White Bean Salad with Citrus Vinaigrette

Once again, I was in search of a salad and happened along a recipe for inspiration. This is an easy salad you could take along on a summer picnic. I made it without chicken, but I’ve left it in as an optional ingredient.

INGREDIENTS

Salad

  • 1 (15.5 oz.) can cannelini beans, rinsed and drained
  • 4 oz. snow peas
  • 2 cups shredded purple cabbage
  • 1 navel orange, halved and sectioned
  • 1 cup cooked cubed chicken (optional)
  • 1/2 cup roasted peanuts

Dressing

  • 3 Tablespoons orange juice
  • 2 Tablespoons white wine vinegar
  • 2 teaspoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil

DIRECTIONS

Chop cabbage.

shredded cabbage
shredded cabbage

Section and cut the orange.

orange pieces
orange pieces

Wash the snow peas. Combine all of the salad ingredients except the peanuts.Whisk together the dressing ingredients. Pour the dressing over the salad and refrigerate overnight. Stir and top with peanuts before serving.

White Bean Salad with Citrus Vinaigrette
White Bean Salad with Citrus Vinaigrette

Green Bean Salad

I was just in the mood for a green bean salad when I created this. You shouldn’t need much of an excuse to make a salad in the summer

INGREDIENTS

Salad

  • 1 lb. fresh green beans
  • 8 oz grape tomatoes
  • 6 fresh basil leaves, torn
  • 1/4 cup pine nuts
  • 2 oz prosciutto cut into pieces or 4 slices of bacon, cooked and crumbled (optional)
  • 6 oz feta, crumbled

Dressing

  • 1/4 cup olive oil
  • 1 Tablespoon red wine vinegar
  • 1/2 teaspoon honey
  • 2 teaspoons whole grain mustard
  • 2 cloves garlic, minced

DIRECTIONS

Wash and clean the green beans. Cut or break them into bite-sized pieces. Microwave them on high for about 3 minutes until they are tender.

Green Beans-cooked until tender
Green Beans-cooked until tender

Wash the tomatoes and cut them in half. Place the tomatoes on a baking sheet. Place the torn basil leaves on top.

grape tomatoes and basil-ready for the oven
grape tomatoes and basil-ready for the oven

Bake at 375 degrees Fahrenheit for about 20 minutes.

roasted tomatoes and basil
roasted tomatoes and basil

Place the pine nuts in a small skillet and toast them over medium low heat until they are golden brown.

toasted pine nuts
toasted pine nuts

Place the salad ingredients in a large bowl. Mix the dressing ingredients.

dressing for the salad
dressing for the salad

Pour the dressing over the salad.

Green Bean Salad
Green Bean Salad

Toss and refrigerate until ready to serve.

Mediterranean Quinoa Salad

This is just another great salad I love. You can add chicken if you’d like to make it a “meal”. Of course, I find that unnecessary and usually enjoy it for lunch without meat.

INGREDIENTS

  • 1 cup uncooked quinoa
  • 2 cups chicken or vegetable broth
  • 1 large bell pepper
  • 1/2 medium red onion
  • 3 cloves garlic
  • 1/4 cup chopped parsley
  • 1/2 cup chopped Kalamata olives
  • 3.5-4 oz crumbled feta
  • 1/4 cup olive oil
  • 2/3 cup Tablespoons lemon juice
  •  1 Tablespoon Balsamic vinegar

DIRECTIONS

Bring the broth to a boil. Add the quinoa. Simmer for 15-20 minutes until the broth is absorbed.

Cooked Quinoa
Cooked Quinoa

Chop the bell pepper into bite-sized pieces.

Red Bell Pepper in bite-sized pieces
Red Bell Pepper in bite-sized pieces

Chop the  onion.

Chopped red onion
Chopped red onion

Mince the garlic. Chop the olives.

Chopped Kalamata Olives
Chopped Kalamata Olives

Chop the parsley.

Cjhopped parsley
Chopped parsley

Place all ingredients in a large bowl and mix together. Refrigerate over night and  serve cold.

Mediterranean Quinoa Salad
Mediterranean Quinoa Salad

 

Asparagus and Smoked Salmon Salad

I don’t have any interesting stories behind this recipe. I was just looking for another salad option and came across a recipe that inspired this salad.

INGREDIENTS

Salad

  • 1 lb fresh asparagus
  • 1 medium red bell pepper
  • 1/4 cup pecan pieces
  • 2 oz. crumbled feta
  • 4 oz smoked salmon
  • 1/4 cup olive oil

Dressing

  • 2 Tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

DIRECTIONS

Wash the asparagus and cut off about and inch of the ends because they are sometimes tough. Cut the asparagus into pieces about 1 to 2  inches long.

Asparagus pieces
Asparagus pieces

Place in a microwave-safe bowl and cook in the microwave for 3 minutes on high until the asparagus is just tender. Wash the bell pepper and cut into bite-sized pieces.

Red Bell Pepper in bite-sized pieces
Red Bell Pepper in bite-sized pieces

Place the pecan pieces in a small skillet over medium heat and toast for about 3 minutes.

Toasting the pecan pieces
Toasting the pecan pieces

Cut the smoked salmon into bite-sized pieces. Whisk together the dressing ingredients.

Salad dressing
Salad dressing

Put everything together in a bowl and mix.

Salad ingredients
Salad ingredients

Refrigerate until ready to serve.

Asparagus Smoked Salmon Salad
Asparagus Smoked Salmon Salad