July Recipe Round Up Salads

SALADS!

It is July Recipe Round Up today and Violet over at Promptings is hosting the event! This month’s recipes will be featuring Summer Salads. If you have a salad recipe you can share head on over to Violet’s and link your salad post. It could be one you have already posted or a new one you would like to share. Can’t wait to see what recipes are out there!  Here are my entries for the Round Up:  

Classic Three Bean Salad 

INGREDIENTS

1 cup red wine vinegar
3/4 cup granulated sugar
1/2 cup canola oil
2 medium cloves garlic , minced
1 teaspoon table salt
Ground black pepper
8 ounces green beans, cut into 1-inch-long pieces
8 ounces yellow wax beans, cut into 1-inch-long pieces
1 (16-ounce) can red kidney beans, rinsed and drained
1/2 medium red onion, chopped medium
1/4 cup minced fresh parsley leaves
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1. Heat vinegar, sugar, oil, garlic, salt, and pepper to taste in small nonreactive saucepan over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Transfer to a large nonreactive bowl and cool to room temperature.
2. Bring 3 quarts water to boil in large saucepan over high heat. Add 1 tablespoon salt and green and yellow beans; cook until crisp-tender, about 5 minutes. Meanwhile, fill medium bowl with ice water. When beans are done, drain and immediately plunge into ice water to stop cooking process; let sit until chilled, about 2 minutes. Drain well.
3. Add green and yellow beans, kidney beans, onion, and parsley to vinegar mixture; toss well to coat. Cover and refrigerate overnight to let flavors meld. Let stand at room temperature 30 minutes before serving.

(Salad can be covered and refrigerated up to 4 days.)

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Grape and Feta Salad with Rosemary

INGREDIENTS

1/3 pound feta cheese, crumbled coarse
1/2 pound black grapes or red grapes, halved and seeded, if necessary
2 teaspoons minced fresh rosemary
2 tablespoons olive oil
Table salt and ground black pepper
1 1/2 quarts baby salad greens, rinsed and dried
1 tablespoon raspberry vinegar1. Mix cheese, grapes, and rosemary in medium bowl. Add oil; toss to coat. Sprinkle generously with pepper.

2. Toss baby salad greens with vinegar in medium bowl. Season to taste with salt. Arrange on large serving platter or individual plates. Top with cheese mixture and serve.

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I am also reposting my Watermelon, Shrimp and Avocado Salad – Click the picture for the recipe.