Cuisine: Salad Dressing
Ramen Noodle Salad with Edamame and Mandarin Oranges
This Ramen Noodle Salad with Edamame and Mandarin Oranges is so crunchy and fresh tasting. Perfect for a picnic in the park. You can add chicken for more protein.
By - Prep: 15 mins
- Yields: 8 - 10 Servings
Roasted Red & Golden Beets with Sunflower Seeds & Arugula
This Roasted Red & Golden Beets with Sunflower Seeds & Arugula has the perfect balance of sweet and tangy. The maple sherry vinaigrette is transcendent. The original recipe calls for fresh chervil, which I could not find. I plan on growing my own.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Spinach Salad with Salmon, Avocado & Blueberries
This Spinach Salad with Salmon, Avocado & Blueberries is packed full of nutrition and a great way to use leftover salmon. Did you know that blueberries contain the highest antioxidants of all fruit and vegetables? This is the perfect healthy meal that doesn't involve turning on the oven!
- Prep: 15 mins
- Yields: 2 Servings
Mixed Green Salad with Pomegranate Seeds, Feta & Almonds
This Mixed Green Salad with Pomegranate Seeds, Feta & Almonds is a beautiful and colorful winter salad and is the perfect healthy addition to your holiday meal.
- Prep: 15 mins
- Yields: 6 Servings
24 Hour Salad
There are many versions of this 24 Hour Salad. It's perfect to bring to a potluck. Up to 24 hours before you plan to serve the salad, layer a large bowl in the exact order given. I have learned 2 tricks from Martha Stewart over the years, one is how to hard boil an egg perfectly (bring eggs to a boil, boil for 1 minute, remove from heat and cover for exactly 13 minutes), the second thing is you pour the dressing in the bottom of a salad bowl, put the salad ingredients on top and toss right before serving. This is also a great way to bring a salad to a potluck.
- Cook: 15 mins
- Yields: 12 - 14 Servings
Salmon Salad Veronique with Hearts of Palm
Salmon Salad Veronique with Hearts of Palm is usually made with chicken, not salmon, but it works really well with the grapes and hearts of palm. The fresh tarragon dressing pairs well with all the ingredients.
- Prep: 15 mins
- Yields: 4 Servings
Grapefruit and Avocado Salad
My friend, Mary Ann, had a really elegant dinner party. She served this absolutely delicious and simple salad. She used Girard's Lite Champagne dressing, but if you can find it, I have included another dressing recipe below.
- Prep: 15 mins
- Yields: 8 Servings
BLT Salad
With the plethora of tomatoes from the garden, I have been making BLT salads for dinner. I make a dressing out of mayo and lemon juice, croutons, iceberg lettuce, bacon, tomatoes and you’ve got a great summer salad. Sometimes I put in an avocado, which makes it a BALT salad.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 - 6 Servings
Chopped Salad from The Luggage Room Pizzeria
The Los Angeles Times printed the recipe for this chopped salad from one of our favorite restaurants, The Luggage Room Pizzeria in the 1934 Del Mar Train Station in Pasadena, CA. The pizza is done in a wood burning oven and is phenomenal.
- Prep: 20 mins
- Yields: 1 Servings
Kale & Quinoa Salad with Lemon Garlic Dressing
Kale has been deemed the number one superfood, a nutritional powerhouse. The benefits of eating kale are too numerous to list. I was recently in a supermarket and notice a whole wall of kale in the salad section. There is some sort of kale salad on almost every restaurant menu these days. Quinoa (pronounced 'keen-wah') is another superfood, which is a complete protein. It has the perfect ratio of carbohydrates, proteins, and fats and is one of the best sources of protein you can get from a plant source. By pairing these two superfoods, you've now got an explosion of nutrition, not to mention flavor!
- Prep: 20 mins
- Cook: 15 mins
- Yields: 6 Servings
