Salads
Grilled Cantaloupe and Vegetable Salad from Yummy Mummy Kitchen
Serves 4
Ingredients
1/2 pound peeled and deveined shrimp, on skewers (optional)
1 ear Sweet Summer Corn, husk removed
2 medium zucchini, sliced lengthwise into 1/2-inch strips
1 medium cantaloupe, halved, seeded, skin removed and cut into 1-inch thick wedges
1 head romaine lettuce, chopped (I added in some baby spinach)
2 Persian cucumbers, or 1 English cucumber, sliced
1 cup cherry tomatoes, any color, halved
croutons (optional)
1 small bunch fresh basil leaves
1/2 cup Daphne Oz’s Red Wine-Shallot Vinaigrette (or a drizzle of extra virgin olive oil, balsamic, sea salt, and pepper)
Instructions
- Heat a grill or grill pan to medium-high heat. Coat grates with oil. Season shrimp lightly with salt and pepper, if using. Place shrimp skewers on the grill and cook until pink on the outside and opaque in the middle, about 2-3 minutes per side. Remove from grill.
- Meanwhile, place the corn on the grill and cook until browned in places. I like the corn on the more raw side, if you like yours more soft, cook for 20-30 minutes, turning occasionally.
- Grill the zucchini until tender-crisp, about 3-4 minutes per side. Grill the cantaloupe until grill marks show up, about 2 minutes per side.
- Cut the corn kernels off the cob. Leave the other vegetables and cantaloupe in large pieces, or cut into bite-sized pieces.
- Place lettuce in a large serving bowl or platter. Arrange grilled shrimp, vegetables, cantaloupe, cucumbers, tomatoes, and croutons on top. I like to arrange the ingredients in rows.
- Tear or chiffonade basil and sprinkle over the salad.
- Dress salad with olive oil, balsamic vinegar, salt, and pepper, or Daphne’s Red Wine Shallot Vinaigrette.
Source: Grilled Cantaloupe and Vegetable Salad from Yummy Mummy Kitchen
Green Bean Salad With Walnuts, Fennel, and Goat Cheese from Real Simple
Servings: 8-10
Ingredients
1 1/2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
3/4 teaspoon kosher salt, plus more for the water
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds green beans, trimmed
1 small fennel bulb, thinly sliced into half-moons (1 1/4 to 1 1/2 cups)
3/4 cup walnuts, toasted and coarsely chopped
14-ounce log fresh goat cheese, crumbled
Instructions
- In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.
- Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you’re ready to assemble the salad.
- In a large bowl, combine the green beans, fennel, and walnuts. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.
Source: Green Bean Salad With Walnuts, Fennel, and Goat Cheese from Real Simple
Parmesan Vinaigrette & Salad from Southern Living
This vinaigrette is perfect on pasta salad or served with crisp romaine and cucumbers.
Ingredients
For the vinaigrette:
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
2 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
For the croutons & salad:
2 cups bread cubes (1/2-inch cubes)
1/4 cup extra-virgin olive oil
1 tsp. Dijon mustard
1 Tbsp. balsamic vinegar
Salt and freshly ground pepper
1 large romaine lettuce heart, cut into bite-size pieces
1 small seedless cucumber, thinly sliced
Instructions
For the vinaigrette:
- Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.
For the croutons and salad:
- Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and toast for about 10 minutes, stirring once, until golden. Let the croutons cool.
- In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss well and serve.
Make ahead: The croutons can be stored in an airtight container at room temperature for up to one week.
Source: Parmesan Vinaigrette Salad from Southern Living
Zucchini Chickpea Quinoa Salad from A Cedar Spoon
Ingredients
½ cup quinoa
½ of a 15oz can of chickpeas, drained and rinsed
1 medium zucchini, chopped into small chunks
2 green onions, white and green parts chopped
¼ cup fresh parsley, chopped
3 Tablespoons olive oil
1 teaspoon turmeric
1 teaspoon cumin
½ teaspoon paprika
Salt and pepper to taste
Instructions
- Cook quinoa according to package and set aside to cool.
- In a large mixing bowl mix chickpeas, zucchini, green onions and parsley together.
- In a small mixing bowl whisk together the olive oil, tumeric, cumin and paprika for the dressing.
- Add the quinoa to the zucchini and chickpea mixture and combine.
- Mix in dressing and salt and pepper to taste. Cover and refrigerate until ready to serve.
- Garnish with fresh parsley.
Source: Zucchini Chickpea Quinoa Salad from A Cedar Spoon
Grilled Zucchini and Leeks from Bon Appétit
Ingredients
⅓ cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 lb.), halved lengthwise
½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
Instructions
Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.
Source: Grilled Zucchini and Leeks from Bon Appétit