| − | YUM! Salad!Grilled Asparagus with Tomato and Mozzarella Salad2 bunches meidum asparagus (about 2 pounds), peeled and trimmed2 tablespoons extra virgin olive oil, divided2 cups grape or cherry tomatoes, halved8 ounces fresh mozzarella cheese, cut into bd-inch cubes2 tablespoons chopped fresh flat leaf parsley1 teaspoon finely grated lemon zest1 tablespoon freshly squeezed lemon juice1 teaspoon Kosher saltbc teaspoon crushed red pepper flakesFreshly ground black pepperBlanch the asparagus in boiling salted water until crisp-tender about 2 minutes. (Alternatively, asparagus can be steamed.) Brush asparagus with 1 tablespoon of the olive oil and set aside.Toss tomatoes and mozzarella cheese in a large bowl with remaining 1 tablespoon olive oil, the parsley, lemon zest, lemon juice, salt, red pepper flakes and black pepper to taste.Heat a grill pan (or outdoor grill) over meidum heat. Grill asparagus, turning occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and arrange the upper portions, spoke-like, tips out, on a serving dish. Cut the lower portions into bd-inch pieces and toss with the tomato and cheese mixture. Mound the salad in the center of the tips and serve. Serves 4 – 6. - - - - - - - - - Grilled Eggplant SaladTo toast pine nuts, bake in a 325b0 oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. 2 large bell peppers (red, orange, and/or yellow), rinsed, halved, stemmed, and seeded2 meidum zucchini, rinsed, ends trimmed, and halved lengthwise1 large eggplant, rinsed, ends trimmed, and thickly sliced crosswise1 large sweet onion, peeled and thickly sliced About 3/4 cup Moroccan marinade reserved from Flank Steak with Warm Moroccan Spices1/2 cup pine nuts, toasted (see Notes)1/4 cup chopped fresh mint leaves Red wine vinegar Salt and freshly ground black pepper 1. Lay bell peppers, zucchini, eggplant, and onion on baking sheets. Brush both sides of vegetables with Moroccan marinade (reserve any remaining).2. Lay vegetables on a well-oiled grill over a solid bed of meidum-hot coals or meidum-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook vegetables, turning once, until beginning to brown and just tender when pierced, 7 to 8 minutes for eggplant, 8 to 10 for onion and bell peppers, and 12 for zucchini. Transfer to a large cutting board as done.3. Cut vegetables into 1-in. pieces and put in a bowl. Add pine nuts, mint, and any remaining marinade. Mix, adding more vinegar, salt, and pepper to taste. - - - - - - - - - Loaded Spinach SaladMakes 2 servings, about 4 cups each 8 large eggs 6 cups baby spinach 4 tablespoons Creamy Blue Cheese Dressing, divided 1 8-ounce can beets, rinsed and sliced 1 cup shredded carrots 2 tablespoons chopped pecans, toasted Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over meidum-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites. Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing. - - - - - - - - - Nicoise Salad For Two4 cups mesclun or bite-size mixed salad greens2 small red skinned potatoes, cubed and cooked1 cup cooked green beans4 hard-cooked eggs, peeled and cut in quarters1 jar (250 mL) roasted red peppers, well-drained and cut into strips1 can (170 g) water packed tuna chunks, drained1/4 cup sliced pitted black olives Dressing2 tbsp extra-light olive oil1 tbsp lemon juice1 tsp Dijon mustardSalt and pepper, to taste Divide mesclun between 2 plates. Garnish salad greens with an equal amount of potatoes, green beans, egg quarters, red peppers, tuna and olives. Chill. Whisk together oil, lemon juice and mustard; season with salt and pepper. Drizzle dressing over salad. - - - - - - - - - Pear Salad with Blue Cheese Walnuts 1 #10 Can Sliced Pears drained (save 1 cup of the syrup) 1 Cup White Wine Vinegar (herbed flavored vinegar) 1 1/2 lbs Mixed Greens 1 1/2 lbs Crumbled Blue Cheese 2 Cups Toasted Walnut Pieces Place the 1 Cup of reserved syrup, the herbed flavored white wine vinegar and the 1 bd Cup of Blue Cheese in blender / food processor. Whirl until smooth and set aside for dressing salad.Layer mixed greens and pears in large salad bowl or individual plats, finishing with Blue Cheese and Toasted Walnut Pieces.Drizzle dressing over all. (serves 18 – 24)
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