I haven’t posted a big ol’ salad for a while and for a while I’ve been intrigued by this Cubby’s Beet & Goat Cheese Salad. As stated on Cubby’s website, the salad is a mix of Spring Greens, Roasted Red Beets, Toasted Pistachios, Goat Cheese, Avocado, Orange Slices, Orange Zest, and Orange Balsamic Vinaigrette.
So Happy New Year’s, everyone! I can’t believe it’s New Year’s Eve, already! So what do you do for New Year’s Eve? Me, I’m kind of an old curmudgeon. I mean back in the day I’d go out with the girls but these days I’m usually perfectly happy to stay in, stay warm & safe and maybe stay up till midnight.
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.
My little cherry tomato plant has been a bit stingy, probably because I just put it in a big pot and kind of left in the northeast corner of my back steps for the first half of its miserable existence. Then I tossed it out where there’s some good southern exposure. It was a shock for him. But finally, he adjusted to the August heat and started putting out! So I decided to make Oven Roasted Green Beans & Cherry Tomatoes.
I grew up on Old Fashioned Three Bean Salad and if you’re from the Midwest, I bet you did, too! There’s just nothing like fresh garden beans soaking up all the sweet, tangy marinade!
It’s a perfect summer salad for a potluck or to have on hand to fill out dinners or lunches. On a hot day, Old Fashioned Three Bean Salad is so cool and refreshing!
I’ve been on a bit of a Meditteranean kick. I’m trying to health up the rest of the summer, at least until Labor Day comes. Besides it’s August and it’s hot and it’s humid (whine whine whine) and I want to eat (and cook) cool and light. And so I made Greek Brown Rice Salad to go with my
soon to be posted Spicy Beef & Feta Skewers.
I just did a post for Horiatiki Greek Salad not too long ago. Gosh, that was good. And I wanted to carry some of those flavors forward with a little twist. Funny how I listed so many variations of our American Style Greek Salads, but I didn’t mention or think about combining it with rice, let alone brown rice.
A bit of cooked Barley was the “by-product” of my Healthy Lemon Ginger Barley Water recipe awhile back. Well, if you know me, you know I try to waste nothing, and sure didn’t want to waste a morsel of wonderful, chewy, nutty Barley. (I love it, and so should you, btw! It’s really good for you!) And so I went on a quest and that quest ended in this Salad with Smoky Sheet Tray Roasted Vegetables & Barley. It’s a lot to use a cup of Barley, huh?!
I’m betting you’ve had Horiatiki Greek Salad before even if you don’t know what the heck Horiatiki is! It’s just the Greek name for that cucumber tomato salad that’s so ubiquitous (look at me with all the big words, today!) all over the United States. And in Greece, too, from what I understand, where it originated.
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.
So has anybody had their DNA done? I gave my Dad a test for his birthday and the results were a mix of expected and surprising. Kind of like this Warm Spinach Chicken Mandarin Salad. See DNA kind of boggles my mind, but once I thought of it like I think about food it makes sense to me.
So over the long weekend, temps way up in the 90’s (oh why is the weather so craaaazy this year?) I somehow got the idea that I wanted some of that Old Fashioned Tuna Macaroni Salad. You know the one I mean, all cool, creamy deliciousness with a few crunchy veggies and that tuna that somehow melds in and makes everything so rich.
When (and if) Spring comes, I can hardly get my mind off of Asparagus. And this Spring, I can hardly get my mind off this Shaved Asparagus Salad with Lemon Dijon Vinaigrette.
I’ve been loving this Vietnamese Chicken Salad with a tangy, slightly spicy vinaigrette. Then there’s the cool, crunchy veggies, the chicken, the crushed peanuts and a good hit of lime. I thought you might like it, too.
Sometimes you just need a little something to fill out a meal or a lunch, and this Carrot & Cabbage Slaw will hit the spot every time. Super easy and fast to make, this is a great little back pocket recipe to know.
When was the last time you had Black-Eyed Peas? And how about the last time you had Black-Eyed Pea & Rice Salad? If you only think about Black-Eyed Peas on New Years (they’re lucky and I have a recipe for Traditional Black Eyed Peas on my site) or as the strange little bean in Cowboy Caviar, think again.
I’m making an effort to eat salads and eat healthier in general, how ’bout you? I thought I’d share this Shaved Brussels & Kale Salad with Sliced Chicken Breast. It’s perfect for an early Spring day…filling and healthy.
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.
Here’s a Pasta Salad that’s fantastic for a party or gathering any time of year. This isn’t any plain ol’ boring Pasta Salad, though. This is Tortellini Antipasto Salad and it has it all! Lots of stuff. Lots of cheese. Lots of flavor and the best dressing you’ve ever tasted.
Thanksgiving. It’s over. Or is it? If you need Leftover Turkey ideas, be sure to see my 12 Days of Turkey, which is now a collection of over 40 recipes for T-Day leftovers. Hopefully, you had a big salad like this Winter Salad with Avocado, Pomegranate & Maple Roasted Pecans for Thanksgiving. If not, maybe make it, now. And toss some leftover turkey in it if you’d like.
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.
It’s been about a year since I last posted a recipe for a Panzanella – that would have been during our last glut of tomatoes. This year I wanted to change things up a bit and go Greek style.
With the holiday coming up, I’m craving what seems to be commonly dubbed Cold “Asian” Peanut Noodle salad. This is a great dish for a party, cook out or a potluck, Really, you never know who might show up at a party and this is popular with vegetarians and meat eaters, alike.
Hot, sticky summer days are here – perfect days to think about NOT heating up the house and about eating light & healthy. And when light and healthy means cool and delicious, too, like this Pesto Pasta Salad, that’s a winner.
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!
While some salads are a meal in themselves, and others are starters or sides, some straddle the line and can be either a meal or a side. Make sure to check out the main salad menu at the bottom of the page; it will link you to main dish salads, fruit salads, slaws & more.
lettuce salads: classic & beyond
other side salads
bread & panzanella salads
pasta & rice salads
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“Beloved by any name, we call it coleslaw, cole slaw, or slaw. The way we make it depends on where we grew up or what cuisine we’re creating. Regardless, a slaw’s tangy, acidic vinegar slices right through its accompanying fatty meat…” Chowhound