Cuisine: Salad Dressing

Hearts of Palm Salad

I happen to love hearts of palm, so when I saw this Hearts of Palm Salad, I made it immediately. You can make it a couple of hours ahead of time and keep it covered in the fridge. Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees.

By admin

Cauliflower Slaw

I recently visited my home town in Goshen, Indiana. I have a friend who has a phenomenal restaurant in town called Kelly Jae's Cafe. It's located in the old Woolworth's building, which has been beautifully restored with the original hardwood floors, brick walls, and tin ceiling. If you ever find yourself in Goshen, Indiana, you must have a meal there.

She offers an eclectic menu featuring a Spanish tapas concept with an Asian flair. Anyway, I had some of her cauliflower slaw, which I haven't been able to stop thinking about. Kelly's slaw had red peppers and red onions. My version is a bit different, using dried cranberries.

By admin

Radicchio and Citrus Salad with Burrata

My daughter Grace made this wonderful Radicchio and Citrus Salad with Burrata for my birthday dinner. It was so fresh and and delicious. The sweetness of the citrus is in perfect balance with the bitter radicchio. Grace made up her own dressing by adding honey, orange juice, zest, and chopped mint. I am beaming with pride! My girls know how to change recipes to suit their tastes.

By admin

Strawberry Spinach Salad with Feta & Pecans

This Strawberry Spinach Salad with Feta & Pecans is a wonderfully fresh and gorgeous salad. The sweet strawberries, salty feta, and crunchy pecans are a marriage made in heaven. This simple salad will brighten your table.

By Leslie Blythe

Caesar Salad with Pancetta

This is Ina Garten's Caesar Salad with Pancetta. It has crispy cubes of pancetta, which is an Italian bacon made of pork belly meat that is salt cured. She also adds roasted cherry tomatoes that are bursting with natural flavor.

By Leslie Blythe

The Original Hollywood Brown Derby Cobb Salad

From Hollywood’s Brown Derby restaurant and named for its owner, Robert Howard Cobb, the Cobb Salad is the original chopped salad. 

There’s some dispute about the recipe’s genesis. Was the first Cobb salad made by Cobb and theater mogul, Sid Grauman, while rummaging through the restaurant’s cooler for a late-night snack in 1939, or, by the restaurant’s executive chef Robert Kreis, who created it for the restaurant’s 1929 launch? Either way, the Cobb is one of America’s longest-standing salad favorites, inspiring dozens of different renditions. The original recipe consisted of a head of lettuce, watercress, avocado, tomatoes, cold breast of chicken, hard boiled eggs, cheese, crumbled bacon and some old-fashioned French dressing.

By Leslie Blythe

Roasted Vegetable and White Bean Salad

This Roasted Vegetable and White Bean Salad recipe from Samin Nosrat is amazing. She said loves showing people that simple, humble ingredients can be extraordinarily delicious. It's so true!

By Leslie Blythe

Champagne Vinaigrette

Why buy salad dressing when you can make your own healthy champagne vinaigrette salad dressing recipe right at home? This Champagne Vinaigrette is sophisticated, simple, and yet complex. It's made with extra virgin olive oil and champagne vinegar.

By Leslie Blythe

Spinach Salad from The Plantation Cookbook

I recently made this Spinach Salad from The Plantation Cookbook. The salad dressing is absolutely spectacular. The key is to make the dressing at least 6 hours ahead or the day before.

By Leslie Blythe

Steak Salad with Shallot Vinaigrette

So last night, I'm home alone eating a frozen chicken pot pie. I've been sick and have to eat soft food. I had absolutely no idea what I'm going to blog about. I then check my Instagram and see that my daughter Zoe made this for dinner! Excuse me Zoe, but that looks delicious! Both my girls are starting to cook at the advanced level. My daughter Grace made a cheese soufflé the night before. Again, I only know this by checking Instagram. I may be able to retire early!

By Leslie Blythe