2-Unique Summer Salads with Door 2 Door Organic Produce - Dallas News | myFOXdfw.com

2-Unique Summer Salads with Door 2 Door Organic Produce

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 2-Unique Summer Salads with Door 2 Door Organic Produce

Italian Lemony Potato Salad with herbs
serves 6

½ cups goat cheese, crumbled
2¼ lbs. small red potatoes, unpeeled
¼ cups lemon juice and 1 1/2 tsp. grated lemon peel
1 garlic clove, pressed
1 red pepper, diced
½ orange bell pepper, diced
½ cup red onion, chopped
¼ cup fresh basil, finely chopped
¼ cup fresh mint, finely chopped
½ cup Parmigiano-Reggiano, grated
½ cup olive oil
salt and pepper to taste

Whisk oil, lemon juice, lemon peel, and garlic in small bowl to blend. Season dressing with salt and pepper.
Place 1/2 cup dressing in large bowl. Mix in bell pepper, shallot, basil, and mint.
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes.
Add potatoes to bowl with dressing and toss to blend.
Add goat cheese and parmigiano. Toss gently so the goat cheese doesn’t dissolve completely. Let stand 10 minutes.
Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.

Tomato Nectarine Caprese Salad
1 tb balsamic vinegar
1 tb extra virgin olive oil
1 tb fresh lemon juice
1/8 tsp sea salt
4 large vine-ripened tomatoes, sliced
3 ripened nectarines, sliced (pits removed)
1 fresh mozzarella ball, sliced
basil [to garnish]

In a small bowl, whisk together vinegar, olive oil, lemon juice, and salt.  Set aside.  
To assemble salad, layer sliced tomatoes, nectarines, and mozzarella on a serving platter.  
Drizzle with dressing and sprinkle with basil leaves and fresh ground pepper.
Guacamole with Attitude
Make this wonderful base recipe and kicked it up a notch with different accent flavors! OLE!

Base Guacamole

4 Haas avocados, halved, seeded and peeled
1 &1/2 lime, juiced
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 &1/4  tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
See more guacamole recipes

Roasted Vegetable Guacamole: grill; ½ red & ½ yellow pepper & 5 scallions with a tablespoon of olive oil in a pan or hot 400 degree oven until crusty a little charred, chop chunky and add to guc.

Four-Alarm Guacamole: add 1 chopped serrano Chile, 1/2 chopped habanero Chile, 1/4 cup chopped picklejalapeno'sos and a splash of jalapeno brine.

Chipotle Guacamole: add 1 minced chipotle in adobo sauce.

Corn-Bacon Guacamole: add two 2 ears of grilled corn kernels, 8 strips chopped bacon, sprinkle or paprika on top

Crab-Mango Guacamole: add 1/2 cup diced mango and 4 ounces lump crabmeat.

Roasted Garlic & Onion Guacamole: 6 clove roasted garlic & ½ cup onion roasted osauteeded, mash into guacamole.

Shrimp & Lobster GuacamoleSauteté 1 cup of small raw shrimp & ½ cup (optional) slipper lobster meat in olive oil with salt and cumin to taste, 3 to 4 minutes; chop, 1 tsp lime zest.

Fire Guacamole: Make Chunky Guacamole; add 1 chopped serrano Chile, 1/2 chopped habanero Chile, 1/4 cup chopped pickled jalapenos and a splash of jalapeno brine.

Sizzling Salsa Variations

Make your favorite base salsa or buy your favorite and then add one of the ideas below to sizzle it up!

Fresh Salsa
4 large tomatoes diced
1 seeded jalapeno~minced
2 TB cilantro chopped (about ½ bunch)
Juice of 1 lime
1 TB red winger
1 tsp sea salt

Grilled Pineapple: add ½ cup grilled pineapple & 1 tbs grated ginger

Bloody Mary: add, ¼ cup diced celery, 2 chopped scallions, ½ seeded minced jalapeno splash of hot sauce & vodka (optional)

Roasted Vegetable: 1 cup assorted chopped roasted vegetable

Gazpacho: ½ cup diced cucumber, ½ of a red and green pepper diced

Fruit Salsa: Do not start with Base salsa. Toss 3/4 cup each diced strawberries, cantaloupe and grapes with the juice of 1/2 lime and 1/2 orange, 1 teaspoon honey and 2 tablespoons each chopped mint and basil.

Southwest: add ½ cup corn & ¼ cup cooked black beans

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