Your Life A to Z Recipe: Friday, April 18th, 2014: Summer Minestrone & Mexican Chopped Salad with Honey-Lime Vinaigrette

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Your Life A to Z Recipe: Friday, April 18th, 2014

By: Chef Maggie Norris

Summer Minestrone    
Adapted from Bon Appetit
Servings: 6

3 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
6 cups low-salt chicken broth
1 large Yukon gold potato, large dice
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), drained
1 can crushed tomatoes
2 cups fresh spinach leaves, chopped


  • Heat olive oil in heavy large pot over medium heat.
  • Add onion, carrot and celery and sauté until soft, about 4 minutes.
  • Add broth and next 5 ingredients.
  • Increase heat to high and bring soup to boil.
  • Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes.
  • Stir in spinach; simmer 3 minutes longer.
  • Season soup to taste with salt and pepper.
  • Ladle soup into 6 bowls.

Mexican Chopped Salad with Honey-Lime Vinaigrette
Maggie Norris
Servings: 8


5 cups chopped romaine lettuce
2 can (15.5 oz) black beans, rinsed and well drained
1 ½ cup chopped seeded tomato
1 ½ cup chopped peeled jicama
1 ½ cup fresh corn kernels, uncooked (or frozen or canned)
1 ½ cup thinly sliced radishes
1 ripe avocado, diced
2 red bell pepper, chopped
½ cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

½ cup fresh lime juice
½  cup olive oil
4 tbsp honey
4 tbsp finely chopped fresh cilantro
2 garlic clove, peeled and minced
2 tsp chopped jalapeño pepper (use canned for less heat)


  • Toss all salad ingredients in a large bowl.
  • In separate bowl, mix dressing ingredients.
  • Pour dressing over mixture and toss again.
  • Season with salt and pepper to taste.