Live Salad
By Marisa McClellan
Cooking Columnist, MavenMag
Tired of all those wintery braises and heavy root vegetables? If so, get ready to lighten things up with some new salad recipes. On this episode of Fork You, we whip up three salads for your munching pleasure. The first is a barley and feta salad dressed with a mustard vinaigrette. Second up is a light salad of butter lettuce, red peppers, scallions, avocado and mandarin orange segments. Last is a dessert-style fruit salad of apples, pears and bananas that gets a flavor upgrade thanks to the help of a coconut milk and honey dressing. Enjoy!
Recipes:
Barley Salad
Salad:
1 cup of barley, cooked and cooled (barley gets cooked at a 1:3 ratio, so 1 cup of barley to 3 cups of water)
1/2 seedless cucumber, cubed
1/2 red onion, chopped
4 ounces (approximately) of feta cheese, cubed or crumbled (depends on your taste)
1 bunch flat-leaf parsley, chopped
Dressing:
2 teaspoons Dijon mustard
1/3 cup apple cider vinegar
2 tablespoons honey
3/4 cup olive oil
salt
pepper
Mix the barley with the dressing and let it sit while you chop the veggies. Combine and serve over greens.
The addition of red/orange/yellow peppers to the salad is also delicious.
Butter Lettuce, Red Pepper and Citrus Salad
Salad:
2 heads butter lettuce, washed and torn
2 avocados, cubed
1 red pepper, chopped
3 mandarin oranges, peeled and divided
1 bunch scallions, chopped
1 cup pecans, toasted and chopped
Dressing:
1/4 cup orange juice
1/4 cup champagne or citrus vinegar
zest of 1 orange
3/4 cup olive oil
1 generous pinch salt
3-4 turns of a pepper grinder
Combine salad ingredients in a large bowl.
In a 2 cup measuring cup, combine the orange juice, vinegar and zest. Slowly stream in the olive oil, whisking as you go to incorporate it. Add salt and pepper and taste. Adjust seasoning if necessary.
Just prior to serving, dress salad and toss to coat.
Apple, Pear and Coconut Salad
Salad:
3 apples, chopped into small bites
2 pears, chopped similarly
2 bananas, sliced into rounds
1 lime, peeled and chopped into small bits
1 cup peanuts, toasted and chopped
1/2 cup unsweetened coconut flakes, toasted
Dressing:
1 cup coconut milk
4 tablespoons honey
1 lime, juiced
Mound all the ingredients in a large bowl, tossing with half the lime juice from the dressing so that the fruit doesn’t oxidize. Whisk the dressing together and pour over the salad components. Stir to combine and serve promptly.
Cooking Columnist, MavenMag
Tired of all those wintery braises and heavy root vegetables? If so, get ready to lighten things up with some new salad recipes. On this episode of Fork You, we whip up three salads for your munching pleasure. The first is a barley and feta salad dressed with a mustard vinaigrette. Second up is a light salad of butter lettuce, red peppers, scallions, avocado and mandarin orange segments. Last is a dessert-style fruit salad of apples, pears and bananas that gets a flavor upgrade thanks to the help of a coconut milk and honey dressing. Enjoy!
Recipes:
Barley Salad
Salad:
1 cup of barley, cooked and cooled (barley gets cooked at a 1:3 ratio, so 1 cup of barley to 3 cups of water)
1/2 seedless cucumber, cubed
1/2 red onion, chopped
4 ounces (approximately) of feta cheese, cubed or crumbled (depends on your taste)
1 bunch flat-leaf parsley, chopped
Dressing:
2 teaspoons Dijon mustard
1/3 cup apple cider vinegar
2 tablespoons honey
3/4 cup olive oil
salt
pepper
Mix the barley with the dressing and let it sit while you chop the veggies. Combine and serve over greens.
The addition of red/orange/yellow peppers to the salad is also delicious.
Butter Lettuce, Red Pepper and Citrus Salad
Salad:
2 heads butter lettuce, washed and torn
2 avocados, cubed
1 red pepper, chopped
3 mandarin oranges, peeled and divided
1 bunch scallions, chopped
1 cup pecans, toasted and chopped
Dressing:
1/4 cup orange juice
1/4 cup champagne or citrus vinegar
zest of 1 orange
3/4 cup olive oil
1 generous pinch salt
3-4 turns of a pepper grinder
Combine salad ingredients in a large bowl.
In a 2 cup measuring cup, combine the orange juice, vinegar and zest. Slowly stream in the olive oil, whisking as you go to incorporate it. Add salt and pepper and taste. Adjust seasoning if necessary.
Just prior to serving, dress salad and toss to coat.
Apple, Pear and Coconut Salad
Salad:
3 apples, chopped into small bites
2 pears, chopped similarly
2 bananas, sliced into rounds
1 lime, peeled and chopped into small bits
1 cup peanuts, toasted and chopped
1/2 cup unsweetened coconut flakes, toasted
Dressing:
1 cup coconut milk
4 tablespoons honey
1 lime, juiced
Mound all the ingredients in a large bowl, tossing with half the lime juice from the dressing so that the fruit doesn’t oxidize. Whisk the dressing together and pour over the salad components. Stir to combine and serve promptly.
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