July 10, 2016

Salad Summer

Summer is a wonderful time to combine fresh ingredients and minimal cooking effort to create a delicious meal. Try these salad recipes to nourish and inspire you.

Arugula, Potato and Green Bean Salad


You will need:
1/3 cup walnuts
2 pounds fingerling potatoes, chopped
1/2 pound green beans, trimmed and cut in half
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper to taste
3 tablespoons olive oil
4 packed cups arugula

Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to the colander with the potatoes.

Whisk together vinegar, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.


Parsley Cilantro Chickpea Salad


For the salad:
2 cups cooked chick peas OR one 14 ounce can chickpeas. drained
3 tablespoons olive oil
1 1/2 teaspoons each: salt, black pepper, allspice, cumin, and cardamon

5 packed cups of salad greens
2 cups cucumbers, diced (about 1 cucumber)
2 cups tomatoes, diced (about 3 medium tomatoes)
1/3 cup each of fresh cilantro and Italian parsley. chopped

For the dressing:
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
¼ cup olive oil
2 garlic cloves, crushed
1 teaspoon each: salt and black pepper

Cook and drain the chickpeas. If cooking dried chickpeas, soak them overnight and boil them in water for 2 hours until tender.
Place them in a skillet with olive oil, salt, pepper, allspice, cumin and cardamom. Saute on medium heat for 5 minutes. 

Chop cucumbers, tomatoes, parsley and cilantro.
Wash and drain salad greens.

Remove chickpeas heat and place them in a serving bowl with all the other salad ingredients.

Whisk together the dressing ingredients. Pour over the salad, toss well, and refrigerate to marinate for at least 1 hour.
Enjoy!

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