salad

Tomato Salad with Warm Basil Dressing

Courtesy of: Bon Appétit

As heirloom tomatoes become abundant, we need to think of creative ways to eat them while they're fresh and ripe. This warm basil dressing is the perfect way to transition into the cooler summer nights. This dressing isn't just for salads, either. Try it over a juicy steak or some char-grilled vegetables!

Ingredients

  • ½ cup extra-virgin olive oil

  • 1 large shallot, thinly sliced into rings

  • 3 garlic cloves, thinly sliced

  • ¾ tsp crushed red pepper flakes

  • 3 oil-packed anchovy fillets, chopped (optional)

  • 1 cup basil leaves (purple or green)

  • 1½ lb. heirloom tomatoes, some sliced, some cut into wedges

  • 2 Tbsp red wine vinegar

  • Kosher salt

  • ½ lemon

  • Flaky sea salt

For the full recipe, check it out on Bon Appetit

Melon and Prosciutto Salad

Total Time: 15 minutes

Servings: 4

Combining prosciutto with and mozzarella cheese isn't a radical thing, but it seems like everyone is pairing fruit and balsamic these days. The most satisfying salads combine salty, creamy, sweet, and sour. In this case, the combination of salty cheese and ham paired with refreshing summer melons topped off with a balsamic glaze is just delightful. There's nothing more elegant than cutting into a salad with a knife and digging in with a fork. It's the perfect dish on a scorching-hot summer day!

Ingredients

  • 1 cantaloupe or honeydew melon

  • 8 oz of fresh (cherry sized) mozzarella balls in brine

  • 4 oz of very thinly sliced prosciutto

  • 1 bunch of mint leaves, stems removed

  • 2 tablespoons of good quality extra virgin olive oil

  • 2 tablespoons of balsamic glaze

  • flaky sea salt and freshly ground black pepper to taste

Directions

  1. Cut the melon of choice in half. Remove the seeds with a spoon. Peel and cut into wedges. Divide the wedges evenly between four serving plates (about 2-3 melon slices per plate).

  2. Drape prosciutto over the melon wedges.

  3. Tear each piece of mozzarella ball in half and divide them among the four servings.

  4. Scatter the mint leaves on top of each salad.

  5. Drizzle about 1/2 a tablespoon of extra virgin olive oil and balsamic glaze over everything.

  6. Season with salt and pepper. Enjoy!

Summer Broccoli Salad with Grapes

Total Time: 30 Minutes

Servings: 6

This is a great salad to get your kids to eat broccoli. It’s a winning combination of bright green broccoli, sweet and juicy grapes, with crunchy bits of red onion, toasted almonds, and bacon tossed into a tangy, yet slightly sweet honey dressing. Make that classic broccoli salad into this new and improved modern version today! Turn those broccoli-hating-children into little veggie devouring monsters in minutes. The only thing you’ll be mad about with this recipe is...those darn kids didn’t save you any!

Ingredients

  • 4 slices of cooked crispy bacon chopped

  • 1/4 cup of sliced almonds toasted

  • 2/3 cup of mayonnaise

  • 2 tablespoons of apple cider vinegar

  • 1 tablespoon of honey

  • salt sea salt and freshly ground black pepper to taste

  • 1 lb of broccoli (do not discard stem)

  • 1 tablespoon of salt

  • 1 cup of red seedless grapes

  • 1/4 cup of diced red onions

Preparation

  1. Chop and crumble cooked bacon slices. Set aside.

  2. Toast almonds by preheating oven to 350°F. Spread almonds in a single layer on a cookie sheet and bake for 5 minutes. Shake the pan about halfway through to move the almonds around, making sure you check them every minute after the halfway point until they’re at the desired color. Remove from oven and immediately pour onto a plate and let cool in a single layer.

  3. In a mixing bowl whisk together mayonnaise, apple cider vinegar, and honey. Season with salt and pepper to your liking.

  4. Prepare the broccoli. Cut the florets into 1/2 inch pieces. Don’t toss the stem, it’s delicious! Cut about 1/2 off the end of the stem and discard. Peel the reserved broccoli stem with a vegetable peeler and cut it into 1/4 inch slices.

  5. In a large saucepan, bring 5 cups of water to a boil and season with 1 tablespoon of salt. Prepare an ice bath nearby. Blanch the broccoli in the boiling water for about 2 minutes, until the broccoli becomes bright green in color. Shock the broccoli in the ice bath. Drain and gently dry with a towel.

  6. Cut grapes in half.

  7. In a large bowl, toss together broccoli and dressing. Gently add in grapes and red onions. Mix in most of the sliced almonds and bacon, reserving about a tablespoon to sprinkle on top as a garnish. Taste and season with salt and pepper if needed.

  8. Plate and garnish with the remaining almonds and bacon.

Salad in a Jar

Total Time: 10 minutes

Servings: 1

Salads in a jar are the perfect portable lunch to make at home. They're a great way to use up those little bits of food left over from dinner. They’re also an easy no fuss meal prep for the next day. With the right ingredients, you’ll have a complete meal. But, if you want your salad in a jar to look as elegant as when you first layered it the night before to last until lunchtime, you'll need a go-to layering technique. So grab your quart-sized mason jars from the cupboard and start laminating your hearty salads.

jarsalad.jpg

Ingredients

  • 1 quart size wide mouth mason jar with lid

  • 1/4 cup of your favorite salad dressing

  • 1/3 cup of protein of choice

  • 1/4 cup of cooked grains of choice

  • 4-5 tablespoons of chopped vegetables or fruit of choice

  • Handful of leafy greens of choice

Preparation

  1. Layer 1: 1/4 cup of salad dressing. In a clean wide mouth quart size mason jar, fill the bottom with 1/4 of your favorite dressing. You can make your own dressing or vinaigrette and refrigerate it a few days in advance or buy your favorite brand. Dressings with a low viscosity tend to work better because it coats everything a lot better than a thick chunky dressing when you give your salad a good mix (careful not to get any dressing on the sides; this will prevent your leafy greens and vegetables from wilting).

  2. Layer 2: 1/3 cup of your protein. Adding your protein on top of your dressing will help marinate it. You can use any animal or plant-based protein you’d like. Pan fry up some tofu or use a can of drained chickpeas for great plant-based proteins. Leftover steak or rotisserie chicken is perfect for this. Mix and match if you’d like.

  3. Layer 3: 1/4 cup of cooked grains. This is the layer that will make your salad hearty and more filling. I love adding cooked quinoa to this or wild rice. Cooked pasta or farro are also good options. I’ve even seen cooked ramen noodles cut into bite-size pieces used for this layer.

  4. Layer 4: 4-5 tablespoons of chopped vegetables. At this stage, you can add vibrant colors to your salad. You can be as creative as you want with this layer! Add a mix of red onions, radishes, and cucumbers for a healthy crunch. Chopped celery, apples, and dried cranberries add a nice sweetness to the salad. Try adding sliced cherry tomatoes, avocado, and cilantro for a kick of flavor.

  5. Layer 5: Leafy greens. Fill your jar to the top with a handful of leafy greens. You can go the crisp lettuce route, the hearty greens route, or do both! Choose your favorite greens and mix and match whatever you’d like. Arugula will add a spicy peppery flavor to your salad. If you’re lacking in vitamins and minerals but want something tender and slightly sweet, add baby spinach. Careful not to pack down the greens, you don’t want to bruise them. You’ll also need a little room for everything to move around when you’re mixing your salad.

  6. Screw on the lid and refrigerate. Now your portable salad is ready to go with you. When you’re ready to eat, just simply give it a good shake, take off the lid, and dig in.

Blood Orange, Beet, and Fennel Salad

By: Bon Appétit

Ingredients

  • 2 medium red beets, tops trimmed

  • 2 medium golden beets, tops trimmed

  • 3 blood oranges

  • 1 medium navel orange (preferably Cara Cara)

  • 1 tablespoon fresh lemon juice

  • 1 tablespoons fresh lime juice

  • 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline

  • 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)

  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)

  • Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper

  • 1/4 cup loosely packed fresh cilantro and/or chervil leavesnions

For the full recipe, check it out on Bon Appetit

To learn more about oranges, click here! 

Salmon Niçoise Salad

Total Time: 45 minutes

Servings: 4-6

This popular whole meal salad full of protein—featuring salmon instead of the traditional tuna—is hearty and always delicious.

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Ingredients

Salmon

  • 1 pound fresh salmon fillets skin on

  • Pinch of salt, pepper, and garlic powder for seasoning fish

  • 1 teaspoon of chopped parsley

  • 1 tablespoon of olive oil

Salad

  • 3/4 pound small new potatoes (boiled in water with 1/2 tablespoon of salt)

  • 3/4 pound green beans, trimmed (blanched in water with a pinch of salt)

  • 4 hard-boiled eggs, peeled and quartered or sliced

  • 1/2 red onion, julienned into thin strips

  • 1/2 cup pitted Kalamata olives, drained

  • 1/2 pound cherry tomatoes, cut into halves

  • 1 pound of fresh greens of your choice (spinach, frisée, lettuce, or a mix of greens)

  • 4 anchovy fillets (optional)

Dressing

  • 2 cloves garlic, grated on microplane

  • 1 tablespoon of seedy whole grain mustard

  • 4 anchovy fillets

  • 1/2 teaspoon of sugar

  • Zest of 1 lemon

  • 3-4 tablespoons fresh lemon juice (about 1 lemon)

  • 1/4 cup of extra virgin olive oil

  • Salt and pepper to taste

Preparation

  1. Preheat oven to 500 degrees F.

  2. Place the potatoes whole in a medium pot of cold salted water and bring to a boil. Boil potatoes for 13-15 minutes until just fork tender. Transfer the potatoes to a plate and set aside to cool. When cool enough to handle, cut potatoes into quarters.

  3. While potatoes are cooking, Place salmon on a parchment lined baking sheet pan, skin side down. Sprinkle the fish with salt, pepper, and garlic powder. Rub the flesh with with olive oil and sprinkle with parsley. Bake 7-10 minutes until the salmon reaches desired doneness. Set aside to cool. Remove the skin and chop the fish into large chunks.

  4. In the same stockpot rinse it out. Bring 3 inches of water to a boil with a pinch of salt. Add the green beans and cook for 2-3 minutes, remove from heat, drain and shock the green beans in cold water to stop the cooking. Drain and set aside.

  5. Add a couple more inches of water in the same pot and return it to a boil. Cook the eggs for 8 minutes. Transfer eggs to a bath of ice water and chill until cold, about 10 minutes. Peel and halve; set aside.

  6. In a small bowl, whisk together the grated garlic, anchovy fillets, sugar, and Dijon mustard until it becomes a thick paste. Thin out the paste by adding the lemon zest and juice, and then drizzle in the olive oil while whisking to emulsify the dressing. Season with salt, and pepper (careful with the salt, the anchovies are already salty, make sure to taste before seasoning).

  7. On top of your greens, arrange the pieces of salmon, potatoes, green beans, eggs, red onion slices, Kalamata olives, anchovies fillets, and tomato wedges on a large platter. Pour the dressing over the arranged platter and serve family style.

Serving Suggestion

Use cold smoked salmon or a couple cans of tuna in place of the fresh salmon to speed the preparation time. Plan ahead and cook extra potatoes and green beans earlier in the week; then this salad comes together in a matter of minutes.

Tropical Waldorf Salad

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 4-6

Yogurt replaces the traditional mayonnaise. Pineapple and "macadamia nuts are added in a refreshing version of this American classic.

Ingredients

  • 2 cups apple (1 large apple), cut into bite-sized pieces

  • 1 cup seedless grapes, halved

  • 1 cup of fresh pineapple

  • 1/4 cup celery (1-2 ribs), cut into 1/4-inch pieces

  • 1/2 cup toasted macadamia nuts or walnuts, coarsely chopped

  • 1 lemon, juice and zest (about 2-3 tablespoons juice)

  • 1/2 cup Greek yogurt

  • 1 teaspoon honey

  • Salt and pepper to taste

Preparation

  1. In a small bowl, whisk together the lemon juice, zest, yogurt and honey. In a large salad bowl, gently toss the apples, grapes, celery, pineapple, and macadamia nuts or walnuts with the dressing. Season to taste with salt and pepper. Substitute nonfat Greek yogurt for a lower-fat version if you like.

Serving Suggestion

Showcasing the fruits of spring, a scoop of Tropical Waldorf salad is delicious with a brunch omelet or frittata, or served on a bed of lettuce alongside grilled pork.

Nutritional Information

  210calories, 10 g. fat, 4 mg. cholesterol, 36 mg. sodium, 23 g. carbohydrate, 4 g. fiber, 6 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.