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Category Archives: Salad

Summer Barbecue Side Dish Recipe: Herbed Potato Salad

July 24, 2018

Herbed Potato Salad 1

  • 2 pounds red skin potatoes
  • 2-3 large eggs
  • 1 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • Juice of one lemon
  • 2 teaspoons salt
  • 1 cup cilantro, chopped
  • ½ cup dill, chopped
  • ¼ cup chives, chopped
  • 5 green onions, chopped

In a large and deep saucepan, add the potatoes and water. Bring to a boil and simmer for 15-20 minutes, or till the potatoes are fork tender. Peel and cool; cut into half inch pieces.
In a small pan, add the eggs and water. Bring to a boil. Cover and turn the heat off. Let the eggs sit for 10 minutes. Take out of water, let cool and cut into half inch pieces.
In a large bowl, add the mayonnaise, sriracha sauce, lemon juice and salt. Mix well and add the chopped cilantro, dill, chives and green onions. Mix well and add the potatoes and eggs. Mix well and check for seasonings.

Golden Beets and Asparagus Salad with Kalamata Olives and Feta Cheese

May 22, 2018

Golden Beets and Aspargus Salads

  • 4 to 5 golden beets, ends cut off and wrapped in aluminum foil
  • 2 bunches asparagus, ends cut off and washed
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 375 degrees F.

Roast the beets for an hour in the oven. Take the foil off and peel the beets and cut into one-inch pieces. Keep aside.

Place the asparagus tips onto a lined cookie sheet. Drizzle the oil, salt and pepper. Mix well and roast in the same oven for 30 minutes or till the asparagus is soft and golden brown. Keep aside.

  • ½ cup feta cheese, crumbled
  • ½ cup kalamata olives, sliced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • Pepper

Add the mustard to a small bowl. Add the white wine vinegar and pepper. Drizzle the olive oil while whisking well.

Place the beets and asparagus in a serving bowl. Pour the mustard sauce and mix well. Add the cheese and olives. Serve room temperature.

Arugula Orange and Feta Salad

January 22, 2018

One of my favorite winter salads…

  • 4 cups baby arugula
  • 2 navel oranges, peeled and cut into thin rounds
  • ½ cup crumbled feta cheese
  • ¼ cup sliced and toasted almonds

Orange and Meyer Lemon Dressing

  • Juice of 3 Meyer lemons
  • Juice of 2 navel oranges
  • ½ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 to 2 teaspoons honey

Add all the dressing ingredients in an airtight container. Shake really well and check for seasonings.

Transfer the arugula, oranges, feta and almonds in a bowl. Pour some dressing, toss and taste for seasonings. Add salt and pepper if desired. Serve and enjoy!

Coleslaw with Apples

January 9, 2018
  • 1 9 ounces pack of shredded cabbage ( I got the organic shredded green and red cabbage with orange carrots package from Trader Joes)
  • ¼ cup mayonnaise
  • ¼ cup full fat yogurt
  • Juice of a small lime
  • 1 teaspoon salt
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon honey
  • 1 medium pink lady apple, sliced thin
  • ½ cilantro, chopped

Transfer the cabbage mixture, apple and cilantro to a mixing bowl.

Add the mayo, yogurt, lime juice, salt, ancho chili powder, ground cumin and honey to a small bowl. Mix well and add to the cabbage mixture and mix well. Add more salt if needed. Serve with the pulled pork sandwiches.

Pepper and Bean Salad

January 8, 2018
  • 1 14 ounces can black beans, rinsed and drained
  • 1 14 ounces can kidney beans, rinsed and drained
  • 1 large red pepper, cut into ½ inch squares
  • 1 small red onion, cut into ½ inch squares
  • ½ cup cilantro, chopped

Add all the ingredients to a mixing bowl.

Dressing

  • Juice of 2 limes
  • Juice of 4 small Clementines
  • ½ cup extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 to 2 teaspoons honey

Add all the ingredients to an airtight container and shake vigorously to mix all the ingredients well. Check for seasonings. Add to the mixing bowl with the beans and vegetables. Mix well and add more salt if needed. Let the salad sit for at least 2 to 3 hours before serving. Mix well before serving.

Creamy Peas and Asparagus with Pancetta

October 25, 2017
  • 2 cups frozen peas, thawed
  • 1 bunch asparagus, cut into 1 inch pieces
  • ½ cup pancetta, chopped
  • 1 medium onion, chopped
  • 1½ tablespoons all purpose flour
  • 1 cup chicken broth
  • ½ cup cream
  • Juice of one lemon
  • 2 tablespoons fresh tarragon, chopped
  • Salt

Blanch the asparagus in boiling water for a minute and shock them in ice water to retain the color. Keep aside.

In a wide frying pan, heat the pancetta on medium heat. Cook for 8 to 10 minutes on medium heat. Transfer to a paper towel lined plate. Add the onion into the pancetta fat and sauté on medium heat for 3 to 4 minutes. Add the all purpose flour and stir for about 30 seconds. Add the chicken broth and cream and whisk till the liquid is smooth. Bring to a boil and simmer till thickened and reduced by one third- about 5 minutes. Add the lemon juice, tarragon. Add the peas and asparagus and warm them through. Add salt to taste and garnish with the crispy pancetta.

Kale Brussels sprouts and Apple Salad

October 22, 2017
  • 3 cups of shredded kale, Brussels sprouts and red cabbage (Trader Joes has a ready made pack)
  • 1 medium honey crisp apple, cut into thin strips
  • ½ cup cilantro, chopped
  • Dressing
  • ¼ cup mayonnaise
  • ½ cup full fat yogurt
  • 1 teaspoon chipotle in adobo
  • 1 teaspoon chipotle powder
  • 1 teaspoon salt
  • 1 teaspoon honey
  • Juice of half lemon

Mix all the ingredients in a small bowl. Check for seasonings. Add to the kale mix and mix well and check for seasonings. Add cilantro and serve.