Cuisine: Salad
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.
By - 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
The Gooden Salad
There is a restaurant offering The Gooden Salad, named after a local school in Sierra Madre, CA. It is a delicious combination of grilled chicken, lettuce, hearts of palm, avocado, corn and blue cheese served with ranch dressing and a drizzle of BBQ sauce.
- Prep: 20 mins
- Yields: 4 Servings
Corn Salad with Basil, Tomatoes and Lime
This Corn Salad with Basil, Tomatoes and Lime is so refreshing and it's already cut off the cob, for all those people who can't eat it!
- Prep: 10 mins
- Cook: 10 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
Cucumber Slices With Dill
I happen to love cucumbers, especially with dill. When I was a kid, I was often found twirling around in my parent's Eames chair (now worth a fortune), eating whole cucumbers while watching Dark Shadows or Love American Style (what a great show!) or the Brady Bunch or Laugh-In (another classic!). Okay, I'll stop. Try these Cucumber Slices With Dill!
- Prep: 5 mins
- Cook: 2 hrs
- Yields: 8 Servings
Spinach Salad with Limed Pepitas and Dried Cranberries
Spinach Salad with Limed Pepitas and Dried Cranberries is delicious! Pepita (from Mexican Spanish: pepita de calabaza, "little seed of squash") is a Spanish culinary term for the pumpkin seed, the edible seed of a pumpkin or squash. The following recipe is based on Mary Sue Milliken and Susan Feniger's recipe from The Boarder Grill in Los Angeles. Their version of this salad uses pomegranate Seeds and jicama. Also, if you are serving buffet style spinach is a good green to use. It's less delicate than lettuce and doesn't go as limp. I had never "limed" a pepitas before, but now I hooked!
- Prep: 10 mins
- Cook: 5 mins
- Yields: 12 Servings
