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Salads

Edamame Salad

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edamame salad

Edamame Salad

Edamame Salad is the perfect summer side dish because it doesn’t contain any mayonnaise! A great side dish for outdoor gatherings or picnics and it tastes great with just about anything you throw on the grill!

Edamame Salad

Edamame is a soybean which is most often found on the appetizer section of the menu at Asian restaurants. Typically, these flavorful beans are served lightly steamed and seasoned with kosher salt and/or toasted sesame seeds.

This edamame salad recipe incorporates a bit of spice, texture and sweet from red bell peppers, soy, garlic, red pepper flakes and more!

Can I Make Edamame Salad in Advance?

This salad can easily be made in advance; in fact, it tastes better after the flavors have mingled a while in the fridge! You can make the entire edamame salad and refrigerate it or, cook the soybeans, store them in an air-tight container, then add the sauce before you plan to serve!

Is Edamame Salad Vegan or Gluten-Free?

Edamame is vegan and gluten-free, however some of the sauces (particularly soy sauce) contains gluten. To make a gluten-free version of this salad, substitute Tamari sauce for soy sauce.

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Edamame Salad
Prep Time
10 mins
Refrigerate
15 mins
Total Time
10 mins
 

Light, flavorful and delicious edamame salad with red peppers, onion, and garlic in a sweet hoisin sauce.

Course: Salad, Side Dish, Snack
Cuisine: Asian, International
Keyword: asian salad, edamame
Servings: 4 servings
Author: SmartyPantsKitchen
Ingredients
  • 4 cups edamame (shelled) cooked, drained and cooled
  • 1/2 red bell pepper chopped
  • 3 tablespoons red onion chopped
  • 2 tablespoons hoisin sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon minced garlic
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup sesame sticks course chopped
  • kosher salt to taste
  • fried rice noodles for garnish optional
Instructions

  1. Bring 4 cups water to boil; add 1/2 teaspoon baking soda to water; add edamame

  2. Reduce heat and cook edamame for 3-5 minutes; drain and rinse with cold water; set aside

  3. In a medium bowl, add hoisin, soy, garlic, vinegar, honey and red pepper flakes; combine well 

  4. In a large bowl, add edamame, chopped onions and red bell pepper; pour sauce over edamame and combine well

  5. Cover and refrigerate for at least 15 minutes

  6. Prior to serving, add chopped sesame sticks to edamame and combine; add salt if necessary

Recipe Notes
  • Edamame salad is a great vegetarian picnic dish!

Craving More Salads that can Stand Up to the Summer Heat?

Mediterranean Orzo Salad

Classic Egg Salad

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Egg Salad

Classic Egg Salad is not a fancy recipe, nor is it new, but it’s always nice to have some in the fridge to snack on or make a quick sandwich.

This recipe is my Grandmother’s and I always loved her egg salad! She’d make a big batch and when anyone got hungry, they could just help themselves to this yummy treat!

This classic egg salad is creamy and tangy, and ready in less than 30 minutes!  In fact, you probably already have the ingredients in your fridge!  If you prefer a creamier version of egg salad, feel free to add more mayonnaise.

The trickiest part of egg salad is boiling the eggs so they don’t have a nasty green ring around them. There are a couple of ways to cook the perfect boiled egg.


One of the most important things in making perfect boiled eggs is to use the freshest eggs possible. The second critical step is to remove the eggs from the hot water and immediately place them in a cold ice bath. The cold water stops the eggs from cooking and prevents the nasty green ring.

Variations of Egg Salad

There are many variations of egg salad. Some recipes called for chopped celery, some use Miracle Whip instead of mayonnaise, and so on. This egg salad recipe uses celery salt and dill pickle relish, however, if you don’t have either, simply use celery, salt and a chopped dill pickle or chopped green olives.

Another variation of egg salad is the mustard. Some recipes call for yellow mustard, others may recommend whole grain or Dijon mustard…it’s really up to you! If you like a little heat in your egg salad, add a little smoky paprika or cayenne!

How Long Will Egg Salad Last in the Fridge?

Properly stored egg salad will last up to 5 days in the fridge, however, I personally don’t keep foods past 3 days.

What Can I Serve with Egg Salad?

Egg salad on an avocado is a nice change of pace! You might also consider serving it with celery sticks and carrots. Or, serve it over a fresh tomato. Most of us who grew up eating egg salad sandwiches are familiar with just putting it between two pieces of white bread:) Healthier options are out there, now…whole grain, carb-free and gluten-free breads or tortillas.

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Classic Egg Salad
Prep Time
5 mins
Cook Time
14 mins
Resting time for eggs in cold water
10 mins
Total Time
29 mins
 

Classic Egg Salad made in the traditional Southern manner...light, fluffy with a hint of tang!

Course: Salad, Sandwich
Cuisine: Southern
Keyword: Authentic Southern Egg Salad Recipe, Southern Egg Salad Recipe
Servings: 2 cups of egg salad (about)
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 dozen hard boiled eggs (see notes on how to cook eggs)
  • 1/2 cup mayonnaise
  • 1/4 teaspoon white vinegar
  • 1 teaspoon celery salt
  • 1 teaspoon yellow mustard
  • 1 tablespoon dill relish (drained) or one dill pickle, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons minced green onion
Instructions

  1. While eggs are cooking, combine all ingredients in a large bowl

  2. Add chopped eggs to mixture; combine well

  3. Refrigerate if not serving immediately

Recipe Notes

There are a few ways to achieve the Perfect Hard Boiled Egg! 

Hot Start Methods

Method 1: Simmering

  1. Bring water to boil
  2. Add eggs to water
  3. Turn down heat to simmering (where a few bubbles form on the bottom and rise gently, but barely get to the surface)  NOTE: this works great on a gas stove, but when using an electric stove, gently lift the pan above the burner, turn it to simmer temperature, wait a few seconds then return pan to stove.
  4. Simmer eggs 12-15 minutes

Method 2: Steaming

Same as Method 1 only once the eggs are submerged in the boiling water, place a lid on the pan, remove from heat, and allow to stand for 17-20 minutes.

Cold Start Method

  1. Place eggs in a pan with enough cold water to cover them by about one inch.
  2. Bring water to boil
  3. Once boiling, reduce heat to simmer for 10 minutes

Regardless of the method used, the most important thing to do to produce the perfect boiled egg is to submerge them in icy cold water. This stops the cooking process and prevents the ugly greenish-gray ring around the yolk. The green ring is caused by the reaction of hydrogen sulfide (from the egg white) with the iron from the yolk. A green ring will occur more often in older eggs. Perfectly boiled eggs are easier to peel under running water. Just put a colander in your sink and peel, making sure the shells do not get into the disposal.

Looking for other salad ideas? You might like : 

Pistachio Poppy Seed Chicken Salad

Pistachio Poppy seed Chicken Salad

Wedge Salad with Bleu Cheese Dressing

bleu cheese dressing

Fruit Dip

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Fruit Dip

This amazingly simple two-ingredient Fruit Dip surprises the palate with hints of sweet and tang. Once you try this, you’ll want to hang onto the recipe because it is simply an all-time-favorite!

 

fruit dip

Even non-fruit lovers will devour fruit when dipped in this creamy concoction of bliss…

fruit dip
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Fruit Dip
Prep Time
5 mins
Total Time
5 mins
 

This sweet and tangy fruit dip is an all occasion dip you'll want to serve at any gathering! It's so easy to make but quite impressive! Your guests will ask you for the recipe and they'll be amazed when you tell them it's only 2 ingredients!!!

Course: Appetizer
Cuisine: American
Servings: 1 cup +
Author: SmartyPantsKitchen
Ingredients
  • 1 cup marshmallow creme
  • 1 1/2 cup sour cream
Instructions

  1. Combine both ingredients in a bowl

  2. Mix with hand mixer until smooth

Recipe Notes

This fruit dip is truly amazing! If you prefer sweeter, add more marshmallow creme. If you prefer it tangier, add more sour cream!

Adjust the flavors to your palate; if you prefer a sweeter version then add more marshmallow creme. On the other hand, if you prefer more of a tangy flavor, add more sour cream.

Add a few fresh springs of mint to the fruit dip if you like!

fruit dip

This fruit dip recipe also goes well with fresh baked croissants, brioche bread or as a topping for lemon poppy-seed cake. During the summer, I keep a batch of this on hand to entice the non-fruit lovers in my family to eat fruit–and guess what? It works!

Fruit dip can be made in advance; simply combine, cover and refrigerate! Allow to sit at room temperature for 5 minutes prior to serving!

 

Roasted Organic Beet Salad

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Roasted Beet Salad

Roasted Organic Beet Salad

Before you say, “I don’t like beets” try this Roasted Organic Beet Salad. It will totally change your opinion of beets because of the roasting process combined with the addition of citrus and herbs. Your taste buds will explode with the flavor/texture combination of sweet, tangy, savory, crunchy and spicy!  This fabulous salad has it all and is perfect year-round.

What Type of Beets Should I Use in Roasted Beet Salad?

Genetically Modified Organisms (GMO’s), also known as “bio-engineered” foods are quite controversial. Beets, also known as sugar beets, have gotten a bad rap in the past due to the fact that most of us tried them as kids and hated them and, in U.S. crops are one of the most genetically modified.  There’s a plethora of information, legislation and argument for the Pro’s and Con’s of GMO’s. In light of this, this author recommends certified organic beets.

Beets are Nutritious

Beets are believed to offer some healthy benefits including lowering the risk of cardiovascular disease and acting as an anti-inflammatory, and while most of these studies have not been definitively proven, some beet facts are true: Beets offer a big dose of Vitamin C and fiber; other nutrients include iron, Vitamin B6 and magnesium. Beets are inherently low in fat, cholesterol and calories.

Roasted Beet Salad

Outside of the spicy arugula, sweet beets, crunchy roasted hazelnuts and creamy feta, the sweet and tangy salad dressing is what sets this salad apart from others. It’s a mild combination White Raspberry Balsamic Vinegar, malt vinegar (or red wine vinegar), sugar and a pinch of salt.

If your grocer doesn’t carry White Raspberry Balsamic Vinegar, feel free to contact The Grapevine Olive Oil Company and they can send you some! They carry a wide array of imported and domestic oils and vinegars infused with raspberry, chocolate, garlic–you name it!

beet salad
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Sweet and Tangy Beet Salad
Prep Time
5 mins
Cook Time
30 mins
Allow beets to cool
10 mins
Total Time
35 mins
 

You'll rethink beets once you have a bite of this sweet and tangy beet salad! 

Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 4 side salads/2 entree
Author: SmartyPantsKitchen
Ingredients
  • 2 large red beets clean and remove stems
  • 1 large Chioggia beet clean and remove stem
  • 1/2 red onion sliced
  • 1 can mandarin oranges drained
  • 1 bag fresh arugula
  • 1/2 cup dry roasted hazelnuts course chopped
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons white raspberry balsamic vinegar
  • 2 tablespoons red wine or malt vinegar
  • 1 tablespoon sugar
  • salt and pepper to taste
Instructions
Dressing Preparation

  1. In a medium saucepan, heat red wine or malt vinegar and sugar until sugar is dissolved

  2. Combine vinegar/sugar combination with white raspberry balsamic vinegar; set aside

Beet Preparation

  1. Preheat oven to 400º

  2. Wrap whole beets in foil and place in oven; bake 45 minutes

  3. Place oranges and onions in a bowl; pour a little of the dressing over them and refrigerate for 10 minutes

  4. Once beets are cooked, remove from oven, unwrap foil and allow to cool

  5. Once beets are cooled, peel and cut into small quarters (DO NOT place beets directly on counter top; they will stain!!! You might want to wear gloves, too!)

Plating Instructions

  1. Plate arugula, then add beets, orange and onion mixture, nuts and cheese

  2. Pour remaining dressing over salad; salt and pepper to taste

Recipe Notes
  • Say you hate beets??? Not after you try this delicious version!
  • Substitute hazelnuts for walnuts or pecans

Pistachio Poppy Seed Chicken Salad

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Pistachio Poppy Seed Chicken Salad

Pistachio Poppy Seed Chicken Salad is the ultimate luncheon menu item, whether it be a business lunch, ladies’ luncheon, baby or wedding shower!

This quick and easy chicken salad recipe can be made from baked or broiled chicken or even a deli chicken! It really doesn’t matter who cooks the chicken…it’s the seasonings that add a bit of “sass” to this traditional luncheon dish.

Pistachio Poppy seed Chicken Salad

Chicken salad was first introduced to the United States in the late 1800’s and by the 1930’s, chicken salad was a Southern staple menu item for “Ladies Who Lunch”, “Bridesmaid’s Luncheons”… (think about the scene in the movie, “The Help”, where the town’s women were lunching, playing cards and hiding from Celia.)

Back then, if you couldn’t afford a fancy wedding reception, your mother or Aunt would make a plate of triangular, crust-less chicken salad finger-sandwiches served with a raspberry lemonade. That’s how cool Chicken Salad was back then.Pistachio Poppy Seed Chicken Salad

Since, there have been many variations of chicken salad: some with grapes and nuts, others heavy in herbs and lemon; but no matter what, chicken salad is always a welcome addition to the lunch table. Today, it reigns at many a corner or grocery delicatessen but there’s nothing better than homemade chicken salad.

Can I Used Canned Chicken for Chicken Salad?

I’ve tried using canned chicken before and I found it tasted rubbery and salty. To make a really good chicken salad, you have to either cook the chicken yourself, or buy a rotisserie chicken. There’s no shame in that these days, but the deli chickens are seemingly getting much smaller, so you’ll have to weigh the cost analysis of cooking or buying a chicken, depending upon how many you’re planning on serving.

Is Pistachio Poppy Seed Chicken Salad Served Cold or Hot?

This chicken salad is best when served slightly chilled. Combine the dressing with the chicken, then refrigerate for at least 30 minutes, allowing the flavors to marry. Once you’re ready to serve, place the chicken salad in a serving bowl and allow to rest at room temperature for 10 minutes.

What Should I Serve with Chicken Salad?

If you’re hosting a luncheon, you might want to have a nice tray of mini croissants nearby or a crudités platter offering sliced peppers, olives and cheeses. Water crackers or dark rye bread go with chicken salad, as well. Another addition you might consider is a cup of Southern Tomato Aperitif… it’s like a warm, virgin Bloody Mary and pairs well with the chicken salad.

Southern Tomato Aperitif

Pistachio Poppy seed Chicken Salad
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Pistachio Poppyseed Chicken Salad
Prep Time
10 mins
Refrigerate
30 mins
Total Time
10 mins
 

Chicken salad with celery, onion, pistachios and poppy seeds in a creamy Dijon-buttermilk dressing.

Course: Lunch, Salad
Cuisine: American
Keyword: Chicken Salad
Servings: 4 cups
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 4 cups shredded chicken
  • 2 stalks celery chopped
  • 1/3 cup red onion finely chopped
  • 1/4 cup pistachios shelled, finely ground
Dressing
  • 3/4 cup mayonnaise
  • 1/3 cup buttermilk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon poppy seeds
Instructions

  1. Place shredded chicken, chopped pistachios, onion and celery in a large bowl; set aside

  2. In a small bowl, combine dressing ingredients

  3. Pour half of dressing over chicken; combine well; add more dressing if desired

  4. Cover and refrigerate for 30 minutes

  5. Remove from refrigerator 10 minutes prior to serving

Recipe Notes
  • This recipe can be made with white, dark or a combination of both meats
  • No buttermilk? Use sour cream, kefir or plain yogurt instead!

Weeknight Taco Salad

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Taco Salad

Easy Weeknight Taco Salad is filling and delicious!

Taco Salad is a staple on American dining tables and restaurants due to its simplicity and combination of great flavors with a little healthy lettuce! This recipe focuses on the flavor of the meat and you’ll never believe the secret ingredient that makes it the Best Taco Salad ever!Taco Salad

There are many versions of the taco salad. Some are meatless, with only black beans, corn and avocado. Others include chicken or beef, and some include “fajita beef or chicken” with an array of peppers.Taco Salad

This taco salad recipe is simple, yet delicious. The dressing is a simple combination of a ranch-style dressing mixed with chipotle peppers. Simple, yes. Delicious…more yes!Taco Salad

Taco Salad
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Weeknight Taco Salad
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Weeknight Taco Salad is quick, easy and quite flavorful due to a secret ingredient in the meat sauce!

Course: Entree, Salad
Cuisine: American, Mexican
Keyword: Best Taco Salad Recipe
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 lb. ground beef
  • 1/2 cup chopped onion
  • 1 tablespoon oil
  • 1 tablespoon chili powder
  • 1/2 cup red enchilada sauce
  • 1 teaspoon ground cumin
Instructions

  1. In a heavy bottom skillet, add oil and onions; saute on medium heat until onions are semi-tender

  2. Add beef; cook beef until there is no visible pink; drain beef and onions in colander and return to skillet

  3. Add remaining ingredients to beef/onion mixture; cook until mixture has thickened a bit

  4. Taste for seasonings; plate over lettuce and garnish with cheddar cheese, tomatoes, avocado, cilantro and/or tortilla chips

Here’s the recipe for the Chipotle Taco Dressing

Taco Salad
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Chipotle Taco Dressing
Prep Time
10 mins
Rerigerate
15 mins
Total Time
10 mins
 

Spicy ranch dressing with a hint of chipotle peppers goes great with tacos as a dip or dressing.

Course: Salad Dressing
Cuisine: International, Mexican
Servings: 1 cup
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 cup prepared Ranch dressing
  • 2-3 Adobo peppers with sauce chopped
  • 1 teaspoon paprika smoky
Instructions

  1. Combine ranch dressing, chipotle peppers and paprika in a bowl 

  2. Mix well with a whisk or immersion blender

  3. Refrigerate about 15 minutes prior to serving

Dill Tuna Salad

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Dill Tuna Salad

Dill Tuna Salad

Y’all are gonna think I’m crazy writing a post about Dill Tuna Salad. I mean, heck, who can’t make a tuna sandwich, right? Well, I’ve never really liked boiled eggs in my tuna so I came up with a different spin on the traditional tuna salad.

This Dill Tuna Recipe features wild, pole-caught tuna, with crispy celery, lemon, fresh dill and a hint of mayonnaise. The wild tuna is so good, you could get by without adding any mayonnaise and it would still be delicious! The flavor is light and refreshing and is perfect as a stuffing for a juicy ripe tomato or an avocado, or even in between two pieces of whole grain bread:)

I was craving a sandwich due (to my low-carb diet) so rather than have a processed meat sandwich, I just made me an awesome Dill Tuna Salad sandwich!

Dill Tuna Salad on Bread

When I was little, my Mom would make me a tuna fish sandwich for lunch with Fritos® and pink lemonade, almost every day. I remember we’d have that for lunch before we went to Big Town Mall in East Dallas to shop.

She’d boil eggs and put in red onion, celery and mayonnaise. I’d pick out the boiled eggs. She used Starkist® or Chicken of the Sea® tuna because that’s all we had to choose from back then.

Today, tuna is a whole new game and there are many choices. This Dill Tuna Salad recipe is based on high quality tuna, pole-caught, wild tuna packed in water. I like to use the Wild Planet® brand because there’s a lot of tuna in a 5 oz. can and not much water at all! It’s a little more expensive than the brands my Mom bought, but since I don’t eat canned tuna very often, it’s okay to splurge a little on the price.

There are other reputable companies selling canned tuna at your local grocery store. You can see the brands and how they’re ranked here.

Once you’ve drained the tuna and flaked it with a fork, you just add the ingredients and dig in! It’s as simple as that!

What Is Pole-Caught Tuna?

Pole, or line caught tuna is a method of fishing where the fish are caught one at a time versus using the netting method, where schools of fish are caught all at once.

Tuna Sandwich in Half

Why is Pole or Line-Caught Tuna a Better Choice?

Pole or line caught methods of fishing are far more sustainable than netting, or purse seining. Because the fish are caught one at a time, the risk of being tangled in a net is less for other sea creatures. Netting, or purse seining, catches whatever the net encompasses, and often times, this includes sea turtles, sharks, and/or dolphins.

Does Pole-Caught Tuna Taste Different Than Tuna Caught by Other Methods?

Interestingly, it depends on the brand. Almost all tuna producers cook the tuna at least once in the can; however, some cook it twice, add salt, oil or other additives that might alter the flavor and texture of the tuna.

Doesn’t Tuna Contain Mercury?

Most large fish, including tuna, contain some mercury. Unfortunately, mercury is a natural occurring element in the environment and it ends up in the marine food chain–bio-accumulation. Large fish such as bluefish, shark, swordfish and tuna tend to accumulate mercury more than smaller fish. For these reasons, it is recommended to consume tuna once in a while…not every day, or even every week.

Does Dill Tuna Salad Require Fresh Dill?

You can use either fresh or dried dill; I prefer fresh dill over dried, but have made this recipe with both and it tasted great! If you use fresh dill, you may need to use more than this recipe calls for, simply because fresh herbs are not as strong as dried herbs.

 

Dill Tuna Salad on Bread
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Dill Tuna Salad
Prep Time
10 mins
Total Time
10 mins
 

High quality tuna with onion, celery and fresh dill makes an awesome tuna salad or sandwich!

Course: Lunch, Snack
Cuisine: American
Keyword: Tuna Salad
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 5 oz. can high quality albacore tuna packed in water
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh dill
  • 1 stalk celery chopped
  • 1 teaspoon onion chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon black pepper
  • 1 teaspoon dill relish (drained) - or-dill pickle, chopped
Instructions

  1. Drain water from tuna can

  2. Place tuna in a bowl and flake with a fork

  3. Add remaining ingredients

  4. Taste for seasonings and enjoy!

Recipe Notes
  • For best results, use high quality Albacore tuna. Wild Planet is the brand I recommend, but there are others out there-just check to make sure it's pole caught, wild tuna.

Watermelon Seed Salad

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Watermelon Seed Salad isn’t what you think! 

Watermelon Seed Salad

Refreshingly light and cool, Watermelon Seed Salad doesn’t actually include watermelon seeds, but toasted pumpkin seeds also known as pepitas. This dish has wonderful flavor and texture with a creamy goat cheese, crunchy pepitas, a sweet and tangy sauce with a hint of fresh basil. The beauty of this salad is that it can be served as a salad or dessert.

watermelon seed salad

Quick and easy to make, this is a crowd-pleaser, especially when it’s hot outside! Combine the chopped watermelon with the white raspberry balsamic vinegar, toasted pepitas, crumbled goat cheese and allow to chill for about 15-20 minutes. Garnish with fresh basil and enjoy!

Can I Use a Different Cheese?

Yes. Traditional watermelon salads often feature feta cheese, but blue cheese or smoked Gouda would work equally well as a substitution for goat cheese.

Do I Have to use White Raspberry Balsamic Vinegar?

No, but it pairs really well with the other ingredients. White Raspberry Balsamic Vinegar can be purchased through the Grapevine Olive Oil Company. There are other flavored white balsamic vinegars that pair well with watermelon including Strawberry and Peach flavors. The important thing is to use a white balsamic vinegar; the dark vinegars discolor the fruit and cheese.

What Can I Use Instead of Basil?

Other herbs that pair well with watermelon are mint, parsley or cilantro.Watermelon Seed SaladIf you like fruit based dishes, take a look at Wine Poached Pears.

Vermicelli Summer Salad

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Vermicelli Summer Salad is the best dish you can have while lounging by the pool, dreaming of being on the Amalfi coast.Vermicelli Summer Salad

 

Vermicelli is a thin pasta, smaller than spaghetti but larger than capellini. This recipe is a spin-off of a fabulous pasta salad my friend Deb makes. She is an excellent cook and hostess extraordinaire ! The secret to getting this seemingly simple pasta dish to rock is: you must marinate the pasta overnight.

vermicelli

Isn’t Vermicelli a Rice Noodle?

There are two types of Vermicelli noodles: the Italian, which is made with semolina flour, eggs and salt (and is used in this recipe) and the Asian variety, which uses rice flour instead of a semolina flour. If you wanted to prepare this dish gluten-free, you would use rice Vermicelli noodles.

Why Do I Have to Let the Noodles Sit Overnight?

The marination process of the noodles is key to the flavor of this dish. Without the overnight marinading of the noodles, this recipe would just taste like noodles with vegetables. The seasoned salt, lemon juice and olive oil turn the noodles into Rock-star noodles!…

Read On →

Picnic Side Dishes

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Three amazingly delicious and easy side dishes for your next gathering! These can be made ahead, served hot, cold or at room temp!

These four delicious, easy, make-ahead side dishes are the perfect complement to any picnic or food gathering! Each is developed with ingredients that can tolerate the heat and remain pretty and tasty till the sun goes down!

Your vegan and vegetarian friends will appreciate you offering something they can actually sink their teeth into, besides the proverbial Crudités plate! And even though these side dishes are healthy, they’re actually terrific!!!

Edamame Salad

Savory edamame in a soy-hoisin infused sauce accented with red bell peppers, crushed red pepper and sesame sticks. This is a great side dish or entree, particularly for your vegan or vegetarian guests.

edamame

Smokey Grape Salad

Gouda and grapes– perfect for a wine tasting or barbecue! Red and green grapes accented with a balsamic-honey infused dressing, accented with smoked Gouda cheese.

grape salad

Mediterranean Orzo Salad

orzo salad

Great little side dish to have on hand for your vegetarian friends. Orzo tossed in a light sauce, accompanied with red onions, grape tomatoes, green peas and fresh dill.

Grilled Peaches with Balsamic Pecan Glaze

grilled peaches

 

 

 

Bleu Cheese Dressing

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bleu cheese dressing

Wedge Salad with Bleu Cheese Dressing

The wedge salad dates back to the 1920’s and was on just about every steakhouse menu in America until the 1970’s. Basically, a wedge salad is a quarter head of iceberg lettuce usually drowning in a creamy bleu cheese dressing, accompanied by tomatoes and bacon. However, in the 70’s, people began to discover different greens…mesclun, frisee, endive, bibb, spring mix, packaged salads, radicchio and arugula, and the popularity of the iceberg lettuce waned. bleu cheese dressing

Today, it is making a comeback! I had one the other day at a restaurant and it had alfalfa sprouts and pickled ginger on it, which was quite interesting. I made mine today with homemade bleu cheese dressing, which was delicious! Here’s the recipe for the dressing! Enjoy!

bleu cheese dressing
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Bleu Cheese Dressing
Prep Time
10 mins
chill time
10 mins
Total Time
10 mins
 

This creamy bleu cheese dressing dresses up the ordinary salad or goes well with a nice steak!

Course: Appetizer, Salad Dressing, Sauce
Cuisine: American
Keyword: bleu cheese dressing, bleu cheese salad dressing, salad dressing
Servings: 4 cups
: 100 kcal
Author: SmartyPantsKitchen
Ingredients
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3/4 cup buttermilk
  • 1 tablespoon dried mustard
  • 5 oz bleu cheese Stilton, Maytag
  • 1/4 teaspoon garlic optional
  • 1/2 teaspoon sugar
  • 1 teaspoon Worchestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions

  1. Place bleu cheese in bowl and crumble with fork

  2. Add all ingredients; combine well; chill in fridge

  3. Prior to serving, taste for salt and pepper

Recipe Notes

 

  • For a chunkier version, double the amount of bleu cheese
  • Serve as a salad dressing, dip, or steak sauce

 

Spice is Nice

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Since Ground Hog’s Day, I’ve been thinking about the next six weeks and I’ve decided it’s time to back-off the comfort food and lighten up a bit. It’s not going to warm up outside anytime soon. It will be cold all through February and into March. In May, BAM! Pool season is here and I’m going to be challenged to find a long-sleeve tankini…time to “salad-up”!

This “winteresque” salad provides a ton of fiber, nutrients and vitamins, as well as a nice punch of sweet heat! The dressing is a combination of  Calabria peppers, sriracha (or Rooster Sauce) and ground red peppers. This is no sissy salad. In fact, it’s got the heat of a Szechuan warrior. Luckily, you are in control of the degree of heat….The dressing will warm you up and the veggies and fiber from the cannellini and garbanzo beans will keep you full. Garbanzo and cannellini beans are both complex carbohydrates, which means they are slower to break down; this allows the blood sugar levels to operate at a more consistent level, rather than spiking then falling, as is with simple carbohydrates.

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Sweet and Tangy Beet Salad

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Sweet and Tangy Beet Salad

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Beets are a root vegetable, and the edible round portion of the vegetable is called the taproot. Carrots, parsnips and turnips are also taproots.

Beets might be one of the more challenging foods of which to acquire a taste. They’re really one of those foods that is loved or despised, usually resulting from a bad childhood dining experience. Generally, the red beet is the most popular and recognizable, however there other delicious beet options — golden, white and “candy stripe” beets.

Candy stripe beets (as they’re commonly referred in culinary environments) are formally called Chioggia beets. When sliced, they are red and white striped and have a sweeter taste than the red, golden or white beet. The Chioggia beet hails from Chioggia, Italy and can be found in most specialty supermarkets.

This chilled beet salad will convince your taste buds how juicy and delicious beets can be, when prepared correctly. Sweet, tangy, savory, crunchy and spicy, this salad has it all and is perfect for the heat of the summer.

Nutritional Benefits

While a raw beet is approximately 88% water, it still packs a powerful punch of vitamins and nutrients, predominantly vitamin B9, folate.

Folate is essential to the human body in that it assists in cell division. Without cell division, the body cannot form new DNA. Furthermore, folate is critical in preventing neural tube defects in embryo’s, such as  spina bifida and cleft palate. Other nutritional benefits of beets are high levels of magnesium, vitamin C, iron, vitamin B6, potassium and both soluble and insoluble fiber. Warmed beets also serve as a natural laxative.

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