Tag Archives: Salads

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.

Creamy Broccoli Salad (yummyhealthyeasy)

1 lb fresh broccoli, cut into bite sized pieces
1 lb bacon, cooked and crumbled
1 small red onion, diced finely
1/2 c dried cranberries
3/4 c sunflower seed kernels
1 c light mayonnaise
1/2 c sugar
2 t white vinegar

Toss broccoli with bacon, onion, cranberries and sunflower kernels. Whisk together mayo, sugar and vinegar. Toss dressing in with broccoli salad 1 – 2 hours before serving. Refrigerate until ready to serve. Stir before serving. Enjoy! Makes 4 – 6 servings.

Deluxe Egg Salad (numstheword)

2 T butter, room temp
3 oz cream cheese, room temp
2 T celery, minced
1 T Mayo (or more if desired)
1 t onion, grated
1 t sugar
1/2 t lemon juice
1/4 t salt
1/8 t pepper
6 hard boiled eggs, finely chopped or squished with a fork.
paprika (opt)
dill pickle relish (opt)
bacon (opt)

In a medium bowl, cream together butter and cream cheese until smooth. Stir in celery, mayo, onion, sugar, lemon juice, salt, dill pickle relish, bacon and pepper until well blended. Add eggs and mix well. Cover and chill for 1 hour or longer. Sprinkle with paprika if desired.

Kachumbari (africanbites)

Kachumbari

2 tomatoes diced
1/2 large red onion diced
1 – 2 jalapeños, seeded and diced
1 medium cucumber diced
1 – 2 garlic, minced
juice from 1 lime
chopped fresh cilantro or parsley
salt and black pepper to taste

Combine tomatoes, onion, cucumber, jalapeno, lime and herbs. Season with salt and pepper. Serve dressing with salad. Place beef tomatoes on a plate, spread mashed avocado on tomatoes then top with kachumbari. If desired add more dressing. Serves 4 – 6.

Optional

2 beef tomatoes, thickly sliced
1 – 2 avocadoes mashed (add lime to retain color)

Dressing

1 garlic clove, minced
1/4 c olive oil
2 T fresh squeezed lemon juice
2 T balsamic vinegar
1 T honey
2 T chopped fresh parsley and basil
salt and fresh ground black pepper to taste

Combine garlic, lemon juice, balsamic vinegar, olive oil, honey, salt pepper, herbs in a blender or screw top jar and shake or process until well blended.

BLT Bowl (thelondoner)

Salad

romaine lettuce, cut into bite sized pieces
1 large avocado, cut into bite sized pieces
1 c handfuls of cherry tomatoes, halved
1/2 cucumber, diced
1/4 – 1/2 c of cilantro, chopped or to taste
1/2 c feta cheese
4 slices bacon, cooked and chopped into 1/2″ pieces

Put everything in a bowl except bacon and feta. Crumble your feta over the top and add the bacon. Drizzle dressing over your salad. Shake it all about and tuck in!

Dressing

2 shot glasses of good olive oil
1 shot of balsamic vinegar
1 t mustard
juice of a small lemon
salt to taste

Combine ingredients together.

Broccoli Salad (recipems)

4 c small broccoli florets
1 1/2 c seedless green grapes, halved
1 c chopped celery
1 c raisins
1/4 c salted sunflower seed kernels
1/3 c light mayonnaise
1/4 c plain fat-free yogurt
3 T sugar
1 T white vinegar

Combine the first 5 ingredients in a large bowl. Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mix and toss well. Chill for 1 hour. Yield: 8 1 c servings.

5 Minute Rainbow Carrot Pecan Salad (momontimeout)

1 c crushed pineapple (do not drain)
1/4 c plain Greek yogurt
1/4 t salt
2/3 c raisins
4 c grated carrots
3/4 c chopped toasted pecans

Combine crushed pineapple, Greek yogurt and salt in a medium bowl. Stir until completely combined. Add in the remaining ingredients and stir again. Refrigerate until needed. Makes 6 servings.

Shrimp Avocado Salad (addapinch)

Salad

2 lbs boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 T diced red onion

Add shrimp, avocado and onion to a large bowl.  Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side. Serves 6.

Dressing

1/4 c extra virgin olive oil
1/4 c red wine vinegar
1/2 t garlic powder
1 t parsley, chopped
1 t Dijon mustard
salt and pepper to taste

In a 2 cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.

Roasted Asparagus and Cherry Tomatoes with a Balsamic Vinaigrette (fortheloveofcooking)

Dressing

2 T olive oil
1 T balsamic vinegar
1 clove of garlic, minced
sea salt and fresh cracked pepper, to taste
pinch of sugar, to taste

Combine all ingredients and mix thoroughly.

Salad

15 stalks of asparagus, cleaned and ends removed, cut into thirds
cherry tomatoes, cut in half
1/2 T olive oil
sea salt and fresh cracked pepper to taste

Preheat the oven to 400 F. Spray cooking spray in a baking dish; add asparagus, tomatoes, salt and pepper to taste and olive oil. Roast in the oven for 5 – 7 min or until the asparagus are just fork tender. Remove from oven then pour the well mixed dressing over the asparagus and tomatoes, mix gently and serve.