This is one of the most unique salads I’ve ever made. The potatoes bring an interesting texture to the salad, while the dressing brings a tangy zing. This salad is a meal in itself. Enjoy!
Ingredients
1 lb potatoes (any potato will work)
1 large red, green, organge, or yellow bell pepper.
2 small zucchini, sliced
1 small onion, thinly sliced
2 large tomatoes, sliced
12 oz smoked chicken (we used prepared chicken meat from the store)
1 avocado
DRESSING
2/3 cups plain yogurt
1 tbsp chopped chives
3 tbsp mayonnaise
1 tsp dijon mustard
Preparation
Cut the potatoes in half and boil until tender in the center. You can keep the skins on (scrub well) or peel them. In the mean time, blanche zucchini for 2 – 3 minutes, depending on how you like it. We prefer our zucchini firm, so we do not blanche over 2 minutes.Start slicing all vegetables (bell pepper, onion, avocado and tomatoes), prepare on a plate so everything is easily available when it’s time to assemble. Slice the chicken meat and set aside.
Mix the dressing ingredients together and refrigerate for 20 minutes.
When the potatoes are ready, drain, cool, and slice them. Distribute the potatoes evenly on to four dinner plates (your first layer). Salt and pepper them, then with a large spoon, pour some dressing on top. Then start stacking the other layers. Add the zucchini, onion, and tomatoes. Spoon some dressing over that layer. On top, add avocado and smoked chicken. Salt and pepper to taste and sprinkle with chopped chives.
Presentation
This salad is best served individually on a plate. It is beautiful and requires layering. I would NOT recommend tossing this salad in a large bowl.
There is nothing like serving something really pretty at a dinner party, especially when it’s healthy and delicious! This salad is beautiful and easy… a great combination for any party or even a simple dinner for two!
Ingredients
Watermelon slices
Romaine lettuce
Feta cheese
Black olives
Sunflower seeds
Raspberry vinaigrette dressing (mix
Preparation
It doesn’t get any simpler than this. Arrange the Romaine lettuce on a large plate. Cut watermelon slices into triangle pieces and arrange in the center of the lettuce. Sprinkle feta cheese as desired. Add black olives and sunflower seeds last. Leave the salad undressed until you are just about to eat, then lightly cover the salad with the raspberry vinaigrette.
This delicious Russian Salad is absolutely heavenly. If the sound of beets does not excite you, trust me when I say this, it WILL when you try this salad!
Ingredients
3 beets
4 carrots
3 medium potatoes
10 oz sauerkraut drained
6 small pickles or 3 medium ones
1 cup boiled beans of your choice (or you can substitute peas or omit completely)
3-4 tbsp sunflower oil or olive oil
1/2 cup finely chopped onion
salt to taste
Preparation
Boil carrots and potatoes until they are soft in the middle. Boil beets separately until soft in the middle. Let cool and come to room temperature and then peel the carrots, potatoes, and beets.
Dice beets in a separate bowl and drizzle with 1 tbsp of oil and mix well. Dice all other ingredients and put in a separate bowl. Add sauerkraut and beans. Combine the beets with all other ingredients and add the rest of the oil. Salt to taste.
This salad is great when it’s left overnight for all the ingredients to intermingle. Serve with fresh parsley or dill as garnish.
If you are looking for a salad that will turn some heads, these beautiful Zucchini Salad Rolls are just what you are looking for.
1 Zucchini (you can also use squash)
5-6 thin slices of Pork (you can also use chicken or steak or prosciutto)
4oz Goat cheese
4-5 Asparagus
1 Cucumber
1/2 cup mixed greens
1 Green Onion
Salt and Pepper
Take the goat cheese out of the refrigerator and leave out to soften for 15-30 minutes. Wash, dry, and thinly slice the zucchini into strips (use a potato / vegetable peeler). Salt and set aside.
Julienne slice the cucumber, wash and clean the asparagus (if you like your asparagus blanched, you can do that as well but make sure they stay crisp and green), Cut long strips of green onion. Place all these items around the cutting board where you will assembling your zucchini salad rolls.
When you are ready to assemble, place a strip of zucchini on the cutting board and spread a layer of goat cheese from one end to the other. Lay the vegetables, one next to the other, on one end of the zucchini. The tops of the vegetables can stick out of the zucchini, but the bottoms should stay tucked in. Once you have added all the vegetables, start rolling until you have created your roll. If you have spread enough goat cheese, it should secure the roll. If the roll is coming apart, add more cheese to the end of the zucchini. Arrange on a plate (you can also have salad dressing on the plate and arrange the rolls directly on top of the salad dressing). Salt and pepper to taste.
Yep, you read it right… two ingredients! Just goes to show that you don’t have to have a ton of ingredients to make a fabulous salad. Plus, no matter what time of the year it is, cucumbers seem to always be available!!
Ingredients
2 Cucumbers
1 large bunch Dill
Salt
Preparation
Slice the cucumber into thin slices and arrange on a plate. Add a generous amount of salt and set aside for 15-20 minutes! This will allow the salt to work its magic on the cucumbers so they become moist and delicious, to the point that you won’t need any dressing.Once the cucumbers are ready, chop the dill and sprinkle generously over the cucumbers. You can use as much or as little as you like. Serve immediately.
If you are looking to do something “out of the box” with your salad without compromising the taste? Why not try baking it? This Baked Capri Salad will be the hit of your next party and will impress your guests… guaranteed! Serves 4
Ingredients
4 Beefsteak Tomatoes
7-8 oz Mozzarella Cheese
24 Black olives (sliced)
16-18 Fresh Basil Leaves
3 Tbsp Balsamic Reduction Sauce
2 Tbsp Extra Virgin Olive Oil
Salt and Pepper
Basil Leaves for Garnishing
Preparation
Slice tomatoes into thin slices. Drain and slice the Mozzarella. Slice the black olives. Start constructing your tomato stacks. Start with a layer of tomato, then a slice of mozzarella, sprinkle a bit of olives and basil on top and then begin the process again. Stack three to four layers and top off with Mozzarella and olives. If you stack the tomatoes too high, they may fall over during the broiling process.Place the stacks into a preheated oven set on “broil” or “high”. Leave in oven for 2-3 minutes or until the cheese has melted on top and in the layers. Take out of oven, drizzle with olive oil and salt and pepper to taste.Transfer the Baked Capri Salad to a plate, sprinkle olives and fresh basil on top and as a last step, add the balsamic vinegar reduction (or use plain balsamic vinegar) and serve.
I love Greek salad… I mean LOVE!!! So tonight I decided to make a simple Greek salad. Unfortunately, the meal plan I’m currently on, doesn’t allow me to eat cheese and my husband and kids recently announced to me that they hate olives. So those two key ingredients had to be omitted and all of a sudden I wasn’t making a Greek salad anymore.
I thought, oh well, I’ll just throw my other ingredients together and we’ll see how it goes. Well, it went superbly!!! In fact, it is one of my favorite salads. Simple, vegan, and delicious! Typically, I love adding extra ingredients to a salad… something fun and out of the box. Well, my friends, this salad doesn’t need anything extra… perfect the way it is! The mixture of lemon, dill, and garlic made my husband ask for more salad… and he is not a salad guy! All he kept saying was … it tastes so “fresh”… amazing!!
What do I love most about this salad? It’s a great “base” for any other salad invention you want to come up with. Add salami and other cold cuts and you have a chef salad. Add feta and olives, and you have a Greek salad. You can really have fun with this!!
But if you are busy and you need a quick salad which your guests will be in love, this is it!! Pair it with a crusty bread, and you will be in heaven!!
2 Bibb Lettuce Heads
4 Tomatoes cut into fourths
1 cucumber
4 Tbsp fresh Dill (you can also use any herb… oregano, parsley, mint, etc!
Dressing
6 tbsp extra-virgin olive oil
juice from 1/2 lemon
2 crushed garlic cloves
Salt and Pepper to taste
Make dressing by mixing oil, lemon juice, garlic, salt and pepper in a measuring cup or a small bowl. Set aside.
Put the lettuce, cucumbers, and tomatoes in a salad bowl and add some salt. You can leave the salad sitting for a bit so the salt brings out the fluids of the cucumbers and tomatoes. Toss the salad. Right before serving mix the dressing again and pour it over the salad and toss gently. Sprinkle with dill and serve.
If you are looking for a power salad… this is it! Edamame, quinoa, eggs, feta cheese, I can go on and on! But instead of me telling you how wonderful it is, why don’t you try it for yourself! It will not disappoint!!
3 lb Frozen Edamame
1lb Cooked Quinoa
1 Cup Crumbled Feta Cheese
1 Bunch Chopped scallions
2 Tbsp chopped fresh dill
2 Hard-boiled Eggs
1 Cup of Plain Yogurt
Baguette
Dressing:
6 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon Juice
1-2 Garlic Clove (crushed)
salt and pepper to taste
First, mix the ingredients for the dressing. In the olive oil, add lemon juice, crushed garlic clove, and salt and pepper to taste. I also would recommend garlic salt. Set aside.
Cook the frozen edamame beans according to package direction. Once the edamame beans are cooked, salt and pepper them slightly and place in a salad bowl. Pour the dressing over the beans while they are still warm . Sprinkle with feta cheese, add the scallions, and toss until well coated. Sprinkle dill on top and arrange the eggs.
Serve warm with bread and have a bowl of plain yogurt for people to dip the bread in. This salad is a meal within itself! You will love it!
Love tomatoes? I’ve got a delicious salad for you! This salad combines some of my favorites… tomatoes, avocados, onions, and basil! Perfect summer or fall salad. But seriously, can you picture this salad on your table during the holidays… red and green… perfection!! Here’s the recipe!
2-3 Large hot house tomatoes
1 Avocado
1/4 Cup diced onions
7-9 Leaves of fresh basil
1/4 Cup of Olive oil or Extra Virgin Olive oil.
Salt and Pepper to taste
Slice tomatoes and arrange on a plate. Sprinkle diced onions on top and salt both tomatoes and onions well. Set aside for 30 minutes. Slice avocados and place on top of salad. Pour olive oil over the salad. Finish off with pepper and chopped basil leaves. Serve immediately and enjoy!
