Colorful Salad with Avocado Cilantro Dressing

Fresh is in order even in the Winter months.  It provides a much needed burst of sunshine.    Making a salad dressing at home takes only minutes can elevate a boring salad to something spectacular.  I used frozen avocado for my creamy dressing.  It works great when this fruit is out of season.

This salad features a wealth of textures, providing  a little something for everyone: crunchy peppers, nutty pepitas, perfumy cilantro, sweet carrots, smoky roasted corn and refreshing romaine leaves.  The final touch is the creamy lime-cilantro dressing.

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Colorful Salad with Creamy Avocado Cilantro Dressing (serves 6) Can be prepared ahead of time.  Refrigerate the salad components separately from the dressing and mix together just before serving. 2 cups of thinly shredded carrots 2 cups cherry tomatoes, halved 1/4 cup cilantro leaves 1 cup roasted corn kernels, thawed 2 cups red bell pepper, diced 2 romaine heart salad, torn into bite size pieces 1/4 cup pepitas Dressing: 1 avocado 1/4 tbsp olive oil 2 tbsp fresh lime juice 1/4 cup cilantro 1/4 tsp ground cumin 1/4 tsp garlic powder 2 tbsp water Place all the salad ingredients in a large bowl In a blender or food processor, blend all the salad dressing ingredients until smooth. Mix the dressing in with the salad just before serving. Printable Recipe

Amaranth Continued...Spinach Amaranth Herb Salad

In continuing with my Amaranth exploration, here's a lovely, refreshing salad that will bring some much needed sunshine to gray days of Winter.  My family loved this creation so much they asked me to make it again before they were even done with the first batch.  I've put it on my list of convenient lunches to take with me to school this quarter.  I might throw in some more vegetables and some sheep feta.  This way I can feel good that I am eating  healthy even when away from home.

Spinach Amaranth Herb Salad (serves 6) Inspired by Tabouleh, this salad is refreshing and delicious. As an alternate instead of the fresh herbs you can use 1/4 cup of dry Ghormeh Sabzi herb mix (available at middle eastern grocery stores) but still include the fresh chopped spinach. 2 cups amaranth 2 cups of water 1/2 tsp sea salt 1/4 cup olive oil 1/4 cup fresh lime juice 1/4 tsp ground cumin 1/2 tsp ground coriander 1 garlic clove, minced or crushed 1/4 cup chopped fresh parsley 2 tbsp chopped fresh mint 1/4 cup chopped cilantro 2 cups finely chopped baby spinach Simmer covered on a low flame for 12 minutes. Transfer to a bowl and set aside to cool slightly. In a small bowl mix: olive oil, lime juice, cumin, coriander, garlic and chopped herbs. Mix the salad dressing in with the cooked amaranth and chopped baby spinach Refrigerate for at least an hour to let the flavors blend together. Printable recipe

The Beauty of Fall: Acorn Squash Salad with Walnut Sauce and Pomegranate Seeds

You see it so clearly--a vision of what a dish was always meant to be: a visual stimulation, a harmony of texture, and symphony of good taste. This Acorn dish is all that and more.

You could just roast your acorn with olive oil, garlic and sea salt, and no one would argue that it isn't, indeed, wonderful that way. But when you are looking for something out of the ordinary, something that pushes the envelop a little, try this stunning acorn salad: it is as beautiful as it is delicious. The pictures don't do it justice...unfortunately, I am having problems with my camera.

Please share your favorite ways to serve this Fall favorite in the comment section of this post.

Acorn Squash Salad with Walnut Sauce and Pomegranate Seeds This would make a great addition to your holiday table. It looks so festive and it's a great make-ahead dish. 2 acorn squash (previously steamed, skinned, sliced into wedges and refrigerated) 1 garlic clove, coarsely chopped 2 tbsp olive oil 1 tbsp fresh lemon juice 1/4 cup walnut pieces 1/4 tsp sea salt 3 tbsp fresh italian parsley, chopped Seeds of half a fresh pomegranate Place the cooked acorn wedges on a platter. Put all the ingredients for the sauce in a mortar or food processor. If using a mortar: proceed to crush all the ingredients together to form a thick sauce. If using the food processor: pulse a few times until you obtain a thick paste. Pour the sauce onto the slices of squash. Generously sprinkle the pomegranate seeds onto the whole thing and serve. ~serves 6~

Artsy-Foodie's Tips: Prepare the acorn squash ahead of time. To steam it: just cut it in half, seed it, and place it in a covered pyrex dish. Then microwave it for 8 minutes and voila! It's ready. Let it cool until cold enough to handle and cut it into wedges. Store in a sealed container in the fridge until the sauce is ready.


Looking for a clean and easy way to seed a pomegranate? Fill a large bowl with cold water. Cut the pomegranate in half, and submerge one half at a time into the water-filled bowl. Separate the seeds from the white pith while submerged. This is a great way to avoid a mess with this beautiful fruit.

One more recipe for your enjoyment:
Miso Glazed Acorn Squash

A Dreamy Salad Dressing

I take my veggies very seriously. Some people feel that a meal isn't a meal without a slab of meat; I feel that a meal isn't a meal without a big portion of vegetables. I have to admit that the prep time involved in washing, chopping, and seasoning vegetables isn't exactly conducive to making them an easy part of one's diet. I prepare my CSA box every Wednesday by pre-washing and chopping everything. And every once in a while, I'll make a batch of homemade dressing to use throughout the week.



This dressing came about when I was craving an unusual way to dress my veggies. The fresh flavor of the oranges complements the assertiveness of cilantro so well. This salad dressing goes with just about anything. It is wonderful on romaine lettuce, beets, or shredded carrots with some added parsley. We have been eating it all week and every time everyone at the table raves about it.

Cilantro Orange Creamy Dressing 1/2 cup mayonnaise 1/2 cup lowfat sour cream 1/2 teaspoon sea salt 2 tablespoons chopped cilantro 1 garlic clove, minced 2 green onions, chopped 1/4 cup 1 tablespoon apple-cider vinegar 1 tablespoon GF soy sauce 1/4 cup fresh orange juice 1 teaspoon orange zest 1/4 cup chopped orange pieces, peeled and seeds removed 1/2 tablespoon honey Place all the ingredients into a food processor and pulse until well combined. Transfer the dressing into a jar and refrigerate for future use. It will keep for up to one week.

Here are more wonderful salads for you to enjoy:
Cranberry Apple Salad Dressing
Roasted Beet Salad with Creamy Orange Dressing

Cranberry-Apple Salad Dressing

A good salad is like a good marriage: all the ingredients need to compliment each other. The idea is that if your salad dressing is on the sweet side you want to pair it up with a bitter leaf. A thicker vinaigrette would enhance an endive salad but overpower delicate watercress leaves. You also want just the right mix of textures. If you go overboard the heavier components stay at the bottom of the bowl. The most important thing is to keep things playful. Even when I tend to favor a simple salad I'll make it special by using some roasted hazelnut oil and high quality sea salt. Sometimes, I add some seasonal fruit slices, goat cheese crumbles and roasted nuts. My salad dressings don't usually involve any cooking time but this one is different and so worth the extra effort.

The creation of this salad dressing was an experiment gone well-- so I thought I'd share. It's creamy, tart and sweet. I love it with crisp salad leaves such as romaine or crunchy endives. The color alone is reason enough to make this delicious dressing.

Cranberry-Apple Salad Dressing 2 tablespoons olive oil 1/3 cup chopped onions 1/2 cup frozen cranberries 1/2 cup tart apple peeled and diced, such as Granny Smith or Pippin 2 tablespoons frozen orange juice concentrate 2 teaspoons dijon type mustard 1 teaspoon maple syrup 1 tablespoon olive oil 4 tablespoons water 1/2 teaspoon sea salt Saute the chopped onions in the 2 tablespoons of olive oil until translucent and beginning to brown. Add the cranberries and apples and continue cooking, stirring often, until softened (about 5 minutes). Transfer to blender and add the rest of the ingredients. Process until smooth. Add more liquid (orange juice or water) if you wish for a thinner dressing.

For more wonderful salad recipes go visit Stacey's After Thanksgiving Detox week. She's featuring many gorgeous salad recipes to make up for last week's feast.

Roasted Beet Salad with Creamy Orange Walnut Dressing

Beets are funny. They are so sweet you want them to be fruit but their earthiness puts them squarely in the vegetable camp. This dual personality works in our favor as we can enjoy them in both desserts and side-dishes.

I find beets to be humorous as well. Not many vegetables can claim to turn your kitchen or hands into the horror scene of a B-Movie. I always play this one up with my kids, who seem to enjoy the show. With Halloween approaching, one of my twins was seriously considering walking around the neighborhood with a beet root in one hand that she would chomp on before each house. We all thought it was a great idea until her sister pointed out that it wouldn't do because it was "so gross". Their plan, as of now, is to dress up as each other for Halloween and wear a shirt that says: "I am her" with an arrow pointing to the other one. So the girlie-twin was seriously perturbed at the idea that her look-a-like would dare to impersonate her with a mouth full of beets. Our life is never dull and neither are our plates.

This salad is elegant and perfectly flavored. The creamy dressing adds an orange fruitiness that plays well off the beets. The roasted walnut oil is luxurious and intriguing. The side-dish boasts a lovely blend of textures and flavors so that every bite is bathed in perfection.



Roasted Beet Salad with Creamy Orange Walnut Dressing (6-8 servings)

1.25 lbs red beets, peeled & sliced (1/4" thick)
1 tablespoon olive oil
1 teaspoon sea salt
1/2 tablespoon herbes de provence

For the dressing:
1 tablespoon lemon juice
1/4 cup light sour cream
3 tablespoons roasted walnut oil
1/4 teaspoon sea salt
1 1/2 teaspoon orange zest
1 tablespoon fresh orange juice

1/4 cup walnut pieces



Preheat oven to 375F.
On a cookie-sheet, coat the beet slices with the olive oil, sea salt and herbes de provence. Roast in the oven for 35 minutes, turning the slices with a spatula halfway through the cooking process. Make sure the slices are cooked to your liking and remove from the oven and let cool completely.

Pour all the ingredients for the dressing into a jar. Close the lid and shake vigorously.
On medium heat, roast the walnut pieces in a small pan until fragrant (1-2 minutes), being careful not to let them burn.

When ready to serve, give the jar a few shakes. Pour over beets and top with the roasted walnuts.



Artsy-Foodie's Tip:
This wonderful salad will keep for up to three days in the refrigerator. It's so tasty, chances are it won't last that long.







Feeling adventurous? Here's a different type of dessert made with beets:
Beet Mousse with Cardamon in Dark Chocolate Cups

Millet Summer Salad

I don't know about you but keeping up with my daily routine since the school year started has been quite the challenge. I manage to do everything and more but long for the lazy days of Summer which we have left behind. The days of art, gardening experiments, hikes and picnics are crawling off the screen and being replaced by duty and structure.

In other news, I accidently deleted my entire "Delicious Blog" section on this site. Ooops! I have no idea how or why... As I went to my link airport to visit my favorite foodie sites, they were all gone. I have tried to re-establish it but it might take me a while.

In the meantime, I am hanging on to what's left of summer with some easy salad lunches. No wheat means no bulgur, no couscous... So sad, for someone use to making an array of wonderful summer salads with wheat as the grain. Surprisingly, it hasn't been a problem. On the contrary, it has allowed me to expend my pantry and my family's nutritional intake. All Summer, my salads have featured quinoa, brown rice, and finally millet. Millet is a great replacement for couscous or bulgur. It looks like couscous but cooks like brown rice, with a 1 to 2 millet to water ratio. Then, the rest is up to you and the produce you have on hand.

Millet was a staple of ancient Asian societies. It's as good a source of protein as wheat is and very rich in B vitamins as well. If that is not enough to convince you to try it, you should know that it tastes great.

Millet Summer Salad (serves 8)
Don't be intimidated by how big a batch this recipe makes, the leftovers are great for lunches and will stay good refrigerated for two days after you make it.
To cook the millet: Saute for 1 minute 2 cups of millet in a medium sized pot coated with olive oil (1 tsp). Add 4 cups of water and bring to a boil. Cover and simmer for 35 minutes or until liquid is absorbed by grain.



1 cup diced persian or english cucumber (small seedless)
1 cup diced colorful bell peppers
1 cup diced sweet tomatoes
4 cups cooked millet or other cooked grain, cooled
1 cup finely finely chopped parsley
3 tablespoons finely chopped mint
3 tablespoons fresh lime juice
1/4 cup olive oil
1 clove garlic minced
1 teaspoon sea salt



Mix all the ingredients in a large bowl until well combined. Refrigerate until ready to serve.

Another salad to make your Summer last a little longer:
Kohlrabi Broccoli Salad

Melon Blueberry Dressed-Up Salad

When I was a child, my parents entertained a lot. Our home often buzzed with foreign or local visitors. My mother would cook beautiful multi-course meals to spoil our guests. She was a wonderful cook. I say: "she was" because she no longer cooks. She jokes that she forgot how to. Funny Maman!

Although I miss her homemade pasta, gnocchi and profiteroles, I have to say that I get a thrill from having her crave my food for a change. My style is very different than hers. I may serve elegant dishes but it's always in a casual atmosphere. I don't use fine china or crystal glasses. Instead, I let the food speak for itself on simple white plates. One presentation she use to make that I still love is using small melons or avocado halves as salad bowls. It was always magical to me: a sure sign that the rest of the meal would be delectable. She would put so much effort, care and generosity in her offerings and for that I am forever thankful.



Just like my mother's use of fruits as bowls, creating a creamy sauce to coat melons and berries elevates the humble fruit to elegant status. It may not be reinventing the wheel but it's delightful never-the-less.

This one goes to Holler host this month of No Crouton Required.



Blueberry Melon Salad with Yogurt Maple Dressing (serves 6)
I love to make fruit salads as part of the meal but feel free to use this delicious summer salad as a dessert as well.

Ingredients:
2 cups of Blueberries
3 cups of melon balls, or large dices ( Cantaloupe or Charentais melon)



Yogurt Dressing:
1/2 cup lowfat plain yogurt (goat, soy, or regular okay)
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 teaspoon roasted almond oil
1 tablespoon finely chopped mint
1 tablespoon lemon juice

Place the fruit in a strainer and let the juices drain out. In a medium/large bowl mix all the ingredients for the dressing in a bowl and mix well. Transfer the drained fruit into the bowl with the dressing and mix gently. Refrigerate until ready to serve or serve immediately.



Other fruity recipes:
Velvety Apricot Soup with Blueberries
Quick and Simple Jam

Kohlrabi, Broccoli Salad

Every once in a while you fall in love... And sometimes it's with a vegetable. Kohlrabi was a stranger to me a couple months ago until it started appearing in my CSA box. It visits me regularly, to my delight, and leaves transformed. Where did this vegetable come from? From the cabbage family, full of vitamins in all its purple glory. The outer part is quite tough, but once you free it of its coat this bulb is just scrumptious. It taste a lot like broccoli, except the texture is that of a radish. After your taste-buds adjust to the confusion of not knowing what to make of it, you'll enjoy its crunchiness and slightly sweet flavor. I eat it raw, cut up into sticks with some hummus or shredded in salads. Either way, it's love in every bite.

Kohlrabi, Broccoli Salad (serves 4 to 6)

In a bowl combine:
2 cups of shredded kohlrabi (about 2 bulbs)
1 cup of shredded carrots (about 2 carrots)
2 cups of small raw broccoli florets (1 head)
4 green onions, sliced
1/2 cup of chopped parsley
1 cup of heirloom, colorful, cherry tomatoes, cut in halves
1/4 cup of pumpkin seeds

For the dressing:
In a jar with a lid combine:

2 tablespoon of tahini
1 tablespoon of fresh lemon juice
1 tablespoon of olive oil
1 clove of garlic, passed through a garlic press
3 tablespoons of orange juice
1 teaspoon of sea salt

Close jar. Give a good shake and pour over the salad. Mix well, check for salt, and adjust to taste. Refrigerate until ready to serve. This salad keeps well for leftovers the next day.

Wild Salmon Salad with Dill

Summer nights call for light, cool and easy dinners. I love this fish salad: the flavors are clean, the dill is fragrant and the dressing keeps everything moist and balanced. Don't be tempted to use canned fish, using fresh fish makes all the difference in texture and produces amazing results. Leftovers are wonderful the next day for lunch over some good home-made bread.

I like to make this dish with fresh wild salmon baked in the oven with just a drizzle of olive oil, herbes de provence, and sea salt. I usually do this the night before and then refrigerate it. This way the salad can be assembled the next day. It doesn't get any easier than this; short of eating it raw, sushi-style but that's a subject for another post...



Wild Salmon Salad with Dill (serves 4)

Ingredients:
1 pound of previously baked wild salmon fillet, skinless
1/4 cup chopped fresh dill
1/4 cup mayonnaise
1 tablespoon of garlic dijon mustard (regular dijon is fine too)
1 tablespoon of fresh squeezed lemon juice
salt and pepper to taste
crackers to serve it with (optional)

In a bowl mix the dill, mayo, mustard, and lemon juice. Add the fish in chunks. Mix well and season with salt and pepper to your taste. Keep it in the fridge until ready to eat. Serve with crackers or with a green salad.