Category Archives: salad dressing

Broccoli Salad–no cooking involved here

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Brocccoli Slaw with same dressing

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Original Broccoli Recipe made with whole florets

I had this broccoli salad recently at a friend’s house and completely fell in love with it. It was so delicious.  Mind you I don’t even love raw broccoli , I usually prefer it cooked. This was really good and I even broke my own rule and made a new recipe for company. It is so simple to make and ingredients are easily obtainable.  So give this a try and Thanks to Huddy for this wonderful recipe which I will use again and again . No fuss and no muss here.

I put it together in the morning but you can definitely put together the night before. I would suggest making it at least 8 hours ahead of time so broccoli softens and soaks up some of the delicious marinade. Mix bowl throughout the day .  I left it out for 2 hours before serving to bring it to room temperature. It’s a great summer salad that you can make ahead of time and doesn’t require any cooking!

I also made it with broccoli slaw ( you can shred yourself or buy bags already made) Pre-made broccoli slaw is available almost everywhere now. If using the slaw I would use 3- 12 oz. bags . Just keep mixing it and make ahead so it can absorb, it was equally as yummy. I put photos of both salads on here.

Great recipe for those of you who don’t want to turn on the oven!!!!

Ingredients:

1 Large Bunch of Broccoli, broken up into florets

1/2 cup Red Grapes, I sliced them in half

1 cup chopped celery

1 bunch of scallions greens and whites only , sliced thinly

1/2 cup pignolli nuts or sunflower seeds

Dressing:

1 cup mayonnaise ( you can use light but not fat-free please)

1/3 cup light brown sugar

1 Tablespoon of fresh lemon juice , I used the juice of one small lemon.

Directions:

In a large bowl mix all the ingredients for the salad.

In a small bowl whisk together the mayo, sugar and lemon juice.

When dressing comes together and has a nice consistency pour over the broccoli give it a good mix and refrigerate. Give it a few mixes during the day and that’s it!

 

Chopped Vegetable Salad

FullSizeRender (2)FullSizeRenderI was having a dinner party and thought this would be a perfect addition to my menu. It contained fresh  vegetables and a salad all in one! Perfect side dish served right along with dinner. Of course you can add a protein and make this the meal which would be ever so perfect. 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.

*Original Recipe from O Magazine–I made a few changes

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.

Michele’s Ramon Noodle Salad – Perfect Summer Salad

photoI have already posted my version of a Napa Noodle Salad, which we all love and totally enjoy all summer long. Here is a new spin on it which my friend Michele passed to me.  So whether you love the other one or never even tried it this one is definitely worth trying and will be a part of my Summer Salad Repertoire.  Thanks again Michele! And by the way Joel loved it, and it contains Broccoli Slaw!!!! this was a major shock for sure. Maybe the tide is turning? This is not vegetarian but my Napa Noodle Salad is so just substitute that dressing. Enjoy!

Ingredients:

1 cup of olive oil ( you can use a little less)

1/2 cup sugar

1/2 cup apple cider vinegar

2 – 3 packages slaw of any style or mix. Michele used 2 12 oz. bags broccoli slaw and one bag regular cole slaw (these bags of slaw are available in almost every supermarket now in the lettuce section) 3 bags will serve 12 nicely and there is enough dressing for 3 .

2 packages beef flavored Ramon noodle soup mix ( I know this is a bummer for the vegetarians out there)

1/2 cup sunflower seed kernels

1/2 cup slivered almonds

1 tbsp. soy sauce

Directions:

Prepare dressing by combining oil, sugar, vinegar, soy sauce and two flavor packets from soup mix. Whisk well and chill. Make the dressing early in the day and whisk it a few times throughout the day.

Before you’re ready to serve , crush the ramen noodles. Then combine slaws, seeds, almonds, and noodles.

Dress salad 10 minutes before serving. Put together the salad right before serving so everything stays crunchy.   Enjoy!

Farro Salad

IMG_5507I made this last night combining my recipe which is on my blog “Summer Salad-Farm Fresh Farro” and Charlie Bird’s Famous Farro Salad. My blog post was from a few years ago long before I ever saw Charlie Birds version.  Please feel free to add veggies at your own discretion. It’s a loose recipe but this is what I did. This would make a great addition to any BBQ and perfect for Fathers Day 2017.

Special thanks to Charlie Bird’s Farro Salad @nytimes cooking site by Melissa Clark

cooking@nytimes.com – one of the best cooking sites I know

Ingredients:

1 cup Farro

1 cup apple cider

2 cups of water

2 teaspoons kosher salt, and more to your own liking

2 bay leaves

8 Tablespoons extra -virgin olive oil

2 Tablespoons fresh lemon juice- I used 1 large lemon

app. 1/2 cup shaved Parmesan Cheese , I used a vegetable peeler but I do know you can buy Parmesan Cheese shaved this way ( time and mess saver)

app. 1/2 cup shelled Pistachios–I used salted pistachios and chopped them myself. You can use raw pistachios but they’re a tad tasteless. Just check for salt when salad is finished.

app. 2 cups Arugula

app. 1 cup torn Basil Leaves

app. 1 cup Mint leaves-cut up into smaller pieces

2 large radishes sliced thinly or rough chopped

Directions:

Farro:

In a medium saucepan, bring farro,  apple cider, bay leaves,  salt , and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If farro is cooked but there is still water I put in a colander/strainer and leave it till it cools down. If on the other hand the water evaporates before the farro is done, you’ll have to add a little more water. You can always strain it so no worries–but don’t overcook. Let farro cool down and discard the 2 bay leaves.

Salad:

In a salad bowl (large enough to fold in arugula and mix) whisk together the olive oil and lemon juice, I use a wire whisk, it’s an amazing kitchen tool. Add the cooled down farro, parmesan cheese and chopped pistachio nuts, mix well.

This salad base will sit for a few hours at room temperature. I made it that afternoon for that evening and never put it in fridge. Salad is always best at room temperature so if you do refrigerate, just bring to room temperature before serving.

Just before serving, fold in the arugula, herbs, radishes and taste for salt. If not salty enough sprinkle a little flaky sea salt or kosher salt. You’ll thank me for this recipe.IMG_1779IMG_1780

 

 

 

Summer Corn Salad with Feta

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Sometimes I like to shake it up a little bit and that’s exactly what I did with this recipe . The funniest thing was that I made it to serve for a small dinner party and completely forgot about it and discovered it when I went to serve dessert!!!! How disappointed was I? it was very aggravating but I will make it again because I thought it came out delicious. This is what I did. You might want to check out my other wonderful corn salad which is titled Fresh Corn Salad it’s a little different and might be more to your liking. I like both just fine and I think you will too! There are so very many variations of corn salad out there and especially in the summer when the corn is so fresh and delicious.

Ingredients:

4 cups of fresh corn ( it’s so amazing in the summer) I actually used 6 ears of corn –boiled it for 3 mins and plunged into an ice bath to stop cooking. I did it the night before because it’s just easier that way

1/3 cup of fresh cilantro chopped–if you don’t like cilantro you can omit it, but it packs a  lots of flavor–just saying…..

3 Tablespoons Lime Juice –I used my juicer because this is a lot of squeezing. Or buy the fresh lime juice in those little green bottles. (see photo) but nothing beats fresh in my book

1- 2 teaspoons of kosher salt, I used 1 . Feta was plenty salty here. You might want to add more, you can taste as you go.

1/2 teaspoon freshly ground black pepper

2 Tablespoons Olive Oil–Extra Virgin is the way to go

1 cup thinly sliced radishes — they are amazing this time of year but if you hate them you can substitute with a little red onion or scallion. I love radishes and I love the pop of color and crunch they provide

1 cup cherry tomatoes–sliced in 1/2 or into 1/4’s

1/2 cup crumbled Feta— I used a 6oz. container

Directions:

Cut corn off cobs–I know it’s work but it’s worth it and mix the corn with all ingredients adding cheese last. Yum!!! refrigerate and take out before you’re eating and let sit at room temperature.  I put salad together early in the morning and refrigerated all day. You can make it and serve it right away  but it will be better after flavors marinate a bit. I still cannot believe that I forgot to put this wonderful side dish out!!!!!!! It happens to the best of us.

Enjoy!

 

Champagne Vinaigrete and Kale/Brussels Salad

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Colorado Kitchen

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Dressed Salad

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Ingredients

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View from Deck

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Joel’s Salad with lots of Parmesan Cheese–hey he ate it!

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This Champagne Vinaigrette appeared on my blog back in 2012. It’s really perfect on any kind of greens and this is the salad that I made along with it. I love Kale but I don’t like feeling like I’m eating the front lawn. I like my kale very finely chopped and massaged with dressing. I use my food processor to chop the kale and I dress the salad ahead of eating it and let it sit for a while so that the kale can absorb as much of the dressing as possible. This salad was really delicious and I know this is almost impossible to believe but I got Joel to eat some of it! The way I did that was to add a lot of parmesan cheese to his plate and he ate it. I also threw in a picture of my kitchen and a picture of the view from one of our decks . Enjoy this dressing it is perfection in a bottle and good on almost anything you put it on. I will be making this salad for Father’s Day this year–it’s a winner.

Champagne Vinaigrette:

1 tablespoon Dijon Mustard

1 teaspoon whole grain mustard (Maille makes a wonderful mustard)

1/3 cup Champagne Vinegar

1 tablespoon Rice Wine Vinegar

1 teaspoon Honey

3/4 cup extra virgin olive oil

kosher salt to taste app. 1/4 teaspoon to start

freshly ground black pepper , a few grinds of the mill to taste

Ingredients for the Salad:

1 bunch of Kale or a bag of washed and chopped kale , baby kale is great as well

1/2 lb. of Brussels Sprouts, washed and cut thinly–now you can buy brussels already sliced which makes prep super fast and easy!!!

*this is optional but it adds pretty color and some more crunch. 1/2 small head radicchio, cored and thinly sliced

1/2 cup of Grated Parmesan or Shaved Parmesan

1/2 cup of dried fruit, I used dried craisins, but raisins, cherries, any of them will do

1/2 cup pignoli nuts, I roast them in the oven for about 4 minutes till they get toasty. ( in oven at 350 degrees for about 4 mins.)

*add any seasonal fruits or vegetables or protein you may like,  this is just a basic salad idea.

Directions:

Using my blender I threw all vinaigrette ingredients  except for the olive oil which I slowly streamed in through the top of blender until dressing emulsified. Taste for Salt and Pepper and you’re good to go.

Wash and Dry the Kale, remove the stems and ribs and just use the leaves. Even better you can buy triple washed kale already chopped. I still put that through my processor because it’s not chopped enough for me.

In the food processor I chopped up kale slowly, you don’t want to over chop the kale either. As soon as it starts to break down I stopped and removed it and added more.  I do it in sections till it’s all chopped.

Slice Brussels very thinly into slices , they will fall apart as you slice and mix them into salad.  Add Brussels to Kale with all other salad ingredients except for Parmesan Cheese. I added cheese when I was ready to serve to individual plates.

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Raw Chopped Salad pre dressing

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Avocado Salad with Corn and Tomatoes and Lots of Good Stuff – Vegan

DSCN0190 DSCN0195 DSCN0194 DSCN0199Most perfect summer salad and it is a vegetarian delight. totally vegan. I am not a vegan so I was grilling steaks for dinner and wanted to do a cold salad on the side. I had 2 beautiful ripe avocados on hand and all the ingredients for this yummy salad.  I had some fresh corn so I just brought the water to a boil threw it in and when it turned yellow took it out and threw it in a bowl of ice water to stop the cooking.   Of course I love  jalapenos , use your own discretion and this would be amazing without as well but it was kick ass with them.  You can make the salad ahead and let juices meld but don’t add the avocados till you’re ready to serve.  You can give them a little squeeze of fresh lime juice so they won’t turn brown so fast.  I like to serve salad at room temperature, you just don’t get the flavors when it’s too cold. It will keep in fridge for a few days, but you’ll have to take out the leftover avocado since it will turn brown. I cut this salad in 1/2 for the 2 of us. This easily will serve 6 as a side. By the way Joel took a bite but too much healthy stuff going on in here for his liking, although he’s gotten better he’s not quite up to this yet, it’s OK because there was more for me with leftovers.

Enjoy Memorial Day Weekend and be safe!

I was inspired for this recipe from the Barefoot Contessa recipe for Guacamole Salad. The corn was my idea.

Ingredients:

2 cobs of fresh corn ( cook and then shuck corn off the cob) if no fresh corn available use frozen . I use frozen when I have to and 1 small bag is usually sufficient. The frozen corn will defrost very quickly so just take it out and when you mix in with other ingredients it will start to completely thaw by the time you’re ready to serve. You want to serve at room temperature anyway.

1 pint grape tomatoes , halved

1 yellow bell pepper, seeded and diced into small pieces ( app. 1/2 “)

1 15 oz. can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced fresh jalapeno peppers, seeded ( app. 2 small jalapenos) use at your own discretion . Remove Seeds

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice ( 2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced fresh garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled and cut into small cubes.

Directions:

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt and pepper, garlic and cayenne pepper. Pour over the vegetables. Toss well. In the meanwhile cook the corn , bring water to a boil throw in for a few minutes to turn bright yellow, then I throw in a bowl of ice water for a few minutes to stop the cooking and lock in flavor and color. Then remove corn from cob. I let the salad sit for about an hour before adding avocados into the salad. Just fold avocados into the salad when you’re ready to serve. Check for seasoning and serve at room temperature.

Lobster Cobb Salad and Honey Lime Vinaigrette

This is a delicious, tart salad dressing.  The flavors are perfect together and I will be making this delicious salad this Sunday for my Mother’s Day Brunch!  Just the perfect combination of tart and sweet. I served this lobster salad with baby greens, beets, lobster, corn, chopped eggs, tomatoes,  bacon (on the side) and, of course, avocado.  I bought the lobster (already cooked) You can purchase at your local fish store and specialty stores like Graces Marketplace. I cooked and  cut up beets, made some hard-boiled eggs and cut up tomatoes along with other ingredients. When I make it this Sunday I will put all the other ingredients in little bowls and let everyone choose what they like . I set up a make your own salad bar. So those who are vegetarian pick their ingredients and everyone is happy.

Ingredients:

2 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon fresh lime juice (1 small lime)

1/2 cup olive oil

kosher salt (approx. 1/4 teaspoon, maybe a bit more)

freshly ground black pepper

*you may want to double .  This will make approx. 1/2 cup salad dressing

Directions:

Whisk the vinegar, honey and lime juice together in a bowl. Slowly whisk in the olive oil, and season to taste with salt and pepper.

For the Salad:

You can feel free to add and subtract ingredients:

I use any type of greens –usually Romaine and a dark green mixture of greens

I used corn, beets, hard-boiled eggs, tomatoes, avocados, and bacon. Sometimes I use shredded cheese or blue cheese (even though I really don’t like blue cheese at all) and black or green olives cut up are delicious in here as well. And feel free to substitute chicken for the lobster and add and subtract whatever you’d like.

When I serve for brunch I put all the ingredients in separate little bowls and let everyone choose their favorite ingredients. Dressing on the side–of course.

Cinco de Mayo Salad and Green Goddess Dressing

photo (2)photo (5)photo (2) photo May is here and it brings warm weather and beautiful flowers and springtime has finally arrived. This is a perfect way to bring a little Cinco de Mayo into your home in a pretty healthy way.

Any excuse to celebrate a holiday with a new recipe! Happy Cinco de Mayo everyone and here is a new salad and salad dressing to help celebrate with. While I am not a vegan and don’t always cook that way,  I tried this salad dressing which I found in Gwyneth Paltrow’s cookbook, “It’s All Good”, and I have to say it is all good! All good ingredients. I am not talking diet food–just good, healthy food, that when eaten in moderation, yields very good results. I used * Vegenaise in making this and highly recommend it in the place of mayonnaise. You can also use yogurt in its place. This is low salt and low sugar. Delicious, fresh ingredients. I made it with the delicious salad listed below. I love love cilantro, and I have to say that if you don’t love cilantro, this one’s not for you. I used half of a jalapeno and it was not hot at all, next time I will use a little more.  I scraped the seeds out. Be very careful handling jalapenos and their seeds–make sure to wash your hands well afterwards and maybe wear gloves to prevent any problems.

This dressing will keep well in a jar for up to a week.

*a little story about Vegenaise, which is lighter than mayonnaise and contains no eggs, milk or animal products. No GMO’s (Genetically Modified Organisms). Mix it with Dijon for great flavor in the place of real mayo. Extra added bonus is a great jar to store future salad dressings in.

Ingredients:

*this will be vegan if you use Vegenaise

DRESSING INGREDIENTS:

2/3 cup of Vegenaise, yogurt, or mayonnaise

2 scallions, white and light green parts only, chopped

1/4 cup freshly squeezed lime juice (about 4 limes)

1/2 green jalapeno, roughly chopped (you can use more or less, whatever level of heat you like)

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

1 tablespoon honey

DRESSING DIRECTIONS:

Blend all ingredients in a blender except for olive oil (I open the top and pour oil in after all other ingredients are combined.) It is a beautiful light green color with specks of dark green. Joel was definitely suspicious of the color but he really loved it! Gave it a big thumbs up!

This should serve 4 nicely as a salad but adjust quantities based on how many people you are feeding.

SALAD INGREDIENTS:

About two hearts of romaine Lettuce, shredded

1/2 can of yellow corn (or 2 fresh ears of corn, shucked)

1/2 can black beans (I use organic canned beans and rinse and drain them)

4 scallions, white and light green parts only, thinly sliced

1 ripe avocado, cut into chunks

approx. 1/2 cup chopped tomatoes (I used delicious cherry tomatoes, halved)

1/4 cup roughly chopped cilantro

Green Goddess Dressing (see above)

If you’re using fresh corn, you’ll have to cook it first. I used the canned version this time. Place the lettuce in a large bowl and dress it with about 1/4 cup of the dressing, just so it’s nicely coated. I then added beans, tomatoes, scallions, avocado, cilantro and corn. Add a little more salad dressing, and serve immediately. Joel likes a lot more dressing on his salad so I served with dressing on the side. And no he didn’t eat all that stuff in the salad; he just ate lettuce and tomatoes…he really doesn’t know what he’s missing!

Ranch Dressing – BLT Salad

photo (2)DSCN0290photoDSCN0292One of the best things to come out of writing this blog is being in touch with so very many different people and getting inspired by their ideas as well as my own. Bree emailed me to tell me about this dressing that she made from Ina Garten. I was so happy for the email and a new dressing to make. I followed the salad dressing recipe decreasing the salt and changing the salad to a Bacon Lettuce and Tomato salad. So yum, and thanks again Bree for thinking of me and writing to me, I love that you thought of me and that you inspired me to make this new dressing.  This is one helluva great dressing and it would make one helluva great dip. Another perfect anytime salad. Thanks!

Ingredients:

3 scallions, white and green parts , chopped

1/2 cup chopped fresh basil leaves, lightly packed

2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons Dijon Mustard

1 tablespoon olive oil

2 garlic cloves, chopped

1/2 – 1 teaspoon kosher salt to taste

1 tablespoon freshly ground black pepper

1 cup good mayonnaise ( you can use light but not fat free please)

1/2 cup Greek style yogurt , I used 2%

1/2 cup buttermilk, shaken ( you can use lowfat)

Salad Greens:

for 6 people you will use 3 small Bibb Lettuces, or Boston Lettuce or Romaine. Whichever you prefer. I could only find Romaine so that’s what we had. We like our lettuce chopped so that’s what I did.

2 large ripe tomatoes or small grape ones, whichever you prefer.

6 slices of Bacon ( I used microwave Bacon) it’s awesome–no fuss no muss

*1 red onion thinly sliced ( optional)

*avocado cut into chunks ( also optional)

I made all the salad dressing because it will keep in fridge for a few days , I used less lettuce and less other ingredients just for the two of us. I used the red onion and avocado for my 1/2 of the salad.

Directions:

Place the scallions, basil, lemon juice, mustard, olive oil, garlic , salt and pepper in the bowl of a food processor fitted with the steel blade. Puree for about 20 seconds till smooth. Add the mayo, yogurt, and buttermilk and blend till smooth. Transfer the dressing to a container and refrigerate for at least an hour till flavors blend together . Put together salad ingredients and pour dressing on it. So delish! Great with protein on it, and this salad dressing would make a great dip for raw veggies! I love this dressing, we ate it 3 nights in a row!