Category: SALADS, SALSAS & SLAWS

CUCUMBER POMEGRANATE SALAD

Need a quick, easy and pretty side dish for Thanksgiving?  I have it right here for you!

CUCUMBER POMEGRANATE SALAD

1-2 large cucumbers, sliced thin
1 bunch green onions, sliced 
1/2 cup pomegranate seeds
  • Arrange cucumbers, green onions and pomegranate seeds on serving plate.
  • Generously salt and pepper.
  • Pour dressing over top.
  • Chill.
  • Enjoy!

TOMATO SPAGHETTI CUPS

This recipe has been floating around so long in the box of scraps that I have no idea where it originated (but it look like a page from an old Lawry’s magazine from when I worked there) which based on all my changes doesn’t matter. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.  I originally made the tomatoes for Ivonne’s Magazine Monday and they were a HUGE hit with the family for a spring or summer meal. Perfect in fact for the new Daring Cooks challenge.  I can’t wait to come up with a sweet version of an edible container for Daring Bakers.
TOMATO SPAGHETTI CUPS
6 firm medium tomatoes
6 ounces cooked cappelini
1 tablespoon peanut oil
2 tablespoons lemon juice
+2 tablespoons rice wine vinegar
1/4 cup plain yogurt1/4 cup sour cream or ricotta cheese
1/4+ cup shaved Parmesan cheese
1/4 cup mayonnaise
1 celery stalk, minced
2 teaspoons fresh chives*
1 teaspoon Lemon Pepper Spice Hunter salt-free Key Lime Pepper
1 teaspoon Seasoned Salt McCormick Salad Supreme
  • Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
  • Toss the pasta with the oil and lemon juice and allow to cool.
  • Whisk together the mayonnaise, sour cream, lemon pepper, salad supreme and Parmesan cheese.
  • Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
  • Sprinkle the tops with ground parsley and paprika.

*I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
+Not in the original recipe

PEANUTTY PORK & NOODLES SALAD

PEANUT PORK AND NOODLES SALAD
DRESSING
1/4 cup rice wine vinegar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon garlic chili paste
SALAD
1/2 pound boneless pork chops
2-3 ounce bundles ramen noodles
8 ounces snow peas, trimmed and cleaned
1 large green onion sliced
8 ounces bok choy, trimmed, cleaned and sliced
1 sweet red pepper, cored, seeded
1/8 teaspoon salt
3 tablespoons dry roasted unsalted peanuts (optional)
  • In a small food processor combine dressing ingredients and blend until smooth.
  • In a large ziploc bag combine pork chops and half of the dressing.  Marinade for 15 minutes minimum.
  • While chops are grilling bring a pot of water to a boil.
  • Add ramen noodles for 2 minutes.
  • Add peas and bok choy, boiling for 1 minute more.
  • Drain and rinse in cold water.
  • Place in large salad bowl.
  • Heat grill to medium high.
  • Grill chops and red pepper just until done, turning half way through.
  • Transfer to a cutting board and thinly slice both chops and pepper.
  • Toss salad with remaining dressing and salt.
  • Scatter pork and peppers over salad.
  • Top with peanuts. (optional)
  • Serve immediately.

Leftovers (minus the bok choy) chill well and would make a perfect lunch to go.  Just don’t add the bok choy, which in my opinion can be left out and double the peas for my taste.

CRAB APPLE BOATS

CRAB APPLE BOATS
2 large cucumbers
2 medium apples, peeled, cored and chopped
1 (8 ounce) can crushed pineapple, drained really well
4 ounces flaked crab
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 teaspoon vinegar

  • Peel cucumbers.  Halve them and spoon out seeds.  Dry the insides.
  • In a bowl toss apple pieces with the well drained pineapple and then with the krab.
  • In a small bowl whisk together the sour cream, vinegar, salt and pepper.
  • Fold into krab mixture.
  • Spoon into cucumbers and chill several hours before serving.

BROCCOLI SALAD

1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar**

  • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
  • In a small mixing bowl, blend the mayonnaise, sugar and vinegar together until smooth.
  • Pour over the vegetable mix.
  • Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.
**can use pineapple juice instead

2 and Half Bean Salad

I love 3 bean salad, but I hate kidney beans. So, I developed this recipe to cater to my own likes. If you like kidney beans, add them back in.
2 cans green beans
1 can wax beans
1-2 oz. jar pimentos
1 cup white vinegar
1 1/4 cups sugar
2 teaspoons salt
  • Drain beans and pimentos and place into a jar with enough room for the liquid.
  • In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
  • Let it cool.
  • Pour it over the beans.
  • Marinate at least 24-48 hours for the best flavor.

Chicken & Tomato Spinach Salad w/ Lemon Basil Vinaigrette

Chicken & Tomato Spinach Salad w/ Lemon Basil Vinaigrette
8 ounces baby spinach leaves
2 tomatoes, wedges
2 cloves garlic, minced
1 small bunch green onions, halved and sliced thin
1 pound chicken tenders, cut into small pieces
2 tablespoons butter
2 tablespoons safflower oil
Juice of 2 lemons
1 tablespoon tarragon vinegar
1 tablespoon  rice wine vinegar
2 sprigs fresh thyme, minced
1 tablespoon basil paste
salt and pepper to taste

  • Whisk together the safflower oil, Juice of 2 lemons, tarragon vinegar, rice wine vinegar, minced thyme, garlic and basil paste. Set aside.
  • Over a medium high heat melt butter.
  • Saute chicken pieces, salt and peppering to taste until tender and cooked through. Drain on paper towels.
  • Toss together spinach leaves and onions with the dressing.
  • Add chicken and toss again.
  • Arrange salad in bowl and top with tomato wedges.

Bleu cheese crumbles add another layer of flavor.

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

CHICKEN RUB
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon white pepper
4 boneless, skinless chicken breasts
In a small bowl combine the paprika, salt, garlic and pepper.
Brush both sides of chicken lightly with oil.
Sprinkle with rub.
Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.

SLAW
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon white pepper
3 cups shredded coleslaw mix
In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.
Toss with cabbage mix.
1/2 cup BBQ sauce

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.

TOASTED CREAM CHEESE CROUTONS with MIXED GREEN SALAD

I found the recipe for the croutons in some magazine. It was from Kraft, but fell in love with it and immediately adapted to our favorite salad. You can also make lots of the cream cheese croutons in advance and just pull out as many as you need each meal.

Romaine hearts, chopped

grape tomatoes, halved
1 bunch green onions, sliced thin
English cucumber, sliced & chopped
kiwi, chopped
pomegranate seeds
Philadelphia cream cheese
walnuts, finely chopped (I used my mini food processor)
cream cheese croutons

  • Cut the cream cheese into 1/2 inch cubes.
  • Coat cream cheese cubes with the walnut pieces.
  • Freeze overnight or up to 2 months.
  • Preheat oven to 350 degrees.
  • Prepare salad.
  • Spray cookie sheet with PURE.
  • Remove as many cream cheese cubes as you need 5 minutes before baking them.
  • Spread out the cream cheese cubes.
  • Bake for 5 minutes until golden brown.
  • Toss salad with vinaigrette and top with croutons.

2 cloves garlic, minced
1 large green onion, minced
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teaspoon sea salt
1/3 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons champagne vinegar
juice of 1 lemon
juice of 1 lime
3/4 cup olive or peanut oil

  • In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
  • In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
  • Pour over the garlic and onion.
  • Shake well to combine until well blended.

CHAMPAGNE SALAD

CHAMPAGNE SALAD

1 large wedge romaine lettuce, torn into bite size pieces
2 Roma tomatoes, sliced
1 small avocado, sliced
2 kiwis, skinned and sliced
1 small red onion, chopped
1 orange peeled, segmented and halved again
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
  • Prepare veggies and toss well.
  • Drizzle salad all over and toss again.
  • Enjoy!




CUCUMBER STRAWBERRY SALAD

Here’s a refreshing recipe that screams COOL.  I hope you enjoy it!  We had with a great Garlic Herb Roasted Chicken.
CUCUMBER STRAWBERRY SALAD
1-2 large cucumbers, sliced thin
1 bunch green onions, sliced thin
10-12 strawberries, quartered
  • Arrange cucumbers, green onions and strawberry pieces on serving plate.
  • Generously salt and pepper.
  • Pour dressing over top.  Tonight I had extra strawberries that I pureed and added into the dressing.
  • Chill.
  • Enjoy! 

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
Romaine lettuce
Roma tomatoes, sliced
Snap peas, halved

  • Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
  • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad over the romaine mix.
  • Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
  • Top with dressing.

1000 ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

  • In a mini blender blend all ingredients to desired consistency.