Cucumber and Tomato Salad with Basil and Dijon Vinaigrette

cucumber, tomato and red pepper sa

tomatoes - trust in kim

 

I was lucky enough to be given some home-grown cucumbers, and then I went and picked these tomatoes and some basil from my garden.  If you don’t have access to garden-fresh produce you can visit your local farmer’s market, or just try to find some that look tasty in the produce store.  I like cherry tomatoes and the smaller cucumbers because they and often the tastiest option from the produce store.

I don’t use measuring tools to make my salad dressing, so the ingredients are ‘a little of this, a little of that’ and then you can taste your own way to a yummy dressing.

What you need:

some tomatoes

some cucumbers

part of a sweet onion

a few sprigs of fresh basil

dijon mustard

a little sugar

salt and freshly ground pepper

apple cider vinegar

olive oil

What you do:

1. Cut the tomatoes and cucumbers into bite-sized pieces.  Cut a bit of onion into smaller pieces.  Put them all into a bowl.

2. To make the dressing, put a small spoonful of dijon into a bowl or cup. Add a few pinches of sugar and a little salt and pepper.  Combine these, then pour in a touch of vinegar and mix it up.  Add a few tablespoons more vinegar and mix it, then slowly add some olive oil.  When you’ve mixed in a few tablespoons of olive oil, have a taste and see if you need more oil or anything else.  It shouldn’t taste too acidic, but you also don’t want it to be too oily.

3. Pour some salad dressing over the veggies and toss them until everything is coated.  Chop up a few leaves of basil and garnish the salad with them.

Enjoy!

Kamut and Veggie Salad

kamut salad - trust in kim

During summertime I like to have food in the fridge that I can grab as a quick healthy snack, or take out on a picnic.  I love the taste of Kamut (which is a trademarked name for khorasan wheat) because it tastes buttery and nutty, and I like that it’s a sturdy grain that has a good chewy bite to it. It is high in protein, so it makes a good meal-in-a-bowl salad.  It is also high in a number of nutrients, including zinc, manganese and magnesium. I’m particularly interested in the magnesium because it helps absorb calcium.

I love this dressing, from the Whitewater Cooks book.  I use it often on a green salad, but it works great on this heartier salad as well.

So yes, it’s nutritious, but it also tastes great.

What you need: 

about 3/4 cup Kamut (I used farro because I couldn’t find any Kamut at the stores near my place)

1/2 cup sugar snap peas, chopped into 2cm pieces

1/2 large sweet onion, chopped

1 sweet orange or red pepper

a few medium-sized tomatoes chopped, or a whole bunch of cherry tomatoes, sliced in half

optional: herbs of your choice, or salad greens

optional: freshly ground black pepper

What you need to make the Whitewater Glory Salad Dressing:

1/4 cup nutritional yeast

3 tablespoons tamari or soy sauce

3 tablespoons apple cider vinegar

3 tablespoons water

1 tablespoon tahini

1 clove garlic, crushed

1/2 cup vegetable oil

What you do:

1. Cook the Kamut in lots of water for at least an hour, or until the grains are tender.  Drain any excess water and let the grains cool. This step can be done ahead of time.

2. Put all the dressing ingredients except the oil into a blender, or use an immersion blender, and give it a good mix. In a steady slow stream, add the oil until it is all blended in.

3. Put all the chopped veggies into a bowl along with the cooled Kamut and mix with the dressing.  Add some dressing and taste to see if it needs a little more dressing, or some pepper.

4. Serve cold or room temperature, either on its own or on a bed of salad greens.

Whitewater Glory Salad Dressing

trust in kim - glory dressing

Yum! A friend recommended the Whitewater cookbook to me, so while waiting to get it out of the library, I did a search online.  I found this salad dressing recipe and made it up for my salad tonight.  I love the creaminess of it, and recall tasting a dressing like it once before in a restaurant, but couldn’t figure out how to replicate it.  I know that not everyone has nutritional yeast sitting around, but if you buy it you can also put it on popcorn (recipe to come!)

I find making salad dressing to be so easy, even one like this that requires a blender.  I like knowing exactly what is in the dressing, and I can add more or less of some ingredients if I want.  It always tastes better than the store-bought ones, doesn’t have preservatives in it,  and is way cheaper.

What you need (for a half recipe):

1/4 cup nutritional yeast

3 tablespoons tamari or soy sauce

3 tablespoons apple cider vinegar

3 tablespoons water

1 tablespoon tahini

1 clove garlic, crushed

1/2 cup vegetable oil

What you do:

1. Put all the ingredients except the oil into a blender and give it a good mix.  I used an immersion blender, so feel free to do the same.

2. In a steady slow stream, add the oil until it is all blended in.

Ready to go, although it’s great if you can let it sit a bit, or keep it in the fridge overnight.  A jar of it should last a few weeks in the fridge.