Issue link: https://www.cominghomemag.com/i/1470856
Burrata & Burnt Orange Salad Serves 2 Caprese Peach Salad Serves 2 Chickpea Salad Serves 2 Corn & Black Bean Salad Serves 2 1 orange, thinly sliced & charred 1 blood orange, thinly sliced & charred 8 oz burrata cheese 1/3 cup pomegranate seeds ¼ cup pistachios, shelled & chopped 1 handful mint leaves 1 Tbsp olive oil 1 Tbsp balsamic vinegar 1 pinch salt 1 peach, sliced 8 oz buffalo mozzarella cheese, sliced 1 cup basil leaves, rinsed & torn 2 Tbsp olive oil 1 Tbsp sweet balsamic vinegar 1 pinch sea salt 1 pinch pepper 15 oz can chickpeas, roasted 10 oz cherry tomatoes, diced 1 avocado, diced 1 cucumber, diced 4 Tbsp feta cheese ¼ cup pickled onions 2 cups mixed greens, shredded ½ cup cilantro Dressing 2 Tbsp olive oil 1 pinch salt 1 pinch pepper 1 pinch red pepper chili flakes 3 Tbsp lemon juice 4 slices bacon, cooked & chopped 15 oz can black beans, drained & rinsed 2 ears corn, roasted & shaved 1 red onion, diced 1 jalapeño 1 bell pepper, seeded & diced ½ cup cilantro, chopped 1 cup arugula 6 oz Cotija cheese 1 avocado, sliced Dressing ¼ cup lime juice 4 Tbsp olive oil 2 cloves garlic, minced ½ tsp cumin 1 pinch sea salt 1 pinch black pepper 1. Place alternating layers of peach slices, mozzarella slices, and basil on a large serving tray. 2. Drizzle olive oil and sweet balsamic vinegar over the entire tray. 3. Top with sea salt and pepper and serve. 1. Combine all dressing ingredients in a small bowl and whisk with a fork. 2. Combine all salad ingredients in a large bowl, toss with dressing, and serve. 1. Combine all dressing ingredients in a small bowl and whisk with a fork. 2. Combine all salad ingredients in a large bowl, toss with dressing, and serve. 11 1. Arrange orange slices in a thin layer on a large serving tray. 2. Place burrata over orange slices in the center of the tray. 3. Top with pomegranate seeds, pistachios, and mint leaves. 4. Drizzle olive oil, balsamic vinegar, and salt over the entire tray. 5. Cut into burrata and serve.