Around the World in Six Salad Recipes
June 17th is Eat Your Vegetables Day! What better way to celebrate than to take a trip around the world with seven delicious salad recipes. From Thailand and Vietnam all the way to Russia and Greece, every member of your family will be able to pick a new favorite!
Vietnamese Carrot Salad
1 can of tuna
Spices: pepper, salt, sesame oil, cilantro and parsley.
Carrots washed, peel off the cover, slice thinly. Same process with onion. Add all this things in the bowl, sprinkle with 1 teaspoon salt, mix and wait for 30 minutes.
After 30 minutes, carrots and onions were out of water. Add them in a towel, squeeze until dry and add into a mixing bowl instep 1. Peel off the cover of avocado, cut into small cubes as you like.
Add sliced avocado into the mixing bowl, open can of tuna, and add them in the mixing bowl. Season with 1/2 teaspoon pepper and 1 tablespoon sesame oil.
Use a fork and spoon for mixing. Cut cilantro and parsley very finely and place in mixing bowl mix well, seasoning salt to fit your taste.
The Ultimate Greek Salad
6 tablespoons olive oil
1 ½ tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano(Mediterranean is best)
1 head lettuce, torn into bite-size pieces
3 large plum tomatoes, seeded and coarsely chopped
1 English cucumber, peeled and coarsely chopped
1 medium red onion, cut into thin rings
1 small green pepper, cut into thin rings
3⁄4 cup kalamata olive
3⁄4 cup crumbled feta cheese
Whisk dressing ingredients together until blended. Season to taste.
Drain onion from ice water and pat dry with paper towels.
Combine all salad ingredients, except cheese, in large bowl.
Toss with dressing. Sprinkle cheese over and serve.
Thai Beef Salad
Steak Marinade Ingredients
2 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. lime or lemon juice
2 Tbsp. brown sugar
1 to 2 sirloin steaks, depending on the amount of meat you prefer
1 large bowl salad greens
1 cup bean sprouts
handful of fresh mint or basil leaves, lightly chopped or torn
1 cup fresh coriander
1 cup fresh papaya, cubed or cut into spears
1 cup cherry tomatoes, left whole or sliced in half
1-2 Tbsp. fish sauce
3 Tbsp. lime or lemon juice
1+1/2 Tbsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. brown sugar
2 Tbsp. ground peanuts
Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak, turning meat to coat. Set in the refrigerator to marinate.
Combine all dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.
Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
Set oven to Broil. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.
While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin.
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Middle-Eastern Style Cucumber, Onion, and Tomato Salad
1 small head romaine lettuce, shredded or finely chopped
1 sweet yellow onion or 8 green onions, finely chopped
2 medium cucumbers, peeled, seeds removed, and cut into small dice
2 to 3 ripe tomatoes, finely diced
3 tablespoons chopped parsley leaves
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh dill
6 tablespoons lemon juice
1 small clove garlic, finely minced
6 to 12 tablespoons extra-virgin olive oil, to taste
Salt and freshly ground black pepper
Combine the lettuce, onion, cucumber, tomatoes, parsley, mint and dill in a salad bowl and toss to thoroughly combine.
In a separate bowl, whisk together the lemon juice, garlic, and olive oil, to taste. Season, to taste, with salt and pepper and drizzle over the salad. Toss well to combine and serve immediately.
Russian Potato and Beet Salad
4 small potatoes
2 small carrots
3 small dill pickles, diced
1/4 cup vegetable oil
2 tablespoons champagne vinegar
salt to taste
3 green onions, chopped
Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.