Number Of Ingredients 15 Steps:
Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain. Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.
Time 25m Yield 12 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.
Time 40m Yield 6 to 8 servings Number Of Ingredients 20 Steps:
For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside. For the salad: Preheat a grill or grill pan over medium heat. Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces. Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry. Preheat a large (2-burner) grill pan over medium-high heat. Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper. Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces. Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables. Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature.
Time 30m Yield 16 servings. Number Of Ingredients 11 Steps:
Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl. , In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Yield Serves 4 Number Of Ingredients 8 Steps:
Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.
Time 40m Yield 6 serving(s) Number Of Ingredients 12 Steps:
To make dressing: combine rice vinegar, oils, and sugar in a jar. Shake well before using. Blanch chopped snow peas in boiling water for 1 minute; drain and cool quickly in a bowl of ice water. Drain thoroughly. In a large salad bowl, toss together snow peas, cabbages, baby corn, onion, radish, and ginger. Drizzle dressing over salad and toss to coat. Top with enoki mushrooms, if desired.
Yield Makes 2 servings Number Of Ingredients 15 Steps:
Combine watercress, parsley, celery, onion, tomatoes, radishes, beans, avocado, and capers in a large bowl. In a small bowl, whisk together lemon, orange and lime juices, sugar, and oil. Stir in mint. Salt and pepper to taste. Toss with salad greens
Yield 12 Number Of Ingredients 15 Steps:
In a large mixing bowl combine the chopped broccoli, chopped cauliflower, diced celery, tomatoes, cucumbers, peas, olives, and bacon. Gently toss. In another bowl combine all of the dressing ingredients. Stir until sugar is dissolved and all is mixed well. Pour over the vegetable mixture and stir in well. Stir in the Craisins and sunflower seeds, reserving a few to sprinkle on top of the salad for serving. Chill for an hour before serving.
Time 25m Yield 18 Number Of Ingredients 13 Steps:
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble. Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl. Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.
