For the Dressing
- 2 T lemon juice
- 2 T Greek yogurt
- 2 T honey
- 1/8 tsp cumin
- 2 T olive oil
- 1/2 T minced serrano
- pinch of salt
For the Salad
- 1 C sliced carrots
- 1/2 apple of choice, sliced
- 2 green onions, chopped
- 1 1/4 C cubed grilled chicken
- 1 C sliced cucumber
- 1 C chopped lettuce
In a small bowl whisk together ingredients from dressing until thoroughly combined. Pour dressing in bottom of 32 ounce jar.
Layer ingredients for salad in order listed. Top and refrigerate. When ready to eat, shake jar to distribute dressing and enjoy!
Note: This salad has a hit of spice thanks to a zesty dressing with cumin, serrano, honey, and lemon juice that goes well with any veggies, making it an easy go-to salad you can put together with what you have on hand any day of the week.
2 scallions (thinly sliced)
1/2 C orange juice
1/4 C chopped cilantro
1/4 C diced yellow pepper
1/4 C lime juice
2 T olive oil
1 habanero minced
1/2 tsp salt
Preheat oven to 450. Tightly wrap beets in foil. Bake beets until tender (about 1 1/4 hours). Let stand wrapped for 15 minutes, then open foil and peel when cool enough. Finely dice.
Mix beets in a bowl with the remaining ingredients and let sit at room temperature for 20 minutes before serving.
from Roberto Santibanez’ Truly Mexican
1 ½ C grated carrots
1 ½ C thinly sliced Red cabbage
1 ½ C thinly sliced fennel
A handful of broccoli sprouts, pulled apart so as not to clump
¼ C olive oil, more to taste
1 T lime juice, more to taste
1 to 2 tsp sesame oil
1 tsp soy sauce, more to taste
2 generous handfuls of shredded fresh mint
Salt and pepper
3 green onions, thinly sliced
½ C roasted, salted cashews, chopped
Put the carrots, cabbage and fennel in a large bowl. Scatter over the sprouts and toss. Just before serving, add the olive oil, lime juice, sesame oil, soy sauce and mint. Season with salt and pepper and toss to combine thoroughly. Scatter over the green onions and cashews ans serve.
1 small to medium size watermelon
1.5 T honey
1 T fresh lemon juice
goat cheese (feta)
1. Take 1.5 C watermelon and puree. Though similar recipes ask you to strain this, there is no need and I suspect some flavour and food value is lost if you do.
2. Simmer puree over heat until reduced more than half.
3. Stir in the honey, the lemon juice, a little salt and some source of chili heat (I used a Japanese mix but any chili heat without a strong flavour would do). Chill for at least two hours.
4. Cover beets in olive oil and place in oven proof container. Put in a little water, cover with tin foil and bake at 400 for 1 to 3 hours. Until a fork goes in easily.
5. Remove beets, let cool, and then peel and cube.
6. Cube the rest of the watermelon and mix with the beets.
7. Toss salad with dressing.
8. Plate and then strew feta over each plate.
-this salad is remarkable refreshing, and very very red, which was the theme of this particular dinner.
2 T olive oil
½ pound turkey sausage
1 onion, chopped
4 garlic cloves, chopped
2 cans kidney beans (we used mixed beans & navy beans)
1 14 oz.can undrained diced tomatoes
1 tsp (or more) Cajun or Creole seasoning
Fry onions, garlic and sausage in oil until brown. Mix in beans with their juices, tomatoes & seasoning. Reduce heat to low and simmer for 45minutes until thick and then add 3 cups of cooked rice.
From Bon Appetit, February 1996
1 tsp grated ginger
1/2 tsp minced serrano
freshly ground (is there any other kind?)black pepper, and a little salt
2 T olive oil
9 C diced watermelon
1/4 C thinly sliced radish
1/2 C finely sliced mint
1/4 finely choppe cilantro
Remove the zest from 1 lime and cut into thin strips. Cut segments from the lime (like a grapefruit). Squeeze juice from the membranes into bowl. Juice other lime into bowl.
Combine zest, juice, ginger, chile, pepper, salt and oil.
Combine watermelon, radishes, lime segments, mint and cilantro.
Pour dressing over and serve.
From One Spice Two Spice (by Floyd Cardoz). Fully recommend this book…fairly easy with half an eye to Western cooking (he’s originally from Goa so it has a bit of a Portuguese feel as well).
½ cup olive oil
¼ cup fresh lime juice
2 teaspoons honey
1 teaspoon grated lime peel
1 cup paper thin red onion slices
2 – 6 ounce bags of mixed lettuce
6 plum tomatoes, thinly slices
Whisk the first four ingredients together in a small bowl. Season with salt and pepper.
Transfer 2 tablespoons of dressing to another bowl; mix in the onions.
Let onion and remaining dressing stand at least one hour and up to three hours.
Toss the onion occasionally.
Mix lettuce, tomatoes and onion mixture in a salad bowl. Toss with dressing.
Source: Bon Appetit, February, 2004 Argentina
Dinner Club, January 31, 2004