Asparagus Salad with Dijon Vinaigrette

 

There is more to asparagus than you probably think. It can be used in almost any dish that you serve to your family from a frittata or omelette at breakfast, nestled into your grilled cheese sandwich at lunch, as a gin-soaked garnish in a martini, this delicious pasta dish that I told you about a couple of weeks ago, as well as making a wonderful cold salad all on its own.

Asparagus is one of those superfoods that you probably don’t hear all that much about. It is low in calories (I’m told that one spear is a mere 3 calories), and is packed with vitamins and minerals, like vitamin C, E, K, B6, as well as folate, iron, copper, calcium, protein, and fiber. That is seriously healthy, ergo we should probably be eating a lot more of it. 

 This simple salad can be made ahead and served as a main dish for lunch, or as a side dish for dinner. I used both purple and green asparagus, not realizing that, as is the case with purple string beans, the color goes away in blanching. You can make all of these gradients ahead of time and assemble just before serving. It’s simple, it’s elegant, it’s healthy, and it is seriously good.Asparagus Salad with Dijon Vinaigrette

 1 l hard boiled egg, peeled and quartered

1 bunch Melissa’s asparagus

2 slices bacon, cooked and crumbled

Dijon Vinaigrette (recipe below)

 Bring a large pot of salted water to a boil; blanch asparagus for three minutes. Remove to a bowl of ice water; set aside.

 After asparagus has cooled turn out into a strainer to drain while you make the vinaigrette.

Arrange the asparagus and egg quarters on a plate, top with bacon and drizzle with vinaigrette.

 Dijon Vinaigrette

2 T. sherry vinegar

½ T. minced Melissa’s shallot

1 clove garlic

½ T. Dijon mustard

1/3 c. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

 Place ingredients into the work bowl of a mini blender and blend until emulsified.

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Creamy Corn Salsa

The beauty of salsa, any type, is its many uses. Not only can it be used as a dip, to be scooped up by tortilla or corn chips, but it can also be used as a condiment alongside pork or fish, as well as a tasty side salad when spooned on top of a soft lettuce leaf like Boston lettuce. Me? I could eat it with a spoon.

 This is really tasty, and a wonderful way to get picky kids to eat some vegetables. It’s important to thoroughly drain the corn so as not to make the dip too runny. When fresh corn becomes available in the summer, I’m going to make this again with one can of fiesta corn, and one cup of grilled corn. My guess is that it will be wonderful, and a great backyard barbecue or picnic food.

Creamy Corn Salad

Adapted from SouthYourMouth.com 

1 c. sour cream

½ c. Duke’s mayonnaise

1 t. cumin

¼ t. chili powder

½ t. garlic powder

¼ t. fresh lime zest

½ t. kosher salt

2 c. finely shredded Jack cheese

1 c. diced red onion

½ c. chopped cilantro

2 11-oz. cans Mexicorn, well drained

 Drain corn very well. In a large bowl, whisk together sour cream, mayo, cumin, chili powder, garlic powder, lime zest, and salt.

 Add cheese, red onion, cilantro, and corn, folding until combined.

Refrigerate at least two hours before serving. Serve with corn chips or tortilla chips, or any way else that you can imagine.

 

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Blue Cheese, Tomato, and Herb Salad

 

There are days when I want to cook fancy…some days…not many days…perhaps none. Honestly, I can’t remember when I last made something fancy. For me, it’s all about comfort. Once I hit a certain age I made some declarations that included flat shoes, comfort cooking, and wearing pants only when necessary.

Abrams Books recently released a new cookbook by Anna Stockwell. It is called For The Table; Easy, Adaptable, Crowd-pleasing Recipes. I knew from the sound of it that it was a book that I could warm up to. I have been planning summer meals, being careful to consider making as much use as possible of fresh summer produce as it becomes available. Consequently, I decided to try her cover recipe Blue Cheese, Tomato, and Herb Salad. It was delicious! Honestly, I couldn’t believe how good the salad was considering the small amount of effort. Fresh herbs, blue cheese, sliced tomatoes, and a little sherry vinegar and oil, make this light, tasty, and pretty enough to serve to company. 

Blue Cheese, Tomato, and Herb Salad
From For the Table

4 lbs. mixed heirloom tomatoes,* sliced into ¼” thick rounds
Kosher salt and freshly ground black pepper
½ c. good olive oil
1 T. sherry vinegar
½ lb. mild and firm blue cheese,** sliced into shards
1 c. dill fronds
1 c. parsley
¼ c. finely snipped chives

Place the tomatoes on a large serving platter and season all over with 1 teaspoon salt and 1/2 teaspoon pepper, then drizzle with the oil and vinegar and let sit at least 10 minutes. Add the cheese and herbs to the platter of tomatoes, and nudge gently to combine; taste and season with more salt and pepper, if desired.

Serves 6 to 8, recipe easily halved to serve 2 to 4 or doubled to serve 12 to 14

* I didn’t have heirloom tomatoes, so just used red ones
** I used blue cheese crumbles

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 Disclosure: I received a complimentary copy of For the Table from Abrams Books as a member of their Abrams Dinner Party 2021-2022.

 

Blueberry Broccoli Salad

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Let’s start the week with something healthy and nutritious, savory and sweet, chewy, crunchy, juicy, and bursting with flavor. I bought a lot of broccoli to use in a couple of new recipes I had discovered. A couple days after I bought the broccoli, those “discovered” recipes were nowhere to be found. Time to get creative. The first thing that came to mind -- other than enjoying broccoli as a vegetable with my evening meal -- was to make my mom’s broccoli salad, but I didn’t have grapes on hand. Enter the fat, juicy, and ever-so-sweet blueberries that I had, and this wonderful combination has become one of my new faves. The crunch of the toasted pecans, the chewiness of the broccoli, the peppery onion, the sweet blueberries, salty bacon, and the tasty dressing, make this a salad you’re going to want to enjoy again and again. It doesn’t get much healthier than this.

Blueberry Broccoli Salad

2 c. fresh broccoli florets
1/3 c. diced red onion
½ c. diced celery
2/3 c. fresh blueberries1/3 c. broken pecans, toasted

3-4 slices bacon, cooked and crumbled
1/3 c. raspberry vinegar
2 T. sugar
2 T. raspberry vinegar
Pinch of dry mustard

 In large salad bowl, combine the broccoli, onion, celery, blueberries, and toasted pecans. In another bowl, whisk the mayonnaise, sugar, vinegar, and dry mustard; pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Stir in bacon just before serving.

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Mandarin Orange Salad

 

This refreshing beauty of a salad goes back to the 70s, and, perhaps, even before that. I first remember my mother making it back then, serving it alongside one of her legendary prime rib dinners. It’s crunchy and light, with a unique combination of ingredients that makes it very special. If you are looking for something wonderful to serve to your guests, this very well could be it.

Mandarin Orange Salad

½ head iceberg lettuce
One head romaine lettuce
2 chopped scallions
1 c. chopped celery
1 15-oz. can mandarin oranges, drained
Toffee almonds (recipe below)

Toffee Almonds:
2 T. sugar
1/3 c. slivered almonds

Place sugar and almonds into a 7-inch sauté pan and set it over medium high heat. Stir occasionally until sugar begins to melt, and then stir constantly, thoroughly coating the almonds in the caramelized sugar. When the almonds turn a rich amber color, turn out onto a cold plate, and separate immediately.

Dressing:

¼ c. vegetable oil
2 T. cider vinegar
2 T. sugar
½ t. salt
Pinch of dry mustard
A few gratings freshly ground black pepper
3 to 4 drops Tabasco
2 T. chopped fresh parsley

Whisk together until thoroughly blended.

When ready to serve, toss toffee almonds, greens, etc. with dressing.

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Strawberry Spinach Salad with Walnut Crunch

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Let’s face facts. It’s hard to find something new by way of a green salad. We’ve all had various combinations of salad greens tossed with various combinations of vegetables and fruits. What makes a salad different and special is that little extra something, as in this case with the walnut crunch. It takes your already tasty fresh salad over the top, changing it from every day, to a special day. 

Strawberry Spinach Salad with Walnut Crunch

Fresh baby spinach
Fresh strawberries, cleaned, hulled, and quartered
Walnut Crunch (recipe below)
Raspberry Vinaigrette (recipe below)

To make walnut crunch:

1 large egg white, room temperature
¼ c. packed dark brown sugar

½ t. espresso powder
Pinch of kosher salt
1 c. walnut pieces, coarsely chopped

Preheat oven to 325° F. Line a rimmed baking sheet with a Silpat or parchment paper; set aside. You can also line your pan with foil, and spray the foil with PAM.

Whisk egg white with sugar, espresso powder, and salt in a medium bowl until blended. Fold in walnuts until coated. Spread mixture into your prepared pan. Bake for 20 to 25 minutes until dry to the touch. Transfer pan to a wire rack to cool completely. Lift with metal spatula and break into pieces. Store in an airtight container on the counter. Keeps for 10 to 14 days.

Raspberry Vinaigrette Salad Dressing

¼ c. canola oil
¼ c. raspberry balsamic vinegar
3 T. granulated sugar
1 t. Dijon mustard
Pinch of salt
Few gratings freshly ground black pepper
Pinch of dried oregano

Method #1: Place sauce ingredients into a mini ninja blender. Pulse until emulsified.

Method #2: Place all ingredients EXCEPT the oil into a small mixing bowl. Whisk together until blended. Continue to whisk as you slowly pour in the oil. Whisk until emulsified. Drizzle over salad.

 

 

Creamy Cucumber and Radish Salad

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It’s really difficult to know what to say these days, isn’t it? These are truly uncertain times, and scary ones at that. But, life does go on, if perhaps a bit differently than what we are used to, and today is the first day of spring. It’s a day when I plant root vegetables, and rain or no rain, my radishes are going in. I’ve had great success with both them and cucumbers in the past, so was delighted when I ran across this recipe for a salad utilizing them both. Because I tend to have salad every day, the lettuce salad gets a bit boring after a while. This salad, Is a unique and pleasant change. It’s super crunchy, with a tangy dressing that pulls everything together making these two vegetables a surprisingly good combination. My guess is I am going to be revisiting this again and again. Try it and see for yourself.

Creamy Cucumber and Radish Salad

Serves 4

Inspired by a recipe from WellPlated.com

1 long English cucumber, thinly sliced*

4 large radishes, thinly sliced*

¾ t. kosher salt — divided, plus additional to taste

1/4 - 1/3 cup Duke’s mayo

2 t. white vinegar

1 t. prepared mustard

1 t. honey

½ t. Melissa’s minced garlic

¼ t. freshly ground black pepper

2 T. finely chopped fresh dill

2 T. chopped garlic scapes or chives

In a medium bowl, place the cucumbers and radishes. Sprinkle with ½ teaspoon salt and stir to combine. Cover and let sit 30 minutes. This step is crucial to ensure your salad does not become watery.

Pour the cucumbers and radishes into a colander and stir, draining out as much of the water as you can. Transfer to a dry bowl.

In a separate bowl or large measuring cup, whisk together mayo, vinegar, honey, garlic, pepper, and remaining 1/2 teaspoon salt. Pour half of the dressing over the cucumbers and radishes and stir to combine. Continue adding additional dressing until you reach your desired creaminess. You want the vegetables to be well coated but not soggy.

Stir in the dill and chives. Taste and season with additional salt and/or pepper as desired. Refrigerate for 1 hour prior to serving.

*I used a mandoline to get such beautiful, uniform, thin slices.

Pesto Salad with Lemon Basil Vinaigrette

I have become absolutely obsessed with this salad! Fortunately, my basil plants are flourishing, and I can whip up a batch of this dressing every couple of days. The kitchen smells fantastic while I’m making it, and the taste is that perfect summertime fresh. This is my “go to” salad for summer. Make up this dressing and see what I mean. Not only will you love the salad, but you will also love another recipe that I’ll be posting later in the week that makes use of this dressing as well. Summer produce at its finest! Take advantage of it while you can.

Pesto Salad with Lemon Basil Vinaigrette

1 head romaine, torn into bite-size pieces

½ cup toasted walnuts

¼ cup grated Parmesan cheese

2 Tablespoons fresh basil chiffonade*

½ cup homemade croutons

Lemon Basil Vinaigrette (recipe below)

Place romaine, walnuts, Parmesan, basil, and croutons in a large bowl. Toss with Lemon Basil Vinaigrette.

Lemon Basil Vinaigrette

2 tablespoons freshly-squeezed lemon  juice

1 cup tightly packed fresh basil leaves

2 tablespoons red wine vinegar

½ teaspoon salt

¼ teaspoon red pepper flakes

¼ teaspoon garlic powder

1 Tablespoon grated Parmesan

½ cup olive oil

In a blender or food processor, blend together juice, basil leaves, red wine vinegar, salt, red pepper flakes, garlic powder, and Parmesan. With the motor running, gradually pour in oil, continuing to blend until everything is emulsified.

Taste and season as desired. If it's too tart for your taste, add a teaspoon of sugar.

*place 4-5 fresh basil leaves on top of each other, roll lengthwise into a tube, and slice across into strips.

PRINT RECIPE

Mandarin Salad

With Chinese New Year coming to an end for 2019 on the 15th of this month, I thought it would be fun to share a few appropriate dishes. No, the salad has absolutely nothing to do with Chinese New Year, but the word “ mandarin” in the name made it appropriate enough for me. This recipe goes back to the ‘70s. My mother made it frequently, and everybody always enjoyed it, even salad snobs like the often-picky Mr. O-P really liked this salad.

One of the reasons that it is so universally liked is that it is light and refreshing, and goes very well with a variety of meals, particularly those that are a bit on the heavy side. You might turn up your nose at iceberg lettuce (reference the picky Mr. O-P comment above), but you shouldn’t here. The crunch of the iceberg lettuce along with the celery is quite pleasant, and offsets the citrus-y sweetness of the oranges, the peppery kick of the scallions, and the wonderful toffee chewiness of the almonds. The dressing is flavorful, but not overpowering, particularly if you happen to use too much. In this case you simply cannot.

Mandarin Salad

Salad
1 head iceberg lettuce
2-3 scallions, white and green parts, chopped
1 cup chopped celery
1 15-oz. can Mandarin oranges, drained

Mix above ingredients together in a large bowl. Add dressing, toss, and garnish with almonds. Serve immediately.

Dressing
1/4 cup vegetable oil
2 tablespoons rice vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
Few gratings fresh black pepper
3 to 4 drops hot sauce
2 tablespoons fresh parsley, chopped

Mix above ingredients together in a mason jar, put the lid on, and shake for all you’re worth. Store in refrigerator until ready to use.

Almonds*
1/2 cup slivered almonds
2 tablespoons granulated sugar

Stir almonds and sugar together in a skillet over low heat until sugar melts and almonds are a light toasty brown. Remove from pan to plate and allow almonds to cool slightly; break into clusters.

*To see a tutorial on this, click here.

PRINT RECIPE

Another delicious use of mandarin oranges is this Thai Chicken Salad with Spicy Peanut Dressing.

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Hearts of Palm Salad with Champagne Vinaigrette

One of these days I’m going to get a tiny heart-shaped pastry cutter and cut thick slices of hearts of palm into heart shapes. Wouldn’t they have been adorable in this easy and refreshing Hearts of Palm Salad? Today, however, a day that found me running errands and cleaning my hardwood floors, I wanted something simple, but unique.  I decided to throw my favorite salad “add ins” into a bowl without the lettuce, and toss it with champagne vinaigrette. It’s pretty fancy food to be enjoying during the playoffs, but around here there is more to baseball watching than hot dogs and a bag of peanuts!

Hearts of Palm Salad

 

1 14.8-oz. jar Melissa’s Hearts of Palm

1/3 cup sliced black olives

1/3 cup sliced stuffed green olives

1/3 cup chopped fresh parsley

1/3 cup thinly sliced red onion

4 slices bacon, fried crisp, crumbled

Slice hearts of palm into coins. Lightly toss with remaining ingredients. Drizzle with vinaigrette just before serving. Store in fridge. Makes 4 ample side salads.

Champagne Vinaigrette 

 1/3 cup champagne vinegar

½ teaspoon salt

1½ teaspoons sugar

¼ teaspoon dry mustard

¼ teaspoon freshly ground pepper

¼ teaspoon garlic powder

½ cup vegetable oil

Place all dry ingredients into the bottom of a medium size mixing bowl and whisk together until blended.

PRINT RECIPE

If you prefer more greens in your salad, check out this Hearts of Palm Salad with Coriander Vinaigrette.

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Over the Moon

Smells Good Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Over the Moon

Celebrate Your Story

Inspire Me Tuesday

Full Plate Thursday

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