Lunch salads for Kim

[emilycat]

I decided to start a new thread since the other was getting so long....
And I thought that if anyone had any bean, grain or pasta salads they wanted to share, they could be posted here, too.

Let me know which ones you'd like (I can do them all, but it might take me a while http://www.cookinglight.com/bbs/wink.gif ): The ones with asterisks are the ones I've made and can to attest to their deliciousness.

From The Occasional Vegetarian:

Black Bean, Corn and Red Pepper Salad
Fiery Black-eyed Pea Salad
Cannellini Salad with Red Wine Vinaigrette*
White Bean, Arugula and Onion Salad*
White Bean Salad with Tomatoes and Herbs*
Antipasto Salad(with chickpeas, olives, ricotta salata, bell peppers, scallions, etc.)
French Lentil Salad with Goat Cheese*
Orzo Salad with Stir-Fried Vegetables
Warm Pasta Salad with Arugula and Goat Cheese*
Bowtie Pasta with Oriental Vinaigrette
Noodles with Spicy Sesame Sauce
Roasted Barley Salad
Vegetable Rice Salad with Tarragon Vinaigrette
Curried Wild Rice Salad

From Moosewood Daily Special:

Andean Quinoa and Corn Salad
Artichoke Heart and Bulghur Salat*
Arugula and Warm Mozzarella Salad
Asparagus and Fennel Pasta Salad
Balinese Rice Salad
Broccoli Pine Nut Pasta Salad
Caribbean Rice Salad
Classic Sichuan Noodles
Curried Rice Salad
Farfalle e Fagiole Salad
French Barley Salad
French Pasta Salad
Greek Pasta Salad
Harvest Rice Salad
Hijiki Rice Salad
Lentil, Rice and Fruit Salad
Louisiana Black-Eyed Pea Salad
North African Couscous Salad
Orzo and Pesto Stuffed Tomatoes
Persian Rice and Pistachio Salad
Southern Red Rice and Pecan Salad
Three-Bean Pasta Salad
Thai Noodle Salad
Thai Rice and Mushroom Salad
Tostada Salad

Hmm...think it's about time I actually make some of these....and to think that I bought four more cookbooks yesterday http://www.cookinglight.com/bbs/tongue.gif

[This message has been edited by emilycat (edited 06-01-2001).]

[Natasha]

Yup, I would like 'em all ... start typing! http://www.cookinglight.com/bbs/wink.gif Can you say carpal tunnel syndrome, anyone?

Seriously, they do sound good and I would be interested in the recipes for the Curried Wild Rice Salad and the Black Bean Corn and Red Pepper Salad. Pretty please...though I know I'm not Kim!

Thanks -
Natasha

[SandyM]

Boy oh boy Emily - do you realize, that with all of the people on this bulletin board wanting different recipes, you will probably end up typing all the recipes? Should I just provide you with my fax number?????
What a sweetheart you are. But, we all knew that!! http://www.cookinglight.com/bbs/biggrin.gif

May I impose.......:

Warm Pasta Salad with Arugula and Goat Cheese*
Bowtie Pasta with Oriental Vinaigrette
French Lentil Salad with Goat Cheese*
Thai Noodle Salad

[lorilei]

Originally posted by Natasha:
Pretty please...though I know I'm not Kim!
Thanks -
Natasha

Well, it's good you have that straight, Natasha http://www.cookinglight.com/bbs/wink.gif

Lovely emily, it's so good of you to offer up your recipes -- especially since we all know you type them in!

I'd love the Orzo & Pesto stuffed tomatoes... if your arm holds up!

[LGBurns]

Well, I have Moosewood Daily Special, so I'm willing to help out. Here are two of the requested recipes:

Thai Noodle Salad
from: Moosewood Daily Special

We find the pasta's shape admirably catches both the dressing and the vegetables--which are apt to slip off longer noodle strands and end up at the bottom of the bowl. When thoroughly chilled, the coconut milk will solidify and may make the salad somewhat dry and sticky. So for the best flavor and creamiest texture, serve at room temperature or only slightly cooler. If desired, garnish with toasted peanuts and/or slices of tofu-kan or Baked Seasoned Tofu.

½ pound fusilli tricolore (tricolored pasta spirals)
1 cup drained canned straw mushrooms (15-ounce can)
1 cup drained canned baby corn (10-oz can)
1 cup julienned red bell pepper, cut into 1-1/2-in-long matchsticks
1 ½ cups julienned zucchini, cut into 2-in-long matchsticks

Dressing
2 tbs. chopped fresh cilantro, Thai basil, or basil
1 scallion, chopped
1 sm fresh green chile, coarsely chopped
2 lg garlic cloves, minced or pressed
1 tsp ground coriander
1-1/2 tsp. salt
1 tbs. brown sugar, packed
1 tbs. canola or other vegetable oil
2-3 tsp. freshly grated lime peel
1/4 cup fresh lime juice, more to taste
1-1/2 tbs. rice vinegar
1/4 cup coconut milk

Bring a large covered pot of water to a boil. Add the pasta and cook on medium heat until al dente, about 15 minutes.

While pasta cooks, place the straw mushrooms and baby corn in a large serving bowl. Bring a small pot of water to a boil. Blanch the bell peppers for 30 seconds, add zucchini, continue to simmer for another 30 seconds, until both vegetables are tender-crisp and brightly colored. Drain. Submerge in very cold water for about 15 seconds to help set the color and stop further cooking. Drain well again and add to the serving bowl.

Reserve 1 tbs. of the chopped cilantro or basil, and then combine all of the remaining dressing ingredients in a blender or food processor and puree until smooth.

When the pasta is ready, drain it and rinse well with cold water. Transfer it to the serving bowl and gently toss it with the vegetables and dressing. Sprinkle on the reserved tablespoon of cilantro or basil. Set aside at room temperature for at least 20 minutes to allow the flavors to meld.

Serves 3-4
Prep Time: 40 min
Sitting Time: 20 min
per 14.25 oz serving: 356 calories, 11 g protein, 6.5 g fat, 67 g carb, 2 g sat fatty acids, 0 mg chol, 1290 mg sodium, 4.8 g total dietary fiber

Orzo and Pesto Stuffed Tomatoes
from Moosewood Daily Special

Serve stuffed tomatoes as an easy, yet elegant main dish or side dish. Here they are filled with orzo, a small rice-shaped pasta, that we season with a classic Pesto Genovese. For regal flair, crown them with grated cheese, chopped olive, and fresh herbs.

2 quarts water
1-1/2 cups raw orzo

Pesto Genovese
1-1/2 cups fresh basil leaves, packed
2 garlic cloves, minced or pressed
1/4-cup pine nuts
½ cup grated Parmesan cheese
1/4 cup olive oil
salt and ground black pepper to taste

1 tsp olive oil
6 lg ripe tomatoes
dash of salt or ground black pepper
1/3 cup tiny cubes of feta or other sharp cheese (optional)

chopped California black olives and/or chopped fresh basil

Bring water to a boil in large pot. Add orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.

While orzo cooks, combine the basil leaves, garlic, pine nuts, and Parmesan in food processor (see Note) and whirl until well chopped. Add the oil in a thin stream to make a smooth paste, scraping down the sides a couple of times as needed. Add salt and pepper to taste.

Drain the orzo. Toss it lightly with the teaspoon of olive oil and allow to cool to room temp, about 10 minutes.

Meanwhile, cut a hole about 2-in across the top of each tomato and remove the core. Scoop out the pulp with a small spoon to leave a ½-in thick shell. Lightly sprinkle the inside of each tomato with salt and pepper. When the orzo is at room temp, mix it with the Pesto Genovese, and, if using, the cheese cubes. Stuff each tomato with about a cup of filling.

Decorate with olives and/or basil and serve at room temp.

Note: If using a blender, it may be necessary to chop the basil and pine nuts first and to add the oil all at once before blending.

Serves 6
Total time: 35 min
Per 11-oz serving: 433 cal, 15.8 g protein, 19.8 g fat(!), 50.1 g carb, 5.2 g sat fatty acids, 14 mg chol, 352 mg sodium, 3.6 g total dietary fiber

[JLS]

FOUR MORE COOKBOOKS ....EMILYCAT?

(BTW: Thanks for the recommendation on the Complete Italian Vegetarian CB...it is great ! The cuppuchino-almond biscotti were excellent.)

[emilycat]

LGBurns, thanks so much for the help! Isn't it so convenient that so many of us are Moosewood addicts?

JLS, I'm so glad you're enjoying the book! BTW, I did order them off half.com, so it's not all bad.... http://www.cookinglight.com/bbs/wink.gif

And really, it's not a big deal at all to post these; I get this odd satisfaction out of it.... http://www.cookinglight.com/bbs/biggrin.gif

Here ya go:

Black Bean, Corn and Red Pepper Salad

Come the month of August, I can usually be found in Amagansett, at the eastern end of Long Island, where the corn is picked and sold the same day at the farm stands along the main road.
I buy just one ear of corn, strip the silks back partway, and bite into it. If it tastes sweet, I buy as much corn as I plan to cook that day.

1 cup dried black beans, soaked and drained (see Note)
2 cups water
2 t. salt
4 ears corn, cooked
1 bunch chives, chopped
1 red bell pepper, chopped
1/2 cup chopped red onion
3 T. rice vinegar
3 T. olive oil
1/4 t. freshly ground black pepper
1/4 c. chopped fresh parsley
1/4 c. chopped fresh cilantro
1/4 c. chopped fresh dill
1/2 t. ground cumin, preferably roasted

1.Simmer the beans gently in the water until they are soft, 45 minutes to 1 hour. Add 1 t. of salt during the last few minutes of cooking.

2. Remove the beans from the pot and reduce the liquid to 3 T. Pour this glaze over the beans.

3. Cut the kernels from the corn.

4. COmbine the corn with the beans and its liquid. Add the chives, red pepper, onion, vinegar, olive oil, 1 t. salt, black pepper, parsley, coriander, dill and cumin. Toss. Serve at room temperature.

Note: If using canned beans, substitute 2 1/2 cups of canned beans for the 1 cup of uncooked beans and eliminate steps 1 and 2.

Curried Wild Rice Salad

My friend Joan Green is a great lady as well as a fabulous Chinese cook and teacher. Whenever we have a chance to visit -- all too infrequently since she lives in upstate New York -- we love to exchange ideas and recipes.
Joan has a wonderful way with grains, and together we created this dish while searching for the perfect accompaniment to a duck and chutney salad. Stuff this savory rice salad into a hollowed-out raw tomato, surround it with mesclun, and add a few chunks of Gruyere or your favorite cheese for a summer lunch. This salad is ideal for both vegetarian and nonvegetarian buffets for festive and informal occasions.

3 cups vegetable stock, or stock of your choice
1/2 c. wild rice, washed and drained
1 T. olive oil
1/2 c. chopped shallots
1 T. curry powder
1 c. basmati rice, washed and drained
1 t. salt
1/4 t. freshly ground black pepper
1/2 c. white raisins
1/2 c. chopped carrots
1 c. chopped red bell pepper
1/2 c. sliced black olives
1/4 c. chopped fresh parsley

Lemon Vinaigrette
2 T. lemon juice
1 t. salt
1/2 t. freshly ground black pepper
2 t. Dijon mustard
4 T. olive oil

1 bunch watercress

1/4 c. roasted pine nuts

1. In a 2-quart saucepan with a tight-fitting lid, bring 1 1/2 cups of the stock to a rolling boil. Add the wild rice and stir. Cover, turn the heat to low, and simmer until all the liquid has been absorbed, about 1 hour. Turn the heat off and let wild rice relax, covered, for about 30 minutes.

2. In a separate saucepan with a tight-fitting lid, heat the olive oil. Add the shallots and saute until they begin to color, 2 to 3 minutes. Add the curry powder and saute for another minute.

3. Add the basmati rice and stir until the rice is coated with the oil. Add the remaining 1 1/2 cups of stock, salt, and black pepper. Turn the heat to high until the liquid reaches a rolling boil. Turn the heat to low, cover, and simmer. After 15 minutes, check to make sure that the stock has been absorbed. Turn the heat off.

4. Add the raisins, carrots and bell pepper to the basmati rice. Stir, cover, and let rice relax for 15 minutes.

5. Combine the cooked wild rice and basmati rice, gently tossing the grains together as you would a leafy-green salad. Add the loives and 2 T. of the parsley and toss again.

6. To prepare vinaigrette, combine the lemon juice, salt, pepper, mustard and oil in a jar with a tight-fitting lid and shake until blended.

7. Add the viniagrette to the rice and toss gently, but thoroughly.

8. Just before serving, spread the lettuce or watercress around the outer edges of a large plate. Pile the rice in the center. Sprinkle the remaining Ts. of parsley and the roasted pine nuts on top of the rice. Serve at room temperature.

Variations: Add blanched snow peas or sugar snap peas when they are in season. Cooked corn is another delicious and colorful addition.

Bowtie Pasta with Oriental Vinaigrette

This spicy pasta salad is becoming one of the new stars of my catering business. At a recent corporate dinner for thirty, I served this as a first course followed by grilled salmon and Sichuan Green Beans.

Oriental Vinaigrette
2 T. sherry vinegar
2 T. soy sauce
1 1/2 T. peanut oil
1/2 T. Oriental sesame oil
1/4 t. freshly ground black pepper

1 unpeeled carrot, cut on a diagonal
2 1/2 cups snow peas
1/2 pound farfalle or other short dried pasta
1 t. salt
1/2 t. Oriental sesame oil
1/2 T. peanut oil
1 garlic clove, chopped
1 T. pickled or fresh ginger, cut into thin strips
1/2 c. red or yellow bell pepper, diced or triangle-cut
2 scallions, white and green pars cut into 1/4-inch rounds

Garnish
1 T. roasted sesame seeds
2 T. oven-roasted pine nuts

1. To prepare the vinaigrette, combine the vinegar, soy sauce, peanut oil, sesame oil, and black pepper. Whisk, or shake in a coverd jar, until blended.

2. Use a pasta pot, if you have one, to blanch the carrots for 3 minutes; add the snow peas and cook for 2 minutes more. Remove the vegetables from the steamer and immerse them in a bowl of ice water for 1 to 2 minutes. Drain.

3. Add sufficient water for cooking pasta to the steaming water from the vegetables and bring it to a rolling boil. Add the farfalle and salt and cook 8 to 9 minutes. Drain the pasta, submerge in cold water to stop the cooking, and drain again. Toss with the sesame oil.

4. Heat a wok or iron skillet over high heat for 1 minutes. Add the peanut oil, turn the heat to low, and add the garlic; let the garlic sizzle for a few seconds. Add the ginger and stir with chopsticks or a wooden spoon for 1 minute. Add the red pepper, turn the heat to high, and stir-fry for 2 minutes.

5. Within an hour before serving, combine the pasta, carrots, snow peas, garlic, ginger, red pepper mixture and the scallions; toss. Add the vinaigrette and toss again. Scatter the sesame seeds and pine nuts over the top.

Warm Pasta Salad with Arugula and Goat Cheese

I first had the combination of pasta with arugula and goat cheese in California. We were at an outdoor cafe; the waves of the Pacific wee crashing on the rocks below. As I dipped into my salad, it was love at first bite. Serve this with a few slices of locally grown tomatoes and a whole-grain bread for a perfect lunch any season.

1/2 cup chopped shallots
4 garlic cloves, chopped
1 T. olive oil
1 bunch arugula or watercress, stems removed
2 1/2 t. salt
1/2 pound small pasta shells
1/3 c. soft mild goat cheese (1 1/2 ounces)
1/3 c. grated parmesan cheese
1/4 t. freshly ground black pepper
2 T. chopped fresh parsley

1. Saute the shallots and garlic in the olive oil until crispy, 5 to 10 minutes.

2. Wash and spin-dry the arugula.

3. Bring a large pot of water to a rolling boil. Add 2 t. of salt and pasta. Cover until the water returns to a boil. Cook the shells 7 to 9 minutes, or until tender but firm. Drain the pasta and reserve 2 T. of the pasta water.

4. Immediately add the goat and Parmesan cheeses to the pasta so that the heat of the pasta will melt the cheese.

5. Add the remaining 1/2 t. salt, pepper, cooked shallots and farlic, parsley, arugula or watercress and the 2 T. of pasta water. Toss. I prefer to serve this salad while it's still warm.

French Lentil Salad with Goat Cheese

This salad is one of my all-time favorites and a staple in my catering business. I prefer Boucheron, but any goat cheese with a little bite is good. Stuff this lentil salad into Belgian endives for an hors d'oeuvre, or serve on lettuce with a few olives on the side for an appetizer.

Sherry Vinegar Dressing
3 T. sherry vinegar
3 T. olive oil
Salt and pepper to taste

1 cup lentils, washed and drained, preferably French green lentils
1 1/2 cups vegetable stock or water
1/3 c. snipped fresh chives
1/4 c. chopped fresh cilantro
1/2 t. minced garlic
1/2 c. diced goat cheese (2 ounces)

1. To prepare the dressing, combined the vinegar, oil, salt and pepper. Whisk, or shake in a tightl covered jar, until blended.

2. Place the lentils in a saucepan and add the stock or water. Cover and bring to a boil. Lower the heat and simmer until the lentils absorb the stock, about 45 minutes. Remove from the heat, leave the cover on, and let the lentils relax for 30 minutes.

3. Mix the lentils with the chives and cilantro.

4. Add the garlic to the dressing.

5. Add the dressing to the lentil mixture. Fold in the cheese gently. Serve.



[This message has been edited by emilycat (edited 06-01-2001).]

[kwormann]

Emily, you are too good to me...no rush, but Id like to see some of these http://www.cookinglight.com/bbs/smile.gif

White Bean, Arugula and Onion Salad*
White Bean Salad with Tomatoes and Herbs*
Antipasto Salad(with chickpeas, olives, ricotta salata, bell peppers, scallions,


Plus some that have been posted...thanks guys....you are doing alot to help my diet http://www.cookinglight.com/bbs/biggrin.gif

ps...how many do they serve?

Kim


[This message has been edited by kwormann (edited 06-01-2001).]

[This message has been edited by kwormann (edited 06-02-2001).]

[Holly in KC]

My turn to help out. I just purchased the Moosewood Daily Special cookbook about 2 weeks ago. Haven't made anything yet, but am thrilled to get Emily's suggestions!

The least I can do is post a few of these recipes for Kim!

Asparagus and Fennel Pasta Salad

Roasted Veggies:
1 fresh fennel bulb, cored and thinly sliced*
2 cups thinly sliced onions
1 pound asparagus, stemmed and cut into 3/4 inch pieces
2 tablespoons olive oil

Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced or pressed garlic
1/4 teaspoon Dijon mustard
1/4 teaspoon ground black pepper

8 ounces penne
2 cups diced tomatoes
12 kalamata olives, pitted and sliced
1 cup chopped fresh parsley
1 cup grated feta cheese

* Remove the stalks and fronds from the fennel bulb and slice the bulb crosswise into thin circles. Remove and discard the innermost round core sections, and cut larger pieces from the outer latyers into 2-inch lengths.

Preheat oven to 400. Lightly oil an 8x15 baking pan and begin to bring 2 quarts of water to a boil.

Place the fennel, onions, and asparagus on the baking pan, drizzle with the olive oil, sprinkle with salt, and toss to evenly coat. Roast uncovered to 20 minutes, stirring about every 7 minutes. The veggies should be crisp-tender and the asparagus still bright green.

While the veggies roast, whisk all of the dressing ingredients and set aside. When the water boils, cook the pasta until al denta, about 7 minutes.

While the pasta cooks, combine the tomatoes, olives, and parsley in a large serving bowl. Mix in the roasted veggies. Drain the pasta, and add it to the bowl, pour on the dressing and toss well. Stir in the feta or sprinkle on top. Serve warm or at room temperature.

Serves 4 - 6
Per 12 ounce serving: 365 calories, 11 grams protein, 18 grams fat, 43 grams carbohydrates, 4.6 grams saturated fatty acids, 27 mg cholesterol, 617 mg sodium, 3 g dietary fiber.

North African Couscous Salad

1 cup peeled and diced carrots
1/4 cup minced dried apricots
1/2 teaspoon grated fresh ginger root
1 teaspoon freshly grated lemon peel
1 teaspoon freshly grated orange peel
pinch of saffron
1/4 geaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon groun cinnamon
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon canola or other vegetable oil
1 1/2 cups water
1/2 cup diced red bell peppers
1/2 cup fresh or frozen green peas
1 cup quick-cooking couscous
1/4 cup pitted and chopped kalamata olives (about 8)
2 tablespoons toasted pine nuts*
1 tablespoon dried currants
fresh mint sprigs

*Toast a single layer of pine nuts on an unoiled bakin sheet in an oven or toaster oven at 350 for about 5 minutes, until they're fragrant and lightly browned.

In a nonreactive saucepany, combine the carrots, apricots, ginger root, lemon peel, orange peel, saffron, cumin, coriander, cinnamon, salt, orange juice, lemon juice, oil, and water. Cover, bring to a boil, reduce the heat, and simmer for about 5 minutes, until the carrots are just tender. Add the bell peppers and continue to cook for 2 minutes.

Remove the saucepan from the heat and add the peas. Stir in the couscous, cover, and set aside for 10 - 15 minutes. Add the chopped olives and fluff the couscous with a fork.

Serve topped with toasted pine nuts, currants, and mint sprigs.

Serves 4 - 6
Per 6.5 ounce serving: 246 calories, 6.6 g protein, 7.9 g fat, 39.5 g carbohydrates, 1.3 g saturated fatty acids, 543 mg sodium, 3.7 g total dietary fiber.

Greek Pasta Salad
Marinade:
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon ground fennel seeds
1 teaspoon dried oregano
1/4 teaspoon salt
dash of ground black pepper

1 1/2 cups cooked chickpeas (15 ounce can, drained)
1 tablespoon olive oil
2 tablespoons minced or pressed garlic
1/2 cup diced celery
1 red bell pepper, seeded and diced
1 1/2 cups diced tomatoes
1/2 cup finely chopped scallions
1/2 pound pasta, such as tubetti, orzo, macaroni, or small shells
12 pitted chopped kalamata olives
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice

1 cup grated feta cheese

Whisk together all of the marinade ingredients in a mdeium bowl. Add the chickpeas and set aside. Bring a large, covered pot of water to a boil.

Meanwhile, warm the oil in a nonreactive saucepan and gently saute the garlic until just golden, a minute or two. Add the celery, bell peppers, and tomatoes and continue to cook, stirring occasionally, for about 10 minutes. Stir in the scallions and marinatec chickpeas and cook for about 3 minutes.

When the water boils, cook the pasta until al dente. Drain n a colander, rinse under cool water, and drain again. Transfer the pasta to a largge serving bolw and add the auteed veggies and the olives, parsley, and lemon juice. Toss well.

Serve warm or chilled, topped with feta.

Serves 6 - 8
Per 8-ounce serving: 275 calories, 9.1 g protein, 10g fat, 38.8g carbohydrates, 3g saturated fatty acids, 13 mg cholesterol, 569 mg sodium, 4.3g total dietary fiber.

[kwormann]

Thanks Holly http://www.cookinglight.com/bbs/smile.gif I just went to my request post and deleated the ones you posted for me. I really appreciate it http://www.cookinglight.com/bbs/smile.gif

Kim

[KValley]

Wow- this is such great timing. I've got vegetarian friends coming tomorrow night for a couple of days and my jet-lagged brain was struggling for some fresh ideas. Holly, Emily and Linda, thank you so much for taking the time to post these- you are goddesses!

The Warm Pasta Salad with Arugula and Goat Cheese, Curried Wild Rice Salad, French Lentil Salad will be on the menus at some point.

I wanted to give a plug for the Black Bean, Corn, Red Pepper Salad I made this last Friday for a potluck and everyone was requesting the recipe- it is so simple and delicious.


Buen provecho a todos!

Julie


[This message has been edited by KValley (edited 06-02-2001).]

[emilycat]

Thanks so much Holly!
Kim, here you go; let me know what you think if you try them http://www.cookinglight.com/bbs/smile.gif
Oh, and the Black Bean salad is supposed to serve 6 as a first course, the French Lentil salad 4 as a main course lunch, the Warm Pasta Sald with Arugula and Goat cheese 4 as a light meal, the Bowtie Pasta 6 as a first course or light lunch, and the Curried Wild Rice Salad 8 to 10 as part of a composed salad plate (so I'm guessing about 4 as a main course)

White Bean, Arugula and Onion Salad
Serves 4 as an Entree, 6 as a first course

On one of my many visits to Barefoot Contessa, a fabulous food emporium in East Hampton, New York, I tasted an outstanding salad made with white beans, sauteed onions and arugula. When I got home, I set about inventing my own rendition. My first try, while delicious, was loaded with oil. Then I discovered that by incorporating the flavorful liquid from the cooked beans I was able to cut way back on the amount of dressing -- and therefore fat -- the salad needed.

Dressing
1 T. sherry vinegar
1 t. salt
1 T. olive oil
1/3 t. freshly ground black pepper

1 Spanish onion, sliced (2 to 2 1/2 cups)
1 T. olive oil
2 bunches arugula, stems removed and leaves cut in half
2 1/2 cooked white beans, or canned, with 3 T. cooking liquid or vegetable stock

1. Make the dressing by first mixing the salt with the sherry vinegar, then adding the olive oil and the pepper. Whisk, or shake in a tightly covered jar, until blended.

2. Saute the sliced onion in the oil until it is golden brown, about 5 minutes. Remove the pan from the heat and add the arugula. Using 2 wooden spoons, toss the arugula and onion together.

3. Add the beans and their liquid or stock and toss again. Add the dressing and toss. Serve at room temperature.

White Bean Salad with Tomatoes and HerbsServes 4 as a first course or as part of a light lunch

E.A.T., one of Manhattan's finest food emporiums, has some of the best takeout food in the city. I was motivated to invent this salad after eating one of their excellent bean salads.
Over and over in creating and modifying recipes for this book, I found I needed far less oil to turn out dishes that I loved -- and I'm not easy to please -- than I had previously thought. You might want to experiment with some of your own recipes. I think you'll be surprised at how much less oil you can use without giving up any of the original flavor.
Serve White Bean Salad with Tomatoes and Herbs with a green salad and whole wheat toast for an excellent all-season lunch.

1 T. plus 1 t. olive oil
2 garlic cloves, chopped
1 cup tomato sauce, preferably homemade
1/2 t. minced fresh thyme
1/2 t. minced fresh marjoram
1 t. salt
1/4 t. freshly ground black pepper
2 c. cooked white beans, homemade or canned
1/4 cup chopped fresh parsley
1 T. sherry vinegar

1. Heat 1 t. of the olive oil. Add the garlic and saute over low heat until it softens and begins to color, about 2 minutes.

2. Stir in the tomato sauce and simmer gently, 2 to 3 minutes. Add the thyme, marjoram, salt, pepper, and beans. Simmer gently until the beans are hott, 2 to 3 minutes. Remove from the heat and stir in the parsley.

3. Allow to cool for 5 to 10 minutes; add the remaining T. of olive oil and the vinegar. Serve at room temperature.

Antipasto Salad
Serves 4 to 6 as a main course

My favorite cheeses for this versatile salad are ricotta salata, gruyere and St. Nectaire. If you can't find any of these, use a good imported Swiss.
I like to stuff this salad into endive leaves, arrange attractively with other appetizers, and then serve as an appetizer or as part of an antipasto or buffet.

Anise Vinaigrette
2 T. olive oil
1 T. red wine vinegar
1 T. balsamic vinegar
1/2 t. freshly ground black pepper
1/2 t. salt
1/2 t. ground anise seed
1 cup cooked chickpeas, homemade or canned
1 cup diced ricotta salata
1/4 c. oil-cured black olives, pitted and cut in half
2 T. chopped fresh parsley
1/2 cup diced roasted red bell peppers
1/2 cup diced yellow bell peppers
1/2 cup sliced scallions, white and light green parts

Garnish
Arugula, Belgian endives, and radicchio

1. To make the vinaigrette, mix all the ingredients in a bowl or jar and shake until tightly blended.

2. Combine the chikpeas, ricotta salata, olives, parsley, red and yellow peppers and scallions.

3. Toss the chickpea mixture with the dressing and allow to sit for at least 1 hour.

4. Place the arugula leaves in the center of a serving platter. Place the chickpeas on top and alternate the endive and radicchio leaves around the perimeter of the chickpeas. Serve.

[kwormann]

Thanks everyone http://www.cookinglight.com/bbs/smile.gif

Im anxious to try these...Ill probably get started this week!

Kim

[kima]

Wow Emily and everyone. I believe that should say recipes for Kima http://www.cookinglight.com/bbs/wink.gif!! They all look awesome. I have a very busy couple of weeks ahead so I think I will make up a bunch of these and keep them around for dinner a couple of nights this week. Once again, I am so impressed with the generousity and cooperation of all on this BB. I can't type worth beans so I am impressed that so many of you are willing to type up so many recipes!! You are all terrific (I think I am making myself cry!)

[SusanL]

Thank you one and all!! My printer is wildly churning out all of you wonderful recipes!! My leaf salad days are over!! I am happy, happy, happy!!!

[SandyM]

Thanks Emily, LGBurns, and Holly - what an awesome group this is here. I'm astonished.

The Warm Pasta Salad with Arugula and Goat Cheese is awesome Emily - thanks for your hearty recommendation. I can't wait to try the rest.

Bless you all.

[jazzcat]

Would someone be so kind as to post the Broccoli Pine-nut Pasta Salad. TIA. Thanks for all the above recipes everyone. I've put them in Mastercook!!!!!!!!!

[crlykat]

Here you go jazzcat! Thought I'd help out Emilycat's tired fingers!

Broccoli Pine Nut Pasta Salad

1/2 pound farfalle (about 3 cups)
5 cups broccoli florets and peeled, chopped tender stems (1 large head)
1/4 cup extra-virgin olive oil
4 garlic cloves, miced or pressed (about 1 Tbs.)
1 1/2 cups chopped bell peppers, yellow preferred for color
1 1/2 cups chopped tomatoes
1 Tbs. capers
2 Tbs. fresh lemon juice
salt and ground pepper to taste

1/4 cup toasted pine nuts*
chopped fresh parsely
cruet of balsamic vinegar or a few lemon wedges (optional)

*Lightly toast the pine nuts in a dry skillet on medium heat until their color deepens. Or bake them in an oven or toaster oven on an unoiled baking sheet at 350 for about 5 minutes, until fragrant and lightly browned.

Bring a large pot of water to a boil. Cover and cook the pasta until al dente, about 10 minutes.

Meanwhile, steam the broccoli for about 5 to 7 minutes, until crisp but tender and still bright green. While broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. Drain the broccoli and set aside.

When the pasta is ready, drain it and transfer to a serving bowl. Toss lightly with the garlic and the oil.
Add the broccoli, bell peppers, tomatoes, and capers to the pasta and toss well. Just before serving, stir in the lemon juice and salt and pepper to taste. Top with the pine nuts and parsely and serve immediately.
If desired, pass a cruet of balsamic vinegar or bowl of lemon wedges at the table.

Serves 4-6
Prep time: 10 minutes
Cooking Time: 15-20 minutes

Per 10 oz. serving:
311 calories, 8.8 grams protein, 14.4 grams fat, 40.5 carbohydrates, 2 grams sat fat, 92 mg sodium, 5.5 grms dietary fiber.

[This message has been edited by crlykat (edited 06-03-2001).]

[ama47369]

Thanks everyone for all the great salad recipes! I am excited! http://www.cookinglight.com/bbs/biggrin.gif

[lindrusso]

Another plug for the Black Bean, Corn, and Roasted Red Pepper Salad. I made this a couple of weeks ago and I used the leftovers to make quesadillas - just added some cheddar cheese and voila, a totally different dinner (and it tasted very good warmed up). I'll be making this again this week for my in-laws (roasted peppers on the side, though, my MIL is allergic).

[kwormann]

I have already made one and wrote a review today http://www.cookinglight.com/bbs/biggrin.gif

[Natasha]

Thank you, Emily http://www.cookinglight.com/bbs/smile.gif

[jazzcat]

Thanks so much crlykat for posting the Broccoli Pine Nut Pasta Salad.

[Beth]

I had suggested that we could do a salad supper for one of our summer month supper club meetings. This thread and the many salads from CL have me convinced we'd have not trouble finding plenty of good ones to try. In fact, I hope we will so I can try more of these sooner! Thanks to everyone for posting and sharing.

I made the mistake of looking at the list again. I would like to also try the Louisiana Black-Eyed Pea Salad and the Southern Red Rice and Pecan Salad when someone is up to posting them. Thanks again.

[This message has been edited by Beth (edited 06-03-2001).]

[Wendy w]

These look great, everyone! Once again, this board is costing me $ http://www.cookinglight.com/bbs/wink.gif. After reading these wonderful salad recipes, I ordered a Moosewood Daily Special cookbook from half.com. It should be shipped out today!

[emilycat]

crlykat, thanks for posting the broccoli salad http://www.cookinglight.com/bbs/smile.gif

Beth, here are the other two you mentioned (Oh, and in my opinion, the first recipe has a ludicrous amount of oil in the dressing; it ruins an otherwise extremely nutritious salad -- cut it in half and you'll save about 100 calories and 10 grams of fat per serving):

Louisiana Black-eyed Pea Salad

Make this colorful, spicy and nutritious salad with the end-of-summer peppers and tomatoes from your garden. Serve it with freshly baked cornbread and sauteed greens such as collards or kale for a Southern combo plate.

Serves 4 to 6
Prep time: 20 minutes
Cooking time: 25 minutes
Marinating time: 20 minutes

2 cups water
2 10-ounce packages frozen black-eyed peas

Dressing
3 T. fresh lemon juice
1/2 t. Tabasco or other hot pepper sauce, more to taste
1 T. honey or sugar
1/4 to 1/2 t. ground cloves
1 t. salt
1/2 t. ground black pepper
1/2 c. olive oil

1 cup diced celery
1 c. diced red bell peppers
1/2 c. diced red onions
1 c. quartered cherry tomatoes
salt and ground black pepper to taste

sliced scallions (optional)
smoked Cheddar cheese (optional)

In a saucepan, bring the water to a boil and add the black-eyed peas. Cover, return to a boil, reduce the heat, and simmer gently for about 25 minutes, until the peas are tender. Drain and set aside to cool.
Combine all of the dressing ingredients except the oil in a small bowl. In a steady stream, whisk in the olive oil. In a large bowl, combine the black-eyed peas, celery, bell peppers, red onions and tomatoes.
Add the dressing and toss well. Add Tabasco, salt and black pepper to taste.
Set aside to allow the flavors to marry for at least 20 minutes or preferably for a few hours overnight. Garnish with scallions and/or smoked Cheddar, if you wish. Serve cold or at room temperature.

Per 8-ounce serving: 328 calories, 8.9 grams protein, 19.8 grams fat, 31.4 grams carbohydrates, 2.8 grams saturated fatty acids, 0 mg cholesterol, 451 mg sodium, 1.7 grams total dietary fiber.

Southern Red Rice and Pecan Salad

Aromatic wehani rice is a reddish-brown hybrid crossed with basmati. Along with much of the rice in this country, it grows in the rich farmland of southern Louisiana. The Creole flavors in this attractive salad spring from the same fertile soil. Garnished with red kidney beans lightly marinated in a vinaigrette and topped with avocado, you have a hearty, colorful main dish salad. Southern Red Rice and Pecan Salad also makes an exceptional filling for avocado halves or scooped-out tomatoes.

Serves 6 to 8
Prep time: 1 hour
Chilling time: at least 15 to 30 minutes

1 cup raw wehani rice
1 cup raw long-grain brown rice
1/2 t. salt
2 1/2 c. water
1/2 t. dried thyme
1/2 t. oregano
1 red bell pepper
2 tomatoes
2 celery stalks
1 cup minced scallions
1/2 cup currants
1/2 cup chopped fresh parsley
3 T. red wine vinegar
3 T. olive oil
1/2 t. salt
ground black or white pepper to taste
pinch of cayenne or splash or Tabasco or other hot pepper sauce
1 cup toasted and finely chopped pecans*

avocado slices
marinated red kidney beans (optional)

Toast the pecans in a single layer on an unoiled baking tray at 350 for about 5 minutes, until fragrant and golden grown.

Rinse the wehani rice and brown rice in a sieve and drain. In a saucepan, combine the rice, salt, water, thyme and oregano.
Cover and bring to a boil; then reduce the heat and cook for 45 minutes, until all of the water is absorbed.
While the rice cooks, finely chop the bell pepper, tomatoes and celery, and place them in a large serving bowl. Add the scallions, currants and parsley and mix well. Whisk together the vinegar, oil, salt, black pepper and cayenne or Tabasco. Toss with the vegetable mixture and set aside in the refrigerator.
When the rice is tender, remove it from the heat. After 5 minutes, fluff it with a fork and stir into the vegetables. Chill for at least 15 to 30 minutes. Just before serving, stir in the pecans.
Serve with avocado slices and, if you wish, marinated kidney beans.

Per 9.5-ounce serving: 371 calories, 6 g. protein, 18.3 g. fat, 49 g. carbohydrates, 1.9 g saturated fatty acids, 0 mg cholesterol, 467 mg sodium, 3.9 g total dietary fiber




[This message has been edited by emilycat (edited 06-05-2001).]

[Beth]

Thanks emilycat. You were very bold to list so many recipes, and we all appreciate you sharing with us.

I agree, that is too much oil in the first one. I would not use more than half, maybe even a little less, and add a milder vinegar or something if it needed more liquid. Thanks again.

[JLS]

Here is one to add to the Occasional Vegetarian list: Chickpea,Celery & Corainder Salad. (I made this last night and it is excellent. I would decrease the amount of oil by at least a 1/2 T and increase the amount of rice vinegar.)

[This message has been edited by JLS (edited 06-11-2001).]

[Deanna]

claire -- thanks for the link to this thread. Lots of good stuff here!

d

[SHERRY]

Wow...I am glad the search function finally worked for me! I was searching for lunch ideas and wanted to thank everyone for typing up all these great salads. I can't wait to eat lunch! Any newer reviews on some of these?

[BeachBum]

I'm on the hunt for a great main dish salad for book club. (We have a rule that we only do salads).
The recipes look fabulous, but I sure would love to hear some reviews.

Anyone?

[masimmons]

French Lentil Salad with Goat Cheese is wonderful. I make it frequently.