Vietnamese Summer Roll Salad

Vietnamese Summer Roll Salad
Servings: 4

8 ounces vermicelli rice noodles, cooked and cooled with cold water
1 tablespoon oil
2 shallots, thinly sliced
12-16 ounces shrimp, shelled and deviened
4 cups lettuce, torn
1 cucumber, sliced
2 carrot, julienned
3 cup bean sprouts
1 red bell pepper, julienned
2 green onions, sliced
Plenty of basil, mint, cilantro
1/3 cup peanuts, toasted and coarsely chopped
2 birds eye chilies, sliced
Dressing:
Juice of 1/2 lime
1 clove garlic minced
1 tsp ginger minced
3 Tbs fish sauce
1/4c water
2 tsp vinegar
some peanuts chopped

Directions
Cook the shallot until golden and reserve. Cook and cool the shrimp. Mix the dressing.
Mix all the veg and greens and shrimp up.
Dress the salad with about 2/3 of the dressing and toss.

Serve salad atop a handful of noodles. Top with some more dressing, chopped peanuts, and sliced chili.

Bulgur and Halloumi Salad

Bulgur and Halloumi Salad
Serves 3

8oz bulgur wheat
8oz halloumi
Juice of ½ lemon, plus lemon wedges, to serve
olive oil
3/4 cucumber, halved lengthwise and finely sliced
8oz cherry tomatoes, halved
1 bunch arugula, roughly chopped
Handful fresh mint, roughly chopped
1/2 small red onion, finely sliced
1 can chickpeas, drained
For the harissa dressing
1 tsp harissa paste
1 clove garlic, minced
1/2 tsp dried dill
1 small rub natural yogurt
3 Tbs extra virgin olive oil

1. Place the bulgur wheat in a medium saucepan and cover with water. Cook for 20 minutes, until tender and fluffy. Drain and cool.
2. Thinly slice the haloumi and pat dry with kitchen paper. Fry gently in a dry, non-stick frying pan for 2 minutes, until golden and crispy on both sides, turning carefully. Set aside.
3. Toss everything for the salad together, along with the mixed dressing.

Greek Salad with Tuna

Greek Salad with Tuna
Serves 2+

1 package greens, rough chopped
1 pint cherry tomato, halved
1 small jar olives
1 small jar artichokes
1 can cheap tuna, drained and flaked
2 scallions, sliced
4oz feta, crumbled
2 larger persian cucumbers, small pieces
big handful cilantro, rough chop
Dill, oregano
Greek yogurt, olive oil, lemon to dress.

Mix and eat.

Tuna, Avocado, White Bean, and Arugula Salad

Tuna, Avocado, White Bean, and Arugula Salad
Serves 4

Juice of 1 lemon
1 tablespoon balsamic vinegar
1 teaspoon Dijon Mustard
kosher salt and Freshly ground black pepper
honey
3 tablespoons extra-virgin olive oil
4 to 5 ounces baby arugula
1 can cooked cannellini (white kidney) beans
~1 1/2 cups cooked quinoa
6 ounces oil-packed tuna
4 ounces crumbled feta cheese
2 medium ripe avocado, diced
1 tomato, diced

Whisk together lemon juice, balsamic, Dijon, and a pinch of salt and crank of pepper in a small nonreactive bowl until well combined. Add honey to taste and slowly whisk in olive oil until well combined. Taste and add more salt, pepper, or honey as desired.

Arrange arugula in a salad serving bowl and top with beans, quinoa, tuna, feta, and avocado. Drizzle with half the dressing and serve, passing additional dressing on the side.

Pesto Zucchini and Corn Quinoa Salad

Pesto Zucchini and Corn Quinoa Salad
Servings: 3

>1 cup quinoa, rinsed
1 3/4 cups water or broth
1 tablespoon olive oil
2 cloves garlic, chopped
>4 cups zucchini (~2 medium sized zucchini), diced
>1 cup corn, fresh or frozen
salt and pepper to taste
1 (15 ounce) can of chickpeas, rinsed and drained
1/4 cup green onions, sliced
1/4 cup pine nuts, toasted
1/2 cup basil pesto (homemade or store bought)
2 tablespoons lemon juice. some of the zest
1 half breast of chicken, cubed
1 avocado, diced

1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
2. Meanwhile, season and cook the chicken. Reserve. Then add the zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
3. Mix everything and enjoy!

Nutrition Facts: Calories 334, Fat 17.5g (Saturated 2.6g, Trans 0), Cholesterol 5mg, Sodium 142mg, Carbs 35.1g (Fiber 6.9g, Sugars 4g), Protein 11.9g

Farro Salad with Squid

Farro Salad with Squid
Serves 4

2 cups farro
8-10oz green beans, blanched and cut
olive oil
1/2 small red onion, finely chopped
4 ounces dry chorizo, skinned and sliced 1/4 inch thick (1/2 cup)
2 pounds cleaned squid, rings
Salt
2 cup cherry tomatoes, halved
4 tablespoons chopped parsley
1 tablespoon chopped marjoram
2.5 tablespoon red wine vinegar
Freshly ground pepper

Bring a large saucepan of water to a boil. Add the farro, cover and simmer over low heat until the farro is al dente, about 45 minutes. Drain and transfer to a serving bowl.
In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Stir in the chorizo and cook until sizzling, about 2 minutes. Add the squid and cook, stirring, until just white throughout, about 2 minutes. Season with salt.
   
Add the squid to the farro along with the cherry tomatoes, parsley, marjoram, vinegar and the remaining 2 tablespoons of olive oil. Season with salt and pepper, toss well and serve right away.

Chinese Cucumber Salad

Chinese Cucumber Salad
4 servings

2 english cucumbers
2 T sea salt

Dressing:
4 T red wine vinegar
4 T soy sauce
3 T sugar
4 tsp. sesame oil
1-2 tsp. Sriracha Sauce (or etc)

Peel cucumbers, leaving some of the peel on in stripes if they are fresh garden cucumbers. Cut each cucumber in half lengthwise, then use a spoon to scrape out the seeds.

Cut cucumbers in 1/4 - 1/2 inch thick slices. Soak 30 minutes in salted ice water. (I used 2 T sea salt in the water.)  While the cucumbers are soaking in the ice water, mix the red wine vinegar, soy sauce, sweetener of your choice, sesame oil,  and Sriracha or other hot sauce to make the dressing.

After 30 minutes, drain the cucumbers well, put them in a plastic container with a tight-fitting lid, and pour dressing over cucumbers. Let marinate 30 minutes in the fridge, turning the container over a few times.

After 30 minutes more, drain the cucumbers, reserving a few tablespoons of the dressing.  Put cucumbers on serving dish, drizzle over the reserved dressing, and sprinkle with black sesame seeds if desired.

Fava or Lima Bean Salad

Fava or Lima Bean Salad
Serves 3-4

1 lb fava beans
juice from half a lemon
lemon zest grated from one lemon
1 pint cherry tomatoes, halved
1/2 cup crumbled feta cheese
some cumin/paprika
3 garlic clove, minced,
4 tbsp extra virgin olive oil,
3 tbsp chopped fresh dill
salt and pepper
Some arugula greens - about half a box or 2.5oz

1. Cook beans in a large pot with a tbs of salt, until soft. Drain and cool down. Transfer to a serving bowl.
2. In a small bowl make dressing by whisking lemon juice, lemon peel, olive oil and pepper.
3. Add feta cheese, spices and dill to the beans. Mix gently to coat the beans with feta and herbs.
4. Pour the dressing over the beans and again gently mix all the ingredients with some greens.

Farro Salad with Vegetables and Feta

Farro Salad with Vegetables and Feta
4 servings (~1gal)

8.8 semi-pearled (10 minute) farro or whole wheat orzo or barley (diff cook time)

12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
8 ounces sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
Juice of 1/2 lemon
1 7-ounce package feta cheese, crumbled

Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.

Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3

minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil, lemon and vinegar in small bowl. Season dressing

with salt and pepper.
Add dressing and feta to salad; toss to coat and serve.

Eggplant and Barley Salad

Eggplant and Barley Salad
Makes 4 main course

1.75 pound eggplant, cut into 1/2-inch cubes
1 pound zucchini, cut into 1/2-inch cubes
extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
8oz pearl barley
1 (14-oz) can reduced-sodium chicken broth
3/4 cup water
1 lemon, juice
1 garlic clove, minced
1/4 teaspoon sugar
1 pint cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 bunch chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint (1/2 bunch)

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Serve with falafel burgers and yogurt with zaatar

Butternut Squash, Chick Pea & Pita Salad with Lemon Tahini Dressing

Butternut Squash, Chick Pea & Pita Salad with Lemon Tahini Dressing
Serves 3

1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
1 red or yellow onion, cut into 1/2-inch thick slices or wedges
olive oil
1 15-ounce can chick peas, drained
1.5 cup pita chips, broken
1 box/bag salad greens
Lemon Tahini Dressing, recipe follows
1 breast cooked chicken, cubed

1.Heat oven to 425 degrees. On a well-oiled baking sheet, toss the squash and onion to lightly coat, then arrange the pieces so they are spread out a bit with the flattest side down. Sprinkle lightly with salt and pepper and bake for 20-25 minutes or until the squash is just tender and golden brown on the bottom.
2.Place desired amount of lettuce on serving plates or in a salad bowl. Top with the roasted squash and onions, chick peas, pita chips, and chicken. Drizzle with dressing and toss to coat.

Lemon Tahini Dressing
1/3 cup  tahini
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons soy sauce
1/3 cup coconut milk or milk

1.Combine all ingredients well and store in the refrigerator.
2.Best if made at least an hour or two in advance to allow the flavors to meld.

Salad with Tomato, Avocado, Jicama, Lime, and Feta

Salad with Tomato, Avocado, Jicama, Lime, and Feta
4 servings

zest and juice from one large lime
2 medium avocados, diced
2 cups peeled and diced jicama
1 cup cherry or grape tomatoes, halved
1/4 cup thinly sliced green onion
1/3 cup crumbled Feta cheese
salt, to taste

Mix everything and season to taste.

Panzanella with Avocado, Corn, and Smoked Mozzarella

Panzanella with Avocado, Corn, and Smoked Mozzarella
Serves 2-4

4 cups sturdy bread, preferably a bit stale, cubed
1/4 cup extra-virgin olive oil
1/4 cup minced parsley
1/4 cup minced basil
5-6 large ripe tomatoes, chopped to equal about 4 cups
1 smaller cucumber, chopped to equal about 1.5 cups
1 ear corn, cooked
1 avocado, diced
1/2 small red onion, chopped- optional
8oz cubed fresh smoked mozzarella cheese
fresh lemon juice- optional
salt and pepper
arugula or other salad greens for serving

1. Mix bread, olive oil, herbs, and vegetables in a large bowl. Gently fold in the cheese, and add fresh lemon juice to taste, if desired.

2. Sprinkle with salt and pepper, then taste so you can adjust the seasonings, if necessary, Serve over arugula or other greens, and drizzle with additional olive oil before serving.

Salad with Shrimp, Avocado, and Corn

Salad with Shrimp, Avocado, and Corn
Serves 4

1 box spring mix, washed
2 lbs shrimp
2 tomatoes, diced
1/2 cucumber, halved and sliced
1 ear corn, in nibblets
1 red pepper, halved and thin-sliced
2 avocado, diced
Miso-ginger salad dressing

Season the shrimp and quickly saute until cooked. Cool down.
While the shrimp cools, mix the rest of the salad. Add the shrimp, dress, and serve.

Mexican Pasta Salad, Differently

Mexican Pasta Salad, Differently
Serves 6-8

1 pounds fusilli pasta
olive oil

2 large chicken breast halves
4 ears corn
1 packet sazon
2 jalapeno

1 bag cherry tomatoes, halved
1 15oz can sliced olives
1/2 large red onion, chopped

3 tablespoons Dijon mustard
Juice of 2 limes
2 teaspoons chili powder
2 teaspoons ground cumin
1 large handful fresh cilantro, coarsely chopped
~1/4c sour cream

Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well.
Season chicken with sazon and grill, along with the corn and jalapeno. Reserve, cool, and shred. Nibbeletize the corn.

Transfer pasta to large bowl. Add shredded chicken, tomatoes, corn, olives and chopped onion and toss.

Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in 1/3 cup olive oil. Mix in sour cream, minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.

Southwest Chicken Salad Salad

Southwestern Chicken Salad Salad
For two

4oz baby greens, washed
1 chicken breast...maybe 6oz, in bite-sized pieces
1 can black beans, drained
1 avocado, diced
ground cumin
ground chili powder (optional)
cherry/grape tomatoes, halved
red onion
juice of 1 lime
caesar dressing

Season the chicken and cook. Reserve
Mix everything else except dressing and lime. Add a pinch of chili powder if using, and a big pinch of cumin. Add enough tomatoes to look right...maybe half a container.
Add lime juice and dressing to taste.

Chicken Salad with Hummus-Yogurt Dressing

Chicken Salad with Hummus-Yogurt Dressing
Serves 3

1 lbs chicken breast, seasoned
1 ear corn, cooked and kerneled
2 cherry tomatoes, halved
3-4 handfuls romaine lettuce, rough chopped
A bit of sliced onion
Parsley
1 small plain yogurt
1/4c garlic hummus, or to taste
juice of 1 lemon
Salt and pepper
olive oil

Grill the chicken, cool, and slice up.
Mix the yogurt, parsley, hummus, and lemon juice into a dressing. Seasons. Add oil if desired.
Mix the salad together, and then mix in the dressing. Serve.

Salad of Formerly Frozen Stuff

For when the freezer stops working :(

Salad of Formerly Frozen Stuff
Serves 2

1 box frozen fava beans (10oz), cooked
Handful frozen peas, defrosted.
1 box cherry/grape tomatoes, halved
8oz chicken, grilled and sliced
1 small zucchini, sliced and grilled
1 ear corn, cooked and de-kerneled
Juice of 1 lime
Squirt mustard
4 Tbs olive oil
Heavy salt, pepper.

Mix it all up. Make quick lime vinaigrette and mix through. Chill for a while before eating.

Tuna and Chickpea Salad

Tuna and Chickpea Salad
Serves 3

2 cans tuna in oil, drained
1 can chickpeas, drained
1 small jar marinated artichokes, drained and rough chopped
1 small can sliced olives, drained
1 container grape tomatoes, halved
1 small brick feta, crumbled
1 tsp oregano
salt and pepper
Juice of 1 lemon
4 Tbs Olive oil
1.5 tsp Balsamic
1 box spring mix

Mix everything except the liquids and greens in a big bowl. Make a quick vinaigrette and mix in to the bowl.
Serve over greens.

Jícama-Avocado Salad with Citrus Vinaigrette

Jícama-Avocado Salad with Citrus Vinaigrette
serves 6

For the citrus vinaigrette:
1/3 cup fresh orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
3 teaspoons Dijon mustard
1/2 cup canola oil
Salt

For the jicama salad:
4 cups peeled and diced jícama
2/3 cup diced red onion
1 cup fresh white corn kernels, cooked lightly
Grated zest of 1 lemon
3 avocados, cubed

1 Tablespoon extra-virgin olive oil
1-2 scallions, chopped
cilantro
salt

1. Make the citrus vinaigrette: In a small bowl, mix together the juices
and mustard. While briskly whisking, slowly add the canola oil until a
homogeneous mixture is achieved. Add salt to taste.

2. To make the jicama salad: In a separate bowl, mix together the jícama,
onions, corn, avocado, and lemon zest. Add the citrus vinaigrette and
toss to coat.

Mix in the garnishes and serve.