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Salads

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Greek Salad

Mediterranean Grilled Vegetable Salad

Papaya-Cucumber Salad

Radish Salad

Tabouli

Seared Ahi Salad with Wasabi-Ginger Vinaigrette

Spicy Shrimp Salad

Spinach Salad with Mango Lime Puree

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Mediterranean Grilled Vegetable Salad

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Mediterranean Grilled Vegetable Salad

Time: 45 – 60 minutes (ideally with a couple of hours cooling time for the grilled veggies midway). Grilled veggies and dressing can be prepared ahead.

Serves: 6

Inspired by: My friend Rikke who always makes delicious food brought this to a party recently. I made just a few modifications. The dish was fabulous and will be something I make often.

Salad Ingredients:

  • 3 small bell peppers (red, yellow, orange) – about 1 pound, stemmed, seeded and quartered
  • 5 slender zucchini (about 1 pound), trimmed and cut lengthwise in half
  • Olive oil, salt, and pepper to toss the peppers and zucchini in before grilling
  • 4 small Persian cucumbers, halved, and cut into 1/2 inch cubes (or English cucumber… or if you use another type, remove the seeds and some of the peel)
  • 1 cup of cherry tomatoes, halved
  • 1 cup pitted kalamata olives, halved
  • 4 ounce square of feta cheese, cut into 1/2 inch cubes (about 1 cup)
  • 1/2 cup (packed) finely chopped mint leaves
  • 1/2 cup (packed) finely chopped Italian parsley
  • 2-3 teaspoons ground sumac to sprinkle on top

Dressing Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 clove garlic crushed (optional)

Preparation:

  • Heat your grill (medium).
  • Toss or rub zucchini and peppers with olive oil and sprinkle with salt and pepper.
  • Grill peppers and zucchini until slightly charred and just tender, turning often, about 12 minutes.
  • Transfer to a baking sheet to cool. Once cooled, refrigerate if you are preparing this ahead.
  • To make dressing: whisk 1/4 cup olive oil, 1/4 cup lemon juice, cumin, and optional garlic in small bowl to blend. Add salt and pepper to taste.
  • Cut peppers lengthwise into 1/2 inch wide strips, then crosswise into 1/2 inch pieces.
  • Cut zucchini lengthwise in half, and then into 1/2 inch pieces.
  • Put zucchini, peppers, cucumber, tomato, olives, mint and parsley into a large bowl and toss with dressing.
  • Add feta and toss gently.
  • Transfer to a large, shallow bowl. Sprinkle ground sumac over the top.

Wine Suggestions: A medium bodied red with some spice and earthy flavors is ideal. The first time we made this, it was with a vegetarian dinner of spiced lentils. A red burgundy, or earthy rustic Italian red or Southern Rhone would all be good pairings.


Spinach Salad with Mango Lime Puree

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Spinach Salad with Mango Lime Puree

Time: 20-30 minutes

Serves: 12

Inspired by: I’m always reworking spinach and mango to come up with something just a little different. This is definitely my new favorite spinach salad. It is excellent with anything spicy such as blackened chickengrilled spicy shrimppan fried spicy shrimp, grilled vegetable lasagna, and I love it with seared scallops as well.

Salad Ingredients:

  • Spinach leaves for 12
  • 1-2 cups of roughly chopped fresh mint
  • 2/3 of a mango diced into 1/4 or 1/2 inch cubes
  • 1 English cucumber diced into 1/4 or 1/2 inch cubes (or can use Persian cucumbers)
  • 1 cup crumbled goat cheese
  • 3/4 – 1 cup sliced almonds or pistacios

Dressing Ingredients:

  • The other 1/3 of the mango (scrape fruit off of the seed and use the riper, soggier, less pretty pieces)
  • Juice of 1-2 limes
  • 2-4 tablespoons olive oil
  • Salt and pepper to taste

Dressing Preparation:

  • Peel mango, remove seed, and dice fruit into ¼ inch pieces and set aside.
  • Put about 1/3 of the mango into the blender to make the dressing (about ½ cup).
  • Add the juice of 1 lime and a dash of salt and pepper to blender and puree/blend well. Then start adding the juice of the second lime until you find the balance of sweetness/acidity you like.
  • Pour the mango puree into a small pitcher and add in 2-4 tablespoons of olive oil and mix well.

Salad Preparation:

  • Wash spinach leavees, remove stems, and spread into a wide salad bowl.
  • Wash fresh mint, roughly chop, and sprinkle over spinach so it’s mixed evenly.
  • Slice cucumber into thin slices (or dice into pieces the same size as the mango).
  • Pour dressing over the spinach leaves and mint and mix well – the dressing should be relatively thick so mix until the leaves are lightly coated everywhere.
  • Add the diced mango, cucumber, crumbled goat cheese and sliced almonds and mix well.
  • Optional – top with blackened chicken, spicy shrimp or seared scallops.

Tabouli

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Tabouli

Time: Approximately 30 minutes of active time; 2.5 hours from start to finish.

Serves: 4-6 as a side dish

Inspired by: My love for Mediterranean flavors. I don’t even remember having Tabouli as a child with any of my Armenian relatives, but I have had it made by Lebanese friends. There are so many different variations on this dish. I prefer a nearly equal ratio of parsley to bulgur (many recipes are mainly bulgur and just a little parsley). This is the recipe I’ve refined and ended up with after trying various versions over the years – I love some of the subtle flavor nuances. I also usually add cucumber to give it a bit of crunch.

Ingredients – Salad:

  • 1/2 cup dry bulgur wheat
  • 1 1/2 cups minced parsley (or just use one large bunch of parsley)
  • 1/4 cup minced mint leaves
  • 2 tomatoes, diced
  • 1/2 cup diced persian cucumber (optional)
  • 1/4 cup chopped green onion (optional)

Ingredients – Dressing:

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt (kosher if you have it)
  • 1/4 teaspoon cinnamon
  • 1 clove garlic, crushed (optional)
  • Freshly ground black pepper to taste

Preparation:

  • Boil 3-4 cups of water. When it reaches a boil, add the bulgur, remove from heat, and let stand for 45 minutes. Once bulgur is soft, drain excess water and cool to room temperature.
  • Toss bulgur with parsley, mint, tomatoes and optional cucumber and green onions.
  • Separately, whisk the olive oil, lemon juice, salt, pepper, cinnamon and crushed garlic.
  • Pour the dressing over the salad and toss until well coated. If you plan to refrigerate before serving, hold off on putting the tomato in until serving as tomatoes lose flavor in the refrigerator.

Papaya-Cucumber Salad

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Papaya Cucumber Salad

Serves: 4-6 as a side dish

Prep Time: 10-15 minutes

Inspired by: Tony Khalife, amazing musician/artist. He taught me so much about the beauty and nuances of food.  This was one of those many salads that he just threw together one day because it sounded good and we had the ingredients. It has become a favorite because it balances out many of the spicy dishes I love to make, and when I’m in Mexico, which is quite often in the winter, I can easily find all the ingredients at a tiny market. It is often my contribution to potluck parties there with friends.

Ingredients – Salad:

  • Papaya  – 1 cup diced
  • Cucumber – 1 cup diced
  • Slivered almonds – 1/2 cup
  • Jicama – 1 cup diced (optional)
  • Avocado – ripe but firm (optional) – 1 cup diced

Ingredients – Dressing:

Preparation: Put all ingredients into glass bowl and toss gently (if you include avocado add this at the end). I do not normally add the spice, but this is fun if you want to add some zing.

Notes: This is an easy salad to bring to a party. Use the entire papaya with the same cucumber and almond proportions. Dice the cucumber and papaya in advance and add the almonds and dressing near serving time.



Spicy Shrimp Salad

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Spicy Shrimp Salad

Spicy Shrimp Salad

Time: 15 minutes

Serves: 2 – 4

Inspired by: I love salad. I love pan fried or grilled shrimp. I love spice! This just happened one night and is something we now make fairly often. It’s not a recipe that needs documenting, other than having it here it helps me think of something to make when my brain has turned off for the day! I don’t keep a lot of extra food in the house, but salad stuff and a bag of shrimp in the freezer are the most common to have around. This one is using my super fast and easy spicy pan fried shrimp recipe, but I love this with spicy grilled shrimp as well.

Ingredients:

  • 1 pound shrimp (cleaned and with or without the shells – the shells actually have nutritional benefit and they are yummy to nibble on cooked this way!)
  • 2-3 tablespoons of olive oil
  • Juice of 1 lime
  • 1-2 tablespoons Spice it Up …by Karen™
  • Use any salad ingredients you’d like – these are just suggestions below:
  • 4-8 cups spinach or torn romaine leaves (you could add some parsley leaves as well)
  • 1 small red bell pepper
  • 1/2 english cucumber
  • 1/2 cup diced mango or papaya or tomato

Preparation:

  • Put your salad ingredients into a large bowl and toss with 1-2 tablespoons of olive oil and the lime juice. Then add a bit of the spice (to your liking) and toss again.
  • Heat 1 tablespoon of olive oil in a cast iron skillet or sauté pan and add the shrimp. Sprinkle with the spice (any amount to your liking – a small amount goes a pretty long way) and cook for about 2 minutes on each side. If you are including red bell peppers or other vegetables that you like cooked or hot – you can add them to the skillet as well. You might even want to start cooking them about 8-10 minutes before the shrimp if you like them charred (my favorite).
  • Top the salad with your pan fried shrimp and vegetables and serve.

Wine Suggestions: I love not having vinegar in salads – it is always more wine-friendly. This salad is fabulous with anything from a light red to a spicy or medium-bodied red. Our favorites are California Pinot Noir (especially if we add the papaya or mango because California wines tend to have much riper fruit than a Red Burgundy from France and will pair better with the sweeter flavors), or a Grenache-based blend from Southern Rhone or Spain, or even Bordeaux blend with a good portion of Merlot so that it is soft and not too tannic. If you prefer white, try a slightly off-dry white such as a Condrieu or Riesling or Chenin Blanc.


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