101 Salad Recipes for Summer

apple fennel salad
apple fennel salad

apple fennel salad

Salads for Summer

Salads are the perfect summer food. Nobody wants to spend a long time in the kitchen over a hot stove when its 30°C outside. Besides, there are so many fresh vegetables and fruits available, it would be a shame not to eat them.  Just throw your favourites together.  (And remember, it is so easy to make your own salad dressing – Don’t buy the processed stuff..)

So anyway, I’ve decided to gather 101 salad recipes from my favourite cooking sites.  Hopefully, you’ll find something you like.  And, if your favourite salad is missing from the list, feel free to leave comment and lettuce know about it (I couldn’t resist the pun).

Bean, Corn or Lentil Salads:

  1. Summertime Bean and Corn Salad – Mommie Cooks
  2. Sweet Corn, Bacon, and Tomato Salad – Fresno Flavor
  3. Mushroom & Edamame Salad with Smoked Paprika Dressing Recipe – Cookin’ Canuck
  4. Lentil Salad – Chez Us
  5. Green Bean & Tomato Salad with Lime & Sesame Dressing – Cookin’ Canuck
  6. Summer Corn Salad – 101 Cookbooks
  7. Bean Salad with Radish and Fennel – Generation Y Foodie

Fruit Salads:

  1. Grandma’s Ambrosia Salad – Brown Eyed Baker
  2. Citrus Salad – I’ll Have Wha’t She’s Having
  3. Fruit and Yogurt Salad – Use Real Butter
  4. Apple and Grapefruit Salad – Cannelle et Vanille
  5. Sweet & Spicy Fruit Salad – Piece of Cake
  6. Triple Berry Salad with Sugared Almonds – Recipe Girl
  7. Mid-Summer Fruit Salad with Cinnamon Whipped Cream – Nourishing Days
  8. Crab, Chili and Pink Grapefruit Salad – Jamie Oliver
  9. Mango Avocado Salad – Jenn Cuisine
  10. Watermelon Salad – I’ll Have What She’s Having
  11. Cherry and Sorrel Salad – I’ll Have What She’s Having
  12. Watermelon Salad with Champagne Vinaigrette – Peanut Butter and Peppers
  13. Carrot, Fennel and Strawberry Salad – Angie’s Recipes
  14. Lemon, Coconut Fruit Salad – Fragrant Vanilla Cake
  15. Brandy Dipped Citrus Salad – The Ardent Epicure

Grain Salads:

  1. Coconut Rice Salad with Cherry Tomatoes and Corn – The Year in Food
  2. Quinoa Salad with Chickpeas, Feta and Apples – Dinner with Julie
  3. 5 Steps to Making An Amazing Grain Salad – A Nutritious Plate
  4. Pesto Caprese Quinoa Salad – What’s Gaby Cooking
  5. Greek Quinoa Salad – Two Peas & Their Pod
  6. Refreshing Bean & Grain Salad – Mindful Living
  7. Lemon Grain Salad with Asparagus, Almonds and Goat Cheese – The Kitchn
  8. Breakfast Grain Salad – Running to the Kitchen

Kale / Broccoli Salads:

  1. Smoked Paprika Freekeh Salad with Kale, Tomatoes & Garlic Scapes – Not Eating Out In New York
  2. Broccolini Salad – 101 Cookbooks
  3. Salad with Broccoli, Dried Cherry, White Beans, Sunflower Seeds & Creamy Basil Dressing – Cookin’ Canuck
  4. Raw Kale Salad with Lemon, Parmesan and Cannellini Beans – What’s Gaby Cooking
  5. Kale Pepita Cranberry Salad – Use Real Butter
  6. Kale Market Salad – 101 Cookbooks
  7. Roasted Broccoli and Asparagus Salad – Love & Olive Oil
  8. BKT Salad (Bacon, Kale & Tomato) – Simplify Live Love

Pasta Salads:

  1. Orzo Salad with Spinach, Feta, and Lemon – Dinner with Julie
  2. Shrimp and Avocado Noodle Salad with Ginger Vinaigrette – White on Rice Couple
  3. Mackerel Pasta Salad – Jamie Oliver
  4. Greek Pasta Salad – The Confused Homemaker
  5. Orzo Salad – I’ll Have What She’s Having
  6. Ultimate Macaroni Salad – Hungry Couple

Potato Salads:

  1. Warm Potato Salad with Grainy Mustard, Bacon and Ramps – Simple Bites
  2. Potato Salad – Simply Recipes
  3. Potato Salad Recipe with Rosemary & Capers Dressing – Cookin’ Canuck
  4. Tzatziki Potato Salad – Smitten Kitchen
  5. Old Fashioned Potato Salad – (A) Musing Foodie
  6. Smoked Trout and Potato Salad with Buttermilk Vinaigrette – The Kitchn
  7. Curried Potato Salad – Rosemarried
  8. Potato Salad with Basil Pesto and Ginger – Anja’s Food 4 Thought

Slaws:

  1. Apple Fennel Salad – Food Construed
  2. Cranberry Broccoli Slaw – Smoked ‘N Grilled
  3. Mexican Slaw Recipe with Mango, Avocado & Cumin Dressing – Cookin’ Canuck
  4. Oil and Vinegar Coleslaw – Brown Eyed Baker
  5. Shaved Brussels Sprouts Slaw with Bacon – White on Rice Couple
  6. Pickled Cabbage Salad – Cindy’s Recipes
  7. Cilantro Slaw – Quest for Delish

Spinach Salads:

  1. Spinach Salad with Chicken, Avocado and Goat cheese – Recipe Girl
  2. Homemade Strawberry Vinegar and a Spinach Salad with Feta & Pine Nuts – Simple Bites
  3. Grilled Sweet Potato & Feta Spinach Salad – Dinner with Julie
  4. Creamy Goat Cheese topped Beets on Spinach Salad – Thyme for Cooking
  5. Sweet Potato Salad with Baby Spinach and Feta – Angie’s Recipes
  6. Kiwi Spinach Salad – Pham Fatale
  7. Mint and Avocado Spinach Salad – Things My Belly Likes
  8. Wilted Spinach Salad with Marinated Onions – Sky Meadow Recipes
  9. Fruit & Nut Spinach Salad with Mustard Vinaigrette – Lose Weight by Eating

Thai Salads:

  1. Thai Chicken Salad with Peanut Dressing – Mommie Cooks
  2. Tofu Salad with Sweet and Spicy Peanut Dressing – Tes at Home
  3. Thai Summer Salad – Recipe Girl
  4. Thai Carrot Salad – Tes at Home
  5. Green Papaya Thai Salad – Coconut and Lime
  6. Pad Thai Salad – Life for Dessert
  7. Thai Salad with Peanut Lime Dressing – Cara’s Cravings

Tomato Salads:

  1. Tomato Salad with Crushed Croutons – Smitten Kitchen
  2. Peach and Heirloom Tomato Salad – White on Rice Couple
  3. Cucumber and Tomato Salad – Anji’s Goodies
  4. Cherry Tomato Salad with Buttermilk-Basil Dressing – Sugar & Spice by Celeste
  5. Chickpea and Cherry Tomato Salad – Italian Food Forever
  6. Roasted Tomato Caprese Panzanella – How Sweet It Is
  7. Tofu Tomato Salad – Pickled Plum
  8. Crab and Fried Green Tomato Salad – Eat Evolved
  9. Capsicum and Green Tomato Salad – Runner Girl in the Kitchen
  10. Green Tomato Three Bean Salad – Coseppi Kitchen

Other Salads:

  1. Roasted Root Vegetable Salad with Goat Cheese – Love and Olive Oil
  2. Sprout Salad – 101 Cookbooks
  3. Dubliner Cheese & Cayenne Crisps with Golden Beet & Basil Salad – Cookin’ Canuck
  4. Cajun Chicken Salad – Simply Recipes
  5. Asparagus Caesar Salad – Piece of Cake
  6. Farmers Market Salad – What’s Gaby Cooking
  7. Chinese Five Spice Endive Salad – Mommie Cooks
  8. Smoked Salmon and Beet Root Salad – Jamie Oliver
  9. Cucumber Salad – Recipe Girl
  10. Celery, Blue Cheese and Hazelnut Salad – Simply Recipes
  11. Greek Salad – Simply Recipes
  12. Fried Goat Cheese Salad – What’s Gaby Cooking
  13. Tortilla Salad – 101 Cookbooks
  14. Frutti di Mare Seafood Salad – Simply Recipes
  15. Arugula Salad with Truffle Oil Vinaigrette – Tortillas and Honey
  16. Spicy Tofu & Celery Salad – The Pickled Plum

 

Posted in 101 Ways To..., Fresh Food, Fun

Calcium Benzoate

What is calcium bezoate?

Calcium benzoate is commonly used as a food preservative. It is effective against yeasts, moulds, and certain types of bacteria. It is currently approved for use in the EU, Austalia, and New Zealand.

Description

In its raw form, calcium benzoate appears as a white crystalline powder. It is a calcium salt of benzoic acid. In chemistry, the term salt refers to a particular set of compounds (ionic compounds) that result when an acid is neutralized by a base. In this case, benzoic acid, C6H5COOH, reacts with calcium hydroxide, Ca(OH)2, to form the salt calcium benzoate, Ca(C7H5O2)2.

Common Uses

The effectiveness of benzoic acid and it’s salts depends on the acidity (pH) of the food. Apparently, the most common use of calcium benzoate is in fruit juice1. However, I have never found a product that lists it as an ingredient, likely because it is not an approved additive in Canada2.

If anybody knows of a product that specifically lists calcium benzoate as an ingredient, please let us know in the comments, or send me a message, and I’ll list it here.

Health Issues / Side Effects

As far as I’ve been able to discover, the health issues associated with calcium benzoate are similar to the issues described for benzoic acid.

E Number

The E number of calcium benzoate is 213.

Other benzoates include sodium benzoate (E 211), potassium benzoate (E 212), and benzoic acid (E 210).

Notes

While researching this series of posts, I wanted to find out why industry might prefer one form of benzoic acid (or salt) over another form. I couldn’t find any conclusive answer except that in many cases the salts are preferred because they are easier to dissolve.

Sources

  1. Bristol University – Rough Guide to E Numbers
  2. Canadian Food Additive Dictionary

Links

If you want to read more, try the following links…
Canadian Food Additive Dictionary
FDA Food Additive Status List
UK Foods Standards Agency, Approved Food Additives
Food Standards – Australia and New Zealand

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Posted in Food Additives, Ingredients, Preservative

Benzoic Acid

What is benzoic acid?

Benzoic acid is a food preservative currently approved for use in Canada, the US, the EU, Austalia, and New Zealand. It protects foods against yeasts, moulds, and certain types of bacteria.

Description

Benzoic acid occurs naturally in some fruits and vegetables.  However, on an industrial scale it is usually produced from toluene.  Toluene occurs naturally at low levels in crude oil and is usually produced in the processes of making gasoline, or making coke from coal.

If anybody is interested, the chemical formula of benzoic acid is C6H5COOH.

Other names for benzoic acid include benzenemethanoic acid or Carboxybenzene.

Common Uses

The effectiveness of benzoic acid and it’s salts depends on the acidity (pH) of the food. It may be found in acidic foods and beverages such as fruit juices, soft drinks, and pickles.

Health Issues / Side Effects

There have been reports that people suffering from asthma, aspirin sensitivity, or urticaria may have allergic reactions and/or find that their symptoms become worse after eating foods containing benzoic acid.  This may be particularly true if the foods also contain tartrazine (E102).1

There has also been some concern that benzoic acid and its salts may react with ascorbic acid in soft drinks, forming small quantities of benzene.2  This is a worry because benzene is toxic and linked to many forms of cancer.

E Number

The E number of benzoic acid is 210.

Other benzoates include sodium benzoate, potassium benzoate, and calcium benzoate.  They have E numbers of 211, 212, and 213 respectively.

Notes

It seems that although benzoic acid, has been given an E number and has approval for use as a food additive in many countries, the salts of benzoic acid (sodium benzoate, calcium benzoate, and potassium benzoate) are more commonly used.  This seems to be because the salts are more easily dissolved.

Sources

  1. UK Food Guide – Benzoic Acid
  2. German Federal Institute for Risk Assessment

Links

If you want to read more, try the following links…
Canadian Food Additive Dictionary
FDA Food Additive Status List
UK Foods Standards Agency, Approved Food Additives
Food Standards – Australia and New Zealand
Chemical Land – Benzoic Acid

 

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Posted in Food Additives, Preservative

Erythrosine

picture of maraschino cherries

What is Erythrosine?

Description:

picture of maraschino cherries

Photo credit:WindyWinters

Erythrosine is an artificial red (cherry-pink) food colouring made from coal tar.  It is an organic compound containing iodine and sodium.  Erythrosine is also commonly referred to as red dye #3.

You might also hear erythrosine referred to as a xanthene dye.  Xanthene dyes are a group of brilliant fluorescent dyes ranging in colour from yellow to pink to bluish red.  They are called xanthene dyes because they all contain a xanthene molecule as their base.  To see what this means, lets look at a xanthene molecule.  The chemical formula for xanthene is C13H100, meaning there are 13 carbon atoms, 10 hydrogen atoms, and one oxygen atom. These atoms are arranged as shown:

picture of a xanthene molecule

Xanthene is the base molecule for Erythrosine

Now, what does Erythrosine look like?  The chemical formula for Erythrosine is C20H8I4O5. The following diagram shows the structure of the Erythrosine molecule. Can you see why it is called an xanthene dye?

picture of erythrosine

Erythrosine is used as a red food colouring

Common Uses:

Erythrosine is primarily used as a food dye. Some of the more common applications include:

  • cocktail and candied cherries (Maraschino cherries)
  • candies
  • popsicles
  • cake decorating gels
  • used to colour pistachio shells

Erythrosine is not used frequently in the US because Allura red is used instead. In 2008, the Center for Science in the Public Interest petitioned the FDA for a complete ban on erythrosine but so far, no action as been taken. It can still be used in the US without restriction.

Health Issues / Side Effects:

There have been concerns that the iodine may affect thyroid.  Some studies indicated a higher risk of thyroid tumors in rats.1

E Number:

The E number for erythrosine is 127.
Other common red food colours include Allura Red (E number 129) and Amaranth (E number 123).

Notes:

According to the World Health Organization, erythrosine intake in Canada was 10 times higher than in either the US or Japan.2 In all cases, the intake was below established acceptable daily intake amounts. Still, given the possible health risks, I’d like to be able to see what products contain erythrosine. Unfortunately, in Canada, companies only need to list “colour” in their ingredients.

Sources:

  1. European Food Safety Authority – Scientific Opinion on the re-evaluation of Erythrosine as a food additive
  2. World Health Organization – EVALUATION OF NATIONAL ASSESSMENTS OF INTAKE OF ERYTHROSINE
Posted in Colour, Food Additives, Ingredients

What is Lycopene?

picture of tomato plant

Description:

picture of tomato plant

Lycopene Gives Tomatoes Colour

Lycopene is a naturally occurring, bright red pigment that gives tomatoes their colour. The word lycopene actually comes from the Latin, lycopersicum, which is the scientific name for the tomato species (Solanum lycopersicum).

Other fruits and vegetables that contain lycopene include papayas, watermelon, and pink grapefruit.

Lycopene is an anti-oxident and one of the main carotenoids found in the diet of North Americans.

Common Uses:

As a food additive, lycopene can be found in beverages, dairy products, sauces, and candy.1

It is also commonly found in vitamin supplements, and it cosmetics.

Health Issues / Side Effects:

Lycopene obtained from eating fruits and vegetables has no known side effects and is thought to be safe for humans.

The potential side effects of lycopene supplements are not fully known. According to the American Cancer Society, one study showed that patients who took a lycopene-rich tomato supplement of 15 milligrams twice a day had some intestinal side effects such as nausea, vomiting, diarrhea, indigestion, gas, and bloating.

Supplements containing antioxidants such as lycopene can also interfere with radiation therapy and chemotherapy. Even though studies have not been done in humans, antioxidants are known to clean up free radicals, which could interfere with one of the methods by which chemotherapy and radiation destroy cancer cells. Eating fruits and vegetables high in antioxidants is still considered safe during cancer treatment.

When consumed over a long period of time, very large amounts of tomato products can give the skin an orange color.2

E Number:

The E number of lyopene is 160d. Other related additives include:

  • Carotenes (160a)
  • Annatto extracts (160b)
  • Paprika oleoresins (160c)
  • b-apo-8′ carotenal (160e)
  • b-apo-8′ carotenic acid methyl or ethyl ester (160f)

These are all basically used as yellow-orange-red food dyes.

Notes:

Because lycopene is naturally derived, and does not contain animal products, it is apparently becoming a popular substitute for more common food dyes (such as carmine). I cannot really verify this, because, in Canada at least, many products simply list colour as an ingredient without actually saying what type of food coloring was used.

Starbucks has recently announced that they are replacing some of their existing colours with lycopene. This move was in response to public pressure over the use of food colourings made from insects.3

Do you have any comments or thoughts on lycopene? Please leave a comment.

 

Sources

  1. LycoRed
  2. American Cancer Society
  3. Starbucks
Posted in Colour, Food Additives, Ingredients

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