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Light Summer Salads

  • Watermelon and Jicama Salad
  • Mama Guzman’s Mesclun Salad  
  • Spring Mix w/Mandarin Oranges & Parmesan
  •  Greek Salad

 

Watermelon and Jicama Salad
4 Servings
Ingredients
1 ½ pounds water melon, peeled, seeded, diced
1 pound jicama, peeled, diced
1 jalapeno pepper, seeded, julienned
Zest of 2 limes
Juice of 4 limes
¼ cup cilantro, chopped
¼ teaspoon sea salt
¼ teaspoon crushed red chili peppers
½ teaspoon granulated garlic
½ teaspoon granulated onion
Method
In a large bowl, mix together the melon, jicama, jalapeno pepper and lime zest.
In a small bowl, whisk together the lime juice, seasonings and cilantro, gently toss with the melon mixture.
Note: Watermelon and jicama are just the base of this salad, to this you can add red onions, mangoes, cucumbers, celery, nuts, etc., just keep the ingredients fresh, raw and healthy. 
Soulful Eating!
 Mama Guzman’s Mesclun Salad
4 Servings
Ingredients
1 pound mesclun greens
1 hot house cucumber, sliced
6 ounces cherry tomatoes, halved
2 avocados, seeded, peeled, sliced
For the Vinaigrette
1 Valencia orange, juiced
1 lemon, juiced
1 tablespoon rice vinegar
½ cup extra virgin olive oil 
½ teaspoon sea salt
½ teaspoon granulated garlic

½ teaspoon granulated onion
½ teaspoon black pepper
½ teaspoon crushed red chili peppers
Method
Line a platter or 4 individual dishes/bowls with the mesclun greens topped with cherry tomatoes, cucumbers and avocados. 
In a separate bowl whisk together the vinaigrette ingredients until well combined, taste for flavor and adjust the seasonings if needed.
Use approximately 2 tablespoons per salad.

Spring Mix w/Mandarin Oranges & Parmesan

4 – 6 Servings

Ingredients

12 ounces spring mix

4 mandarin orange, peeled and segmented

Freshly shaved Parmesan cheese

   For the dressing

2 mandarin oranges

1 garlic clove

¼ cup rice wine vinegar

1 teaspoon granulated onion

½ teaspoon sea salt

½ teaspoon ground ginger

½ teaspoon crushed red chili peppers

¼ cup extra virgin olive oil

1 teaspoon toasted sesame seed oil


Method

Place spring mix, orange segments and Parmesan cheese into a large bowl. Place the oranges vinegar and dry seasonings into a blender or food processor. Blend until orange segments and garlic are a pulp. Drizzle in the oil and continue processing until smooth and creamy. Any excess dressing should be stored in an air tight container and refrigerated  up to 2 weeks.
 
 
 Greek Salad
8 Servings

 Ingredients:

4 large Roma tomatoes, ½” dice

1 large red bell pepper, ½” dice

1 large green bell pepper, ½” dice

1 medium red onion, sliced

1 cup feta cheese, diced

3 large cucumbers, seeded, diced

½ cup kalamata olives, halves

1 head red leaf lettuce, chopped

For the Dressing:

½ cup red wine vinegar

½ cup extra virgin olive oil

½ teaspoon oregano, dry

½ teaspoon thyme, dry

½ teaspoon sage, dry

½ teaspoon basil, dry

½ teaspoon rosemary, dry

½ teaspoon sea salt

½ teaspoon ground pepper


Method

Dice tomatoes, bell peppers, onions and feta [about a half inch dice].

Cut cucumber in half [lengthwise], scoop out the seeds with a spoon and dice.

Slice or cut olives in half.  Combine all ingredients in a large bowl.

Thoroughly whisk together all the dressing ingredients and pour ½ of the dressing over the vegetables. Mix thoroughly and refrigerate at least 2 hours prior to serving. 

Serve on a bed of red leaf lettuce or spinach, add more dressing if needed.

Remaining dressing can also be used as a marinade for meat, fish or vegetables.

More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/06/light-summer-salads.html.