Posts Tagged ‘Salad’

Shaved Asparagus and Carrot Salad

Friday, March 7th, 2014
Shaved Asparagus and Carrot Salad

Shaved Asparagus and Carrot Salad

Shaved Asparagus and Carrot Salad

March is Asparagus Month here at The Daily Morsel.  Here’s are first asparagus recipe for March.

This simple and vibrantly colored salad is full of fresh spring flavors.  Lemon vinaigrette pairs with thin strips of shaved fresh asparagus and sweet carrots.  Top off the salad with crunchy coarse sea salt and herbal dried lavender.

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Beet Tartare with Avocado Mousse and Citrus Tapenade

Friday, February 7th, 2014
Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Citrus Tapenade

This impressive looking vegan dish is great for entertaining.  While it is a bit time consuming, most of the dish can be made 2-3 days in advance.  And most of the time is hands off.  Plus, you can serve it cold or at room temperature.  Assembly can be done up to an hour before serving, thanks to the lime juice in the Avocado Mousse, which helps prevent browning.
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Chopped Salad with Pomegranate, Persimmon, and Pepitas

Thursday, January 16th, 2014
Chopped Salad with Pomegrante, Persimmon, Pepita

Chopped Salad with Pomegrante, Persimmon, Pepita

Chopped Salad with Pomegranate, Persimmon, and Pepitas

This fall and wintry salad sure doesn’t seem like a cold weather salad.  The flavors are bright, sweet and a bit tart.  Plus, the combinations of color make a gorgeous presentation.  I highly recommend the lemon vinaigrette to dress this chopped salad, but regular vinaigrette will work just fine too.  If you want to make the salad for a dinner party, you can prepare it earlier in the day; just don’t dress the salad until right before serving.
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Steamed Vegetable Salad with Lemon Sesame Dressing

Wednesday, December 4th, 2013
Steamed Vegetable Salad with Wheat Berries

Steamed Vegetable Salad with Wheat Berries

Steamed Vegetable Salad with Lemon Sesame Dressing

This steamed vegetable salad is a light, refreshing, and healthy meal.  Plus, it’s a quick and easy week night dinner.  If you cannot find different colored carrots, of course you can use all orange.  I just like the variety of colors.  Serve warm or cold, with a side of wheat berries, quinoa or slice roast chicken.  Leftovers make a great lunch the next day.
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Mixed Greens with Sliced Beans and Shaved Carrots

Wednesday, November 27th, 2013
Mix Greens with Sliced Beans and Shaved Carrots

Mix Greens with Sliced Beans and Shaved Carrots

Mixed Greens with Sliced Beans and Shaved Carrots

Here is a simple green salad with fresh crunchy vegetables.  If runner beans are not in season, substitute sugar snap beans or snow peas.
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