Peachy Tomato Salad with Honey Tarragon Dressing

 

Hi there– I’ve been reading some of my favorite bloggers talking about what’s coming out of their gardens this summer.  Fun to see your kale and summer squash and spicy peppers!  Our humble little garden (besides sprouting lots of weeds!) has produced tomatoes a plenty and nice healthy basil.

So tonight for dinner I wanted to use some of those tomatoes that are piling up in the kitchen!  And here’s the result.  Fresh and bright, colorful and so simple– fine for a summer supper.

PEACHY TOMATO SALAD WITH HONEY TARRAGON DRESSING

Salad:
4 ripe Roma tomatoes
1 large ripe peach
2 -3 tablespoons feta, crumbled
basil sprigs

Dressing:
3 tab. olive oil
2 tab. tarragon vinegar
1 tab. honey
salt & freshly ground pepper to taste

Cut the tomatoes into wedges and the peach in smallish chunks.  Spread them on a platter and crumble the feta over the top.  Sprinkle on the basil leaves.

For the dressing, combine the oil, vinegar, honey and salt & pepper in a container with a tight fitting lid.  Shake it until the ingredients combine thoroughly.  Pour it over the salad when you are ready to serve it up.

 

Cherry Citrus Salad

 

Hello friends– Have cherries turned up at your market yet??  I walked over to the Farmers Market in San Francisco last week with little Lois and there were cherries galore!  So dark and sweet– we bought a bagful for a treat.

And back home there are piles of Cherries at the market too– So when Jenni invited us over for a bar-b-que, we arrived with this salad in hand.  Bright and sweet and hearty.  Just right for a summer night eating grilled chicken & sausages with a table of friends.

CHERRY CITRUS SALAD
8 cups mixed salad greens
14 oz. can garbanzo beans, drained & rinsed
2 avocados, cut into chunks
3 cups fresh cherries, pitted
2 oranges, peeled and cut into sections

Dressing:
1/3 cup olive oil
3 tab. Champagne orange vinegar*
1 tsp. sugar
salt & freshly ground pepper to taste

Spread the greens into a large salad bowl.  On top, layer the beans, avocados, cherries and oranges.

Shake the dressing ingredients in a container with a tight fitting lid until they are thoroughly blended. Drizzle the dressing over the salad when you are ready to serve it.  Enjoy!

*They have this luscious Orange Vinegar at Trader Joe’s– but I’ve seen it other places too.

A couple pics from our trek to the SF Farmer’s Market  (San Francisco City Hall in the background)–
   

Steak Salad with Peruvian Peppers

 

Hello there– This year they put a Whole Foods Market in our little suburb– chuck full of beautiful food!!  But a little over my price range.  So this week I dropped in to get a couple nice candy bars for a little birthday treat for a friend– and indulged myself with a loaf of crusty bread, 3 perfectly ripe peaches, those candy bars and from the olive bar–a handful of olives and these brilliant little red Peruvian peppers!  Total– $12.90!  I happily clutched my little bag of treats and headed home…

The Peruvian peppers inspired this salad– sweet and just a little spicy– and so pretty on the plate.  With that loaf of crusty  bread– dinner ready!

STEAK SALAD

Salad:
2 small beef filets
1 tab. olive oil
salt & freshly ground pepper
4 cups salad greens
1 avocado, peeled, pitted, sliced
1/2 cup cucumber sliced thin
1/4 cup Peruvian peppers (petit poivrons)*
1/4 cup feta, crumbled
a little red onion, sliced

Dressing:
1/4 cup olive oil
2 tab. tarragon vinegar
1 tsp. seedy mustard
salt & freshly ground pepper to taste.

Heat the olive oil in s skillet on high heat.  Liberally salt & pepper the beef and drop it into the hot skillet.  Cook the beef for 3 or 4 minutes on each side for medium rare (depending on the thickness).  Remove it from the pan and slice against the grain.

Layer the lettuce, sliced avocado and cucumber and beef on 2 plates.  Sprinkle on the feta and little peppers.

To make the dressing, combine the oil, vinegar, mustard, slat & pepper in a container with a tight fitting lid.  Shake it until the ingredients are well blended.  Pour over the salad when you’re ready to serve it.

*The peppers are available from Amazon as petit poivrons.

Blueberry Broccoli Avocado Salad with Poppyseed Ranch Dressing

Hi all– Should I apologize for the extra long title of this salad??– I just wanted you to know the yummy components and plus also the lovely dressing on top!

Took this salad along to my brother’s house for our Easter dinner.  And liked it so much we had it again last night!  It’s bright and fresh and I can say it works well with Easter ham or a slice of mushroom pizza!

BLUEBERRY BROCCOLI AVOCADO  SALAD

Salad:
5 cups of your favorite salad greens
1/2 cup broccoli, chopped
1 avocado, chopped
1 cup fresh blueberries
1/4 cup crumbled feta
1/4 cup dried cherries (or cranberries)
1/4 cup pecans, chopped

Poppyseed Ranch Dressing:
1/2 cup unflavored yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1 tsp. tarragon vinegar
1 tsp. sugar
1 clove garlic, minced
1 tsp. poppy seeds
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. freshly ground pepper

Layer the salad ingredients in a pretty bowl.

Then stir together the ingredients  for the dressing until they are thoroughly blended.  It makes more dressing than we needed on our salad, so there’s more in the fridge for another day.

Simple Salmon Salad

 

Hi fiends– Here’s Sunday lunch.  Trying to combine 2 things we should be eating more of– salad and fish.  So when I picked up 2 small salmon fillets at the market, I imagined a nicoise salad– but ended up with simple, quick version.  With a chunk of sturdy bread it’s a fine lunch.

SIMPLE SALMON SALAD

Salad (makes two servings):
4-5 cups baby arugula
1/2 cup petit peas (fresh or frozen)
6 Baby Dutch yellow potatoes*
2 small salmon filets
1 to 2 tab. olive oil
salt & freshly ground pepper to taste

Dressing:
5 tab. olive oil
2 tb. red wine vingar
1 tsp. seedy Dijon mustard**
salt & freshly ground pepper to taste

To start, slice the small potatoes into thin slices and cook them 4 to 5 minutes in a bowl of salted water in the microwave.  Drain and set aside.

If you’re using frozen peas microwave them just long enough to defrost them–not cook them!

Heat the olive oil in a skillet. Cook the salmon 3 to 4 minutes on each side, adding salt and pepper as it cooks.  Let it cool a few minutes.

Then layer the greens, salmon, potatoes and peas on 2 dinner plates.

For the dressing, shake together the dressing ingredients in a container with a tight fitting lid until they are thoroughly combined.  Pour over the salad when you’re ready to serve it.

*red skinned or small purple potatoes would work well too.

 

Mandarin Pomegranate Salad with Poppy Seed Dressing

 

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Hi all–  A couple weeks ago we had friends in for a wintery night dinner.  There was honey crusted pork loin, wild rice and Brussel spouts– and this bright sweet salad to start us off.

The real hit of the evening was after dinner, when our friend Mark pulled out his little bag of tricks and did an amazing magic show!  How did the nine of hearts jump from that stack of cards to the other?? Or the coin go right through the table??  You had us totally mystified Mark.

MANDARIN POMEGRANATE SALAD WITH POPPY SEED DRESSING

Salad:
4 cups of your favorite greens*
3 mandarin oranges
1/3 cup pomegranate seeds
1 avocado, cut to neat chunks
1/4 cup sliced almonds, toasted

Dressing:
1/3 cup olive oil
3 tab. orange vinegar**
2 tab. honey
1 tab. poppy seeds
salt & freshly ground pepper to taste

Peel and break the mandarin oranges into neat segments.  Then layer the greens, mandarin segements, pomegranate seeds, avocado and almonds onto a pretty platter.

In a container with a tight fitting lid, shake together the oil, vinegar, honey, poppy seeds. salt & pepper until they are thoroughly blended.  Pour over the salad when you are ready to serve it up.

*I used baby arugula– spinach, green leaf lettuce, bib lettuce are all great.
** Love love Trader Joe’s Orange Champagne Vinegar, but red wine vinegar or tarragon vinegar would be terrific too.

 

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Ham, Pear, Goat Cheese Spinach Salad

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Hey there– I picked up one of those heavy, foiled wrapped spiral hams at the market last week, the kind you glaze with caramel and serve on a platter pink and salty.  It was for a Saturday brunch with friends– along with mimosas and yeasty waffles.  And the happy news is that there were leftovers!

So Sunday lunch turned into a green leafy salad with slices of that ham, pear and a few extras to round out the plate.  With a toasted chunk of whole grain bread, it was a cozy lunch sitting around the coffee table on a quiet Sunday.

HAM, PEAR, GOAT CHEESE SPINACH SALAD
5 cups baby spinach
1/2 cup farro
1 pear, cored & sliced
10 slices of ham
sprinkle of crumbled goat cheese
pecans
dried cranberries

Dressing:
1/4 cup olive oil
2 tab. cider vinegar
2 tab. maple syrup
salt & freshly ground pepper to taste.

Layer the ingredients for the salad on a platter.  When you are ready to serve the salad, put the ingredients for the dressing in a container with a tight fitting lid and shake it until it is thoroughly blended.  Drizzle the dressing over the salad and dig in!  (makes 2 dinner salads)img_4775