garlic, shallots, and swiss chard. 3. Cook until the chard is just wilted, about 3 minutes. 4. Add to the mixing bowl, and toss gently. Serve at room temperature or cold. |