spinach with cilantro cashew dressing

this is from the moosewood cookbook, i think.

8 cups fresh spinach, loosely packed (about 5 oz)
1 large tomato, cut into wedges
1/4 cup canola or other vegetable oil
3 tbs fresh lime juice
2 small garlic cloves, minced or pressed
2 tbs chopped fresh cilantro
1/4 tsp salt, more to taste
2 tbs toasted coarsely chopped cashews

stem and rinse the spinach. spin or gently pat it dry. tear the large leaves into smaller pieces and leave the small leaves whole.
arrange the spinach in a serving bowl and top it with the tomato wedges. combine the oil, lime juice, garlic, cilantro, salt and cashews in a blender and puree until smooth.
just before services, pour on the dressing, and toss well.

Greek Bread Salad with Grilled Shrimp

I was thinking I already posted this, but I can't find it. It's from a Rachael Ray cookbook. It is down right easy and fresh and good.

20 jumbo shrimp, peeled and deveined (or substitute 1 ½ lbs chicken tenders)
¼ cup olive oil, plus more for liberal drizzling
1 tsp dried oregano
1 Tbs grill seasoning, such as McCormick’s Montreal Steak Seasoning
2 pitas, split open
1 large clove garlic, minced and mashed to a paste with some coarse salt
Zest of 1 lemon and juice of 2 lemons
1 seedless cucumber, halved lengthwise, then sliced into half-moons
4 vine-ripened tomatoes, cut into thin wedges
1 small red onion, thinly sliced
½ cup fresh flat-leaf parsley leaves, coarsely chopped
¼ cup fresh mint leaves, coarsely chopped
3 celery ribs, thinly sliced on an angle
1 cup pitted kalamata olives, coarsely chopped
Coarse salt and coarse black pepper
1 ¾-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges (I just use crumbed feta)

Heat a grill pan or outdoor grill to high. Toss the shrimp with enough oil to coat, and season with oregano and grill seasoning.
Grill the pita halves for a minute or two to char on the grill. Remove when crisp, break or tear into large pieces and reserve.
Combine the garlic with the zest of 1 lemon and the juice of 1 ½ lemons in the bottom of a large, shallow bowl. Add the cucumbers, tomatoes, red onions, parsley, mint, celery, olives and the reserved bread. Add ¼ cup of olive oil and lots of salt and pepper, then toss the salad with your hands to combine well.
Grill the shrimp on the hot grill pan. Cook for 2 to 3 minutes on each side, until pink and firm. Transfer to a plate and top with the juice of the remaining ½ lemon. Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.

Cheese Tortellini with Basil and Tomato Salad

this is the easiest salad you could ever make, i’m pretty sure. i’ve never seen a recipe for it, but this is my version. my mom likes it with penne pasta, thinly sliced red onion, minced garlic and really juicy tomatoes. try it both ways!


1 pkg frozen or fresh cheese tortellini
1 ball fresh mozzarella
About 20 leaves of fresh basil
½ pkg grape tomatoes (or 2-3 roma tomatoes, preferably from the vine)
Good Italian or Caesar dressing, or drizzle olive oil and balsamic vinegar

Cook the pasta, drain and cool. (I just rinse under cold water). Dice the mozzarella, halve the tomatoes, or dice roma tomatoes. Thinly slice basil. Toss together with a light coating of dressing. Serve cold or at room temperature.

TIP: To slice basil leaves- stack basil leaves on top of each other and roll. Then slice with a sharp knife to avoid bruising the basil.

Caputo’s Curried Couscous Salad

this is one of my all-time favorite salads. i love to make this in the summer and eat it for lunches. it’s just the right mix of sweet and savory with a nice crunch from the pistachios. the chef, Tony Caputo owns a restaurant in Salt Lake City, Utah and does cooking segments on KSL television at noon.


1 ½ cups water
1 cup couscous
¼ cup shredded coconut
¼ cup pistachios (shelled)
1 tsp curry powder
½ cup orange juice (fresh)
3 Tbs lime juice (fresh)
1 tsp lime zest (chopped)
1 Tbs grated ginger
1 tsp salt
½ tsp pepper
2 Tbs olive oil
1 tsp sesame oil
1 cup green cabbage (shredded)
3 small carrots (grated)
1/3 cup scallion greens (thinly sliced)

In small saucepan, bring water to boil. Stir in couscous, take off heat, let stand 5 minutes, and cool. Bake coconut and pistachios about 4 minutes until lightly browned. In a skillet toast curry powder about 2 minutes on medium heat, and put in mixing bowl, and whisk in oils, juice, and zest. In another bowl, mix couscous with remaining ingredients, and then add curry/oil/juice mixture. Top with toasted coconut and serve.

summer chopped salad with ranch dressing

this is so fresh and good. it's from the food network test kitchen cookbook.

salad:
8 oz small red-skinned potatoes, halved
kosher salt
1 cup fresh corn kernels (from 2 ears of corn)
1 cup chopped fresh green or wax beans
1 cup small broccoli florets
1 cup cherry tomatoes, halved
1 Kirby cucumber with peel, chopped
freshly ground pepper
4 cups torn mixed greens, such as arugula, romaine, and watercress
1 cup sprouts, such as alfalfa, broccoli, radish, or pea (optional)

dressing:
1 clove garlic
1/2 tsp kosher salt
1 cup mayonnaise
1/3 cup buttermilk
2 Tbs minced fresh flat-leaf parsley
2 Tbs minced fresh chives
1 scallion (white and green parts), thinly sliced
1 tsp white wine vinegar
freshly ground black pepper

1. put potatoes in a small saucepan with enough cold water to cover and season with salt. bring to a boil and then simmer, uncovered, until just tender, about 5 min. drain and put in a large bowl.

2. bring a med. pot of water to a boil and salt it generously. fill a med. bowl with ice water and salt it as well. add corn, beans, and broccoli to the boiling water and cool until crisp-tender, about 2 minutes. scoop out the vegetables and plunge them immediately into the ice water. drain and pat vegetables dry. add to bowl of potatoes along with tomatoes and cucumber.

3. toss salad with 1/2 cup of dressing.

4. when ready to serve, toss salad with greens and sprouts.

dressing directions:

1. smash the garlic clove, sprinkle with salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. scrape the paste into a small bowl, add remaining ingredients, and whisk well to make a creamy dressing. use immediately or refrigerate in a tightly sealed container for up to 3 days.

RICE SALAD - the best you've ever laid taste-buds on

This salad is so delicious and has a funny little history to go along with it. The story goes...a friend of my mom made this salad for some event and everyone was dying over it. She would not give the recipe, so another friend (apparently someone she thought she could trust) somehow finagled it from her and then spread the love. I'm not sure the original owner of this recipe is aware that we have it, but I am truly grateful that we do. It is to die for! Enjoy!

1 box Uncle Ben's long grain and wild rice
juice of 1 lemon
3 cooked and diced/shredded chicken breasts
4 scallions, diced
1 red bell pepper, diced
2 small avocados, diced
handful sugar snap peas, i cut them in half
1 cup slivered almonds, toasted

Dressing:
1/3 cup seasoned rice wine vinegar
1/3 cup olive oil
2 cloves garlic, minced
1 Tbs dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp sugar

Prepare rice as directed on box. Combine dressing ingredients and gently toss with rice salad. It is so good either at room temp or chilled.