I love Cole Slaw and it is such a simple thing to make to add to any bbq or meal. It is especially good in the summer when we all love cold salads. I like it all year round. It’s a great side dish to almost any meat and I really like it with roast chicken.
It’s super easy if you buy the bags of pre -shredded cole slaw. If you want to do it yourself you can just cut a whole cabbage in half and remove the core, wash , drain, dry and shred in the food processor or by hand. I just picked up 2 bags of Cole Slaw available everywhere in the produce section. You’ll need about 8 cups. I used 2 bags about 16 ounces.
This is what I did.
Ingredients:
For app. 8 cups of cabbage/cole slaw mix use 16 oz. app 2 bags of pre shredded Coleslaw mix or cut in 1/2 and use 1 bag
1/2 cup mayo
2 Tablespoons Apple CiderVinegar
1/4 cup Dijon Mustard– I love Dijon so I do 1/4 cup
1/2 tsp. Kosher Salt and more to taste
1/4 tsp. Freshly Ground Black Pepper and more to taste
Mix dressing in a bowl with a whisk is best.
Start slowly adding dressing to coleslaw mix in a large enough bowl to continue tossing. I added a little bit at a time and kept mixing till it was completely saturated with the dressing.
It’s always best if it gets to sit for awhile so if you have the time make ahead. I make ahead so if I need a little more dijon, or salt and pepper it’s easy. You’ll probably be good on mayo and dijon but everyone has different tastes . Enjoy!
Then I refrigerated it till we were ready to eat and gave it a good toss and tasted for Salt and Pepper before serving!
This is one of my most favorite salads. 7 Ingredients and you got this delicious shaved Brussel sprout salad. Perfect for a Holiday Meal and delish for Mother’s Day lunch or dinner salad with an added 8th ingredient as Protein. Perfect salad for Thanksgiving you can prep hours in advance because the hearty sprouts will hold up well even if you dress them. Perfect for Holidays. You can put your own spin on it — I used cherries this time out but I think yellow raisins are perfect as well. I actually used finely diced walnuts because no pinolli nuts and wanted to eat it NOW! Even though so few ingredients this salad hits all the flavors and is very delicious and Joel loved it and took seconds!
Enjoy!
*this should serve 4-6 as a side salad
Ingredients:
4 Cups shaved Brussels sprouts — I bought a bag of shaved Brussels from Trader Joes but you can find this almost everywhere or shave yourself in food processor ( just easier to short cut this step)
1/4 cup EVOO
1/4 cup fresh Lemon Juice (probably one regular sized Lemon)
1/3 cup dried cherries, golden raisins, dark raisins, etc. Use what you have in the house it’s all good!
1/2 cup pine nuts, toasted — I would also use finely diced walnuts which worked out perfectly– these also come in a bag ready to use
1/2 cup pecorino cheese, if you don’t like cheese you can omit it’s optional but in our house a necessary ingredient — crumbled feta would also be a good alternative
1/3 cup chopped fresh chives — a must for flavor
Kosher Salt and Freshly Ground Black Pepper
Directions:
Place Shaved Brussels sprouts in a large bowl ( large enough to mix) and toss with the olive oil and lemon juice, pine nuts, dried fruit, pecorino cheese, chives and a few pinches of kosher salt ( taste for flavor)
I let the salad sit at room temp for at least 15 minutes, then mix well , taste and adjust the seasonings. If tastes dry to you add a little drizzle of olive oil — I didn’t
Enjoy! and Your Welcome
*and obviously if you’d like add a protein to make this a perfect lunch or dinner salad
This salad is so delicious and fresh and works so well with grilled chicken, fish or really any protein. It’s a perfect accompaniment to a BBQ or even a Holiday Meal because it’s fresh and tasty . It works well with lunch, brunch or dinner.
I just love it for lunch or dinner and it’s so easy that anyone can do it. Add in feta cheese, olives, or canned chick peas to add to this wonderful deliciousness.
Whatever and whenever you decide to serve this it will be most wonderful.
Just a word about making ahead… I chopped and diced all the vegetables and put in a bowl and put in the fridge. I juiced my lemon and had it set aside. Right before serving I added olive oil and lemon juice stirred it up well and tasted for salt and pepper.
If you add oil and lemon juice too soon it will be very soggy and I don’t like it that way at all. So just have it all ready to serve and add dressing right before.
Ingredients;
this is what I used feel free to substitute or add in whatever you’d like. ( Canned Chick Peas are also delicious in this) Olives, Scallions, Feta Cheese, whatever you feel like.
1 Large Seedless Cucumber or remove the seeds from a seeded one or just keep the seeds if you don’t care
1 box grape tomatoes halved
1 yellow pepper, diced or an orange one. I used orange and yellow about 1/2 and 1/2
1/2 cup diced red onion
2 Tbsp. Fresh Parsley , chopped
3 Tablespoons Lemon Juice
2-3 Tablespoons Olive Oil– I used 3 but you can start with 2 add the salt and pepper and add for more flavor after
Kosher Salt and Freshly Ground Black Pepper
*I love chick peas so I always add about 1/2 can of rinsed and drained chickpeas and of course a little feta never hurt anyone either — use as much or as little as you’d like and of course some Kalamata olives work very well here as well– obviously you can make this delicious salad your way
Directions:
In a large bowl, toss together all the vegetables. Add the lemon juice, olive oil and chopped parsley and mix thoroughly to coat.
Season with Salt and Pepper to your liking. Serve cold or at room temperature. I like it cold but it’s delicious either way.
This salad came together in a wonderful way. I have made Butternut Squash Salads before but not this way. I am not gonna lie it has a bit of prep work, some of which can be done ahead of time. You can make it all ahead of time and just put together right before you’re going to eat it. I was serving for lunch so just woke up early and did it all except for the Farro which I made the night before. I know this salad seems complicated but it’s really not. I promise.
This salad is delicious as is for the vegetarians or add some grilled chicken, steak or fish for a complete meal. I added grilled chicken for this lunch.
As long as you don’t dress the salad you’ll have yummy leftovers. Arugula may get wilted so I don’t add till right before serving.
Delicious meatless meal as is.
This is how I did it — Enjoy!
Ingredients:
1 lb. butternut squash — cubed into small 1/2″ cubes ( see photo)
1 cup Farro cooked — I probably used about 1 1/2 cups for salad
4 Tablespoons sherry vinegar– divided
Cayenne Pepper
1/2 cup dried cherries or raisins / craisins , cranberries or whatever dried fruit you prefer– I used cherries because I like them bestie a salad but golden raisins or any dried fruit would be fine
1/2 cup walnuts, toasted and coarsely chopped
2 large shallots, sliced thinly
5 Tablespoons olive oil plus — 3 for dressing and 2 for butternut squash / shallots
Kosher Salt and freshly ground black pepper
3 oz. smoked gouda — small diced pieces — you can use whatever cheese you like and as much or as little as you like I happen to buy smoked gouda and it worked out perfectly
Arugula — I prefer baby arugula if you can find it — I used app. 3 cups but feel free to add as much or as little as you like here
Salad Dressing:
4 Tablespoons Sherry vinegar – divided — 2 for soaking dried fruit and then 2 more for dressing
see directions below
2 teaspoons grainy mustard or dijon whichever you prefer or have in the house
3 Tablespoons of Olive Oil
pinch of Cayenne Pepper
Kosher Salt and Pepper
combine all ingredients whisk together and emulsify and add a pinch of cayenne pepper and a little salt and pepper
Directions:
Pre-heat oven to 375 degrees. Toss squash and sliced shallots in a bowl with about 2 Tablespoons Olive Oil add salt and pepper and spread evenly onto a sprayed baking sheet. Bake until tender and browned , about 30 – 40 minutes . Set aside to cool when done.
Put the cherries or whatever dried fruit you’re using in a small shallow bowl with 2 Tablespoons of the Sherry Vinegar and let sit for at least 15 minutes– let them soak just toss them every once in a while. Remove the cherries after 15 minutes and drain them with a bowl underneath to reserve the liquid — you should have 2 Tablespoons and add 2 more Tablespoons of sherry vinegar and follow above directions for the dressing.
Cook the Farro — I made 11/2 cups and that’s all you really need is 1 to 1 1/2 cup cooked farro
Let the farro and the squash cool down completely. Mix in a big bowl with cheese, walnuts, dried fruit, and right before serving add the arugula so it doesn’t wilt . Add as much or as little of the arugula as you want.
I let everyone add their own dressing or you can dress salad and serve. I also added grilled chicken which of course is your call.
This salad has been all over the internet and I have to say it looked absolutely delicious and right up my alley. Upon closer inspection of it I realized that I would make it but with a few changes to better suit my taste. I definitely think it needs dressing but that’s just me, some of you may like this a lot without any dressing and apparently that’s the way Jennifer Aniston ate hers. Also she used Bulgur and I used Farro it’s just a little different flavor and taste , you can also use quinoa but I prefer Farro. I would also only use 2 cups cooked Farro , the original calls for 4 cups which I guess would be better for more people. You can substitute any of the ingredients or omit. I made for my daughter and myself and she didn’t want Parsley so I left it on the side so I can taste it with the parsley. I love the mint and thought it was an important flavor but you can play around with it and make it your way. I love chickpeas in my salad so this was a must but if you hate them just omit them. Obviously not an exact science so add more or less of any of the ingredients– this is just a guideline.
We ate a lot of the salad for dinner and still had leftovers.
Ingredients:
2 cups cooked Farro — obviously you can use Bulgur or quinoa or any grain you prefer — follow instructions on the package of Farro — it will probably be 1 cup uncooked farro to two cups water but check your packaging
1/2 cup finely diced red onion
1/2 cup finely chopped parsley
1/2 cup finely chopped mint
1/2 cup or more or less shelled pistachios –leave them whole they’re better this way
2 mini cucumbers — chopped into small pieces ( see photo) 1/2 cup approximately
chickpeas – I used 1 can organic chickpeas — rinsed and drained and I let them dry for a while
1/2 cup or more crumbled Feta — use as much or as little as you like
Dressing Ingredients:
1 whole lemon – juiced — I use a juicer to get every last drop
1/4 cup Olive Oil
Sprinkle of Kosher Salt — to taste
Directions:
Prepare farro according to package directions. I made about an hour or so prior to dinner so it would be cooled down.
Finely dice up all of your herbs and ingredients that require chopping
Put dressing in a measuring cup and with a small whisk whisk it good and add a sprinkle of kosher salt once it emsulifies it is ready – a few quick whisks should do it
Place all ingredients in a large bowl and right before eating dress it and mix well — very delicious and will be in my rotation often.
Salads are always one of my favorite recipes — this one is absolutely delicious and very easy and very simple to follow. Salads are my favorites because they are so loose, you can swap out ingredients for something you like more and add in some stuff you like. I have made this with a variety of bases , cabbage, or one of those cabbage mixes that they sell in the supermarkets. The last time I made this I used a cabbage mix with Kale and Carrots that they sell in Whole Foods which tasted wonderful. I wouldn’t use a lettuce mix because it won’t hold up to the dressing so stick with a cabbage type of base.
You can even dress ahead if you prefer your cabbage a little less crunchy. Kale also tastes best when it gets to sit in dressing for a bit.
Absolutely delicious fresh tasting salad — make it your way with any cabbage or cabbage mix
* should serve 4-6 nicely as a side salad
Ingredients:
1 head of purple or green cabbage or a package and 1/2 of cabbage mix — app. 1-1 1/4 pounds –as you can see in photos one time I used a package of a kale and cabbage mix and one time I just chopped up a head of red cabbage. Do whatever combo you like — Posted pictures of salad done 3 different ways .
3 Tablespoons of Olive Oil
2 Tablespoons of fresh lime juice — I prefer the taste of lime but if no lime use a lemon
Salt and Pepper– you can use black pepper or crushed red pepper flakes — to taste — I sprinkled a little crushed red pepper not too much just a pinch or so.
1/2 cup pitted dates, coarsely chopped or sliced
4 ounces of feta but if you really like feta you can use a little more — crumbled or chunked your call
2 teaspoons well-toasted sesame seeds– put into oven on a small baking sheet and cook for a few minutes to brown up slightly — be careful not to burn
Directions:
Toss cabbage with Olive Oil and one Tablespoon of fresh lime juice, sprinkle a little salt and pepper, coating everything evenly. Taste and add more lime juice, if needed more salt and pepper. Go easy on salt because feta is salty but you will need a little salt. You’ll want the base well seasoned because this is where salt and pepper are best absorbed. I let it sit for a bit so that the cabbage softens up. You can actually let the whole salad sit for at least an hour, if not longer in the fridge. The salad leftovers tasted pretty good the next day as well.
Fold in the dates and the feta and sprinkle with the toasted sesame seeds.
That’s it folks — easy and delicious fresh tasting salty and sweet salad.
La Scala is a restaurant in Beverly Hills, Ca. that is famous for their chopped salad. The ingredients are yummy and so so easy to make. It’s like eating an Italian Hero in salad form and what’s wrong with that?
It is full of delicious ingredients — lettuce, garbanzo beans/chick peas , cheese and salami and the vinaigrette is savory and perfect. It’s an old school recipe from the 50’s that still holds up by today’s standards. The best part of this salad is you can substitute and add whatever you like I always add tomatoes, if you don’t like salami or pepperoni use turkey or chicken, cucumbers would be good, pickles or artichokes instead of garbanzo beans, some banana peppers or olives and of course romaine instead of iceberg or combine the two. I love a good chopped salad and love iceberg as the base just be sure and chop up good so there are pieces in every bite. I like the salad as is but feel free to experiment. It’s basic and very simple and rumor has it that it’s Kim Kardashian’s fav salad but honestly this salad has been around for around 60 years.
Enjoy!
Ingredients:
Salad:
this is what I used
1 head iceberg lettuce finely chopped
1/4 lb. Italian salami , thinly sliced — julienned or just chop it
1 cup shredded mozzarella cheese
1 can chick peas/garbanzo beans ,rinsed and well drained
Dressing:
1/3 cup olive oil – EVVO extra virgin olive oil always
1/4 cup red wine vinegar
2 tsp. dijon mustard
1/2 tsp. kosher salt and freshly ground black pepper ( around 1/4 tsp.) a few good grinds of the pepper mill
1/4 cup grated parmesan or pecorino romano
Directions:
I used a glass measuring cup to make salad dressing because I wasn’t dressing whole salad for the two of us. I have 1/2 the salad left over for tomorrow and was storing dressing and salad . If salad is dressed it will wilt and I don’t like it like that. So I dressed our salad separately . This salad will serve 4 nicely.
Combine the oil, vinegar, mustard , salt and pepper with a small whisk if you have one . Add in the cheese and continue to whisk. If no whisk a fork will do.
Dressing will last a few days in fridge and I will eat the salad again for lunch tomorrow so that’s just perfect!
Salads are always one of my favorite recipes — this one is absolutely delicious and very easy and very simple to follow. Salads are my favorites because they are so loose, you can swap out ingredients for something you like more and add in some stuff you like. I have made this with a variety of bases , cabbage, or one of those cabbage mixes that they sell in the supermarkets. The last time I made this I used a cabbage mix with Kale and Carrots that they sell in Whole Foods which tasted wonderful. I wouldn’t use a lettuce mix because it won’t hold up to the dressing so stick with a cabbage type of base.
You can even dress ahead if you prefer your cabbage a little less crunchy. Kale also tastes best when it gets to sit in dressing for a bit.
Absolutely delicious fresh tasting salad — make it your way with any cabbage or cabbage mix
* should serve 4-6 nicely as a side salad
Ingredients:
1 head of purple or green cabbage or a package and 1/2 of cabbage mix — app. 1-1 1/4 pounds –as you can see in photos one time I used a package of a kale and cabbage mix and one time I just chopped up a head of red cabbage. Do whatever combo you like
3 Tablespoons of Olive Oil
2 Tablespoons of fresh lime juice — I prefer the taste of lime but if no lime use a lemon
Salt and Pepper– you can use black pepper or crushed red pepper flakes — to taste — I sprinkled a little crushed red pepper not too much just a pinch or so.
1/2 cup pitted dates, coarsely chopped or sliced
4 ounces of feta but if you really like feta you can use a little more — crumbled or chunked your call
2 teaspoons well-toasted sesame seeds– put into oven on a small baking sheet and cook for a few minutes to brown up slightly — be careful not to burn
Directions:
Toss cabbage with Olive Oil and one Tablespoon of fresh lime juice, sprinkle a little salt and pepper, coating everything evenly. Taste and add more lime juice, if needed more salt and pepper. Go easy on salt because feta is salty but you will need a little salt. You’ll want the base well seasoned because this is where salt and pepper are best absorbed. I let it sit for a bit so that the cabbage softens up. You can actually let the whole salad sit for at least an hour, if not longer in the fridge. The salad leftovers tasted pretty good the next day as well.
Fold in the dates and the feta and sprinkle with the toasted sesame seeds.
That’s it folks — easy and delicious fresh tasting salty and sweet salad.
This is a very refreshing light salad and most perfect before any dinner or on it’s own as a meal with added proteins. This salad had some lettuce and brussels and apples and walnuts and parmigiana cheese!!!! A-mazingly delicious and super fresh tasting. A perfect starter for Thanksgiving and for any time of the year.
Easy ingredients that 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 and adding protein to it as a meal.
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.
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.
This is a delicious variation on many salad dressings that I’ve made over the years . Fooled around with various ingredients and came up with this one. It has dry mustard not dijon which is usually my go-to and you can substitute the 1/2 teaspoon for 1 Tablespoon of Dijon if you’d like. I used it on a fresh salad but I would use on anything, it’s delicious. Will keep for about 7 days in fridge. Would also make a delicious marinade for shrimp, chicken or vegetables. Homemade salad dressing is so delicious and easy you’ll never buy the bottled kind again.
Ingredients:
1 cup Extra Virgin Olive Oil
1/4 cup fresh lemon juice — 2 average lemons should do it
1/4 cup white vinegar of your choice ( I used champagne because that’s what I had)
1 clove garlic, minced
2 tsp. sugar
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. onion salt
1/2 tsp. paprika
1/2 tsp. dried oregano
1/8 tsp. dried thyme
Directions:
In a liquid measuring cup or bowl combine all of the ingredients
Whisk until the ingredients are well combined
Use immediately, or refrigerate for future use.
I like making ahead of time if it solidifies in the fridge (olive oil will do that) just let it sit out for a bit and shake it up. I like to use a jar or one of those salad dressing jars as shown in photo
I love Cole Slaw and it is such a simple thing to make to add to any bbq or meal. It is especially good in the summer when we all love cold salads. I like it all year round. It’s a great side dish to almost any meat and I really like it with roast chicken.
Cooking with Candi 