Salads| July 21, 2020
Salads In this creative age, we enjoy clipping unique new salad recipes — but often it’s the knee-jerk methods, the ones we can make in our sleep, that we keep returning to.
LETTUCE , AVOCADO, TOMATO, OLIVE OIL , GARLIC POWDER, SALT, and PEPPER.
LETTUCE , TOMATO, TACO MEAT, and bottled FRENCH DRESSING , or LETTUCE , AVOCADO, TOMATO, crushed TORTILLA CHIPS , and a dressing of equal parts SALSA and MAYO.
LETTUCE , assorted VEGGIES, chunks of TUNA , and a dressing of KETCHUP and MAYO.
LETTUCE + VEGGIES of your choice, OLIVE OIL , fresh squeezed LEMON, SALT, PEPPER, a pinch of granulated GARLIC, a pinch of MUSTARD POWDER and/or a squeeze of DIJON, BASIL , and a splash of VINEGAR of your choice.
Leftover ROASTED VEGETABLES, leftover GRILLED CHICKEN, ARUGULA, LEMON, OIL, SALT, and PEPPER.
KALE, TOMATOES, sautéed MUSHROOMS, sliced PASTRAMI or TURKEY. Dressing: MAYO, MUSTARD, HONEY, and WATER to thin.
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.
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 .
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
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.
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
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.
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.
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.
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)
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