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Old 06-21-2018, 06:42 PM   #11
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I use the extra fine whole frozen green beans in a salad Nicoise. Usually, they are leftovers from the previous night's dinner. I add some onion and garlic then marinate them in bottled Italian dressing overnight. I round out the salad with whatever I have on hand that looks like it belongs on a salad Nicoise.

I also like to have a Taco salad in the summer. I freeze individual portions of seasoned taco meat or chili, thaw them overnight in the refrigerator and heat them in the microwave before adding them to the salad.

A piece of leftover steak is another nice summer salad topper. I slice the meat and heat it in the microwave just enough to take the chill off before I add it to the salad.
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Old 06-21-2018, 06:53 PM   #12
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Oh yum, MsM and Kgirl! Those all look delicious. I love summer salads.

Here's a few more that I make often in the summer.

One of my faves - Taco salad with ranch dressing
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Southwestern Black Bean and Corn Salad with Chile Lime dressing
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Grilled Chicken Salad with ranch
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Orzo and Artichoke Heart Salad with olive oil and lemon juice dressing
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Old 06-21-2018, 06:57 PM   #13
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Thank you and your salads are beautiful also!

Quote:
Originally Posted by Cheryl J View Post
Oh yum, MsM and Kgirl! Those all look delicious. I love summer salads.

Here's a few more that I make often in the summer.

One of my faves - Taco salad with ranch dressing
Attachment 30424

Southwestern Black Bean and Corn Salad with Chile Lime dressing
Attachment 30423

Grilled Chicken Salad with ranch
Attachment 30421

Orzo and Artichoke Heart Salad with olive oil and lemon juice dressing
Attachment 30422
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Old 06-21-2018, 07:47 PM   #14
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Quote:
Originally Posted by Aunt Bea View Post
I use the extra fine whole frozen green beans in a salad Nicoise. Usually, they are leftovers from the previous night's dinner. I add some onion and garlic then marinate them in bottled Italian dressing overnight. I round out the salad with whatever I have on hand that looks like it belongs on a salad Nicoise.

I also like to have a Taco salad in the summer. I freeze individual portions of seasoned taco meat or chili, thaw them overnight in the refrigerator and heat them in the microwave before adding them to the salad.

A piece of leftover steak is another nice summer salad topper. I slice the meat and heat it in the microwave just enough to take the chill off before I add it to the salad.
Aunt Bea, I do the same thing. I almost always have a stash of seasoned and portioned ground beef in the freezer for taco salad. And the leftover sliced steak makes a wonderful meal-in-a-bowl salad. I like the combo of the slightly warmed ground beef or steak with the cool veggies and dressing...yum.
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Old 06-22-2018, 08:29 AM   #15
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Great salads!!!

Inspiring as Springfield, MO is slightly warmer than was Monterey Bay, CA..


I'm bookmarking this thread..


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Old 06-22-2018, 02:06 PM   #16
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Quote:
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Great salads!!!

Inspiring as Springfield, MO is slightly warmer than was Monterey Bay, CA..


I'm bookmarking this thread..


Ross
If you subscribe to it, you get notifications of new posts. I'm on my tablet at the moment, so I'm going from memory. I think subscribe is on the pull down menu for thread tools.
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Old 06-22-2018, 04:44 PM   #17
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Quote:
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If you subscribe to it, you get notifications of new posts. I'm on my tablet at the moment, so I'm going from memory. I think subscribe is on the pull down menu for thread tools.
Yes it is and I am subscribed.. Good stuff.. Thank you..
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Old 06-23-2018, 08:49 PM   #18
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It's winter here so no salads in sight, but I make one with lettuce chopped up with tomatoes boiled eggs spring onions bit of cheese and radishes, my home made dressing as well. Perfect summer salad.

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Old 06-25-2018, 09:05 AM   #19
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Tomato salad Maman Blanc

Over here in the UK, we have a wonderful chef called Raymond Blanc. He owns one of Britain's great restaurants called 'Le Manoir des Quattre Saisons' (The Four Seasons Restaurant) in the countryside just north of London. During an interview some time ago, he mentioned his mother who, he said, was the great inspiration who encouraged him to become a restaurateur - the rest is history!

This recipe is from Madame Blanc's collection. Here's the recipe:

Tomato salad Maman Blanc:

4 large ripe beefsteak tomatoes thickly sliced.
1 red onion, finely sliced
1 shallot (scallion), finely chopped
1 garlic clove, crushed
1 tbsp Dijon mustard
3 tbsp rapeseed oil or olive oil
splash white vinegar
1-2 tbsp warm water
2tbsp roughly chopped fresh flatleaved parsley
1 small handful fresh basil leaves.

Preparation method
1. Arrange the tomatoes in circles on a serving platter
2. Scatter the red onion over the top
3. Place the shallot, garlic and white wine vinegar into a bowl and whisk well to combine. Whisk in the rapeseed oil, then, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly grouond black pepper.
4. Spoon the dressing over the tomatoes then set aside for at least one hour to marinate.
5. When ready to serve, scatter over the parsley and basil leaves.

(I like to rough-chop the leaves)


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Old 06-25-2018, 12:53 PM   #20
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Tomato and mozzarella

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