On Summer Salads

We had a fun impromptu cookout for the 4th of July with friends and family!
I love salads in the summer and we had some great ones yesterday.

Here’s what I made:

 Red, White, & Blue ‘Tato Salad

  • 2 Bags of fingerling potatoes (Red, White, & Blue- these were called “Sunset Varieties”)
  • Cook potatoes according to bag directions until firm but not mushy.  (I boil mine but you could oven roast or microwave too.)  Cool potatoes quickly by running in cold ice water.  
  • Chop into bite sized pieces.
  • Chop some red onion and add to taste.  (I added about three tablespoons or so.)
  • I made a mustard vinaigrette by mixing balsamic vinegar, white vinegar, Dijon mustard, minced garlic, and salt and pepper to taste.  Pour over potatoes.
  • Chop some fresh mint and dill and add to salad.
  • I added a few tablespoons of pimento peppers for color.

Turned out to be a nice salad, and  I didn’t have to worry about it getting too hot sitting out.

Quinoa Tabouli

I started using quinoa instead of bulgur wheat in my tabouli recipes a few months ago and my hubby loves it!  It’s easier on tummies and has more protein too!

  • Cook desired amount of quinoa according to package directions.  I used 3 cups (makes a TON.) and had to rinse several times and then cook in 6 cups of boiling water.  I usually toast my quinoa first after rinsing, but it’s not necessary. 
  • Peel, Seed, and Chop up one large cucumber into cubes and add to a large bowl.
  • Wash and Chop up at least one bunch of parsley(I like Italian flat leaf) and add to bowl.
  • Chop up some fresh mint (I used about 4 large stems) and add. 
  • For dressing put about 1/2 cup olive oil, 1/2 cup fresh lemon juice, and 2 Tablespoons (or so) of Penzey’s Greek Seasoning.  Mix well and taste before adding to bowl.  
  • Mix cooked quinoa into bowl and toss to coat.  You might need to add more of something to make it to your taste.  
  • Wash and chop one package of bite sized tomatoes to salad and enjoy!

I hope everyone had a fun fourth!

Beet Salad (so springy!)

I LOVE the beet salad at Ya-Ya’s, a restaurant my honey and I go occasionally,  usually sans kiddos.  The last time we were there I thought, “This has got to be the easiest salad on earth to make, why don’t I ever make it?”

So tonight:

Beet Salad

  • Spring Mix of lettuces and arugula (whatever greens you have) 
  • Goat cheese, queso fresco, or feta (I’m using chevre) 
  • Some pickled beets (The recipe I found online used roasted beets, but I don’t have any so I used the pickled.)
  • Slivered almonds (roast til light golden brown)
  • Section or slice an orange (or tangerine, or clementine…)
  • chopped green onions or sliced red onion

For  the dressing I took:

  • Juice of one orange
  • Juice of two lemons
  • 2 Tablespoons of balsamic vinegar
  • 4 Tablespoons olive oil (more or less)
  • Salt and pepper
  • fresh parsley

*Mix the dressing with a whisk and chill.
I tossed the greens and almonds with some dressing (yes, I used too much- will know better next time.) Then I finished it with the beets, cheese, and oranges.
It was almost exactly like the restaurant!  (Much cheaper!)

Salad with Yummy Cornbread Hits the Spot on a Spring Night!