Category Archives: SALAD RECIPES

DILLY BUTTERMILK DRESSING OR DIP  

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I always make my own salad dressings and dips. Even when we are in our trailer. I used to buy dressing for our trailer trips, but they just weren’t as good as homemade, plus they contained all kinds of weird ingredients. And yes, OK, bottled dressings do last for months when refrigerated, and it is easier just to grab a bottle out of the fridge than to juice a lemon or mince a clove of garlic. But considering that you can build a dressing to go specifically with whatever salad you feel like serving and save money at the same time, I feel no consideration should be given at all to which way you should proceed. Homemade dressings taste better, are cheaper, contain less chemicals, and can be built to order. Enough said!

So, the other evening when I planned to serve us a big old chef salad for dinner, I decided to try this dressing recipe from the onceuponachef.com site. I love this site BTW because I think that Jenn is a wonderful cook, and I know I can count on her recipes to be fabulous. I often make a change or two here and there, but then, that’s just what I do. (I simply can’t help myself!)

Anyway, this dressing turned out to be perfect on the chef salad. And I loved the dill. At first, I was a bit hesitant to use as much dried dill weed as directed. But it was the perfect amount. I did use only 1 garlic clove instead of 2, but that’s just because I prefer a subtle garlic flavor. Which brings me to a point of interest when it comes to fresh garlic.

Garlic is a potent ingredient. So, a little bit goes a long way. Garlic cloves are made up of small cells, each of which is filled with a pungent, sulfur-based liquid. The finer you chop a garlic clove, the greater amount of juice you release. And the more juice, the hotter the flavor. So, roughly chopping a garlic clove produces a much milder garlic flavor than grating the same size garlic clove with a microplane. I do both. For most recipes I mince garlic. If I am in a hurry or want a stronger garlic presence, I use my microplane. But in any case, I do not use that stuff that comes in a jar. (For more information on garlic than you ever wanted to know, go to my recipe for Tahini Lemon Salad Dressing.)

Well, there’s not much more to say about this dressing except that it is very easy to prepare and can also be used as a wonderful dip for crudité (pieces of raw vegetables such as celery or carrot sticks served as an hors d’oeuvre). (Don’t you just love cultured words such as crudité and hors d’oeuvre for something as unsophisticated as cut up celery and carrots before dinner?)

So, if you will please excuse this bibliophile, I am off to peruse the latest tome by Barack Obama.

Peace and love to all.   

Oh, I almost forgot to tell you about my latest “ah ha” moment when it comes to green salads. We love romaine and other lettuce greens, but they don’t have as much crunch as we would like. So, just a couple slices of green or red cabbage cut into very thin strips does the trick. And for my husband, the none-lover of cruciferous vegetables, he doesn’t even notice the cabbage. Yea me!

½ c. sour cream

½ c. buttermilk

¼ c. mayonnaise

2 tsp. fresh lemon juice

1 garlic clove, finely minced

1 tsp. kosher salt

freshly ground black pepper

1½ tsp. dried dill weed

¼ c. finely chopped fresh chives

couple dashes hot sauce, optional (I use Frank’s RedHot)

Whisk all together and store in a covered container in your fridge.

   

CORN AND BLACK BEAN SALAD WITH A SRIRACHA LIME DRESSING

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For me, summer salads are much more fun to prepare than winter salads. And I know, there are no official rules governing the time of year any given salad can be served. I mean, salads aren’t like shoes for example, where good etiquette simply shouts that white dress shoes should never be worn after Labor Day. (Who even wears dress shoes anymore?)  Anyway, all things considered, I should be able to serve any old kind of salad any old time I please. But the reality is that I associate potato salad, pasta salads, and fresh fruit salads, for example, with summer picnics. And a salad with a spring mix of greens, apples, dried cherries, and pecans with a creamy maple syrup and shallot dressing reminds me of something I would serve at a winter holiday meal. Not as a salad to go with hamburgers or smoked ribs.

But then there are salads like this one that can be served year-round. And are still plenty of fun to make. Maybe not the salad you would want to serve for Thanksgiving or Christmas, but on a bleak winter evening, it would be perfect.

I guess what I am taking a very long time to say, in my own very wordy way, is that this salad is great any time of year. And it’s fun to make. Because you can practically throw any fresh or cooked veggie into the mix. And with the delicious sriracha dressing, this salad is a treat for your taste buds. Plus, and here I go again on my nutritional soap box, with all the veggies and black beans, it’s a fairly healthy salad too. OK, not as healthy as say, kale dressed with only olive oil and vinegar. But a whole heck of a lot more fun for your mouth.

So, if you too like salads that are creamy, crunchy, and very tasty, give this salad a try. I mean really. There are avocados in this salad. What more could you want?

So, have fun in your kitchen and make more salads. They are generally good for us and the best way I know of to get more veggies into our diets.  

And as always, peace and love to all.

Sriracha Lime Dressing

1 T. fresh lime juice (lemon juice in a pinch)

1 garlic clove, grated

½ c. mayonnaise

¼ c. sour cream

¼ tsp. kosher salt

freshly ground black pepper

2 tsp. sriracha, or more to taste

Whisk all ingredients together in a large salad bowl. Taste and adjust seasoning.

Salad Ingredients

1 (15-oz.) can black beans, rinsed and drained

kernels from 2 cooked ears of corn or 1 (15-oz.) can corn, drained

⅓ c. finely chopped red onion

½ c. diced celery

½ orange, red, or yellow bell pepper, diced

1 c. halved black olives

½ c. sliced pimento stuffed green olives

1 c. halved cherry or grape tomatoes

In the same bowl with the dressing, stir in the black beans, corn, red onion, celery, bell pepper, black olives, and green olives. Gently stir in the tomatoes and diced avocado. Cover and refrigerate until ready to serve.

This salad is best if made ahead a couple hours before serving. Great the next day too.  

   

SMASHED CUCUMBER SALAD  

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And now for something completely different. (This recipe is for all you Monty Python fans out there, and of course, for cucumber lovers everywhere.)

I found this recipe from Chef John one day when I was trying to find yet another way to use the triple pack of English cucumbers we had just purchased at Costco. I knew I could always build a traditional Greek salad, Sunomono salad, or a sliced cucumber salad with a sour cream or Greek yogurt, dill, and red onion dressing. (Recipes on this site BTW.) But I wanted a cucumber salad that was just a bit different for a change. So, I went on an exploratory mission. And this is what I found.

This salad immediately appealed to me because I love rice vinegar, soy sauce, and sesame oil in combination. Plus, I trust Chef John’s recipes. So, in my naivety, I assumed this was a new type of salad invented by Chef John. (I obviously don’t get out often enough.) Because now that I have done some additional research, I’ve learned that smashing cucumbers is an ancient Chinese practice. And pairing a spicy dressing with the coolness of the lowly cucumber is also found in Middle Eastern and various European cuisines. Who knew? Not me, that’s for darn sure.

Anyway, now that I do know, there is no stopping me. Not only is preparing a smashed cucumber salad a quick and easy accompaniment to all kinds of entrées, it allows one to relieve any frustrations one might be feeling at the time by whacking the hell out of a vegetable. Therefore, I see no downsides to this dish. And the fact that one article about smashed cucumber salad called it “all the rage” I find very comforting too. Frankly, I can’t think of any better way to exhibit rage in a socially acceptable manner than by preparing this salad.    

So, if you too would like to serve a quick and easy, but uniquely delicious salad, while at the same time relieving stress, this is the recipe for you.

As always, stay happy and healthy.

Peace and love to all.

1 English cucumber, washed and both ends removed

¾ tsp. kosher salt

½ tsp. granulated sugar

1 clove garlic, finely crushed or grated

1 T. rice vinegar

1 tsp. soy sauce

1 tsp. toasted sesame oil

tiny pinch crushed red pepper flakes

1 T. toasted sesame seeds, opt. garnish

Wrap the cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic.

Cut cucumbers in half lengthwise. Then cut into 1 to 1½ -inch wide pieces. (The chunks should not all be the same size.) Transfer to a strainer set over a bowl.

Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes to allow cucumber pieces to release some of their liquid into the bowl.

Whisk the garlic, rice vinegar, soy sauce, sesame oil, and red pepper flakes together in a medium sized salad bowl. Transfer drained unrinsed cucumbers into the bowl with dressing. Toss to coat.

Cover and refrigerate for about 30 minutes to allow flavors to mingle. Stir again before serving and garnish with sesame seeds.

Please note: This salad is wonderful the next day too. So, it’s fine to make it a day ahead.  

 

VEGGIE MACARONI SALAD

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While Mr. C. was lightly smoking some steelhead trout for dinner the other night, I was racking my brain to come up with a side dish that would be easy to prepare and could be served cold. It’s hot here in Western Washington right now, so a hot side dish didn’t sound the least bit appetizing. So then, what to fix? I didn’t want a rice dish or even a big old green salad. I wanted veggies, but not just steamed or even oven roasted. Plus, I wanted pasta. And no, I shouldn’t be eating a lot of pasta, but darn, there are just times when the only thing that will do is pasta. Thus, this salad was born of a must be quenched desire and the love of veggies. And really, any kind of fresh veggie could have been used in this salad. I simply used the ones I had on hand and that sounded good to me at the time. But carrot would have been great. I just wasn’t in the mood for carrot. So, this is definitely a salad that begs to be personalized.

And I must say, the salad was very quick and easy to prepare. And it was delicious. And it went perfectly with the Lightly Smoked Baked Steelhead Trout or Salmon. (Yes, this recipe is on this site.)

So, if you too would enjoy a pasta salad that features lots of crunchy fresh veggies and is quick and easy to prepare, this is the recipe for you.

And this is actually one of those salads that tastes better just after it’s been made. So, not having to make this ahead means it’s a perfect dish to prepare for a weekday dinner. And of course, this recipe can be doubled or tripled beautifully. In fact, the next time I make it, even if it’s just for the two of us, I am going to double the recipe. This salad is just that good!

Well, that’s it for now. It’s still hot here in the beautiful Pacific NW, so I’m going to take it easy. I’ve watered what needed to be watered already this morning. So, now I’m on to making refried beans to go along with our tacos this evening.

I am still on a quest to make refried beans as delicious as the beans we used to get in Seattle at Campos Mexican Restaurant on Roosevelt way in the U district. Unfortunately, the restaurant closed in 1982. But I still remember their incredible bean dip. What I wouldn’t give to have that recipe and then pass it on to you. Oh well, we can’t go back. But if I could, that’s exactly where I would be right now instead of torturing all of you who might also remember that amazing bean dip. Anyway, I’m going to try preparing some very spicy refried beans for this evening’s meal. Fresh jalapeño, Frank’s RedHot Sauce, fresh garlic, and onion, chili powder, and cumin. If that doesn’t make for some tasty, refried beans, I don’t know what would! But I know, even if the beans I make today turn out great, they still won’t be as good as the beans that are left in my memory.

So, if any of you have figured out how to make refried beans like Dan Campos did, please let me know. I would be forever in your debt.

And as always, peace and love to all. Oh, and try this salad recipe. It is absolutely perfect for a hot summer lunch or evening meal.

2 T. dill pickle relish

½ c. mayonnaise  

2 tsp. Dijon mustard

¼ tsp. seasoned salt

¼ tsp. celery salt

freshly ground black pepper

1 rib celery, finely diced

⅓ c. minced red onion

⅓ c. sliced pea pods or frozen petite peas

½ orange, yellow, or red bell pepper

½ c. diced cucumber

⅓ c. chopped pimento stuffed green olives

½ c. sliced black olives

1 c. small macaroni, cooked al dente, then rinsed in cold water

Whisk the dill pickle relish, mayonnaise, mustard, seasoned salt, celery salt, and black pepper together in a salad bowl. Then stir in the celery, red onion, pea pods, bell pepper, cucumber, green olives, black olives, and al dente pasta. Best served at room temperature.

     

PEARL (ISRAELI) COUSCOUS TABBOULEH SALAD

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What to fix for dinner? That is often the first thought that hits me as I am reading the morning paper while sipping my Americano. You would think, with all the bad news coming out of Putin’s need to rule the world, that dinner would be the furthest thing from my mind. But unfortunately, I can do nothing to stop Putin, but I can do something about making sure our evening’s repast is enjoyable.

So, the other day, after breakfast, while I was whipping up the marinade for Quick and Easy Marinated Flank Steak, I thought a Mediterranean style salad with lots of strong flavors would fit the bill perfectly as an accompaniment. But I didn’t want a green salad. (I do get a bit tired of green salads.) So, how about a pasta salad? Nope, at least not one with the usual pasta suspects. But then I remembered I had some Israeli (pearl) couscous in the pantry. Voilà! Couscous tabbouleh it is! (And yes, couscous is a form of pasta. See a brief explanation below.)

So, with a new salad idea in mind, I went to work on creating the recipe you find below. Of course, I didn’t make it quite like the recipe indicates, because I was out of tomatoes and cucumber. And there was no going to the store for us because there was still an abundance of snow in our area. So, no tomatoes or cucumber. But I certainly will include them next time I make this dish.

So, I hope you enjoy this salad as much as we did. I do realize that there are more ingredients in this recipe than you normally find in a tabbouleh salad. But hey, I like bold flavors in my tabbouleh, hence the kalamata olives, pepperoncini, and feta cheese. But you of course can leave them out.

There is still snow on the ground after 4 days, which is quite unusual for us. But rain is in the forecast, so it might be gone by this evening or at the latest by tomorrow evening. Speaking of tomorrow, Mr. C. and I will be celebrating our 29th anniversary by attending a matinee and then dinner at one of our favorite restaurants. Good grief how the time has flown. But I wouldn’t have wanted it to fly by with anyone else. Mr. C. is my best friend, the kindest person anyone could ever hope to meet, and basically the love of my life. And he plays a wicked piano. Could any gal ask for more?

Peace and love to all.  

For the vinaigrette:

⅓ c. extra virgin olive oil

2 T. fresh lemon juice

1 tsp. dill weed

2 garlic cloves, finely minced

½ tsp. seasoned salt

freshly ground black pepper

Whisk all ingredients together in a mixing bowl. Set aside until needed.

For the couscous:

1 T. extra virgin olive oil

1 c. pearl couscous

1 c. boiling water

1 tsp. vegetable base (I use Better Than Bouillon Vegetable base)

1 c. halved grape or cherry tomatoes

1 c. diced English cucumber

½ c. finely chopped celery

½ c. sliced kalamata olives

⅓ c. finely chopped red onion

⅓ c. chopped pepperoncini  

2 T. chopped fresh parsley

1 (14-oz.) can artichoke hearts, roughly chopped  

1 c. crumbled feta cheese

Heat the olive oil in a medium-sized, covered, heavy pot. Add the couscous and sauté until golden brown. Add the boiling water and vegetable base. Quickly cover the saucepan with a lid and let the couscous simmer for about 10 minutes undisturbed until it has fully absorbed the liquid. Remove the lid, fluff with a fork, and allow to come to room temperature.

In a large mixing bowl, combine the tomatoes, cucumber, celery, kalamata olives, red onion, pepperoncini, parsley, and artichoke hearts. Mix together. When cool, gently stir in the couscous.

Give the vinaigrette a quick whisk and add it to the couscous mixture. Mix well to combine. Adjust seasoning. Just before serving, mix in the crumbled feta.

*Couscous

According to the food network, “All couscous is made from semolina. Semolina is the name we give to flour that is ground from durum wheat. Durum wheat is a very hard wheat, higher in protein than the wheat all-purpose flour is made from. Semolina is golden yellow and gives couscous a nuttier taste than a pasta made with all-purpose flour. Keep in mind when using couscous that it is made from wheat and therefore, it’s not gluten-free.

Israeli couscous is made from the same semolina flour that Moroccan couscous is, but the balls of dough are larger and more consistently round.”  

      

TUNA SALAD SALAD

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First an apology. I haven’t been posting as many new recipes these last few weeks because, well, I’ve been busy being Mrs. Santa. I’m sure most of you will fully understand. The rest of you, well, it’s easier to ask for forgiveness than it is to get permission. (Words to live by, BTW. Especially when it includes serving a cruciferous veggie at the Carr table!) But I digress….

The other evening both of us had just about eaten all the rich food we could stand. So, I suggested a simple salad. Mr. C. thought that was a good idea. And since Mr. C. is very fond of tuna, I thought a nice crunchy tuna salad would hit the spot. But Mr. C. is also enamored with a creamy salad dressing. So, I decided to mix up a ranch style dressing to slather on the greens. And boy was the salad good. Just what was needed.

So, if you too are a bit tired of rich food, give this salad a try. I promise it will be a nice change from leftover turkey or ham.

As always peace and love to all. And a special thank you to all of you who are fully vaccinated. Getting a covid shot is such an easy way to help stop the spread of this horrid disease. And for any of you who resent wearing a mask while grocery shopping or entering a restaurant, imagine that you were in the service industry and had to wear one every single moment you were at work.

It should be an honor to help stop the spread of this deadly pandemic. And a simple gesture like wearing a mask should not be construed as an attack on an individual’s freedom. But rather as a kindness shown to others to help keep everyone healthy.

HAPPY NEW YEAR

For the tuna salad:

⅓ c. light mayonnaise

1 tsp. Dijon mustard

2 tsp. fresh lemon juice

¼ tsp. seasoned salt

freshly ground black pepper

pinch granulated garlic

2 T. minced dill pickles or dill pickle relish

1 T. finely minced onion

½ c. finely chopped celery

1 can (5-oz.) water packed albacore tuna, drained

Mix all together.

For the dressing: (and yes, you need a bit of dressing for the greens, etc.)

½ c. sour cream (I use Mexican style)

⅓ c. buttermilk (I use Bulgarian style)

1 T. mayonnaise (I use Best Foods light)

1 garlic clove, finely minced

½ tsp. Worcestershire sauce

1 tsp. dried dill weed

1 tsp. dried parsley

¼ tsp. seasoned salt, or more to taste

freshly ground black pepper

Whisk all the ingredients together in a small bowl. Taste and adjust seasoning. Refrigerate until needed.

For the salad part:

romaine lettuce (or lettuce of choice)

any combination of the following: (or anything else that sound good)

cucumber slices, tomatoes, black olives, hard-boiled egg slices, grated carrot, pepperoncini slices, frozen peas (thawed and uncooked), sunflower seeds

To serve the salad, lay down a bed of greens and other assorted yummies on a dinner plate.  Dollop on a big old scoop of the tuna salad, then drizzle on as much or as little of the dressing as you like. That’s it! Tuna salad salad.

CREAMY BALSAMIC SALAD DRESSING

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And yes, the recipe makes more than the little bit you see at the bottom. Once again, I failed to take a picture until after I had made 2 (count them 2) salads already.

So, while in Brookings, Oregon for my son Sven’s wedding, a few of us had dinner the first night at the Black Trumpet Bistro. Daughter Paula ordered the Cobb salad. And after the first bite, she proclaimed the dressing to be the best balsamic dressing she had ever tasted. She offered me a bite, which of course I gladly accepted. And by golly, she was right. The dressing was amazing. So, the next thing out of her mouth was, “mom, would you please work up a recipe for this dressing”? Well, she’s my daughter, so, how could I refuse! (Plus, of course, I wanted more of that dressing in my life too!) So, what I came up with was my spin on Katy’s recipe from her aforkstale.com. site. Basically, the same ingredients but the proportions a bit different. Plus, I used granulated garlic rather than a clove of garlic because I wanted a softer garlic presence. And kosher salt rather than just “salt”. And extra virgin olive oil, because, well, I always use extra virgin olive oil! I don’t even bother with any other kind. But back to this dressing.

All you really need to know is that 1) The dressing is Paula approved. 2) The dressing is Mr. C. approved. 3) The dressing obviously has my seal of approval, or it wouldn’t be on this site to begin with! 4) The dressing is terribly easy to prepare. 5) The dressing will last several days in your refrigerator. 6) If you can name a better tasting purchased balsamic dressing that doesn’t contain any preservatives, too much salt, or unpronounceable ingredients, I will send you a crisp dollar bill! The ball’s in your court!

As always, keep building your own salad dressings. And I know, it’s just so darned easy to buy salad dressing. But think of the money you’ll save by concocting your own. And how much more room you’ll have in your refrigerator by not filling the shelves with 8 to 10 almost empty bottles of dressing that are never going to get eaten. (I’ve tried not to look when I’m in other people’s kitchens and they open their fridge door. But I’m human, and invariably what catches my eye are the salad dressing bottles with a half-inch of dressing glued to the bottom.) (BTW, I’m not proud of this particular brand of voyeurism, but never-the-less I am cursed with this affliction, and I don’t count on any miraculous recovery happening anytime in the near future!) Of course, I welcome any prayers for my rehabilitation. But frankly, I don’t think your lovely thoughts would make a flying fig bit of difference. I’m pretty set in my ways by now. But if you still feel compelled to offer up prayers, I think the poor Afghanistan citizens and Americans trying to leave Afghanistan could use your help.

Peace and love to all.   

6 T. extra virgin olive oil

2 T. balsamic glaze or vinegar (I use Ponti Glassa Gastronomica)  

2 T. mayonnaise

1 T. honey

1½ tsp. Dijon mustard

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

¼ tsp. granulated garlic

In a covered jar, shake all the ingredients together. Store in refrigerator. Shake well before serving.

Perfect tossed with a combination of greens such as romaine, arugula, and baby spinach. For garnishes, any one or combination of the following would be delicious: crumbled bacon, Honey Roasted Walnuts (see recipe below), crumbled bleu or feta cheese, thin slices of apple or pear, dried cranberries, roasted beets, thin slices of red onion. (To name a few. )

Honey Roasted Walnuts

4 c. walnut halves

2 T. granulated sugar

1½ tsp. kosher salt  

1½ tsp. brown sugar, packed

1½ tsp. water

1 T. honey

1 T. canola oil

Preheat the oven to 375-degrees. Spread the walnuts out on a rimmed baking pan. Toast in the oven for about 8 minutes or until they begin to smell toasted.

Meanwhile, stir the sugar and salt together in a large bowl; set aside.

When the nuts are toasted, remove them from the oven and make the glaze.

In a large frying pan over high heat, combine the brown sugar, water, honey, and oil. Stir until the mixture is boiling. Reduce heat and immediately stir in the warm, toasted nuts and cook, stirring just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Remove from heat and toss the hot, glazed nuts in the sugar and salt mixture. Gently stir the nuts until every single one is evenly coated. Return them to the baking sheet and spread them out in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating.

Remove from oven and allow the nuts to cool completely on the pan before you move them around. (Tossing or packaging them before they are completely cool could cause the coating to come off.) When the nuts are completely cooled, store in an airtight container.

    

BABY ARUGULA AND ROMAINE SALAD WITH LEMON SALAD DRESSING AND PARMESAN CHEESE

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So, the other day Mr. C. comes home from the grocery store with a tub of baby arugula. We had been talking about how much we liked arugula, but I hadn’t included it on my shopping list. Never-the-less I was delighted with the purchase. So, that evening I made this salad. The recipe from saltpepperskillet.com didn’t call for romaine, but I felt that using a combination of the two different kinds of lettuce would be delicious. The arugula providing the spicy, peppery, slightly bitter component, while the romaine offered a nice crunch. And then, when tossed with this lemon dressing, well, to put it succinctly, we were blown away! This made for an absolutely delicious, simple to prepare salad. One that we will be enjoying over and over. A salad that will go very well with any kind of simply prepared meat or seafood I choose to serve. Yum, I can’t wait.

We are avid lemon lovers to begin with. But when you add the other ingredients to the firm lemon base in this dressing, magic happens. And of course, you could add other ingredients besides lettuce to this salad. But honestly, why bother! This is perfect as is. So, thank you Justin for this marvelous recipe.

As always, eat your vegetables! They are good for you and when they taste as good as they do in this salad, there is no excuse for not gulping them down!

Peace and love to all.  

¼ tsp. lemon zest

2 T. lemon juice

2 T. extra virgin olive oil 

¼ tsp. Dijon mustard

2 tsp. minced shallot

1 T. honey

1/8 tsp. kosher salt

freshly ground black pepper

baby arugula

romaine lettuce, chopped

coarsely grated Parmesan or Pecorino-Romano cheese

Whisk or shake the lemon zest, lemon juice, olive oil, Dijon mustard, shallot, honey, salt, and pepper together.

Place the arugula and romaine lettuce in a salad bowl. (I use equal amounts of each.) Toss with enough of the dressing to coat the lettuce leaves without drowning them. Serve immediately. Pass the Parmesan.

 

ASIAN SPIRALIZED VEGGIE SALAD

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When we were camping in May with Andy’s sister Katie and her husband Rick, each couple took turn cooking dinner. One night it would be Mr. C. and me slaving away in our trailer preparing dinner for four, and the next evening it would be Rick and Katie’s turn to do the honor. This is what is called, in the vernacular, a win/win situation. Each couple got a night off from cooking (and doing dishes) with the sure knowledge that dinner would be delicious. And in Katie’s case particularly – healthy and inventive. She even went so far as to bring her spiralizer along for the ride. How cool is that! And of course, after seeing how much fun it was to operate the gizmo and how nice the veggies were cut, I made myself a mental note to purchase one when I returned home.

Well, apparently my mental notes aren’t as reliable as they used to be. So, when the mental note finally found its way out of the abyss formerly known as my memory 6 weeks later, I got right on it. I ordered a Brieftons 5-blade spiralizer from Amazon. And frankly, I was amazed at how inexpensive it was. $24 (well really only $23.99) but we all know that’s $24 to anyone with half a brain! But I digress……. And the other evening, for the first time, I took the plastic wonder out of its box, gave it a quick wash, and set it up on my counter. Then with the help of the directions (and yes, I read directions because I’m not mechanically inclined enough to intuit how something works), I spiralized the zucchini, cabbage, carrot, and orange bell pepper for this salad. It was so much fun! And the machine was so easy to clean after I was all done playing with the veggies.

And the salad was delicious. I especially loved the “zoodles”. (That’s zucchini noodles to the unenlightened.) And now I can hardly wait to serve zoodles instead of spaghetti next time I get a hankering for Old Fashioned Meatballs and Spaghetti. Of course, I’ll have to rename the dish. Meatballs and Zoodles. Or Oodles of Zoodles and Meatballs, or a name equally as catchy.  

So, in the final analysis, I think I made a wise choice purchasing this new kitchen tool. The price was right, and now the only problem is where to store the darn thing. My pantry is already filled to the brim. But I will make it work. Somehow.

As always, have fun making delicious and healthy food for your family. And thanks again Katie for turning me on to this new way to get more veggies into our diet. Yet again, I am in your debt. Hugs to you and Rick.

And peace and love to all.

Oh, and just so you know, I included 3 salad dressing recipes that can be used with the veggies in this recipe. All 3 are Asian inspired.   

Dressing #1 has a bolder flavor than Salad dressings #2 & #3

Dressing #2 would be a better choice if you want the flavor focus to be on the veggies. Dressing #1 takes the focus off the veggies and places it more on the flavor of the dressing.

Dressing #3 is the same dressing you would find on a standard Chinese chicken salad or my version – Asian Slaw.  

Salad Dressing #1

2 T. vegetable oil

1 tsp. toasted sesame oil

⅓ c. rice vinegar

3 T.  hoisin sauce, or more to taste

5 tsp. soy sauce, or more to taste

1-2 T. peanut butter (creamy or crunchy), or more to taste

1 clove garlic, finely minced

2 tsp. finely minced fresh ginger

pinch crushed red pepper flakes

Whisk the veggie oil, toasted sesame oil, rice vinegar, hoisin sauce, soy sauce, peanut butter, garlic, ginger, and crushed red pepper flakes together. Let sit at room temperature at least 30 minutes before dressing your salad. Store unused dressing in the refrigerator.

Salad Dressing #2

3 T. rice vinegar

1 T. peanut butter

1 tsp. soy sauce

1 tsp. toasted sesame oil

1 clove garlic, finely minced

1 tsp. granulated sugar

freshly ground black pepper

pinch crushed red pepper flakes

Whisk the rice vinegar, peanut butter, soy sauce, toasted sesame oil, garlic, sugar, pepper, and crushed red pepper flakes together. Store in refrigerator.

Salad Dressing #3

¼ c. vegetable oil

2 T. sesame oil

4 tsp. white vinegar (the regular old fashioned distilled kind)

1 tsp. lemon juice (the kind that comes from a real lemon)

1 tsp. sugar

1 tsp. kosher salt

freshly ground black pepper

Whisk all ingredients together. Store in refrigerator.

Put it all together:

2 zucchini (about ¾ lb.) spiralized (zoodles)

¼ tsp. kosher salt

1 c. spiralized green or red cabbage   

1 lg. carrot, spiralized

1 red, yellow, or orange bell pepper, spiralized

2 green onions, thinly sliced on the diagonal

2 T. toasted sesame seeds

salted peanuts, for garnish, opt. (or slivered almonds would be perfect if you chose to use dressing #3)

Place the spiralized zucchini in a colander either in a bowl or in the sink. Toss with the salt. Let the zoodles drain a bit of their excess moisture while you prep the other vegetables. Before building the salad, cut the spiralized zucchini with a pair of scissors to make them easier to toss (and eat). (You might want to do the same with the other veggies too.)

In a large mixing bowl, combine the zucchini noodles (unwashed) with the cabbage, carrot, bell pepper, and green onions.

Pour enough dressing (your choice) over the vegetables to coat them, but not drown them. Toss, taste, and adjust seasoning. Refrigerate the salad if made ahead.

Just before serving, toss in the toasted sesame seeds. Garnish with salted peanuts (or almonds).  Serve immediately.

And in case you were wondering, of course you can use any old veggie you want in this salad. Actually, the more and different the veggies, the better!  

  

CORN AND BLACK BEAN SALAD WITH FETA CHEESE

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And yes, I have two other corn salad recipes on this site. And yes, one of the recipes is very similar to this one. And that’s not a coincidence. Because I started with my recipe for Black Bean and Grilled Corn Salad, then adjusted it a bit and added a few ingredients I thought would make for tasty additions.  And frankly, I love corn salads. So, for me having choices is a lovely thing. And since it’s summer and we are once again free to entertain, I figured you too might enjoy having another healthy and mayonnaise free salad recipe at your disposal. And I might add, very easy to prepare. And the prep instructions state those six little words I so love to read, and I imagine some of you might also appreciate – refrigerate for several hours or overnight! I tell you, as I continue into my golden years, but still loving to entertain, I must start preparations at least a day ahead if I want to adhere to my own self-imposed standards of what constitutes a meal for company.  

When I was younger, even with 4 kidlets under foot, I thought nothing of calling up good friends at 11:30 a.m. on a Saturday, for example, and having a whole spread ready for guests at 6:00 p.m. Including homemade bread and dessert. Not anymore. No way, no how! Now I need to plan ahead, shop ahead, bake ahead, chop ahead, and then take a nap ahead! Even though in my head I am still super woman, the reality is that I am no longer able to leap tall buildings with a single bound. Heck, I can’t even climb our stairs without stopping at the top to wonder how much longer before our elevator is my main means of travel between our basement and the main floor. But, at least for me, the solution is to just keep going and keep cooking. But spread the tasks into reasonable segments. In between which, force myself to sit down, read a chapter in my book, or check my email. Even though the break may only be 10 minutes, it is now a mandatory requirement for me to get almost any chore completed. But the good news is – I can still do most things. It just takes me a bit longer.

But to offset the physical limitations imposed by advancing age, there are the things that don’t change at all. I’m still very capable of laughing, loving my life, looking forward to new adventures, and spending time with Mr. C., our wonderful family, and our fabulous friends. And really, is there anything better or more important than that?!    

As always, live your life to the fullest. Don’t let anyone or anything hold you back from enjoying every minute of your day. And don’t stop making memories. They are truly our life blood.

Peace and love to all.

2-3 ears of corn

¼ c. extra virgin olive oil

1 tsp. lime zest

3 T. fresh lime juice

2 garlic cloves, finely minced

1 T. pickled jalapeño juice

½ tsp. kosher salt, or more to taste

freshly ground black pepper

1 c. diced celery, including celery leaves

1 c. halved black olives

1 orange bell pepper, diced

¼ c. finely chopped red onion

2 T. chopped pickled jalapeño slices, or more to taste

1 (15 oz.) can black beans, rinsed and drained

2 c. cherry or grape tomatoes, halved or cut in thirds

1 c. crumbled feta cheese

Bring a large pan of water to a boil. Add the ears of corn, bring water back to a boil, and cook corn for 3 minutes. Remove from water and let sit about 15 minutes before cutting the corn kernels off the cob. Set kernels aside.

Whisk the olive oil, lime juice, garlic, jalapeño juice, salt, and pepper together in a large mixing bowl.

Mix the corn, celery, olives, orange bell pepper, red onion, chopped jalapeño, and black beans in with the dressing. Gently fold in the halved cherry tomatoes and crumbled feta cheese. Cover the bowl and refrigerate for several hours or overnight.

When ready to serve, stir gently and scoop into a pretty salad bowl. No decoration required.