Zesty Italian Dressing

I haven't actually tried this recipe on salad, but used it to cook Cafe Rio chicken in the Instant Pot.  I found the recipe here.

Servings: Makes 1 1/3 cups

INGREDIENTS

• 3/4 cup extra virgin olive oil, best quality such as Colavita or Lucini
• 1/3 cup red wine vinegar, best quality such as Pompeian Gourmet or Domaine des Vignes
• 1-1/2 tablespoons real maple syrup
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2-1/2 teaspoons Worcestershire sauce
• 4 small garlic cloves, minced
• (I added 1 tsp. Italian seasoning)

INSTRUCTIONS

1. Combine all ingredients in a jar. Seal tightly with lid and shake vigorously to emulsify. Toss gently with the romaine lettuce right before serving. Store extra dressing in refrigerator for up to a week. As the dressing sits, it will separate (and solidify in the fridge), so be sure to shake well before using.

White Bean Salad with Grilled Zucchini and Corn

The kids didn't love this, but Brett and I both thought it was pretty good.  And healthy ;).  Find the recipe and full instructions here.

This grilled zucchini salad with corn and marinated white beans is a delicious summer dinner or side dish recipe that's as easy to eat as it is to make. 

 CourseMain Course, Salad, Side Dish

 CuisineAmerican, Gluten Free, Grain Free, Vegetarian

 Prep Time10 minutes

 Cook Time20 minutes

 Cooling Time10 minutes

 Total Time30 minutes

 Servings4

Ingredients

• 1 can cannellini beans or 2 cups cooked from scratch
• 1 tbsp chopped fresh rosemary
• 2 tbsp extra virgin olive oil
• 1 lemon zested and juiced
• 1 clove garlic minced
• 1 tsp honey (I don't love honey, so I left this out.)
• 2 medium zucchini halved lengthwise (I used frozen zoodles)
• 2 ears corn husks and silks removed (I used frozen corn)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1/2 c torn basil leaves
• 1/4 c chopped pecans (we could take or leave these)
• 4 tbsp shaved pecorino cheese (I left this out, of course.)

Instructions

• Heat a grill over medium to medium-high heat. If using a charcoal grill, aim for 350-375*. 
• Toss the cannellini beans with the fresh rosemary. 
• Whisk together the extra virgin olive oil, lemon juice, lemon zest, garlic, and honey. Pour the lemon dressing over the beans and toss to combine. Set aside to marinate at room temperature for up to 30 minutes while you grill the zucchini and corn.
• Brush the zucchini halves and and corn with olive oil, then sprinkle with salt and pepper. 
• Place the zucchini cut side down on the grill, and place the whole corn cobs directly on the grill. Grill the zucchini 5-6 minutes, or until charred, then flip and grill an additional 5-6 minutes. Grill the corn a total of 18-20 minutes, or until charred on all sides, rotating a quarter of a turn every 4-5 minutes. Remove the zucchini and corn from the grill as they finish and set aside on a plate until cool enough to handle. 
• Dice the zucchini, then slice the corn from the cobs. Add the grilled vegetables to the marinated white beans, then add the basil and chopped pecans and toss. 
• To serve as an entree, divide the salad between four plates, then garnish with pecorino cheese to taste. Alternatively, serve as a side dish with pecorino cheese on the side. This salad keeps in the fridge without the cheese garnish for up to three days in a tightly sealed container and can be served cold or room temperature. 

Lemon Garlic Vinaigrette

This recipe is from my sister-in-law Adrienne, and has become a Poulsen family staple:

1 lemon (juiced)
3 cloves garlic
1/2 tsp. pepper
1 tsp. salt
1/4 -3/4 c. vegetable oil (the original recipe calls for 3/4 cup; Jen only uses 1/4 cup)

Blend thoroughly.  Serve over salad with romaine lettuce, slivered almonds, bacon, cheese (if you're into that :)), tomatoes, etc.

Olive Garden Italian Salad Dressing

(Modified from "Copy That," Food Network Magazine, June/July 2009)

1/2 cup extra-virgin olive oil
1/2 tsp. garlic salt
1 tsp. dried Italian seasoning
6 Tbsp. Miracle Whip
4 Tbsp. white wine vinegar
2 Tbsp. lemon juice
1-2 Tbsp. water

Combine all ingredients in a blender or food processor; puree until smooth.

Sweet Green Salad (Mom Poulsen)

Salad:
1 head of red leaf lettuce, washed and torn
1 head of green leaf lettuce, washed and torn
1 package dried cranberries
1 package crumbled feta cheese
Cut pears

(Can use bagged lettuce - it's quicker.)

Candied almonds:
1 Tbsp. butter
3/4 cup sugar

Carmelize butter and sugar in a skillet.  Stir for about another minute.  Add 1 1/2 cups slivered almonds.  Spread on tray.  Let cool.  Break up.

Dressing:
1/2 cup red wine vinegar
1 cup sugar
1 tsp. salt
1 tsp. poppy seeds
1/4 cup red (or yellow) onion, finely chopped
1/2 cup vegetable oil

Mix dressing ingredients together.  It is better if you can do this one day ahead of serving.  Keep shaking to dissolve sugar.