Category: SALADS, SALSAS & SLAWS

AVOCADO PEACH CHICKEN SALAD with HONEY LIME VINAIGRETTE

AVOCADO PEACH CHICKEN SALAD with HONEY LIME VINAIGRETTE

SALAD
2 boneless, skinless chicken breasts, grilled to perfection and sliced 😀
1 large peach, washed and sliced
1 large RIPE avocado, sliced
1 bunch green onions or 1 large shallot, sliced thin
4 strips bacon, diced, browned andcrisp
3 cups torn romaine or watercress lettuce

  • Arrange ingredients on plate.
  • Drizzle with vinaigrette.

HONEY LIME VINAIGRETTE
1/4 cup avocado oil
1/4 cup QUALITY balsamic vinegar
1 tablespoon molasses
Juice of 1 Lime
1 tablespoon QUALITY honey
Pinch FRESH ground sea salt

  • Add ingredients into a glass container or jar with a lid.
  • Shake jar vigorously until completely combined.
  • Serve on your favorite salad.
  • Store in the refrigerator.

NOTES: When using cold from the refrigerator make sure you shake it up REALLY well to re-blend the ingredients. I usually run my jar under warm water before giving it a good shake and if that doesn’t mix it enough a few seconds in the microwave should thin it enough to make mixable!

THE SUMMER OF SALADS – WALNUT CRANBERRY PEAR SALAD with PEAR LEMON VINAIGRETTE

I’m officially declaring this the summer of Salads.  This extreme heat has left me wanting more, MORE salads that is! 😀

WALNUT CRANBERRY PEAR SALAD with LEMON PEAR VINAIGRETTE

SALAD
2 cups torn lettuce pieces
1 small bunch green onions, sliced thin
2 pears, peeled, cored and sliced
1/3 cup candied walnut pieces
1/3 cup craisins

  • Toss together.
  • Plate.
  • Drizzle with vinaigrette.
  • ENJOY!

LEMON PEAR VINAIGRETTE
1 RIPE pear, pureed
Juice of 1 large lemon
pinch of sugar
1 tablespoon QUALITY honey
FRESH ground sea salt and pepper, to taste
2 tablespoons champagne vinegar
2 tablespoons avocado oil

  • Whisk together.
  • Chill.

APPLE SALAD with LEMON HONEY VINAIGRETTE

We’re still under a serious EXTREME heat warning so I am NOT cooking, but focusing on salads this week.

APPLE SALAD with LEMON HONEY VINAIGRETTE
1 lemon, juiced
1 tablespoon avocado oil
1 teaspoon apple cider vinegar
2 teaspoons honey
FRESH ground sea salt and black pepper, to taste
1 Honeycrisp apple, cored and sliced thin
3 green onions, sliced thin
2 cups torn lettuce

  • Whisk together the lemon juices, avocado oil, vinegar and honey.
  • Season to taste with salt and pepper.
  • Toss lettuce, onions and apple together.
  • Drizzle with dressing and toss again.
  • ENJOY!

ANTIPASTO SALAD with CREAMY ITALIAN VINAIGRETTE

Another PERFECT salad for a warm summer’s eve. The assortment of the chilled cheeses, meats and quick pickled veggies is quite satisfying especially after you add the vinaigrette for a tangy bite.

ANTIPASTO SALAD with CREAMY ITALIAN VINAIGRETTE

SALAD
2/3 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon FRESH oregano
1 red onion, halved and sliced 1/4 inch thick
8 ounces marinated artichokes, WELL drained and chopped
1/2 cup sliced pepperoni
2 tablespoons avocado oil
2 romaine hearts, chopped or shredded
1 pint grape tomatoes, halved
3 thick slices provolone cheese, cut into matchsticks
3 thick slices hard salami, cut into matchsticks
FRESH basil, cut into chiffonades
olives, optional

  • Bring artichokes with their juice, vinegar, garlic, salt and oregano to a SLOW boil in a medium saucepan.
  • Add onions, reduce heat and simmer 2-3 minutes.
  • Remove from heat and pepperoni slices.
  • Transfer to a bowl and chill until cool.
  • Drain marinated veggies in a mesh strainer, but save to store any extra veggies in.
  • Toss drained veggies with torn lettuce, tomatoes, pepperoni, cheese and salami pieces.
  • Add olives if using.
  • Drizzle with dressing
  • Enjoy.

VINAIGRETTE
12 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons champagne vinegar
2 tablespoons avocado oil
1 large clove garlic, minced
1 tablespoon FRESH finely chopped oregano
1 tablespoon FRESH finely chopped Italian parsley
PINCH sugar
FRESH ground sea salt and black pepper, to taste
1 tablespoon grated Romano cheese

  • Whisk together mayonnaise, sour cream, vinegar, oil, garlic and sugar.
  • Season to taste with salt and pepper
  • Fold in parsley, oregano and cheese.
  • Chill.

TACO SALAD

One of the things we love in the summer is salads. I’m always looking for new recipes, but often I end up with 3 or 4 similar recipes. I always seem to combine the best parts of each recipe together to make a new and improved recipe. 😀

TACO SALAD serves 4
MEAT
1 pound ground chuck
1 small Vidalia onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
8 ounce can tomato sauce
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon PACKED brown sugar

  • Heat oil in a large skillet until shimmering.
  • Add onion and cook until softened.
  • Stir in chili powder and garlic, cooking until fragrant.
  • Add beef, cooking and breaking it apart until ALMOST cooked through.
  • Add tomato sauce, broth, vinegar and brown sugar, simmering until slightly thickened, about 5 minutes.
  • Season to taste.

TACO SHELL BOWLS
4 – 10 inch flour tortillas
Non stick cooking spray

  • Preheat oven to 425°.
  • Adjust oven racks to middle.
  • Place 4 oven safe soup bowls or balls of aluminum foil on a baking sheet.
  • Heat tortillas in microwave a few seconds to make them warm and pliable.
  • Generously spray both sides of tortillas with non-stick cooking spray.
  • Drape tortillas over bowls or balls of foil.
  • Press bottoms flat and loosely pinch sides into pleats to form bowls.
  • Bake until tortillas are crispy and golden, about 10-15 minutes.
  • COOL COMPLETELY before turning over or filling.

SALAD
2 romaine hearts, shredded
1/3 cup bean dip
1/2 cup black beans
1 can white shoe peg corn, drained well
2 cups grape tomatoes, halved
1 small bunch green onions, thinly sliced
2 limes, juiced
3/4 cup shredded Jack and Cheddar cheeses
1/4 cup chopped cilantro + a bit more for garnish
1 lime, cut into wedges.

  • Toss together the lettuce, tomatoes, black beans, corn, green onions and cilantro.
  • Generously season salt and pepper.
  • Drizzle with lime juice and toss again.

ASSEMBLY

  • Place tortilla bowls on plates.
  • Divide salad amongst tortilla bowls.
  • Top with a spoonful of bean dip.
  • Top with a spoonful of meat mixture.
  • Sprinkle with cheese.
  • Garnish with lime wedges and remaining cilantro.

BLT SALAD with CREAMY CHIVE DRESSING

Looking for the perfect summer meal without turning on the oven or grill? Well, here it is, the PERFECT summer salad full of flavor and satisfying to everyone. I make the dressing in a double batch so there is always extra and preparing the bacon the night before after the sun sets keeps you cool too.

BLT SALAD with CREAMY CHIVE DRESSING
12 ounce package center cut bacon, cooked crisp and crumbled
2 tablespoons apple cider vinegar
2 cloves garlic, minced
FRESH ground sea salt, to taste
FRESH ground black pepper, to taste
3/4 cup sour cream
1/4 cup finely minced FRESH chives
2 tablespoons avocado oil
1-2 tablespoons buttermilk (yep, that reads milk :D)
1 head green leaf or Bibb lettuce, torn into pieces
1 package grape tomatoes, halved
1 bunch green onions, thinly sliced OR 1/3 cup finely chopped red onion
8 ounces of sourdough bread, WELL toasted, lightly buttered and cut into cubes

  • Whisk together the vinegar, garlic and salt. Let stand 10 minutes. This will help mellow the flavor a bit.
  • Whisk in sour cream and avocado oil until well blended.
  • Fold in chives.
  • Thin with milk to desired consistency.

 

  • In a large salad bowl toss together the lettuce, tomatoes, onions and bacon pieces.
  • Fold in toasted bread pieces.
  • Season to taste with FRESH ground salt and pepper.
  • Drizzle with dressing.
  • Garnish with additional chives and ENJOY!

BEAN SALAD ala 21ST CENTURY

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, just add them back in. I’ve been making this salad for years, BUT, all of a sudden I CANNOT find wax beans ANYWHERE. So, after 3 stores I decided to substitute sliced carrots and you know what? this recipe just got better! The beauty of this recipe is that it just gets more and more flavorful as time goes on.
BEAN SALAD ala 21ST CENTURY
2 – 15 ounce cans green beans
15 ounce can sliced carrots
4 ounce jar pimientos
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 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.

Simple Summer Suppers ~ SEAFOOD SALAD & PARMESAN CHEESE ROLLS

This recipe is from my mother-in-law. She told the story that it was something she would make at the end of the month when funds were short because it was cheap.  Cheap works though!  This is one of the most flavorful salads and always a family favorite.  The rolls date back to hubby’s grandfather’s Beverly Hills restaurant, The Castle from MANY years ago.

SEAFOOD SALAD
Green leaf lettuce, torn into bite sized pieces
2 bunches green onions, chopped
2 Roma tomatoes, chopped
1 can albacore tuna IN OIL, drained VERY WELL
1 can bay shrimp drained, or 1 cup fresh
1 large lemon, juiced
1/4 cup mayonnaise
FRESH ground salt & pepper, to taste

  • In a large bowl mix together the lettuce, green onions and tomatoes.
  • Add the tuna and shrimp. Toss well.
  • Squeeze with lemon juice.
  • Sprinkle with salt and pepper to taste and toss again.
  • Add mayonnaise and toss until well coated.

PARMESAN ROLLS
4 French Sandwich rolls, cut into halves
3 tablespoons olive oil
3 tablespoons butter, melted
1/4 cup grated or sliced Fontina cheese
1/2 cup grated Parmesan cheese

  • Mix together the melted butter and olive oil.
  • Dip tops of rolls into butter mixture.
  • Dip into the Fontina cheese pressing slightly so the cheese adheres.
  • Sprinkle with the Parmesan cheese.
  • Broil until golden and crusty.

♥ ♥

MEXICAN COBB SALAD with JALAPENO RANCH DRESSING

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 lime

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

 

BLUE CHEESE RANCH WEDGE with SWEET & SPICY BACON

With all the recent E. Coli scares with Romaine lettuce I decided to go back to good old iceburg lettuce.  A change in lettuce brings with it a change in dressing. Here is a favorite from Damaris Phillips with very few changes. This is a PERFECT recipe for us – hubby loves blue cheese more than I do so it’s a compromise that works. I love to top it with my swwet & spicy bacon – YUMMY!

BLUE CHEESE RANCH WEDGE with SWEET & SPICY BACON
DRESSING
1 cup creme fraiche
1/4 cup buttermilk
1/4 cup FRESH basil leaves, chopped
1/4 cup FRESH parsley leaves, chopped
2 tablespoons sliced FRESH chives
1 teaspoon FRESH thyme leaves, chopped
1 clove garlic, minced
1/2 lemon, juiced (about 1 tablespoon)
1/4 teaspoon onion powder
1/4 cup crumbled blue cheese (ALSO great with Gorgonzola)
FRESH coarsely ground sea salt black pepper
FRESH coarsely ground black pepper

  • Combine the creme fraiche, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice and onion powder with a whisk in a medium bowl.
  • Fold in the blue cheese, season with salt and pepper.
  • Refrigerate until ready to serve.

SALAD
1 head iceberg lettuce, quartered and core removed
1 cup halved grape tomatoes
1 bunch green onions, sliced
1/4 cup grated sharp cheddar

  • Divide the lettuce wedges among 4 plates.
  • Top each with 1/4 cup of the dressing, the tomatoes, sliced green onions, sweet and spicy bacon.
  • Serve the remaining dressing on the side.
  • Eat right away!

SWEET & SPICY BACON adapted from GIADA
1 pound slab bacon, cut into 1-by-1/2-inch pieces **
1/4 cup PURE maple syrup
1/2 teaspoon FRESH ground black pepper
1/8 teaspoon cayenne pepper 2 tablespoons FRANK’S original hot sauce

  • Place the bacon in an even layer in a large skillet.
  • Cook over medium-low heat, stirring often with spatula until the bacon is light golden brown, about 20 minutes.
  • Whisk together the maple syrup, black pepper and Frank’s in a small bowl.
  • Pour off some of the rendered bacon fat, leaving just a small amount.
  • Return the skillet to the heat and pour the maple syrup mixture over the bacon.
  • Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes.
  • Serve warm.

KRAB SALAD & HOMEMADE SPICY 1000 ISLAND DRESSING

This is one of our favorite spring and summer salads for it’s crunchy freshness and creamy homemade spicy Thousand Island dressing.

KRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
KRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
FRESH ground salt and pepper
Duke’s mayonnaise (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
2-4 tablespoons jalapeno ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
1-2 tablespoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
FRESH ground salt and pepper, to taste

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

He all but licked his plate and drank the rest of the dressing straight from the bottle.

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MEXICAN COBB SALAD with JALAPENO RANCH DRESSING

I originally copy catted this recipe (literally jotting down each and every ingredient as I ate the salad) from a favorite TEX MEX haunt in Texas, Chuy’s (1982), not to be confused with Chuy’s (1975)  a favorite haunt from the west coast. For several years they had a tug-o-war over the name, but somehow they both still exist.

It has since become a family favorite that we make A LOT during the spring and summer in particular.

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 Lime

RE-VISTED MEXICAN COBB SALAD

AND then I originally posted this recipe for a beach party at Seaside Simplicity.   It was perfect to accommodate Martha’s Jalapeno Poppers. But that was a few years ago and then I updated it to include taco meat, black beans and marinated tomatoes. The dressing remains the key element of this salad.

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving