Citrus Pomegranate Salads

Recipe here

And one with quinoa and avocado.  Recipe here

Kale (and great thai dressing)

Are you eating lots of kale? we are. lots. Everywhere this year and I don't think I have ever brought it into the home before this year. This is a great way to eat it. I tend to use the kale that looks more like a darker, leafy spinach, but this is good too. Apparently the trick to making a kale salad is literally massaging the dressing into the leaf. Enjoy

1 bunch of kale, leaves torn into bite-sized pieces (rinse well)
1 T natural peanut butter
 1/2 t olive oil
1/2 t toasted sesame oil
1.5 t soy sauce (I used the low sodium variety)
1/4 – 1/2 t grated fresh ginger
enough water to make it a little runny (about a tablespoon)
a few sprinkles of cayenne
sea salt, to taste
small squeeze of lemon
Rinse the kale well. Give it a quick spin in your salad spinner if you have one or just give it a little pat to dry a bit. Combine the remaining ingredients to make a dressing and pour over the kale. Using your hands, massage the kale to soften it up a bit and distribute the dressing.  . Squeeze a bit of fresh lemon on top to brighten the flavors and toss.

Blueberry and Mango Quinoa Salad

Recipe here

Pesto Potato Salad

Pesto and Potato - two of my favorites. Recipe here

Vietnamese Cabbage Salad

Recipe here

Grilled Zucchini, Mozzarella and Prosciutto Salad

Made and taste-tested by Caroline before giving it the thumbs up. Looks fantastic. Recipe here from taste.com.au

Vietnamese Salad

Courtesy of Gwyneth and her GOOP newsletter ...

Vietnamese Salad
Serves: 4
Time: 15 minutes
Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and 1/4 cup of the peanuts together with enough dressing to
coat. Serve sprinkled with the remaining peanuts and whatever protein you like.
4 large bok choy leaves, rough bottoms discarded,
stems cut into 1/4” bias and leaves shredded
4 big leaves Napa cabbage, shredded
1 bunch watercress (discard thick stems), roughly chopped
1 large carrot, peeled and cut into matchsticks
the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
1/2 small cucumber, thinly sliced on the bias
1 red Thai chili (or more...or less), thinly sliced
1/2 cup roasted, salted peanuts, roughly chopped
Vietnamese Dressing (see recipe below)
grilled fish, shrimp, tuna, chicken, or tofu for serving (optional)
ingredients
preparation

Vietnamese Dressing
Serves: 4
Time: 5 minutes
Mix everything together.
1/4 cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1/4 cup fish sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sesame oil
2 tablespoons agave nectar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons finely diced red onion or shallot
ingredients
preparation

Ina's Cape Cod Chopped Sala

Can't find a picture, but this looks delicious. Although I pretty much love everything she makes.
Has blue cheese in it, which I would leave until the end as I don't eat it, but the other ingredients, arugula, walnuts, apple, bacon, dried cranberries are right up my street. As is the citrus-y dressing:

Ingredients
8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
For the dressing:
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil
Directions
Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

Pork Loin

Nick made a pretty delicious pork last sunday with lovely roast potatoes. We have another loin in the freezer, so we may try this recipe next time. I like the idea of the spinach, walnut salad too. Click on miniature recipes to see full size. From Martha

Lentil Salad, Pasta Salad

Here are some more easy hearty salad recipes from Giada. These will make yummy lunches or prepare ahead summer dinners.

Lentil and Rice Salad here

Antipasto Salad here

Spinach Salad with Orange Vinaigrette here

Indian Carrot/Lamb Salad

From Jamie Oliver. yummy flavors. garam masala, cumin, ground lamb - yum. Will make and report back.