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 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 10m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Mix all of the lettuce, veggies, sesame seeds and cheese (if you are using it). Whisk together soy sauce, vegetable oil, sesame oil and vinegar. Drizzle 1/2 over the salad and toss to coat. Add more dressing to taste. Finish with cracked black pepper if you like.
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.
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 1h25m Yield 8 Number Of Ingredients 9 Steps:
Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob. Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl. Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.
Time 13h Yield 10-12 serving(s) Number Of Ingredients 16 Steps:
Prepare an ice bath (a large bowl filled with ice water and ice cubes). Add green beans to boiling water. Blanch until tender, about 3-5 minutes. With a slotted spoon remove from water and immediately plunge into the ice bath. When beans are thoroughly cooled, drain and pat dry. Repeat the process with the carrots. Add all ingredients except cheese and dressing to a large bowl. Stir to combine. Add cheese. Begin by adding 1/4 cup of vinaigrette dressing and stir to combine. Chill, stirring occasionally, and add more dressing if needed. The vegetables will give off their juices also. Best if chilled overnight so that all of the flavors marry.
