20 Dinners, 1 Day- Mango, Pork and Watercress Salad

After a successful first day to the 20 dinner project, I was a bit hesitant about the recipe for Day 2.  It was a salad, and while Abe is a salad eater, it had things in it that I know he's not that fond of.... mango (he doesn't like fruit in his salad), watercress and shallots.  But, hey, I told him at the beginning of this that he's eating what's on the menu this month, so I slid the bowl in front of him with a broad smile on my face. 

And then I held my breath....

He liked it!  (you old folk will remember the Mikey commercials).   He said the pork really made the dish.  I might start making extra when I make pulled pork and freezing a bit for future salad nights.  My man likes a bit of protein with his greens.

I couldn't find watercress anywhere, so I went with arugula, which has a nice peppery bite to it.  I will try it with the watercress next time.

I'd taste the salad after mixing it to see if it needs a bit more dressing.  It's dressed pretty lightly, which some like, but Abe thought it could've used a smidge more.

Oh and another dinner done in 10 minutes or less.  Take that, long work commute.

I used Building Block #1 (pulled pork) in this recipe.

Mango, Pork and Watercress Salad

1 tablespoon fresh lime juice
1 1/2 teaspoon honey
2 tablespoon olive oil
Salt and pepper
1 cup pulled pork
7 cups watercress (or arugula), 5 ounces
1 mango, thinly sliced
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
1/2 cup sliced almonds, toasted

In large salad bowl, whisk together lime juice and honey.  Whisk in olive oil; season with 1/4 teaspoon salt.  Add pork and toss.  Add watercress, mango, bell pepper and shallot; season with salt and pepper.   Toss, then sprinkle almonds on top.

Southwestern Potato Salad

I was requested to make a potato salad for some family dinner... can't remember the occasion.  I have a standard version that I've made before.  But I was a bit tired of making it and wanted to find something a bit different.  This fit the bill and became a big hit. 

This recipe has a bit of a kick, so if you like spicy, you are in heaven.  If you're not into the spice so much, adjust the chipotle puree and cayenne to so that it has just a hit of warmth (I'd suggest starting with 1 tablespoon and go from there).  But if you can stand the heat, make it full-strength.  Have a glass of milk nearby though.  The chipotle puree keeps well in the fridge and makes a great condiment to add to lots of things, like sandwiches or anything that calls for a bit of heat.

This goes so perfectly with summertime grilling and picnics.  It stays nice and creamy, so it can stand up to being out in the heat.  I prefer serving it warm or room temp, as I think it loses a bit of its flavor when it's cold.

I got this recipe from Foodnetwork.com.

Southwestern Potato Salad
Serves 8

1 1/2 cups mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree (recipe below)
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

Chipotle Puree

1 can chipotle in adobo sauce

Puree in blender or food processor with a bit of olive oil until smooth.  Can be stored in an airtight container for several weeks.

Tabbouleh Salad

My husband is Middle Eastern and both my mother-in-law and sister-in-law cook wonderful Arabic dishes.  I don't even attempt to duplicate their dishes for family dishes and stick to what I know.  But over the years, Abe has encouraged me to make some of his favorites.

Tabbouleh, for those who haven't had it, is simply parsley salad.  It might seem like a strange thing to make salad from, but believe me, it's refreshing and delicious.  Not to mention healthy.  We will make a huge batch and munch on it whenever we get the urge for a snack.  Talk about guilt-free snacking! 

Bulgar is cracked wheat and can be found in the Middle Eastern section of your grocery store or in the bulk food section.  Make sure you get the fine or medium kind.

Use fresh lemons (as you really should for everything you make) or the taste will be off.

Eat with a fork or serve over lettuce leafs.  You can also use it on sandwiches.  

This recipe is from an old Arabic cookbook that came with the marriage. 

Enjoy!

Tabbouleh
Serves 4

1/2 cup fine or medium bulgar (cracked wheat)
2 large tomatoes, diced
1 bunch green onions, chopped
2 bunches parsley, chopped
1/2 bunch fresh mint or 2 tablespoon dried mint
1 large cucumber, peeled and chopped
1/2 cup olive oil
Juice of 3 lemons
1 tablespoon salt
1/2 teaspoon pepper

Rinse bulgar.  Drain and place in a large bowl.  Add all chopped vegetables and mix well.  Add oil, lemon juice, salt and pepper. 

Allow bulgar to soak and absorb the juice- about 1 hour. 

Serve.

Black Bean and Corn Salad

I needed to get rid of some corn on the cob from this weekend's barbecue.  This recipe was great and is definitely going to be added to the rotation.   It will be the perfect side for any summer dish.  Plus, it's healthy!  Ok, maybe don't tell the kids that part......

I didn't have bell pepper or cilantro, so I can only imagine this recipe is mouthwatering with them.

I got this recipe from Foodnetwork.com.

Enjoy!

Black Bean and Corn Salad
Serves 4-6

Dressing

1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil

Salad

1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

Fattoush Salad

As requested, I'm posting one of my favorite Arabic recipes- fattoush salad.  It's a refreshing and healthy salad that I could eat every day. 

The ingredients come together very quickly and the dressing can be made ahead of time (and you can make extra to serve another day).  The sumac is a unique spice that is crucial for authentic taste.  It can be found in any spice shop or Middle Eastern market.  The pita chips that you can buy in a bag can be used to replace the pita in the recipe.

If you want to make this salad without the lettuce, just add more of the veggies and make them a larger dice.  This salad is called a Village Salad and usually has feta added.  The fattoush also tastes fabulous with feta crumbled into it.  Chicken can also be added to really make it a meal.

I got this recipe from Foodnetwork.com.  Enjoy!

Fattoush Salad
Serves 6

2 cups of shredded lettuce (romaine and/or iceberg)
1 large or 2 small cucumbers, small dice
2 medium tomatoes,chopped
1/2 cup chopped parsley, leaves only, no stems
1/4 cup chopped mint, no stems (2 tablespoon dried mint can be used, but fresh tastes best)
1/2 to 1 green pepper, diced
1 bunch green onions, finely sliced
1/2 teaspoon sumac
2 pieces pita bread, toasted until golden brown, broken into pieces the size of quarters

Dressing
  
1/2 cup lemon juice 
1/2 olive oil
2 to 4 garlic cloves, minced
1 teaspoon salt
Pinch of pepper

In a small bowl, mix dressing ingredients together.

Put salad ingredients in large bowl and toss with 1/2 to 1 cup of dressing.  Top with pita pieces and serve immediately.