Category: SALADS, SALSAS & SLAWS

STRAWBERRY CHICKEN SALAD ~ BLOG 365.213

This recipe has 2 choices for dressing depending on your mood 😀 One is creamy and the other more citrusy and tart.

STRAWBERRY CHICKEN SALAD
SALAD
2-3 cups rotisserie chicken pieces**
2 cups torn Napa cabbage
2-3 cups torn romaine lettuce
2 cups chopped and sliced strawberries
1 LARGE orange, peeled and chopped large
1 LARGE bunch green onions, sliced
FRESH ground sea salt and black pepper, to taste

  • Place lettuce on a platter and top with the chicken pieces, strawberries, onions and orange pieces OR toss all together based on your preference.

YOGURT DRESSING
1/3 cup plain yogurt
2 tablespoons Duke’s mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper

  • Whisk together the yogurt, mayonnaise, vinegar, honey, FRESH ground sea salt and black pepper.
  • Drizzle dressing over salad and serve immediately.

VINAIGRETTE DRESSING
1 tablespoon unseasoned rice wine vinegar
1/2 – 3/4 cup avocado oil
3 tablespoons FRESH lemon juice (2 medium lemons)
3 tablespoons FRESH orange juice (1 LARGE orange, mandarin orange juice from above or a combination of both)
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced

  • Whisk together all ingredients until well-combined and emulsified.
  • Store in the refrigerator no longer than 3 days since it contains fresh garlic.

NOTES: During the summer it’s tasty to change up the rotisserie chicken pieces for grilled chicken breast pieces.

SPINACH FRUIT SALAD ~ BLOG 365.199

SPINACH FRUIT SALAD
3 cups hulled strawberries
3 cups spring mix salad
3 cups baby spinach
1 LARGE navel orange, peeled and chopped
1 can mandarin oranges, drained RESERVE JUICE
2 stalks celery, chopped
1/2 cup red onion, chopped
1 cup snap peas, halved
1 small bunch green onions, sliced
1/3 cup sliced almonds
1/2 pound bacon, cooked crisp and crumbled
2-4 cups chopped rotisserie chicken (optional)

  • Combine all the ingredients and toss well.

DRESSING
3/4 cup hulled strawberries
Reserved mandarin orange juice
1 tablespoon QUALITY honey
3 tablespoons red wine vinegar

  • Puree strawberries with other ingredients in small food processor or blender.
  • Pour over salad and toss well.

CRISPY GREENISH SALAD ~ BLOG 365.187

The original recipe called for leaving the peels on the cucumber and apple making this a monochromatically ALL green salad, but we found the peels too bitter. We also usually skip the lettuce and avocado if we’re not making this for a LARGE group because we have leftovers and the lettuce and avocado do NOT hold well.

CRISPY GREENISH SALAD
1 head butter lettuce (optional)
1 avocado (optional)
1 green apple, cored, peeled and chopped small
1 bunch green onions, sliced
Juice of 1 lemon
1 medium cucumber, peeled and diced
2 green tomatoes, diced
2 cups frozen petite peas, thawed and drained WELL (see note)

  • Toss apple pieces in the lemon juice to prevent browning.
  • In a large bowl toss all the ingredients together including the lemon juice in the apples.

DRESSING
1/4 cup avocado oil
Juice of 1 LARGE lime
FRESH ground sea salt and black pepper, to taste
1 teaspoon Italian seasoning

  • Whisk together and drizzle over salad.
  • Toss well and chill before serving.

NOTE: Many recipes say you can use the peas frozen, but we find they leave behind too much moisture.

CHOPPED BACON SALAD ~ BLOG 365.166

CHOPPED BACON SALAD

1 tablespoons avocado oil
1 pound QUALITY bacon 
6 cloves garlic, sliced thinly
5 tablespoon raw slivered almonds
FRESH ground sea salt and black pepper, to taste
1/3 cup red wine vinegar
2 tablespoons QUALITY honey 
1 large shallot, THINLY sliced (see notes)
2 heads romaine, chopped
3 cups mixed chopped radicchio, frisée and trimmed fennel
1 tablespoon FRESH thyme leaves
1/4 cup FRESH chopped flat leaf Italian parsley

  • Heat 1 tablespoon of oil in a large skillet over medium heat.
  • When hot, cook the bacon slices in batches in the hot oil, turning them regularly and adding more slices, one by one, as the first slices brown and shrink.
  • When crumbly crisp and browned to your desire, about 10 to 12 minutes, transfer bacon slices to a paper towel-lined plate. Drain, (reserving the drainings for the dressing) all BUT 1 tablespoons of fat from the pan. 

  • Add the garlic to the pan. Cook, stirring often until the edges of the garlic start to turn golden.
  • Add the almonds and continue cooking, 5-7 minutes, stirring, until both the garlic and almonds look golden and toasted.
  • Remove with a slotted spoon and transfer to the paper towel-lined plate also. Do not discard the pan drippings. You will use them in the dressing.

  • In a large bowl, mix the red wine vinegar and honey with a whisk until dissolved then add the shallot, season with salt and pepper. Set aside for 5 minutes.
  • Pour in  5 tablespoons of the warm pan drippings from the skillet while straining it into the vinegar mixture.
  • Season to taste with salt and pepper, whisk again.
  • Drizzle vinaigrette over bowl of greens and herbs, tossing well.
  • To serve, top the salad with the crispy garlic and almonds then crumble the bacon over it tossing it again as desired. 

NOTES:

  • I often will crisp additional shallots for the top of the salad.
  • I also add a handful of halved grape tomatoes and/or chopped hard salami when I have it on hand.

COPY CAT KFC COLESLAW ~ BLOG 365.35

Hubby and I both agree on one thing. No matter how many coleslaw recipes I try, KFC is still on of the ALL time best. BUT, we don’t have a nearby KFC that’s any good at all so this copy cat recipe will have to do.

COPY CAT KFC COLESLAW
DRESSING
1/2 cup FULL fat buttermilk (or half WHOLE milk and half buttermilk)
1/2 cup Duke’s mayonnaise
1 1/2 tablespoons white vinegar
FRESH ground sea salt and black pepper (1 teaspoon salt, 1/2 teaspoon pepper)
1/3 cup sugar
Juice of 1 LARGE lemon

  • Whisk ALL together and set aside.

SLAW
8 cups FINELY chopped cabbage (see note)
2 cups FINELY chopped carrots (see note)
3 tablespoons grated onions

  • Toss cabbage, carrots and onions together in a LARGE bowl.
  • Pour dressing over, tossing to coat well.
  • Refrigerate covered 2-4 hours before serving. Best next day.

NOTE: If you have the time GRATE the cabbage and carrots on the large side of the grater to get the perfect size.

GREEN BEAN RADISH SALAD

This makes a PERFECT side dish and is also perfect for any BBQ, picnic, church social or potluck.

GREEN BEAN RADISH SALAD

2 pounds green beans, trimmed to 1 1/2 inch lengths
1 + 1 1/2 tablespoons salt
1 shallot, minced
1 tablespoon Dijon mustard (optional)
1 teaspoon grated zest juice of 1 LARGE lemon
2 tablespoons champagne vinegar
1 LARGE garlic clove, minced
8 regular radishes, thinly sliced (or 1 LARGE watermelon radish, halved & sliced)
1/4 cup avocado oil
3 tablespoons FRESH minced dill or thyme
1/2 cup sliced almonds, toasted
FRESH ground sea salt and black pepper

  • Bring 4 quarts of water and 1 tablespoon of salt to a boil.
  • Add ice and COLD water halfway to a LARGE mixing bowl.
  • Add green beans to boiling water, cooking 5-6 minutes to tender crisp.
  • Drain immediately and place beans in water bath to cool.
  • Drain completely and spin dry or use a towel to dry.
  • Whisk together the lemon juice, lemon zest, mustard and shallot until well blended.
  • SLOWLY whisk in oil until incorporated.
  • Toss radishes, green beans and dill or thyme together with vinaigrette.
  • Chill 2 hours before serving.
  • Toss with almonds and season to taste with FRESH ground sea salt and black pepper just before serving.

PEACH HONEY MUSTARD PORK CHOPS

PEACH HONEY GLAZED PORK CHOPS
2 tablespoons honey or honey mustard (optional)
2 tablespoons peach preserves
FRESH ground sea salt and black pepper
4-6 THICK boneless pork chops
2 peaches pitted and diced
6 SMALL yellow plums, pitted and diced
1 cup of your favorite salsa

  • Prepare the BBQ grill for medium heat.
  • Combine honey or honey mustard and peach preserves in a small bowl. Set aside.
  • In another bowl combine the peaches, plums and salsa. Set aside. I like to make this several hours ahead and chill it so the flavors can meld together.
  • Generously season each pork chop with FRESH ground sea salt and black pepper.
  • Grill chops 4-6 minutes per side until cooked through.
  • Brush chops with glaze and let rest.
  • Serve with the salsa.

NOTE: I can’t use the honey mustard due to a SEVERE allergy that could kill me, but I’m told the honey mustard adds another layer of flavor that’s super yummy.

STONE FRUIT TOMATO SALAD

STONE FRUIT TOMATO SALAD serves 6-8

DRESSING
1 tablespoon lemon juice
1 tablespoon champagne vinegar
1 tablespoon avocado oil
FRESH ground sea salt and black pepper, to taste

  • Whisk together the lemon juice, vinegar and oil.
  • Season to taste with FRESH ground sea salt and black pepper. Set aside.

SALAD
2 peaches, chopped
3 plums, chopped
1 1/4 cups halved grape tomatoes
1 cup halved cherries
1 garlic clove, minced
1/4 cup FRESH chopped parsley
3 LARGE green onions, sliced thin

  • In a large bowl toss together everything above.
  • Drizzle with dressing, tossing to coat well.
  • Let stand 5 minutes.

RASPBERRY STEAK & TOMATO SALAD

RASPBERRY STEAK & TOMATO SALAD

1 pound boneless sirloin steak
6 cups butter lettuce greens
1 pint grape tomatoes, halved
1 avocado, seeded and sliced (optional)
1 small cucumber, peeled, seeded and sliced
1 /2 LARGE red onion, sliced thin
1 cup raspberries
2/3 cup red wine vinaigrette (homemade or brand of choice)

  • Puree berries.
  • Whisk puree into vinaigrette. Reserve 1/3 cup.
  • Add steak and remaining vinaigrette into a ziploc bag.
  • Chill 2 hours, turning several times.

 

  • Grill steak over medium high heat 4-5 minutes per side.
  • Let stand 5 minutes before slicing.
  • Toss remaining ingredients together in a large bowl.
  • Plate salad ingredients.
  • Top with steak slices.
  • Drizzle with vinaigrette.

BROCCOLI RAMEN SLAW

BROCCOLI RAMEN SLAW

12 ounce package broccoli slaw mix
1 LARGE bunch green onions, THINLY sliced
1 package soy ramen noodles (from the Asian soup area)
1/2 cup roasted and salted sunflower seeds
1/8 + 2 tablespoons cup avocado oil
1/4 cup sugar
1/4 cup champagne vinegar

  • Toss together the slaw mix, green onions and sunflower seeds in a large bowl.
  • Break ramen noodles into small pieces. Add to bowl with boiling water for 30 seconds. Drain WELL.
  • Add to the slaw mix bowl.
  • Whisk together the oil, vinegar, sugar and ramen seasoning pack in a small bowl.
  • Pour over slaw mixture and toss.
  • Chill 2-3 hours before serving.

RED CABBAGE SALAD

Crisp and fresh makes this shredded cabbage salad with the sweet taste of cherry and stone fruit a perfect choice for hot summer evenings. Add a crunch with sunflower seeds and it’s perfect!

RED CABBAGE SALAD
1/2 head (6 cups) red cabbage, cored, halved and THINLY sliced
3 Honey Crisp apples, cored, halved and THINLY sliced
1 1/2 cups frozen pitted dark sweet cherries, thawed and drained
1 SMALL bunch green onions THINLY sliced
2 + 2 tablespoons avocado oil
2 1/2 – 3 tablespoons QUALITY honey
2 tablespoons champagne vinegar
1/4 cup QUALITY balsamic vinegar
FRESH ground sea salt and black pepper, to taste
1/4 cup roasted, salted sunflower seeds
2 tablespoons dried chopped cherries, for garnish

  • Preheat oven to 350°.
  • Whisk together the champagne vinegar, 2 tablespoons of the avocado oil, 1 tablespoon of the honey, FRESH ground sea salt and black pepper until well blended.
  • Bake 15 minutes until cherries are infused with flavor. Set aside to cool.
  • Whisk together the balsamic vinegar, 2 tablespoons and remaining honey in a small bowl until well blended.
  • Toss together shredded cabbage, sliced apples, sliced green onions, roasted cherries and their juice, sunflower seeds and dried cherries.
  • Serve immediately.

SNOW PEA SALAD

I’ve been trying to brighten up and cool off this heated summer with some more refreshing and flavorful  salads. This has become a recent favorite 😀

SNOW PEA SALAD

1 1/2 pounds snow peas
1/4 cup apple cider or champagne vinegar
2 teaspoons honey
FRESH ground sea salt and black pepper
1/3 cup avocado oil
1 SMALL bunch green onions, sliced thin
2 cups halved cherry tomatoes
2 tablespoons FRESH chopped basil
2-3 tablespoons salted and roasted sunflower seeds

  • Bring a large pot of salted water to a boil.
  • Add snow peas for 1-2 minutes until they are bright green and tender.
  • Using a slotted spoon transfer peas to a bowl of ice water, stirring to cool and then drain WELL.
  • Cut peas into 1 inch pieces.
  • In a large bowl whisk together the vinegar, honey, salt and pepper until well blended. Then whisk in avocado oil.
  • Fold in onions and basil.
  • Fold in snow peas, tomatoes and sunflower seeds.
  • Gently toss until well coated.