Zucchini Vinaigrette

Source: Food Combining for Health
Date tried: April 18, 2018
Yield: 4 servings
Time needed: 1 hour to allow for cooling.

A tasty little side dish, And another way to use zucchini.

Zucchini Vinaigrette

Zucchini vinaigrette
8 small zucchini
1 tsp. sea salt
1 large onion
6 Tbsp. olive oil
3 Tbsp. cider vinegar
1/2 tsp. Dijon mustard
1/2 tsp. clear honey
paprika
1 Tbsp. chopped parsley

Wash zucchini and slice into rounds about 1/4” thick
Bring a little water to a boil in a saucepan. Add salt and zucchini.
Allow to simmer gently for about 5 minutes until zucchini is tender but not soggy.
Drain and set aside to cool.

Meanwhile slice onions finely and set aside.
Mix oil, vinegar, Dijon mustard and honey to make a vinaigrette dressing.

About half an hour before serving, arrange onions slices and zucchini in individual bowls.
Pour vinaigrette over vegetables.
Sprinkle with paprika and parsley.
Chill for 30 minutes before serving.

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Four Bean Salad

Source: Simply in Season
Made: August 5, 2012
Yield: 12 servings
Time to make: 15 minutes assembly + at least 1 hour to chill.

Prior preparation needed
Cook black beans and pink beans if using dried beans.

 A perennial favorite. Is there anyone who does not love the beautiful colours of a mixed bean salad?

Four Bean Salad

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Peanut, Sunflower and Carrot Salad

Source: Diet for a Small Planet
Date tried: March 23, 2018
Yield: as needed
Time needed: 15-20 minutes

Quick to put together, especially if you use a blender or food processor to grate the carrots. Looks lovely too. Nuts and/or seeds add protein content as well as taste. The pineapple is a great addition.

Peanut, Sunflower and Carrot Salad

Peanut, Sunflower and Carrot Salad
grated carrots
peanuts, chopped
raisins
sunflower seeds
crushed pineapple (optional)

peanut butter
mayonnaise

Mix carrots, peanuts, raisins, sunflower seeds and pineapple in a bowl.
Make a dressing of equal parts mayonnaise and peanut butter.

Wilted Spinach Salad

Source: Ecological Cooking
Date tried: February 2, 2018
Yield: 4 servings
Time needed: about 15 minutes

Very quick to make and to be served immediately. I discovered this is a love it or hate it salad. The ingredient making a difference is the sesame oil. I love it, my daughter hates it. The other intriguing frill is that the dressing is heated, and poured on hot, slightly wilting the spinach—hence the name. Anyway, it gets a two-thumbs up from me for taste as well as ease of preparation.

Wilted Spinach Salad

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Frisée and Bleu d’Auvergne Salad

Source: 12 Months of Monastery Salads
Date tried: January 15, 2018
Yield: 6 servings
Time needed: about 15 minutes

Necessity is the mother of invention, they say. I knew it was unlikely that I would find frisée in the store. Another former staple of the produce department (along. with curly endive) that now seems confined to home gardens. So I used the leafiest green leaf lettuce I could find.

But I needed to do a better check of my own supplies as well. I was surprised to discover at the last minute that I was out of both blue cheese and pecans, so these were replaced by havarti and walnuts. Nevertheless, it was a good salad and I look forward one day to the original recipe.

Frisée and Bleu d’Auvergne Salad

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