Make This!!

Make This: Cauliflower Couscous Salad

I absolutely positively love the recipe site, The Kitchn. So many great recipes on there. This salad is one of them. My changes are in red.

To minimize mess and save time, purchase a bag of cauliflower rice from Costco. I bought the bag of florets, but making the couscous made such a mess.

I also doubled the dressing as it didn't make enough the first time and lacked the punch I was looking for. Adding the cumin and cayenne pepper did just the trick! Make this salad. It's delicious! 

Mediterranean Cauliflower Couscous Salad Adapted slightly via The Kitchn 

Serves 4 to 6

• For the chickpeas:
• 1 cups
  (15-ounce) can chickpeas (1 1/2 cups), drained, rinsed, and patted completely dry I used two cans.
• 1 tablespoon
  olive oil
• 1/2 teaspoon
  ground cumin double
• 1/4 teaspoon
  salt
• 1/8 teaspoon
  cayenne pepper double

• For the dressing: I doubled the dressing & added cumin and cayenne pepper
• 2 tablespoons
  freshly squeezed lemon juice
• 1
  clove garlic, minced
• 1/2 teaspoon
  Dijon mustard
• 1/2 teaspoon
  salt
• 1/4 cup
  extra-virgin olive oil
• 1 tsp cumin
• 1 tsp cayenne pepper

• For the salad:
• 1
  large head cauliflower, cut into florets I used one bag of Costco Cauliflower florets. The best bet would be to purchase cauliflower rice
• 1 1/2 cups
  cherry tomatoes, halved
• 1/2
  medium red onion, diced
• 1
  English cucumber, finely chopped
• 1 cup
  fresh parsley leaves, finely chopped
• 1/4 teaspoon
  red pepper flakes
• I left out the pine nuts (1/3 cup) and the Kalamata olives (1/3 cup)
• Salt and pepper

Roast the chickpeas: Arrange a rack in the middle of the oven and heat to 400°F. Place all the chickpea ingredients in a medium bowl and toss to combine. Transfer to a rimmed parchment-lined baking sheet and spread into a single layer. Roast until slightly browned and crisp, stirring halfway through, 35 to 40 minutes total.

Make the dressing: Place the lemon juice, garlic, mustard, and salt in a small bowl and whisk to combine. Drizzle in the olive oil while whisking continuously. Taste and adjust seasonings if needed; set aside.

Make the salad: Place the cauliflower florets in the bowl of a food processor fitted with the blade attachment (work in batches if needed). Pulse until the cauliflower reaches a fine, crumbled consistency. Be careful not to over process; you don't want to purée the cauliflower at all. 

Transfer the cauliflower to a large bowl. Add the remaining salad ingredients and toss to combine. Drizzle the dressing over the salad and toss to combine. Taste and season with salt and pepper as needed. Top with the roasted chickpeas and serve.

Make This!

Lemony Brussel Sprout Slaw

 

I am not a fan of Brussel sprouts, or at least I wasn't until recently. The awful boiled mini cabbages of my youth (the thought still makes me gag) are long gone. Hello oven roasted crispy Brussel sprouts or this tasty slaw.

 

The only changes I made was to add one bunch of chopped green onion and I plan to add chopped fried bacon as well.

 

Make this! You will love it!!

 

Lemony Brussel Sprout Slaw from NYT Cooking

2 T mayonnaise

1 t Dijon mustard

2 T freshly squeezed lemon juice

1 T lemon zest

1/4 cup olive oil

1.5 lbs Brussel sprouts, trimmed & shredded

1 medium Granny Smith apple, diced or shredded

1 large shallot, chopped

salt

pepper

1/4 cup chopped fresh mint leaves

 

Step 1

To make the dressing, whisk together the mayo, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking the entire time.

 

Step 2

Combine the sprouts, apple & shallot and toss with the dressing. Sprinkle with salt & pepper and refrigerate until ready to serve. Just before serving, toss with the mint.

Make This!!!

 This lentil salad is absolutely fantastic! Make it today!

 

 

Warm French Lentil Salad with Bacon & Herbs via The Kitchn

  

Makes 4 3/4-cup servings

1 cup green or French lentils *I used Pardina lentils from Palouse Brand
2 cups low-sodium or homemade chicken broth
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper
4 ounces bacon (about 4 thick-cut slices), cut into small pieces *I cooked mine until it was super crunchy
2 large shallots, cut in half and thinly sliced
4 cloves garlic, minced
2 large sprigs rosemary, leaves stripped and minced *I left this out as we didn't have any
3 large leaves sage, minced *I left this out as we only had dried
2 tablespoons capers, roughly chopped
1/2 cup Italian parsley leaves, roughly chopped
 
For the dressing:
3 tablespoons extra-virgin olive oil
1 tablespoons Dijon mustard *I used Grey Poupon
1/2 tablespoon balsamic vinegar

Wash and rinse the lentils. Put in a small saucepan and cover with the chicken broth. Bring to a boil then lower to a simmer and cook until just tender, 20 to 25 minutes. Add extra water while cooking if the liquid gets low. Drain the lentils and return them to the pot. Stir in the salt.

Meanwhile, while the lentils are cooking, cook the bacon in a heavy pan over medium heat until crispy. Drain most of the fat out of the pan, then add the shallots, garlic, rosemary, and sage, and cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from the heat.

Whisk the olive oil, mustard, and balsamic vinegar together until thick. Toss with the warm, drained lentils, then stir in the bacon and shallot mixture. Stir in the chopped capers and parsley. Taste and season with additional salt, if needed, and a generous quantity of black pepper.

 

 

Make This!!!

Marrakesh Carrot Salad!!

 

This. Salad. Wow, oh wow.

 

Make it! Trust me on this. You will be so glad you did!

 

I was lucky enough to have all the ingredients on hand, and smart enough to double the recipe in advance. Thank the good Lord in heaven for that. 

 

We ALL loved this salad, even our carrot-disliking college boy.

 

Marrakesh Carrot Salad via Joy the Baker

 

Ingredients

4 cups grated carrots

1 1/2 cups garbanzo beans, rinsed and drained

7 Medjool dates, pitted and chopped

4 green onions, white and green parts, chopped

1/2 cup coarsely chopped fresh cilantro

3 tablespoons olive oil

zest and juice of 2 limes

3/4 teaspoon ground cumin

1/4 teaspoon fresh grated nutmeg

1/2 teaspoon turmeric

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper

1/2 cup shelled roasted pistachios, coarsely chopped

1/2 cup crumbled feta cheese

 

In a large bowl combine the carrots, garbanzo beans, chopped dates, green onions, cilantro and chopped pistachios.

In another bowl, whisk together olive oil, zest and juice of limes, cumin, nutmeg, turmeric, red pepper flakes, salt and pepper.

Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the feta cheese and toss lightly.

Serve immediately or cover and chill in the refrigerator for up to 3 days.

By Sara Forte, Sprouted Kitchen

Make This!!

 

Colorful Coleslaw!

 

 

This coleslaw salad is so beautiful, not to mention delicious, I never want to make boring old-fashioned coleslaw ever again. Just look at that color!

This recipe Omid made up on the spot, so proportions are not exact.

Colorful Coleslaw

1/2 head purple cabbage, shredded
1/2 head green cabbage, shredded
1 red pepper, julienned
3 green onions, julienned
1/2 cup mayonnaise
1/4 cup lemon juice
1 tsp smoky paprika
salt & pepper to taste

Toss salad with dressing & serve!

Make This!!

Katie brought the most delicious broccoli salad to share at our friends getaway last weekend. I love broccoli salad & have a very good recipe; but Katie's version blows mine out of the water.

Make this salad! It's a winner!!

Katie's Broccoli Salad

3 cups broccoli florets

½ cup chopped red onion

¼ sunflower seeds

½ cup chopped raisins

½ cup feta cheese

½ cup plain yogurt

¼ cup light mayonnaise

2 tablespoons white sugar

1 tablespoon lemon juice

Salt and pepper to taste

·         In a bowl mix together yogurt, mayonnaise, sugar, and lemon juice.

·         In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper.

·         Cover and refrigerate for 2 hours before serving.

Make This!!

I 'Googled' creamy sesame salad dressing tonight. I found twelve + pages of recipes. The one I decided to make was from the Whole Living Gal blog. Oh my goodness, it was excellent! She made hers with lettuce wraps, while I just used mine as a salad dressing.

Make this dressing - it's super nummy!! I can't wait to try it with lettuce wraps!

Creamy Sesame Sauce - from Whole Living Gal

1/4 cup sesame seeds (toasted dry on a skillet)  I did not use these.
2 T dijon mustard  I used honey mustard.
1 T honey
2 T sesame oil
1 T olive oil
4 cloves garlic
1 T fresh, grated ginger
1/4 cup soy sauce
1/4 tsp fresh ground pepper

In a food processor or blender, blend all ingredients until smooth and creamy.
Note: I just used a wire whisk & it turned out great!

Make This!

Pioneer Woman made a delicious looking pasta salad & posted it on her site a few days ago. I made that salad today. All I can say is: Oh my gosh! Oh my gosh! Oh my gosh! This is the best pasta salad I have ever tasted; though it is not an inexpensive salad. I had most of the ingredients on hand but had to pick up sun dried tomatoes, kalamata olives & grape tomatoes. Those three ingredients were on sale and still cost $17.

PW says to use about half the dressing and save the rest to pour over cream cheese & serve with crackers. I used 3/4 of the dressing & ate the leftovers myself (& finished up by licking out the bowl). That is how good this salad dressing is. Next time...I think I will just make the dressing and skip the pasta, olives & tomatoes. It's good stuff.