Go-To Veggie Salad

 

Sometimes my body cries out for vegetables. When this happens, I have three go-to recipes to satisfy the craving. In the winter, it’s a simple veggie soup. Other times, I cut up both a regular and sweet potato and toss the pieces in olive old with some large chunks of red onion, green pepper, and zucchini, and then roast it all in the air fryer. 

When warmer weather arrives, salad is the logical solution to a veggie craving. However, I’m not a big fan of lettuce salads. I like them on occasion, but typically I’ll just munch on sugar snap peas, radishes, and baby carrots, along with sliced-up cucumber, green pepper, and celery. No dip necessary, but sometimes enjoyed.

Recently, I saw an Instagram post from The View from Great Island for a chopped asparagus salad. I was inspired! What a great jumping-off point for a veggie salad sans lettuce flexible enough to fit whatever produce is in season. 

This recipe is the one I made for Easter dinner and then enjoyed the leftovers for lunch the following week. Other than the asparagus, I typically have most of the ingredients on hand. 

I can see a version of this salad showing up on my dinner table many times in the next few months.

What is your go-to veggie dish? 

Yield: 6 to 8

Author: Linda Ditch

Go-To Veggie Salad

A veggie salad sans lettuce flexible enough to fit whatever produce is in season

Ingredients

• 1 can garbanzo beans, drained and rinsed
• 1 bag frozen shelled edamame, thawed
• 1 English-styled cucumber, diced
• 2 green peppers, diced
• 1/2 red onion, diced
• 1 pint cherry tomatoes, cut in half
• 1/2 bunch asparagus, cut into 1/2 to 1-inch pieces and blanched
• 2 carrots, sliced
• Crumbled feta cheese, to taste
• Kalamata olives, to taste
• 1 cup extra-virgin olive oil
• 1/4 cup rice wine vinegar
• 1/4 cup lemon juice
• 1/2 teaspoon lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place beans and veggies into a large salad bowl. Add feta cheese and olives to fit your taste.
2. To make the dressing: In a small bowl or a jar, add the remaining ingredients. Whisk/shake well to combine. Pour the dressing over the top of the veggies, and then toss to combine. (You may not need all of the dressing.)

Created using The Recipes Generator

Giardiniera

This summer I’m having a lot of fun learning the basics of food preservation. First I wrote about making jams and jellies, and this week I had article in the Topeka Capital-Journal about pickling. 

I do a little dance each time I hear a jar's lid pop as it seals. The Picky Eater just shakes his head at my excitement. 

In the article, I wrote about my first memories of homemade pickles being of my Mamaw making jars in her Missouri farmhouse kitchen. I have a card from her recipe file from 1971 that lists all the pickles she made that summer, including 40 pints of dill pickles and 12 of lime pickles (named not for the citrus fruit but because the cucumbers were soaked in lime and the pickles were a bright green color.)

In fact, I have a photo of Mamaw coming up from the cellar with a jar of pickles in her hand. I won’t post it here. Her hair is in curlers, and even though she’s no longer with us, I know she would be mortified if I put it out there for all to see.

The photo makes me smile every time I see it. She didn't know I was taking it. Bad granddaughter. 

While I like pickles made with cucumbers, giardiniera is my favorite. This Italian mix of pickled veggies typically calls for cauliflower, carrots, celery, and red pepper. Since I’m not a fan of red peppers, I added extra carrot instead.

I also made bread and butter pickles. While there are many recipes available, I decided to try the Ball Bread and Butter Pickle Mix found with the canning supplies. I just followed the recipe on the jar. Yum!

To read all of my pickling tips, just click here. The giardiniera recipe is also in the article, but I like it so much I had to share it here as well.

Giardiniera

Adapted from The America’s Test Kitchen D. I. Y. Cookbook by the editors at America’s Test Kitchen

Makes 4 1-pint jars

1/2 head cauliflower, cut into 1/2-inch florets

4 carrots, sliced 1/4-inch thick on an angle

3 celery ribs, cut into 1/2-inch pieces

2 serrano chilies, stemmed and thinly sliced

4 garlic cloves, peeled

2 3/4 cups distilled white vinegar

2 1/4 cups water

1/4 cup sugar

1/4 cup Diamond Crystal kosher salt

Wash 4 1-pint jars in warm, soapy water or the dishwasher. Also wash the screw bands by hand. In a large pot or canner, place the jars without lids on a rack so they do not touch the bottom. If you don’t have a rack, place the rings on the bottom and set the jars on top. Fill with water to 2 inches above the jars. Cover and heat to boiling, and then boil for 10 minutes. After that time, turn heat to low and keep the jars in the water until needed.

Place the flat canning lids in a sauce pan off the heat and pour some of the liquid from the boiling pot over the top to cover. This will soften the rubber to help the lids seal.

In a large bowl, toss together the cauliflower, carrots, celery, and chilies. Set aside.

           

In a large sauce pan, heat the vinegar, water, sugar, and salt to a boil over medium-high heat. Add the garlic cloves, remove from the heat, cover, and let stand for 10 minutes. Remove the garlic cloves and bring the mixture back to a boil.

           

Remove the jars from the hot water and turn up the heat to bring the canner water back to a boil. Working with one jar at a time, pack with the vegetable mixture to the neck of the jar. Pour the boiling vinegar mixture over the vegetables until completely covered, leaving 1/2-inch headspace from the top. Run a small rubber spatula, plastic knife, or bamboo skewer between the jar and the food, pressing towards the center, to release any air bubbles. Wipe the rim with a damp cloth. Remove a flat lid from the warm water and place on top of the jar. Screw on a ring. Continue until the remaining jars are filled.

           

When the water in the canner is boiling, gently place the jars inside, making sure they do not touch each other or the outside of the canner. Make sure the water covers the jars by at least 1 to 2 inches. Cover, bring the water back to a boil, and process for 10 minutes. Turn off the heat and remove the canner lid. Allow the jars to remain in the hot water for an additional 5 minutes.

Remove the jars from the canner and place on a dry towel to cool completely, leaving 1 to 2 inches of space between the jars. You will hear the lids start to pop as they seal, but it may take some time. Let the jars cool 12 to 24 hours before checking the seal. If the ring band has loosed during processing, do not tighten. This could interfere with the sealing process.

To check the seal on the cooled jars, press on the lid. If it springs back, the jar is not sealed. Also remove the ring and to lift the lid with your fingertips. If it stays tight, the seal is good. If after 24 hours a jar doesn’t seal, just store the unsealed jar in the refrigerator and enjoy it first. Also refrigerate any jar after it’s opened.

The vegetables with be tender and flavorful in a week, though you can eat them right away if you can’t wait. Store the sealed jar in the pantry for up to 1 year.