Divine Intervention Mandarin Salad With Hearts of Palm, Toasted Pine Nuts & A Honey Mustard Vinaigrette

When our (now) grown children were growing up, we spent every summer at our lake house on Lake Buchanan, in the Texas Hill Country. It had been in my hubby's family since the lake and Dam were first built back in the 1940's. The wonderful *Austin chalk* rambling ranch style house with 4 bedrooms & 3 baths was built by his maternal grandparents in one the first private gated communities ever. Our boat docks were within yards of the house & there was an outdoor sink area to clean fish and keep bait buckets full of minnows in the water. Summers there were always magical.
 

Every year the excitement about the lake started even before school was out, each of us planning what we'd be taking with us and by the time we did actually make our road trip to the lake, we very much resembled the Beverly Hillbillys. With hubby and I, there were also our two kids (usually each with a friend in tow), our Cairn Terrier Lulu, an unfortunate a fortunate teenager to be my *Mother's Helper* for the summer and our two cats, along with so much stuff  that the Suburban was literally about 5 inches off the ground. It rather resembled a circus to those who witnessed us en route, especially with the full luggage rack on top of the car and animals and kids hanging out the windows amidst the happy chaos.


Anyway, I always had the worst time trying to remember what I already had in the pantry and freezers at the lake, as I was preparing to head there or whether we were going in the direction of home and I was trying to remember the same about home. Of course, this was in the days before cell phones and personal computers and iPods, so we actually had to rely on the hand written lists we made, then good luck finding that list when it was the next time to go to the lake. I could never find mine. So, I began stocking canned items that I could use to throw together a quick side dish or two, which saved me from having to make the 1 hour round trip drive into town (Burnet, TX) the minute we arrived and got the car unloaded. You see, we always brought beef, chicken & pork from home, but knowing we'd get better veggies there, we seldom took them with us. Besides, we also had a veggie garden that our caretaker started for us every year.




The canned items I kept were mandarin oranges, pine nuts (in a jar), hearts of palm, and some other less unusual items, which really made my life a bit easier, like tomato soup, crackers, broth, pasta & sauce, etc. Since we had butter lettuce and spring onions growing at the lake, we almost always had this salad with dinner upon every arrival. That way, I could get us all settled in, making a list as I went, then make the long trip into town and the store the next morning. This is why I called it the Divine Intervention Mandarin Salad.




I don't believe I know anyone who hasn't adored this salad. The combination of all the ingredients, along with the dressing, never fails to leave a parade of flavors exploding in your mouth. So, let's get after it, shall we?

Divine Intervention Mandarin Salad With Hearts of Palm & Toasted Pine Nuts:



Ingredients:

1 head of butter lettuce (torn to your size preference)

1 head of red leaf lettuce (torn to your preferred size)

1 can of Hearts of Palm, drained & thinly sliced

1 can of Mandarin orange slices, drained

1/2 cup of pine nuts, toasted

1-2 bunches of green onions, thinly sliced (with some darker green too)

Gorgonzola cheese (or bleu cheese), crumbled (Sometimes I even use Feta cheese or Parmesan, depending on what I have available.)


Directions:

Assemble ingredients and toss with Honey Mustard Vinaigrette. Recipe is below.



Honey Mustard Vinaigrette:

Ingredients:


Larado's Sweet & Hot Oriental Fire & Lace Mustard ~ OR ~ your favorite honey mustard

fresh extra virgin olive oil

your favorite balsamic or red wine vinegar

salt and pepper to taste


Directions:


I wish I could give you actual measurements, but that just isn't the way I roll when making homemade salad dressings. It's all about your taste, baby! Actually, I think I use like six parts olive oil, 2 parts vinegar, and 8 parts honey mustard. I put all the ingredients in a canning jar and shake, then taste, but don't trust me on that. I can barely remember my name half of the time.



Just do a little experimenting to decide how you prefer it. You can always store the extra dressing in the lidded jar, in the fridge.

Spinach Salad With Scorched Almonds, Raspberries, Feta And Balsamic Vinaigrette

This is the most scrumptious spinach salad and so easy to assemble that it will make you smile. We have this at our house at least every week and not just because we like it, but also because it's so healthy.

Spinach Salad With Scorched Almonds, Raspberries, Feta & Balsamic Vinaigrette

Ingredients:

 

Large bag of baby spinach or a bundle of fresh organic

Large handful of shaved almonds

1 package of fresh raspberries

Feta cheese, crumbled

Vinaigrette Dressing (store bought or recipe below)

Directions:

1. Toss a little pat of butter into a skillet and scorch the almonds over a medium high heat. When done to your taste, remove from heat and allow them to cool. I remove them from the pan & let them dry out on paper towels.

2. Put baby spinach in individual salad bowls and top with a handful of the feta cheese. Just do it to your taste. Some people like a lot, others like less.

3. Sprinkle a handful of raspberries over the salad.

4. Sprinkle scorched almonds over the top.

5. Pour desired amount of Vinaigrette over top and toss, or not.

Balsamic Vinaigrette:

1/2 c. balsamic vinegar

1 1/2 c. salad oil

3 shallots, finely chopped

2 tbsp. Dijon mustard

Salt and freshly ground pepper to taste

Juice of 1 lemon

Directions:

Whisk together the vinegar, shallots, mustard and lemon juice. Then add the oil and adjust the seasoning.

Black Bean And Roasted Corn Salad

This has always been a popular dish at our house. Its versatility allows you to use it as a salad, a side dish, or a relish. Since the recipe is big enough to feed 6 to 8 people, we normally have it on two separate nights. For the second night I add chopped avocado and diced tomato, which really makes it a whole new dish. It's easy to make and lasts up to five days in the fridge. Besides, it happens to be really pretty with all its color.

Black Bean And Roasted Corn Salad:

Ingredients:

4 ears of roasted corn, shucked

1 12 ounce can of black beans, drained

1 large red bell pepper, chopped (or use 1/2 each of yellow & red peppers)

1 large jalapeno pepper, seeded and chopped

1 medium red onion, peeled and chopped

4 cloves of garlic, minced

1 bunch of fresh cilantro, chopped

2 limes, to be squeezed over salad

2 Tablespoons of Olive Oil

1/2 teaspoon Cayenne Pepper

salt and pepper, to taste

Directions:
 

1. Clean the ears of corn, being sure to keep the husks on. Tie small pieces of kitchen twine at the top and bottom of each ear of corn, then allow to soak in water for at least 30 minutes.

2. Prepare your fire, being certain to add hickory (or your wood preference) chips just before placing the ears of corn on the grill, in order to give the corn a nice, smoky flavor.

3. I usually cook them over medium heat for 15 minutes, then turn them over for an additional 15 minutes.

4. When the corn has cooled enough to be handled, scrape the corn off the cob and place in a large bowl.

5. Add the drained black beans, red onion, bell pepper, garlic, cilantro and jalapeno to the corn in the bowl.

6. Next, add the olive oil, cayenne pepper, salt and black pepper.

7. Finally, squeeze the two limes over the contents of the bowl and toss until thoroughly mixed.

This truly goes with just about every entree I can think of. Sometimes I use it as a relish over fish. You can come up with an amazing amount of different ways to use it. As I said above, the second night I add chopped tomato and avacado, which makes it a meal in itself.