Delicious Refreshing Salads

I love salads and growing up we always started our dinner off with a wonderful salad my mom would create.  As the days get warmer and the summer approaches, salads always seem to taste better, maybe because of all the fresh fruit and produce supplied by your local grocer or farmers market.  Dining al fresco with the umbrella up and a light breeze blowing seems to make food taste better too.

"It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil" - Spanish proverb

Our new home state of Colorado is brimming with agriculture and farms are in abundance, especially north of us.  Farmers markets are everywhere too and we should be reaping the benefits of those markets within the next few months.  It did just quit snowing the first part of May, so we are currently playing catch-up with the rest of the agricultural states. Did you know that the world buys produce from Colorado?  Colorado's produce is shipped throughout the United States and to over 115 countries around the world.  Colorado's produce industry is ranked from 3rd to 9th in the nation for our primary crops such as; head lettuce, fall potatoes, summer potatoes, cantaloupe, onions, sweet corn, peaches, cabbage, pears, dry edible beans, watermelon, grains, squash, split peas, apples, cherries, spinach, broccoli and in addition to a complete range or organic produce. 

"Salad is never more appetizing than when serevd in a large wooden bowl."
 - Dorothy Draper, Entertaining is Fun - 1941

The farmers in Colorado make sure they can provide the finest quality fruits and vegetables today as well as in the future due to sustainability and have been committed to enhancing Colorado's use of natural resources for generations which includes the last 130 years.

Colorado's famous climate of winter snows, over 300 days of bright sun and cool summer nights combine to make Colorado's fruits and vegetables some of the tastiest.  Farm-to-table cuisine is important for farmers markets and there are over 100 in the area.

"What is more refreshing than salads when your appetite seems to have deserted you, or even after a capacious dinner - the nice, fresh, green, and crisp salad, full of life and health, which seems to invigorate the palate and dispose the masticating powers to a much longer duration." - Alexis Soyer 19th century French chef

I hope you enjoy the salads below and next time you are at the farmers market or grocer check out the interesting fruit and produce to create some delicious salads for you and your family. 

Delicious Tossed Salad

4 large handfuls of mixed greens
1 cup dried cranberries
1 cup pecan pieces, lightly toasted
1 can mandarin oranges, drained
1 cup grape tomatoes, halved
1 cup feta cheese, crumbled
Croutons, homemade
Vinaigrette
1 cup fresh raspberries
1/2 cup white wine vinegar
1/4 cup balsamic vinegar
2 tsp. honey
1 heaping Tbl. Dijon
1/2 cup vegetable oil
salt and freshly ground black pepper

Place salad ingredients into a large bowl.  Combine the vinaigrette ingredients into a blender and whirl until smooth.  Slowly add oil until combined.  Season with salt and pepper and taste to adjust flavor.  Pour dressing over salad and gently toss, add croutons.

Herbed Potato Salad - I love, love, love any type of potato salad.  Actually, I love potatoes and Jerry always says I should be the potato spokesperson, works for me!

2 1/2 lbs. red potatoes, cut into about 1 1/2-inch cubes
2 garlic cloves, finely minced
1 tsp. fresh lemon zest
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 Tbl. white wine viengar
2 Tbl. fresh dill, chopped
1/4 cup fresh parsley, chopped
2 tsp. fresh oregano, chopped
1/4 cup pitted kalamata olives, drained and sliced in half
1 orange bell pepper, seeded and chopped
5 scallions, thinly sliced including green part
salt and freshly ground black pepper

In a pot of boiling salted water, add potatoes and cook about 15 to 20 minutes or until tender, drain well and place into a large bowl to cool for about 20 minutes in refrigerator.  Remove bowl from refigerator and add garlic, zest, olives, bell pepper and scallions.  Season well with salt and pepper.  In another bowl whisk yogurt, mayonnaise, vinegar, dill, parsley and oregano.  Taste, season with salt and pepper and gently mix into potato mixture.  Cover with plastic wrap and chill before serving.

"To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases.  To know how much oil one must mix with one's vinegar." - Oswcar Wilde - 1854-1900

Tropical Pork Salad - this is so good

1 1/2 lbs. pork tenderloin
3 cups cooked white rice, chilled or you can use brown for that nice nutty flavor
2 (15 oz.) can black beans, drained and rinsed well
3 whole ears of fresh corn, husks removed, rinsed
2 cups Jack cheese, shredded
1 red onion, chopped
2 Tbl. fresh lime juice
2 tsp. sugar or honey
2 large Haas avocado, seeded and rough chopped
1/2 cup fresh cilantro, chopped
salt and freshly ground black pepper
Romaine lettuce leaves, washed and patted dry
Vinaigrette
1/2 (10 oz.) can diced tomatoes with green chiles (if you can't find use a can of diced tomatoes and a small can of green chiles diced)
1/2 cup vegetable oil
1/4 cup red wine vinegar
salt and freshly ground black pepper
1 small shallot, finely chopped

Using a gas grill heat to medium, rub pork with olive oil, salt and pepper.  Place pork on grill for indirect heating and cook turning occasionally until desired doneness.  If using a charcoal grill make sure pork is not right above coals, follow same instructions for gas grill.  When cooked, remove to cutting board and cover loosely with foil for about 10 minutes before slicing into strips.  While the pork is cooking, rub whole ears of corn lightly with oil, season with salt and place on grill to char just a little.  Remove to cutting board and slice corn off.

Place all vinaigrette ingredients into blender and whirl until smooth.  Taste and adjust flavor if desired.  In a bowl add sugar or honey and whisk with lime juice to combine. Add sliced pork to large bowl and pour over lime juice mixture, add cilantro, cooked rice, black beans, corn, red onion, avocado, cheese and mix gently.  Gently pour over vinaigrette to combine and mix gently.  On a large platter add lettuce leaves and pile pork mixture on top.

Tuscan Bean Salad

1/4 cup extra virgin olive oil
2 tsp. fresh lemon zest
4 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 tsp. fresh oregano, chopped
2 tsp. fresh rosemary, finely minced
2 Tbl. capers, drained well
4 scallions, thinly sliced including green part
2 (20 oz.) cans cannellini beans, rinsed and drained well
2 (6 1/2 oz.) albacore tuna, drained and flaked
1/4 cup fresh Parmesan cheese, shredded
1/4 cup fresh parsley, chopped
1/2 cup roasted red pepper, chopped
Lettuce leaves

In a bowl whisk together lemon juice, olive oil, zest, salt and pepper taste and adjust seasonings.  On a serving platter, lay lettuce leaves down. In a bowl, add beans, tuna, scallions, capers, rosemary, parsley, oregano and roasted red pepper, gently pour over dressing and toss to combine.  Pile onto lettuce leaves, sprinkle over Parmesan and serve with grilled Italian bread.

"To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad." - George Ellwanger - Pleasures of the Table - 1849-1906

Summer Blueberry Salad

1 large head Romaine lettuce, cleaned, patted dry and torn
2 cups poached chicken breast, thinly sliced and chilled
1/2 cup pine nuts, lightly toasted
2 1/4 cups fresh blueberries (reserve 1/4 cup for garnish)
1/2 red onion, thinly julienned
4 celery stalks including leafy part, thinly sliced on diagonal
1/2 cup blue cheese, crumbled (I love Maytag)
Croutons, homemade
Vinaigrette
1/4 cup fresh lime juice
1 Tbl. honey
pinch of salt
1/2 cup fresh blueberries
1/4 cup plain Greek yogurt
2 Tbl. canola oil

For dressing; place ingredients into blender and puree until smooth.  Place torn lettuce onto large serving platter, top with remaining ingredients and pour over dressing, gently tossing to combine.  Add croutons and garnish with 1/4 blueberries.

Asian Flavored Grilled Shrimp Salad

1 1/2 lbs. large shrimp, cleaned
2 large fresh sweet mangos, peeled and shredded
3 scallions, thinly sliced on diagonal including green part
1 large carrot, peeled and shredded
1/4 cup fresh Thai basil, chopped
1/4 cup fresh mint, chopped
1 cup bean sprouts
1 cup peanuts
3 large handfuls of mixed greens
Vinaigrette
1/3 cup fresh lime juice
2 Tbl. fish sauce
1 tsp. fresh lime zest
1 tsp. sugar or honey
2 garlic cloves, finely minced
1 serrano, seeded (if desired) and finely minced
fresh limes, sliced for garnish

Heat grill and toss shrimp with a small amount of toasted sesame oil.  Thread shrimp onto a soaked wooden skewer.  Grill for about 3 minutes on each side.  In a bowl whisk together the lime juice, fish sauce, zest, sugar or honey, garlic, and serrano and mix in shredded mango.  On a large platter add greens, carrot, basil, mint, bean sprouts and pour over most of the shredded mango dressing mixture.  Remove shrimp from skewers and place on top, add more dressing and top with peanuts.  Garnish with lime slices.  Serve with steamed bow buns.

"A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands." - Lord Byron

Summer Fruit Salad (you can mix together any type of fruit you enjoy or add to this version of mine)

4 cups honeydew melon, large cubes
3 cups fresh strawberries, sliced
2 cups seedless red grapes, sliced in half
3 kiwi, peeled and chopped
4 cups seedless watermelon, large cubes
1 cup fresh raspberries
3 cups fresh peaches, peeled and chopped (chop over the bowl so you get all the delicious juice)
1 (8 oz.) tube fresh mozzarella balls, sliced in half
4 Tbl. fresh basil, chiffonade cut
Dressing
2/3 cup vegetable oil
1/2 cup honey or sugar (I like to gently heat the honey so it melts)
1/3 cup fresh lemon juice
2 Tbl. poppy seeds
1 tsp. Dijon
pinch of salt

Dressing; in a blender add dressing ingredients and whirl until smooth, taste and adjust seasonings.  In a bowl, add fresh peaches, mozzarella and basil toss with a little dressing.  In a beautiful glass trifle bowl layer the watermelon, peach mixture, and remaining ingredients ending with raspberries on top.  Drizzle on more dressing.  Serve immediately or cover with plastic wrap and chill slightly. 

Cobb Salad with Potatoes - love this and I mean love it!

3 lbs. Yukon gold potatoes or red, but I really like Yukon in this
6 cups Romaine lettuce, washed and chopped
2 large Haas avocados, peeled and seeded, chopped
3 large ruby red tomatoes, seeded and large dice
1 bunch scallions, sliced including green part
4 hard boiled eggs, sliced
2 cups sharp Tillamook cheese, shredded
1/2 cup blue cheese, crumbled (I love Maytag)
8 slices thick cut bacon, sliced
1/2 cup black olives, sliced
Vinaigrette - I usually love blue cheese dressing on my Cobb salad, but for my version of this salad I like it just a little lighter so I went with a vinaigrette using blue cheese
2 garlic cloves, finely minced
1 cup blue cheese, (Maytag for me)
8 Tbl. olive oil
1/4 cup white wine vinegar
1 Tbl. sugar
salt and freshly ground black pepper
1 tsp. Tabasco or to suit your taste
1/4 cup fresh parsley, chopped

In a pot of boiling salted water add potatoes and cook until tender, drain well and cool slightly.  Peel and cut into large cubes.  In a saute pan, add bacon and cook until crisp and browned, remove to paper towels.  Remove most of bacon fat and add garlic cooking until softened, but not brown.  On a very large serving platter add chopped lettuce.  Going from left to right or right to left whatever you prefer arrange all of the other ingredients in rows.  I like to grind on a little fresh black pepper too.

Dressing; place ingredients into a blender and whirl, taste and adjust seasonings.  Pour dressing over salad and serve. 

Steak Salad - my daughter loves this salad, but then again she eats beef

1 lb. of steak about 1 1/2 inches thick
1 large head Romaine lettuce, washed, patted dry and torn
4 scallions, sliced including green part (or red onion if you prefer)
1 bunch red radishes, thinly sliced
1 large carrot, grated
1 cup tear drop tomatoes
1/4 cup fresh parsley, chopped
Garlic croutons, homemade
Homemade Buttermilk Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk (not light)
1 1/2 tsp. each; fresh dill, parsley and chives, chopped
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and freshly ground black pepper
1 tsp. fresh lemon zest

Dressing; in a blender or a bowl with a whisk add dressing ingredients and either whirl in blender or whisk well in a bowl.  Taste and adjust seasonings and chill dressing.

Make croutons; slice and cube a loaf of rustic bread.  In a bowl add bread and drizzle over some olive oil to lightly coat, season with finely minced garlic (or use garlic powder if desired), season with a little salt and freshly ground black pepper and other chopped dried herbs such as rosemary, basil, oregano and thyme, etc., or don't use any other herbs.  Place coated bread onto a large baking sheet and place into a 350 degree oven.  Toss occasionally and back until lightly browned.  Be sure to keep a watchful eye on them so they don't burn.

Season steak with salt and pepper and place on grill cooking to desired doneness or you can also cook in a cast iron skillet.  Remove from heat to cutting board and let rest about 10 minutes.  Slice steak thinly on an angle.   Place greens onto a large serving platter; add radishes, carrots, tomatoes, parsley and scallions.  Top with sliced steak and croutons, drizzle over dressing.  I like to serve with baked potatoes and toppings.  Since Jerry and I don't eat beef, I will make this for guests and we will have sliced grilled chicken on ours.  You can also serve with chilled gazpacho and rustic bread.

Corn and Goat Cheese Salad

6 ears sweet corn, husks removed
1 cup golden pear tomatoes, sliced in half
salt and freshly ground black pepper
8 oz. Pancetta, chopped
4 hard boiled eggs, sliced
1 large sweet onion, such as Walla Walla, sliced julienne
2 garlic cloves, finely minced
8 cups baby spinach, washed and spun or patted dry
1 cup goat cheese, crumbled
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chiffonde sliced
1/4 cup seasoned rice wine vinegar
splash of olive oil
Croutons, homemade

Heat your grill and rub corn with a small amount of olive oil, season with salt and pepper.  Place corn on grill and grill for about 10 minutes, making sure to turn every few minutes.  Remove corn from grill and slice off kernels into a large bowl.  In a large saute pan add a drizzle of olive oil then add pancetta cooking until crispy.  Add onions and garlic and cook until softened, but not browned.  Add the corn to the pancetta and onion mixture and saute for about 1 minute.  Place the spinach into a large bowl, add vinegar and olive oil, season with salt and pepper and toss to combine.  Add onion pancetta mixture with the parsley, basil, and tomatoes tossing again.  Pile mixture onto a large serving platter and garnish with goat cheese and sliced boiled eggs.

Golden Beet and Tomato Salad Stack

2 fresh golden beets, sliced 2-inches wide
2 fresh red beets, sliced 2-inches wide
2 large golden heirloom tomatoes, sliced 2-inches wide
2 large red heirloom tomatoes, sliced 2-inches wide
8 oz. got cheese
1 red onion
1/4 cup fresh parsley, chopped
Vinaigrette
1 cup balsamic vinegar
1/4 cup olive oil
salt and freshly ground black pepper

First place the vinegar into a sauce pan and turn to simmer reducing by 1/2 which makes it become a thick syrup.  Remove from heat and let cool.  Dressing; in a bowl, add reduced syrup, salt, pepper and whisk in olive oil, taste and adjust seasonings.

Wrap the beets in foil and place in 300 degree oven cooking about 45 minutes.  After they are cooked allow to cool about 10 minutes and unwrap from foil.  With paper towels wipe the skin off the beets and seperate the golden from the red, cover and refrigerate.  You can use thin gloves if you don't want your hands to turn red.

Remove top and bottom of beets and slice into 2-inch slices.  Slice the red onion into very thin slices.  To assemble; get your salad plates ready and start stacking with first the red beet slice, then a golden beet slice, sprinkle of goat cheese, add golden beet slice, red tomato slice, etc.  Top with thin slices of red onion, parsley and more goat cheese.  Drizzle the plate and beet/tomato stacks with some of the dressing.

Curried Chicken Salad - this makes quite a lot, but I like leftovers and it's a great pasta salad for gatherings

2 lbs. chicken (you can use just breasts or entire chicken) cooked and shredded *see note
1 lb. rigatoni
5 ribs celery, thinly sliced including leaves
1/2 cup golden raisins
1 1/2 cups salted cashews
1/4 cup fresh parsley, chopped
1/2 cup red seedless grapes, sliced in half
Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup whipping cream
3 Tbl. yellow curry paste or powder (or to your taste)
1 Tbl. sugar
salt and freshly ground black pepper
Note:  I also like to occasionally add some chutney to this salad too (mix in with dressing)

Note - I like to poach the chicken for this recipe.  In a pot of boiling salted water, add pasta and cook al dente, drain well and refresh in chilled water and drain well again.  Dressing; in a bowl whisk mayonnaise, sour cream, whipping cream, curry, sugar, salt and pepper, taste and adjust seasonings.  In a large bowl add cooked shredded chicken, cooked pasta, celery, raisins, parsley, grapes and cashews.  Fold in dressing to combine.  Cover and chill.  To serve; on a large serving platter add butter lettuce leaves and pile on pasta salad.

Easy Thai Salad

1 head of Napa cabbage, shredded
1 small head red cabbage, shredded
1 large English cucumber, shredded onto paper towels to absorb liquid
2 carrots, peeled and grated
1 red bell pepper, seeded and thinly sliced
1 Thai red chili, seeded and thinly sliced
1/2 cup basil, chopped
1/4 cup fresh cilantro, chopped
5 scallions, thinly sliced on diagonal including green part
2 large Haas avocados, peeled, seeded and chopped
2 Tbl. toasted sesame seeds (garnish)
Dressing
1 cup vegetable oil
2 Tbl. toasted sesame oil
juice of 2 limes
1 Tbl. fish sauce
1 Tbl. soy sauce
1/4 cup honey - heated in saucepan to melt
2 large garlic cloves, chopped
salt and freshly ground black pepper

Place dressing ingredients into blender and whirl until blended, taste and adjust flavorings.  In a large bowl, add salad ingredients and toss with some of the dressing to combine. Pile onto a serving platter and sprinkle with sesame seeds.  You can also add chopped poached chicken, grilled shrimp, thinly sliced cooked steak to this salad if desired.

Mediterranean Salad

4 large ruby red tomatoes, seeded and large chop
2 cups fresh small mozzarella balls
1/2 cup feta cheese, large crumbles
1 English cucumber, sliced in half lengthwise, lightly seeded and sliced
handful of seeded Kalamata olives
2 cans artichoke hearts, sliced in half and drained well - or I like to use fresh artichokes too
1 red onion, thin julienne slices
1 large red pepper, seeded and roasted - sliced into strips
1/4 cup fresh parsley, chopped
2 Tbl. capers, drained
1 (15 oz.) can garbanzo beans, drained (love these)
6 pepperoncini, sliced
Vinaigrette
1/4 cup extra virgin olive oil
1/4 cp fresh lemon juice
2 tsp. fresh oregano, minced
2 garlic cloves, finely minced
1/2 tsp. sugar
salt and freshly ground black pepper

Vinaigrette; whisk ingredients together to combine, taste and cover place in refrigerator for about 30 minutes remove and whisk again.  Salad; in a bowl combine all ingredients, whisk dressing and pour over tossing to combine.  Place into a beautiful bowl or pile on serving platter and serve with warm grilled pita bread and hummus.

Jerry's Potato Salad - I call it Jerry's because he loves mustard in his potato salad - he just loves mustard period!

5 lbs. russet potatoes - cook with peel on and them remove
1 1/4 cups mayonnaise
2 Tbl. apple cider vinegar
1/4 cup sour cream
8 boiled eggs, chopped
1 Tbl. fresh dill, chopped
1/2 cup fresh parsley, chopped
4 heaping Tbl. Dijon
1 bunch scallions, sliced including green part
1 carrot, grated
1/2 cup dill or bread and butter pickles, chopped
salt and freshly ground black pepper
paprika (garnish)

In a large pot of boiling salted water add potatoes and cook until tender, remove and drain well.  Cool slightly and remove peel if desired.  Cut into large chunks and place into a large bowl.  Add scallions, carrot, parsley, pickles and eggs.  In a bowl whisk together the mayonnaise, vinegar, sour cream, dill, mustard, salt and pepper mixing to combine, taste and adjust flavorings.  Gently combine dressing with potato and combine.  Place salad into a serving bowl, dust with paprika, cover with plastic wrap and refrigerate until chilled.  I love the sweet taste carrot give to a potato salad, you can exclude it, but it really taste good.

Below are a couple of easy desserts to end the meal!

Make some delicious sugar or shortbread cookies (round shape) bake and cool.  Soften either some blackberry or peach ice cream and place a scoop on one cookie and press another cookie on top.  Wrap each of the ice cream cookie delights in plastic wrap and place on baking sheet inside the freezer to just firm up the ice cream.  Remove each one to a dessert plate and drizzle with come raspberry coulis.  Easy and delicious!

Blackberry Upside Down Cake - one of my all time favorites!  In the summertime my mom, sister and I would pick fresh blackberries from the roadside in my hometown of Anacortes, WA. (which happens to be one of the most beautiful places on earth!)  My mom would make this wonderful cake, jams, blackberry sauce, homemade ice cream, and my very favorite blackberry cinnamon rolls with cream cheese frosting.

1 cup all purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup whole milk
1/4 cup butter, room temp.
1 tsp. fresh lemon zest
1 tsp. fresh lemon juice
1 tsp. pure vanilla extract
Blackberry topping
1/4 cup butter
1/2 cup brown sugar, packed
2 tsp. lemon zest
1/4 cup pecans, chopped
3 cups fresh blackberries

Preheat oven to 350 degrees.  In a 9x2 inch round cake pan melt butter and mix in brown sugar until blended.  Sprinkle lemon zest over brown sugar, then chopped nuts and arrange blackberries in an even layer over nuts.  Batter; In a large bowl, combine flour, sugar, baking powder and salt. Beat in egg, milk, and butter to combine.  Add zest, lemon juice and extract; beat again for 2 minutes.  Pour over blackberry mixture in pan carefully spreading batter with an offset spatula.  Bake for about 45 to 50 minutes or until pick inserted in center comes out clean.  Remove to cooling rack for about 5 minutes.  Run a sharp knife around edge of pan to loosen; place cake plate over and invert.  Serve with freshly whipped cream or vanilla ice cream with a drizzle of blackberry sauce.  Mmmmmm

Bon Appetit

                                            "The fear of the Lord is the beginning of wisdom, and
                                the knowledge of the Holy One is understanding." - Proverbs 9:10

                       "Seek first the kingdom of God and His righteousness...." - Matthew 6:33