Summerchoppedsaladwitharugulavinaigrette 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:

• Toss vegetables with dressing, and chill for at least 1 hour. Season with salt and black pepper, and serve.

Steps:

• Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
• In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.

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:

• Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
• Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

Steps:

• Combine tomatoes and bell pepper in a large bowl. Pour in the olive oil; stir gently to coat the vegetables. Sprinkle with the oregano and garlic salt to taste. Cover, and refrigerate before serving.

Steps:

• Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
• Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
• Use a serrated knife to cut the peel from top and bottom of the oranges.
• Set each on end and remove outer skin & pith.
• Cut crosswise into 1/4 inch thick rings.
• Place onion and arugula in a medium salad bowl and top w/ oranges.
• Toss w/ vinaigrette and serve immediately.

Steps:

• First make the dressing.
• whisk together oil and vinegars.
• Stir in basil,oregano,salt and pepper.
• Wash trim and dry the arugula.
• Put the arugula and salami in large bowl and toss together with half the dressing.
• Divide the mixture equally into 4 serving plates.
• Sprinkle equal amounts of cheese on each salad, drizzle remaining dressing over each, and serve.

Steps:

• Heat sugar and vinegar until sugar dissolves.
• In a large bowl, combine rest of ingredients.
• Pour sugar/vinegar mixture over cucumber mixture. Mix well.
• Allow to set overnight or for at least 8 hours.

Steps:

• Heat (toaster) oven to 400 degrees.
• Wash beets and cut the stalks. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.
• Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside.
• To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.
• Toss beets with the vinaigrette and serve on a bed of arugula.