Modern Waldorf Salad

This is an updated version of the Waldorf salad with some added chicken for protein. This version is just right for two people. You can increase portions if it is for more folks. The dressing is lightened up by substituting mayonnaise and cream with olive oil and Greek Yogurt. The walnuts are now a light brittle. We really liked this version and will definitely make it again.

Ingredients:

• Romaine Lettuce, chopped
• 1 cup Seedless red grapes, halved
• 1 cup Celery, sliced
• 1 Apple, medium dice
• ½ cup Dried cranberries 
• ¾ cup Pomegranate arils
• Walnut and pine nut brittle 
• Dressing 
• Optional: Protein of your desire

Brittle:

• 1 cup Unsalted walnut pieces 
• ½ cup Pine nuts
• ¼ cup Maple syrup 
• 2 tsp olive oil 
• Salt and ground black pepper 

Dressing

• ⅓ cup olive oil 
• ⅓ cup plain yogurt 
• 2 Tbsp apple cider vinegar 
• 1 Tbsp finely chopped fresh thyme 
• 1 Tbsp Dijon mustard 
• 1 Tbsp maple syrup 
• Salt and ground black pepper 

Instructions:

1. Preheat oven to 275 degrees F
2. Stir together brittle ingredients 
3. Spread out on parchment lined baking sheet 
4. Bake for 35 minutes 
5. Rotate halfway through 
6. Remove from oven and let cool 
7. Break into bite sized pieces 
8. Whisk together the dressing ingredients 
9. Assemble all the sale ingredients and toss
10. Add the dressing and toss again
11. Serve and enjoy!

Bruschetta Pasta Salad

I made this last night, but I forgot to take a picture. I think this recipe is a good start, but it needs more. The current recipe is below, but I am going to add to it. For starters, since it is bruschetta, let add some croutons. Then let’s add some small pieces of fresh mozzarella. I did add grilled chicken last night for some protein. I think I will keep that. Maybe I will add some diced peppers. Anyway, below is the unaltered recipe. I will plus it up and take a picture.

Ingredients:

• 1 pound short-cut pasta 
• 1 ½ cups of halved cherry or grape tomatoes
• ½ white onion diced
• ½ cup of chiffonade fresh basil
• ⅓ cup shaved parmesan cheese

Balsamic Dressing

• 4 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 ½ tablespoons dijon mustard
• 1 tablespoon of sugar
• 1 teaspoon dried oregano
• kosher salt and pepper
• ½ cup extra virgin olive oil

Instructions: 

1. Cook the pasta in salted water according to the directions.
2. Combine the tomatoes with half of the basil, onion, and 3 tablespoons of the dressing. 
3. Let this sit until the pasta is done and everything is ready to combine.
4. Drain the pasta and place it in a large bowl. 
5. Toss with half of the dressing. 
6. Add in the whole tomato basil mixture, tossing well to distribute. 
7. Add in the rest of the basil and the parmesan cheese. 
8. Add in the rest of the dressing and toss.
9. Serve! 

Balsamic Dressing

1. Whisk together the garlic, vinegar, sugar, mustard, oregano and a big pinch of salt and pepper. 
2. Whisk in the olive oil until the mixture is thickened and emulsified. 
3. This can be made ahead of time and stored in the fridge until ready to use.
4. Just whisk or shake before using.

Fuji Apple Chicken Salad #2

The ingredients for the dressing may sound a little strange, but it is quite tasty.

Ingredients:

• ¼ cup extra virgin olive oil
• 3 Tbsp white balsamic vinegar
• 1 Tbsp fresh squeezed lemon juice
• 1 tsp chopped fresh rosemary
• 1 tsp green matcha tea
• 1 tsp grated ginger
• 1 tsp crushed garlic
• 2 Tbsp applesauce
• 1 tsp flaked sea salt
• 6 cups spring salad mix
• 2 cups cooked chicken breast, cubed or shredded
• 1 cup cherry tomatoes, quartered
• 1 cup freeze dried fuji apples
• 1 cup blue cheese or gorgonzola or gruyere
• 1 cup diced red onion, soaked in water previously
• ½ cup candied pecans

Instructions:

1. Combine the first nine ingredients in a large bowl and whisk.
2. Add in all the rest of the ingredients.
3. Toss until well combined.

Thai Steak & Noodle Salad

We absolutely loved this salad. I know there are lots of ingredients in both the dressing and the salad itself, but it is so worth it. The dressings has layers of flavors and the mix of all the salad ingredients just work so well together. This salad is a flavor explosion, give it a try!

Ingredients:

• ¼ cup Fresh squeezed lime juice
• ¼ cup sesame oil
• 1 Tbsp Fish sauce
• ¼ cup Chili paste
• 2 Tbsp Honey
• 2 Tbsp Sugar
• 1 tsp Crushed garlic
• Fresh ground black pepper
• Kosher salt
• Arugula
• Savoy cabbage, shredded
• Thai noodles
• Grilled filet mignon, ½  inch cubes or thin slices
• Mango, large dice
• Avocado, medium dice
• Cherry tomatoes, halved
• Carrots, shredded
• Green onions, small slice
• Cilantro, chopped
• Basil, hand torn
• Mint, hand torn
• Toasted coconut, shredded
• Peanuts, chopped

Ingredients:

1. Combine first nine ingredients and whisk until combined.
2. Combine the rest of the ingredients and toss well.

Chinese Chopped Chicken Salad

This chopped salad has lots of ingredients in both the dressing and the salad. It is worth it! Such a very colorful salad, but oh so tasty and crunchy.

Ingredients:

• 3 Tbsp water
• 2 Tbsp soy sauce
• 2 Tbsp  rice vinegar
• 2 Tbsp sesame oil
• 1 Tbsp olive oil
• 1 Tbsp white wine
• 1 Tbsp oyster sauce
• 1 tsp chili sauce
• 2 cloves garlic, minced
• 2 tsp shallots, minced
• 1 Tbsp ginger, minced
• 1 Tbsp brown sugar
• 1 Tbsp sesame seeds
• salt & pepper
• 3 cups green or napa cabbage, chopped
• 3 cups red cabbage, chopped
• 2 cups cooked chicken, chopped
• 1 cup carrots, shredded
• 1 cup red bell pepper, chopped
• 1 cup yellow bell pepper, chopped
• 1 cup edamame, shelled
• 1 cup english cucumber, chopped
• 1 cup fried wonton strips
• ½  cup green onion, chopped
• ½ cup basil, chopped
• ½ cup cilantro, chopped
• ½ cup mint, chopped
• ¼ cup toasted sesame seeds

Instructions:

1. In your salad bowl, add the first 14 ingredients.
2. Whisk until combined.
3. Add the rest of the ingredients.
4. Toss until combined.

Tarragon Shrimp Salad

We love the special taste of the tarragon in this salad. Next time we might try adding some shaved fennel too. That sounds delicious.

Ingredients:

• 1 pound (16- to 20-count) peeled and deveined shrimp
• 3 tablespoons Pernod liqueur
• 4-6 cups lettuce of your choice.
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1 cup small-diced celery
• 3/4 cup thinly sliced scallions, white and green parts (4 scallions)
• 2 tablespoons minced fresh tarragon leaves, plus extra for garnish
• 2/3 cup good mayonnaise

Instructions:

1. Place the shrimp in a large saucepan and add 8 cups of cold water. 
2. Add the Pernod, and 1 tablespoon salt. 
3. Turn the heat to medium high and cook the shrimp uncovered and stirring occasionally. 
4. Cook for 8 to 10 minutes, until just firm and pink. Drain in a colander.
5. Cut the shrimp sideways with a sharp paring knife and add them to the bowl. 
6. Allow to cool for 15 minutes. 
7. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. 
8. Add the celery, scallions, tarragon, and mayonnaise, and combine. 
9. Cover and refrigerate for at least 2 hours for the flavors to meld.
10. Prepare two large salad bowls with your lettuce.
11. Add the shrimp salad to the top of your lettuce. 
12. Sprinkle with extra tarragon and salt, and taste for seasonings. 
13. Serve cold or at room temperature.

BLT Chopped Salad with Corn and Feta

This is one of our favorite salads, quick, easy, and delicious!

BLT chopped salad with corn & feta

Ingredients:

• 2 romaine lettuce hearts, chopped
• 1 pint grape tomatoes, quartered
• 8 slices thick cut bacon, fried and crumbled
• 1 cob corn, roasted
• 4 ounces feta, crumbled
• 1 1/2 Tbsp olive oil
• 1 lime, juiced
• 1 Tbsp honey or agave syrup
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions:

1. In a large bowl, combine lettuce, arugula, tomatoes, and corn.
2. In a small bowl, combine salt, pepper, olive oil, honey, and lime juice.
3. Whisk vigorously.
4. Pour over salad and toss.
5. Fold in bacon and feta.
6. Serve!

Vietnamese Chicken and Cabbage Salad

We have been loving the Vietnamese flavors this summer and thought we would try one at home. This is definitely quick and easy and no cooking in the house to keep things cool. You could also toss some chopped peanuts on it as well for some extra crunch.

Ingredients:

• 1/2 head green cabbage, shredded
• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1 large shallot, thinly sliced
• 6 cloves garlic, coarsely chopped
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper
• 1 tsp honey
• 1 tsp apple cider vinegar
• 2 carrots, julienned
• 1 jalapeno, seeds removed and thinly sliced
• 1 small handful cilantro leaves, coarsely chopped
• 1 small handful mint leaves, coarsely chopped

Instructions:

1. Shred the cabbage and place it in a large bowl.
2. Fill the bowl with cold water and add a bit of salt; stir to combine.
3. Set aside to soak for 20 minutes.
4. Rub the Chicken breasts all over with olive oil, and season with a bit of salt and pepper.
5. Place on a hot grill and cook until cooked through, flipping every couple of minutes.
6. Heat the olive oil in a small skillet over medium high heat.
7. Add the shallot and sauté until translucent.
8. Then add the garlic and stir fry until golden, stirring constantly to prevent scorching.
9. Pour the oil into a bowl through a strainer, catching the shallots and garlic to drain
10. Reserve the oil and set aside to cool.
11. When the oil has cooled, make the dressing.
12. Combine the oil, lime juice, fish sauce, salt, pepper, honey, and apple cider vinegar.
13. Shred the chicken along the grain, using two forks, and set aside.
14. Drain the cabbage and pat dry with paper towels.
15. In a large bowl, combine the cabbage, chicken, carrots, jalapeno, cilantro, mint, and the salad dressing.
16. Toss to combine and add salt to taste.
17. Serve topped with the fried shallots and garlic.

Asian Chicken Romaine Salad

This is basically a copycat of the Asian Chicken Salad at Panera. This is also a recipe for one, obviously you can multiply as needed. It is for one because my wife is on the road with my son headed back to his second year of college. I was looking for something quick and easy to make. You can use any form of chicken, grilled, sauteed, baked, or already cooked from the store. Whatever works best for you.

Ingredients:

• 1 heart of Romaine chopped or torn into bite size pieces
• 1/4 cup sliced almonds
• 8 ounces boneless skinless chicken breast cut into bite sized oieces
• 3 Tbsp Panera Asian Dressing

Instructions:

1. Combine all ingredients in a bib bowl and toss!

Berry Spinach Salad with Pork Tenderloin

I bought some fresh spinach at the farmers market this morning. While shopping, I also found some very nice blackberries and raspberries. I thought that would make a nice salad with candied pecans and goat cheese. Adding sliced grilled pork tenderloin in the middle made it an easy dinner salad. I cheated and bought some crispy onion topping from the store. Unfortunately, you could tell they were store bought.

Berry Spinach Salad with Pork Tenderloin

Ingredients:

• 2 pound pork tenderloin, seasoned the way you like it
• 2 bunches fresh spinach
• 1/2 pint black berries
• 1/2 pint raspberries
• handful pecans
• crumbled goat cheese
• crispy onions
• 1 Tbsp butter
• 1 Tbsp brown sugar
• 1/4 cup balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1/2 lemon, zested and juiced

Instructions:

1. Start grilling the pork tenderloin on low.
2. Melt butter and brown sugar in a skillet.
3. Throw in the pecan and a little salt.
4. Thoroughly coat and cook them until covered.
5. Set aside to cool.
6. Wash and arrange your spinach on your favorite platter.
7. Add berries, crispy onions, goat cheese, and pecans.
8. In a bowl, whisk olive oil, balsamic vinegar, lemon juice and zest with some fresh cracked black pepper.
9. Once the pork tenderloin is done, allow to rest fr 5 minutes.
10. Slice and arrange in the center of your salad.
11. Drizzle with balsamic dressing and serve.