RecipeHive

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Raw Corn Salad with Tomatoes, Feta, and Herbs

Posted by in Shared Member Recipes

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this by the bowl as is or toss it with cooked rice or beans for a more filling salad (add oil and vinegar accordingly). In midsummer, with a couple of thick tomato slices, there is nothing better.
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Roquefort Pear Salad

Posted by in Shared Member Recipes

“This is the best salad I’ve ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.”
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Spring Salad with Fava Beans

Posted by in Shared Member Recipes

Coarse salt and freshly ground pepper

1 1/4 pounds fresh fava beans, shelled (11/2 cups)

1/2 head frisee, leaves separated

5 ounces baby spinach

3/4 cup packed fresh mint

1 small carrot, peeled into thin ribbons

1 shallot, halved and thinly sliced

4 ounces fresh goat cheese

2 tablespoons white-wine vinegar

1/4 cup extra-virgin olive oil

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Apple and Quinoa Salad

Posted by in Shared Member Recipes

This is a recipe from the Washington Local and Seasonal Cookbook – that was given to me by my sister for my 49th bday. It features recipes using local ingredients of Washington state, by season. This is a Fall salad – that has lots of different flavors and great crunch going on with the combo of crisp apples, fresh corn kernels, dried cranberries, toasted pecans and fresh herbs.
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Barley and Kale Salad with Golden Beets and Feta

Posted by in Shared Member Recipes

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won’t wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don’t forget the plastic forks!