Category: Salads

Salads

Chile Onion Crunch Cucumbers

cathysmahaLeave a comment

Cucumbers are so delicious but I was looking for a different way to serve them other than the traditional cucumbers and onions. Now that I’ve discovered Chile Crisp, I will be experimenting with other vegetables and dishes. This recipe is simple and the chile crisp was not too hot. I’m a bit of a wimp when it comes to spice and I tolerated this very well. This would be delicious with an Asian meal.

Chile Onion Crunch Cucumbers

INGREDIENTS:
  • 12 ounces of cucumber, seeded (peeling is optional)
  • 2-4 tablespoons chilie onion crunch (I used Kroger Private Selection Chile Crisp)
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons maple syrup
DIRECTIONS:
  1. Peel, seed and chop cucumbers in 1/2 inch sliced chunks.
  2. Add salt, rice vinegar and maple syrup to the cucumbers. Stir to combine.
  3. Stir the jar of chile onion crunch then add 2-4 tablespoons to the cucumbers.
  4. Enjoy!

Recipe adapted from starinfintefood on Instagram (unfortunately I cannot find the link to her recipe with homemade chile crunch!)

Asian Dishes · Salads

Peanut Chicken Spring Roll Bowls

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Peanut Chicken Spring Roll Bowls is a favorite of my daughter, Megan, and she shared the recipe with me. So delicious when I’m craving a Thai/Asian salad.

Peanut Chicken Spring Roll Bowls

INGREDIENTS:
  • 4 cups shredded romaine or cabbage
  • 4 carrots, shredded
  • 4 green onions, chopped
  • 1/2 cup fresh cilantro or Thai basil, chopped
  • 1/2 cup diced mango
  • 2 Persian cucumbers, thinly sliced
  • 1/3 cup pickled jalapeños, chopped (optional)
  • 1/3 cup peanuts, chopped
  • 4 ounces vermicelli rice noodles, cooked
  • 1-2 cups cooked shredded chicken
  • 1 avocado, chopped
PEANUT DRESSING:
  • 1/2 cup creamy peanut butter
  • 1/3 cup tamari or soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup rice vinegar
  • 2-3 tablespoons chili sauce (sambal oelek)
  • 2 tablespoons honey
  • 3 tablespoons lime juice
  • 1 tablespoon fresh grated ginger
DIRECTIONS:
  1. 1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
  2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
  3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.

Recipe from HalfBakedHarvest

Salads · Vegetables

Roasted Radish and Carrot Salad with Orange-Honey Whipped Goat Cheese

cathysmaha1 Comment

Roasted Vegetables are divine and when I saw this recipe, I had to try it! It’s very tasty and the orange flavor was perfect when served immediately. It would be a special side dish for the Thanksgiving table this year! Megan and I were chatting about the recipe and decided next time we will try roasting carrots, onion and fennel. Mix it up!

Note: I saved leftovers for the next day and the goat cheese mixture was very strong with orange flavor. Perhaps a sprinkle of orange zest on the top only, would be enough.

Roasted Radish and Carrot Salad with Orange-Honey Whipped Goat Cheese

INGREDIENTS:
  • 1 lb. carrots, peeled and chopped into 1.5 inch pieces
  • 1 lb. radishes, trimmed and halved
  • 1 small red onion, halved, then thickly sliced
  • 2 T. olive oil
  • 1/2 T. sugar
  • 1 tsp. dried oregano
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 3 T. fresh parsley (or 1 T. dried parsley)

Topping:

  • 2 oz. goat cheese
  • 3/4 cup Greek yogurt, full fat
  • 2 sprigs fresh thyme (or 1/2 tsp. dried thyme)
  • 1/2 tsp. salt
  • .1/2 of orange zest
  • 2 tsp. honey

Garnishes:

  • 2 T. fresh parsley (or 1-2 tsp. dried parsley)
  • 1/4 c. pecans, roasted & chopped
  • sprinkle of orange zest
  • honey drizzle
DIRECTIONS:
  1. Preheat oven to 425 degrees F.
  2. Add the carrots, radishes, onion, sugar, oregano, salt, pepper and parsley to a sheet pan or roasting pan. Toss to combine then place in the oven and roast for about 35-40 minutes until the veggies are tender.
  3. While the veggies roast, make the goat cheese. Add the goat cheese, yogurt, thyme, salt, pepper, orange zest and honey to a food processor, Process until smooth.
  4. When veggies are done, spread the whipped goat cheese onto a plate/platter. Top with the veggies. Garish with parsley, orange zest, pecans and honey drizzle.

Recipe from TikTok: StarInfiniteFood

Family Favorites · New Favorite · Salads

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

cathysmaha1 Comment

Harvest Bowl is one of my favorite recipes of all times. There are a multiple of flavors and textures to enjoy. I added bits cooked pork roast, a delicious addition. However, the bowl with a meat addition is equally delicious. The best temperature for serving is slightly warm. Leftovers are great for 3-4 days, slightly warmed in the microwave. This the first time I’ve cooked with fig jam and I loved it. For a different twist, it could be interesting to try apple butter. Anyway you make it, you’ll love it!

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

INGREDIENTS:
  • 1 cup wild-brown rice blend (I recommend Lundberg)
  • 1-3/4 cup gluten-free chicken broth
  • 3 cups 1” butternut squash cubes (about 1 small squash)
  • 3 Tablespoons extra virgin olive oil, divided
  • 1/8 teaspoon each garlic powder, chili powder, cinnamon
  • salt and pepper
  • 9 oz thinly shredded brussels sprouts
  • 1 large or 2 small apples, chopped
  • 3 oz white cheddar cheese, cut into cubes
  • 1/3 cup sliced almonds or pepitas
  • 1/3 cup dried cranberries

For the Fig Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 clove garlic, microplaned or minced
  • 2 Tablespoons fig jam
  • salt and pepper
DIRECTIONS:
  1. Add rice and chicken broth to a small saucepan then bring to a boil, place a lid on top, then turn heat down to a simmer and cook for 40-50 minutes or until rice is al dente (verify liquid amount and cooking method with rice package directions.) Set aside to cool slightly – can be done a day ahead of time.
  2. Preheat oven to 400 degrees. Line a half sheet pan with a silpat or foil then spray with nonstick spray if using foil. Add butternut squash cubes, 1-1/2 Tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss with your fingers to evenly coat. Roast for 15-20 minutes, or until squash is tender, stirring halfway through. Set aside to cool slightly – can be done a day ahead of time.
  3. Meanwhile, line another half sheet pan with a silpat or foil then spray with nonstick spray if using foil. Add shredded brussels sprouts, remaining 1-1/2 Tablespoons extra virgin olive oil, salt, and pepper then toss with your fingers to evenly coat. Add to oven after stirring the squash then roast together for 8-10 minutes or until brussels sprouts are tender and golden brown.
  4. For the Fig Balsamic Vinaigrette: Combine ingredients in a bowl or jar with a tight fitting lid then whisk or shake to combine (might need to microwave for 15-20 seconds to help melt the fig jam.) Taste then add more salt, pepper, and/or fig jam if desired.
  5. In a large bowl combine cooked rice, butternut squash, brussels sprouts, apples, cheese, almonds, and dried cranberries. Drizzle Fig Balsamic Vinaigrette on top then toss to coat and serve. Leftovers are good for 3-4 days.

Recipe from IowaGirlEats

Garden · Meats · New Favorite · Salads

Balsamic Steak and Peach Salad

cathysmaha1 Comment

Grilled Steak with fresh peaches, gorgonzola and caramelized onions…oh my gosh. Every bite is a flavor explosion. For those that don’t like Gorgonzola, Goat Cheese would probably be equally as good (maybe with a few chopped pecans?) or just skip the cheese. You’ll love it, too!

Balsamic Steak and Peach Salad

INGREDIENTS:
  • 1-1/4lbs tri-tip or flank steak, cut into easily grillable pieces (could use any cut of steak, really!)
  • 1/2 cup + 1 tablespoon balsamic vinegar, divided
  • 2 tablespoons brown sugar
  • 3 cloves crushed garlic
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1 jumbo or 2 smaller sweet onions, sliced thin
  • 2 large ripe peaches, chopped
  • 4 oz. gorgonzola cheese crumbles
  • 9 oz. mixed greens

For the Honey-Balsamic Vinaigrette:

  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1-1/2 tablespoons honey
  • 1 clove garlic, roughly chopped
  • salt and pepper

DIRECTIONS:
  1. Combine 1/2 cup balsamic vinegar, brown sugar, garlic, and lots of salt and pepper into a large Ziplock bag then squish to mix. Add steak then marinate for 30 minutes or up to 8 hours.
  2. Heat extra virgin olive oil in a large skillet over medium heat. Add onions, season lightly with salt, then saute until caramelized and soft, 30 minutes, stirring occasionally and turning heat down slightly if onions begin to color too quickly. Stir in remaining 1 Tablespoon balsamic vinegar then set onions aside to cool – can be done up to a couple days ahead of time.
  3. Preheat a well-oiled grill over high heat for at least 10 minutes then turn heat down to medium-high. Add steak then grill for 3-4 minutes per side, depending on how thick your steak is, then let rest for 10 minutes before thinly slicing against the grain – can be done 1 day ahead of time.
  4. For the Honey-Balsamic Vinaigrette: Add ingredients into a blender then blend until smooth.
  5. Divide lettuce, steak, caramelized onions, peaches, and cheese between bowls then top with vinaigrette and serve.
  6. Serves 4.

Recipe from IowaGirlEats

Salads · Vegan · Vegetables · Vegetarian

Broccoli Bacon Almond Salad

cathysmaha1 Comment

Broccoli Salad has always been a favorite of mine, a regular staple at a local restaurant, Sweet Tomatoes. During the hot summer months, this is a great side to BBQ, sandwiches, or really anything. I was so excited about making this salad, I forgot to photograph it WITH the dressing. OOPS! That’s why I’m not a professional blogger. I’m just a woman with a passion for good food!

Broccoli Bacon Almond Salad

INGREDIENTS:
  • ½ pound bacon
  • 2 heads fresh broccoli
  • 1 small red onion 
  • ¾ cup raisins (I used craisins)
  • ¾ cup sliced almonds
  • 1 cup mayonnaise (I used olive oil mayo–also vegan)
  • ½ cup white sugar
  • 2 tablespoons white wine vinegar
DIRECTIONS:
  • Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes. Cool and crumble.
  • Cut the broccoli into bite-sized pieces and cut the onion into thin bite-sized slices. Combine with the bacon, raisins, and almonds and mix well.
  • To prepare the dressing, mix the mayonnaise, sugar, and vinegar together until smooth. Stir into the salad.
  • Let chill before serving, if desired.

Recipe from AllRecipes

Salads

Arugula Salad with Strawberries

cathysmaha1 Comment

The family Salad Queen title goes to daughter, Sarah, who makes amazing salads. Recently she made this salad for a large family gathering with rave reviews. The salad shown below was made with salad greens vs. arugula. Arugula gives the salad even more punch. You can store the fruit/grain mixture and the dressing separately to make smaller salads over a few days. A great choice for cool summer salads.

Arugula Salad with Strawberries

INGREDIENTS:
FOR THE SALAD
  • 2 cups chopped strawberries
  • 2 cups chopped cucumbers
  • 1 cup farro, cooked, then cooled (we use Trader Joe’s Harvest Blend of Pearled Couscous, Orzo, Split Baby Garbanzo Beans & Red Quinoa)
  • 1/ 2 cup pistachios, chopped
  • 1/ 2 cup fresh mint leaves (or basil)
  • 1/ 3 cup ricotta salata, feta, or goat cheese
  • 12 ounces arugula (can substitute other greens)
FOR THE DRESSING
  • 1/ 3 cup olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 1 small shallot
  • 1/ 2 orange, juiced
  • 1/ 4 cup fresh mint (or basil)
  • 1/ 2 teaspoon kosher salt
DIRECTIONS:
1. In a large bowl, combine strawberries, cucumbers, farro, pistachios, mint, and cheese.
2. Separately, add all the dressing ingredients to a blender and blend until smooth. Coat all the ingredients in the bowl with the dressing, but don’t add the arugula until you are ready to serve. Once you’ve added the arugula, mix well to incorporate with all the other ingredients and dressing. Enjoy!

Recipe adapted from thefeedfeed.com

Family Favorites · New Favorite · Salads · Vegetarian

Lemon Garlic Kale Salad

cathysmahaLeave a comment

Lemon Garlic Kale Salad is a favorite salad, especially when I had fresh kale from my garden but it is wonderful with kale from the grocery store, as well. My good friend, Maribeth, introduced this recipe to me a few years ago and it continues to be a favorite.

Lemon Garlic Kale Salad

INGREDIENTS:
  • 2 cups almond slices, toasted
  • 1/3 cup freshly squeezed lemon Juice (2-4 lemons)
  • Kosher Salt
  • 1 1/2 cups extra-virgin olive oil
  • 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
  • 10 to 12 ounces washed and dried kale leaves, thick stems removed
  • 1 1/2 cups freshly grated Parmesan
DIRECTIONS:
  1. In a toaster oven or oven, toast almonds until golden brown and fragrant. Set aside to cool.
  2. In a bowl, combine lemon juice and 1 heaping teaspoon salt.
  3. Slowly whisk in olive oil.
  4. Add garlic cloves and set aside to steep.
  5. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4 inch thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  6. Place chopped kale in a very large bowl. Sprinkle with almonds and then cheese.
  7. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressin and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

NOTE: I typically make a much smaller salad. The dressing keeps well in the refrigerator. I have also minced the garlic and added to the dressing.

New York Times Lemon Garlic Kale Salad

Family · Garden · New Favorite · Salads

Apple Cranberry Walnut Salad

cathysmaha3 Comments

Crisp, autumn apples paired with nuts, dried cranberries, feta and salad greens.  Yum!  The salad dressing is the perfect pairing as well.  A great salad as an entree or as a side.  It’s Fall Y’all!

APPLE CRANBERRY WALNUT SALAD

Salad

6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
1 red apple
1 green apple
1 cup walnuts, roughly chopped (I used pecans)
1/3 cup crumbled feta cheese
1/3 cup dried cranberries

Dressing

1 cup apple juice
4 tablespoons apple cider vinegar (or white vinegar in a pinch)
2 tablespoons honey
scant ½ teaspoon salt
¼ teaspoon black pepper
¼ cup oil

  • Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
  • Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
Recipe from lecremedelacrum.com
Garden · New Favorite · Salads · Vegan · Vegetarian

Napa Sweet Corn Salad

cathysmahaLeave a comment

Late summer harvest is my favorite garden time. The Sungold tomatoes are at their peak, basil is plentiful, and local sweet corn is available. When I saw this recipe, I was hesitant about the apple but it adds a wonderful pop of crunchy flavor. Avocado adds a little bit of heaven in every bite. The dressing makes a large quantity. Add to the salad to taste. You may have enough dressing to make a double batch. I will be making this recipe over and over and over again.

Napa Sweet Corn Salad

INGREDIENTS:
  • 2 cups sweet corn kernels, raw (~3 ears) (Note: I cooked the corn then cut off the cob)
  • 1 cup cherry or grape tomatoes, halved or quartered if large
  • 3 small or 2 large green onions, chopped
  • 1 small avocado, chopped
  • 1 red apple, chopped
  • 1/3 cup sliced or chopped almonds
  • 1/4 cup packed fresh basil, chopped
  • For the Honey-Dijon Vinaigrette:
    • 1/2 cup extra virgin olive oil
    • 1/4 cup apple cider vinegar
    • 1 Tablespoon honey (or agave for Vegan recipe)
    • 1 Tablespoon Dijon mustard
    • salt and pepper
DIRECTIONS:
  1. Combine ingredients for the Honey-Dijon Vinaigrette in a jar or bowl then shake or whisk to combine. Taste then add up to an additional 1/2 Tablespoon honey if desired – remember that the sweet corn and apple will add natural sweetness to the salad. Set dressing aside.
  2. Combine remaining ingredients in a large bowl then drizzle over desired amount of Honey-Dijon Vinaigrette and stir to combine. Serve immediately.

Recipe adapted from IowaGirlEats