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Entries in Salad (44)


Citrus Beet Salad

Citrus beet salad

An organization that my father-in-law belongs to hosted a chicken BBQ on Sunday in a nearby park. Joel and I decided to take advantage of the break from rain and went for lunch, which left us wanting a very small dinner. I've been in a rut lately and haven't really felt like doing any grocery shopping, meal planning, or cooking, and that generally leads to us going out or eating junk. A quick browse through a few pages of Tastespotting changed all of that and left me craving this colorful salad. Aside from the time it took to roast the beets, the salad came together very quickly, with virtually no cooking involved. The colors in this salad were beautiful and flavors were amazing, too! I look forward to enjoying this again very soon!

For the Dressing:
2 tablespoons Freshly Squeezed Orange Juice
1 teaspoon Dijon Mustard
2 tablespoons Cider Vinegar
2 tablespoons Honey
2 tablespoons Olive Oil

Place all ingredients in a jar with a tight fitting lid. Shake vigorously until well combined. 

For the Salad:
2 Beets, scrubbed and peeled
1/2 Red Onion, thinly sliced
1/4 cup Salted Pistachios, shells removed
3 cups Baby Greens or Baby Spinach
Handful of Blue Cheese, crumbled
1 Orange, peeled and segmented

Scrub and peel the beets. Toss them with olive oil and wrap them in foil. Roast them at 450 degrees for 45-60 minutes, or until fork tender. Set aside to cool. Place the greens in a bowl and toss with the other ingredients. Drizzle with vinaigrette dressing.

SOURCE: A Muse in My Kitchen


Dilly Potato Salad

Potato salad

Yesterday, we (unofficially) welcomed summer with a very productive day. After waking up early, making banana bread, and going for a run, we walked to the Memorial Day Parade that marched right past our street, which made for very easy viewing, and then we worked on our garden. Since we are getting a new fence installed, and since our backyard is mostly clay, which is not so conducive to gardening, we decided to plant our vegetables in large pots this year. We have 12 pots in all, containing several types of tomatoes, a few kinds of peppers, some zucchini, and some yellow squash. Hopefully they all do well, and maybe next year, we can build a more permanent garden along our new fence. After such a long day outside, the only thing that seemed fitting to have for dinner was all-American picnic fare. We grilled up some burgers and I tossed together this potato salad. It was incredibly easy to make, and it chilled while I finished cleaning up the yard. We have a few more things to do before we are done with gardening this year, but so far, we are pretty happy with our progress!

3 pounds Red Potatoes
2 tablespoons Kosher Salt
1 cup Mayonnaise
1/4 cup Buttermilk
2 tablespoons Dijon Mustard
1/2 cup Fresh Dill, chopped
Freshly Ground Black Pepper, to taste
1/2 cup Celery, chopped
1/2 cup Red Onion, chopped 
1 Hardboiled Egg, chopped

Place the potatoes and salt in a large pot of cold water. Bring the water to a boil, then lower the heat and simmer for about 15-20 minutes, until the potatoes are tender and can easily be pierced with a knife. Drain the potatoes and set aside to cool slightly. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, mustard, dill, and black pepper, then set aside. When the potatoes are cool enough to handle, cut them into quarters and place them in a large bowl, along with the celery, onion, and egg. Pour the dressing over the top of the potato mixture and gently toss to coat. Refrigerate for about an hour to allow for the flavors to meld. Serve chilled or at room temperature. Serves 6-8.

SOURCE: Slightly Adapted from Ina Garten


Spring Vegetable Tortellini Salad


Now that spring is in full swing and the warm weather is here, I'm constantly on the look out for new dishes to try that  don't require me to use my oven. Since I love pasta salads, especially when they are made with tortellini, as soon as I saw this one, I knew it was bound to be on our table. Since Joel is obsessed with prosciutto, I knew that this would win bonus points with him, too. I made this salad to go along with some grilled sausages, since I'm apparently all about the side dishes (at least that is what Joel says), but I think this would also be a great stand alone meal on a hot day in the summer. Light, refreshing, and delicious--the best words to describe this salad. 

For the Salad:
9 ounces Fresh Cheese Tortellini (I used a 12 ounce frozen bag…turned out perfectly)
1/2 pound Asparagus, woody ends removed
1/2 cup Frozen Peas
2-3 slices Prosciutto, chopped 
1/4 cup Herbs, chopped (I used parsley and thyme) 
Dressing, recipe below 

Cook the tortellini according to package directions. Cut the asparagus into 2-inch pieces and add them to the tortellini for the last 2 minutes of cooking time. Drain the pasta and asparagus and rinse under cold water to stop the cooking. Drain again. Toss with the peas and set aside. In a small skillet over medium heat, cook the prosciutto until crispy and lightly browned, stirring often. Drain on a paper towel. In a large bowl, toss the tortellini, asparagus, peas, and herbs. Top with the dressing and stir until combined. Sprinkle with the prosciutto and serve. Serves 4.

For the Dressing:
1 teaspoon Lemon Zest
Juice from 1/2 Lemon
1 tablespoon White Wine Vinegar
Salt and Pepper
3 tablespoons Olive Oil
Tiny squeeze of Honey

 Combine the zest, lemon juice, salt, pepper, olive oil, and honey in a jar with a lid. Make sure that the lid is tightly secured and shake the jar until the ingredients have combined. 

SOURCE: Pink Parsley


Buffalo Chicken Salad with Creamy Avocado Ranch Dressing

Buffalo Chicken Salad

We are in desperate need of a detox. Over the past four days, we ate out for six meals! This salad was originally on the menu for earlier past week, but things came up, so it kept getting pushed back. After being burnt out from all of our meals out, we decided that it would be in our best interest to eat salad for dinner tonight, and so this became our dinner. While I am usually a little skeptical of trying things bearing the "buffalo" name, being from Buffalo and all, we definitely approved of this salad! It was perfectly spicy, yet the dressing gave a cooling effect. While healthy, it was also hearty and filling. Not only was the dressing delicious on the salad, but I think it would be equally delicious on tacos or as a dip for vegetables. I may just have to make a large batch to keep on hand in the fridge!

For the Chicken:
2 cups Panko
2 tablespoons Olive Oil
1/2 cup Flour
1 teaspoon Garlic Powder
1/2 teaspoon Salt
2 Egg Whites
1 tablespoon Water
1 tablespoon Dijon Mustard
1/4 teaspoon Dried Thyme
Cooking Spray
1 pound Boneless, Skinless Chicken Breasts, cut into strips
1/2 cup Hot Sauce (I used Frank's)

Combine the panko and olive oil in a skillet and toast over medium heat until golden, stirring often, about 10 minutes. In the first of three shallow dishes, spread the toasted breadcrumbs. In the second dish, whisk the flour, garlic powder, and salt. In the third dish, whisk together the egg whites, water, mustard, and thyme. Line a baking sheet with tinfoil and place a wire rack on top. Spray the rack with non-stick cooking spray. Pat the chicken strips dry and season them lightly with salt and pepper. Lightly dredge each piece in the flour mixture to coat completely, shaking off the excess. Dip the strip into the egg white mixture, then finally coat with the panko. Place the chicken strips on the prepared rack over the baking sheet. Spray the top of the chicken strips lightly with additional cooking spray. Bake at 475 degrees for about 10 minutes, until the chicken is no longer pink and reads 160 degrees internally on a thermometer. Pour the hot sauce in a bowl and use tongs to lightly coat the chicken strips with the sauce.

For the Dressing:
1/2 Avocado, roughly chopped
1/3 cup Mayonnaise
1/3 cup Sour Cream
2 teaspoons Olive Oil
2 teaspoons Lemon Juice
1 bunch Chives, coarsely shopped (I used a scallion)
2 tablespoons Fresh Parsley
1 Garlic Clove, minced
Up to 1/2 cup Buttermilk (I used between 1/3-1/2 cup)
Salt and Pepper, to taste

Place all of the ingredients in a blender or food processor, beginning by using only 1/4 cup of buttermilk, and blend for about 10 seconds. Check the consistency and taste, and blend in additional buttermilk as desired. Season to taste with salt and pepper. Store in an airtight container in the fridge.

For the Salad:
6-8 cups Salad Greens, such as bibb lettuce and baby spinach
3/4 cup Grape Tomatoes, halved
Crumbled Blue Cheese
1 Carrot, diced
1 Scallion, sliced 

Toss salad greens with cheese, tomatoes, carrot, and scallion. Divide between serving plates and top with a few chicken strips. Drizzle lightly with dressing.

SOURCE: Annie's Eats


Crispy Avocado BLT Salad

Avocado blt salad

Who doesn't love a good BLT? It has always been one of my favorite sandwiches, but lately I've been feeling salad a little more than anything else. We've been trying to cut down on the carbs since we've been feeling kind of flabby. I thought that a salad was especially fitting for dinner Tuesday night, since my dinner Monday night consisted of a plateful of appetizers and desserts at a meeting I hosted for my sorority. This salad did not disappoint! It blends the flavor from my favorite sandwich with a few additions, and sans bread. The crispy avocado adds a great crunch and the spicy ranch dressing adds an unexpected zing. With all the flavor, we didn't even miss the bread!

For the Crispy Avocado:
1 Avocado, semi-firm
Salt & Pepper
1/3 cups Flour
1 Egg, beaten
1/2 cups Panko
2 tablespoons Grated Parmesan Cheese
Oil, for frying

Halve the avocado and remove the skin and seed. Slice each half into 4-5 thick wedges, making 8-10 wedges total. Sprinkle the wedges with a bit of salt and pepper. Place the flour in a shallow bowl. Beat the egg in another shallow bowl. In a third shallow bowl, mix the panko and parmesan. Dredge each piece of avocado in the flour and gently shake off any excess. Dip each piece into the egg, then finally into the panko mixture, being sure to coat all sides well. Heat enough oil to coat the bottom of the frying pan over medium-high heat. Gently place the breaded avocado pieces into the oil. Fry on all sides until browned, about 2-3 minutes total. Remove the avocado from the pan and set on a paper towel lined plate to drain off excess oil. 

For the Salad:
Field Greens or Spring Mix
2 tablespoons Shaved Parmesan Cheese
2 slices Cooked Bacon, crumbled

Assemble the salad with the greens, tomatoes, shaved parmesan, and crumbled bacon. Top with the crispy avocado.
For the Honey-Lime Dressing:
2 1/2 tablespoons Honey
2 tablespoons Balsamic Vinegar
1 Garlic Clove, minced
3 tablespoons Lime Juice
Pinch of Salt and Pepper

Combine all ingredients in a jar with a lid and shake until fully combined. Drizzle over the salad.

For the Spicy Ranch Drizzle:
1/3 cup Ranch Dressing
1/2 teaspoon (or more) Sriracha

 Stir ingredients in a small bowl and stir until fully incorporated. Drizzle over the top of the dressed salad.

SOURCE: How Sweet It Is via Tasty Kitchen