Posts from the “Salads” Category

Celeriac, Kale, Quinoa and Fig Salad

During the winter months a favorite root vegetable of mine is celeriac or celery root. Not a big fan of celery I am partial to the milder flavor of celeriac and was so happy to be introduced to it several years ago through my CSA.

Celeriac is a cousin to anise, carrots, parsley and turnips and tastes like a milder form of celery with a hint of parsley. Unlike most root vegetables it has very little starch. An ugly brownish hairball of a vegetable, it must be peeled of its outer layer. To get rid of the skin I use a knife to cut it away. I guess a vegetable peeler could be used but I have never tried it because of the bulb’s irregular shape. Read more

Dandelion, Arugula, Radish and Pomegranate Salad

Fall and Spring are especially good times of the year to find bitter greens and I thought they would complement the richness of  the winter squashes for the book club dinner. The sharp bite of radishes worked well with the greens and adding pomegranates seeds gave a sweet-tart pop as their juices were released when bitten into.  I need to experiment with the dressing as I used my go to dressing and probably could add another dimension to the salad with a new dressing. I will be working on that and get back to you. Read more

Cabbage and Apple Slaw with a Lime, Ginger, Mint Dressing

The weekend before last I visited a friend in NH who made a delicious lunch of tomato soup, veggie burgers and coleslaw with apples and mint. The slaw was so delicious I had to try making it. Not to mention the 3 heads of cabbage accumulating in the fridge from the CSA. I pretty Read more

Lemony Broccoli, Blueberry Quinoa Salad

Dinner this evening was a yummy salad I made from produce bought the other day at the farmer’s market and goodies on hand. Researching recipes for a broccoli salad on the internet, creamy broccoli and bacon salads just didn’t cut it. First I am vegetarian and second I wanted something healthy that didn’t camouflage the broccoli but instead brought out its flavor. Lemon always brightens up the flavors and is my favorite addition to any dish so I developed the salad around lemon and broccoli. For sweetness and color I added blueberries. Read more

Heirloom Tomatoes, Donut Peaches and Blueberries Salad

Everywhere at the Farmer’s Market were the most amazing heirloom tomatoes. It was hard to choose so I picked a combination of colors, low acid sweet tasting orange and yellow tomatoes which I mixed with a stronger tasting green ones, and of course, red to round out the colors and flavors.  To the tomatoes I added donut peaches. They are nuggets of sugar which off-set the acid in the tomatoes. Read more

Summer Squash and Tri-Colored Quinoa with Walnuts

Ingredients for Squash and Quinoa Salad lo-res

Summer Squash and Tri-Colored Quinoa with Walnuts
Recipe type: Salad Entrée
  • ¾ cup tri-color quinoa, rinsed
  • 2 lbs. assorted summer squash
  • 3 tbsp finely grated parmesan cheese
  • zest of 1 lemon
  • juice of ½ a lemon
  • 1 tbsp sherry vinegar
  • 6 tbsp extra-virgin olive oil
  • ½ cup flat-leaf parsley leaves
  • ½ cup walnuts, toasted
  • ½ cup basil leaves, torn into pieces
  1. Bring rinsed quinoa and 1½ cups of water to boil in a medium saucepan. Cover and reduce heat to medium-low and simmer until quinoa tender about 15 minutes. Turn off heat and let sit for 15 minutes, uncover, fluff with fork and cool.
  2. Cut squash into ⅛ inch thick slices, some vertically and others horizontally. Place in large bowl and season with 2 teaspoons of salt, toss to coat. Let sit till slightly wilted, about 15 minutes. Rinse under cool water, drain and pat dry with paper towels.
  3. Put in a small jar the parmesan cheese, lemon zest, lemon juice, sherry vinegar and olive oil, screw the lid on and shake well. Add salt and pepper to taste. Set aside.
  4. In a large bowl mix together the squash, quinoa, parsley, walnuts and basil. Pour dressing over the salad and toss to coat.
  5. Place on a serving dish and garnish with more parmesan cheese if you desire

Kitchen Sink Tossed Salad

Kitchen Sink Tossed Salad
  • 1 head Romaine Lettuce, torn into bite-size pieces
  • ½ head Red Leaf Lettuce, torn into bite-size pieces
  • ¾ cup Cherry Tomatoes
  • 3 spears Hearts, sliced
  • 1 Kohlrabi, peeled and sliced into match sticks
  • 2 Kiwis, peeled, quartered and sliced
  • 1 handful Pepias Seeds
  1. Combine all ingredients in a large bowl and toss with dressing right before serving.

Pomegranate, Hearts of Palm and Walnut Salad

A salad for the first full day of summer!

My neighbor and friend, Erin, invited me for an impromptu weekend at her country cottage. We left New York City Saturday around 9:30 a.m. and got to her home in the Catskill around 1 p.m. after making a 45-minute detour to drop-off her husband. First thing after getting the dog situated with water and an umbrella for shade was making lunch. That was my contributions to the weekend’s meals. Read more