Archive

Course: Salad

Satisfying Smoked Almond & Edamame Salad

Description

Created by Koya Webb, on behalf of the Almond Board of California.

Ingredients

  • 1 cup of steamed shelled edamame
  • 1 cup of smoked almonds
  • 1 teaspoon of chile seasoning
  • 1/2 lime
  • (optional) light sprinkle of parmesan cheese (vegan or regular)

Instructions

  1. Steam 1 cup of edamame in a microwavable-safe bowl or on the stovetop for 10 minutes.
  2. Place the steamed edamame in a clean bowl and mix in 1 cup of smoked almonds.
  3. Sprinkle in 1 teaspoon of chile seasoning and mix thoroughly.
  4. Squeeze half of a lime on top of the salad.
  5. Garnish with vegan parmesan (or regular parmesan) to taste!

PISTACHIO BERRY GOAT CHEESE SALAD

Ingredients

  • ¼ cup Roasted, salted pistachios, chopped
  • 6 ounces Goat cheese
  • ½ cup Sliced strawberries
  • 1 tablespoon Balsamic vinegar
  • 1 – 2 teaspoons Honey
  • 3 tablespoons Olive oil
  • Salt
  • Pepper
  • 8 ounces Prewashed baby lettuce salad greens or spring mix
  • 1 pint Raspberries
  • 1 cup Blueberries

Instructions

  1. Place the chopped pistachios on a plate. Divide the goat cheese into 16 equal pieces (about 1 teaspoon each) and roll into balls. Roll the cheese balls in the pistachios. Can be made up to 2 days ahead. Cover with plastic wrap and refrigerate.
  2. Put the strawberries in a blender with the vinegar, 1 teaspoon honey, olive oil and a pinch of both salt and pepper. Blend until smooth and creamy. Taste and add more honey, salt and/or pepper if desired. Can be made a day ahead. Store in a small jar or covered container and give a good shake before using.
  3. Put the salad greens in a large mixing bowl and toss with the dressing. Add the raspberries and blueberries and gently toss. Divide the salad among 6 salad plates and top each with 4 pistachio goat cheese balls.

Shredded Brussels Sprouts and Apple Salad with Toasted Hazelnuts

Description

In this salad, sweet and tart apples are combined with shredded Brussels sprouts. Crunchy hazelnuts add a flavorful finishing touch. An ideal side dish for a fall meal, the seasonal sprouts, fruit, and nuts are tossed in a sweet and tangy maple lemon vinaigrette.

Ingredients

Vinaigrette

  • ¼ cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt

Salad

  • ½ tablespoon extra virgin olive oil
  • 1 pound Brussels sprouts, stemmed and thinly sliced or shredded
  • ½ cup julienned or thinly sliced Granny Smith apple
  • ½ cup julienned or thinly sliced Fuji apple
  • ½ cup toasted Oregon hazelnuts, chopped

Instructions

  1. In a small bowl, whisk together all the vinaigrette ingredients until combined into smooth dressing and set aside.
  2. Heat the ½ tablespoon of olive oil in a large skillet over medium-high. Add the shredded Brussels sprouts and cook, stirring constantly for 60 to 90 seconds; Just until the greens glisten in the oil and barely begin to wilt. Transfer the Brussels sprouts to a bowl, allow to cool.
  3. Add the apple to the bowl. Pour in the dressing and toss to coat. Transfer to a serving platter and sprinkle with the hazelnuts. Serve the salad at room temperature.

Almond, Farro And Black Bean Salad With Cilantro

Ingredients

  • 2 ounces slivered almonds
  • 1 1/2 cups water
  • 1/3 cup farro
  • 15-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen, thawed shelled edamame or frozen green peas, thawed
  • 1/3 cup diced red onion
  • 1/4 cup extra-virgin olive oil
  • Grated rind and juice of 1 large lemon
  • 2 teaspoons Dijon coarse-grain mustard
  • 1 medium garlic clove, minced
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon dried red pepper flakes, optional
  • 1 cup chopped fresh cilantro

Instructions

  1. Heat a medium saucepan over medium-high heat.
  2. Add almonds and cook two minutes or until beginning to lightly brown, stirring frequently.
  3. Remove from saucepan and set aside on separate plate.
  4. Add water to saucepan, bring to a boil over high heat, stir in farro, reduce heat to medium-low, cover and simmer for 15 minutes or until just tender.
  5. Drain in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid.
  6. Meanwhile, combine remaining ingredients, except cilantro, in a medium bowl.
  7. Stir in drained farro and cilantro and mix until blended.
  8. Note: For an even fresher flavor, add one cup diced cucumber.