Potato Salad

2 Comments

From, you guessed it, the Barefoot Contessa.  I’ve never made a potato salad that had a dressing ~ I’ve always just added mayo.  I LOVE this potato salad.  It’s simple and delicious and goes with just about anything.  Plus it uses fresh dill which is one of my absolute favorites!

Potato Salad
Barefoot Contessa

3 pounds small potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tbsps Dijon mustard
2 tbsps whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes or until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

While the potatoes are steaming, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper and refrigerate until ready to use.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper ~ I thought this was way too much salt and pepper so I left it out until I tasted and I found it didn’t need it at all. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Makes 6-8 servings.

Happy Cooking!

Summer Salad

Leave a comment

This is such an easy salad and dressing to put together that you can really do it at the last minute.  I find that the pimientos don’t really add anything spectacular to the salad so feel free to leave them out if you don’t like them or don’t have any. This makes a large salad so feel free to cut it down to make a smaller one.

The dressing makes much more than you will need to dress this salad so either make half or less or save the rest for another salad later in the week.  It should last in the fridge for at least a week.

Summer Salad

Dressing:
1 1/3 cups canola oil
1 cup red wine vinegar
2 cloves garlic, minced
salt and pepper, to taste

Salad:
2 bunches romaine, roughly chopped
1 bunch red or green lettuce, roughly chopped
1 red onion, thinly sliced
2 large tomatoes, thinly sliced, then halved
1 (4 ounce) jar diced pimientos, drained
2/3 cup freshly shredded Parmesan cheese

Combine all dressing ingredients and whisk until well combined. Set aside. You can make earlier in the day and store in the refrigerator. Whisk well before dressing salad.

In a large salad bowl, combine all the salad ingredients except the cheese. Dress the salad with the dressing and then sprinkle with the Parmesan cheese. Toss to coat all salad ingredients with the dressing. The salad may be make ahead up to adding the cheese and dressing and stored in the refrigerator. Just before serving, add the dressing and cheese.

Makes 10-12 servings.

Happy Cooking!

Grilled Romaine Salad

Leave a comment

I hope everyone had a fun and safe fourth of July.  Ours was very quiet ~ Zippy played in his pool and then hid when the fireworks started.

I survived my fun day at the dentist but still have some pain ~ hopefully tomorrow will be better.

In the meantime, I made this salad last month and we really enjoyed it.  It was easy to make and tastes delicious.  I found the recipe in one of the Deen Brothers magazines.  My DH did the grilling and I did the rest.  I don’t remember what I served it with but it would go well with just about any protein.

Grilled Romaine Salad

Dressing:
3 tbps balsamic vinegar
1 tsp Dijon mustard
1/4 tsp orange zest
1/4 cup olive oil

Salad:
4 large portobello mushrooms
1 head Romaine lettuce, halved lengthwise
1 plum tomato, sliced
1/2 cup crumbled blue cheese

For the dressing, combine the vinegar, mustard, and zest in a small bowl. Stream in the olive oil, whisking, until all well combined. Store in refrigerator until ready to use.

Preheat your grill to medium high and grill mushrooms for 3 to 4 minutes on each side. Grill lettuce halves for 2 to 3 minutes per side or until browned. Cool.

Cut lettuce into bite-sized pieces and place in a salad bowl. Slice mushrooms and add to bowl along with the tomato slices and then sprinkle with the cheese crumbles. Drizzle with the dressing.

Serve immediately.

Makes 4 servings.

Happy Cooking!

Ranch Pasta Salad

5 Comments

This is another recipe that I took some help from  the boxed pasta salads at the grocery store.  I love the flavor and I really like the fact that it makes a smaller amount so nothing goes to waste here at our house.  I didn’t add the corn because I have a corn hater in the house and I used super tiny pieces of broccoli because the corn hater also hates broccoli.  Crazy, I know!  This recipe came from the Betty Crocker website.

Ranch Pasta Salad

1 box Betty Crocker Suddenly Salad classic pasta salad mix
1 cup frozen corn
1/2 cup Hidden Valley Spicy Ranch
1 tbsp lime juice
1 1/2 cups small broccoli florets
1 cup grape tomatoes, halved
4 medium green onions, sliced

Fill a pan 2/3 full of wate rand bring to a boil. Add the pasta from the box and boil uncovered for 12 minutes. Add the corn during the last 2 minutes of cooking.

Drain pasta and corn very well.

In a salad bowl, stir together the seasoning mix, dressing, and lime juice. Then stir in the corn and remaining ingredients.

Serve immediately or chill in the refrigerator until serving.

Serve with tortilla chips if desired.

Makes 6 servings.

Happy Cooking!

Layered Pasta Salad

1 Comment

The Betty Crocker website has loads of delicious sounding recipes.  Most of the recipes use Betty Crocker products in some form or fashion.  There are days when I will take all the help I can get ~ my “semi-homemade” days.  I prefer cooking from scratch and while I do that 80% of the time, I have days where I need the help.  From talking with friends, many of them do too.  That’s when websites from food companies come in handy.

I make a layered veggie salad that is delicious and when I saw this recipe it intrigued me because of the pasta salad in it.  It’s easy to make ~ chopping up the fresh veggies is the hardest part.  My bacon hater didn’t even complain about the bacon in the pasta salad.

Layered Pasta Salad

1 box of Betty Crocker Suddenly Salad ranch and bacon pasta salad mix
1 1/4 cup prepared Ranch salad dressing
3 cups torn Romaine lettuce
2 cups shredded carrots
2 cups small broccoli florets
2 plum tomatoes, chopped or halved grape tomatoes

Cook pasta packet in boiling water for 12 minutes. Drain.

In a medium bowl, mix the seasoning packet that came in the salad box and the ranch dressing. Add the pasta and mix well. Set aside.

In a footed bowl, glass mixing bowl, or glass 13×9 pan, layer the romaine, carrots, broccoli, pasta salad and tomatoes. Refrigerate for several hours before serving.

Makes 8-10 servings.

Happy Cooking!

Easy Tossed Salad

Leave a comment

Yes, we eat lots of salads, LOL!  I am always on the lookout for new ones.  If you have one you want to share, you can go to A Recipe A Day on Facebook and post it or the link.

This is another easy one with lots of great additions and simple dressing.  It is easily doubled (don’t double the dressing as there should be plenty) if you are serving a crowd.

Easy Tossed Salad

3/4 cup canola oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper

1 bag of Romaine leaves, bite-size pieces
1 medium tomato, chopped
1 cup shredded Swiss cheese
1/2 cup toasted almond slivers
1/2 cup Caesar salad croutons (I used 1 cup)

Mix the dressing ingredients together until well combined.

Toss together all salad ingredients except croutons, dress the salad, and top with the croutons.

Makes 4-6 servings.

Happy Cooking!

Colorful Salad

1 Comment

This salad is very quick and easy to make and all the ingredients just go together so well.  If you don’t like using the envelope of Italian dressing, there are loads of copycat recipes on the internet. If you are serving more people, just double the salad ingredients but not the dressing ingredients.

Colorful Salad

1/2 cup olive oil
1/4 cup balsamic vinegar
3 tbsps water
1 packet of Good Seasons Italian dressing mix

1 pkg. Italian-blend salad greens
1 tomato, chopped
1/2 small red onion, thinly sliced
1/2 cup crumbled feta
1/2 cup dried sweetened cranberries

Mix all the dressing ingredients together until well combined.

In a large bowl, mix the salad ingredients.

Dress the salad and serve.

Makes 5 ~ 6 servings.

Happy Cooking!

Springy Tossed Salad

2 Comments

I like green salads with lots of add-ins and unusual dressing.  This recipe meets all my likes.   It’s super easy and you really can make it all year long but it just makes me think of spring.  I use cranberry-raspberry juice instead of just raspberry juice in the dressing.

Springy Tossed Salad

1/2 cup raspberry juice or cranberry-raspberry juice
3 tablespoons white wine vinegar
1 tablespoon olive oil
8 ounces spring mix salad greens or use your favorite greens
1 (11 ounce) can mandarin oranges, drained
1/2 cup crumbled blue cheese
1/4 cup chopped pecans, toasted

Whisk together the raspberry juice, vinegar and oil in a small bowl and cover and refrigerate.

In a salad bowl, combine the salad mix, mandarin oranges and blue cheese. Pour the dressing over salad mixture andtoss to coat. Add pecans and toss again and try to coat the pecans with the dressing.

Serve immediately.

Makes 4-6 servings.

Happy Cooking!

Crunchy Tossed Salad

2 Comments

Super easy, delicious, and it goes well with any main dish but especially any Asian-inspired dish.  I served it with my Kalbi and rice.

Crunchy Tossed Salad

Dressing:
1/2 cup sugar
1/2 cup canola oil
1/4 apple cider vinegar
2 tsps soy sauce (I only use low-sodium)
salt and pepper to taste

Salad:
1 (3 ounce) pkg ramen noodles (save seasoning packet for another use or toss), break noodles up
2 tbsps butter
1 1/2 small broccoli florets
1 small head romaine, torn, or 1 bag of mixed salad greens
4 green onions, sliced thin and include some green
1/2 cup chopped walnuts, toasted if you prefer

Combine the dressing ingredients and mix until well combined. Set aside. This can be made earlier in the day and refrigerated until it is time to dress the salad.

In a small skillet, melt the butter and saute the broken ramen noodles until golden brown. Drain on a paper towel if desired.

In a large salad bowl, mix the broccoli, lettuce, green onions, walnuts, and ramen noodles. Just before serving, dress the salad with the dressing.

Makes 6 servings.

Happy Cooking!

Fresh Italian Salad

4 Comments

Sorry about the absence ~ DH had unplanned eye surgery so I’ve been running around like a chicken with my head cut off.  Things have calmed down to a dull roar so I’ll take a few minutes and post a favorite salad recipe.

Fresh Italian Salad

Salad:
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1/4 lb salami, julienned
1/4 lb mozzarella cheese, grated
1 (4 ounce) jar marinated artichoke hearts, drained
1 (15 ounce) can garbanzo beans, drained

Parmesan Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dry mustard
1/2 cup Parmesan cheese, grated
Lawry’s Seasoned Pepper, to taste

Combine salad ingredients in a large bowl. Combine all dressing ingredients and shake well.

Serve salad with dressing poured over.

Makes 6-8 servings

Happy Cooking!