Winter Fruit Salad with Poppyseed Dressing

 

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From the website:  https://www.allrecipes.com/recipe/13482/winter-fruit-salad-with-lemon-poppyseed-dressing/

Ingredients

• 1/2 C white sugar
• 1/2 C lemon juice
• 2 tsp diced onion
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 2/3 C oil
• 1 T poppy seeds

• Head of romaine lettuce
• apples, pears, grapes, dried cranberries (whatever fruit you want, personally, I don't like dried cranberries so I might use raisins)
• 1 C cashews
• Shredded Swiss cheese

Directions

1. Combine sugar, lemon juice, onion, mustard and salt in a blender.  Process until well-blended.  With machine still running, add oil in a slow, steady stream until mixture is thick and smooth.  Add poppy seeds and process just a few more seconds more to mix.  Pour dressing over salad just before serving, and toss to coat.

Roasted Cabbage Wedge with Onion Dijon Mustard Sauce

 

Made this on Dec. 17, 2024.  I didn't follow the recipe exactly :(.  Sooo, it was way too salty and roasted cabbage?  Blech.  🤮.  NOT making this again!
Ingredients

• 1/2 tsp garlic
• 1/2 green cabbage (about 1 1/2 pounds), medium
• 2 T fresh onion
• 1 T dijon. mustard
• salt and pepper
• 1 T garlic-insured olive oil
• 3 T butter

Directions

1. Cut the cabbage into wedges by removing the outer leaves of the head, then cut the head in half.  Cut each half into 4 to 5 wedges (depending on the size of your cabbage head).   Leave some of the core in each wedge so they will stay together
2. Grease or line a baking sheet, brush each wedge with olive oil, sprinkle with salt and pepper, then roast for about 20 minutes at 450 degrees, turning once, or until the edges turn brown and crisp.  

3.  Make the sauce while the wedges roast.  Whisk together butter, onion, mustard, garlic, salt and pepper, chives or parsley for serving.  Serve over cabbage.

REALITY!

Walnut Pesto Pasta Salad

From https://www.eatingwell.com/recipe/280619/walnut-pesto-pasta-salad/

I have not made this one yet either, but I love pesto!  When I make this, I'm not going to add the tomatoes or other red peppers but add other veggies.

Update:  I made this dish on Sunday, Nov. 17 and we're STILL eating it on Fri. Nov. 22!!!  😐. It was good but I'm now thoroughly sick of eating it.  I bought a jar of pesto from Costco instead of making it myself :). I put in sautéed mahimahi and whatever veggies I had in the freezer (broccoli, peas, corn).  Oh, and yeah, didn't have penne or rotini pasta and wanted to make this with gluten-free pasta so used gluten-free spaghetti!!  😂.  And. . .I added extra chopped up walnuts!

Ingredients

• 1 pound whole penne or rotini pasta
• 2 C lightly packed fresh basil leaves, plus more for garnish
• 1/2 C lightly packed flat-leaf parsley leaves
• 1/2 C chopped and toasted walnuts
• 1/2 C Parmesan cheese
• 1 clove garlic, grated or diced finely
• 1 T lemon juice
• 1 tsp salt
• 1/4 T pepper
• 1/2 C olive oil
• 1 medium tomato, chopped
• 1/2 C chopped jarred roasted red peppers, rinsed

Directionss!

1. Cook pasta according to package directions.  Drain and rinse.
2. Meanwhile, combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor.  Pulse, scraping down the side as necessary until finally chopped.  With the motor running, slowly drizzle in the oil.
3. Transfer the pesto to a large bowl and add the pasta and whatever vegetables desired.  Toss to coat.  Top with more basil if desired.
4. Can refrigerate JUST the pesto for up to one day.

Esquites (Mexican street corn salad)

Ingredients

• 1 Tablespoon unsalted butter (I used olive oil)
•  3-4 cups fresh corn (cut from cob) or frozen corn (about 4-5 fresh corn cobs) (I used frozen corn, because who has fresh corn??) 😅
•  2 tablespoons mayonnaise
• 2 tablespoons sour cream 
• 1 to 2 minced garlic cloves
• 1/2 cup Cotija cheese or queso fresco, grated or crumbled
• 2 to 3 green onions, finely chopped
• 1 tablespoon jalapeño, deseeded and finely chopped (I used jalapeños from a jar the 2nd time I made this)
• 1/4 C fresh cilantro, chopped
• 1 lime, juiced or 1 to 2 T lime juice
• 1/2 teaspoon smoked paprika (or chili powder)
• 1/2 teaspoon garlic powder
• Extra crumbled Cotija or queso, cilantro, paprika to sprinkle on top

I made this on July 29, 2023 (but didn't have jalapeños, fresh garlic or sour cream).  Would have been A LOT better if I added it).  What I made was tasty but needed to be creamier and have some zing!  This recipe is very forgiving.  Play around with the quantities if you want.

Directions:

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1.     Melt butter or olive oil in a heavy pan (cast iron is best). Spread corn kernels in a single layer in the pan. Roast for 10-15 minutes, stirring frequently, until the outsides of the kernels have browned. (Some will have a charred look, but don't let them burn!)

2.     Spoon corn into large bowl. Set aside.

3.     In a mixing bowl, mix all the remaining ingredients, add salt and pepper to taste.  Stir until combined.

4.     Pour mayo mixture over roasted corn. Stir to combine completely.

5.     Sprinkle with extra crumbled cheese, paprika (or chili powder), and cilantro. Serve warm immediately.  Refrigerate leftovers.  PS Can also serve lukewarm or slightly chilled?

 

Mango and Avocado Salad

 

Ingredients

• 1 T balsamic vinegar
• 1 T lime juice
• 2 T olive oil
• 2 mangoes cubed
• 2 avocados, cubed
• 1/2 small red onion, diced
• Salt and pepper

Directions

1. In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

  

Mango Cucumber Rice Salad

Ingredients

• 1 1/2 C rice blend
• 1/4 C quinoa
• finely grated zest and juice of one lime
• 2 T oil
• 1 tsp sugar
• pepper
• 1 C chopped mango
• 1 cucumber, peeled, seeded, and diced
• 1 red jalapeño, seeded and thinly sliced
• 2 scallions, thinly sliced
• 1/2 C chopped fresh cilantro
• 1/2 C chopped salted roasted peanuts

Directions

1. Cook the rice and quinoa.
2. Drain the grains and rinse under cold water until cool; shake off the excess water.
3. Whisk the lime juice and zest, oil, sugar, 1 tsp salt, and pepper to taste.
4. Add the rice, mango, cucumber, jalapeño, scallions, cilantro, and peanuts and stir to combine.  Season with salt.

Asian Broccoli Salad

 

BROCCOLI SALAD INGREDIENTS:

• 1 large head broccoli, cut into small florets
• 1 cup shelled cooked edamame
• 1/2 cup thinly-sliced green onions
• 1/2 cup peanuts
• 1 batch peanut sauce (recipe below)
• sesame seeds, for garnish

PEANUT SAUCE INGREDIENTS:

• 1/4 cup natural peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 1 tablespoon honey or agave nectar
• 1/8 teaspoon toasted sesame oil
• 1–2 tablespoons hot water, as needed to thin the sauce

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INSTRUCTIONS

TO MAKE THE BROCCOLI SALAD:

1. Heat a large pot of water until it is boiling.  Add in the broccoli florets and boil for 30 seconds.  Use a mesh strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process.  Drain.  Then add the remaining ingredients and toss until combined.  Serve immediately, garnished with sesame seeds if desired.

TO MAKE THE PEANUT SAUCE:

1. Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.

Green Salad with roasted pecans, apples, and feta

I was going to bring this to Sarah and Miguel's for Thanksgiving but dinner was cancelled :( But I made it the next day for Gerald and me. It's excellent!!!

5 ounces (about 5 cups) spring greens salad blend

1 large or 2 small Granny Smith apple(s) (I used honeycrisp)

⅓ cup dried cranberries

¼ cup pepitas (green pumpkin seeds) or chopped raw pecans (I used roasted chopped pecans)

2 ounces chilled feta cheese, crumbled (about ⅓ cup)

Apple cider vinaigrette

¼ cup extra-virgin olive oil

1 ½ tablespoons apple cider vinegar

1 ½ teaspoons honey

1 teaspoon Dijon mustard (I used stone ground mustard)

¼ teaspoon fine sea salt

Freshly ground black pepper, to taste

Chinese Chicken Salad Wonton Cups

Ingredients

• 24 wonton wrappers

Salad Dressing

• 1/4 C rice vinegar
• 1/4 C shoyu
• 2 T honey
• 2 T sesame oil
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger

Chinese Chicken Salad

• Cooked chicken, diced (I had leftover turkey so used that)
• 4 C roughly chopped romaine lettuce
• 2 stalks celery, finely diced
• 1 C shredded carrots
• 2 green onion, thinly sliced
• 1/2 C cilantro, chopped
• 1 C salted roasted peanuts, chopped
• salt to taste
• Sesame seeds for garnish

Instructions

1. Preheat oven to 375 deg. and grease a muffin tin with cooking spray.
2. Take two wonton wrappers in your hand.  Lay them directly on top of each other.  Take the top wonton wrapper and turn it 90 degrees, so the corners are all facing opposite directions.
3. Place in one muffin tin and press down gently.  Repeat with remaining wontons.  
4. Bake for 8 to 12 minutes or until golden brown.  Remove from muffin tins and set aside to cool.

Salad dressing

1. Place vinegar, shoyu, honey, sesame oil, garlic powder, and ginger into a small bow.  Whisk until fully combined.  Set aside.

Chinese Chicken Salad

1. Place romaine, celery, carrots, green onion, cilantro, and peanuts into a large bowl.
2. Toss with desired amount of dressing (you'll have leftover dressing)
3. Taste and season with salt, if necessary.

Chinese Chicken Salad Wonton Cups

1. Fill each of the cooled wonton cups with 12 - 1 T chicken.
2. Top with salad and garnish with sesame seeds.

NOTE:  Can make the wonton wrappers in advance and store them at room temperature in a sealed container.  Make dressing earlier and store in the fridge.  Make the salad and store in a separate container into the fridge.  

Assemble right before serving so wonton cups don't get soggy.

Carrot-Kimchi Dressing

I made this on July 1, 2019.  Not bad :)
Ingredients

• 2 large carrots, peeled and roughly chopped
• 1 inch ginger root, peeled
• 1 large garlic clove
• 2 T finely chopped kimchi
• 2 T rice vinegar
• 1 tsp honey
• 1 T mayonnaise
• 1/2 tsp salt, plus more for seasoning
• 1/4 C neutral oil

Directions

1. Combine all the above ingredients, except the oil in a food processor or blender and puree until smooth.  
2. Add the oil and whiz a few more times to incorporate.
3. If the dressing is too thick, add water, 1 T at a time, until the mixture is the consistency of ranch dressing.
4. Set aside or store until ready to eat (the dressing can be made up to 4 days in advance).
   

Sweet Potato Salad with Bacon

Ingredients:  I made this for Easter lunch, April 21, 2019.  Everyone agreed it's a keeper!

For the Sweet Potato Salad

• 4 slices bacon, fried and crumbled
• 3 large sweet potatoes, peeled and cut into chunks
• 1 C thinly sliced celery
• 1 C thinly sliced green onions

For the Mustard Dressing

• 1 jalapeño pepper, seeded and minced (optional, I didn't put this in because I was feeding it to the grandkids)
• 2 T whole grain mustard
• 2 garlic cloves, minced
• 3 T rice vinegar
• 3 T olive oil
• 1/4 tsp salt
• 1/8 tsp pepper

Directions:

1. Cook the sweet potatoes, either boiling in salted water or microwaving.  
2. Cook bacon.  Crumble into a bowl.  Add celery and green onions.
3. Prepare the mustard dressing: In a small bowl, whisk together the mustard, garlic, vinegar, olive oil, salt, and pepper.
4. Add the sweet potatoes to the bowl with the bacon, drizzle with the dressing, then toss gently to combine.  Taste and season with additional salt and pepper as desired.  Serve warm, chilled, or at room temperature.  

Mexican Corn & Black Bean Salad

BLACK BEAN AND CORN SALAD ONE
Ingredients

• 4 ears corn, shucked (about 3 C canned or frozen)
• 1/2 C red onion, diced
• 1 can black beans, drained and rinsed
• 1/2 C cherry tomatoes, cut in half

For the sauce:

• 3 T butter, melted
• 2 T lime juice, about 1 lime
• 1 T taco seasoning
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 T cilantro, for garnish

1. IF using fresh corn, boil and shuck first.
2. Add the red onion, drained and rinsed black beans, and sliced cherry tomatoes to the bowl with the corn.  Set aside.
3. In a small bowl, whisk together the melted butter, lime juice, taco seasoning, chili powder, garlic powder, and salt.  
4. Drizzle the dressing over the corn mixture, stir to combine.  Chill the salad for at least one hour before serving.  Garnish with cilantro if desired.

BLACK BEAN AND CORN SALAD TWO

Ingredients

• 2 cans black beans, drained and rinsed
• 1 1/2 C corn kernels, fresh, frozen or canned
• 1/4 C red onion, minced
• 1 red bell pepper, diced
• 1 avocado, peeled, pit removed and diced
• 1 jalapeño, ribs and seeds removed, then minced
• 1/3 C cilantro leaves, chopped

Dressing 

• 1/3 C olive oil
• 1/4 C lime juice
• 2 tsp honey
• 1 tsp chili powder
• 1 tsp cumin
• salt and pepper to taste

1. Place the black beans, corn, red onion, red bell pepper, avocado, and jalapeño in a large bowl.
2. In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin, and salt and pepper.
3. Pour the dressing over the beans and vegetables and toss gently to coat.  Serve.  

Avocado Chicken Salad

Ingredients:

• 2 large chicken breasts, shredded or chopped
• 3 medium or 2 large avocados
• 1 cup corn
• 6 ounces bacon, cooked and chopped
• 1/4 C chives or green onion, chopped
• 2 T chopped dill
• 2 hard boiled eggs, cut in halves or quarters

Lemon dressing:

• 3 T fresh lemon juice
• 3 T olive oil
• 1 tsp salt
• 1/8 tsp pepper

Instructions:

1. Dice or shred the two large cooked chicken breasts and place into a large mixing bowl.
2. Peel and pit two large avocados, slice into bite-sized pieces and add to the mixing bowl.
3. Add one cup of cooked corn, toss in 1/4 C chopped green onion, chopped bacon and 2 T fresh dill.
4. Add dressing ingredients to a small bowl and stir to combine.  Drizzle over your salad and toss to combine.  Serve with slices of hard boiled egg if desired.
   

Japanese Potato Salad

I love this recipe.  It's been a hit with everyone!

4 medium Yukon Gold potatoes (I used Russet)
1/3 C mayonnaise (I don't use Japanese Kewpie mayonnaise because it has MSG)
1/2 cucumber, thinly sliced (I used a Benriner mandolin)
1/4 sweet onion, thinly sliced
1/2 carrot, peeled and thinly sliced
Extra sea salt for salting and blanching vegetables
Add corn and kamaboko :) 

Group A ingredients
1/3 tsp black pepper
1 tsp sea salt
1 T rice wine vinegar
1 T sugar
1/3 tsp Karashi, Japanese spicy mustard

Prepare potatoes and boil until cooked.  While potatoes are cooking, prepare the other vegetables.

Sprinkle both onion slices and cucumber slices lightly with sea salt, mix with hands making sure the salt coats them evenly.  Set aside for 10 minutes.  After 10 minutes, rinse off vegetables in a colander and gently squeeze vegetables in a clean dish cloth or a few paper towels to get all of the moisture out.  This prevents soggy potato salad.

Add carrot slices to a small saucepan of salted water, bring to a boil and blanch for two minutes.  They should still have a slight crunch, do not overcook.  Drain and set aside.

Place the cooked potatoes into a bowl and gently smash with a fork, making sure you leave some small chunks.  (I used my hands).  In a small bowl, mix together the Group A ingredients and pour over the smashed potatoes, gently tossing to evenly coat the potatoes.  Add the onions, cucumber, carrots and mayonnaise and gently combine until all the ingredients are combined.  Can either serve at room temperature or chilled.

*I added corn kernels and kamaboko.

Smashed potato salad

Ingredients

• 3 pounds baby red potatoes
• salt, pepper
• 4 T canola oil
• 1 tsp minced fresh ginger
• 1/2 C buttermilk
• 1/4 mayonnaise
• 1 1/2 tsp dark brown sugar
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh oregano
• 1 bunch watercress, touch stems removed, chopped
• 3 scallions, thinly sliced

Preparation

1. Heat oven to 450 deg.  Place potatoes in a large pot and cover with 1" cold water.  Season with salt and bring to a boil.  Reduce heat and simmer until tender.  Drain and return to pot to dry.
2. Working with one potato at a time, place each under a glass or flat-bottom measuring cup and press to flatten.  Divide oil between two rimmed baking sheets.  Transfer smashed potatoes to baking sheets and turn to coat.  Season with salt, pepper, and ginger.  Roast, flipping once until golden, 20 to 25 minutes.
3. Meanwhile, whisk together buttermilk, mayonnaise, brown sugar, thyme, and oregano; season with salt and pepper.  Fold warm potatoes into dressing along with watercress and scallions; season with salt and pepper.   

Tomato and Sweet Onion Salad

I made this on Feb. 14, 2018 Valentine's Day.  It's a keeper.  
Ingredients:

• 1 pound ripe mixed tomatoes, cut into wedges
• 1 pint cherry tomatoes, halved
• 1/2 small sweet onion (such as Vidalia or Maui), thinly sliced
• 1/2 C torn fresh basil leaves
• 1/4 C of half-inch pieces fresh chives
• 2 T extra virgin olive oil
• 1 T white wine vinegar
• 1/2 tsp sugar
• salt, pepper

Preparation

1. Combine tomatoes, onion, basil, chives, oil, vinegar, and sugar in a large bowl; season with salt and pepper and toss to combine.

Note: salad can be made 6 hours ahead.  Cover and chill.

Alternate Dressing
Creamy Shoyu-Garlic Dressing

• 1/2 C mayonnaise
• 1 1/2 tsp shoyu
• 1 clove garlic, chopped
• 1/4 tsp sesame oil
• 1 T mirin
• 1/2 tsp rice wine vinegar
• 1 T water
• 1 pinch salt
• 1 pinch pepper

Noodle salad with chicken and chile-scallion oil

Ingredients:

Chile-scallion oil

• 2 scallions, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 star anise pods
• 2 T crushed red pepper flakes
• 1 T chopped fresh ginger
• 1 tsp Sichuan peppercorns
• 1/2 C oil

Noodles and assembly

• 6 ounce Japanese wheat noodles (ramen, somen, udon)
• 2 T shoyu
• 2 T unseasoned rice vinegar
• 2 tsp sugar
• 1 tsp toasted sesame oil
• 2 C shredded cooked chicken
• 2 scallions, thinly sliced
• 1/2 large English cucumber, halved lengthwise, thinly sliced
• 4 radishes, trimmed, thinly sliced
• 1 C cilantro leaves or any sprout

Preparation

Chile-scallion oil

1. Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes.  Let cool; transfer oil to a jar.  (Chile oil can be made 4 days ahead.  Cover and chill).
2. Cook noodles in a large pot of boiling water according to package directions; drain.  Rinse noodles under cold water, then shake off as much water as possible.
3. Whisk shoyu, vinegar, sugar, and oil in a medium bowl until sugar dissolves.  Add noodles, chicken, and scallions; toss to coat.
4. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.

Note: Noodles can be cooked the night before.  Toss with 1 tsp oil, cover and chill.  Store noodles with chicken; store veggies and dressing separately.  

Tomato-Peach Salad with Tofu Cream

Ingredients

• 8 ounces silken tofu
• 4 T sherry vinegar, divided
• 4 T olive oil, divided
• 2 T shoyu, divided
• kosher salt and freshly ground black pepper
• 3 medium heirloom tomatoes, cut into 1" wedges
• 1 pint cherry tomatoes, halved
• 2 medium peaches, cut into 1/2" wedges
• 1/2 small red onion, thinly sliced
• 1/2 C fresh corn kernels (from 1 medium ear)
• 2 T chopped fresh tarragon
• 2 T chopped fresh cervil, plus sprigs for serving
• 3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips

Preparation

1. Blend tofu, 2 T vinegar, 1 T oil, and 1 T shoyu in a blender until light and smooth; season tofu cream with salt.
2. Whisk remaining 3 T oil, 2 T vinegar, and 1 T shoyu in a large bowl; season with salt and pepper.  Add tomatoes, peaches, onion, corn, tarragon, and chopped cervil and toss to combine.  Adjust seasoning if needed.
3. Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs.  Serve with bread

Note: tofu cream can be made 1 day ahead.  Cover and chill.

Chicken Salad Lettuce Wraps with Grapes and Pecans

Ingredients
1/2 C greek yogurt
1 tsp lemon zest
3 T lemon juice
1 tsp dijon mustard
2 T chopped dill herb, plus more for garnish
Salt and pepper to taste
3 C chicken, shredded
1 C red grapes, quartered
1/2 C toasted and chopped pecans
4 green onions, sliced
1 head Boston Bibb lettuce

Directions
In a large bowl, mix together Greek yogurt, lemon zest and juice, mustard and dill.  Season with salt and pepper.  Stir in chicken, grapes, pecans, and green onions and season again.

Spoon chicken salad into lettuce leaves, garnish with dill.

Coconut peanut noodles with shredded chicken

Ingredients
1/4 C coconut milk
1/2 C peanut butter
1 T sesame oil
2 T shoyu
2 garlic cloves, minced
1 knob ginger, peeled and grated
1 T white vinegar
1 T sugar
1 pound cooked lomein noodles or spaghetti
1 pound shredded chicken
1/4 C fresh cilantro, chopped
4 scallions, chopped

Directions
In a large mixing bowl, mix coconut milk, peanut butter, sesame oil, shoyu, garlic, ginger, vinegar, and sugar until well incorporated.

Toss noodles and chicken with coconut-peanut mixture.  Serve in a large bowl with cilantro and scallions.

You can doctor this up by adding vegetables!

Another version Made this version on April 7, 2017.  It turned out great!!
For the sauce:

• 1/2 C peanut butter
• 1/2 C coconut milk
• 3 T shoyu
• 2 T minced ginger
• 1 T honey
• 1 T fresh squeezed lime juice
• 1 tsp Sriracha
• 2 cloves garlic, finely minced

For the noodles:

• 1 pound soba noodles (other noodles will work too.  I made this with chow mein noodles.  I also added other veggies (won bok, bean sprouts, cucumbers AND did not saute the vegetables first but added them raw.  )
• 1 C frozen edamame
• 1 tsp grapeseed oil
• 1/2 onion, thinly sliced
• 1 pint cherry tomatoes
• 2 bell peppers (any color), thinly sliced
• 2 carrots, cut into matchsticks
• 2 small handfuls of bean sprouts
• Cilantro, sesame seeds, and lime wedges to serve