Summer Herbal Salad Week

July 19th, 2011 § 0 comments § permalink

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Featured Recipes

Heirloom Tomato & Mozzarella Salad

Marjoram Orzo Salad

Mediterranean Lentil & Bulgur Salad

Summer Herb Chimichurri, Grilled Potato Salad

Tarragon Chicken Salad Sandwiches

Tarragon Chicken Salad Sandwiches

July 19th, 2011 § 1 comment § permalink

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Serves 4

Ingredients

½ cup mayonnaise
1 tablespoon honey
1 tablespoon apple cider vinegar
½ teaspoon salt
1 teaspoon cracked black pepper
1 cup chicken breast, cooked and shredded
1 cup red grapes, haled
½ medium red onion, chopped
¼ cup fresh tarragon, chopped
Whole grain toast

Directions

In a medium bowl whisk together the mayonnaise, honey, vinegar salt and pepper until smooth and creamy. Mix in the chicken, grapes, red onion and tarragon and mix until all ingredients are submerged and covered in the sauce. Place a few spoonfuls in-between toasted wholegrain bread!

Mediterranean Lentil & Bulgur Salad

July 19th, 2011 § 1 comment § permalink

Serves 4

Ingredients

1 cup lentils, cooked
1 cup cracked bulgur wheat, cooked
1 medium cucumber, peeled, deseeded and chopped medium
1 red bell pepper, chopped medium
1 cup cherry tomatoes, halved
3 tablespoons fresh parsley, chopped fine
3 tablespoons fresh mint, chopped fine
1 clove garlic, chopped superfine
½ cup lemon juice
½ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon cracked black pepper
½ cup feta cheese, crumbled (optional)

Directions

In a large mixing bowl toss together the lentils, bulgur, cucumbers, peppers, tomatoes and herbs until well mixed. Pout the olive oil and lemon juice over the top and mix gently. Season with salt and pepper and gently fold in the feta. Allow to stand at room temperature for about 5 minutes before serving.

Heirloom Tomato & Mozzarella Salad

July 19th, 2011 § 1 comment § permalink

with Basil Oil Drizzle & Anchovies
Serves 4

Ingredients

1 cup fresh basil leaves
1 clove garlic
½ cup plus extra virgin olive oil
1 teaspoon salt
Squeeze of lemon (optional)
6-8 tomatoes, sliced or wedged
6-8 pieces fresh mozzarella cheese (equivalent to the tomato size)
10-12 anchovies, whole of halved
Maldon sea salt

Directions

In a blender, combine basil leaves, garlic, oil and salt and blend until a very smooth oil exists. Squeeze some lemon in it if desired and either strain through a fine mesh sieve or leave with bits of basil; this is a preference issue only. Set aside. On a large plat arrange tomatoes and mozzarella in an artistic design. Place a few anchovies around the plate as well and season with some Maldon salt. Drizzle the basil oil over the plated tomatoes and mozzarella.

Marjoram Orzo Salad

October 13th, 2009 § 1 comment § permalink

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Serves 4

Ingredients

2 cups cherry tomatoes, halved
2 cups orzo pasta, cooked aldente
½ cup kalamata olives, pitted and halved
½ cup green onions, sliced thin
½ fresh marjoram leaves, chopped fine
¼ cup lemon juice
1 teaspoon lemon zest
¼ cup olive oil
½ cup feta cheese, crumbled
Salt and pepper

Directions

Mix together all ingredients except cheese and let stand before eating at least ½ hour. Just before serving add cheese and mix gently.

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