Salad is something with greens, or not; Something with pasta, or not. Mostly salads seem to be all sorts of ingredients mixed up together into a bowl.

Now It’s Summer

Summer has arrived, complete with one 98° day and lots of lovely days after that! Now I’m craving salads for dinner but those salads gotta have pizzazz. I found this salad from Cooking Light magazine a few years ago. The flavors are vibrant, it’s beautiful on the plate, and you get to grill, so it’s kind of the whole package. The dressing is tart, sweet and spicy and really elevates this dish from the usual to the extraordinary. I’ve played with the original recipe a bit here, so you should too (just don’t mess with that dressing!). I’ve been known to throw some chunks of avocado in because, well, they’re delicious. Some cubed jicama might be good in there too! The recipe may look longish but it’s a fairly simple salad to throw together. One more note: this tastes even better when you eat it outside!

Southwestern-Style Shrimp Taco Salad

¼ cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons garlic, minced
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
1 pound medium shrimp, peeled and de-veined
2 ears shucked corn
Cooking spray
4 cups romaine lettuce, chopped
½ cup green onions, chopped
¼ cup fresh cilantro, chopped
One 15 ounce can black beans, rinsed and drained
3 plum tomatoes, chopped or 1½ cups cherry tomatoes, cut in half
2 ounces baked blue corn tortilla chips or regular chips
⅓ cup light sour cream
⅓ cup avocado, peeled and diced
Lime wedges (optional)

Prepare grill to medium-high heat.

Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk.

Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside.

Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly. Remove shrimp from skewers, and place in a large bowl.

Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture and toss gently to combine.

Divide tortilla chips evenly among 4 shallow bowls; top each serving with shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended.

Top each serving with sour cream mixture. Serve with a lime wedge, if desired. Serves 4

Categories: .Bayview School of Cooking!, Entrée, Fish and Seafood, Salad | Leave a comment

Wonderful Waldorf

LeanneWhen it comes to Thanksgiving salads, people tend to be from two camps: the Jello salad with fruit or the Waldorf Apple Salad. I suppose that there are those too who like a green salad, but I suspect that they are in the minority—those greens just take up too much room on the plate. I am in the Waldorf camp. The Waldorf Salad goes well with all the other foods of Thanksgiving and doesn’t melt into everything

else. My sister Debbie originally brought this salad to our family’s turkey day and it’s been a favorite of everyone’s ever since. It’s light but still full of flavor and the addition of cumin makes it just a little bit savory. It’s easily doubled for those big events.

Thanksgiving Waldorf Salad
⅓ cup light mayonnaise
⅓ cup plain nonfat yogurt
2 tablespoons fresh lemon juice
2 teaspoons grated or finely chopped fresh ginger
¼ teaspoon cumin
4 Granny Smith apples
1 large rib celery, finely diced
½ cup dried cranberries
¼ golden raisins
2 tablespoons finely chopped fresh parsley
¼ cup chopped pecans or walnuts

Combine mayonnaise, yogurt, lemon juice, ginger, and cumin. Core the apples and cut into a ½-inch dice. Combine with the celery, cranberries, raisins and parsley. Add the dressing, stirring to coat everything. Cover and refrigerate. Just before serving, stir in the pecans or walnuts.

Categories: .Bayview School of Cooking!, Salad | Leave a comment

Anticipation of an Anniversary

Ten years ago around this time, I was asked if I might like to teach a class at the brand new Bayview School of Cooking. I was flattered to be asked, submitted a proposal for a class and was told that I would be scheduled for a LeanneSeptember appetizer class. Yikes! I had never taught a class in my life and although I knew and loved the food I was preparing, I was scared out of my mind! Wouldn’t you know it, 25 people signed up and come September, I taught my very first class, trembling the entire time. This September, I’ve decided to do an anniversary appetizer class, including all of my favorites from over the past ten years. I won’t include the recipe below because it’s a summer recipe, so I thought I’d share it with you now. It’s my favorite combination of fun, tasty and easy.

Prosciutto-Wrapped Salad Rolls
2 teaspoons Balsamic vinegar
3 tablespoons extra-virgin olive oil
½ teaspoon sugar
Pinch of salt
2 cups mixed salad greens
2 tablespoons currants
2 tablespoons crumbled blue cheese (optional)
¼ pound thinly sliced prosciutto

Whisk first four ingredients into a vinaigrette. Toss with salad greens, currants and blue cheese. Cut each prosciutto slice lengthwise into two pieces. Tightly wrap each prosciutto piece around a large pinch of salad and cut the rolls in half. Makes approximately 16 rolls

Categories: .Bayview School of Cooking!, Salad | Leave a comment

A Lunch Worth Remembering

When you’re in the food business, you tend to think about past experiences with food that have shaped how you look at the culinary world.  I remember being a newly graduated 22 year old when a friend from my first year of college, Martha, invited me for lunch at her Madison Park apartment on Lake Washington.  I loved her tiny place but was even more impressed by our luncheon.  She set a beautiful table with a vintage tablecloth, a canning jar of daisies and colorful dish towels for napkins. She served iced lattes (still very new back in the early eighties!) and a more than delicious rice, bean and corn salad.  When I asked her for the recipe, she laughed and said that someone always asked for the recipe whenever her family served it.  Someone has always asked me for the recipe whenever I serve it now because it’s that good.  This was one of my very first experiences of the power of entertaining done right–making someone feel special and creating a lasting impression.  Thank you Martha for the memory and the recipe.


P.S. The California corn I picked up from Bayview for Memorial Day weekend was super juicy and sweet!


Rice, Bean, Corn Salad

1 cup uncooked rice, cooked according to directions on box
16 ounce can red kidney beans, rinsed and drained
1½ cup fresh corn, cut off the cob (may substitute frozen corn)
4 green onions, chopped
⅓ cup olive oil
3 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 fresh or pickled jalapeno peppers, minced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt

Combine just-cooked rice with drained beans and corn (hot rice will slightly cooked fresh corn and thaw out frozen corn).  When cooled slightly, add green onions.  Mix olive oil, lime juice, vinegar, brown sugar, jalapenos, chili powder, cumin and salt with a whisk. Add to rice mixture and stir well to combine.  Serve at room temperature with lime wedges.  Makes 6 servings

Categories: .Bayview School of Cooking!, Entrée, Salad | Leave a comment

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