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Category Archives: salads

Colorful Slaw with Apple Cider Vinaigrette 


Purple, green, red, orange, and white make a colorful alternative to the typical white cole slaw! The Whole30 Cookbook is my source!  I used an organic apple cider from Aldi’s that has the “Mother” in it. It’s a milder flavor.

I added more red pepper, carrot, apple and almonds here than the Whole30 recipe described. 

Here is the colorful display. All the kale needed is not pictured here


Lacinato kale is a traditional Italian variety


For the slaw:

1/2 head red cabbage, sliced thin and cut in 2 inch lengths 

1/2 bunch lacinato kale, stems removed, leaves sliced in thin ribbons

1 bell pepper, seeded, ribs removed, thinly sliced

1 cup shredded or matchstick sliced carrot 

1 large apple, julienned

1-4 oz package or 1/2 cup slivered almonds

For the Vinaigrette:

3/4 cup extra virgin olive oil

1/3 cup apple cider vinegar 

2 tablespoons finely chopped parsley

1 large clove garlic, minced with 1 teaspoon kosher salt

1/4 teaspoon black pepper

  • In a large bowl combine ingredients for the slaw
  • In a small bowl or jar whisk together the vinaigrette ingredients.
  • Pour the vinaigrette over the vegetables and toss well
  • Add more salt, pepper or vinegar to your taste!
  • Serve right away. The slaw keeps in the frig a couple days
  • Voila!
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Raw Corn and Veggie Salad with Buttermilk Dressing


Fresh corn is usually sweet here in the Midwest. This raw corn salad has red pepper, Persian cucumbers, shallot, parsley, fresh dill and a buttermilk and yogurt dressing. Add the dressing at the table, as little or as much as you like

I found this recipe at Food52. It had a lot of likes and the raw corn and Persian cucumbers were new to me and sounded yummy. I usually quickly blanch  corn before using it in salads. I liked eliminating this step!

In a large bowl combine:

1 clove fresh shallot, sliced thin, rinsed in cold water, drained and blotted in paper towel 

3 ears fresh corn, kernels sliced off with a sharp knife

4 Persian cucumbers, (these are like English cucumbers with thin skins but only 5 inches long) quartered lengthwise and cut crosswise into a 1/4 inch dice

1 long red pepper, diced

1 handful fresh dill, minced

1/4 cup chopped parsley or cilantro 

Feta cheese as desired. You can mix it in or place it on top of the salad in large pieces

Raw Salad without the dressing:


Dressing:

Combine with a whisk in a small bowl:

1/4 cup buttermilk

2/3 cup European style plain thin yogurt

1 tablespoon white wine vinegar, the better the quality the better the taste I like a white balsamic or a champagne balsamic from out local oil and vinegar shop, Mercato di O & V, in Midland MI

3 tablespoons minced sweet onion

1 clove garlic minced with 1/4 teaspoon salt

Add with a whisk slowly in a steady stream:

1/4 cup olive oil

Add salt and pepper to taste

Serve the dressing on the side with the fresh salad

Buttermilk Dressing:

Raw Salad with Buttermilk Dressing:


Voila!

Orange Lettuce Salad


This simple salad can be whipped together in minutes! Oranges are the main feature.  

The pink are called Cara Cara and the red are Blood Oranges. There are two types of blood oranges. Here I used the Moro orange which are available December through March. The other blood orange is Tarocco and are available from January through May. The Cara Cara is a cross between two naval oranges and their peak seasons are December and April. I bought them in February.

The mixed spring greens are beautiful and easy. I have found really fresh greens at Aldi, the European discount grocery store.

Edamame is very popular. I used the shelled version which is called mukimame. It’s all soybeans. The Target brand Archer Farms makes a frozen version I like!

High quality olive oil and white wine vinegar are essential for this delish dressing. I use champagne balsamic vinegar or a white balsamic vinegar from a local oil and vinegar shop. Mercato di O & V

Here’s what you need:                   Serves 4

4 cups mixed spring greens

2 Cara Cara oranges

2 blood oranges

1 cup shelled soybeans, also called edamame (mukimame)

1/4 cup high quality extra virgin olive oil

1/8 cup white balsamic vinegar

1/4 teaspoon salt

1/8 teaspoon or less black pepper 

Here’s how to do it:

  • Place the lettuce on salad plates
  • Sprinkle soybeans over lettuce
  • Slice the ends off the oranges, then slice the rest of the rind off from end to end. Leave no rind or white pulp
  • Cut each orange crosswise in 4 thick slices
  • Layer 2 of each orange slice on the salad
  • Combine the dressing ingredients together in a small bowl with a small whisk or shake it all together in a small jar with a lid
  • Pour about a tablespoon or so over each salad
  • Sprinkle with black pepper if you want 
  • Voila!

Caesar Salad 

Caesar Salad is very common in today’s menus. Really it’s too common!  This recipe is adapted from the 1961 Antoinette Pope School Cookbook. It was a cooking school in Chicago where my mom took classes in the 1940s and 1950s. 

I’ve omitted the anchovies and the coddled egg. Everything else is the same. They gave you a choice with the garlic too. Either rub it in the bowl and discard it or leave it in the bowl to blend in with the dressing. Instead I minced the garlic and salt and then added it to the dressing.  

The original recipe uses oil, no specific type.  I like sunflower oil. It is very mild and allows the flavor of the dressing ingredients to blossom! Definitely don’t use olive oil.

Serves 8-10
4 medium cloves garlic

2 teaspoons salt

3/4 cup sunflower oil (not olive oil)

1/4 cup good quality white wine vinegar or white balsamic vinegar

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

2 teaspoons dry mustard

2 teaspoons black pepper

2 tablespoons grated Parmesan cheese, plus extra for sprinkling on the salad if you want

2 pounds romaine lettuce

1 cup small croutons or more

16 oz grilled chicken breast or more, optional

  • Rinse the lettuce well and drain. Wrap in paper towels. Keep in the frig
  • Mince the garlic and salt together to form a paste
  • Combine the garlic paste and oil in a medium bowl
  • Beat the mixture with a fork, whisk or immersion blender/stick blender until it’s thick.
  • Add the wine vinegar and lemon juice and continue to beat together
  • Add the Worcestershire, dry mustard, pepper and Parmesan. Continue to beat together. 
  • Tear the lettuce into bite size pieces. Place it in a large serving bowl 
  • Toss in the salad dressing to coat all the lettuce
  • Add the croutons
  • Add sliced grilled chicken if you like and drizzle more dressing over it all. 
  • You can also brush the dressing on the chicken before grilling or make a double batch of dressing and use half of it to marinate the chicken before grilling!
  • Sprinkle more Parmesan over your salad
  • Voila!

Rinse and drain the lettuce.  Place on paper towels and then roll it up. Keep it in the frig until ready to eat!

We’ve followed this recipe dozens of times! Can you tell? I hope you enjoy it too!


Beet Greens Salad


I love to make borsht or beet soup, but I don’t always want to add the beet greens to the soup. And greens still attached to the root vegetable are so very fresh! Beet greens are a great source of calcium which we need to treat and prevent osteoporosis. And they are full of antioxidants!

 This is quick and simple. Serve it cold as a salad or hot as a vegetable. Both are prepared the same.

  • Cut the leaves and stems from the beets
  • Wash well in water and drain
  • Place greens on a cutting board 

Beet greens quickly cool down in ice water

  • Cut off the stems and reserve for soup if you like, or use them here. Cut the stems in 1 inch or bite size pieces.
  • Cut the greens into 3 inch sections, perpendicular to the stems
  • Heat on the stove a large pot with 1/4 cup water
  • Place greens into the hot water
  • Toss greens a few seconds until slightly wilted.
  • Remove from pot with a slotted spoon
  • Place in a large container of ice water for 5 – 10 seconds or until cooled
  • Lift greens out of the water with your hands or slotted spoon and drain in a colander
  • To prepare the salad place 1/2 – 1 cup of the greens on a small plate
  • Drizzle over the greens good quality olive oil and white balsamic vinegar
  • Sprinkle with flaked sea salt
  • Voila! Your salad is ready
  • You can heat this in the microwave if you would like to serve hot.
  • Greens cook done a lot, so plan on 3 – 4 cups of raw greens serving one person.

If you let this sit in the frig, some of the red color will bleed. You can add this to the serving plate if you want more red color.

Ranch Dressing


My family has been making this since the 1970’s. It’s an adaption from the Hidden Valley Ranch salad dressing mix that was really big then. Everyone always loves it! My son in law Joe Wodark thinks I should market my Ranch Dressing 😉

The ingredients for this dressing are in many of the foods I grew up with. My grand parents were from Russia. They used a lot of buttermilk, sour cream, garlic, dill

This can be a salad dressing or a dip for vegetables. Use more buttermilk for a thinner salad dressing and less for a thicker dip. You can add more or less garlic and dill too, depending on your preference. I like to use a clear glass canning jar for this. It’s easy to store in the frig. Use a spoon to pour over your salads.

  • In a quart jar whisk together:

2 cups Hellmann’s Mayonnaise 

1/2 cup sour cream

1 large clove garlic, minced

1 teaspoon salt

1 tablespoon dried dill weed

  • Then add the buttermilk and give a final whisk

1 cup buttermilk

  • Cover with a piece of plastic and then the canning lid
  • Store in the frig
  • Voila!

Cucumber Salad with Green Onion


Cucumbers are abundant all year. It’s a nice cool crunchy salad anytime.

4 cucumbers, peeled and sliced 

2-4 green onions, sliced

1/2 cup light or regular Hellmanns mayonnaise

1/2 cup buttermilk

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 to 1 teaspoon dried dill weed, optional

  • In a large bowl combine the cucumbers and onion
  • In a small bowl combine the mayo, buttermilk, salt and sugar
  • The dill is optional and completely changes the flavor
  • Mix together and serve cold.
  • Store it in the frig till serving time
  • Voila!