viathebistro

Posts Tagged ‘Salad’

Not Your Average Salad

In food on May 26, 2009 at 11:55 pm
Corn & Black Bean Salad

Corn & Black Bean Salad

Between jalapeños and Italian dressing this vegetable-packed side brought both color and flavor to our Memorial Day cookout – and we hope it will accompany you to your upcoming summer picnics and potlucks.  

The assembly is simple and well worth the slicing and dicing of these veggies:

-whole-kernel white sweet corn

-black beans (drained and rinsed!)

-red bell pepper, chopped

-cucumber, chopped

-tomato, chopped

-green onion, sliced

-jalapeño pepper, seeded and finely chopped

Just combine the above ingredients in a large bowl and set aside while you create the dressing. In a small bowl pour ¾ cup of your favorite Italian dressing and accent it with lemon juice and freshly chopped cilantro…now you are ready to add it to your salad.

Combine salad and dressing, cover and place in the fridge for several hours before serving.  
And there you have it.  A great salad, minus the lettuce.

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

***We are grateful for all of the men and women who died while serving our country.

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Keepin’ It Cool

In Events, food on April 11, 2009 at 9:45 pm
Chilled Cucumber Salad

Chilled Cucumber Salad

While looking for the perfect side to our Easter ham, we wanted something fresh and full of flavor. Our answer: a cool cucumber salad.

Simply cut and seed three fresh cucumbers, halve a handful of grape tomatoes and set aside. Bring water, red wine vinegar, sugar and a dash of salt to a boil then pour over veggies until they’re fully immersed in the marinade.

Now the last hint of flavor, and our personal favorite, is delivered with the sprinkle of dry dill weed. Make sure to combine veggies, marinade, and dill thoroughly, then immediately place in the fridge to chill and marinate for several hours before serving.

So as the spring sun splits through the clouds, keep your table fresh and crisp with this flavorful and unexpected salad. It’s added texture, color, and taste to our Easter spread – now let it do the same for yours.

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

***To request a recipe, just shoot us an e-mail!

Tomatoes…right off the vine

In food, News on March 8, 2009 at 10:13 pm
Pink tomato salad

Pink tomato salad

Our field trip has finally come to fruition.

We were intrigued by the rich color of these pink tomatoes at the farmers’ market and bought a few to experiment with.

Instead of trying something elaborate, we decided to keep it simple and let the tomatoes speak for themselves.

Slice, drizzle and sprinkle.

We added olive oil, balsamic vinegar, dried oregano, salt and pepper and a bit of feta for some extra dimension.

Voila! Simple, refreshing tomato salad.

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com