Salads, Vegetable

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Bulgarian Shopska Salad
This is enough for two people or one very hungry salad lover. Yes I ate it all myself.
Course: Salad
  • 5 small Persian cucumbers or 1/2- 3/4 English Cuke
  • 1 medium tomato
  • 2 T good feta crumbled
  • small pinch of flor de sal or your fave salt & pepper blend
  • greek olives
  1. Chop the veggies, toss in a bowl with the feta and salt. Devour.
Coleslaw Recipe
Course: Salad
  • Cabbage either green or purple or both
  • Carrot
  • Green onion
For the version with mayonnaise:
  • Mayonnaise
  • Yellow mustard
  • Pepper
For the version without mayonnaise:
  • Rice vinegar or white vinegar
  • Sugar
  • Salt and pepper
  1. Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions.
For the mayo dressing version
  1. Add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.
For the non-mayo version
  1. Add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.
  2. Serve immediately.
Recipe Notes

August 2013

Course: Salad
  • 2 lb head green cabbage
  • 2 carrots
  • 1 green pepper minced
  • 3 tbsp vinegar
  • 1/3 c sugar
  • 1 1/2 c Miracle Whip
  1. Shred the cabbage and the carrots and combine with the pepper. Mix vinegar, sugar and Miracle Whip in an electric blender or by hand, stirring vigorously.
  2. Put half the cabbage mixture into a 2-quart casserole or bowl. Pour half the dressing over it. Then add remaining cabbage and dressing. The dressing will drip down through the cabbage and as it soaks, the cabbage will lose about 1/3 of its volume by yielding its moisture to the dressing. Cover casserole and refrigerate.
  3. Before bedtime and again in the morning if you remember, stir the mixture and press is down with the back of the spoon. This is best when made 24 hours ahead.
Recipe Notes

September 2010

Creamy Cole Slaw
Course: Salad
  • 3 c shredded cabbage
  • 1 carrot shredded
  • 1/3 c chopped onions
  • 1/2 c mayonnaise
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • 1/2 tsp salt
  1. Mix onions, mayonnaise, sugar, vinegar and salt to make a dressing. Mix cabbage and carrots with dressing. Chill and serve
Recipe Notes

September 2010

Creamy Cole Slaw
Course: Salad
  • 1 med head cabbage shredded
  • 1 sm onion sliced
  • 1 lg carrot grated
  • 1/2 green pepper cut fine
  • 2 tbsp Miracle Whip
  • 4 tbsp sugar
  • 3 tbsp vinegar
  • 1/2 tsp salt
  1. Mix together in large bowl and pour sauce over. Pepper to taste. Probably about 1/8 teaspoon of pepper.
Recipe Notes

September 2010

Mediterranean Vegetable Salad
Course: Salad
  • 1 bunch of scallions white and green parts, thinly sliced
  • 1 pint grape tomatoes halved
  • 1/2 to 1 seedless cucumber quartered lengthwise and diced into 1/2″ pieces
  • 1 can chickpeas 15-oz., drained and rinsed
  • 1/4 cup parsley chopped
  • 1/4 cup fresh basil julienned
  • 1/4 cup fresh mint leaves chopped
  • 1/2 cup fresh lemon juice
  • 2 garlic cloves minced
  • 1/2 cup olive oil
  • 4- to-8 oz. diced feta cheese
  • salt and pepper
  1. Place scallions, tomatoes, cucumber, chickpeas, parsley, basil and mint into a large serving bowl.
  2. Whisk together lemon juice, garlic, 1 t. salt and pepper.
  3. Slowly whisk in olive oil (or just shake it all up in a jar).
  4. Lightly dress the salad and taste for seasoning.
  5. Add the feta cheese and toss gently.
  6. Serve with toasted pita bread.
Recipe Notes

May 2012

Mediterranean Vegetable Salad #2
Course: Salad
For the salad:
  • 1/2 cup red quinoa rinsed and drained
  • 1/2 cup white quinoa rinsed and drained
  • 2 cups water
  • 1 cup cooked peas
  • 1 cup cooked green beans chopped into large pieces
  • 1 cup cooked corn kernals
  • 2 medium carrots peeled and grated
  • 1/2 red pepper deseeded and diced
  • 1/2 green pepper deseeded and diced
  • 8 ounces cherry tomatoes halved
  • 1 medium red onion finely chopped
  • 4 shallots or scallions finely sliced
For the dressing:
  • 3 ounces extra-virgin olive oil
  • 1 clove garlic finely grated
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper to taste
Fresh Radish Salad
Course: Salad
Author: Carolyn
  • 6 cups baby spinach rinsed and dried
  • 4 ripe tomatoes
  • 1 English cucumber chopped
  • 10 radishes thinly sliced
  • ¼ C crumbled feta cheese
  • 1 red bell pepper seeded and thinly sliced.
  1. In large bowl, toss together and top with favorite dressing.
Recipe Notes

July 2013

Radish Salad
Course: Salad
Servings: 6
Author: Carolyn
  • 4 cups radishes washed and sliced
  • 1/2 cup thinly sliced onion
  • 1 cup diced fresh tomato
  • 1 1/4 teaspoons salt
  • 1 small clove garlic minced
  • 1/8 teaspoon pepper
  • 1 teaspoon finely chopped fresh basil or fresh mint
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • fresh chopped parsley for garnish
  1. Combine sliced radishes, onion, and tomato.
  2. Whisk together the salt, garlic, pepper, basil or mint, lemon juice, and vegetable oil.
  3. Toss with salad then garnish with parsley.
Recipe Notes

June 2011

Red Cabbage Salad
Servings: 5
  • 1 head red cabbage
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons canola oil
  • Salt
  • Pepper
  1. Using a chef’s knife, remove the bottom and outer leaves of the cabbage head.  Cut the bottom of the cabbage so as to make it easy to remove as many leaves as possible, until the leaves start becoming small and thick (discard these).
  2. Following the instructions noted above, take the cabbage leaves and slice and shred them so as to produce about 6 cups of raw, sliced pieces of cabbage.  You want it to look like a bowl of red cabbage coleslaw, but a little more coarse, not fine slaw.
  3. Alternatively you can use your food processor and shred wedges of the red cabbage, again to be slightly coarse slaw.
  4. In a second, smaller bowl, combine the red wine vinegar with a large pinch of salt and several grinds of black pepper.  Using a fork, stir the vinegar until the salt dissolves.  While continuing to whisk, add the olive oil and canola oil and combine until the vinaigrette is fully combined.
  5. Pour the vinaigrette over the red cabbage and toss to combine.
  6. This salad is best if it’s made two to four hours before serving so that the cabbage has some time to soften a little (don’t worry — it won’t wilt).  Refrigerate but several times take it out and re-toss to make sure the dressing hasn’t pooled on the bottom of the bowl.
  7. Serve at room temperature.
Recipe Notes

September 2009

Fresh-from-the-Garden Olive Toss
Like a morning walk in your vegetable garden. Fresh chives, parsley, and lively lemon zest add a little bit of “spring” to any dish you can imagine.
Servings: 10
  • 1/2 cup Lindsay® Black Ripe Pitted Olives drained, coarsely chopped
  • 1/2 cup Lindsay® Naturals Green Ripe California Pitted Olives drained, coarsely chopped
  • 1 small celery stalk diced
  • 1 medium carrot diced
  • 1/4 Maui or other sweet onion diced
  • 1/2 cucumber peeled, seeded, and diced
  • 1 small green zucchini unpeeled, and diced
  • 1 small yellow squash unpeeled, and diced
  • 12 cherry tomatoes halved
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh chives thinly sliced or 2 tablespoons dried chives
  • 1 tablespoon finely shredded lemon peel
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  1. In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.
  2. Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well.  Season to taste with salt and pepper.
Recipe Notes

Do Ahead:  The Lindsay Olive Toss can be made in advance and will keep for 7 days in your refrigerator


June 2010

Rice Salad with Oranges, Olives, and Almonds
Taste the rice as it nears the end of its cooking time; it should be cooked through and toothsome, but not crunchy. Be careful not to overcook the rice or the grains will “blow out” and fray. Aromatic basmati rice works well in any of the rice salads, but regular long-grain rice works fine, too.
Course: Salad
Servings: 7
For Boiled Rice
  • 1 1/2 cups  long grain white rice or basmati rice
  • 1 1/2 teaspoons  table salt
For Salad
  • 2 tablespoons  olive oil
  • 1 small clove garlic  about 1/2 teaspoon, minced
  • 1/4 teaspoon  grated orange zest
  • 1 tablespoon  orange juice from 1 small orange
  • 2 teaspoons  sherry vinegar
  • 1 teaspoon  table salt
  • 1/2 teaspoon  ground black pepper
  • 1/3 cup  chopped green olives
  • 2 medium oranges  peeled and cut into segments
  • 1/3 cup  slivered almonds  toasted in a small dry skillet over medium heat until fragrant and golden, about 2 minutes
  • 2 tablespoons  fresh oregano leaves  minced
  1. For Boiled Rice: Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.
  2. Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.
  3. For Salad: Stir together oil, garlic, orange zest and juice, vinegar, salt, and pepper in small bowl. Combine rice, olives, oranges, almonds, and oregano in large bowl; drizzle oil mixture over and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.