Three Recent Salads: Farmer's Market Baby Spinach & Peaches, Southwestern Red Quinoa, & Healthy Slaw
As Spring rolls into Summer, my love for salad only grows. Here are three recipes that I dreamed up.
Farmer's Market Baby Spinach with Peaches
I tossed leftover roasted baby fingerling potatoes with fresh baby spinach and peaches from the farmer's market, and topped it with goat cheese and toasted walnuts. The dressing gets it's sweet tang from white balsamic vinegar.
Ingredients (2 Servings)
3 handfuls baby spinach
1 ripe peach, pitted and sliced
5 leftover, roasted baby fingerling potatoes, halved (roasted at 375° for 40 minutes)
1 oz crumbled goat cheese
toasted walnuts
2 tblsp white balsamic vinegar
1 tsp honey
salt and fresh pepper
4 tblsp extra virgin olive oil
1. In a large bowl, whisk the vinegar, honey, salt and pepper, and in a slow steady stream, the olive oil.
2. Gently toss in the spinach, peaches, and potatoes. Crumble the goat cheese over the top, and add the toasted walnuts.
Southwestern Red Quinoa Salad
Red quinoa has more resiliency than regular quinoa and makes a chewy, hearty side dish. This colorful salad, studded with heirloom tomatoes, grilled corn, black beans, and jalapeño peppers, is even brighter with a lime vinaigrette.
Ingredients
(4 servings)
1 cup red quinoa, thoughroughly rinsed and drained
1 3/4 cups water
1 cup heirloom cherry tomatoes, halved
1 ear of corn, grilled and scraped off the cob
1 can of black beans, rinsed and drained
1 avocado, pitted and chopped
2 scallions, sliced thin on the diagonal
1 jalapeño, ribs and seeds removed, minced
2 tblsp chopped fresh cilantro
2 tblsp fresh lime juice
salt and pepper
4 tblsp extra virgin olive oil
cotija cheese (optional)
1. Bring water and red quinoa to a boil in a medium saucepan, then cover and cook until water is absorbed and wheat germ is visible, 12 to 15 minutes. Let the cooked quinoa cool.
2. In a large bowl, whisk together lime juice, salt and pepper, and in a slow steady stream, the olive oil. Stir in the minced jalapeño, cilantro, and scallions. Toss quinoa and remaining ingredients with the dressing. Sprinkle with fresh cotija cheese if desired.
Healthy Slaw
Cole slaw is a perfect salad for a BBQ because it won't immediately wilt and gets better as it sits. Shredded green cabbage is dressed up with red bell pepper, carrots, endive, uber-fresh pea sprouts and lemon herb vinaigrette.
Ingredients
(serves 6)
1/2 large head of green cabbage, thinly shredded
2 heads of Belgian endive, thinly sliced on the diagonal
1 red bell pepper, cored, seeded, thinly sliced lengthwise
1 handful shredded carrot
1 handful fresh pea shoots
2 scallions, thinly sliced lengthwise
2 tblsp chopped fresh Italian parsley
2 tblsp fresh lemon juice
salt and pepper
4 tbslp extra virgin olive oil
1. If you have time, salt the shredded cabbage and let drain in a colander for 1 hour. Pat dry with paper towels, taking off some of the salt.
2. In a large bowl, whisk together lemon juice, salt and pepper, and in a slow steady stream, the olive oil. Stir in the parsley and scallions. Toss remaining ingredients in the dressing. Let flavors meld for at least 30 minutes.
