Summer Salad

Leafy greens, move over. This colorful, crunchy-fresh salad could easily kick your butt.

I discovered Aida Mollencamp's corn, tomato and avocado salad while hurriedly scanning the Food Network site for a July Fourth side. I had initially told a friend that I would bring potato salad, but woke up the next morning resolving to concoct a classier, healthier dish.

And just like that, this beautiful, couldn't-be-fresher-salad was created. Well, there certainly was some prep involved, but it was as easy as it gets. With a little chopping and mixing, you'll have a salad fit for entertaining.

Here's why it's fit for a Bon Vivant on a Budget:

-It incorporates several fresh, healthy and varied ingredients (corn, avocado, tomato).

-The lime-cilantro vinaigrette is easy and affordable yet lends a sophisticated note to the mix.

-And best of all, it's littered with bites of fresh mozzarella -- enough said there.

Special thanks to my good friend and grandlittle sorority-sister Heather for helping me with this one. I hope this dish will help you as it did me whenever you're assigned salad duty for a pot luck. Your friends and your wallet will be equally impressed.

Corn, Tomato and Avocado Salad

Adapted from Aida's Corn, Tomato and Avocado Salad in Food Network Magazine

Ingredients:

For the dressing:
1 1/2 cups packed fresh cilantro, chopped
1/2 cup extra virgin olive oil 1 lime Salt and pepper

For the salad:
4 ears corn, kernels removed (about 3 cups)
1 carton grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
1 medium avocado, diced

Directions:

Whisk together chopped cilantro, olive oil and the zest and juice of the lime to make the vinaigrette dressing.

Prep the rest of the fresh ingredients and add to a large bowl. Pour on vinaigrette and toss to combine.

Let it sit at least 15 minutes to let the flavors seep in. Can be refrigerated up to four hours covered before serving.

Spring Green Risotto

Let's start off with a little myth dispelling: risotto is not hard to make. It's true that making a good risotto can be rather labor-intensive, but the deliciousness it yields is well worth all the stirring.

And it's budget-friendly too. I was inspired to make this dish after seeing the Barefoot Contessa rave about it on Food Network. A rice-based, vegetable-packed recipe like this Spring Green Risotto can easily stand-in for a full meal. And this recipe is so good, you can easily use it to entertain--no side dishes neccessary.

My taste-test panel consisted of my parents and my boyfriend, all of whom loved it. Mind you, the latter can be rather picky (as in no seeded vegetables, please). Although I worked up an unexpected sweat while I continuously stirred the risotto and added chicken broth, it was worth it. Plus, if you're like me, you'll find that a more involved recipe yields greater satisfaction. The risotto came out extra creamy (thanks to the ricotta) with a noticeable lemony taste. And don't forget the deliciously green asparagus and peas, which lent beautiful color to the dish. Topped with parmesan, it's a recipe that's going into my keeper file.

Spring Green Risotto

Adapted from Ina Garten's Spring Green Risotto

Ingredients:

1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
3 cups chopped leeks (2 leeks)
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups chicken stock
1 pound thin asparagus (look for it on sale or buy it frozen)
10 ounces frozen peas, defrosted
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and black pepper
2 tablespoons lemon juice
1/3 cup ricotta cheese 1/2 cup grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus some for garnish (optional)

Directions:

I've found it's always best to do your prep work first. We can leave that chopping while doing ten other things to Rachael Ray. Snap the dry ends of the asparagus and slice in to one to one-and-a-half-inch diagonals. That's it if you're using frozen asparagus. If not, blanch them for five minutes in salted boiling water, drain and cool in a bowl of ice water. Then all you have to do is chop the leeks and you're ready to cook.

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and saute for 5 to 7 minutes until tender. Add the rice and stir for a minute. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.

Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and ricotta together in a small bowl. When the risotto is done, turn off the heat and stir in the ricotta mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Make this and trust me, you won't regret it.