Friday, January 24, 2020

Southwestern Layered Salad With Chipotle Dressing

This lovely and delicious salad is fabulous in large communal bowls or individual containers; layer the colorful ingredients in glass bowls or jars so you can feast the eyes as well as the palate!

 NOTES: If freshly cooked beans are not an option, use a 15 ounce can black/pinto beans, rinsed and drained. You may use a vinaigrette or Italian dressing instead of the Chipotle dressing given below.

Salsa maybe homemade or purchased. Here are a few options for preparing at home: Salsa ISalsa II or Salsa Roja.

Vegenaise is vegan eggless mayonaise; you can use purchased or homemade.

Add the avocado just before serving.

4-6 SERVINGS

INGREDIENTS:

CHIPOTLE DRESSING
½ cup Vegenaise
1 clove Garlic, finely mashed
2 tablespoons fresh-squeezed Lime juice (about 1 medium lime)
1-2 Chipotle Chiles in adobo sauce
1 tsp Adobo sauce (from chipotles chiles)
1 tsp Maple syrup or Agave nectar
½ tsp ground Cumin
½ tsp salt
Unsweetened, unflavored non-dairy milk/beverage, as needed 

SALAD
2 cups Freshly cooked Black OR Pinto Beans
1/4 cup Salsa, homemade or purchased
1/4 cup Cilantro, chopped, divided
3 cups Romaine Lettuce, thinly sliced
2 cups Fresh or Frozen Corn kernels
2 Roma tomatoes, diced
1 Bellpepper, stemmed, seeded and diced
½ cup Vegan Cheddar-type cheese, shredded (optional)
½ cup Manznilla Green Olives, sliced
1 Avocado, diced
1/4 cup Dressing

METHOD:

CHIPOTLE DRESSING
Place the dressing ingredients in your blender or food processor and puree until smooth. If you are not sure about the spiciness, use 1 chipotle chili for a mild dressing (remember that the flavors are diluted when mixed with the salad) and 2 or more for spicier flavor.

Thin the dressing with the non-dairy milk/beverage, 1 teaspoon at a time until just right. Taste and adjust all the ingredients necessary to get the dressing perfect. Store in a covered container in the fridge until ready to use.

SALAD
If using frozen corn, thaw to room temperature.

In a small bowl, stir together beans, salsa, and half the cilantro.

Layer the ingredinets in a glass bowl in this order: black bean mixture, lettuce, corn, tomatoes, bellpepper, cheese, olives, etc. The salad maybe prepared upto this point and reserved in the fridge upto one day ahead. 

Top with avocado and drizzle the dressing over the top when ready to serve.

Sprinkle with remaining cilantro and serve immediately. Pass the extra dressing at the table.

Enjoy!!

Saturday, January 11, 2020

Artichoke & White Bean Salad

Turn frozen artichoke hearts into this fabulous salad that can be served warm, cool, or cold with just a few ingredients. You may use canned beans also; about 2 standard cans should do it. 

Ingredients:

1 cup Great Northern Beans
1 clove Garlic, minced
1 Shallot, thinly sliced
1 Lemon, juiced
Salt and Pepper to taste

1 tsp Olive oil
1/2 medium Onion, diced
2 Garlic cloves, finely minced
2 Ripe Tomatoes, diced
2 (9 oz) pckges frozen Artichoke Hearts
1 tsp Lemon Zest
1/2 tsp Salt, to taste
1/2 cup Kalamata Olives
8-10 fresh Basil leaves, torn
Freshly ground Black Pepper

Method:

Prepare the beans: sort, soak overnight, and rinse the beans. Cook in water to cover until soft but not mushy. Drain the beans while still warm and add the garlic, shallot, salt and pepper, and lemon to taste. 

Heat oil with the garlic and onions; when they soften and become translucent, add tomatoes, artichoke, lemon and a sprinkle of water. Cook covered for about 5-7 minutes until artichokes are done. Remove from heat, stir in  the rest of the ingredients - olives, basil, and pepper to taste.

Pour the artichoke salad into a large platter or shallow bowl and pour the marinated beans over. 

Serve immediately.

Enjoy!!



Tuesday, January 7, 2020

Waldorf Salad With Balsamic Dressing

Irresistible and treat-filled Waldorf Salad has so many colorful and favorite components – crisp apples, juicy grapes, tangy 'cheese', and sweet crisp walnuts – all topped with a delicious balsamic dressing! I love this type of salad which makes a filling meal - perfect for a lovely lunch to linger over with company or by oneself.

NOTES: The cheese and walnuts maybe prepared at home ahead of time or purchased.

4 servings

INGREDIENTS:

Dressing
2-3 Tbsp olive oil 
1/4 cup balsamic vinegar
2 Tbsp Dijon mustard
1 clove garlic, mashed
1/2 tsp sugar or Maple Syrup to taste
1/2 tsp fresh ground black pepper
1/4 tsp salt, to taste

Salad
1 block (14-16 oz) Extra-firm Tofu, diced or coarsely chopped
1 Apple, diced
1/2 cup seedless red grapes, quartered
1/2 cup celery,  diced
6-7 cups Spinach OR mixed Baby Salad Greens
1/2 cup toasted/glazed walnuts
1/4 cup crumbled Vegan Gorgonzola cheese

METHOD:

Dressing: whisk mustard, oil and vinegar together. Add remaining ingredients, and whisk until combined. Taste and adjust the ingredients and seasonings until just right. Cover, and refrigerate until ready to use. The dressing maybe made a couple of days ahead.

Salad: gently toss tofu, grapes, apple, and celery together; add enough dressing (about half) to moisten. Chill until ready to serve.

Toss together the spinach or salad greens and required amount of dressing and divide among 4 plates. Divide the tofu mixture and place on top of the greens. Drizzle any leftover dressing over the salad.

Sprinkle with walnuts and Gorgonzola, and serve immediately. 

Enjoy!!