Category: Salads

Mexican Dishes · Salads

Mexican Street Corn Salad

cathysmahaLeave a comment

A family backyard BBQ with grilled burgers and brats were complimented by this Mexican Street Corn Salad made by daughter, Sarah, and Richard. It was so delicious at the BBQ as well as cold the next day. We all love Mexican Street Corn and this is an easy way for all to enjoy! This Iowa girl (aka old lady) loves sweet corn!

Mexican Street Corn Salad

INGREDIENTS:
  • 8 ears of fresh corn, grilled and cut from the cob
  • about 1/4 cup melted butter
  • 1 grilled, chopped jalapeno (seeds removed)
  • 1/2 block of cotija cheese, crumbled
  • 1.5 limes, juiced
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • chopped cilantro to taste (about 1/2 cup)
  • generous sprinkle of tajin
  • generous sprinkle of chili powder
  • salt and pepper to taste
  • Sliced avocado
DIRECTIONS:
  1. Remove half of the husks and the silks from each ear of corn. Brush each ear with melted butter. Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn the corn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks have grill marks on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling. Cool. Remove husks and cut corn from the cob. Place in a bowl.
  2. Chop and add the jalapeno pepper and crumbled cotija cheese to the corn.
  3. Prepare the dressing, mixing together the lime, sour cream, mayonnaise, cilantro, tajin, chili powder, salt and pepper. Pour over the corn mixture and toss. Serve with sliced avocado on the top.

Recipe created by daughter, Sarah and Richard

Salads

Peach and Feta Corn Salad

cathysmahaLeave a comment

Peach and Feta Corn Salad is summer in a bowl. The salad was delicious freshly made but the leftovers the next day were even better. I thought the peaches and avocado would turn brown, but they didn’t. I would definitely let the salad sit for at least an hour before serving to let the flavors mellow. Definitely a repeat recipe for the summer!

Peach and Feta Corn Salad

INGREDIENTS:
  • 3 ears of corn
  • 2 large peaches, diced
  • 2 Persian cucumbers, diced
  • 1 red bell pepper, diced
  • 1 small shallot, minced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 4 oz feta cheese, crumbled
  • 1 tbsp olive oil (for the corn)
  • Dressing:
    • Juice of 1 lime
    • Juice of 1/2 lemon
    • 1/4 tsp ground cumin
    • 1/4 cup olive oil
    • Salt and pepper, to taste
DIRECTIONS:
  1. Shuck the corn and brush with olive oil. Season with salt and pepper.
  2. Heat a large skillet over medium-high. Sear the corn, turning every few minutes, until lightly charred on all sides (about 10–12 minutes total).
  3. Let cool slightly, then slice the kernels off the cob. (Fork-Lore: I simply used cooked sweet corn off the cob and did not char the corn)
  4. In a large bowl, combine the corn, peaches, cucumbers, red bell pepper, shallot, green onions, cilantro, avocado, and feta. (For best texture, dice ingredients into small, uniform pieces.)
  5. In a separate bowl or jar, whisk together all dressing ingredients. Pour over the salad and toss gently to combine.
  6. Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to an hour to allow the flavors to develop and enjoy!

Recipe from Poosh

Asian Dishes · Salads

Thai Crunch Salad with Peanut Dressing

cathysmahaLeave a comment

Thai Crunch Salad is a repeat dish in my house and my daughter’s house. We discovered this recipe a few years ago from one of our favorite sources, IowaGirlEats. The dressing is so good, I could eat it by the spoonful. The salad keeps well, as long as you put the dressing on immediately before serving. If you are vegan or vegetarian, you can omit the chicken.

Thai Crunch Salad with Peanut Dressing

INGREDIENTS:
  • 3 cups coleslaw mix, green cabbage, red cabbage, carrot mix
  • 1/2 red pepper, sliced into thin matchsticks
  • 1 chicken breast, cooked then shredded
  • 2 green onions, chopped
  • 3 Tablespoons peanuts, finely chopped
  • 3 Tablespoons chopped cilantro
  • For the Thai Peanut Dressing:
    • 4 Tablespoons creamy peanut butter
    • 2 Tablespoons honey
    • 2 Tablespoons hot water
    • 1-1/2 Tablespoons gluten free reduced-sodium Tamari, or soy sauce if not GF
    • 1 Tablespoon rice vinegar
    • 1/2 lime, slice remaining 1/2 lime into wedges
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon toasted sesame oil
    • 1/4 teaspoon heaping ground ginger
    • 1 large or 2 small cloves garlic, pressed or finely minced
    • salt and pepper
DIRECTIONS:
  1. Add ingredients for Thai Peanut Dressing into bowl then whisk to combine. Taste then adjust lime juice for more acid, and/or add water to thin if necessary.
  2. Add remaining ingredients into a large bowl. Drizzle desired amount of dressing on top then toss well to combine. Scoop into bowls then serve with lime wedges.

Recipe from IowaGirlEats

Salads

Spicy Cucumber Salad

cathysmahaLeave a comment

Cucumber salads are a favorite of mine and chili crunch has become a new obsession. This dish is so good, so simple. I ate the salad immediately and ate the leftovers the next day and found it to be just as good. A definite favorite!

Spicy Cucumber Salad

INGREDIENTS:
  • 1 1/2 cucumbers, sliced thin
  • 2 cloves garlic, minced
  • 1 1/4 tsp. sugar
  • 1 tbsp. Chinese black vinegar (I used rice vinegar)
  • 1 tbsp. spicy chili crisp
  • 1 tbsp. soy sauce
  • 1 1/2 tsp. toasted sesame oil
  • 1 tbsp. black sesame seeds
  • 1/4 cup green onion, chopped
DIRECTIONS:
  1. Place cucumbers in a bowl.
  2. Add remaining ingredients to a second bowl and stir to combine.
  3. Pour the dressing over the cucumbers and mix together.

Recipe from saltnpiipa

Greek · Salads · Vegetables

Mediterranean Crispy Rice Salad

cathysmahaLeave a comment

Mediterranean Crispy Rice Salad did not disappoint. I cooked the rice earlier in the day and roasted before making the salad. You could use leftover rice to season and roast as well. I did not have fresh mint on hand but it was good with just fresh parsley. The salad is fresh, filling, and crunchy. I could make this all summer long!

Mediterranean Crispy Rice Salad

INGREDIENTS:
  • 8 oz. rice
  • 2 cups water
  • 2 T. Italian seasoning
  • 1/4 cup avocado oil
  • 1/3 cup cauliflower, riced in food processor (I used 1 small bag of frozen cauliflower rice, cooked)
  • 5 Perisian cucumbers, thinly sliced (I used 1 large English cucumber)
  • handful of chopped fresh parsley
  • handful of chopped fresh mint (I omitted since I didn’t have any on hand)
  • 1/2 red onion, finely chopped
  • 1/2 cup grape or cherry tomatoes sliced in half
  • 2 oz. crumbled feta cheese
  • zest of 1 lemon
  • juice of 1 large lemon
  • 3-5 T. olive oil
  • salt & pepper
  • 1 tsp. chili flakes
DIRECTIONS:
  1. Prepare the rice. Cook one cup rice with 2 cups water until done. Cool.
  2. In a bowl, mix the rice with 2 T. Italian seasoning and 2 T. avocado oil, until evenly covered
  3. Grab a baking sheet, line with parchment, lay out the rice in one even layer, so it’s not overlapping. Pop into the oven at 425F for 25 minutes. At 25 minute, give it a mix and break up the rice and pop it back in for another 5-10 minutes. Time can vary by oven. Remove, then let cool completely.
  4. While the rice is cooling, make the salad. Rice the cauliflower (or cook frozen as stated in ingredients) . Thinly slice the cucumbers and add to a bowl along with the chopped parsley and mint, onion and tomatoes.
  5. Top the salad with 2 oz. crumbled feta cheese, the zest of 1 lemon.
  6. Dress the salad with the olive oil and juice of 1 lemon, a generous pinch of salt, fresh cracked pepper and chili flakes.
  7. Top the rice with the crispy rice, toss, then give it a taste. Best to eat this right away!
  8. NOTE from Fork-Lore: I had leftovers but kept the crispy rice separate from the dressed salad. The crispy rice will keep in the frig for a week and can be reheated, if necessary.

Recipe from ShredHappens

Pastas · Salads

Pesto Zucchini and Corn Orzo Salad

cathysmahaLeave a comment

Pesto Zucchini and Corn Salad was the perfect side dish for a BBQ or served as main dish. I enjoyed left overs with sliced chicken breast on the top. I used orzo instead of the original recipe with quinoa.

Pesto Zucchini and Corn Orzo Salad

INGREDIENTS:
  • 1 cup quinoa, rinsed (I used orzo instead)
  • 1 3/4 cups water or broth
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 4 cups zucchini (~2 medium sized zucchini), diced
  • 1 cup corn, fresh or frozen
  • salt and pepper to taste
  • 1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1/4 cup green onions, sliced
  • 1/4 cup pine nuts, toasted
  • 1/2 cup basil pesto (homemade or store bought)
  • 2 tablespoons lemon juice
DIRECTIONS:
  1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered. (or cook orzo according to package instructions).
  2. Meanwhile, heat the oil over medium-high heat, add the garlic, zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
  3. Mix everything and enjoy!
  4. Option: Garnish with grated/shredded parmesan.

Recipe from ClosetCooking

Salads

Carmel Forest Spa Celery Salad

cathysmahaLeave a comment

Celery Salad has been trending and I had to try it. This salad did not disappoint. The author of the recipe talks about this being a cross between a Caesar and a Waldorf Salad and I think that accurately describes it. The crunch of the celery along with the sweetness of the dates and the pecans make it a real treat. The dressing is also surprising but so good. The salad is best served immediately. I ate leftovers the next day and they were pretty good but I wouldn’t try beyond one day.

Carmel Forest Spa Celery Salad

INGREDIENTS:
  • 1 bunch celery
  • 1 large honeycrisp apple, diced
  • 1 large cucumber, diced
  • 1 bunch fresh parsley, chopped fine
  • Handful micro greens (I used small mixed greens chopped)
  • 8-10 medjul dates, chopped
  • 1/2 cup chopped pecans
  • Dressing:
    • 1.5 cups shaved (or grated) Parmesan cheese
    • 1 bunch freshly chopped dill
    • 2-3 large lemons, juiced
    • 1/2 cup mayonnaise
    • 1/4 cup avocado oil
    • 1 tsp. salt
    • 1 tsp. pepper
    • 2 cloves garlic, minced
    • 2 tsp. maple syrup
DIRECTIONS:
  1. Add all of your salad ingredients into a bowl.
  2. Mix together all the dressing ingredients in another bowl till smooth.
  3. Pour over salad and toss.

Recipe from sarah_lasry

Salads

Sweet Corn Caprese Salad

cathysmahaLeave a comment

Sweet Corn Caprese Salad is an end of summer delight. The fresh sweet tomatoes from the garden, the fresh sweet corn from the market, fresh basil and yummy mozzarella. The salad is easy to make and such a delicious main dish or side.

Sweet Corn Caprese Salad

INGREDIENTS:
  • 8 oz fresh mozzarella cheese pearls, or an 8oz fresh mozzarella cheese ball cut into cubes
  • 2 cups raw sweet corn kernels, ~2 large ears
  • 1 pint cherry or grape tomatoes, sliced in half
  • 2 large green onions, sliced
  • 1/2 cup packed fresh basil, chopped
  • 1/2 cup Italian salad dressing, see notes
  • salt and pepper, to taste
DIRECTIONS:
  1. Add all ingredients to a large mixing bowl then toss to combine.
  2. Let sit for 15-30 minutes then serve. Can be made several hours ahead of time.
  3. Notes
  4. I recommend using my Homemade Italian Vinaigrette for this recipe, or your favorite bottled Italian dressing. (I used Newman’s Own Vinaigrette dressing)

Attribution

Appetizers · Mexican Dishes · Salads

Mexican Street Corn Salad

cathysmahaLeave a comment

What a delicious salad or dip! I’ve never had Mexican Street Corn but this is amazing! You can adjust the heat by adding more or less jalapeno. I enjoyed it as a dip as much as a salad. What a wonderful dish to share with friends and family!

Mexican Street Corn Salad

INGREDIENTS:

  • Dressing:
    • 3 tbps Greek yogurt
    • 3 tbps mayo
    • 1 large clove garlic, minced
    • 1 lime, half zested + fully juiced
    • 1/2 tsp chili powder (or Sriracha)
    • salt to taste
  • Salad:
    • 4 ears corn
    • 2 tbps butter
    • 1/2 large bell pepper, fine chop
    • 1 small jalapeño, fine chop
    • 1/2 cup cotija cheese, crumbled
    • 1/4 cup cilantro, chopped
DIRECTIONS:
  1. Grill your buttered corn on your BBQ to get those lovely black grill marks and smokey flavor.  You can also use frozen corn (heated through in some boiling water), roast in the oven or boil the ears.  Allow to cool and then slice off the kernels and add to a large bowl.
  2. In a small bowl, whisk together the Greek yogurt, mayo, garlic, lime juice, zest, chili powder + salt. Taste and adjust if needed. Sometimes I add 1/2 tsp sugar to compliment the spicy.
  3. Pour this mixture over the shaved corn and mix to combine.
  4. Note: You can substitute sour cream for Greek yogurt.

Recipe from HungryHappens

Poultry · Salads

Grilled Chicken Salad: 2 Ways

cathysmahaLeave a comment

Grilled Chicken Salad is an easy summer meal and so good. The first picture below shows the recipe made as instructed using the Honey-Dijon Vinaigrette. I have to admit it wasn’t my favorite. I made a second salad the next day with a BBQ ranch dressing and cutting back on the red onions and greatly preferred the second salad. You can serve the large salad and offer 2 or more dressings.

Grilled Chicken Salad: 2 Ways

INGREDIENTS:
  • 5 oz lettuce, any kind
  • 2 chicken breasts, ~1lb, pounded to an even thickness
  • 1/4 cup prepared pesto, see notes
  • 2 ears sweet corn
  • 1 cup grape or cherry tomatoes, sliced in half
  • 1/2 small red onion, thinly sliced
  • 1 avocado, diced
  • For the Honey-Dijon Vinaigrette:
    • 1/2 cup extra virgin olive oil
    • 1/4 cup apple cider vinegar
    • 1 Tablespoon Dijon mustard
    • 1 Tablespoon honey
    • salt and pepper
  • For the BBQ Ranch Dressing:
    • 1/3 cup BBQ sauce
    • 1/3 cup ranch dressing or dip
DIRECTIONS:
  1. For the Honey-Dijon Vinaigrette:
    • Add all ingredients into a jar with a tight fitting lid then shake to combine. Can be made ahead of time.
  2. For the BBQ Ranch Dressing:
    • Combine the BBQ sauce and ranch dressing/dip together. Store until ready for use.
  3. For the Grilled Chicken Salad:
    • Preheat grill to 400 degrees (medium-high for a gas grill). Meanwhile, add chicken breasts, pesto, and a big pinch of salt to a Ziplock bag then squish to coat. Allow chicken to marinate while grill is preheating.
    • Once grill is hot, spray both sides of each chicken breast with nonstick spray then grill for 3-4 minutes a side or until cooked through. Remove to a cutting board then let rest for at least 5 minutes before slicing. Add sweet corn cobs to the grill at the same time as the chicken then grill, rotating often, until kernels are softened and slightly charred, 8-10 minutes total. Slice kernels off the cob.
    • Arrange lettuce on a platter (or on plates/in bowls) then arrange grilled chicken, corn, tomatoes, red onion, and avocado on top. Drizzle with prepared vinaigrette (or other dressing) then serve.

Recipe from IowaGirlEats