Edible Omaha

Pea Salad

Yield: 8 servings 2 pounds fresh peas, shucked and rinsed ½ cup sharp cheddar cheese, shredded or finely diced ½ cup mozzarella, shredded or finely diced 1 cup chopped red onion 1 cup homemade mayonnaise (see recipe) ⅓ cup bacon, cooked and chopped (optional) Salt and pepper to taste Combine ingredients, stir gently and cover. … Read morePea Salad

TOMATO SALAD

Serving 4

2 tablespoons extra-virgin olive oil
½ teaspoon plus ⅛ teaspoon kosher salt, divided
⅛ teaspoon plus dash fresh pepper, divided
¼ cup diced red onion
4 medium tomatoes, sliced
¼ cup fresh basil leaves, sliced
8 kalamata olives, sliced (optional)

Combine olive oil, ½ teaspoon salt and ⅛ teaspoon pepper in a medium bowl. Add onions and marinate for 10−15 minutes. Meanwhile, layer the tomato slices on a serving plate. Pour the marinade over the top of tomatoes and sprinkle with additional salt and pepper. Top with fresh basil and sliced olives, if desired. — From Julie Kolpin

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MEDITERRANEAN CUCUMBER SALAD

Serving 4

½  small red onion, thinly sliced

1 clove garlic, minced

1 cucumber, seeded and sliced

1 tomato, diced

1 red or green bell pepper, sliced

6 kalamata olives, pitted and chopped

1 tablespoon feta cheese

2 tablespoons fresh lemon juice

Dash sea salt

Dash black pepper

Fresh dill

Combine onion, garlic, cucumber, tomato, pepper and olives. Fold in cheese. Sprinkle with lemon juice and seasonings. Stir lightly. Top with dill and serve immediately. —From Julie Kolpin

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WARM SPINACH SALAD WITH BALSAMIC REDUCTION

Serving: 2

1 bunch of fresh spinach

2 tablespoons extra virgin olive oil, divided

Salt and pepper to taste

½ cup balsamic vinegar

1 ounce goat cheese, crumbled

2 tablespoons walnuts, toasted and coarsely chopped Add 1 tablespoon olive oil and balsamic vinegar to a small saucepan and bring to a boil.

Reduce heat to medium-low and cook until reduced by half, stirring constantly. Remove from heat and set aside. Meanwhile, heat remaining olive oil in a large skillet over medium high heat. Add spinach, salt and pepper and cook until leaves are barely wilted. Add spinach to serving dish, sprinkle with goat cheese and walnuts, and drizzle with balsamic reduction. Serve warm.

From Julie Kolpin

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SPRING GREENS SALAD WITH HONEY-GINGER DRESSING

Serving: 4–6

Salad:

1 pound asparagus (about 1 bunch), washed and trimmed

6 cups mixed fresh spring greens

5 scallions, sliced

1 cup chopped fresh vegetables (carrots,

celery, mushrooms and/or radishes)

Dressing:

1 tablespoon plus 1 teaspoon rice

vinegar, divided

2 teaspoons extra virgin olive oil

1 teaspoon fresh lemon juice

½ teaspoon grated fresh ginger

½ teaspoon honey

Salt and pepper

Bring a medium pot of water to a boil. Cut asparagus into 1-inch pieces. Add asparagus to boiling water and cook until crisp-tender, about 2 minutes.

Remove from heat and transfer asparagus to an ice bath. Drain.  Mix greens, scallions and asparagus in a large bowl. Add vegetables. In a small bowl, whisk together vinegar, oil, lemon juice, ginger, honey and salt. Drizzle dressing over salad, and sprinkle with salt and pepper. Serve immediately.

Adapted from www.MarthaStewart.com

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