A Summer Chopped Salad Recipes

Steps:

• For the ranch dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, vinegar, chives, parsley and scallions and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (Makes about 1 1/3 cups.)
• For the salad: Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.
• Bring a medium saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)
• When ready to serve, toss the salad with the greens and the sprouts if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.

Steps:

• Blanch the green beans in boiling water for 30-60 seconds, then chill in an ice water bath. In the same boiling water, blanch the radishes 20 seconds, then chill in an ice water bath sweetened with a touch of agave nectar.
• Place all of the ingredients except for the vinaigrette and lemon juice in a large bowl. Drizzle with the vinaigrette and toss to coat. Sprinkle the lemon juice on top just before serving . Enjoy!
• Vinaigrette:.
• Place the vinegar and agave nectar in a small bowl, then whisk constantly while slowly pouring in the oil in a thin stream.
• Season with salt and pepper to taste.

Steps:

• Chop all veggies very small, and toss with cooked orzo.
• Add cheese, and toss again.
• Mix all dressing ingredients and shake hard in a container to emulsify.
• Dress salad with as much dressing as you'd like. You won't necessarily use it all.
• Chill and serve cold.

Steps:

• Vinaigrette: In a food processor fitted with the metal blade, mince the shallot; add vinegar, lemon juice, and mustard and process to combine.
• With the machine running, gradually add the oil to make and emulsified sauce.
• Add the salt, pepper, and arugula.
• Pulse until well blended.
• Taste and adjust the seasoning.
• Salad: In a large salad bowl, combine the greens, vegetables, and cheese; add the vinaigrette and toss until well coated.
• Divide the salad among individual plates and serve.
• NOTE: The vinaigrette may be prepared in 1 day in advance, covered, and refrigerated. Whisk it well before using.

Steps:

• Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
• Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
• Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.

Steps:

• Slice endive into 1/2-inch-thick pieces, and transfer to a large bowl. Add cucumber, parsley, mint, cilantro, tomatoes, and red pepper.
• In a medium bowl, whisk together vinegar and lemon juice. Season with salt and black pepper. Whisk in olive oil until combined.
• Pour dressing over salad, and toss to combine. Serve salad over a dish of herbed veal chops.