Some salads....

I am in a make ahead mood.  There is something so stress relieving about knowing you have food waiting in the refrigerator.  Almost exciting if it gets better after being there for a day or two.  So is the story with these two salads...

This is a twist on a salad that we enjoyed while we were living in the Midwest.  The combination of flavors are a bit odd but they work.  I swapped out a couple ingredients but it was delicious!

Broccolini Salad

2 heads of broccolini, chopped

1/2 red onion, chopped

1/3 cup of raisins

1/4 lb of pancetta, chopped, cooked, and drained

4 TBS of light mayonnaise (I know!)

2 TBS of red wine vinegar

1/2 tsp of fresh cracked black pepper

Combine all the ingredients well.  This dish tastes best after sitting overnight.  Enjoy!

There is nothing wrong with this salad and so many things right.  It combines so many of my favorite flavors.  I look forward to this dish every spring as we start grilling more.  

Black Bean and Brown Rice Salad

Zest and juice of 1 lime

1 chipotle pepper, finely minced

1/2 tsp of salt and pepper

4-5 TBS of olive oil

4 cups of cooked brown rice

1 14oz can of black beans, rinsed and drained

1 pint of cherry tomatoes, halved

1 bunch of scallions, chopped

3 TBS of fresh cilantro, chopped

1 avocado, chopped and dressed with lemon juice

In a large bowl, combine the lime zest, lime juice, chipotle pepper, salt, and pepper.  While whisking, add in the olive oil.  Add the rice to the dressing and combine well.  Stir in the beans, scallions, tomatoes, cilantro, and avocado.  Enjoy!