Salad recipes for or potluck or picnic

  • By Judyrae Kruse
  • Tuesday, April 23, 2013 4:10pm
  • Life

Judyrae Kruse is taking some well-earned time off. Here is an encore column from May 2008.

Recipes for something new and different in the salad department are always in demand, so let’s up our supply with the following pair of possibilities.

Longtime Forum helper-outer Rosemary Barrett, across the water over there in Freeland, starts us off with a do-ahead, marinated concoction with a cilantro-kissed dressing.

Taken from her copy of “Betty Crocker’s 40th Anniversary Edition Cookbook,” this particular how-to came along with a handful of other salad recipes she shared a couple of years ago, and has been awaiting its turn in print ever since.

And Snohomish cook Bonnie Edwards once again supplies us with a potato salad and mentions it’s taken from a June 2000 issue of a Martha Stewart Living magazine.

Asparagus and black bean salad

1 pound asparagus, cut into 1-inch pieces (see note)

1 can (15-16 ounces) black beans, rinsed and drained

1 red bell pepper, cut into 1/2-inch squares

1 tablespoon finely chopped onion

Cilantro dressing (recipe follows)

Prepare and cook asparagus; drain and turn into glass or plastic bowl. Add beans, bell pepper squares, onion and cilantro dressing; mix well, cover and refrigerate at least 4 hours.

Makes 6 servings.

Note: If desired, 2 packages (10 ounces each) frozen cut asparagus, cooked and drained, can be substituted for the fresh asparagus.

Cilantro dressing

3 tablespoons olive or vegetable oil

1 tablespoon chopped fresh or 1 teaspoon dried cilantro leaves

2 tablespoons vinegar

1/2 teaspoon salt

1/2 teaspoon ground cumin

Dash pepper

1 small clove garlic, crushed

In container with a tight-fitting lid, combine the oil, cilantro leaves, vinegar, salt, cumin, pepper and garlic; cover and shake until thoroughly combined.

Pickled potato salad

3 pounds new red potatoes (18 to 20 potatoes)

Water

2 tablespoons plus 1 teaspoon coarse salt, divided

1/2 cup red wine vinegar, divided

1 bunch radishes (about 8 radishes), trimmed and thinly sliced into rounds

1 medium red onion, thinly sliced into rounds

2 cucumbers, peeled, cut lengthwise, seeds removed, and cut on the bias 1/4-inch thick

1/4 cup fresh dill

1/4 cup extra-virgin olive oil

3/4 teaspoon freshly ground pepper

1 bunch arugula, stems trimmed, for garnish

Place potatoes in a large pot with enough water to cover by several inches. Bring to boil over high heat, add 2 tablespoons of the salt, and reduce heat to a gentle boil.

Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut the potatoes into 3/4-inch wedges while still hot. Drizzle with 1/4 cup vinegar and set aside.

Place radishes and onion in a large bowl; add remaining 1/4 cup vinegar and let stand 30 minutes, stirring every 5 minutes. Place cucumbers in a colander over a bowl; sprinkle with 1/2 teaspoon of the salt and set aside.

When potatoes are cool, add the onion mixture. Add cucumbers, dill, olive oil, remaining 1/2 teaspoon salt and pepper; toss to combine.

Chill until ready to serve.

Garnish with arugula.

Makes 10 to 12 servings.

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