This goes well with any simple salad. But try it on mixed greens, diced apple and mango, julienned carrots, bean sprouts, and a few ground peanuts. Yum!
Ingredients
1 cup olive or salad oil
½ cup cider vinegar
½ cup white balsamic vinegar
2 tsp dried basil
2 cloves garlic, pressed
1-inch piece of fresh ginger, peeled and pressed
½ tsp sugar
dash of fish sauce (nuoc cham)
salt and pepper
a few red pepper flakes to taste
Directions
Combine all ingredients in a jar or cruet and shake.
Ingredients
½ tsp salt
½ tsp dry mustard
1 tsp celery or poppy seed
3 Tbl sugar
1/3 cup Champagne wine vinegar
1 cup vegetable oil
1 Tbl onion grated
Directions
Mix all ingredients together, shaking well to blend. Chill and serve.
I’ve recently become aware that I really like grapefruit. And from a most unexpected source: my six-year-old daughter. As a child myself growing up in Florida, I found grapefruit to be worthless abominations that were Not Tangerines. They were bitter, full of seeds, bitter, not tasty, bitter, and made a rotten fruit mess of the backyard. I will admit to a certain thrill and eewww-factor when a mushy grapefruit got pulverized by the lawn mower. So, see? No love lost.
But then one day during this past year, Adeline tried a grapefruit, and, yes, it did have a healthy topping of powdered sugar, but she tasted it, liked it, and then proceded to devour the whole thing, including the juices, with abandon and impolite sucking noises. I eyed the other half of the fruit and thought, heck, don’t I always encourage them to try things? Shouldn’t I pony up to this grapefruit?
So I did. And wow, it was wonderful! Tangy, fresh, sweet, and, yes, still slightly bitter, but not unpleasantly so. I ate that sucker, Adeline happily drank the juice, and my worldview of grapefruit was changed.
When I saw this salad on Pinterest (love me some Pinterest – yes!!), I thought, let’s go for it! When I saw the recipe was from Lauren Conrad, I thought who? what? why…? (Seriously, who is this person, and why is she a thing?) When I served it to my seder guests, I was a bit nervous. When they loved it and went back for seconds and thirds, I knew we had a keeper recipe. Thanks, Lauren Conrad, whoever you are!
Citrus, Mango, Avocado Salad
adapted from Lauren Conrad
Serves 8
Ingredients
2 grapefruit
2 navel orange
2 avocado
2 mango
bag of baby spinach
1/4 cup sliced almonds
1/4 cup real maple syrup
2 tablespoons olive oil
Directions
Mint leaves. (Photo credit: Wikipedia)
Prep Time: 10 minutes
Ingredients (serves 8)
Instructions
Combine all ingredients in a medium mixing bowl; chill for at least 2 hours.
Ingredients (serves 4)
Instructions
Combine all ingredients then drizzle with olive oil and season with salt & pepper. Can be served chilled or room temperature.
Ingredients
Instructions
Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
Whisk oil, 1 tablespoon lemon juice, vinegar, and 3/4 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. Can be made a day ahead. Cover dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice.. Garnish with mint and sprinkle with sumac.
Ingredients
Instructions
In blender or food processor, combine juice, vinegar, honey, cilantro, garlic, salt and pepper. Blend till well combined. With blender on, slowly add in oils till emulsified.
English: Golden Flesh Yukon Gold Potato (Photo credit: Wikipedia)
Ingredients (serves 6 to 8)
Instructions
Finely mince garlic and rosemary. Zest and juice the lemon. Add the juice, zest, herbs, and oil to a bowl and whisk everything together.
It’s not necessary to peel the potatoes. Bring them to a boil and let them simmer until they’re soft, probably about 30 minutes depending on the size of your potatoes. To test one, just grab it out of the water with some tongs and pierce it with a fork. The fork should easily go to the center of the potato. When they’re done, let them cool for 15 minutes before handling.
Chop the potatoes, and then mix in the celery, pancetta, parsley, and all of the dressing.
Ingredients
Instructions
For the Dressing
Mix together the olive oil, lemon juice, salt, pepper, and red pepper flakes.
For the Salad
Toast the pine nuts in a hot, dry skillet. Watch carefully. Set aside. Shave the zucchini into long, wide ribbons. Chop the basil. Toss all ingredients, except the parmesan, together. Serve garnished with parmesan.
From recipe-submitter Stephanie: This is a yummy salad that I make whenever I can get wild-caught shrimp from the Georgia or Carolina coasts. My choice the other day was “farm-raised” or wild caught – despite the fact that the shrimp had their heads on, I went for the wild caught. The fish monger showed me how to easily pinch off the heads – just like asparagus – it knows where to break off. While it looked easy at the fish counter, at home was another matter. They were all looking at me. They had four inch antennae getting in the way. I was grossed out. There were cream colored blobs that must have been the brains clinging to the part of the shrimp I wanted. All this before I even cleaned out the disgusting vein. I finally took off my glasses so I couldn’t quite see all the detail and cleaned the entire pound and a half. Husband George grilled them and ate the salad with gusto. Me? Not so much. (Though I did eat my fair share, I kept imagining their beady little eyes pleading with me to spare them.)
Ingredients
1 pound 16-20 count shrimp, peeled and de-veined
1 lime, juiced
1 cup strawberries, sliced thinly
4 oz. goat cheese, cut into small pieces
1/2 cup Spicy Pecans, chopped
1 cup jicama, julienned into matchsticks
1 ripe avocado, chopped
1 bag Spring mix, or baby greens
1 cup balsamic vinaigrette
Instructions
Clean shrimp, marinate for 30 minutes in half the vinaigrette mixed with the juice of one lime. Place shrimp on wet bamboo skewers for grilling. Grill for a couple minutes on each side. Assemble the remaining ingredients, and toss. Place warm shrimp on top and serve immediately. For non-seafood lovers, substitute grilled chicken.
Spicy Pecans – take Stephanie’s original Sugar & Spice Pecans and add 1/2 t. Cayenne pepper to the dry ingredients. Bake as usual.
if you can not find jicama, use an English cucumber, sliced paper thin.
a little of each 