SALADS, SALSAS & SLAWS – Page 4 – Chasing MY Life WHEREVER it Leads ME

FRUITY COLESLAW

Colorful, sweet, crisp, tangy and crunchy make this slaw the PERFECT side for ANY backyard BBQ, picnic or church potluck 🙂

FRUITY COLESLAW
3-4 cups cabbage slaw mix
1 bunch green onions, thinly sliced
1 cup chopped strawberries
1 cup chopped FRESH pineapple
1 cup sugar snap peas, trimmed and halved
1/2 cup chopped dried apricots
1 cup craisins or golden raisins
1 cup cashews or sunflower seeds, optional

SAUCE
1 1/2 cup mayonnaise
1/4+ cup apple cider vinegar
3-4 tablespoons sugar, to taste
FRESH ground salt and pepper, to taste

Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
Pour over slaw mixture and toss well.
Chill several hours.
If using toss sunflower seed or nuts at this time.

APOLOGIES TO RODNEY SCOTT POTATO SALAD

I always make a recipe the way it is written the first time and then adjust to our likes the next time. So, while Rodney’s recipe was really good, we did adjust it a bit. DISCLAIMER: I’m deathly allergic to mustard, so when I make things that require mustard I make it without and then pull out a portion for me before adding the mustard for him and others.

When I made this the second time it really didn’t resemble Rodney’s recipe any longer but, hubby said it was so good when he taste tested it that I didn’t even need to add the mustard at all! High praise coming from the confirmed mustard King.

The sweet, yet spicy mix of flavors makes the perfect side for ANY backyard BBQ, picnic or potluck supper!

APOLOGIES TO RODNEY SCOTT POTATO SALAD

DRESSING
3/4 cup Duke’s ‘Hint of lime’ mayonnaise
3/4 cup sour cream
1/2 cup apple cider vinegar
1/2 cup sweet pickle relish
1/2-1 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 tablespoon Pampered Chef 3 onion seasoning
Heinz yellow mustard, to taste (optional)
FRESH ground sea salt and black pepper, to taste

Whisk everything together until well blended, tasting and adjusting as necessary. Set aside.

1 purple onion, diced
2 stalks celery, FINELY diced
1/4 cup FRESH chopped parsley
3 1/2 pounds red potatoes, peeled if desired, quartered
6 hard boiled eggs, peeled
2 green onions, minced for garnish
Paprika, for garnish

In a LARGE mixing bowl, toss together the celery and onion.
Grate eggs into the mixture and gentle mix together.
Bring a saucepan of salted water to a boil.
Add the potatoes. Reduce the heat and gently boil potatoes 15 to 20 minutes until tender.
Drain potatoes.
Add potatoes to the mixing bowl.
Pour dressing mix over potatoes while still warm.
Using a large spoon or “meat chopper” break apart potatoes into smaller pieces while mixing everything together.
Arrange in serving bowl.
Top paprika with green onions.
Chill until ready to serve.

NOTES: Assemble this while the potatoes are still warm so that they absorb all the flavors better.

OPTIONS: Replace the apple cider vinegar with half FRESH lemon juice and half pepperoncini juice.

CORN SALSA SALAD

CORN SALSA SALAD serves 6-8
MARINADE
2 tablespoons avocado oil
2 limes, juiced
6 ounces pineapple juice
1/4 cup white balsamic vinegar
1 tablespoon green Tabasco, to taste
1/4 cup salted & roasted sunflower seeds
FRESH ground sea salt and black pepper

Whisk together the lime juice, avocado oil, pineapple juice, Tabasco, vinegar, salt and pepper.
Adjust seasoning to taste.
Chill until ready to serve.

SALAD
5 ears fresh corn, 1 1/2 cups
2 cups lettuce or micro greens or alfalfa sprouts (optional)
1 SMALL red pepper, diced
2 tomatoes, seeded & diced, or 1 pint grape tomatoes, halved
1/2 cup red onion
1/4 cup FRESH chopped cilantro
1 cup bite size pineapple pieces
1 cup bite size watermelon pieces

Boil corn 5 minutes JUST until tender.
Rinse under cool water.
Cut kernels from the cobs.
In a large bowl combine all ingredients except the lettuce and sunflower seeds, tossing until well mixed and coated.

ASSEMBLY

Add to corn mixture and toss well.
Just before serving, add lettuce (if using) and sunflower seeds, tossing again to mix well.

NOTE:

If you are in a hurry, a QUALITY defrosted frozen corn or even cans of Green Giant Mexican corn niblets substitutes easily. IF you have enough time, charring the corn on the grill before hand adds another depth of flavor 😀
Sprouts substitute well for lettuce.

TOMATO CUCUMBER SALAD

TOMATO CUCUMBER SALAD

1 cucumber, quartered lengthwise and chopped into pieces
1 LARGE box cherry or grape tomatoes, washed and halved
1/2 red onion, diced
1/2 cup FRESH chopped cilantro
1/4 cup FRESH chopped parsley
2 tablespoons avocado oil
2 tablespoons QUALITY balsamic vinegar
1 tablespoon champagne vinegar
FRESH ground sea salt and black pepper

Whisk together the oil, vinegars, salt and pepper to taste.
Toss the tomatoes, cucumbers, onions, cilantro and parsley together.
Pour vinegar mixture over top and toss together.
Chill in refrigerator for AT LEAST 2 hours before serving.

GREEN CHILE CHICKEN SALAD MELTS & GREEN CHILE CHICKEN ENCHILADAS

This recipe is great for either cold or melt style sandwiches. I then use any of the leftover salad as filling for enchiladas.

CHICKEN SALAD for plain or melt SANDWICHES
4 cups FINELY chopped rotisserie chicken
3/4 cup FINELY chopped celery
1/2 cup FINELY chopped green/spring onions
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
3 tablespoons sweet pickle relish, drained
FRESH ground sea salt and black pepper, to taste
Sliced white American cheese or shredded medium cheddar (optional)

Whisk mayonnaise together with the vinegar.
Season to taste with FRESH ground sea salt and black pepper.
Fold in pickle relish, celery and onions until well blended.
Add chicken, stirring until well blended.
Chill until ready to serve or prepare melt sandwiches. Butter outsides of sourdough bread.
Arrange cheese on bottom slice.
Top with chicken salad followed by more cheese.
Add top buttered piece of bread and press down slightly.
Grill over medium heat on pancake griddle.

GREEN CHILE CHICKEN ENCHILADAS
flour tortillas
sour cream
shredded taco blend cheese
green enchilada sauce
minced green onions

Preheat oven to 350°.
Lightly spray baking dish with non stick cooking spray.
Spread a thin layer of sour cream over each tortilla.
Sprinkle a bit of cheese over each tortilla.
Add chicken salad to one third of the tortilla, roll up and place in baking dish.
Top with enchilada sauce and shredded cheese.
Bake 30-45 minutes until heated through.
Sprinkle with green onions and serve.

ORANGE SOY MARINADED SPRING STEAK TIP SALAD with HONEY POPPY SEED DRESSING

STEAK TIP SALAD
1 pound steak tips in bite size pieces
torn romaine lettuce
sliced cucumbers
halved cherry tomatoes
sliced red onions
sliced green onions
marinated artichoke hearts
crispy onions
FRESH grated Parmesan cheese
or any other toppings of choice

ORANGE SOY MARINADE
½ cup Bragg’s liquid aminos
½ cup FRESH squeezed orange juice
4 tablespoons QUALITY honey
FRESH ground sea salt and black pepper
3 tablespoons avocado oil

In a medium bowl, whisk together the liquid aminos, orange juice, and honey.
Add the salt and pepper and whisk together.
Put half of the marinade in another bowl to use as a vinaigrette if not preparing the honey poppy seed dressing.
Add the avocado oil to the vinaigrette mixture and put aside in the refrigerator until ready to dress the salad.
Add the steak tips to the marinade bowl and cover. If possible, marinate overnight in the refrigerator. Otherwise, marinate for at least an hour in refrigerator before cooking.
Heat 1 tablespoon avocado oil in a cast-iron pan to medium-high, cook steak tips 2-3 minutes per side (for medium rare), turning every few minutes to brown all sides.
Let steak tips rest for 5-10 minutes.

HONEY POPPYSEED DRESSING ALA Molly Yeh
Zest of 1 lemon plus 1/4 cup lemon juice
1/4-1/2 cup apple cider vinegar, to taste
1 tablespoon (17 grams) honey mustard
2+ tablespoons (42 grams) QUALITY honey, to taste
1 teaspoon poppy seeds
FRESH ground sea salt and black pepper
1/3 cup (72 grams) avocado oil

In a small mixing bowl, whisk together the lemon zest and juice, vinegar, honey mustard, honey, poppy seeds, salt and several grinds of pepper.
Add the avocado oil and whisk to emulsify.

HOT COLE SLAW

This looks like a plain old everyday cole slaw, but it’s a SUPER cole slaw with a bacon and vinegar base instead of mayonnaise base that really packs it with LOTS of flavor.

HOT COLE SLAW
1 medium head of cabbage (I like a mixture of red and green)**
2 carrots, shredded**
1 SMALL Vidalia onion, small chopped
6 slices bacon, diced
1/4 cup PACKED brown sugar
1/4 teaspoon Coleman’s dry mustard (optional)
FRESH ground sea salt and black pepper, to taste
1/4 cup apple cider vinegar
1/2 cup chopped salted peanuts (optional)

Toss together the cabbage and carrots. Set aside.
Cook bacon pieces until crisp. Remove with a slotted spoon to paper toweling to drain.
Drain off all but 1 tablespoon of grease.
Add onions to bacon grease, cooking until tender.
Add brown sugar, vinegar, mustard (if using) salt and pepper, stirring until well blended and sugar is dissolved and JUST heated through. Cool Slightly.
Toss bacon pieces with the cabbage.
Pour cooled vinegar mixture over cabbage mix and serve immediately.

** You can completely cheat and buy the pre-shredded coleslaw mix in the produce department.

CITRUS VINAIGRETTE SALAD with GOAT CHEESE WONTON CROUTONS

This recipe is an adaptation of a Molly Yeh recipe. The croutons are still hers, but I adapted the actual salad and vinaigrette to our likes. 😀

CITRUS VINAIGRETTE SALAD with Wonton Croutons

Level: Intermediate Total: 50 min Active: 50 min Yield: 4 to 6 servings

1 LARGE navel orange, segmented with pith and peel removed
1 can mandarin oranges and juice (use juice in the vinaigrette)
FRESH ground sea salt and black pepper
3 tablespoons avocado oil
Torn romaine lettuce
1 small red onion, thinly sliced
2 green onions, sliced thin
1 cup grape tomatoes, halved
1 tablespoon toasted white sesame seeds
Vinaigrette from below
Fried Wonton Croutons from below

Place the lettuce in a large serving bowl.
Add the onions and tomatoes.
Drizzle with the dressing, tossing to coat.
Season to taste with FRESH ground sea salt and black pepper.
Top with orange segments, sesame seeds and Wontons.
Drizzle with more dressing, as needed.
Serve immediately.

CITRUS VINAIGRETTE yields 1 cup
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.
Shake WELL before each use.

FRIED GOAT CHEESE WONTON CROUTONS ala Molly Yeh
Neutral oil, for frying
3 ounces (84 grams) soft goat cheese
1/4 cup (7 grams) chopped fresh chives
FRESH ground sea salt and black pepper
12 wonton wrappers

FILLING

Heat about 2 inches neutral oil in a large saucepan to 365.°
Fill a small bowl with water.
Set a wire rack over a baking sheet and set aside.
Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl.
Mash with a spoon to combine.

WONTONS

Lay out the wonton wrappers and add 1 teaspoon filling to the center of each.
To seal, dip your finger in the water and wet the perimeter of the wrapper.
With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle.
Pinch to seal.
Repeat with the remaining 2 opposite corners to create a four-cornered star.
Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. DO NOT CROWD PAN.
Drain on the wire rack.
Season with salt.
Repeat with the remaining wontons.

MARINATED BEAN SALAD

MARINATED BEAN SALAD
2 – 15 ounce cans green beans
1 – 15 ounce can wax beans
15 ounce can sliced carrots
4 ounce jar pimientos
1 SMALL red onion, halved and sliced thin
1 cup apple cider vinegar
1 1/4 cups sugar
FRESH ground sea salt and black pepper, to taste

Drain beans, carrots and pimentos REALLY WELL and place into a covered dish with enough room for the liquid.
Toss in red onion slices.
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 bean mixture.
Marinate at least 24-48 hours for the best flavor.

SUN DRIED TOMATO PESTO SALAD

SUN DRIED TOMATO PESTO SALAD yield 8 servings

Simple ingredients make an elegant looking side dish for any picnic or BBQ. This is the perfect pasta salad for a quick bite or pick me up!

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes

1 pound penne pasta (or large pasta shape of choice – cavatappi works well too), prepared al dente per package directions in salted water, drained WELL
1/2 cup basil pesto
2 tablespoons apple cider vinegar
1/2 cup oil-packed sun-dried tomatoes drained and chopped
1/2 cup FRESH grated Parmesan Cheese
1/2 cup micro greens of choice
1/4 cup diced red pepper
FRESH salt and pepper, to taste

Whisk together the pesto and vinegar.
Toss pasta with pesto mix. 
Add sun-dried tomatoes tossing to combine well.
Fold in micro greens, diced red pepper and Parmesan cheese.
 Chill in fridge until ready to eat.

NOTE: This makes a full meal just by adding some chopped salami, pepperoni or rotisserie chicken pieces.

CHICKEN CAESAR PASTA SALAD

CHICKEN CAESAR PASTA SALAD

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

1 pound penne pasta (or large pasta shape of choice – cavatappi works well too), prepared al dente per package directions in salted water, drained WELL
FRESH ground sea salt and black pepper, to taste
1 cup Caesar dressing (you choose)
1/4 teaspoon garlic powder
1 LARGE lemon, juiced
2 cups micro greens of choice
1 cup container grape tomatoes, halved or quartered
1/2 cup FINELY shredded QUALITY Parmesan cheese
2 cups chicken grilled, diced or shredded (I use rotisserie chicken breast pieces)

Bring a large pot of water to boil.
Add sea salt and pasta then stir to prevent sticking.
Return water to a boil then reduce heat to medium-low and cook pasta according to directions on package until tender but still slightly firm.
Drain then immediately rinse under cold water to cool pasta and stop cooking.
Set aside to drain completely.
Using a very large bowl, add Caesar dressing, Worcestershire sauce, garlic powder and lemon juice then stir to combine.
Add chopped Romaine, grape tomatoes, Parmesan, black pepper and well-drained pasta then stir until ingredients are well coated.
Add diced or shredded chicken then toss to distribute chicken evenly through salad.
Season to taste with salt and additional black pepper if desired.
Serve immediately or cover and chill until ready to serve.

TUNA TARRAGON

TUNA TARRAGON

1 tablespoon salt
5 cups small shell pasta*
1 1/4 cups penne pasta*
1 cup egg noodles*
2 tablespoons avocado oil
2 small cans tuna in water, drained WELL
1 1/2 cups sweet pickles with their juice
1 3/4 cups Duke’s mayonnaise
1 cup celery, diced
1/2 cup sour cream
2 tablespoons apple cider vinegar
1 1/2 tablespoons dried tarragon leaves
FRESH ground sea salt and black pepper
chopped red onion
chopped tomatoes

Bring a LARGE pot of salted water to a rolling boil.
Add all of your pastas and cook for about 8-10 minutes until al dente.
Drain pasta and cool by running cold water over pasta in strainer.
Drain pasta completely and immediately coat with canola oil to prevent sticking.
Drain pickles, reserving juice and chop pickles.
Drain tuna completely and use a fork to break apart into flakes.
Whisk mayonnaise, sour cream, pickle juice, vinegar, salt and pepper until well blended.
Fold in tuna and pickles into dressing.
Combine the dressing and cooked pasta, mixing thoroughly.
ALLOW SALAD TO MARINATE FOR 8 HOURS!
Serve over a bed of lettuce with chopped red onion and tomatoes.

NOTE 1*: or 2 pounds of your desired pasta mix

ORIGINALLY posted 9-16-2017 but needed a serious updated picture!

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Category: SALADS, SALSAS & SLAWS