I do this by “feel” and observation of the proportions.
- half a lemon, squeezed
- drizzle of olive oil
- drizzle of maple syrup (the real stuff, only)
- handful of sliced, toasted almonds
- handful of dried cherries, roughly chopped
- handful of freshly grated Parmesan cheese, plus more for garnish
- sea salt, to taste
- freshly ground black pepper, to taste
Tear the leafy parts of the kale off of the stalks, and discard stalks. Wash and dry kale leaves, then finely shred with a knife.
Place the kale into a bowl, pour in the lemon juice, add a pinch of salt, and then massage the leaves for a minute or so. Set aside for about half an hour.
Toss in the remaining ingredients, making sure that everything is coated with the dressing ingredients. Taste, and adjust seasonings until it suits your taste. Also feel free add more olive oil, lemon juice, maple syrup if it needs it.
Top with additional Parmesan cheese (shaved, if you have it).
Carrots, spring onions, purple cabbage.
The completed salad.
Serves: 4 to 8
- 4 ounces dry soba noodles
- 1 small purple cabbage, cut into vertical quarters, core removed
- 4 carrots, peeled or scrubbed
- 1 bunch green onions, roots trimmed, then sliced into thin rounds
- ½ cup peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or agave nectar
- 1 tablespoon finely grated fresh ginger (fresh in a tube is fine)
- 2 garlic cloves, pressed or minced
- handful of fresh cilantro, chopped
- Healthy handful of coarsely chopped peanuts for each serving
- 1 lime, sliced into wedges
- Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain into a colander and rinse with cold water. Drain well. Put the noodles onto a cutting board (in a mound), and chop into bite-sized pieces. Set aside.
- Using a sharp chef’s knive, shred the cabbage; grate the carrots with a grater. You could add a few shredded Brussel’s sprouts or some shredded kale.
- Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth. If it’s too thick, whisk in very warm water in 1 tablespoon increments until it becomes pourable; don’t add too much!
- In a large serving bowl, combine the cooked soba noodles and the vegetables. Pour dressing over the vegetables and toss to coat.
- Top each serving with peanuts, and squeeze a lime wedge over top.
We had this recently at a potluck dinner at Aunt Weezie’s in Washington; her friend Kent brought it, and it was delicious, served at room temperature.
- 16 new potatoes, about 3 to 4 lbs, cooked, drained and sliced 1/2-inch thick
- 1 ½ cups prepared mayonnaise
- ¼ cup Dijon mustard
- 2 Tbsp lime juice
- 2 Tbsp chipotle pepper purée
- 1 large ripe tomato, seeded and diced
- ¼ cup cilantro leaves, chopped
- 3 scallions, chopped, white and green parts
- 1 medium red onion, thinly sliced
- ½ tsp cayenne
- 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- Prepare potatoes and set aside.
- Combine all the remaining ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.
- Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
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Use any orzo or firm rice, along with any dark green tender greens.
- 1 cup dry whole wheat orzo pasta, cooked according to package directions, drained well, and cooled (may substitute with brown rice)
- 4 cups kale, chopped (OR baby spinach or baby kale, chopped)
- 1 tsp. olive oil, only if using large kale
- 1 can (15.5 oz.) chick peas, rinsed and drained well
- 1/2 small red onion, finely diced
- 3/4 cup crumbled Feta cheese
- The zest and juice of one large lemon (zest the lemon before juicing it)
- 1tsp garlic paste, or 1-2 small cloves of garlic, mashed
- 2 T balsamic vinegar (or substitute any type of mild vinegar)
- 1 tsp. ground cumin
- salt and fresh ground black pepper to taste
- 1/4 cup extra virgin olive oil
- In a jar, shake together the olive oil, lemon juice, lemon zest, balsamic vinegar, cumin, salt, and pepper.
- IF using large kale: cut leaves away from the stalks and coarsely chop; discard stems. Heat the tsp. of olive oil in a large frying pan over medium high heat, add the kale all at once and turn over until it wilts, not more than 1-2 minutes. Put the kale into a large salad bowl.
- IF you’re using baby spinach or baby kale: do not cook it! Just put the chopped, raw leaves into a large salad bowl.
- Gently mix the rest of the salad ingredients into the bowl with the kale.
- Pour salad dressing over the salad, and toss to combine.
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
1 to 2 cloves garlic, minced
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
Put everything into a jar and shake well. Refrigerate.
This salad tastes much better to me with a double batch of the dressing.
- 1/4 cup sliced almonds, toasted in dry frying pan or in oven
- 1 1/2 cups quinoa, rinsed and drained
- 2 cups baby spinach leaves
- 1 cup dried cherries, chopped OR 2 cups fresh cherries, pitted and chopped
- 1 medium English cucumber, seeded and cut into 1/3” dice (about 1 1/2 cups)
- 1 15-ounce can chickpeas, rinsed and drained
- 1 small red onion, finely chopped (about 1/2 cup)
- 1/4 cup plain, low-fat yogurt (not Greek)
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced (about 2 tsp)
- salt & pepper to season
- Bring 3 cups of water to a boil in a pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
- Remove from heat and cool, covered, in pot.
- Lay 5 or 6 spinach leaves flat on top of one another on a cupttingboard. Roll tightly into a cylinder, then slice crosswise into slivers. Repeat with remaining spinach.
- In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
- In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
- Pour over salad and toss to coat. Season to taste with salt and pepper.
- Chill for 30 minutes to allow flavours to develop, then serve.
Betty didn’t specify how much couscous to cook , or how much feta to add for her delicious version of this salad, so I just wing it…
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic, crushed/minced
- 2 tbsp snipped fresh dill
- 1/2 tsp dried oregano
Whisk all ingredients together, or shake up in a jar.
- 2 ripe tomatoes, cut into small pieces
- 1 cucumber, unpeeled and cut into small pieces
- red onion, sliced (to taste)
- black olives, to taste
- feta cheese, crumbled or cut up
- Cook the couscous, stir, and set aside to cool (follow the directions on the box); whole wheat is my preference.
- Combine the salad ingredients in a bowl.
- Add the dressing to the vegetables and toss.
- Add the couscous to the vegetables, toss. Just before serving, gently stir in the feta cheese.