Best Moosewood Lemon Tomato Salad Recipes

MOOSEWOOD WHITE BEAN AND TOMATO SALAD

Moosewood White Bean and Tomato Salad image

This is one of my favorite Moosewood recipes, and it is so easy! My toddler even loves this recipe. This cold salad is perfect during the hot summer months, and goes great with meals that are cooked on the grill. I find that adding 1 T red wine vinegar makes it absolutely perfect. Moosewood categorizes this recipe as a "Main dish salad" but I prefer it as a side dish. I always omit the celery because it is the one vegetable that I do not like.

Provided by death_by_parsnip

Categories Beans

Time 10m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans kidney beans, drained
2 garlic cloves, minced
1/4 cup red onion, minced
6 celery ribs, with leaves sliced (optional)
1 lemon, juice of
2 tablespoons olive oil
1 tablespoon fresh basil or 1 teaspoon dried basil
4 tomatoes, cubed or 2 (15 ounce) cans diced tomatoes, drained
1 tablespoon red wine vinegar (optional)
salt and pepper, to taste

Steps:

Combine all ingredients in a bowl. Serve at room temperature.

Nutrition Facts : Calories 179.9, Fat 5.5, SaturatedFat 0.8, Sodium 424.6, Carbohydrate 25.3, Fiber 8.7, Sugar 5.3, Protein 8.3

MOOSEWOOD CAESAR DRESSING

Moosewood Caesar Dressing image

Just made this gem from the Moosewood Daily Special cookbook. Rave reviews from family and friends. Perfect for those who fear anchovies. Great springboard for tangy-dressing options. Would be wonderful on streamed cauliflower.

Provided by Mama Says

Categories Salad Dressings

Time 15m

Yield 1 large salad, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 sun-dried tomatoes, softened (not packed in oil)
3 tablespoons olive oil
2 tablespoons low-fat mayonnaise
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon capers
1 teaspoon capers brine
1/2 teaspoon salt
2 -3 kalamata olives, pitted and chopped

Steps:

In a small bowl or ramekin, cover the sun-dried tomatoes with 1/4 cup boiling water and set aside to soak for 10 minutes. Drain and roughly chop the softened sun-dried tomatoes.
Place all ingredients in a blender and whirl until smooth.
Drizzle dressing on romaine lettuce and toss with optional croutons and Parmesan.
Note: I didn't have a lemon so used 3 tablespoons of the tomato water and a couple additional capers.

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