The salad fixings aren’t special in this salad — lettuce, corn, black beans, chicken, Jack cheese, avocado. It’s the dressing that provides the pow. Among the ingredients are honey, lime juice, chipotle peppers in adobo sauce and fresh cilantro. Serve with flour tortillas. From Food.com. For the vinaigrette: 1/3 cup seasoned rice wine vinegar … Continue Reading →
A dressing powered by orange juice, fresh mint and cilantro, cayenne pepper and cinnamon mingles with cooked rice (white or brown, your choice), chicken, shredded carrots and scallions in this refreshingly different salad. Can be served warm, cold or at room temperature. Its lack of mayonnaise makes it a great potluck or picnic offering. From … Continue Reading →
From Everyday Food magazine. 1/3 cup toasted natural almonds 3 table-spoons extra-virgin olive oil 2 teaspoons fresh lemon juice 2 teaspoons balsamic vinegar Coarse salt and ground pepper 1 bunch arugula (1/2 pound), trimmed 1/3 cup shaved Parmesan (1 ounce), plus more for serving In a large bowl, combine almonds, oil, lemon juice … Continue Reading →
From “Sunset Edible Garden Cookbook” (Oxmoor House). 1 pound medium shrimp, peeled and deveined 1 1/2 cups each loosely packed basil, mint and cilantro 1/4 cup slivered red onion 1/2 serrano chili, thinly sliced 3 cups honeydew or Galia melon wedges 3 tablespoons fresh lime juice 1 tablespoon sugar 2 tablespoons Vietnamese fish sauce … Continue Reading →
From “American Flavor” by Andrew Carmellini (Ecco). 6 cups mixed melon, cut into chunks Juice of 4 limes (1/4 cup) 1 1/2 teaspoons Sriracha 1/4 cup peanut oil 1 teaspoon fish sauce 1/2 teaspoon salt 20 fresh basil leaves and 20 mint leaves, roughly torn 1/2 cup unsalted peanuts, chopped Chill the melon chunks until … Continue Reading →
From “Flavors Exposed” by Angelo Sosa (Kyle Books). 2 cups watermelon, cut in pristine 1-inch cubes 2 teaspoons kosher salt 1 tablespoon fresh thyme leaves 3 tablespoons olive oil 1/4 teaspoon freshly ground black pepper Put the watermelon on a sheet pan and sprinkle it with the salt. Place it in the fridge to chill … Continue Reading →
From “Salads: Beyond the Bowl” by Mindy Fox. 4-pound piece seedless watermelon 1 cup crumbled feta cheese 1/2 cup cilantro leaves 1/3 cup mint leaves, torn into small pieces 1 fresh Scotch bonnet or similar hot chili, seeded and very thinly sliced Ground Aleppo pepper or piment d’Espelette Flaky coarse sea salt 1/3 cup … Continue Reading →
From Mindy Fox’s “Salads: Beyond the Bowl” (Kyle Books). 1/2 honeydew melon 2 small to medium cubanelle or banana peppers Flaky coarse sea salt 1 cup loosely packed basil leaves, torn 1/4 pound ricotta salata cheese, thinly sliced Very good quality extra-virgin olive oil for drizzling Seed and peel the melon half. Cut in half … Continue Reading →
From Leann Willard, Bayview (Wash.) School of Cooking. 1 5-ounce log of quality fresh goat cheese, such as Laura Chenel 1/4 cup plus 3 1/2 tablespoons extra-virgin olive oil 1/2 teaspoon freshly ground black pepper 1 cup French green or brown lentils 3/4 teaspoon salt 3 sprigs fresh thyme 1/2 cup finely minced celery … Continue Reading →
Recipe adapted from the Food Network. 1/2 small red onion, thinly sliced 2 medium carrots, shaved into ribbons with a vegetable peeler 4 radishes, thinly sliced 2 crusty hoagie-style rolls 1/2 cup mayonnaise 1/4 cup fresh lime juice (from about 4 limes) 2 teaspoons honey Kosher salt 3 cups shredded rotisserie chicken (from 1 … Continue Reading →