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This Chickpea Salad is quick, easy and full of fresh flavors and crunchy texture. Made in one bowl with a simple lemon olive oil dressing, everything comes together in about 20 minutes! With summertime upon us we thought it would be nice to have some q…
This could very well be my favorite salad recipe from Super Natural Every Day – shaved fennel, arugula, zucchini coins, feta, toasted almonds.
Continue reading Shaved Fennel Salad on 101 Cookbooks
I have a couple regrets related to Super Natural Every Day. Nothing too major, but one is related to photography. I’ll start by saying it’s not always feasible to have a photo with every recipe in a cookbook. This is especially the case if you want other types of photos in your book, like I did. Here’s the problem – recipes with photos get *all* the love. No photo, the recipe runs the risk of getting glazed over. And in this case, one of my very favorite recipes from the book, this simple shaved fennel salad, doesn’t have a photo. So, here’s my attempt to remedy that.
I think I made this salad a dozen times or more during the time I was working on the book. And prior to that, I had it a number of times at my friend Malinda’s house, which is where I initially fell for it. It is a compelling combination of a short list of ingredients that don’t sound particularly exciting on the page, but come together into something more than the sum of their parts. Shaved fennel, thin zucchini coins, arugula, dill, nuts, and feta are tossed with fresh lemon juice, olive oil, and salt. That’s it, really. Dead simple.
I use this mandoline to make feathery whispers of fennel, but if a knife is what you’ve got, that’ll work too. If you use a mandoline just be extra careful. Like many cooks, my worst kitchen incident involved a mandoline. 
The version in my book calls for pine nuts, but I had sliced almonds on hand today, so that’s what I used instead. Either way. Helene shot a beautiful version of it on her site as well. Give it a go the next time you’re looking for salad inspiration!
Continue reading Shaved Fennel Salad on 101 Cookbooks
A vegetarian take on the Chinese chicken salad of my youth. Toss shredded lettuces and cabbage, lots of cilantro, green onions, and the protein of your choice with a strong sesame-soy dressing punctuated with the bite of hot mustard. Forever one of my favorite salads.
Continue reading Shredded Un-Chicken Salad on 101 Cookbooks
This has been an evolving recipe over the past twenty years and I think it *finally* nails all the notes I love in a great Chinese chicken salad. Specifically, it’s a vegetarian take on what I think of as the amazing Chinese chicken salads of my youth, circa the 1980s. This version includes all my favorite components – the awesome super-strong hot mustard & sesame-soy dressing, the pile-it-on approach to cilantro, the scallions and toasted nuts. Then, with this version, you introduce some sort of alternate protein (or plant-based chicken). The whole situation is compiled into a feathery, light mountain of deliciousness.
In place of shredded chicken, in the traditional version, you have options. I’ll be honest and say, I’m not a huge fan of the highly-processed plant-based meats available, but there is one brand of plant-based chicken Wayne buys on occasion. This one – green bag, original (*not sponsored). I occasionally reach for it, especially in a recipe like this one, when I’m really chasing the nostalgia. Anyway, it’s the best I’ve tasted. Alternately, if you’re willing to let go of the chicken angle – a hard-boiled egg, or a bit of pan-fried tofu is all you need to make a one bowl meal of things.
This makes a great on-the-go salad. Here’s the plan. Place the lettuce / cabbage mixture in a large jar, with the plant-based chicken, egg or tofu tucked into that jar as well. The dressing should go in a separate jar, and a little side container is the way to keep the nuts crunchy. Deploy a little ice pack. Then when you’re ready, a quick toss, and you’ve got a beautiful, vibrant salad. It’s a good one for work, or picnic, or potluck.
There was always a crunchy component to the chicken salads I love most as a kid. It was either tons of strips of fried wonton wrappers or fried thin rice noodles (vermicelli). I don’t love deep frying, so I normally skip this component when I make this salad at home, but you can certainly add it if you like.
The photo above is the version I made yesterday using plant-based chicken, apples, and cashews along with shredded cabbage, arugula, and little gem lettuces. And the version below is from a few years back. You can see there’s a bit of radicchio, sprouts, peanuts, and some watermelon radishes. This is a long way of saying, you can play around with different components of this salad based on what you have on hand. The dressing really brings is all together!
Few people love a shredded salad or slaw more than me. So, if you’re ready to show off your knife skills here are a few favorites.
Enjoy and let me know in the comments if you land on any adaptation that you like in particular!
Continue reading Shredded Un-Chicken Salad on 101 Cookbooks
You’ll love everything about this Caprese Salad! Made with juicy summer tomatoes, fresh mozzarella cheese, basil leaves, and a balsamic glaze, we give it a little “upgrade” with Basil Oil.
This Cobb Salad is the perfect meal for warm weather days. A light, fresh, and delicious protein-rich dinner with crunchy veggies, coconut bacon, pickled shallots, and a flavorful red wine vinaigrette. Vegan-adaptable!
A few years ago, a friend’s husband cooked dinner for a group of us. Along with salmon and potatoes, he included a broccoli salad on the plate. In the past,…
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German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.
The post German Potato Salad appeared first on Budget Bytes.
Okay, okay, okay, while I love a good rich and creamy southern-style potato salad, sometimes I want something different. I love German potato salad it’s a little bit lighter on the palate with its tangy mayo-free vinaigrette dressing, and still has plenty of body and flavor, thanks to BACON. It makes a great side dish for grilled bratwurst, kielbasa, or anything you might be serving at your back yard summer BBQ!
German potato salad is a simple yet elegant dish featuring thickly sliced potatoes, bacon, onions, fresh herbs, and a tangy mustard vinaigrette dressing. The fat from the bacon is used to sauté the onions and acts as the fat in the vinaigrette, so everything has that wonderfully smoky bacon flavor. You can serve German potato salad hot or cold.
Not all potatoes are equal. Russet potatoes, for instance, break down easily and are well-suited for things like mashed potatoes. Red potatoes hold up slightly better than russets, but a waxy potato like Yukon Gold will hold their shape even better. Personally, I love the color contrast of the red skins, so I went with red potatoes.
You can keep this salad refrigerated for about four days. The dressing will absorb into the potatoes as it chills, so it may become slightly more dry as the days go on. You can either save some extra dressing to add just before serving, or make an extra batch to add later.
German potato salad can be served hot or cold and makes a great addition to any potluck or BBQ spread. This week I served mine with my Glazed Pork Chops. It also goes great with sausage, like Bratwurst or Kielbasa! Just like creamy American potato salads, German potato salad also makes a great side dish for lunch items, like sandwiches.
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Scroll down for the step by step photos!
Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1 tsp of salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat on to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (12-15 minutes, depending on the size).
While the potatoes are boiling, cook 4 oz. of bacon in a skillet over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet. Leave the bacon fat in the skillet as it will be used to cook the onions and make the dressing.
Add one diced yellow onion to the skillet with the bacon fat. Continue to cook over medium heat until the onions are soft and translucent. The moisture from the onions should dissolve all the browned bits of flavor stuck to the bottom of the skillet from the bacon.
Once the onions are soft, reduce the heat in the skillet to low and add 1 Tbsp grainy mustard, 2 tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and ⅓ cup apple cider vinegar.
Whisk the ingredients in the skillet until they form a light sauce, then turn the heat off.
Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch thick half-moons.
Roughly chop the cooked bacon and ¼ cup of fresh parsley. Add the sliced potatoes, bacon, and parsley to the skillet with the dressing.
Toss the ingredients together until everything is evenly coated in dressing and parsley. Give the potato salad a taste and adjust the salt or other ingredients to your liking.
Serve hot and enjoy!
The post German Potato Salad appeared first on Budget Bytes.
This Orzo Salad is perfect for summer gatherings and picnics. Cucumber, tomatoes, arugula, and a zesty Lemon Basil Dressing make the flavors pop! We must be willing to let go of the life we planned so as to have the life that is waiting for us. J…
Simple, herby, and delicious, this spring salad recipe is made with tender spring greens, fresh herbs, shaved fennel, and radishes tossed in a lemon dressing.
Prepare to be amazed by the incredible deliciousness of Burrata Caprese Salad! Adapt the traditional Caprese salad by adding creamy Burrata for
The post Burrata Caprese Salad appeared first on Salty Side Dish Recipes.
Prepare to be amazed by the incredible deliciousness of Burrata Caprese Salad! Adapt the traditional Caprese salad by adding creamy Burrata for
The post Burrata Caprese Salad appeared first on Salty Side Dish Recipes.
