Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017
Make approximately 1 cup (250 mL)
Ingredients
1 medium beet, trimmed/peeled
1 1/2 Tbsp balsamic vinegar
1 egg yolk
1 Tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1 pinch pepper
1/4 cup oil (neutral flavor such as canola)
1/4 cup olive oil
Directions
- Wrap beet in foil and roast in the oven on a baking tray (to help capture leaks) for 60 minutes at 400F
- Unwrap beet and allow to cool slightly
- Roughly cut beet and measure out 1/2 cup
- In a blender mix together all ingredients except for the oils.
- Slowly incorporate the oils to help set the emulsification.
Hint
- Wear gloves when working with beets or you will have purple hands!
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
Ingredients
4 medium juicy tomatoes cut into wedges
1 cucumber, partially peeled and cut into large dices
1 green bell pepper, cored and cut into 1/4 inch pieces
1 medium red onion, thinly sliced
Greek pitted kalamata olives
dash of salt
1-2 Tbsp red wine vinegar
8 oz feta cheese, crumbled
1/2 Tbsp dried oregano
Directions
1. Place all the cut vegetables in a salad bowl and add a handful of pitted olives.
2. Season lightly with salt (about a pinch). Pour the olive oil and red wine vinegar over the vegetables and toss the mixture well.
3. Sprinkle with oregano and crumbled feta.
4. Serve with Tzatziki Sauce, Pita Bread & Chicken Kebabs
Yield: 4 servings as a main, 8 servings as a side dish.
Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017
This traditional pasta salad can be a little sweet for some people, I would go a little scant on the sugar.
Read More
Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017
Ingredients
1 cup (227 grams) plain, full-fat yogurt
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/4 teaspoon granulated sugar
Juice of half a lemon (about 2 tablespoons)
1 tablespoon minced mild or hot fresh chile (I used a jalapeno)
2 tablespoons chopped mint leaves, divided
2 tablespoons chopped cilantro leaves, divided
Kosher salt to taste
2 long, English-style cucumbers (2 pounds total)
1 cup cherry or grape tomatoes, diced
1/2 medium red onion, chopped small
Directions
- Make the dressing by placing yogurt in a medium bowl and using a very fine grater to grate the garlic and ginger over it.
- Stir in sugar, lemon, chile, seeds, half of the mint and cilantro and season it with salt to taste. Set aside until you're ready to serve the salad.
- Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces (i.e. 8 long pieces per cucumber).
- Cut them into 1 to 1 1/2-inch lengths on a diagonal and add them to a big bowl.
- Pile tomatoes and onion on top and when you're ready to eat, mix half of the dressing with the salad. * Sprinkle with remaining mint and cilantro and serve with extra yogurt dressing on the side.
Serve with
Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017
Ingredients
1/3 cup mayonnaise
1/3 cup sour cream
1 tsp chile powder
2 Tbsp lime juice
Directions
- In a small bowl, whisk together ingredients for dressing
- Use on green salads or with Mexican Pasta Salad