Category: SALADS, SALSAS & SLAWS

TACO BOWLS

I LOVE this recipe because there is an actual saladness to it and no tortillas are needed. It is as refreshing as it is filling and hearty.

TACO BOWLS serves 4
1 pound ground beef
2 tablespoons avocado oil
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
4 ounce can diced green chiles, drained but reserved
1 bunch green onions, sliced thin
1/2 cup mini pepper rings
4 LARGE radishes, sliced thin
2 cups grape tomatoes, halved
6 cups shredded cabbages and carrots
1-2 LARGE avocados, sliced
1 LARGE lemon, juiced
FRESH ground sea salt and black pepper
FRESH chopped cilantro, to taste
1 cup sour cream
1-1 1/2 cups shredded cheddar
salsa (optional)

  • Heat oil in large skillet over medium high heat.
  • Add garlic and pepper rings, cooking and stirring 5-7 minutes until it begins to brown.
  • Add beef, chili powder, cumin, cayenne pepper, green chiles and salt. Cook, stirring occasionally until beef is cooked through.
  • Whisk together the lemon juice and reserved green chile liquid.
  • Arrange FRESH ingredients in bowls.
  • Drizzle with lemon juice mixture.
  • Sprinkle generously with FRESH ground sea salt and black pepper.
  • Divide the shredded cheese and a dollop of sour cream to each bowl.
  • Add a large scoop of the meat to each bowl, garnish with cilantro and serve immediately.

WILTED GREENS with HOT BACON DRESSING ~ BLOG 366.277

This recipe has changed for us A LOT over the years so I’m going to give you both my original recipe AND my revised versions! BUT, this top revision is my favorite and final version!!!!!!!

WILTED GREENS with HOT BACON DRESSING serves 4 (3rd & FINAL REVISION)
8 cups torn lettuce and/or spinach of choice
3 stalks celery, halved and sliced
1/2 cup sliced and chopped red onion
1 cucumber, halved and sliced thick
4 slices bacon, diced
1 SMALL egg
2/3 cup water
1/3 cup apple cider vinegar
2 teaspoons sugar
2 teaspoons cornstarch
FRESH ground sea salt and black pepper, to taste
1 hard boiled egg per person

  • Toss lettuce, chopped red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp.
  • Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 2 tablespoons of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend.
  • Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add half of the bacon pieces and toss well.
  • Top with red onion slices, sliced hard boiled egg and crumbled bacon.
  • Serve immediately.

HOT WILTED GREENS (original)
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 teaspoons Worcestershire sauce

  • Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Serve immediately.

HOT WILTED GREENS (REVISED)

3 cups torn green leaf lettuce, washed
3 cups FRESH spinach, washed and trimmed
1/2 cup chopped red onions
1 large bunch green onions, sliced thin, tops too
2 stalks celery, washed, halved and sliced thin
4 slices bacon, browned and crumbled (save 3 tablespoons bacon grease)
1/3 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons Worcestershire sauce
FRESH ground sea salt and black pepper
1 cup chopped Plum tomatoes, garnish
Hard boiled egg, garnish

  • Toss together the shredded lettuce, spinach, chopped red onions, celery, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Garnish with tomatoes and eggs.
  • Serve immediately.

WILTED GREENS with BACON DRESSING serves 4 (SECOND REVISED VERSION)
6 cups torn lettuce and/or spinach of choice
2 stalks celery, halved and sliced
1/3 cup minced red onion
3 slices bacon, diced
1 SMALL egg
1/3 cup water
SCANT 1/4 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon cornstarch
FRESH ground sea salt and black pepper

  • Toss lettuce, red onion and celery pieces in a large salad bowl. Set aside.
  • In a large skillet, cook bacon until JUST crisp. Remove bacon pieces with a slotted spoon to drain on paper toweling. Discard all but 1 tablespoon of the drippings.
  • In a small bowl, whisk together the water and egg until well blended. Whisk into bacon drippings.
  • Whisk together the vinegar, sugar, cornstarch, FRESH ground sea salt and black pepper. Add to the drippings also, whisking to blend. Bring to a boil while stirring constantly.
  • Remove from heat.
  • Pour over salad.
  • Add bacon pieces and toss well.
  • Serve immediately.

REVISED MANY TIMES, BUT THE FINAL REVISION WAS 8-25-2024

PULLED CHICKEN SANDWICHES & CARROT BROCCOLI SLAW

This couldn’t be a simpler recipe if you tried.

PULLED CHICKEN SANDWICHES & CARROT BROCCOLI SLAW
2 cups torn rotisserie chicken pieces
1 cup cider vinegar
1/2 cup water
1/4 cup sugar
1 teaspoon red pepper flakes
OR
2 cups of your favorite BBQ sauce (I used a Cherry Chipotle)

  • Whisk together the vinegar, water, sugar and red pepper flakes in a saucepan over HIGH heat, simmering 8-10 minutes until reduced by half.
  • Stir in chicken and cook several minutes until warmed through.

OR

  • Bring YOUR FAVORITE BBQ sauce to a SLOW simmer.
  • Add chicken, stirring to coat all the pieces.
  • Simmer 5-10 minutes until heated through.
  • Serve on buns with FRESH corn on the cob.

CARROT SLAW
1 1/2 cups shredded matchstick carrots
1/2 cup broccoli matchstick pieces
1/4 cup bread and butter pickles, chopped
2 tablespoons apple cider vinegar or juice from the pickles
1/2 cup sour cream
FRESH ground sea salt and black pepper

  • Whisk together the sour cream, vinegar or brine, salt and pepper.
  • Toss carrots and broccoli pieces together with dressing.
  • Chill several hours before serving.

FARMHOUSE CHOPPED SALAD

FARMHOUSE CHOPPED SALAD serves 6

12 ounces bacon, chopped

  • Cook bacon over medium heat until crispy.
  • Drain on paper toweling.

DRESSING
1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/2 cup FRESH parsley, chopped
2 tablespoons FRESH chives, chopped
2 cloves garlic, minced
FRESH ground sea salt and black pepper

  • Whisk the mayonnaise, sour cream and buttermilk together until smooth.
  • Fold in the parsley, chives, garlic, FRESH ground sea salt and black pepper.

1 head romaine lettuce, chopped
1 pint grape tomatoes, halved
1 bunch green onions, THINLY sliced
1 cup carrot matchsticks
2 cups shredded sharp white or yellow cheddar cheese
2-3 cups grilled or rotisserie chicken pieces (see note)

  • In a large bowl toss together the lettuce, green onions, carrots, tomatoes, 3/4 of the bacon pieces, chicken pieces and 1 1/2 cups of the cheese.
  • Add dressing, tossing to coat.
  • Garnish with remaining cheese and bacon.

NOTE:

  • I like to make this salad the same day I go to Costco.  I pick up a rotisserie chicken from their deli and it’s the perfect time to pick the chicken from the bone, make a salad and make FRESH chicken stock from the carcass.
  • I sometimes add chopped avocado or even radishes.

FRESH updated COLE SLAW

FRESH updated COLE SLAW
1/2 small head red cabbage, thinly sliced or shredded
1/2 small head green cabbage, thinly sliced or shredded
1 1/2 cups shredded carrots
1 cup chopped snap peas
1/2 cup chopped parsley
1 shallot halved and sliced thin**
1 LARGE watermelon radish, sliced thin
2 tablespoons caraway seeds
1 cup golden raisins (optional)
1 cup mayonnaise
3-4 tablespoons apple cider vinegar
3-4 tablespoons sugar
Fresh ground salt and pepper, to taste

  • Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
  • In a large bowl toss together the cabbages,  carrots, parsley, shallot (onion), radish pieces and snap peas.
  • Pour mayonnaise mixture over cabbage mixture, sprinkle with caraway seeds and toss until well coated.
  • Fold in raisins if using.
  • Adjust salt, pepper, sugar and vinegar to your personal tastes.
  • Cover and chill several hours before serving.

NOTE: Green onions or thin slices of red onion make GREAT substitutes for the shallot.

BRUSSELS SPROUT SALAD with BACON VINAIGRETTE

BRUSSELS SPROUT SALAD with BACON VINAIGRETTE
1/4 cup red wine vinegar
2 tablespoons apple cider vinegar
2 tablespoons Bragg’s liquid aminos
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
1 shallot, halved and sliced thin
8 slices bacon, diced
1 1/2 pounds Brussels sprouts, roots trimmed, halved and sliced thin
2 cups shredded red cabbage
1 bunch green onions, sliced thin
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds, toasted

  • Whisk together vinegars, liquid aminos, sugar, salt and pepper in a small bowl.
  • Add shallot slices and cover tightly with plastic wrap.
  • Microwave for 1 minute until steaming.
  • Stir making sure shallot are submerged.
  • Recover and let cool 15 minutes.

 

  • While vinegar mixture is cooling cook bacon until rendered and crisp.
  • Remove from heat and whisk in shallot mixture, stirring well.
  • Add Brussels sprouts, red cabbage and green onions, tossing and cooking 2 minutes until well coated.
  • Transfer to a large salad bowl and sprinkle with cheese and almonds, gently tossing again.
  • Season to taste with FRESH ground sea salt and black pepper.

SALTED WATERMELON SALSA SALAD

SALTED WATERMELON SALSA SALAD
4 cups diced watermelon
3 Roma tomatoes, diced
2 cloves garlic, minced
1/2 SMALL jalapeno, seeded and minced
3 tablespoons chopped cilantro
1/2 cup small diced red onion
1+ teaspoon sea salt, to taste

  • Combine everything but the watermelon and toss to mix well.
  • Gently fold in watermelon.
  • Chill and enjoy!

PINEAPPLE STRAWBERRY SALSA

PINEAPPLE STRAWBERRY SALSA
1 pineapple, sliced, grilled and chopped
1/2 cup small diced red onion
1 jalapeno, seeded and diced small
2 cloves garlic, minced
1 lime, juiced
1/2 teaspoon sea salt, to taste
2 quarts strawberries, cleaned and chopped

  • Toss everything in a salad bowl.
  • Chill several hours before serving.

VIETNAMESE CUCUMBER SALAD

VIETNAMESE CUCUMBER SALAD
2 pounds Persian or Japanese cucumbers, semi-peeled (stripes) and thinly sliced*
1 jalapeno pepper, seeded and chopped
1 small bunch green onions, sliced thin
1 large stalk celery, diced small
1/2 cup cilantro, diced
1-2 cloves garlic, minced
1/2 cup coarsely chopped peanuts (OPTIONAL)
1/4 cup avocado oil
Juice of 2 lemons
2 tablespoons rice wine vinegar
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste

  • Whisk together the oil, lemon juice, vinegar, liquid aminos, sugar, garlic, salt and pepper.
  • In a large bowl, toss the cucumbers, celery, jalapeno, green onions and cilantro.
  • Pour marinade over greens and toss well.
  • Add peanuts and toss again.
  • Serve and enjoy!

CRUNCHY SNAP PEA POPCORN SALAD ala the MIDWEST & MOLLY YEH

On Molly Yeh’s show last week she had the most unusual salad that we just had to try. Now because of the quarantine and so many ingredients being unavailable I did have to make a substitution for the snap peas where I used FRESH green beans, but look forward to next time using snap peas. I also had some shredded rotisserie chicken pieces for some protein.  It was really yummy!

CRUNCHY SNAP PEA POPCORN SALAD
1/3 cup popcorn kernels
Vegetable oil, as needed for popping
White Cheddar popcorn seasoning, for the popcorn
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1 shallot, thinly sliced
Kosher salt and freshly ground black pepper
2 cups sugar snap peas, strings removed, cut crosswise into thirds
1 cup shredded carrot
1 cup chopped celery plus 1/2 cup tender inner celery leaves
1 bunch watercress, trimmed and torn into bite-size pieces

  • Pop the popcorn in a popcorn popper according to the manufacturer’s instructions. You should have 12 cups.
  • While popcorn is still hot, sprinkle with the white Cheddar popcorn seasoning to taste and let cool completely.
  • Whisk the mayonnaise, sour cream, cider vinegar, sugar, and Dijon together in a large serving bowl. Stir in the shallot.
  • Season with salt and pepper to taste, but remember the popcorn is already salty.
  • Add the snap peas, carrot and chopped celery and toss to coat.
  • Add the popcorn and toss to coat the kernels in the dressing.
  • Pile the watercress on top and sprinkle with the celery leaves.
  • Serve immediately.

POLYNESIAN CHICKEN ala SLOW COOKER & HAWAIIAN POTATO SALAD

POLYNESIAN CHICKEN ala SLOW COOKER & HAWAIIAN POTATO SALAD

POLYNESIAN CHICKEN
2 pounds skinless, boneless chicken thighs
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
1 LARGE can crushed pineapple, drained – reserve juice
1 can mandarin oranges, drained – reserve juice
8 ounce can water chestnuts, drained
1 cup chicken broth
1/4 teaspoon ground ginger
2 cloves garlic, minced
2 tablespoons + 2 tablespoons apple cider vinegar
1 tablespoon + 1/4 cup Bragg’s liquid aminos
1/4 cup cornstarch
1/2 cup green onions, sliced diagonally
prepared white rice

  • Generously season chicken with FRESH ground salt and pepper.
  • Heat oil in skillet over medium-high heat.
  • Sear chicken 2-3 minutes per side.
  • Add chicken to slow cooker.
  • Scatter pineapple and oranges over chicken.
  • Whisk together the pineapple juice, orange juice, chicken broth, ginger, 1 tablespoon liquid aminos, 2 tablespoons apple cider vinegar and garlic.
  • Pour over chicken, cover and slow cook on low 6 hours or until chicken is tender.

 

  • Remove chicken with slotted spoon to a plate and keep warm.
  • Whisk together 1/4 cup Bragg’s liquid aminos, cornstarch and 2 tablespoons apple cider vinegar.
  • Whisk into slow cooker.
  • Add in green onions and cook, whisking frequently, uncovered on high for 10 minutes until thickened to desired consistency.
  • Serve over rice.

HAWAIIAN “POTATO” PASTA SALAD
1/2 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 red onion, halved and thinly sliced
2 FRESH jalapenos, 1 sliced thin into rings, 1 finely seeded and chopped
2 pounds new red, or golden fleshed potatoes, halved
3/4 cup dry (uncooked) small shell pasta (elbows work too)
2 eggs, hard boiled, peeled, and finely grated
2 stalks crispy celery, thinly sliced
4-6 sweet pickles, chopped small
1 – 1 1/2 cups mayonnaise
2 tablespoons whole grain mustard (optional)
FRESH ground sea salt and black pepper, to taste

  • Whisk together the vinegar, sugar and 1 teaspoon salt.
  • Add onions and jalapenos. Marinate at least 30 minutes and up to 2 hours, stirring occasionally.
  • Drain, reserving pickling juice.
  • Put potatoes in a large pot, cover with cold water, add 2 tablespoons salt.
  • Bring to a boil over high heat. Turn down heat to maintain an easy boil and cook until just tender.
  • Drain potatoes and rinse well with cold water to stop cooking and cool the postatoes. Chop into about 1 inch cubes, and set aside.
  • Cook pasta per package instructions until al dente. Drain, rinse thoroughly with cold water.
  • Add diced potatoes and cooked pasta to large bowl.
  • Add the eggs, celery, sweet pickles and drained onion and jalapenos. Add one cup mayonnaise, mustard, 1/2 of the pickling juice and salt and pepper, to taste, to the bowl.
  • Mix gently to combine and evenly distribute dressing.
  • Add more mayo as necessary, if mixture is not well covered with dressing.
  • Taste, adjust seasonings, and add more pickling juice, if desired.
  • Refrigerate for at least 2 hours so flavors meet one another and get all friendly.
  • Serve chilled.

ANTIPASTO PASTA SALAD

ANTIPASTO PASTA SALAD
8 ounces penne pasta (or available pasta during these trying times)
1/4 cup avocado oil
2 tablespoons apple cider vinegar
2 tablespoons whole grain mustard, *OPTIONAL
Juice and zest of LARGE lemon
1 teaspoon sugar
FRESH ground sea salt and black pepper
1/2 pound salami or pepperoni, chopped
6-8 cups salad greens
14 ounces marinated artichoke hearts, drained WELL and quartered
1-2 cups 2 1/2 bean salad,drained WELL
3/4 cup sun dried tomatoes, drained well and chopped
2 medium vine ripened tomatoes, large diced
1 bunch green onions, sliced thin or 1/2 SMALL red onion, sliced thin
1/2 cup Mozzarella cheese balls, halved
1/2 cup FRESH grated Parmesan cheese
1/2 cup sliced olives, OPTIONAL

  • Prepare pasta per package directions, drain and rinse with cold water. Drain well.
  • Whisk together oil, mustard (if using), vinegar, lemon juice, lemon zest, sugar, salt and pepper.
  • Add pepperoni, artichoke hearts, olives (if using), onions, bean salad and Mozzarella cheese, tossing well.
  • Fold in salad greens and tomatoes.
  • Top with Parmesan cheese.
  • Serve and enjoy!

NOTE: I am deathly allergic to mustard so I make it an optional ingredient, but hubby says it makes the salad better. I also listed the olives as optional because I don’t care for them, but hubby once again says they help make the salad 😀