Category Archives: SALAD RECIPES

SHRIMP APPETIZER OR MAIN COURSE SALAD

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I love shrimp salad. But I don’t much care for the tiny, pre-cooked shrimp that are labeled “salad shrimp”. I prefer the nice big guys, lovingly sautéed just before adding to whatever version of a shrimp salad I happen to be preparing at the time. And yes I do know that the biggies are more expensive, but I’d rather have less shrimp if push comes to shove.

So, when good friends Jim and Margo invited us to dinner a couple weeks ago, and I asked what I could contribute, Jim said “how about an appetizer salad?” I said “how about a shrimp salad” and he said yes!!

So this is the result.

And if I do say so myself, it turned out pretty darn tasty. Plus it was very easy to prepare. (I just love it when a recipe comes together and it works! But believe me, that doesn’t always happen. Sometimes I try a dish, and although it is edible, it’s not something I ever want to serve again or pass on to my readers.)  But this recipe is a keeper. It’s terribly elegant when served as an appetizer and just plain wonderful when served as a main dish salad.

Speaking of main dish salads, I simply must tell you about eating a salad for dinner while on our recent trailer trip to British Columbia. (You can stop reading now if all you care about is this recipe. But if you want to hear a bit more about our recent trailer trip, continue reading at your own peril.)

As the pictures below show, we had a fabulous campsite at BCs Juniper Beach Provincial Park on the banks of the Thompson River. Ideal setting with the river so close, but not the ideal backdrop for a quiet dinner. I say, not quiet, because just across the river the main east/west line of the Canadian Pacific Railroad runs about 30 trains over any 24 hour period. And on the side of the river where we were camped, the Canadian National Railroad runs another 30 or so trains a day on their own east/west main line. So in case you are mathematically challenged, that’s a total of about 60 trains blasting our camp site with noise during every 24 hour period. And these are not dainty little trains. These are all incredibly long mother bear trains! Mr. C. counted the cars on a good number of the trains. The longest was 230 cars long! I kid you not! The average size was only about 150 cars long. Only! And many of the cars we counted had a second container on top of the one that was riding the rails. We didn’t even bother counting the second tier freight cars. It was just too overwhelming.

We were at Jupiter Beach for three nights and the trains won, hands down! Before camping at this park, I absolutely adored the clickety-clack of trains, especially at night. But after this episode with the trains from hell, I feel like a new mother just having gone through a difficult childbirth and saying to herself and anyone else who would listen, that never again would she subject herself to such an experience! But I suppose, like childbirth, the memory of “the trains” will fade and I will once again be able to look at a train and not flinch. I hope so. Because for 73 years I have loved trains with a passion. I hope to get back to that place, but frankly only time will tell. (Mr. C. thinks I’m suffering from PTTD (Post Traumatic Train Disorder), and I think he may be right. But good news. I recently read that gin helps with this disorder, so that’s encouraging. If gin truly is the wonder treatment, I should be fine in no time. I’ll let you know if it works.) Enjoy the recipe.

  • 1 T. unsalted butter
  • 1 lb. lg. uncooked shrimp
  • ½ tsp. seasoned salt
  • 1 shallot, minced
  • 1 celery stalk, finely diced
  • ½ c. finely diced red, yellow, or orange bell pepper (or combination of peppers)
  • juice of ½ lg. lime
  • 2 T. mayonnaise
  • freshly ground black pepper
  • 1 tsp. Old Bay Seasoning
  • dash hot sauce or 1 jalapeño, seeds and veins removed and finely diced
  • 1 tomato, seeded and diced
  • 1 Hass avocado, diced
  • romaine or Bibb lettuce leaves

Heat the butter in a medium-large fry pan. Add the shrimp and sprinkle on the seasoned salt. Sauté until the shrimp are just done. Do not overcook. Remove the pan from heat and set aside. Rough chop the shrimp when they are cool.

In a medium sized bowl combine the shallot, celery, bell pepper, lime juice, mayonnaise, salt, pepper, Old Bay Seasoning, and dash of hot sauce/diced jalapeño. Let stand for at least 5 minutes to allow flavors to blend. Taste and adjust seasoning. Gently fold in the chopped shrimp, tomato, and avocado. Adjust seasonings and serve as an appetizer either wrapped in lettuce leaves, heaped on one lettuce leaf, or over cut salad leaves. (See picture above.) Or serve as a main dish salad (see picture below) with whatever amount of cut lettuce you want stirred in with the other ingredients.

 

CHICKEN, PROSCIUTTO, AND PARMESAN CHEESE SALAD

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While we were on our last RV camping trip to Eastern Oregon and Eastern Washington (remind me to tell you someday about watching a rattlesnake being killed on the site across from ours) I decided that upon our return I would start working on summer salads perfect for taking on picnics. (And no, none of them include baked rattlesnake even though I’ve heard it tastes a lot like chicken.)

So last evening I prepared this salad. (Unfortunately we couldn’t get away for an actual picnic because of time restrictions and uncooperative weather, but none the less we persevered.)

Anyway, this salad was just plain delicious. Mr. C. really loved it. (I think it’s probably the crispy prosciutto that really won him over.) Regardless, he said he could eat it any old time I wanted to fix it. (Always a good indication that he really likes something.) And truly, what’s not to like? The salad in and of itself is wonderful. But when topped with moist and tender chicken, crisp prosciutto, shaved Parmesan, and croutons, well it’s just a flavor burst with every bite. And, a meal unto itself. (I’m getting fonder and fonder of one dish meals. Part of getting older I’m sure!)

So while it’s still summer, whip up one of these salads and dine al fresco. Doesn’t need to be up in the mountains or next to water. Can be on your deck, patio, or lanai. Anywhere that reminds you that summer is the bomb. (Of course, if you live in a South Western state and the air temperature is 118F, you might want to stay inside cuddled up to your air conditioner.) But for those of us that live for long days, no rain, and temperatures in the 70s, it’s outside dining as much as possible.

So enjoy the rest of your summer. Stay cool. Go on picnics. Eat salads. (That’s my bonus recipe for a wonderful way to stay both healthy and happy.)

  • 1 T. fresh lemon juice
  • 1 tsp. Dijon mustard
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 T. minced shallots
  • ¼ c. extra virgin olive oil
  • cooking spray
  • 4 thin slices prosciutto
  • 4 c. baby arugula
  • 1 romaine heart, chopped
  • ½ c. grape or cherry tomatoes, halved
  • 1 cooked boneless, skinless chicken breast, cubed or shredded (I use my recipe for Baked Boneless, Skinless Chicken Breasts (see recipe below) or when I’m feeling lazy, one of the chicken breasts from a Costco rotisserie chicken)
  • 1/3 c. shaved Parmesan, Asiago, or Pecorino Romano cheese
  • 1 c. croutons (see recipe below if you want to make your own croutons)

Whisk together the lemon juice, mustard, salt, pepper, and shallots. Slowly add the olive oil and whisk until emulsified and thickened. Adjust seasoning. Set aside.

Spray a small amount of cooking spray on a medium sized fry pan or griddle. Add prosciutto; sauté over medium heat for about 4 minutes or until the prosciutto is crisp. Remove from pan and drain on paper towels. When cool break into bite sized pieces.

When ready to serve, toss together the arugula, romaine, tomatoes, and chicken in a medium sized salad bowl. Add enough dressing to moisten the ingredients, but not drown them. (You may have extra dressing. All the better to use on another salad later in the week.) Scoop onto 2 dinner plates. Sprinkle on the cooked chicken, crispy prosciutto, shaved cheese, and croutons. Serve immediately.

This dish is loosely based on a recipe in the Cooking Light magazine.

BAKED BONELESS, SKINLESS CHICKEN BREASTS

  • 1 qt. warm water
  • ¼ c. kosher salt
  • 8 whole black peppercorns
  • 1 T. brown sugar
  • 2 garlic cloves, sliced
  • 4 boneless skinless chicken breasts, halved
  • 1 T. extra virgin olive oil
  • 1 tsp. seasoned salt
  • freshly grated black pepper
  • 1 tsp. granulated garlic
  • 1 tsp. paprika

Combine the warm water, kosher salt, peppercorns, brown sugar, and garlic cloves in a 9×13-inch glass baking dish. Whisk the mixture until it looks like most of the salt is dissolved.  Add the 8 pieces of chicken breast and let them sit in the mixture for 30 minutes. Remove from the brine, rinse with cold water, and pat as dry as possible with paper towels. 

Using the same pan, washed and dried of course, place the chicken breasts in a single layer. Pour on the olive oil. Using your hands, best tool in the kitchen BTW, massage the oil all over the chicken. Wash your hands and mix together the seasoned salt, pepper, granulated garlic, and paprika. Sprinkle the mixture evenly over both sides of the chicken.

Bake in a pre-heated 450 degree oven for 15-18 minutes or until the chicken is cooked through and no longer pink.  If you use an instant read thermometer to measure the temperature at the thickest part of the breast, it should read about 170 degrees. Remove from oven, loosely tent with aluminum foil, and let rest for at least 5-10 minutes before serving.

GARLIC CROUTONS

Chop up some small bite sized pieces of a chewy, artisan baguette. Place in a frying pan with butter or olive oil (or a combination) and sauté until each crouton is crunchy. (This takes about 45 minutes because you need to go low (heat) and slow.) Add more butter or oil as needed. When desired crunchiness is attained, sprinkle with granulated garlic. Allow to cool completely before placing in an airtight container.

 

 

ASIAN VEGETABLE SALAD

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 I have been making this delicious salad now for many years. I have no idea where I found this recipe, or if I just cobbled it together. I know I didn’t find it (if I found it) on the internet because I didn’t really start surfing the net for recipes when this fabulous recipe came into my life. So if you happen to be the inventor of this salad, please let me know. I will immediately update this post to include that fact.

In the meantime, let’s just assume I am responsible for this recipe and get on with our lives!

Like I said, I first made this salad many moons ago. And I still love it, mainly because it is easy to prepare, crunchy, contains almonds, and the dressing is just plain delicious. That about says it all. Therefore I don’t need to bore you any further with expansive rhetoric about this amazing salad. Just make it – you’ll thank me!

(Sorry – no picture. The salad was eaten so quickly I didn’t have time to get my camera out of the case!)

  • 2 T. rice vinegar
  • 2 tsp. soy sauce
  • 1 garlic cloves, finely minced
  • 1 T. minced fresh ginger
  • 2 tsp. sesame oil
  • 2 T. vegetable oil
  • ¾ tsp. kosher salt
  • freshly ground black pepper
  • 4 c. chopped romaine lettuce
  • 1 c. thinly sliced red cabbage
  • ½ c. sliced green onions
  • 1 lg. carrot, grated
  • 2 T. sesame seeds
  • ¼ c. sliced or slivered almonds

Whisk or shake together the rice vinegar, soy sauce, garlic, ginger, sesame oil, vegetable oil, salt, and pepper. (Can be made ahead and refrigerated, but bring to room temperature before using.) 

Combine the romaine, cabbage, green onions, carrot, sesame seeds, and almonds in a salad bowl. Pour on enough salad dressing to moisten. Avoid adding too much dressing or the salad will taste heavy or over-dressed. (It is meant to be a light and refreshing salad, lovely with BBQ’d meats and perfect for a warm summer evening.)

 

KALE SALAD DRESSING

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I love Cooking Light magazine. And this recipe is just one of the many reasons.

This dressing and how it is served is the inspiration of the magazine editor, Hunter Lewis. In his “note from the editor” in the May 2017 issue, Mr. Lewis writes that when he serves this salad, quote “even after I’ve spent hours smoking a pork shoulder or roasting a prime rib for a dinner party; it’s this dressing that friends ask me to send them the next day.”

So far be it from me to question Mr. Lewis’s friend’s judgement. So I gave the salad a try. And – oh my!  This is now one of the best ways I know to eat kale. (Not that it’s a task to get me to eat my kale. I love kale almost any old way. OK, I haven’t had a kale smoothie or whatever they call those green drinks that are supposed to be good for you. I feel I’m still too young to start ingesting my vegetables in blendered form. I’m saving that for when I get really old and necessity dictates that I no longer chew my food!)  

I first made this salad for a Carr family dinner a month or so ago and my sister-in-law Katie was especially fond of it. Everyone else at table enjoyed it too, so of course I had to share it with you all. So I put the recipe in a safe place so I wouldn’t forget to publish it at my earliest convenience. Need I explain further? Of course I forgot all about it until last evening when again the Carr family sat down to dinner and Katie asked if I had published the recipe. I automatically assumed I had, because my intension was to do so. But when I checked this morning, no such recipe existed on my blog. (It’s terrible when you can’t remember something as simple as whether or not you posted a recipe! Makes me wonder what else is escaping my notice. Anyone else over the age of required distributions from your IRAs having the same problem? If so, please let me know so I can accept my fate with equanimity. But enough about the trials and tribulations of aging, and back to this delightful recipe.

Now I know this dressing is perfect with kale, but I see no reason why it wouldn’t be just as delicious over an assortment of salad greens or drizzled over sliced heirloom tomatoes. So do not hesitate. Prepare this dressing and get ready for a fantastic treat.

And Mr. Lewis, please accept my thanks for sharing this recipe with all of us.

Your devoted fan, Patti

  • 4 anchovy fillets
  • 2 garlic cloves
  • 2 T. drained capers
  • 1 T. Dijon mustard
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. ground cumin
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • grated rind and juice of 2 lemons
  • ½ c. extra-virgin olive oil
  • 2 bunches shredded lacinato or curly kale (or a combination)  
  • 1 c. finely grated Parmesan cheese

Chop anchovy fillets, garlic, and capers in a mini food processor (or blender). Add the Dijon mustard, red pepper flakes, cumin, salt, pepper, lemon rind and juice, and olive oil; process for 1 minute. Adjust seasoning. (Not too much salt. Remember, the Parmesan will also add salt to the mix.)

Place kale and Parmesan in a salad bowl. Toss with enough dressing to coat the leaves. (Do not overdress the salad.) Refrigerate leftover dressing.

BREAKFAST EGG SALAD OR DEVILED EGGS WITH BACON

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So, periodically fate steps in between me and my good intentions. This time, my intention was to make Breakfast Deviled Eggs with Bacon for a recent brunch I was hosting. Right!! And because I had planned very carefully and purchased my eggs the week before they were to be boiled and peeled, I thought peeling the eggs would be a snap. Wrong!! I must have purchased the freshest eggs in the greater Seattle area. Because not one (not even one) out of the 16 eggs I boiled peeled like it should have! I was so disgusted. (And yes I boiled them the way I always do, so it wasn’t my fault! It was the darned eggs fault! My story and I’m sticking to it!) So what to do with 16 eggs that look like the surface of the moon, complete with dead volcanoes, impact craters, and white lava flows?

Well considering myself to be a resourceful cook, I decided to use only 12 of them, and make egg salad. And by golly, there was rejoicing at Chez Carr. The only error I made was adding the bacon to the mixture on Saturday. (The event was on Sunday.) I should have waited and added the bacon just before I planned to serve because it lost its crisp texture sitting with wetter ingredients overnight. Lesson learned. (I made sure I included that information in my instructions below. Don’t want you making the same mistake I did!)

But regardless, the salad was absolutely decadent and my guests gobbled it up. Served on a crisp butter cracker, it was just a perfect way to serve my guests bacon and eggs.

Now, of course what will happen when you try this recipe, is that the eggs will peel beautifully. (It’s going to happen to me too the next time I want egg salad. So I have also written this recipe up as Breakfast Deviled Eggs with Bacon. Got to cover all my bases!)

So please enjoy both recipes. And don’t buy your eggs at Grocery Outlet if you don’t want really fresh eggs. Just sayin’. (Love Grocery Outlet BTW. Among other unusual items, they carry a great selection of sausage and cheeses at a terribly decent price.)

Please note: I recently discovered a great way to boil eggs. I have tried it 3 times now, and it has worked beautifully each time. See below for technical instructions.

BREAKFAST EGG SALAD WITH BACON

  • ½ c. light mayonnaise
  • ½ c. low fat sour cream
  • 2 tsp. Dijon mustard
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 lb. lean bacon, cut into small pieces and fried until crisp, divided
  • ¼ c. chopped fresh chives
  • 12 hard-boiled eggs, peeled and shredded with a cheese grater (largest grate)

Combine the mayonnaise, sour cream, mustard, salt, pepper, three-fourths of the bacon*, and chives. Adjust seasoning. Gently stir in the grated eggs. Scoop into a serving bowl and sprinkle with remaining bacon. Serve with plain butter crackers.

*If you are preparing well ahead of when you plan to serve, set the bacon aside. Refrigerate the rest until about a half hour before you plan to serve. Then stir three-fourths of the bacon into the egg mixture and top with the remaining one-fourth. Serve immediately.

BREAKFAST DEVILED EGGS WITH BACON

  • 12 hard-boiled eggs, peeled and halved
  • ¼ c. light mayonnaise, or more as needed
  • ¼ c. low fat sour cream, or more as needed
  • 2 tsp. Dijon mustard
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • ½ lb. lean bacon, cut into small pieces and fried until crisp, divided
  • 2 T. chopped fresh chives
  • paprika

Remove yolks from the halved eggs and place in a bowl. Mash the yolks with the mayonnaise, sour cream, mustard, salt, pepper, most of the bacon, and chives. Add additional mayonnaise and sour cream to reach desired consistency. Adjust seasoning.

Using a very small ice cream scoop or teaspoon, scoop mixture into each egg white. Sprinkle with paprika and store in the refrigerator until ready to serve.

HARD BOILED EGGS

Bring a medium saucepan of water to a boil, then gently lower eggs (whatever amount) into the water. (I use a wire colander for this.) Lower the heat so that the eggs cook at a gentle simmer. (You don’t want a full rolling boil, just a gentle amount of bubbles.) Cook for 13 minutes for large eggs; 14 minutes for extra-large eggs.

When the eggs are finished cooking, transfer to an ice bath for 7 minutes. (And yes, you do need an ice bath for this step. Just cooling them under cold water isn’t sufficient.)

After 7 minutes, the eggs will be cool to the touch. Against your counter top, give the eggs several taps all over. Then “happy peeling”.

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BROCCOLI SLAW

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I’ve decided that I am going to lose weight! I am making this declaration because I know I am not the only one facing advancing weight gain that seems to go hand in hand with advancing age. My overweight issues are simple. I’m over 70, have arthritis, take medications that encourage my body to gain weight, and have absolutely no self-control when it comes to food. Now, the age thing, arthritis, and required medication I can’t do anything about. The self-control – well, that’s what I really need to focus on. And really, the wisdom that is supposed to come with age seems to have happened in certain areas. But when it comes to food, wisdom seems to have skipped the “moderation in all things” arena entirely! So that leaves the problem of getting my weight back down to a reasonable level, entirely by the application of determination and the desire to see my toes again!

Now I’m not talking about being 128 pounds (college weight) again. I’m talking about being a healthy weight for a woman of my age and body type. It’s really a self-imposed weight that I feel is reasonable. After all, I have always known that I simply was not designed to be svelte. I came in what I refer to as the “European peasant-body model”. (No offence to European peasants intended.) So I’m never going to be skinny, but my greatest hope is not to be considered “filled to the brim of slimness” either.

So why all this rhetoric about weight? Well it’s just to let you know that I will be trying harder to bring you more recipes that are lower in calories, fat, salt, and everything that makes food taste wonderful. (Just kidding about the “makes food taste wonderful” part.) Tasty food will always be my number one priority.

So, with healthy, low calorie, and delicious food in mind, I offer this not-so faithful adaption of a recipe I found on the Smitten Kitchen site. (Love that site BTW.)  

  • 1 head of broccoli (with stems*), thinly sliced
  • 1 carrot, shredded
  • 1 celery stalk, cut in half lengthwise and thinly sliced
  • 1/3 c. finely chopped red or white onion
  • 1/3 c. slivered almonds
  • 1/3 c. dried cranberries
  • ¼ c. low-fat buttermilk
  • ¼ c. light mayonnaise
  • 1 T. cider vinegar
  • ½ tsp. sugar
  • ½ tsp. seasoned salt
  • ¼ tsp. kosher salt
  • 1 tsp. Mrs. Dash
  • freshly ground black pepper (not very much)

Combine the broccoli, carrot, celery, onion, almonds, and dried cranberries in a bowl. Whisk the buttermilk, mayonnaise, vinegar, sugar, seasoned salt, kosher salt, Mrs. Dash, and pepper together and pour over the broccoli mixture. Toss well and adjust seasoning. (Try not to eat all the salad before anyone else gets at least a bite!) Refrigerate at least 2 hours before you plan to serve. (Good luck waiting that long!)

*Peel stems before slicing.

MASSAGED KALE AND APPLE SALAD

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I first had this wonderful salad several years ago at our friend Sylvia’s 60th birthday party. Our mutual friend Shelley had prepared the salad, and the first words out of her mouth to me that evening were “Patti, you have just got to try this salad”! And ever the one to comply with a friend’s request, especially if it involves food, I gladly gave in to her summons. You know how you feel when you are experiencing a life changing moment and are wise enough to realize it, that’s what happened to me at Sylvia’s party. I knew instantly that I had met an ingredient that would forever become a part of my life. And it has. I use kale in casseroles, side dishes, soups, and of course salads. (I have yet to use kale in any desserts, but give me time. It could happen yet!)

And whoever thought to massage kale to remove the bitterness is nothing less than a genius. When Shelley told me how she had massaged the kale, I was thunder struck. First of all, I had never seen kale for sale in the grocery store. It was simply something green that lined the dishes and bowls in the deli case. You didn’t eat that stuff; it was just for presentation. (In much the same way parsley was used as a garnish until people discovered not only its health benefits, but how a last minute sprinkle of parsley freshens the flavor of almost any kind of savory.)

Thus it was for me with kale. I started exploring recipes that contained kale. I quickly found that kale had taken the place of spinach in many recipes previously featuring vitamin C rich Amaranthaceae.   I personally love spinach with a passion. But I certainly understand substituting massaged kale for spinach because children especially don’t like the oxalic acid taste of spinach. I simply started using kale in addition to spinach and chard because I just love me my greens!

So consider making this salad for your family or friends in the near future. It’s easy to prepare, has tons of healthy ingredients in it, and the flavor is extraordinary.

And thank you again Shelley for introducing me to kale. And if I remember correctly, the recipe originated at PCC. So thanks to PCC too! (Oh, and sorry for the couple of changes I made.)

For more kale recipes, search under “Kale” on the home page of this site. Also search under “soup”, because many of my favorite recipes containing kale are in the soup section.

  • 1 bunch curly kale, de-stemmed, cut into bite sized pieces, washed, and spun dry in a salad spinner
  • ½ tsp. kosher salt
  • 1 c. finely diced red cabbage
  • ¼ c. diced red onion, opt.
  • ½ c. currants or finely chopped raisins
  • 1 apple, finely diced (I use Honey Crisp or Opal, if available)
  • ½ c. sunflower seeds, toasted
  • ¼ c. extra virgin olive oil
  • 2 T. apple cider vinegar
  • 1/3 c. gorgonzola, blue, or feta cheese, crumbled

Place kale in a large mixing bowl. Add salt and rub the kale pieces together with your fingers for about 2 minutes or until the leaves turn a darker color as the tough cellulose structure breaks down. (Massaging kale actually eliminates the bitter taste making it a perfect green for almost any salad.) Add the cabbage, onion, currants, apple, and sunflower seeds. In a small container whisk the olive oil and vinegar together. Gently stir into the kale mixture. Adjust salt and vinegar. Just before serving, toss in the crumbled cheese.  

CREAMY GERMAN COLESLAW

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I love coleslaw. And everyone I know loves coleslaw. But you can rarely get a decent coleslaw in a restaurant these days. I know, I’ve tried. The coleslaw dressing is usually either flavorless or non-existent, and all you taste is the cabbage, or the dressing has ingredients that don’t seem to go with the cabbage. I really just don’t get it! It’s not like the chef is being asked to build a world class dish here. It’s a couple chopped veggies in a simple dressing, for goodness sake!

So basically, I’ve given up on restaurant coleslaw. When I order fish and chips, I usually try and get a green salad in place of the chips and almost always when asked if I still want the coleslaw, I say no thanks. Perhaps I’m taking the negative approach, but darn it, at my age if the coleslaw I get in restaurants is only good about 1% of the time, why bother? Truly, I have not found a decent coleslaw in a restaurant for decades, so that leads me to believe it’s probably not going to happen again in my lifetime.

So what to do when I want a delicious coleslaw? I build it myself! And this coleslaw that I made recently to go with an Oktoberfest meal is a true winner.

Usually I don’t much care for sweet dressings. But this dressing is absolutely lovely and perfect with rich German food. I found the recipe on the allrecipes site. I added a bit of black pepper to the original dressing recipe and a small amount of red cabbage and carrot mainly for the color. Other than that, the recipe is straight off the site. And I truly can’t wait for you to try it. Just make sure that you grate the vegetables into very small pieces. This helps create the “creamy” consistency that sets this coleslaw apart.

So grate up a Cruciferous veggie or two, an Apiaceae (formerly known as Umbelliferae) and whip up this simple dressing. Mix all together, let marinate in your refrigerator for a couple hours, and prepare yourself for a coleslaw that will knock your socks off.

Now granted, coleslaw is probably never going to be the number one food you request for your 75th birthday celebration. But when done right, coleslaw is just delightful, as well as being an economical alternative to more pricey salads that contain boutique greens and expensive salad dressing ingredients.  And – it’s crunchy. One thing most green salads lack.

So give it a try. And if you really want to go on a coleslaw adventure, there are several other delicious coleslaw recipes on my site. Try them all. Amaze your family and friends. Be the first on your block. Dare to be different. Take the plunge. And have fun – that’s what it’s all about!

  • 3 T. sugar
  • 3 T. cider vinegar
  • ½ tsp. celery seed
  • ½ tsp. kosher salt
  • freshly ground black pepper (not too much)
  • ½ c. mayonnaise
  • ½ lg. head green cabbage, grated (I use my food processor)
  • 1/8 head red cabbage, grated
  • 1 small carrot, grated

Whisk together the sugar, vinegar, celery seed, salt, pepper, and mayonnaise. Pour over the cabbage and carrot, stir to combine, and marinate in the refrigerator for 2-3 hours. Stir well before serving.

BLUE CHEESE AND BACON POTATO SALAD

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OK, so who doesn’t like potato salad? Well, as it turns out, lots of people don’t like traditional potato salad. And for more reasons than I care to enumerate on this post. But those of us who love old fashioned potato salad could argue that any potato salad worth its calories must have certain ingredients. For me those ingredients include celery, dill, onion, mustard, and of course mayonnaise! Lots of mayonnaise! But old fashioned potato salad is crazy full of calories. So in keeping with my desire to eat healthier, without forgoing every food I hold near and dear, I decided to go on a quest for a reduced fat replacement. Of course, my favorite ingredients are all in my new version, except the mayonnaise of course. But olive oil replaces the mayonnaise beautifully. (I can only go so far when I change things up, so even though green onions replace a white onion, and a bit of dill weed replaces the dill pickles, the basic flavor is still there.)

I created a potato salad that was better for me, while still containing the ingredients that I would argue in front of the Supreme Court, were mandatory in a great potato salad! (I’m certain Clarence Darrow would agree! He was known for taking on cases that were sure to be hard fought!)

Anyway, after looking at many recipes on the internet, I came up with this combination of ingredients. And if truth be known, I almost prefer my new potato salad to my old standby (on this site BTW – under Old Fashioned Potato Salad).

So I am going to leave the decision up to you. You can either prepare a potato salad that, in my estimation is the best potato salad ever invented (Old Fashioned Potato Salad) or this recipe which is healthier, but contains ingredients that, although not low calorie, are not as caloric as my old favorite. (And yes, I know. It’s almost cheating to include blue cheese and bacon in the ingredient list. Because, after all, who doesn’t like blue cheese and bacon?)

  • 2 lbs. good sized red potatoes, cut into quarters (don’t peel the potatoes)
  • ¼ c. extra virgin olive oil
  • 2 T. white vinegar
  • 1 tsp. Dijon mustard
  • ¼ tsp. dill weed
  • ½ tsp. seasoned salt
  • freshly ground black pepper  
  • 1 bunch green onions, chopped
  • 2 stalks celery, finely chopped
  • 3-4 oz. blue cheese, crumbled
  • 5-6 slices bacon, chopped and cooked until crisp

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool to touch, and cut into small bite sized pieces. 

While the potatoes cook, in a large bowl, whisk together the olive oil, vinegar, mustard, dill weed, seasoned salt, and pepper. Add the slightly warm potatoes; toss to coat. When the potatoes are completely cool, stir in the green onions, celery, and blue cheese. Refrigerate for a couple of hours to blend flavors. Remove from refrigerator about 30 minutes before you plan to serve. Stir in the bacon and adjust the seasoning just before serving.

CARIBBEAN ROMAINE SALAD WITH LIME AND HONEY DRESSING

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Just when you think you have tasted every possible way to dress up plain old romaine (my favorite salad green by-the-way), along comes another salad dressing recipe that is off the charts delicious. I found this recipe by Monica Matheny while I was looking for a dressing recipe that had all the essential elements of Caribbean cuisine, but didn’t contain hard to find or expensive ingredients. I mean really, who needs pineapple juice or mushed mangoes in their dressing anyway? Not me! Give me an easy to prepare dressing and some crisp romaine lettuce and I am one happy rabbit. And since Caribbean food can be a bit spicy, a nice simple salad slathered with this dressing is the perfect side dish.

So the other evening when I made Caribbean Pork Stew (on this site) and served it over rice, this delicious salad was a perfect addition to the meal. As Alfred Hitchcock once said to his wife Alma when she asked him before a party if she looked OK, he answered “very presentable my dear, very presentable”. (Not the answer a woman wants to hear, but if you apply it to a salad to serve with other Caribbean dishes, it’s a perfect response.) This salad is indeed – very presentable.

So as they say in the Caribbean – bon appétit. (You were expecting something else? Nope! Most languages spoken in the Caribbean are either European languages (namely English, Spanish, French and Dutch) or European language-based creoles. English is the first or second language in most Caribbean islands and is also the unofficial “language of tourism”, the dominant industry in the Caribbean region. So of course you are going to hear – bon appétit, even if it’s French. It’s still the universal toast for – have a happy meal!)

  • ¼ c. fresh lime juice
  • 2 T. honey
  • 1 tsp. Dijon mustard
  • ½ tsp. granulated garlic
  • ¼ tsp. ground cumin
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ¼ c. extra virgin olive oil
  • ¼ c. vegetable oil
  • 2 hearts of romaine, chopped

Shake the lime juice, honey, mustard, granulated garlic, cumin, salt, and pepper together in a covered jar. Add the oils and shake until well blended. Store in the refrigerator. When ready to assemble salad, place romaine in a salad bowl and pour on just enough dressing to lightly cover leaves.