Happy for also-rans to be used in colorful, healthy salad

Asparagus had been on the Easter dinner list, but another menu plan rose to the surface. The asparagus was left over. So was a bunch of broccoli crowns that didn’t get used. A few tomatoes that wouldn’t be fresh much longer also filled the fruit-and-veggie bin. Enter the power of the Internet search. What would happen if I hunted for a recipe that used asparagus, tomatoes, and broccoli—all leftovers?

I found a home for them in Cold Pasta Primavera, which took these healthy offerings and suggested that I also add some black olives plus some chopped red and yellow peppers. This tossed salad mixed around some whole-grain linguine (I subbed this for the called-for primavera twists) and a light dressing was excellent. It wiped away my guilt for not getting the expensive asparagus bunch onto the Easter table. A great main-dish dinner meal for Hubby and me.

It made a monster amount, which means we get to enjoy another serving. So glad the asparagus became an also-ran and we got to enjoy it this way.

Cold Pasta Primavera

1 (10-ounce) package primavera twists (I used whole-grain linguine)

1 can asparagus (I used 1 bunch fresh asparagus)

1 1/2 cup sliced mushrooms

1 cup cherry tomatoes (I used 3 Roma tomatoes, diced)

1/2 red pepper, diced

1/2 yellow pepper, diced

1 can sliced black olives, drained

1 small bunch broccoli flowerets

Dressing:

1 cup vegetable oil (I used extra-virgin olive oil)

1/3 cup salad vinegar

1/4 cup chopped fresh parsley

3 tablespoons chopped fresh basil

2 small cloves garlic, minced

1/2 teaspoon salt (or salt substitute)

freshly ground black pepper

Cook pasta according to package directions. Drain and rinse with cold water. Drain olives and asparagus and set aside. In 3 tablespoons water microwave broccoli flowerets on high for 2-3 minutes (until flowerets are bright green) and drain. If you are using fresh asparagus, do this same preparation for asparagus. In serving bowl combine pasta, asparagus, mushrooms, broccoli, olives, cherry tomatoes, and peppers. Combine dressing ingredients and pour over vegetables. Mix thoroughly and refrigerate at least 1 hour before serving. Serves 4-6. (Source: cooks.com)

Eager for spring? Spring Salmon and Vegetable Salad brings in the season.

Not rushing the season or anything (our temps still say otherwise), but a serving of this crisp green Spring Salmon and Vegetable Salad certainly did remind us that wondrous spring is right around the corner.

The most recent issue of Southern Living popped into my mailbox a few days ago; this recipe that featured broiled salmon nuggets and a refrigerator-crisper bin of items such as asparagus, radishes, and edamame really called to me to jump into immediately. Not only was this jewel prep-time fast, it also was a bright garden full of health and flavor.

The Creamy Herb Dressing made from buttermilk, mayo, and fresh herbs was the crowning touch on this menu item, which was pulled together in 20 minutes, just as the magazine article advertised. Perfect time-frame for my life!

Spring Salmon and Vegetable Salad

1/2 pound fresh asparagus

1 cup sugar-snap peas

1 1/4 pound skinless salmon fillets, cut into 2-inch chunks

1/2 teaspoon salt (I used salt substitute)

1/4 teaspoon black pepper

6 cups chopped romaine lettuce hearts

1/2 cup uncooked shelled fresh or frozen edamame, thawed

1/4 cup sliced radishes

Creamy Herb Dressing (see below)

Preheat broiler with oven rack 6 inches from heat. Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces; cook with sugar-snap peas in boiling salted water for 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain. Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan for 3 to 4 minutes or to desired degree of doneness. On a serving plate arrange lettuce, edamame, radishes, asparagus mixture, and salmon. Drizzle salad with dressing.

Creamy Herb Dressing:

1/2 cup buttermilk

1/4 cup mayonnaise

3 tablespoons chopped fresh herbs (such as mint, dill, and chives)

1 tablespoon fresh lemon juice

salt (or salt substitute) and pepper (to taste)

Whisk all ingredients together. Chill 30 minutes.

Makes 4 to 6 servings. (Source: Southern Living, March 2013)

This salad’s “color brigade” springs straight from the garden

A blog (that has nothing to do with food or gardening) that I enjoy following promotes the concept of “The Color Brigade”. A fashion-forward Dallas woman who, like me, is short in stature daily posts solutions to fashion challenges that we height-restricted individuals face. She demonstrates how we mini-people can tastefully wear numerous eye-popping colors at the same time (a real no-no for the short, who are advised to dress monochromatically).

Well, today’s featured recipe certainly wins in “The Color Brigade” of foods category. Ginger Asparagus Salad glows with a multitude of colors—and health.

Deep, green asparagus and baby spinach leaves form the base; atop go chopped red and yellow peppers and chopped chives. A ginger dressing of lemon juice, oil, and finely grated ginger ties it all together. Red and green peppers have killer price-tags on them in the grocery produce department; that’s why I’m eyeing our red and yellow pepper plants with great hope. I’d like to think we can harvest the yield of these and chop them and freeze them for use during the year, just as we have done for years with our profuse green-pepper plants.

I made a bowl of Ginger Asparagus Salad and left Hubby at home with it on Sunday night when I went to a ladies’ dinner. All that color—and those healthy ingredients—got his attention. He was so enraptured with the salad, I don’t think he even noticed I was away!

Ginger Asparagus Salad

1 bunch asparagus, trimmed and halved

1/2 cup chives, coarsely chopped

8 ounces (6 cups) baby spinach leaves

1 red bell pepper, chopped

1 yellow bell pepper, chopped

Ginger Dressing:

2 tablespoons cooking oil

2 tablespoons fresh-squeezed lemon juice

1 tablespoon honey

2 tablespoons finely grated ginger

In a small bowl mix ginger dressing. Spray with cooking spray a small, shallow skillet. Cook asparagus in skillet over medium heat until the asparagus is cooked through. Place asparagus, hives, peppers, and spinach in a large salad bowl. Pour ginger dressing over the top of the salad; toss gently to combine. Makes 4 servings.

Try Asparagus Salmon Salad for a serving of health in a bowl

A recipe that's literally health in a bowl--Asparagus Salmon Salad.

I picked up the recipe from a cookbook called Simply Colorado--one time when I was visiting in that great state of Colorado. The line of recommendation that appeared under the title read, "Attractive salad that's ready in minutes."

All that is true. It assembles lightning quick--a good mini-meal to put together, for example, when you get home from Sunday church and want to get food on the table quickly. With both vegetables and the fish in the salad, you really don't need to serve it alongside anything else, since it works as an entree. (We did, however, heat up some Renie's Cheesy Potatoes--in a few days I'll be sharing the recipe for that good dish.)

What I failed to say was that the salad, when assembled, looks and tastes as though it is something you might be served in a fancy, upsale restaurant.

To the basic ingredients I added a sprinkling of Swiss cheese on top. With just me and Hubby under our roof, Asparagus Salmon Salad lasted for two dinners and a lunch.

In it we got our quota of salmon, spinach, and tomatoes--those oft-touted power foods--for the week, so I felt virtuous, plus the dish is so colorful and attractive, I felt as though I was a master chef--all over an entree that can be put together in under 20 minutes from start to finish.

Asparagus Salmon Salad

1 tablespoon olive oil

1/2 cup rice vinegar

1 teaspoon Dijon mustard

1/4 teaspoon dried whole thyme

1/4 teaspoon salt (we use salt substitute)

3/4 pound fresh or frozen whole asparagus

1 can (6 3/4 ounces) salmon, drained and flaked, or leftover salmon (I baked a fresh salmon filet in the oven for about 15 minutes to use as my salmon ingredient)

spinach leaves

2 tomatoes, cut in wedges

freshly ground pepper

shredded Swiss cheese

In a jar combine oil, vinegar, mustard, thyme, and salt; shake vigorously. Chill. Steam asparagus until tender (about 3-5 minutes); cool. Line salad plates with lettuce leaves. Arrange asparagus spears, salmon, and tomato wedges on lettuce. Drizzle dressing over top; season with pepper. Sprinkle shredded Swiss cheese on top. Chill until ready to serve.