June Salad Recipes
JUNE SALAD
This is inspired by the local Farmer's Market. Thank you for providing us with the freshest, earliest produce to push the lingering remnants of winter out of our heads. All the baby 'greens' were the same price, so I mixed them up: beet greens, arugula, mache, romaine, frisee, and mixed. And the strawberries....the SMELL of them made us weak in the knees. To do this elegant starter salad justice, PLEASE use the freshest produce! Developed for Craze-E 6/09. 'Start with salad at a dinner party.'
Provided by Elmotoo
Categories < 60 Mins
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim both ends off green beans & soak beans in salted water.
- Trim & scrub radishes. Slice thinly.
- Shell peas & soak in salted water.
- Soak lettuces in a large bowl of cold water. Swish, pick out lettuce & put into large colander. Rinse bowl. Rinse lettuce. Repeat until the water left in the bowl after picking out the lettuces is clean. Rinse lettuces one more time, drain & dry.
- Trim asparagus ends & soak in salted water.
- Bring a 4qt. pot of salted water to a boil. Add peas & cook 2 minutes. Drain, rinse in cold water, drain again & dry.
- Drain & cut green beans & asparagus into 1' pieces. Dry.
- In blender, combine all dressing ingredients. Puree, taste for seasoning & adjust if necessary.
- Toss lettuces with tarragon & place on a salad plates, scatter green beans, asparagus, radishes & peas on top. Drizzle with vinaigrette.
Nutrition Facts : Calories 211.8, Fat 10.1, SaturatedFat 1.5, Sodium 26.6, Carbohydrate 25.4, Fiber 9.1, Sugar 7.6, Protein 9.1
ROSANNE CASH'S POTATO SALAD
Categories Salad Egg Onion Potato Side Mayonnaise Celery Summer Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
AUNT JUNE'S MACARONI SALAD
My Aunt June departed this earth recently and will be sorely missed. She was well known for her hospitality and had a way of making everyone feel welcome. Everyone loved her macaroni salad. It never lasted long at reunions and holidays. I usually make this without measuring so I hope I got the amounts right. Any ingredient can be adjusted to your taste. June used half the jar of pimientos and 6 eggs. I like a whole jar of pimento and a dozen eggs. The flavors are even better the next day. Preparation time includes cooking time.
Provided by P.B.andJayne
Categories Grains
Time 50m
Yield 22 , 22 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything together ending with the eggs (If you want to keep them intact.)
- Adjusting seasonings according to taste.
- Refrigerate before serving.
Nutrition Facts : Calories 196.9, Fat 9.4, SaturatedFat 1.6, Cholesterol 63.2, Sodium 425.9, Carbohydrate 23.8, Fiber 1.1, Sugar 3.4, Protein 4.8
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