Warm Salad Recipes

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Festive Shrimp Salad Recipe Recipe

Festive Shrimp Salad Recipe

12.19.13 by Jackie

Our lovely neighbor Tom is so sweet; he always brings us lemons from his brother's garden. I've made countless lemon desserts with them in the past, so this time I thought I could use them in a savory dish. 

I prepared a lemon dressing that I used both as marinade for jumbo shrimp and as vinaigrette for celery, spinach, cucumber, carrot and French green bean salad

If you want to turn a plain Jane seafood salad into a gorgeous salad course, I recommend using a mini dessert bowl and "hanging" the shrimp off the rim of the glass and placing the salad at the bottom of each bowl.


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Warm Bean Salad Recipe Recipe

Warm Bean Salad Recipe

10.14.13 by Jackie

I spent the entire weekend cleaning up our vegetable garden. Even though the weather has been gorgeous in the Bay Area, it really feels like summer is turning into fall.

Today's dish is my attempt to showcase the colors of this season, mixing several kinds of beans. I prepared black eyed peas, French green lentils and butter beans. I soaked them overnight, then sautéed them in shallots and carrots to bring out the natural sweetness of the ingredients. I added blanched green beans at the end and flavored the warm bean salad with a citrus dressing. 


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Warm Vegetable Salad Recipe Recipe

Warm Vegetable Salad Recipe

10.19.11 by Jackie

I'm still on the quest to follow Joy Bauer's 90 |10 food philosophy. By that, she means eating healthy foods 90% of the time and splurge on treats the remaining 10% of the time. Today I paired a very healthy portion of seasonal vegetable salad with a much more reasonable serving of succulent roasted a leg of lamb, which I admit is probably not the healthiest dish (look out for that recipe soon - probably when I feel less guilty!). The salad consists of zucchini, white asparagus and carrots cut into long, thin linguine shape strips. The trio is quickly sautéed with coriander and ginger and finished with lemon juice. The result is a crunchy, naturally sweet, warm salad with a little fresh zing from the lemon.

What I like most about this dish is how vibrant the colors are. Over-cooking veggies depletes their nutrients and can result in less attractive hues, so make sure you give the veggies just enough time to soften and you'll have a beautiful dish.


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