Our backyard Cafe!
A crowded Food market in Florence, Italy
Curry Spinach Salad
It’s summer and to me that means salads! This one is my go-to’s for potlucks – a perennial favorite- the recipe is always requested!
I’ve been making it for many years; the recipe I use is from one of my staples—the San Francisco Junior League’s “San Francisco A La Carte” cookbook, published in 1979.
It’s easy, flavorful and the curry dressing adds a taste surprise.
INGREDIENTS (serves 4; I usually double the recipe)
- 2 lbs. fresh spinach, washed and dried
- 2 Red Delicious apples, unpeeled ( or any sweet, red apple)
- 1 bunch green onions, thinly sliced
- 1/2 cup raisins or dried cranberries
- 1/3 cup dry roasted peanuts,or chopped pecans
- 2Tbs. Toasted sesame seeds
- 2 Tbsp. Fresh lemon juice
- 2/3 cup mild salad oil ( like canola)
- 1/2 Cup white Vinegar
- 1Tbs. Finely chopped chutney- mango is good
- 1-2tsps curry powder
- 1tsp dried mustard
- 1/4 tsp. Tabasco sauce
- salt-free seasoning/pepper to taste, or 1/2 tsp salt if you like
- TO DO
- 1. Whisk dressing ingredients in a container or bowl.
- 2. Core and chop apples into 1/2” pieces, sprinkle with lemon juice
- 3. Tear chilled spinach into bite size pieces- discard any tough stems
- 4. Mix dressing and spinach ( tip- mix this right before serving so it doesn’t wilt too much)
- 5. Add all other ingredients on top of dressed spinach
- 6. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken.
- Or bring to your next potluck!
Delicious Summer Vegetable Salad
Fresh Vegetable Summer Salad
Recently we had a warm and inviting evening, (it’s often cool and foggy); we decided to grill vegetables. We had several eggplant pieces left over, but not enough for a full portion for each of us for dinner. (Actually, from now on, I’ll grill extra vegetables just to make this salad.)
I put together this simple, fresh and tasty salad, using tomatoes from the local Farmer’s Market , as we don’t grow great tomatoes at our house; Santa Cruz in summer is not very hot or sunny, a ripe avocado–a staple in our house. Just slice all the veggies, sprinkle lemon on the avocado, make dressing with olive oil and Balsamic vinegar, (for 2 individual salads use approx. 1/3 cup oil to 2-3 Tbsp. vinegar); chill for 1/2 hr. before serving.
If you have fresh chives, parsley, cilantro, or basil, cut pieces of your favorite on top and serve!
Easy, low carb and very delicious!
Grilled Sable Fish with Daikon spear –in Japan
Roast chicken and brown rice — in Argentina
INGREDIENTS (makes 2 individual salads; increase the amounts as needed for more servings)
- 8-10 pieces of leftover grilled eggplant–(you can use any grilled vegetables of your choice)
- 1 avocado
- ]2-3 tomatoes-again, any kind of your choice
- juice of 1/2 lemon
- 1/3 cup Olive Oil
- 2-3 Tbsp. Balsamic Vinegar
- Chopped herbs –your choice (I grow chives all year round so that’s what I use)
- salt-free seasoning/pepper to taste
- TO DO
- 1. Whisk dressing ingredients in small bowl.
- 2. Wash and slice tomatoes, slice avocado and sprinkle with lemon.
- 3. Arrange vegetables on plates
- 4. Add dressing to each serving. Let flavors meld for about 1/2 hour.
- 5. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken. (See, I said this was easy!)