3 Summer Salads

Veggie Cupcakes
Ingredients: (Makes 1 dozen)
2 large Cucumbers
12 large Tomatoes
1 tub sour cream
1 jar of salsa
2 cups light mayo
salt & pepper to taste
Directions:
1. Wash all vegetables.
2. Hollow out tomatoes so they look like this:

3. Dice the cucumbers in small pieces, about this big:

4. Mix salsa, mayo, cucumbers, salt & pepper to taste and stuff tomato
5. Top with sour cream.
6. Garnish with a piece of tomato & cucumber.
7. Invite friends over to share.
8. Eat. Enjoy.




BRUSSELS SPROUT-LEAF SALAD
Recipe courtesy Giada De Laurentiis

Video: http://www.foodnetwork.com/videos/brussels-sprout-leaf-salad/55530.html


Yield: 4 servings

Ingredients

Dressing:
1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper

Salad:
1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Cook's Note
1/3 cup grated Pecorino Romano

Directions

Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.

Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

Cook's Note:
*To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

The unused core of the Brussels sprouts can be used in soups and stir-fries.



Snow Peas with Creamy Ranch Dressing
From EatingWell: May/June 2010 —


4 servings, about 2/3 cup each
Active Time: 25 minutes

Ingredients
• 1/3 cup nonfat buttermilk
• 3 tablespoons low-fat mayonnaise
• 2 tablespoons chopped fresh dill
• 2 tablespoons finely chopped red onion
• 2 teaspoons white-wine vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 cups trimmed and thinly sliced snow peas (about 9 ounces)

Preparation
1. Combine buttermilk, mayonnaise, dill, onion, vinegar, garlic powder, salt and pepper in a medium bowl. Stir in snow peas.
2. Serve family style or on individual salad plates and enjoy.

Wilted Spinach Salad

Serves 2

Salad:
4 cups baby spinach leaves (1 pre washed package)
½ medium-sized red onion, julienned
½ teaspoon minced garlic
8 slices thick bacon, diced

Vinaigrette:
3 tablespoons Cider vinegar
½ teaspoon sugar
¼ teaspoon black pepper
Pinch of salt

Garnish: 1 hard-boiled egg, chopped fine or quartered

Preparation
Arrange baby spinach leaves in a pretty clear bowl that is heat proof and set aside.

In a sauté pan, place diced bacon. Stirring frequently, cook on medium heat until crisp. Remove bacon to paper towel and drain.

Pour off all the liquid into a heat resistant bowl.
Return 3 tablespoons of it to pan and sauté the onions.
Add garlic and sauté for 15 seconds or until you can whiff the fragrance.

Remove pan from heat. Add Cider vinegar, sugar, black pepper,
salt and scrape the brown bits from the pan as you mix the ingredients.
Pour over baby spinach greens.

Quickly toss salad and top with hard-boiled egg.
Great as a starter for any meal. Or add grilled chicken for a dinner salad.

Broccoli, Pepper Jack Cheese & Pistachio Salad

This was one of those create from 'what-ya-got' in the refrigerator salads. It was so good I had to write it down and share.

2 bunches fresh broccoli
1 lemon for a few sprinkles of lemon juice
1/2 cup red onion, chopped
1/2 cup celery, chopped
1 cup or to taste Pepper Jack cheese, cubed.
1 bag of shredded lettuce.
1 cup pistachio nuts, shelled

Dressing:
2 tablespoons olive oil mayonnaise
2 tablespoons organic barbeque sauce
2 tsp water (may increase amount gradually if needed)

Note: Actually I put my hand under the running water then flick the water onto the salad as many times as needed. That could be 2 tsp of water :D

Cut up broccoli flowerets into bite-size pieces. Enough for approx 4 cups flowerets. (Blanch broccoli for 1 minute then plunge into an ice water bath to stop the cooking) Drain off cold water WELL and add a few sprinkles of lemon juice to broccoli flowerets. Beautiful green color.

Peel stems with vegetable peeler; cut crosswise into pieces.




Blend broccoli flowerets, broccoli stem slices, red onion, celery, and Pepper Jack cheese cubes with shredded lettuce. Store in refrigerator until ready to serve. Mix the dressing on top and toss all together well. Top with pistachio nuts.

Note: I went crazy with the Pepper Jack cheese doubled what I put in the ingredients. What a great cheese to put in a salad for that added zip.

Corn and Tomato Salad

• 2 tbsp olive oil
• 2.5 cups fresh corn kernels (that's about 5 ears)
• 1 pint cherry tomatoes, chopped
• 1/2 cup finely chopped red onions
• 1-2 tsp Hickory Bacon Salt
• 1/4 tsp black pepper
• Parsley or cilantro for garnish

Boil corn kernels for 3-5 minutes. Mix olive oil, Hickory Bacon Salt and black pepper. Combine with red onions, cooked corn kernels, cherry tomatoes and garnish with parsley or cilantro. Serve at room temperature or slightly cold, and enjoy!

White-Bean Salad with Zucchini and Parmesan

PREP: 10 minutes
TOTAL: 10 minutes

Ingredients
Serves 4
• 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
• 3/4 pound zucchini (about 2 small),
trimmed, quartered lengthwise, and thinly sliced on the diagonal
• 4 ounces green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
• 2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
• 1/2 cup fresh basil leaves, torn
• Grated zest and juice of 2 lemons
• 1 tablespoon olive oil
• Coarse salt and ground pepper

Directions
In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice, and oil; season with salt and pepper. Toss to combine.

Notes:
Small zucchini are sweeter than larger ones, especially when used raw.
Keeps in frig for days - excellent go to munch