Green bean salad

We had some fresh green beans on hand and as I was snapping them to size I decided to use them in a cold salad.  It was easy enough, just dump the beans into a big pot of salted boiling water to blanch them, these took about five minutes.  Plunge the drained beans into an ice water bath to stop them cooking then drain them well and set them aside-covered in the fridge would be perfect.

I collected some grape and cherry tomatoes from the patio to go with the beans.  A vinaigrette of your choice is the dressing.  I made one with olive oil, white vinegar and honey Dijon mustard.  I added chopped green onions, a finely diced red jalapeno, a splash of sesame oil, a smashed and minced clove of garlic, and salt and pepper.  Toss the tomatoes and beans with the dressing when serving at the table.

BBQ ribs and roasted potatoes rounded out dinner today.

Spinach-Raspberry Salad

Spent the morning at the Farmer’s Market and later this week I’ll go to the local farm stand (and by local, I mean 1/2 mile away).  Fresh pasta and sauce tomorrow and I’ve been asked to bring a salad to a dinner this week, this is what I’ll be taking:

 Spinach-Raspberry Salad:

  • 8 oz  fresh spinach leaves
  • ½ pint fresh raspberries
  • 4 oz chopped pecans
  • Raspberry Vinaigrette Dressing
  • 2 oz mild bleu cheese, crumbled

Serving bowl

Wash and thoroughly dry spinach & raspberries, add to serving bowl with pecans, toss with dressing and add crumbled bleu cheese.  Serves 4