Barley and Mushroom Salad

1/2 red onion
olive oil
2-2/3 c low-sodium vegetable broth
2/3 c pearl barley
4 oz raw shiitake mushrooms, sliced
1/2 c chopped fresh parsley
1 tsp salt

Vinaigrette:
1 Tbsp white wine vinegar
1 tsp honey
1 tsp brown mustard
3 Tbsp olive oil
salt
pepper

For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.

Preheat oven to 350 degrees. Peel onion and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.

In a medium-sized pot, bring brother to a boil and add barley. Reduce heat and simmer, covered, until barley is tender, 35-40 minutes. Drain any excess liquid and spread barley on a baking sheet to cool.

In a saute pan over medium heat, cook mushrooms with 1 Tbsp oil until tender. Mix sauteed mushrooms into cooled barley, along with onion, parsley, salt and vinaigrette. Adjust seasoning as desired.

Notes:
Untried.
Recipe from Chef Martin Breslin, Harvard Dining Services, as printed in Wegman's Nature's Marketplace magazine.

Cucumber Salad

4 large cucumbers, peeled, seeded, sliced
1/2 red onion, peeled, thinly sliced (rinse and drain to diminish intense flavor)
3 Tbsp finely chopped fresh dill
3 Tbsp finely chopped fresh mint leaves
1 tsp sea salt
1/4 c white wine vinegar
2 tsp sugar
1-1/2 Tbsp vegetable oil

Combine all ingredients in large bowl. Mix well. Refrigerate at least 30 minutes, up to 24 hours. (Optimal time: 4-6 hours.) Adjust seasoning as needed and serve chilled.

Notes:
Untried.
From "Fast Fresh + Simple" by Hope Cohen

Black Bean Salad with Rice or Quinoa

2 c cooked rice or quinoa, cooled
1 c black beans (canned, or dried and cooked)
1 c chopped fresh tomato
1/2 c shredded cheddar cheese
1/2 small onion, chopped
1/2 c corn kernels, cooked and cooled
5 oz fresh spinach leaves, torn into small pieces
salsa
taco seasoning
lime juice

Combine in a large bowl rice (or quinoa), beans, tomato, cheese, onion, corn and spinach. I've never measured the salsa out, but you want enough to coat your salad like a dressing. Stir some taco seasoning (or spices like cumin, garlic, chili powder, a little oregano) and lime juice into the salsa until it tastes good. Toss the salad well and serve at room temperature.

NOTES
This is basically my own creation based on a much simpler recipe that uses Italian dressing instead of salsa. Sorry about the imprecision but I don't measure when I'm creating, I just keep seasoning and tasting until it's good.
Quinoa works really nicely here.
Tastes good minus the cheese as well, which makes it vegan.

Potato Salad

12 red or Yukon gold potatoes
6 hard-boiled eggs
3 large dill pickles
1/2 onion, chopped
1 - 1 1/2 c mayonnaise
1-2 Tbsp Dijon mustard
salt and pepper
1-2 Tbsp vinegar

Boil potatoes until tender. Cool; cut into cubes. Chop eggs and pickles. Combine potatoes, eggs, pickles and onion with mayonnaise, mustard and vinegar. Sprinkle with salt and pepper to taste and mix well.

NOTES
My all-purpose potato salad recipe, approximated, created from various recipes.
I like to replace some of the mayo with plain yogurt -- healthier option and nice tangy taste.
Sometimes I'll sprinkle in some dill and/or onion powder if I want some extra herb flavor.

Tomato and Green Bean Salad

3/4 lb green beans, trimmed, cut in half on a bias
2 small tomatoes (1/2 lb), seeded and chopped
1/2 c garlic vinaigrette

Bring pot of water to a boil and blanch beans 1-2 minutes. Drain and transfer beans immediately to a bowl of ice water to stop cooking; drain well.

Combine beans, tomatoes and dressing in a bowl. Marinate 2 hours, uncovered at room temperature. If made more than two hours in advance, chill and serve at room temperature.

NOTES
From Wegmans.
To make the vinaigrette, combine 1/2 c oil with 3 Tbsp vinegar (I like balsamic), salt and pepper, and minced garlic to taste (I'd probably stick to one clove here).
Great summer side.

Tomato Blue Cheese Salad

6 large tomatoes (about 3 1/4 lb), cored, cut in half lengthwise, sliced
6 large basil leaves, cut in thin strips
1 Tbsp capers
2 Tbsp balsamic vinegar
3 Tbsp olive oil
1/3 c crumbled blue cheese

Arrange tomatoes on serving platter; sprinkle with basil and capers. Season with salt and pepper to taste.

Drizzle with balsamic vinegar and oil;sprinkle with blue cheese. Garnish with addition basil.

NOTES
From Wegman's.
Untried.

Avocado Pasta Salad

1 lb uncooked pasta, such as rotini or fusilli
1/2 c crumbled feta cheese, or shredded Parmesan
1/2 - 1 pint cherry tomatoes, quartered
1 bunch green onions, ends removed, thinly sliced
1 - 2 ripe avocados, peeled and chopped
1/2 c vinaigrette dressing
1/2 c mayonnaise
1 Tbsp honey

Boil pasta according to package directions. While it's cooking, clean and chop vegetables and crumble the cheese. Whisk together vinaigrette, mayo and honey; toss with pasta. Add onions, tomatoes, avocado and cheese; toss again and serve.

*If made ahead, add avocados just before serving.

NOTES
Adapted from Penzey's.
Untried.

Fresh Broccoli Salad

2 large heads broccoli
1 small red onion, chopped
1 large tomato, chopped, or 2 c cherry tomatoes, halved
1/4 c shallots, chopped
1 tsp salt
1 tsp dried basil, or 1 Tbsp fresh, minced
1/2 c olive or vegetable oil
1/4 c red wine vinegar
1-2 tsp honey or sugar

Bring a large pot of water to a rolling boil. Cut broccoli into large florets. While the water is coming to a boil, prepare the dressing by whisking together oil, vinegar, 1 tsp sugar and basil. Add onion, tomato and shallots. Toss to coat and set aside. Add the broccoli to the boiling water and cook for no more than 2 minutes. Drain, rinse very briefly, return to the hot pot and put the lid on. Dry the broccoli at least 1 minute. (If floret tops are holding water when added to the salad, the dressing will be watery.) Place the warm broccoli in a large serving bowl. Shake salt on top; toss to coat. Pour on the dressing and toss again. Taste and add extra sugar or honey as desired. Serve warm or at room temperature.

NOTES
From Penzey's (adapted).
Untried.

Salad with Cherries, Prosciutto and Cheese

1 Tbsp olive oil
2 oz thinly sliced prosciutto or ham, chopped
3 garlic cloves, crushed
1/3 c champagne vinegar or white wine vinegar
1/4 c water
1 Tbsp finely chopped fresh basil (or 1 tsp dried)
1 Tbsp fresh lemon juice
2 tsp Dijon mustard
1/2 tsp sugar
1/8 tsp black pepper
8 c salad greens
1 c sweet cherries, pitted and quartered
1/2 c (2 oz) crumbled feta cheese

Heat oil in a large nonstick skillet over medium heat. Add prosciutto; saute 5 minutes or until lightly browned. Add garlic; saute 1 minute. Remove from heat; stir in vinegar and next 6 ingredients. Combine greens, cherries and cheese in a large bowl; add vinaigrette and toss well.

NOTES
Source unknown.
Untried.

Roasted Corn, Black Bean and Mango Salad

1 Tbsp vegetable oil
2 garlic cloves, minced
3 c fresh corn kernels (about 6 ears)
2 c diced peeled ripe mango (about 2 lb)
1 c chopped red onion
1 c chopped red bell pepper
1/3 c fresh lime juice
3 Tbsp chopped fresh cilantro
1/2 tsp salt
1/2 tsp ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15 oz) cans black beans, rinsed and drained

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add remaining ingredients; stir well.

NOTES
From Cooking Light.
Untried.

Potatoes Primavera

2 lb small red potatoes, quartered
1 1/2 c chicken broth
1/2 c dry white wine
2 Tbsp fresh lemon juice
2 garlic cloves, minced
1/2 tsp salt, divided
3 c (8 oz) sugar snap peas, trimmed
3 c (1 lb) diagonally-sliced asparagus
2 c (8 oz) baby carrots, halved lengthwise
1 Tbsp olive oil
2 tsp grated lemon rind
1/8 tsp black pepper
1/3 c small fresh mint leaves
1/3 c fresh cilantro leaves
1/3 c fresh flat-leaf parsley leaves

Combine first 5 ingredients in a large saucepan and bring to a boil. Reduce heat; simmer 5 minutes. Remove potatoes with a slotted spoon. Bring liquid back to a boil; cook until reduced to 1/2 c (about 8 minutes). Combine liquid with potatoes and 1/4 tsp salt in a bowl; set aside.

Steam peas, covered, 2 minutes or until crisp-tender. Rinse peas with cold water; drain. Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain. Steam carrots, 4 minutes or until crisp-tender. Rinse with cold water; drain.

Combine 1/4 tsp salt, peas, asparagus, carrots, oil, lemon rind and pepper in a large bowl.

Combine potato mixture, vegetable mixture and herbs, tossing well to coat.

NOTES
From Cooking Light.
Untried.