Since we are back trying to shed some pre-Christmas pounds/kilos, I find we are eating more salads. This one is very similar to a well known Italian restaurant chain in the US! It’s fresh and very tasty, as well as filling.
Italian Romaine Salad 204 caloriesper serving
1 head romaine lettuce or 2 small romaine hearts, roughly chopped
It’s the weekend and BBQ time and or light lunch/dinner. Prepare this tangy coleslaw early, refrigerate and you are all set. Try some of the add-ons to stretch the recipe. For a faster prep, buy the already shredded coleslaw at your favourite market!
For the Slaw:
1 head cabbage, shredded; or about 1 1/2 to 2 pounds of packaged shredded coleslaw mix
1 medium red onion, quartered and thinly sliced
For the Dressing:
1 cup vinegar
2/3 cup vegetable oil
1 cup sugarto taste (actually 1/2 cup is sufficient)
1 teaspoon kosher salt
1 teaspoon dry mustard
1 teaspoon celery seeds
Combine shredded cabbage or coleslaw mix with the sliced onion in a large bowl.
Combine the dressing ingredients in a saucepan and bring to a boil. Remove from the stove.
Pour the hot dressing over the cabbage and toss well to coat.
Cool the coleslaw slightly, cover, and then refrigerate until serving time.
If you have a nearby Costco, they usually carry Norwegian smoked salmon (the one with three rows of different smoked salmon). This comes in handy for pizzas, pastas, quiche, etc. You can buy “ponzu” soy, but I prefer making this dressing as shown. In place of the arugula I used baby romaine as a bed for the salmon.
Salmon & Avocado Salad with Japanese Ponzu Dressing
8 oz. smoked salmon – thinly sliced
Large handful of wild arugulas
2 avocados – diced
1 English cucumber – cut in rounds and halved
Homemade Ponzu Dressing:
3 tbsp olive oil
1 tbsp toasted sesame oil
2 tbsp lemon juice or lime juice (or a combination)
1 tbsp rice vinegar
1 tsp honey
2 tsp low sodium soy sauce or tamari
1/2 tsp of chili pepper flakes
1. In a large salad bowl, combine the ingredients for the ponzu dressing, and whisk well.
2. Add in the arugula, avocado, and cucumbers. Give it a good toss. Add in the smoked salmon and lightly toss again. Taste and adjust any seasonings if needed. Enjoy immediately!
Great anyday salad, but perfect for a day of NO COOKING, like Saturday or Sunday! And you know we enjoy Thai food whenever we get to our favourite restaurant in nearby Baca. It is a quick and easy salad that even the kids could make if you supervise their cutting! Personally, I used my mandoline.
This salad tasted so good even with regular cucumbers (seeds and all) and I enjoyed it so much that I forgot to get a real picture before it was GONE!
I replaced the red chile pepper with a bit of finely diced red pepper but still used the red pepper flakes for a little heat.
Thai Cucumber Salad
1/3 cup rice vinegar
1 tsp sugar
1 tsp sesame oil
1 red Thai chile pepper, finely chopped (optional)
1 large cucumber, spiralized or sliced
2 shallots, finely diced
1/4 tsp red pepper flakes, or to taste
1. Combine rice vinegar, sugar, sesame oil and red Thai chile pepper in a small bowl. Mix well.
2. In another small bowl, combine cucumber, shallots and red pepper flakes. Mix well.
3. Pour liquid mixture over cucumber mixture. Toss until cucumbers are coated well. Place in fridge until ready to serve.
Another hot day in Yucatan and time for a cold dinner of salads. Previously I shared 10 Minute Canned Salmon Salad (May 31,2020) and also Chilled Asparagus Salad (last week). Here I am adding an easy Vietnamese Noodle Salad with garnishes of jicama, carrot sticks, cherry tomatoes and black olives. The “noodles” are actually rice vermicelli which is readily available in most grocery stores where pasta or Asian foods are displayed. It made a great looking salad bowl! (I took this photo before I added the tomatoes) LOL.
The “salads” can easily be made ahead and assembled as shown when lunch or dinner calls.
Vietnamese Noodle Salad
12 ounces thin Asian vermicelli noodles
2 carrots shredded
2 cucumbers seeded and shredded
4 green onion chopped
1 1/2 cups fresh bean sproutsOPTIONAL
1/3 cup chopped cilantroOPTIONAL
1/2 cup fish sauce
1/2 cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic pressed or minced
1/4 teaspoon crushed red pepper
1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
2. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
So many of you have joined this blog since it was begun back since 10 years ago, that I thought you might enjoy a flashback from the past, more or less the recipe that started it all! Hope you will enjoy this recipe as much as myself and many others have turned to so many times… Thanks for hanging in there my friends! Originally posted March 19, 2011
Rose and Thistle Salad Dressing
Technically, this recipe was stolen from a little restaurant in Kingsville, Ontario, Canada. The restaurant is/was The Rose and Thistle. As a special request was made, I decided to post this one early…let me know how it turns out Bev…
1/3 cup cider vinegar
1 cup salad oil (NOT Olive)
crushed garlic to taste
1/2 tsp dry mustard
1/2 tsp salt
1/3 cup brown sugar
1 T honey
Put into a blender for 1 to 2 minutes. I cheat and pout it in a shaker and shake hard.
Make it ahead as it keeps in the refrigerator for several weeks. It is great on almost any salad, including spinach!
You will have noted that I put the word “wedge” in brackets. Actually I dislike it when I see romain served in wedges. It’s difficult to eat without a fork AND knife. I much prefer to have the romaine torn into smaller parts before it is served. This is true of some restaurant Caesar salads as well. Without a doubt, the highlight of this salad is the ranch dressing, which you can use on almost any salad OR as a simple veggie dip. Of course, you can skip the blue cheese, but why would you? LOL
Romaine Wedge Salad with Bacon and Blue Cheese
1 recipe Homemade Ranch Dressing*
1 tablespoon butter
2 slices sourdough bread cut into ½-inch cube (I did some store-bought croutons in butter and garlic powder)
4 slices thick bacon cut crosswise into thin strips
1 large head romaine lettuce quartered lengthwise into wedges
2 ounces crumbled blue cheese
finely chopped chives optional
1. Melt butter in a large skillet over medium-high heat. Add sourdough cubes; cook and stir until cubes are lightly browned on all sides. Remove from skillet and reserve.
2. Add bacon to same skillet; cook and stir until bacon is crisp. Transfer bacon to paper towel to drain.
3. Carefully rinse and dry romaine wedges, doing your best to keep them intact.OR tear them up
4. Arrange romaine wedges on a platter. Drizzle desired amount of dressing on salad and sprinkle with remaining ingredients. Serve.
*Homemade Ranch Dressing
1 1/2 cups sour cream
1 clove garlic minced
1/4 cup chives finely chopped
1/4 cup parsley finely chopped
milk enough to reach your desired consistency(optional)
Whisk together the sour cream, garlic, parsley and chives. Add milk to reach your desired consistency.
Season to taste with salt and freshly ground black pepper.
Tired of the same old green salads? No lettuce in the house? Greek salad is the answer – minus lettuce, which is not even normally found in a true Greek salad.
Start with a freshmade dressing, refrigerated while you chop up the salad ingredientes. This is one of our new favorites, for sure! And it looks beautiful as well.
You won’t find a better Greek salad anywhere…
Greek Salad and Dressing for Two
1 large clove garlic finely minced
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper to taste
1. Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary.
(Alternatively, you may whisk the ingredients together in a bowl, process the ingredients in a mini food processor, or blend them together in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.
1 Roma tomato diced
¼ red onion diced
½ English seedless cucumber large dice
½ red pepper diced
½ cup whole black olives
½ cup crumbled feta cheese
Mix all salad ingredients in a bowl. Toss with dressing and refrigerate 15 minutes.
Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing
3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds
Tapenade, recipe follows*
1-pound goat cheese, thinly sliced (or use Mozzarella, but goat is better)
Fresh basil leaves and sprigs, for layering and for garnish
Sweet Basil Dressing, recipe follows below
Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the goat cheese on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates. For a smaller version, use Roma tomatoes.
Tapenade (Honestly, I buy a small jar at the store…a whole lot easier)
2 cups kalamata or niçoise olives, pitted
3 cloves garlic, peeled, coarsely chopped
5 anchovy fillets
2 tablespoons pine nuts
1/2 cup olive oil
Salt and freshly ground black pepper
Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
Sweet Basil Dressing
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
3/4 cup pure olive oil
Salt and freshly ground black pepper
12 basil leaves, cut into chiffonade (roll the leaves in a little tube shape and slice across the leaves)
Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.
Throw another steak on the BBQ and make this salad tomorrow! This is what you can do when you have a leftover steak. Black refers to the blackened steak and blue refers to the blue cheese dressing which accompanied the finished salad. (Actually we love putting blue cheese on our steaks along with fresh sage.) So here goes…