First of all, a disclaimer! This really isn’t a “Caesar” dressing in this Kale Salad With Creamy Caesar, but it IS a dressing that’s creamy and cool and punching with enough flavor to stand up to and tame any kale salad. It’s a little bold, a little brash and as the kids would say, “Gangsta.” (That’s when the kids say, “Mom, no one says that, lol!) I don’t think there could be anything more perfect with a Kale salad than this creamy dressing.
It was a friend who first gave me the recipe for this Hot Reuben Dip years ago, and I remember we went a little gaga over it for a while. Then at some point, I just kinda forgot about it. Maybe spring came and Hot Reuben Dip is def a super creamy, super cheesy kind of a winter comfort kind of thing. So last night when I wanted Reuben Sandwiches and had forgotten to get the bread and didn’t want to go out for it (#HatingWinterWhenWillItGoAway) I remembered this quick and easy dip. And oh my gosh I had forgotten how insanely good it is!!
Ok, so I hate January. And February. And I’m not too wild about March, either. That’s because I live up Nord in Minnesota, you betcha, and while December is kind of exciting, by the time January rolls around, I’m just about done with it! But you know what I love about January? Pineapples! You heard me right! And I now love these Grilled Hawaiian Pineapple Pork Chops.
When I worked on my family history, I was surprised to find out how many Pennsylvania Dutch & Amish ancestors I had. Of course, those ancestors multiply quickly as you work back. You start with 4 grandparents, then 8 great, then 16, 32, 64, 128, 256 and by the time you get back a few more generations you realize that you’re related to half the people in the US! Our good neighbor in South Dakota was a 9th cousin! Hi Auntie Mary! But what I’m getting at I’m wondering if I have a predisposition for the sweet/sour flavors so often found in Pennsylvania Dutch cooking, and especially this Pennsylvania Dutch Broccoli & Bacon? Is there a gene for that?
If you’re old enough, you’ve probably had this salad, Classic Spinach Salad with Warm Bacon Dressing, at least if you live in the States. It was everywhere in the late 70’s and early 80’s and was served for decades. And then it disappeared. Fell out of grace.
I’m a huge fan of Sun-Dried Tomatoes like these Oven Dried Tomatoes (or Un Sun Tomatoes I hear them called sometimes!) And I’m a fan of Slow Roasted Tomatoes, too. Both have such an intensity and are so easy. But taking those intense tomatoes and make a dressing/vinaigrette like this Sun-Dried Tomato Vinaigrette is a way to get incredible flavor with very little effort!
I can hardly wait for the summer tomatoes to make big, gorgeous salads. And this one qualifies. It’s a straight up play on the classic BLT…behold the Bacon Lettuce Tomato Salad.
When I made my Lechon Asado the other day, of course, I made Cubano Sandwiches with the leftovers. I love love love Cubanos! I wasn’t feeling the usual suspects, fries or chips as a side. No, I wanted something bright, fresh and summery. So why not Cuban Cabbage Salad?
Have the winter doldrums set in yet? It has for me in the frozen northland. This time of year is when I start craving healthier food like salads with bright dressings, like Lemon Tahini Dressing.
These Roasted Sweet Potatoes & Brussels Sprouts are pretty special. Roasted to perfection, they’re gorgeous as is, but you’ll want to take these one step further: Finish them off with a sweet, tart White Balsamic Vinaigrette.
Simple little garnishing mixtures like this Cilantro Lime Oil are a great way to add a little flavor and brightness to all kinds of things.
I always make my salad dressings. Oh, I may have an “emergency” bottle in the fridge but I just pretty much ignore it.
My sister told me about Cornbread Salad. I mean, really, if she hadn’t raved, I never would have made it. I think she MADE me make it and report back, lol! I fell in love with it. Hard. Strange ingredients, but it’s like a miracle. The miracle of Cornbread Salad.
Way back when, my sister and I were discussing what should be on the menu for a family get together and we got down to the salad dressing. “Honey Dijon?” I asked. It was kind of a new thing then. “No one likes that,” she said. But I didn’t say, “I do, I do!” And goodness help me, I do. Home-made at least. Don’t tell my sis!
Sauces for salads are often called “dressings”. The concept of salad dressing varies across cultures. In Western culture, there are two basic types of salad dressing: Vinaigrette or Creamy dressings. Wikipedia
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Click the around all my salads for more fantastic dressings; not all my dressings have their own posts.
I have a confession – I’ve never warmed up to Ranch dressing. Everyone I know loves it…but not me. Sometimes I think I’m a lone hold out. Until now.
I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.
Do you make your own dressings? They’re one thing that I love to whip up at home. And one of my favorite dressings is a good Balsamic Vinaigrette. This one’s very simple, the kind of dressing that can be tossed together as an afterthought.
Hot August days, cool crispy, crunchy salad, with a serious Bleu Cheese Dressing. There’s not much better! But of course, this Serious Bleu Cheese Dressing & Wedge Salad is good just about anytime. Maybe not for breakfast. But any other time. 🙂 It is just the thing to serve alongside a steak, too, as many steakhouses and discovered.
I don’t know why this Steak Salad is called “California” Steak salad, but I bet those “California cows” aren’t too happy about that turn of events! I think it’s because of the avocado. Regardless of how happy this particular cow was, this salad is delish!
I love mixed salads and you’ll see a lot of salads on my blog – many with wonderful dressings and an array of gorgeous ingredients. This salad is a simple side salad, and every bit as scrumptious. Spring lettuces, barley (or another grain of your choice) a few herbs, and a little Parmesan to dress it up.
AARP. Who knew? I’ve been a proud member, according to my card, since 2015, but looking back I wish I would have signed up earlier.
I recently made the Stuffed Chicken Roast from Better Home & Garden’s December 2015 issue – I couldn’t help but be inspired by their Harvest Wild Rice Salad, served alongside. Gorgeous greens, wild rice and a citrus dressing caught my eye. Toss in a few apples, pears and toasted pecans and sprinkle on a few dried cranberries or cherries and you have a salad!
Thanksgiving week is upon us, and I have yet to post a Thanksgiving recipe. I wanted to, but the universe must be conspiring against me! An apple strudel turned out to be a little lackluster (although we ate it all!) and needs to tweaked and remade. A coffee cake turned bizarre when all the Struesel topping sunk to the bottom. (We are working on finishing that one right now!)