Salad Summer

Summer is a wonderful time to combine fresh ingredients and minimal cooking effort to create a delicious meal. Try these salad recipes to nourish and inspire you.

ARUGULA, POTATO AND GREEN BEAN SALAD

You will need:

• 1/3 cup walnuts

• 2 pounds fingerling potatoes, chopped

• 1/2 pound green beans, trimmed and cut in half

• 2 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon coarse salt

• Freshly ground pepper to taste

• 3 tablespoons olive oil

• 4 packed cups arugula

Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to the colander with the potatoes.

Whisk together vinegar, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.

PARSLEY CILANTRO CHICKPEA SALAD

For the salad:

• 2 cups cooked chick peas OR one 14 ounce can chickpeas. drained

• 3 tablespoons olive oil

• 1 1/2 teaspoons each: salt, black pepper, allspice, cumin, and cardamon

• 5 packed cups of salad greens

• 2 cups cucumbers, diced (about 1 cucumber)

• 2 cups tomatoes, diced (about 3 medium tomatoes)

• 1/3 cup each of fresh cilantro and Italian parsley. chopped

For the dressing:

• 2 tablespoons apple cider vinegar

• 2 tablespoons lemon juice

• ¼ cup olive oil

• 2 garlic cloves, crushed

• 1 teaspoon each: salt and black pepper

Cook and drain the chickpeas. If cooking dried chickpeas, soak them overnight and boil them in water for 2 hours until tender.

Place them in a skillet with olive oil, salt, pepper, allspice, cumin and cardamom. Saute on medium heat for 5 minutes. 

Chop cucumbers, tomatoes, parsley and cilantro.

Wash and drain salad greens.

Remove chickpeas heat and place them in a serving bowl with all the other salad ingredients.

Whisk together the dressing ingredients. Pour over the salad, toss well, and refrigerate to marinate for at least 1 hour.