Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

I really sharpened my knife skills on this one! This salad is crunchy, fresh and full of flavor. I chose to make this dish to work on my knife skills & boy did I get a work out. Our teacher at the Culinary Institute Plant Forward Boot Camp took time out to demonstrate the proper use of a knife and how to cut in a variety of ways. I actually got pretty good at elliptical cutting. Either way, I think you will enjoy this salad!

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Ingredients

  • Salad:
  • 2 bulbs fennel, thinly sliced
  • 1/2 red onion, thinly sliced
  • 6 stalks celery, trimmed & thinly sliced on the bias
  • 1/2 cup parsley, chopped
  • Vinaigrette:
  • 1/2 cup fresh orange juice
  • 2 tsp Dijon mustard
  • Sea salt & pepper to taste
  • 1 TBS orange zest
  • Spiced Roasted Cashews:
  • 2 cups raw cashews
  • 1 TBS butter, melted
  • 1 1/2 tsp curry powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Dash cayenne
  • Sea salt to taste

Instructions

  1. Toss all prepared salad ingredients in a large bowl. Set aside.
  2. Combine vinaigrette ingredients in a small bowl & whisk. Cover & set aside.
  3. Toast nuts in a medium skillet until heated. Add butter & coat evenly. Combine spices and toss to coat nuts. Place nuts on a single layer on a sheet pan lined with parchment paper. Bake for 8-10 minutes at 350 degrees, until golden brown. Remove from oven and cool. When cool, rough chop the nuts.
  4. Toss salad with dressing, and top with spiced nuts.

Notes

A few changes were made to the original recipe.

https://michellesipsandsavors.com/fennel-salad-w-orange-vinaigrette-spiced-cashews-by-the-culinary-institute-of-america/

Mediterranean Couscous Salad

Mediterranean Couscous Salad

Want a cool & healthy summer side salad? Well, I’ve gotcha covered! This salad is easy to assemble and you likely have the ingredients in your fridge. Stay cool, my friends!

Mediterranean Couscous Salad

Yield: 8 Servings

Mediterranean Couscous Salad

Ingredients

  • 1 cup couscous, prepared according to package directions
  • 1 cup sliced, then halved, English cucumber (I only remove strips of the peel – looks prettier that way)
  • 1/2 cup chopped red onion
  • 1/2 cup sliced red bell pepper
  • 1/2 cup halved cherry tomatoes
  • 2 TBS each of chopped fresh basil & mint
  • 1/2 cup rough chopped mixed olives (kalamata, green, etc.)
  • Juice of 1/2 lime
  • Sea salt & cracked pepper, to taste
  • 1/4 cup vinaigrette dressing of your choice or just add olive oil

Instructions

  1. Mix all the ingredients in a large bowl.
  2. I don’t add too much additional salt because the olives are salty.
  3. I used a champagne vinaigrette that I had in the fridge. Any light vinaigrette will do. You could also just use olive oil.
https://michellesipsandsavors.com/mediterranean-couscous-salad/

Australian Cypriot Salad

Australian Cypriot Salad

SIDES

A fellow blogger shared a recipe for this flavorful, highly textured salad. We served it with smoked ribs. The salad is full of grains and greens, which went perfectly with the rich smoked meat. It’s Mediterranean undertones make it particularly divine for any kind of grilled meat or fish. The addition of dried currants or cranberries make it sweet and tangy. This herby, healthy salad is a fun new addition to my salad collection. The original recipe inspiration is from bodyandsoul.com.au/nutrition/healthy-recipes/cypriot-grain-salad.

Australian Cypriot Salad

Yield: 8 Servings

Australian Cypriot Salad

Ingredients

  • Salad:
  • 1/2 cup freekeh, cook according to package directions
  • 1/4 cup red lentils, prepare according to package directions, but only cook until tender (if you cook the entire time stated on the package they will turn to mush – just drain any excess liquid)
  • 1/4 cup toasted pine nuts
  • 1/4 cup toasted sliced almonds
  • 1/4 cup toasted pumpkin seeds
  • 3 TBS capers
  • 3/4 cup dried currants or dried cranberries
  • 3/4 cup chopped red onion
  • 2 cups rough chopped cilantro
  • 1 cup rough chopped parsley
  • Juice of 1 lemon
  • 3-4 TBS olive oil
  • Sea Salt & pepper, to taste
  • Dressing:
  • 1 cup plain Greek yogurt
  • 1 tsp coriander
  • 1 TBS honey
  • More honey for drizzling

Instructions

  1. While freekeh and lentils are cooking, toast nuts and place in large bowl.
  2. Prepare dressing and refrigerate.
  3. Once the freekeh and lentils are cooled add to bowl with nuts. Add all other salad ingredients and toss.
  4. Serve the dressing on the side or mix into the prepared salad. Serve chilled.

Notes

There are many versions of this recipe – they all have similar ingredients. I used the recipe made famous by Chef George Calombaris. I made a few revisions for my taste. Many recipes call for topping the salad with pomegranates. I would have done that, but could not find any at the grocery store. I also could not locate dried currants, so I used dried cranberries. I also substituted red lentils for put lentils, because that’s what I had in my pantry – I think they worked well.

https://michellesipsandsavors.com/australian-cypriot-salad/

Grilled Calamari w/White Bean & Olive Salad

Grilled Calamari w/White Bean & Olive Salad

SIDES

There is a restaurant in San Antonio that serves grilled calamari. Until recently, I did not realize that this calamari was a steak. You know, as in a piece of seafood the size of your hand. They are also kind of hard to find, at least here. We have only one or two stores that regularly carry them. The grilled calamari is so tender, and it is wonderful with this salty, yet fresh white bean and olive salad, which I found at the link at the bottom of this entry. I made a few tweaks for my taste and ease of preparation, which you will find in my revised recipe.

Didn’t my hubs get some great grill marks on those steaks? This whole dish was as good as it looks.  You’ve got to try it!

Original recipe: https://www.sunset.com/recipe/grilled-calamari-steaks-olive-bean-salad

Grilled Calamari w/White Bean & Olive Salad

Yield: 4 - 6 Servings as an Appetizer

Grilled Calamari w/White Bean & Olive Salad

Ingredients

  • 1 can (14 oz.) white beans, rinsed and drained
  • Juice of 1 lemon
  • 4 TBS olive oil
  • 1 tsp red chile flakes
  • 1 tsp pepper
  • 3/4 cup mixed pitted olives, rough chopped
  • 1 celery stalk
  • 1 green onion
  • 1 anchovy filet
  • 1 garlic clove
  • 1/2 cup Italian parsley
  • 2 TBS capers
  • 2 calamari steaks
  • 1 lemon quartered

Instructions

  1. For the salad:
  2. Put white beans, chopped olives, chile flakes & pepper in a bowl. Put the remaining ingredients (except the calamari & quartered lemons) in a food processor. Pulse until all ingredients are rough chopped. Add to bowl of beans and olives, and mix thoroughly. Refrigerate until ready to serve.
  3. For the calamari:
  4. Heat the grill to 450 degrees.
  5. Brush the calamari with olive oil and season salt and pepper. Leave out so that it is at room temperature for grilling.
  6. Grill on high heat until grill marks form, about 2-3 minutes on each side. Serve with the salad.

Notes

Do not add additional salt - the anchovy & olives are salty enough. Recipe inspiration from https://www.sunset.com/recipe/grilled-calamari-steaks-olive-bean-salad

https://michellesipsandsavors.com/grilled-calamari-w-white-bean-olive-salad/

Kale Salad w/Orange Sections, Avocado & Grilled Chicken

Kale Salad w/Orange Sections, Avocado & Grilled Chicken

SIDES

My giant bag of kale has been put to good use! This salad has orange sections, persimmon, avocado, crushed walnuts and grilled chicken.  I dressed the kale with a Tahini Vinaigrette (tahini, olive oil, white wine vinegar, 1 crushed garlic clove & sriracha) when I got home, and then prepared the add ins ~ makes the kale nice & tender. I feel super healthy!

 

Fig & Mozarella Di Bufala Salad

Fig & Mozarella Di Bufala Salad

SIDES

After a weekend of pretty heavy eating, I was in the mood for something light & fresh! I used Trader Joe’s Power Greens (kale, chard & spinach), sliced fresh figs & red onions, walnuts and Bud Creamery mozzarella di bufala that I kind of tore up, by hand. Drizzled it all with some olive oil, lemon juice, sea salt & fresh cracked pepper. And, voila! Fig & Mozzarella Di Bufala Salad! Hubs cheated & grabbed a slice of sourdough he spotted on the counter, though!

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