The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [91]
3. Add the carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together the vinegar, thyme, sugar, oil, and ½ teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss the vinaigrette with the bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.
roasted carrot and beet salad
SERVES 4
For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less salty cheese for the feta.
4 medium red beets (about 1 pound without greens), ½ inch of stems left intact
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 pound carrots (about 8 medium), cut on the diagonal into 1-inch pieces
½ teaspoon coarse salt
2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
Freshly ground pepper
1. Preheat the oven to 375°F. Toss the beets with 1 teaspoon oil on a rimmed baking sheet. Cover the sheet with foil. Roast the beets until tender, 45 to 55 minutes. Let cool. Trim and peel the beets; cut into ½-inch cubes.
2. Meanwhile, toss the carrots, 1 teaspoon oil, and ¼ teaspoon salt on another rimmed baking sheet. Roast the carrots until browned and tender, about 40 minutes. Let cool to room temperature.
3. Stir the lemon juice, remaining ¼ teaspoon salt, and the parsley and thyme in a small bowl. Whisk in the remaining 2 tablespoons oil until emulsified. Season with pepper. Toss the beets and carrots with the dressing in a medium bowl. The salad can be refrigerated in an airtight container up to 3 days.
FIT TO EAT RECIPE PER SERVING: 405 CALORIES, 22 G FAT, 25 MG CHOLESTEROL, 44 G CARBOHYDRATE, 892 MG SODIUM, 12 G PROTEIN, 10 G FIBER
three-bean salad with honey-mustard vinaigrette
SERVES 4
Juice of 2 limes
1½ tablespoons finely chopped fresh tarragon leaves
1½ tablespoons finely chopped fresh chives
1 tablespoon honey
1½ teaspoons Dijon mustard
¼ teaspoon coarse salt
¼ pound haricots verts or green beans, trimmed and cut into thirds
1 cup canned kidney beans, drained and rinsed
1 cup canned cannellini beans, drained and rinsed
1 ounce mâche or watercress, trimmed, rinsed, and spun dry
Freshly ground pepper
1. Make the vinaigrette: In a small bowl, whisk together the lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
2. Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add the haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer the haricots verts to the ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add the kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mâche or watercress; season with pepper. Serve.
FIT TO EAT RECIPE PER SERVING: 105 CALORIES, 0 G FAT, 0 MG CHOLESTEROL, 21 G CARBOHYDRATE, 164 MG SODIUM, 6 G PROTEIN, 6 G FIBER
corn-mango salad
SERVES 6 TO 8
6 cups fresh corn kernels (from 6 cooked ears of corn)
1 large mango, peeled and cut into ¼-inch dice (2 cups)
10 scallions, white and pale-green parts only, cut into very thin matchsticks
¼ cup thinly sliced fresh red chile (1 to 2 chiles)
1 cup fresh lime juice (about 7 limes)
1¼ teaspoons coarse salt
Toss the corn, mango, scallions, chile, lime juice, and salt in a large bowl. Refrigerate, covered, 30 minutes, or up to 2 days. Serve cold or at room temperature.
mixed mushroom salad
SERVES 6 TO 8
¼ cup fresh lemon juice (about 2 lemons)
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 tablespoon coarsely chopped fresh marjoram
1 teaspoon coarse salt
Freshly ground pepper
¾ cup extra-virgin olive oil, plus more for drizzling
6 cups thinly sliced mixed fresh mushrooms, such as cremini, shiitake, oyster, and button (about 1 pound)
2 bunches arugula