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Thread: Favorite non lettuce salads

  1. #1

    Favorite non lettuce salads

    With grilling time here, I am wondering what your favorite non-lettuce salads are. Here's a favorite of mine:
    Four Bean Salad
    1 can each Blackeyed peas, garbanzo beans, kidney beans and black beans
    1 clove garlic
    1 fresh hot chili pepper
    1 bunch cilantro
    1/3 C. vegetable oil
    1/3 C. red wine vinegar
    2 t. dijon mustard
    1 t. sugar
    3/4 t. cumin
    1/2 t. salt

    Drain beans and rinse well. Transfer to large bowl. Mince garlic and pepper in food processor. Add cilantro and mince. Add remaining ingredients(except beans) and mix till combined. Pour over beans and mix well. Serve immediately or refrigerate overnight. Stir and adjust seasonings at serving time.
    Serves 10.

  2. #2
    Join Date
    May 2006
    Location
    KS
    Posts
    1,128
    I love this with grilled foods in the summer:

    Jicama Slaw
    1 large jicama, peeled and julienned (about 2 cups)
    Juice of 1 lime
    1 teaspoon sugar
    1/4 cup cilantro leaves, chopped
    Salt and black pepper to taste

    In a bowl, combine all and check for seasoning.
    Once, during prohibition, I was forced to live for days on nothing but food and water. W. C. Fields

  3. #3
    Join Date
    Jan 2007
    Location
    Pittsburgh
    Posts
    144
    One of my favorites. Especially when the beets are in at the farmers market. In a pinch I subbed 1 can of black-eyed peas instead of using the dried.

    Beet and Black-Eyed Pea Salad - CL

    Ingredients
    1 cup dried black-eyed peas
    1/3 cup rice vinegar
    2 tablespoons olive oil
    2 tablespoons spicy brown mustard
    2 teaspoons sugar
    1 teaspoon grated orange rind
    1/2 teaspoon salt
    7 cups coarsely chopped peeled beets (about 2 1/2 pounds)
    1/4 cup (1 ounce) crumbled feta cheese
    2 tablespoons chopped pecans, toasted
    2 tablespoons chopped fresh parsley


    Preparation
    Sort and wash black-eyed peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan. Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
    Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.

    Steam the beets, covered, for 25 minutes or until done. Arrange the beets on a platter, and top with peas. Sprinkle with cheese, pecans, and parsley. Drizzle the vinaigrette over the salad.

    Yield
    8 servings (serving size: 1 cup)

    Nutritional Information
    CALORIES 184(29% from fat); FAT 6g (sat 1.2g,mono 3.5g,poly 0.9g); PROTEIN 5.2g; CHOLESTEROL 3mg; CALCIUM 127mg; SODIUM 359mg; FIBER 7.8g; IRON 2.1mg; CARBOHYDRATE 28.6g

  4. #4
    Join Date
    Apr 2007
    Location
    San Diego, CA
    Posts
    1,485
    Can't wait to see the favorites that come up in this post. yum!

    Love this one:

    Apple Cole Slaw

    4 1/2 cups red apples, cored un-peeled and sliced thinly
    3 cups green cabbage, shredded finely
    1 cup sour cream
    3 Tbs fresh lemon juice
    1 Tbs granulated sugar
    3/4 tsp salt
    1/8 tsp pepper
    1 Tbs poppy seed

    1. In large bowl or plastic portable container with lid, lightly toss ingredients until combined well. Cover and refrigerate at least 1 hour.

    2. Keep chilled until ready to serve.

    Servings: 8

    Picture of apple cole slaw here:
    http://www.recipesandentertaining.co...%20HOME%20PAGE
    Lori
    Website: www.RecipeGirl.com
    Blog: www.RecipeGirl.com/blog
    Another blog: www.CulinaryCovers.com
    www.Twitter.com/RecipeGirl
    Good food, fine wine... what a beautiful day!

  5. #5
    Join Date
    Nov 2003
    Location
    Vancouver Island, Canada
    Posts
    2,861
    I love this salad!

    Mango and Cucumber Salad

    Dressing

    1/2 cup grape or apple cider vinegar
    5 tbsp white sugar
    3/4 tsp salt

    Bring dressing to boil then simmer 5 minutes. Let cool

    Salad

    4-5 fresh red chile peppers
    1/2 cup sliced green onions
    1-2 mangoes, cubed
    3 cups cucumber, deseeded and cubed
    4 tbsp roasted crushed peanuts
    Handful of cilantro leaves chopped

    Add dressing to salad ingredients and let stew for a day or overnight, if need be. Add the nuts and cilantro as garnish when serving. Nuts will get mushy if added sooner.
    "Auntie, you are a good cooker." ~ My nephew, age 5

  6. #6
    Join Date
    Nov 2003
    Location
    Vancouver Island, Canada
    Posts
    2,861
    This one is also nice for a change!

    Curried Rice Salad

    Salad

    1/2 cup brown rice
    1/2 cup wild rice
    1 cup unsalted roasted cashews
    1 cup currants (plumped in water)
    1 can (16 oz) chick peas, drained
    2 1/2 cups chicken broth
    1/2 cup sliced green onions

    Cook rice in chicken broth. Tip rice into serving bowl to speed cooling (or run under cold water, if in a hurry!). Add remaining ingredients. Tip - Add roasted cashews just before serving so they don't get soggy.

    Curry Cream Dressing

    2/3 cup mayonnaise
    1 tbsp yellow prepared mustard
    1 tbsp cider vinegar
    Dash of ground red pepper to taste
    1 tbsp curry powder
    1 tbsp honey
    1 tsp Worcestershire sauce

    Mix dressing and toss into salad.

    My notes:
    I have used 3/4 cup brown basmati rice and 1/4 cup wild rice combination, as well as 1/2 cup brown basmati and 1/2 sweet black rice combination. Both worked well. I used a 19 oz can of chick peas and have substituted veggie broth for the chicken broth. Both times, I had to add more broth to finish cooking the rice. I used Madras curry powder.
    "Auntie, you are a good cooker." ~ My nephew, age 5

  7. #7
    This is a summer favorite for us. I just finished making this and we'll be taking it on a picnic today.

    Tex-Mex Pasta and Corn Salad



    Dressing:
    2 large garlic cloves, minced
    1 Tbs honey
    1-1/2 tsp chili powder
    1 tsp cumin
    1/3 cup olive oil (evoo)
    1 tsp lime zest
    juice of one lime
    3 Tbs apple cider vinegar (more if you like more acidity)
    salt to taste (about 1-1/4 tsp) and pepper to taste
    Salad ingredients:
    4-1/2 oz fusilli pasta (dry weight)
    2 cups fresh or frozen corn (I remove corn kernels off 2 large cobs and cook with pasta for last 2 minutes; drain pasta and corn together.)
    15 oz can black beans (rinsed and drained)
    2 medium diced tomato (I quarter about a cup of grape tomatoes)
    3 scallions-sliced about 1/8 wide
    1 med. green pepper- medium dice
    1 avocado - medium dice
    1/2 cup salsa (your favorite hot salsa)
    1/3 cup fresh chopped cilantro
    2-3 jalapeno (diced small-optional -SO delicious to have a bit of heat! or hot Tabasco to taste)





    Cook pasta (with corn if cooking fresh), strain and rinse with cold water. Let drain while prepping other ingredients. Whisk vinaigrette ingredients and toss all w/ dressing. Refrigerate several hours to ripen flavors. Even better next day.


    Servings: 6
    I created this after being inspired by several Tex-Mex salad recipes.

    Dolores
    "we can't go 'round measuring our goodness by what we don't do, by what we deny ourselves, what we resist and who we exclude...
    we've got to measure goodness by what we embrace, what we create, and who we include."
    Pierre Henri in Chocolat
    ~~~~~~~~~~~~~~~~~~~
    www.photographybydolores.com

  8. #8
    Join Date
    Apr 2003
    Location
    Houston, TX
    Posts
    3,258
    Summer Panzanella

    Serving Size : 4

    1/2 loaf french bread -- or italian bread (about 8oz) (7-8cups)
    4 large tomatoes -- cut into 1/2" cubes (about 4 cups)
    5 ounces fresh mozzarella -- cut into 1/2" cubes (about 1 cup)
    1/2 red onion -- thinly sliced
    1/2 cup fresh basil -- cut into thin strips
    1 cup chopped pitted olives
    1 tablespoon red wine vinegar -- or cider vinegar
    1 tablespoon olive oil
    salt and pepper

    Preheat oven to 350. Cut bread in half lengthwise and place in oven until crisp, 5-10 min.

    Place tomatoes-olives in bowl. Add vinegar and oil to bowl and toss well.

    Cut the toasted bread into 1" cubes. Add bread cubes to bowl and toss well. Let salad sit for at least 10 min. before serving, to allow the bread to soak up some of the juices. Add salt and pepper to taste.

    Source:
    "MW Simple Suppers"


    TOMATO, BASIL AND COUSCOUS SALAD

    Serving Size : 6

    2 1/4 cups canned chicken broth
    1 box couscous -- (10 ounce)
    1 cup chopped green onions
    1 cup diced seeded plum tomatoes -- (generous)
    1/3 cup thinly sliced fresh basil
    1/2 cup olive oil
    1/4 cup balsamic vinegar
    1/4 teaspoon dried crushed red pepper
    Cherry tomatoes -- halved

    Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.

    Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.

    Source:
    "Bon Appétit August 1995"

    NOTES : PER CLBB: I doubled the recipe and used probably about a quarter of the oil and it still came out great. I also tossed in a little bit of feta.


    This one was a little different.

    RED AND NAPA CABBAGE SALAD WITH BRAEBURN APPLES AND SPICED PECANS
    Serving Size : 6

    2 teaspoons butter
    1 cup pecan halves
    2 tablespoons golden brown sugar
    1 tablespoon Worcestershire sauce
    1/8 teaspoon cayenne pepper -- (scant)
    2 tablespoons seasoned rice vinegar*
    1 tablespoon apple cider vinegar
    1 teaspoon Dijon mustard
    1/4 cup olive oil
    2 medium unpeeled Braeburn or Fuji apples -- quartered, cored, thinly sliced crosswise
    2 tablespoons fresh lemon juice
    3 cups thinly sliced red cabbage
    2 cups thinly sliced Napa cabbage
    3/4 cup dried tart cherries (about 5 ounces)

    Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.

    Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.

    Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.

    *Also known as sushi vinegar; available in the Asian foods section of supermarkets and at Asian markets.

    Source:
    "Bon Appetit January 2007"

    BLACK-EYED PEA SALAD WITH ROASTED BUTTERNUT SQUASH & GOAT CHEESE
    Serving Size : 8

    Dressing:
    1/3 cup apple cidar vinegar
    2 tablespoons honey
    1 Zest and juice from lemon
    1 teaspoon crushed red pepper flakes
    1/4 cup extra-virgin olive oil
    1/4 cup canola or safflower oil
    Kosher salt and freshly ground pepper
    Salad:
    1 medium to large butternut squash -- peeled, seeded, and cut into 1 inch cubes
    3 tablespoons olive oil
    Kosher salt and freshly ground black pepper
    2 cups black-eyed peas -- (about 12 ounces) fresh or frozen
    1 red bell pepper -- cored, seeded, and finely diced
    1 jalapeno pepper -- cored, seeded and minced
    2 tablespoons chopped fresh marjoram -- plus a little more for garnish
    2 tablespoons chopped fresh parsley -- plus a little more for garnish
    1/2 cup the dressing
    2 ounces crumbled goat cheese -- (about 1/2 cup)

    Preheat the oven to 400 degrees F.

    To make the dressing, stir the vinegar, honey, lemon zest and juice, red pepper flakes, salt and pepper together in a medium bowl. Add the oils in a slow, steady stream, whisking constantly until all is incorporated. Use immediately or refrigerate in an airtight container for up to a week. Makes about 1 cup.

    Next, scatter the diced butternut squash in one layer on a baking sheet with sides lined in foil. Drizzle the squash with the olive oil, season with salt and pepper, and toss to coat.

    Roast in the oven for 30 to 35 minutes, until the squash is starting to brown around the edges and is tender when pierced with a fork, stirring the squash pieces every 10 minutes so the cubes brown evenly. When the squash is finished cooking, remove from the oven and let cool a little. Scrape the warm squash into a large mixing bowl.

    Add the black-eyed peas, bell pepper, jalapeno, marjoram, parsley, 1/2 cup of the dressing, and season with salt and pepper. Stir gently to combine. Transfer the salad to a large serving bowl or platter and sprinkle with the crumbled goat cheese, scatter with a little more of the parsely and marjoram, and serve warm or room temperature

    Source:
    "Fresh Every Day"

    NOTES : Dressing makes 1 cup, but salad only needs 1/2 cup.

  9. #9
    Join Date
    Aug 2001
    Location
    Columbia, MD
    Posts
    2,906
    I make this Israeli salad

    Israeli Salad

    1 long english cucumber
    8-10 plum tomatoes
    1/2 cup sliced scallions
    1/2 cup chopped flat leaf parsley
    2-4 T olive oil
    2-3 T fresh lemon juice
    salt, freshly ground pepper

    Peel cuke if, desired, and dice it. Dice the tomatoes and add everything together.

    This is very refreshing when it is hot.

    Sami
    Don't give up, Moses was once a basket case.

  10. #10
    Join Date
    Dec 2001
    Location
    Heading WEST!!
    Posts
    15,424
    Quote Originally Posted by Sami View Post
    I make this Israeli salad

    Israeli Salad

    1 long english cucumber
    8-10 plum tomatoes
    1/2 cup sliced scallions
    1/2 cup chopped flat leaf parsley
    2-4 T olive oil
    2-3 T fresh lemon juice
    salt, freshly ground pepper

    Peel cuke if, desired, and dice it. Dice the tomatoes and add everything together.

    This is very refreshing when it is hot.

    Sami
    LOVE that one!

    I also like the Southwestern Bean Salad that I've posted here before.

    Coleslaw is great too. The local deli adds salsa to it and calls theirs southwestern slaw.
    Thoreau said, 'A man is rich in proportion to the things he can leave alone.'

  11. #11
    Join Date
    Aug 2004
    Location
    Plano, TX
    Posts
    2,796
    We eat a lot of non-lettuce salads in the summer. Here are a few that we like...


    * Exported from MasterCook *

    Roasted Corn Salad

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups fresh corn kernels (about 6 ears)
    1 tablespoon vegetable oil -- divided
    2 tablespoons white balsamic vinegar
    1 tablespoon Dijon mustard
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 cup chopped seeded tomato
    1/2 cup chopped red bell pepper
    1/2 cup chopped green onions

    Preheat oven to 425°.
    Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray. Bake at 425° for 20 minutes or until browned, stirring occasionally.

    Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl; add corn mixture, stirring well. Stir in tomato, bell pepper, and onions. Serve warm or at room temperature.

    Source:
    "Cooking Light, JULY 1998"



    * Exported from MasterCook *

    Spicy Cucumber Salad with Peanuts

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Salads Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 pounds English cucumber -- peeled, halved lengthwise, and thinly sliced (about 4 cups/2 cucumbers)
    2 teaspoons kosher salt
    1/2 cup rice vinegar
    1/2 cup water
    3 tablespoons sugar
    1/4 teaspoon crushed red pepper
    2 tablespoons minced red onion
    1 tablespoon chopped dry-roasted peanuts

    Place the cucumber slices in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry.
    Combine vinegar, water, sugar, and pepper in a small saucepan. Bring to a boil. Reduce heat; cook until reduced to 1/3 cup (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar reduction in a medium bowl; toss well. Sprinkle with peanuts.

    Source:
    "Cooking Light, JUNE 2001"


    NOTES : Try this Thai-inspired salad with chicken or fish. The sugar in the dressing balances the heat of the red pepper. Salting the cucumber slices draws out some of the moisture, so they're especially crisp in the salad.



    * Exported from MasterCook *

    Celery Salad

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 cup sliced celery
    1/3 cup dried sweet cherries
    1/3 cup frozen green peas -- thawed
    3 tablespoons chopped fresh parsley
    1 1/2 tablespoons fat-free mayonnaise
    1 1/2 tablespoons plain low-fat yogurt
    1 tablespoon chopped pecans -- toasted
    1 1/2 teaspoons fresh lemon juice
    1/8 teaspoon salt
    1/8 teaspoon black pepper

    Combine all ingredients; chill.

    Source:
    "Cooking Light, NOVEMBER 2002"


    NOTES : A cool, crisp salad adds crunch and contrast to any menu. You can also use dried cranberries and walnuts.
    The reason a dog has so many friends is that he wags his tail instead of his tongue. - Anonymous

  12. #12
    Join Date
    Mar 2006
    Location
    Boca Raton, Florida
    Posts
    11,668
    Here is a salad that I have made 9 times since I first discovered the recipe. I love it. It is so easy and delicious. I sometimes soak different dried fruit in orange juice or whatever fruit juice I have on hand, and add to the salad. It is very good. I have left the recipe in tact, but I use a food processor grater and a garlic press, much easier.

    CARROT PARSLEY SALAD

    3 large carrots
    1/3 cup chopped parsley
    1/2 small clove garlic
    2 tsp red wine vinegar
    2 TB vegetable oil
    Salt, to taste

    Peel and wash the carrots. Using a grater, grate them into threads. Pick the leaves off the parsley. Wash, dry and chop the leaves.

    Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil; mix together. Stir in the carrots and parsley. Season with salt; mix well. Makes 4 servings.

    Recipe adapted from Fanny at Chez Panisse by Alice Waters
    Published in the Sun Sentinal April 1993

  13. #13
    Join Date
    Oct 2000
    Location
    NC
    Posts
    5,937

    I am taking this to a party with baked wonton cups...

    All-Purpose Southwestern Corn and Black Bean Salad
    This recipe makes 12 servings and keeps in the refrigerator up to 5 days. It's quite versatile--add shredded chicken and serve tortillas on the side to make it a main-dish salad. Or serve it as a dip with baked tortilla chips, a side for burgers or grilled chicken, or a salad on a bed of lettuce.

    Salad:
    1 pound dried black beans
    11 1/2 cups water, divided
    1 teaspoon olive oil
    2 teaspoons cumin seeds
    2 garlic cloves, minced
    2 cups fresh corn kernels
    2 cups chopped seeded tomato
    1 cup finely chopped Vidalia or other sweet onion
    1 cup chopped red bell pepper
    1 cup chopped green bell pepper

    Dressing:
    1/2 cup fresh lime juice (about 3 limes)
    1 tablespoon chili powder
    3 tablespoons olive oil
    2 teaspoons salt
    1 1/2 teaspoons ground cumin
    2 teaspoons honey
    3 garlic cloves, minced
    2 jalapeño peppers, seeded and minced
    1/3 cup chopped fresh cilantro

    To prepare salad, sort and wash the beans. Combine beans and 5 1/2 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 minute. Remove from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool.
    Heat 1 teaspoon oil in cooker over medium heat. Add cumin seeds and 2 garlic cloves; cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid. Drain bean mixture; rinse with cold water. Drain and cool. Combine bean mixture, corn, tomato, onion, and bell peppers in a large bowl.

    To prepare dressing, combine juice and next 7 ingredients (juice through jalapeños), stirring with a whisk. Stir in cilantro. Pour dressing over bean mixture; stir gently to combine. Cover and refrigerate at least 30 minutes.

    Yield: 12 servings (serving size: 1 cup)

    NUTRITION PER SERVING
    CALORIES 216(21% from fat); FAT 5g (sat 0.7g,mono 3g,poly 0.8g); PROTEIN 10g; CHOLESTEROL 0.0mg; CALCIUM 65mg; SODIUM 408mg; FIBER 8g; IRON 2.8mg; CARBOHYDRATE 35.7g
    "There are two means of refuge from the miseries of life: music and cats." - Albert Schweitzer

  14. #14
    I made this recipe that michelle posted recently and have already proclaimed it my 'going everywhere this summer' salad - Thanks Michelle

    Lemony Orzo Salad

    1 cup uncooked orzo (rice-shaped pasta)
    1 1/3 cups diced zucchini
    1/3 cup diced red onion
    1/3 cup minced fresh parsley
    3 tablespoons fresh lemon juice
    1 tablespoon minced fresh or 1 teaspoon dried basil
    1 tablespoon olive oil
    2 teaspoons minced fresh mint
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 cup diced tomato
    1/3 cup (1 1/2 ounces) crumbled feta cheese
    2 tablespoons chopped pitted kalamata olives

    Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.

    Yield: 6 servings (serving size: 3/4 cup)

    CALORIES 199 (22% from fat); FAT 4.8g (sat 1.5g,mono 2.3g,poly 0.6g); PROTEIN 6.7g; CHOLESTEROL 6mg; CALCIUM 58mg; SODIUM 307mg; FIBER 1.8g; IRON 2.1mg; CARBOHYDRATE 32.7g

    Cooking Light, MARCH 2000




    and here is one of my own.

    This has the appearance of potato salad but a uniquely different taste and crunch that you just can't place.

    Cauliflower salad
    1 head of cauliflower
    1 carrot grated
    1 medium onion finely chopped
    1 8 oz brick of cream cheese (can be low fat)
    1 cup mayo (can be no/lo/full fat)
    salt and pepper to tase

    Cut cauliflower into bitesize pieces. Grate carrot over cauliflower and add finely chopped onion. Combine the cream cheese and mayo salt and pepper. Pour dressing over cauliflower to combine. Chill for an hour before serving.

  15. #15
    Join Date
    Aug 2004
    Location
    Plano, TX
    Posts
    2,796
    Quote Originally Posted by wwhirledpeas View Post
    I made this recipe that michelle posted recently and have already proclaimed it my 'going everywhere this summer' salad - Thanks Michelle

    Lemony Orzo Salad
    I made this just this morning to take to a neighborhood picnic...which looks like it will be rained out...so guess what's for dinner tonight!
    The reason a dog has so many friends is that he wags his tail instead of his tongue. - Anonymous

  16. #16
    Join Date
    Jul 2006
    Location
    Healdsburg, CA
    Posts
    249
    I love all these corn salad recipes . . . for some reason the onslaught of summer has made me totally crave corn this year.

    I just wrote a fun article on just this subject (it's hard developing 5 non lettuce salads!) called "Superstar Salads." Here's the link:

    http://liahuber.com/articles.php?id=44

    Cucumber and Melon Salad with Watercress, Herbs, and Feta
    Vietnamese Beef Salad
    Spaghetti Squash with Honey-Ginger Chicken and Blue Cheese
    Crab Salad with Avocado and Pomelo
    Curried Tofu with Asian Slaw

    Enjoy!
    Lia Huber
    Nourishing body and soul with every bite.
    My Nourish Mentor ... personal guidance, change for good.



  17. #17
    One of my favorites...

    Chickpea and Hearts of Palm Salad
    Cooking Light, August 2005

    Ingredients
    1 cup drained canned chickpeas (garbanzo beans)
    1/2 cup chopped plum tomato
    1/3 cup (about 1 1/2 ounces) diced provolone cheese
    1/4 cup finely chopped red onion
    1 (14-ounce) can hearts of palm, drained and cut crosswise into 1/2-inch slices
    1 tablespoon minced fresh parsley
    2 tablespoons red wine vinegar
    1 teaspoon olive oil

    Preparation

    Combine the first 5 ingredients in a medium bowl.
    Combine parsley, vinegar, and oil, stirring with a whisk. Drizzle over salad; toss well to combine.

    Yield
    4 servings (serving size: about 3/4 cup)

    Nutritional Information
    CALORIES 149(31% from fat); FAT 5.2g (sat 2.2g,mono 1.9g,poly 0.7g); PROTEIN 8g; CHOLESTEROL 7mg; CALCIUM 151mg; SODIUM 479mg; FIBER 5g; IRON 3.5mg; CARBOHYDRATE 19.4g

  18. #18
    Join Date
    May 2004
    Location
    St. Louis, MO
    Posts
    472
    Here are a few of our favorites.

    Green Bean and New Potato Salad - Cooking Light, May 2005
    1 1/2 pounds small red potatoes
    2 cups (1-inch) cut green beans (about 3/4 pound)
    2/3 cup low-fat mayonnaise
    2 tablespoons whole-grain Dijon mustard
    2 tablespoons rice vinegar
    1 tablespoon fresh lime juice
    1 teaspoon honey
    1/8 teaspoon freshly ground black pepper
    Dash of salt
    1 garlic clove, minced
    1/2 cup finely chopped red onion
    1/4 cup chopped fresh basil

    Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters.

    Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.

    4 servings (serving size: about 1 1/4 cups)

    Grilled Vegetable Salad with Creamy Blue Cheese Dressing - CL June, 2004
    Dressing:
    1/3 cup low-fat mayonnaise
    1/3 cup plain low-fat yogurt
    1/4 cup (1 ounce) crumbled blue cheese
    1/4 cup 1% low-fat milk
    1/4 teaspoon freshly ground black pepper
    1/8 teaspoon salt

    Salad:
    1/4 pound green beans, trimmed
    1/4 pound sugar snap peas, trimmed
    1/4 pound carrots, peeled and cut diagonally into 1/2-inch-thick pieces
    1 cup (1/2-inch-thick) slices red onion
    Cooking spray
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon garlic salt
    6 cups torn romaine lettuce
    1/2 cup thinly sliced radishes

    To prepare dressing, combine first 6 ingredients, stirring with a whisk until well blended. Cover and chill.

    Prepare grill to medium heat.

    To prepare salad, cook beans, peas, and carrots in boiling water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain. Place mixture in a large bowl, and add onion slices. Lightly coat vegetable mixture with cooking spray. Sprinkle with 1/2 teaspoon pepper and garlic salt; gently toss to coat.

    Place vegetable mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack, and grill 7 minutes on each side or until lightly browned. Arrange 1 1/2 cups of lettuce on each of 4 salad plates. Divide the grilled vegetables and radishes evenly among servings. Serve 1/4 cup dressing with each salad.

    4 servings

    Balinese Rice Salad - I think this was from Moosewood
    With complex flavors that are savory, salty, sweet, and tangy, this exotic, tropical salad can be made quickly with leftover rice and served as a main course or side dish that is perfect for a last minute picnic or an easy summer supper.

    Dressing
    1/2 cup prepared mango chutney*
    2 tablespoons cider vinegar
    2 tablespoons canola oil (I used more like 1 teaspoon)
    2 tablespoons unsweetened pineapple or orange juice
    1 large garlic clove, minced or pressed
    1 tablespoon soy sauce
    1 teaspoon salt
    pinch of cayenne

    Salad
    4 cups cooked brown rice, cooled to room temperature
    1 cup fresh or unsweetened canned pineapple chunks
    2 scallions, sliced on the diagonal
    2 celery stalks, thinly sliced on the diagonal
    1 red, yellow, or green bell pepper, seeded and chopped
    1/2 cup raisins (I used golden raisins)
    2 cups mung bean sprouts (I omitted)
    1 cup baby corn (I used defrosted frozen)
    1/2 cup toasted peanuts or cashews

    In a blender or food processor, puree all of the dressing ingredients until smooth.

    In a large serving bowl, combine the rice, pineapple, scallions, celery, peppers, and raisins. Add the dressing and toss well. Gently mix in the sprouts and baby corn or scatter them on top. Garnish with the nuts.

    Serve at room temperature or chill for 30 minutes.

    6 servings.

  19. #19
    [QUOTE=Connor's mom;1225496]Balinese Rice Salad - Salad
    4 cups cooked brown rice, cooled to room temperature
    1 cup fresh or unsweetened canned pineapple chunks
    2 scallions, sliced on the diagonal
    2 celery stalks, thinly sliced on the diagonal
    1 red, yellow, or green bell pepper, seeded and chopped
    1/2 cup raisins (I used golden raisins)
    2 cups mung bean sprouts (I omitted)
    1 cup baby corn (I used defrosted frozen)
    1/2 cup toasted peanuts or cashews QUOTE]

    Does *baby corn* mean the canned baby ears of corn, or does it mean small corn kernels? Or, do you consider them interchangable, depending on what you have on hand?

  20. #20
    Join Date
    May 2004
    Location
    St. Louis, MO
    Posts
    472
    ADM, I have used corn kernels (actually TJ's frozen white corn), but I'm sure that canned baby ears of corn would be great, too, more Asian "authentic" if that is what you had??

    Denise

  21. #21
    Quote Originally Posted by Connor's mom View Post
    ADM, I have used corn kernels (actually TJ's frozen white corn), but I'm sure that canned baby ears of corn would be great, too, more Asian "authentic" if that is what you had??Denise
    Thanks, that (Asian authentic) was my question, If I used baby ears of corn I think I might cut them into thirds.

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