I hope you enjoy the delicious recipes listed below and try to stay cool this summer!
Cream Lemon Salad Dressing - one of my favorites
1/2 cup fresh lemon juice
1 Tbl. fresh lemon zest
3 garlic cloves, finely minced
2 tsp. honey
2 tsp. Dijon
salt and freshly ground black pepper
1/2 cup olive oil
1/2 cup sour cream
Combine ingredients into a bowl and whisk to smooth, taste and adjust flavorings. Store in sealed container and let chill before using.
Mixed Fruit and Avocado Salad
3 avocados, peeled, pitted and thinly sliced
3 mango's, peeled and thinly sliced
1 cup fresh raspberries
1 cup fresh blackberries
2 Tbl. fresh mint, minced
1/4 cup sliced almonds, lightly toasted
Vinaigrette
1/2 cup olive oil
1 Tbl. honey mustard
1 tsp. fresh tangerine zest
1/4 cup tangerine juice
2 Tbl. balsamic vinegar
salt and freshly ground black pepper
Onto a large serving platter add sliced avocados and scatter fruit over top, sprinkle with mint and almonds. Vinaigrette; into a jar with lid add ingredients, shake well to combine, taste and adjust flavorings. Drizzle vinaigrette over salad.
Bacon, Lettuce, Tomato and More Salad - comes together for a quick and delicious salad
2 1/2 cups crusty Italian or French bread, cubed into 1-inch cubes
3 Tbl. butter, melted
1/2 tsp. garlic powder
1/2 tsp. Italian seasonings
salt and freshly ground black pepper
Dressing
1 Tbl. shallot, minced
1/4 cup cider vinegar
1/2 cup buttermilk
3/4 cup mayonnaise
1/2 cup Parmesan cheese, grated
salt and freshly ground black pepper
pinch of sugar
Salad
2 large Romaine hearts, chopped
2 large fresh ruby red summer tomatoes, chopped
8 slices thick cut smoked bacon, sliced
2 large avocados, peeled, pitted and sliced
1/2 small red onion, slivered
10 red radishes, thinly sliced
Fresh parsley, chopped
Preheat oven to 375 degrees. Croutons; into a bowl add bread cubes, toss with melted butter, garlic powder, Italian seasonings, salt and pepper and pour onto a baking sheet. Bake about 7 minutes, stirring halfway through or until golden brown. Remove and set aside. Bacon; into a saute pan add bacon and cook stirring to browned and crisp, remove to paper towels. Dressing; into a bowl add shallot and vinegar and let stand 5 minutes, whisk in buttermilk, mayonnaise, Parmesan, salt, pepper and sugar to combine, taste and adjust flavorings. Salad; arrange romaine onto serving platter, top with tomatoes, bacon, avocados, onion, radishes and parsley, drizzle over some dressing and toss. Add croutons and serve with remaining dressing.
Goat Cheese and Strawberry Salad
2 (4 oz.) goat cheese logs
1/3 cup all purpose flour
1 egg
2 Tbl. milk
1/2 cup Panko
salt and freshly ground black pepper
1/4 cup vegetable oil
Salad
mixed baby greens
1 1/2 cups fresh strawberries, sliced
1/2 small red onion, slivered
1 English cucumber, peeled, halved lengthwise, seeded and sliced into 1/2-inch slices
Dressing
1 cup fresh strawberries, halved
2 Tbl. sugar
5 Tbl. white wine vinegar
salt and freshly ground black pepper
1/3 cup vegetable oil
1 Tbl. poppy seeds
Dressing; into a bowl add strawberries, vinegar, salt and pepper and let stand 15 minutes. Pour mixture into a blender and process to smooth. Gradually drizzle in oil and pour into a container stirring in poppy seeds. Goat cheese; cut each log into 4 rounds. Lightly press each round into 1/2-inch thickness on a baking sheet and freeze 20 minutes. Into a bowl add flour. Whisk egg and milk into another small bowl. Add Panko, salt and pepper to third small bowl. Dredge goat cheese rounds into flour, then egg mixture and then into Panko mixture to coat. Place onto a plate and chill. Heat the oil in a large saute pan over medium. Add goat cheese rounds and cook to golden on each side about 4 minutes. Remove to paper towels. Scatter greens onto serving platter, top with berries, cucumber, onions and goat cheese. Drizzle with dressing.
Creamy Macaroni Salad - I do love this
1 (12 oz.) large elbow macaroni
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 Tbl. white wine vinegar
2 tsp. Dijon
2 tsp. honey
salt and freshly ground black pepper
5 hard boiled eggs, peeled and mashed
3 celery stalks, diced
1/4 cup red onion, minced
3 scallions, thinly sliced including green part
2 Tbl. fresh parsley, chopped
1 small red bell pepper, seeded and diced
1 cup matchstick carrots, chopped
1 1/4 cups deli ham (I like Black Forest) chopped (optional)
Into a pot of boiling salted water add pasta and cook to al dente, drain well and refresh in ice bath, drain well again and pat dry with paper towels. Pour into a large bowl. Into a bowl add mayonnaise, sour cream, vinegar, mustard, honey, salt, pepper and mashed hard boiled eggs mixing to combine, taste and adjust flavors. Pour into bowl with pasta and mix to combine, add remaining ingredients and mix. Cover and chill.
Tropical Chicken Salad
6 boneless, skinless chicken thighs OR 4 boneless, skinless chicken breasts
1 Tbl. olive oil
1/2 cup mango cilantro dressing
Dressing
2 ripe mango's, peeled and diced
1/2 cup fresh cilantro, packed
1 Thai red chili
3 garlic cloves
2 Tbl. red wine vinegar
salt and freshly ground black pepper
1/2 cup extra virgin olive oil
Salad
6 cups lettuce chopped (I like using Romaine and Boston lettuces)
1 large English cucumber, diced (peeled if desired)
1 large red bell pepper, seeded and julienned
2 large avocados, peeled, pitted and sliced
1/2 cup fresh cilantro, rough chopped
Dressing; into a blender add all ingredients except oil, puree and slowly drizzle in oil pulsing to combine. Taste and adjust flavorings. Chicken; add chicken to a bowl along with 1/2 cup dressing and toss to combine, let marinate about 20 minutes. Heat grill or saute pan, remove chicken from dressing and cook until done and charred on both sides. Remove to cutting board to rest before thinly slicing. Salad; onto a large serving platter scatter lettuces, top with cucumbers, bell peppers, avocado, cilantro and grilled chicken slices. Pour over some dressing and serve remaining dressing on side.
Charred Corn Salad - one of my favorites
6 ears fresh corn, shucked
1 red chili, seeded and chopped
1/2 small red onion, finely chopped
1/4 cup fresh lime juice
1 Tbl. olive oil
salt and freshly ground black pepper
3/4 cup fresh cilantro, chopped
1 cup queso fresco, crumbled
Heat grill to medium. Into a bowl add red onion, red chili, lime juice and oil, season with salt and pepper and toss to combine. Corn; onto the grill add corn and cook turning occasionally to char about 12 minutes. Remove and let cool before slicing off cobs. Add to onion mixture, tossing to combine. Fold in cilantro and queso.
Perfect Roasted Potato Salad
1 lb. baby red potatoes, quartered
1 lb. baby Yukon gold potatoes, quartered
1 large red bell pepper, seeded and cut in half
1 green bell pepper, seeded and cut in half
1 Tbl. fresh dill, chopped
salt and freshly ground black pepper
5 scallions, grilled and sliced including green part
Dressing
4 Tbl. olive oil
salt and freshly ground black pepper
2 large shallots, thinly sliced
2 garlic cloves, minced
2 tsp. whole grain mustard
2 tsp. red wine vinegar
Preheat oven to 400 degrees. Toss potatoes, bell peppers, scallions, salt and pepper onto roasting pan in single layer. Drizzle with a little olive oil and toss. Roast about 30 minutes, stirring halfway through. Remove bell peppers, and scallions. Check to see how tender potatoes are and if you need more time add back to oven, checking occasionally. Into a large bowl add olive oil, mustard and vinegar whisking to combine. Into a small saute pan, add drizzle of oil along with shallots stirring to soften and get light golden, add garlic and cook a couple of minutes. Pour into bowl with dressing, add roasted vegetables along with roasted potatoes. Stir in dill and taste, season with more salt and pepper if needed.
Mexican Chopped Salad
1/4 cup fresh lime juice
2 Tbl. honey
1/2 tsp. cumin
1 garlic clove, finely minced
salt and freshly ground black pepper
4 Tbl. canola oil
Tortilla strips
6 (6-inch) corn tortillas
1 1/2 Tbl. canola oil
salt
Salad
1 large head romaine lettuce, chopped
1 large red bell pepper, seeded and diced
1/2 red onion, diced
1/2 medium jicama, peeled and diced
1 large zucchini, diced
4 large ruby red tomatoes, seeded and diced
4 ears of corn on the cob
1 1/2 cups canned black beans, drained and rinsed, drained again
1/2 cup fresh cilantro, chopped
4 scallions, thinly sliced including green part
handful of red radishes, sliced in half and thinly sliced
2 large avocados, peeled, pitted and chopped
Dressing; into a jar with lid add lime juice, honey, cumin, garlic, salt and pepper and pour in oil shaking well to combine, taste and adjust flavorings. Tortilla strips; preheat oven to 400 degrees. Stack the tortillas onto a work surface, cut in half. Cut each stack of halves into thin strips. Place onto a baking sheet and drizzle with oil, season with salt and toss to combine. Bake about 20 minutes, stirring every 5 minutes to golden and crisp. Remove. Salad; into a boiling pot of salted water add corn and cook about 7 minutes. Remove to paper towels and allow to cool slightly. Cut kernels and place into a large bowl. Add remaining ingredients to bowl with corn, stir and toss with dressing. Pour onto large serving platter, add cilantro and scallions and top with tortilla strips.
Berry and Watermelon Salad
4 cups seedless watermelon, peeled and cubed
1 pint of strawberries, hulled and quartered
1 pint blueberries
1 pint raspberries
1 pint of Rainier cherries, pitted and halved
1 pint of blackberries
Fresh lime juice
sugar, if needed
Place all berries onto serving platter and sprinkle on a touch of sugar if needed, tossing to combine. Add watermelon and pour over some fresh lime juice, mixing to combine.
Down on the Bayou Potato Salad
3 lbs. Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 bunch scallions, thinly sliced including green part
4 celery stalks, thinly sliced
1 medium red bell pepper, seeded and diced
1/2 fresh lemon, juiced
1 tsp. fresh lemon zest
salt and freshly ground black pepper
8 hard boiled eggs, (4 mashed) and 4 chopped
1/2 cup fresh parsley, chopped
Dressing
1 cup mayonnaise
1/4 cup sour cream
salt and freshly ground black pepper
1/2 cup dill pickle relish
3 Tbl. yellow mustard (oh my husband loves mustard)
1 Tbl. Cajun seasoning (more if desired)
splash of Tabasco
Into a large pot of boiling salted water add potatoes and cook until they are tender, drain well. Pat dry with paper towels. Add to large bowl and drizzle with fresh lemon juice, tossing lightly, season with salt and pepper. Dressing; into a large bowl add mashed eggs and mash well again, add mayonnaise, sour cream, pickle relish, mustard, Cajun seasoning and Tabasco mixing to combine. Taste and adjust flavorings. Add to bowl with potatoes, the celery, chopped eggs, parsley, scallions and mix in dressing. I like my potato salad slightly mashed so I take a potato masher and lightly mash them. Cover and chill for at least 2 hours.
Blueberry, Spinach and Chicken Salad
2 large boneless, skinless chicken breasts
1 Tbl. olive oil
1 garlic clove, minced
salt and freshly ground black pepper
Dressing
1/4 cup olive oil
1/4 cup sugar free blueberry preserves (good quality, such as St. Dalfour)
2 Tbl. balsamic vinegar
2 Tbl. pure maple syrup
1/2 tsp. dry mustard (such as Coleman's)
salt and freshly ground black pepper
Salad
1 (10 oz.) bag baby spinach, rinsed in cold water and spun dry
1 cup fresh blueberries
1/2 cup canned mandarin oranges
1 cup goat cheese, large crumbles
Into a bowl add oil, garlic, salt and pepper, whisking to combine. Add chicken, cover and marinate in refrigerator about 30 minutes. Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Chicken; heat grill and cook chicken to done and slightly charred. Remove and let rest about 5 minutes before slicing into thin strips. Place spinach onto serving platter, top with chicken slices, blueberries, oranges and shake dressing again pour over. Top with cheese.
My Mom's Creamy Cucumber Salad
2 large English cucumbers, peeled and thinly sliced (my mom didn't use English cukes, she just used regular cucumbers so if using those be sure to seed)
1/4 cup red onion, slivered
1/4 cup sour cream with 2 Tbl. mayonnaise
1 fresh lemon, zested and juiced
2 Tbl. fresh dill, chopped
1 garlic clove, finely minced
salt and freshly ground black pepper
pinch of red pepper flakes (my mom loved these)
Into a small bowl add sour cream, mayonnaise, zest, lemon juice, garlic, dill, salt, pepper and red pepper flakes, mixing to combine. Into a pretty serving bowl add sliced cucumbers, and red onion, pour over dressing and mix to combine.
Quick Greek Salad
Salad
3 large English cucumbers, peeled, sliced in half lengthwise and thickly sliced
6 Roma tomatoes, chopped OR you can use cherry tomatoes, sliced in half
1 medium red onion, julienned
1 large red bell pepper, seeded, cut in half and julienned
1 large green bell pepper, seeded, cut in half and julienned
1 cup kalamata olives, pitted
1 can water packed artichokes, drained
1/1 2 cups feta cheese, large crumbles
Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 Tbl. dried oregano
3 garlic cloves, finely minced
1 tsp. Dijon
salt and freshly ground black pepper
Dressing; into a jar with lid add ingredients, shake well, taste and adjust flavorings. Into a large bowl salad ingredients, shake dressing again and pour over salad, mixing to combine.
Asian Salmon Salad with Sesame Dressing - so good!
Dressing
3 Tbl. sesame seeds, lightly toasted
1 Tbl. soy sauce
1 tsp. Asian chili paste
2 Tbl. seasoned rice vinegar
4 Tbl. fresh lime juice
2 T bl. honey
1 Tbl. sesame oil
1 Tbl. vegetable oil
Salad
8 oz. rice noodles
1 English cucumber, sliced in half lengthwise, lightly seeded and cut into thin half moons
1 cup carrots, julienned
1 cup red cabbage, thinly sliced
1/4 cup fresh cilantro, chopped, plus extra for garnish
3 scallions, thinly sliced including green part
Salmon
1 salmon fillet, skin removed
1 Tbl. fresh lime juice
2 Tbl. honey
4 tsp. sesame seeds
salt and freshly ground black pepper
Fresh lime wedges (garnish)
Salmon; preheat oven to 350 degrees. Into a small bowl whisk honey and lime juice. Place salmon onto parchment lined baking sheet and sprinkle with salt and pepper. Drizzle honey mixture over salmon and sprinkle with 1 tsp. sesame seeds. Cook about 10 minutes or until salmon is cooked through. Remove from oven and allow to cool slightly. Dressing; into a saute pan add sesame seeds and lightly toast. Into a blender add sesame seeds with other dressing ingredients and pulse to combine. Taste and adjusts flavorings. Pour into container and refrigerate. Salad; into a pot of boiling water add noodles and cook uncovered about 3 minutes, until tender. Do not overcook. Drain and cover with ice water to cool, drain again and pat dry with paper towels. Onto a large rimmed serving platter, add cucumbers, carrot, cabbage, cilantro and scallions, add cooked noodles. Shake dressing and drizzle a little over mixing to combine. Cut cooked salmon into chunks, place onto pasta and drizzle over more dressing. Garnish with extra cilantro and serve with fresh lime wedges.
Couscous Salad
3 cups uncooked couscous
2 (14 oz.) cans garbanzo beans, drained and rinsed in cold water, patted dry with paper towels
2 large oranges, peeled, white pith removed and chopped (zest 1 Tbl. of zest from orange for vinaigrette)
2 cup fresh baby spinach
1 cup goat cheese, crumbled
1/2 small red onion, slivered
3/4 cup dried cranberries (make sure they are fresh from the package, not stale)
1/2 cup pecans, rough chopped and lightly toasted
10 fresh basil leaves, chopped
Vinaigrette
1/2 cup olive oil
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
2 tsp. honey
salt and freshly ground black pepper
Prepare couscous according to package instructions. Pour into a bowl and fluff with fork and cool. Into the bowl with cooled couscous add remaining salad ingredients. Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Remember to add that orange zest. Pour over salad, toss.
Tossed Fruit Salad - my favorite fruit salad, always delicious
1 lb. fresh strawberries, sliced
1 container blackberries
1 lb. fresh pineapple, peeled, and chopped
12 oz. fresh blueberries
12 oz. red grapes, sliced in half
4 kiwis, peeled and sliced
2 mango's, peeled and chopped
2 large bananas, sliced
Dressing
1/4 cup honey
2 tsp. fresh lime zest
1 1/2 Tbl. fresh lime juice
Dressing; into a bowl add ingredients and whisk to combine. Into a large pretty serving bowl add fruit, pour over dressing and toss gently.
Tex-Mex Bean Salad
Dressing
3 1/2 Tbl. fresh lime juice
3 1/2 Tbl. canola oil
1 tsp. fresh lime zest
1/2 cup red wine vinegar
3 Tbl. fresh lime juice
2 Tbl. sugar
1/2 tsp. chili powder
1/2 tsp. cumin
salt and freshly ground black pepper
Tabasco
1 garlic clove, finely finely minced
Salad
1 1/2 cups grape tomatoes
salt and freshly ground black pepper
3 ears shucked corn on the cob
1 medium white onion, sliced in quarters
1 large jalapeno pepper, seeded and sliced in half
1/3 cup fresh cilantro, chopped
1 (15 oz.) can pinto beans, drained and rinsed in cold water, drained again
1 (15 oz.) can black beans, drained and rinsed in cold water, drained again
1 (15 oz.) can red kidney beans, drained and rinsed in cold water, drained again
2 large avocados, peeled and diced
4 scallions, thinly sliced including green part
Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Preheat your grill to medium high. Place the tomatoes into a large attractive serving bowl and sprinkle with about 1/2 tsp. salt, set aside about 10 minutes. Brush corn, bell peppers, onion and jalapeno with some olive oil. Place vegetables onto grill rack coated with cooking spray. Grill corn about 12 minutes until lightly charred, turning halfway through. Grill onions, and jalapeno about 8 minutes to lightly charred, turning half way through. Remove and let stand about 5 minutes. With a sharp knife remove kernels from cobs. Coarsely chop onion and finely chop jalapeno. To the tomatoes, add charred corn, onion and jalapeno, tossing to combine. Add cilantro, all the beans and toss well, stir in avocados and scallions. Shake dressing again and pour over tossing to combine. Cover and chill until service.
Chicken Fajita Salad
Marinade and Dressing
3 Tbl. olive oil
1/3 cup fresh lime juice
3 Tbl. fresh cilantro, chopped
2 garlic cloves, finely minced
1 tsp. brown sugar
3/4 tsp. red pepper flakes
1/2 tsp. cumin
salt and freshly ground black pepper
Salad
4 boneless, skinless chicken breasts, OR you can use boneless, skinless thighs
1 large yellow bell pepper, seeded and sliced
1 large red bell pepper, seeded and sliced
1/2 large red onion, sliced
1 large head Romaine lettuce, sliced
2 large avocados, peeled, pitted and sliced (spritz with fresh lime juice)
1/4 cup fresh cilantro, rough chopped
Pico de gallo
Sour cream
Into a bowl whisk the marinade/dressing ingredients to combine. Pour half the marinade into a shallow dish and add chicken turning to combine. Cover and refrigerate about 2 hours. Add remaining dressing to a container, cover and refrigerate for later. Heat grill or gill pan and add a drizzle of oil. Add chicken and grill to charred and cooked through. Wipe out grill pan and add a drizzle of oil, add onions and bell pepper cooking and stirring to char. Slice chicken into strips. Arrange chopped lettuce and cilantro onto serving platter, drizzle over some dressing tossing to combine. Top with grilled peppers, onion and chicken. Drizzle over more dressing and top with avocado slices. Serve with pico and sour cream, add some hot flour or corn tortillas to serve alongside.
Garbanzo Bean and Tuna Salad
Dressing
1/4 cup extra virgin olive oil
2 Tbl. fresh lemon juice
2 Tbl. fresh parsley, chopped
1 garlic clove, finely minced
salt and freshly ground black pepper
Salad
1 (15 oz.) can albacore tuna, drained, rinsed in cold water and flaked
2 (14 oz.) cans garbanzo beans, drained and rinsed, drained again
2 large avocados, peeled, pitted and
2 large ruby red tomatoes, cut into wedges
1 large English cucumber, halved lengthwise and sliced into moons
1/2 red onion, slivered
1/2 cup black olives, halved and pitted
Into a jar with lid add dressing ingredients and shake well, taste and adjust flavorings. Into a large serving bowl add salad ingredients and toss with dressing, taste and season with salt and pepper.
Grilled Shrimp Salad
1 1/2 cups cubed ciabatta bread, cut into 1/2-inch cubes
1 tsp. garlic powder
olive oil
1 1/2 lbs. large raw shrimp, peeled and cleaned
1/2 large lemon, juiced
2 garlic cloves, minced
salt and freshly ground black pepper
5 slices thick cut bacon, sliced
1 large head Romaine lettuce, rinsed and chopped
1 large avocado, peeled, pitted and diced
4 hard boiled eggs, peeled, chilled and sliced (garnish)
Dressing
1/4 cup plain Greek yogurt
1 Tbl. mayonnaise
1/2 Tbl. olive oil
1 garlic clove, finely minced
1 anchovy fillet, minced
1 Tbl. fresh lemon juice
1 1/2 Tbl. fresh Parmesan cheese, grated
salt and freshly ground black pepper
Preheat oven to 400 degrees. Place bread cubes onto baking sheet and drizzle with olive oil and garlic powder tossing to combine. Place in oven and cook until nicely golden brown, remove from oven and allow to cool. Into a bowl with lemon juice, garlic, salt and pepper add shrimp and allow to marinate about 15 minutes tossing to combine. Into a saute pan add sliced bacon and cook to browned and crisp, remove to paper towels. Drain most of bacon fat from pan and discard. Add shrimp to pan and cook stirring about 3 minutes per side. Dressing; into a bowl add yogurt, mayo, oil, garlic, anchovies, lemon juice and Parmesan whisking to combine. Taste and season with salt and pepper. Onto a serving platter add chopped lettuce, drizzle on some dressing tossing to combine. Arrange bacon, shrimp, avocado and croutons on top and pour over more dressing. Top with slices of hard boiled egg.
Barbecued Chicken Salad
Chicken
8 Tbl. barbecue sauce
1 Tbl. olive oil
2 Tbl. soy sauce
1 Tbl. Worcestershire sauce
2 garlic cloves, minced
1/2 fresh lime, juiced
1 lb. chicken breasts, skinless and boneless
Salad
8 cups Romaine lettuce, chopped
2 cups iceberg lettuce, chopped
1/2 cup fresh cilantro, rough chopped
4 scallions, sliced including green part
1 cup corn
1 (15 oz.) can black beans, drained, rinsed and drained again
1 cup jicama, diced
1 1/2 cups Jack cheese, shredded
2 large avocados, peeled, pitted and sliced (spritz with fresh lime juice)
1 cup grape tomatoes, halved
handful of red radishes, thinly sliced
Dressing
1/2 cup barbecue sauce
3/4 cup Ranch dressing
Tortilla strips
4 (6-inch) corn tortillas
Cooking oil
Tortilla strips; stack the corn tortillas and slice into thick strips. Heat some canola oil into a saucepan and add tortilla strips cooking to lightly browned and crisp. Remove to paper towels and lightly salt. Into a shallow bowl whisk the barbecue sauce, oil, soy, Worcestershire sauce, garlic and lime juice. Add chicken and turn to coat evenly. Cover and marinade in refrigerator about 30 minutes. Heat a large saute pan and add a drizzle of oil or you can heat grill. Cook chicken until browned on both sides and cooked through. Remove to rest and keep warmed. Dressing; into a bowl add barbecue sauce and Ranch dressing mixing to combine. Thinly slice the chicken into strips. Onto a large rimmed serving platter add lettuces and cilantro tossing to coat, drizzle over some dressing and toss to coat. Arrange in an attractive fashion the chicken, scallions, corn, jicama, beans, cheese, tomatoes, radishes and avocados and drizzle over more dressing. Top with tortilla strips.
Fruit Salad
Dressing
2/3 cup fresh orange juice
1/2 tsp. orange zest
1/3 cup fresh lemon juice
1/2 tsp. lemon zest
1 Tbl. fresh lime juice
1/2 tsp. lime zest
1/4 cup brown sugar
1 tsp. pure vanilla extract
1 tsp. poppy seeds
Salad
1 (15 oz.) can mandarin oranges, drained well
2 1/2 cups fresh strawberries, hulled and sliced
3 kiwis, peeled, halved and sliced
1 cup seedless red grapes
1 cup fresh blueberries
2 large mango's, peeled and diced
1 cup fresh blackberries
1 cup fresh raspberries
Dressing; into a saucepan add orange juice, zest, lemon juice, zest, lime juice, zests and brown sugar. Bring to a boil and reduce to simmer cooking about 5 minutes to thicken. Remove from heat and stir in vanilla and poppy seeds. Set aside to cool completely. Salad; to a large bowl add strawberries, mandarin oranges, kiwis, grapes, blueberries, mango's, blackberries and raspberries. Pour over dressing and lightly toss to combine. Place in refrigerator to chill. When ready to serve, toss again.
Pasta Buttermilk Salad
1 (12 oz.) package gemelli pasta (or something similar)
1 1/2 cups frozen corn, thawed
1 cup pear tomatoes, halved
1 large red bell pepper, seeded and diced
5 scallions, thinly sliced including green part
2 (15 oz.) can kidney beans, drained and rinsed, drained again
Dressing
1/4 cup buttermilk
3 Tbl. fresh cilantro, chopped
3 Tbl. fresh lime juice
2 Tbl. sour cream
2 Tbl. mayonnaise
1 tsp. chili powder
salt and freshly ground black pepper
pinch of red pepper flakes
2 large avocado, peeled, pitted and sliced
2 Tbl. fresh parsley, chopped
Into a pot of boiling salted water add pasta and cook al dente, drain and refresh in ice bath, drain again. Place pasta, corn, tomatoes, bell pepper, beans and scallions onto large rimmed serving platter. Dressing; into a bowl whisk the buttermilk, cilantro, lime juice, sour cream, mayonnaise, chili powder, salt, pepper and pepper flakes, taste and adjust flavorings. Pour some dressing over pasta mix and toss to combine. Garnish with avocado and parsley. Serve remaining dressing on side.
Barbecued Chicken Salad
4 large chicken breasts
1 cup barbecue sauce (for this I like a more sweet version) (save aside about 2 Tbl.)
1 cup Ranch dressing (see recipe below)
6 slices thick cut bacon, sliced
2 cups frozen corn, thawed
1/2 red onion, slivered
2 (15 oz.) cans black beans, drained, rinsed and drained again
1 1/2 cups pear tomatoes, sliced in half
2 large avocados, peeled, pitted and chopped (spritz with fresh lime juice)
1 1/2 cups sharp Cheddar cheese, shredded
1 cup fresh cilantro, chopped
2 cups black olives
1 large head Romaine lettuce, torn or chopped
Ranch dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 cup whole buttermilk
1/2 tsp. EACH; dried parsley, chives
1/4 tsp. garlic powder
1/4 tsp. onion powder
salt and freshly ground black pepper
good splash of Tabasco
Onto your grill rub with some oil and add chicken, season with salt and pepper. Cook until done and I like mine charred, brush with barbecue sauce on both sides just before it's done, usually about 20 minutes. Remove chicken, allow to cool slightly and then slice into strips. Into a saute pan add bacon cook to browned and crisp, remove to paper towels. Dressing; into a bowl whisk the ingredients, taste and adjust flavors, add just a touch of barbecue sauce to dressing, you don't want to overwhelm the taste of the ranch. Onto a large serving platter, add lettuce, beans, tomatoes, corn, bacon, olives, onion, cheese, cilantro and toss with some of the Ranch/barbecue dressing. Add chicken slices and avocados on top. Serve remaining dressing on side.
Italian Chopped Salad
1/2 red onion, slivered
1 large head Romaine lettuce
1 medium head radicchio
1 pint cherry tomatoes, halved
1 can artichoke hearts, drained and sliced
1 large English cucumber, halved lengthwise, peeled, lightly seeded and sliced into moons
1 can garbanzo beans, drained rinsed and drained again
1 cup Provolone cheese, thinly sliced
6 pepperoncini, stems removed and thinly sliced
1/2 cup Kalamata olives, pitted
Vinaigrette
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 Tbl. Dijon
1 tsp. honey
2 garlic cloves, minced
2 tsp. dried oregano
salt and freshly ground black pepper
pinch of red pepper flakes
Chop the lettuce and radicchio and place onto a serving platter. Add tomatoes, artichoke hearts, cucumbers, garbanzo beans, cheese, pepperoncini, olives and onions. Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Pour some of the dressing over salad and toss to combine. Serve remaining on side. Note; you can also add slices of salami to this salad.
Creamy Corn Salad - great served with grilled chicken, steaks, fish or pork
8 ears corn on the cob, cleaned
1 medium red onion, quartered
2 jalapenos, halved and seeded
Dressing
1 cup sour cream
1 cup mayonnaise
2 oz. cream cheese, soft
2 tsp. cumin
1 tsp. garlic powder
1 tsp. chili powder
Tabasco, to your taste (I personally like a lot)
1 Tbl. fresh lime juice
salt and freshly ground black pepper
1 cup sharp Cheddar cheese, shredded
1 cup pepper jack cheese, shredded
5 sliced thick cut bacon, sliced
1/4 cup fresh cilantro, chopped (garnish)
Onto your grill over medium high add onions, corn and jalapenos, cover. Cook about 5 minutes per side to lightly char and turn. Remove and cool. Chop the onion and jalapeno and with a sharp knife remove kernels from cobs. Dressing; into a large bowl add mayonnaise, sour cream, cream cheese, cumin, garlic powder, chili powder, Tabasco, lime juice, salt and pepper, mixing well to combine. Add corn, onions, jalapenos, bacon, and cheeses to a large bowl or serving platter. Add dressing and mix to combine. Garnish with cilantro. I love this served with grilled halibut, hot crunchy garlic bread, a chilled beer and mixed fruit for dessert. mmmmm
12 oz. penne pasta
1/2 lb. haricots verts, cut in half
1 Tbl. fresh thyme
5 tsp. fresh lemon zest
1/4 cup roasted salted pistachios, chopped
Dressing
2 Tbl. champagne vinegar
1 Tbl. minced shallots
1 garlic clove, minced
salt and freshly ground black pepper
5 Tbl. olive oil
1 1/2 cups arugula
Fresh Parmesan cheese, shredded
Into a pot of boiling salted water add pasta and cook about 10 minutes, or until al dente. Add green beans about the last 2 minutes of cooking, drain and rinse pasta/beans in cold water, drain again. Pour into a large bowl and add thyme with 3 tsp. lemon zest and toss to combine. Dressing; into a jar with lid add vinegar, shallots, garlic, salt, pepper and olive oil and shake well to combine. Drizzle over pasta and add arugula and toss to combine. Top with Parmesan and pistachios.
Texas Layered Cornbread Salad - always good
1 package Jiffy cornbread mix OR make your own cornbread
1 cup mayonnaise
1/2 cup sour cream
1 envelope Ranch salad dressing mix
2 Tbl. adobo sauce from canned chipotle peppers
2 heads Romaine lettuce, torn
4 ruby red summer tomatoes, chopped
1 large green bell pepper, seeded and chopped
6 scallions, sliced including green part
1 lb. thick cut bacon, sliced
4 cups sharp Cheddar cheese, shredded
1/2 cup fresh cilantro, chopped
Make cornbread per package instructions and bake. Cool in pan on wire rack. Into a saute pan add bacon and cook to browned and crisp, remove to paper towels. Dressing; into a bowl mix the mayonnaise, sour cream, dry Ranch dressing mix, and adobo sauce. When cornbread is cooled, coarsely crumble. Into a 3 qt. glass trifle bowl layer 1/3 of the crumbled cornbread, and half of the following; romaine, tomatoes, peppers, scallions, bacon, cheese and dressing. Repeat layers and top with remaining cornbread and cilantro. Cover and refrigerate a few hours before serving.
Tuna and Pasta Salad
1 (16 oz.) package large shell pasta or large elbow macaroni
2 large cans albacore tuna, drained and rinsed in cold water, drained and flakes
1 1/2 cups frozen peas
3 Tbl. small capers, rinsed and drained
4 celery stalks, thinly sliced
6 scallions, thinly sliced including green part
1 cup kalamata olives, pitted and chopped
1/4 cup fresh parsley, chopped
3/4 cup mayonnaise
3 Tbl. sour cream
1 Tbl. fresh dill, chopped
1 Tbl. fresh lemon juice
1 tsp. fresh lemon zest
4 hard boiled eggs, chilled, peeled and smashed
salt and freshly ground black pepper
Into a pot of boiling salted water add pasta and cook al dente, drain and refresh in an ice bath drain well again and pat dry with paper towels. Pour into a bowl. Add tuna, peas, capers, celery, scallions, olives, and parsley. Dressing; into a bowl whisk the dressing ingredients, taste and adjust flavorings. Pour over some dressing into salad and mix to combine, continue add dressing to desired consistency. Cover and chill until service.
Green Bean/Feta Salad
2 lbs. fresh green beans, trimmed and sliced in half
1 medium red onion, julienned
4 cups cherry tomatoes, halved
1 heaping cup Feta cheese, large crumbles
1/4 cup fresh parsley, chopped
Dressing
1/4 cup extra virgin olive oil
3 Tbl. fresh lemon juice
3 Tbl. balsamic vinegar
salt and freshly ground black pepper
1/4 tsp. garlic powder
1/4 tsp. Dijon
2 Tbl. Feta cheese, crumbled
Into a large pot of boiling salted water add beans and cook about 6 to 8 minutes (you want crisp/tender beans) immediately drain and plunge into a large bowl of ice water to chill. When chilled, drain and pat dry with paper towels. Dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Onto a large rimmed serving platter add beans and onions and drizzle over some dressing tossing to combine. Refrigerate covered for about 1 hour. Remove and stir in parsley, tomatoes and cheese and drizzle over more dressing.
Asian Style Slaw
1 head green cabbage, shredded
1/2 head red cabbage, shredded
1 large red pepper, seeded and julienned
1 large orange bell pepper, seeded and julienned
1 cup shredded carrots
1 bunch scallions, thinly sliced including green part
1/2 cup fresh cilantro, chopped
Vinaigrette
6 Tbl. seasoned rice vinegar
3 Tbl. vegetable oil
1 Tbl. toasted sesame oil
5 Tbl. creamy peanut butter
3 Tbl. soy sauce
3 Tbl. brown sugar
1 tsp. chili oil
2 Tbl. fresh ginger, peeled and grated
4 garlic cloves, finely minced
Dressing; into a bowl whisk the ingredients to combine, taste and adjust flavorings. Into a large bowl add slaw ingredients and toss with some dressing to combine. Cover and refrigerate about 20 minutes, toss again before serving. Make and eat the same day right after you remove from refrigerator, as you know how slaw gets too soggy if you don't. I'm not one to save leftover slaw. Note; this is also good on pulled pork or chicken sandwiches.
Simple and Delicious Shrimp Salad
1 1/2 lbs. large fresh shrimp, peeled and cleaned
1 Tbl. olive oil
salt and freshly ground black pepper
1/2 small red onion, slivered
4 celery stalks, thinly sliced
2 Tbl. fresh dill, chopped
3 Tbl. fresh parsley, chopped
Dressing
1/2 cup mayonnaise
1 large lemon, zested and juiced
1 tsp. Dijon
Preheat oven to 400 degrees. Onto a large baking sheet toss shrimp with oil, salt and pepper. Bake about 7 minutes to pink, remove and cool. Dressing; into a large bowl add mayonnaise, lemon juice, zest and mustard mixing to combine, taste and season with salt and pepper. Add cooled shrimp, red onion, celery, dill and parsley tossing to combine. Serve on a grilled roll or serve on Boston lettuce.
Waldorf Salad from my Childhood
2 large crisp/sweet apples, peeled, seeded and chopped, spritz with fresh lemon juice
1 large tart apple, peeled, seeded and chopped, spritz with fresh lemon juice
1 cup seedless red grapes, halved
3 celery stalks, thinly sliced
1/4 cup fresh parsley, chopped
1 cup walnuts, lightly toasted and chopped (or you can use pecans or both)
Dressing
1/4 cup mayonnaise
3 Tbl. Greek lemon yogurt
1 Tbl. fresh lemon juice
1 tsp. honey
salt and freshly ground black pepper
Dressing; into a large bowl add dressing ingredients and whisk to combine, taste and adjust flavorings. Add salad ingredients and toss with dressing. Cover and chill.
My oh My Do I Love Pea Salad - actually my husband loves.....it
4 cups frozen peas, thawed
4 radishes, sliced in half and thinly sliced
1 small can water chestnuts, drained and chopped
4 scallions, thinly sliced including green part
1/2 small red onion, julienned
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
8 slices bacon, sliced
1 1/2 cups sharp Cheddar cheese, cut into small dice
Dressing
1 Tbl. white vinegar
1/3 cup sour cream
2 Tbl. mayonnaise
Tabasco
pinch red pepper flakes
salt and freshly ground black pepper
1 tsp. honey
Dressing; into a bowl add ingredients and mix to combine, taste and adjust flavorings. Into a large bowl add peas and onions and pour over some dressing mixing to combine. Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Add remaining salad ingredients to peas/onions and add more dressing mixing to combine. Cover and chill before serving.
Curried Chicken Salad
4 large chicken breasts (bone-in, skin on)
4 cups rich chicken stock
5 celery stalks, diced
5 scallions, thinly sliced including green part
3/4 cup pecans, lightly toasted
1 1/2 cups seedless red grapes, sliced in half
4 Tbl. fresh parsley, chopped
Dressing
1 cup mayonnaise
3 Tbl. sour cream
1 1/2 tsp. ground ginger
2 tsp. curry powder
salt and freshly ground black pepper
Into a large Dutch oven add stock along with chicken breasts. Bring to a boil, reduce to simmer cooking until chicken is cooked through. Remove chicken and allow to cool to handle, remove skin, bones and chop the meat, place into a large serving bowl along with celery, scallions, pecans, grapes and parsley. Dressing; into a bowl add mayonnaise, sour cream ginger and curry, mix to combine, taste and add salt and pepper to taste. Add dressing to chicken mixture and mix to combine, taste and adjust flavorings. Cover and chill.
Simple Ranch Potato Salad
3 lbs. Yukon Gold potatoes, peeled and large chop
7 slices thick cut smoked bacon, sliced
1/2 cup sour cream
2 fresh lemons, juiced
1/2 package dry Ranch dressing
salt and freshly ground black pepper
Tabasco
1 cup sharp Cheddar cheese, shredded
1/2 cup fresh chives, chopped
Into a large pot of boiling salted water add potatoes and cook about 15 minutes until tender. Drain and rinse in cold water, pat dry with paper towels and add to large bowl, season with salt and pepper. Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Dressing; into a bowl add ingredients and whisk to combine, taste and adjust flavorings. Add remaining salad ingredients to bowl with potatoes and mix in some dressing to toss. Cover and refrigerate to chill. I love this with grilled chicken breasts or chops.
Chinese Chicken Salad
3 cups Romaine lettuce, shredded
2 cups red cabbage, shredded
2 cups shredded chicken (I poach mine)
1/2 cup mandarin orange, drained
1/2 cup carrots, shredded
3 celery stalks, thinly sliced
4 scallions, thinly sliced including green part
1/4 cup sliced almonds, lightly toasted
Vinaigrette
1/4 cup seasoned rice vinegar
2 Tbl. honey
1 Tbl. sesame oil
1 Tbl. hoisin sauce
2 Tbl. soy sauce
1 tsp. fresh ginger, peeled and minced
2 garlic cloves, finely minced
1/2 cup vegetable oil
Into a large bowl toss the lettuce, cabbage, chicken, oranges, carrot, scallions and almonds. Dressing; into a jar with lid add ingredients and shake well to combine. Drizzle over salad and toss. Serve.
Beautiful Turkey Taco Salad
1 lb. ground turkey (don't use all white, it's too dry) and you can certainly use ground beef
salt and freshly ground black pepper
2 Tbl. taco seasoning (I make my own)
2 Tbl. tomato paste
1 Tbl. fresh lime juice
2 heads Romaine lettuce, chopped
1 small white onion, julienned
handful of black olives, sliced in half
1 small jicama, peeled and julienned
handful of red radishes, sliced in half and sliced
1 pint pear or cherry tomatoes, halved
1 (15 oz.) can red kidney beans, drained and rinsed OR you can use black
1 cup sharp Cheddar cheese, shredded
1 cup Pico de gallo
sour cream
1/4 cup fresh cilantro, chopped
3 large avocados, peeled, seeded and chopped (spritzed with some fresh lime juice)
Vinaigrette
2 cups fresh cilantro
1/3 cup olive oil
1 large lime, zested and juiced
1 Tbl. red wine vinegar
salt and freshly ground black pepper
Vinaigrette; into a blender add ingredients and slowly add oil pulsing to combine, taste and adjust flavorings. Meat; into a large saute pan add a drizzle of oil and add meat breaking into smaller pieces and brown, season with salt, pepper, taco seasoning, tomato paste and 2 Tbl. water. Cook stirring until cooked through. Remove from heat and cool slightly. Onto a large rimmed serving platter, add lettuce mixed with cilantro, drizzle over some dressing and toss to combine. On a slant start arranging the ingredients on top of lettuce. Drizzle over more vinaigrette.
My Favorite Watercress Salad
Vinaigrette
1/4 cup pomegranate juice
1 Tbl. seasoned rice wine vinegar
1 1/2 tsp. honey
1 1/2 tsp. Dijon
1/2 tsp. fresh lime zest
1/2 cup canola oil
salt and freshly ground black pepper
Salad
1 ruby red grapefruit
2 navel oranges
1 medium jicama, peeled and julienned
2 bunches watercress, thick stems removed
1/3 cup pomegranate seeds
Vinaigrette; into a blender add pomegranate juice, vinegar, honey, mustard and lime zest. With machine running steam in oil to blend. Taste and season with salt and pepper. Salad; with a sharp paring knife peel the grapefruit and oranges removing all white pith. Work over a pretty serving bowl and cut in between membranes to release the sections into the bowl. Add the jicama, watercress and seeds to the bowl, add dressing tossing to combine. Serve.
Charred Asparagus Salad
1 bunch fresh asparagus, trimmed
1 bunch white asparagus, trimmed (can't locate? just use 2 bunches regular green asparagus)
1/4 cup olive oil
salt and freshly ground black pepper
1/4 cup fresh basil, chiffonade
2 Tbl. pine nuts, lightly toasted and rough chopped
2 hard boiled eggs, peeled and cut into slices
Parmesan shavings
1 large lemon, zested and juiced
Heat your grill. Into a bowl add asparagus and drizzle with 2 Tbl. olive oil, salt and pepper. Grill, flipping once to char and cook about 6 minutes. Transfer to cutting board and cool, slice into 2-inch pieces on diagonal. Transfer to pretty serving bowl and toss with remaining olive oil, lemon juice and zest. Add basil, pine nuts, eggs and lightly toss. Transfer to serving platter and garnish with Parmesan shavings.
Chicken and Citrus Salad
1 cup fresh orange juice
1/2 cup honey
3 Tbl. fresh rosemary, minced
salt and freshly ground black pepper
2 lb. chicken breasts, skin on, bone in, cut into serving size pieces
3 Tbl. pistachios, rough chopped
15 pitted dates, halved lengthwise
2 blood oranges, peeled and sliced into 1/4-inch slices (pith removed)
1 navel orange, peeled and sliced into 1/4-inch slices (pith removed)
1 ruby red grapefruit, peeled and sliced into 1/4-inch slices (pith removed)
1 lime peeled and sliced into 1/4-inch" slices (pith removed)
Marinade; whisk the orange juice, honey, rosemary, salt and pepper into a bowl, remove about 1/4 cup of marinade and set aside. Add chicken to remaining marinade and toss to combine. Marinate 30 minutes. Heat your grill to medium and remove chicken from marinade grill skin side down, flipping once and basting occasionally with remaining sauce and cook through. Transfer to cutting board and let rest 15 minutes. Toss cilantro, pistachios, dates and citrus pieces onto a serving platter and arrange chicken pieces on top. Drizzle over set aside marinade.
White Bean Salad - I usually double this
1 (14 oz.) can white beans, drained, rinsed and patted dry with paper towels
2 tsp. oil from jar of sun-dried tomatoes
1/4 cup red onion, chopped
1 oil packed sun-dried tomato, chopped
1 cup baby cremini mushrooms, sliced
1 Tbl. extra virgin olive oil
1 tsp. fresh lemon juice
2 Tbl. scallions, thinly slice (green part only)
1 large ruby red tomato, chopped
2 Tbl. fresh parsley, chopped
salt and freshly ground black pepper
Into a saute pan add oil from the jarred sun-dried tomatoes over medium. Add onion, mushrooms and chopped sun-dried tomato. Saute about 6 minutes until onion is soft and mushrooms are browned. Remove and allow to cool. Into a large bowl whisk the olive oil and lemon juice. Add beans, scallions, fresh tomato and parsley, tossing to coat well. Fold in cool onion/mushroom mixture, taste and season again if needed.
Shrimp and Papaya Salad - always love this one
Vinaigrette
2 garlic cloves, minced
3 Tbl. fresh lime juice
3 Tbl. fish sauce
2 Tbl. sugar
1 serrano pepper, minded
1 Tbl. fresh mint, minced
1 lb. fresh large shrimp, peeled and cleaned
1 papaya, peeled, seeded and chopped
3 cups Romaine lettuce, shredded
Shrimp; into a saute pan add a drizzle of oil, add shrimp and season with salt and pepper, cook stirring about 3 minutes per sided until they turn pink. Remove and allow to cool. Vinaigrette; into a bowl whisk the garlic, lime juice, fish sauce, sugar, pepper and mint, stirring to dissolve sugar about 3 minutes. Add cooked shrimp and papaya and toss to coat. Place the lettuce onto serving platter and top with shrimp and papaya mixture.
Summer Chicken, Corn and Tomato Salad
12 oz. orzo pasta
1 1/2 cups ricotta cheese
1 cup sour cream
2 tsp. lemon zest
1/4 cup fresh lemon juice
salt and freshly ground black pepper
2 ears of corn on the cob, slice off kernels
1/2 medium red onion, finely diced
2 cups shredded poached chicken
1 1/2 cups grape tomatoes, halved
1/2 cup fresh basil, chiffonade
Dressing; into a bowl whisk the ricotta, sour cream, zest and lemon juice, season with salt and pepper. Into a large pot of boiling salted water add pasta and cook al dente, drain well and rinse in cold water to cool. Into a large bowl add cooled pasta, corn, onion, chicken, tomatoes and basil. Pour over some dressing and toss to coat. Taste and season with salt and pepper. Cover and chill.
Fantastic Dungeness Crab Salad
Vinaigrette
1 cup, plus 6 Tbl. fresh lemon juice, divided
1 cup sugar
1/2 cup grape seed oil
Seasoned rice vinegar
Basil Oil
3 oz. fresh basil leaves
salt and freshly ground black pepper
6 Tbl. grape seed oil
Salad
8 oz. Dungeness crab meat
1/2 cup green peas
1/3 cup fresh mint leaves, julienned
1/3 cup Fresh Thai basil, julienned
2 cups mixed microgreens
Vinaigrette; into a small saucepan add 1 cup lemon juice and sugar. Bring to a boil and cook to reduce to 3/4 cup of syrup. Cool. Place the remaining 6 Tbl. of lemon juice into a bowl and add 1/2 cup of lemon syrup and the grape seed oil. Add about 2 Tbl. of rice vinegar and whisk to combine. Basil oil; into a small pot of boiling salted water add basil and blanch for 20 seconds, remove and plunge into ice bath. Wring out the water from the basil and combine the basil with the oil into a blender and puree, season with salt. Place the mixture into a saucepan and bring to just a boil. Remove from heat and allow to steep 15 minutes. Strain oil through cheesecloth into a small squirt bottle. Into a bowl combine the crab, peas, mint, basil and microgreens. Add the lemon vinaigrette (shake again) to dress the salad, season with salt and pepper. Place onto 4 salad plates one 3 1/2 inch round ring mold and add the salad mixture, pressing gently down. Garnish with more vinaigrette and basil oil.
Another Delicious Chinese Chicken Salad
1/2 lb. fresh asparagus, sliced on diagonal into 1-inch pieces
2 naval oranges
1 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4-inch wide strips
6 cups napa cabbage, finely shredded
2 cups poached chicken, shredded
1 large avocado, peeled, pitted and cubed (spritz with fresh lemon juice)
4 scallions, thinly sliced on diagonal including green part
2 Tbl. sesame seeds, lightly toasted
Dressing
2 Tbl. seasoned rice vinegar
2 Tbl. brown sugar
1 1/2 Tbl. soy sauce
1 Tbl. chili paste
1 1/2 tsp. fresh ginger, peeled and grated
1/4 cup vegetable oil
salt and freshly ground black pepper
red pepper flakes
Dressing; into a jar with lid add ingredients and shake well to combine. Into a large pot of boiling salted water add asparagus and cook about 2 minutes, drain and plunge into ice bath. Drain and pat dry with paper towels. Cut off ends of oranges and peel, removing white pith. Slice oranges crosswise into 1/4-inch rounds, then cut into quarters. Add vegetable oil to a large saucepan and when oil reaches 350 degrees add wonton strips and fry stirring to golden brown. Remove with slotted spoon to paper towels. Onto a large rimmed serving platter add cabbage, chicken and asparagus. Shake dressing again and toss the cabbage mixture with some dressing. Top with avocado, orange slices, and wonton strips. Garnish with scallions and sesame seeds, drizzle over more dressing.
Japanese Rice Noodle and Shrimp Salad
1 Tbl. sesame seeds, lightly toasted
2 tsp. sesame oil
1/4 cup water
2 (5.6 oz.) packets fresh yakisoba noodles
1/2 head iceberg lettuce, torn into pieces
1/2 English cucumber, peeled, sliced in half lengthwise and sliced
1 celery stalk, cut into 1/2-inch pieces
1 carrot, peeled and shredded
1 cup pea pods, cut lengthwise into strips
1 ruby red tomato, cut into thin sliced, then in halves
1/2 lb. medium fresh shrimp, peeled and cleaned (poached and cooled in ice water)
Dressing
1/4 cup seasoned rice vinegar
2 Tbl. mirin
2 tsp. soy sauce
1/4 tsp. wasabi paste
3 garlic cloves, minced
2 tsp. fresh ginger, peeled and minced
salt and freshly ground black pepper
Into a saute pan, add 1 tsp. sesame oil and water. Add the noodles, discard seasoning packets and cover loosely to steam the noodles about 1 minute. Uncover and stir noodles, spreading them around pan until they are separated and heated through about 3 minutes. Set aside and cool. Place the torn lettuce into a large bowl. Stir in cucumber, celery, carrot, pea pods and tomato. Toss in noodles, cooked shrimp and sesame seeds. Dressing: into a jar with lid add the rice vinegar, 1 tsp. sesame oil, mirin, soy, wasabi, garlic and ginger, shaking to combine. Pour over salad and toss to coat. Taste and season again with salt and pepper.
Curried Cantaloupe Slaw
1 cantaloupe (not super ripe)
1/2 cup plain yogurt
1/2 tsp. fresh ginger, grated
3/4 tsp. curry powder
salt
1 large fresh lime, zested and juiced
4 tsp. fresh mint, thinly sliced
Peel and seed the cantaloupe, then cut into large pieces. Julienne the pieces and place into a large colander and drain excess juice. Dressing; into a large bowl whisk the yogurt, ginger, curry and salt. Stir in lime juice and zest. Toss the drained cantaloupe into the bowl with dressing and toss to combine. Taste and adjust flavorings (salt, curry and lime). Stir in mint, cover and refrigerate about 30 minutes.
Jicama and Shrimp Salad
1 large jicama, peeled and julienned
1 large carrot, peeled and julienned
2 celery stalks, thinly sliced
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
2 serrano chiles, minced
1 lb. large fresh shrimp, peeled and cleaned, sliced in half lengthwise
Dressing
6 Tbl. fresh lime juice
2 Tbl. sugar
2 Tbl. fish sauce
1/3 cup salted peanuts, rough chopped
Dressing; into a bowl add lime juice, sugar and fish sauce whisking to dissolve sugar. Into a pot of water with some lemon juice and salt, add shrimp and poach about 5 minutes, until cooked. Plunge into an ice bath to chill, remove and pat dry. Place the julienned jicama and carrot on clean dish towel, roll and press towel to squeeze out as much liquid, don't break strands. Transfer to a bowl and fluff. Add celery, mint, cilantro, chiles and cooked shrimp, tossing to combine. Pour over dressing and stir to coat, sprinkle with peanuts.
Poached Salmon Salad
Poaching liquid
2 bay leaves
1 Tbl. kosher salt
10 black peppercorns
2 cups dry white wine
2 lb. skin-on salmon fillet about 1 1/2-inch thick
3 garlic cloves, minced
1 Tbl. whole grain mustard
5 Tbl. champagne vinegar
2/3 cup extra virgin olive oil
2 Tbl. fresh parsley, chopped
2 Tbl. fresh basil, chopped
salt and freshly ground black pepper
2 bunches watercress, root ends removed
10 small yellow skinned potatoes, boiled until tender and cut in half
4 hard boiled eggs, peeled and cut into quarters
1/4 lb. haricot verts, trimmed, steamed to crisp tender (plunged in ice bath, pat dry with paper towels)
1/2 cup Nicoise olives, pitted
3 Roma tomatoes, cut into wedges
To a large roasting pan; add bay leaves, salt, peppercorns and wine. Add salmon and enough cold water to cover. Bring liquid to a boil, reduce to simmer and cook salmon about 15 minutes covered. Vinaigrette; into a bowl whisk the garlic, mustard and vinegar and gradually in a slow stream whisk in oil, whisk in herbs, salt and pepper. With 2 spatulas, remove salmon and place onto cooling rack over a sheet pan and chill about 10 minutes. Discard poaching liquid. Remove salmon from refrigerator and break into large pieces, discarding skin. Onto a large serving platter in an attractive fashion, add watercress, salmon, cooked potatoes, hard boiled eggs, green beans, olives and tomatoes. Whisk dressing again and pour over salad. Serve with warm crusty bread. Oh my goodness, how I love making and eating this salad. It's a perfect entree salad for guests too. I need to run to the grocers and purchase ingredients for this as my mouth is watering. Note; you can also add some nice summer corn chowder to serve alongside.
Delicious South American Salad - ingredients are long, but well worth the effort
3/4 cup fresh parsley, chopped
1/2 cup white wine vinegar
2 Tbl. capers, drained
1 Tbl. Dijon
6 scallions, rough chopped including green part
1 (7 oz.) jar pimientos, drained
1 garlic clove, thinly sliced (as in paper thin)
1 (1-inch) piece fresh ginger, peeled and thinly sliced
1 cup olive oil
salt and freshly ground black pepper
1 lb. boneless, skinless chicken breasts, poached and cut into 1-inch cubes
1 lb. medium shrimp (leave peel on) and poach
1 lb. Yukon gold potatoes, peeled, boiled and halved
8 oz. cooked chorizo sausage, cut into 1/4-inch slices
8 oz. cooked kielbasa sausage, cut into 1/4-inch slices
8 oz. green beans, trimmed and steamed to crisp/tender
3 oz. salami, cut into 1/2-inch strips
3 oz. cooked ham, cut into 1/2-inch strips
1 cup frozen peas
1 small head cauliflowers, cut into florets and steamed, refresh in ice water
4 medium carrots, sliced into 1/2-inch rounds, cooked to tender (refresh in ice bath)
4 ribs celery, sliced into 1/2-inch sliced
4 medium beets, roasted, peeled and quartered
1 small head green leaf lettuce, leaves separated
1 small head red leaf lettuce, leaves separated
8 oz. feta cheese
3 oz. mini gherkins, drained
3 oz. Spanish olives, pitted
5 red radishes, quartered
4 hard boiled eggs, peeled and quartered
1/4 cup fresh parsley, chopped (garnish)
Dressing; into a blender add 1/2 cup parsley, vinegar, capers, mustard, scallions, pimientos, garlic and ginger. Drizzle in oil until emulsified, season with salt and pepper. Toss into a bowl the cooked chicken, shrimp, potatoes, chorizo, sausage, green beans, salami, ham, peas, carrots, celery and cauliflower with 3/4 cup of dressing. Toss beets with 1/4 cup of dressing into another bowl. Cover both bowls and chill 30 minutes. Arrange lettuce leaves on bottom of large rimmed serving platter and top with marinated meats and vegetables. Garnish with beets, feta, gherkins, olives, radishes and eggs, sprinkle on parsley.
Bon Appetit
“Go, eat your food with gladness, and drink your wine with a joyful heart.” - Ecclesiastes 9:7
“Then Jesus said, ‘I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.” - John 6:35
“Gracious words are a honeycomb, sweet to the soul and healing to the bones.” - Proverbs 16;24
“Eat, friends, and drink; drink your fill of love.” - Song of Songs 5:1
“He rained down manna for the people to eat, he gave them the grain of heaven.”- Psalm 78:24
“So whether you eat or drink or whatever you do, do it all for the glory of God.” - 1 Corinthians 10:31
“After he said this, he took some bread and gave thanks to God in front of them all. Then he broke it and began to eat.” - Acts 27:35
“Listen, listen to me, and eat what is good, and you will delight in the richest of fare.” - Isaiah 55:2
“Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke the loaves.” - Matthew 14:19
“Give us today our daily bread.” - Matthew 6;11
Friends, when you feel cold and God seems distant, learn the secret of preaching the gospel to yourself.
Remind yourself that you were lost, alone, and without hope in this world with no way back to the Father until He drew you home, forgave you in Christ Jesus His Son, and sealed you forever by His Spirit. Remind yourself, often and always, that you didn’t earn such lavish affection by any effort of your own and you can’t keep yourself in such gracious unmerited favor by any way of thinking, speaking, acting, or living. You’re here — redeemed, restored, accepted and adored — so breathe in and listen. Listen for His heart beating in yours and fix your eyes on Jesus, God’s gracious revelation.
Listen to His Word and aim to live what you hear in actionable audible gratitude.
And then, once you’ve learned the powerful secret of preaching the gospel to yourself, and have owned your need to hear it over and over again, share and share alike, tell as many hungry hearts as you can where true feasting is found.
The above comes from one of my favorite's; Shellie Rushing Tomlinson - Author, Speaker and Radio Show Host
Friends, when you feel cold and God seems distant, learn the secret of preaching the gospel to yourself.
Remind yourself that you were lost, alone, and without hope in this world with no way back to the Father until He drew you home, forgave you in Christ Jesus His Son, and sealed you forever by His Spirit. Remind yourself, often and always, that you didn’t earn such lavish affection by any effort of your own and you can’t keep yourself in such gracious unmerited favor by any way of thinking, speaking, acting, or living. You’re here — redeemed, restored, accepted and adored — so breathe in and listen. Listen for His heart beating in yours and fix your eyes on Jesus, God’s gracious revelation.
Listen to His Word and aim to live what you hear in actionable audible gratitude.
And then, once you’ve learned the powerful secret of preaching the gospel to yourself, and have owned your need to hear it over and over again, share and share alike, tell as many hungry hearts as you can where true feasting is found.
The above comes from one of my favorite's; Shellie Rushing Tomlinson - Author, Speaker and Radio Show Host
