DDD #111 – The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

 

All Photos © Christine Elise McCarthy 2018

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The Ivy Copycat Grilled Vegetable Salad with Lime Vinaigrette

serves 2 as an entree

INGREDIENTS

for the dressing

Juice of 1-2 limes

match the lime juice with an equal part of olive oil so it is 50/50.

Add about 1 TBS each of balsamic vinegar (or other vinegar) and agave

Season to taste with S&P.

Combine & taste.  Tweak to suite your palate.

for the salad

Your choice of greens – or a mixture (arugula, romaine, butter lettuce, watercress, field greens – your call)

1 zucchini

1 yellow squash

2 ears fresh corn – in the husks

1 bunch asparagus – tough bottoms trimmed

1 red bell pepper – seeded

1/2 cucumber – diced

1 handful cherry tomatoes – haved

3-4 radishes – chopped

1/4 small red onion – diced

1 avocado – chopped

OPTONAL  – chopped herbs (basil or cilantro), protein (chickpeas, black beans, vegan chicken or any other protein you desire)

DIRECTIONS

Make the dressing while the veggies are grilling.

Slice the zucchini & squash in 1/4 inch thick slices & grill until softened & there are grill marks – turning a few times.  Do the same with the red pepper & asparagus.  Set aside.  Grill the corn in the husks until blackened on the outside.  Cool & throw the husks away then cut the corn from the cobs.

Now – just assemble the salad the way you would any other.  If there are going to be leftover veggies – do not dress them.  They will stay fresher in the fridge undressed.

Serve & enjoy!!!

 

DDD #92 – Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

All Photos © Christine Elise McCarthy 2018

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Click the image above to watch the video.

Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

serves 4

for the vinaigrette

2 lemons

olive oil

Balsamic vinegar (optional)

S&P

for the salad

1 cup walnut pieces

2 fennel bulbs – sliced as thinly as possible

2 large granny smith apples – cored & sliced as thinly as possible

2 or more cups arugula

 

INSTRUCTIONS

Squeeze the two lemons – getting as much juice as possible.  Whatever you get there – add an equal amount (or a tad less) of olive oil.  Season with S&P.  Add a splash of balsamic, if you like.

In a dry pan, toast the walnut pieces until they become aromatic & just begin to brown.  A minute or 2.  Set aside off of heat.

Toss the sliced apples, fennel & arugula & nuts.

Serve with dressing.

 

 

 

DDD #54 – Broccoli & Cauliflower Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

All Photos © Christine Elise McCarthy 2017

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Living alone can make eating all the food I buy difficult.  I buy produce with a thousand inspirations in my head – often forgetting that I have to eat everything I make myself.  That can get difficult – especially with produce like avocados & leafy greens that have a short shelf life.  Yesterday – I made a Spicy Vegan Szechuan Beef & Vegetable Stir-Fry (seen above) that used a lot of the veggies I had around – but – it did not use everything.  I also had a lot of leftover basmati rice.  So – I dreamed up this salad.  I used a little (1 cup) of the rice I had.  You could use more – or less – depending on how light you want this to be.  You could also use quinoa or brown rice or some ancient grain of your choice.  Or – as I do in the video – use grated cauliflower in place of rice.  Whatever you decide – this salad is full of nutrients & tastes clean & light & fresh.  If you do not add the avocado – this salad will keep in the fridge for a few days.  Just add the avocado just before serving.

Vegan “Eat Your Greens” Warm Broccoli Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

Serves 2-4 depending on appetite

INGREDIENTS

2 TBS olive oil (or coconut oil)

1 cup cooked rice or other grain (optional) or 1 medium head of cauliflower – grated

1 head broccoli – grated or pulsed in a food processor

1 cucumber – chopped

1 zucchini – chopped

Avocado – amount at your discretion – sliced

2-3 scallions – sliced

1 bunch (6-8 leaves) rainbow chard (or other greens of your choice) – ribs removed & chopped

1/3 cup fresh basil – chopped

1/3 cup fresh mint – chopped

Pepitas (or other nuts) – amount at your discretion

GARNISH: basil, mint, lime wedges

for the dressing

2 TBS olive oil

2 TBS cider vinegar

2 TBS fresh lime (or lemon) juice (or a combination)

1 tsp lemon or lime zest

2 TBS Dijon mustard

1 or 2 TBS agave (I used 2 but might go less next time)

1/4 tsp cayenne pepper

S&P to taste

DIRECTIONS

Whisk the dressing together & adjust flavors to suit your tastes.

Pulse the broccoli in a food processor or grate it (grating is very messy).  Do the same with the cauliflower – if you are using it n place of rice.

Heat the olive oil in a large pan over high heat.  Add the broccoli & cauliflower/rice & toss.  Add the zucchini & chard.  Add a few TBS water & cover the pan & remove from heat.  You just want to warm everything through & get the chard & broccoli & zucchini wilt a bit.

In 5 minutes or so – put the rice mixture in a large bowl (or in the pan) & toss in the scallions, mint & basil & cucumber & some (not all) the dressing.

Put some of the warm salad on plates & garnish with avocado slices, pepitas, extra basil and/or mint, lime wedges, additional dressing & freshly cracked pepper.

Vegan “Eat Your Greens” Warm Broccoli Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

All Photos © Christine Elise McCarthy 2016

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Living alone can make eating all the food I buy difficult.  I buy produce with a thousand inspirations in my head – often forgetting that I have to eat everything I make myself.  That can get difficult – especially with produce like avocados & leafy greens that have a short shelf life.  Yesterday – I made a Spicy Vegan Szechuan Beef & Vegetable Stir-Fry (seen above) that used a lot of the veggies I had around – but – it did not use everything.  I also had a lot of leftover basmati rice.  So – I dreamed up this salad.  I used a little (1 cup) of the rice I had.  You could use more – or less – depending on how light you want this to be.  You could also use quinoa or brown rice or some ancient grain of your choice.  Whatever you decide – this salad is full of nutrients & tastes clean & light & fresh.  If you do not add the avocado – this salad will keep in the fridge for a few days.  Just add the avocado just before serving.

Vegan “Eat Your Greens” Warm Broccoli Rice Salad with Rainbow Chard, Basil, Mint, Avocado & Citrus Vinaigrette

Serves 2-4 depending on appetite

INGREDIENTS

2 TBS olive oil (or coconut oil)

1 cup cooked rice or other grain (optional)

1 head broccoli – grated or pulsed in a food processor

1 cucumber – chopped

1 zucchini – chopped

Avocado – amount at your discretion – sliced

2-3 scallions – sliced

1 bunch (6-8 leaves) rainbow chard (or other greens of your choice) – ribs removed & chopped

1/3 cup fresh basil – chopped

1/3 cup fresh mint – chopped

Pepitas (or other nuts) – amount at your discretion

GARNISH: basil, mint, lime wedges

for the dressing

2 TBS olive oil

2 TBS cider vinegar

2 TBS fresh lime (or lemon) juice (or a combination)

1 tsp lemon or lime zest

2 TBS Dijon mustard

1 or 2 TBS agave (I used 2 but might go less next time)

1/4 tsp cayenne pepper

S&P to taste

DIRECTIONS

Whisk the dressing together & adjust flavors to suit your tastes.

Pulse the broccoli in a food processor or grate it (grating is very messy).

Heat the olive oil in a large pan over high heat.  Add the broccoli & rice & toss.  Add the zucchini & chard.  Add a few TBS water & cover the pan & remove from heat.  You just want to warm everything through & get the chard & broccoli & zucchini wilt a bit.

In 5 minutes or so – put the rice mixture in a large bowl (or in the pan) & toss in the scallions, mint & basil & cucumber & some (not all) the dressing.

Put some of the warm salad on plates & garnish with avocado slices, pepitas, extra basil and/or mint, lime wedges, additional dressing & freshly cracked pepper.

Strawberry & Spinach Salad with Fresh Corn, Chicken, Brown Rice & Gorgonzola (Vegan or Vegetarian) with White Balsamic Dijon Vinaigrette

All Photos © Christine Elise McCarthy 2015

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So – I made an eggplant curry the other day & it came out sorta bitter & yucky and, despite trying to sakvage it, I failed.  But, I had already made some brown rice to go with it & it needed a home.

I get deliveries from Farm Fresh to You and this week’s box had three ears of corn in it.  I typically avoid corn because the vast majority of it is GMO – but this corn came from a local farm – so I deemed it safe.

I recently bought myself some ORGANIC strawberries & spinach – and I stress organic because of information like this (from HERE):

The following “Dirty Dozen Plus” had the highest pesticide load, making them the most important to buy organic versions – or to grow them organically yourself:

• Apples
• Strawberries
• Grapes
• Celery
• Peaches
• Spinach
• Sweet bell peppers
• Nectarines (imported)
• Cucumbers
• Cherry tomatoes
• Snap peas (imported)
• Potatoes

Plus these which may contain organophosphate insecticides, which EWG characterizes as “highly toxic” and of special concern:

• Hot peppers
• Blueberries (domestic)

__________________________________________

Armed with these things, some leftover gorgonzola crumbles & some Beyond Meat chicken strips – I made this salad.   Then I shoved a bunch of it into a mason jar & brought it to work for lunch!  PS – any “hair” you might think you see in the salad is just corn silk.  Whew!

I made the dressing from those two ingredients, Dijon & some S&P.  If you cannot find white balsamic – white wine vinegar will do.

White Balsamic & Dijon Vinaigrette

INGREDIENTS
3 TBS white balsamic vinegar

2 TBS olive oil

2 TBS Dijon

S&P

DIRECTIONS

Shake that shit up in a jar.

Strawberry & Spinach Salad with Fresh Corn, Chicken, Brown Rice & Gorgonzola (Vegan or Vegetarian) 

Serves 2 as a main course

INGREDIENTS (flexible according to your tastes)

1/2 lb raw, organic spinach – chopped

1 cup organic strawberries – sliced

9 oz vegan chicken – thawed

1 ear fresh corn – kernels cut off

2 cups cooked brown rice

Gorgonzola crumbles (or vegan alternative or other cheese of choice like feta or goat) – optional

Cilantro – chopped – optional

DIRECTIONS

Treat a pan with cooking spray or oil & sear the chicken strips.  Set aside.

Then basically, just toss everything together & then toss with the dressing.

Easy & gorgeous.

Roasted Beet and Chickpea Salad with Dill and Arugula and Lemon Vinaigrette

 

All Photos © Christine Elise McCarthy 2014

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I love beets!  I love lemon!  I love arugula!  I LOVE THIS SALAD!  If you are vegan – either just lose the feta cheese or add a vegan alternative.  There is enough flavor here that the cheese is just a layer of flavor but the salad doesn’t depend on it.

I roasted the beets days ahead & just used them yesterday.  You can do this, too, or roast them as needed.  I like having them in the fridge – ready & waiting for me to be inspired to use them.  I made this dressing fresh but most any tart dressing would work.

Lemon Vinaigrette

INGREDIENTS

1/3 cup olive oil

juice of one lemon

1 1/2 tsp Dijon

1 garlic clove – minced

S&P to taste

DIRECTIONS

Blend the ingredients & then add more lemon or oil or S&P – to suit your taste.

Roasted Beet and Chickpea Salad with Dill and Arugula

INGREDIENTS

The ratio here is really up to you but here are my suggestions:

2 large beets

1/2 (15 oz) can chickpeas – drained & rinsed

A few cups of arugula

1/2 cucumber – sliced thin

1 cup feta – crumbled

Fresh dill

DIRECTIONS

Wash the beets & wrap them in foil with a little olive oil drizzled on them.   Roast, wrapped in foil, at 400 degrees for about an hour.  Allow to cool & peel.  Cut into bite-sized chunks & set aside.

Make the vinaigrette.

Now just layer your ingredients as you like & drizzle with dressing.  Lots of freshly cracked pepper adds a nice touch.  Eat it up & sit back & think about the fact that your pee will likely be pink tomorrow.  🙂

Wheat Berry Salad with Orange Vinaigrette – in a Mason Jar

 

 

All Photos © Christine Elise McCarthy 2014

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is a very easy recipe & you can tweak it any way you desire.   Lose the cheese for a vegan version or add other veggies or pomegranate seeds or nuts.  Go crazy!  The jar is a nice way to bring the salad to work or a picnic.

Wheat Berry Salad with Orange Vinaigrette – in a Mason Jar

Feeds 2 well as a main course or 4 as a side

INGREDIENTS

Orange Vinaigrette

2 cups cooked wheat berries

1 cup cooked (or canned) black-eyed peas – rinsed

1 cup dried cranberries (or other dry fruit)

1/2 cup red cabbage – chopped

1/2 cup feta cheese – crumbled

1/2 cup red onion – diced

1/2 cup fresh mint – chopped

S&P

DIRECTIONS

Toss that salad!   Add dressing in small increments until you get it like you like it.  MMMMM!

Orange Vinaigrette

 

All Photos © Christine Elise McCarthy 2014

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Orange Vinaigrette

2 oranges – zest & juice

2 TBS white balsamic vinegar (or regular balsamic)

2 TBS honey (or agave nectar – if you are vegan)

1/2 cup good quality olive oil

S&P to taste

Shake all the ingredients up.

Taco Pizza with Hominy & Greens & Cilantro-Lime Vinaigrette

All Photos © Christine Elise McCarthy 2013

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Hominy.  I cannot escape it.  I bought this 7 pound can for $2.29 (for my Vegan Pozole)and I cannot seem to use it all up.

I also had leftover pinto beans from that same Pozole effort – and from those I made my “Not Your Mama’s” Spicy Vegan Refried Beans.  Now I am going to make a pizza using both the refried beans and the hominy – a Taco Pizza with Hominy & Greens & Cilantro-Lime Vinaigrette.  This is really just a suggestion – not a recipe.  You can add things you might prefer in your taco (cooked meat, for example) or lose things you dislike – perhaps the hominy.  The real key is the spread of the spicy refried beans rather than a tomato sauce.  And I never tire of cold salads on top of hot pizzas – so I recommend very highly that you try it.  The sweet dressing is a nice contrast to the spicy beans.

Oh – and here is a video that I am posting for no reason other than it pleases me.  I am also pleased that you have to be 18 to watch goofy guys flip their junk around in Speedos (as per Youtube rules).  Ah, the simple pleasures in life!

I also love this cover from Christian Porter on The Voice.

Taco Pizza with Hominy & Greens & Cilantro-Lime Vinaigrette

INGREDIENTS

Pizza dough – mine is HERE

Refried beans – mine are HERE

Grated cheese – any blend you like

Hominy – in the quantity of your preference

Red cabbage – shredded

Roasted or raw jalapeno – chopped

Tomato – diced

Cilantro – chopped

Mixed greens

Cilantro & Lime Vinaigrette

DIRECTIONS

Heat your over to 450-500.

Roll out the dough.  Room temperature dough is easier to work with.

Top the dough with some spicy refried beans, then layer jalapeno, hominy, tomato, red cabbage & cheese.   Bake for 1-12 minutes or until the cheese is melted & the crust is crispy.

Meanwhile – toss lots of greens in a little vinaigrette.  When the pizza is done, top it with the salad & maybe some more diced tomato & chopped cilantro.  Then – shove it ALL in your pie-hole.  I did.

Cilantro & Lime Vinaigrette Salad Dressing

All Photos © Christine Elise McCarthy 2013

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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EASY!  Just stick everything in a blender.  Result?  A light & fresh dressing with a little sweet & a little tart & a little kick.  Yum!

Cilantro & Lime Vinaigrette 

INGREDIENTS

1/2 cup olive oil

1/4 cup fresh squeezed lime juice

1 TBS Dijon mustard

2 cloves garlic

1 jalapeno – seeded

2 tsp Balsamic vinegar

1-2 TBS honey – depending on how sweet you like it

1 bunch cilantro

S&P to taste

DIRECTIONS

Blend smooth in a blender or food processor.  Adjust flavors & lick your fingers.

Golden Beet Carpaccio & Shaved Fennel Salad with Pomegranate & Hazelnut Vinaigrette

All Photos © Christine Elise McCarthy 2013

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Salads are very forgiving.  I sometimes feel like a cheat or a fraud when posting recipes for them but then I remember that lots of folks are intimidated by cooking at all and that they like the security of instruction.  So – I post this delicious salad today.  But – except for the vinaigrette – I won’t really post quantities.  I trust you to use the ratio of beet to arugula to fennel to cheese to suit your own tastes.

I used pomegranate wine vinegar & hazelnut oil because I have them & I want to use them before they spoil.  Plus it makes my recipe sound really fancy.  You could use olive oil & any nice wine vinegar – flavored or not.  I used walnuts but you could use almonds or pecans – or whatever.  Even hazelnuts!  Maybe add pomegranate seeds or a squeeze of fresh orange juice to the dressing.  The sky is the limit.  Hate fennel?  Lose it.  Use another fancy green other than arugula.  Get it?  Got it.  Good.

Oh!  And now all my posts have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

Golden Beet Carpaccio & Shaved Fennel Salad with Pomegranate & Hazelnut Vinaigrette

INGREDIENTS

Beets – I used golden AND red.  You can use one or the other or both.

Fennel

Walnuts – or other nut

Arugula – other green

Feta cheese – or goat or cotija or other flavorful cheese

2 TBS pomegranate wine vinegar – or other nice wine vinegar

4 TBS hazelnut oil – or other nice oil (even olive oil)

1 tsp honey

S&P

DIRECTIONS

Wrap your beets in foil & roast at 450 for about 30-45 minutes, depending on their size.  When tender, cool & peel them.

Toast your nuts in a dry pan for about 3 minutes.

Blend your oil, vinegar, honey & some S&P for the vinaigrette.

Slice the beets & fennel very thin with a mandolin or by hand – the thinner the better.

LIGHTLY dress the arugula with a small amount of vinaigrette.

Create a fan on a plate with the sliced beets.  Top with some shaved fennel.  Put some dressed arugula in the center & top with the toasted nuts & cheese & maybe some fresh ground pepper. I added a little garnish of red beets.  You could do a fan of red beets & top with golden – or use one color for all of it.

Shove it in your face while watching The Voice & scream, scandalized, every time the Swon Brothers get saved by America.  🙂

Grilled Vegetable Salad with Homemade Balsamic Vinaigrette

All Photos © Christine Elise McCarthy 2013

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This salad is insanely delicious.  It can get a bit labor intensive to grill all the ingredients so – I recommend that you grill a lot & keep it in the fridge for salads over a few days.  The ingredients are really up to you.  You can add other veggies or lose the ones I used that you do not care for.  I used romaine lettuce.  You can use any lettuce or combo that you prefer.  One thing I suggest it that you be careful not to overdress the salad.  The balsamic outlined here is light & delicious but you can use any other of your favorite dressings.  You could also add grilled shrimp or chicken or salmon or even canned tuna.  Hard boiled eggs or some olives could be nice, too.  Let your imagination carry you away.  I used this Italian dressing to grill my vegetables but you can just use olive oil if you want.

Here are the veggies I grilled:

PRINT THIS RECIPE

Grilled Vegetable Salad

INGREDIENTS

Olive oil (or some oil-based dressing – like Italian)

Lettuce of your choice

Tomatoes – chopped

Avocado – sliced or chopped

Eggplant – sliced

Zucchini – sliced

Yellow squash – sliced

Red, yellow and/or orange bell peppers – halved & seeded

Mushrooms

Carrots

Red onion – sliced

Red potatoes – boiled until tender & halved

Cheese of your choice – I used fresh mozzarella (feta would be very nice, too)

DIRECTIONS

Grill all your ingredients except the lettuce, avocado & tomato & cheese.  Remove corn husk & cut corn off the cob.  Chop the cooled vegetables & assemble your salad & dress lightly with balsamic vinaigrette (recipe below).

Easy Homemade Balsamic Vinaigrette Salad Dressing

INGREDIENTS

1/4 cup balsamic vinegar

3/4 cup olive oil

2 garlic cloves – minced

2 TBS honey

1 TBS Dijon mustard

1/2 tsp salt

1/2 tsp freshly ground pepper

DIRECTIONS

Whisk together.

PRINT THIS RECIPE

Easy Homemade Balsamic Vinaigrette Salad Dressing

All Photos © Christine Elise McCarthy 2013

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I am not a huge fan of balsamic vinegar.  I think it got bizarrely trendy at one point, like sun-dried tomatoes and, like sun-dried tomatoes, it has a potentially really overpowering flavor and, for a while, it seemed folks were dumping it on everything. Balsamic vinaigrette is often too acidic or sharp or thick or just unacceptable.  This dressing is not like that! It is subtle & as easy as can be & is a complement to your salad, not a dominating ingredient.  Key to the success of the dressing is the quality of our olive oil & – obviously – the quality of your balsamic.  Do not use some old, gummy bottle you have had for 5 years.  Try to buy the best you can.

One thing I love about balsamic – it is often bottled & labeled as beautifully as scotches & whiskeys.

See?  Like pretty brown liquor bottles:

Anyway – all you need to do is whisk the ingredients together.  Period.  Give it a try!

Easy Homemade Balsamic Vinaigrette Salad Dressing

INGREDIENTS

1/4 cup balsamic vinegar

3/4 cup olive oil

2 garlic cloves – minced

2 TBS honey

1 TBS Dijon mustard

1/2 tsp salt

1/2 tsp freshly ground pepper

DIRECTIONS

Whisk together.