Meatless Monday - The Greens Still Have It!

Summer salads are still on my mind.   The combination of peas, mint and arugula in the first salad had me thinking about France and I was intrigued.   I found it light, refreshing and surprising.   Then the second combination incorporating...

Summer salads are still on my mind.   The combination of peas, mint and arugula in the first salad had me thinking about France and I was intrigued.   I found it light, refreshing and surprising.   Then the second combination incorporating green beans and peaches, well this is just Southern.  The raspberry vinaigrette is an amazing finish to this salad.  Here’s to some added greens for your Meatless Monday campaign.

Greens and Peas are the primary Greens
Greens and Peas are the primary Greens

Arugula, English Pea & Mint Salad dressed with a Lemon Vinaigrette – recipe shared by Chef Julia LeRoy

Ingredients:

  • 1 bunch of baby arugula, washed
  • 1 cup English peas, shelled ( I substituted frozen young peas )
  • ½ cup fresh mint leaves, thinly sliced
  • 1 shallot, minced
  • ½ cup Feta cheese, crumbled
  • Lemon Vinaigrette
  • Salt and pepper to taste

Directions:

  1. Bring a pot of heavily salted water to a boil. Cook peas until tender, then drain.
  2. Plunge peas into ice-water to cool.
  3. Drain peas from ice water and blot on a paper towel to remove excess moisture.
  4. In the case of my frozen peas substitution, I prepped them according to the bagged directions.  Remembering to blot them on a paper towel to remove excess moisture.
  5. Toss all ingredients together.
  6. Salt and pepper to taste.

Lemon Vinaigrette

Ingredients:

  • ½ cup fresh squeezed lemon juice
  • 1 ½ cup olive oil
  • 1 garlic clove, chopped
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Directions:

  1. Place lemon juice, garlic and Dijon mustard in a blender.  Puree for 15 minutes until smooth.
  2. Slowly drizzle in olive oil to emulsify.
  3. Season with salt and pepper.
  4. Expect to be impressed with the combination of these flavors.

Perfect Summer Salad
Perfect Summer Salad

Perfect Summer Salad:  Summer Peach and Green Beans Salad 

Recipe shared by Nancy Waldeck - Taste and Savor

The Green Beans:

Ingredients:

  • 2 pounds green beans, ends snapped or cut off
  • 3 tablespoons roasted Almond oil

Directions:

  1. Bring a large stockpot of salted water to a boil.
  2. Drop in the green beans and cook until crisp tender – about 6 minutes.
  3. Drain the cooked beans.
  4. In a large bowl, toss with the Almond oil.

The Raspberry Vinaigrette:

  • 1 ½ tablespoons Raspberry vinegar
  • 1 shallot, minced
  • 3 tablespoons Almond oil
  • 1 tablespoon extra virgin olive oil
  • 6 raspberries, crushed with a wooden spoon
  • Sea salt and freshly cracked black pepper

Directions:

  1. Place the minced shallot in the vinegar and set aside for at least 10 minutes.
  2. Whisk together the oils and the raspberries.
  3. Combine both bowls and stir whisk to make the dressing.

The Peaches:

  • 2 pounds peaches, peeled, pitted and sliced
  • Sea salt and freshly ground black pepper
  • ½ cup sliced or slivered toasted almonds

To Assemble the Salad:

Simply place the green beans on a plate, and top with the peach slices. Drizzle the dressing over all and sprinkle with the toasted almonds.

Enjoy!

 

What is your favorite Summer salad?