BLT SALAD with CREAMY CHIVE DRESSING

Looking for the perfect summer meal without turning on the oven or grill? Well, here it is, the PERFECT summer salad full of flavor and satisfying to everyone. I make the dressing in a double batch so there is always extra and preparing the bacon the night before after the sun sets keeps you cool too.

BLT SALAD with CREAMY CHIVE DRESSING
12 ounce package center cut bacon, cooked crisp and crumbled
2 tablespoons apple cider vinegar
2 cloves garlic, minced
FRESH ground sea salt, to taste
FRESH ground black pepper, to taste
3/4 cup sour cream
1/4 cup finely minced FRESH chives
2 tablespoons avocado oil
1-2 tablespoons buttermilk (yep, that reads milk :D)
1 head green leaf or Bibb lettuce, torn into pieces
1 package grape tomatoes, halved
1 bunch green onions, thinly sliced OR 1/3 cup finely chopped red onion
8 ounces of sourdough bread, WELL toasted, lightly buttered and cut into cubes

• Whisk together the vinegar, garlic and salt. Let stand 10 minutes. This will help mellow the flavor a bit.
• Whisk in sour cream and avocado oil until well blended.
• Fold in chives.
• Thin with milk to desired consistency.

 

• In a large salad bowl toss together the lettuce, tomatoes, onions and bacon pieces.
• Fold in toasted bread pieces.
• Season to taste with FRESH ground salt and pepper.
• Drizzle with dressing.
• Garnish with additional chives and ENJOY!

TUNA TARRAGON

TUNA TARRAGON  

1 tablespoon salt
5 cups small shell pasta*  
1 1/4 cups penne pasta*  
1 cup egg noodles*  
2 tablespoons avocado oil
2 small cans tuna in water, drained WELL  
1 1/2 cups sweet pickles with their juice  
1 3/4 cups Duke's mayonnaise  
1 cup celery, diced
1/2 cup sour cream  
2 tablespoons apple cider vinegar  
1 1/2 tablespoons dried tarragon leaves  
FRESH ground sea salt and black pepper  
chopped red onion  
chopped tomatoes

• Bring a LARGE pot of salted water to a rolling boil.
• Add all of your pastas and cook for about 8-10 minutes until al dente.
• Drain pasta and cool by running cold water over pasta in strainer.
• Drain pasta completely and immediately coat with canola oil to prevent sticking.
• Drain pickles, reserving juice and chop pickles.
• Drain tuna completely and use a fork to break apart into flakes.
• Whisk mayonnaise, sour cream, pickle juice, vinegar, salt and pepper until well blended.
• Fold in tuna and pickles into dressing.
• Combine the dressing and cooked pasta, mixing thoroughly.
• ALLOW SALAD TO MARINATE FOR 8 HOURS!
• Serve over a bed of lettuce with chopped red onion and tomatoes.

NOTE 1*: or 2 pounds of your desired pasta mix  

ORIGINALLY posted 9-16-2017 but needed a serious updated picture! Save Save

GREEK GAZPACHO PASTA SALAD

Gazpacho is Spanish in tradition, but with the addition of the Feta cheese I feel like it is more of a Greek and Spanish fusion. Hubby loves the Mediterranean flavors while I pass on it every time, but it’s a GREAT recipe for a BBQ or picnic.

GREEK GAZPACHO PASTA SALAD
1 pound rotini, prepared al dente and rinsed in cold water and drained

SAUCE
14 1/2 ounce can fire roasted tomatoes
1/4 cup FRESH basil leaves
1 tablespoon red wine vinegar
2-3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup avocado oil (or olive if you prefer)

• Process tomatoes, basil, garlic, red pepper flakes and red wine vinegar with a pinch of salt until smooth.
• Drizzle with avocado oil and gently fold in.

VEGGIES
1 cucumber, halved, seeded, and chopped
1 red pepper, halved, seeded, and chopped
1 yellow pepper, halved, seeded, and chopped
1 small red onion, small diced
3/4 pound grape tomatoes, halved

ASSEMBLY

• In a large mixing bowl gently toss veggies together.
• Drizzle with sauce mixture and fold again.
• Cover and let marinade for 15-30 minutes.

1/2 cup crumbled feta cheese
1 cup (or more) pitted black olives, sliced
3 green onions sliced thin
FRESH minced parsley for garnish

• JUST before serving fold in olives, cheese and green onions.
• Season to taste.
• Garnish with parsley.

BROCCOLI SLAW

 

BROCCOLI SLAW

1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar**

• In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
• In a small mixing bowl, blend the mayonnaise, sugar and vinegar together until smooth.
• Pour over the vegetable mix.
• Toss well and chill 24-48 hours before serving.

NOTE 1*: add another 1 1/2 cups broccoli florets if omitting cabbage.
NOTE 2**:  can use pineapple juice instead

APPLE SALAD with LEMON HONEY VINAIGRETTE

We’re still under a serious EXTREME heat warning so I am NOT cooking, but focusing on salads this week.

APPLE SALAD with LEMON HONEY VINAIGRETTE
1 lemon, juiced
1 tablespoon avocado oil
1 teaspoon apple cider vinegar
2 teaspoons honey
FRESH ground sea salt and black pepper, to taste
1 Honeycrisp apple, cored and sliced thin
3 green onions, sliced thin
2 cups torn lettuce

• Whisk together the lemon juices, avocado oil, vinegar and honey.
• Season to taste with salt and pepper.
• Toss lettuce, onions and apple together.
• Drizzle with dressing and toss again.
• ENJOY!

PEA & BACON SALAD with FRENCH DRESSING

 

PEA & BACON SALAD with FRENCH DRESSING adapted from Molly Yeh DRESSING
1/2 cup ketchup
1/2 cup full-fat Greek yogurt
1/3 cup champagne vinegar 
1 cup FRESH sliced mushrooms (optional)
2 teaspoons Dijon mustard  (optional)
1 tablespoon sugar 
1 teaspoon paprika 
1/2 small onion, coarsely chopped 
FRESH gound sea salt

• Blend together the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender.
• Puree until smooth.
• Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.

SALAD
4 slices bacon
6 ounces sugar snap peas, stringed and cut on the bias (about 3 cups) 
2 cups diced rotisserie chicken pieces (optional)
FRESH ground sea salt and black pepper
1 SMALL head butter lettuce, torn into bite sized pieces
2 cups bite size torn romaine lettuce pieces
1/4 cup FRESH chopped Italian parsley leaves
Wedge of Parmesan, for grating 

• Put the bacon in a large cold skillet and cook over medium heat until crisp, 5-7 minutes.
• Drain on a paper towel-lined plate, and set aside.
• Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes.
• Remove from the heat and set aside.

ASSEMBLY

• Scatter the peas and herbs onto a bed of butter lettuce leaves.
• Crumble the bacon and scatter over the pea layer.
• Finish with a grating of Parmesan and a drizzle of dressing.
• Serve with more dressing on the side.

NOTE: This salad is another “kitchen sink” salad that allows for substitutions, deletions or additions to clean out the crisper drawer or leftover chicken.

SOUR APPLE SLAW

SOUR APPLE SLAW adapted from Michael Twitty
8 cups shredded green cabbage
1 1/2 teaspoons salt
3 Granny Smith apples, julienned
1 bunch green green onions, sliced
1/4 cup apple cider vinegar
2 tablespoons PURE maple syrup
FRESH ground sea salt and black pepper
1 tablespoon sugar
1 tablespoon FRESH chopped tarragon
1 tablespoon FRESH chopped Italian flat leaf parsley

• Toss cabbage and salt together.
• Let stand in a colander over a large bowl for 30 minutes.
• After 30 minutes submerge cabbage in COLD water. Drain and pat dry.
• Whisk vinegar, maple syrup, sugar, salt and pepper together.
• Toss cabbage, apple pieces, herbs and green onion slices together.
• Drizzle dressing over cabbage mix and toss well.
• Chill for several hours.
• Toss again before serving.

BLUE CHEESE RANCH WEDGE with SWEET & SPICY BACON DRESSING

With all the recent E. Coli scares with Romaine lettuce I decided to go back to good old iceburg lettuce.  A change in lettuce brings with it a change in dressing. Here is a favorite from Damaris Phillips with very few changes. This is a PERFECT recipe for us – hubby loves blue cheese more than I do so it’s a compromise that works. I love to top it with my swwet & spicy bacon – YUMMY!

BLUE CHEESE RANCH WEDGE with SWEET & SPICY BACON
DRESSING
1 cup creme fraiche
1/4 cup buttermilk
1/4 cup FRESH basil leaves, chopped
1/4 cup FRESH parsley leaves, chopped
2 tablespoons sliced FRESH chives
1 teaspoon FRESH thyme leaves, chopped
1 clove garlic, minced
1/2 lemon, juiced (about 1 tablespoon)
1/4 teaspoon onion powder
1/4 cup crumbled blue cheese (ALSO great with Gorgonzola)
FRESH coarsely ground sea salt black pepper
FRESH coarsely ground black pepper

• Combine the creme fraiche, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice and onion powder with a whisk in a medium bowl.
• Fold in the blue cheese, season with salt and pepper.
• Refrigerate until ready to serve.

SALAD
1 head iceberg lettuce, quartered and core removed
1 cup halved grape tomatoes
1 bunch green onions, sliced
1/4 cup grated sharp cheddar

• Divide the lettuce wedges among 4 plates.
• Top each with 1/4 cup of the dressing, the tomatoes, sliced green onions, sweet and spicy bacon.
• Serve the remaining dressing on the side.
• Eat right away!

SWEET & SPICY BACON adapted from GIADA
1 pound slab bacon, cut into 1-by-1/2-inch pieces **
1/4 cup PURE maple syrup
1/2 teaspoon FRESH ground black pepper
1/8 teaspoon cayenne pepper 2 tablespoons FRANK’S original hot sauce

• Place the bacon in an even layer in a large skillet.
• Cook over medium-low heat, stirring often with spatula until the bacon is light golden brown, about 20 minutes.
• Whisk together the maple syrup, black pepper and Frank’s in a small bowl.
• Pour off some of the rendered bacon fat, leaving just a small amount.
• Return the skillet to the heat and pour the maple syrup mixture over the bacon.
• Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes.
• Serve warm.

ASIAN CHICKEN CHOPPED SALAD

 

ASIAN CHICKEN CHOPPED SALAD

2 chicken breasts

MARINADE
2 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 clove garlic, sliced
1 tablespoon ginger, chopped

• In a large bowl, combine marinade ingredients.
• Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
• Fully cook chicken and cut into cubes.

VINAIGRETTE
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon grated ginger

• In a mason jar, combine ingredients for the dressing.
• Shake and set aside.

SALAD
2 romaine lettuce, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onions, chopped
¼ cup cilantro, chopped
¼ cup almond slices
¼ cup fried wonton chips

• Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing.
• Toss and enjoy!

NOTES: Get creative and add in ANYTHING you’d like; tomatoes,diced celery, red onions, hard boiled eggs, mandarin oranges…

SALMON TERIYAKI and SALT & VINEGAR CUCUMBERS

 

SALMON TERIYAKI adapted from JET TILA

SAUCE
2 ounces sake
3 ounces mirin
4 ounces Bragg’s liquid aminos
3 tablespoons (45 grams) sugar
1 tablespoon cornstarch combined with 1 tablespoon water

• Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisking 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly.
• Set it aside to use on the salmon and store any leftovers in the refrigerator.

SALMON
2 pounds salmon filets, deboned and scaled
Salt and pepper
2 tablespoons avocado oil
3 scallions, sliced on the bias, for garnish
Steamed white rice, for serving

• Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper.
• Heat the oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
• Cook the other side for another minute.
• Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce.
• Tilt the pan around a few times and turn the fish until it's well coated with the sauce.
• Serve with rice on the side. 

This quick and easy salad is essentially just a big ol’ bowl of quick-pickled cucumbers, which is exactly why it’s so tasty. It makes a fresh, crunchy and acidic side to any main dish. Assemble it the night before and it will be even more perfect.

SALT & VINEGAR CUCUMBERS

1/4 cup rice wine or white vinegar
2 tablespoons avocado oil
2 teaspoons sugar
1 1/4 teaspoons flaky sea salt, plus more as needed
FRESH ground black pepper
4 medium cucumbers
1/4 cup chopped fresh dill 


• Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. 
Slice the cucumbers into 1/8-inch-thick rounds.
• Place them in the bowl, add the dill, and toss to combine.
• Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld together.
• Taste and season to taste with more salt and pepper as needed before serving.

SMASHED CUCUMBER SALAD

 

SMASHED CUCUMBER SALAD adapted from Molly Yeh

Evidently smashing cucumbers is quite common in Asia. Oddly it provides a deliciously rustic presentation AND releases the excess moisture.

2 LARGE English cucumbers
2 LARGE green onions, sliced thin
FRESH ground sea salt and tri-color pepper
2 tablespoons Bragg’s liquid aminos
2-3 tablespoons apple cider vinegar
1 1/2 teaspoons toasted sesame oil
2 teaspoons sugar
1/2 teaspoon crushed red chile flakes
Toasted sesame seeds and fresh cilantro, for garnish

• Peel strips down each cucumber and cut off ends.
• Place the cucumbers in a resealable plastic bag.
• Seal and use the palm of your hand to lightly smash the cucumbers.
• Take the cucumbers out of the bag and cut into 1-inch chunks.
• Add to a bowl and season to taste with FRESH ground sea salt and black pepper.
• Toss to coat.
• Combine the liquid aminos, vinegar, sesame oil, sugar and chile flakes in a medium bowl.
• Whisk well to dissolve the sugar. 
• Add the cucumber chunks and green onions, toss to coat.
• Garnish with the toasted sesame seeds and cilantro.

NOTE: The recipe does NOT call for tomatoes, but I had a few that I threw in for color

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA

 

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA
CHOPS
4-6 bone in THICK pork chops
2 tablespoons toasted sesame oil
1/2 cup Hoisin sauce
3 tablespoons champagne vinegar
FRESH ground sea salt and black pepper

• Whisk together the Hoisin sauce and vinegar in a small bowl.
• Transfer 3 tablespoons to a small bowl and set aside.
• Pat chops dry and generously season with FRESH ground sea salt and black pepper.
• Brush pork chops with the sauce mixture.
• Grill pork over hot grill 3-4 minutes per side until seared and cooked through.
• Transfer pork to platter and brush with reserved Hoisin sauce mixture.
• Tent with foil and let rest 5 minutes.

SALSA
1 pineapple, peeled, cored and cut into 1/2 inch rings
1 tablespoons toasted sesame oil
1 bunch green onions, sliced thin
1 jalapeno, seeded and minced OR 1/4 cup minced mini red peppers
1/4 cup FRESH chopped cilantro
2 teaspoons FRESH grated ginger

• Brush pineapple all over with oil.
• Grill over hot grill 3 minutes on each side until charred.
• Transfer to cutting board.
• When cool enough to handle, chop into 1/2 inch pieces.
• Toss pineapple, green onions, cilantro and ginger with sesame oil.
• Season to taste with FRESH ground sea salt and black pepper.

PORK & CHARRED PINEAPPLE SLIDERS

PORK & CHARRED PINEAPPLE SLIDERS
1/4 cup jalapeño ketchup
2 tablespoons brown sugar
3 (1+2) tablespoons pineapple juice
2 (1+2) tablespoons apple cider vinegar
8 ounces ground pork
1 LARGE bunch green onions, sliced and divided
FRESH ground sea salt and black pepper, to taste
8 slices pineapple, 1/4 inch thick
1 cup shredded red cabbage
8 KING’S Hawaiian small hamburger rolls or (12) buns, split

• Whisk together the ketchup, brown sugar, 1 tablespoon pineapple juice and 1 tablespoon apple cider vinegar. Set aside.
• Combine cabbage, 2 tablespoons pineapple juice, 2 tablespoons apple cider vinegar, 1/2 of the green onions, salt and pepper to taste and toss well.
• Combine pork, remaining green onions, salt and pepper together. Form 8 patties or 12 squares if using rolls.
• Spray heavy skillet with non-stick cooking spray.
• Heat skillet over medium high heat.
• Add pork patties and cook 2-3 minutes until slight charred.
• Flip and cook another minute.
• Transfer patties to plate and keep warm.
• Add pineapple slices to skillet and cook 2 minutes until slightly charred.
• Top pork patties with pineapple slices.
• Generously brush buns with ketchup mixture.
• Add a pork patty to each bun bottom.
• Top with cabbage mixture and roll top.

BRUSCHETTA AVOCADOS

BRUSCHETTA AVOCADOS – Luscious tomatoes, FRESH basil and red onion are tossed in a balsamic vinegar with a touch of garlic and avocado oil and then gently stuffed into avocado halves for a incredible summer dinner with no oven or stove to heat up the house. Adapted from Cafe Delites

2 ripe Roma tomatoes,finely chopped
2 tablespoons red onion, finely chopped
2 cloves minced garlic
scant tablespoon avocado oil
1 tablespoon white balsamic vinegar
FRESH ground salt and pepper, to taste
2 ripe avocados – peeled, seeded and halved
2 tablespoons balsamic REDUCTION – store bought or see recipe below
2 tablespoons FRESH chopped basil
1/4 cup grated Parmesan cheese

• Combine tomatoes, onion, garlic, olive oil, white balsamic vinegar, salt and pepper in a bowl.
• Toss well to evenly meld all of the flavors.
• Arrange prepared avocado halves onto a plate.
• Spoon the  filling into each avocado halve and drizzle with balsamic glaze.
• Top with chopped FRESH basil and Parmesan cheese.
• Serve immediately.

BALSAMIC REDUCTION (homemade)
1/2 cup balsamic vinegar
1 tablespoon PACKED light brown sugar (OPTIONAL)

• Combine brown sugar sugar with vinegar in a small saucepan over high heat and bring to the boil.
• Reduce heat to low; allow to simmer for about 5-8 minutes or until mixture has thickened and reduced to a glaze.

NOTE: If not using sugar, allow plain balsamic vinegar to reduce for 12-15 minutes on low heat.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD

I LOVE adapting old historical recipes to a modern day scratch cook. Many times I already have a version of the recipe in my own stash.  But, using the older recipe as a guide I can pick and choose ALL of the best  ingredients to make an even better recipe.
This hot potato salad is another from my antique recipe box purchase. It is a pre-printed recipe glued to a recipe card labeled “Good Old Pennsylvania Dutch Recipes” that I can only assume is Amish and originally from the Good Old Pennsylvania Dutch Cook Book.

I had to “adjust” the recipe to include actual amounts and specified ingredients as the recipe card is vague.  I left the ingredients with approximate amounts to account for personal tastes.  My grams referred to it as a German potato salad, though I think this is more Amish in nature.  I highlighted my adaptations in blue so you can see the differences from the original recipe.

PENNSYLVANIA DUTCH HOT POTATO SALAD aka GERMAN POTATO SALAD
1 pound small baby red potatoes
1 cup chicken stock
2-3 hard-cooked eggs, peeled and sliced
4-6 slices bacon, diced
1/4-1/2 cup small chopped red onion
1 tablespoon brown sugar
1 egg, beaten
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper, to taste

• In a large stock pot add potatoes with skins on, chicken stock and enough water to cover potatoes.
• Cook until fork tender, drain, and cube while hot.
• Fry bacon and onion until a delicate brown.
• Add brown sugar and stir to dissolve.
• Drain, reserving bacon fat.
• Add onion and bacon to the potato mixture.
• Add bacon fat slowly to beaten egg, beating well.
• Add vinegar to the egg mixture and pour over potato mixture, gently to coat well.
• Fold in sliced eggs.
• Adjust seasoning.  This recipe really LOVES salt.

NOTE:  If you would like you can skip cubing the potatoes and do a rough chop leaving “LARGE” pieces instead.

AVOCADO PEACH CHICKEN SALAD with HONEY LIME VINAIGRETTE

 

AVOCADO PEACH CHICKEN SALAD with HONEY LIME VINAIGRETTE

SALAD
2 boneless, skinless chicken breasts, grilled to perfection and sliced 😀
1 large peach, washed and sliced
1 large RIPE avocado, sliced
1 bunch green onions or 1 large shallot, sliced thin
4 strips bacon, diced, browned andcrisp
3 cups torn romaine or watercress lettuce

• Arrange ingredients on plate.
• Drizzle with vinaigrette.

HONEY LIME VINAIGRETTE
1/4 cup avocado oil
1/4 cup QUALITY balsamic vinegar
1 tablespoon molasses
Juice of 1 Lime
1 tablespoon QUALITY honey
Pinch FRESH ground sea salt

• Add ingredients into a glass container or jar with a lid.
• Shake jar vigorously until completely combined.
• Serve on your favorite salad.
• Store in the refrigerator.

NOTES: When using cold from the refrigerator make sure you shake it up REALLY well to re-blend the ingredients. I usually run my jar under warm water before giving it a good shake and if that doesn’t mix it enough a few seconds in the microwave should thin it enough to make mixable!

WALNUT CRANBERRY PEAR SALAD with LEMON PEAR VINAIGRETTE

I’m officially declaring this the summer of Salads.  This extreme heat has left me wanting more, MORE salads that is! 😀

WALNUT CRANBERRY PEAR SALAD with LEMON PEAR VINAIGRETTE

SALAD
2 cups torn lettuce pieces
1 small bunch green onions, sliced thin
2 pears, peeled, cored and sliced
1/3 cup candied walnut pieces
1/3 cup craisins

• Toss together.
• Plate.
• Drizzle with vinaigrette.
• ENJOY!

LEMON PEAR VINAIGRETTE
1 RIPE pear, pureed
Juice of 1 large lemon
pinch of sugar
1 tablespoon QUALITY honey
FRESH ground sea salt and pepper, to taste
2 tablespoons champagne vinegar
2 tablespoons avocado oil

• Whisk together.
• Chill.

ORANGE PEANUT APPLE SALAD

When I first found this recipe in an old magazine, it intrigued me, but I let it sit for quite some time before I finally made it.  The original recipe called for red apples with the skin on and large chop.  It was also served on lettuce, neither of which set well with me so I adapted to something I could eat and O.M.G. my family fell in love with it.  I originally intended to serve it 2 nights in a row, but there wasn’t anything left after the first night!  Serve it at your next potluck or picnic and it will go over BIG!  I am going to experiment with another flavor of yogurt next time, maybe lemon or even raspberry.

ORANGE PEANUT APPLE SALAD
8 ounces creamy YOPLAIT orange yogurt
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
2 large Granny Smith apples, peeled, cored and chopped
11 ounce can mandarin orange segments, drained WELL
2 celery stalks, chopped
4 green onions, halved and sliced thin
1 cup shredded carrots
1 cup dry roasted peanuts
Juice of 1 lemon

• Whisk together the yogurt, honey, salt and pepper.
• Toss apple pieces in the lemon juice.
• Discard the juice.
• Add the celery, carrots and nuts and toss well.
• Drizzle yogurt mixture over veggies and toss to coat.
• Fold in peanuts and orange segments.
• Cover and refrigerate until ready to serve.
• Serve over chopped romaine if desired.

ANTIPASTO SALAD with CREAMY ITALIAN VINAIGRETTE

Another PERFECT salad for a warm summer’s eve. The assortment of the chilled cheeses, meats and quick pickled veggies is quite satisfying especially after you add the vinaigrette for a tangy bite.

ANTIPASTO SALAD with CREAMY ITALIAN VINAIGRETTE
SALAD
2/3 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon FRESH oregano
1 red onion, halved and sliced 1/4 inch thick
8 ounces marinated artichokes, WELL drained and chopped
1/2 cup sliced pepperoni
2 tablespoons avocado oil
2 romaine hearts, chopped or shredded
1 pint grape tomatoes, halved
3 thick slices provolone cheese, cut into matchsticks
3 thick slices hard salami, cut into matchsticks
FRESH basil, cut into chiffonades
olives, optional

• Bring artichokes with their juice, vinegar, garlic, salt and oregano to a SLOW boil in a medium saucepan.
• Add onions, reduce heat and simmer 2-3 minutes.
• Remove from heat and pepperoni slices.
• Transfer to a bowl and chill until cool.
• Drain marinated veggies in a mesh strainer, but save to store any extra veggies in.
• Toss drained veggies with torn lettuce, tomatoes, pepperoni, cheese and salami pieces.
• Add olives if using.
• Drizzle with dressing
• Enjoy.

VINAIGRETTE
12 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons champagne vinegar
2 tablespoons avocado oil
1 large clove garlic, minced
1 tablespoon FRESH finely chopped oregano
1 tablespoon FRESH finely chopped Italian parsley
PINCH sugar
FRESH ground sea salt and black pepper, to taste
1 tablespoon grated Romano cheese

• Whisk together mayonnaise, sour cream, vinegar, oil, garlic and sugar.
• Season to taste with salt and pepper
• Fold in parsley, oregano and cheese.
• Chill.

FARMHOUSE CHOPPED SALAD

FARMHOUSE CHOPPED SALAD serves 6
12 ounces bacon, chopped

• Cook bacon over medium heat until crispy.
• Drain on paper toweling.

DRESSING
1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/2 cup FRESH parsley, chopped
2 tablespoons FRESH chives, chopped
2 cloves garlic, minced
FRESH ground sea salt and black pepper

• Whisk the mayonnaise, sour cream and buttermilk together until smooth.
• Fold in the parsley, chives, garlic, FRESH ground sea salt and black pepper.

1 head romaine lettuce, chopped
1 pint grape tomatoes, halved
1 bunch green onions, THINLY sliced
1 cup carrot matchsticks
2 cups shredded sharp white or yellow cheddar cheese
2-3 cups grilled or rotisserie chicken pieces (see note)

• In a large bowl toss together the lettuce, green onions, carrots, tomatoes, 3/4 of the bacon pieces, chicken pieces and 1 1/2 cups of the cheese.
• Add dressing, tossing to coat.
• Garnish with remaining cheese and bacon.

NOTE:

• I like to make this salad the same day I go to Costco.  I pick up a rotisserie chicken from their deli and it’s the perfect time to pick the chicken from the bone, make a salad and make FRESH chicken stock from the carcass.
• I sometimes add chopped avocado or even radishes.