Fruity Farro Salad with Honey Lime Dressing


HI all– I’m hoping summer is cooling down here– but we are still big on summer salads and with nectarines and strawberries beautiful and ripe these days, here was a recent supper.  A splash of farro and sprinkling of garbanzos gave it some heft and balanced out the sweet fruit and creamy avocado.  With the tart lime dressing and a chunk of walnut Levain bread– delicious!

FRUITY FARRO SALAD WITH HONEY LIME DRESSING

Salad:
1/2 cup farro
3 cups greens
1/4 cup chopped cilantro
1 cup garbanzo beans
1 nectarine, cut to small chunks
1/2 cup sliced strawberries
1 avocado, cut to small chunks
1/4 cup salted almonds, chopped

Dressing:
3 tab. olive oil
1  1/2 tab. lime juice
1 clove garlic, minced
1 tsp. honey
salt & freshly grond pepper to taste

Cook the farro according to the directions on the package (mine simmered 10 minutes with 1 cup water and a pinch of salt).  Drain off any extra water.  Cool.

To make the dressing, put the olive oil, lime juice, garlic, honey, salt and pepper into a container with a tight fitting lid.  Shake briskly until it’s thoroughly combined.  (If you let it sit, the honey may sink to the bottom, so shake it again just before you pour it on the salad).

Layer the greens, cilantro, garbanzo beans, farro, nectarine, strawberries, avocado,, and almonds on a platter.  Pour on the dressing when you are ready to eat.  Enjoy!

Fresh Corn, Avocado & Tomato Salad


Hello there– Do you have a summer favorite dish??  Laurel made this for us on our stay with them in Wisconsin and I’ve made it twice already since we’ve been home!  Tonight it was on the table for a cookout at our neighbor’s house– my new summer favorite!!

Sweet charred corn, creamy avocado, summer ripe tomatoes– flavored with just a hint of lime.  Perfect!

FRESH CORN AVOCADO & TOMATO SALAD

Salad:
3 ears of sweet corn
1 cup cherry tomatoes, halved
1 lage avocado, peeled, pitted, chunked
1/2 cup cilantro, finely chopped
2 green onions, thinly sliced

Dressing:
1 jalapeno, ribs & seeds removed, minced
zest & juice of 1 large lime
1/4 tsp. salt
1 clove garlic, minced
1/2 cup olive oil

Cut the corn kernels from the cob, slicing down the cob with a knife. Heat 3 tab. of olive oil in a skillet and drop in the corn for about 4 minutes, until some of the kernels are charred, stirring a couple times while it cooks. Take off the heat and cool the corn.

To make the dressing, carefully removed the ribs and seeds from the jalapeno, then mince it finely.  (I use a plastic bag on the hand holding the jalapeno, to prevent pepper burn!).

Put the jajapeno, lime zest & juice, salt, garlic and oil into a container with a tight fitting lid.  Shake until the ingredients are well blended.

Add the cut cherry tomatoes, avocado, cilantro and green onion to the cooled corn.  Mix in the dressing and refrigerate until you are ready to serve it up.

Simple Spring Salad

Hi all– This was the salad on our Easter table–bright and fruity and just right with ham and Aunt Lu’s marvelous potatoes!  It was a good day with grand-girls and their great grandparents around the table.  Hope you have a lovely Easter with people you hold dear.

SIMPLE SRPING SALAD

Salad:
6 cups greens
3 cups strawberries, sliced
2 cups blackberries
2 cups mandarine oranges, peeled and sliced
4 oz. feta cheese, crumbled

Dressing:
1/3 cup olive oil
3 tab. tarragon vinegar (or your favorite mild vinegar)
1 tab. honey
salt & freshly ground pepper to taste

Layer the greens on a platter.  Then pile on the strawberries, blackberries and oranges.  Sprinkle on the feta.

Pour the olive oil, vinegar, honey, salt & pepper into a container with a tight fitting lid and shake until it’s thoroughly combined.  Drizzle over the salad.

Blackberry Avocado Salad

Hello there– We had another important celebration at our house last week– Larry’s folks came in to celebrate their 69th anniversary!!  It’s a joy to watch them together.

So we made toasts and ate lasagna (Stu’s favorite) and Larry’s cheery sister brought in a magnificent cake. It was a great time together.  Stu & Helen, you’re the best!!

Oh, and with our supper, we dug into this bright salad– sweet berries, creamy avocado, crunchy almonds, salty feta– tossed with a mustard & maple dressing.  Just fine on the plate with our lasagna.

BLACKBERRY AVOCADO SALAD

Salad:
6 cups salad greens
2 small Persian cucumbers, sliced
2 avocados, cut into chunks
6 oz. carton of blackberries (about 1 cup)
1/3 cup roasted salted almonds, coarsely chopped
1/3 cut feta, crumbled

Dressing:
1/4 cup olive oil
3 tab. tarragon veingar
2 tab. maple syrup
1 tsp. seedy Dijon mustard
salt & freshly ground pepper, to taste

Layer the salad ingredients in a shallow bowl.  When you are ready to serve it up, shake together the dressing ingredients in a container with a tightly closing lid until they are all blended and drizzle over the salad.

Pear Vinaigrette Salad

Hello there–Are things winding down at your house??  We just took our Laurel and John to the airport to fly back to Wisconsin.  And now we’re all lazing in the family room.  Grand-girls coloring or stitching on Christmas craft kits.  And grown ups are reading phones in the sunshine.  I think we’re all Christmas-ed out!

And ready to eat something besides Christmas fudge and party dips– like this salad.  We had it with our Christmas Eve lunch– add a little chicken or ham and it could be a complete meal.  The star of the salad is the puree pear vinaigrette.  Delish!

PEAR VINAIGRETTE SALAD

Salad:
4 cups of your favorite greens (we used a head of green leaf lettuce)
2 pears, cored and chopped
1/2 cup hazel nuts, chopped in half
1/2 cup feta

Vinaigrette:
1 ripe pear, peeled, cored, chopped
1/3 cup olive oil
1/4 cup white balsamic vinegar
1 tsp. seedy Dijon mustard
1 clove garlic, minced
Salt & freshly ground pepper to taste

Layer the greens, 2 chopped pears, hazel nuts and feta in a bowl.

To make the vinaigrette, use a blender (or stick blender) to blend the 1 ripe prepared pear, vinegar, mustard, oil and garlic to make a creamy dressing.  Season with salt & pepper until it tastes perfect– sweet and tangy.  Pour over the salad when you are ready to eat!

Lulu’s Famous Broccoli Salad

 

Hi there– I’m pretty sure you’ve had some version of Broccoli Salad– me too.  But this one is my favorite.  Got the recipe from my sis, Lulu.  She served up this broccoli salad last summer at our Laurel’s wedding and it was the best!  (The secret is not a secret ingredient– it’s chopping the broccoli fine to soak up all the dressing).

LULU’S FAMOUS BROCCOLI SALAD
3 pounds of broccoli, stems trimmed off and chopped to small bits
12 slices bacon, cooked and crumbled to tiny pieces
3 oz. sunflower seeds
1/2 red onion, chopped fine

Dressing:
2 cups mayonnaise
1/4 cup cider vinegar
1 cup sugar

Mix together the broccoli, bacon, sunflower seeds and red onion.

In another bowl whisk together the mayonnaise, vinegar and sugar.  When you’re ready to serve it up, stir the dressing and broccoli mixture together.   Delish!

 

P.S. This recipe above is not the one we actually made– here’s her original version, meant to serve 70 people! (She used to be a caterer!)

LULU’S FAMOUS BROCCOLI SALAD– ORIGINAL RECIPE
10 to 12 ponds of broccoli< chopped fine
3 pounds bacon, cooked & crumbled (or 1 Costco size bag precooked bacon crumbles!)
1  1/2 7oz. jar sunflower seeds
2 red onions, chopped fine

Dressing:
1/2 gallon jar of mayonnaise
4 cups sugar
1 cup apple cider vinegar

So next time you’re feeding a really big crowd–here’s your super broccoli recipe!!

Here’s my sis Lulu and me at Laurel and John’s Wisconsin Wedding in the Woods last August.  She and her husband Ted cooked up meals for the 120 wedding guests!!  Thanks Lulu!!

Apple Broccoli Salad

Hello friends–  Here’s the old favorite, Broccoli Salad, with a bit of a fresher taste.  Sweet apples and carrots add crunch and flavor.  And a bit of red onion sharpens up the taste.

We had it at a salad pot luck here a couple weeks ago and there were just a few shreds left at the bottom of the bowl by the time we all served ourselves up!  I think you’d like it too.

APPLE BROCCOLI SALAD

Dressing:
1/2 cup unflavored yogurt
1/2 cup mayonnaise
3 tab. sugar
1  1/2 tsp. cider vinegar
1/4 tsp. salt

Salad:
4 cups chopped broccoli
1 apple, cored and cut to small bits
2 carrots, peeled and cut to match sticks
1 cup walnuts, chopped
1/4 cup red onion chopped

In a large mixing bowl, whisk together the yogurt, mayonnaise, sugar, vinegar and salt to make the dressing.

Add the chopped broccoli, bits of apple, cut carrots, walnuts and chopped red onion to the dressing and mix well to coat all the veggies.   Chill about 30 minutes before serving.  Delish!