Asparagus, Tomato, and Ancient Grain Salad

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I'm unofficially declaring 2017 the "summer of the salad"!

Everyone needs a great salad and this is one of my new creations. I took a regular vegetable salad combination like asparagus and tomatoes and decided to add an ancient grain (quinoa) to give it a little texture. Salads are an essential for hot summer nights, quick weeknight meals, meal prep or make ahead lunches and gatherings!  Did someone say 4th of July???

If you don't know about quinoa then you are in for a treat.  They classify it as one of the ancient grains which means they are grown and cultivated in the same way for thousands of years.  Quinoa was called the "mother of all grains" and considered sacred by the Incas.  It's rich in fiber, protein, omega-3 fatty acids and antioxidants and is also considered gluten-free.

ASPARAGUS, TOMATO, AND ANCIENT GRAIN SALAD

Regardless of all that scientific stuff quinoa tastes awesome.  It's boiled like rice and has a great tendency to absorb flavors, so it is perfect in salads!

You know there are salads. Then there are salads.  There are a lot of ho-hum everyday salads out there and then there are FRESH, UNIQUE, and IRRESISTIBLY INTERESTING salads.  This Asparagus, Tomato, and Ancient Grain Salad falls in that category.  In-season, fresh, crisp vegetables are mixed with quinoa for texture and flavor, then topped with walnuts and feta for another layer of bold flavor.  All of this is drizzled with a reduced balsamic glaze that is TO DIE FOR!  The key to this salad is using the very best ingredients you can find which will ensure outstanding flavors.

One plus is that any left over dressing can be saved in the refrigerator for about 2 weeks and used on other salads, sautéed vegetables, or over strawberries.  Heaven!  So don't get rid of any leftover dressing, it's so good on it's own you might scoop out a taste with a spoon.  Beware! 

So think about Asparagus, Tomato, and Ancient Grain Salad as one of your side dishes in the upcoming 4th of July bash, or make sure to make this for a quick weeknight side dish.  It's very easy to put together and everyone will love your take on a refreshing grain salad.

Enjoy!

Asparagus, Tomato, and Ancient Grain Salad

Yield:  4 servings

Ingredients

Vinaigrette:

6 Tbls balsamic vinegar
1/4 cup olive oil
2 tsp Dijon mustard
2 tsp honey
1 clove garlic, minced
1/4 tsp kosher salt

1/4 tsp black pepper

Salad:
1/2 cup quinoa
1 lb fresh asparagus, cut in 1 inch pieces
1/2  pint grape tomatoes, halved
1/4 cup chopped walnuts
2 oz or 1/4 cup feta cheese, crumbled 

Directions:

For Quinoa:  Cook in a small saucepan according to package directions.  Set aside and allow to cool.

Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, Dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

In a large bowl add grape tomatoes and walnuts.  Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, for 10 seconds then drain asparagus well on paper towels. Transfer to the bowl with tomatoes and walnuts.  Add the cooled quinoa and toss well to combine.

Drizzle vinaigrette over the top and toss lightly. Sprinkle over the feta and serve.

Fresh Ribbon Salad with Lemon Pesto Vinaigrette

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So maybe you know what you are cooking for you main dish this coming 4th of July but aren't sure about all the side dishes.

Everyone loves a good green salad right?  We eat a lot of them (MGG being a rabbit and all...) so let's amp up the everyday salad a bit.  Let's create an IRRESISTIBLY FRESH summer salad.  When I think "fresh" I think of lots of raw in-season vegetables.  But I want the presentation to be special, a little over the top, something that draws the eye.  That's when I broke out the Spiralizer!

Using a Spiralizer to cut your vegetables into ribbons give them the panache I'm looking for to take this salad to the next level.  What's prettier than a bunch of curly fresh vegetables?  So we are going to create a Fresh Ribbon Salad with Lemon Pesto Vinaigrette.  I used this Spiralizer by Paderno which I just love.  But don't fret if you don't have one.  You can create long ribbons using a potato peeler (which will create long thin strips) or a mandolin (which allows you to control the thickness).  I think that by hand a mandolin might be best if you have one.  Using the Spiralizer I chose the blade that give you medium curls or ribbons.  The thickness and the texture is just perfect for fresh vegetables.

Now for the veggie choice.  Right now is the perfect time for zucchini, carrots, and cucumbers, so we'll use those.  Once you cut your veggies into ribbons you can mix them with some packaged salad greens.  I chose a French mix which had butter lettuce and radicchio mixed for body.

Once that is all done you only need a FABULOUS salad dressing.  You want the FRESH ribbon cut vegetables to be the star so a tangy but light dressing is in order.  One that you can whip up quickly and just drizzle dollops over it.  That dressing just happens to be Lemon Pesto Vinaigrette.

Fresh squeezed lemons join jarred pesto sauce along with some really tasty olive oil to form a unique vinaigrette that is well balanced, yet carries just a bit of bite.

This is the perfect topping!
Seriously...it's light and refreshing, and has that POW! that makes you reach for more.

So when you are thinking of side dishes for your 4th of July bash....or any summer meal to come, make sure to make this eye-catching Fresh Ribbon Salad with Lemon Pesto Vinaigrette.  People will think you are Martha Stewart!

Enjoy!





Fresh Ribbon Salad with Lemon Pesto Vinaigrette

serves 4

Salad: 1 zucchini, washed
2 medium carrots, washed and peeled
1 English cucumber, washed with skin left on
1/2 7 oz. package of salad greens (such as Ready Pac Bistro Lafayette)

Dressing:
1/4 cup olive oil
1/2 teaspoon lemon zest
3 Tablespoons lemon juice
2 Tablespoons jarred pesto
salt & pepper

Using a Spiralizer, cut your vegetables into ribbons.  Set aside.  On a large bowl or platter place the packages salad green, then top with ribbon vegetables.  

In a small bowl or mason jar add dressing ingredients and shake or whisk well to combine.  Drizzle over the salad.  Serve.

Red, White & Blue Fruit and Jello Cups

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Three cheers for the Red, White & Blue!

We love to have a big bash for the 4th of July.  We usually grill the main dish and have a whole lot of sides.  But the star is usually the dessert!

Boy do I have any EASY dessert for you that the kid just flip over!  Red, White & Blue Fruit and Jello Cups are on the menu this year.  There is something so refreshing about jello and fruit with a creamy whipped topping that just makes you feel happy.  I think Jello make you happy and brings out the kid in all of us!

All you need is some small bowls, containers, or cups so that you can make individual servings and a few ingredients and you are all set. I use these little bowls here.  Dessert will be quick to assemble, but allow yourself several hours for the jello to set, and then you just need to top them and serve!  

So cute with the layers of Red, White & Blue.  I used strawberry jello and topped them with chopped strawberries.  Use whipped topping (or real whipped cream if you prefer) and then add the blueberries for the "blue" part.  These are irresistible and tasty too!

These are perfect for the 4th of July, Memorial Day, Labor Day, or any day!  What better way to celebrate our patriotism than with this adorable dessert.

Enjoy!

Red, White & Blue Fruit and Jello Cups

1 box of Strawberry Jello
1 cup boiling Water
1 cup cold Water
Strawberries, chopped
Cool Whip
Blueberries

In a small bowl add the jello.  Mix in the boiling water and stir until dissolved.  Add the cold water and stir.  Pour into small bowl about 1/2 full.  Add some chopped strawberries, and refrigerate until set.  About 2 hours.

Place whipped topping in a plastic bag and cut off the corner tip.  Pipe whipped topping generously on top of the jello.  Top with blueberries.  Serve.




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