Category Archives: salad dressing

Roast Chicken Salad with Buttermilk Dressing – Weeknight Salad

DSCN0069photoI was in the mood for something light for dinner and wanted to make a dressing with buttermilk since I had it in the house and wanted to use it.  I picked up a roast chicken from the market because I was very pressed for time.  I grabbed some beautiful romaine, but I know this would be perfectly awesome with kale or any greens you would like to use.  In any event I used romaine this time. I removed the skin from the chicken and shredded it with my hands. Just used romaine, tomatoes, chicken and dressing. Next time out I add avocado for sure and would love some bacon in this salad.  This is an awesome lunchtime salad and so easy to pull together for a light dinner meal and mix in whatever other veggies and ingredients you’d like.  Dressing is killer and only 3 Tablespoons of Buttermilk! This is also awesome if you have leftover chicken and don’t know what to do with it.

This dressing should be good for at least 4 servings. Feel free to double it.

Ingredients:

Buttermilk Dressing:

1 clove garlic

1 egg yolk ( let egg sit out at room temperature) just not really cold

3 tablespoons of buttermilk ( low-fat is fine)

1 tablespoon whole grain mustard

1/4  teaspoon kosher salt and a few grinds of the pepper mill (you can always add more salt if you would like)

1 tablespoon apple cider vinegar

1/2 cup olive oil

*feel free to double

Combine all ingredients except for olive oil in the blender including salt and pepper . Keeping blender on , add olive oil from the top in a slow stream until well incorporated.

Put salad greens, avocado , chicken and any other vegetables you’d like in a large bowl. Add dressing (start small)  and mix salad adding dressing as needed.

Italian Chopped Salad

Chanukah 005
Chanukah 038

The weather is starting to warm up and sometimes it’s nice to have a salad for a meal. I love a chopped salad as much as the next one, and I especially love an Italian chopped salad with delicious Italian ingredients.  Delicious ingredients , and I made my dressing the day before , cut salami and cheese the day before. Just had to assemble salad the day we were eating it. When you do all the prep before it’s pretty easy . Also if you just like to use one kind of lettuce use whatever you like. I like a combo of iceberg and romaine lettuces in here and sometimes I just use romaine . It’s key to chop/shred lettuce into bite size pieces. This is obviously a loose recipe so change out whatever you’d like to suit yourself. You can absolutely leave out the meat if you’d like and go vegetarian here.

Ingredients:

1 head romaine lettuce cut into bite size pieces or whatever lettuces you like

Chanukah 017

1/2 head iceberg lettuce , shredded or chopped up

1 cup rinsed canned red kidney beans, patted dry

1 cup rinsed canned garbanzo beans, patted dry

8 ounces of hard salami, cubed–use a really good salami. If you have an Italian deli near you that’s the best .

6 ounces of provolone cheese, cubed–also use as good a provolone as you can find.

baby plum tomatoes or cherry tomatoes cut into small pieces

*of course some chopped up green or black olives would be really nice

Red Wine Vinaigrette:

1/2 cup red wine vinegar

3 tablespoons fresh lemon juice

1 teaspoon honey

2 teaspoons kosher salt

1 cup olive oil

Freshly Ground Pepper to taste

Mix the vinegar, lemon juice, honey and salt in a blender. With the machine running , stream the olive oil in gradually. Taste for salt and pepper to taste.

Assemble all ingredients in a large bowl for a nice presentation and dress salad as you’d like or do it individually.

Brussels Sprouts and Apple Salad

IMG_3355IMG_3349

This is one of those seasonal salads that is so perfect it’s really great any time of year but with the apples it reminds me of Fall. This is a very refreshing light salad and most perfect before any dinner even Thanksgiving.  This salad had some lettuce and brussels and apples and walnuts and parmigiana cheese!!!! A-mazingly delicious and super fresh tasting.

Easy ingredients and you can prep ahead and stick it in the fridge all dressed and ready to go. My kind of salad and one I will be making all winter long.

Dressing was fresh and sweet because of the honey. This would be amazing as a dinner salad with any protein added.

*salad should serve 4-6 as an appetizer size salad.

Enjoy! and follow me on Instagram @cookingwithcandi

Ingredients:

I used  about 1 12 ounce package of shredded Brussels Sprouts

app. 9 – 12 oz. of any lettuce you’d like I used a combo of different lettuces

1 large apple such as Honey Crisp

3 Tablespoons minced shallots, app. 1 large shallot

4 Tablespoons extra virgin Olive Oil

4 Tablespoons vegetable oil

6 Tablespoons apple cider vinegar

3 Tablespoons honey

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup walnuts, toasted and coarsely chopped –to toast the walnuts –pre-heat the oven to 350 degrees and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. ( no need to spray or oil the pan) Bake, checking frequently until lightly toasted and fragrant (if you smell them you better remove them, they burn rather easily) set the timer for 4 minutes but they will probably take 6 minutes. Allow to cool and chop them up.

3/4 cup thinly sliced  Parmigiano-Reggiano — I use a peeler to slice cheese while it’s cold it’s easier to slice.

Directions:

In a large bowl, combine the shredded Brussels Sprouts, lettuce, apple, vegetable oil, olive oil, shallots, apple cider vinegar, honey, salt and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to meld together.

When ready to serve, toss the walnuts and cheese with the salad. Taste and adjust seasoning if necessary , then serve.

Asian Slaw

This is a fresh and delicious side dish salad that pairs well with almost any meal. It elevates a simple Turkey Burger to another level . Serve it alongside chicken, seafood and beef for a perfect meal. You’ll probably have most of the ingredients in your pantry and you can substitute powdered ginger for fresh if you don’t have but I recommend using fresh ginger always when you can.

Enjoy!

Ingredients:

6 cups shredded slaw — it comes in a bag in almost every supermarket as Cole Slaw ( raw) in the salad section 

*2 Bell Peppers thinly sliced whatever colors you prefer or a combo this is also optional if you don’t like raw peppers

1/4 cup chopped green onions and you can add more for garnish on the top

*1/4 cup Cilantro Leaves coarsely chopped — I love Cilantro but if you don’t omit it

1/2 cup sliced slivered almonds — lightly toasted in the oven at 350 for a few minutes be careful not to burn set the timer for 3 minutes and check on them because once you start to smell them they’re usually burning

2 teaspoons sesame seeds

Dressing:

2 Tablespoons Vegetable Oil

1/4 cup Rice Vinegar

1/4 cup Hoisin Sauce

1 Teaspoon honey

1 Tablespoon soy sauce

1 teaspoon fresh ginger finely grated or 1/8 teaspoon powdered ginger

1 Tablespoon toasted sesame oil

Salt and Pepper to taste but you really shouldn’t need much salt at all but adust to your own taste

Directions:

Place the cabbage cole slaw mix in a bowl with cilantro, green onions and almonds.

Combine all dressing ingredients in a bowl and whisk until well combined.

Pour the dressing over the cabbage mixture. Toss to coat evenly. Sprinkle the sesame seeds over the slaw. Use as much dressing as you need to coat.

Chopped Vegetable Salad

FullSizeRender (2)FullSizeRenderThis chopped salad is a great addition to any menu or add a protein and make it a meal which would be ever so perfect!  It contained fresh  vegetables and a salad all in one!  Perfection in a bowl. This is what I did and what veggies I used, feel free to use the vegetables you would love. These were the quantities that worked perfectly though. I won’t lie it took some prep for this and a good idea would be to chop a lot of the veggies ahead of time and have them ready. Avocado and lettuce must be added right before serving though. Dressing and veggies can be made ahead of time .

*I served as a side dish and it was generous for about 6 -8 servings , if you’re using for a main probably 4-6.

Ingredients:

Dressing:

2 Tbsp. red wine vinegar

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. Dijon Mustard

1 garlic clove–minced

1/2 tsp. kosher salt plus a little more to taste at the end

1/4 tsp. freshly ground black pepper plus more to taste at the end

1/4 cup good extra-virgin olive oil

Salad:

1/2 lb. green beans, trimmed and cut into small pieces — about 1/2″

2 medium carrots, cut into small pieces

3 ears of corn, cut kernels off cobs

1/2 pint small cherry or grape tomatoes cut in 1/2

2 ribs celery, cut into small pieces , about 1/2″ pieces

1 red bell pepper, cored and cut into small pieces , also about 1/2″ size

1/3 cup finely chopped red onion

1 head romaine , chopped

1 large ripe avocado, peeled, pitted and diced

1/4 cup finely grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil.

Meanwhile in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. kosher salt, garlic, and 1/4 tsp. black pepper. Lastly, whisk in the oil slowly. Set aside.

When water comes to a boil, add cut up green beans and carrots to boiling water and cook until tender, about 5-6 minutes. Add corn and cook a couple of minutes more. Drain in a colander and rinse under cold water, let veggies completely cool down. I let them sit till they were completely cool. Give vinaigrette a quick whisk, and add veggies to the bowl. Add in the tomatoes, celery , bell pepper and onion and toss well. Set aside and let marinate for at least 1/2 hour. I probably let it sit in marinade for about an hour.

Right before serving, add chopped romaine, avocado and parmesan . Taste for salt and pepper and add as needed. Toss gently to combine.

Serve immediately.

Summer Salad–Farm Fresh Farro

photo 5 (4)photo 4 (65)photo 2 (69)photo 3 (4)

I am always on the search for some new vegetarian recipes to try out.  The inspiration for this salad came from some beautiful radishes from the farmers market and some fresh sugar snap peas. During the summer months with all the beautiful fresh vegetables available it’s super easy to throw together these salads. The fresh parmesan pieces give it the extra kick and salt it needs, use as much or as little as you like. I prefer pearled farro for this recipe.

*original recipe from Jessica Seinfeld website Do it Delicious

Ingredients:

1 cup pearled farro

1 cup sugar snap peas

4 large radishes

2 scallions

1/4 cup mint leaves loosely packed

1/4 cup parmesan pieces

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Follow directions on the box of farro or fill a saucepan to about an inch from the top. Bring to a boil, and add the farro and cook until tender but still chewy, about 10 minutes. Drain in a strainer and run under cold water to cool down. Drain out excess water and let sit while you prep the rest of the salad.

Wash the snap peas and radishes. Remove the stems from the snap peas, cut them crosswise into 1/2″ pieces and add to a medium bowl. Trim the stems off the radishes and remove the root ends. Slice the radishes in half , then slice crosswise into thin half moons. Add the radishes to the bowl. Trim the ends of the scallions, wash and then slice the white and light green parts of the scallions into small rounds. Add to the bowl. Tear the mint leaves and add to the bowl. Take the parmesan and crumble into the bowl, you can use your hands or a knife to crumble parmesan. Add the cooled farro to the bowl.

Add the lemon juice, olive oil, salt and pepper to the bowl. Taste for seasonings. Mix and allow to sit for a bit before serving. I made ahead and stored in fridge. I removed before serving for a while to bring to room temperature.

 

Cauliflower, Orzo and Feta Salad

IMG_0858

Completed Salad

IMG_0854

Before I added the spinach

This is one of my most favorite salads of all time. The flavors meld together beautifully to make a most delicious salad. I highly recommend this salad if you’re just looking for something new to make for brunch, lunch or even dinner! I got this recipe from Chrissy Teigen’s Cookbook Cravings a few years back and it has gone into constant rotation ever since. Perfect for Summer days and nights.

I made cauliflower and orzo in the morning and put together ingredients as they cooled down. The cooling off of orzo and cauliflower was the only time-consuming event in making this recipe. You can refrigerate salad once cooled down, but I would bring it to room temperature prior to serving.

If you want to add a protein like chicken this would make a most perfect dinner salad. Or just eat it veggie style! Nothing bad here!

Ingredients:

Cauliflower and Orzo Prep

1 head cauliflower broken into small florets, any color cauliflower will do and purple would be beautiful if you can find it

4 Tablespoons olive oil

3 minced cloves of fresh garlic

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup orzo pasta

Dressing and the rest of the salad

3 Tablespoons olive oil

3 Tablespoons fresh lemon juice

1 teaspoon honey

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup thinly sliced red onion

1 cup crumbled feta cheese

2/3 cup dried cherries

4 cups baby spinach

Directions:

Preheat the oven to 400 degrees.

In a bowl toss the cauliflower with the 3 tablespoons of olive oil, the fresh garlic, the salt and pepper. Spread on a rimmed baking sheet and roast until softened and the edges of cauliflower start to brown up. ( not burned) I did it for 25 minutes. Set cauliflower aside and let it completely cool down.

Cook orzo according to box directions, I cooked for a minute less so it would be more al dente ( just a bit undercooked ) Drain in a colander, rinse under cold water, drain well and while draining toss in the remaining 1 tablespoon olive oil right in the colander.

In a big bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, mustard, salt and pepper.

I allowed about an hour for complete cool down of cauliflower and orzo and added to bowl with dressing along with onion , feta, and cherries . Toss well until completely coated with dressing. Throw in the spinach and toss again till spinach is incorporated. Taste for Salt and Pepper and adjust seasonings to your liking. I added a sprinkle of black  pepper but no more salt.

Enjoy — this was totally delicious.

Greek Salad

I originally posted this way back and figured what a perfect day to re-post. This has become my go to Greek Salad and Salad Dressing when I want to make it at home. I of course love anchovies and feel free to put in there. I didn’t have any whole garlic cloves so I used garlic powder and you know what? it worked out just right. If you’d prefer to use chopped fresh garlic go right ahead. I am going to give you ingredients from tonite’s dressing because it tasted just right. This is salad , so please feel free to substitute and leave out whatever you don’t like and add in whatever you like.   I like to chop up a grilled piece of chicken and add in or a piece of salmon if you’re looking to make this more of a meal. Last night I made Greek Chicken Patties from Jennifer Fisher  check them out @jenniferfisherjewelery.com

 

Ingredients:

1/2 head of iceberg and 1 whole head of romaine (you can use less lettuce and you’ll just have a little more dressing left over depending on how you like it) you can also use all iceberg or all romaine, I like the combo.

grape tomatoes cut in 1/2 ( about 1/2 the package that it comes in )

1 small cucumber diced up, I take the seeds out first and then slice it up with skin on, do it however you like

red onion diced, use as much or as little as you like

1/4 cup Kalamata Olives cut up without pits

3/4 cup of cubed Feta Cheese – I like it cubed for some wierd reason in this salad, again use whatever you prefer

Dressing:

In a small mixing bowl using a small whisk

1/4 cup red wine vinegar

1/2 cup olive oil

1/2 tsp. kosher salt

1/8 teaspoon garlic powder

1/4 teaspoon of oregano, I love oregano so I used a heaping amount, if you don’t use less

1/8 teaspoon freshly ground black pepper

Mix spices and red wine vinegar and then slowly whisk in the olive oil, when you’re ready to serve pour over salad and mix. Add as much as you’d like. This dressing should dress the whole salad depending on how light or heavy you like your salad dressed.

Enjoy! this is a perfect meal with fish or chicken or any protein you like.  I loved the Greek Chicken Patties on top !

Summertime Salad made with Corn and Avocado — and a few other tasty items

This recipe would be amazing with grilled corn but unfortunately my grill is out of commission due to construction on the deck of my house. I know it’s a terrible time to be doing construction on your outside deck in June but suffice to say there was no real choice in the matter.

In any event I would make this with grilled corn and use about 5 ears . I used 2 small cans of corn which worked out or you can use frozen.

I had a ripe avocado and all the other ingredients in the house and I used the red wine vinaigrette from the orzo salad that I made the other night.

It’s perfect for a barbecue and an easy weeknight dinner and you can add any protein you’d like.

Enjoy this delicious salad I served alongside steak and parmesan potatoes and it was perfection.

Ingredients:

3-5 ears fresh corn or the equivalent in canned corn or use frozen and I would use 1 lb.frozen –here’s what the experts say for measuring–fresh to frozen– they say 1 ear is equal to 1 cup–I don’t believe I ever got a full cup out of one ear but one 15 oz. can equals 1 1/2 cups and I used 1 can or 1 lb. frozen is equal to 3 cups. Hope this is helpful and I cut the recipe for the two of us so used a little less. If you’d like you can increase to 5 ears of fresh corn — it gets confusing and don’t be use as much or as little corn as you’d like depending on how many people you’re feeding

1 pint cherry tomatoes–halved app. 2 cups

2 cups packed arugula

1 medium avocado– peeled, pitted and diced

1 small red pepper –cored and finely chopped — use whatever color pepper you have in the house or like ( red, orange or yellow )

4 green onions–finely chopped

*1/4 cup chopped fresh cilantro– totally optional

Dressing: Red Wine Vinaigrette

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

You will have left over dressing and it will keep for a few days in the fridge.

Directions:

If using fresh corn — rub the corn with olive oil and sprinkle salt and pepper on them. Grill the corn for app. 7 minutes, turning every few minutes until ears are lightly browned. Remove from the grill and allow to cool. This can be done ahead of time.

Cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions and if you’re using it cilantro.

In a small bowl, stir together the dressing ingredients and whisk well . Pour about 1/2 cup over the salad and toss to combine. Take a look at salad and if it looks like you covered most of it with dressing it’s probably good. You don’t want to add all the dressing it will be wilt too much. You may like more or less dressing so add at your own taste.

It’s delicious and fresh tasting which is so perfect for this time of year.

 

 

 

 

 

 

 

 

 

 

 

Orzo Salad – and a delicious red wine vinaigrette

Fresh Basil from the garden

This is a wonderful recipe I am passing on, the original was from Giada de Laurentis and I’ve since doctored it up to suit my tastes.  Upon going to prepare recipe I realized that I didn’t have any garbanzo beans so I substituted red kidney beans.  Feel free to add and subtract ingredients and  do whatever you like with this delightful recipe.  Sometimes you feel like pasta but not really and this is it.   It is perfect at room temperature. What I mostly like about this recipe is that you can use what you have in the pantry and in the house. I have to say the mint and the basil gave it a wonderful fresh flavor and I wouldn’t omit them.  Super Fresh! The vinaigrette is delicious and fresh tasting as well, so give it a try. It also cooks up very quickly which is always a plus for me.

Ingredients: 

4 cups chicken broth ( to keep it vegetarian just use vegetable broth) I like the broth rather than plain water . It adds extra flavor to the orzo.

1 1/2 cups orzo

1 15 oz. can of garbanzo beans, drained and rinsed , I used 1 can of Red Kidney Beans because I wanted to make recipe and didn’t have Garbanzo Beans, it was just fine. Any type of bean is fine.

1 1/2 cups grape tomatoes, if you can get those great little yellow ones do so. Halve the tomatoes. Use red and yellow. So pretty!

*app. 3/4 cup chopped red onion — If you don’t like onion you can omit it or add a little less

1/2 – 3/4 lb. feta cheese ( sometimes I use crumbled and sometimes I cube it) makes no difference ( I love the cheese but you can omit)

*1/2 bag frozen green peas ( also optional) didn’t use this time–optional

1/2 cup chopped fresh basil

1/4 cup chopped fresh mint

3/4  to 1 cup of the Red Wine Vinaigrette dressing ( listed below) but you’ll use as much or as little as you like

Salt and Freshly Ground Black Pepper to taste

Directions for the Orzo:

Bring broth to a boil in a heavy large saucepan. Stir in the orzo. Cover partially and cook until orzo is tender but still firm, stirring frequently, about 7 – 10 minutes. Drain the orzo as you would pasta in a colander. Transfer the orzo to a large wide bowl and toss and let the orzo cool down. Set aside to cool completely.

When orzo is cooled down, toss the orzo with the bean, tomatoes, onion, basil , mint and enough vinaigrette to coat. Season the salad, to taste with additional salt and pepper, and serve at room temperature.

Red Wine Vinaigrette Ingredients:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

3/4 cup extra virgin olive oil

Mix the vinegar, lemon juice, honey, salt and pepper in the blender. While machine is running , slowly add in the olive oil. Season to taste, with more salt and pepper if desired.