Delicious Winter Beet Salad
December 5, 2011
Serves 4
Ingredients:
1 lb beets, cooked, peeled and cut into slices
4 radishes, sliced
1 red onion, thinly sliced
1 apple, unpeeled, cut in half, cored and thinly sliced
1 fennel bulb, finely sliced
1 tbsp brown sugar
1 tbsp boiling water
2 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
Handful of walnuts, roughly chopped
Fresh parsley, chopped
Salt and pepper
Instructions:
Place the sliced beets into a large salad bowl, together with the radishes, onion, fennel and apple and combine.
In a small bowl, dissolve the sugar in the boiling water, add the vinegar and olive oil and season well. Pour over the beets and allow to sit for about 30 minutes before serving. Sprinkle with walnuts and parsley and enjoy!
Cranberry Orange Vinaigrette Dressed Salad
November 9, 2011
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Got leftover turkey and cranberry? Use them up in this beautiful salad!
1 cup cranberry sauce (whole berry)
1 small sweet orange, zested and squeezed
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp honey
1/8 tsp salt
1/4 olive oil
spinach
turkey
chopped walnuts
Put the cranberries, orange zest, orange juice, vinegar, mustard, honey, and salt in a bowl and stir until blended.
Drizzle in the olive oil, slowly, whisking constantly, adding a bit of olive oil at a time until the vinaigrette becomes smooth and thickens.
Arrange spinach and turkey pieces on salad plates and top with generous amount of vinaigrette.
Sprinkle walnuts on top of salad and serve cold.
Cucumber Ginger Salad
September 6, 2011
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2 large cucumbers, peeled
1/3 cup rice vinegar
4 tsp white sugar
1 tsp kosher salt
1 1/2 tsp minced fresh ginger root
Cut cucumbers in half lengthwise and remove any large seeds and extra pulpy flesh if necessary.
Slice into very thin pieces, crosswise, into crescent shapes.
In a bowl whisk together the vinegar, sugar, salt, and ginger.
Add the cucumbers to the bowl and toss together until well coated.
Cover and refrigerate for at least an hour before serving so the flavors blend well.
