Wheat Berry Salad with Watermelon


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A delicious, light yet filling salad recipe of chewy, subtle nutty wheat berries and juicy watermelon tossed with a simple tangy raspberry vinaigrette.

Wheat berries are high in fiber, low in calories and packed with vitamins and minerals. and are as easy as rice to prepare — perfect for a meal any time of year. You can purchase wholewheat berries at your local whole foods market or specialty food store.

  • 50 g Wheat berries
  • 300 ml Water
  • 500 g Watermelon
  • Flat parsley leaves
  • Olive herb needles
  • 2-3 tbsp Raspberry vinegar
  • 1 tbsp Olive oil
  • Salt
  • Cayenne pepper to taste

  1. Combine wheat berries and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer until tender, about 50 minutes. Drain and let cool.
  2. Cut the flesh from the watermelon and cut into bite size pieces, removing and discarding the seeds, and add into the wheat berries together with parsley leaves and olive herb needles.
  3. In a small bowl, combine raspberry vinegar, salt, cayenne pepper, and whisk until salt is dissolved. Whisk in the olive oil until well blended. Pour the dressing over the wheat berry mixture and toss gently until everything is coated and evenly mixed.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Fig Parmesan Salad with Balsamic Reduction


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This simple yet delicious fig salad incorporates with all wonderful flavours of the saltiness of Parmesan, the sour tang of vibrant red currants and the sweetness of figs and balsamic reduction.

  • 60 ml Balsamic vinegar
  • 1/3 head Lollo rosso lettuce, torn into bite-size pieces
  • 2-3 Ripe figs, cut into wedges
  • 2 tbsp Parmesan, shaved
  • 1 handful Red currants
  • 1-2 tbsp Argan oil
  • Salt and freshly mulled black peppercorns
  1. Heat a small saucepan over medium low heat. Add in balsamic vinegar and reduce for about 5 minutes until thick and syrupy.
  2. In a salad bowl, combine lollo rosso lettuce, figs, shaved Parmesan, red currants and argan oil. Divide between two serving plates and drizzle with balsamic reduction. Season with salt and pepper to taste.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Potato Salad with Peas and Mint


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This delicious potato salad brings together new potatoes, peas, and Prosciutto tossed with a light yogurt mint dressing, an excellent compliment to just about any meat dishes.

It is best served warm or at room temperature or if making ahead, place in the fridge. When ready to serve, bring to room temperature and fold in a few extra tablespoons of yogurt dressing.

Potato Salad with Peas and Mint

adapted from Chow

  • 500 g New potatoes, scrubbed
  • Salt
  • 50 g Prosciutto
  • 1 Small shallot, thinly sliced
  • Freshly ground black pepper
  • 120 g Frozen peas
  • 2 tbsp Plain yogurt
  • 2 tbsp Milk
  • 2 tbsp Fresh mint leaves, finely chopped

  1. Place the potatoes in a large pot filled with salted water and bring to a boil over high heat. Once the water boils, reduce the heat to medium and simmer until tender, about 20 minutes. Drain the potatoes and set aside until cool enough to handle.
  2. Meanwhile, cook the Prosciutto in a large frying pan or cast iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
  3. Return the pan, with the bacon fat, to the stove over medium heat and add the shallot. Season well with salt and pepper and cook until softened, about 2 minutes. Add the peas and cook until tender, about 2 minutes. Remove from heat and transfer to a large bowl to cool.
  4. Once the potatoes are cool, cut into large dice and add to the pea mixture. Add the yogurt, milk, mint, and the Prosciutto and fold until the potatoes are well coated. Taste and adjust the seasoning as needed. Serve at room temperature.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Bulgur Bell Pepper Salad with Coriander Honey Carrots


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

A simple and delicious bulgur salad, adapted from Eat Smarter, with coriander honey carrots giving it a hint of well-balanced earthy pungency and lingering sweetness.

  • 250 ml Fresh tomato juice
  • 100 g Wholegrain bulgur
  • 400 g Carrots
  • 1 tsp Coriander seeds
  • 3 tbsp Olive oil
  • Salt and pepper to taste
  • 1 tbsp Honey
  • 1 Yellow bell pepper
  • 1 handful Chives, cut into rings
  • 1 tbsp Olive herb needles, optional
  • 1 clove Garlic, finely minced
  • Fresh coriander leaves, chopped
  • 1 tsp Lime juice
  1. Bring tomato juice in a pot to a boil. Turn the heat off. Pour bulgur into the tomato juice. Cover and set aside until most of the liquid has been absorbed, about 30 minutes.
  2. Meanwhile rinse, peel and cut the carrots horizontally into 4 sticks. Crush the coriander seeds in a a mortar and pestle.
  3. Heat one tablespoon of olive oil in a skillet over medium heat. Add in carrot sticks and cook briefly. Add in crushed coriander seeds, salt and pepper. Pour in 4-5 tablespoons of water and cook, covered, for 5 minutes over medium heat. Add in honey and bring the mixture to a boil. Remove and set aside to cool.
  4. Peel, core, seed and finely dice the yellow bell pepper. Place them in a salad bowl together with chopped chives, olive herb needles if used, minced garlic, coriander leaves, lime juice, bulgur and the rest of olive oil. Season with salt and pepper. Toss everything together. Serve the bulgur salad with coriander carrot sticks.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Canarian Potato Salad aka Potato Salad with Mojo de Cilantro


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

The Canarian cuisine is a mixture of some native Guanche elements, as well as Spanish, African and Latin American foods. In the Canary Islands, “mojos” or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish.

Canarian Potato Salad aka Potato Salad with Mojo de Cilantro

adapted from essen und trinken

  • 500 g New potatoes
  • 1/2 bunch Cilantro, roughly chopped
  • 1 clove Garlic, roughly chopped
  • 1/4 tsp Cumin, ground
  • 2-3 tbsp Lemon juice
  • 5 tbsp Spanish olive oil
  • 1 tbsp Almond, chopped
  • Sea salt
  • Black pepper
  1. Thoroughly rinse potatoes and cook in salted, gently boiling water for about 20 minutes.
  2. Roughly chop the cilantro and garlic clove. Place them in a blender with cumin, 1 teaspoon of salt, lemon juice and olive oil. Process to create a puree. Season with black pepper and salt to taste.
  3. Drain the potatoes and cut into quarters. Place them in a large bowl, add in cilantro sauce, and chopped almonds. Gently toss them together. Serve, garnished with cilantro leaves and coarse sea salt.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Carrot, Fennel and Strawberry Salad


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

An incredibly easy spring salad, which is quick to prepare, frersh and versatile. Toss with your favourite dressing and enjoy the very best of the season.

Carrot, Fennel and Strawberry Salad

– inspired by Patty’s Food

  • 1/2 Fennel, thinly shredded
  • 1 Carrot, shredded
  • 1/2 Red onion, cut into thin half moon slices
  • 150 g Strawberries, cut into smaller pieces
  • Mint leave, shredded
  • 2 tbsp Raspberry vinegar
  • 1 tbsp Argan oil
  • Sea salt and freshly ground black pepper
  1. Clean and dry the vegetables and strawberries. Thinly slice the fennel and carrot. Cut the red onion into thin half moon slices. Cut the large strawberries into 2-3 chunks. Place the cut vegetables on a large serving plate. Add in strawberries and shredded mint leaves.
  2. Whisk raspberry vinegar and argan oil in a small bowl. Season to taste. Drizzle the dressing over the salad.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Sweet Potato Salad with Baby Spinach and Feta


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Nothing tastes fresher, happier and better than a spring salad just picked from your own garden or windowsill. Besides that, salad is a great way to increase your fruit and vegetable consumption.

Baby spinach is amazingly easy to grow, as seeds germinate in cool weather. I started mine outdoors in containers around the mid-April and 3-4 weeks later, they were ready for harvest.

The flavour of this salad sparkles with the subtle depth and bright note of acidity from Balsamic vinegar, its tartness tempered by the natural sweetness of tasty, low-calorie roasted orange sweet potatoes.

Salad Dressing

  • 700 g Orange sweet potatoes, peeled and cut into slices
  • 2 tbsp Olive oil
  • Salt and black pepper
  • 100 g Baby spinach
  • 1 handful Almonds, toasted and chopped
  • 1 Small red onions, cut into thin wedges
  • 100 g Feta, crumbled

  • 3 tbsp Balsamic
  • 1 tbsp Olive oil
  • 2 tbsp Clear honey
  • 1 tbsp Wholegrain mustard
  • Salt and pepper

  1. Preheat a grill or broiler to medium-high. Place the potato slices, 2 tbsp olive oil, salt and pepper in a bowl. Toss well. Place them in a single layer on a baking sheet, and broil until they are nicely caramelised, 5 minutes on each side. Adjust the oven to the bake setting at the temperature 180C/350F. Cook for 15 minutes until they are fork tender.
  2. Toss baby spinach, toasted almonds, and red onions together and divide the mixture into two serving plates. Top with crumbled feta.
  3. Whisk the balsamic, olive oil, honey and mustard together. Season well. Pile sweet potato slices on top of the salad and drizzle with the dressing.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

White Asparagus Salad with Strawberry Vinaigrette


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

White asparagus is the same species as the green but is grown entirely surrounded by earth which protects the slender stalk from sunlight exposure and thereby keeps it from turning green.

White asparagus has long been considered a delicacy in Europe and is especially popular in Germany. It has a beautiful delicate flavour and tender texture. A white asparagus dinner (very often with Holloandaise or just melted butter) during the “Spargelzeit”- Asparagus Season will make most German jump with joy.

When buying asparagus, make sure the stems are crisp and plump, and the tips are intact and firm, a slight violet tinge is normal, though considered a flaw in Germany. If you don’t intend to cook them right away, wrap them in a damp kitchen towel and store in the vegetable drawer of the refrigerator.

Salad Vinaigrette

  • 500 g White asparagus
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Butter

  • 200 g Strawberries
  • 4 tbsp Blood orange juice
  • 2 tbsp Red wine vinegar
  • 4 tbsp Sunflower oil
  • Salt
  • 1 tsp Green peppercorns, drained and chopped
  • 1 tbsp Fresh coriander leaves, thinly sliced

  1. Peel white asparagus with a sharp vegetable peeler. Trim off touch ends and discard.
  2. Fill a large pan with water halfway. Add the salt, sugar and butter and bring the water to a gentle boil. Place the peeled asparagus lying down in the pan. Turn down heat so that water is just simmering. Cover with the lid. Blanch the white asparagus 8 to 10 minutes or until al dente and drain. Dip them into a large bowl of cold water to stop further cooking.
  3. Rinse and dry the strawberries. Dice half of the strawberries. Blend together the rest of the strawberries, blood orange juice, red wine vinegar, sunflower oil and salt. Mix in diced strawberries, chopped green peppercorns and coriander leaves.
  4. Drain the white asparagus and divide them into two serving plates. Drizzle the strawberry vinaigrette over and let stand for 20 minutes before serving.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Smoked Salmon and Lettuce Salad with Orange Cress Dressing

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

This salad recipe is really simple and quick to prepare, combining a mix of salad leaves, smoked salmon and a delicate orange-cress dressing. Works fantastic as either a starter or a light main.

Smoked Salmon and Lettuce Salad with Orange Cress Dressing

adapted from Küchengötter

Dressing Salad

  • 400 ml Freshly squeezed orange juice
  • 1 tbsp Brown sugar
  • 3 tbsp Walnut or olive oil
  • Sea salt and freshly mulled black pepper
  • 1 tsp Hot mustard sauce
  • Some garden cress

  • Red leaf lettuce, torn
  • Arugula leaves
  • Cherry radishes, sliced
  • Garden cress
  • Strawberries, cut into wedges
  • Smoked salmon, cut into strips
  1. Place the freshly squeezed orange juice and brown sugar in a saucepan. Over the medium heat, simmer the mixture until it reduces to 150 ml. Remove from heat and cool to lukewarm.
  2. Drizzle in the walnut oil and whisk until well combined. Season the dressing with sea salt, black pepper, and hot mustard sauce. Garnish with garden cress.
  3. Arrange torn lettuce leaves, arugula, sliced cherry radishes, garden cress, strawberry wedges, smoked salmon strips on a large serving bowl. Serve immediately with prepared salad dressing.


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Red Lentil and Green Pea Salad

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Fast-cooking red lentils teamed up with frozen green peas to make this hearty fiber-rich salad. It makes for a healthy and satisfying lunch with its bright colours and chewy yet tender texture. It turned out that I didn’t touch any chicken breast leftover, so just leave it out if you haven’t got any leftover.

Salad Dressing

  • 200 g Dried red lentils
  • 80 g Frozen green peas
  • 1 Small yellow onion, finely chopped
  • 400 ml Vegetable stock
  • 1 Baby carrot, thinly sliced
  • 2 Cherry radishes, cut into wedges
  • 2 Strawberries, cut into wedges
  • A handful of salad leaves
  • Pan-seared thyme chicken breast leftover, optional

  • 5 tbsp Lemon juice
  • 3 tsp Honey
  • 5 tbsp Olive oil
  • Salt and pepper
  1. Spread the red lentils out on a work surface and pick out any pebbles, debris, or damaged lentils. Rinse lentils until the water runs clear. Finely chop the onion.
  2. Place vegetable stock in a medium pot and bring to a boil. Add in rinsed lentils and onions. Cook for 8-10 minutes. Stir in frozen green peas 5 minutes before lentils are tender. Drain well, refresh under cold water and drain again.
  3. Combine all the ingredients for the dressing in a medium bowl. Mix well and season with salt and pepper. Add the lentils mixture, sliced carrot, radish, strawberry wedges to the bowl of dressing and toss to mix.
  4. Arrange the salad leaves on a serving plate. Spoon the lentil salad in the middle, top with sliced chicken breast if used and drizzle a bit of balsamic cream over.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com