Herb Potato Salad

Ingredients:
16 small red potatoes boiled and sliced in quarters
¼ cup chopped parsley
¼ cup copped chives
¼ small red onion, sliced
1 Tablespoon mustard
1 teaspoon red wine vinegar
2 Tablespoon extra virgin olive oil
Salt and pepper
 

Directions:
Mix together herbs, sliced onion, oil, mustard and vinegar in a medium bowl. Add the chopped, boiled potatoes, toss, and season with salt and pepper.

 

Reference:

http://www.foodnetwork.ca/bbq/blog/29025/29025/

Summer Pasta Salad

Summer Pasta Salad

Ingredients

4 cups (1 L) fusilli pasta
2 cups (500 mL) sugar snap peas or snow peas, trimmed
2 tbsp (30 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 oz (113 g) thinly sliced smoked turkey or smoked chicken, cut in strips
2 cups (500 mL) cherry tomatoes, halved
2 cups (500 mL) fresh basil, chopped
1/2 cup (125 mL) Parmesan cheese, grated
1/4 cup (60 mL) pine nuts, toasted

Preparation

In large pot of boiling salted water, cook pasta for 4 minutes. Add peas; cook until pasta is tender but firm, about 2 minutes. Drain and rinse under cold water; drain and transfer to serving bowl. Sprinkle with oil, salt and pepper; toss to coat.
Add turkey, tomatoes, basil and cheese; toss to combine. Garnish with pine nuts.

Reference:
http://www.cbc.ca/bestrecipes/recipes/summer-pasta-salad

Orange & Avocado Salad - Recipe from Whole Foods

Serves: 4

Ingredients:

• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon red wine vinegar
• 1 teaspoon honey
• 2 tablespoons extra virgin olive oil
• Salt and black pepper, to taste
• 3 navel oranges
• 2 ripe avocados
• 1/2 red onion, thinly sliced
• 6 cups baby spinach
• Hawaiian red sea salt or other finishing salt, to taste  

Whisk together lime juice, vinegar, honey and oil. Season to taste with salt and pepper. Set aside.

Remove peel and all of white pith from the oranges with a serrated knife. Working over a large bowl to catch juices, cut between membranes with a paring knife to release whole orange segments into bowl. Halve avocados and remove pits. Cut into thin slices. Toss orange sections and juice with sliced avocado, red onion and lime juice mixture.

Place baby spinach on serving plates and top with orange-avocado mixture. Sprinkle with Hawaiian red sea salt to taste. Serve immediately. 

 

Notes:

I've made it in the past just with spinach and oranges - delicious!!

The key is the dressing: fresh lime juice, the vinegar, and honey.