Microwave or boil 4 medium baking potatoes 10 min at high power or until just done. Chop warm potatoes into bite-size pieces.
In a 2-quart nonreactive mixing bowl, toss potatoes with 3 T apple cider vinegar, 1/2 t sugar, 1/4 t salt, freshly ground pepper to taste. Let sit for at least 10 minutes to absorb flavors and cool to room temperature.
Meanwhile, chop any or all of the following into bite-size pieces:
1/4 medium onion
Two 4-inch dill pickles (can substitute a few heaping tablespoons of pickle relish or sweet pickles, to taste)
1/2 small apple (red is best for color)
handful pitted black or green olives (sliced canned olives work just fine here)
3 hard-boiled eggs (optional)
Add to cooled potatoes. Add any or all of the following:
1/2 t dill
3 T chopped parsley
1/2 t sweet paprika
Fold in 1/2 c mayonnaise (fresh vegenaise is best) and 1 T mustard. Eat immediately or chill for several hours before serving.
Serves 6-8 as a side dish.
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
14 January 2011
23 September 2008
Green and White Salad
1 package cooked pasta (I use penne rigate)
1 cup julienned green bell peppers
2/3 cup green peas
1/3 cup soy mayonnaise
1/2 cup shredded parmesan
juice of 3 key limes
1 T sugar
8-10 basil leaves, chopped
(optional) toasted pine nuts
salt and pepper to taste
1 cup julienned green bell peppers
2/3 cup green peas
1/3 cup soy mayonnaise
1/2 cup shredded parmesan
juice of 3 key limes
1 T sugar
8-10 basil leaves, chopped
(optional) toasted pine nuts
salt and pepper to taste
14 August 2008
Mediterranean Chickpea Salad
-NYT 13 Aug 2008
2 (15-ounce) cans chick peas, drained and rinsed
1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
1 small red bell pepper, chopped
2 medium tomatoes, diced
4 scallions, white and light green parts only, sliced (optional)
6 kalamata olives, pitted and quartered lengthwise
1 ounce feta cheese, crumbled
To make the dressing:
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
1 small garlic clove, minced or put through a press
1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
2 tablespoons plain low-fat or nonfat yogurt
1. Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and garlic. Toss with the chick peas.
Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.
Yield: Serves four as a main dish, six as a side
2 (15-ounce) cans chick peas, drained and rinsed
1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
1 small red bell pepper, chopped
2 medium tomatoes, diced
4 scallions, white and light green parts only, sliced (optional)
6 kalamata olives, pitted and quartered lengthwise
1 ounce feta cheese, crumbled
To make the dressing:
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
1 small garlic clove, minced or put through a press
1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
2 tablespoons plain low-fat or nonfat yogurt
1. Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and garlic. Toss with the chick peas.
Advance preparation: The salad can be assembled several hours before you wish to serve it. Keep in the refrigerator. Leftovers are good the next day.
Yield: Serves four as a main dish, six as a side
Tuna and Bean Salad
-NYT 11 Aug 2008
1 small red onion, peeled and very thinly sliced
1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
1 (6 1/2-ounce) can water-packed tuna, drained
1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
3 fresh sage leaves, slivered
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 small or medium garlic clove, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish
1. Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
2. In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
3. In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.
Yield: Serves two as a main dish, four as a starter
1 small red onion, peeled and very thinly sliced
1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
1 (6 1/2-ounce) can water-packed tuna, drained
1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
3 fresh sage leaves, slivered
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 small or medium garlic clove, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish
1. Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
2. In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
3. In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.
Yield: Serves two as a main dish, four as a starter
02 July 2007
Sweet Potatoes with Warm Black Bean Salad
-eatingwell.com
INGREDIENTS
4 medium sweet potatoes
1 15-ounce can black beans
2 medium tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
DIRECTIONS
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
INGREDIENTS
4 medium sweet potatoes
1 15-ounce can black beans
2 medium tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
DIRECTIONS
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Roasted Sweet-Potato Salad
-Redbook magazine
INGREDIENTS
4 lb sweet potatoes, peeled, cut into 1-inch chunks
3 thick-cut slices bacon, cut crosswise into 1/2-inch pieces
1 tsp each salt and freshly ground pepper
3 1/2 Tbsp canola oil
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove garlic, crushed through a press
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro
DIRECTIONS
1. Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.
2. In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.
INGREDIENTS
4 lb sweet potatoes, peeled, cut into 1-inch chunks
3 thick-cut slices bacon, cut crosswise into 1/2-inch pieces
1 tsp each salt and freshly ground pepper
3 1/2 Tbsp canola oil
1/3 cup fresh lime juice
1 tsp Dijon mustard
1 clove garlic, crushed through a press
1 tsp toasted sesame oil or roasted peanut oil
6 scallions, thinly sliced
1 red bell pepper, seeded, cut into 1/2-inch dice
1/3 cup roasted peanuts, coarsely chopped
1/4 cup chopped cilantro
DIRECTIONS
1. Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.
2. In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.
20 June 2007
Hollywood Thai Beef Salad
-from SELF magazine
Serves 2
Marinade
1 cup low-sodium soy sauce
1/2 cup honey
6 tbsp fish sauce (found in Asian markets)
2 tbsp fresh orange juice
1 tbsp cilantro
1 tbsp mint leaves
1 tbsp fresh lime juice
1 Thai (or serrano) chile
2 1/2 cloves garlic
1 1/2-inch piece ginger, peeled and sliced
Salad
6 oz flank steak
2 cups Asian vermicelli noodles
1/4 cup diced tomato
2 tbsp enoki mushrooms (found in Asian markets)
1/8 cup thinly sliced red onion
10-12 grapefruit segments
8 cilantro sprigs
4 mint sprigs
Dressing
1/4 cup fresh lime juice
1/4 cup soy sauce
2 tbsp fresh orange juice
2 tbsp dark sesame oil
2 1/4 tsp fish sauce
1 Thai (or serrano) chile, seeded and minced
1 1/2 cloves garlic
1 1-inch piece ginger, peeled and chopped
Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.
Dressing Mix all ingredients in blender until combined. Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.
Serves 2
Marinade
1 cup low-sodium soy sauce
1/2 cup honey
6 tbsp fish sauce (found in Asian markets)
2 tbsp fresh orange juice
1 tbsp cilantro
1 tbsp mint leaves
1 tbsp fresh lime juice
1 Thai (or serrano) chile
2 1/2 cloves garlic
1 1/2-inch piece ginger, peeled and sliced
Salad
6 oz flank steak
2 cups Asian vermicelli noodles
1/4 cup diced tomato
2 tbsp enoki mushrooms (found in Asian markets)
1/8 cup thinly sliced red onion
10-12 grapefruit segments
8 cilantro sprigs
4 mint sprigs
Dressing
1/4 cup fresh lime juice
1/4 cup soy sauce
2 tbsp fresh orange juice
2 tbsp dark sesame oil
2 1/4 tsp fish sauce
1 Thai (or serrano) chile, seeded and minced
1 1/2 cloves garlic
1 1-inch piece ginger, peeled and chopped
Mix marinade ingredients in a blender until combined. Pour into a bowl; add steak. Cover with plastic wrap; refrigerate at least 2 hours. Heat grill to medium-high. Cook steak until medium rare, about 2 1/2 minutes per side. Cool; slice thin. Cook noodles according to package instructions. Rinse under cold water, place in a bowl and cover with plastic wrap.
Dressing Mix all ingredients in blender until combined. Divide tomato, mushrooms, onion, grapefruit segments, noodles, cilantro and mint between 2 bowls; top with 1/4 cup dressing (or mix together, top with 1/2 cup dressing, then divide). Add steak.
Mark Bittman Bean Salad with Variations
2 cups dried beans, split peas or lentils, sorted
1 tablespoon red wine vinegar or lemon juice, more to taste
2 to 4 tablespoons minced red onion or shallot
Salt and ground black pepper
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped parsley.
1. Rinse beans, then place in a pot with water to cover by a couple of inches; bring to a boil, partly cover and simmer until tender, from 30 minutes (lentils) to as long as 2 hours or more (chickpeas and larger beans). While beans cook, stir red wine vinegar and onion together in a large bowl. Sprinkle with salt and pepper. Stir in olive oil.
2. Cook beans until just tender, before their skins split. Drain. While still hot, add them to bowl with dressing. Toss gently until coated.
3. Let cool to room temperature (or refrigerate), stirring once or twice. Stir in parsley just before serving. Adjust seasoning if necessary.
Yield: 6 to 8 servings.
Variations:
ITALIAN STYLE
Use cannellini or cranberry beans. Season vinegar with 1 tablespoon minced garlic and 1 teaspoon minced rosemary in addition to onions. For a milder taste, use white wine vinegar. If you have basil and you will serve salad right away, use 1/4 cup in place of rosemary.
FRENCH STYLE
Use Le Puy lentils or flageolet beans. Use sherry vinegar instead of red wine vinegar. Replace red onion with thinly sliced shallots. Instead of parsley, stir in 2 tablespoons minced tarragon before serving.
GREEK STYLE
Use dried fava or gigante beans. Use fresh lemon juice, not vinegar. Add 1 tablespoon minced garlic, along with onions. Instead of parsley, finish with 1/4 cup chopped fresh mint.
JAPANESE STYLE
Use edamame or adzuki beans. Substitute rice wine vinegar for red wine vinegar and grapeseed or corn oil for olive oil. Instead of parsley, finish with 1 sheet nori, toasted and crumbled.
INDIAN STYLE
Use chickpeas. Use rice wine vinegar and 2 to 4 tablespoons minced or grated fresh ginger instead of red onion or shallot. Instead of olive oil, use 2 tablespoons peanut oil and 2 tablespoons coconut milk. Use cilantro instead of parsley.
TEXAS CAVIAR
Use black-eyed peas. Use lime juice instead of red wine vinegar. When adding onions, add 1 clove minced garlic, 1/4 cup minced red bell pepper and minced jalapeño chili to taste. Use cilantro instead of parsley.
-from NYT
1 tablespoon red wine vinegar or lemon juice, more to taste
2 to 4 tablespoons minced red onion or shallot
Salt and ground black pepper
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped parsley.
1. Rinse beans, then place in a pot with water to cover by a couple of inches; bring to a boil, partly cover and simmer until tender, from 30 minutes (lentils) to as long as 2 hours or more (chickpeas and larger beans). While beans cook, stir red wine vinegar and onion together in a large bowl. Sprinkle with salt and pepper. Stir in olive oil.
2. Cook beans until just tender, before their skins split. Drain. While still hot, add them to bowl with dressing. Toss gently until coated.
3. Let cool to room temperature (or refrigerate), stirring once or twice. Stir in parsley just before serving. Adjust seasoning if necessary.
Yield: 6 to 8 servings.
Variations:
ITALIAN STYLE
Use cannellini or cranberry beans. Season vinegar with 1 tablespoon minced garlic and 1 teaspoon minced rosemary in addition to onions. For a milder taste, use white wine vinegar. If you have basil and you will serve salad right away, use 1/4 cup in place of rosemary.
FRENCH STYLE
Use Le Puy lentils or flageolet beans. Use sherry vinegar instead of red wine vinegar. Replace red onion with thinly sliced shallots. Instead of parsley, stir in 2 tablespoons minced tarragon before serving.
GREEK STYLE
Use dried fava or gigante beans. Use fresh lemon juice, not vinegar. Add 1 tablespoon minced garlic, along with onions. Instead of parsley, finish with 1/4 cup chopped fresh mint.
JAPANESE STYLE
Use edamame or adzuki beans. Substitute rice wine vinegar for red wine vinegar and grapeseed or corn oil for olive oil. Instead of parsley, finish with 1 sheet nori, toasted and crumbled.
INDIAN STYLE
Use chickpeas. Use rice wine vinegar and 2 to 4 tablespoons minced or grated fresh ginger instead of red onion or shallot. Instead of olive oil, use 2 tablespoons peanut oil and 2 tablespoons coconut milk. Use cilantro instead of parsley.
TEXAS CAVIAR
Use black-eyed peas. Use lime juice instead of red wine vinegar. When adding onions, add 1 clove minced garlic, 1/4 cup minced red bell pepper and minced jalapeño chili to taste. Use cilantro instead of parsley.
-from NYT
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