Category: SALADS, SALSAS & SLAWS

CHICKEN CAESAR PASTA SALAD ~ BLOG 366.177

CHICKEN CAESAR PASTA SALAD

DRESSING
2 teaspoons Dijon mustard (optional)
2 tablespoons FRESH lemon juice
2 teaspoons Worcestershire sauce
3/4 cup DUKE’S mayonnaise
2 teaspoons minced garlic
1 teaspoon anchovy paste
1/3 cup finely grated Parmesan cheese

  • In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined.
  • Stir in the grated Parmesan cheese and 1/4 teaspoon pepper. Set dressing aside.

SALAD
8 ounces uncooked pasta, such as rotini or penne
2 hearts of Romaine
Shredded rotisserie chicken pieces
Croutons (optional)
Parmesan cheese, for serving

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook 9-10 minutes.
  • Drain the pasta and transfer it to a large serving bowl. (see note)
  • Cut the Romaine hearts into 1-inch pieces and add them to the bowl.
  • Add chicken pieces to the bowl.
  • Add the prepared dressing and toss to combine.
  • Add the croutons if using and garnish with Parmesan cheese.
  • Serve immediately or refrigerate, covered, until ready to serve. 

NOTE: I like to prepare the pasta in advance and chill it. If I prepare it beforehand I add a dab of avocado oil to toss it in after it’s drained.

SALT & VINEGAR POTATO SALAD ~ BLOG 366.173

This tart, salty and crunchy recipe never disappoints! It will be the hit at your next backyard BBQ or potluck. Everyone will be asking for the recipe!

SALT AND VINEGAR POTATO SALAD serves 6-8

5–6 medium sized russet potatoes
3/4 cup DUKES mayo
1 tablespoon Dijon mustard (optional)
2 tablespoons apple cider vinegar
1/4 cup chopped FRESH thyme
1/2 cup thinly sliced celery or radishes (optional)
1/2 cup thinly sliced red onion
FRESH ground sea salt and black pepper, to taste

  • Thoroughly wash and dry your potatoes.  
  • Dice your potatoes into bite size pieces and add to a large pot of cold water with a pinch of salt.
  • Cover and bring to a boil.
  • Remove the lid once water comes to a boil and SLOW boil for 15-20 minutes until potatoes are fork tender.
  • Drain potatoes and let cool.
  • In a large bowl, add the mayo, Dijon mustard and vinegar, mixing together until all ingredients are fully incorporated.  
  • Add the cooled potatoes to the bowl and fold together until all the potatoes are well coated with the mayo mixture.
  • Add in the celery or radishes, red onion, thyme and salt and pepper, mixing together well and adjusting the seasoning to taste.
  • Sprinkle with paprika just before serving.
  • Serve immediately or keep chilled up to a week.

BALSAMIC BASIL TOMATOES ~ BLOG 366.149

I usually make Sweet and Sour Tomatoes, but every now and then a completely savory version is in the cards!

BALSAMIC BASIL TOMATOES
5 medium tomatoes, cut into thick slices or 3 cups cherry tomatoes, halved
1 LARGE shallot, THINLY sliced
1/2 cup FRESH basil chiffonade
1/4 cup olive oil*
1/3 cup QUALITY balsamic vinegar*
3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper

  • Whisk together olive oil, balsamic vinegar, basil, minced garlic, FRESH ground sea salt and black pepper. Set aside.
  • Arrange tomato slices and sliced shallots in a 3 quart serving dish. If using cherry tomatoes, toss them with the shallots, garlic and basil.
  • Pour marinade over tomatoes.
  • Chill 3-4 hours minimum before serving.

NOTES:

  • I use avocado oil which is more neutral allowing a QUALITY balsamic vinegar and flavorful basil to shine through.
  • I often use a combination of champagne vinegar and white balsamic vinegar.
  • This marinade pairs well with crisp cooked broccoli florets or even green beans substituted for the tomatoes – or any combination of the three.

PEA SALAD ~ BLOG 366.135

I believe this creamy, flavorful dish made with sweet baby peas, cheddar cheese, bacon, and red onion comes from EVERY southern grandmother’s recipe box. You’ve probably had it dozens of times at potlucks, church socials or picnics.

PEA SALAD
4 cups frozen peas, thawed and rinsed
8 slices bacon cooked and crumbled
1/2-1 cup (depending on your taste) diced ham
½ cup cheddar cheese shredded
⅓ + cup red onion diced

DRESSING
⅓ cup mayonnaise
½ cup sour cream
1 tablespoon sugar
1 tablespoon apple cider vinegar
FRESH ground sea salt & pepper, to taste (we like it a bit heavier)

  • 
In a large bowl, whisk together mayonnaise, sour cream, sugar, and vinegar.
  • Season with FRESH ground sea salt and black pepper.
  • Fold in peas, most of the bacon pieces, ham (if your like), red onions and most of the cheese to the bowl and gently stir to coat.

  • Refrigerate at least 2 hours before serving.
  • Season to taste with additional salt & pepper.
  • 
Garnish with additional bacon and cheese. 

NOTES:

  • To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.
  • Leftover salad can be stored in the fridge for up to 4 days, but stir to mix before serving.

MOZZARELLA WATERMELON TOMATO SALAD ~ BLOG 366.100

This recipe SCREAMS summer, but with the availability of watermelon year round these days we eat it ALL the time.

MOZZARELLA WATERMELON TOMATO SALAD

4 cups watermelon balls
2 cups grape or cherry tomato halves
1 1/2 cups Mozzarella balls
1 small shallot, diced
1/2 cup basil chiffonades
2 tablespoons avocado oil
1 tablespoon balsamic vinegar
Juice of 1 LARGE lemon
1 tablespoon sugar
FRESH ground sea salt and black pepper, to taste

  • Combine watermelon balls, tomato pieces, shallots and mozzarella balls in a large bowl.
  • Whisk together the oil, vinegar, lemon juice, sugar, sea salt and black pepper.
  • Pour marinade over watermelon mixture.
  • Fold in basil chiffonades.
  • Chill 1 hour before serving.

HOT CHICKEN SALAD ~ BLOG 366.58

HOT CHICKEN SALAD
2 cups rotisserie chicken pieces
2 stalks celery, cleaned and thinly sliced
3/4 cup toasted almond pieces, divided 1/2 and 1/4 cups
1 can small water chestnuts, drained and chopped or sliced
2 mini red pepper, diced
3-4 green onions, thinly sliced
1/3 cup + 2-3 tablespoons grated Parmesan cheese
Juice of 1 lemon
1/2 cup Duke’s mayonnaise
4 ounces cream cheese at room temperature
FRESH ground sea salt and black pepper
Paprika, to taste

  • Preheat oven to 350°.
  • Spray a 2 quart baking dish with non-stick spray.
  • In a large bowl combine the chicken pieces, celery, green onions, red peppers, water chestnuts and Parmesan cheese.
  • In a smaller bowl whisk together the cream cheese, mayonnaise, lemon juice and FRESH ground sea salt and black pepper.
  • Fold cream cheese mixture into the chicken mixture.
  • Spoon mixture into prepare baking dish.
  • Bake covered 25 minutes.
  • Uncover, sprinkle with remaining almonds, Parmesan cheese and paprika. Bake 5 minutes more.
  • Serve hot.

CRANBERRY CHICKEN SALAD ~ BLOG 365.318

CRANBERRY CHICKEN SALAD

1/2 cup DUKE’S mayonnaise
1/2 teaspoon paprika
FRESH ground sea salt and black pepper, to taste
3/4 cup cranberries
1/2 cup FINELY chopped celery
2-3 green onions, chopped
2 cups chopped rotisserie chicken pieces
thin sliced baby Swiss cheese

  • Whisk together the mayonnaise and paprika.
  • Fold in the celery, cranberries, green onions and chicken pieces.
  • Season to taste.
  • Refrigerate 1-2 hours before serving.
  • Serve on croissants with the Swiss cheese.

SOUTHWEST CHICKEN SALAD ~ BLOG 365.265

SOUTHWEST CHICKEN SALAD
1/3-1/2 cup FINELY chopped red onion
1/4 cup drained chopped green chiles
1/4 cup coleslaw dressing (bottled or homemade – you choose)
Juice of 1 lime
2 boneless, skinless chicken breasts
1 can Green Giant Mexicorn niblets, drained WELL
3 cups chopped greens (I like a mixture of iceberg and romaine)
2 small red and/or orange mini peppers, chopped
1 cup drained and rinsed black beans
1/2 cup shredded cheddar cheese
1/2 cup French’s crispy onions

  • Whisk together the coleslaw dressing and lime juice.
  • Fold in the red onion and green chiles, shake well and refrigerate until ready to serve.
  • Grill chicken until cooked through. Let rest 5 minutes and then slice into desired size pieces.
  • Wash and drain lettuce.
  • In a large bowl toss together the lettuce greens, peppers, black beans, corn and cheese.
  • Arrange chicken pieces on top.
  • Drizzle with dressing and top with crispy onions.

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.