Recipe: Citrusy Spinach & Sirloin Salad

Cool, fresh salads make great summer meals, and this one pairs juicy sirloin steak with citrus, ginger, and spinach for a fresh, zesty, and satisfying lunch or light supper.

Citrus Embellished Spinach And Sirloin Salad
(Serves 4.)

Ingredients:

1 lb. top sirloin steak
salt and pepper to season
2 Tbsp cooking oil
1 tsp salt
1 tsp pepper
1 grapefruit
1 orange
1 Tbsp white wine vinegar
1 garlic clove, minced
1 tsp freshly grated ginger root
1 tsp Dijon mustard
1 tsp honey
dash salt and pepper to taste
1/4 cup good light olive oil
10 oz. baby spinach

Directions:

• Sprinkle salt and pepper on both sides of steak.
• Put 2 Tbsp cooking oil in a heavy skillet over medium-high heat. When oil sizzles, add steak and sear on both sides quickly, then flip again and cook each side for 4 to 5 more minutes or until steak is done to your liking.
• Remove steak from pan to cutting board and let rest for 10 minutes.
• While the steak is resting, peel and segment the grapefruit and orange over a large bowl to save the juices, putting the fruit aside in another bowl. 
• Into the bowl with the juice collected from the fruit, add vinegar, garlic, ginger, mustard, honey, and a dash of salt and pepper to taste, and whisk until combined. Continue whisking while slowly drizzling oil into the mixture.
• Slice the rested steak very thin against the grain and at a diagonal.
• Make salad by tossing together the spinach, fruit, together with dressing, then top with steak and toss gently.
• Serve immediately.

Recipe: Cannellini Crazy Greek Salad

Nothing says spring like a great big fresh salad! This one makes a great healthy spring or summer lunch, with cannellini beans, cheese, and olives for lots of flavor and nutrition, and you can put it together in a matter of minutes, which makes it perfect for when you're pinched for time, but still want a healthy meal.

Cannellini Crazy Greek Salad
(Serves 2-4.)

Ingredients:

 (Photo credit: Wikipedia)

1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tsp dried oregano flakes
1/4 tsp black pepper
1/8 tsp kosher salt
1 can (15 oz) cannellini, drained then rinsed
1 Roma tomato, diced
1/4 cup diced sweet onion
1/4 cup diced green pepper
1/4 cup crumbled feta cheese
1/4 cup chopped kalamata olives
Mixed greens for serving

Directions:

• In a large salad bowl, whisk the first 5 ingredients together until frothy.
• Add the remaining ingredients to the bowl and toss gently until all ingredients are coated well with the dressing.
• Serve immediately by itself or over a bed of mixed greens.

Recipe: South Of The Border Black Bean Spinach Salad

Mmmm...this quick, delicious, and healthy salad hits the spot for a quick spring or summer meal - no cooking required! Lots of fresh veggies in this one, plus black beans for protein, and a bit of cheese for flavor, and to add some fat to help you absorb all the great nutrients in this salad.


South Of The Border Black Bean Spinach Salad
 (Serves 2-4.)

Ingredients:

2 Tbsp fresh lime juice
1 tsp cumin
1/4 tsp kosher salt
1/4 tsp black pepper
2 cans (15 oz) black beans, drained and rinsed
2 cups diced fresh tomatoes
1/4 cup shredded cheese
1/4 cup diced onion
2 Tbsp chopped fresh cilantro
4 cups chopped spinach

Directions:

• Put the lime juice, cumin, salt and black pepper in a salad bowl; whisk to combine.
• Put the beans, tomatoes, cheese, onion, and cilantro in the salad bowl and toss to coat with the dressing.
• Divide the spinach between salad plates and spoon the black bean mixture over the top of each.
• Serve immediately.

Recipe: Garden Herb Tomato Salad With Cheesy Zucchini Blossoms

One of our favorite summer foods - tomatoes - is coming soon! Tomatoes can be used in hundreds of different recipes, and are abundant in summer salads. This summer, try this new twist on a tomato salad, using fresh herbs, goat cheese, and zucchini blossoms for a beautiful, sophisticated gourmet garden treat!

Garden Herb Tomato Salad With Cheesy Zucchini Blossoms

Ingredients:

4 oz soft goat cheese, room temperature
2 Tbsp fresh basil
2 Tbsp fresh marjoram
8 medium size zucchini blossoms, freshly picked
3 Tbsp extra virgin olive oil
kosher salt to taste
5 cups garden grown cherry or grape tomatoes, cut in half
1 Tbsp fresh chives

Directions:

1. Preheat oven to 350 degrees and oil a large baking sheet.
2. Gently rinse off zucchini blossoms, then trim any sharp points from the bottom leaves that hold the petals in place and trim the stem to 1/2 inch. Now, slide a sharp knife lengthwise to lay the blossom open 'butterfly' style and remove the stamen or pistil (depending on if you chose male or female blossoms.) Gently pat dry.
3. In a large bowl, mix together the goat cheese with 1 tablespoon of the basil and 1 tablespoon of the marjoram; form into 8 equal size balls.
4. Lay 1 ball inside each of the open blossoms, then close blossom over the cheese ball and lay, cut side down, on prepared baking sheet.
5. Drizzle or brush each blossom with 1 1/2 tablespoon of olive oil and flavor with kosher salt, then bake for about 6 to 9 minutes - when you see the cheese bubble up over the blossom and start to ooze out and brown around the edges, they're done. Remove and set aside while you prepare the tomatoes.
6. In a large bowl, toss the tomatoes with the remaining 1 1/2 tablespoon olive oil, the remaining basil, the remaining marjoram, and the chives.  Sprinkle with kosher salt and freshly ground pepper to taste, then arrange on plates.
7. Top with the baked zucchini blossoms, add more kosher salt if desired, and serve while blossoms are still warm.

Recipe: Ruby Red And Emerald Green Super Salad

This week we're celebrating citrus. Citrus fruits are the perfect simple way to bring a tangy freshness to favorite summer dishes. Whether you are using the juice of a lemon to bring acidity to a fresh salad dressing, or the zest of an orange to brighten up a quick summer stir fry, you're sure to find lots of great ways to use citrus in your cooking this summer. We'll start off with a salad today.

Sweet, tangy, and delicious, this super-food-filled salad combines elements of summer and fall into a fresh, unforgettable bowl of healthy goodness:

Ruby Red And Emerald Green Super Salad
(Serves 4.)

Ingredients:

(Photo credit: Wikipedia)

2  large Ruby Red or other pink grapefruits, peeled, segmented, each cut in half
2  ripe avocados, peeled, pitted, then cut into bite size pieces
1/2 sweet red bell peeper, diced
4  green onions, chopped
1  Tbsp local honey
2  tsp soy sauce
2  tsp extra-virgin olive oil
1/4 cup pistachios
1/4 cup dried cranberries
salt and pepper to taste
mixed lettuce for serving

Instructions:

1. Put the grapefruit segments, avocado pieces, bell pepper, and onions in a large glass bowl.
2. In a separate bowl, whisk together the honey, soy sauce, and olive oil until frothy, then immediately pour into bowl and toss together.
3. Add the pistachios and dried cranberries and toss lightly. Season to taste.
4. Put mixed lettuce on 4 salad plates, then spoon grapefruit mixture over and service immediately.

Recipe: Garlic Lime Dressed Chickpea Salad

This delicious twist on a fresh summer bean salad uses protein-rich chickpeas, and a simple dressing of garlic and lime juice. It only takes a few minutes to make, and a great make-ahead dish as the flavors will continue to develop as it sits. This one is also great for potlucks, or for a quick summer lunch, add lettuce or sprouts and stuff into a toasted pita pocket.

Garlic Lime Dressed Chickpea Salad

Ingredients:

 (Photo credit: Wikipedia)

2 limes, juiced
4 garlic cloves, minced
1 1/2 teaspoons cumin
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cans (15 ounces each) chickpeas, rinsed and drained
1/2 bunch parsley, chopped
1/2 medium onion, diced

Directions:

• Whisk together the lime juice, garlic, cumin, olive oil, salt, and cayenne pepper in a large bowl.
• Add the chickpeas, parsley, and onion to the bowl and stir until coated well with the dressing.
• May be served immediately at room temperature, or placed in the refrigerator for 30 minutes or more to let the flavors develop.

Recipe: Savory Vinaigrette Dressed Tubetti Veggie Salad

This fresh, zesty pasta salad is great for any spring or summer barbecue or potluck. Lots of fresh veggies, herbs, and pasta, mixed with a fresh, simple homemade dressing equals lots of flavor and color on your plate!

Savory Vinaigrette Dressed Tubetti Veggie Salad
(Serves 4-6.)

Ingredients:

1 (1 lb) pkg tubetti (or ziti, penne, or other tube-shaped pasta)
1 1/4 teaspoon salt
1 head broccoli, cut into bite size florettes
3 garlic cloves
1 Tbsp dried oregano
1 tsp Dijon mustard
3/4 cup red wine vinegar
1/2 cup olive oil
2 regular carrots, peeled and sliced into matchsticks
1 red bell pepper, cored and thinly sliced into strips
1/2 cup parsley, finely chopped
salt and pepper to taste

Directions:

• Put tubetti pasta in a large pot of boiling water, add the 1 1/4 teaspoon salt, and cook until just short of being al dente, then add broccoli and cook for a minute or two longer, just until pasta is al dente.  Drain pasta and broccoli very well through a colander and transfer to a large bowl; set aside.
• In a food processor combine the garlic, oregano, mustard, and vinegar, pulsing until just combined.
• With motor running, start gradually drizzling in oil, processing until a smooth vinaigrette dressing is formed.
• Pour this vinaigrette dressing over the drained tubetti and broccoli in the bowl and toss to coat well.
• Add the carrots, red bell pepper, and parsley, tossing gently until blended.  Taste and salt and pepper if needed.
• Serve immediately.

Related Resource:

Well Dressed: Salad Dressings
By Jeff Keys

Salads are naked without tasty dressings. This book is filled with recipes for viniagrettes and creamy dressings to enjoy on a variety of salads, including light, summer pasta salads. This collection of 75 different dressing combinations combines, not only the usual dressing ingredients, but you'll find mangos, sweet onions, green olives, capers, and many other exciting ingredients. You'll also find plenty of warm dressings, too. Create pasta salads for picnics, or any meal.

Recipe - Mixed Salad with Feta Cheese and Blueberries

Yum! I haven't tried this one yet, but I'm going to - it sounds awesome!  Simple, easy, and healthy, with a lovely mix of colors and flavors and textures. Let us know how you like it....

Mixed Salad with Feta Cheese and Blueberries
(Serves 2 as a main lunch or 4 as a side dish)

Ingredients:
5-6 cups mixed salad leaves
5 oz fresh blueberries
4 oz walnuts, chopped and toasted
8oz feta cheese, crumbled

Dressing:
4 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp honey
Salt and pepper

Instructions:
Arrange the salad leaves on a large serving platter. Sprinkle with feta cheese and top with blueberries and walnuts.

Meanwhile, place all dressing ingredients in a jar with a lid and shake until well combined. Season well. Drizzle over the salad and serve immediately.

Recipe - Peachy Heirloom Tomato Salad with Blue Borage Blossoms

Here is a true gourmet summer treat!  This delicious recipe combines interesting ingredients to make an unusual taste treat combination - and a gorgeous color palette! Give it a try, and let us know what you think.

Peachy Heirloom Tomato Salad with Blue Borage Blossoms
Image via Wikipedia(Serves 4-6)

Ingredients:

1 lb ripe fresh peaches
2 lb. vine ripened heirloom tomatoes
3 green onions, cut into thin strips
2 Tbsp light olive oil
2 Tbsp freshly squeezed orange juice
1 Tbsp balsamic vinegar
1 tsp soy sauce
1/2 tsp orange zest
1/4 tsp kosher salt
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/2 cup blue borage flowers, whole

Directions:

1. Clean, core, and chop the tomatoes roughly. If your collection of heirloom tomatoes includes small (cherry size) tomatoes, just cut in half.  Mix up the way you cut them so everything isn't the same. Put in large salad bowl.
2. Scrub the peaches and slice into small wedges (removing the pit and stem as you do.) Add to the salad bowl with tomatoes.
3. Add the thin strips of green onion to the salad bowl.
4. Now make the dressing:
• Whisk together the olive oil, orange juice, balsamic vinegar, soy sauce, orange zest, and salt until smooth and frothy.  
• Pour this dressing over the salad, sprinkle in the mint and basil and toss to combine.
5.  Set the salad aside for 10 minutes; taste and add salt if necessary.
6. When seasoned properly, Serve in individual salad bowls, sprinkling the blue borage flowers over each serving.

More Tasty Gourmet Recipe Ideas:
    

Recipe - Marinated Berries on Fresh Baby Spinach

Here is a yummy summer salad recipe even the kids will love! A great way way to use fresh summer berries, with a tangy, spicy/sweet dressing, this one will make your mouth water, plus it's packed with vitamins and antioxidants.

Marinated Berries on Fresh Baby Spinach:

Image by goodmami via FlickrIngredients:
1 pint ripe strawberries, hulled and sliced
1 pint ripe blueberries, washed and dried
2 Tbsp red wine vinegar
1 Tbsp light olive oil
1 Tbsp light brown sugar
1 tsp poppy seeds
1 Tbsp minced shallot
1/8 tsp smokey paprika
1/4 tsp kosher salt
12 oz baby spinach
chopped walnuts
bleu cheese crumbles (optional)

Directions:

1. Clean strawberries and blueberries and put in large bowl.
2. Whisk together in a separate bowl the vinegar, olive oil, sugar, poppy seeds, shallot, paprika, and salt, until frothy - then pour over berries.
3. Let berries marinate for 30 minutes, stirring frequently.
4. Divide spinach between individual salad bowls. Spoon marinated berries and dressing/marinade over the top of each salad, then top with a sprinkling of walnuts and bleu cheese crumbles.
5. Serve immediately.

More Tasty Salad Recipes:
   

Recipe - Sweet and Sour Summer Squash Slaw

Here is a tasty summer salad recipe to help you use up some of those extra zucchini or yellow summer squash. As mentioned in Monday's article, be sure to pick the small ones for salads, as these are the most tender and easy to handle, and they won't be seedy or tough. This fresh summery version packed with fresh veggies will never let you think of slaw the same way!

Sweet and Sour Summer Squash Slaw

Ingredients:
4 tiny yellow summer squash
4 tiny zucchini
2 stalks celery, chopped
3 whole green onions, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped

Dressing:
1/2 cup sugar
1/2 cup apple cider vinegar
1/4 cup light Olive Oil
1 Tbsp fresh dill
1/2 Tbsp fresh basil
1/4 Tbsp fresh thyme
1/2 teaspoon pepper
1/4 teaspoon salt

Directions:

1. Scrub the tiny squashes well, trim off both ends, then take a peeler and start peeling off long curls into a colander.  Sprinkle with salt and let drain over the sink for about 20 minutes.  This will help the squash sweat off some of the moisture.  Dump onto a large surface covered with paper towels and use paper towels to blot off liquid, then dump squash curls in large salad bowl.
2. Add the celery, onion, and peppers to the bowl.
3. Put the dressing ingredients in a separate bowl and whisk together until well combined. (You could also put the dressing ingredients in a jar with a good lid and shake to combine.)
4. When dressing is well mixed, immediately drizzle a little over salad, mix, taste, and add more dressing as desired, tossing to coat after each addition.
5. When the slaw has the right amount of dressing, serve immediately or chill until ready to eat.

You'll have enough for about 4 to 6 people.

More Interesting Salad Recipes: