Pink Lady Slaw
I really like making coleslaw. Sometimes I like to mix it up a bit so I added two diced pink lady apples. The addition of the apples really lightens up a basic slaw.
INGREDIENTS
1/4 Cup Malt Vinegar
1/4 Cup Mayonnaise
2 Teaspoons Sugar
1/4 Teaspoon Kosher Salt
4 Cups Shredded Green Cabbage
2 Shredded Medium Carrots
4 Chopped Pepperoncini Peppers
2 Diced Pink Lady Apples
1/2 Cup Diced Red Onion
In a large-size bowl stir together mayonnaise, malt vinegar, sugar, and kosher salt. Add cabbage, carrots, onions, pepperoncini peppers, and apples. Toss lightly to coat. Cover and chill 2 to 24 hours. Makes 6 side dish servings.
© Victoria Hart Glavin
Kale Salad With Apples And Pumpkin Seeds
For this stress-free kale salad mix the dressing a day ahead, then assemble the salad literally in minutes.
INGREDIENTS
8 Ounces Stemmed & Chopped Kale
8 Tablespoons Olive Oil
4 Tablespoons Sherry Vinegar
Juice of 1 Lemon
2 Teaspoons Honey
1 Teaspoon Dijon Mustard
1 Cup Toasted Pumpkin Seeds
1/2 Cup Dried Cherries
1 Diced Apple
6 Ounces Grated Cheddar Cheese
In a large-size serving bowl, massage kale with 2 Tablespoon olive oil. In another bowl, whisk together remaining olive oil, vinegar, lemon juice, honey, and mustard. Pour over kale; toss with toasted pumpkin seeds, cherries, diced apple and cheese. Serve immediately. Serves 6
© Victoria Hart Glavin
Mexican Chopped Salad
I had a lot of leftover beef tenderloin that I decided to use in a delicious Mexican Chopped Salad. You can use any type of meat you like (lean ground beef, flank steak, tenderloin, chicken, turkey, pork, etc) or no meat at all. All the work is in the prep, which really isn’t all that much work at all.
INGREDIENTS
1/2 Cup Sliced Pickled Jalapeno Chile Peppers (Drained & Finely Chopped)
1/2 Cup Mayonnaise
1/2 Cup Mexican Crema or Sour Cream
1/4 Cup Snipped Fresh Cilantro
2 Tablespoons Fresh Lime Juice
1 Teaspoon Paprika
1 Teaspoon Kosher Salt
2 Tablespoons Milk
1 Cup Black Beans (Rinsed, Drained & Dried)
4 Cups Shredded Romaine Lettuce
1 Cup Beef or Chicken (Or Any Other Meat You Want)
1 Mango (Halved, Seeded, Peeled & Sliced)
1 Avocado (Halved, Seeded, Peeled & Diced)
2/3 Cup Diced Tomatoes or Grape Tomatoes
1 Cup Cooked Corn
1 Cup Sliced Olives
1/2 Cup Chopped Salami (Optional)
1/2 Cup Orange Bell Pepper (Chopped)
1/2 Cup Raisins (Optional)
Crumbled Queso Fresco (Optional)
In a small-size bowl whisk together jalapeno chile peppers, mayonnaise, Mexican crema or sour cream, cilantro, fresh lime juice and paprika. Stir in milk as needed to make dressing the desired consistency, cover and chill. In a large-size bowl toss together lettuce, meat, mango, avocado, tomatoes, bell pepper, corn, black beans, olives, raisins (optional) and queso fresco (optional). Serve with tortilla chips on the side and dressing. Serves 4 to 6.
Healthy Pasta Salad
If you’re tired of cooking and want to lighten up a bit try making this Pasta Salad. It’s easy to make and is delicious. Happy healthy eating!
INGREDIENTS
1 Pound Corkscrew Pasta
12 Ounces Marinated Artichoke Hearts
8 Ounces Cubed Smoked Mozzarella
8 Ounces Cubed Salami or Turkey
3 Tablespoons Chopped Pepperoncini
¼ Cup Chopped Fresh Basil Leaves
½ Cup Halved Cherry Tomatoes
¼ Cup Chopped Kalamata Olives
Dressing
1 Clove Finely Chopped Garlic
2 Tablespoons Red Wine Vinegar
¼ Cup Olive Oil
1/3 Teaspoon Kosher Salt
1/3 Teaspoon Freshly Ground Black Pepper
Cook the pasta in a large-size pot of salted boiling water as directed on the package. Make sure that you don’t overcook the pasta, as you always want it al dente. Drain well and cool. Drain and quarter the artichoke hearts. In a large-size bowl combine the pasta, artichoke hearts, mozzarella, salami or turkey, tomatoes, pepperoncini, olives and basil. Combine well. In a small-size bowl, whisk together the garlic, red wine vinegar, olive oil, salt and pepper. Toss the dressing with the pasta mixture. Serve chilled or room temperature. Serves 4
Black-Eyed Pea Salad
Black-eyed peas are gaining popularity beyond the south. They have a rich and nutty flavor. You decide how much dressing that you want to use in this recipe.
INGREDIENTS
1 1/2 Cups Black-Eyed Peas (Dried)
1 Tablespoon Kosher Salt
3 Chopped Celery Ribs
1 Small Diced Carrot
3 Tablespoons Minced Red Onions
1/3 Cup Minced Flat-Leaf Parsley
3 Chopped Green Onions
1 Cup Oil & Vinegar Salad Dressing
In a large-size bowl soak the black-eyed peas overnight. In the morning throw away the water and place peas in a large-size heavy pot. Add water and bring to a boil. Lower heat to simmer and cook for about 30 minutes. Drain and rinse with cold water. In a large-size bowl combine black-eyed peas, kosher salt, celery, carrots, onions, parsley, green onions, and dressing. Place in fridge for 3 hours and remove with ready to serve. Let come to room temperature. Transfer to serving bowl. Serves 6
Caesar Salad
The Original Caesar Salad was created during Prohibition; a popular spot for a night out was Caesar’s Palace in Tijuana, Mexico. On the evening of July 24, 1924, Caesar Cardini had just about run out of food. He improvised by putting together a salad with what was on hand: romaine lettuce, olive oil, some cheese and eggs. He then prepared the salad tableside, creating an immediate sensation.
INGREDIENTS
1 Head Romaine Lettuce
1/4 Cup Olive Oil
4 Whole Garlic Cloves
2 Tablespoons Worcestershire Sauce
1 Teaspoon Minced Capers
1/4 Teaspoon Dry Mustard
1/2 Teaspoon Freshly Ground Pepper
1/2 Large Lemon
4 Anchovies
2 Boiled & Sliced Eggs (Optional)
1 Cup Croutons
1/2 Cup Grated Pecorino Romano Cheese
Wash and separate lettuce. Tear into small pieces. In a medium-size bowl (1/2 hour before serving) blend olive oil, 2 garlic cloves, Worcestershire sauce, capers, mustard pepper, and juice of 1/2 lemon. Remove garlic before pouring over lettuce. You will need a large wooden salad bowl. Rub inside of wooden bowl with chopped anchovies and remaining 2 garlic cloves. Toss greens and croutons in wooden bowl. Drizzle dressing over mixture. Sprinkle on grated Romano cheese. Garnish with sliced boiled eggs.
Chile-Spiced Bean Salad
A bit of chile mingles with corn and three kinds of beans in this colorful salad that stays crisp for hours.
INGREDIENTS
Spicy Dressing
2 Cups Red Kidney Beans
2 Cups Pinto Beans
2 Cups Garbanzo Beans
2 Cups Whole Kernel Corn
1 Sliced Large Celery Stalk
5 Sliced Green Onions (Including Green Tops)
1/4 Cup Chopped Parsley
1/2 Cup Diced Green Chiles
Prepares the Spicy Dressing and set aside (recipe below). In a large-size bowl combine the kidney beans, pinto beans and garbanzo beans. If you are using canned beans then make sure to drain and rinse them. Add the corn to the beans and mix. Add the celery, onions, parsley, and chiles. Combine well. Pour the dressing over the salad mixture and mix well. Cover with plastic wrap and place in the fridge for at least 6 hours. Makes 8 servings.
Spicy Dressing:
3/4 Cup Olive Oil
1/4 Cup Wine Vinegar
1 Minced Garlic Clove
3/4 Teaspoon Kosher Salt
1 Teaspoon Chili Powder
1 Teaspoon Oregano
1/4 Teaspoon Ground Cumin
1/2 Teaspoon Freshly Ground Pepper
In a 2 cup glass measuring cup, stir together the olive oil, wine vinegar, garlic, kosher salt, chili powder, oregano, cumin, and pepper. Mix well to combine.
Parsley Potato Salad
For a new twist on the traditional potato salad, try this light; fresh-tasting version that combines sliced potatoes with an oil and vinegar dressing.
INGREDIENTS
2 Pounds Small Red Potatoes
1 Finely Chopped Large Celery Stalk
1 Hard-Boiled Egg
1 Minced Garlic Cloves
4 Canned Anchovy Fillets
2 Tablespoons Dijon Mustard
1/2 Teaspoon Sugar
1/4 Teaspoon Hot Sauce
1/3 Cup Olive Oil
3 Tablespoons White Wine Vinegar
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Finely Chopped Green Onions (Including Green Tops)
1/2 Cup Chopped Parsley
Pour water into a 4-quart pan to a 1 inch depth. Bring to a boil over a high heat. Add the potatoes. Cover and reduce the heat. Cook for 20 to 30 minutes just until tender when pierced with a fork. Don’t overcook. Drain the water and let cool. Peel and thinly slice into a large-size bowl. Add the chopped celery. In a blender or food processor, pulse the cooked egg, garlic, anchovies, mustard, sugar, hot sauce, olive oil and vinegar until smooth. Add the kosher salt and pepper and pulse for another 30 seconds. Stir in the green onions and parsley. Pour the dressing over the potato mixture and stir gently. Cover with plastic wrap and place into the fridge for at least 4 hours or until the next day. Transport in a cooler when taking to a picnic. Serves 6
Mixed Bean & Artichoke Salad
A superb dressing, one that includes capers and the marinade from artichoke hearts, elevates this sturdy combination to regal status. If you like, garnish with slices of hard-boiled egg.
INGREDIENTS
2 Drained Cans White Beans (15 Ounces Each)
1 Cup Pitted Green or Black Olives
1 Cup Blanched Green Beans
1 Drained Jar Sliced Pimentos (4 Ounces)
1 Drained Can Garbanzo Beans (8 Ounces)
1 Jar Marinated Artichoke Hearts (6 Ounces)
1 1/2 Cups Thinly Sliced Celery
1 1/2 Cups Thinly Sliced Carrots
2 Large Thinly Sliced Dill Pickles
1 Thinly Sliced Mild Red Onion
Oil & Vinegar Dressing
2 Sliced Hard-Boiled Eggs (Optional)
In a container with a lid, combine the white beans, olives, green beans, pimentos, and garbanzo beans. Drain the artichokes, reserving the marinade for the dressing. Cut the artichokes in half. Setting a few aside for garnish, add the remaining artichokes to the bean mixture along with the celery, carrots, pickles and onions. Prepare the Oil & Vinegar Dressing and pour over the bean mixture; stir well. Cover and refrigerate until the next day; stir several times. To serve, stir the salad well. Arrange the egg slices, if desired, and reserved artichokes on top. I chose to leave the eggs out of this dish when I made it tonight. Makes 8 servings.
Oil & Vinegar Dressing
Measure the reserved artichoke marinade in a 1 quart glass measuring cup and add enough olive oil to make 3/4 cup total. Add 3/4 cup white wine vinegar; 2 tablespoons chopped parsley; 3 large minced garlic cloves; 2 tablespoons lemon juice; 1 tablespoon dry basil; 1 tablespoon; ground coriander; 2 tablespoons drained & chopped capers; kosher salt and freshly ground pepper. Stir until well blended.
Baby Eggplant Salad
INGREDIENTS
1 Pound Unpeeled Baby Eggplants
2 Garlic Cloves
1 Teaspoon Ground Paprika
1 Teaspoon Ground Cumin
3 Tablespoons Freshly Squeezed Lemon Juice
1 Tablespoon Olive Oil
1 Bunch Chopped Fresh Italian Parsley
Fill a large size pot with water and salt. Cut the eggplants into quarters (lengthwise). Place the garlic cloves and eggplants into the water and bring to a boil over a high heat. Boil until the eggplant pieces are tender. Drain and throw away the garlic. Place the eggplant pieces into a large size bowl. Combine with the paprika, cumin, lemon juice, olive oil and chopped parsley. Mix gently and place into the fridge for 2 to 4 hours. Remove from the fridge when ready to serve. Serve chilled. Serves 4
