Fresh Corn Salad
 

[FONT=Arial][B]Fresh Corn Salad [/B][/FONT]

[FONT=Arial][B]8 ears fresh corn[/B][/FONT]
[B][FONT=Arial]1/2 cup oil[/FONT][/B]
[B][FONT=Arial]1/4 cup cider vinegar[/FONT][/B]
[B][FONT=Arial]1 1/2 tsp fresh lemon juice[/FONT][/B]
[B][FONT=Arial]3 Tbls chopped fresh parsley[/FONT][/B]
[B][FONT=Arial]1 tsp sugar[/FONT][/B]
[B][FONT=Arial]1/2 tsp cayenne[/FONT][/B]
[B][FONT=Arial]2 large tomatoes, peeled, chopped[/FONT][/B]
[B][FONT=Arial]1/2 cup chopped green pepper[/FONT][/B]
[B][FONT=Arial]1/2 cup chopped scallions[/FONT][/B]

[FONT=Arial][B]Husk corn and remove silk. Fill large kettle half full of water. Place over high heat and bring to boil. Add corn, cover and return to a boil. Remove from heat and let stand 5 minutes. Drain and cool. In large bowl, mix oil, vinegar, lemon juice, parsley, sugar, and cayenne. Cut corn off cob and add to bowl with tomatoes, green pepper and scallions. Mix well, cover and chill several hours. Serve in bowl lined with salad greens.[/B] [/FONT]

Black Bean, Corn and Tomato Salad
 

[FONT=Arial][B]Black Bean, Corn and Tomato Salad[/B][/FONT]

[FONT=Arial][B]1 can low sodium black beans[/B][/FONT]
[B][FONT=Arial]1 can low sodium canned corn[/FONT][/B]
[B][FONT=Arial]1/2 chopped white onion[/FONT][/B]
[B][FONT=Arial]2 chopped tomatoes[/FONT][/B]
[B][FONT=Arial]1 (4 oz) can diced green chili[/FONT][/B]
[B][FONT=Arial]3 Tbls Trader Joe's cilantro salad dressing[/FONT][/B]
[B][FONT=Arial]3-4 dashes Tabasco sauce[/FONT][/B]
[B][FONT=Arial]pepper to taste[/FONT][/B]

[FONT=Arial][B]Combine ingredients, mixing well. Refrigerate for 1-2 hours before serving. [/B][/FONT]

Minestrone Salad
 

[B]Minestrone Salad[/B]

[B]4 oz. uncooked dried angel hair pasta, broken into 2" pieces[/B]
[B]2 medium carrots, cut into julienne strips [/B]
[B]1/4 cup chopped fresh parsley [/B]
[B]3 medium Roma tomatoes, seeded, chopped [/B]
[B]1 medium zucchini, cut into julienne strips [/B]
[B]1 (15-oz) can garbanzo beans, rinsed, drained [/B]
[B]1 (6-oz) jar marinated artichoke hearts, drained, reserve liquid [/B]
[B]4 oz mozzarella cheese, cubed 1/2 inch [/B]

[B]Dressing:[/B]
[B]2 Tbls herb cider vinegar [/B]
[B]3 Tbls olive oil[/B]
[B]1/2 tsp garlic salt [/B]
[B]1/8 tsp pepper [/B]

[B]Cook pasta according to package directions. Rinse with cold water; drain. Set aside. Put carrots into pot with enough water to cover. Cook over high heat until [/B][B]water comes to full boil. Continue cooking until carrots are just tender crisp. Rinse with cold water; drain.[/B]

[B]In large bowl, combine pasta, carrots and all remaining salad ingredients EXCEPT artichoke liquid. In small jar with tight-fitting lid, combine reserved artichoke liquid and all dressing ingredients; shake well. Pour dressing over salad; toss to coat. Cover; refrigerate at least 2 hours. Serve on a bed of fresh spinach leaves.[/B]

Black-Eyed Pea Salad
 

[FONT=Arial][B]Black-Eyed Pea Salad
From [I]Light & Tasty[/I] magazine[/B][/FONT]

[FONT=Arial][B]6 ounces small shell pasta, cooked and drained
1 can (15 ounces) black-eyed peas, rinsed and drained
1 cup sliced green onions
3/4 cup diced seeded peeled cucumber
3/4 cup diced green pepper
3/4 cup diced seeded tomato
1 small jalapeno pepper, seeded and finely chopped

For the Dressing:

3 tablespoons canola oil
1/4 cup red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon seasoned salt
[/B][/FONT]
[FONT=Arial][B]In a salad bowl, combine first seven ingredients. In a jar with tight-fitting lid, combine oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Pour over salad and stir to coat. Cover and refrigerate for at least 2 hours before serving.[/B][/FONT]

Corn, Avocado and Tomato Salad
 

[FONT=Book Antiqua][B][SIZE=4]Corn, Avocado and Tomato Salad[/SIZE] [/B][SIZE=3](compliments of Ilene Ross, Hot Foods! Catering)[/SIZE][/FONT]

[SIZE=3][FONT=Book Antiqua]2 cups cooked corn, fresh or frozen[/FONT][/SIZE]
[SIZE=3][FONT=Book Antiqua]1 avocado, cut into 1/2 –inch cubes[/FONT][/SIZE]
[SIZE=3][FONT=Book Antiqua]1 pint cherry tomatoes, halved[/FONT][/SIZE]
[SIZE=3][FONT=Book Antiqua]½ cup finely diced red onion[/FONT][/SIZE]

[SIZE=3][FONT=Book Antiqua]Dressing:[/FONT][/SIZE]
[SIZE=3][FONT=Book Antiqua]2 tablespoons olive oil[/FONT][/SIZE]
[SIZE=3][FONT=Book Antiqua]½ teaspoon grated lime zest[/FONT][/SIZE]
[SIZE=3][FONT=Book Antiqua]1 tablespoon fresh lime juice[/FONT][/SIZE]
[SIZE=3][FONT=Book Antiqua]¼ cup chopped cilantro[/FONT][/SIZE]
[SIZE=3][FONT=Book Antiqua]¼ teaspoon salt[/FONT][/SIZE]
[SIZE=3][FONT=Book Antiqua]¼ teaspoon pepper[/FONT][/SIZE]

[SIZE=3][FONT=Book Antiqua]Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.[/FONT][/SIZE]

Jerry, this sounds so good. My limes are almost picking size.

bacon, tomato potato salad
 

Looking for something great for dinner I started experimenting - may be original or not - but was mighty tasty. I had small home grown potatoes - too small to slice for frying -

Cut up and boil potatoes - I had about 5 cups of pieces

Dressing was 1/2 c oil (could use some EVOO) 1/2 c tarragon vinegar
and 1 tbsp sugar - more or less to your taste, fresh ground black pepper.

Drain potatoes and pour dressing over hot potatoes and stir around.

Chop up several zucchini - yellow and green and lots of tomatoes, a bunch of parley finely cut, a touch of onion - to your taste. Mix into potatoes and chill.

Cook up bacon and crumble over salad. This was really good. Piegirl

Watermelon Salad with Tomatoes, Goat Cheese and Basil
 

[B][FONT=Times New Roman]Watermelon Salad with Tomatoes, Goat Cheese and Basil[/FONT][/B]

[B][FONT=Times New Roman]Serves 4[/FONT][/B]

[FONT=Times New Roman][SIZE=3]This colorful salad makes a great addition to any summer cookout. Try with feta and mint instead of goat cheese and basil, if you like. [/SIZE][/FONT]
[B][FONT=Times New Roman]Ingredients[/FONT][/B]

[FONT=Times New Roman][SIZE=3]2 to 3 cups watermelon in bite-sized chunks, seeds removed [/SIZE][/FONT]
[SIZE=3][FONT=Times New Roman]2 small ripe tomatoes, quartered [/FONT][/SIZE]
[SIZE=3][FONT=Times New Roman]2 to 3 ounces fresh goat cheese, crumbled [/FONT][/SIZE]
[SIZE=3][FONT=Times New Roman]2 tablespoons prepared balsamic vinaigrette dressing [/FONT][/SIZE]
[SIZE=3][FONT=Times New Roman]2 to 3 tablespoons chopped fresh basil [/FONT][/SIZE]
[B][FONT=Times New Roman]Method[/FONT][/B]

[FONT=Times New Roman][SIZE=3]On a large platter or individual plates, arrange watermelon, tomatoes and goat cheese. Drizzle with vinaigrette and top with basil. [/SIZE][/FONT]
[B][FONT=Times New Roman]Nutrition[/FONT][/B]

[FONT=Times New Roman][SIZE=3]Per serving (about 5oz/152g-wt.): 100 calories (60 from fat), 6g total fat, 3g saturated fat, 5mg cholesterol, 140mg sodium, 10g total carbohydrate (1g dietary fiber, 7g sugar), 3g protein[/SIZE][/FONT]

I ran across this recipe in a magazine late winter and found it to be fantastic. And so simple -

medium to large cucumber thinly sliced
3-4 stalks of celery thinly sliced
finely chopped parsley

dressing -

several tbs. of plain yogert
wine vinegar - mix together
fresh ground black pepper

You can put as much celery, cuke, parsley as you want
add as much wine vinegar to yogert as you like

I keep the salad and dressing separate, salad stays extremely crispy for several days and is totally refreshing. Really perks you up when you have been out in the garden or my case, garden center.

And yes, I added cut up tomatoes and it was even more wonderful!

piegirl

Ensaladang Mangga (Green Mango Salad)

1 Green Mango (diced)
1 Large Juicy Tomato (diced)
1 Medium Onion (diced)
1 Salted Duck Egg (diced) or 1 tbsp Bagoong (shrimp paste)

Mix all ingredients in a bowl

Complements Fish dishes very well.

:D

Sicilian Marinated Antipasto
 

[B][U]Sicilian Marinated Antipasto[/U][/B]

Typical Italian Antipasto has no lettuce and is usually an assortment, of salted fish, marinated vegetables, meats, cheeses, and olives, served as an appetizer. In Sicily, antipasto is revered and almost anytime, you will find a pail or crock filled with the different ingredients, marinating on the counter in the Sicilian kitchen.

Many Sicilian olives are intended for eating rather than oil production, and are known in Italian as "da tavola." The most common varieties are the Bella di Spagna, Santa Agostino and Santa Caterina. All of these are picked while still young and green and allowed to darken to dark violet or black. All edible olives must be cured before they can be eaten--traditionally this would be done by soaking them in water for ten days and then preserving them in brine. These olives can be hard to find in the US so substitute Kalamata olives.

[B][U]INGREDIENTS[/U][/B]

2 Cups Kalamata Olives
2 Cups Large Green Queen Pimento stuffed olives
1 16 OZ can artichoke hearts cut in half lengthwise
30 to 40 grape or cherry tomatoes
1 head radicchio
8 cups (or 2 bags) fresh spinach leaves
30 Fresh, small white cocktail-type onions, peeled
4 Large Green Bell Pepper
4 Large Red Bell Pepper
4 large Yellow or Gold Bell Pepper
4 Large Purple Bell Pepper*
(You can use colors you have available from your garden or store.)
2 Cans Anchovies in oil
2 Large Pomegranates , peeled and seeds separated
Olive Oil
Red Wine Vinegar with Pomegranate Juice

Remove seeds and cut peppers into 1” squares. Add all ingredients to large bowl, Crock or bucket [COLOR=red]EXCEPT SPINACH AND RADICCHIO & ANCHOVIES[/COLOR]

[COLOR=black]Cover ingredients with a mixture of 1 Cup water & 1 cup Vinegar to 3 cups olive oil (increase basic formula to have enough to cover all ingredients in bowl.) Place a bowl with a large glass of water on top of bowl to insure all ingredients are submerged. Marinate at room temperature at least 24 hours, stirring occasionally. Drain off oil/water/vinegar mixture. Add Spinach, Radicchio and Anchovies, toss and serve.[/COLOR]

[COLOR=black][FONT=&quot]Every time I make this I am besieged by guests wanting the recipe. Feel free to add more or less of any ingredient or other ingredients of your choice[/FONT][/COLOR]

This is actually too simple to list as a recipe but is one of the families favorites.

Cut up tomatoes (we use a variety)
cut up Sweet peppers (we use a variety)
Red Onion (any onion works fine)
Cucumber
Throw in a bowl and add a bottle of your favorite Italian or vinegar based salad dressing.

Let sit at room temp for an hour or you can refrigerate it over night.

The vinegar in the salad dressing will let it keep for about a week. (maybe longer) We like to do this to use up extra tomatoes before they get too ripe.

Its super simple but taste great

Warm Tortellini and Cherry Tomato Salad
 

[B][SIZE="2"][SIZE="3"]Warm Tortellini and Cherry Tomato Salad[/SIZE][/SIZE]
from Cooking Light Magazine

YIELD: 6 servings (serving size: 1 1/2 cups)

2 (9-ounce) packages fresh cheese tortellini
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon black pepper
4 cups trimmed arugula
1 1/2 cups halved cherry tomatoes
3/4 cup (3 ounces) pregrated fresh Parmesan cheese
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh basil
1 (14-ounce) can artichoke hearts, drained and quartered

Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain.

While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.

Nutritional Information
Amount per serving

Calories: 403
Calories from fat: 26%
Fat: 11.6g
Saturated fat: 5.7g
Monounsaturated fat: 4.4g
Polyunsaturated fat: 0.6g
Protein: 21.7g
Carbohydrate: 52.4g
Fiber: 7.9g
Cholesterol: 50mg
Iron: 1.9mg
Sodium: 725mg
Calcium: 415mg

Cooking Light JANUARY 2005[/B]

[ATTACH]18647[/ATTACH] Trial
1 pint grape tomatoes (halved)
1 lb. pearl mozzarella
Fresh Basil Leaves Chopped (to taste)
Extra Virgin Olive Oil (to taste)
Salt and Pepper

Optional - Balsamic Vinegar (to taste)

Next to bowl of salad are my first three tomatoes picked from my garden today. Jaune Flammee

Carrabba's on Kirby in Houston (in my top 5 for Italian restaurants and there are a ton to choose from) has a tomato appetizer.

Tomato slices, red onion rings (raw), blue cheese crumbles, olive oil, and balsamic vinegar just on a plate. Awesome appetizer, not even really a salad.