Category Archives: Salads

Roasted Beet Salad

Salads,

beet salad

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Roasted Beet Salad

I love beets. Sometimes I grate them raw into salads, but my favorite way to prepare them is to oven-roast them and toss them into a salad with some nuts and cheese or tofu.
Servings: 4

Ingredients

  • Salad
  • _________
  • 3 medium beets oven roasted*, peeled and cut into large dice
  • 1 small head of red leaf lettuce or you could use mixed baby greens, butter lettuce, whatever you like
  • 1/2 cup of pistachios or pecans, or candied walnuts
  • 1/2 cup of crumbled goat cheese or blue cheese, or firm tofu
  • ~8 leaves of basil torn
  • Dressing
  • __________
  • 2 TBSP olive oil
  • 2 TBSP balsamic vinegar
  • 1/2 TSP dijon mustard
  • 1 TSP garlic or shallot minced (optional)
  • squeeze of fresh lemon juice
  • salt and pepper to taste

Instructions

  • Combine dressing ingredients in a jar and shake until combined.
  • Combine salad ingredients and toss with dresssing.
  • Serve.

Notes

*To roast beets, cut off the top of each beet and place on a large piece of foil. Top beets with 1 TSP of olive oil, salt and pepper and wrap tightly with the foil. Place foil-wrapped beets on baking sheet and bake at 425 for ~45 minutes or until tender and easy to pierce with a knife. Remove from oven and allow to cool still wrapped in foil (this will assist with steaming the skin and making it easier to remove).

Summer Corn and Tomato Salad – Two Ways

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Mexican Grilled Corn Salad / Summer Corn and Tomato Salad

Two variations on an easy salad that makes use of sweet summer corn and cherry tomatoes.
Servings: 6

Ingredients

Mexican Grilled Corn Salad

  • 2 ears grilled corn* removed from cob
  • 1 grilled jalepeno* seeded and minced (optional)
  • 1 grilled orange pepper* finely chopped
  • 1 pint cherry tomatos halved
  • 1 avocado finely chopped
  • 1 clove garlic pressed or finely minced
  • juice of 1 lime
  • 2 TBSP olive oil
  • 1 TBSP red wine vinegar
  • 1 TSP agave nectar
  • 3 tbsp chopped cilantro or flat leaf parsley

Summer Corn and Tomato Salad

  • 2 ears grilled corn* removed from cob
  • 1 grilled medium zucchini* chopped
  • 1 pint cherry tomatoes halved
  • 1/2 small red onion finely diced
  • 1 clove garlic pressed or finely minced
  • 2 TBSP olive oil
  • 2 TBSP red wine vinegar
  • 1 TSP agave nectar or you could use sugar
  • 3 TBSP basil chiffonade
  • Optional Additions-
  • 1/2 cup of fresh mozzarella perline, or other shape cut into small dice
  • 1-2 cups of cooked Israeli couscous turns the salad into a hearty lunch or light dinner

Instructions

  • Combine all ingredients, toss and serve.

Notes

*To grill vegetables: Heat grill or grill pan to high heat. Spray vegetables with vegetable oil and season with salt and pepper. Grill, turning frequently until surface of vegetables are charred and flesh is lightly cooked.

Green Salad with Miso Dressing

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Green Salad With Miso Dressing

This tangy dressing can also be used as a dip for raw vegetables or pita.

Ingredients

Salad

  • 4 cups mixed greens mizuna, spinach, or other greens or lettuces
  • 1 grated carrot
  • 1 radish thinly sliced
  • 2 scallions thinly sliced on the diagonal
  • 2 clementine oranges segmented
  • 2 TBSP dry roated shelled sunflower seeds almonds or pistachios
  • 3 TBS onion sprouts or pea shoots for garnish optional

Dressing

  • 1/3 cup light miso paste*
  • 1 TBSP tahini
  • 1 TSP tamari
  • 3 TBSP rice wine vinegar
  • 2 cloves of garlic
  • juice of 1 lemon
  • salt and pepper to taste

Instructions

  • Combine all dressing ingredients in bender or food processor.
  • Toss a few tablespoons of dressing with salad ingredients and serve.

Notes

* I like Westbrae Natrurals Mellow White Miso