Tag Archives: Vinaigrette

Edamame Snap Pea Salad from The Lemonade Cookbook and a Giveaway!

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the-lemonade-cookbook-southern-california-comfort-foodIn 2007, Chef Alan Jackson opened what is now L.A.’s favorite modern cafeteria–Lemonade, serving up healthy comfort food Southern California-style. This popular eatery has 10 locations and is still growing. Like me, if you didn’t live in Southern California, you were missing out…until now. Chef Jackson and coauthor JoAnn Cianciulli have come out with The Lemonade Cookbook (hardcover, St. Martin’s Press), filled with 120 unique, easy-to-make, tasty recipes and lots of great full-color photos of many of these dishes.

I received a review copy from the publisher, plus a copy to give away to one of you! See the end of this post for details on how to win this book! I’ll share a little more about it here, along with a recipe I made.

In The Lemonade Cookbook, there are recipes for salads, veggie sides, unique sandwiches, soups and stews, and desserts. Some of the recipes include:

  • Fingerling Potatoes with Dill and Lemon-Saffron Vinaigrette
  • Heirloom Tomato, Crushed Basil, Fleur de Sel Salad
  • Greek-Marinated Chicken with Tzatsiki
  • Buttermilk-Baked Chicken
  • Citrus-Poached Salmon with Mustard Sauce
  • BBQ Brisket
  • Turkey with Dried Cranberry and Sage Gravy
  • Caesar Club (with Turkey, Ham, and Tomato)
  • Egg Salad Sandwich with Bacon and Heirloom Tomato
  • Creamed Cauliflower Soup
  • Mac ‘N Cheese
  • Classic Chocolate Chip Cookies
  • Lemon Drop Cupcakes
  • Caramel-Butterscotch Pudding

So you see, there’s quite a variety of recipes to try! And there’s even a chapter of recipes featuring their popular lemonade concoctions including Peach Ginger, Pear Basil, Cantaloupe Sage, and Blueberry Mint!

I decided to make one of the veggie salads, Edamame Snap Pea Salad with Sesame Vinaigrette, which was wonderful! I don’t know of many ways to serve edamame, but this is a great one! It’s easy to make and very healthy! It’s a slightly crunchy, tangy salad mix of edamame and sugar snap peas, and has a great Sesame Vinaigrette mixed in. If you aren’t familiar with edamame, it’s another word for green soybeans-it’s best to use non-GMO edamame. Here’s the recipe so you can try it out!

EDAMAME SNAP PEA SALAD WITH SESAME VINAIGRETTE from The Lemonade Cookbook

Makes 4 cups

This lean green edamame and snap pea dish adds just the right crunch, while sesame, shallot, and chive add another level of texture by coating the vegetables. The best part about this dish is it’s so simple to whip up.

  • 1/2 pound sugar snap peas (2 cups), ends trimmed
  • 2 cups shelled edamame (green soybeans), frozen, thawed, and cooked
  • 1 large shallot, minced
  • 1/4 cup chopped fresh chives
  • 1/2 cup Sesame Vinaigrette (recipe follows)
  • 1 Tablespoon black sesame seeds (I just used regular sesame seeds)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

Blanch the snap peas for only about 2 minutes; they become tender very quickly. Using a slotted spoon, remove the snap peas from the water and plunge into the ice bath to “shock” them, i.e., to stop the cooking process and cool them down right away. This procedure also sets the vibrant green color of the peas. Drain the snap peas in a colander.

Put the blanched snap peas in a mixing bowl. Add the edamame, shallot, chives, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.

SESAME VINAIGRETTE

  • 1/2 cup seasoned rice vinegar
  • 2 Tablespoons sesame seeds, toasted
  • 1 garlic clove, minced
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon soy sauce
  • 1/4 cup canola oil (it’s best to use non-GMO canola oil)
  • 2 Tablespoons sesame oil
  • 1/4 teaspoon freshly ground black pepper

In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, garlic, mustard, soy sauce, canola and sesame oils; season with pepper. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week. Makes 1 cup.

the-lemonade-cookbook-southern-california-comfort-foodThe Giveaway Is Now Closed!

Now for the Giveaway…if you’d like to enter to win a copy of The Lemonade Cookbook, leave a comment on this blog post between now and Saturday, November 23, at 11 p.m. (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Sunday, November 24. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the Continental U.S. and Canada.

First entry: Leave a comment on this post–it would be great to hear what your favorite kind of side dish is!

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.

This is a great book for anyone who loves trying unique recipes and using fresh, healthy ingredients! It would also make a wonderful gift! 🙂

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Honey Mustard Vinaigrette

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If you like vinaigrette on your salads, and if you like honey-mustard flavor, then you’ll have to try this vinaigrette! It’s very quick and easy to make, and really good! This Honey Mustard Vinaigrette recipe has a great lightly-sweet and tangy taste and makes about 1 cup of vinaigrette, so if you need more you’ll want to double the recipe. The original recipe is from Colman’s, although I couldn’t find the recipe to link back to on their site.

I made this vinaigrette two ways–I tried it first with Colman’s Superfine Mustard Powder (or you can use your favorite brand of dry mustard). This was actually a mistake I made! I didn’t realize the recipe called for prepared mustard. But I like how it turned out with the dry mustard.

Then I tried it with the prepared mustard–I used a slightly sweet, grainy mustard–and I liked it that way, too. The taste of the two versions was very similar.

ncHonMustvin1nmThe main difference?  The dry mustard version separates more quickly when standing, forming an oily layer at the bottom. It needs to be shaken right before serving on your salads. The prepared mustard version has a thin oily layer on top, but otherwise doesn’t separate much. I would still stir this well before serving, but it doesn’t need to be continually shaken like the dry mustard version.

I think the best time to make this vinaigrette is right before you serve your salad, with the ingredients all freshly whisked together!

If you have any vinaigrette left over, you can refrigerate it in a container with a tight-fitting lid–when I buy fancier salad dressings, I save the glass bottles–they’re perfect for keeping your own homemade dressings in! Then just give it a good shake when you’re ready to use the vinaigrette again!

HONEY MUSTARD VINAIGRETTE slightly adapted from Colman’s Mustard

Makes about 1 cup

  • 3/4 cup Rice Wine Vinegar
  • 2 Tablespoons honey
  • 1 Tablespoon prepared mustard (I used a slightly sweet, grainy mustard) or mustard powder (Note: if you use mustard powder, you will need to shake the vinaigrette just before serving, since the mixture separates)
  • 2 Tablespoons extra virgin olive oil
  • 1 garlic clove, minced

Whisk all ingredients together, blending everything well, and serve over your favorite salad.

Do you ever make your own dressings and vinaigrettes?

Peach-Strawberry Salad with Feta

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This fresh and fruity salad was something I discovered at a potluck. I love all the healthy ingredients in it–slices of fresh peaches (or nectarines) and strawberries–with some slivered or sliced almonds added in–all tossed in a slightly sweet-and-tangy vinaigrette. Crumbles of delicious Feta cheese top the salad. It’s a great side dish to enjoy during peach season! I actually like using smooth-skinned nectarines in this salad–you can use either peaches or nectarines, or a combination of both. No fruit-peeling is necessary!

PEACH-STRAWBERRY SALAD WITH FETA slightly adapted from a potluck recipe

Makes about 8 servings

  • 6 peaches or nectarines, sliced or chopped
  • 2 1/2 to 3 cups hulled strawberries, sliced or cut into quarters
  • 1/2 cup slivered or sliced almonds
  • 1/4 to 1/3 cup Briannas Blush Wine Vinaigrette (or you can use Balsamic or Raspberry Vinaigrette)
  • 2 ounces crumbled Feta cheese, to top the salad (half of a 4-ounce container)
  • addtional slivered or sliced almonds, to top the salad

Place sliced peaches (or nectarines), sliced strawberries, and almonds in a large bowl. Pour the vinaigrette over the ingredients and toss until well-coated. Top everything with the crumbled Feta cheese and additional almonds, if desired. Serve immediately.

The Feta cheese with the fruit is such a great combination! Have you tried out any new fruit salad recipes during this summer season?