| Marinated Salads / Fruits / Vegetables
Posted: 7/10/2009 7:10:07 PM | Rather than the same old, same old you can jazz up salads, fruits and veggies without a lot of bother. My sons enjoy this salad and it's easy to make.
Marinated Garden Salad
Marinade
1/2 cup vegetable oil
3 tbsp. red wine vinegar
1 tbsp. grated parmesan
2 green onions, sliced
1 tsp. dried basil
1/2 tsp. granulated sugar
1/2 tsp. dry mustard, or to taste
1/2 tsp. salt, or to taste,
1/4 tsp. freshly ground pepper, or to taste
Salad
2 carrots, sliced
15 mushrooms, sliced
6 radishes, sliced
1/2 cucumber, halved and sliced
2 stalks celery, sliced
4 cups lettuce, torn into chunks
2 cups spinach, torn into chunks
2 tomatoes, cut into wedges
In bowl, whisk together all ingredients for marinade; add carrots, mushrooms, radishes, cucumber and celery; cover and chill 1 hour. Just before serving, combine lettuce and spinach; divide evenly among salad plates or large serving bowl; spoon marinated vegetables on top and garnish with tomato wedges.
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| Marinated Salads / Fruits / Vegetables
Posted: 7/10/2009 8:43:33 PM | | I can see this marinade having many uses... meats, veggies, even apples and oranges, even if you don't use them in a salad. | |
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| Marinated Salads / Fruits / Vegetables
Posted: 7/10/2009 8:58:16 PM | | Retr - that you can. Youngest uses it as a marinade for ribs, steaks, chicken and sometimes, a firm white fish. He even puts a bit on fruit salad to liven up the taste - omits the parmesan though. What can I say? Kid eats anything and doesn't gain an ounce. | |
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| Marinated Salads / Fruits / Vegetables
Posted: 7/11/2009 12:03:54 AM | One of my favourite marinated "salads" in summer is very straightforward, light and refreshing.
Mushroom Salad
3 tbs. lemon juice
1 tsp. Dijon mustard (Russian stone ground, or Gulden's work well too)
2 garlic cloves, minced
2 tsp. oregano
1/3 cup extra virgin olive oil
1 lb. mushrooms, cleaned and sliced
Whisk together first four ingredients; season to taste. Gradually whisk in oil until thick and smooth. Pour dressing over mushrooms and toss lightly to thoroughly coat; let stand for at least ½ hour at room temperature to absorb flavours.
NB I prefer this chilled, which means a longer marinating time in the refrigerator. You can substitute or embellish the herbs to your taste. A judicious pinch of BAM! doesn't go amiss ... note the word "judicious" ... if done right, this dish has a fresh, cleansing, delicate flavour ... very refreshing as a chilled summer salad. Too heavy a hand ... not good.
One of the other recipes I like, although it isn't technically a "salad" is for spicy pickled green beans ... I do use them in a veggie salad however:
Spicy Pickled Green Beans
* 4 lbs green beans
* 1/2 teaspoon crushed red pepper flakes, per jar
* 1/2 teaspoon mustard seeds, per jar
* 1/2 teaspoon dill seed, per jar
* 1 whole garlic clove, per jar
* 5 cups pickling vinegar
* 5 cups water
* 1/2 cup kosher salt
1. Clean and cut beans to fit in tall Mason Jars. (one pint).
2. Place ingredients 2-5 into each jar.
3. Add beans to jar(s) until full.
4. Bring to boil ingredients 6-8.
5. Pour boiling liquid over beans.
6. Tighten lids.
7. Process in boiling water for 5 minutes.
NB Substitute one or two of these for a celery stick in your next Caesar ... awesome.
Marinated Vegetables
1 cup pickled green beans
1 cup small broccoli or cauliflower florets (or both, but I prefer cauliflower)
2 medium carrots, julienned
½ large red pepper, cut into strips (roasted red pepper works well too)
1 medium zucchini, julienned
2 small green onions, chopped, including tops
1 cup tomato juice or vegetable****ail (spicy clamato works well)
2 tbs. red wine vinegar (or balsamic)
1 tbs. olive oil
½ tsp. chili powder (a few chili pepper flakes won't go amiss)
¼ tsp. brown sugar
salt and pepper to taste
Combine marinade ingredients and pour over vegetables, stirring well. Cover and marinate several hours in refrigerator, turning occasionally. | |
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| Marinated Salads / Fruits / Vegetables
Posted: 7/11/2009 6:23:34 AM | la - sent your recipes to the youngest - haven't met a veggie he doesn't like.
Marinated Vegetables
3 carrots, peeled, julienned
1 cup cauliflower florets
1 cup broccoli florets
1 red pepper, seeded, cut into 1” strips
1 green pepper, seeded, cut into 1” strips
1 yellow pepper, seeded, cut into 1” strips
1 cup small fresh mushrooms, trimmed
2 tbsp. red wine vinegar
1/2 tsp. garlic salt
1/4 tsp. pepper, or to taste
1/2 cup oil
2 tbsp. mustard, preferably stone ground
In covered saucepan, cook carrots in about 1/2" boiling water for 3 minutes; drain. In medium bowl, combine broccoli, cauliflower, peppers and mushrooms; add carrots; toss to mix. In small bowl, combine mustard, vinegar, garlic, and salt and pepper to taste; gradually add oil, stirring briskly to blend. Pour over vegetables; toss to coat. Chill thoroughly, tossing occasionally. | |
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