Strawberry Fields Salad

Strawberry Fields Salad

Whereas most people think of strawberries as desserts, these juicy berries can add a delicious sweetness to a savory dish. This fresh and bright salad has the perfect combination of tastes and textures. Each element of the combination … the sweetness from the fruit, tartness from the baby lettuces, saltiness from the cheese, and crunch from the nuts … compliments the others.

The blush wine vinaigrette is a homemade version of a popular store-bought dressing. Making homemade dressings is very simple since most dressings, like this one, use ingredients most people already have in their pantry. Don’t be surprised if you prefer homemade versions of dressings better than their grocery store counterparts. This one for example has a brighter flavor (thanks to the freshly squeezed lemon juice), has no preservatives or MSG, and costs so much less than the bottled original.

Add sliced chicken or a salmon filet and you have a complete meal.

Enjoy!

Strawberry Fields Salad

For the blush wine vinaigrette:
3 tbsp. red wine vinegar
2 tbsp. freshly squeezed lemon juice
2 tbsp. granulated sugar
5 tbsp. canola oil
Kosher salt and freshly ground pepper

For the salad:
6 cups mixed baby greens
1/2 pint fresh strawberries, hulled and thinly sliced
2/3 cup green or red grapes, halved
3 tbsp. chopped fresh chives
1/4 cup sliced almonds, toasted
1/4 cup crumbled blue cheese
Kosher salt and freshly ground pepper

For the blush wine vinaigrette:
In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.

For the salad:
In a large salad bowl toss together the salad blend, strawberries, grapes, chives, almond slices, and crumbled goat cheese. Add the dressing to taste and gently toss. Season with salt and pepper to taste.

Makes 6 appetizer or side salads.

Cooking Tip: Mix and match this colorful salad using your favorite ingredients. Try substituting spinach or dried cranberries. Goat cheese is also a nice substitute for the blue cheese.

Photo by the talented Justin Fox Burks.

Food Styling by Jennifer Chandler.

 

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Grilled Corn and Green Bean Salad

 

Grilled Corn and Green Bean Salad 

This easy summer side dish is a great addition to any backyard barbecue. I like to make this colorful and chilled side dish ahead of time so I am free to enjoy time with my guests.

Enjoy!

Grilled Corn and Green Bean Salad

Vegetable oil, for the grates
4 large ears corn, shucked
2 tablespoons butter, softened
Kosher salt and freshly ground black pepper
1 pound green beans, trimmed, boiled until crisp-tender, and cooled
1 1/2 cups cherry tomatoes, halved
1/4 cup thinly sliced red onion (1/2 small onion)
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup crumbled goat cheese

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the corn with the butter. Season with salt and pepper to taste.

Place the corn on the grill. Close the lid and cook the corn, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Transfer the corn to a cutting board to cool.

When the corn is cool enough to handle, use a sharp knife to carefully slice the kernels off the cob; discard the cob. Place the kernels in a large bowl. Add the beans, tomatoes, and onion.

In a small bowl whisk together the mustard, vinegar, and oil until well combined. Add the dressing to the vegetables and toss to coat. Add the goat cheese and toss. Season with salt and pepper to taste.

Serves 4 to 6.

Cooking Tip: Blanching is a culinary term for cooking a vegetable until it is just crisp-tender. Bring a medium pot of salted water to a boil. Add the vegetable and cook until vibrant green and crisp-tender, 1 to 1 1/2 minutes. Drain and rinse under cold water to stop the cooking process.

Do-Ahead: The vegetables and dressing can be prepped the night before. Toss all the ingredients together before serving.

Variation: Feta cheese would be a delicious substitute for the goat cheese in this salad.

From Simply Grilling by Jennifer Chandler

Food Styling by Jennifer Chandler

Photo by Justin Fox Burks

 

Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

Oh my!  You are gonna love this sweet potato salad. Colorful, tasty, and filling.

I created it from memory based on a dish my friend Lucia had made a couple of years ago as a side.  I served it over a bed over lettuce to give it a little more dimension.  For variations, I think you could sub chopped pecans for the pine nuts or scallions for the red onions.  To add more protein, I think drained black beans would be a tasty addition too!

Enjoy!

Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

2 pounds sweet potatoes (about 3 or 4 medium), peeled and cut into small 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon cumin
Kosher salt and freshly ground pepper
1/4 cup diced red onion
1/2 cup dried cranberries
1/3 cup toasted pine nuts
Juice of one lime
1/4 cup chopped fresh cilantro

Preheat the oven to 350 degrees.

In a large mixing bowl, toss the potatoes with the olive oil and cumin. Season with salt and pepper to taste. On a baking sheet, even spread the potatoes in a single layer. Bake until the potatoes are cooked but still firm, about 30 to 35 minutes. Refrigerate to cool.

Place the cooled sweet potatoes in a large mixing bowl. Add the red onion, cranberries, and pine nuts and toss to combine. Add the lime juice and fresh cilantro and toss to combine. Season with salt and pepper to taste. Serve over a bed of lettuce as a main or as a side salad.

Serves 4.

Cooking Tip: I like to line my baking sheets with parchment paper. The paper liner prevents sticking and helps make clean-up easier.

Variation: Chopped pecans would be a tasty substitute for the pine nuts.

Vegetarian & Vegan

Cashew Noodle Salad with Miso-Ginger Grilled Tofu Skewers

Cashew Noodle Salad with Miso-Ginger Tofu Skewers

I am a huge fan of the Cashew Noodle Salad at Whole Foods.  It is super delish.  That said, I think this homemade version is even better!

When I was writing my cookbook Simply Grilling, I asked my friend Justin Fox Burks (who was also my photographer for the book as well as author of the fabulous food blog www.theChubbyVegetarian.com) for a tofu recipe.  I knew tofu was tasty when grilled but I don’t have much experience cooking with it. Since Justin is my go-to guy for all things vegetarian, I knew he would have a great recipe for me. Little did I know, I would actually be getting two great recipes in one!

Let’s start with the Tofu.

Tofu on its own tends to be pretty bland.  Justin recommended that I marinate it in something very flavorful … like the Miso-Ginger marinade in this recipe. Other than the red miso paste and mirin, all the ingredients were items I already had on hand.  Luckily the miso and the mirin have a good shelf life, so I was able to find other uses for these Asian ingredients.  (Eggplant is excellent when marinated in miso by the way! There is a recipe for it in Simply Grilling.) A plus for this recipe, the marinade gets a second life as a sauce to brush over the cooked tofu. Nothing goes to waste.

Justin also passed along an invaluable tip about grilling and searing tofu … Lightly dusting tofu in cornstarch prevents it from sticking.  Worked like a charm!

Oh … and be sure to get the extra-firm tofu when grilling it.  Otherwise it will fall apart on the grill.

Now for part two of the recipe … the Cashew Noodle Salad.

As I mentioned before, I am a huge fan of the version at Whole Foods.  It’s a meal in itself or a tasty side. I had heard about Justin’s homemade version from friends, and was thrilled when I saw it in this recipe. It couldn’t be an easier to make and I think his version has more flavor and kick. (Must be that Sambal chili paste!) If it isn’t devoured right after making it, it does last for a several days in the fridge.

So, my first “Meatless Monday” recipe is really a two-for-one deal!  Make them together or separately.  But be sure to give them a try!

Enjoy!

Cashew Noodle Salad with Miso-Ginger Tofu Skewers

From Simply Grilling by Jennifer Chandler

For the Cashew Noodle Salad:
1 cup cashews
1/4 cup soy sauce
2 tablespoons Sambal chili paste
1/4 cup sesame oil
1/4 cup mirin
1/4 cup rice vinegar
1 clove garlic, minced
1/4 cup thinly sliced scallions
1/2 pound spaghetti or soba noodles, cooked per package directions and cooled

For the Miso-Ginger Tofu Skewers:
1 tablespoon red miso paste
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 tablespoons rice vinegar
3 tablespoons mirin
1 tablespoon finely grated fresh ginger
2 cloves garlic, minced
1 teaspoon sugar
2  tablespoons water
Dash of sriracha
1 block (14-ounce) extra firm tofu, cut into 1-inch cubes
Vegetable oil, for the grates
Skewers (if using bamboo, soak in water for 30 minutes)
Corn starch, for dusting

To make the Cashew Noodle Salad: Place the cashews, soy sauce, sambal, sesame oil, mirin, rice vinegar, and garlic into a food processor and pulse until smooth.  Place the noodles in a large bowl. Add the cashew sauce and sliced scallions. Toss to until well coated. Refrigerate until ready to serve.

To make the Miso-Ginger Tofu Skewers: In a shallow nonreactive dish just large enough to hold the tofu in a single layer, stir together the miso paste, soy sauce, sesame oil, rice vinegar, mirin, ginger, garlic, sugar, water, and sriracha. Place the tofu in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least an hour or as long as overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the tofu from the marinade. Shake off the excess and pat dry. Thread the tofu onto the skewers. Lightly dust with the cornstarch.

Strain the marinade and place into a small pot over medium-high heat to reduce.

Allow mixture to reduce by half or until slightly thickened.

Place the tofu on the grill. Close the lid and cook until golden brown, about 4 minutes on the first side. Turn over and lightly brush with the reduced marinade. Cook an additional 4 minutes. Remove from the grill and brush again with the marinade.

To serve, place the tofu skewers on top of the cashew noodle salad.

Serves 4.

Cooking Tip: Lightly dusting the tofu skewers on both sides with corn starch will help prevent sticking and allow the reduced marinade to cling to the tofu.

Food Fact: Miso paste is a traditional Japanese seasoning made from fermented soybeans. There are two main varieties available: Red (aka) or White (shiro). Look for it in the Asian foods or refrigerator sections of your local market.

Do-Ahead: The cashew noodle salad will last up to a week covered and refrigerated. In fact, it is one of those dishes that some say tastes even better the second day.

Vegetarian and Vegan.

The photo was taken by the talented Justin Fox Burks.

Mediterranean Quinoa Salad

 

Have a surplus of summer squash?

Zucchini, yellow squash and eggplant have thrived in my veggie garden this summer. I keep looking for new ways to enjoy my garden’s bounty! This salad is one of my favorite.

This is a quick and  easy vegetarian salad you can make with grilled summer squashes.

The base of the salad is quinoa. It you are not familiar with it, quinoa is a high-protein, gluten-free grain that cooks much like rice and has a texture similar to couscous. It makes a delicious and healthy base for a salad.

Enjoy!

Mediterranean Quinoa Salad

Vegetable oil, for the grill basket or screen
1 red onion, cut into 1/2 inch slices
1 small eggplant, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch squares
1 zucchini, cut lengthwise and then into 1/2-inch slices
1/4 cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 cups quinoa, cooked per package directions
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup finely shopped fresh cilantro

Preheat a clean grill with a grill basket or screen to medium-high with the lid closed for 8 to 10 minutes. Light brush the grill basket or screen with oil.

In a large bowl toss together the red onion, eggplant, red bell pepper, zucchini, and olive oil. Season with salt and pepper to taste.

Transfer the vegetables to the grill basket. Close the lid and cook, turning once or twice, until the vegetables are tender and slightly charred, about 5 to 7 minutes per side.

Place the prepared quinoa in a large bowl.  Add the grilled vegetables and toss to combine.

In a small bowl whisk together the remaining olive oil, red wine vinegar, lemon juice, garlic, and red pepper flakes. Pour the dressing over the salad and toss to coat.  Season with salt and pepper to taste. Garnish with cilantro. Serve warm or chilled.

Serves 4.

Do-Ahead: The quinoa can be made a day ahead. Store covered in the refrigerator until ready to use.

Grill Pan Friendly: The veggies can be grilled indoors on a grill pan.

Source: Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.

Heirloom Tomato and Cucumber Salad

I have always loved a light and refreshing Tomato and Cucumber Salad.  It is so easy to make and truly lets the flavors of summer produce shine through.

Two years ago we planted our first garden.  No one told me that 8 cucumber plants is way too much for a family of four!  So needless to say I was whipping up this salad every week with tomatoes I bought at the farmers market.

Last year we added tomatoes to our garden but they didn’t fare so well with the extreme heat we had in Tennessee last summer. (I have to admit it may have also had something to do with the fact that we didn’t add any compost or lime to the dirt!)

This summer is our third year of gardening and it looks like we are finally getting the hang of it! We are already on to a bumper crop of tomatoes of all varieties … and I only planted 3 cucumber plants (which will still be more than enough to feed our family!).

To make my version of this “fresh from the garden” salad, I love using all types of tomatoes … heirlooms of all shades and sizes. I also throw in sweet Vidalia onions in lieu of the white onions the classic recipe calls for.  Fresh basil from the garden also adds a delicious touch to this dish.

Enjoy!

Heirloom Tomato and Cucumber Salad

4 small Kirby cucumbers, sliced into 1/4-inch rounds
4 heirloom tomatoes, cored and cut into 1/4-inch wedges
1/4 cup thinly sliced Vidalia onions
1/4 cup fresh basil, chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Place the cucumbers, tomatoes, and onions in a large bowl. Add the vinegar, olive oil, and basil and gently toss to combine. Season with salt and pepper to taste.

Serves 4 to 6.

Cooking Tip: If you can’t find heirloom tomatoes near you, this salad would also be delicious with any ripe tomato from garden or market.

Dijon Red-Skinned Potato Salad

Dijon Red-Skinned Potato Salad

Dijon Mustard transforms classic potato salad into an out-of-the-ordinary side dish.

3 pounds small red potatoes, cubed
Kosher salt
1 cup mayonnaise
¼ cup sour cream
3 tablespoons French’s Dijon mustard
½ cup thinly sliced celery
½ cup finely diced red onion
¼ cup chopped fresh dill
Freshly ground black pepper

In a large stockpot place the potatoes, 1 teaspoon of the salt, and enough cold water to cover the potatoes by 1 inch. Over high heat, bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork tender, about 20 to 25 minutes. Drain and rinse with cold water to stop the cooking.

Place the potatoes in a large mixing bowl. Add the mayonnaise, sour cream, French’s Dijon mustard, celery, red onion, and dill. Toss until well combined. Season with salt and pepper to taste. Serve chilled.

Serves 6.

Variation: If you prefer, feel free to peel the potatoes before cooking.

Photo by Justin Fox Burks

Asparagus, Roasted Red Pepper, and Arugula Salad

Asparagus, Roasted Red Pepper, and Arugula Salad
From Simply Salads by Jennifer Chandler

This tasty salad makes an elegant presentation for a dinner party first course.  Arrange on a platter for a wonderful buffet offering.

For the White Balsamic Vinaigrette:

2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

For salad:

1 bunch (about 1 pound) asparagus, tough woody ends snapped off and discarded
1 package (5 ounces) Baby Arugula salad blend
1 roasted red bell pepper, thinly sliced (about 1/2 cup)
1/3 cup Kalamata olives, pitted and finely chopped
1/2 small red onion, finely chopped

For the White Balsamic and Dijon Mustard Vinaigrette:

In a small bowl whisk together the vinegar and mustard.  Slowly add the oil in a steady stream, whisking to emulsify.  Season with salt and pepper to taste.

For the salad:

Bring a medium pot of salted water to a boil. Add asparagus and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the asparagus and immerse in an ice water bath to stop the cooking process. Drain again and set aside

On each plate, place a bed of arugula. Layer the asparagus on top.  Arrange the peppers on top of the asparagus. Generously drizzle with the vinaigrette to taste.  Garnish with the olives and red onion.

Makes 4 appetizer salads

 

 

 

Black-Eyed Pea Salad

Nothing is more Southern than the combination of black-eyed peas and greens.  For a lighter version, I substituted tender baby spinach leaves for the traditional collard greens.

Black-Eyed Pea Salad
From Simply Salads by Jennifer Chandler

For the Red Wine Vinaigrette:
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

For the salad:
2 cans (15-ounces) black-eyed peas, rinsed and drained
1/2 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1/2 red onion, finely diced
1/2 jalapeño, seeded and finely diced
1 small garlic clove, minced
Kosher salt and freshly ground pepper
1 bag (6 ounces) Baby Spinach salad blend, coarsely chopped

To make the Red Wine Vinaigrette: Place the vinegar in a small bowl.  Slowly add the oil in a stream, whisking to emulsify.  Season with salt and pepper to taste.

To prepare the salad: In a large salad bowl toss together the black-eyed peas, red bell pepper, green bell pepper, red onion, jalapeño, and garlic. Add the vinaigrette to taste and gently toss to coat. Season with salt and pepper to taste.

Divide the spinach among the plates.  Top with a generous spoonful of the black-eyed peas.  Serve immediately.

Makes 6 side salads

Tips: For an authentic Southern touch, add a dash of hot sauce to your black-eyed peas for a little extra zing.

This Black-Eyed Pea Salad also makes delish dip served with Fritos!

Sweet Mustard Balsamic Vinaigrette

 

Some of the best recipes always start as a mistake.

I know it’s happened to you before … you go to make a recipe and realize halfway through that you don’t have that key ingredient. Then you start fumbling through your pantry to find a substitute.

Well … that’s how my family’s favorite salad dressing was discovered!

My go-to salad dressing used to be a grainy mustard vinaigrette.  The three ingredients were staples I always had on hand … that is until one fateful Sunday afternoon when I went to whip up a dressing for my family’s lunch.

Seems someone (couldn’t have been me!) had used up the grainy mustard and had not added it to the grocery list! As I was lamenting over what to use instead, my Dad said, “Why not use French’s mustard?”  I’m sure I had a funny look on my face.  Yellow mustard for a vinaigrette? Yes, it’s delicious on just about everything, but would it taste good with balsamic vinegar?

So, being adventurous, I gave it a try.  And you know what …. it was delicious!

Since the flavor of the yellow mustard was a little more mild than the grainy mustard, my kids actually preferred it!

A few weeks later my Dad said he was making our new vinaigrette and decided to add apricot preserves to the mixture. Again, I am sure I had a funny look on my face.  Jam in salad dressing?!  Well, of course I tried it … and was pleasantly surprised to discover … I loved it.

The preserves add a sweetness that really rounds out the tangy flavors of the vinegar and mustard.

I always now tell people … if you have a well-stocked kitchen with good quality staples, you will always be able to make a flavorful dish with what’s on hand.  Even if it’s an unlikely combination of ingredients!

Enjoy!

Sweet Mustard Balsamic Vinaigrette

2 tablespoons balsamic vinegar
1 tablespoon apricot preserves
1 tablespoon French’s Yellow Mustard
4 tablespoons olive oil
Kosher salt and freshly ground pepper

In a small bowl whisk together the vinegar, apricot preserves and yellow mustard. Slowly add the oil in a steady stream, whisking until emulsified.  Season with salt and pepper to taste.

Serves 4 to 6.