Salads | Simple By Cindy

Farro Salad with Tomatoes, Cucumber, and Peas

Sep. 6
2018

I can not help but give you another wonderful salad recipe. I know there have been a lot of them, it is because I have an abundance of vegetables from my garden, especially tomatoes and cucumbers.

I am in love with the wonderful, ancient whole grain, farro. It has slowly but surely gained popularity here in the United States and you can find it on menus in many restaurants. Since so many people are beginning to eat healthy, this grain meets all their needs. It is fat-free and cholesterol-free! It is a great source of iron and is high in protein and fiber.

Not only is it good for you, I find it just plain delicious. I love the chewy texture and the way it absorbs anything you cook it with. Farro is easy to make, you can soak it overnight to reduce the amount of cooking time if you like, but it only takes 15 to 20 minutes to prepare if you don’t.

The farro and peas add a nice texture to this salad. The feta cheese gives the salad a creamy, salty smoothness. I added in basil because I love basil with just about anything. The dressing is rich with a tang. Do yourself a favor and make this salad. It is so worth it.

This recipe will serve 6 to 8 people who will fawn over farro.

Ingredients for Farro with Tomato Cucumbers and Peas

1 3/4 cups Farro
5 cups chicken stock
1 English cucumber, peeled, seeded and diced
1-pint cherry tomatoes, halved
1 small red onion, diced
1 cup frozen peas, thawed
1/2 cup fresh basil, chopped
1 cup feta cheese

For the dressing:

1/4 cup red wine vinegar
3 tsp. dijon mustard
1 tsp. honey
1/2 tsp. salt (or to taste)
1/4 tsp. fresh ground black pepper
1/4 cup good extra-virgin olive oil

Place farro into a medium saucepan and cover with the chicken stock.

Bring to a boil. (Uncovered)

Reduce the heat to a simmer, and cook until tender, about 15 to 20 minutes.

Drain the farro.

Put aside to cool.

Place the farro, cucumber, tomatoes, onion, and peas in a large bowl.

In a small bowl, whisk together the red wine vinegar, dijon mustard, honey, salt, and pepper.

Slowly whisk in the olive oil.

Slowly pour over the cucumber mixture, mixing to combine.

Add the feta cheese, lightly toss again.

Season with more salt and pepper to taste.

It’s that simple!

Goodbye Summer!

Cauliflower Tabouli

Aug. 30
2018

Tabouli salad traditionally features ingredients such as parsley, fresh mint, tomatoes, scallions, lemon or lime juice and olive oil. It is most popular in the Middle East and originates from Lebanon. It is most frequently made with the whole grain bulgur.

The star of tabouli salad is the parsley and the citrus. When combined, their unique flavors seem to compliment each other perfectly. There are many variations of this salad, and the room for improvisation makes it all the more fun! You can use red or green onion, fresh mint or parsley, and just about any vegetable of your choice. Although it is usually prepared with bulgur, there are many versions substituting it for other grains like quinoa or couscous, or as in my recipe, cauliflower.

Fresh off of a visit to my local farmer’s market, I wanted to use as much of my bounty as I could. This salad seemed like the perfect way to do it. I did my recipe research and can now call this one my very own. I am in love with the way it came out, but feel free to make any changes you see fit and you call it your own as well.

What a wonderful salad this is. It feels light, smells super-fresh and tastes delicious. The cauliflower is a great substitute for the bulgur wheat, which makes it truly a vegetarian dish. The dressing has a nice citrus taste and fragrance, and the tabouli is full of herby goodness. It is a perfect make-ahead recipe that will stay pristine in the refrigerator for several days.

This recipe will serve 4-6 people who will love this traditional Middle-Eastern dish and enjoy altering the recipe to their taste each time they make it!

Ingredients for Cauliflower Rice

1/2 medium head cauliflower, grated
1 English cucumber, peeled, seeded and chopped
4 chives, sliced, plus extra for garnish
2 plum tomatoes, diced
1 bunch chopped parsley

For the dressing:

Zest of 1 lemon
Juice of 1 lemon (or 1/2 to taste)
2 tsp. tamari sauce
1 garlic clove, minced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 tbsp. good olive oil

Grate 1 head of cauliflower into small pieces with a box grater or in the food processor.

Chop the tomatoes, mix with 1 tsp. of salt and transfer to a fine mesh strainer and allow to drain, 15 minutes.

Toss together the cauliflower, tomatoes, cucumber, chives, and parsley.

In a small bowl, mix the lemon juice and zest, tamari sauce, garlic, salt and pepper, and olive oil.

Carefully combine the cauliflower mixture, and the dressing, in small increments until you have it dressed to your liking.

Garnish with chives.

Serve at room temperature.

It’s that simple!

Rainbow Israeli Salad

Aug. 16
2018

In the past, a salad was not widely regarded as a main dish. Leafy greens were more commonly associated with bland, healthy eating and salads were served before a delicious meal. One thing has stood the test of time though, women still seem to eat salad more frequently than men. Whether or not they are trying to maintain their weight, it seems some women just enjoy lighter meals.

Many men, including my husband, seem to prefer a meat and potato-type meal. When it comes down to it, everybody has their different eating habits, regardless of your gender! There were times when women have eaten healthily and men have taken on more than they could handle, simply because it’s what they thought was expected of them. Luckily, times have changed men and women can eat salads without stigma surrounding their healthy choice. As we have adapted, so have salads! We have become more creative and now they can include meat, chicken, grains, and beans. All these proteins fill you up and make you feel like you are eating a full meal.

This salad is usually made up of cucumbers, tomatoes, bell pepper and an onion, but you can add anything into it that you would like. That is the true beauty of it! If you add the right ingredients, it can become the main course for everyone. It is as beautiful as it is delicious.

There is a ton of freedom when it comes to the ingredients, but whatever you do, do not overdress it. There are so many ready Ade slides in the grocery stores these days, but they are so often over dressed, soggy and unappetizing. I strongly suggest that you make your own and dress it lightly.

This recipe is loosely adapted from Tori Avey, who has authored so many wonderful recipes. It will serve 8 people who will think you traveled around the world to prepare it!

Ingredients for Rainbow Israeli Salad

1/2 small red cabbage, shredded in small pieces
3 small ripe tomatoes, diced
1 whole yellow bell pepper, diced small with skin on
4 oz. small white button mushrooms, sliced
3/4 cup Kalamata olives
3 tbsp. fresh lemon juice
2 tbsp. olive oil
2 tbsp. vinegar
1/4 tsp. kosher salt, or more to taste

Combine all vegetables in a large mixing bowl and mix well.

In a small mixing bowl, combine lemon juice, olive oil, and salt.

Pour over vegetables and mix well.

Serve.

It’s that simple!

My crazy beautiful leaf garden!

Caramelized Cabbage and Carrots

Aug. 6
2018

I know that cabbage can be a very controversial issue. It’s one of those vegetables that you either love or hate. The fact of the matter is, very few of us are born cabbage lovers, but as we get older we gave it another try. And guess what? We grow to like it!

I also know that cabbage is not the most exciting of vegetables. Many of us associate it with that dreaded cabbage soup we eat to lose weight. It’s 15 minutes of fame comes around every St. Patrick’s Day when it is paired with corned beef. Then of course once the holiday has come and gone, we forget about it. Many of our moms made stuffed cabbage, but did anyone really enjoy it as a kid? I know I wouldn’t go anywhere near it. My relationship with cabbage has come a long way.

You can find beautifully fresh, locally grown cabbage in most farmers markets. Now I can eat it raw, roasted, stuffed, steamed or in soup. Red or green, I am not picky. I love a good coleslaw and have even posted a few cabbage recipes on my blog in the past. I enjoy cabbage most when it is pan roasted, with some butter, salt, and pepper. This time I decided to add some color, as well as a few extra spices. And of course, Parmesan cheese because it just makes everything more delicious.

Well, as it turns out this one is a winner! The burst of color I added came from bright orange carrots and deep red onion, which become wonderfully sweet when you pan-roast them. As per usual, the most prominent flavor comes from the sauces, so the vinegar and hot sauce really take it over the top. Sprinkle it with Parmesan cheese and you are in heaven.

This dish will serve and inspire 4-6 people who will change their cabbage intake from annually to weekly!

Ingredients for Caramelized Cabbage and Carrots

4 tbsp. butter
1 small cabbage, core removed, sliced thinly
5 carrots, peeled into thin slices
1 small red onion, cut into thin slices
2 garlic cloves, chopped
1 tsp. apple cider vinegar
1 tsp. hot sauce, or more to taste
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup Parmesan cheese, grated

Melt butter in large pan over medium-low heat.

Turn up heat to medium-high, add the onion and cook until translucent, about 4-5 minutes.

Add the garlic and cook for 1 minute.

Stir in the cabbage and carrots and cook, stirring occasionally until the cabbage is tender and begins to brown.

Add in salt, pepper, vinegar and hot sauce and continue to cook for 1 minute.

Take off the heat and add in the Parmesan cheese.

Place in serving bowl, and serve hot.

It’s that simple!

Three-Bean Pasta Salad

Aug. 2
2018

“Beans, beans, they’re good for your heart”. Never were truer words spoken. I absolutely love beans, especially when they are prepared from scratch. But I am no snob, I will eat them any way, fresh, frozen or canned. These tasty little legumes are one of the most versatile foods out there and are now considered a powerfood!

There are so many different kinds to choose from. There are black, navy, kidney, and pinto, to name a few. Beans are a healthy source of nutrients; they are high in fiber, protein, iron, vitamin B, zinc (which promotes eye health), potassium, magnesium and antioxidants. I recently learned they are known to help lower the risk of heart disease, colon cancer and help to maintain weight.

If that isn’t enough evidence that you should begin adding some more beans to your diet, consider this; they are very hardy, making you feel full and keep away hunger. Beans are the perfect meat substitute if you are weight conscious, and let’s face it, who isn’t looking to lose a couple of pounds? You can prepare them as an appetizer, snack, side or main dish.

This salad combines three beans beautifully. The green beans and celery provide crunch and vibrance. The pasta ups the carb presence, which makes it perfect for a main dish. It is dressed so uniquely and elegantly, making this salad unrivaled in taste and texture. This is a “must try”!

This recipe is courtesy of Southernliving.com and will serve 8 people who will love eating their beans in this unique, flavorsome presentation.

Ingredients for Three-Bean Pasta Salad

8 ounces uncooked small shell pasta
8 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 2 cups)
1/2 cup thinly sliced celery (about 1 stalk)
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can red kidney beans, drained and rinsed
1 small shallot, minced
3 tbsp. rice wine vinegar
1 tsp. lemon zest
2 tbsp. fresh lemon juice (from 1 lemon)
1 tsp. Dijon mustard
1 tsp. honey
3/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup thinly sliced chives