I love salads. Everything from greens dressed with just olive oil and vinegar or lemon juice, to giant piles of everything in the fridge. That being said, we all burn out on greens occasionally, so here are a few ideas for lettuce-free salads. One great thing about these salads, you can make them in advance without worrying about everything getting wilted and sad.
Cucumber, Corn and Tomato Salad
The title pretty much sums it up.
Cucumber, chopped
Tomato, chopped
Corn, raw, shucked off the cob
Avocado (add this at the last minute to prevent browning)
Fresh basil or parsley, or both, chopped
Olive oil
Red wine vinegar
This was great as-is, but I also served the leftovers over a bed of lettuce (I know, I promised no lettuce), and added chickpeas to make it a little heartier.
Roasted Sweet Potato and Beet Salad
Also, self-explanatory.
Sweet potato, cut into 1/2 inch cubes
Beets, peeled, cut into 1/2 inch cubes
Onion, roughly chopped
Olive oil
Balsamic vinegar
Goat cheese
Toss the sweet potato, beets and onion in olive oil, and roast at 400 degrees for about 40 minutes. Check every 15 minutes or so to make sure nothing is burning. I removed the onions a few minutes early because they were looking extra crispy.
Chill cooked vegetables, drizzle with balsamic vinegar and serve topped with crumbled goat cheese.
Cucumber, Corn and Tomato Salad
The title pretty much sums it up.
Cucumber, chopped
Tomato, chopped
Corn, raw, shucked off the cob
Avocado (add this at the last minute to prevent browning)
Fresh basil or parsley, or both, chopped
Olive oil
Red wine vinegar
This was great as-is, but I also served the leftovers over a bed of lettuce (I know, I promised no lettuce), and added chickpeas to make it a little heartier.
Roasted Sweet Potato and Beet Salad
Also, self-explanatory.
Sweet potato, cut into 1/2 inch cubes
Beets, peeled, cut into 1/2 inch cubes
Onion, roughly chopped
Olive oil
Balsamic vinegar
Goat cheese
Toss the sweet potato, beets and onion in olive oil, and roast at 400 degrees for about 40 minutes. Check every 15 minutes or so to make sure nothing is burning. I removed the onions a few minutes early because they were looking extra crispy.
Chill cooked vegetables, drizzle with balsamic vinegar and serve topped with crumbled goat cheese.
I guess it's time to harvest my beets now that I have a good recipe for them. I think Bill should roast the veggies on the grill though. I'll do the rest. Thanks for both these recipes!
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