Winter Crunch Salad

from Whole Foods magazine:

1 cup small broccoli florets
1 cup small cauliflower florets
3 carrots, peeled and sliced thin
1 apple, chopped

Salad dressing
1 tsp orange zest
2 T orange juice

Toss together and top with toasted, salted cashews.

Asian Coleslaw

Red cabbage
shredded carrots
mandrin slices
almond slices

Dressing:
3 T rice wine vinegar
1 tsp sugar
2 tsp sesame oil
2 T veg oil

Smash ginger, 1/2 tsp salt, 1 clove garlic

Greek Panzanella

from Barefoot Contessa

3/4 cup olive oil, divided
6 cups rustic bread, 1 inch dice
1 cucumber, halved lengthwise, seeded and sliced in 1/2 inch chunks
1 red bell pepper, seeded and large diced
1 yellow bell pepper, seed and large diced
1 pt cherry tomatoes, halved
1/2 small red onion, thinly sliced
2 tsp minced garlic
1/4 cup red wine vinegar
1 tsp dried oregano
1/2 tsp Dijon mustard
1/2 pound feta cheese, diced
1/2 cup kalamata olives, pitted

Heat 1/4 cup olive oil in a large skillet until hot. Add the bread cubes and sprinkle with salt and pepper, cook over low to medium heat, toss frequently, for 5-10 minutes. Set aside.

Mix cucumbers, bell peppers, tomatoes, red onion in a large bowl.

Vinaigrette: vinegar, garlic, oregano, mustard, 1/4 t salt and whisk together. Add the 1/2 cup olive oil and whisk.

Add the feta, olives, and bread to the vegetables. Add the vinaigrette, toss. Wait 30 minutes and serve at room temp.

Celery Salad

From Melissa Clark's Cook This Now


1 cup walnuts
1 1/2 T red wine vinegar
1/2 T kosher salt
black pepper
1/3 c olive oil
8 stalks celery, thinly sliced
2 oz Parmesan

Toast walnuts. Chop.
whisk salt, pepper, vinegar, oil
combine walnuts, celery, cheese, toss with vinaigrette.

Plum Salad

cut up plums or other stone fruit
shredded basil
zest of a lemon
vinagrette
feta
candied walnuts

Warm Corn Chowder Salad

Adapted from Food & Wine

Serves 6-8

4 thick slices of bacon (4 ounces), chopped
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
1 jalapeno, minced
8 ears of corn, kernels removed
1 medium red onion, thinly sliced
1/4 cup cider vinegar
Salt
Snipped chives (optional)

In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.

Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. Add the jalapenos and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.

Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, and bacon. Season the salad with salt.  Garnish with chives (if desired) and serve.

Radish Salad

Radishes, cleaned and thinly sliced
Lemon juice from one lemon
Olive oil
Cilantro

Let radishes stand in lemon juice to "tame." Add the olive oil and cilantro before serving.

Peas, Zucchini, and Beans

1 cup of small white beans, cooked
2 medium zucchini, trimmed and diced
1 cup of peas
herbs: parsley, thyme, chives and/or savory
salt

Vinaigrette:
2 t dijon mustard
salt
1 T. white wine vinegar
3 T olive oil

Salad Dressings

Basic
2/3 olive oil
1/3 vinegar or citrus
dash of sugar
dash of salt
bit of dijon mustard

Carrot Ginger
1/2 cup diced fresh carrot
1/3 cup orange juice
2 T sugar
1 T olive oil
4 t rice vinegar
1 t chopped peeled fresh ginger

Beet Vinaigrette
1 cup chopped beets
1 1/2 T balsamic vinegar
1/4 olive oil

Maple-Mustard Vinaigrette
1/3 cup olive oil
2 T pure maple syrup
2 T rice vinegar
2 t Dijon mustard
1 small garlic clove

Topping Ideas
prosciutto bacon: 400 degree oven for 8 minutes
parmesan friso: 1/2 c. shredded cheese + 2 t. flour, 400 degree oven for 2 min.
parmesan shavings
croutons: bread cubes fried with butter and herbs
fried basil leaves