Summer Hominy Salad

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Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine hominy, corn, jalapeno and tomatoes in a large mixing bowl.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Pour lime dressing over the hominy mixture and toss until evenly coated.
  5. Transfer the salad to serving plates and garnish with cilantro. Enjoy!
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Heart of Palm Salad

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Heart of Palm Salad
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Votes: 8
Rating: 4.25
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Heart of Palm Salad
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Votes: 8
Rating: 4.25
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine hearts of palm, tomatoes, spinach, peach and cilantro in a large mixing bowl. Set aside.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Dress the salad with lime juice mixture and toss until spinach is evenly coated.
  5. Divide salad among four plates and top with quartered avocado. Enjoy!
Recipe Notes

Optional: Add sliced avocado.

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Cannellini Beans with Arugula

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Adapted from Mark Bittman’s recipe, The New York Times

Arugula with Cannellini Beans
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Votes: 7
Rating: 3.86
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Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Arugula with Cannellini Beans
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Votes: 7
Rating: 3.86
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Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings as a side or 4 as a main
Units:
Instructions
  1. Put oil in a medium to large saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally until soft, about 5 minute.
  2. Add the garlic and cook until fragrant. Add the beans, tomatoes, quinoa, broth, red pepper, rosemary and salt and pepper to taste.
  3. Cook over medium-low heat until tomatoes have broken up & flavors meld, adding more broth to make it as soupy as you like.
  4. Add the arugula or other leafy green and continue to cook, just until it wilts. Adjust the seasoning if necessary, and then serve with some shaved parmesan on top of desired. Enjoy!
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Rice and Pecan Salad with Orange-Thyme Dressing

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Rice and Pecan Salad with Orange-Thyme Dressing
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Votes: 1
Rating: 5
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Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Rice and Pecan Salad with Orange-Thyme Dressing
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Votes: 1
Rating: 5
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Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Ingredients
For the Rice
For the Dressing
For the Salad
Servings: servings
Units:
Instructions
Cook the rice
  1. Place the rice, stock, and olive oil in a large saucepan. Cover and bring to boil.
  2. Reduce the heat. Simmer for 20 to 25 minutes or until rice is tender.
  3. Remove from heat. Let stand for 5 to 7 minutes.
  4. Fluff with a fork, transfer to a large bowl and set aside
Make the Dressing
  1. Using a micro plane or grater, zest the orange peel being careful to avoid the white pith. Set aside the grated peel.
  2. Cut the orange in half. Squeeze the juice into a bowl.
  3. Add 2 tablespoons of the orange zest, 2/3 cup of orange juice, thyme leaves, lemon juice, salt and pepper to a small bowl. Whisk to combine.
  4. Slowly whisk in the oil to form an emulsion.
Make the salad
  1. Dice the celery and scallions.
  2. Combine the cranberries, celery and scallions with the rice.
  3. Drizzle the dressing on to the salad. Toss to combine. Put in the refrigerator to chill for 30 mites.
To serve
  1. Mound salad onto a plate and top with pecans. Enjoy!
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios

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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Votes: 3
Rating: 3.67
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Votes: 3
Rating: 3.67
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Ingredients
The Salad
The Dressing
Servings:
Units:
Instructions
The Dressing
  1. Prepare your mise en place.
  2. Remove the thyme leaves from the stem. Chop the leaves.
  3. Place the vinegar, honey, mustard and thyme in a small bowl.
  4. Slowly add the oil while whisking.
  5. Add salt and pepper to taste.
Roast The Beets
  1. Preheat the oven to 375°F.
  2. Scrub the dirt from the beets.
  3. Place the beets in a 10 X 10 inch baking pan. Add ½ cup of water.
  4. Cover with foil.
  5. Place the pan in the oven. Roast for 40 minutes or until the beets are tender.
  6. Let cool in the refrigerator.
  7. Peel the beets. Chop into small cubes.
Make the Salad
  1. Wash and dry the greens.
  2. Chop the pistachios into small pieces.
  3. Place a spoonful of beets onto a plate.
  4. Place a slice of goat cheese on top of the lettuce.
  5. Place a handful of lettuce on top of the beets.
  6. Sprinkle the pistachios around the beets and lettuce.
  7. Drizzle with Dressing. Enjoy!
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