Green Apple Salad

INGREDIENTS
Spinach
2 Granny Smith Apples, slivered
Walnuts
Yellow Raisins
1 Sweet Red Pepper
1/2 Purple Onion
If you would like, add chicken
Balsamic Vinaigrette Dressing

Serves 3
Looking for tips to improve this salad!

Veggie Potato Salad (Southern Living)

YIELD: Makes 7 1/2 cups (serving size: 3/4 cup)

HANDS-ON: 25 MINUTES

TOTAL: 2 HOURS, 30 MINUTES

COURSE: Salads, Side Dishes/Vegetables

INGREDIENTS

2 1/2 pounds baby red potatoes, cut into 1-inch cubes

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1/2 cup whole buttermilk

1/4 cup reduced-fat sour cream

1/4 cup reduced-fat mayonnaise with olive oil

1 tablespoon Dijon mustard

2 carrots, grated

1/2 cup chopped celery

1/2 cup sliced radishes

1/2 cup steamed, cut fresh green beans 

(I used sugar snap peas instead)

1/4 cup finely chopped fresh parsley

1 tablespoon lemon zest

1 garlic clove, minced

Sea salt and freshly ground pepper to taste

PREPARATION
1. Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).
2. Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.


COMMENTS 
Cost $14.50 for entire ingredients.
See original Southern Living posting here.

Sweet Lemon Poppy Biscuits (Food & Wine)

Click me to see original recipe posting.

 

INGREDIENTS

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup sugar

1 teaspoon salt

1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-

inch cubes and chilled, 2 tablespoons melted

Grated zest from 1 lemon

1 tablespoon poppy seeds

1 cup buttermilk, chilled

Flaky salt, such as Maldon, for sprinkling

DIRECTIONS
1.   Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda, sugar and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Add the grated zest and the poppy seeds. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
2.   Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
3.   Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
4.   Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
MAKE AHEAD The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.

Barbecued Salmon with Green Mango Salad (Food&Wine June 2011)

Total Time: 30 mins   *   Servings: 4 or 2   *   See original recipe here 

INGREDIENTS
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
2 tablespoons unseasoned rice vinegar (instead of rice vinegar and soy sauce, I used 2 tablespoons of balsamic vinegar)
1 tablespoon low-sodium soy sauce

1 tablespoon light brown sugar

1/4 cup vegetable oil, plus more for brushing
Salt and freshly ground pepper
1 large unripe mango (1 1/4 pounds), peeled and very thinly sliced
1/2 seedless cucumber, thinly sliced
1/4 cup chopped cilantro
2 tablespoons chopped mint
2 tablespoons roasted sesame seeds
Four 7-ounce salmon fillets with skin


DIRECTIONS
1. In a large bowl, whisk the lime zest and lime juice with the rice vinegar, brown sugar and soy sauce. Whisk in the 1/4 cup of vegetable oil and season with salt and pepper. Add the sliced green mango, cucumber, cilantro, mint and 1 tablespoon of the roasted sesame seeds.
2. Light a grill or preheat a grill pan. Brush the salmon fillets with vegetable oil and season them with salt and pepper. Grill the salmon skin side down over moderate heat, turning once, until the skin is very crisp and the fish is slightly opaque in the center, 10 to 12 minutes. Transfer the salmon fillets to plates, sprinkle them with the remaining 1 tablespoon of roasted sesame seeds and serve with the mango salad.


MAKE AHEAD
The green mango salad can be covered with plastic wrap and refrigerated for up to 4 hours. Add the chopped cilantro and mint just before serving.