Yes, summer is upon us here in the ATX. Big time. Thankfully we've gotten a wee bit of a reprieve from the INSANE humid-laden heat of this past weekend, but still... Spring is over. Around my house that means that there are two things you can count on finding in the fridge: a container of iced tea, ready to be poured, and some salad to eat.
I mentioned a few posts back that I'm on a big main-dish salad making kick right now. I've been using recipes I find in my homemade recipe notebooks (i.e., stuff I've collected from friends or clipped out of magazines over the years) and from the Moosewood Simple Suppers cookbook. For now.
This week I prepared "Potato, White and Green Bean Salad" 
AND "Southwestern Black Bean Salad" 
both from the Moosewood book. Don't they look good? They were.
AND "Southwestern Black Bean Salad" both from the Moosewood book. Don't they look good? They were.In fact, they were both SUPER yummy the first night they were served and also made insanely good leftovers. Now I'm stressing about what salads I'll make next. Let me know if you have suggestions...
4 comments:
The question is - sweet tea or regular tea?
(My verification word is hugin!)
Oh GOD! Unsweet. Even though I'm from the most South-like part of Texas, I've never been able to stomach "sweet tea." It curls my toenails.
I love this Tuscan Bread Salad from Vegetarian Times (it's more like a veggie sub cut into pieces than a green salad). Mmmmm. I'm gonna have to make this soon!
Tuscan Bread Salad
Vegetarian Times
Issue: August 1, 1998, p.26, 4 Servings
Thrifty Italian cooks have developed a subcuisine based on leftovers; and day-old bread in particular has inspired a number of excellent solutions.
Ingredient List
4 slices sourdough bread, cut 1/2 inch thick
1 clove garlic, peeled and halved
2 ripe medium tomatoes, cut into 1/2-inch dice
15-oz. can white cannellini beans, rinsed and drained
1 medium green bell pepper, roasted and cut into thin strips
1/4 cup chopped fresh basil
Dressing:
4 1/2 tsp. red wine vinegar
1 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
3 Tbs. vegetable broth
Salt and freshly ground black pepper to taste
Directions
Preheat oven to broil. Rub bread slices with garlic. Toast bread, turning once, about 4 minutes on each side.
Dressing: In small bowl, whisk together vinegar, mustard, oil and broth until well blended. Season with salt and pepper.
Cut bread into small cubes and put into serving bowl. Add tomatoes, beans, roasted pepper and basil. Pour dressing over salad and toss to mix and coat. Let rest 5 to 10 minutes before serving.
Nutritional Information
Per serving: Calories: 202, Protein: 8g, Total fat: 8g, Carbs: 30g, Cholesterol: mg, Sodium: 145mg, Fiber: 5g, Sugars: g
Thank you, SUS! That sounds delish. I need to share a recipe with you for a Lebanese salad called "Fatoush" that is similar to that one...but different. I think you'd like it.
OMG. We're old ladies exchanging recipes!!! Got any good home remedies for bursitis?
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