Greek Fresh Vegetable Salad With Feta Cheese

Ingredients:
3-4 tomatoes (about 1 1/2 pounds), seeded, chopped, and drained
1 large cucumber, peeled, halved lengthwise, seeded, and chopped
1/2 cup chopped red onion
1 cup diced red bell pepper
1/2 cup diced green bell pepper
3 Tbsp chopped fresh parsley
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp dried oregano (or 1/2 tsp fresh oregano)
1/4 tsp salt
Freshly ground pepper (to taste)
1/4 cup crumbled feta cheese
1/4 cup pitted Kalamata olives
1/4 cup toasted pine nuts*

* To toast pine nuts, preheat oven to 350 degrees. Spread nuts on a baking sheet and bake until golden brown, 3-4 minutes. Watch carefully because they burn easily!

Procedure:
1) In a large bowl combine tomatoes, cucumber, onion, bell peppers and parsley.
2) In a small bowl whisk together oil, vinegar, oregano, salt, and pepper to taste.
3) Pour oil mixture over the vegetables and toss.
4) Cover and refrigerate several hours.
5) before serving, gently stir in feta, scatter olives, and sprinkle pine nuts on top.
Serves: 6

 

 

Garden Vegetable Salad

ingredients:
2 cups water
1 1/4 tsp salt
6 medium new red potatoes (about 2 Ibs), unpeeled, scrubbed, and halved
1/4 green beans, trimmed and halved crosswise
1/2 cup fresh peas
6 green onions, including some tender green tops, sliced
6 fresh basil leaves, slivered*, plus whole leaves for garnish
1/2 cup mayonnaise
1/4 cup sour cream or plain yogurt
2 Tbsp white wine vinegar
1 tsp Dijon mustard
Freshly ground pepper (to taste)
Nasturtium flowers for garnish (optional)
*To sliver basil (called chiffonade), roll several leaves together tightly, and thinly slice.

Procedure:
1) Bring water to an oil in a medium saucepan, add 1/4 tsp of the salt, and lower heat to medium. Cook potatoes, covered for about 20 minutes, or till they are tender.
2) Remove potatoes with a slotted spoon, cool under cold running water, and set aside.
3) Add beans to the same water and cook until tender-crisp, about 4 minutes.
4) Add the peas and cook 2 minutes longer. Cool vegetables under cold running water and drain.
5) Cut each potato half in half again and slice. Put potatoes, beans, peas, green onions, and slivered basil in a large bowl.
6) In a small bowl stir together mayonnaise, sour cream, vinegar, mustard, remaining 1 tsp salt, and pepper. Add to vegetables and stir well until combined.
7) Cover and refrigerate several hours. Serve cold or at room temp, garnished with whole basil leaves and nasturtium flowers, if desired.
Serves: 6

 

 

French Potato Salad with Mustard Vinaigrette

Ingredients:
2 cups of water
1/4 tsp salt
6 new red potatoes, unpeeled, scrubbed, and halved
6 green onions, including some tender green tops, sliced
1/4 cup chopped fresh parsley
Mustard Vinaigrette (see recipe below)
Dijon Basil Mayonnaise (see recipe below)
MUSTARD VINAIGRETTE
1/3 cup olive oil
3 Tbsp white wine vinegar
1 tsp fresh lemon juice
1 clove garlic, minced
1 Tbsp Dijon mustard
1/4 tsp dried tarragon
1/4 tsp dried oregano (1/2 tsp fresh oregano, finely chopped)
1/4 tsp salt
1/8 tsp fresh ground pepper

-Whisk all ingredients together

DIJON BASIL MAYONNAISE
1/4 cup mayonnaise
1/4 cup plain yogurt
1 Tbsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp dried basil (1 tsp fresh basil, chopped fine)
-Whisk all ingredients together and refrigerate until ready to use.

Procedure:
1) Boil potatoes for 20 minutes in water and salt. Cool, and cut into bite sized pieces.
2) Toss together potatoes, green onions, parsley, and vinaigrette. Cover and refrigerate 6-8
hours.
3) To serve: top with a dollop of Dijon Basil Mayonnaise.

Dilled Carrot & Pea Pod Salad

3 cups carrots chopped into 1-inch pieces
3 cups snow peas or snap peas

Dressing:
1/4 cup fresh lemon juice
1/4 cup minced fresh dill
2 T extra virgin olive oil
1/2 tsp salt
freshly ground pepper to taste

Procedure:
1. Steam carrots and peas until just tender, about 3-5 minutes.
2. Pour dressing over the carrots and peas and toss to coat evenly.
3. Chill for at least 1/2 hour

Dill and Maple Vinaigrette Dressing

 

In a mason jar combine the following and shake well or blend in a blender.
1/2 cup olive oil
1/3 cup apple cider vinegar
1/2 cup maple syrup*
2 T Dijon mustard
1 clove minced garlic
1/2 bunch fresh dill, chopped fine
Salt and pepper to taste.
*I have been known to half the amount of maple syrup for a less sweet (and expensive) version. It is still very tasty. Store in the fridge for up to one week.

 

Cucumbers in Sour Cream

Ingredients:
3 Garden cucumbers, halved length-wise, seeded, and thinly sliced*
1 tsp salt
1/4 cup chopped green onions, including some tender green tops
1/2 cup sour cream
1 Tbsp sugar
2 Tbsp cider vinegar
Freshly ground pepper
*Garden cucumbers are not waxed and do not need peeling, unless desired.

Procedure:
1) Arrange cucumber slices in 3 layers in a shallow bowl, sprinkling each layer lightly with some of the salt.
2) Lay a paper towel on top of the cucumbers and place another bowl on top to weigh them down.
3) Let stand 1 hour at room temp.
4) Rinse cucumbers, pat them dry with towel, and put in a clean medium bowl.
5) In a small bowl, stir together green onions, sour cream, sugar, vinegar, and pepper to taste.
6) Add mixture to the cucumbers and mix well. Cover and refrigerate several hours or overnight.
Serves: 4

 

 

 

Couscous Salad

Serves 6
Ingredients:
2 cups chicken broth, vegetable broth or water
1 1/2 cups couscous
1 cup chopped fresh parsley
1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh mint leaves, plus whole leaves for garnish
2 garlic cloves, minced
3-4 plum tomatoes, chopped (about 2 cups)
1 small cucumber, peeled, halved lengthwise, seeded, diced
Lemon-Herb Dressing (recipe below)

Directions:
1) In a medium saucepan over high heat, bring broth to a boil and stir in couscous. Remove from heat, cover, and let stand 5 minutes.
2) Fluff couscous with a fork and cool slightly.
3) Add parsley, green onions, chopped mint, garlic, tomatoes, and cucumber.
4) Add enough dressing to coat and gently mix. Cover and refrigerate several hours before serving.
5) Serve cold, garnished with whole mint leaves.

LEMON-HERB DRESSING
Juice 1 lemon (about 3 tbsp.)
2-3 garlic cloves, minced
1 tsp Dijon mustard
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/2 tsp dried oregano (1 tsp fresh, chopped)
1/2 tsp sugar
1/4 tsp salt
Freshly ground pepper (to taste)
1/3 cup olive oil
– In a small bowl, stir together all ingredients, except olive oil. Slowly whisk in the olive oil.
Makes about 2/3 cup

 

 

Cool Mint and Cucumber Salad

Ingredient:
5 cups coarsely chopped cucumbers
1/2 teaspoon salt
2 cups yogurt
3 cloves garlic, minced
2 T fresh lemon juice
1 T minced fresh dill
2 T extra virgin olive oil
2 T minced fresh mint
10 large butter lettuce leaves, rinsed and chilled
salt to taste
freshly ground pepper to taste

Procedure:
1. In a colander, sprinkle the cucumbers with the 1/2 teaspoon salt, toss to coat and set aside to
drain for 15 minutes.
2. Place the cucumbers in a large bowl and add the yogurt, garlic, lemon juice, and dill. Toss gently, cover, and chill at least 3 hours.
3. Add the olive oil and half of the mint leaves.
4. Serve on a bed of lettuce sprinkled with the remaining mint, salt, and pepper.
Serves 4 to 6.

Cool Cucumber and Avocado Salad

Ingredients:
2 English cucumbers, diced
1 teaspoon salt
1/2 cup diced red onion
1 small red bell pepper, diced
2 limes, zested and juiced
1/4 cup chopped fresh cilantro
1 tablespoon white sugar
1/2 teaspoon curry powder
4 dashes hot pepper sauce
2 avocados – peeled, pitted and diced

Directions:
1.Place the cucumber slices into a colander set in the sink, and sprinkle with salt. Set aside and allow to drip.
2.In a salad bowl, mix together the red onion, red bell pepper, lime zest and juice, cilantro, sugar, curry powder, and hot pepper sauce until thoroughly combined and the sugar has dissolved. Drain the cucumber slices and pat them dry with paper towels. Stir the cucumbers into the salad. Gently toss the avocados with the salad and serve.

 

Coleslaw with Creamy Dill Dressing

Ingredients:
1 medium head green cabbage
1 carrot grated
6 green onions, including some of the green, sliced
1/4 cup thinly sliced radishes (could use turnips, or kohlrabi as well)
1/2 cup green bell pepper (optional)

Dressing:
1/4 cup mayonnaise
1/2 cup plain yogurt
1 tsp Dijon mustard
1  1/2 TBLS sugar
1 1/2 TBLS cider vinegar
1/4 cup fresh dill-minced
1/2 tsp salt
freshly ground pepper

Procedure:
1. In a large bowl combine all the vegetables
2. In a smaller bowl mix the dressing.
3. Pour dressing over veggies, toss to coat, refrigerate for a few hours before serving.
 

Cilantro Cucumber Salad

Ingredients:
2 cucumbers
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro

Directions:
1.Peel cucumbers, slice lengthwise into quarters, and cut into 1-inch pieces; place in large bowl. Sprinkle with lime juice, chili powder, and salt; toss. Toss with cilantro. Refrigerate until chilled.

 

Chopped Salad With Balsamic-Garlic Viniagrette

Ingredients:
3 Tomatoes, seeded, chopped, and drained
1 large cucumber, peeled, halved lengthwise, seeded, and chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
4 ounces mushrooms, quartered
1/2 cup chopped red onion
Balsamic- Garlic Vinaigrette (recipe below)
1 cup cubed mozzarella cheese
3/4 cup pitted black olives

Directions:
1) In a large bowl, combine tomatoes, cucumber, bell peppers, mushrooms, and onion. Toss with enough dressing to coat.
2) Cover and chill vegetables for several hours in the refrigerator before taking to a potluck.
3) Scatter cheese and olives on top before serving.
Serves 4-6

BALSAMIC-GARLIC VINAIGRETTE
2/3 cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp red wine vinegar
2 garlic cloves, minced
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/4 tsp dried oregano (1/2 tsp fresh, chopped)
1 tbsp. fresh lemon juice
1/2 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
– In a bowl, whisk together all ingredients.
Makes about 1 cup

 

 

Chickpea Salad

Ingredients:
1 (15 ounce) can chickpeas (garbanzo beans), drained
1/2 onion, chopped
1/2 cucumber, sliced
1 small tomato, chopped
1/2 cup red wine vinegar
1/2 cup balsamic vinegar
Directions:
1.In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
 

Carrot & Parsley Quinoa Salad

1 cup quinoa
8 cups water
½ cup chopped carrots
1/3 cup minced parsley
¼ cup sunflower seeds

Dressing:
1 big clove garlic-crushed or minced
¼ cup lemon juice
2 T olive oil
2 T tamari or shoyu

Boil water
Rinse quinoa, add to boiling water and cook at a boil for 10-12 minutes.
Drain in a colander with small holes or one lined with cheese cloth.
Toast sunflower seeds in a dry skillet, salting lightly when golden brown.
Make dressing
Combine all ingredients in a salad bowl and mix thoroughly.

Caesar Salad with Kale

Ingredients:
Lacinato kale
2 cloves garlic-crushed in a press
olive oil
salt and fresh ground pepper to taste
juice of one lemon
Parmesan cheese – freshly grated

Procedure:
1. Remove the stems from 1 bunch of kale and cut the leaves into small pieces.
2. Place in a salad bowl and add the garlic and 1-2 TBS extra virgin olive oil. Toss well.
3. Sprinkle on a pinch of salt and lots of freshly ground black pepper and toss again, then add the juice of 1 lemon and toss.
4. Sprinkle with freshly grated Parmesan cheese and serve.

Cabbage & Peanut Slaw

Ingredients:
1 medium head green cabbage, cored and shredded (about 8 cups)
1/3 cup mayonnaise
1/4 cup sour cream
1 tsp white wine vinegar
1/2 tsp dry mustard
1/2 tsp curry powder
1/4 tsp salt
freshly ground pepper
1/2 cup roasted salted peanuts

Procedure:
1. Put shredded cabbage in a large bowl.
2. In a small bowl mix together the mayonnaise, sour cream, vinegar, mustard, curry powder, salt, and pepper (to taste).
3. Add dressing to cabbage and mix well.
4. Cover and refrigerate for several hours. Add peanuts and toss just before serving.

 

Broccoli Salad with Lemon-Yogurt Dressing

6 cups broccoli
1 1/2 cups tomatoes

Dressing:
3 green onions (scallions), minced
juice of 1 lemon
1/2 cup yogurt
1/4 tsp salt
2 tsp chopped fresh tarragon
2 tsp chopped fresh basil
freshly ground pepper to taste

Procedure:
1. Lightly steam broccoli until just tender. Rinse under cold water, drain, and place in a serving bowl.
2. Add the tomatoes to the broccoli.
3. To make the dressing, combine the green onions, lemon juice, yogurt, salt tarragon, basil, and pepper.
4. Pour over the vegetables and toss gently until well mixed.
5. Chill for at least 1 hour before serving.

 

Black Beans And Rice Salad

1/2 cup olive oil
3 tbsp. orange juice
2 tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
2-3 drops Tabasco Sauce
3/4 tsp salt
Freshly ground pepper (to taste)
3 cups cooked long-grain white rice (1 cup raw)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh cilantro or parsley

1) In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt and pepper.
2) In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.
3) Add more dressing just before serving, as needed. Serve cold or at room temp
Serves 8-10

Beet Salad with Dill

Ingredients:
6 medium beets, cooked, peeled, and diced
2 green onions (scallions), chopped
2 T Mayonnaise
2 tsp fresh lemon juice
freshly ground pepper to taste
2 T fresh minced dill

Procedure:
1. In a bowl, mix the beets and green onions with the mayonnaise.
2. Add lemon juice, pepper, and dill.
3. Toss gently.
4. Serve warm or cold.

Black Bean & Rice Salad

Ingredients:
1/2 cup olive oil
3 Tbs orange juice
2 Tbs red wine vinegar
1 garlic clove, minced
1/2 tsp ground cumin
1 tsp chili powder
2-3 drops Tabasco Sauce
3/4 tsp salt
Freshly ground pepper (to taste)
3 cups cooked long-grain white rice (1 cup raw)
2 cans (15 ounces each) black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh cilantro or parsley

Directions:
1) In a medium bowl, whisk together oil, orange juice, vinegar, garlic, cumin, chili powder, Tabasco, salt and pepper.
2) In a large bowl, combine rice, beans, bell peppers, green onions, and cilantro. Toss lightly with about half of the dressing to coat, cover, and refrigerate.
3) Add more dressing just before serving, as needed. Serve cold or at room temp.

Serves 8-10