Prepare the White Balsamic Vinaigrette.mango, avocado, and cilantro salad
My Nicaraguan friend, Lucia Heros, serves this refreshing salad of mango, avocado, and cilantro with her spicy Latin dishes. It is also a great accompaniment for grilled meat and seafood. MAKES 6 APPETIZER OR SIDE SALADS
¼ cup White Balsamic Vinaigrette (see page 7)
1 bag (5 ounces) Spring Mix
2 ripe avocados, peeled and diced
1 mango, seeded, diced, and peeled (see tip on page 94 for instructions)
½ red onion, finely diced
½ cup fresh cilantro leaves
Prepare the White Balsamic Vinaigrette.
In a large salad bowl, toss together the Spring Mix, avocados, mango, red onion, and cilantro. Add the vinaigrette to taste and gently toss. Serve immediately.
tip
To prevent the avocado from turning brown, prepare just before serving and drizzle with lime juice.
english farmhouse salad
The tart flavor of the Granny Smith apples is a great complement to the sweet cider vinaigrette and the pungent Stilton in this salad. MAKES 6 APPETIZER OR SIDE SALADS
salad
1 Granny Smith apple, cored and thinly sliced
1 tablespoon canola or vegetable oil
1 bag (5 ounces) Spring Mix
½ cup walnuts, toasted and cooled
½ cup crumbled Stilton blue cheese
Preheat a clean grill or grill pan to medium low. In a medium bowl toss the apple slices with the oil until well coated. Place the apple slices in a grilling basket and grill until just softened, about 2 minutes per side. Set aside to cool.
In a large salad bowl, toss the Spring Mix, walnuts, and Stilton cheese. Add the vinaigrette to taste and gently toss. Top with grilled apple slices.
apple cider vinaigrette
5 tablespoons sugar
¼ teaspoon dry mustard
5 tablespoons distilled white vinegar
3 teaspoons apple cider vinegar
1½ tablespoons Worcestershire sauce
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
In a small bowl whisk together the sugar, dry mustard, white vinegar, apple cider vinegar, and Worcestershire sauce until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.
MAKES ABOUT ½ CUP
tip
Hailed by some as the “king of blue cheeses,” Stilton is a pungent cheese produced in England since the 1700s. Fresh Stilton, as with any fresh blue cheese, will have a much stronger flavor than the supermarket packages of precrumbled blue cheeses.
balsamic strawberry salad
The balsamic vinegar enhances the flavor of the strawberries and adds depth to this delicious fruit. If you have any marinated berries left over, spoon them over vanilla ice cream for a tasty dessert.
MAKES 6 APPETIZER OR SIDE SALADS
¼ cup Balsamic Vinaigrette (see page 120)
½ pint fresh strawberries, hulled and thinly sliced
1 tablespoon balsamic vinegar
1 bag (5 ounces) Baby Arugula
½ cup pecan halves, toasted
Kosher salt and freshly ground pepper
Prepare the Balsamic Vinaigrette.
In a large salad bowl, toss the strawberries with the balsamic vinegar.
Marinate for 10 minutes.
Add the Baby Arugula and pecan halves to the marinated strawberries.
Add the vinaigrette to taste and gently toss. Season with salt and pepper to taste. Serve immediately.
tip
Hulling a strawberry is a fancy way to say “removing the green stem.” If you don’t have the special strawberry huller tool, just insert a paring knife at a 45-degee angle at the base of the stem. Carefully twist until the stem is removed. Using this technique, you only remove the stem and none of the sweet juicy flesh.
pear and spinach salad
The sweet flesh of the pear is the perfect complement to tasty greens and pungent Gorgonzola blue cheese.
MAKES 6 APPETIZER OR SIDE SALADS
¼ cup Basic Vinaigrette (see page 228)
2 p ears (preferably Bosc)
1 bag (6 ounces) Baby Spinach
¼ pound Gorgonzola, thinly sliced
¼ cup almond slices, toasted
Prepare the Basic Vinaigrette.
Peel the pears. Using a vegetable peeler, shave the pear meat into thin slivers.
Place the Baby Spinach in a large salad bowl. Add the vinaigrette to taste and gently toss to coat. Divide the spinach among the plates. Top with the pear shavings and Gorgonzola slices. Sprinkle with the almonds. Serve immediately.
Do not peel and slice the pear until just before serving or it may brown. If you must prepare the pears in advance, soak in acidulated water (water with a little lemon juice) to help prevent browning. The basic recipe is 1 tablespoon lemon juice to 1 cup room temperature water.
orange and fennel salad
Similar in taste to licorice, fennel adds an interesting twist to this sweet and savory salad.
MAKES 6 APPETIZER OR SIDE SALADS
4 oranges, peeled
2 fennel bulbs, trimmed, cored, and thinly sliced lengthwise
2 tablespoons Kalamata or Niçoise olives, pitted
1 bag (5 ounces) Baby Lettuces
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Over a large salad bowl, separate the orange slices, catching the juice in the bowl. Remove the seeds. Add the orange slices to the bowl. Add the fennel, olives, Baby Lettuces, and oil and gently toss. Season with salt and pepper to taste.
tip
To trim and core a bulb of fennel, cut off the stalks from the top of the bulb and remove any tough outer layers. Cut the bulb into quarters and remove the hard core with a paring knife.
watermelon and arugula salad
Juicy, refreshing watermelon tossed with spicy arugula is the prefect summertime backyard barbecue treat.
MAKES 6 APPETIZER OR SIDE SALADS
salad
1 bag (5 ounces) Baby Arugula
1 small watermelon, seeded and cut into
1-inch cubes
¼ cup crumbled feta cheese
¼ cup pine nuts, toasted (see tip on page 91)
vinaigrette
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
In a large salad bowl, toss the Baby Arugula, watermelon, feta cheese, and pine nuts. Add the vinaigrette to taste and gently toss.
In a small bowl whisk together the lemon juice and red wine vinegar. Slowly add the oil in a steady stream, whisking to emulsify. Season with salt and pepper to taste. MAKES ABOUT ½ CUP
tip
Add fresh mint leaves for an interesting zing to this refreshing salad.
grapefruit and avocado salad
Top this salad with grilled shrimp for a tropical delight. MAKES 6 APPETIZER OR SIDE SALADS
1 grapefruit, peeled
½ white onion, halved and thinly sliced
2 ripe avocados, halved, peeled, and cut into thin slices
1 bag (7 ounces) Riviera™ Blend
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Over a large salad bowl, separate the grapefruit slices, catching the juice in the bowl. Remove the seeds. Add the grapefruit slices to the bowl. Add the onion, avocados, Riviera Blend, and olive oil and gently toss. Season with salt and pepper to taste.
tip
Want juicy and colorful grapefruit or orange slices for your salads? Remove the peel with a sharp knife, being sure to remove all of the white pith. Then cut between the membranes to separate the segments. Before discarding, squeeze the remaining membranes over the bowl to capture all the luscious juices for your dressing.
arugula salad
with goat cheese-stuffed figs and fig vinaigrette
I first had this salad years ago at a little Italian restaurant in San Francisco. I have long since forgotten the name of the place, but I have not forgotten to make this tasty salad each year when fresh figs are in season.
MAKES 6 APPETIZER SALADS
salad
1 tablespoon extra-virgin olive oil
1 log (10.5 ounces) goat cheese, sliced in tablespoon portions
12 fresh figs, halved lengthwise
½ pound pancetta, thinly sliced (at least 12 slices)
12 wooden toothpicks, soaked in water for at least one hour
1 bag (5 ounces) Baby Arugula
Preheat the oven to 375°F. Grease a rimmed baking pan with the oil.
Place 1 tablespoon goat cheese in between two fig halves. Wrap the halves together with a slice of pancetta and secure with a wooden toothpick. Place the figs on the prepared baking pan. Repeat the process with the remaining figs. Bake until the pancetta has turned slightly crispy, about 12 minutes. Cool slightly and remove the toothpicks.
Divide the Baby Arugula among individual plates and top with 2 baked figs. Lightly drizzle with the vinaigrette to taste.
fig vinaigrette
2 tablespoons black fig vinegar
½ teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
In a small bowl whisk together the vinegar and mustard. Slowly add the oil in a steady stream, whisking to emulsify. Season with salt and pepper to taste. MAKES ABOUT ¼ CUP
tip
Fruit-infused vinegars, such as black fig vinegar, are available in most gourmet markets or for order on-line.
waldorf salad
Originally created at New York City’s Waldorf-Astoria Hotel back in the 1890s, this salad of apples, celery, and mayonnaise has been a favorite ever since. MAKES 6 APPETIZER OR SIDE SALADS
2 Fuji apples, cored and cut in half
1 Red Delicious apple, cored and cut in half
3 tablespoons apple cider vinegar
¾ cup walnuts, toasted and coarsely chopped
1 cup golden raisins
2 teaspoons curry powder
2 stalks celery, thinly sliced on the bias
⅓ cup fresh mint, cut into thin strips
½ red onion, halved and thinly sliced
1 cup mayonnaise
Kosher salt and freshly ground pepper
1 bag (10 ounces) Hearts of Romaine
Leaving the skin on for color, chop the apples into ¼-inch pieces. In a large salad bowl, toss the apples with the cider vinegar. Add the walnuts, raisins, curry powder, celery, mint, and red onion and toss. Fold in the mayonnaise, to taste, to evenly coat. Season with salt and pepper to taste. Cover and refrigerate until the flavors have melded, at least 1 hour. To serve, arrange the Hearts of Romaine on individual plates and spoon the apple mixture on top.
tip
You can easily turn this light salad into an entrée by adding diced chicken or turkey to the apple mixture.
fresh fruit salad
with poppy seed dressing
Serve this light and fruity salad for a ladies’ luncheon with orange blossom or lemon poppy seed mini muffins.
MAKES 4 DINNER OR 6 APPETIZER SALADS
salad
½ cantaloupe, peeled, seeded and diced
½ honeydew melon, peeled, seeded and diced
½ cup fresh strawberries, hulled and thinly sliced
½ cup fresh raspberries
¼ cup fresh blueberries
1 bag (8 ounces) Triple Hearts™
In a large salad bowl, gently toss together the cantaloupe, honeydew melon, strawberries, raspberries, and blueberries. Add the dressing to taste and gently toss to coat.
To serve, arrange the Triple Hearts on individual plates and top with a generous spoonful of the fruit salad.
poppy seed dressing
3 tablespoons red wine vinegar
⅓ cup sugar
1 teaspoon dry mustard
¾ teaspoon kosher salt
⅓ cup vegetable oil
1 tablespoon poppy seeds
In a blender combine the vinegar, sugar, dry mustard, salt, and oil. Purée until well combined. Fold in the poppy seeds. MAKES ABOUT 1 CUP
tip
For a quick alternative, whip up a creamy vanilla-honey dressing for your fruit salad. Whisk together 1 cup vanilla yogurt with 1 tablespoon honey and a dash of ground cinnamon.
hearts of romaine
with tart apples, hazelnuts, and sharp cheddar cheese
This salad is a great example of how using good quality, simple ingredients can make something out of the ordinary. Serve this salad at your next backyard barbecue. MAKES 6 APPETIZER OR SIDE SALADS
¼ cup Sherry Vinaigrette (see page 106)
1 bag (10 ounces) Hearts of Romaine
2 Granny Smith apples, cored, halved, and thinly sliced
½ cup hazelnuts, toasted and skinned
½ cup coarsely shredded sharp Cheddar cheese
Prepare the Sherry Vinaigrette.
In a large salad bowl, toss together the Hearts of Romaine, apples, hazelnuts, and cheese. Add the vinaigrette to taste and gently toss. Serve immediately.
tip
To skin hazelnuts, spread them evenly on a baking sheet. Toast in a 350° F oven until fragrant and skins begin to crack, about 10 minutes. Remove from the oven and roll the nuts in a clean, rough-textured towel or paper towel until the skins flake off.
Using prepacked shredded Cheddar cheese saves time, but you will get much more flavor shredding a good sharp Cheddar yourself.
mixed lettuces
with strawberries, red grapes, and almonds
Barbara Hanemann, my wonderful mom, serves this sweet and savory salad for her investment club get-togethers. MAKES 6 APPETIZER OR SIDE SALADS
salad
1 bag (8 ounces) Mediterranean Blend
½ pint fresh strawberries, hulled and thinly sliced
⅔ cup red grapes, halved
¼ cup thinly sliced scallions
¼ cup sliced almonds, toasted
¼ cup crumbled blue cheese (preferably Maytag)
Kosher salt and freshly ground pepper
In a large salad bowl, toss together the Mediterranean Blend, strawberries, grapes, scallions, almond slices, and crumbled blue cheese. Add the dressing to taste and gently toss. Season with salt and pepper to taste.
blush wine vinaigrette
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
5 tablespoons canola oil
Kosher salt and freshly ground pepper
In a small bowl whisk together the vinegar, lemon juice, and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste. MAKES ABOUT ½ CUP
tip
Mix and match this colorful salad using your favorite ingredients. Try substituting spinach for the Mediterranean Blend or using green grapes or dried cranberries.
wild berry salad
This colorful salad combines the sweet and the savory perfectly together. MAKES 6 APPETIZER OR SIDE SALADS
salad
1 bag (10 ounces) Baby Spinach
½ cup fresh blueberries
½ cup fresh raspberries
½ cup fresh blackberries
½ cup hulled and quartered fresh strawberries
Kosher salt and freshly ground pepper
In a large salad bowl, toss together the Baby Spinach, blueberries, raspberries, blackberries, and strawberries. Add the dressing to taste and gently toss. Season with salt and pepper to taste. Serve immediately.
fresh raspberry dressing
½ cup fresh raspberries or frozen unsweetened
raspberries
1 tablespoon apple juice
2 tablespoons raspberry balsamic vinegar
1¼ tablespoons water
1 tablespoon sugar
2 tablespoons canola oil
Kosher salt and freshly ground pepper
Place the raspberries, apple juice, vinegar, water, sugar, and oil in a blender. Purée until smooth. Season with salt and pepper to taste.
MAKES ABOUT ¾ CUP
tip
Toasted pine nuts or sunflower seeds would make a nice “crunchy” addition to this salad. Also consider adding crumbled goat cheese.
Tropical Fruit Salad
with Passion Fruit Vinaigrette
This salad makes me dream of the Caribbean. The dressing, made primarily of fruit juice, adds a sweet but light fruitiness to the bitter arugula greens. MAKES 6 TO 8 APPETIZER SALADS
salad
1 bag (5 ounces) Baby Arugula
3 tablespoons coarsely chopped fresh mint leaves
1 mango, peeled, pitted, and sliced lengthwise
1 small papaya, cut in half lengthwise, seeded, peeled, and sliced lengthwise
8 pineapple slices (fresh or canned), cut in half
In a large salad bowl, place the Baby Arugula and mint leaves. Add the dressing to taste and gently toss. Arrange the slices of mango, papaya, and pineapple on individual plates. Top with the salad. Serve immediately.
passion fruit dressing
6 tablespoons medley of tropical fruit juice (must include passion fruit juice)
1 tablespoon minced shallot
2 tablespoons extra-virgin olive oil
Kosher salt
In a small bowl whisk together the juice, shallot, and oil until well combined. Season with salt to taste.
MAKES ABOUT ¼ CUP
tip
Substitute any tropical fruit, such as kiwi or guava, that is available at your local market. Simply combine your favorite fruit juices into a glass and use what you need and enjoy the remaining juice as a beverage.
