Top Eight Free: Your Guide to Allergy-Free Eating » salads

Tomato, Corn, and Bacon Salad

top8free — Sat, 19 Sep 2009 03:55:16 +0000

Yummmmm… bacon in salad. You can feel so virtuous while eating it.

1 pint cherry or grape tomatoes, sliced in half

2 cups fresh or frozen (thawed) corn, off the cob

1 Tablespoon minced fresh cilantro (or if you don’t have any, substitute parsley)

5 slices bacon, cooked until crispy and crumbled

juice of 1 lime

1 clove garlic, minced

2 teaspoons olive oil

a few grinds of black pepper

Toss together all ingredients. Serve immediately. Or, if you want to make ahead, toss together and refrigerate everything except the bacon overnight and make and add the bacon before serving.

Red, White, and Green Potato Salad

top8free — Wed, 13 Aug 2008 20:32:32 +0000

Now, I’ve always been a potato salad hater. Maybe it is that fluorescent yellow color pressing up against the sides of the grocery store containers. Maybe it is the thunking sound on your paper plate when a big scoop is ladled on, threatening to unseat your hot dog. It may just be all that mayonnaise sitting out in the sun that gives me the willies.

What I know now is that potato salad doesn’t have to be smothered in mayo, or as thick as cement. Here’s a recipe for a lighter, fresher, and less likely poison your guests when left out at the picnic.

1 1/2 pounds red-skinned potatoes, scrubbed and chopped into 1-inch dice

3 shallots, peeled and sliced thinly

3 Tablespoons fresh-squeezed lemon juice (about 2 lemons)

3 Tablespoons olive oil

1 teaspoon salt

fresh ground pepper to taste

1 bunch fresh flat-leaf parsley, finely minced (about 1/2 cup)

Boil potatoes in a large stock pot. Meanwhile, whisk together the shallots, lemon juice, salt, and pepper and set aside to marinate.

When potatoes are fork-tender but not falling apart, drain and rinse under cold water to cool. Dump into a large serving bowl and toss with the lemon-shallot mixture and the parsley.

Chill for at least an hour to allow flavors to meld. Serve cold or at room temperature.

Couscous Confetti Salad with Roasted Carrots and Potatoes

top8free — Sat, 12 Jan 2008 00:28:21 +0000

The sweetness of roasted potatoes and carrots really shine in this medley, which can be served hot or at room temperature. For a wheat-and gluten-free version of this salad, substitute quinoa for the couscous.

5 carrots, scraped and cut into 1/2 inch chunks

4 small potatoes, cut into 1/2 inch cubes

1 tablespoon olive oil

2 cups whole wheat couscous

3 1/2 cups water

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

4 teaspoons fresh sqeezed lemon juice

1 teaspoon paprika

1 teaspoon cumin

1 1/2 cups frozen corn (no nee to pre-thaw)

1/4 cup minced red onion

1 red pepper, chopped

1 can chickpeas, drained and rinsed

Salt an freshly ground black pepper to taste

Preheat oven to 425 degrees. Place carrots and potatoes in a 9 by 13 inch pan, on separate ends of the pan. Drizzle with olive oil and toss to evenly coat. Roast for 15 minutes, until carrots are just starting to brown. Remove carrots from pan and toss them into the serving bowl. Turn potatoes. Place pan back into oven, and roast potatoes for another 15 minutes, until golden brown and soft all the way through.

While vegetables are roasting, heat water until boiling. Add cous cous, stir to mix, then cover and remove from heat.

Mix parsley, mint, lemon juice, paprika, cumin, corn, onion, red pepper, chickpeas, salt and pepper in large serving bowl. When vegetables are done, mix them in as well. (The heat of the roasted veggies will thaw the corn.) Just before serving, toss the couscous together with the vegetables. Serve warm or at room temperature.

The roasting may be done in advance, and the vegetables stored in the fridge for up to 24 hours.

Taco Salad With Cilantro – Lime Dressing

top8free — Sun, 14 Oct 2007 01:11:35 +0000

I brought this along to the school picnic this fall and came home with an empty bowl. (Part of that may be due to the fact that I couldn’t stop eating it.)

Taco Salad

1 5-oz clamshell mixed baby greens

1 cup pinto beans, drained and rinsed

2 carrots, diced

1 medium red pepper, chopped

1 medium green pepper, chopped

(optional: 1/2 avocado, chopped)

2 cups tortilla chips

Toss together all ingredients except tortilla chips. Before serving, toss with Cilantro – Lime Dressing, then sprinkle tortilla chips on top of salad.

Cilantro – Lime Dressing

1 tablespoon minced fresh cilantro

3 tablespoons lime juice

4 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

Whisk together all ingredients.

Green Bean and Chickpea Salad

top8free — Thu, 06 Sep 2007 19:11:20 +0000

You may have noticed that I like chickpeas. What’s not to like? They’re versatile and high in protein, fiber, and iron. Not to mention that they taste good too. Here’s a salad to showcase fresh, ripe green beans from the farmer’s market.

3/4 pound green beans, washed and trimmed, and cut into 2-inch lengths

1 15-oz can chickpeas, drained and rinsed

1/4 cup minced red onion

2 tablespoons extra-virgin olive oil

3 tablespoons fresh-squeezed lemon juice

1 teaspoon dried thyme

salt and freshly ground black pepper, to taste

Steam green beans until crisp-tender, 5 to 7 minutes. Drain and immediately rinse in cold water to stop cooking.

Dump green beans, chickpeas, and onion into a large serving bowl. In a separate bowl, whisk together the lemon juice, thyme, salt and pepper. Pour over the salad and toss thoroughly. Let stand at room temperature for 15 minutes to allow flavors to combine before serving.

My be kept covered and chilled for 1 – 2 days in refrigerator.

Simple Summer Chickpea Salad

top8free — Mon, 18 Jun 2007 17:05:53 +0000

This simple salad is a great piar with grilled chicken or vegetables.

2 15 oz cans chickpeas, drained and rinsed

3 tablespoons fresh lemon juice

3 tablespoons olive oil

1/2 red onion, minced

1 cucumber, peeled, seeded, and chopped

1/2 cup chopped flat-leaf parsley

2 tablespoons chopped fresh mint

Mix all ingredients together. Serve immediately, or refrigerate for a few hours to overnight to allow the flavors to meld.

Red Pepper and Black Bean Salad

top8free — Fri, 15 Jun 2007 22:35:09 +0000

This salad is a wonderful addition to a summer barbeque. It can also be used as a salsa – spoon over grilled chicken, or serve a bowl with some tortilla chips for your guests to dip.

Juice of 1 lime

2 tablespoons olive oil

2 cloves garlic, minced

½ teaspoon cayenne pepper

1 can black beans, drained and rinsed

1 cup diced red bell pepper

1 cup fresh or frozen (thawed) corn

2 green onions, white and green parts, chopped

2 Tablespoons minced fresh cilantro

Whisk together lime juice, olive oil, garlic and cayenne pepper in serving bowl. Add remaining ingredients and toss to mix. Serve immediately, or chill and hold in the refrigerator for up to 24 hours.

Quinoa Tabouleh

top8free — Thu, 14 Jun 2007 01:26:32 +0000

I made this tabouleh for my daughter’s second birthday party. Throughout the party, guest kept coming up to me to ask what the mysteriously delicious salad was made of. When I told them it was quinoa, they then asked “How do you spell that?”

Quinoa (KEEN-wa) is a gluten-free grain that is easily digestible, high in protein (12 – 18 percent), magnesium, and iron. The cooked grains are about the size and shape of cous cous and have a slightly nutty flavor. It is also incredibly simple to prepare – quicker and easier than making rice. Most quinoa recipes call for rinsing the grain before cooking to remove the natural bitter coating. However, most commercially available quinoa in the United States has been pre-rinsed to remove this coating. I have been cooking quinoa for years and have never rinsed it because I’m too lazy to search for my fine-mesh strainer, rinse the grain, and then have to wash the strainer afterward. I’d rather just dump it in the pot. My quinoa has never been bitter, and it doesn’t get sticky like unrinsed rice, so I see no need to rinse.

1 cup quinoa

1 cup Italian parsley, finely chopped

½ cup mint leaves, finely chopped

1 pint grape or cherry tomatoes, cut in halves or quarters

½ cup chopped red onion

2 cloves garlic, finely chopped

Juice of 1 lemon

1 1/2 tablespoons olive oil

Salt to taste

Bring 2 cups of water to a boil in a medium-sized saucepan. Add quinoa, cover, and return to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and allow to stand for 10 more minutes, then remove lid and fluff grains with a fork. Allow to cool.

Mix quinoa and remaining ingredients in a large serving bowl. Allow flavors to mingle for an hour or so before serving.

Curried Cauliflower and Potato Salad

top8free — Thu, 14 Jun 2007 01:25:50 +0000

2 tablespoons extra-virgin olive oil

Juice of two lemons

Juice of ½ orange

1 teaspoon salt

2 teaspoons turmeric

2 teaspoons black mustard seeds

½ teaspoon ground coriander

½ teaspoon ground cumin

Dash of cayenne pepper

1 medium head fresh cauliflower, chopped into bite-sized florets

4 cups unpeeled red skinned potatoes cut into ½ inch cubes

1/3 cup minced fresh cilantro

4 scallions, chopped

In a large serving bowl, whisk together olive oil, lemon juice, orange juice, salt, turmeric, mustard seeds, coriander, and cumin. Set aside

Place a steamer basket in a large saucepan and add about 1 inch of water to the pan. Heat the pan on the stove until boiling, then add cauliflower and steam until fork-tender, about five minutes. Immediately drain into colander and rinse with cold water to stop the cooking. Drain and add to bowl with dressing, tossing gently. Set aside.

Using the same pan that you used to cook the colander, fill the pan with water and bring to a boil. Add potatoes. Boil until cubes are easily pierced with a fork, but still retain their shape. Drain and rinse as with the cauliflower. Add to serving bowl.

Add cilantro and scallions. Toss gently until the entire salad is coated in dressing.

Salad can be served immediately, or you can hold it in the refrigerator for several hours to overnight before serving, which will allow the flavors to develop more fully.