Quinoa Salad with Black Beans and Mango

Seriously. This salad is delicious. No doubt about it. There is nothing else to say. Just try it and thank me later. It comes from Veganomicon. Back to eating, bet you wish you were too.

1 mango, peeled and diced small
1 red pepper, seeded and diced as small as you can get it
1 cup chopped scallion
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
2 cups cooked quinoa, cooled
1 1/2 cups black beans, drained and rinsed (a 15-ounce can)

Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. Serve immediately or let it sit for a bit to let the flavors meld.

Romaine Salad with Fresh Strawberries and Strawberry Tarragon Dressing

This salad is one of our absolute favorites. The recipe comes from the Forks over Knives cookbook, compliments of Chef Del Sroufe. The dressing is the key with flavors of strawberries, balsamic, shallot and tarragon. It is so delicious that you could pour it over ice cream!

Salad

1 large head of romaine lettuce, washed, dried & cut into 1" pieces
1 medium red onion, thinly sliced
1/2 cup toasted sunflower seeds
1 large carrot, peeled and grated
1 pint fresh strawberries, washed, hulled and cut in half

Dressing

4 cups strawberries, washed, hulled and sliced
1 medium shallot, minced
1/2 cup balsamic vinegar
1/2 tsp fresh ground white pepper
1/2 cup agave nectar or brown rice syrup
1 tbsp dried tarragon
1 tsp salt

Mix all salad ingredients together in a large bowl

Puree all dressing ingredients in a blender until smooth & creamy, stopping once or twice to scrape down the sides.

Toss the salad with just enough dressing to taste or serve dressing on the side so each person can enjoy as much or little dressing as they would like.


Variations: Avocado or Goat Cheese could be added as well.

Radicchio, Apple and Pistachio Salad

This salad is beautiful and vibrant both in appearance and flavor. Use local apples if at all possible so this is fantastic for a fall meal. This recipe comes from The New Vegetarian Epicure.

1 large head radicchio
1 large (or 2 medium) Fuji apples
3 stalks celery
1/4 red onion
2-3 Tbsp extra virgin olive oil
Aged wine vinegar (we use Sokol Blosser Late Harvest Reisling Vinegar)
Sea salt
1/2 cup lightly toasted shelled pistachio nuts

Wash the radicchio, tear the leaves into bite-sized pieces, and spin it dry in a salad spinner. Quarter, core and thinly slice the apple. Wash, trim and thinly slice the celery. Thinly slice the red onion. Combine in a large salad bowl.

Whisk the oil, vinegar and salt. Pour over salad and sprinkle with nuts.

Cashew Chop Salad with Ginger Lime Dressing

We created this salad as a way to bring together many of our favorite flavors in a new and inspirational way. The end result is fantastic! The combination of cashews and fruit along the tang of ginger makes this salad a delight.

Ginger Lime Dressing:
1 tbsp store prepared cashew butter or 2 tbsp ground cashews (we use our juicer to make cashew butter)
1 tbsp plain unseasoned rice vinegar
1 1/2 tbsp freshly squeezed lime juice
1 tsp minced fresh ginger
1 tbsp minced fresh garlic
1 tsp lime zest
1 tsp honey
2 tbsp canola oil
Salt & Pepper to Taste

Combine all ingredients except canola oil. Vigorously whisk and slowly add in oil while continuing to whisk. Adjust seasonings to taste. Set aside.

Salad:
2 cups finely chopped Napa cabbage
2 sliced scallions
1 cup chopped carrots
1/2 cup chopped celery
1 fresh orange or grapefruit cut into chunks. Cara or blood oranges are excellent!
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint
3 tbsp chopped cashews

Place first four salad ingredients in a medium bowl and mix well. Pour dressing over salad and garnish with fruit, cilantro, mint and cashews.

Note: If you want to make an abundance for left overs, don't mix in the dressing, fruit and cashews with the salad until you are ready to serve. Also, feel free to add any ingredients that you love such as radish, edamame, bell pepper or even incorporate some rice noodles for an Asian inspired salad.

Autumn Inspired Salad

This salad incorporates a perfect balance of autumn; crisp apples, toasted walnuts, maple syrup, oranges, and blue or Roquefort cheese. Inspired from Ina Garten's Cape Cod Chopped Salad. The dressing recipe is great on other salads as well and makes plenty for leftovers.

8 oz baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnuts
1/2 cup dried cranberries
6 oz Maytag Blue Cheese or Rogue River Creamery Blue

For the dressing:
3 tbsp good apple cider vinegar
1 tsp grated orange zest
2 tbsp freshly squeezed orange juice
2 1/2 tsp Dijon mustard
2 tbsp pure maple syrup
Dash kosher salt
1/2 tsp freshly ground black pepper
2/3 cup good olive oil

In a large bowl, toss together the salad ingredients. In a separate blown whisk the first seven dressing ingredients (all ingredients except the olive oil). Slowly whisk in the oil.

Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 tsp salt and toss well. Serve immediately.

Pairs beautifully with crab cakes w/roasted red pepper aioli sauce

Sauteed Vegetable Trio

This dish is truly the decadence of summer. We found it while perusing Ellie Krieger's Healthy Living recipes and it was beyond fantastic. Simplicity is the key and the flavors perfectly compliment one another. Try pairing it with fresh linguine & basil pesto for a very quick and light weeknight meal.

2 ears Yellow Corn (sweet)
1 medium Yellow Squash
1/2 pt grape tomatoes (yellow or red)
1/3 cup chopped basil
Olive oil, salt and pepper

Cut the kernels off an ear of corn; saute in olive oil with yellow squash slices. Toss with yellow grape tomatoes, basil, salt and pepper.

Voila!

Roasted Asparagus Salad

One of the great perks of business travel is being able to enjoy some of the most notable restaurants in each city. Earlier this year, I had an inspirational meal at SALT the Bistro in Boulder, Colorado. (saltboulderbistro.com). They served a roasted asparagus salad over arugula with blood oranges which was the perfect combination of sour and salt, gorgeously displayed and delicious!

The night after I arrived back home, I immediately started the quest to recreate this dish. It was easy, and a hit! Be warned though, I don't have exact quantities for all ingredients. Trust your instincts and live dangerously.

Preheat Oven to 400 degrees.

Baby arugula (1 medium sized bag)
1 lb trimmed asparagus and roasted at 400 degrees until tender
2 medium (or 3 small) blood oranges. Valencia oranges are a good substitute. Slice thin and peel.
2-3 radishes, thinly sliced
Parmesan shavings
Salt & Pepper to Taste

Lemon Vinaigrette
3 tablespoons fresh lemon juice (usually one lemon
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil

-Or- Use Blood Orange Juice, Lime Juice, etc. Adjust honey and dijon to taste.
Assemble salad and drizzle vinaigrette over the top.

Ina's Salad with Warm Goat Cheese

Imagine a world without goat cheese. Susy shudders at the mere thought of it! For other goat cheese enthusiasts, you must try this recipe. Ina Garten strikes gold again with this culinary delight. Note: Be careful when cooking the goat cheese to not use too much oil and to be attentive so it doesn't burn.

1 (11-ounce) log plain or herbed Goat Cheese
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs

For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Directions:
Slice the goat cheese into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Harvest Salad

Here is a delicious salad recipe compliments of Bon Appetit Magazine. It is perfect to enjoy in the Fall or Winter.

1 ¼ cups vegetable oil
1/3-1/2 c apple cider vinegar
3-5 tbsp frozen apple concentrate, thawed
2 tbsp minced onion
1 ¾ tsp salt
½ tsp nutmeg
½ tsp ginger
¼ tsp black pepper
1 c thinly sliced red onion
2 gala apples, peeled, halved, cored and cut into ¼ inch dice
5 hearts of romaine halved lengthwise
¾ cup pecans, toasted and coarsely chopped

Whisk first 8 ingredients in small bowl to blend. Cover and refrigerate. Bring to room temperature and rewhisk before using.

Place sliced onion in medium bowl. Cover with cold water. Let stand 30 minutes. Drain well, pat dry.

Place 1/3 cup dressing in a bowl and toss apples to coat. Cut each romaine leaf into three wedges and fan on a large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans

Farmers Market Summer Salad with Lime Vinaigrette

Here is an excellent way to enjoy your local farmer's market produce. You can throw in all of your favorite ingredients, depending upon what is available that day. The lime vinaigrette is an excellent light dressing for any occassion. We love to experiment with our proportions and tested this Cooking Light recipe to ensure we provided the right measurements. We often leave out the dijon if we want a sweeter flavor.

Vinaigrette
3 tablespoons fresh lime juice (usually one lime)
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil

Whisk together everything except the olive oil. Then slowly whisk in the oil until it is well incorporated. Pour over the finished salad just prior to serving. Will last 3 days in the refrigerator.

4 cups torn lettuce (romaine, boston bibb, red leaf or a mixture)
1 cup pear tomatoes, halved or cherry tomatoes
1 cup chopped peeled traditional or lemoncucumber
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced radishes
2 tablespoons chopped fresh chives
1 small yellow squash, halved lengthwise and thinly sliced (about 1 cup)
1 chopped avocado
1/4 cup slivered almonds (optional)

Combine ingredients, add dressing and serve. Great alone or with grilled goodies.

Endive, Pear and Walnut Salad

Think fall, leaves falling and fresh pears. Whole Foods Market created an excellent salad that we pair with Chicken/Mango sausages and Naan bread for a fantastic light dinner.

1/4 cup toasted walnut oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon honey (optional)
Salt to taste
8 cups bite-size pieces leafy green lettuce
2 Belgian endives, trimmed and thinly sliced
3/4 cup crumbled feta cheese (Valpreso is the best)
1 large Bosc pear, cored and thinly sliced
1/2 cup toasted walnuts
Black pepper to taste

Put oil, lemon juice, vinegar, honey and salt into a large bowl and whisk together to make a dressing. Add lettuce, endive and cheese and toss gently to coat. Top with pears, walnuts and pepper and serve.

Nectarine-and-Chickpea Couscous Salad With Honey-Cumin Dressing

Here is a summer favorite for a picnic, lunch or a light dinner that comes from Cooking Light Magazine.

1-1/4 cups water
1 cup uncooked couscous
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/2 cups coarsely chopped nectarines (about 3 medium)
1/2 cup coarsely chopped spinach
1/4 cup thinly sliced green onions
1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained
Nectarine slices (optional)

1. Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.

2. Combine lime juice and next 5 ingredients (juice through coriander) in a
large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach,
onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.
Yield: 6 servings (serving size: 1 cup).

Melon, Berry, and Pear Salad with Cayenne-Lemon-Mint Syrup

Here is our favorite fruit salad, stocked full of antioxidant goodness, compliments of Cooking Light Magazine. It is a perfect way to use all your Farmer's Market treasures. Be warned that it is a commitment, both in cost and preparation but well worth it!

SYRUP:
1/3 cup sugar (reduce to 1/4 if possible)
1/3 cup water
1/4 cup fresh lemon juice
3 tablespoons honey
1/2 teaspoon ground red pepper
1/4 cup chopped fresh mint
1 tablespoon grated lemon rind

SALAD:
6 cups (1-inch) cubed cantaloupe
6 cups (1-inch) cubed honeydew melon
2 cups fresh blueberries
2 cups quartered fresh strawberries
1 1/2 cups (1/2-inch) cubed ripe pear (about 2 medium)
1 cup fresh blackberries
1 tablespoon chopped fresh mint
1/8 teaspoon freshly ground black pepper

To prepare syrup, combine first 5 ingredients in a small saucepan. Bring to a boil; cook 3 minutes or until mixture is slightly syrupy. Remove from heat; stir in 1/4 cup mint and rind. Let stand 30 minutes. Strain syrup through a sieve over a bowl; discard solids.

To prepare salad, combine cantaloupe and remaining ingredients in a large bowl. Add syrup; toss gently to coat. Cover and refrigerate 2 hours, stirring occasionally.
Serves 10.