Summer Salads (7/18/17)

Summer Salad

Its hot and steamy summer, and its hard to get excited about turning on the oven – here are two EASY and delicious salads that you can serve up for dinner on their own, or as a super side to the grill. Christine and I will make Super Foods Brussels Sprouts Slaw and

Balsamic Grilled Peach and Berry Salad

Super Foods Brussels Sprouts Slaw

·         Sure, Parsley makes a good garnish. We’ve all seen the little sprig adorning the side of the plate, but did you know how good PARSLEY is for you? Parsley is a strong antioxidant and anti-inflammatory – It’s also an excellent source of vitamins A, B, C, E and K.

·         Here’s an ingenious way to eat your sprouts – raw. Yes, raw in a salad. You use the food processor shredding blade to quickly reduce the whole little heads to shreds, a knife, a mandoline – or even find them in the produce section of your local grocery store.

·         Don’t tell the family what kind of salad it is, we bet they won’t even suspect its super good for them!

24 Brussels Sprouts, shredded

¼ Cup Chopped Parsley

¼ Cup Chopped Green Onions + more for garnish

1 Cup Chopped Toasted Walnuts, Almonds or Pecans

½ Cup Shredded Parmesan + more for garnish

½ Cup Extra Virgin Olive Oil

3 Red Wine Vinegar

2 Tsp Dijon

Sea Salt and Freshly Cracked Black Pepper

Step One

Shred the Brussels sprouts in a food processor, mandolin or chop with a knife.

Step Two

Toss the sprouts in a bowl, top with parsley, green onions, toasted walnuts and grated cheese.  In a small jar, add the olive oil, vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up. Pour the dressing over the salad and stir thoroughly. Garnish with additional cheese and green onions.

Balsamic Grilled Peach and Cherry Salad

Have you ever been frustrated by a peach that just won’t give its juicy flesh up from the pit? Me too. Its not your fault. Peaches come in two varieties – clingstone and freestone. The ones we wrestle with to free the sweet flesh from the pit are clingstone peaches. Both kinds can taste great, but I love the freestone peaches for their easy eating. For either variety, cut a cross on the bottom of the peach and lower it briefly into a pot of boiling water. After 15 or 20 seconds, remove and set aside until cool enough to handle. The skin will pull away from the flesh and after cutting it in half; if you have a freestone you will easily be able to excavate all the juicy drippy peach goodness!

 

Balsamic Glazed Peaches

Balsamic Dressing

3 Cups Pitted and Chopped Cherries

Baby Lettuce

½ Cup Crumbled Goat Cheese

 

Toss the Baby Lettuce with the ½ of Balsamic Dressing. Add more to taste. Slice the peaches into 4 pieces and toss with the berries. Top the lettuces with the balsamic glazed fruit. Garnish with crumbled goat cheese

 

Balsamic Glaze

 

1/2  cup  Balsamic Vinegar

3  TB  Coconut Sugar

1  Tsp Freshly Ground Black Pepper

¼ Tsp Sea Salt

6  Ripe Peaches, halved and pitted

 

Step One

Combine first 4 ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 2 to 3 minutes. Place peaches in a shallow dish. Pour vinegar mixture over peaches, tossing gently to coat. Marinate about 10 minutes.

Step Two
Remove peaches from vinegar mixture, reserving 2 tablespoons mixture. Set aside remaining vinegar mixture. Place peach halves, cut sides down, on a lightly greased grill or grill pan. Grill about 5 minutes on each side or until firm and golden, basting with remaining vinegar mixture.

Balsamic Dressing

2 TB Balsamic Glaze
¼ C Canola or Grapeseed Oil

1 Tsp Dijon Mustard
1 Tsp Lemon Juice
Sea Salt and Freshly Cracked Black Pepper

Shake the Dressing Ingredients together in a small jar, taste for salt and pepper.

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