Salad Recipes

[Zana]

Please put Salad recipes here

[Zana]

Roasted Corn, Black Bean & Mango Salad

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

Kathy Farrell-Kingsley
Used by permission. (c) Eating Well, Inc.

Ingredients
2 teaspoons canola oil 1/2 cup diced red bell pepper
1 clove garlic, minced 3 tablespoons lime juice
1 1/2 cups corn kernels, (from 3 ears) 1 small canned chipotle pepper in adobo sauce, (see Ingredient Note), drained and chopped
1 large ripe mango, (about 1 pound), peeled and diced 1 1/2 tablespoons chopped fresh cilantro
1 15-ounce or 19-ounce can black beans, rinsed 1/4 teaspoon ground cumin
1/2 cup chopped red onion 1/4 teaspoon salt

Yield: 8 Servings

Directions

Prep: 45 min Total: 45 min
1
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.

notes
Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.

nutritional information
Calories: 125 Fiber: 4 g
Fat: 2 g Saturated Fat: 0 g
Carbohydrates: 26 g Protein: 4 g
Sodium: 245 mg Monounsaturated Fat: 1 g
Exchanges: 1 starch, 1 fruit Cholesterol: 0 g
Carbohydrate Servings: 2 Potassium: 223 mg
Nutrition Bonus: Vitamin C (70% daily value), Fiber (18% dv). Added Sugars: 0 g


Read More http://www.ivillage.com/roasted-corn...#ixzz1boV3veYQ

[Zana]

Italian Basil Salad with Red Wine Herb Vinaigrette

For the Salad:
Half a loaf of Italian bread
A few generous splashes of olive oil
1x6 ounce bag of baby romaine lettuce or any other salad green mixture
A big handful of whole fresh basil leaves
A thinly sliced red onion or the pickled red onions
A sprinkle or two of salt and pepper

For the Vinaigrette:
1/2 cup of red wine vinegar
1 cup of extra virgin olive oil
Two heaping spoonfuls of Dijon mustard
Several heaping spoonfuls of grated Romano cheese
A generous spoonful of dried oregano
A generous spoonful of dried basil
A sprinkle or two of salt and pepper

For the Salad:
• Preheat your oven to 350 degrees F.
• Cut the bread into cubes and toss with enough olive oil to coat each one.
• Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.
• Tear or chop the lettuce into bite sized pieces.
• Toss it with the basil leaves, red onion and a generous splash of the vinaigrette.
• Top with the croutons and season with a sprinkle or two of salt and pepper.

For the Vinaigrette:
• Mix everything together until smooth vinaigrette forms