CRUNCHY CLASSICS

Tomato Salad

Thinly sliced TOMATOES , SCALLIONS , OLIVE OIL , LEMON JUICE , and SALT.

Tomato Basil Salad

2 pints GRAPE TOMATOES , ¹⁄₃ cup OIL , 2 tsp SALT, 1 tsp dry BASIL , 1 Tbsp minched GARLIC, ¹⁄₃ tsp BL ACK PEPPER.

Israeli Salad

2 ENGLISH CUCUMBERS , diced; 3 PLUM TOMATOES , diced; 6 ISRAELI PICKLES , diced; 1 can CHICKPEAS , drained.
Dressing: 1 clove minced GARLIC, 1 Tbsp PARSLEY FLAKES, ¹⁄₂ tsp SALT, ¹⁄₄ cup OLIVE OIL, 2 Tbsp LEMON JUICE .

Corn Salad

6 ears CORN, brushed with OIL and sprinkled with SALT. Broil 6 minutes per side or until corn starts to brown. Cut off the cob and add ¹⁄₂ can BABY CORN, sliced; ¹⁄₂ RED ONION, diced finely; 8 GHERKINS , diced finely; PARSLEY, CILANTRO, and CHIVES (or whatever herbs you have on hand).
Dress with MAYO, LIME JUICE , SALT, and PEPPER.

Summer Matchstick Salad

3 CARROTS, cut in matchsticks; 2 KOHLRABI, cut in matchsticks; 1 stalk CELERY, thinly sliced; 2 Tbsp DILL ; 3 Tbsp POMEGRANATE SEEDS.
Dressing: 2 tsp SALT, or more to taste; 7 Tbsp LEMON or LIME JUICE; 2-3 Tbsp OIL ; 1–2 packets STEVIA or 3–4 Tbsp SUGAR.

Marinated Radish Salad

2 WATERMELON RADISHES, peeled and cut into matchsticks, and 2–3 KOHLRABI, peeled and cut into matchsticks.
Dressing: 2 tsp SALT, or more to taste; 7 Tbsp VINEGAR; 2–3 Tbsp OIL; and 1–2 Tbsp SUGAR.

Asian Cucumber Salad

3 CUCUMBERS, julienned. Dress with SESAME OIL, SALT, RICE VINEGAR, COCONUT SUGAR or STEVIA, and optional MIRIN. Douse in TOASTED SESAME SEEDS.

Crazy Over Cabbage

Basic Coleslaw

1 pkg COLESLAW MIX, 4 Tbsp MAYO, 4 Tbsp SUGAR or SWEETENER of choice.

Asian Cabbage Salad

1 pkg COLESLAW MIX (or half white cabbage and half red cabbage), topped with TOASTED SESAME SEEDS , SLIVERED ALMONDS , and RAMEN NOODLES, with the following dressing:
¹⁄₂ cup SUGAR, ¹⁄₄ cup OIL, ¹⁄₄ cup RICE VINEGAR, 1 Tbsp SOY SAUCE, 2 tsp SESAME OIL. Top with SCALLIONS.

Red Cabbage Salad

1 pkg RED CABBAGE, RAMEN NOODLES , SCALLIONS , SLIVERED ALMONDS.
Dressing: ¹⁄₂ cup OIL, ¹⁄₂ cup SUGAR, 3 Tbsp RED WINE VINEGAR, and 3 Tbsp SOY SAUCE.

Amped-up Coleslaw

1 pkg shredded CABBAGE; 2 stalks CELERY, sliced super thin; 1 GREEN APPLE, julienned; ¹⁄₂ cup POMEGRANATE SEEDS; handful NUTS; ¹⁄₄ bunch PARSLEY (optional); 2 SCALLIONS , thinly sliced (optional). Combine and top with your favorite COLESLAW DRESSING (Dress it Up).

Crunchy Red Cabbage Salad

4–5 cups shredded RED CABBAGE; 1 cup DAIKON RADISH, cut in matchsticks; 1 cup CARROTS, cut in matchsticks; 2 stalks CELERY, cut on a bias; ¹⁄₄ cup POMEGRANATE SEEDS; 1 cup finely diced PARSLEY; 1 cup finely diced DILL.
Maple dressing: ¹⁄₄ cup OLIVE OIL, 2 Tbsp MAPLE SYRUP, 2 tsp fresh LEMON JUICE, ¹⁄₂ tsp SALT, ¹⁄₂ tsp PEPPER.

Dress it Up

Balsamic Dressing

Great for a salad with tuna in it, or with leftover grilled vegetables. Mix a hefty amount of DI J ON MUSTARD, OIL (I like to do half olive oil and half canola), BALSAMIC VINEGAR, 2 cloves minced GARLIC, a drizzle of HONEY, and SALT and PEPPER.

Coleslaw Dressing

¹⁄₂ cup MAYO or VEGENAISE, ¹⁄₂ cup SUGAR or 2 Tbsp STEVIA , 3 Tbsp LEMON JUICE , 2 tsp WATER, 1 tsp SALT. Whisk together, pour over cabbage, and mix.

Fresh Favorites

Candied Beef-Fry Salad

10 cups chopped ROMAINE or ARUGULA; 1 cup shredded RED CABBAGE; ¹⁄₂ cup halved CHERRY TOMATOES; handful of CRISPY FRIED ONIONS; 1 pkg BEEF FRY, sprinkled with BROWN SUGAR, baked for 20 minutes, then cooled and crumbled.
Dressing: ¹⁄₄ cup OIL, ¹⁄₄ cup WHITE VINEGAR, ¹⁄₄ cup MUSTARD, ¹⁄₄ cup SUGAR, 2 cubes frozen GARLIC, 1 tsp SALT, ¹⁄₂ tsp PAPRIKA, ¹⁄₄ tsp PEPPER.

Kale and Apple Salad

5 cups KALE, massaged with 2 tsp OIL; 1 BEET, sliced as thinly as possible on a mandoline; 1 APPLE, cut into matchsticks; 2 stalks CELERY, sliced thinly on the bias; ¹⁄₂ cup ROASTED NUTS.
Dressing: 2 Tbsp MAPLE SYRUP, 3 Tbsp RED WINE VINEGAR, 1 Tbsp LEMON JUICE, ¹⁄₄ cup OIL.

Cauliflower Rice Tabbouleh

¹⁄₂ pkg CAULIFLOWER RICE , defrosted; ¹⁄₂ cup chopped FRESH PARSLEY; 2 PLUM TOMATOES , chopped; ¹⁄₄ cup pitted and chopped KALAMATA OLIVES; 2–3 SCALLIONS , chopped, or ¹⁄₂ RED ONION, finely chopped; zest and juice of 1 LEMON; 1 tsp SALT; pinch of PEPPER; ¹⁄₂ tsp APPLE CIDER VINEGAR; 1 Tbsp OLIVE OIL; ¹⁄₂ tsp GARLIC POWDER. Toss to combine.

Get-Invited-Back Salad

3–4 cups shredded LETTUCE; ¹⁄₃ cup POMEGRANATE SEEDS; 2 stalks CELERY, sliced thinly on a diagonal; 1 PLUM or 1 small hard GREEN APPLE, julienned; 1 pkg pre-cut SQUASH, baked and cut into 1-inch cubes; ¹⁄₄ cup QUINOA, prepared according to pkg directions; ¹⁄₄ cup sliced raw ALMONDS; torn PARSLEY or CILANTRO (optional); scattering of GOLDEN RAISINS (optional).
Dressing: 1 tsp LEMON JUICE, 2 Tbsp MAPLE SYRUP or a packet or 2 of STEVIA, ¹⁄₄ cup BALSAMIC VINEGAR, ¹⁄₄ cup OIL , SALT and PEPPER.

Bitter and Sweet Lettuce-Less Salad

3–4 assorted CITRUS FRUIT (I use cara cara, blood orange, and grapefruit), 2 ENDIVES; ¹⁄₂ a FENNEL, thinly sliced; 1 RADICCHIO; fresh DILL; a small sprinkle of slivered ALMONDS.
Dressing: 1 tsp HONEY, 2 Tbsp ORANGE JUICE (reserved juice from cutting, or not), 1 Tbsp WHITE WINE VINEGAR or LEMON JUICE, ¹⁄₈ cup OIL, ¹⁄₄ tsp SEA SALT, or to taste.

(Originally featured in Family Table, Issue 689)