How GORGEOUS are these salads from Memoirs of a Coffee Addict? Light, healthy, and just screaming "summer." I can't wait to make them!
TUDOR HOUSE GREEK SALAD
Greek Dressing:
1 tablespoon dill, minced
1 tablespoon parsley, minced
1 tablespoon thyme, minced
1 cup plain yogurt
2 tablespoon garlic, minced
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup lemon juice
1 1/2 cup olive oil
1 pinch salt
sugar to taste
1 teaspoon red onion, diced
1 teaspoon nicoise olives, halved
1/2 teaspoon capers
1 teaspoon pine nuts, toasted
3 tablespoon cucumbers, diced
1 tablespoon feta cheese, crumbled
1 piece small, ciabatta bread, torn, grilled/toasted
1 teaspoon white wine vinegar
1 teaspoon olive oil
celery & dill for garnish
Dressing:
Blend all but the sugar until well combined. Add sugar to taste. Makes 3 1/2 cups.
Salad:
Combine vegetables and bread until evenly distributed. Toss with approximately 2 tablespoons Greek Dressing. Top with cheese and garnish, and serve.
JAGUAR MAMBO MANGO SALAD
5 mangoes peeled and diced
2 red onions, diced
10 ounces jalapenos seeded and diced
1 bunch mint
2 1/2 cups lime juice
10 ounces (approx.) spring lettuce salt to taste
To soften the onion, place in iced water and soak for about five minutes. Toss all the ingredients in a bowl and season to taste. Serve the mango mixture over spring mix lettuce. Makes two servings.
RED LIGHT SPINACH SALAD WITH BACON AND POACHED EGG
Dressing:
8 ounces olive oil
4 ounces Red wine vinegar
2 ounces Creole mustard
2 ounces sour cream
1 tablespoon diced shallots
1 teaspoon fresh thyme
Sat & pepper
8 ounces spinach
2 organic large eggs
3 ounces rendered bacon
2 ounces onions, sliced
1 teaspoon rosemary
Dressing:
Blend ingredients until well combined.
Salad:
Poach eggs. Render bacon and onions in pan until caramelized. Toss spinach in bowl with 2 ounces of dressing. Turn out onto plate, top with bacon and onions, poached eggs and drizzle a little more dressing.
Enjoy! xo
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