Archive | Salads

Get Some: Lovely Lemon Green Beans

You go to the market how many times a week, including the farmers’ market? And how often do you just pass by heaping mounds of green beans? Not this summer. Here is a reason to stop and pick up a pound. These aren’t the frozen green beans of yesteryear found in TV dinners. These are delightfully crunchy and often sweet fresh beans that make a delightful salad you’ll make over and over again…

Continue Reading 0

The Meal Maker: Arugula

After harvesting the last of my arugula patch to make room for tomatoes, cucumbers, basil and whatnot, I found myself in wallowing in piles of fresh arugula. No hardship here. Colorful, crunchy but delicate, and peppery (or really peppery, depending on the variety), it’s so versatile. I used it to top pizza, made nice mixed green salads with vinaigrette, and made oodles of arugula pesto. By nature, arugula pesto tastes “grassier” than a traditional basil pesto. It’s a nice twist on an old standard. For menu ideas and links to recipes, read more…

Continue Reading 1

Clementine Jicama Salad

I had a bunch of “cuties” and wanted to feature them in a salad with Grilled Mahimahi. This fresh little Clementine Jicama Salad delivered crunch, color and herb-y goodness! It was delicious the next day for breakfast, too. I recommend making it ahead of time and letting it sit for at least an hour at room temperature before serving. Make a double batch – it lasts for days!

Continue Reading 0
© Fredrika Stjärne

Haricots Verts (thin French green beans) and White Beans with Shallot Vinaigrette

This recipe combines creamy white beans with crispy haricot verts and a tangy vinaigrette. Best served room temperature, make it ahead so the beans have some time to marinate. BTW – this shallot vinaigrette recipe stands on its own. I imagine it’s delicious on boiled red potatoes, grilled vegetables or mixed greens…yummy.

Continue Reading 0

Marinated Market Vegetables

Yield: 8 servings Give this salad at least 4 hours to marinate. It’s even better the next day! Ingredients for vinaigrette: 1/2 cup olive oil 1/4 cup white wine vinegar 1 tablespoon Italian seasoning 1 tablespoon Dijon mustard 1 tablespoon minced garlic 3/4 teaspoon salt 1/2 teaspoon ground black pepper Ingredients for salad: 3 cups […]

Continue Reading 0

Toasted Kale and Coconut Salad

Yield: 4 servings The original recipe suggests serving this over whole grains (quinoa or farro) or even soba noodles. All sound delicious to me, although I don’t find it necessary. I like it as is! I use coconut flakes from Bob’s Red Mill. Ingredients: 1/3 cup extra-virgin olive oil 1 teaspoon toasted sesame oil 2 tablespoons shoyu, tamari, or soy sauce 3 1/2 lightly […]

Continue Reading 3

Herbed Quinoa and Chickpea Salad

Yield: 4-6 servings Simply delicious. Ingredients: 1 cup quinoa 1 red bell pepper, diced 3 green onions, thinly sliced 1/4 bunch fresh cilantro, chopped 1 15-ounce can chickpeas, rinsed and drained 2 lemons rice vinegar, splash olive oil, splash salt and pepper Method: Rinse the quinoa thoroughly in cold water. Add the rinsed quinoa to […]

Continue Reading 0

Design by Likoma with WOO on WP