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Category Archives: salads

Pineapple Slaw

Pineapple Cole Slaw
Pineapple could be cut up smaller than this

One of my favorite new summer salads to quickly make. And the quantities are forgiving. Add more Cole slaw if you like. Or more jalapeño!! For sure prepare it just before serving.

This is another Half Baked Harvest recipe, one of the best food bloggers out there. Tieghan serves this with Hawaiian Hula Pork Fajitas. The link to the recipes for the pork, Coconut Rice and the Pineapple Slaw is here https://www.halfbakedharvest.com/hawaiian-hula-pork-fajitas-pineapple-slaw-coconut-rice/

Ingredients

  • 1/3 cup Greek yogurt
  • 2 tablespoons rice vinegar
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 teaspoons orange zest
  • Salt and pepper to taste
  • 4 cups shredded cabbage
  • 2/3 cup sliced green onion
  • 1/3 cup chopped fresh cilantro
  • 2 cups diced fresh pineapple
  • 2 jalapeños, seeded and chopped

Directions

  • In a large bowl whisk together yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper.
  • Add cabbage, green onion, cilantro, pineapple and jalapeño
  • Toss well and cover in frig till ready to serve. Don’t let it sit more than 2 hours for best presentation and crunchiness!
I made a huge amount of the Cole slaw marinade
Vegetables added to marinade. I should have cut up pineapple in smaller pieces!
Pineapple Slaw
Every bite is delicious!

This is exactly Tieghan’s recipe except I doubled it. If you like salads saucey you can make more marinade. Omit the cilantro for those who have a sensitivity to it. Substitute parsley if you like

Thank you Half Baked Harvest!

Voila!

Cucumbers with Sour Cream

Cold Cucumber Salad with Dill and Sour Cream

The secret is marinating the cucumbers and then adding the sour cream just before serving Don’t make extra to have leftover. It’s quick to make and is not as creamy and crisp the next day.

PardonYourFrench introduced me to this recipe. The herbs I use are dill and chives. I also use less sugar than she does. Any combination of fresh herbs work well.

Ingredients

  • 1 large cucumber, partially peeled and sliced in half moons
  • 1 teaspoon salt
  • 1 tablespoon good quality white wine vinegar
  • 1/4 teaspoon sugar
  • 1 small shallot, chopped fine
  • 1 tablespoon sliced chives
  • 1/2 teaspoon pepper
  • 1 teaspoon or more fresh dill, chopped
  • 1/4 cup sour cream or creme fraiche
  • 1/2 teaspoon sea salt

Directions

  1. Place sliced cucumbers in a colander and sprinkle 1 teaspoon salt over them. Toss with your hands.
  2. Cover with a plate and allow to drain in the sink 30 minutes
  3. In a small bowl stir together sugar and vinegar. Add the pepper, shallot, chives and dill.
  4. Rinse cucumbers under cold water and drain well. Wrap them in a towel to absorb the water
  5. Place cucumbers in a bowl and toss in marinade. Cover and refrigerate until ready to serve.
  6. Just before serving mix in sour cream or creme fraiche and sea salt

Voila!

Cole Slaw with Lime Marinade

Angel Hair Style Cole Slaw with Lime Marinade

This quick and easy cole slaw is light and fresh! Put it together just before serving or make it a few hours ahead. This recipe serves about 4-6.

Angel hair style cole slaw is a very fine cut. Traditional Cole slaw works well too!

Ingredients

  • 1-10 oz package angel hair style cole slaw
  • 1/2-1 jalapeño, seeded and chopped fine
  • 1-2 cups cilantro, chopped
  • 4-6 mini sweet peppers, julienned
  • 1 tablespoon olive oil or vegetable oil
  • 1 tablespoon smooth white balsamic or rice wine vinegar
  • 4-6 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sugar

Directions

  • In a medium bowl combine vegetables
  • In a small bowl combine oil, vinegar, lime juice, sugar, salt and pepper
  • Add marinade to vegetables and toss
  • Voila! There you have it!

Mediterranean Bean Salad

Fresh Mediterranean Bean Salad

The Original Dish is one of my favorite food bloggers. My recipe is based on her version of the traditional 3 Bean Salad. I will definitely make this again!

I substituted dried oregano for her fresh parsley, mint and basil. I also substituted black eyed peas for her chickpeas and added feta cheese and fresh tomato! My recipe here is like Village Greek Salad meets 3 Bean Salad!

This recipe has some flexibility. Try any combination of 3 varieties of canned beans. Suzy and I both agree that there are better options than canned green and yellow wax beans.

Ingredients

  • 1 15 oz can dark red kidney beans, drained and rinsed
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 15 oz can black eyed peas, drained and rinsed
  • 1 green pepper, cored and chopped
  • 1 red pepper, cored and chopped
  • 1 English cucumber, diced
  • 1 tomato, cut in large chunks, optional
  • 1 cup chopped red onion
  • 1/3 – 1/2 cup capers
  • 4-8 ounces block style feta cheese, cut into cubes, optional
  • 1/2-1 tablespoon dried oregano

GarlicDijon Vinaigrette

  • 2 large garlic cloves, minced
  • 1/2 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper

Directions

  1. In a large bowl or on a large platter place beans, peppers, cucumber, onion, capers, tomato and feta. Decide to either keep all items separate on a platter for serving or mixing them all up in a bowl.
  2. Sprinkle oregano over all
  3. In a small bowl whisk together vinaigrette ingredients till combined and thick.
  4. Pour vinaigrette over platter of beans or mix into bowl of these same ingredients. Cover and refrigerate an hour or so before serving so beans absorb the vinaigrette.
Village Greek 3 Bean Salad Ingredients Seperated
Sprinkle Salad with Oregano
Whisk Together Vinaigrette and Pour Over Salad
Omit the Feta for a More Traditional 3 Bean Salad

Thank you Suzy from The Mediterranean Dish for your inspiration!

Voila!

Curried Chicken Salad

This salad can be presented in many forms. Add things like grapes, walnuts, pecans, dried cherries or celery slices. Add pasta or cooked rice, spread it on bread as a sandwich or on crackers or Naan. Or just make the dressing and dip in fresh veggies!

Poaching the chicken is the first step

  • Place 4 boneless skinless chicken breasts, in a large cooking pot of boiling water with 1 quartered onion, 1 bay leaf and several black peppercorns.
  • Once it’s boiling again turn the heat off and cover. Or place on an extremely low flame. The remaining heat of an electric cooktop works well
  • Using an instant read thermometer check the temperature in the thickest part of the breast after 10 minutes. Once each piece reaches 155 F remove it from the water and cool. It’s temperature will rise to 165 F as it rests on a platter or in a colander.
  • When cool either shred the chicken or cut into bite size cubes. Your choice. I prefer shredded!!

Dressing

In a large bowl mix together

1 cup light Hellman’s mayonnaise

1/2 cup plain yogurt

1/2 cup sour cream

1/4 teaspoon turmeric

1 tablespoon Madras style curry powder

2 teaspoons sugar

1/2 teaspoon garlic powder

2 teaspoons lemon juice

Add chicken to dressing. Serve cold

This curry dressing is the same recipe as the curry dip we made at Strongbow’s Turkey Inn which is located in Valparaiso Indiana. Serve as a dressing or dip for fresh veggies like we did at Strongbow’s!

Voila! I hope you enjoy this as we have!

Puréed Corn with Cherry Tomatoes and Concord Grapes

This recipe was inspired by a photo on Instagram. It’s a bed of puréed corn that is warmed and topped with colorful cherry tomatoes and seedless Concord grapes. The original picture idea had melon balls but I could not pass up these seedless Concord grapes! Serves 8

Ingredients

6 ears fresh sweet corn

3 tablespoons melted butter

1/4 teaspoon dried crushed red pepper flakes

1 pint colorful cherry tomatoes

1/2 pint seedless Concord grapes or other fruit or vegetable of your choice

Extra virgin olive oil to drizzle

Aged thick balsamic vinegar

Flaked sea salt

Procedure:

  • Bring a large cooking pot of water to a boil
  • Add the corn and cover
  • Bring to a boil
  • Turn off heat and let sit 10 minutes
  • Drain and cool
  • Using a sharp knife cut the corn off the cob
  • Place corn in a food processor
  • Purée
  • Add melted butter and pepper flakes
  • Purée until completely smooth
  • Season with salt and pepper
  • Serve warm. Reheat if you make this ahead and refrigerate before serving

Assemble the salads:

  • Arrange about 1/2 cup of corn on the plate. Make a shape or smear it around. Think of it as painting on a plate
  • Top with an arrangement of sliced or halved tomatoes and whole grapes
  • Drizzle with a tiny bit of olive oil and balsamic vinegar
  • Sprinkle with flaked sea salt

Voila!

Corn is cut off the cob and placed in a food processor

Melted butter and hot red pepper flakes are added

Purée again and season with salt and pepper if desired. I don’t think it needs salt

The corn mix is puréed to a very smooth consistency and arranged on serving plates with colorful tomatoes and grapes.

When I find the pineapple tomatillo I will add that for a sweet taste. It should be ripening in September in Michigan.

I really want to grow them in my garden. The paper like husk is beautiful and a nice addition to food presentation

The dressing is not really needed but just a few drops finishes it off. You can apply the oil and vinegar artfully to look like abstract strokes or drops of a modern painting

Below is the original photo which inspired me. TheJamLab was out to dinner here

Enjoy!

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!

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!