Shaved Zucchini-Fennel Salad

Ingredients

• 1 pound zucchini (2-3 medium) (>>I typically grab one yellow and the rest green, just to add some visual interest.  You can also do a couple of radishes as well, if you have any handy.)
• 1 large bulb fennel, quartered and cored, fronds reserved (>>A small one is totally fine.  The fronds are the green, dill-looking things at the top.)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup slivered red onion (>>I added about a tbs of a sweet onion instead and it was fine.)
• 6 tablespoons shredded Manchego or Asiago cheese (>>I may try Parmesan next time, but either way, it has to be fresh.)

Preparation

1. Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad. (>>I loosely pressed them between two sheets of paper towel and it was fine.  You just don't want them dripping, otherwise they won't absorb the dressing.)
2. Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup (>>Roughly. If you don't hit 1/4 cup, it's fine). Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.

Original recipe found here.

Favourite Weeknight Salad 2

Dressing:

Just the juice of half a lime and lots of pepper

Salad:

Baby spinach
1 Yves Spicy Italian Veggie Sausage>> slice it diagonally (10-ish pieces) and sautee it in olive oil, letting it brown on one side before flipping it to brown on the other.

Optional: Toss in some warm quinoa

Dinner in a pinch.

Favourite Weeknight Salad 1

Dressing:

knob of blue cheese (less than a tablespoon) >> this makes enough salad dressing for more than one salad
olive oil
white wine vinegar
a tiny bit of salt
lots of pepper

Put the blue cheese in the bottom of the bowl, crush it with a fork a bit, and then whisk in the rest. This stores well in a jam jar in the fridge. A little cheese goes a long way.

Salad:

romaine
crushed toasted almonds
tart apple slices
cucumber

Black Bean Salad with Avocado and Wilted Arugula

1 can (540 ml) black beans, rinsed and drained
3 tablespoons olive oil
1 tablespoon balsamic or wine vinegar
A crushed clove of garlic
1 quarter cup chopped fresh Spanish onion
A handful of fresh chopped green coriander
1 tablespoon olive oil
1 large clove garlic, chopped finely
2 large handfuls fresh arugula or spinach leaves, rinsed
Salt
A pinch or two crushed dried hot red pepper flakes
6 to 8 cherry tomatoes, in halves or quarters
1 ripe avocado
Lime juice

1. Put the rinsed, drained beans into a serving bowl. In a smaller bowl, combine the tree tablespoons olive oil, the vinegar, and the crushed garlic. Beat together and pour dressing into the black beans. Toss gently. Mix in the chopped onion and the coriander.
2. Heat a frying pan on medium heat and put in the one tablespoon of olive oil with the chopped garlic. Saute gently until garlic is golden - this will happen quickly so watch carefully. Burnt, bitter garlic means you have to start over.
3. When garlic is gold, put the arugula/spinach in the pan, with a sprinkling of salt and only the water that clings to the leaves. Cover the pan and let the greens steam for a few minutes. Take off the lid of the pan when the greens are less than half their original volume and look 'wilted'. Sprinkle in the red pepper flakes and stir gently. Turn off the heat when greens are tender and shining with oil.
4. Add the wilted greens to the black beans. Gently mix in the halved tomatoes and the avocado. Sprinkle the salad with lime juice. Add salt to taste Serve at room temperature or slightly chilled.

Makes 2 meal-sized servings.

Papaya Avocado Salad

1 head romaine lettuce (I use spinach or arugula, but whatever your preference is)
1/2 a papaya, cubed
1/2 or 1/4 of a red onion, sliced
1/2 to 1 full avocado, sliced (your preference)
(optional - 1/2 cup or 3/4 cup toasted pine nuts - not necessary though)

Dressing:
1/4 cup white wine vinegar
1/4 cup vegetable oil
2 tbsp granulated sugar
1 tsp salt
1/4 tsp dry mustard
1 green onion, finely chopped
2 tbs papaya seeds, coarsely ground (mortar/pestle, chopped, or just toss'em in the blender with everything else here if you've got one)

The dressing is best done in the blender, but I don't own one and have done just fine just chopping everything that needs chopping and then shaking it all up in a mason jar. The dressing generally makes enough for two salads and should be stored in the fridge. You add the dressing at the last minute because it's very acidic and will otherwise make the lettuce wilty/mushy (which means it doesn't make good leftovers).

South Seas Salad

Good with spicy curry

Salad

Mixed greens
strawberries
fresh pineapple chunks
kiwi (peeled, sliced)
green onions (chopped)

Dressing

3/4 cup vegetable oil
1/4 cider vinegar
2 tbs lemon juice
2 tbs granulated sugar
2 tbs honey
2 tbs sesame seeds
2 tbs poppy seeds
2 tbs chopped green onions
1/2 tsp salt

Blend all ingredients in blender until thick.