Tag: salad

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

Breakfast · Desserts · Health

High Protein Strawberry Pretzel Salad Bowl

cathysmahaLeave a comment

Strawberry Pretzel Salad was a popular dessert in the midwest, and so yummy. This recipe satisfied my craving for the decadent dessert. It’s not so sweet and full of protein. I could eat this for a cool summer lunch and be satisfied!

High Protein Strawberry Pretzel Salad Bowl

INGREDIENTS:
  • 1/2 cup thawed frozen strawberries, chopped if needed
  • 1/2 cup fresh strawberries, chopped (can also substitute with frozen)
  • 1 small container low sugar vanilla Greek yogurt (I used 1/4 cup)
  • 1 small container cottage cheese (I used 1/4 cup)
  • 1/4 cup crushed/chopped pretzels
  • 2 Tbsp. thawed cocowhip or whipped cream (I skipped)
DIRECTIONS:
  1. Add yogurt, cottage cheese, thawed frozen berries, pretzels and cocowhip into a bowl. Mix to combine, top with fresh strawberries and enjoy right away!
  2. P.S. I’ve also added 1 Tbsp. of strawberry chia jam to the mix for more sweetness and added strawberry flavor.

Recipe from Eatingbirdfood

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

Asian Dishes · Salads

Thai Quinoa Salad with Peanut Dressing

cathysmahaLeave a comment

Thai flavors are so delightful that I can’t seem to get enough. This Thai Quinoa Salad with Peanut Dressing is so delicious and packed with protein. I used spinach and the salad kept well for a couple of days. You could optionally serve the dressing only at the time of serving to better preserve the lettuce or spinach. A delicious favorite of mine!

Thai Quinoa Salad with Peanut Dressing

INGREDIENTS:
  • For the Salad:
    • 1 cup cooked quinoa
    • 2 big handfuls mixed greens OR baby spinach
    • 1/2 red bell pepper, chopped or thinly sliced
    • 1/2 cup shredded carrot
    • 1/2 cup shelled edamame
    • 2 green onions, chopped
    • 3 tablespoons peanuts, minced
    • handful fresh cilantro, chopped
  • For the Peanut Dressing:
    • 1/4 cup peanut butter
    • 2 tablespoons honey
    • 1-1/2 Tablespoons gluten free Tamari
    • 1 tablespoon rice vinegar
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon sesame oil
    • heaping 1/4 teaspoon ground ginger
    • 1 large or 2 small cloves garlic, pressed or minced
    • juice of 1/2 lime (other half sliced into wedges)
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 Tablespoons hot water
DIRECTIONS:
  1. For the Peanut Dressing: Add all ingredients to a bowl or mason jar with a tight fitting lid then whisk or shake well to combine. Set aside.
  2. Divide remaining salad ingredients between two bowls then drizzle with dressing and serve with lime wedges.
  3. Optional: Cook quinoa in chicken stock for more flavor. You can also add chicken or another protein.

Recipe from Iowa Girl Eats

Salads · Vegan · Vegetables · Vegetarian

Marinated Vegetable Salad

cathysmahaLeave a comment

Marinated Vegetable Salad to the rescue when I needed to use fresh vegetables from the frig. I substituted celery for cucumber and liked the crunchiness it added. It’s a flavorful salad but I sprinkled with crumbled feta (second photo) and enjoyed the addition.

Marinated Vegetable Salad

INGREDIENTS:
  • 2 cups cauliflower florets
  • 2 cups cherry or grape tomatoes, ~10oz
  • 2 cups chopped carrots, ~4 medium carrots
  • 1 cucumber, seeded then chopped (I used celery)
  • 1 bell pepper, any color, seeded then chopped
  • For the Vinaigrette:
    • 1/2 cup extra virgin olive oil
    • 1/2 cup red wine vinegar
    • 2 Tablespoons minced shallots (I used green onions)
    • 4 teaspoons Dijon mustard
    • 2 teaspoons Italian seasoning
    • 2 cloves garlic, pressed or minced
    • salt and pepper
  • Optional Topping: I sprinkled the salad with crumbled feta cheese
DIRECTIONS:
  1. Add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it’s too tart for your tastes.)
  2. Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

Recipe from IowaGirlEats

Salads

Kale Apple Salad

cathysmahaLeave a comment

Kale salad is a favorite of mine and this Kale Apple Salad is perfect for Fall and Winter, perhaps even for your Thanksgiving meal. I added Craisins to the salad and like the addition. I ate the leftovers 2 days later and the entire salad, including the apples were perfect.

Kale Apple Salad

INGREDIENTS:
  • Dressing:
    • 1/4 cup of Extra Virgin Olive Oil
    • 1 tsp of Whole Grain Mustard
    • 2 Tbsp of Champagne Vinegar
    • 1/2 tsp of Honey
    • Salt and Pepper
  • Salad:
    • 1 Bunch of Kale, leaves removed from the stem and leaves cut into bite size pieces
    • 1 Granny Smith Apple, peeled and sliced
    • 1/4 cup of Toasted Chopped Walnuts
    • 1/4 cup Craisins (optional)
    • 1/2 cup of Goat Cheese Crumbles (I used Feta)
    • Salt and Pepper, to taste
DIRECTIONS:
  1. To make the dressing, add all the dressing ingredients in a jar, close it tightly with a lid and shake for about 30 seconds, set aside.
  2. Add the freshly washed and trimmed kale leaves to a large bowl, add about one tablespoon of olive oil and using clean hands, massage the kale (kind of scrunching it in your hands) for about 1 minute.
  3. Add the slices of apple, toasted walnut, touch of salt and pepper and the dressing. Give everything a good gentle toss and right before serving, top with the goat cheese (or feta) crumbles.

Recipe from LauraintheKitchen