Recipes for "garden salad"

Combine olive oil, mayonnaise, vinegar, lemon juice, sugar, salt, pepper, Italian seasoning, garlic, and Parmesan in a food processor, and process until thoroughly combined.

Combine salad mix, olives, pepperoncini, onion, tomatoes, and croutons in a large bowl. Drizzle salad with dressing; toss to coat. Let stand for 5 minutes before serving.

Combine the oil, mayonnaise, vinegar, lemon juice, sugar, salt, pepper, Italian seasoning, garlic, and Parmesan in a small food processor or blender and process until thoroughly combined.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

In a large bowl, combine the salad mix, olives, pepperoncini, onion, tomatoes, and croutons. Drizzle the salad with the dressing and toss to coat. Let stand 5 minutes before serving.

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Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Mix tomatoes, celery, carrots, bell pepper, cucumber, and onion together in a large bowl. Add cooled pasta, salad dressing, and Parmesan; mix until well combined. Cover and chill for 1 hour before serving.

Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water, and drain.

Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.

In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

Prepare your grill for high, direct heat. Place the corn cobs still in their husks directly on the grill. Cook for 15 minutes or so, turning every few minutes, so that the husks get completely charred. The corn will steam in the husks. There is no need to soak the corn in water first if the corn is fresh.

If you want some char on the corn itself, remove a few of the outer corn husks first, so there is less of a protective layer around the corn.

Once the husks are completely charred, remove from the grill and let cool for a few minutes. Then remove the husks and silk.

To remove the corn from the cob, stand the shucked cob upright in shallow baking pan or rimmed dish. Hold the cob steady in one hand, and with the other hand use a sharp knife to make downward strokes on the cob, separating the kernels from the cob.

Alternatively, if you have frozen corn kernels, you can use them for this salad (4 cups). Just heat a large cast iron pan on medium high to high heat. Put a layer of frozen corn directly on the pan; do not defrost first. Once the corn has browned on one side, stir and let the corn brown some more. Then remove to cool.

In a small bowl, whisk together the olive oil, vinegar, salt, and freshly ground black pepper to taste. Adding sugar will depend on how sweet your corn or tomatoes are, so you may want to withhold sugar until the end and add to taste.

In a large bowl, toss together the corn, tomatoes, scallions, Mozzarella, and the dressing. Adjust seasonings to taste. Let sit for 10 minutes.

Right before serving, stir in the freshly sliced basil.

Prepare your grill for high, direct heat. Oil the grill grates.

Rub a little olive oil over the bell pepper. Place the red pepper and the corn (in their husks) directly on the grill grates. Cover the grill.

Turn corn occasionally, so that every part of the husk is blackened. Also turn the red bell pepper occasionally until the skin has blistered up all around it. This should take 15 to 20 minutes.

When the corn and peppers are about 5 minutes away from being done, rub olive oil over the zucchini pieces and place the zucchini pieces directly on the grill grate, cut side down. Turn them over after a few minutes when they have some nice grill marks on them. Let them cook for just a minute or two on the other side.

Place charred bell pepper in a bowl and cover with a plate so that it steams in its own heat. Once the bell pepper has cooled a bit, remove the charred peel.

Cut open the pepper, remove the seeds and stem. Chop the bell pepper into small pieces.

Let the corn cool down for a few minutes and pull back the husks.

Take a small bowl and turn it upside down in a larger bowl. Stand the corn husks vertically, tip facing down, on top of the upside-down small bowl. (You can also use the center of an upturned bundt pan.)

Use a sharp knife to make long, downward strokes, removing the kernels from the cob as you work your way around the cob.

Slice the grilled zucchini again lengthwise and chop into small pieces.

Place grilled or toasted corn kernels, chopped bell pepper, chopped zucchini, red onion, cilantro, and serrano (if using) into a large bowl.

Add the cumin, olive oil, vinegar or lime juice, and crumbly cheese (if using). Mix gently. Salt and pepper to taste.

Serve cold or at room temperature.