This week’s veggie box feature… delicious salads that aren’t lettuce!  

 

Do you love salads, especially in the summer with all the fresh local vegetables? But getting tired of lettuce salads?  

Well then, this week’s blog is for you! I’ll be sharing easy salad recipes that feature this week’s vegetables and are lettuce free!  

 

What’s better on a hot day then biting into a cool and delicious meal?!  

 

Happy Cooking! 

 

 

 

Recipes 

 

 
 
Yellow Bean Salad & Garlic Vinaigrette 
Created by: Cooking for One 

A delicious summer salad… perfect for a potluck or backyard BBQ. 
 
Ingredients: 
3 TBSP olive oil 
3 TBSP cider vinegar 
2 small garlic cloves 
1/4 tsp mustard seeds 
2 cups yellow beans 
fresh mint leaves 
freshly ground salt 
freshly ground pepper 

Note: I used only about 2/3 of the vinaigrette. If you don’t leave the garlic in the jar, it can be stored in the refrigerator for a few days. 

 

Instructions: 
1. Mix olive oil and cider vinegar in a jar, then add the peeled garlic cloves using a garlic press. Grind the mustard seeds with a mortar & pestle, then add them to the vinaigrette. Let sit. 

2. Clean and cook the beans in salt water for 10 minutes, or until they’re done to your taste but still have plenty of bite. Pour them into a colander and immediately run cold water over them. Let drain until lukewarm.

 

3. Pour the vinaigrette in a serving jar (through a funnel if your jar isn’t wide-mouthed), placing a small sieve on top to catch the garlic and mustard seed pieces.
4. To serve, season beans with freshly ground salt and pepper, then add the vinaigrette. If you’ve kept the garlic and mustard seed pieces, you can mix them into the beans.
   

 

 
Shredded Carrot Salad with Honey Mustard Dressing 
Created By: Nina L. Palmer 
 
Lightly sweet, with the perfect amount of crunch, this shredded carrot salad makes the perfect addition to a potluck or brunch. 

Ingredients: 
4 carrots, peeled 
2 green onion, finely sliced on the diagonal 
1/4 cup parsley, finely chopped (optional) 
1 handful of dried cranberries 
1 1/2 tsp dijon mustard 
1 TBSP mayonnaise 
1 TBSP honey 
2 TBSP fresh lemon juice 
4 TBSP extra virgin olive oil 
1/2 tsp salt 
1/4 tsp black pepper 

 
Instructions: 
1. Grate the carrot using a standard box grater. Place in a large bowl with green onion, dried cranberries, and parsley. 

2. In a mason jar, combine mustard, mayo, honey, lemon juice, olive oil, salt, and pepper. Shake vigorously to emulsify.
3. Pour the mustard dressing over the shredded carrots toss then serve the carrot salad immediately, or chill in the fridge until ready. Enjoy!

 

 

Pickled Beet Salad 
Created by: Yasmeen Ali 
 
Your search for the perfect beet salad ends here. This quick pickled beet salad is tangy, and fresh, and pairs well with almost anything. A great salad to make on the weekend to be enjoyed throughout the week.  

Ingredients: 
1/2 small-medium red onion, thinly sliced 
1/2 cup (about 20) pitted green olives, finely chopped 
1/4 cup lemon juice 
3 tbsp olive oil 
1 tbsp honey 
1 tsp lemon zest 
1 tsp kosher salt 
1/2 tsp freshly cracked black pepper 
2 small-medium boiled beets* 
1/2 cup finely minced parsley 
1/2 cup finely minced mint 

Instructions: 
 
1. Boil the beets, for this cold beet salad. I start them 1 hour before I make the salad, that way, they have time to cool before chopping and adding them to the salad. Bring a large pot of water to a boil; make sure the pot is deep so the water that bubbles out doesn’t stain your backsplash. Once the water is boiling, add in the washed beets, salt the water generously, and reduce the heat to medium-high. Let the beets gently boil for 50-60 minutes; they should be fork-tender but still have some bite. Drain the beets and let cool in a colander. Once cooled, use a paper towel to gently rub the beets and remove the skin. You can use your hands, but I’ve found that the paper towel gets a better grip on the beet skin. Repeat this process for all the beets. 

2. Add the red onion, olives, lemon juice, olive oil, honey, lemon zest, salt, and black pepper into a large serving bowl. Toss together and let sit for 30-45 minutes. This will ensure the onions and olives quick pickle and add so much flavor to the salad.
3. Chop the beets into small cubes and add them to the bowl, along with the parsley and mint. Toss together. Let sit for an additional 15 minutes.
4. You can enjoy this salad warm, or leave it in the fridge and enjoy it cold over the next few days. It tastes phenomenal either way, although it does have a more intense pickled flavor the longer it sits.

 

 
Coleslaw 
Created by: Modern Nonna 

It’s proof that sometimes the most humble ingredients make for the best recipes. It's light, crunchy, and healthy. 
 
Ingredients: 
¼ head of green cabbage 
2 carrots 
salt to taste 
handful of fresh parsley finely chopped 
2 TBSP olive oil 
3 TBSP white balsamic vinegar 

 
Instructions: 
1. Note: Everything in this recipe is to taste. You can always add a little at a time, taste, and adjust accordingly. You can make a much bigger salad as it will keep in the fridge for a few days, so feel free to double the recipe if needed. 

2. Place the quartered cabbage wedge on one of its sides and slice it thinly with a sharp knife. If you want to skip this step and make life easy, you can also put the cabbage wedge through a food processor with the slicer attachment or use a mandolin to slice it. Please be careful when using a knife or mandolin.
3. Use a julienne peeler or a standard vegetable peeler to julienne or peel the carrots. (A julienne peeler will slice veggies into thin strips.) You can also grate the carrots in the large holes of a cheese grater or in the food processor, using the same attachment as with the cabbage.
4. Transfer the cabbage and carrots to a bowl. Add a pinch of salt and gently massage the slaw mixture with your hands. The salt will pull out the moisture from the cabbage and make it easier to eat.
5. Add the finely chopped parsley, olive oil, and white balsamic vinegar. Give it a toss and enjoy!

 
Fresh Corn Salad 
Created By: Holly Nilsson 
 
Sweet summer corn, crisp cucumbers, and ripe, juicy garden tomatoes are all mixed together in a light and easy vinaigrette! 
 
 

Ingredients: 
3 cups corn kernels about 4 cobs of corn 
1 cup cherry tomatoes quartered 
1 cup English cucumber diced 
¼ cup red onion finely diced 
3 TBSP olive oil 
3 TBSP apple cider vinegar or rice vinegar 
½ tsp kosher salt more to taste 
¼ tsp black pepper 
1 TBSP fresh parsley, cilantro, basil, or dill chopped 

Instructions: 
1. Bring a large pot of salted water to a boil. Add the corn and cook for 3 to 4 minutes or until the kernels turn bright yellow (alternately, the corn can be grilled). 

2.Drain the corn and cool completely. Use a sharp knife to remove the kernels from the corn cob. 

3. In a large bowl, combine the corn kernels, cherry tomatoes, diced cucumbers, and red onion.
4. Drizzle the olive oil and apple cider vinegar over the salad.
5. Season generously with salt & pepper to taste and toss well to combine.
6. Just before serving, sprinkle with fresh herbs toss to combine.

Notes 
If time allows, grill your corn for maximum flavor: 

1. Preheat grill to medium high heat. Remove silk and husk from corn. 
2. Brush with olive oil and generously season. 
3. Grill 2-3 minutes per side or until slightly charred. Cool before using.
4. Store leftovers in an airtight container in the refrigerator for up to 4 days.

 

 

 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two years are available on the blog for reference.😊