Cinnamon Basil…who knew there was such a thing. I grew Cinnamon Basil in my garden, not really sure what I would do with it. It truly has a cinnamon essence and is great in salads. I adapted this recipe, adding chopped walnuts and Craisins to add a fruity, crunchy addition to the salad. Next time, I may add a little crumbled goat cheese. Mmmmm.
ARUGULA AND CINNAMON BASIL SALAD
6 cups rocket (arugula)
1 cup cinnamon basil, torn (I used a little less)
1/2 small red onion, thinly sliced
1/2 cup chopped walnuts
1/2 cup Craisins
1/3 cup red wine vinegar
2 tablespoons water
1/2 cup olive oil
1/4 cup sugar
1 dash salt
- Put the dressing ingredients in a jar, cover, and shake well.
- Put the rocket, onion, walnuts, Craisins, and basil in a salad bowl and toss, with a little dressing.
Recipe adapted from Food52.com
Our CSA was loaded with beets this year and I’ve struggled with recipes to use one of my least favorite vegetables. Memories of canned, chopped beets in the school lunch flood my memory when I think of beets, but thank goodness there are so many wonderful ways to eat fresh, colorful beets.
I do enjoy a beet goat cheese salad so I whipped one up starting with a wonderful recipe but adapting it to use mixed greens and vinaigrette I had on hand. It was delicious and I was able to put the lunchroom flashback to rest.
BEET AND GOAT CHEESE SALAD
2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
Kosher salt and freshly ground black pepper
Vinaigrette dressing of your choice (I used Brianna Champagne Vinaigrette)
1/2 cup walnuts
1 bunch of mixed greens
4 ounces goat cheese, (preferably aged goat cheese) crumbled
- Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes.
- When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
- Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing.
- Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
- Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
- Toss the greens with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
Adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/beet-salad-with-walnuts-and-goat-cheese-recipe.html?oc=linkback
Edamame and Edamame Salad was a new discovery about 4 years ago. I loved Edamame at our favorite sushi restaurant and I’ve enjoyed Edamame Salad at potlucks but have never made one. When this recipe popped up in a recent issue of Relish.com it inspired me to try it. As I mentioned on Tuesday, it paired well with the Yogurt Marinated Chicken.
The salad kept for days and I’ve enjoyed it as an entrée as well. The Salad would be equally good without the Feta cheese, for those that are following a Vegan diet.
Mediterranean Edamame Salad
1/4 cup white wine vinegar or sherry vinegar
1 garlic clove, minced
2 tablespoons finely chopped fresh oregano
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
2 cups cooked, shelled edamame
2/3 cup thinly sliced sun-dried tomatoes
1/4 cup diced red onion
1/2 cup black olives (Kalamata–I used mixed Spanish olives), pitted and halved
1/2 cup crumbled feta cheese
2 cups lettuce or greens
- To prepare vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender. Slowly add olive oil and mix well. Add salt and pepper.
- To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette. Let marinate 30 minutes (or longer).
- When ready to serve, toss or serve salad with lettuce or greens.
Courtesy of Get Fresh Memphis; Relish.com
A potluck to go to and what to fix? I had beautiful fresh peaches, greens from my garden and avocados. Why not a salad mixing these ingredients topped with nuts? After reviewing several recipes, I combined a few to make this my own and it is now on my favorite summer salads list. Can’t wait for Colorado peach season later this summer!
MIXED GREEN SALAD WITH FRESH PEACHES, AVOCADO & PECANS
1/2 pound mixed greens
1 cup sliced peaches
1 avocado, diced
1/3 cup chopped pecans
1/4 cup champagne or white wine vinegar
1 tablespoon honey
2 teaspoons minced green onions
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra-virgin olive oil
salt and fresh ground black pepper
- In a blender, combine the vinegar, honey, onions, mustard and garlic. Puree until smooth, 10-15 seconds.
- Slowly drizzle the olive oil into the blender until the dressing is smooth.
- Season with salt and pepper to taste.
- Refrigerate until ready to use (up to a week).
In a bowl combine the greens, peaches, and avocado. Drizzle with 1/2 of the dressing. Add more to taste. Toss the salad and serve immediately.
Adapted from: Food Network