Category: Red Onion

Sugar Snap Pea, Mandarin Orange Salad

5/29/2024

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Ingredients
For the salad

14 ounces (4 cups) sugar snap peas
1/2 large English cucumber, cut into 1/8-inch rounds
1 small red bell pepper, stemmed and cut into 1/8-inch slices
3/4 cups canned mandarin orange segments, drained
1 small red onion, cut into 1/8-inch slices
1/2 teaspoon sesame seeds, for garnish

For the dressing

3 tablespoons soy sauce
3 tablespoons seasoned rice vinegar
1 tablespoon honey or maple syrup
1/2 teaspoon garlic, minced
1/2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
1 tablespoon sesame oil
2 tablespoons vegetable oil, peanut oil, or avocado oil

Preparation

In a large bowl, combine the vegetables and fruit - the sugar snap peas, cucumber, bell pepper, mandarin oranges, and red onion. Set it aside, or cover with plastic wrap and refrigerate it if not serving immediately.
Make the dressing. In a medium bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup and black pepper. Slowly drizzle in the oil whisking constantly until fully combined.
Assemble and serve. Drizzle about three quarters of the dressing over the salad and toss with a large spoon to combine. Garnish with the sesame seeds. Serve the remaining dressing on the side.
This salad tastes even better after the vegetables get a chance to soak up the dressing a bit, about 30 minutes to 1 hour, in the fridge.

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Summer Strawberry Salad with Feta

8/23/2023

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INGREDIENTS

For the dressing

¼ cup sliced strawberries
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped shallot
1 tablespoon fresh lemon juice
2 teaspoons honey or maple syrup
½ teaspoon salt

For the salad

8-10 ounces arugula or spinach greens or a 50/50 mixture
½ cup Italian parsley leaves (tender stems are okay) or basil leaves
1 pound strawberries hulled and quartered
1 English (seedless) cucumber sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
1 pint cherry tomatoes (any color) sliced in half
¼ cup sliced red onion
½ cup crumbled feta cheese

PREPARATION
1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days.
2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

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Fresh Corn Salad

7/26/2023

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Ingredients
For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach

Preparation

In a small mixing bowl, combine the olive oil, the apple cider vinegar, the sugar, the Dijon mustard, the salt, the pepper, and the lime juice with a whisk.
Set the dressing aside.
Add a couple of inches of water to a large skillet and bring to a boil.
Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
Preheat the grill on medium heat.
Brush the corn with the olive oil and grill until nicely golden on all sides.
Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
Add the red onion, the cherry tomatoes, the avocado, and the spinach and toss to combine.
Drizzle the salad with the dressing.
Toss the salad to coat with the dressing and serve.

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Sugar Snap Pea, Mandarin Orange Salad

Summer Strawberry Salad with Feta

Fresh Corn Salad

Ingredients

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