Salads

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RANCH DRESSING: An Easy Crowd Pleaser!

Ranch dressing has always been a favorite for my family. Not only is this creamy delight fabulous on salads, but as a dipping sauce for…well, practically everything. So, naturally, in my quest to make everything possible from scratch, I decided to give ranch dressing a go. I picked a recipe then did what most of us do – immediatly amended it to suit my taste. I even got a rare compliment from my picky eater!

NOTE 1: If you want it thicker, decrease the buttermilk.

NOTE 2: If you don’t have buttermilk, you can make it by combining 10g (or 2 tsp) apple cider vinegar with enough milk to make a total of 150g (1/3 cup).

NOTE 3: As self-proclaimed Queen Of Freeze I would be remiss in my duties if I failed to point out this dressing freezes well.

RANCH DRESSING – makes about 1.5 cups

  • 150g (1/3 cup) buttermilk
  • 107g (1/2 cup) mayonnaise
  • 73g (6 T) sour cream
  • 2 T shallot or red onion, chopped finely
  • 1 T cilantro, fresh, chopped finely
  • 1 T dried dill
  • 1 garlic cloves, pressed or diced finely
  • 1 tsp lemon juice
  • 1/8 tsp sugar
  • 1/2 tsp table salt
  • 1/4 tsp black ground pepper

Combine all ingredients in a medium sized bowl and blend with spoon or whisk.

Pour into a container with a top and chill. You are now done. Yes, it’s that easy!

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ZUCCHINI PASTA SALAD: Fast & Easy!

I’m always looking for zucchini recipes ever since I’ve begun to grow them in my garden. Not only is this recipe delicious, it has the added bonus of being easy to prepare. It’s great to serve at holiday dinners, picnics, and pot-lucks.

ZUCCHINI PASTA SALAD – makes about 650g (5 cups)

  • 12g (2 T) diced shallots
  • 2 T extra-virgin olive oil, divided
  • 10g (1 T) red wine vinegar
  • 1/4 tsp salt 
  • 1/4 tsp black ground pepper
  • 114g (1/4 lb) small pasta
  • 2 cloves garlic, minced or pressed
  • 15g (1 T) ketchup
  • 170g (1-2) zucchini, chopped into half-moons
  • 46g (1/2 cup) red pepper, chopped
  • 27g (1/4 cup) small carrot, sliced thin
  • 130g (1 cup) Feta cheese, crumbled into chunks
  • 63g (1/2 cup) Kalamata olives, chopped

In a small bowl, blend together 1 T olive, the shallots, red wine vinegar, salt, and pepper. Set aside.

Bring about a quart of water to a full boil and add in the uncooked pasta. Cook for about 9 minutes, stirring now and then. Drain without shaking out the excess water in the sieve. Pour the cooked pasta into a large bowl.

Into the now empty pot, put the remaining 1 T olive oil, garlic, ketchup, zucchini, red pepper, and carrot. Over medium flame cook about 5 minutes, stirring often. You only want to par-cook the veggies so there’s still a slight bite to them, not make them soggy.

Pour the cooked veggies to the bowl of cooked pasta. Mix in the Feta, Kalamata olives, and vinegrette.

Serve at room temperature (or chilled, if you prefer).

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ORZO WATERMELON SALAD: Refreshing, fast, and easy!

I’d never heard of Orzo Watermelon Salad until it was mentioned often in a novel I was reading recently. It sounded interesting, so I Googled it. Lo and behold, it was a real thing! I got the gist of what goes in it, then honed the recipe to my liking – the tangy dressing with a slight kick of red pepper flakes was the key.

This salad is very fast and easy to make but, as with most salads, they’re best mixed close to serving time. That being said, it’s still tasty the next day.

ORZO WATERMELON SALAD – makes about 5-6 cups

  • 18g / 2 T Balsamic vinegar
  • 10g / 1 T granulated sugar
  • 68g / about 2 shallots, sliced thinly
  • 18g / 2 T extra virgin olive oil
  • 27g / 3 T lime juice
  • 4g / 3/4 tsp Dijon mustard
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 120g / 3/4 cup / 4 oz uncooked orzo
  • about 250g / 8 oz seedless watermelon, cubed bite-sized
  • 114g / 4 oz Feta cheese, crumbled into bite-sized pieces
  • 50g / 1/2 cup cooked green peas (I use frozen)
  • about 65g / 1/2 cup Pistachio nuts

Slice the shallots thinly.

Into a small saucepan combine the Balsamic vinegar, sugar, and shallots. Bring to a boil, turn off burner, then cover pan. Let set, at least, 30 minutes. This can be done ahead of time.

Into a small bowl, combine the olive oil, lime juice, Dijon, red pepper flakes, and salt. Set aside until serving time. This can be done ahead of time.

In a saucepan, bring about 3 cups of water to a full boil. Add in the orzo and a tsp of salt. Stir often and cook for 8 minutes. SET THE TIMER! Drain using a sieve, then pour into a mixing bowl to cool.

As orzo is cooling, chop watermelon into bite-sized cubes. Make sure to remove any seeds – they’re not very tasty.

Into the bowl with the cooked orzo, put the cubed watermelon, Feta, and peas. Gently mix and set aside until serving time.

At serving time, stir the dressing well and pour that into the orzo. Add the shallots WITH the liquid into the bowl along with the pistachios. Mix gently. Serve.

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BOK CHOY SALAD: Delicious Warm Or Cold!

My friend, Lynne, was telling me about the food served at a recent gathering. Somewhere in the middle of her list she mentioned ‘warm bok choy salad’. I, actually, didn’t hear anything else after that – my mind became focused on this intriguing-sounding dish. Warm salad? Bok choy? Hmmm.

Like a detective interrogating a prime suspect, I grilled her for details. What was in it? Anything else? How did she make it? My friend was becoming increasingly nervous – possibly fearing I would soon be reading her Miranda Rights. So, I let it go… and googled it.

As one would expect, there were multiple Warm Bok Choy Salad recipes. I read several, and came up with my own version. Feel free to change my recipe to suit yourself.

WARM BOK CHOY SALAD – serves 2

  • 12 oz / 340g bok choy
  • 3 tsp rice wine vinegar
  • 3 tsp soy sauce
  • 1 tsp honey
  • 3/4 tsp sesame oil
  • 1/4 cup carrots, shredded
  • 1/4 cup dried cranberries
  • 1.5 oz / 43g Feta cheese, crumbled
  • 3 oz / 85g Mandarin oranges
  • 1 tsp sesame seeds

Slice off and discard bottom of bok choy. Wash stems and chop into bite-sized pieces.

Heat together the vinegar, soy sauce, sesame oil, and honey. (You can use the serving bowl, if it’s microwave-proof.)

Place bok choy in a steamer basket but don’t put basket in the pan yet. Add about 1/2″ (2 cm) to the pan and bring to boil. Then place the steamer basket in pan, cover with a lid, and steam for about 1-2 minutes. (If you place the basket in before the water is boiling, you run the risk of over-steaming.)

Immediately remove basket from pan and empty bok choy into bowl with dressing. Stir in remaining ingredients and serve.

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SPICY CORN SALAD: A Wake-up Call To Your Mouth!

spicy corn salad2 textAh, summer! Longer days, sunny weather, and fresh produce. Besides fresh-from-the-vine tomatoes, corn on the cob ranks at the top.

Of course, delicious as eating a perfectly cooked corn on the cob is, it’s one of those foods best eaten in privacy or with close friends/family. No one looks to impress with a kernel or two stuck between their teeth.

And that’s where Spicy Corn Salad comes to the rescue! You get the mouth-pleasing crunch of fresh corn with the kick of serrano thrown in, all the while flashing those pearly whites without fear.

Spicy Corn Salad is a fast and easy side dish that can be eaten warm or cold.

SPICY CORN SALAD

  • 42g (3 T) sour cream
  • 25g (3 T) lime juice
  • 13g (1 T) mayonnaise
  • 1/4 tsp + 1/2 tsp salt, divided
  • 1-2 serrano chilis (use your own judgment – 1½ was our preference)
  • 6 ears (450g) (4.5 cups) of white corn (or yellow)
  • 2 T + 1 tsp vegetable oil, divided
  • 2 cloves garlic, pressed or minced
  • 1/2 tsp chili powder
  • 117g (1 cup) Feta cheese, crumbled
  • 3/4 cup (15g) cilantro, chopped
  • 3 scallions, white and green part, sliced

Remove and discard the ends on the serranos. Slice into thin discs, leaving the seeds and ribs intact. spicy corn salad9In a large bowl, whisk the sour cream, lime juice, mayonnaise, 1/4 tsp salt, and the sliced chilis. spicy corn salad10Remove the husk and silk from the corn cobs, then wash and dry the ears. Next (this may sound daunting, but I promise you it’s not), holding each cob at an angle, remove the kernels by running a sharp knife down the sides. It’s easiest to begin a couple of inches from the top and work downwards, away from you. Then flip the cob, and remove the bit that was at the top in the same manner. (You can help cut down on flying kernels by holding the ear in a large bowl.) You’ll get about 3/4 cup of corn from each cob – I found that amazing. spicy corn salad8In a large nonstick skillet, put 1 T of the oil, half (approximately) of the corn, and 1/4 tsp of the salt. Spread corn out evenly in the skillet. spicy corn salad7Turn heat to medium/high, cover and let cook untouched for 3 minutes – this will char the corn. Remove covered skillet from burner and let set for an additional 15 seconds to allow the corn to stop popping before removing the lid. Pour cooked corn into into the sour cream mixture. Repeat the charring process with 1 T oil, the remaining corn, and 1/4 tsp salt. Pour into bowl.spicy corn salad4 In the now empty skillet, put 1 tsp oil in the center. Top the oil with the garlic and chili powder and cook for about 30 seconds to bloom the flavors. Add to the corn mixture and stir together. spicy corn salad3Let cool for 15 minutes. Add in the Feta, cilantro, and scallions. spicy corn salad5Serve at room temperature or chilled.

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ROASTED POTATO SALAD: Not My Mother’s Potato Salad!

roasted potato salad8 textSometimes you just have to shake things up a little.

Growing up, my mother had only one recipe for potato salad: russet potatoes, celery, hard boiled eggs, and mayonnaise. We loved it.

But, as an adult, I’ve since learnt there are other types of potato salads AND other types of potatoes other than russets. This last part is more important than the first – russets tend to crumble and don’t hold firm. Yukon gold or red potatoes are firmer and will hold their shape. While I may return to my mother’s recipe, I will NOT use russet potatoes in potato salad ever again.

Roasted Potato Salad has a bit of a tang due to the vinegar and Dijon. I wouldn’t say it was better nor worse than my mother’s blander potato salad – just different. And, sometimes, different is nice.

Note: If you can find them, use the tiny Yukon potatoes. This way you only have to cut them in half and can let them roast without stirring.

ROASTED POTATO SALAD

  • 2 lbs of 1″ Yukon Gold (or red potatoes)
  • 1 shallot, cut in half lengthwise
  • 4 cloves of garlic, whole
  • 2 T olive oil
  • 1/2 tsp + 3/4 tsp salt, divided
  • 1/2 tsp + 3/4 tsp ground black pepper, divided
  • 1 red bell pepper, de-seeded and chopped into 3/4″ pieces
  • 1/2 cup mayonnaise
  • 1 T white wine vinegar
  • 1 tsp Dijon mustard
  • 2 stalks celery, chopped fine
  • 1/4 cup chives, chopped

Preheat oven to 425º Fahrenheit.

Wash potatoes, leaving skin intact. If using 1″-ish sized potatoes, cut in half. If using larger sized, cut into bite-sized pieces.

Place cut potatoes in a bowl and mix in the shallot, garlic, olive oil, 1/2 tsp salt, 1/2 tsp ground pepper, and the red pepper. roasted potato salad2Pour onto a rimmed sheet with the potatoes laying cut side down. Roast undisturbed in the preheated 425º F oven for 25 minutes. Remove from oven and let cool a little while you mix the dressing.roasted potato salad1 In the same bowl you used to mix the potatoes (you don’t have to wash it), mix together the mayonnaise, vinegar, Dijon, 3/4 tsp salt, 3/4 tsp ground pepper, and celery. When cool enough to handle, chop the roasted shallot and garlic, and add to the dressing. Mix in the potatoes. roasted potato salad5You can serve it as a warm salad or chilled – it’s up to you. Just before serving, mix in the chopped chives.

 

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SPICY MACARONI SALAD: Nothing Bland About This!

spicy mac & cheese textWhen asked to attend a potluck, my Spicy Macaroni Salad is often specifically requested. Unlike the usual bland pasta salads, this recipe will wake up your mouth…in a good way!

It’s super easy to make and does well with being made in advance so the flavors have time to blend.

SPICY MACARONI SALAD – makes about 6 cups

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 T lemon juice
  • 2 tsp salt
  • 2 tsp Dijon mustard
  • 1 tsp garlic, pressed or minced
  • 3/4 tsp ground black pepper
  • 1/8 tsp Tabasco (or other hot sauce)
  • 8 oz small elbow macaroni
  • 1 cup shredded carrots
  • 1/2 cup chopped radishes
  • 1 cucumber, peeled, seeded, and chopped
  • 1/4 cup scallions
  • 1/4 cup chopped parsley
  • 1 T dried dill (or 3 T fresh)

In a large bowl, whisk together the buttermilk, mayonnaise, lemon juice, salt, Dijon, garlic, pepper, and Tabasco. spicy mac & cheese1Stir the carrots, radishes, cucumber, scallions, parsley, and dill into the dressing. Mix well and chill.spicy mac & cheese2Cook pasta in salted water until just tender. Rinse with cold water to stop the cooking (don’t worry, it will continue to soften when mixed with the dressing) and drain. Mix into the dressing. Chill at least an hour to allow the flavors to penetrate the pasta.spicy mac & cheese3

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PEA & CORN SALAD – A Refreshing Summer Salad!

pea & corn salad textWhen the weather is hot and you don’t feel like cooking a vegetable, try this non-cook vegetable salad. BONUS:  it’s fat free!

Add or subtract ingredients as you please. I’m still not sure about the dried cranberries – my husband and I both liked them, but the salad is very good without them.

NOTE:  This salad needs to chill at least 2 hours, so plan ahead.

PEA & CORN SALAD – makes 8 cups

  • 16 oz package frozen petite peas, thawed
  • 16 oz package frozen white corn, thawed
  • 1 cup jicama, chopped into bite-sized pieces
  • 2/3 cup (about 2 stalks) celery, chopped into bite-sized pieces
  • 1/2 cup scallions, thinly sliced (white & green parts)
  • 1 red or orange bell pepper, cut into bite-sized pieces
  • 1  8-oz can pineapple rings in pineapple juice, drained and cut into 1/4″ pieces
  • 1/2 cup dried cranberries
  • 1/2 cup seasoned rice vinegar
  • 2 T dark brown sugar
  • 2 T fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 2 T mint, chopped

In a large bowl, combine peas, corn, jicama, celery, scallions, bell pepper, pineapple, and cranberries.pea & corn salad4 In a small bowl, stir together the vinegar, brown sugar, parsley, salt, and pepper.pea & corn salad3 Pour on veggies and blend. pea & corn salad2Refrigerate at least 2 hours. Stir in mint and serve.

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TERIYAKI PASTA SALAD: So Pretty, So Easy, So Scrumptious!

teriyaki pasta salad textRecently, I had a fabulous pasta salad topped with teriyaki sauce. The promised recipe never came, so I decided to create my own. The most difficult thing was developing the right taste for the dressing. (You can, of course, buy bottled teriyaki sauce, but as I keep saying, I like cooking from scratch so I know what’s in my food.)

This is a very forgiving recipe – if you don’t like certain ingredients, just exchange them for something else.

NOTE: Unless you have a problem with cashews (or any other nut), I highly encourage you to add them. The salty crunch made all the difference.

TERIYAKI PASTA SALAD – makes about 6 cups

  • 1/2 lb mini farfalle pasta (bowties) (or any other pasta you prefer)
  • 4 oz Chinese peapods
  • 1 red bell pepper
  • 4 scallions
  • 1  11-oz can Mandarin Oranges in light syrup
  • 1/2 cup teriyaki sauce, divided – recipe follows
  • about 1/2 cup salted cashews, either halved or coarsely chopped

Have teriyaki sauce prepared before starting salad – use homemade (recipe follows) or purchased.

Bring 2 quarts of water to boil in a large saucepan. Add 1 tsp salt and pasta. Cook to the al dente stage. (Don’t cook it longer – the pasta will continue to soften as the teriyaki sauce gets absorbed.) For the mini farfalle it took 7 minutes, but time will vary with type of pasta.

Drain and rinse to stop cooking process. Shake to remove excess water and empty into large bowl. Stir in 1/4 cup teriyaki sauce and let absorb while preparing the rest of the salad. teriyake sauce3Bring about 1½ inches of water to a boil in the now empty saucepan and add peapods. Let boil for 2 minutes – SET A TIMER! (You don’t want to over cook!) Drain and rinse to stop cooking process.

Remove any strings from peapods by laying them flat and slicing one peapod tip away from you, stopping just before cutting through. pea pods1Pull the peapod body towards you. If there’s a string, it will come away from the peapod.pea pods2 Then rotate the peapod 180º and do the exact same thing to the other tip to remove string on the other side. (Sometimes there are strings on both sides – they’re unpleasant to eat.)

Cut peapods into bite-sized pieces. Add to pasta bowl.

Cut red pepper into bite-sized pieces. Add to pasta bowl.

Slice white and green parts of scallions. Add to pasta bowl.

Drain oranges, shaking to remove excess water. Add to pasta bowl. teriyake sauce4At serving time, add remaining 1/4 cup teriyaki sauce and cashews. Stir to combine. Serve immediately.

TERIYAKI SAUCE – makes about 3/4 cup

  • 1/2 tsp cornstarch
  • 1/2 cup granulated sugar
  • 2 T Mirin sweet wine vinegar (often in the Asian section of the market)
  • 1/2 cup soy sauce
  • 1/2 tsp fresh ginger, grated (or 1/8 tsp dried, but fresh is best)
  • 1 garlic clove, pressed
  • 1 tsp sesame oil

In a small saucepan with burner off, put cornstarch and sugar. Stir to blend. Add in Mirin and mix well, smashing any lumps. teriyake sauce1Add in soy sauce, ginger, garlic, and sesame oil. Turn on burner to medium and stir while bringing to a boil. Turn down heat to keep a simmer. Continue cooking until thickened – about 4-5 minutes.teriyake sauce2There will be a little teriyaki sauce leftover. Save it to revive leftover Teriyaki Pasta Salad, freeze it, or use it on something else. (Waste not, want not!!!)

 

 

 

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GREEK SALAD – A Salad To Wake Up Your Mouth!

greek salad textSometimes, nothing tastes better than a nice salad.

GREEK SALAD can be a meal unto itself, particularly on a hot summer day when you don’t want anything heavy (or don’t feel like cooking!). It, also, makes a perfect accompaniment to a heavy meal to cut through the richness.

Easy to prepare, it’s pretty enough for company!

GREEK SALAD – makes about 7 cups

  • 1½ T red wine vinegar
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 garlic clove, pressed
  • 1 tsp fresh oregano, chopped
  • 3 T extra virgin olive oil
  • 1/2 cucumber, peeled, seeded, sliced
  • 1/3 cup red onions, sliced thinly
  • 1 head romaine lettuce, torn into bite sized pieces
  • 1 large tomato, shake out pulp & seeds, chopped
  • 1/3 cup Kalamata olives, coarsely chopped
  • 1½ T capers
  • 2 T mint, coarsely chopped
  • 2 T parsley, coarsely chopped
  • 3 T feta cheese, crumbled
  • optional – croutons

In a bowl (I like to use the serving bowl to save dirtying an extra bowl) whisk together the vinegar, lemon juice, salt, pepper, garlic, oregano, and olive oil. Add in the cucumber and red onions. Let marinate at least 30 minutes.greek salad1Into serving bowl (which could be the bowl from above), place the romaine, tomato, olives, capers, mint, parsley, feta, and marinade with cucumbers/onions. Toss together. Pass around croutons, if desired.