Tag Archives: Salads

Dandelion Greens (timvidraeats)

large bunch dandelion greens, rinsed of dirt and rough chopped with stems
2 T olive oil
5 garlic cloves, sliced thin
1 t crushed red pepper
1/2 c vegetable broth
2 T pine nuts
juice from 1/2 lemon
salt and pepper to taste
splash of hot pepper vinegar sauce (apple cider vinegar can be used instead)

Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown. Add chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed. Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

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Winger’s Sticky Finger Salad (oneshetwoshe)

Chicken

4 chicken breasts, cut into strips
1 c sour cream
2 c bread crumbs

Heat oven to 400 F. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased sheet pan. Bake for 20 – 30 min until the chicken is cooked and crispy. When the chicken is done dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings (cheese, croutons, tomatoes, craisins, etc.) and drench in ranch dressing. Save the additional sticky dressing as an extra topping for the salad…it adds a little more tang!

Salad

2 heads romaine lettuce, chopped
tomatoes
croutons
cheddar cheese, grated
ranch dressing
craisins

Dressing

2 1/2 c brown sugar
1/3 c Frank’s Hot Sauce
1/2 c apple cider vinegar

Combine ingredients in a pot. Cook over medium heat, stirring constantly. Let boil for one min, but no longer! If you boil too long it will turn hard. Makes about 1 cup.

Honey Lemon Vinaigrette on Peach Cucumber Salad (rockrecipes)

Vinaigrette

3 T freshly squeezed lemon juice
1/2 t finely minced lemon zest
2 T extra virgin olive oil
pinch salt and pepper to season
1 t honey
1 t chopped fresh thyme or other fresh herbs

Whisk together all of the ingredients for the vinaigrette or shake together well in a covered mason jar. Pour over the assembled salad ingredients, toss and serve immediately.

Salad

Romaine lettuce
diced cucumber
slices fresh peach
crisp cooked smoked bacon chopped

Best Ever Tropical Fruit Salad (theslowroasteditalian)

Fruit Salad

10 mandarin oranges, divided (for dressing and salad)
2 c strawberries, sliced
1 pineapple, cut into bite-size chunks
5 kiwi, sliced
3 mangoes, cut into bite-size chunks

Slice strawberries and kiwi. Section oranges. Cut pineapple and mango into bite size chunks. Place fruit in a large bowl. Pour dressing on top of fruit about 30 min before serving. Gently toss to coat. Note: This fruit salad is fabulous with whatever you have on hand. Star fruit and papaya go well in this salad as well. Bananas are lovely, but have to be added at the last minute or they will get soft and not look pretty.

Citrus Poppy Seed Dressing

1 medium lemon
1 lime
2 mandarin oranges
1/4 c honey
1/2 t fresh grated ginger
1/2 t poppy seeds

Wash and dry lemon, lime and mandarin oranges. Zest the washed and dried citrus with a zester or fine grater. Add to 1 c measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 c juice). Add honey, ginger and poppy seeds to juice mix and whisk until combined. Set aside or place in the refrigerator if serving later.

Chef John’s BLT Pasta (allrecipes)

1 T olive oil
1/2 lb bacon, cut crosswise into 1″ pieces
2 cloves garlic, minced
2 t lemon zest
2/3 c creme fraiche
2 c  ditalini pasta
2 c  halved cherry tomatoes
4 c baby arugula, coarsely chopped (can use less)
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 T freshly shredded Parmesan cheese or to taste (opt)

Pour olive oil into a heavy skillet over medium heat, add bacon and cook until almost crisp, 5 – 8 min. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 t bacon grease in the skillet. Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 – 3 min. Stir creme fraiche into bacon mix. Bring a large pot of salted water to a boil and stir in 2 c pasta. Cook till tender, about 8 min. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mix. Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 min. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat. Season with salt, black pepper and cayenne pepper. Stir again and garnish with Parmesan cheese.

Broccoli Apple Salad (therecipecritic)

Salad

4 c fresh broccoli florets
1/2 c shredded carrots
1/4 c diced red onion
2 large apples, finely chopped (like gala apples)
1/2 c pecans, coarsely chopped
1/2 c dried cranberries

In a large bowl combine ingredients. Add dressing to the salad and toss to coat. Chill until ready to serve. Serves 4 – 6.

Creamy Dressing

1/2 c lite mayonnaise
1/2 c low fat Greek yogurt
2 T lemon juice
1 T sugar
1/4 t salt
1/8 t pepper

Whisk together all ingredients.

Thanksgiving Slaw (thekitchn)

Dressing

1/3 c vegetable oil
1/4 c apple cider vinegar
2 T maple syrup
4 t Dijon mustard
1/2 t kosher salt
1/2 medium red onion, finely chopped

Whisk vinegar, oil, maple syrup, Dijon and salt together in a large bowl. Add red onion and stir to combine. Let sit at least 10 min for the flavors to meld.

Salad

1 small head green cabbage (about 2 1/2 lbs or about 10 c shredded cabbage)
3/4 c sliced almonds, toasted
3/4 c dried cranberries
3/4 c fresh Italian parsley leaves, coarsely chopped
Kosher salt
freshly ground black pepper

Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred. Add shredded cabbage, almonds, cranberries and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed. Make Ahead: This slaw can sit out at room temp for up to 2 hours without wilting, making it a great make-ahead or buffet dish. Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day. Serves 8.

Spiralized Greek Cucumber Salad with Lemon and Feta (skinnytaste)

1/2 seedless English cucumber
1/4 green bell pepper, chopped
1/3 c grape tomatoes, halved
5 pitted kalamata olives
1 T red onion, sliced
1/2 fresh lemon
1 oz fresh feta, sliced thick
1/2 T extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 t fresh oregano leaves, minced

Spiralize the cucumbers using the chipper blade on the Paderno spiralizer. Cut the strands into smaller pieces, about 5 – 6″ long so it’s easier to eat. If you don’t have a spiralizer, you can just dice the cucumbers with a knife into small cubes. Place the cucumber in a large work bowl along with the bell pepper, tomatoes, olives and red onion. Squeeze half of the lemon over it, drizzle with half of the olive oil and toss with fresh oregano, salt and pepper. Place on a plate, top with a slice of feta and finish with remaining olive oil. For Mason Jar Salad: Put the dressing on the bottom, then layer with diced cheese, onion, olives, peppers, tomatoes and top with the cucumbers. To serve, simply shake the jar and pour it onto a plate. Serves 1.

Best Ever Strawberry Spinach Salad (Lindsay M.)

Candied Pecan

1 T butter
1 T packed light brown sugar
1/2 c pecan halves
pinch salt

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans. In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3 – 5 min. Spread onto silpat or parchment paper. Separate pecans. Allow to cool.

Dressing

2 T sugar
1/4 c extra light tasting olive oil
1/4 c white wine vinegar
1 T Dijon mustard
2 garlic cloves, minced
1/2 t salt
1/4 t pepper
1/4 t paprika

In a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.

Salad

10 oz fresh baby spinach, rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 qt fresh strawberries, hulled and quartered
1/2 fresh blueberries
1/2 avocado, cut into bite sized pieces
1/2 (5 oz) pkg feta cheese, crumbled

In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side. Refrigerate for 15 min before serving (or serve immediately). Serve with the remaining dressing on the side. Note: The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using. If you are making the salad ahead, prep the salad ingredients and refrigerate. Then dress the salad about 15 min before serving. This will help keep the spinach from wilting. Mozzarella, feta or bleu cheese are also amazing on this salad. Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing. Add sliced grilled chicken for a fabulous summer meal.

Crab and Shrimp Salad (simplyhomecooked)

1 lb flake style imitation crab meat
1 lb cooked shrimp
6 hard boiled eggs
3 – 4 green onions
2 T chopped dill
3/4 c petite peas
1/2 c petite white corn
1/2 c sour cream
3/4 c mayonnaise
salt and pepper to taste

Chop up the crab, shrimp, hard boiled eggs, green onion and fresh dill. In a large bowl add crab, shrimp, eggs, green onion, dill, corn and peas. In a separate smaller bowl, combine sour cream and mayonnaise. Add mayonnaise mix to the bowl of vegetables and seafood and season with salt and pepper to taste. Stir just to combine and serve chilled.

Best Broccoli Salad (lemontreedwelling)

4 c broccoli florets
4 c cauliflower florets
1 12 oz pkg bacon, cooked and chopped
3/4 c dried cranberries
1/4 c chopped green onions
1/4 c unsalted sunflower seeds
1/2 c plain yogurt (not Greek)
1/2 c lowfat mayo
1/4 c honey
1 t ground mustard

In a large bowl, combine broccoli, cauliflower, bacon, dried cranberries, green onions and sunflower seeds. In a separate small bowl, combine yogurt, mayo, honey and ground mustard and mix well. Pour dressing over broccoli mix and toss to coat. Serves 12.

Aunt Bee’s Shrimp and Pasta Salad (theseasonedmom)

1 lb small shrimp, peeled and cooked
8 oz elbow macaroni pasta, cooked and rinsed in cold water
1/4 c chopped green onion
1 green bell pepper, diced
2 c diced celery
1 c frozen peas, thawed
1 c mayonnaise
1 T fresh lemon juice
1 T white vinegar
1 t sugar
2 T fresh minced dill
1/2 t salt
1/4 t pepper

In a large bowl combine shrimp, pasta, green onion, bell pepper, celery and peas. In a small bowl whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt and pepper. Pour dressing over pasta mix and toss until completely coated. Refrigerate for at least 30 min before serving. Serves 4.

Thai Cucumber Salad (rasamalaysia)

Salad

1 lb cucumber, cut into pieces
1/4 t salt
1/4 small red onion, sliced
2 T chopped roasted peanuts
1 T chopped cilantro

Add salt to the cucumber, mix well and set aside in the fridge for 10 – 15 min. Drain the salt water from the cucumber completely. Toss the cucumber, onion and mix with the Dressing. Top with the peanut and cilantro, serve immediately. Serves 3. Note: Thai cucumber salad is best served with Thai chicken sate, Thai fish cake or shrimp cake.

Dressing

2 T sugar
2 T water
4 T Thai sweet chili sauce
1 T apple cider vinegar

Combine all ingredients in a small sauce pan. Turn on the heat and reduce a bit so it’s slightly thickened. Let cool.

 

The Best Kale Cabbage Slaw (jessicainthekitchen)

2 c shredded kale
2 c shredded carrots
2 c shredded red cabbage
1/4 c apple cider vinegar
1 T raw cane sugar
sea salt and ground black pepper to season
2 T extra virgin olive oil

Mix all the ingredients for the slaw together. Use immediately, or ideally place in fridge or on counter up to an hour so all the flavours can marry together. You can store this slaw in an airtight tupper ware container in the fridge.

Kale and Brussels Sprouts Salad with Bacon and Pecorino (sugarandgrace)

Dressing

2 T fresh lemon juice
1 T dijon mustard
1 t shallot, finely minced
1 small clove garlic, finely minced
1/8 t kosher salt
pinch black pepper
1/4 c extra virgin olive oil

Combine all ingredients in a small bowl and mix. Add in olive oil, whisking until combined.

Salad

2-3 c thinly sliced kale (approx 1/2 a bunch)
1 lb brussels sprouts, finely shredded using a mandolin or sharp knife
3-4 slices turkey bacon, baked and chopped
1/4 c roasted almonds, chopped*
1/2 c Pecorino cheese, finely grated

 

Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

Best Ever Broccoli Salad (momontimeout)

Dressing

1 c light mayonnaise
1/3 c sugar
2 T red wine vinegar
1 t celery seed

Whisk together mayonnaise, sugar, red wine vinegar and celery seed in a small bowl. Place in refrigerator for at least 30 min.

Salad

2 heads of broccoli broken down into small florets
3/4 lb bacon, cooked and chopped into small pieces
1/2 c toasted slivered almonds
2 green onions, thinly sliced
1 c chopped celery
1 1/2 c red seedless grapes, halved

Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish. (To toast almonds, place on a large baking sheet and bake at 350 F for 3 – 5 min stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.) Toss dressing with salad ingredients and stir. Dressing can be added at the last min if desired. Serves 10.

Chopped BLT Caesar Salad (sweetandsavouryfood)

Salad

1 head of iceberg lettuce, finely chopped
1 tomato, chopped
4 slices bacon
2 slices good quality bread

Cut the bacon into bite sized pieces and cook in a medium-high heated skillet. Cook until crisp, remove and place on a paper towel lined plate to drain. Do not drain bacon grease from the skillet. Cut bread into bite sized pieces. With the skillet still hot, place bread in the skillet, coating in the bacon grease. Continue to stir until bread becomes crispy and brown. Remove from the heat, draining on the paper towel with the bacon. To assemble the salad combine chopped lettuce, tomato, bacon, bread and prepared dressing. Toss to coat. Serve immediately. Serves 4 – 5 people.

Dressing

1/4 c Parmesan cheese
1/4 c mayo
1 T lemon juice
1 T spicy brown mustard or Dijon
1 clove garlic, minced
dash cayenne pepper
pinch of salt and pepper or to taste

Combine parmesan cheese, mayo, lemon juice, mustard, garlic, cayenne, salt and pepper in a bowl. Whisk until combined, place in the refrigerator to chill.

 

Spicy Korean Cucumber Salad (Oi Muchim) (thekitchn)

2 t rice vinegar
1 – 2 t gochugaru (can sub red chili flakes)
1 t toasted sesame oil
1 t toasted sesame seeds (opt)
1/2 t salt
1/2 t sugar
1 scallion, chopped
2 Kirby cucumbers, sliced 1/8″ thick

Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired. Add cucumber slices and toss to coat (wear gloves and use your hands, or use tongs). Serve room temp or chilled. Serves 2 – 4.

Bacon Tomato Cucumber Salad (simplyhealthyhome)

1 – 2 cucumbers
1 chopped tomatoe
3 slices of bacon
1 – 2 T mayonnaise
1/8 t garlic powder
sea salt to taste
black pepper to taste

Spiral cut your cucumbers. Add in your tomato, spices and mayo and stir. Add crumbled bacon.

Chick-fil-A Coleslaw (thesavvyage)

2 14 oz bags shredded cole slaw mix
1 c mayonnaise
4 t white vinegar
1/4 t dry mustard
1/4 c sugar
1/4 t kosher salt

In a large mixing bowl, whisk together the mayo, vinegar, sugar, dry mustard and salt until smooth. Once sauce is fully mixed add in shredded cole slaw mix and fold mix over with a spatula until fully coated. Cover and refrigerate for a minimum of 2 hours. Chilling overnight is preferred to let the ingredients meld. Makes 6 – 8 servings.