The growing season is finally here. Local cool weather crops like lettuces are filling farmers markets… but wait! There’s more! Great salads can be created with all kinds of ingredients, even transforming a traditional starter into the only course you’ll need for a complete meal. Try these great recipes — you can even serve them on a bed of lettuce if you like.
Quinoa and Pine Nut Herbed Salad
Recipe Name: Quinoa and Pine Nut Herbed Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 1 cup quinoa
- 2 cups low-sodium chicken stock
- ½ cup frozen limeade concentrate, thawed
- Zest and juice of 1 lime
- ½ cup raisins
- 1 jalapeno pepper, seeded and minced
- ½ cup toasted pine nuts
- 5 green onions, white parts only, chopped
- 2 garlic cloves, peeled and minced
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh parsley
- ½ teaspoon onion salt (more to taste)
- ¼ teaspoon black pepper
- Mixed salad greens
- Chopped fresh tomatoes
Instructions
- Place the quinoa and stock in a medium saucepan over medium-high heat. Cook uncovered for 8-10 minutes or until the liquid has been absorbed. Stir occasionally. Remove from heat and transfer to a mixing bowl. Cool to room temperature.
- Meanwhile, in a small saucepan, heat the limeade concentrate over low heat. Add the zest, juice and raisins. Remove from the heat, cover and allow to stand for 30 minutes.
- When the quinoa has cooled, add the jalapeno peppers, pine nuts, onions, garlic, cilantro, parsley, salt and pepper. Stir well and add the raisin mixture, tossing to blend. Cover and allow to stand at room temperature for 1 hour or refrigerate for up to 8 hours. Bring to room temperature before serving over mixed salad greens and topped with chopped tomatoes.
Southern Egg Salad
Recipe Name: Southern Egg Salad Description: Serve by the scoop or as a sandwich filling. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 6 hard-cooked eggs, peeled and chopped
- 3 tablespoons sweet pickle relish
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- ½ teaspoon prepared mustard
- ¼ teaspoon onion salt
- ¼ teaspoon black or white pepper
- ¼ teaspoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- In a mixing bowl, combine the eggs, relish, mayonnaise, sour cream, mustard, salt, pepper and lemon juice. Blend well, cover and chill at least 2 hours before serving with a garnish of parsley.
Unbeatable Tuna Salad
Unbeatable Tuna Salad Description: Serve on salad greens or as a sandwich filling. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4-6 servings
Author: Tammy Algood
Ingredients
- 2 (5-ounce) cans tuna, drained
- 1 hard-cooked egg, peeled and chopped
- 1 celery stalk, finely chopped
- ¼ cup purple onion, finely chopped
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- ¼ teaspoon celery seeds
- ¼ teaspoon garlic salt
- ¼ teaspoon black pepper
Instructions
- Place the tuna, eggs, celery and onions in a mixing bowl and set aside. In a small bowl, whisk together the mayonnaise, lemon juice, celery seeds, salt and pepper. Add to the tuna bowl and stir to blend well. Cover and refrigerate at least 1 hour before serving.
Toasted Couscous and Mango Salad with Lime Dressing
Toasted Couscous and Mango Salad with Lime Dressing Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4-6 servings
Author: Tammy Algood
Ingredients
- 1 cup low-sodium chicken stock or water
- 2 tablespoons vegetable oil
- 1 cup couscous
- ¼ cup lime juice
- 1 teaspoon pickled diced jalapeno peppers
- ¾ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cilantro leaves
- ½ cup olive oil
- 1 red or green bell pepper, seeded and chopped
- 1 mango, peeled, pitted and diced
- 1 (15-ounce) can black beans, drained and rinsed
- 2 green onions, sliced
- Mixed salad greens
- 1 avocado, halved, pitted, peeled and sliced into thin strips
Instructions
- Place the stock or water in a medium saucepan over medium-high heat. Meanwhile, place the vegetable oil in a medium skillet over medium-high heat. When the skillet is hot, add the couscous and stir quickly to evenly toast. This will take no more than a minute.
- Transfer the toasted couscous to the boiling stock. Turn off the heat, cover and allow to sit undisturbed for 8-10 minutes or until the liquid had been absorbed. Uncover, fluff with a fork and allow to cool.
- Place the lime juice, jalapenos, cumin, salt, pepper and cilantro in a food processor. Process to chop. With the blade running, slowly add the olive oil. Process until smooth.
- When the couscous has cooled, transfer to a serving bowl and add the bell peppers, mango, black beans and onions. Toss to mix and drizzle with the dressing. Toss again and serve over mixed salad greens. Garnish with the avocado.
Vegetable Barley Salad
Vegetable Barley Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4-6 servings
Author: Tammy Algood
Ingredients
- 1 cup barley
- 2 tablespoons vegetable oil
- 1 medium sweet onion, peeled and chopped
- 2 large garlic cloves, peeled and minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cups low-sodium chicken or vegetable stock
- 1 cup cooked edamame or fresh English peas
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- Sturdy salad greens
- Shaved Parmesan for garnish
- ¼ cup toasted pine nuts
Instructions
- Place a large skillet (that has a lid) over medium heat and add the barley. Toast just until it begins to brown, stirring quickly. This will take no more than one minute. Transfer the barley to a shallow bowl.
- Add the oil to the skillet. When hot, add the onions, garlic, carrots and celery. Cook for 4 minutes, stirring occasionally. Add the barley and cook 4 minutes longer. Add the stock, stir and cover. Reduce the heat to simmer, and after 20 minutes, stir in the edamame or peas, soy sauce and sesame oil. Cook 7 minutes longer. Remove from the heat and allow to cool for 10 minutes.
- Serve over sturdy salad greens and garnish with shaved Parmesan and pine nuts.
Spiced Bulgur and Chickpea Patties
Spiced Bulgur and Chickpea Patties Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6-8 servings
Author: Tammy Algood
Ingredients
- ½ cup fine bulgur
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 shallot, peeled and minced
- 1 large garlic clove, peeled and minced
- 2 tablespoons finely chopped cilantro leaves
- ½ teaspoon allspice
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- ¾ cup all-purpose flour
- 2 tablespoons plain cornmeal
- 1 teaspoon baking powder
- Oil for frying
- Mixed salad greens
- Lime wedges
Instructions
- Place the bulgur in a heat-resistant bowl and add 2 cups boiling water. Stir, cover and allow to stand for 10 minutes. Drain through a fine-meshed colander to remove any excess moisture.
- Meanwhile, place the chickpeas, shallots, garlic, cilantro, allspice, pepper, cumin, coriander, salt and cayenne in a food processor. Puree until smooth. Transfer to a mixing bowl and stir in the flour, cornmeal and baking powder. Add the bulgur and stir to blend. If the dough is too sticky, add more flour a tablespoon at a time. Form into patties, each using 2 tablespoons of the dough. Place on a waxed paper lined baking sheet and refrigerate for 10 minutes.
- Place the oil a half-inch deep in a heavy skillet over medium-high heat. When hot, slide the patties in the oil and fry about 2 minutes or until lightly browned on one side. Do not overcrowd the pan. Flip and repeat. Drain on paper towels.
- Serve warm or at room temperature on mixed salad greens with lime wedges.
*Alternative: Substitute smoked eggs by peeling but leaving whole. Preheat the smoker to 180 degrees and add the eggs directly to the grate. Close the lid and smoke for 30 minutes. Remove from the smoker and cool for 30 minutes before chopping and proceeding as directed.
*Alternative: Substitute equal portions of either canned lump crabmeat or salad shrimp for the tuna if desired.
