- Rinse and drain kidney beans, green beans and wax beans. Transfer to large bowl; add bell pepper, onion and celery.
- In small bowl, whisk together vinegar, olive oil and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Season to taste with salt and pepper.
Tip: Make-ahead! This salad can be prepared, covered and refrigerated for up to 5 days.
Thai Mango Salad: In large bowl, whisk together lime juice, sugar, olive oil, chili sauce, fish sauce and fresh chili. Add mangoes, red pepper, carrot, red onion, cilantro and mint; toss gently.
Grilled Shrimp:
- Preheat grill to medium heat; grease grate well. In bowl, whisk together oil, chili sauce, garlic and salt. Add shrimp; toss to coat; thread onto 4 skewers.
- Place skewers on greased grill over medium heat; close lid and grill, turning once, for 5 minutes, or until shrimp are cooked through.
- Divide mango salad among 4 plates; top each portion with shrimp skewer.
Tip:If using wooden bamboo skewers, presoak in water to prevent burning.
- In 11- x 7-inch glass or ceramic dish, combine olive oil, wine vinegar, parsley, sugar, garlic, oregano, and salt to taste; mix well using wooden spoon.
- Lay tomatoes over dressing in single layer or just slightly overlapping; cover with plastic wrap and let stand for 2 hours at room temperature, spooning dressing over tomatoes occasionally. Serve with slices of bread.
Tips:
- If you are unable to find beefsteak tomatoes, any large vine-ripened tomato will work well in this recipe.
- If possible, use homemade bread in this recipe to soak up all the delicious tomato juices.
- Go grain and gluten free by omitting the bread and serving on salad greens instead.
Recipe provided by Chef Mary Ann Esposito
- Heat 2 tbsp olive oil in skillet set over medium heat; sauté onion for 3 minutes or until tender. Reduce heat to medium-low; stir in lima beans and corn. Sauté for 1 minute or until tender-crisp; transfer to large bowl. Let cool.
- Meanwhile, in small bowl, whisk together remaining olive oil, lemon juice, garlic, salt, mustard and pepper. Pour over corn mixture. Stir in tomatoes. Sprinkle with feta and basil.
Tip: If you can’t find lima beans, substitute steamed edamame or fava beans.
Dressing: Whisk together olive oil, apple cider vinegar, orange juice, mustard, honey, garlic, salt and pepper.
Spiralized Salad:
- Using spiralizer, turn beet, carrots and zucchini into long strands, trimming with clean kitchen shears, if needed.
- Toss vegetable strands with dressing. Arrange spinach on large platter; top with vegetables. Garnish with sprouts and pumpkin seeds.
Dressing: Whisk together olive oil, sherry vinegar, shallot, honey, mustard, salt and pepper. Set aside.
Spinach Salad:
- Whisk together olive oil, honey, sriracha, garlic and salt; toss with shrimp. Let stand for 10 minutes.
- Preheat grill to high heat; grease grate well. Grill shrimp for 2 minutes per side or until grill-marked and cooked through.
- In large bowl, combine spinach, grapefruit, avocado and mango; toss with dressing. Spoon shrimp over top. Serve immediately.
Tip: If you like, you can also stir the shrimp into the salad.
- First prepare the vinaigrette by whisking together lime juice, olive oil, orange juice, cilantro, cumin and garlic. Reserve 4 tbsp vinaigrette; set aside.
- Brush carrots, onion and corn with olive oil; grill until tender-crisp. Let cool. Dice carrots and onion; remove corn from cob. Toss with beans and remaining vinaigrette. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours, stirring occasionally.
- To serve, toss reserved vinaigrette with arugula; mound over bean mixture.
Tip: Vinaigrette can be covered and refrigerated for up to 8 hours; bring to room temperature before continuing with recipe.
Recipe provided by Jim Coleman, executive chef of Normandy Farm and Coleman Restaurant
In salad bowl, combine sorrel, apples, pear, figs and walnuts. Whisk together olive oil, rice wine vinegar and salt; pour over salad and toss gently until well combined. Serve immediately.
Recipe provided by Chef Mary Ann Esposito
