Ranch Chopped Salad
24 Oct By
Chilled Crab Salad
19 Jun By
Chilled Crab Salad
8 oz flaked crab meat
3-4 radishes
1/2 medium cucumber
4-5 baby carrots
1 1/2 Tbsp. soy mayonnaise
1 tsp. lemon juice
1Tbsp. fresh dill, chopped
1 1/2 cups fresh salad greens
Avocado slices
Roughly chop carrots, cucumbers and radishes. Pulse once or twice in a food processor. Transfer to a medium mixing bowl. Pulse crab meat in a food processor 2-3 times. Add crab, mayonnaise, lemon juice and dill to veggies in mixing bowl. Toss well. Serve crab mixture atop salad greens with avocado on the side.
Southwestern Vegetable Salad
8 Jun By
The Gentleman and I just returned from a beautiful trip to Arizona that included wasting time by a resort pool, hiking through Sonoran desert, teetering on the edge of the Grand Canyon and drinking in the surprisingly diverse landscape in the northern part of the state. Naturally, because I was there, the trip also included sampling as much regional cuisine as possible.
Walking through a 105° desert left me with a new appreciation for an already favorite combination: super spicy flavors in cold-chilled foods. This salad features classic southwestern vegetables like sweet corn, hot chili peppers, crispy okra and sweet crunchy jicama, an and a good dose of protein to (cowboy) boot! Enjoy.
Southwestern Vegetable Salad
2 cups extra-firm tofu, drained and cubed
1 Tbsp. each lemon juice and lime juice
2 green onions
2-4 Anaheim chiles or Jalapeno peppers**
1/4 cup fresh chopped cilantro
1 Tbsp. minced garlic
1 tsp. salt
1 Tbsp. olive oil
6-8 medium okra
1 ear corn, cooked
2 medium tomatoes
5-6 radishes
1 small-medium jicama
Cotija Cheese (optional) ***
In a small bowl combine tofu, lemon juice and lime juice. Chop green onions. Slice chiles or peppers and remove seeds and seed membrane.
Use only the lower green part of the onion as shown above left. To easily remove seeds from peppers, slice pepper in half and scape out seeds with a spoon as show above right.
Add onion, chiles/peppers, cilantro, garlic salt and olive oil to tofu. Toss all ingredients well, cover and refrigerate.
Slice okra, and dice tomatoes, radishes and jicama (jicama has a tough skin which must be peeled. I usually just chop off about 1/4 inch on four sides which leaves me with a square shape and then dice the flesh from there).
Heat a skillet over medium high heat. Add tofu mixture when pan is hot and cook about 5 minutes, stirring often. Stir in okra and radishes. Cook an additional 3-4 minutes.
Stir in tomatoes, corn and jicama and saute an additional 2 minutes then remove from heat. Sprinkle with Cotija Cheese. Can be served hot or cold, but serving it chilled is DIVINE!
* Jicama is a sweet, crispy vegetable sometimes called a Mexican potato. It’s apple-like flavor compliments the citrus and a chiles nicely.
** If you’re senstive to spiciness, I recommend using 1 to 1 1/2 Anaheim chiles. If you like it hot, go with jalapenos!
*** Can substitute Feta cheese.
Tonight’s Salad Brought to You by: Backyard
25 May By
The Gentleman and I enjoyed two huge salads tonight made with our-home-grown Romaine lettuce, zucchini, carrot, white and red radishes and sweet peas. Delicious!
So fun to look back at where this salad started:
Three Bean Salad
23 May By
Three Bean Salad
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can Lima beans, drained and rinsed
2 tsp. canned pimientos
1 cup diced celery
1/2 small red onion, sliced
2 Tbsp. white wine vinegar
1 Tbsp. honey
1 Tbsp. olive oil
2 Tbsp. fresh chopped parsley
1/2 tsp. dried oregano
1 Tbsp. grainy mustard
Salt and pepper.
Pour beans into a medium saucepan and cover with water. Heat to simmering and cook for about five minutes. Drain and cool beans. In a large bowl, whisk together vinegar, honey, olive oil, parsley oregano and mustard. Add beans, celery, pimiento and onion. Toss well to coat beans. Salt and pepper to taste.
