Tag: Salads

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Cold Sesame Zucchini “Noodles”

Recipe from Monica Reinagel, the Nutrition Diva

  • 2 medium zucchini, cut into noodles with spiralizer (I buy two containers of already-spiraled noodles at Nature’s best)
  • 1 c. frozen edamame (buy at Trader Joe’s)
  • 1/2 cucumber, cut into matchsticks or thin slices (I use 1 or 2 Persians, seeds cut out)
  • 2 scallions, thinly sliced
  • Handful of cilantro, rough-chopped

Dressing ingredients

  • 3 Tbsp peanut butter
  • 3 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp chili paste (or other hot sauce)
  • 1 Tbsp grated ginger
  • 1 Tbsp sesame oil
  • 1 tsp honey (Optional)

Place zucchini noodles into colander set in a bowl, sprinkle with salt, sand let sit for 20 minutes. In microwave-safe bowl, microwave edamame for 3-4 minutes. Let cool a few minutes, and then add cucumber and green onions.

In separate bowl, combine dressing ingredients. Squeeze zoodles to get rid of excess water. Add to vegetable mixture. Pour over vegetables, and mix to coat. Top with cilantro. Serves 2.

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Mediterranean Tuna Salad

Based on the Mediterranean tuna salad from L’Appetito’s Deli in the ALA HQ building in Chicago. Ingredients are approximate. Best made a day ahead to allow flavor to develop.

  • 2 cans Genovo tuna in olive oil, drained a bit
  • 1/4 c. finely chopped red onion
  • 3 Tbs. capers, rinsed and drained
  • 1 jar marinated artichoke hearts, drained and coarsely chopped
  • 12 Kalamata olives, pitted and halved
  • 10-12 sun-dried tomato halves, chopped (use the ones from Nature’s Best – soft and chewy, like dried apricots, with no oil)
  • 2 Tbs. fresh parsley, finely chopped
  • Fresh-squeezed lemon juice, to taste
  • Olive oil, to taste
  • Salt and pepper, to taste

 

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Kale and Apple Salad

Adapted from http://www.chowhound.com/recipes/kale-apple-coleslaw-with-poppy-seed-dressing-30354.

Ingredients

For the dressing:

  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 1/3 cup small-dice red onion (about 1/4 medium onion)

For the slaw:

  • 1 pound kale, cut or torn into bite-size pieces and washed well
  • 1 large Granny Smith apple, cut into quarters or eighths and thinly sliced

Mix dressing ingredients in a small bowl. Put about a third of the kale into a very large bowl. Pour half the dressing over the kale. Mix well with one hand. As the kale becomes coated with the dressing, add more kale with the other hand, massaging the dressing onto all surfaces of the leaves. Continue adding dressing and kale until all mixed and evenly coated. Mix in the apple pieces.

Let sit 15 minutes at room temperature before serving, or refrigerate until time serve. Can be made up to one day ahead.

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Caesar Salad Deviled Eggs

This is really, really good as a first course, or it could be a tasty lunch. I think next time I’ll make a base of lettuce, topped by egg salad (deviled egg recipe with the chopped egg whites mixed in), topped with the bread-crumb mixture. I made 2 eggs (and cut the rest of the recipe to 1/3) to serve two. http://smittenkitchen.com/blog/2011/12/caesar-salad-deviled-eggs/

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Curried Chicken and Rice Salad

Make ahead: cook rice and chicken.

Dressing

  • 2/3 c. mayo
  • Scant 1/2 c. plain yogurt
  • 1/2 c. raisins
  • 3T chutney
  • 1T curry powder (or a little more, to taste)
  • 1T lemon juice

Salad ingredients

  • 4 1/2 c. cubed, cooked chicken
  • 2c. cooked rice (I make Baked Brown Rice)
  • 1/4 c. sliced green onion
  • 1 banana, sliced (optional)
  • 1/4 c. peanuts
  • 1/4 c. coconut

Combine mayo, 2T raisins, chutney, curry, and lemon juice in blender until smooth. Combine chicken, rice, onion, and raisins. Mix in dressing. Chill. Garnish with banana, peanuts and coconut. Serves 6.

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Coleslaw with Cumin-Lime Vinaigrette

Adapted from Bobby Flay’s recipe. Use half a head of cabbage or a really small head.

Place all dressing ingredients in a blender and blend until smooth.

  • 1/3 cup fresh lime juice
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, chopped
  • Few dashes Bobby Flay’s Hot Sauce, or your favorite
  • 1/2 cup olive oil

Combine all remaining ingredients in a large bowl, toss with the dressing and season with salt and pepper to taste.

  • 1 bag julienned carrots
  • 1/2 medium head green cabbage, shredded
  • 1 small red bell pepper, julienned
  • 1 small red onion, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • Salt and pepper
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French Green Lentil Salad

French green lentils are smaller than others, and cook up firm with a nice bite – not mushy. I find them in the Whole Foods bulk aisle.

For on the boat: In the morning, chop onions, carrot, celery, and garlic; cover and refrigerate.

  • 1 Tbs. olive oil
  • 1 med. onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp. mustard seed
  • 1 tsp. fennel seed
  • 1 ¾ c. vegetable stock
  • 1 c. French green lentils, picked over, rinsed and drained
  • 1 Tbs. chopped fresh thyme (or 1 tsp. dried)
  • 1 bay leaf
  • 1 Tbs. sherry or red wine vinegar
  • 1 Tbs. olive oil
  • 1 Tbs. Dijon mustard
  • 2 Tbs. minced fresh parsley
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper

In a large saucepan, sauté onion, carrot and celery in 1 Tbs. olive oil until softened, about 5 minutes. Add garlic, mustard seed, and fennel seed and sauté until the spices are fragrant, about 1 minute. Add the stock, lentils, thyme and bay leaf. Bring to boil. Reduce heat to low, cover and simmer until the lentils are tender but still firm, about 25-30 minutes. Drain the lentils, reserving the cooking liquid, and discard the bay leaf. Transfer to large bowl.

In a small bowl, combine vinegar, mustard, and remaining olive oil. Add the vinaigrette, parsley, salt and pepper to the lentils and toss gently to mix and coat evenly. Add reserved cooking liquid as needed. Serve warm, but it’s also good cold, especially left over. Serves 6.

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Raw kale salad, with a nod to Caesar

Adapted from a recipe by Tom Philpott, of Tom’s Kitchen on MotherJones.com. (Here’s a different recipe that’s also very good: Kale Apple Salad.)

  • 1 bunch kale, stems removed and cut or torn into small pieces (about 1″ square)
  • 2-4 olive oil packed anchovy filets, pulled from a jar
  • 1 clove of garlic, the fresher the better
  • Sea salt
  • Freshly ground black pepper
  • About a tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil (adjust as needed – recipe calls for 1/2 cup)
  • About a half cup of freshly grated Parmesan or other hard, flavorful cheese

Wash and rinse the torn kale pieces well. I use TJ’s vegetable wash and a salad spinner. Spin to dry.

Now make the dressing. Mince the garlic and anchovies into a paste on a cutting board, topping them with a bit of salt halfway through the process. Add the paste to a small bowl. Add the lemon juice to the paste, and whisk with a fork to incorporate. Now do the same with the olive oil. (Don’t fuss over achieving a perfect emulsion.)

Place half of the kale into a large bowl. Give the dressing a final stir and immediately pour half of it onto the kale in the salad bowl. Using your hands, massage it briskly into the chopped greens. Add the rest of the kale a handful at a time, massaging well and adding remaining dressing as needed. When the kale is evenly dressed and well massaged, add the cheese and a good grind of pepper, and taste for seasoning adding more salt (or dressing) if necessary. Let it marinate a while while you cook the rest of dinner.

Keeps well in the fridge for a day or two. The kale will continue to soften (which is not a bad thing).

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Biryani salad with quinoa, chickpeas and curry-lime dressing

From Women’s Health, adapted by LKD

For boat: Cook quinoa in advance or at home; if cooking on the boat, make a spice packet at home. Makes a lot!

For quinoa

  • 1 c dry quinoa, rinsed well and drained in fine-mesh strainer
  • 1 1/2 c water
  • 1 Tbs. olive oil
  • 1/2 tsp. salt

Salad

  • 1 package (10 oz) shredded carrots
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 c thinly sliced scallions
  • 1/2 c sliced almonds, toasted
  • 1/2 c dried currants or golden raisins

Dressing

  • 2-3 limes
  • 2-3 Tbs. extra-virgin olive oil
  • 2 tsp curry powder, divided
  • 1/8 tsp. ground ginger
  • 1/8 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/8 tsp pepper

 

  1. In a saucepan, combine quinoa, water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until quinoa turns transparent and liquid is absorbed. Cool and place in a large bowl.
  2. Add carrots, chickpeas, scallions, almonds, and currants. Toss.
  3. In a small bowl, combine zest of one lime, juice of two limes, 2 tablespoons olive oil, curry powder, ginger, cinnamon, 1/2 teaspoon salt, and 3/8 teaspoon pepper; whisk until well blended. Pour over quinoa mixture and toss. Adjust seasoning as necessary and add more lime and oil as needed. Keeps well in the fridge for a couple days.
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Southwest Barley Salad

For on the boat: Advance prep – 1) Cook barley, 2) Chop vegetables.

Amounts are all approximate.

Combine in a large bowl:
2 c. cooked, cooled pearled or hulled barley (use Alton Brown’s Baked Barley)
1 cucumber, seeded and chopped
1 red bell pepper, chopped
1 bunch green onions, sliced
1 c. corn kernels, frozen is fine
1 15 oz. can black beans, rinsed and drained
1 c. chopped cilantro
1 lb. chicken breasts, cooked and cubed (omit for vegetarian version)

Add to the vegetable/chicken mixture:
Juice of two or three limes
3 Tbs. olive oil
1 to 2 tsp. chili powder
Salt and pepper to taste

Mix well. Adjust the seasoning as needed. Cover and refrigerate. This will keep well for several days, refrigerated, but it’s best made a few hours ahead.