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Post-Party Salad

Post-Party Salad
Lynn Tryba
a tossed salad with greens and beans

The guests are gone but some of the crudités remain, along with the extra chickpeas you didn’t need for the hummus and the avocados that weren’t quite ripe enough to make guacamole. Half of the chives you were chopping for garnish are still in the crisper drawer.

That means you have lunch for Monday.

Makes one large entrée salad or two side salads

Ingredients:

  • Chives
  • Chopped
 red bell pepper slices
  • Chopped
 carrot sticks
  • Crumbled goat or feta cheese
  • 
Chickpeas
  • 
Salt
  • Freshly ground black pepper, to taste

  • Extra virgin olive oil
  • 
Champagne vinegar (or whatever you have in the pantry)
  • 
Torn mixed greens (pictured here is a layer of spinach topped with red leaf lettuce)

  • 1/2 avocado, sliced

Directions:

  • Layer the first five ingredients (or more bits of crudités, if you have them) in a large glass jar.
  • Add salt and pepper, then pour about a tablespoon of olive oil over, followed by about the same amount of vinegar. Dressing shouldn’t rise above the vegetables and chickpeas—this will keep the greens fresh.
  • Add greens, packing lightly.

To serve:

  • Empty jar so greens hit the bowl first and the dressing and colorful veggies top it off.
  • Add avocado just before eating.

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Watermelon Salad with a Kick!

Watermelon Salad with a Kick!
Prep Time
30 minutes
Number of Servings
Serves 6
Ingredients
  • [q:1/4] cup balsamic vinegar
  • [q:1/2] cup extra-virgin olive oil
  • 3 Tbsp fresh lime juice (about 2 limes)
  • 1 tsp honey
  • 1 clove garlic, minced
  • [q:1/4] tsp Kosher salt
  • [q:1/4] tsp pepper
  • 5 cups seedless watermelon, cubed or shaped into balls (let the watermelon sit in a colander for a while to drain some of the juice)
  • 5 cups baby arugula, washed and spun as dry as you can get it
  • [q:1/2] red onion, chopped
  • [q:1/4] cup fresh mint, finely chopped
  • 1 cup feta cheese, crumbled
Directions
  1. Whisk together vinegar, olive oil, lime juice, honey and garlic. Season with salt and pepper and refrigerate until ready to serve.
  2. Gently mix drained watermelon pieces with arugula in a large salad bowl. If you are getting a lot of watermelon juice at the bottom of the bowl, drain in colander and then place salad back in bowl. Mix in onion, mint, and cheese.
  3. Pour a portion of dressing down the sides of the bowl. Gently toss. Add dressing and toss only as needed. Because arugula is a very delicate green and there are wet ingredients in this recipe, you want to be conservative with the dressing so the dish doesn't get soggy.

Chicken Salad with Pear Gorgonzola Dressing

Chicken Salad with Pear Gorgonzola Dressing
Number of Servings
4 servings
Ingredients
  • [q:1/4] cup pear juice
  • 3 Tbsp white wine vinegar
  • 3 Tbsp walnut oil
  • 3 tsp minced garlic
  • [q:1/2] tsp finely minced rosemary
  • 2 tsp Dijon mustard
  • [q:1/2] cup crumbled gorgonzola cheese
  • 1 12-oz package spring lettuce
  • 1 pear, cored and sliced
  • [q:1/2] red onion, thinly sliced
  • [q:1/2] English cucumber, halved lengthwise and thinly sliced
  • 2 cups coarsely shredded rotisserie chicken
  • [q:1/2] cup dried cranberries
Directions
  1. Whisk together the pear juice, vinegar, oil, garlic, rosemary, mustard, and gorgonzola cheese in a small, non-reactive bowl. Cover and refrigerate until use.
  2. Mound lettuce mix on serving platter. Arrange the pear, onion and cucumber over the lettuce.
  3. Place the chicken on top and sprinkle with cranberries. Drizzle with dressing.

Tomato Salad with Cilantro

Tomato Salad with Cilantro
Prep Time
10 minutes
Number of Servings
Serves 12
Ingredients
  • 2 pints cherry or grape tomatoes, halved or quartered
  • [q:1/2] cup fresh cilantro, chopped
  • 1 large lemon, juiced
  • 2 Tbsp extra virgin olive oil
  • Coarsely ground black pepper
Directions
  1. Place tomatoes and cilantro in a large bowl.
  2. Whisk lemon juice in oil until well blended.
  3. Pour dressing over tomatoes. Season with pepper.

Mozzarella, Peach & Arugula Salad

Mozzarella, Peach & Arugula Salad
Prep Time
10 minutes
Number of Servings
Serves 4
Ingredients
  • 3 fresh peaches, cut into thin wedges*
  • 4 handfuls of arugula leaves, trimmed**
  • 1 large ball of fresh mozzarella, torn into thin shreds***
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp white wine vinegar
  • Freshly ground black pepper
Directions
  1. In large bowl, gently toss peaches and arugula to mix.
  2. Scatter mozzarella pieces over salad.
  3. Whisk together olive oil, vinegar, and black pepper, and drizzle over salad to serve.
Nutrition Info
163 Calories, 10 g Protein, 8 g Carbohydrates, 2 g Fiber, 11 g Total fat, 210 mg Sodium

Summer Tomato Salad

Summer Tomato Salad
Prep Time
5 minutes
Number of Servings
Serves 4
Ingredients
  • 6 to 8 vine-ripened tomatoes, heirloom varieties suggested
  • 1 medium red onion, sliced into strips
  • 10 to 12 basil leaves,cut into strips
  • [q:1/2] cup extra-virgin olive oil
  • [q:1/3] cup balsamic vinegar
  • salt and pepper, to taste
Directions
  1. Core the tomatoes and cut them in quarters or eighths.
  2. Add onions, basil, olive oil and vinegar. Toss.
  3. Salt and pepper to taste. Serve with bread for dipping.

White Bean, Shrimp & Arugula Salad

White Bean, Shrimp & Arugula Salad
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 1 (14 oz) can cannellini beans, drained
  • 1 Tbsp extra-virgin olive oil
  • Juice and zest of 1 unwaxed lemon
  • 1 tsp honey
  • [q:1/2] tsp black pepper
  • 1 mild long red chili, seeded and finely chopped
  • 1 garlic clove, crushed to a paste with a little sea salt
  • 1 red onion, thinly sliced
  • 1 stick celery, thinly sliced
  • 6 button mushrooms, thinly sliced
  • 16 cooked jumbo shrimp, peeled
  • 2 handfuls of arugula leaves
Directions
  1. Heat beans with a little salted water for 3 minutes. Drain and then tip into a bowl.
  2. While still warm, combine beans with olive oil, lemon juice and zest, honey, pepper, and chili.
  3. Allow to cool and then combine with remaining ingredients.
Nutrition Info
130 calories, 3.7 g Fat, 0.7 g saturated fat, 4.3 g sugar, 3.6 g fiber, 0.9 g salt

Chef’s Salad

Chef’s Salad
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 8 cups organic salad greens
  • 1 cup all-natural sliced ham
  • 2 small potatoes, boiled and quartered
  • 2 hard-boiled eggs, peeled and sliced
  • 1 avocado, peeled and sliced
  • 1 cup cherry tomatoes, halved
  • [q:1/8] cup pitted, sliced black olives
  • [q:3/4] cup low-fat Ranch salad dressing 
  • Freshly ground black pepper
Directions
  1. Wash and dry salad greens. Place them in a large bowl.
  2. Gently toss in the ham, potatoes, eggs, avocado, tomatoes, and olives.
  3. Drizzle with salad dressing. Sprinkle black pepper over and serve.
Nutrition Info
376 Calories, 18 g Protein, 121 mg Cholesterol, 35 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 7 g Fiber, 18 g Total fat (5 g sat), 1,013 mg Sodium, [nutrition:5] Vitamin B6, Vitamin K, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin A, Vitamin B3 (niacin), Vitamin B12, Vitamin C, Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), Folate, Potassium, Zinc, [nutrition:1] Vitamin E, Calcium, Iron, Magnesium

Olive and Mint Vinaigrette

Olive and Mint Vinaigrette
Prep Time
10 minutes
Number of Servings
3/4 cup
Ingredients
  • [q:1/4] cup freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • [q:1/4] tsp sea salt
  • [q:1/8] tsp freshly ground black pepper
  • 1 Tbsp minced shallot
  • [q:1/4] cup extra-virgin olive oil
  • [q:1/4] cup Kalamata olives, finely chopped
  • 2 Tbsp finely chopped fresh mint
Directions
  • Put lemon juice, Dijon mustard, salt, pepper, and shallot in a small bowl and stir to combine.
  • Slowly pour in olive oil, whisking all the while and continue whisking until smooth.
  • Add olives and mint. Transfer to a small container with a fitted lid and shake well.

Red and Golden Beet Salad

Red and Golden Beet Salad
A Heart-Healthy Salad Topped with Goat Cheese
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] lb golden beets, peeled and cut into [q:1/2]-inch wedges
  • [q:1/2] lb red beets, peeled and cut into [q:1/2]-inch wedges
  • Salt and freshly ground black pepper to taste
  • [q:1/4] cup goat cheese, crumbled
  • [q:1/8] cup chopped parsley
  • 1 Tbsp sunflower seeds
  • 1 Tbsp pumpkin seeds
  • 2 Tbsp extra-virgin olive oil
Directions
  1. Carefully place beets into a steamer set over boiling water. Cover and steam until beets are tender when pierced with a fork, approximately 15 minutes.
  2. Remove beets from heat. Transfer to a large glass bowl and allow to cool 10 minutes.
  3. Season beets with salt and pepper to taste. Top with goat cheese, parsley, and sunflower and pumpkin seeds.
  4. Drizzle with olive oil. Serve immediately.
Nutrition Info
155 Calories, 5 g Protein, 5 mg Cholesterol, 11 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 4 g Fiber, 11 g Total fat (3 g sat), 317 mg Sodium, [nut:3] Vitamin K, Folate, [nut:3] Magnesium, Phosphorus
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