Garden State Salad Recipes

CONTEST-WINNING GARDEN STATE SALAD

Steps:

• In a small bowl, whisk the first nine ingredients. Refrigerate for at least 1 hour., In a large salad bowl, combine the lettuce, carrots, celery, onions, tomatoes and cucumber. Just before serving, whisk dressing and pour over salad; toss to coat.

GARDEN STATE SALAD

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce hear; cover and cook for 15/20 minutes or until tender but firm. Cool for 15-20 minutes or until easy to handle. , Peel and cube potatoes; transfer to a large bowl. Add the romaine, vegetables, eggs, olives and radishes. In a small bowl, combine dressing ingredients and stir well. Serve with the salad.

SUNNY'S EASY GRILLED GARDEN STATE SALAD

Steps:

• For the pork roll and corn: Preheat the grill to 400 degrees F.
• Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Place the pork roll slices and corn on the grill above the direct heat, flipping the pork once when a peek beneath reveals grill marks, 3 to 5 minutes total, and rolling the corn occasionally to get some charred kernels, about 10 minutes total. Let cool enough to handle, then chop the pork into cubes small enough to fit on your fork with the other ingredients, like corn and tomato. Cut the kernels of corn off the cobs and discard the cobs. Add the pork and corn kernels to a large bowl.
• For the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of black pepper in a small jar with a lid or in small bowl. Shake or whisk until combined.
• For the salad: Add the chopped tomatoes to the bowl with the chopped pork roll and corn. Drizzle over the dressing and gently toss. Garnish with additional chopped cilantro and thyme.

ALMOST-FAMOUS GARDEN SALAD

Steps:

• Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
• Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
• Photography by Kate Sears

HEALTHY GARDEN SALAD

Steps:

• In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
• Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

PERFECT GARDEN SALAD

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

GARDEN FRESH SALAD

Steps:

• Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
• In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.