Shaved Cucumber Salad

 

This is a super yummy summer time recipe! I've already made it several times and am in love! Once again, from my favorite Everyday Food Mag

Shave 3 English cucumbers into wide ribbons, stop when you reach the seeds. Reserve one seedy center. Thinly slice 2 stalks of celery, 1/2 medium onion (I always use sweet) and put all in a bowl. In a blender puree the one seedy center, 1/4 c. mayo, 1/4 c. fresh cliantro, 2 1/2 tsp. champagne vinegar, salt and pepper to taste. Blend up and toss over the cucumbers. Enojy!

Brown Rice Salad

Can you really walk by the sample stand at Trader Joe's and not have a taste?  I can't!  And here was another treat that didn't disappoint.  Their salad had kidney beans, which were yummy and pretty!  I didn't have any in my pantry, so I used cannellini beans that they were delicious and creamy. 

I also added diced zucchini from my garden.

Inspired from Trader Joe’s sample stand!
Cooked brown rice
Corn
Beans (kidney or cannellini)
Diced zucchini
Balsamic vinaigrette
Slice scallions

Mix all ingredients together in the various quantities of your choice and dress with a balsamic vinaigrette. Simple and delicious!

Rosemary Shrimp Skewers with Arugula & White Bean Salad

Prep time: 15 min
Cook time: 5 minutes
Makes: 4 to 6 servings

Ingredients
3 tablespoons plus 1 teaspoon extra virgin olive oil
3 tablespoons plus 2 teaspoons fresh lemon juice
3 garlic cloves, smashed
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 1/2 pounds extra-large shrimp, shelled and cleaned, tails on
Nonstick cooking spray
1 small garlic clove, minced
Pinch sugar
1 5-ounce package baby arugula
1 15-ounce can cannellini beans, rinsed and drained
1/2 small red onion, thinly sliced

Directions
1. Combine 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
2. Heat a grill to medium-high. Thread shrimp on skewers (if they're wooden, soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
3. Combine the minced garlic, sugar, and remaining olive oil, lemon juice, salt, and black pepper in a large bowl. Add the arugula, beans, and onion; toss to combine.
4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside.
*This recipe comes from Fitness Magazine

Spinach Strawberry Salad

Spinach Strawberry Salad:

Spinach, sliced strawberries, cut up fresh mozzarella cheese (or feta or goat cheese), candied pecans and the real star is the dressing – Brianna’s Home Style Blush Wine Vinaigrette (there is a big strawberry on the bottle).

Hillary's Pasta

Hillary’s Pasta
(this is the new name I’ve given the dish although I know she got the recipe from another friend!)
Bow Tie Pasta
Shredded cooked chicken
Pine nuts
Chopped tomatoes
Julienned basil
Lemon zest and juice
Grated parmesan cheese
Heat some butter and olive oil, S&P on low and toss with everything.
Can be served hot, room temp or cold – it’s amazing!!
Also, check out Hillary's blog - it's one of my favorites!

Romaine & Spinach with Buttermilk Dressing

Simple salad, but so delicious! I love to make homemade croutons by cubing bread, tossing in olive oil, Italian seasoning, Paremesan cheese and a dash of salt. Toast under the broiler. The dressing:
1/2 c. buttermilk
1 T. mayonnaise
small clove of garlic
1/2 t. Worcestershire sauce
salt and pepper
Puree in the blender until smooth. Toss over torn Romaine and Spinach with croutons.

Spicy Sesame Noodles

aka Crack Noodles (as named by my friend Molly because of their addicting nature!! Try them and you’ll be hooked too!)
1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced 1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
*Available in the Asian foods section of many supermarkets and at Asian markets.
Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Spinach Salad

Bring back the classic! Fresh spinach, chopped boiled eggs, crisp bacon, sunflower seeds, cranberries, and whatever else you can think of! My favorite dressing is Girard’s Spinach Salad Dressing in the triangle bottle. Heat it up, and pour it on!

Taragon Curry Chicken Salad

Cook chicken breasts and finely chop them up when they are cooled.
Add in mayo, chopped golden raisins, fresh tarragon, sliced almonds, s&p, and a dash of curry. Serve on small, light rolls (today I served this to friends and made the mistake of getting thick rolls and it was too much bread for the salad) with lettuce. Light, cool and yummy!

Summer Harvest

Super salad with everything from the garden and more! Lettuce, carrots, green beans, corn off the cob... I made an easy dressing that only brightened all the flavors:
1/2 c. red wine vinegar
3T fresh lemon juice
2 t honey
s&p
1 c. olive oil
Served with bruscetta and crusty French bread. (I hate tomatoes and wouldn’t dream of putting them in a salad, yet I LOVE bruscetta. I know, makes no sense!