We’ve been having a load of hot weather, which makes me want to make simple dinners that don’t heat the house. I used a combination of greens that we had in the fridge, and kept it simple with just a few toppings. The citrus vinaigrette paired well with the other ingredients, and the salad was delicious. This healthy, quick, and simple salad paired nicely with some spicy chicken sandwiches and a fruit salad.

Simple Mixed Greens Salad with Citrus Vinaigrette

Citrus Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar (white wine vinegar will also work)
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice (can also use a Clementine)
• 1 tsp Dijon mustard
• ½-1 tsp honey, to taste
• 1 small clove of garlic, finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste

Simple Mixed Green Salad:

• 2 cups romaine lettuce, chopped
• 1 cup baby spinach
• 1 cup baby arugula
• 3 tbsp pine nuts, toasted
• Parmesan, shaved, to taste  ***Vegetable peeler works well to shave the cheese
• Freshly cracked black pepper, to taste

How to Make a Simple Mixed Greens Salad with Citrus Vinaigrette:

Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.

Set aside to let the flavors mingle for at least 15-30 minutes before using.  Side Note: You won’t need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week. 

Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.

Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.

Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste.  Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown. 

Serve immediately with additional vinaigrette on the side. Enjoy.

Print

Simple Mixed Greens Salad with Citrus Vinaigrette

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small glass jar
• Large Bowl

Ingredients

Citrus Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar white wine vinegar will also work
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice can also use a Clementine
• 1 tsp Dijon mustard
• ½-1 tsp honey to taste
• 1 small clove of garlic finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste

Simple Mixed Green Salad:

• 2 cups romaine lettuce chopped
• 1 cup baby spinach
• 1 cup baby arugula
• 3 tbsp pine nuts toasted
• Parmesan, shaved, to taste ***Vegetable peeler works well to shave the cheese
• Freshly cracked black pepper to taste

Instructions

• Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.
• Set aside to let the flavors mingle for at least 15-30 minutes before using. 

  Side Note: You won't need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week.
• Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.
• Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.
• Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste. 

  Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown.
• Serve immediately with additional vinaigrette on the side. Enjoy.

I made this tasty Italian bean salad recipe, which I found on Two Peas and Their Pod, to pair with some lemon butter chicken, roasted asparagus, and crusty bread loaded with roasted garlic I was making for dinner. This protein-packed bean salad was easy to make and tasted fantastic with the rest of the meal. Flavorful, healthy, and delicious.

Italian Bean Salad

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar, to taste
• 2 tbsp Parmesan cheese, finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 1 (15-oz) can chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber, diced
• 1 cup cherry tomatoes, diced
• 1 cup orange bell pepper, diced
• ½ cup pepperoncini, chopped
• ¼ cup red onion, diced   ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese, finely grated
• ¼ cup fresh basil leaves, hand torn
• 2 tbsp parsley, finely chopped

How to Make an Italian Bean Salad:

Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.

Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.

Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.

Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.

Serve, or for the best flavor, chill for 30–60 minutes to let the flavors mingle.

Print

Italian Bean Salad

Course Salad, Sides

Cuisine Italian

Prep Time 15 minutes minutes

Allow flavors time to mingle: 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Glass Jar with Lid
• Sharp Knife

Ingredients

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar to taste
• 2 tbsp Parmesan cheese finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Salad:

• 1 (15-oz) can of chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber diced
• 1 cup cherry tomatoes diced
• 1 cup orange bell pepper diced
• ½ cup pepperoncini chopped
• ¼ cup red onion diced ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese finely grated
• ¼ cup fresh basil leaves hand torn
• 2 tbsp parsley finely chopped

Instructions

• Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.
• Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.
• Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.
• Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.
• Serve, or chill for 30–60 minutes to let the flavors mingle for the best flavor.

When I was a kid, my parents would drive an hour to the “big city” for grocery trips, and they would almost always bring home KFC with all the fixings. I had a recent craving for KFC, so I decided to look for some copycat recipes. I found this easy KFC coleslaw recipe on Bellyfull that looked and sounded just like Kentucky Fried Chicken’s coleslaw. I adapted it to use less sugar, and it was plenty sweet. This KFC coleslaw recipe was super simple to make and tastes just like the real deal. This slaw paired nicely with some oven-fried chicken, creamy mashed potatoes, and chicken gravy.

KFC Coleslaw Recipe

Coleslaw:

• 8 cups green cabbage, core discarded and finely chopped in a food processor
• ¼ cup carrot, finely shredded
• 2½ tbsp yellow onion, very finely minced

Dressing:

• ½ cup mayonnaise
• 2-4 tbsp white sugar, to taste (I used 2, which was plenty sweet for us!)
• ¼ cup whole milk
• ¼ cup buttermilk
• 2½ tbsp fresh lemon juice
• 1½ tbsp white vinegar or apple cider vinegar
• Sea salt and freshly cracked black pepper

How to Make a Copycat KFC Coleslaw Recipe:

To achieve the right texture, finely chop the green cabbage using a food processor.

Place chopped cabbage on a few tea towels and squeeze as much moisture as you can. Place in a large bowl.

Grate the carrots and place on a few paper towels (don’t use tea towels, as they will be stained), and squeeze to remove as much juice as possible.  Side Note: This prevents the coleslaw from becoming pinkish. 

Add the carrots and minced onion to the bowl of cabbage and mix until combined.

Prepare the dressing by combining the mayonnaise, sugar, whole milk, buttermilk, lemon juice, vinegar, sea salt, and freshly cracked black pepper in a glass jar. Whisk until creamy and smooth.

Pour the dressing over the cabbage mixture and mix until everything is thoroughly coated.

Cover and refrigerate for 2-24 hours, stirring occasionally if possible.

Stir again right before serving and enjoy!

Print

KFC Coleslaw Recipe

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Allow flavors time to mingle: 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 10

Author Pam - For the Love of Cooking

Equipment

• Food Processor

Ingredients

Coleslaw:

• 8 cups green cabbage core discarded and finely chopped in a food processor
• ¼ cup carrot finely shredded
• 2½ tbsp yellow onion very finely minced

Dressing:

• ½ cup mayonnaise
• 2-4 tbsp white sugar, to taste I used 2, which was plenty sweet for us!!
• ¼ cup whole milk
• ¼ cup buttermilk
• 2½ tbsp fresh lemon juice
• 1½ tbsp white or apple cider vinegar
• Sea salt and freshly cracked black pepper

Instructions

• To achieve the right texture, finely chop the green cabbage using a food processor.
• Place chopped cabbage on a few tea towels and squeeze as much moisture as you can. Place in a large bowl.
• Grate the carrots and place on a few paper towels (don't use tea towels, as they will be stained), and squeeze to remove as much juice as possible.  Side Note: This prevents the coleslaw from becoming pinkish.
• Add the carrots and minced onion to the bowl of cabbage and mix until combined.
• Prepare the dressing by combining the mayonnaise, sugar, whole milk, buttermilk, lemon juice, vinegar, sea salt, and freshly cracked black pepper in a glass jar. Whisk until creamy and smooth.
• Pour the dressing over the cabbage mixture and mix until everything is thoroughly coated.
• Cover and refrigerate for 2-24 hours, stirring occasionally if possible.
• Stir again right before serving and enjoy!

My family loves Japanese cucumber salad and often orders it. I had a craving for it recently, but didn’t want to leave the house, so I whipped up this quick and easy cucumber salad recipe adapted from one found on CJ Eats. It has a few ingredients and was ready within 15 minutes. This refreshing salad pairs nicely with chicken Katsu and garlic rice.

Japanese Cucumber Salad

Ingredients:

• 1 English cucumber, scrubbed
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• ½ tbsp soy sauce
• 1½ tsp sugar
• ¼-½ tsp toasted sesame oil, to taste
• Toasted white and black sesame seeds, to taste

How to Make a Japanese Cucumber Salad

Using the thinnest setting on your mandolin, carefully slice the cucumber.

Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.

Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.

Place them on a towel and squeeze them very well to remove all liquid.

Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.

Add the cucumbers and mix very well until evenly coated and saturated.

Sprinkle with toasted sesame seeds and serve and enjoy.

Print

Japanese Cucumber Salad

Course Salad, Sides

Cuisine Asian

Prep Time 5 minutes minutes

Salting Time: 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 - 4

Author Pam - For the Love of Cooking

Equipment

• Mandolin Slicer or Sharp Knife

Ingredients

• 1 English cucumber scrubbed ***You can also use Persian cucumbers
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• ½ tbsp soy sauce
• 1½ tsp sugar
• ¼-½ tsp toasted sesame oil to taste
• Toasted white and black sesame seeds to taste

Instructions

• Using the thinnest setting on your mandolin, carefully slice the cucumber.
• Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.
• Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.
• Place them on a towel and squeeze them very well to remove all liquid.
• Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.
• Add the cucumbers and mix very well until evenly coated and saturated.
• Sprinkle with toasted sesame seeds and serve and enjoy.

I served this light & fresh little gem salad recipe I found on Recipe Tin Eats, to serve with crispy chicken parmesan, steamed artichokes, and garlic bread for my husband’s birthday dinner. This baby gem bistro salad recipe was a big hit with all of us, and we thought it tasted great with the creamy dressing. I’ll be making this one again–soon!

Little Gem Salad

Creamy Dressing:

• 2 tbsp mayonnaise
• 2 tbsp extra virgin olive oil
• 1 tbsp vegetable oil, or other plain-flavored oil
• 1 tbsp white wine vinegar
• 2 tsp water
• 1 tsp Dijon mustard
• 1½ tbsp chives, finely chopped
• Sea salt and freshly cracked black pepper, to taste
• Pinch of sugar, to taste

Croutons:

• 1 tbsp butter or olive oil
• ½ baguette, French bread, or sourdough bread, cut into small cubes
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste
• Dried parsley, to taste

Salad:

• 4 cups of little gem salad leaves (aka baby gem)
• 1 cup tiny, baby tomatoes
• 1 small shallot, sliced thinly  ***Soak the slices in ice water for 10 minutes if the flavor is too strong
• 1½ tbsp fresh chives, snipped

How to Make a Little Gem Salad

Make the creamy dressing by combining the mayonnaise, olive oil, vegetable oil, white wine vinegar, water, Dijon mustard, chives, sea salt, freshly cracked black pepper, and sugar in a small glass jar. Seal with an airtight lid and shake to combine. Set aside to allow the flavors time to combine.

Make the croutons by melting the butter or olive oil in a large skillet over medium-high heat. Add the bread and season with sea salt, cracked black pepper, garlic powder, and parsley to taste. Cook, stirring often, for 15-20 minutes. Taste and re-season, if needed. Set aside to cool.

Prepare the salad by tossing the little gem salad in a small amount of the creamy dressing to taste.

Place the lettuce on a serving plate and top with tomatoes, shallot, and chives. Drizzle with a bit more creamy dressing and serve the remaining on the side.

Serve immediately. Enjoy.

Print

Little Gem Salad

Course Salad

Cuisine French

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small glass jar
• Large skillet

Ingredients

Creamy Dressing:

• 2 tbsp mayonnaise
• 2 tbsp extra virgin olive oil
• 1 tbsp vegetable oil or other plain-flavored oil
• 1 tbsp white wine vinegar
• 2 tsp water
• 1 tsp Dijon mustard
• 1½ tbsp chives finely chopped
• Sea salt and freshly cracked black pepper to taste
• Pinch of sugar to taste

Croutons:

• 1 tbsp butter or olive oil
• ½ baguette French bread, or sourdough bread, cut into small cubes
• Sea salt and freshly cracked black pepper to taste
• Garlic powder to taste
• Dried parsley to taste

Salad:

• 4 cups of little gem salad leaves aka baby gem
• 1 cup tiny baby tomatoes
• 1 small shallot sliced thinly ***Soak the slices in ice water for 10 minutes if the flavor is too strong
• 1½ tbsp fresh chives snipped

Instructions

• Make the creamy dressing by combining the mayonnaise, olive oil, vegetable oil, white wine vinegar, water, Dijon mustard, chives, sea salt, freshly cracked black pepper, and sugar in a small glass jar. Seal with an airtight lid and shake to combine. Set aside to allow the flavors time to combine.
• Make the croutons by melting the butter or olive oil in a large skillet over medium-high heat. Add the bread and season with sea salt, cracked black pepper, garlic powder, and parsley to taste. Cook, stirring often, for 15-20 minutes. Taste and re-season, if needed. Set aside to cool.
• Prepare the salad by tossing the little gem salad in a small amount of the creamy dressing to taste.
• Place the lettuce on a serving plate and top with tomatoes, shallot, and chives. Drizzle with a bit more creamy dressing and serve the remaining on the side.
• Serve immediately. Enjoy.

I made this tasty kale salad with roasted sweet potato & chickpeas, along with crisp apple, red onion, and toasted pumpkin seeds, all tossed in a delicious vinaigrette that was inspired by a recipe I found on Two Peas and Their Pod. My husband and I loved this healthy salad and devoured our portions, but my son wasn’t as big a fan and didn’t like the chickpeas. I say, more for my husband and me! This delicious salad pairs nicely with caramelized onion & roasted garlic soup and some dinner rolls or crusty bread.

Sweet Potato Kale Salad

Sweet Potato & Chickpeas:

• 1 large sweet potato, cut into ½ inch cubes (about 2 cups)
• 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground cumin
• Sea salt and freshly cracked black pepper, to taste

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup, or more to taste
• 2 tsp Dijon mustard
• 1 clove of garlic, minced
• Sea salt and freshly cracked black pepper, to taste

Salad Ingredients:

• 3 cups kale, finely chopped
• 1 cup romaine, finely chopped
• 1 honeycrisp apple, chopped
• ¼ cup red onion, sliced
• ¼ cup pumpkin seeds (pepitas), toasted

Optional Ingredients Ideas:

• Cooked quinoa or farro (for added protein, grains, and texture)
• Goat cheese or Feta cheese, crumbles

How to Make a Sweet Potato Kale Salad

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.

Drizzle with olive oil and toss until well coated.

Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.

Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.

Remove from oven and set aside to cool to room temperature.

Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.

Prepare the salad by combining the finely chopped kale and romaine in a large bowl.

Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.

Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.

Serve immediately and enjoy.

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Sweet Potato Kale Salad

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Small Jar

Ingredients

Sweet Potato & Chickpeas:

• 1 large sweet potato cut into ½ inch cubes (about 2 cups)
• 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground cumin
• Sea salt and freshly cracked black pepper to taste

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup or more to taste
• 2 tsp Dijon mustard
• 1 clove of garlic minced
• Sea salt and freshly cracked black pepper to taste

Salad Ingredients:

• 3 cups kale finely chopped
• 1 cup romaine finely chopped
• 1 honeycrisp apple chopped
• ¼ cup red onion sliced
• ¼ cup pumpkin seeds pepitas, toasted

Optional Ingredients Ideas:

• Cooked quinoa or farro for added protein, grains, and texture
• Goat cheese or Feta cheese crumbles

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.
• Drizzle with olive oil and toss until well coated.
• Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.
• Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.
• Remove from oven and set aside to cool to room temperature.
• Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.
• Prepare the salad by combining the finely chopped kale and romaine in a large bowl.
• Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.
• Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.
• Serve immediately and enjoy.

I’ve seen the viral Asian spiral cucumber salad videos and recipes online for a while now, and when I had all the ingredients on hand, I made it. The spiral was easy to create when using cheap chopsticks as a guide. The punch of spicy, bold flavors from the dressing makes this cucumber salad extra delicious, while the spiral makes it fun to eat. I served this delicious & easy spicy Asian cucumber salad recipe with Asian chicken sandwiches and some edamame.

Spiral Cucumber Salad

Cucumbers:

• 5 Persian cucumbers
• 1 tsp sea salt

Dressing:

• 1 tbsp soy sauce
• 1 tbsp Chinese black vinegar or rice vinegar
• 1 tbsp spicy chili oil
• 1½ tsp toasted sesame oil
• 1 tsp white sugar
• 2 cloves garlic, finely grated

Serving:

• 2 tbsp green onion, finely sliced
• Toasted sesame seeds

How to Make a Spiral Cucumber Salad

Prepare the spiral cucumbers by cutting the ends of each Persian cucumber.

Place one cucumber between two cheap takeout chopsticks. Make thin diagonal slices on the top. Flip the cucumber over and do the same on the other side.  Side Note: Do not cut them at a straight angle, or the spiral will not work.

Cut the cucumber in two. Repeat for the remaining cucumbers.

Salt the cucumbers by transferring them to a large strainer and sprinkling sea salt evenly over them. Set aside for 10-15 minutes to allow the cucumber to release excess liquid.

Gently rinse the cucumbers with water to remove the salt, then place them on a towel or paper towels and dry thoroughly.

Meanwhile, make the dressing by combining the soy sauce, black vinegar, chili oil, sugar, and garlic in a large bowl.

To serve, pour the well-whisked dressing over the salad, and gently toss to coat evenly. Top with sliced green onions and toasted sesame seeds.

Print

Spiral Cucumber Salad

Course Salad, Sides

Cuisine Asian

Prep Time 15 minutes minutes

Salting Time: 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Two Cheap Takeout Chopsticks
• Sharp Knife

Ingredients

Cucumbers:

• 5 Persian cucumbers
• 1 tsp sea salt

Dressing:

• 1 tbsp soy sauce
• 1 tbsp Chinese black vinegar or rice vinegar
• 1 tbsp spicy chili oil
• 1½ tsp toasted sesame oil
• 1 tsp white sugar
• 2 cloves garlic finely grated

Serving:

• 2 tbsp green onion finely sliced
• Toasted sesame seeds

Instructions

• Prepare the spiral cucumbers by cutting the ends of each Persian cucumber.
• Place one cucumber between two cheap takeout chopsticks. Make thin diagonal slices on the top. Flip the cucumber over and do the same on the other side.  Side Note: Do not cut them at a straight angle, or the spiral will not work.
• Cut the cucumber in two. Repeat for the remaining cucumbers.
• Salt the cucumbers by transferring them to a large strainer and sprinkling sea salt evenly over them. Set aside for 10-15 minutes to allow the cucumber to release excess liquid.
• Gently rinse the cucumbers with water to remove the salt, then place them on a towel or paper towels and dry thoroughly.
• Meanwhile, make the dressing by combining the soy sauce, black vinegar, chili oil, sugar, and garlic in a large bowl.
• To serve, pour the well-whisked dressing over the salad, and gently toss to coat evenly.
• Top with sliced green onions and toasted sesame seeds. Serve and enjoy.

I love salads like this Asian cabbage salad, because they are a terrific way to use up all the stray veggies in the fridge. We had a slaw mix of shredded carrots and green & purple cabbage, along with some snow peas, baby sweet peppers, green onion, and cilantro that needed to be used up, so I whipped up this tasty Asian cabbage salad recipe with a tangy ginger-sesame vinaigrette. I loved the fresh crisp veggies tossed in the flavorful Asian dressing, and though it paired nicely with some roasted broccoli and chicken & scallion skewers.

Asian Cabbage Salad

Ginger- Sesame Vinaigrette:

• ¼ cup vegetable oil (or olive oil)
• ¼ cup seasoned rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1-2 tsp fresh ginger paste, to taste
• 1 large clove of garlic, finely grated

Cabbage Salad:

• 16 oz of slaw mix (shredded green cabbage, purple cabbage, and carrots) (approx. 7-8 cups)
• ½ cup snow peas, sliced thinly on a diagonal
• ¼ cup fresh cilantro, chopped
• 2-3 green onions, sliced thinly on a diagonal
• 1 red baby bell pepper, sliced thinly
• 1 yellow baby bell pepper, sliced thinly
• 2 tbsp sliced almonds, optional

How to Make an Asian Cabbage Salad

Prepare the ginger-sesame vinaigrette by combining the oil, seasoned rice vinegar, toasted sesame oil, soy sauce, ginger, and garlic in a small glass jar. Seal with an airtight lid and shake well. Set aside to allow the flavors some time to mingle.

Prepare the salad by combining the slaw mix, snow peas, cilantro, green onions, red & yellow bell pepper, and sliced almonds.

Finish by drizzling some of the well-shaken vinaigrette over the salad to taste, and toss to coat evenly.

Serve immediately and enjoy.

Store remaining vinaigrette in the refrigerator for up to a week.

Print

Asian Cabbage Salad

Course Salad

Cuisine Asian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Sharp Knife

Ingredients

Ginger- Sesame Vinaigrette:

• ¼ cup vegetable oil or olive oil
• ¼ cup seasoned rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1-2 tsp fresh ginger paste to taste
• 1 large clove of garlic finely grated

Cabbage Salad:

• 16 oz package of slaw mix shredded green cabbage, purple cabbage, and carrots (approx. 7-8 cups)
• ½ cup snow peas sliced thinly on a diagonal
• ¼ cup fresh cilantro chopped
• 2-3 green onions sliced thinly on a diagonal
• 1 red baby bell pepper sliced thinly
• 1 yellow baby bell pepper sliced thinly
• 2 tbsp sliced almonds optional

Instructions

• Prepare the ginger-sesame vinaigrette by combining the oil, seasoned rice vinegar, toasted sesame oil, soy sauce, ginger, and garlic in a small glass jar. Seal with an airtight lid and shake well. Set aside to allow the flavors some time to mingle.
• Prepare the salad by combining the slaw mix, snow peas, cilantro, green onions, red & yellow bell pepper, and sliced almonds.
• Finish by drizzling some of the well-shaken vinaigrette over the salad to taste, and toss to coat evenly.
• Serve immediately and enjoy.
• Store remaining vinaigrette in the refrigerator for up to a week.

This simple romaine salad with rye crisps and lemon-pecorino vinaigrette recipe from Epicurious was a great way for me to use up the one last piece of rye bread we had lingering in the fridge. The combination of flavors and textures was fantastic, and my daughter and I couldn’t stop eating the tasty rye crisps. This delicious and easy romaine salad recipe paired nicely with Boursin cheese pasta and some crusty bread.

Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

Rye Crisps:

• 1 slice of day-old or stale rye bread
• 2 tbsp butter
• 1 clove garlic, grated
• Sea salt and freshly cracked black pepper, to taste

Pecorino-Romano Vinaigrette:

• 4 tbsp olive oil
• 2 tbsp Pecorino-Romano cheese, finely grated, plus more for serving
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1-2 tsp Dijon mustard, to taste
• Honey, to taste
• 1 clove garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 8 oz romaine hearts
• 2 tbsp toasted pine nuts
• Pecorino-Romano cheese, freshly grated
• Freshly cracked black pepper, to taste

How to Make a Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette:

Prepare the rye crisps by placing the rye bread in a food processor and pulsing until you have crumbs.

Cook the rye crisps by heating the butter in a large skillet over medium heat. Add the rye crisps and cook, stirring often, for 4-5 minutes, until toasty.

Add the garlic, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 60 seconds.

Remove from the heat and set aside to cool.   Side Note: Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.

Make the Pecorino-Romano vinaigrette by whisking the olive oil, finely grated pecorino-romano cheese, white wine vinegar, lemon juice, Dijon, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow flavors time to mingle.

Dress the romaine by placing the whole lettuce leaves in a large bowl. Drizzle some of the well-shaken vinaigrette over the leaves and toss to coat evenly.

Serve by transferring the dressed romaine to a serving plate.

Top with a bunch of finely grated pecorino-romano. Scatter with the rye crisps and toasted pine nuts, and finish with some freshly cracked black pepper.

Serve immediately. Enjoy.

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Romaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Large skillet
• Small glass jar

Ingredients

Rye Crisps:

• 1 slice of day-old or stale rye bread
• 2 tbsp butter
• 1 clove garlic grated
• Sea salt and freshly cracked black pepper to taste

Pecorino-Romano Vinaigrette:

• 4 tbsp olive oil
• 2 tbsp Pecorino-Romano cheese finely grated, plus more for serving
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1-2 tsp Dijon mustard to taste
• Honey to taste
• 1 clove garlic finely grated
• Sea salt and freshly cracked black pepper to taste

Salad:

• 8 oz romaine hearts
• 2 tbsp toasted pine nuts
• Pecorino-Romano cheese freshly grated
• Freshly cracked black pepper to taste

Instructions

• Prepare the rye crisps by placing the rye bread in a food processor and pulsing until you have crumbs.
• Cook the rye crisps by heating the butter in a large skillet over medium heat. Add the rye crisps and cook, stirring often, for 4-5 minutes, until toasty.
• Add the garlic, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 60 seconds.
• Remove from the heat and set aside to cool.   Side Note: Once cooled, the rye crisps can be stored in an airtight container at room temperature for up to 2 weeks.
• Make the Pecorino-Romano vinaigrette by whisking the olive oil, finely grated pecorino-romano cheese, white wine vinegar, lemon juice, Dijon, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow flavors time to mingle.
• Dress the romaine hearts by placing the whole lettuce leaves in a large bowl. Drizzle some of the well-shaken vinaigrette over the leaves and toss to coat evenly.
• Serve by transferring the dressed romaine to a serving plate.
• Top with a bunch of finely grated pecorino-romano. Scatter with the rye crisps and toasted pine nuts, and finish with some freshly cracked black pepper.
• Serve immediately. Enjoy.

I adapted a Greek lemon roasted broccoli pasta salad recipe I found on Half Baked Harvest to work with what I had on hand. The briny, tangy vinaigrette tossed in the warm pasta really helped make it flavorful. I loved the contrast & flavor combination of the smoky, charred broccoli with the fresh, raw veggies, toasted pine nuts, and tangy sundried tomatoes and feta cheese. We all thought this easy Greek pasta salad recipe was packed with flavor and paired nicely with some Greek chicken (recipe to come), marinated tomatoes, and some crusty bread with roasted garlic.

Greek Lemon Roasted Broccoli Pasta Salad

Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp sundried tomato oil (from the jar of sundried tomatoes)
• 3 tbsp olive brine (from the jar of the kalamata olives)
• Juice from 1 large lemon, or more, to taste
• 1 large clove of garlic, finely grated
• Honey, to taste
• Sea salt and freshly cracked black pepper, to taste

Broccoli:

• 1 crown of broccoli, cut into small florets
• 1 tbsp olive oil
• Pinch of crushed red pepper flakes, to taste
• Garlic powder, to taste
• Sea salt and freshly cracked black pepper, to taste
• Juice from ½ lemon

Pasta Salad:

• 8 oz fusselli, cooked in well-salted water, according to the package instructions (or pasta of choice)
• 1-2 Persian cucumbers, sliced thinly into half-moons
• ½ zucchini, sliced thinly into half-moons
• ½ red bell pepper, sliced thinly
• 2 tbsp fresh oregano, chopped finely
• 2 tbsp fresh basil leaves, chopped finely
• 2 tbsp fresh dill, chopped finely
• 2 tbsp toasted pine nuts
• Feta cheese, crumbles or cubes, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make a Greek Lemon Roasted Broccoli Pasta Salad

Prepare the vinaigrette by combining the olive oil, sundried tomato oil, olive brine, lemon juice, grated garlic, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle.

Roast the broccoli by preheating the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Add the broccoli florets to the baking sheet and drizzle with the olive oil, crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper to taste, tossing to coat evenly.

Place in the oven to roast for 15 minutes, or until slightly charred but still a bit crisp, tossing halfway through cooking.

Remove from the oven and drizzle evenly with the fresh lemon juice, toss to coat, and set aside to cool.

Meanwhile, cook the pasta in a large pot of well-salted water to al dente, according to the package instructions. Drain the pasta and pour it into a large bowl.

Drizzle half of the well-shaken vinaigrette over the warm pasta.

Add the sundried tomatoes and olives and toss to coat evenly. Set aside to come to room temperature, stirring occasionally.

Prepare the pasta salad when the pasta and broccoli have cooled. Add in the raw Persian cucumbers, zucchini, bell pepper, toasted pine nuts, fresh oregano, basil, and dill.

Drizzle in the remaining well-shaken vinaigrette and toss the salad to coat evenly.

Add the feta cheese and serve. Taste and re-season with sea salt and freshly cracked black pepper, if needed.

Serve and enjoy.

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Greek Lemon Roasted Broccoli Pasta Salad

Course Salad

Cuisine Greek

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling Time: 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large pot

Ingredients

Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp sundried tomato oil from the jar of sundried tomatoes
• 3 tbsp olive brine from the jar of the kalamata olives
• Juice from 1 large lemon or more, to taste
• 1 large clove of garlic finely grated
• Honey to taste
• Sea salt and freshly cracked black pepper to taste

Broccoli:

• 1 crown of broccoli cut into small florets
• 1 tbsp olive oil
• Pinch of crushed red pepper flakes to taste
• Garlic powder to taste
• Sea salt and freshly cracked black pepper to taste
• Juice from ½ lemon

Pasta Salad:

• 8 oz fusselli cooked in well-salted water, according to the package instructions (or pasta of choice)
• 1-2 Persian cucumbers sliced thinly into half-moons
• ½ zucchini sliced thinly into half-moons
• ½ red bell pepper sliced thinly
• 2 tbsp fresh oregano chopped finely
• 2 tbsp fresh basil leaves chopped finely
• 2 tbsp fresh dill chopped finely
• 2 tbsp toasted pine nuts
• Feta cheese crumbles or cubes, to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Prepare the vinaigrette by combining the olive oil, sundried tomato oil, olive brine, lemon juice, grated garlic, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle.
• Roast the broccoli by preheating the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
• Add the broccoli florets to the baking sheet and drizzle with the olive oil, crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper to taste, tossing to coat evenly.
• Place in the oven to roast for 15 minutes, or until slightly charred but still a bit crisp, tossing halfway through cooking.
• Remove from the oven and drizzle evenly with the fresh lemon juice, toss to coat, and set aside to cool.
• Meanwhile, cook the pasta in a large pot of well-salted water to al dente, according to the package instructions. Drain the pasta and pour it into a large bowl.
• Drizzle half of the well-shaken vinaigrette over the warm pasta.
• Add the sundried tomatoes and olives and toss to coat evenly. Set aside to come to room temperature, stirring occasionally.
• Prepare the pasta salad when the pasta and broccoli have cooled. Add in the raw Persian cucumbers, zucchini, bell pepper, toasted pine nuts, fresh oregano, basil, and dill.
• Finish the salad by drizzling the remaining well-shaken vinaigrette and tossing to coat evenly.
• Add the feta cheese. Taste and re-season with sea salt and freshly cracked black pepper, if needed.
• Serve and enjoy.