Chopped Salad with Summer Vegetables

Chopped Salad with Summer Vegetables

For today’s lunch, I thought I would try this recipe I found in America’s Test Kitchen, “Cooking Fresh,” 2015.  It was so colorful and fresh-looking that it had to taste good. Well, my daughter and I were not disappointed! We loved the simple vinaigrette dressing, using red wine vinegar and seasoned with minced garlic, salt and pepper. The only thing I would do differently is I would add some protein in the form of lean meat or legumes to make it a more complete meal. As usual, I made slight changes to the original recipe to suit my taste and cooking style. It is a wonderful salad using common ingredients  found in the refrigerator during the summer!

Chopped Salad with Summer Vegetables              Chopped Salad with Summer Vegetables

Ingredients:

  • 1 English cucumber
  • 8 ounces cherry tomatoes, halved or quartered
  • Sea salt
  • Freshly ground pepper
  • ¼ cup red wine vinegar
  • ¼ organic extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 yellow bell pepper, cut into ½-inch pieces
  • 8 ounces radishes, thinly sliced
  • ¼ cup chopped fresh parsley
  • 1 romaine lettuce heart, chopped into 1-inch pieces

Directions:

Whisk together vinegar, garlic, ¼ teaspoon salt and ⅛ teaspoon ground pepper in a large bowl. Drizzle in oil, while constantly whisking. Add bell pepper, onion, radishes, parsley, cucumbers and tomatoes and toss to coat. Let sit for 5 minutes. Finally, add lettuce and serve immediately. 4 servings.

Chopped Salad with Summer Vegetables

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Orange Almond Salad

Orange Almond Salad

A long time ago, when I was living in Southern California, there was a restaurant chain called “The Magic Pan.” They were famous for their delicious crepes. I would eat there for lunch and dinner and would frequently order their “Orange Almond Salad. ” So today for lunch, I decided to have this wonderfully healthy salad. It is a very simple dish made with only romaine lettuce, sweet Mandarin oranges, and toasty almonds. I dressed it with a very basic vinaigrette made with tangy lemon. What is great about this salad is that it can easily be prepared with ingredients commonly found in the refrigerator and pantry!

Orange Almond Salad

Ingredients:

  • 8 ounces romaine lettuce, torn into bite size pieces
  • 1 (11 ounces) can Mandarin oranges, drained
  • ¼ cup toasted slivered almonds
  • ¼ cup organic extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Sea salt
  • Freshly ground pepper

Directions:

  1. In a small bowl, whisk together the olive oil and lemon juice. Add salt and pepper to taste and blend well.
  2. Using a large bowl, add lettuce and oranges and gently toss with the vinaigrette.
  3. Sprinkle with almonds and serve. 4 servings.

Orange Almond Salad

Simple and Light Caesar Salad

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I love Caesar salad, but I like to make a lighter version without anchovies and egg yolks—less fat and salt! We are having this tonight with my chicken sausage lasagne. Homemade croutons are so easy to make and have a wonderful crunch! This is truly a light and less fattening version!

Ingredients:

  • 4 to 6 slices of sourdough bread, cut into ½-inch cubes
  • ½ cup + 2 tablespoons organic extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon lemon juice
  • Sea salt
  • Freshly ground pepper
  • 1 ½ pounds organic romaine lettuce, torn into bite-size pieces
  • ½ cup freshly grated Parmesan cheese

Directions:

  1. Preheat oven to 375 degrees. Toss bread cubes with 2 tablespoons olive oil. Place bread on a rimmed baking sheet in a single layer. Bake for about 10 minutes, until golden brown.
  2. In a small-medium bowl, whisk oil, garlic, vinegar and lemon juice thoroughly. Add salt and pepper to taste.
  3. Using a large bowl, toss romaine with dressing, cheese and croutons. Serves 6 to 8.