Salads

Creamy Corn Salad

Need a new salad recipe this summer? Try this easy and tasty summer corn salad that packs a kick.   Get away from the  the boring old potato or macaroni salad. Put down the  cole slaw you have made for years and years  and give this corn salad a try.

  • 2 lbs. Frozen corn, thawed under cool running water
  • 1 cup diced red bell pepper
  • ¼ cup diced purple onion
  • 1 serrano pepper, seeded and diced
  • ½ cup plain greek yogurt
  • ½ cup light mayo
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp garlic powder
  • ¼ cup chopped cilantro

Combine the corn, red bell pepper, onion and Serrano pepper in a large bowl.

In a separate bowl whisk together the yogurt, mayo, salt, pepper and garlic powder. Gently stir into the corn mixture. Add in the chopped cilantro and stir. Refrigerate until ready to serve. Add a little extra cilantro to dress the salad a enjoy!

This recipe was modified from a post by I Wash you Dry

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Garlic Herb Potato Salad

I am sure that it is no surprise to people who know me that I have always been a picky eater.  No, I don’t like sandwiches, condiments, etc.  Lunch to me is a hot lunch or now a good yogurt and granola bar to hold me over.  It took me a while to warm up to summer salads because I really am not a mayo fan.  So when I saw this recipe that has no mayo I gave it a try and loved it.  It is very easy to make and taste great warm and cold too.  Give this a try!

Ingredients

3 lbs small red potatoes , scrubbed and rinsed and diced into small even size chunks (about 1-inch)
1 1/2 Tbsp salt , divided
1/2 cup olive oil (I prefer 1/4 cup extra-virgin 1/4 cup regular)
2 Tbsp red wine vinegar
1 1/2 Tbsp fresh lemon juice
1 Tbsp dijon mustard
3 cloves garlic , minced (1 Tbsp)
1/2 tsp freshly ground black pepper
1/3 cup finely chopped fresh parsley (from about 1/2 cup cup packed leaves with some stem)
2 1/2 Tbsp chopped fresh chives*
1 Tbsp finely chopped fresh thyme

Instructions

Place potatoes in a large pot. Cover potatoes with water (water level should come about an inch or two above potatoes), season with 1 Tbsp salt. Bring to a boil over medium-high heat. Once it reaches a boil reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 – 15 minutes (they should pierce easily with a knife, but you also don’t want them really tender/mushy). Drain potatoes and let cool slightly, about 10 minutes (cooling is recommend so they don’t fall apart while tossing. If you want to serve them hot then plate individual servings of potatoes and spoon dressing over each serving rather then tossing everything together).

While potatoes are cooking prepare the dressing – in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with remaining 1 1/2 tsp salt, or to taste. Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl. Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled.

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Chickpea Salad

Looking for a different kind of salad?  Not macaroni or potato?  Try this one my hubby whipped up that was super easy to make.  It is a crisp and cool treat.  Not your traditional summer salad by any means.  Hey, what are you waiting for?  The weekend is coming and you know you are going to cook out again?

Chickpea Salad

Ingredients

2 (19-ounce) cans chick peas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup freshly chopped parsley leaves

Directions

Combine all ingredients in a large mixing bowl and toss to combine.

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Fingerling Potato Salad with Mustard Vinaigrette

I just started to get Cooking Light again and found this great recipe. Very easy to make but best at room temperature, even with the heat wave we have now. 

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons grainy mustard
3/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 1/4 pounds multicolored fingerling potatoes, halved
1/2 cup thinly sliced red onion
2 tablespoons finely chopped fresh chives

Directions

Combine first 5 ingredients in a large bowl. Place potatoes in a medium saucepan. Cover with water by 3 inches; bring to a boil. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain well. Add hot potatoes to dressing; toss gently to coat. Add onion and chives; toss.

From Cooking Light

Salads

Mediterranean Pasta Salad – not just for Summer

Now that we have hit Labor Day, it is inevitable that summer is slowly coming to an end. The cookouts, summer parties, shorts and t-shirts as the daily apparel and the extremely hot dry summer we have will soon be a memory. But it doesn’t mean an end to cooking like it is still summer. I found this recipe when I was looking for a pasta salad, but not your typical pasta salad with the italian dressing as part of the mixture. After having this I think we can make this again and again, even as the snow starts to fly!

Mediterranean Pasta Salad

Ingredients

12 ounces farfalle pasta
1-12 ounce can marinated artichoke hearts, drained and roughly chopped
½ cup sun-dried tomatoes packed in oil, drained (reserve 2 tablespoons of oil)
½ cup kalamata olives, chopped
3 tablespoons capers, rinsed
¼ cup sliced scallions
1 cup packed fresh arugula
⅓ cup parmesan cheese
3 tablespoon pine nuts

DRESSING:

3 tablespoons basil pesto ( jarred pesto is fine)
⅓ cup olive oil
2 tablespoons of reserved sun-dried tomato oil
1 tablespoon lemon juice
salt and pepper to taste
Cook the pasta according to package directions until al dente. Rinse and drain the pasta and allow for it to cool to room temperature.
In a large bowl combine the prepared pasta, chopped artichoke hearts, sun-dried tomatoes, olives, capers and scallions. Toss to combine.
At this point, you can store the pasta salad in the refrigerator until ready to serve if you want to serve it cold.
To make the dressing: In a small bowl, mix together the pesto, olive oil, sun-dried tomato oil, lemon juice, salt and pepper. Stir to combine. The dressing can be refrigerated until you’re ready to serve the salad.
When you’re ready to serve, add the arugula, parmesan cheese, and pine nuts into the salad and toss to combine. Add the prepared dressing and taste test for seasonings.
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Chick Pea Summer Salad

 
What is more easier then just throwing together a quick summer salad that does not involve cooking ingredients like pasta or potatoes.  This is a super easy salad that we found a few years ago in Cooking Light.  The best part about this is that all of herbs are fresh from my little herb garden. 
 
 Our garden along the side of our house is back in business this year.  Last year we had some landscaping updated and some work done on the French drains and gas line so we could not  have a garden. I still maintained my herb garden because some of them are perennial, however, it took a beating.  It was out of the way of the work we were doing, but nonetheless we lost some plants.  This year the little vegetable garden is in  with tomatoes, peppers, jalapeños and radishes and the herbs are multiplying!  The thyme and the oregano have a mind of their own and sometimes overtake the other herbs in the garden.  For the rosemary, I put that in a clay pot outside my kitchen door.  I love the smell of thyme and rosemary and fresh herbs do make a difference when cooking.
 
 

Chickpea Salad with Provençal Herbs and Olives

 
 
1/4 cup red wine vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
3/4 cup diced red onion
1/4 cup pitted Kalamata olives
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme  
 
Combine the first 5 ingredients in a small bowl. Combine chickpeas and remaining ingredients in a large bowl. Pour vinegar mixture over salad, tossing gently.
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Summer Orzo Salad

Looking through my big binder of recipes I stumbled upon one we found a couple of years ago.  It is a nice change in  the continually parade of summer salads.  Definitely not a potato or a traditional macaroni salad.  I am not really a fan of mayonnaise based salads, so this s a great change. The dried cherries and pine nuts are a great surprise.  This makes a very large quantity and is also great eaten alone as a small meal.  A cool and refreshing change!

Summer Orzo Salad

Ingredients

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled feta cheese
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.