More "Salads"

Hot days, cool salads.


This one comes from Bon Appétit, April 2006, from Giada De Laurentiis:

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS

• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 cup olive oil
• 6 cups chicken broth
• 1 pound orzo (or riso)
• 2 cups red and yellow teardrop or grape tomatoes, halved
• 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 cup chopped fresh basil
• 1 cup chopped green onions
• 1/2 cup pine nuts, toasted

1. Whisk vinegar, lemon juice, and honey in small bowl.
   
2. Gradually whisk in oil.
   
3. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
4. Bring broth to boil in large heavy saucepan.
   
5. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain.
   
6. Transfer to large wide bowl, tossing frequently until cool.
7. Mix tomatoes, feta, basil, and green onions into orzo.
   
8. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
   
9. Add pine nuts; toss. Serve at room temperature.

Makes 8 servings.



and this one is from Vegetarian Times, and I suppose is not really a salad. Regardless,



Goat Cheese-Stuffed Zucchini Blossoms on Tomato Salad
(no photo for this one... yet.)
SERVES 4 -- Egg-free

Zucchini blossoms (squash flowers) are either male, which have stems, or female, which are attached to baby squash. Either will work for this recipe. If possible, use zucchini blossoms picked the same day you plan to use them. Store them in a tightly sealed plastic bag in the refrigerator until you are ready to cook.

• 4 oz. fresh, mild, soft goat cheese, at room temperature
• 2 Tbs. coarsely chopped fresh basil
• 2 Tbs. coarsely chopped fresh marjoram
• 8 large fresh zucchini blossoms
• 3 Tbs. extra virgin olive oil
• Salt to taste
• 2 cups vine-ripened cherry or other small tomatoes, halved or quartered, or two large vine-ripened tomatoes cut in bite-sized pieces

Directions:

1. Preheat oven to 350F. Lightly oil baking sheet or line with parchment paper, and set aside.
2. Mix cheese with half basil and half marjoram. Form into 8 balls of equal size.
3. Inspect blossoms for insects, and snap off pistils inside flowers with fingertips. Cut stems to about 1 inch. Put ball of cheese inside each blossom, and arrange on baking sheet. Brush blossoms with half the olive oil, and season lightly with salt.
4. Bake stuffed blossoms for 7 to 10 minutes, or until petals collapse onto cheese and sizzle slightly around the edges.
5. Meanwhile, toss tomato halves or slices with remaining olive oil, marjoram and basil. Season with salt.
6. To serve, arrange salad on four plates, and top with warm blossoms.

PER Serving: 190 CAL; 6 G PROT; 17 G TOTAL FAT ( 6 SAT. FAT) ; 4 G CARB.; 15 MG CHOL; 110 MG SOD.; 1 G FIBER;