ANTIPASTO SALAD

DRESSING:
2 T. red wine vinegar
2 cloves garlic - minced
2 tsp. lemon juice
1 T. Dijon mustard
1 tsp. sugar
2 T. dry Italian herbs (seasoning)
1/2 EVOO
Cracked black pepper to taste

Combine all ingredients EXCEPT Dijon Mustard in a small bowl. Whisk in mustard and set aside.

MARINATED RED ONIONS:
2 cups water
3 T. red wine vinegar
2 T. sugar
1 tsp. salt
1/2 to 3/4 of a large red onion -
quartered lengthwise, then thinly
sliced crosswise.

METHOD: ** Bring water, vinegar, sugar and salt to a boiil in a small saucepan. Add the onions and let cool completely. Drain well before adding onions to salad.



SALAD INGREDIENTS:

2 hearts Romaine lettuce, torn into bite-size pieces
1/4 lb. sliced Italian dry salami - cut into thin strips
1 1/4 lb. sliced Mortadella - cut into triangles
4-6 oz. Mozzarella cheese - cut into small cubes
1 cup loosely packed Italian Parsley leaves - rough chopped
1 large roasted & peeled red bell pepper - cut lengthwise into 1/4" sthick strips
6 oz. jar of marinated artichoke hearts - drained
8-10 whole peperon cii - seeded (or you can use precut rings)
1 cup assorted black and green brine-cured olives (Kalmata, Italian)
6 oz. grape or cherry tomatoes (if cherry, cut in half - grape tomatoes leave whole)
The marinated red onions

Mix Romaine with most of the parsley leaves (leaving a few for the top) in a clear glass 9x13 baking dish. Scatter most of the drained onions (leaving a few for the top), then begin layering the salami, mizzarella, artichokes, mortadella,peperoncini, red pappers, olives and tomatoes over the lettuce. Top salad with remaining drained onions & parsley leaves. Whisk salad dressing again & drizzlwe over salad when ready to serve.

Serves 8-10 or more as part of buffet.

Notes: Romaine can be washed, torn, spun dry and stored in a zip lock bag up to two days prior to serving. Onions, salami, mortadella, peperoncini, mozzarella & red peppers can be prepared one day ahead also.

I like to buy fresh Mortadella, Salami, Mozzarella, Italian olives (including the mixed brown, black and green) at the Italian Deli.

This salad also works better in something a little deep so it can be layered and served easily without falling off the edges.

NOTE ** I forgot to boil the marinade for the red onions and just put it all in a covered bowl refrigerated overnight. It was just fine.

Watercress and Grilled Pineapple Salad with Avocado and Sour Orange Dressing

This is from the book Grub: Ideas for an Urban Organic Kitchen by Anna Lappe and Bryant Terry.

Time/Servings:
Total Time: 23 mins
Active Time: 15 mins
Makes: 4 servings

Ingredients:

For the salad:
1/2 cup pepitas (pumpkin seeds)
1 large bunch of watercress, trimmed
3/4 cup chopped pineapple, grilled and cooled
1 small carrot, shredded

For the dressing:

1/2 Hass avocado
Juice of 2 sour oranges, or juice of 1 orange and 1 lime (to make 1/2 cup)
2 teaspoons pure maple syrup
3 tablespoons extra-virgin olive oil
1 small garlic clove
1/2 teaspoon coarse sea salt
Freshly ground black pepper

Instructions:

For the salad:

1. Heat a cast-iron skillet over high heat. When it’s hot, throw in the pepitas and roast, moving them continuously for about 2 minutes, or until the seeds are just starting to brown. Remove from the pan and set aside to cool to room temperature.

2. Combine the watercress, pineapple, and carrot in a large bowl.

For the dressing:

1. Combine the avocado, citrus juice, maple syrup, olive oil, garlic, 1/2 teaspoon sea salt, and black pepper to taste in a blender or food processor, and blend until smooth. With the motor running, add 1/4 cup of cold water in a thin stream until the dressing reaches the desired consistency, then stop. Open the top and taste the dressing. Adjust the seasonings.

2. To serve, toss the salad and divide into 4 servings. Pour on the dressing and sprinkle the pepitas over each serving. Leftover dressing may be refrigerated for up to 5 days.


Note from shesthecheese: I couldn't find sour oranges so I substituted the juice of a regular orange and a lime like the authors suggested. That worked fine. Next time I'd use less maple syrup as I found the dressing a touch too sweet. I would also double up on the garlic. While I do recommend the salad I can't recommend the book overall.

Edamame Salad

1 1/2 cups shelled cooked edamame
4 medium carrots peeled, coarsely grated
1/3 cup thinly sliced green onions
2 Medium red bell peppers, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced preparation
Wasabi paste to taste (optional, but I like it!)

Combine first 5 ingredients in medium bowl. Whisk vinegar, lemon juice, oil, garlic and wasabi in small bowl to blend. Add to edamame mixture. Toss to coat. Season to taste with salt and pepper. Serve chilled.

Garbanzo salad

1 can chickpeas (drained)
1/2 fennel bulb, chopped
4 Roma tomatoes, seeded & diced
2 gloves garlic, chopped fine
1/2 can diced or chunk pineapple
1 red bell pepper, chopped
Juice of 4-5 limes
3-4 tablespoons olive oil
5-6 springs cilantro, chopped
S&P to taste (if needed)

Combine all ingredients up to limes. In a separate dish whisk together lime juice and oil, pour over salad. Chill. Add cilantro and mix before serving.

Thai Cucumbers

Thai Cucumbers

Chapter: SALADS


Spicy, sweet, sour. Low colorie. Takes away the urge for sweets. Keep a batch in the 'frige all the time.
Serves: 10

1/2 cup seasoned rice vinegar (I prefer NAKANO (R) brand, original.)
1 tablespoon sugar
1 tablespoon XYLITOL or 1 packet stevia (For non-diabetic use sugar)
2 large cucumbers
1/2 cup onions red or white, thinly sliced and chopped
1/2 sweet red pepper sliced then chopped to 1 inch pieces
3 dry pepper (dry red chili peppers) or 1-2 jalapeno, seeded and thinly sliced.
4 slices fresh ginger root

Combine rice vinegar, sugar, xylitol or stevia in a medium bowl or disposable plastic container; mix well. Thinly slice cucumber or cut in half lengthwise and scrape out seeds and thinly slice. Place cucumber and balance of ingredients in bowl with vinegar mixture. Toss lightly. Refrigerate at least 30 minutes. They are better the next day and actually keep in the refrigerator for a few days.

NUTRITION FACTS
Amount Per Serving
Calories 21 Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Sugars 2g
Protein 1g
Vitamin A 3% Vitamin C 5%
Calcium 1% Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet.