LITTLE ROCK, Ark. (KTHV) -- Summer salads can be made in hundreds of ways, from vegetables to fruits to cheeses and vinaigrettes, you can build them just about any way you want.
Debbie Arnold joined THV This Morning on Tuesday with some sensational summer salad recipes.
You can find some of Debbie’s recipes below. For more, visit the Dining with Debbie website or watch the attached video!
Basic Vinaigrette
Ingredients:
-1/4 cup white-wine vinegar (or fresh lemon or orange juice)
-1 tablespoon Dijon mustard
-1/4 teaspoon kosher salt
-1/2 teaspoon freshly cracked black pepper
-1 teaspoon honey
-3/4 cup Riceland Rice Bran Oil or Wayne Plantation Sunflower Oil
-1 shallot, minced, optional
Directions:
-In a small bowl, whisk together vinegar, mustard, salt, pepper, and honey
-Add oil slowly, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender
Variations
Use maple syrup, orange marmalade, or blueberry/strawberry/blackberry jam instead of honey
Add 2 - 3 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon
Vary the type of acid (vinegar) — Try blueberry vinegar with blueberry jelly or jam, for example
Vary the flavor of the Dijon — for a heartier version use Country Dijon
Add 1/4 cup finely grated Parmesan with Italian herbs
Arugula, Couscous and Pistachio Salad
Ingredients:
-1 tablespoon Riceland Rice Bran Oil
-1 medium yellow onion, peeled and very thinly sliced into rings
-1 teaspoon ground cumin
-2 cups fresh cilantro
-½ cup fresh parsley
-½ cup fresh dill
-¼ cup fresh mint
-¼ cup Riceland Rice Bran Oil
-2 cups cooked couscous
-1 cup pistachios, roughly chopped
-6 cups baby arugula (May want to start with 3-4 cups. We prefer more.)
-3/4 cup dried fruit (apricots, cherries, cranberries)
-Juice of 1 fresh lime
Directions:
-In a medium skillet over medium-high heat, heat oil until just shimmering. Add the onion rings and sauté until soft and golden. Stir in cumin; set aside. Cool to room temperature
-In a food processor, pulse the cilantro, parsley, dill, mint, and 1⁄4 cup oil until finely chopped. Set aside.
-In a large bowl, gently combine sautéed onion, herb mixture, couscous, pistachios, and baby arugula until thoroughly combined
-Toss in dried fruits, squeeze lime juice over all; toss and serve
Farmers Market Chopped Summer Salad
The suggested ingredients are listed below, but feel free to add the freshest ones available from your garden or farmers market.
Salad Ingredients:
-5-6 skin-on baby or new potatoes, boiled until tender, cooled completely and thinly sliced
-4 cups spinach, chopped (or spinach/arugula mix)
-2 Kirby cucumbers, chopped
-1 medium bell pepper, chopped
-8 ounces cherry tomatoes, halved
-1 cup thinly sliced baby or small carrots
-1 large beet, steamed and chopped (or use baby pickled beets)
-1 cup fresh green beans, sliced in 1-inch diagonal pieces and briefly blanched and shocked
-1 cup corn kernels
-1 medium avocado, diced
-2 tablespoons fresh parsley, chopped
-2 tablespoons fresh cilantro, chopped
-2 tablespoons fresh dill, chopped
Dressing Ingredients:
-3 tablespoons good quality extra virgin olive oil, Riceland Rice Bran Oil, or Wayne Plantation Sunflower oil
-2 tablespoons red wine vinegar
-2 teaspoons Dijon mustard
-¼ teaspoon Moss Mountain Farm Pure Honey
-1 garlic clove, finely minced
-Pinch of smoked paprika
-Pinch of oregano
-Kosher salt and freshly cracked black pepper to taste
Directions:
-Prepare all salad ingredients and combine in a large bowl and set aside
-In a small bowl, whisk together all dressing ingredients until thoroughly combined. Adjust spices to taste
-Dress salad, tossing to combine
Note: This can be prepared several hours ahead of time and kept refrigerated
Salmon and Lentil Caprese Salad
Ingredients:
-12 ounces salmon
-Salt and pepper to taste
-1 tbsp freshly squeezed lemon juice*
-4 cups tossed spring greens
-1 cup cooked lentils
-1 cup cherry tomatoes quartered
-1/2 cup (or more) ciliegine (small mozzarella balls)
-2 cups De Nigris Balsamic Vinegar
-freshly cracked black pepper
Instructions:
-Preheat oven to 400 degrees and lightly grease a baking dish. Season both sides of salmon with salt and pepper, then drizzle with lemon juice. Place salmon in prepared dish and bake for 10-15 minutes until pink and flakey
-While salmon is baking, prepare the balsamic reduction. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and allow to simmer for about 15 minutes until slightly thickened. Remove from heat and allow to cool
-Chop salmon into cubes. In a large bowl toss together the salmon, spring greens, lentils, cherry tomatoes, and mozzarella. Just before serving, drizzle with balsamic reduction and sprinkle with black pepper. Serve immediately
-For a simpler salad and vegetarian version, simply omit the salmon
Cherry, Farro and Smoked Chicken Salad with Sunflower-Riesling Vinaigrette
Ingredients:
-2 cups cooked farrow
-15 (or so) cherries, pitted and sliced in half
-6 basil leaves, ribs removed and roughly chopped
-3 cups packed rainbow kale
-2/3 cup of Wayne Plantation Sunflower Oil
-4 Tablespoons of riesling or champagne vinegar (can substitute white wine vinegar)
-2 Tablespoons (or more) honey
-1 shallot, finely minced
-Kosher salt
-Freshly cracked black pepper
-1 skinless, boneless smoked chicken breast, cubed, optional
-1 Tablespoon roasted sunflower seeds
-Toasted sliced almonds as garnish
-1/3 cup shaved Parmesan
Instructions:
-Prepare farro according to package directions; cool completely
-In a large sealable bowl, mix cherries, basil and kale; set aside
-In a small bowl, whisk together sunflower oil, minced shallot, vinegar and honey until emulsified. Add salt and pepper to taste
-Pour dressing over kale mixture and toss gently to combine
-Add chicken to salad and toss to combine
-Just before serving, add in sunflower seeds and almonds
-Garnish with shaved Parmesan