This recipe is one of my favorite recipes in late spring and summer. This super fresh salad is an all-about-fresh ingredient salad. This salad is a great partner to chicken roasts or au gratin and makes a wonderful presentation at your family dinner table. I love to use my corn fresh, but you can definitely grill it and enjoy the extra flavor of charring.
How to Cut corn off the cob
In my method, I keep the corn cob in a standing position in a large bowl and cut from top to bottom using a sharp knife while holding the corn stem firmly. After slicing down a strip of kernels, I rotate the cob and repeat until all kernels are cut. Using a bowl instead of a cutting board prevents kernels from flying off everywhere.
How much salt is needed?
Feel free to eliminate salt altogether from this salad since red wine vinegar covers the palate so well that you will not notice the elimination of salt. This makes this salad particularly suitable for people with high blood pressure and who follow a dash diet. I am so excited to share this recipe with you.
2 cups corn kernels (from 2 cobs)
2 medium tomatoes, seeded and medium dice
4-5 Persian cucumbers, cubed
½ medium sweet onion, small dice
½ cup wheat sprouts (or any other sprout of your choice)
¼ cup olive oil
2-3 Tbsp red wine vinegar
1-2 tsp honey or maple syrup
Freshly ground black pepper, to taste
½ tsp fine kosher salt, to taste (optional)
In a large serving bowl, combine all the ingredients and mix well.
Preferably, rest in the fridge for 2 hours for the best result. This salad stays fresh for 3-4 days in the refrigerator while covered.
This year, I have started a larger vegetable garden in which among many greens and vegetables, I have planted curled green kale. Kale is known to have leaves that are a bit chewier and coarser than lettuce, making them less popular among kids and young folks. What I always do with it was to use it in my green smoothie! It gives the smoothie a beautiful bright green color and makes it nutrient rich without compromising the taste! You can find the recipe here.
However this time, I felt these home-organically grown kales are very delicate, honestly softer than lettuce leaves. We pick them and out them in a basket and boom! Wash and eat!
Therefore, I decided to make a full yet light dinner out of them. The result was perfect and so so so delicious that I decided to write a blog about it. Here Is my recipe for this semisweet kale salad. You can definitely make this salad even if you don’t have your own kale; simply grab a bunch at the grocery store with smaller and younger leaves. I am sure you get very similar results! Enjoy!
I love the simplicity in making and richness of taste in this salad. I originally learned this recipe from Whole Foods Market. It looked perfect every time I passed the salad bar. I decided to make my own version.
1 large red onion, coarsely chopped
Sweet green pepper, seeded and chopped
2 medium tomatoes, coarsely chopped
2 medium English cucumber, coarsely chopped
150 g feta cheese, cubed
1 teaspoon dried oregano
250 g dried penne pasta
½ cup kalamata (black) olives
1 tablespoon olive oil
3 tablespoon red wine (grapes) vinegar
Salt and pepper
Bring a large saucepan of water to boil. Add salt and penne pasta. Cook according to the package cooking directions, until cooked tender but firm to the bite. Drain and let cool.
Mix all the chopped vegetables in a large mixing bowl. Add the olives, oregano, vinegar, olive oil, and salt and pepper. Toss well.
Mix in the cooled past. Transfer to the serving dish and garnish with the cubed feta cheese.
This salad is full of taste because it has all yummy and flavorful ingredients in one bowl. It is like a gathering for celebration of “taste”. I have made this salad in many occasions, and believe it or not, there has not been a single time when there is been a left over! Since this salad is very easy to mix and makes a lot, it is a great choice for big family barbeque and parties. Or, just simply add some chicken grill and turn it into a dinner for two!
1cup Kalamata black olives, seeded
1cup cherry tomatoes, halved optional
1 large cucumber, diced
1 medium red onion, diced
1 cup fresh or canned artichokes, cut
½ cup Parmesan cheese, finely grated
¼ feta cheese, diced
1lb romaine lettuce, sliced
1 tablespoon pesto
¼ cup red wine vinegar or white balsamic
2 tablespoon olive oil
Pinch of salt
Mix the sliced lettuce, cucumber, artichokes, onion, olives, and tomatoes. Add the parmesan cheese and mix well.
Mix pesto with vinegar and salt and add to the salad mix. At the end add olive oil and feta cheese. Toss well.
To serve, transfer into individual dishes or a large serving bowl.
This salad is very easy to make and it needs little preparation. If you are hosting a party and look for a quick and healthy desert that dazzles on your table, this is the one. You can also make a bowl and share it with your friends in a potluck party! Ingredients
4 bananas, sliced
1 cup seedless grapes
3 kiwis (optional)
1 starfruit, sliced (optional)
¼ cup lime juice
A pinch of salt
Cut pineapple, mangos, kiwis, into bite size cubes. Seed the pomegranate, and grapes.
Mix all fruits. Just before serving slice bananas and add them with lime, salt.
Drizzle honey over the salad and serve as a nice dessert in individual clear glasses in a large glass bowl.
I made this salad for my party and it definitely became everybody’s instant favorite. The sweet and sour taste with the crunch of pecan, I saw my guests coming back for a second serving. I served this salad with roasted fish and meat curry.
4 cups shredded cabbage
1 large grapefruit, peeled and cut into bite-size pieces (only the meat part)
2 medium apples, chopped
1 cup seedless red grapes, cut into half
1/4 cup dried raisins
1/2 cup mayonnaise
1/4 cup milk or yogurt
1 tablespoon lemon juice1 tablespoon sugar
1/8 teaspoon salt½ cup chopped walnut or pecan
In a large bowl, toss the cabbage, grapefruit, apples, grapes and currants. Cover and refrigerate. In a small bowl, combine the mayonnaise, yogurt, lemon juice, sugar and salt; cover and refrigerate. Just before serving, stir dressing and chopped walnuts into salad.