Good Dinner Mrs. Mellen

Summertime is salad time. Big colorful salads with texture and taste competing for your attention liven up an everyday meal. What I love about salads is that they are easy, can be made ahead and stored in the refrigerator ready for a quick delicious meal. Serve as a light dinner with fresh bread and seasonal berries or as a side to grilled fish or meat. Summertime means easy, delicious, care free meals to leave time to relax and enjoy family and friends! 8 oz baby red potatoes 1 cup Israel Couscous, cooked according to package instructions 3/4 cup olive oil 1/4 cup balsamic vinegar 1/2 teaspoon sea salt 1/4 teaspoon fresh black pepper 2 tablespoon finely chopped fresh basil 2 teaspoon Dijon mustard 1 teaspoon capers 1/2 cup cherry tomatoes, chopped 1 can chick peas 1/4 cup thin sliced radishes 1 cup chopped fresh mozzarella Place potatoes in medium pot cover with water. Bring to boil lowering heat to simmer for 8-10 minutes until potatoes are soft. Drain and then ...

 Summertime Kale Salad with Apricots, Almonds and Parmesan Kale is so good tossed in salads as well as so good for your. What I love about this Kale salad is that the dressing and apricots add just the right amount of sweetness to the kale. For larger groups you can just double or triple the recipe for a crowd. Even non green lovers will enjoy this salad! Juice of 1 lemon 1/2 shallot, chopped 1 teaspoon honey 1/2 teaspoon sea salt 2 bunches kale, stems removed, leaves shredded or finely chopped 2 tablespoons extra-virgin olive oil 1/3 cup sliced almonds, toasted 1/2 cup chopped dried apricot 2 1/2 ounces Parmesan shaved            In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately.  Add almonds, apricots and Parmesan to kale. Enjoy! Gooddinnermrsmellen.com buzzchomp.com   ...

This salad is not only so beautiful but just as delicious to eat! Make this for your family or company,  an easy addition to any meal. I like the light vinaigrette that I make with this salad which is as a fresh as this crisp salad. Serve this salad as a beautiful centerpiece for a buffet or as a light meal with fresh bread and a French Rose. Enjoy! Nicoise-style Salad with Warm Goat Cheese 6 multi-colored fingerling potatoes 2 Tablespoon plus 1 1/2 tsp. kosher salt 1/2 pound haricots verts (French green beans) 1/4 cup fresh lemon juice (about 2 lemons) 1 small shallot, finely chopped 1 small garlic clove, finely grated 2 teaspoons champagne vinegar mustard 1/2 cup extra-virgin olive oil 3 tablespoons finely chopped fresh flat-leaf parsley 3/4 teaspoon black pepper, divided 2 plum tomatoes, cut into wedges 1 head Belgian endive, separated into leaves 1 head radicchio, thinly sliced 2 English cucumbers, diagonally sliced (about 4 oz.) 2 hard-boiled eggs, q...

A perfect colorfully tasteful fall salad that will not only taste wonderful but look gorgeous. Beets are just such a good healthy addition to any meal. I make a lot of beet dishes cause they are just so good especially freshly roasted as I prepared them for this fall salad.  1 lb red or yellow beets peeled and cut into quarters. You can use half red and half yellow. 2 teaspoons white wine vinegar 1/2 cup thinly sliced red onions 1 tablespoon white wine vinegar 1 Gala apple, thinly sliced 3 cups baby arugula 3 cups baby kale 1/4 cup toasted chopped walnuts 1/2 cup extra virgin olive oil 1/4 cup white balsamic vinegar 1 tsp. sea salt 1 tsp. black pepper 1 tsp. spicy brown mustard In a medium size roasting pan sprayed with cooking oil place beet and roast at 400F for 30 minutes turning once. Remove from over and sprinkle with vinegar. Cool and refrigerate for 4 hours or over night. Place sliced red onions in bowl and cover with 1 tablespoon vinegar for 30 minutes th...