Category Archives: Salads

Apple Coleslaw

Summer is here!  Let’s celebrate by making a batch of crisp, crunchy,wonderfully nourishing coleslaw! The apples add a hit of summery freshness, and this dish can serve many purposes.   It makes a great side for ultimate burgers at a BBQ, as a topper for pulled pork tacos, or on its own as a healthy lunch (with a bit of leftover pulled pork, ideally).  It will stay fresh and crispy for days, and it’s chock full of good stuff, so you really can’t lose with this refreshing summer salad!

Coleslaw Ingredients

Dice/chop/slice the veggies so they are bite sized.  I used a mandolin this time (love that thing), but a food processor or good, sharp knife would also work just fine.

Apple Coleslaw Ingredients

Mix up your dressing on the side….

Coleslaw and dressing

And mix it all together.  Easy as pie.

Apple Coleslaw

Here’s a photograph of the above mention pulled pork taco serving option…a highly recommended serving option.

Apple Coleslaw on Pulled Pork Tacos

Apple Coleslaw Recipe

½ head green cabbage, finely shredded
2 large carrots, finely shredded
1 cup diced Granny Smith Apples
¼ cup unsalted sunflower seeds
1 red bell pepper, finely sliced
2 or 3 green onions, finely chopped
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
2 tablespoons white vinegar
1 tablespoon dry mustard
Salt and freshly ground pepper

  1. Combine the all the vegetables and sunflower seeds in a large bowl.
  2. Whisk together the mayonnaise, Dijon, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
  3. Mix well to combine and taste for seasoning; add more salt, pepper, or a pinch of sugar if desired.
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Steak and Potato Salad with Spicy Caeser Dressing

Salad can be delicious!  Especially when you top it with steak, roasted potatoes and homemeade croutons!  OK, I really don’t have a problem with salad, but these things only help the situation.  You know what else helps the situation?  The spicy Caesar dressing.  It’s easy to whip up and keeps really well, so you can use it for delicious lunches all week!

Here’s how you make it happen:  start by throwing some egg yolks into a bowl.

Egg yolks for the dressing

Whisk in some garlic, chipotle peppers, lemon juice and a bunch of other good stuff.  You’ll be left with a gorgeous and flavourful dressing.

Chipoltle Caeser Dressing

Line everything up that you’d like to have in your salad.  FYI there are also perfect roasted potatoes in the oven at this time 🙂  I also used the home made croutons from this Panzanella Salad recipe.  Don’t underestimate the tastebud pleasing power of the home made crouton!

Salad Ingredients

Once the potatoes are ready to go, throw everything onto a big plate.  This is a dinner entree, so don’t be shy, pile it on!

This what the vegetarian version would look like:

Steakless version. AKA, Roasted Potato and Homemade Crouton Salad

The non-vegetarian version looks like pretty good too!  Just add some steak and drizzle on some of the dressing.   Now you get to eat!!

Spicy Steak and Potato Spicy Salad

Steak and Potato Salad Recipe

2-3 cups mixed greens (arugula, if at all possible)
Small seasoned and grilled flank steak, sliced
¼ cup perfect roasted potatoes
¼ cup homemade croutons
½ red pepper, sliced
¼ cup feta cheese
Sliced red onion (optional)
1.  Toss all ingredients together, drizzle with Spicy Caesar Salad Dressing and serve!
Spicy Caesar Salad Dressing Recipe
2 cloves garlic, minced
1 tablespoon Dijon mustard
2 egg yolks
Juice of 1 lemon
1 tsp Worcestershire
2 chipotle peppers in adobo sauce
Salt and pepper to taste

  1. Add the minced garlic to a bowl.  Throw in the Dijon, add the egg yolks and whisk to combine.
  2. Squeeze in the lemon juice, and add the Worcestershire sauce.
  3. Mince up the chipotle peppers and add them to the dressing.
  4. Whisk it all together, then begin drizzling in the olive oil in a thin stream, whisking constantly to thicken.
  5. Slowly but surely, it will turn into a nice thick dressing.  Add salt and pepper to taste.
  6. Cover and refrigerate until needed.

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Panzanella Salad

To Italians, this constitutes a salad….lololol!  Just replace the lettuce or anything green with a baguette, and voila! A Salad in Italy! I’m not making fun either, this is truly my idea of a salad. A variety of great, rich flavours mixed with buttery carbs; you really can’t go wrong.  Only one question remains….Why don’t I live in Italy?

This recipe is from a cooking class I did in the fall, and I couldn’t wait to make it again.  It did not disappoint the second time around.  Start with the carbs!  Cut a baguette up into chunks and prep your dressing. (Rosemary, garlic, olive oil, butter, etc.)

Panzanella Croutons

Add a generous heap of fresh Parmesan to the baguette cubes.

Panzanella Parmesean Croutons

Mix in the dressing and stir until evenly combined.  Bake @ 350 until golden and crusty.

Golden Panzanella Croutons

Mix the veggies, cheese and croutons together in a bowl, and then whip up the salad dressing.

Panzanella Prep

Add the dressing right before serving to make sure the croutons don’t get soggy.  The only thing missing from this “salad” that I would add next time would be artichokes.

Panzanella Salad

Panzanella Salad Recipe

1 batch freshly baked croutons (Recipe below)
4 red peppers (roasted if you like!)
8 vine ripened tomatoes, cubed
1 bunch fresh basil, chopped
2 large balls fresh buffalo mozzarella torn into small bite size pieces
1 red onion sliced finely
1 cup chopped marinated artichoke hearts

Dressing

1 cup olive oil
1/3 cup balsamic vinegar
Salt and pepper to taste
1 tbsp brown sugar
1 lemon zest

1.    Combine the prepared vegetables together (peppers, tomatoes, onions, basil and artichokes) in a large mixing bowl.
2.    Combine the oil, vinegar, sugar, salt and pepper and lemon zest.  Whisk to thoroughly combine all ingredients.
3.    Place croutons (still warm if possible!) in the bowl with the vegetables and cheese, and lightly toss with dressing.  Check the seasoning and adjust if necessary.

Croutons Recipe

1-2 good quality baguettes
1/8 cup olive oil
1/8 cup butter
4 sticks fresh thyme or rosemary
Salt and pepper
3 cloves garlic
¼ cup grated Parmesan or other hard cheese

1.    Preheat oven to 350 F.
2.    Cut the baguette into large cubes and toss with salt and pepper, crushed whole garlic cloves, picked thyme/rosemary, butter and olive oil.
3.    Place the croutons in oven until they become golden but are still soft in the middle.

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Crunchy Coleslaw

I hesitate to use the word “asian” to describe a recipe like this coleslaw, because it sounds a bit too generic and simplified, or “Kelsey-fied”, if you will. (Apologies to any Kelsey’s fans out there).   I’m fully aware of (and enjoy!) all the subtelties of cusine that comes out of asia, but what if I say it’s asian inspired….does that still make me sound ignorant?
ANYWAYS,  this recipe uses lots of ingredients typically found in asian cooking, like ginger, peanuts and bean sprouts, so for the sake of being somewhat descriptive, I’ll refer to this coleslaw as a “vaguely asian inspired crunchy coleslaw”.  I wonder if anyone has ever put this much thought into coleslaw before?  My guess is probably not.
So this coleslaw has an oil and vinegar base, meaning it isn’t as heavy as coleslaw can sometimes be, and is great as a side dish for something like Sweet and Spicy Glazed Drumsticks, or even a healthy lunch.

Crunchy Coleslaw ingredients

I pulsed the cabbage in the food processor a few times to get it small enough to eat so it wasn’t awkward, and sliced the other veggies thinly by hand.

Crunchy Coleslaw

Throw on a light, zesty dressing and you’ll have a flavour-packed dish that’s ready in no time.  The longer it sits in the fridge, the more the flavours will intensify so don’t be afraid to serve it again a few days later.  The raw veggies make sure the whole thing stays crunchy, too.

"Vaguely Asian inspired Crunchy Coleslaw

Asian Coleslaw Recipe

½ head red cabbage (green works fine too)
1 cup snow peas, thinly sliced
1 cup bean sprouts
1 sweet pepper, thinly sliced
½ cup thinly sliced carrots
1/3 cup roasted peanuts

Dressing

1 cup rice wine vinegar
1/3 cup peanut oil
1/2 teaspoon sugar
2 tablespoons sesame oil
Salt and pepper to taste

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Strawberry and Feta Salad

This is a perfect summer salad.  It’s a great side dish for something BBQ’d, or just a light and healthy lunch.  The strawberries, feta and toasted almonds are a surprising combination, but the flavours are great together.  And a sweet mapley dressing ties everything together flawlessly.

Strawberry and Feta Salad

Strawberry Feta Salad Recipe

1 tsp Honey
1 tsp Dijon mustard
2 tbsp cup Raspberry Vinegar
2 tbsp Balsamic Vinegar
2 tsp Brown Sugar
3 Tbsp Extra Virgin Olive Oil
1 serving Romaine Lettuce (ripped into bite sized pieces)
1 handful Strawberries (sliced)
1 handful Feta Cheese (crumbled)
1 handful slivered Almonds (toasted)

Directions:
1. Mix the honey, mustard, vinegars, brown sugar and oil.
2. Toss the lettuce, almonds, strawberries and feta with the dressing to coat.

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