Torchy's Airstream Salad

 https://eatingataltitude.com/airstream-salad-torchys-copy-cat/

Lentil-Bulgur Salad with Parsley, Walnuts and Tuscan Kale

1 cup French green lentils
2 cups water
Salt
1 cup bulgur wheat (medium or coarse)
1 cup boiling water
1/2 tsp salt
1 bunch Tuscan (lacinato) kale
1 bunch Italian parsley
2 medium carrots
1 bunch scallions
1/2 cup walnuts
Zest of one lemon
1/2 cup lemon juice (about 2 lemons)
1/2 cup extra virgin olive oil
2 cloves garlic
1 tsp salt
1/2 tsp pepper
Additional salt and pepper to taste

1. Rinse lentils in a fine-mesh strainer under cold running water.  Place lentils, 2 cups water, and a big pinch of salt in a medium saucepan.  Bring to a boil, then cover and reduce heat to a simmer.  Continue to simmer until lentils are soft but still hold their shape, 25-35 minutes.  When done, drain off any excess liquid and transfer to a medium-large bowl.
2. When lentils are cooking, place bulgur wheat in a bowl and pour in 1 cup boiling water.  Stir just to mix, then cover with a plate and allow water to be absorbed, about 20 to 30 minutes.  Fluff with a fork and transfer to the bowl with the lentils.
3. Wash Tuscan kale and strip the leaves from the tough stems.  Chop into fairly fine pieces.  Rinse a bunch of parsley and shake dry.  Chop the leaves and smaller stems the same size as kale.
4. Wash the carrots and scallions and chop finely.  Finely chop the walnuts (optional: toast them first).
5. Add the kale, parsley, carrots, walnuts, and lemon zest to the bowl with the lentils and bulgur.  Gently mix to combine.
6. Zest one of the lemons.  Juice both lemons and measure 1/2 cup into a liquid measuring cup.  Add the 1/2 cup olive oil.
7. Peel and mince the garlic.  Add to the measuring cup along with the teaspoon salt and the 1/2 teaspoon pepper.
8. Pour half the dressing over the salad and mix to combine.  Allow to sit for about 10 minutes then taste.  Add additional dressing, salt or pepper as desired.  (Refrigerate any leftover dressing to use elsewhere).

Source: Seattle Times, April 24, 2016

Roasted Beet, Goat Cheese, and Fennel Salad

For the salad:
2 large beets (1 pound)
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
2 medium fennel bulbs, cored and very thinly sliced
8 cups torn butterhead (Boston or bibb) lettuce
1/4 cup chopped walnuts, toasted
4 oz crumbled goat cheese (chevre)
2 Tbsp snipped fresh chives

For the lemon vinaigrette:
3 Tbsp lemon juice
1 Tbsp finely chopped shallot
1 1/2 tsp Dijon-style mustard
1/2 tsp finely shredded lemon peel
1/2 tsp honey
1/3 cup olive oil

1. To make vinaigrette: in a medium bowl whisk together lemon juice, shallot, Dijon-style mustard, lemon peel, and honey. In a steady stream, slowly whisk in olive oil. Cover and set aside.
2. To make salad: Preheat oven to 400 degrees. Scrub beets. Wrap each beet in foil and place on a baking sheet. Bake 1 1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
3. In a medium bowl, combine beets, 1/4 tsp salt, 1/4 tsp pepper and 3 Tbsp of the vinaigrette.
4. In another medium bowl, combine fennel, 1/4 tsp salt, 1/4 tsp pepper, and 3 Tbsp of the vinaigrette.
5. Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnets, fennel, goat cheese, and chives.

Source:  http://www.bhg.com/recipe/salads/roasted-beet-goat-cheese-and-fennel-salad/

Try #1 - July 18, 2015
This was good!  And the fennel didn't even taste like fennel... my favorite kind of fennel.  Just provided a nice crunch to the salad.  I used feta cheese with it.

Red Wine Vinaigrette

2 Tbsp Dijon mustard
1 1/2 Tbsp red wine vinegar
2 tsp red wine
Pinch of fine sea salt
Pinch of sugar
1/4 cup olive oil

In a jar or small bowl, whisk together the mustard, vinegar, wine, salt, and sugar. Gradually add the olive oil, whisking to emulsify. The dressing should look opaque and somewhat creamy, almost peachy in color.

Note: This dressing will keep in the refrigerator indefinitely.

Source: Delancey, Molly Wizenberg

Tomato and Corn Salad with Shallot Vinaigrette

For the vinaigrette:
2 small or 1 medium shallot (about 50g), minced
1 medium clove garlic, minced
5 Tbsp red wine vinegar
1/2 cup olive oil
1/8 tsp sugar
A good pinch of fine sea salt, or more to taste
4 or 5 basil leaves

For the salad:
2 large beefsteak tomatoes, or 6 smaller tomatoes
1 or 2 handfuls of cherry tomatoes
Raw kernels from 1 ear of corn
Crunchy salt, such as Maldon or fleur de sel
A few fresh basil leaves

Make the vinaigrette (start 1 1/2 hours ahead of time):
1. Stir together the shallots, garlic, and vinegar in a small bowl. Set aside for 1 hour - or even a couple of hours, if you have time. You're looking to soften the flavors of the shallot and garlic, so that they no longer taste raw; they should taste lightly pickled.
2. Whisk in the olive oil, sugar, and salt. Add the basil leaves, bashing them with the whisk to bruise them and release their oils. Let sit for another 30 minutes. Before using, remove and discard the basil leaves, and taste for salt.

Assemble the salad:
1. Slice the tomatoes into 1/2-inch-thick rounds. Arrange them on a platter. Halve the cherry tomatoes, and strew them around the tomato slices. Scatter the raw corn kernels on top. Season with a good pinch of crunchy salt.
2. Spoon the vinaigrette liberally over the whole platter - 1/4 cup wouldn't be too much; you'll want extra for eating with bread - and then snip the basil leaves into strips over the top.

Note: Leftover vinaigrette can be covered and stored in the refrigerator for up to 3 days. (After that point, the flavor of the garlic and shallot can get too strong.) Bring to room temperature before using.

Source: Delancey, Molly Wizenburg

Creamy Coleslaw

1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1 Tbsp vinegar
1 to 2 tsp sugar
1/4 tsp salt
4 cups shredded green and/or red cabbage
1 cup shredded carrot (2 medium)
Variations:
Add 1/2 cup finely chopped green pepper
OR 1/2 cup finely chopped or shredded apple

1. In a small bowl, stir together mayonnaise, yogurt, vinegar, sugar, and salt to make the dressing.
2. Put cabbage and carrots in a large bowl. Add green peppers or apples if desired. Add dressing. Toss lightly to coat. Cover and chill 2 to 24 hours.

Source: adapted from Better Homes and Gardens New Cookbook

This is my go-to recipe for coleslaw.  I like to add the apple for a touch of sweetness.

Broccoli Bacon Salad

2 fresh broccoli heads, cut into bite-sized florets

1/2 cup chopped red onion

1/2 cup dried cranberries

1/2 cup slivered almonds

1/2 cup roasted sunflower seeds

1 cup crumbled cooked bacon

Dressing:

1 cup mayonnaise

1/3 cup granulated sugar

3 Tbsp distilled white vinegar

1/2 tsp freshly ground black pepper

1. Combine the broccoli, red onion, cranberries, almonds, and sunflower seeds in a large bowl.

2. To make the dressing, mix the mayonnaise, sugar, vinegar, and pepper together in a small bowl.

3. Pour the dressing over the broccoli salad and mix thoroughly.  Transfer the salad to a large plate or serving bowl.  Garnish with the crumbled bacon.

Source: "Savory Sweet Life" cookbook

Country Coleslaw

1 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon salt
6 cups shredded cabbage
1 cup (about 3) shredded carrots
1/2 cup chopped or thinly sliced green bell pepper

In a large bowl, combine mayonnaise, lemon juice, sugar, and salt. Add cabbage, carrots, and green pepper; toss to coat well. Cover and chill until ready to serve.
Source: http://www.mrfood.com/Deli-Salad/Country-Coleslaw-3931/ct/1

Massaged Kale and Currant Salad

1 bunch kale (or mustard greens)
1 tsp sea salt (or less, to taste)
1/4 cup diced red onion
1/3 cup currants (or golden raisins)
1/4 cup diced apples (about 1/2 apple)
1/3 cup sunflower seeds, toasted (or pine nuts)
1/4 cup olive oil
4 Tbsp unfiltered apple cider vinegar (or less, to taste)
1/3 cup Gorgonzola cheese, crumbled (or feta)

1. Destem kale by pulling leaves away from the stems.  Wash leaves.  Spin or pat dry.  Stack leaves, roll up, and cut into thin ribbons.  Put kale in large mixing bowl.  Add salt, and massage it into the kale with your hands for 2 minutes.
2. Stir onion, currants, apple, and sunflower seeds into kale.  Dress with oil and vinegar.  Taste for salt and vinegar, adding more if necessary.  When at desired flavor, toss in cheese.  The salad will keep for several days and still be great!

Source: Feeding the Whole Family

Try #1 and 2 - June 2013
I used kale the first time and mustard greens the second.  I also made the substitutions in italics.  One teaspoon of salt was a little too much for the first time, so the second time I added just a couple pinches.  This is a good salad, and could probably be done with any hearty green.

Mediterranean Quinoa

1 cup quinoa
1 3/4 cups water
1/2 tsp sea salt
1/4 cup toasted pine nuts
1/4 cup olive oil
1/4 cup lemon juice
3 Tbsp chopped fresh mint
3 Tbsp chopped fresh Italian parsley
2 scallions
1/4 cup currants
1/3 cup crumbled feta cheese

1. Wash, rinse, and drain quinoa.  Place in a 2-quart pot, add water and salt, bring to a boil, lower heat, and simmer with lid on until all water is absorbed (15 to 20 minutes).  Don't stir the grain while it's cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed.  Remove lid and let rest for 5 to 10 minutes.
2. Dry-toast pine nuts in skillet or 300 degree oven until they begin to change color and give off aroma, about 10 minutes.
3. Combine olive oil, lemon juice, mint, and parsley in a large bowl.  Add scallions, currants, feta cheese, and toasted pine nuts and toss.  Add cooked warm quinoa a little at a time.  Toss well.  Serve at room temperature.

Source: Feeding the Whole Family

Try #1 - May 2013
I really liked this... despite making many changes based on what I did/didn't have.  To start, I burned the pine nuts.  Oops.  But pine nuts are expensive so I used them anyway.  They weren't really charred, just a little darker than they should be...  Second, I had no scallions.  Third, I used golden raisins instead of currants.  Fourth... I had no feta, so our quinoa was cheese-less.  NO MATTER.  Despite all the changes, it still was a tasty salad, and I will make it again!  Maybe I'll try using more of the ingredients this time. :)

Arugula Salad

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 Tbsp grapeseed oil or olive oil
1 Tbsp rice vinegar
Salt to taste
Freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese.  Season with salt and pepper to taste.  Cover, and shake to mix.
2. Divide salad onto plates, and top with slices of avocado.

Source: Allrecipes

Try #1 - May 9, 2013
Yum!  This was an excellent combination of ingredients to retain the flavor of the arugula but cut the bite.  The avocado was an excellent addition.  We didn't have any tomatoes, but I don't think the salad needed it.  I will definitely use this recipe again when we get more arugula in our CSA box.

Lemon-Mint Potato Salad

1 3/4 to 2 pounds red potatoes (2-3 inches in diameter) (I used russets)
1 tsp salt
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 1 1/2 to 2 lemons)
Zest from the lemons (optional)
1/2 cup finely chopped red onion
3 Tbsp chopped fresh Italian parsley
2 Tbsp chopped fresh mint
3/4 tsp freshly ground pepper

1. Scrub the potatoes and leave them wet.  Poke each one with a fork twice, on opposite sides.  Place in the crock of a slow cooker, cover, and cook on high 2 to 2 1/2 hours, or just until tender when poked with a skewer.
2. Slice into 1/4-inch-wide rounds while still hot (hold the hot potatoes with a fork while slicing, and don't worry about being exact; the potatoes will fall apart slightly when mixed).  Toss with the salt first, then add the olive oil and toss.  Pour in the lemon juice, and toss again.  Then add the zest, red onion, parsley, mint, and pepper and toss until mixed.  (Can be made earlier in the day.  Cover, chill, and bring to room temperature before serving.)
3. Taste to correct the seasonings; if too sharp or dry, splash a bit of white balsamic vinegar or a little olive oil; or add a flavor-finish with something completely different, like basil oil or walnut oil. Leftover salad will keep refrigerated 3 days.

Source: Cooking Green, Kate Heyhoe

Try #1 - May 9, 2013
This was interesting.  It was the first time I tried cooking potatoes in the crock pot... and it worked!  It gave the potatoes a nice firm but soft texture which might have been lost had I tried boiling or microwaving them.  The kids were not down with the lemony flavor, and ended up adding ketchup... but I thought it was pretty good (full disclosure - I tried some with ketchup and it WAS good :) ).  Mostly I tried this recipe because we had lemons and mint in the fridge to use up.  Not sure I'd make this particular salad again, but I would try cooking the potatoes in the crock pot again for a different potato salad or even just to slice into rounds and salt as a side dish (with ketchup, perhaps... :) ).

Avocado and Beet Salad with Citrus Vinaigrette

6 medium red or golden beets
Salt and pepper
1 Tbsp red wine vinegar
Extra virgin olive oil
1 large shallot, diced fine
2 Tbsp white wine vinegar
1 Tbsp lemon juice
1 Tbsp orange juice
Chervil sprigs
1/4 tsp chopped lemon zest
1/4 tsp chopped orange zest
2 firm ripe avocados

1. Preheat the oven to 400.
2. Trim and wash the beets. Put them in a baking dish, add a splash of water, and cover tightly.  Roast the beets in the oven for about 45 minutes until cooked through.
3. When the beets are cooked, allow them to cool uncovered.  Peel and cut them into wedges.  Place them in a bowl and season generously with salt and pepper.  Add the red wine vinegar and 1 Tbsp of olive oil.  Toss gently.
4. Place the shallot in a bowl and add the white wine vinegar, lemon juice, orange juice, and a pinch of salt.  Let macerate for 15 minutes.
5. Whisk in 3/4 cup oil and stir in the chopped chevril, lemon zest, and orange zest.  Taste for seasoning.
6. Cut the avocados in half lengthwise and remove the pits.  Leaving the skin intact, cut the avocados lengthwise into 1/4 inch slices.  Scoop out the slices with a large spoon and arrange them on a platter or individual dishes.  Season with salt and pepper.  Arrange the beets over the avocado slices and drizzle with the vinaigrette.  Garnish with a few chevril sprigs.

Source: Your Organic Kitchen

Toasted Bulgur Salad with Corn and Tomatoes

1 1/2 cups coarse bulgur
2 3/4 cups water
1 tsp salt
1 Tbsp extra-virgin olive oil
2 cups fresh corn (cut from 4 to 6 ears)
1 pint vine-ripened cherry tomatoes, halved
3/4 cup chopped scallions
3 Tbsp red wine vinegar, or to taste

1. In a large heavy dry skillet, toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly. Transfer bulgur to a bowl and cool.
2. In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.
3. While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender. Cool corn and add bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Serve salad at room temperature.

Note: Salad may be made 6 hours ahead and chilled, uncovered.

Source: Epicurious

Try #1 - September 2012
This was easy and good!  I slightly burned the bulgur when trying to toast it, but it turned out fine in the end.  Definitely closer to 5 minutes than 10 for the toasting.  I used frozen corn and chopped heirloom tomatoes.

Heirloom Tomato and Beet Salad

2 medium beets (about 1 pound total), scrubbed
2 tsp plus 3 tsp extra-virgin olive oil
1 small shallot, minced
2 tsp red wine vinegar
Coarse salt and ground pepper
3 medium beefsteak tomatoes, sliced 1/4-inch thick
1 Tbsp fresh oregano leaves

1. Preheat oven to 425. Place beets on a large piece of foil on a baking sheet. Top with 2 tsp oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast beets on sheet until tender when pierced with a knife, 45 minutes to 1 hour. Remove beets from foil and let cool, then peel and cut into 1/4-inch slices.
2. In a small bowl, whisk together remaining 3 tsp oil, shallot, and vinegar; season with salt and pepper. On a large platter, arrange beets and tomatoes, and season with salt and pepper. Drizzle with dressing and sprinkle with fresh oregano leaves.

Source: Tiny's Organics Newsletter, August 29, 2012

Try #1 - August 2012
I love roast beets.  This was a delicious, simple salad.  I omitted the shallot (didn't have any), so my dressing was a simple vinaigrette.  Very pretty with the fresh oregano leaves sprinkled over top.

Confetti Orzo Salad

3 cups cooked orzo, cooled
1/4 cup lightly toasted walnuts, chopped
1 small zucchini, grated or chopped
1 carrot, grated or sliced
1/4 cup fresh basil leaves, chopped
1 cup cherry tomatoes, quartered
1/4 cup raisins
1/4 cup freshly grated Parmesan cheese
1 1/2 Tbsp lemon juice
2 Tbsp olive oil
1/2 tsp salt

1. Put all of the ingredients in a mixing bowl and stir well.
2. Serve right away or cover and refrigerate for up to 2 days.

Note: Add or substitute mushrooms, olives, cucumbers, or any other vegetable you like.

Source: Costco Connection, August 2012

Try #1 - August 2012
This was yummy!  I added red onion and cucumber.  I also used Israeli couscous instead of orzo.  Fresh, light, delicious!  (Although not really a hit with the kiddos...)

Navruz Salad

1 small head of lettuce, such as Boston lettuce
2 Kirby cucumbers, peeled, seeded, and finely chopped
8 radishes, diced
3 scallions (white and green parts), diced
2 hard-boiled eggs, coarsely chopped
1/3 cup sour cream
2 Tbsp chopped fresh dill
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh coriander
Salt and pepper
3 Tbsp coarsely grated Muenster cheese

1. Wash the lettuce and tear it into small pieces.
2. Add the cucumbers, radishes, scallions, and eggs.  Stir in the sour cream, blending until mixture is smooth.
3. Stir in dill, parsley, and coriander, and add salt and pepper to taste.
4. Place salad in a bowl and sprinkle with the cheese.

Note: If you are not going to serve the salad immediately, mix together all the ingredients except for the cheese and sour cream. If the sour cream is added too long before serving time the radishes and cucumbers will start giving off water, and the salad will be soggy. If you are preparing the dish in advance, add the sour cream at the last minute and then sprinkle with the cheese.

Source: The Art of Uzbek Cooking, by Lynn Visson

Arugula and Radish Salad

1 tsp Dijon mustard
2 Tbsp fresh lemon juice
Coarse salt and ground pepper
2 Tbsp olive oil
4 to 5 bunches arugula (1 1/4 lb total, thick stems removed), washed well and dried
1 bunch radishes, sliced

In a large bowl, whisk together mustard and lemon juice, season with salt and pepper. Whisk in oil. Add arugula and radishes to bowl, toss to coat. Serve salad immediately.

Source: Tiny Organic's "Fresh From the Farm" Newsletter, June 20, 2012

Try #1 - June 21, 2012
This was pretty good, although nothing super special... I added some spinach and leftover romaine to the salad, so it wasn't just arugula.  Easy to make, fresh-tasting.

Cherry Wild Rice and Quinoa Salad

3/4 cup wild rice
1/2 cup quinoa
1/4 cup olive oil
1/4 cup fruity vinegar
Salt and pepper
2 cups halved pitted fresh cherries
2 stalks celery, diced
3/4 cup diced aged goat cheese, smoked Cheddar, or other smoked cheese
1/2 cup chopped pecans, toasted

1. Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes.
2. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.
3. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese, and pecans and toss to combine. Serve at room temperature or cold.

Source: Tiny's Organic "Fresh from the Farm" Newsletter, June 20, 2012

Try #1 - June 22, 2012
Delicious!  This one's a keeper!  I used apple cider vinegar.  I also omitted the cheese since I didn't have any aged or smoked cheeses... but I think it was still great without it!  Oh, and I just realized I forgot the celery... but that would have been good too!  Next time! :)

Spring Mix Salad with Feta, Pecans, and Strawberry Vinaigrette

1 lb ripe strawberries, hulled and halved
8 cups spring mix salad
7 oz crumbled feta cheese (about 1 1/3 cups)
1/2 cup pecans, toasted
1/2 cup olive oil
3 Tbsp balsamic vinegar
1 Tbsp sugar
Salt and pepper

1. Mash enough of the strawberries to measure 1/3 cup.
2. Place remaining strawberries in a large bowl.  Add spring mix, feta, and pecans.
3. Place oil, vinegar, and sugar in a small bowl and whisk to blend.  Whisk in mashed strawberries.  Season with salt and pepper to taste.
4. Add vinaigrette to salad and toss to coat.  Serve immediately.

Source: Creative Cooking the Costco Way

Try #1 - April 27, 2012
This was a nice, light, refreshing dinner salad.  The dressing makes more than is necessary for the salad, so we had some leftover.  The kids didn't like it... but I didn't expect them to. :)