This recipe uses raw corn and zucchini, which I wasn’t brave enough to try! I boiled my corn on the cob for 9 or 10 minutes and then removed the kernels … and I blanched the zucchini for a quick minute. I also made the vinaigrette (olive oil and lemon) in a separate small bowl and added it into the salad (I didn’t use it all). I would definitely double this recipe as it only serves 2. This would be great for lunch or a BBQ dinner while fresh corn is still available.
1 cup cooked quinoa
1 ear of corn, kernels removed
1 small zucchini, thinly sliced (use a mandoline for best results)
1/2 cup chopped parsley
1/4 cup minced basil
1/4 cup extra virgin olive oil
1 lemon, juiced (about 2 tablespoons)
Salt and pepper
In a large bowl, toss the quinoa, corn, zucchini, parsley, and basil. Add the olive oil and lemon juice and toss, adding more olive oil and lemon juice if desired. Salt and pepper to taste.
I’m always looking for a fresh, new salad dressing and when I learned how easy this one is to throw together, I was thrilled. My mother-in-law Cille served this to us this summer and I’ve made it a handful of times since. I tend to double the recipe so I have it in the fridge for the next night or two. Great on a salad with toasted nuts/seeds, avocado, edamame, and/or chopped yellow peppers. Enjoy!
This is my easy, weeknight (and weekend) vinaigrette that I make all the time, all year round. It’s so easy to make — it only takes about 3 minutes — and you can make 2 or 3 X the recipe to keep in the fridge for the week. Some nights, even making a 3-minute dressing is just too daunting, right?
Basic White Balsamic Vinaigrette
1 Tbsp. white balsamic vinegar (Trader Joe’s brand is the best!)
2 Tbsp. extra virgin olive oil
pinch of Maldon sea salt flakes
pinch of fresh ground pepper
pinch of marjoram and/or dill
In a small glass dish, add balsamic vinegar, then slowly whisk in the extra virgin olive oil until combined. Finish with salt, pepper and herbs. Add vinaigrette into your greens in a salad bowl, tossing to see how much you need. Taste a leaf. If your salad has no taste, it just needs another pinch of salt and that will bring out all of the flavors.
To make a green salad special (I usually favor Butter / Bibb or baby lettuces), I often add toasted nuts and a sweet fruit like pears, persimmons, or apples. I also like the combination of scallions and avocado.
I love a tasty wheat berry salad any time of year. Wheat berries are so healthy (filled with fiber, protein and iron) and they have a wonderful chewy texture and a nutty, earthy flavor. This is my favorite recipe that I’ve tried so far – it’s salty, sweet, nutty and chewy. Since this recipe yields about 3 cups, I sometimes double it since it’s great leftover for lunch or dinner (or bites in between). It’s best served warm or at room temperature. Note: I make a vinaigrette with my leftover basil dressing — I just add a splash of vinegar and a pinch of sea salt.
Wheat Berry Salad with Feta, Pine Nuts & Basil
1 cup soft wheat berries, rinsed
3 cups water
1 teaspoon fine-grain sea salt, plus more as needed
1 cup loosely packed basil plus 5 additional large leaves chopped
1/2 cup extra virgin olive oil
1/3 cup toasted pine nuts
1/3 cup crumbled feta cheese
Combine the wheat berries, water and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy, about an hour or so. The berries should stay al dente, and the only way to be sure they’re done is to taste a few. Chewy but firm. Drain and season to taste with more salt.
To make the dressing, put olive oil and 1 cup clean, loosely packed basil leaves in a blender with a pinch of salt. Drizzle desired amount over wheat berries and stir to coat. You can also substitute a store bought pesto mixed with extra olive oil to make it runny enough to use as a dressing.
Toast pine nuts in a pan or oven (I use a toaster oven) until light brown. Toss pine nuts, crumbled feta and ribbons of basil into the salad.
HINT: Stack basil leaves on top of each other. Roll them up the long way to create a “cigarette” shape. Slice it very thin (1/8 inch). You will have nice ribbons of basil for garnish or salads.
I am obsessed with this salad dressing. My whole family is. Once you get all of the ingredients, it’s not hard to make and it keeps in the fridge for a week. We love it on top of mixed greens and my boys love it as a dipping sauce for raw veggies (peppers, carrots, cherry tomatoes, cucumber, avocados). I’ve even tossed it into some leftover quinoa. It’s good on everything! This was the first recipe I tried from Gwyneth’s cookbook “It’s All Good” and I’ve been hooked ever since. Enjoy!
I love this simple arugula salad – the peppery arugula, the nuttiness from the toasted pine nuts, and the zing from the sherry vinegar make a nice combination. This is great served with a grilled cheese or pizza!
Arugula, washed and patted dry
1 tablespoon pine nuts
1 tablespoon sherry vinegar
2 1/2 tablespoons extra virgin olive oil (good quality)
Sea salt flakes (Maldon)
Toast the pine nuts in toaster oven for 2 minutes or until lightly browned (be careful not to burn!) Set aside to cool. In a small bowl prepare sherry vinaigrette: combine 1 tablespoon sherry vinegar and a pinch of sea salt flakes; whisk in 2 1/2 tablespoons of extra virgin olive oil. Grab three handfuls of arugula and toss into a medium mixing bowl. Add pine nuts and as much sherry vinaigrette as you desire. Toss and season to taste with more salt, if needed.