Tag Archives: salad

Couscous and Butternut Squash Salad with Kale or Arugula –Perfect Autumn Salad

This salad always makes me think of the Fall, I suppose it’s due to the butternut squash . This salad would really be delicious anytime of the year and if you added a protein it would make a delicious dinner salad. I made this salad the other evening and it was just perfection on a plate. Beautiful to look at and delicious to eat. Fairly Healthy and you can keep it vegan without any dairy or add cheese for a delicious vegetarian salad .  It takes a bit of prep work but you can prep a few hours ahead and be done with it prior to the meal which is always a good thing in my book.

I prepped butternut squash and couscous and used baby arugula this time. I dressed the salad and let it sit , Kale is better when it’s soft and broken down so if you’re using Kale I suggest chopping it.  I love Kale but don’t want to feel like I’m eating my front lawn. It is delicious with kale or arugula or really any greens you prefer.

If you like a heavier dressed salad I would definitely double up the salad dressing. Or just pour a little over it and leave extra for individual dressing.

This is what I did. Enjoy!

Ingredients:

1 lb . butternut squash – 1 package of pre-cut squash and then I cut into small 1/2 inch cubes

2 Tablespoons olive oil

Kosher Salt and Freshly Ground Black Pepper – to taste

1 cup dry Pearl Couscous , cook in water according to package directions

app. 2 cups chopped Kale Leaves or Arugula is also a great choice if you’re not a kale fan or really 2 cups of any kind of greens you like.

1/3 cup dried cherries–you can use craisins, raisins, cranberries whatever dried fruit you like

1/3 cup chopped walnuts

*app. 2 oz. crumbled goat or feta cheese if you’d like

Orange Vinaigrette Dressing:

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Freshly-Squeezed Orange Juice –this is a must

pinch of salt and black pepper, to taste

Directions:

To make the salad:

Pre-heat oven to 425 degrees and cut butternut squash into 1/2 inch cubes.

Spread the butternut squash out in an even layer on a baking sheet that’s been sprayed with cooking spray add 2 Tbsp. Olive Oil to squash to coat, sprinkle a little kosher salt and freshly ground black pepper to the squash .  Bake for 15 minutes then flip squash over (as best you can) Bake for an additional 10-15 minutes or until the squash is tender and slightly browned around the edges. Remove from oven and transfer back to the large mixing bowl. Depending on your oven the squash could take a little longer to cook, you just want it soft enough that it’s cooked through and a little browned up.

To make the vinaigrette:

Whisk all ingredients, (orange juice, olive oil, apple cider vinegar and pinch of salt and pepper to taste. I used all of the vinaigrette and it was very lightly dressed and rather tasty. If you prefer more dressing on the side , double the recipe.

Add cooked couscous, kale, cherries, walnuts, goat cheese* and vinaigrette,  toss to combine. Taste for Salt and Pepper after all combined.img_2936img_2933img_2929img_2928

Serve Warm, or refrigerate and this will keep for app. 3 days in fridge.

It’s a very light salad dressing so the kale absorbs it and it will keep nicely in fridge.

 

 

 

 

Champagne Vinaigrete and Kale/Brussels Salad

photo 5 (6)

Colorado Kitchen

photo 1 (3)

Dressed Salad

photo 1 (6)

Ingredients

photo 3 (4)

View from Deck

photo 2 (4)

Joel’s Salad with lots of Parmesan Cheese–hey he ate it!

photo 1 (4)

This Champagne Vinaigrette appeared on my blog back in 2012. It’s really perfect on any kind of greens and this is the salad that I made along with it. I love Kale but I don’t like feeling like I’m eating the front lawn. I like my kale very finely chopped and massaged with dressing. I use my food processor to chop the kale and I dress the salad ahead of eating it and let it sit for a while so that the kale can absorb as much of the dressing as possible. This salad was really delicious and I know this is almost impossible to believe but I got Joel to eat some of it! The way I did that was to add a lot of parmesan cheese to his plate and he ate it. I also threw in a picture of my kitchen and a picture of the view from one of our decks . Enjoy this dressing it is perfection in a bottle and good on almost anything you put it on. I will be making this salad again and again.

Champagne Vinaigrette:

1 tablespoon Dijon Mustard

1 teaspoon whole grain mustard (Maille makes a wonderful mustard)

1/3 cup Champagne Vinegar

1 tablespoon Rice Wine Vinegar

1 teaspoon Honey

3/4 cup extra virgin olive oil

kosher salt to taste app. 1/4 teaspoon to start

freshly ground black pepper , a few grinds of the mill to taste

Ingredients for the Salad:

1 bunch of Kale or a bag of washed and chopped kale , baby kale is great as well — if you can buy washed and chopped it saves lots of time

1/2 lb. of Brussels Sprouts, washed and cut thinly–now you can buy brussels already sliced which makes prep super fast and easy!!!

*this is optional but it adds pretty color and some more crunch. 1/2 small head radicchio, cored and thinly sliced

1/2 cup of Grated Parmesan or Shaved Parmesan

1/2 cup of dried fruit, I used dried craisins, but raisins, cherries, any of them will do

1/2 cup pignoli nuts, I roast them in the oven for about 4 minutes till they get toasty. ( in oven at 350 degrees for about 4 mins.)

*add any seasonal fruits or vegetables or protein you may like,  this is just a basic salad idea.

Directions:

Using my blender I threw all vinaigrette ingredients  except for the olive oil which I slowly streamed in through the top of blender until dressing emulsified. Taste for Salt and Pepper and you’re good to go.

Wash and Dry the Kale, remove the stems and ribs and just use the leaves. Even better you can buy triple washed kale already chopped. I still put that through my processor because it’s not chopped enough for me.

In the food processor I chopped up kale slowly, you don’t want to over chop the kale either. As soon as it starts to break down I stopped and removed it and added more.  I do it in sections till it’s all chopped.

Slice Brussels very thinly into slices , they will fall apart as you slice and mix them into salad.  Add Brussels to Kale with all other salad ingredients except for Parmesan Cheese. I added cheese when I was ready to serve to individual plates.

photo 5 (4)

Raw Chopped Salad pre dressing

photo 5 (3)

Chopped Vegetable Salad

FullSizeRender (2)FullSizeRenderI was having a dinner party and thought this would be a perfect addition to my menu. It contained fresh  vegetables and a salad all in one! Perfect side dish served right along with dinner. Of course you can add a protein and make this the meal which would be ever so perfect. Perfection in a bowl. This is what I did and what veggies I used, feel free to use the vegetables you would love. These were the quantities that worked perfectly though. I won’t lie it took some prep for this and a good idea would be to chop a lot of the veggies ahead of time and have them ready. Avocado and lettuce must be added right before serving though. Dressing and veggies can be made ahead of time .

*I served as a side dish and it was generous for about 6 -8 servings , if you’re using for a main probably 4-6.

*Original Recipe from O Magazine–I made a few changes

Ingredients:

Dressing:

2 Tbsp. red wine vinegar

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. Dijon Mustard

1 garlic clove–minced

1/2 tsp. kosher salt plus a little more to taste at the end

1/4 tsp. freshly ground black pepper plus more to taste at the end

1/4 cup good extra-virgin olive oil

Salad:

1/2 lb. green beans, trimmed and cut into small pieces — about 1/2″

2 medium carrots, cut into small pieces

3 ears of corn, cut kernels off cobs

1/2 pint small cherry or grape tomatoes cut in 1/2

2 ribs celery, cut into small pieces , about 1/2″ pieces

1 red bell pepper, cored and cut into small pieces , also about 1/2″ size

1/3 cup finely chopped red onion

1 head romaine , chopped

1 large ripe avocado, peeled, pitted and diced

1/4 cup finely grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil.

Meanwhile in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. kosher salt, garlic, and 1/4 tsp. black pepper. Lastly, whisk in the oil slowly. Set aside.

When water comes to a boil, add cut up green beans and carrots to boiling water and cook until tender, about 5-6 minutes. Add corn and cook a couple of minutes more. Drain in a colander and rinse under cold water, let veggies completely cool down. I let them sit till they were completely cool. Give vinaigrette a quick whisk, and add veggies to the bowl. Add in the tomatoes, celery , bell pepper and onion and toss well. Set aside and let marinate for at least 1/2 hour. I probably let it sit in marinade for about an hour.

Right before serving, add chopped romaine, avocado and parmesan . Taste for salt and pepper and add as needed. Toss gently to combine.

Serve immediately.

Farro Salad

IMG_5507I made this last night combining my recipe which is on my blog “Summer Salad-Farm Fresh Farro” and Charlie Bird’s Famous Farro Salad. My blog post was from a few years ago long before I ever saw Charlie Birds version.  Please feel free to add veggies at your own discretion. It’s a loose recipe but this is what I did. This would make a great addition to any BBQ and perfect for Fathers Day 2017.

Special thanks to Charlie Bird’s Farro Salad @nytimes cooking site by Melissa Clark

cooking@nytimes.com – one of the best cooking sites I know

Ingredients:

1 cup Farro

1 cup apple cider

2 cups of water

2 teaspoons kosher salt, and more to your own liking

2 bay leaves

8 Tablespoons extra -virgin olive oil

2 Tablespoons fresh lemon juice- I used 1 large lemon

app. 1/2 cup shaved Parmesan Cheese , I used a vegetable peeler but I do know you can buy Parmesan Cheese shaved this way ( time and mess saver)

app. 1/2 cup shelled Pistachios–I used salted pistachios and chopped them myself. You can use raw pistachios but they’re a tad tasteless. Just check for salt when salad is finished.

app. 2 cups Arugula

app. 1 cup torn Basil Leaves

app. 1 cup Mint leaves-cut up into smaller pieces

2 large radishes sliced thinly or rough chopped

Directions:

Farro:

In a medium saucepan, bring farro,  apple cider, bay leaves,  salt , and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If farro is cooked but there is still water I put in a colander/strainer and leave it till it cools down. If on the other hand the water evaporates before the farro is done, you’ll have to add a little more water. You can always strain it so no worries–but don’t overcook. Let farro cool down and discard the 2 bay leaves.

Salad:

In a salad bowl (large enough to fold in arugula and mix) whisk together the olive oil and lemon juice, I use a wire whisk, it’s an amazing kitchen tool. Add the cooled down farro, parmesan cheese and chopped pistachio nuts, mix well.

This salad base will sit for a few hours at room temperature. I made it that afternoon for that evening and never put it in fridge. Salad is always best at room temperature so if you do refrigerate, just bring to room temperature before serving.

Just before serving, fold in the arugula, herbs, radishes and taste for salt. If not salty enough sprinkle a little flaky sea salt or kosher salt. You’ll thank me for this recipe.IMG_1779IMG_1780

 

 

 

Summer Corn Salad with Feta

IMG_1397

Sometimes I like to shake it up a little bit and that’s exactly what I did with this recipe . The funniest thing was that I made it to serve for a small dinner party and completely forgot about it and discovered it when I went to serve dessert!!!! How disappointed was I? it was very aggravating but I will make it again because I thought it came out delicious. This is what I did. You might want to check out my other wonderful corn salad which is titled Fresh Corn Salad it’s a little different and might be more to your liking. I like both just fine and I think you will too! There are so very many variations of corn salad out there and especially in the summer when the corn is so fresh and delicious.

Ingredients:

4 cups of fresh corn ( it’s so amazing in the summer) I actually used 6 ears of corn –boiled it for 3 mins and plunged into an ice bath to stop cooking. I did it the night before because it’s just easier that way

1/3 cup of fresh cilantro chopped–if you don’t like cilantro you can omit it, but it packs a  lots of flavor–just saying…..

3 Tablespoons Lime Juice –I used my juicer because this is a lot of squeezing. Or buy the fresh lime juice in those little green bottles. (see photo) but nothing beats fresh in my book

1- 2 teaspoons of kosher salt, I used 1 . Feta was plenty salty here. You might want to add more, you can taste as you go.

1/2 teaspoon freshly ground black pepper

2 Tablespoons Olive Oil–Extra Virgin is the way to go

1 cup thinly sliced radishes — they are amazing this time of year but if you hate them you can substitute with a little red onion or scallion. I love radishes and I love the pop of color and crunch they provide

1 cup cherry tomatoes–sliced in 1/2 or into 1/4’s

1/2 cup crumbled Feta— I used a 6oz. container

Directions:

Cut corn off cobs–I know it’s work but it’s worth it and mix the corn with all ingredients adding cheese last. Yum!!! refrigerate and take out before you’re eating and let sit at room temperature.  I put salad together early in the morning and refrigerated all day. You can make it and serve it right away  but it will be better after flavors marinate a bit. I still cannot believe that I forgot to put this wonderful side dish out!!!!!!! It happens to the best of us.

Enjoy!

 

Champagne Vinaigrete and Kale/Brussels Salad

photo 5 (6)

Colorado Kitchen

photo 1 (3)

Dressed Salad

photo 1 (6)

Ingredients

photo 3 (4)

View from Deck

photo 2 (4)

Joel’s Salad with lots of Parmesan Cheese–hey he ate it!

photo 1 (4)

This Champagne Vinaigrette appeared on my blog back in 2012. It’s really perfect on any kind of greens and this is the salad that I made along with it. I love Kale but I don’t like feeling like I’m eating the front lawn. I like my kale very finely chopped and massaged with dressing. I use my food processor to chop the kale and I dress the salad ahead of eating it and let it sit for a while so that the kale can absorb as much of the dressing as possible. This salad was really delicious and I know this is almost impossible to believe but I got Joel to eat some of it! The way I did that was to add a lot of parmesan cheese to his plate and he ate it. I also threw in a picture of my kitchen and a picture of the view from one of our decks . Enjoy this dressing it is perfection in a bottle and good on almost anything you put it on. I will be making this salad for Father’s Day this year–it’s a winner.

Champagne Vinaigrette:

1 tablespoon Dijon Mustard

1 teaspoon whole grain mustard (Maille makes a wonderful mustard)

1/3 cup Champagne Vinegar

1 tablespoon Rice Wine Vinegar

1 teaspoon Honey

3/4 cup extra virgin olive oil

kosher salt to taste app. 1/4 teaspoon to start

freshly ground black pepper , a few grinds of the mill to taste

Ingredients for the Salad:

1 bunch of Kale or a bag of washed and chopped kale , baby kale is great as well

1/2 lb. of Brussels Sprouts, washed and cut thinly–now you can buy brussels already sliced which makes prep super fast and easy!!!

*this is optional but it adds pretty color and some more crunch. 1/2 small head radicchio, cored and thinly sliced

1/2 cup of Grated Parmesan or Shaved Parmesan

1/2 cup of dried fruit, I used dried craisins, but raisins, cherries, any of them will do

1/2 cup pignoli nuts, I roast them in the oven for about 4 minutes till they get toasty. ( in oven at 350 degrees for about 4 mins.)

*add any seasonal fruits or vegetables or protein you may like,  this is just a basic salad idea.

Directions:

Using my blender I threw all vinaigrette ingredients  except for the olive oil which I slowly streamed in through the top of blender until dressing emulsified. Taste for Salt and Pepper and you’re good to go.

Wash and Dry the Kale, remove the stems and ribs and just use the leaves. Even better you can buy triple washed kale already chopped. I still put that through my processor because it’s not chopped enough for me.

In the food processor I chopped up kale slowly, you don’t want to over chop the kale either. As soon as it starts to break down I stopped and removed it and added more.  I do it in sections till it’s all chopped.

Slice Brussels very thinly into slices , they will fall apart as you slice and mix them into salad.  Add Brussels to Kale with all other salad ingredients except for Parmesan Cheese. I added cheese when I was ready to serve to individual plates.

photo 5 (4)

Raw Chopped Salad pre dressing

photo 5 (3)

Ranch Dressing – BLT Salad

photo (2)DSCN0290photoDSCN0292One of the best things to come out of writing this blog is being in touch with so very many different people and getting inspired by their ideas as well as my own. Bree emailed me to tell me about this dressing that she made from Ina Garten. I was so happy for the email and a new dressing to make. I followed the salad dressing recipe decreasing the salt and changing the salad to a Bacon Lettuce and Tomato salad. So yum, and thanks again Bree for thinking of me and writing to me, I love that you thought of me and that you inspired me to make this new dressing.  This is one helluva great dressing and it would make one helluva great dip. Another perfect anytime salad. Thanks!

Ingredients:

3 scallions, white and green parts , chopped

1/2 cup chopped fresh basil leaves, lightly packed

2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons Dijon Mustard

1 tablespoon olive oil

2 garlic cloves, chopped

1/2 – 1 teaspoon kosher salt to taste

1 tablespoon freshly ground black pepper

1 cup good mayonnaise ( you can use light but not fat free please)

1/2 cup Greek style yogurt , I used 2%

1/2 cup buttermilk, shaken ( you can use lowfat)

Salad Greens:

for 6 people you will use 3 small Bibb Lettuces, or Boston Lettuce or Romaine. Whichever you prefer. I could only find Romaine so that’s what we had. We like our lettuce chopped so that’s what I did.

2 large ripe tomatoes or small grape ones, whichever you prefer.

6 slices of Bacon ( I used microwave Bacon) it’s awesome–no fuss no muss

*1 red onion thinly sliced ( optional)

*avocado cut into chunks ( also optional)

I made all the salad dressing because it will keep in fridge for a few days , I used less lettuce and less other ingredients just for the two of us. I used the red onion and avocado for my 1/2 of the salad.

Directions:

Place the scallions, basil, lemon juice, mustard, olive oil, garlic , salt and pepper in the bowl of a food processor fitted with the steel blade. Puree for about 20 seconds till smooth. Add the mayo, yogurt, and buttermilk and blend till smooth. Transfer the dressing to a container and refrigerate for at least an hour till flavors blend together . Put together salad ingredients and pour dressing on it. So delish! Great with protein on it, and this salad dressing would make a great dip for raw veggies! I love this dressing, we ate it 3 nights in a row!

Chopped Vegetable Salad

FullSizeRender (2)FullSizeRenderI was having a dinner party and thought this would be a perfect addition to my menu. It contained fresh  vegetables and a salad all in one! Perfect side dish served right along with dinner. Of course you can add a protein and make this the meal which would be ever so perfect. Perfection in a bowl. This is what I did and what veggies I used, feel free to use the vegetables you would love. These were the quantities that worked perfectly though. I won’t lie it took some prep for this and a good idea would be to chop a lot of the veggies ahead of time and have them ready. Avocado and lettuce must be added right before serving though. Dressing and veggies can be made ahead of time .

*I served as a side dish and it was generous for about 6 -8 servings , if you’re using for a main probably 4-6.

*Original Recipe from O Magazine–I made a few changes

Ingredients:

Dressing:

2 Tbsp. red wine vinegar

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. Dijon Mustard

1 garlic clove–minced

1/2 tsp. kosher salt plus a little more to taste at the end

1/4 tsp. freshly ground black pepper plus more to taste at the end

1/4 cup good extra-virgin olive oil

Salad:

1/2 lb. green beans, trimmed and cut into small pieces — about 1/2″

2 medium carrots, cut into small pieces

3 ears of corn, cut kernels off cobs

1/2 pint small cherry or grape tomatoes cut in 1/2

2 ribs celery, cut into small pieces , about 1/2″ pieces

1 red bell pepper, cored and cut into small pieces , also about 1/2″ size

1/3 cup finely chopped red onion

1 head romaine , chopped

1 large ripe avocado, peeled, pitted and diced

1/4 cup finely grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil.

Meanwhile in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. kosher salt, garlic, and 1/4 tsp. black pepper. Lastly, whisk in the oil slowly. Set aside.

When water comes to a boil, add cut up green beans and carrots to boiling water and cook until tender, about 5-6 minutes. Add corn and cook a couple of minutes more. Drain in a colander and rinse under cold water, let veggies completely cool down. I let them sit till they were completely cool. Give vinaigrette a quick whisk, and add veggies to the bowl. Add in the tomatoes, celery , bell pepper and onion and toss well. Set aside and let marinate for at least 1/2 hour. I probably let it sit in marinade for about an hour.

Right before serving, add chopped romaine, avocado and parmesan . Taste for salt and pepper and add as needed. Toss gently to combine.

Serve immediately.

Farro Salad

I made this last night combining my recipe which is on my blog “Summer Salad-Farm Fresh Farro” and Charlie Bird’s Famous Farro Salad. My blog post was from a few years ago long before I ever saw Charlie Birds version.  Please feel free to add veggies at your own discretion. It’s a loose recipe but this is what I did. This would make a great addition to any BBQ and perfect for Fathers Day 2017.

Special thanks to Charlie Bird’s Farro Salad @nytimes cooking site by Melissa Clark

cooking@nytimes.com – one of the best cooking sites I know

Ingredients:

1 cup Farro

1 cup apple cider

2 cups of water

2 teaspoons kosher salt, and more to your own liking

2 bay leaves

8 Tablespoons extra -virgin olive oil

2 Tablespoons fresh lemon juice- I used 1 large lemon

app. 1/2 cup shaved Parmesan Cheese , I used a vegetable peeler but I do know you can buy Parmesan Cheese shaved this way ( time and mess saver)

app. 1/2 cup shelled Pistachios–I used salted pistachios and chopped them myself. You can use raw pistachios but they’re a tad tasteless.

app. 2 cups Arugula

app. 1 cup torn Basil Leaves

app. 1 cup Mint leaves-cut up into smaller pieces

2 large radishes sliced thinly or rough chopped

Directions:

Farro:

In a medium saucepan, bring farro,  apple cider, salt , and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If farro is cooked but there is still water I put in a colander/strainer and leave it till it cools down. If on the other hand the water evaporates before the farro is done, you’ll have to add a little more water. You can always strain it so no worries–but don’t overcook. Let farro cool down and discard the 2 bay leaves.

Salad:

In a salad bowl (large enough to fold in arugula and mix) whisk together the olive oil and lemon juice, I use a wire whisk, it’s an amazing kitchen tool. Add the cooled down farro, parmesan cheese and chopped pistachio nuts, mix well.

This salad base will sit for a few hours at room temperature. I made it that afternoon for that evening and never put it in fridge. Salad is always best at room temperature so if you do refrigerate, just bring to room temperature before serving.

Just before serving, fold in the arugula, herbs, radishes and taste for salt. If not salty enough sprinkle a little flaky sea salt or kosher salt. You’ll thank me for this recipe.IMG_1779IMG_1780

 

 

 

Chopped Vegetable Salad

FullSizeRender (2)FullSizeRenderI was having a dinner party and thought this would be a perfect addition to my menu. It contained fresh  vegetables and a salad all in one! Perfect side dish served right along with dinner. Of course you can add a protein and make this the meal which would be ever so perfect. Perfection in a bowl. This is what I did and what veggies I used, feel free to use the vegetables you would love. These were the quantities that worked perfectly though. I won’t lie it took some prep for this and a good idea would be to chop a lot of the veggies ahead of time and have them ready. Avocado and lettuce must be added right before serving though. Dressing and veggies can be made ahead of time .

If making this wonderful salad in the winter as I am today you can use frozen corn, I just like to buy organic frozen corn.

*I served as a side dish and it was generous for about 6 -8 servings , if you’re using for a main probably 4-6.

*Original Recipe from O Magazine–I made a few changes

Ingredients:

Dressing:

2 Tbsp. red wine vinegar

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. Dijon Mustard

1 garlic clove–minced

1/2 tsp. kosher salt plus a little more to taste at the end

1/4 tsp. freshly ground black pepper plus more to taste at the end

1/4 cup good extra-virgin olive oil

Salad:

1/2 lb. green beans, trimmed and cut into small pieces — about 1/2″

2 medium carrots, cut into small pieces

3 ears of corn, cut kernels off cobs–about 1 1/2 cups of frozen corn

1/2 pint small cherry or grape tomatoes cut in 1/2

2 ribs celery, cut into small pieces , about 1/2″ pieces

1 red bell pepper, cored and cut into small pieces , also about 1/2″ size

1/3 cup finely chopped red onion

1 head romaine , chopped or shredded iceberg lettuce is great–use whatever you like

1 large ripe avocado, peeled, pitted and diced

1/4 cup finely grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil.

Meanwhile in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. kosher salt, garlic, and 1/4 tsp. black pepper. Lastly, whisk in the oil slowly. Set aside.

When water comes to a boil, add cut up green beans and carrots to boiling water and cook until tender, about 5-6 minutes. Add corn and cook a couple of minutes more. Drain in a colander and rinse under cold water, let veggies completely cool down. Obviously when using frozen corn you’ll speed up this whole prep process.  I let the vegetables sit till they were completely cool. Give vinaigrette a quick whisk, and add veggies to the bowl. Add in the tomatoes, celery , bell pepper and onion and toss well. Set aside and let marinate for at least 1/2 hour. I probably let it sit in marinade for about an hour.

Right before serving, add chopped romaine, avocado and parmesan . Taste for salt and pepper and add as needed. Toss gently to combine.

Serve immediately.