Category Archives: SALAD RECIPES

PASTA SALAD

In my estimation there is nothing better than a good pasta salad and nothing worse than a bad pasta salad. Until I met this pasta salad, I had never tasted one that I considered worth a darn. They had all seemed utterly flavorless to me, and frankly not worth the calories. (And darn it, if I am going to take in idle calories, i.e. pasta, the other ingredients better taste pretty bloomin’ good!) So, when I first tasted this salad, I knew I had met the pasta salad of my dreams.

It all started with a wedding in the bluebird capital of the world – Bickleton, Washington. This little eastern Washington town and surrounding area boast literally thousands of birdhouses purposely built to house their beloved bluebirds. And even though the town isn’t large enough to support a gas station, it does have the Bluebird tavern (opened in 1882) and a great little store/café. (Obviously their priorities are in the right place.) Bickleton is also the home of the state’s oldest rodeo. (This year’s 96th annual Pioneer Picnic and Rodeo will be held on the second week-end in June.)  And featured every year at the picnic and rodeo is one of the west’s oldest carousels, a 1905 Herschell-Spillman. It is set up and used only on rodeo week-end. So if you want to take a spin (so-to speak), I would advise you to go on line (bickleton.org) and learn more about the event.  But back to the wedding and the pasta salad recipe……..

It all started when Mr. C. was asked to play for a wedding. Since we worked with Dave the groom (a native of Bickleton), knew the bride-to-be (JoAnne) and were close friends with the bride’s sister (Mary), Mr. C. jumped at the chance. Then we found out that the wedding was being held in Bickleton. Bickleton? Where in the world of carmen sandiego is Bickleton we asked? As it was explained to us, it’s in eastern Washington near Goldendale. There you go! So to Bickleton we ventured.

As it turned out, our entire day to and from Bickleton was delightful. We got to experience a completely new to us area of our state. The wedding was beautiful, the music divine (of course), and the food at the reception, some of the best I have ever tasted. As it turned out, the reception food had been prepared by friends of the bride who were caterers. Not being the shy unassuming person that I depict myself to be on my blog, I marched right up to the head caterer and asked for the pasta salad recipe. She looked me up and down, determined that I probably wasn’t worthy (just the wife of the piano guy after all), and turned me down. Huh! So being the devious devil that I am, I asked my friend Mary to get it for me, which she did. Ha! And I have been making it ever since! And truly, it is absolutely delicious. (Nothing boring about this salad!) The combination of flavors is perfect, and with nary a drop of mayonnaise to be had, this salad is perfect for a picnic or potluck.

So whenever I hear Angela, one of our dearest friends, talk about her home town of Bickleton, I am always magically transported back to our first time in this delightful little town. And of course, in my remembrance I am always eating this wonderful pasta salad for the first time. But thankfully I can experience this flavor sensation any old time I want. So give this recipe a try. It’s easy to prepare, and best when made the day before. (I love salads that can and should be prepared ahead!)

In closing, I would like to raise a toast to small towns. Some of the nicest, most erudite people I know were either raised in a small town or currently live in one. Large towns are lovely too of course, but small, rural settings will always claim my heart. Cheers!

  • 1 lb. fusilli or multi-colored spiral pasta cooked al dente, drained and cooled
  • ¼ c. chopped red onion
  • ½ c. drained and chopped sun dried tomatoes
  • 1 c. pitted kalamata olives, sliced
  • 4 c. thinly sliced fresh baby spinach leaves
  • ¼ c. finely minced fresh parsley
  • ½ c. extra virgin olive oil
  • 3 T. red wine vinegar
  • 2 cloves garlic, minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ¾ to 1 lb. crumbled French feta cheese

In a large salad bowl combine the pasta, red onion, sun dried tomatoes, olives, spinach, and parsley. In a small bowl whisk together the olive oil, vinegar, garlic, salt, and pepper. Pour dressing over pasta mixture and toss lightly. Add feta and gently toss until feta is well distributed. Cover and refrigerate overnight. Serve at room temperature.

 

COBB SALAD WITH SHRIMP

This is another recipe I found in Cooking Light magazine that I thought each and every one of you should accept into your life. It is divinely delicious and pretty darn healthful too boot! And with summer fast approaching, this salad is perfect for one of those days when it is truly too hot to spend much time fussing in the kitchen. And who doesn’t like a big old salad for dinner on a hot night? And when the salad has bacon, shrimp, and avocado starring up at you just longing to be consumed, how can a meal possibly get much better? Well, only if you serve the salad with a light and fruity Sauvignon Blanc or a crisp and flamboyant Viognier. That’s even better!

A word about Viognier. If you have not had the pleasure of tasting a truly good Viognier, do yourself a favor and buy a bottle. According to the Total Wine & More website, “Viognier has recently increased in popularity among consumers. Most known as the principle white grape variety in the northern Rhône, Viognier is capable of producing extraordinary wines with peachy aromas. On the palate, there are dry, luscious flavors of tree fruit, nuttiness and undertones of spice. At its best, it is lush and rich with amazing complexity and a wonderful alternative to Chardonnay. Exceptional Viognier is also produced in Washington State and in the southern Rhône.”

I will be thinking of you the next time I’m eating this salad and sipping on Viognier out on the deck. Cheers!

  • 4 thick slices lean bacon, cut into ½-inch pieces
  • 1 lb. large raw shrimp, peeled and deveined
  • ½ tsp. paprika
  • freshly ground black pepper
  • cooking spray
  • ¼ tsp. kosher salt, divided
  • 2 ½ T. fresh lemon juice
  • 1 ½ T. extra virgin olive oil
  • ½ tsp. whole grain mustard
  • 10-oz. cut up romaine lettuce
  • 2 c. cherry or grape tomatoes, quartered or halved
  • 1 c. shredded carrots
  • 1 c. whole kernel corn
  • 1 avocado, cut into 8 wedges

Cook bacon until crisp. Remove from pan and drain on paper towels. Wipe skillet clean. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Over medium high heat, cook shrimp for two minutes on each side (or until done). Sprinkle with 1/8 teaspoon salt and toss to coat. Set aside. Combine remaining 1/8 teaspoon salt, lemon juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat. Arrange lettuce on 4 plates. Top each serving with bacon, shrimp, tomato, carrot, corn, and avocado. Serve immediately.

WINTER FRUIT SALAD

I am not the biggest fruit lover in the world. I think it’s because sweet food has never been my favorite. But I know what you are thinking. Fruit is good for you and you need several servings a day. I know! I too read all the press about healthy eating. But I just can’t make myself wake up in the morning yearning for my first piece of fruit! Actually that’s not quite true. There is one fruit I always wake up thinking about, and that is the seed of the coffee plant. And yes, coffee seeds or pits (incorrectly named as beans because of their resemblance to the true beans that grow in long pods on certain leguminous plants) grow inside the round red or purple cherry fruit of tropical evergreen shrubs. So I guess if I were to press the point to the ridiculous, which is how I seem to be hard-wired to do anyway, each morning when I consume a cup of processed (to free the seeds from the cherry), roasted (to enhance the flavors locked inside) finely ground and brewed coffee, I am getting my first serving of fruit for the day! I can live with that. And another thing I can live with in the morning, or for lunch or dinner, is this fruit salad. I don’t know why, but fruit that has been cut up tastes better to me. And then when you add a simple dressing which further enhances the flavor of the fruit, even I become a devoted fan. There’s hope for the old gal yet! Speaking of hope, I hope you enjoy the new Easter recipes I will be posting the rest of this week and the ones that are already on my blog under Easter Dinner Recipes. I’m especially fond of the Deviled Eggs recipe. And really, after your children have hunt for and found the colored hard boiled eggs lovingly placed in your yard awaiting their discovery, what else are you going to do with them? Your kids are never going to want them all for themselves. After all, they’re children. And what child is going to choose a rabbit egg (that’s just wrong to begin with) over a chocolate egg or a marshmallow peep? (Now peeps are really sick and wrong, yet I know intelligent men like my dear friends Nich and Steve who actually horde them!) With your children’s permission of course, don’t delay turning those dyed eggs into Deviled Eggs. I say don’t delay, because you truly don’t want them to go bad hidden in the back of a child’s closet. (Trust me on this one. I have first-hand knowledge of organic items being hidden in a closet.)

  • 2 T. fresh lime juice (don’t even think about using that stuff that comes in a cute little plastic lime look-alike container)
  • 2 T. honey
  • ¼ c. vanilla yogurt
  • ¼ tsp. poppy seeds
  • 1 tart apple, cored and cut into bite sized pieces
  • 2 oranges, peeled and sections cut in two
  • 2 c. red or green seedless grapes
  • 2 kiwi peeled, cut in half and each half cut into half-moon shaped pieces
  • 2 bananas, sliced
  • 2-3 sprigs of fresh mint, opt.

Combine lime juice, honey, vanilla yogurt, and poppy seeds in the bottom of a pretty bowl. (Glass is nice if you have one.) Add the fruit and stir gently. Garnish with sprigs of mint. Serve immediately. Note: the dressing can be made ahead or time, but don’t add the fruit until you are ready to serve. You can use any combination of fruit you like. With the amount of dressing this recipe makes, about 7-8 cups of fruit is just about right. You don’t want a soggy salad. Also, I use no more than 5 different kinds of fruit when I make fruit salad.  I think if the salad contains more than five varieties your mouth can’t fully appreciate the unique qualities of each.

 

 

COLESLAW

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There is something truly pathetic about a restaurant that normally serves fairly decent fare that apparently can’t prepare decent coleslaw. I mean really, how hard is it to make truly flavorful coleslaw?  I tell you, it’s just sick and wrong!  First of all, good coleslaw is a treat. It’s crunchy, savory, (sometimes a little sweet), easy to prepare, economical, nutritious, fairly low in calories, full of dietary fiber, and colorful. Good grief, what more could anyone want in a salad? So why do so many restaurants treat it as a “throw away” food?   (My definition of something that appears on my plate at a restaurant seemingly just to fill up space.) Well darn it, if most restaurants can’t (or won’t) serve a lovely coleslaw I’m going to make it my mission to right this terrible injustice! I’m going to teach you how to make coleslaw at home! (And please excuse me if you are already a devotee of coleslaw and have been making it for your family for years. I hate to preach to the choir, but sometimes the choir just has to close its metaphorical ears when a subject is of such importance!) And I know, some restaurants do make good coleslaw, but you have to admit, they are rare. And this is the part that really shreds my cabbage; there are people out there who haven’t even had the benefit of tasting a truly delicious coleslaw. They don’t even know what they’re missing! How unfair is that? So then, why would anyone who hasn’t experienced good coleslaw in a restaurant or at someone else’s home even want to make coleslaw for their family?  Like I said, sick and wrong! So if you are one of those unlucky souls who haven’t as yet come to appreciate coleslaw, I am especially excited to share this recipe with you. And trust me there are lots of wonderful recipes for coleslaw on the Internet and in cookbooks. Just give coleslaw a try. If this one isn’t right for you, don’t stop looking.  Keep trying until you find that perfect one.

  • 3 T. mayonnaise
  • 1 ½ tsp. sugar
  • ½ tsp. celery seeds
  • 1 ½ tsp. cider vinegar
  • ¼ tsp. kosher salt
  • freshly grounds black pepper
  • 2 T. finely chopped red or green pepper
  • 1 small stalk celery, finely chopped
  • 1 large carrot, grated
  • red and/or green cabbage, shredded

Whisk together the mayonnaise, sugar, celery seeds, cider vinegar, salt, and a couple grinds of pepper in a salad bowl. Stir in chopped pepper, celery, carrot, and enough shredded cabbage to make a total of 4 cups. Refrigerate until ready to serve. (And I know at first glance the recipe doesn’t appear to make enough dressing to coat all the veggies. It does. They are just not swimming in dressing.)

SHRIMP AND SCALLOP CEVICHE

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This recipe was given to me by our dear friend Desiree. She prepared it for one of our JazzVox concerts and it was a huge success. I absolutely could not stop eating it. And believe me, I was not alone. I did change some of the amounts and omit a couple of ingredients, but that’s only because of personal preference. The great thing about ceviche is that in addition to shrimp and scallops you can use a wide variety of other seafood including snapper, flounder, sea bass, halibut, mahi-mahi, tilapia, squid, and octopus. In fact, tilapia is very widely used in Mexico and here in America it is fairly inexpensive and widely available. And I know, ceviche is all about “cooking” seafood in citrus juice, mainly lemon and lime. However, I prefer to actually lightly poach my shrimp and scallops before I add them to the other ingredients.  Technically speaking, to actually cook something, heat is required. So a dish in which raw fish is marinated in citrus juice hasn’t truly been cooked.  But food “cooked” in an acid isn’t exactly raw either. Both heat and citric acid are agents of a chemical process called denaturation. Denaturation is the process by which protein molecules in food are structurally changed by heating, agitation, pressure or adding an alkali or acid. When fish is “cooked” in citrus juices, the process of denaturation turns the flesh firm and opaque, as if it had been cooked with heat. But from everything I’ve read, “cooking” food in citrus juice does not do as good a job of killing bacteria or parasites as does cooking with heat. Unless you are absolutely positive your seafood is ultra fresh, I would recommend that you at least consider a hot bath for your seafood before you add it to its flavorful citric marinade. But enough about “cooking” and cooking! Let’s go on to an interesting and perhaps little known fact about ceviche marinade.

If you are a ceviche connoisseur, then you probably already know about Tiger’s Milk (leche de tigre). But just in case you don’t, leche de tigre is what the Peruvians call the leftover ceviche marinade. It is often served as the drink of choice when ceviche is on the menu. It is served in small glasses with or without vodka. (I’m tellin’ you, for me to drink this concoction it would have to be at least 1/3rd vodka!) But, apparently Peruvians love their leche de tigre. They consider it an excellent cure for hangovers. (You know, I don’t make this stuff up; but it seems to me that vodka spiked leche de tigre would cause more hangovers than it would cure!)  Happy ceviche everyone.

  • ½ c. fresh orange juice
  • 4 limes, juiced
  • 3 lemons, juiced
  • dash hot sauce
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. finely diced red onion
  • 1-2 very finely minced jalapeño peppers
  • 2 c. (about ¾ lb.) raw scallops
  • 2 c. (about ¾ lb. raw de-veined medium large shrimp
  • ½ c. finely chopped cilantro
  • 4 finely chopped green onions
  • 2-3 campari or vine-ripened tomatoes, seeded and finely diced
  • 2 avocados, diced

In a medium sized, non-reactive bowl, stir together the orange juice, 3/4th of the lime juice (reserve the remaining lime juice to add just before serving), lemon juice, hot sauce, salt, pepper, red onion, jalapeño, and poached scallops and shrimp. (To poach the shrimp and scallops, season 2 quarts of water with 1/4 cup kosher salt and bring to a boil. Once the water has come to a boil, add the seafood to the pot and immediately turn off the heat. Let the shrimp and scallops sit until just about cooked through, about 2 minutes. Remove from the water and immediately drop in ice cold water. Drain, pat dry, and cut into bite sized pieces.) Make sure seafood is completely covered with citrus liquid. Add more lime juice if necessary. Cover and refrigerate for 3-4 hours. Stir once or twice to ensure everybody marinating uniformly. 30 minutes before serving add the cilantro, green onions, tomatoes, avocados, and reserved lime juice. Adjust seasoning and drain off part of the liquid. (Or of course, you can serve the extra marinade in small glasses to the uninitiated.) Serve as an appetizer with tortilla chips or on a bed of lettuce for a light summer salad. Either way, ceviche is a heavenly way to enjoy seafood.

 

 

MEXICAN TOASTED CORN SALAD

Once in awhile you fall in love with a dish that is incredibly easy to prepare, low fat, and wonderfully tasty. Well this salad fits that description perfectly. There is nothing about this salad not to like. It has a nice nutty flavor from the toasted corn, and the diced red and orange peppers provide not only a lovely crunch, but gorgeous little spots of color. And the best part, there is nary a drop of mayonnaise or sour cream to be found. So this is a perfect dish to take to a potluck. It is not going to spoil if it has to sit unrefrigerated. In fact, it is better served room temperature. The only thing you have to do at the last minute is mix in the avocado. Well, that and get out of the way. Once people have tasted this salad, they are going to remember it. So the first time you serve it, you might be OK standing in front of the salad and conversing with friends. The second time however, it’s best to make a hasty retreat once you set the salad on the table. People are like elephants in that they too have long memories when it comes to finding food they like. Of course, elephants have to remember food locations too, whereas people only have to remember if they found a particular food enjoyable. But in both cases a stampede can result.  Forewarned is forearmed!

  • 1 T. vegetable oil
  • 2 c. frozen corn, thawed and patted dry or kernels from 2-3 ears of grilled fresh corn
  • 1 T. fresh lime juice
  • ¼ c. tomato salsa, medium hot
  • ¼ red pepper, chopped
  • ¼ orange pepper, chopped
  • 2 T. chopped red onion
  • 2 Roma tomatoes, seeded and chopped
  • 1 Hass avocado, chopped
  • kosher salt
  • freshly ground black pepper

Pour oil into a medium sized fry pan heated to medium high. Add corn and sauté, stirring occasionally until corn toasts and browns slightly. Remove from heat and set aside to cool. Meanwhile combine lime juice and salsa in a medium sized bowl. Add the peppers, onion, tomatoes, and cooled pan-fried corn or kernels from grilled corn. Toss to coat and season to taste with salt and pepper. When ready to serve, gently stir in avocado pieces. Note: this recipe doubles, triples, etc. very well.

 

 

BROCCOLI SALAD

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Broccoli has never been and will never be Mr. C’s favorite vegetable. I serve it to him quite often however because it’s one of my favorite veggies. (It’s really all about me, remember?) So try as I may to find new and fabulous ways to serve the lowly Brassica oleracea Botrytis cymosa, about 90% of the time my tries are less than amazing. (That’s putting it nicely!) But this salad (slightly modified from a recipe that came from a friend of a friend), is just so delicious that Mr. C. will actually go back for seconds! I do realize that he might only like this salad because of the bacon, but I’m choosing to think not. I’m going to live in my own little “world of denial” on this one and give him the benefit of the doubt. Ain’t love grand!

  • 5-6 c. bite sized pieces of fresh broccoli
    ½ lb. bacon cooked and chopped
    1 small red onion, diced
    ½ c. golden raisins
    1 c. light mayonnaise
    1 T. sugar
    2 T. white wine vinegar
  • freshly ground black pepper
  • 1 c. sunflower seeds

Combine broccoli, bacon, onion, and raisins in a salad bowl. Whisk together the mayonnaise, sugar, vinegar, and pepper. When ready to serve, toss broccoli with dressing and sunflower seeds. Serve immediately.

SPINACH SALAD

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Whenever I want to serve a salad that I know almost everyone is going to love, I prepare this incredibly easy recipe. If I am feeling flush (money wise that is), I buy the packages of pre-washed baby spinach. If however, I am feeding the masses and money is a consideration (which granted is most of the time), I buy the huge bag of spinach at Costco. After I give the spinach a rough chop, I get out my salad spinner and give said spinach the ride of its life! (How in the name of busy cooks everywhere did we ever survive without salad spinners?) But back to the salad…. It’s delicious, easy, packed with healthy ingredients, and reasonably cheap inexpensive to prepare. What’s not to like?

  • 1 T. raspberry vinegar
  • ½ tsp. Dijon mustard
  • 1 clove garlic, finely minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. extra virgin olive oil
  • 1 (9-oz.) bag pre-washed baby spinach leaves
  • 2 T. sunflower seeds

Whisk together the vinegar, Dijon mustard, garlic, salt, pepper, and olive oil. Refrigerate until ready to assemble the salad. When ready to serve, combine spinach and sunflower seeds and toss with enough dressing to lightly coat each leaf. Serve immediately.

 

PEA SALAD

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I usually try to be lighthearted when I post a recipe, but reading or preparing this recipe always brings back memories. In the days before life became so complicated and our local health department became so rigid, I used to join a group of women (including my dear friend Linda) with whom I worked who prepared special holiday meals for the homeless women’s shelter at our local YWCA. We would all prepare homemade food and serve it to the ladies. The main thing these women liked was the variety of food offered. (They so rarely were given choices outside of what we brought in for these holiday luncheons.) After a few meals, I learned that there were two dishes the ladies really liked. One was this pea salad, the other was deviled eggs. For whatever reason these two foods must have reminded them of better days. So you can bet your bottom dollar, we tried our best to give them what they wanted. This recipe never ceases to remind me how blessed and fortunate I am.

  • ½ c. light mayonnaise
  • 1 T. Dijon mustard
  • freshly ground black pepper
  • 1/8 tsp. dill weed
  • ½ tsp. seasoned salt
  • ½ c. finely chopped celery
  • 1 lg. shallot, finely minced
  • ½ c. thinly sliced green onion
  • 1 lb. frozen petite peas, uncooked
  • ½ c. chopped bacon, fried crisp, opt.
  • ½ c. grated sharp cheddar cheese, opt.
  • 1 c. salad shrimp, opt.

Whisk the mayonnaise, mustard, pepper, dill weed, and seasoned salt together in a salad bowl. Add the celery, shallot, and green onions. Pour the package of frozen peas into a colander*. Run enough water over the peas to melt the ice crystals that may have formed around the peas. Let sit a couple of minutes to drain. Gently fold peas in with other salad ingredients. Refrigerate for at least 30 minutes before serving. For variety, add bacon, cheese, or shrimp to the basic recipe.

*or if you are taking this salad to a potluck, for example, and won’t be eating it for several hours, just add the peas straight out of the freezer and they will thaw as you travel. Lovely way to make sure the salad is as fresh and crisp as possible.

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CUCUMBER AND RED ONION SALAD

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There are just those evenings when the last thing I want to do is make a salad. Salads are perhaps my least favorite food to prepare. It’s not the salads fault. Lettuce is boring to wash and cut. Then there are all the other veggies that have to be cleaned and chopped. Again – yawn. But I like salads, so this combination of ingredients is a nice change from the ones that require a salad spinner. It’s also very easy to prepare, and can be made ahead of time and refrigerated.  But the best reason to make this salad is because it is really good. It’s tangy and crunchy and creamy all at the same time. And what it does for your breath! Absolutely nothing can do as good a job at warding off vampires. Yea red onion and garlic!

  • ½ c. plain Greek or regular yogurt or sour cream
  • 2 garlic cloves, minced
  • 1 T. fresh or 1 tsp. dried dill weed
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. white wine vinegar
  • 1/3 c. thinly sliced red onion
  • 1 English cucumber

Combine yogurt, garlic, dill, salt, pepper, and vinegar in a small salad bowl. Add red onion and cucumber which has been partially peeled, cut in half lengthwise, seeded, then sliced into ¼-inch thick half-moons. Adjust seasoning and serve cold.