Archive for the ‘Salads’ Category

Thai Quinoa Salad

February 16, 2016

A nice mix up from the normal quinoa salad where I do either Mexican or Mediterranian flavors. I doubled this the first time I made it to make enough salads for both husband and I for the week and it was too much. This would be great for a lunch or as a side at a summer BBQ or dinner. 

Makes about 8 side servings. 



  • 1-2 cups cooked quinoa
  • 1 red bell pepper, chopped
  • 1 carrot, peeled and shredded
  • 1 cucumber, chopped
  • 1 cup frozen edamame, thawed
  • 6 green onions, chopped
  • 1-2 cups shredded/chopped red cabbage


  • 4 teaspoons fish sauce
  • 2-3 limes, juiced
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • pinch of red pepper flakes


  • ½ cup chopped peanuts
  • ½ cup chopped cilantro
  • ¼ cup chopped basil


Combine all salad ingredients, wisk dressing and combine. Reserve toppings for just before you eat (although the herbs can be mixed in prior).  



Mediterranian Veggie Salad

June 27, 2015

Another salad win from our Lutsen trip. 

Use a variety of fresh veggies: briccoli, cauliflower, mushrooms, seeded tomatoes, green onions, cooked chickpeas.


1/4 c EVOO

1/4 c red wine or cider vinegar

1 t dried oregano

1 t dried basil

2 cloves crushed garlic

1 t salt

1 t sugar

*Combine up to 1 hour before serving

Can make both ahead, just wait to combine!

Garbage Salad

June 27, 2015

  This is from our cabin weekend at Lutsen! Sooooooooo good.

2-3 c cooked brown rice/quinoa

1 can corn, drained

1 red pepper, chopped

3 green onions, chopped

3/4 c dried cranberries

1 carrot, grated

3 T fresh parsley, chopped

1/4 c sliced almonds

1/4 c sunflower seeds

Dressing: 1/3 c EVOO, 1 clove minced garlic, 2 T lemon juice, 1.5 T soy sauce

Beet Salad

February 17, 2015


2 lbs beets
4 cups arugula or spinach leaves
1/2 c walnut pieces
1 clove garlic, minced
1 t dijon mustard
2 T balsamic vinegar
1/3 c fruity EVOO (lemon was delicious)
1/3 c gorgonzola or bleu cheese

Roast the beets covered and trimmed at 400 degrees for about an hour or until softly pieced with a fork. Set aside and let them cool. Peel and chop into bite sized pieces.

Mix up the dressing and coat the beets while still warm or room temp. Heap over the greens and top with cheese.


I will never make pasta salad with Italian dressing again

May 22, 2013

After eating this. Holy crap it’s good.

Chicken, Avacado and Bacon Pasta Salad

1 lb whole wheat pasta, cooked and drained
2 avacadoes, diced
1 head broccoli, diced and steamed
4 roma tomatoes, seeded and diced
1 cucumber, seeded and diced (or zucchini quartered and slightly cooked in a pan)
1/2 red onion, diced
1 lb cooked and chopped bacon
2 cooked chicken breasts, shredded or cubed
3/4 C cheese (cubed muenster, goat, whatever floats your boat)
I also happened to have cubed, cooked yams on hand and it was a fabulous addition for some sweet in this salty and mustardy dish.

Dressing (I thought this would be too much but it’s not!)
1 Tb dijion mustard
3 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp onion powder
1 tsp cumin
2 tsp freshly ground black pepper
1 1/2 tsp salt
3/4 C red wine vinegar
3/4 C extra virgin olive oil

1. Whisk together dressing ingredients in a small bowl. Combine salad ingredients in large bowl and pour dressing over the top. Toss well to combine.
2. Serve at room temp for the best flavor.

Makes a huge bowl. Party or dinner size for at least 6 people.

Adapted From:

Chicken Salad My Way

August 18, 2012

I went off book mostly because I don’t like other chicken salads. They’re always packed with mayo, seem slimy for some reason and I generally don’t like them at all. BUT, little baby Baker wanted one today so I looked online for a while and decided to make something up that I knew I would like. I love mayo so that had to stay and I needed to use up some cucumber and tomato I had gotten at the farmers market.

Turns out, I should just make stuff up a lot more.

Yield: about 4 cups

All of these can be subbed or deleted if you don’t have it.
1 large chicken breast, cooked and chopped
1 med sized cucumber, chopped
1/3 onion, chopped (cannot sub)
5 small or 1 large tomato, chopped
3-4 T blue cheese, crumbled
(and let’s be real, this should have bacon in it)

2-3 T mayo
2 T lemon juice
1 t Dijon mustard
Pinch salt and pepper
I would add some kind of dry herb next time OR you could do an avocado dressing if you have that on hand.

After you chop everything up and put it in a med sized bowl, make the dressing by whisking it together and mix those two. Let the salad sit for a few hours if you can, but it also tastes good right away. I like an open faced sandwich for this amount of dressing or just eat it plain!




Bacon & Blue Cheese Salad

July 2, 2012

Adapted From:

6 ounces bacon
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
4 large eggs, hard boiled (optional)
12 ounces mixed lettuce/spinach
1 1/2 cups croutons
3 ounces blue cheese or gorgonzola, crumbled

In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Make the dressing in the serving bowl of your choice and use a T of the bacon fat. Add the lettuce, blue cheese, croutons and the bacon. Top with the cut eggs.

Santa Fe Quinoa Salad

February 6, 2012

Must try soon!


  • 3/4 cup quinoa (about 5 ounces)
  • 1 1/2 cups water
  • Kosher salt
  • 1 teaspoon cumin seeds
  • 2 tablespoons fresh lime juice
  • 6 tablespoons vegetable oil
  • Freshly ground pepper
  • One 15-ounce can black beans, rinsed
  • 1 small red bell pepper, finely diced
  • 1/2 cup finely chopped cilantro
  • One 3-ounce jar cocktail onions, drained and finely chopped
  1. In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread the quinoa on a baking sheet; refrigerate for about 20 minutes.
  2. Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes; transfer to a blender. Add the lime juice and oil and blend. Season with salt and pepper.
  3. Pour the dressing into a bowl and add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl, season with salt and pepper and serve.


Shrimp Cobb Salad

June 16, 2011

From cooking light magazine

4 slices center cut bacon
1 lb large shrimp, peeled and deveined
1/2 t paprika
1/4 t black pepper
Cooking spray
1/4 t salt (divided)
2.5 T fresh lemon juice
1.5 T EVOO
1/2 t dijon
1 10 oz package romane lettuce
2 cups cherry tomatoes, quartered
1 cup shredded carrots
1 cup whole kernel corn
1 peeled avacado cut into wedges

Directions: cook bacon and dice. Wipe pan clean with paper towels and increase heat to med-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Cook shrimp 2 minutes on each side or until done. Sprinkle with 1/8 t salt.

Dressing: combine 1/8 t salt, juice, oil, and mustard in the salad bowl with a whisk. Add lettuce and toss to coat.

Top woth the remaining ingredients and serve!



Homemade Caesar Dressing

April 18, 2011

6 cloves garlic
2 anchovy fillets
A pinch of salt
A few grinds of pepper
1/2 lemon juice
2 T mayo
1/2 cup EVOO
1 T Dijon
1 T white vinegar

Directions: blend in a food processor (blender not so good) accept the EVOO and stream that in.