Dean shares the recipe for 3 completely different summer season salads

WGN Leisure correspondent Dean Richards shares his recipes for 3 completely different summer season salads.

Bloody Mary Tomato Salad

substances:

For energy:

• 2 stalks celery, reduce into skinny slices
• 1 small purple onion or shallot, thinly sliced
• 1 tablespoon lemon juice (from half a small lemon)
• Half a teaspoon of granulated sugar
• 1/2 teaspoon kosher salt
• 2 kilos ripe tomatoes (any variety), reduce into 1- to 2-inch items
• Half a teaspoon of black pepper
• A bunch of chopped parsley

To embellish:

• 1 tablespoon of soy sauce
• 1 tablespoon of balsamic vinegar
• 1½ to 2 teaspoons of sizzling sauce, ideally Tabasco
• 1 grated garlic clove
• Half a teaspoon of celery salt
• 2 tablespoons of additional virgin olive oil

directione:

1. Place the celery and purple onion in a bowl and add the lemon juice, sugar and 1/2 teaspoon salt.
2. Stir and let it simmer for five to 10 minutes whilst you put together the remainder of the salad.
3. Make the sauce. Mix soy sauce, balsamic vinegar, sizzling sauce, garlic, celery salt, and olive oil in a bowl, and stir effectively.
4. Place the celery and purple onion in a colander and allow them to drain. Squeeze out any extra liquid.
5. Put the tomatoes in a big bowl and add the celery and onions. Add the sauce with black pepper. Gently stir till mixed.
6. Style and season with extra salt, if wanted.
7. Put parsley on high.

Tomato, corn and avocado salad

substances:

For energy:

• 2 cups cooked contemporary or frozen corn (see be aware)
• 1 liter cherry or grape tomatoes, halved
• 1/2 cup finely chopped purple onion
• 1-2 avocados, reduce into 1/2-inch cubes
• To embellish:
• 2 tablespoons of olive oil
• 1/2 teaspoon of grated lemon peel
• 1 tablespoon of contemporary lemon juice
• 1/4 cup chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

directione:

1. Mix cooked corn, tomatoes, and onions in a big glass bowl.
2. Combine the dressing substances collectively in one other bowl, pour over the salad, and gently stir to mix.
3. Chill salad for an hour or two for the flavors to fuse.
4. Add the avocado proper earlier than serving so it does not flip brown. Including a bit of lime on to them will assist them not brown.

Greek tomato-potato salad

substances:

For energy:

• 2 1 pound unpeeled new potatoes (I like to recommend Yukon Purple or Yukon Gold)
• 2 medium bell pepper, reduce into 1-inch items
• 2 Tomatoes of medium measurement, seeded, reduce into eighths
• 1 Medium cucumber, reduce into 1-inch items
• ½ medium purple onion, very thinly sliced ​​(1/2 cup)
• ½ 1 cup entire kalamata or ripe olives
• 4 ounces crumbled feta cheese (1 cup. Do not buy it pre-crumbled. I like to recommend the Dodoni model)

To embellish:

• ½ A cup of additional virgin olive oil
• ¼ A cup of lemon juice
• 1 1 tablespoon finely chopped or 1 teaspoon dried oregano leaves
• 1 A spoonful of Dijon mustard
• 1 A teaspoon of sugar
• ½ Teaspoon salt
• ¼ A teaspoon of pepper
• 2 Finely chopped garlic cloves

directione:

1. If the potatoes are giant, reduce them into bite-size items.
2. In a 3-quart saucepan, place steamer basket in 1/2 inch of water (water mustn’t contact backside of basket).
3. Place the potatoes in a steamer basket. Cowl tightly and warmth till boiling. warmth sink. steam 18 to 22 minutes or till tender; Cool to room temperature.
4. In a big glass or plastic bowl, whisk all lemon dressing substances with a wire whisk till blended; sit apart.
5. Add the potatoes and the remaining salad substances, aside from the cheese, to the sauce. Throw. Serve instantly, or cowl and refrigerate as much as 24 hours.
6. Sprinkle feta cheese simply earlier than serving.