Wednesday, August 18, 2010

Salad Recipes

In my gluten/dairy-free, etc. cooking, I've stumbled across some pretty yummy recipes.  I thought I'd post the good ones from time to time. 


1 lb asparagus, trimmed and halved

1 cup grape tomatoes, halved

1 ripe avocado, cut into cubes

1 cup sliced basil leaves (next time I will chop them just a little smaller)

¼ cup olive oil

2 teaspoons lemon juice

2 teaspoons dijon mustard

½ teaspoon celtic sea salt

½ teaspoon pepper

Steam asparagus until fork tender (add asparagus to water, bring to boil, simmer 2 minutes).  Place asparagus, tomatoes, avocado and basil in a large bowl.  Stir in olive oil, lemon juice and mustard.
Sprinkle with salt and pepper.  Serve .

2 to 2 1/2 pounds small red potatoes

Sea salt for boiling

1/4 c extra-virgin olive oil

4-6 tbsp apple cider or rice vinegar, to taste (I used 4 tbsp rice vinegar, but next time I will use 6 tbsp)

1 small red onion, finely chopped

2 tbsp prepared horseradish

Sea salt and fresh ground black pepper

2 tbsp chopped fresh parsley

1-2 tsp dill, to taste

1 tsp caraway seeds- optional (I didn't use them)

Cut potatoes in bite size pieces and bring to boil in salted water.  Cook until soft.  Drain.

Put potatoes in a large bowl. While still warm, sprinkle with sea salt and drizzle with extra virgin olive oil and vinegar. Toss to coat and to soften the edges of the potatoes.  Add onion, horseradish, salt and pepper. Add the chopped parsley, dill and caraway.  Mix.

Serve warm!!!

Chilling the salad subdues the flavor- it wasn't nearly as good, so you would definitely want to play around with the seasonings to give it a bigger burst of flavor.

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