Salad ‘Stravaganza: Kelly’s Round Up

Have you ever been in a salad rut?  You know — find yourself making the same type of salad over and over again? Are you someone who just may not have a creative salad bone?  Then you’ve arrived at exactly the right time because it’s Round-Up time for Lis’ & Kelly’s Salad ‘Stravaganza!

In case you missed what was going on, Lis of La Mia Cucina and myself co-conspired on behalf of our Reubenesque selves to coerce, cajole, tempt, plead, and out right beg people for their salad recipes.  We figured that if we did, it would get us out of our salad ruts, give us an opportunity to have our posteriors thank us, and provide some well-deserved attention to those who so graciously turned in their great salads for our event.  What a great way to officially kick off summer — and right in time for July 4th!

But before I begin, I have to say thanks to Lisa for being an excellent teacher in the matter of hosting a blog event.  Lisa is a master at having 20 irons in the fire and making sure things get done — sometimes in the middle of the night!  At one point, I hadn’t gone to bed yet and was emailing her, and she had gotten up much too early and was at the computer herself.  I think that made it about 1:30 am for me and 3:30 am for her!   She authors her own blog, is co-creator of the Daring Bakers, works, gardens, and still she volunteered to join in on and pretty much orchestrate this event as well.  What a great experience to see how it all comes together.  Unbelievable.  I heart you, Lis!

Lisa and I have split the entries for this event, so make sure you check out La Mia Cucina to see the rest.  And don’t just drool on your monitors.  Get on over to their sites to check out the rest of their goodies.  Okay — Here we go.  Welcome to our

Salad ‘Stravaganza!

Ilva at Lucullian Delights has an absolutely beautiful entry with a “Zucchini Salad with Pine Nuts and Lavender Infused Oil.” What an excellent way to make use of “fresh zucchini from a neighbour’s garden.”  Plus, she’s after my heart, simply because she’s a procrastinator, and a lavender lover.  I’m left wondering which of my neighbors is currently growing zucchini…

“Tunisian Carrot Salad with Harrissa and Feta Cheese” is a Mediterranean salad that Jen from The Left Over Queen has submitted.  Mmmm…anything with feta, kalamata olives, and garlic has my vote.  And the carrots?  Heaven.  It’s a great way to begin thinking about a healthy way to eat if you’ve not considered a Mediterranean type of diet before.

Mele Cotte brings to us a salad “raved about” for its “taste and uniqueness.”   “Cranberry Broccoli Slaw or Insalata di Mirtillo Rosso is purported to calm nerves.  Where was this when I needed it about eight months ago?  My timing is so wrong!  Thanks, Chris, for letting us all know how we can shake off our work day blues.

Who doesn’t like strawberries?  It’s summertime, so they’re plentiful –  if you’re in the northern hemisphere during this season, that is.  Thanks to Mandy at Fresh from the Oven who has given us a new opportunity to eat our antioxidants with “A Simple Berry Salad.” How did you know I completely swoon over strawberries?

Katie at Other People’s Food has done it.  She’s made a salad with goat cheese that has been kicked up with peaches.  What I really enjoy about Katie is that she’s a recipe reader, as am I.  Give us a recipe and we can make anything excellent!  Katie, this recipe looks so yummy I’m already wondering which dinner to serve it for.  Yes, my guys are used to salad for dinner, nice guys that they are.  Everyone, salivate on cue!

Roasted corn and peppers.  Chipotles.  Yes.  I’m there.  Completely.  This entry to our Salad ‘Stravaganza comes from Moon at Peanut Butter Eotuffee.  What an excellent combination for summertime fare.  Barbeque anyone?  The mint and ginger add a bit of spice that I haven’t tried with corn, so can’t wait to try on my quest for a healthier and slimmer self.

Seriously, who wouldn’t want to have Small Talk of Guilty Pleasures and Sinful Decadence?  Anyone?  Especially someone who understands that underarm flab and thighs with excess adipose.  Melody gets it and has submitted a “Pasta Salad with Honey-Wasabi Mayonaise Dressing” that had me at “a woman can ever be too thin?”  Wasabi, anyone?

Ahhh…Tartlette…Helene.  If you haven’t been to Tartlette, you don’t know what you’re missing.  And “Berry Salad on Yuzu and Mascarpone Creams” is surely something to savor.  Helene has a gentle way of making one consider trying something they’ve not tried before and helps us in believing that ours will be as beautiful as hers when all is done.  Believe her. She knows exactly what she speaks of with respect to food.  Especially the sweet variety!

In the mood for a “Spring Spinach Salad?” Well Esther from Boxcar Kitchen has one here that is sure to satisfy you.  Sundried tomatoes and peccorino?  Goodness.  This one has me written all over it!  What  delightful combination of flavors for summertime fare.

Beth at Expatriate’s Kitchen has bowled us over with several entries.  Suffice it to focus upon one which is a salad that showcases what grows in her herb garden and her guests have enjoyed.  “Tarragon, Red Grape and Riccota Salad” makes use of an intriguing mix of ingredients that have got to be worth trying.  I’ve tried a tremendous number of salads, and this one sounds very interesting — something I absolutely have to try.  I’ll let you know, Beth, when I do.

What more could a foodie from the Southwest US want than corn, black beans, and cumin?  Well Laura from The Kitchen Illiterate has gotten my attention with her “Corn & Black Bean Salad with Cumin Vinaigrette.” The combination of cilantro and lime are a staple in our house.  Yum.  Do I need to talk about how healthy this salad is?

Yanno?  It just keeps getting better.  Go figure that Breadchick at The Sour Dough would send this in.  “LaLaLand Tomato & Watermelon Salad.” How did she know that I completely swoon over these ingredients?  But wait.  Tomatoes and watermelon?  I haven’t tried that combo.  How cool is that?  You absolutely have to check this one out!  It’s an L.A. thing, babe.

I should have saved this one for last.  Tomatoes.  Olive oil.  Basil.  Oh my goodness.  This is the most amazing combination of flavors.  If you haven’t tried it, you don’t know what you’re missing.  Truly.  Okay, so I can’t grow my own tomatoes, but there’s a farmer’s market nearby.  What’s stopping you?  Thanks, Sher at What Did You Eat? I heart your forever for “Simple, Fabulous Tomato Salad.”

Oh thank you, Meeta, fellow Daring Baker, for this version of potato salad.  “Potato Salad Lite — My Way” promises to be something to savor.  No gloppy mayo mess.  No lingering remnants of fat on your palate.  Just great taste and fewer calories to boot.  Stop by What’s For Lunch, Honey? and see for yourself.

Marce.  What can I say.  Do you understand how much I’ve wanted to make this salad?  Do you?  Tomatoes.  And those cute little crackers soaking.  My goodness.  No carbs, right?  No matter.  I will most likely die and go to heaven after eating this salad.  Check out Pip in the City an you’ll know why.

I don’t even know where to begin on this one.  You’ll have to stop by Someone’s In the Kitchen to understand.  Alison is pretty clever, and has a great business to boot!  Her “Sunshine Chicken Salad” is something her clients request and rave about.  Any chance you can mail this one?

Here’s another beautiful example of a great salad that can be made with tomatoes and bread.  These types of salads catch my eye in magazines at this time of the year, but I’ve not made one.  Lazy me!  This one sounds completely delicious.  We have Emily at Superspark to thank for her “Panzanella.”

Blue Plate at table d’hote had a salad extravaganza of her own a few weeks back.  Clearly, this one has salads under control.  You’ll have to check out “Salad Days” to see how many ways you can tweak a salad for the good of your thighs!

Have you ever wondered about what Hearts of Palm taste like?  I have.  I see them near the artichoke hearts and imagine what I might make with them.  Deborah at Taste and Tell gets down to business with a “Two Bean Salad with Hearts of Palm and Blue Cheese.” Of all the entries to our Salad ‘Stravaganza, this is the most unusual in my opinion.  I love blue cheese and beans.  Now I have a reason to grab those hearts of palm to see how it all comes together.

“Fatoush.” Now if this doesn’t conjure up images of dining in far away places, I don’t know what does.  It sounds delicious.  View Susan’s own recipe, and her excellent writing at The Well-Seasoned Cook.  I know I’ll have to look more deeply at her ideas about food while I’m sampling her version of fatoush.

Apples and nuts are a favorite of mine when it comes to salads.  Rhubarb, I’m not so familiar with.  This salad looks delicious and fresh.  You have Vanessa at Vanesscipes to thank for this great looking “Apple Walnut Salad with Rhubarb Compote Dressing” that I need to try.  I truly enjoy walnuts and it isn’t often that I am able to indulge in them considering the picky eaters I live with!

And just when you thought that salad was healthy enough by itself, Lisa of La Mia Cucina, co-hostess extroidenaire of Salad ‘Stravaganza has come up with a salad that actually burns calories while you make it.  Her “Chicken & Pancetta Salad” involves quite a bit of shaking.  Check it out.  You’ll see, and you’re sure to love it — and Lisa.   I do.

Last night when I was working on this post, I swear I remember reading Judith’s post on her “Food for Summer Redux” salad with butterflied chicken and a honey-lemony dressing.  I know I loaded the photo.  I know I wrote the text.  But this morning?  Well, Lis called and told me that no.  Judith had been neglected.  *gasp!*  So I wanted to make sure that you all know to check out her site Think on It! where she has posted her delectable and versatile salad.  Best for last, correct?

Don’t forget to check out La Mia Cucina for the other half of the participants in the Salad Stravaganza event that Lis and I hosted.  Thanks so much to those of you who took the time to send in your entries.  I know that I’ll be trying your recipes and getting back to you on how they turned out.

The interesting aspect will be if I actually manage to make each salad exactly as its chef has written it.  It can be a problem, you know.

In the meantime, bon appetit!

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