Archive for Salads

Thai Cucumber Salad

Made January, February 2017.  I also added other vegetables, such as mushrooms, carrots, and spinach.

2 tbsp + 2 tsp white vinegar
4 tsp stevia
1/4 tsp red pepper flakes
1/4 tsp salt
500 g cucumbers, seeded and sliced in quarters
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint
1/8 c roasted peanuts, chopped

In large bowl, mix vinegar, stevia, pepper flakes, and salt.  Stir until sugar is dissolved.  Add remaining ingredients, except for peanuts.  Toss well to mix.  Cover and refrigerate one hour.  Before serving, add peanuts and toss again.


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Bloody Mary Green Bean Salad

1 small red onion, finely chopped
¼ c. sherry vinegar
700 g. heirloom baby or cherry tomatoes, halved
5 celery hearts, coarsely chopped
400 g. green beans, trimmed
2 tbsp. olive oil
3 tsp. Worcestershire sauce
1 tsp. Tabasco
½ tsp. celery salt
¼ c. extra virgin olive oil
1 ¼ c. green olives, pitted and roughly chopped
½ c. firmly packet flat-leaf parsley, coarsely chopped

Place the onion and half the sherry vinegar in a large bowl; set aside to marinate for at least 10 minutes.  Then add the tomatoes, celery and olives, and toss to combine.

Heat a grill pan to high heat.  Toss green beans in olive oil and sprinkle over some sea salt, then grill beans, turning occasionally to cook all sides until tender and starting to char, about 4 minutes.

Combine Worcestershire sauce, Tabasco, and celery salt with remaining sherry vinegar in a bowl.  Slowly whisk in the olive oil, then pour over the beans and toss well.  Add bean mixture to tomato mixture, and toss to combine; season as needed.  If time allows, let the salad stand for 30 minutes before serving.

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Mock Potato Salad

This yummy recipe is from Leanna at the library; I tweaked it just a bit:

1 head cauliflower, broken into large clusters
2 hard boiled eggs, chopped
1/2 c. sliced celery
1/4 c. chopped red onion or scallion
2/3 c. mayonnaise
1/3 c. plain yogurt
1-2 tsp. yellow mustard
Freshly ground pepper and salt to taste
1 tsp. artificial sweetener
1 tsp. dill weed
Dash of white wine vinegar

Boil the cauliflower pieces in salted water for about 8 minutes.  Drain and cover with cold water; drain and cover with cold water again, repeating this sequence until the water remains cold.  Drain very thoroughly at least 30 minutes.

Cut cauliflower into potato salad-sized pieces; add eggs, celery, and onion.  Blend in mayonnaise, yogurt, mustard, pepper, salt, sweetener, dill weed, and vinegar.  Chill and serve.

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Barley and Black Bean Salad

1 c. barley, cooked according to package directions
1 can black beans, rinsed
1/2 c. corn
1/3 c. cilantro, chopped
2 tbsp. fresh lime juice
1 tbsp. olive oil
Cayenne pepper
Salt and pepper to tasts

Combine all ingredients in a medium bowl.


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Crunchy Cabbage Salad

1 tbsp. white or red wine vinegar
2 1/2 tbsp. olive oil
1/8 tsp. minced garlic, or more to taste
Freshly ground salt and black pepper
1 celery stalk, chopped
1 carrot, chopped
1/2 small red onion, minced
2-3 radishes, sliced
1/2 red or yellow bell pepper, chopped
1/2 small green cabbage, shredded

Combine vinegar, oil, garlic, and a pinch each of salt and pepper in  a small salad bowl.  Add the vegetables, toss to coat with the oil and vinegar mixture.  Add salt and pepper as needed to taste; serve immediately.


  • Use lettuce or other greens instead of cabbage
  • Add 1/4 c. chopped nuts
  • Add 1/4 c. chopped dried fruit
  • Add 1 tsp. of mustard to the dressing
  • Crumble feta cheese into the salad

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Insalate Caprese with Herbed Crostini

From Dakota Thyme.  This hearty salad is best made using tomatoes and basil fresh from the garden or farmers market.  Serves 4 as a main course, or 6-8 as a side salad.

2 pounds fresh tomatoes, sliced
1 pound fresh mozzarella,sliced 1/4 inch thick
Handful of fresh basil, coarsely chopped
Extra virgin olive oil
2 cloves of garlic
2 teaspoons of fresh thyme, minced
1 tsp. black pepper, freshly ground
Balsamic vinegar
Loaf of rustic bread

Preheat the oven to 350°.  Place garlic and 1/2 c. of olive oil into a ramekin.  Cover and bake for 15-20 minutes; mince the baked garlic back into the oil, and add the thyme and some black pepper; blend together.  Increase oven temperature to 400°.

Slice the bread into half inch slices, and brush with the olive oil mixture.  Place on a baking sheet and toast in the oven until lightly browned and crisp, about 10-12 minutes.

On a dinner plate, alternate slices of tomato and mozarella.  Top with basil and drizzle with balsamic vinegar and olive oil.  Serve with a slice of toasted crostini.

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5/1/10 – good!

Stale bread, cut into crouton-sized cubes and slightly dried out
Olive oil
Dried herbs – oregano, thyme, basil, or Italian herb mix)
Salt and pepper (optional)

Preheat oven to 375°.  Cover a baking sheet with parchment paper, and spread the bread cubes on the paper in a single layer.  Drizzle with olive oil and sprinkle with herbs.  Bake and check every five minutes; remove from oven when crisp and let cool.  Store in the freezer for up to 3 months, or in the refrigerator for up to 5 days.

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