Recipe Course: Salads & Bowls

Vietnamese Cabbage Slaw

  • Asian-Style Dressing: Whisk together white wine vinegar, lime juice, sugar, fish sauce, ginger and chili sauce; whisk in olive oil.
  • Vietnamese Slaw: Toss together purple cabbage, green cabbage, bean sprouts, carrots, red onion, mint and chopped cilantro.
    Toss slaw with dressing until well coated. Garnish with cilantro leaves, chopped peanuts and lime wedges.

 

Tip: Stuff into pitas and serve with cooked, shredded chicken breast for a healthy lunch.

Creamy Fennel Slaw

  • Salad: Remove stalks and fronds from fennel bulb and quarter bulb; slice thinly crosswise. In serving bowl, toss together fennel slices, arugula and red onion.
  • Tomato & Ricotta Pesto Dressing: Whisk together olive oil, lemon juice, pesto and shallot; whisk in yogurt, salt and pepper.
  • Drizzle dressing over salad; toss to coat well. Garnish with pumpkin seeds.

 

Tips:

  • Add fresh orange or grapefruit segments to salad if desired.
  • If preferred, replace pumpkin seeds with sunflower seeds.

Grilled Octopus and Arugula Salad

  • In saucepan set over high heat, combine wine, 1 cup water, garlic, thyme and bay leaves; bring to boil. Reduce to simmer; add octopus. Cover and simmer gently for about 1 hour or until tender, turning halfway during cooking time if not completely submerged.
  • Remove octopus from braising liquid; let cool slightly and pat dry with paper towel. Pull loose membranes from tentacles and discard. Toss with half of the olive oil, and salt and pepper.
  • Preheat grill to high heat; grease grate well. Grill octopus for about 4 minutes per side or until charred. Meanwhile, grill red peppers for 2 to 3 minutes per side or until grill-marked and tender.
  • Cut octopus and red peppers into bite-size pieces; toss with arugula and remaining oil. Season with sea salt (if using). Drizzle with Classic Balsamic Glaze.

 

Tips:

  • Get your fishmonger to clean the octopus for you. Otherwise, lay octopus on a large cutting board. Cut off head just above tentacles; remove ink sac, innards and outer skin. Turn cluster of tentacles over (inside out) and, squeezing the center, push out beak. Discard ink sac, innards, outer skin and beak. Rinse both head and body under cold water.
  • Add 1 lb boiled mini potatoes to salad if desired.
  • Serve with lemon wedges if desired.

Warm Lentils and Spinach Salad

  • Heat half of the oil in large skillet set over medium heat; cook fennel and onion for about 5 minutes or starting to soften. Stir in lentils; cook for about 3 minutes or until vegetables are tender and lentils are heated through.
  • Meanwhile, whisk together remaining oil, red wine vinegar, maple syrup, Dijon mustard, salt and pepper. Add to skillet; bring to simmer. Stir in spinach; cook for about 1 minute or just starting to wilt. Transfer to serving dish and garnish with pomegranate seeds and pine nuts.

 

Tip: Substitute dried cherries or cranberries for pomegranate seeds.

Chicken and Wild Rice Lettuce Wraps

  • Heat oil in skillet set over medium heat; sauté onion, garlic and ginger for 2 minutes. Add chicken; sauté for about 10 minutes or until browned and cooked through. Add carrots; sauté for 2 minutes.
  • Stir in chicken broth, raspberry balsamic glaze and soy sauce; bring to simmer. Simmer for 8 minutes; stir in rice and heat through. Spoon chicken mixture evenly into lettuce cups. Garnish with cashews, green onion and basil.

Tip: Serve with hot sauce if desired.

Korean Bean Sprouts Salad

This refreshing Asian-inspired salad is crunchy, salty and tangy with just enough heat to satisfy spicy food fans.

 

  • Pick over bean sprouts, discarding any spoiled ones; rinse in cold water. In pot of boiling salted water, cook bean sprouts and carrot for 3 minutes. Drain in colander; rinse with cold water, pressing out any extra water.
  • In serving bowl, combine bean sprouts, carrot, green onions and garlic. Whisk together rice wine vinegar, hot chili pesto and soy sauce; drizzle over salad. Let stand for 20 minutes. Sprinkle with sesame seeds.

 

Tip: Add 2 tsp Korean chili paste, gojujang, to increase heat if desired.

Spicy Asian Sesame Cucumber Salad

Cucumbers are thinly sliced and quickly pickled for an easy-to-make tasty condiment.

  • Halve cucumber lengthwise; slice each half into thin half-moons.
  • In bowl, whisk together white wine vinegar, spicy tomato pesto, soy sauce, sugar and sesame oil; toss with cucumber, green onions and sesame seeds. Let stand for 15 minutes or refrigerate for up to 2 hours.

 

Tip: Add 1 tbsp chopped fresh cilantro if desired.

Beet Carpaccio Salad with Toasted Hazelnuts

  • Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
  • Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

Tips:

  • To roast beets: Drizzle washed, unpeeled beets with 1 tbsp olive oil. Wrap in foil and roast in 400°F oven for 1 1/2 hours (depending on size of beets) or until fork- tender. Let cool and peel.
  • Toast hazelnuts in single layer on baking sheet in 350°F oven for 7 to 10 minutes or until fragrant, toasted and skins are blistered. While still warm, rub in towel to remove skins.
  • Toasted hazelnuts add a pleasant, nutty crunch to this delicate beet salad.

Wild Rice and Citrus Salad

  • Wild Rice and Citrus Salad: In large bowl, combine arugula, wild rice and pea shoots; arrange grapefruit and orange segments over top. Sprinkle with almonds and chives. Scatter dried cranberries over top (if using).
  • Orange Vinaigrette: Whisk together vinegar, orange juice, shallot, mustard, salt and pepper; whisk in olive oil. Drizzle over salad; toss to combine.

Tip: Add quartered fresh figs if desired.

Whole Wheat Penne Pasta Salad

  • Pasta Salad: Cook pasta according to package directions; add asparagus in last 4 minutes of cooking time. Drain and rinse in cold water.
  • Dressing: Whisk together lemon juice, pesto, olive oil, salt and pepper. Toss dressing with pasta and asparagus. Add tomatoes, salami and arugula; toss to coat.
  • Pasta salad can be made up to 1 day in advance and add arugula just before serving.

 

Tip: If desired, add black olives and pickled peperoncino for extra flavor.