Tag Archives: side salads

White-Bean, Zucchini, Tomato & Parmesan Salad for Grilling

Just in time for your Mother’s Day, Memorial Day, July 4th, or Labor Day celebration! This quick, easy salad is packed full of flavor, healthy ingredients, and versatility. This will serve four as a side dish, and goes well with a simple grilled steak, salmon, or even chicken.  Originally inspired Martha Stewart’s  White-Bean Salad with Zucchini and Parmesan, I felt that adding one simple ingredient and a little more oil sent an already-delicious recipe over the top.  Perfect for people on South Beach Diet, or for anyone trying to eat healthier.

Admittedly, when I first read Martha’s version, I wasn’t sure how I’d like raw green beans and zucchini in a salad.  But, as the Iron Chef says: “with an open mind and empty stomach”, I recalled that I once had the pleasure of attending a cooking class offered by Chef Charlie Trotter, now known for his involvement in the raw food movement just before his book was published, Raw, (co-authored by Tim Turner). I’d also had the pleasure of dining at Trotter’s restaurant in Chicago  – and despite the big-ticket it came with – my socks were knocked off.

All of my doubts disappeared the first time I made Martha’s recipe, and as often is the case, I was inspired to make it even better.  This easy yet impressive recipe serves 4 as a side dish. I double-dog dare you to eat raw!

GATHER THIS:

  • 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
  • 1/2  pound zucchini (1 large), trimmed, quartered lengthwise, and thinly sliced
  • about 3 ounces green beans, trimmed and thinly sliced on the diagonal (2/3 cup)
  • 2 good, ripe plum tomatoes, seeded & diced
  • 2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
  • 1/3 cup fresh basil leaves, torn
  • Grated zest and juice of 1 large lemon
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and fresh ground pepper

DO THIS:

In a medium bowl, place cannellini beans, zucchini, green beans, tomatoes, Parmesan, basil, lemon zest and juice, and oil; season generously with salt and pepper. Toss to combine.  I love this with grilled salmon or steak and a crusty Italian bread to soak up the extra dressing.

Note: The texture of the Parmesan in this dish makes all the difference.  I used Stella Parmesan, and crumbled it in my Cuisinart Mini-Prep Plus for perfect tiny bites of cheese flavor.  Shavings or grates just aren’t the same – and, at the risk of sounding like a foodie snob, if you are the canned Parmesan type… this recipe probably isn’t for you 😉

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Filed under All Other Recipes, Budget Friendly, Grilling, Healthy Recipes, Italian-inspired, Quick & Easy, South Beach Phase 1

Grilled Onion & Mushroom Salad with Arugula & Goat Cheese

I prepared this side dish to compliment my grill recipe Chicken Pesto Burgers with Tomato Topping, but it would also be excellent with grilled steak or other grilled meats.  It’s easy to prepare and comes together in less than 15 minutes, including the grilling time. It’s FANTASTICO!  This will serve 4 as a side dish.

GATHER THIS:

  • 1 large vidalia onion, peeled, & cut into 8 wedges, leaving part of the root intact
  • 4 oz. white or cremini mushrooms, quartered and stems trimmed
  • 4 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons red wine vinegar
  • 1/2 teaspoon sugar
  • coarse salt and fresh black pepper to taste
  • 3 cups loosely packed young arugula (large leaves are tough and bitter), rinsed and spun dry
  • 2-4 oz. crumbled goat cheese, as desired (I could eat the whole package with a spoon)
  • 2 tablespoons toasted pine nuts (pignolias)

DO THIS:

Preheat grill to medium.  In a medium bowl, toss together the onion wedges, mushrooms, 1 tablespoon of the olive oil, and salt and pepper.   Set aside and make the dressing.

In a small bowl, whisk together the remaining 3 tablespoons olive oil, the vinegar, sugar; season with coarse salt and fresh black pepper to taste.

Grill for about 10 minutes on a grilling rack or a vegetable basket, or until onions are slightly charred and mushrooms have cooked down a bit. Transfer to a serving bowl.  Allow to cool to room temperature; then toss together with arugula and dressing.  Top with crumbled goat cheese and sprinkle with pine nuts.

Note: if  you are unfamiliar with pine nuts, they usually can be found in the baking section of your grocery store, or with the display of Italian products next to pasta.  To toast, place them in a small skillet over medium low heat for 2-3 minutes or until just golden.

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Filed under French Recipes, From My Own Kitchen, Grilling, Healthy Recipes, Italian-inspired, Quick & Easy, South Beach Phase 1

5-Minute Broccoli Slaw for Grilling

It’s grilling season! I’m always looking for new side dishes that interest me more than the usual cole slaw and potato salad.  When you’re in a hurry, throw this great 5-minute broccoli slaw together and wait for friends and family to ask  for the recipe!  Kid-friendly, and healthy too. Great with grilled burgers, fish, and pork,  or alongside Mexican-inspired main courses.

GATHER THIS:

  • 1/3 cup Hellman’s light mayonnaise
  • 1/3 cup Daisy light sour cream
  • 1/3 cup chopped fresh cilantro
  • 2 green onions, tops pulled off, trimmed, and sliced thinly on the diagonal
  • juice of 1 medium lime, freshly squeezed
  • 1-2 teaspoons sugar, to taste
  • coarse salt and fresh black pepper to taste
  • 10 oz. package of broccoli slaw mix (I like confetti slaw: red and green cabbage, broccoli, carrots)

DO THIS:

In a medium bowl, whisk together the first six ingredients.  Toss in the broccoli slaw mix.  Season to taste with salt and pepper.  Serve immediately, or chill for up to 30 minutes to allow flavors to meld.  Serves 4-6 as a side dish.

What I like best: quick, easy, delicious – and not too sweet – though you can use more sugar or some honey for a little more sweetness if desired.  For South Beach Diet Phase I, substitute Splenda for sugar.

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Filed under Budget Friendly, From My Own Kitchen, Grilling, Healthy Recipes, Mexican-inspired, Quick & Easy, South Beach Phase 1