Summerchoppedsaladwitharugulavinaigrette Recipes
A SUMMER CHOPPED SALAD!
This is a really easy recipe! Make this right before you serve it so it will retain it's crunch and not get soggy. You will love all the great flavors and textures. Adapted from Chef Tal Ronnen's The Conscious Cook.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 222.6, Fat 18.1, SaturatedFat 2.6, Sodium 15.9, Carbohydrate 16, Fiber 5.4, Sugar 2.8, Protein 3.1
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
ALEXIS'S CHOPPED VEGETABLE SALAD
This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
- Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.
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