Category Archives: Salad

Salmon Salad

I bought about twice as much salmon as I actually needed to make dinner last night, so we had some leftovers. Turns out leftover salmon makes a pretty good lunch when it’s transformed into a little salad.

(All ingredient measurements are approximations)
1 cup cold salmon, flaked
1/2 tsp. dried dill
1/4 tsp. celery salt
1 1/2 T mayo
Juice from 1/4 lemon

Mix first four ingredients, sprinkle with lemon juice and enjoy! I had mine on crackers.

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Filed under After School Snacks, Definitely Making it Again, Easy, Fish, Lent, Salad, Six Ingredients or Less, Super Easy to Make

Creamy Cole Slaw from Bobby Flay

I made this tonight to go with the chicken we had (that recipe to come later). Hubby ate one bite, looked up and asked me if made this. I was a little hesitant to answer because I didn’t know if that meant this is really bad and I don’t want to offend you by saying I hate or this is so awesomely good I didn’t even know you knew how to make cole slaw like this. Luckily, it was the latter.

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Combine the shredded cabbage and carrots in a large bowl.

Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Did I change anything? I left out the onion. I also used a bag of broccoli slaw instead of shredding the carrots and the cabbage. Since the pre-made slaws come in different size packages, I would make the dressing and then add the cabbage mixture to the dressing slowly, stirring it, to make sure you get the cabbage to dressing ratio that you like. Also, I made this a few hours ahead of time so that all of the flavors had time to mix together. I think coleslaw always tastes better when it’s had time to sit for awhile.

What did the family think? Hubby and I thought is was super yummy. The kids ate it, but cole slaw isn’t their favorite.


Filed under Definitely Making it Again, Easy, Salad, Side Dish, Uncategorized, Vegetarian

Apple and Beet Salad

I am always trying to figure out what to do with the other half of the apple that doesn’t get used when I make the boys an apple and peanut butter sandwich or an apple and cheese quesadilla for their lunches. Well, this is what I decided to with it today after seeing it in An Apple a Day in this month’s Food Network magazine.

1/2 apple, diced
2-3 T diced canned beets (not the pickled variety)
1-2 T plain yogurt
Salt and pepper to taste

Combine all ingredients in a small bowl.

Makes 1-2 servings.

What did the family think? I just made this for myself since I honestly don’t think anyone else in my house would eat this. It made a nice side with the sandwich I had for lunch and it’s kind of cool because the juice from the beets turns everything pink. 🙂

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Filed under Easy, Salad, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

Pintos and Cheese Salad

This was SO much better than I thought it was going to be. My husband wouldn’t even pass me the bowl so I could have seconds because he wanted it for himself. He did eventually give it up. 🙂

3 cups canned pinto beans, rinsed and drained
1 cup corn
1/2 cup red onion, diced
8 oz Monterey Jack cheese, diced

1/4 cup packed fresh cilantro leaves
1/4 cup olive oil
1 clove garlic, minced
3 T lime juice
1 tsp lime zest
1 T apple cider vinegar
1 T honey
1/2 tsp salt

Place all salad ingredients in a bowl and toss to mix.

Combine dressing ingredients in a blender and until cilantro is chopped fine. Pour over salad and serve immediately. (If taking this to a picnic or a potluck, take the salad and the dressing separately.
Pour the dressing on the salad when you get there and it is about time to eat.)

We had this with tacos and grapes. It’s a nice little salad to add to whatever Mexican dish you are having. It’s also good to have with hamburgers, steak or grilled chicken. It’s very summery, too.

Did I change anything? I halved this recipe when making it for my family. If I was taking it to a potluck, I would follow the amounts in the recipe above.

What did the family think? Hubby was hogging the bowl and wouldn’t give it to me so I could have seconds. I think he liked it. 🙂


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Filed under Definitely Making it Again, Salad, Side Dish, Vegetarian

Greek Salad

We went to a Greek Festival this past weekend, so there are going to be several Greek recipes on MommaCooks this week. I love Greek food; it’s so fresh and simple.

1/8 cup red wine vinegar
1/4 cup olive oil
1 T dried oregano
Salt and Pepper, to taste

Whisk ingredients together in a small bowl and let stand for about an hour so the flavors have time to mingle.

1/2 cucumber, peeled and chopped
1 green pepper, chopped
2 tomatoes, cut into wedges
1/2 red onion, peeled and chopped
1 cup feta cheese, crumbled (more or less to taste)

Combine all the ingredients in a bowl, together with the dressing and toss well. Refrigerate for about an hour before serving.

Did I change anything? I left out the Kalamata olive; they’re not my favorite.

What did the family think? Hubby and I loved this; it’s a perfect summer salad. The boys liked the feta.

from Wickedfood Cooking

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Filed under Chicken, Make Ahead of Time, Salad, Side Dish, Vegetarian

Black Bean and Tomato Couscous

A perfect summertime salad to take on a picnic…

2 tsp grated lime zest
2 T fresh lime juice
2 T melted butter
1 T vegetable or canola oil
1 tsp sugar
1 cup couscous
1 can black beans, rinsed and drained
2 medium tomatoes, chopped
1/2 green pepper, chopped
4 scallions, chopped
1/4 cup fresh cilantro, chopped
Crushed red pepper, to taste
Salt and pepper, to taste

Cook couscous according to package directions. Fluff with a fork when done.

Whisk together lime zest, lime juice, butter, oil, sugar, salt and pepper in a large bowl.

Add couscous to dressing, add remaining ingredients, stir. Chill in frig before serving for best results.

We had this with cheeseburgers from the grill and watermelon….a great summer meal.

Did I change anything? I added the green pepper and the crushed red pepper to the recipe. Also, this was supposed to be made with quinoa, but I didn’t have any, so I made it with couscous.

What did the family think? Hubby LOVED it! I liked it, too. Our oldest ate some, but I think it had too much cilantro for him and our youngest spied the beans and wouldn’t touch it.


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Filed under Salad, Side Dish, Vegetarian

Broiled Broccoli

Super easy way to get some greens…

3 cups broccoli, cut into small pieces
2 T olive oil
1 T water
1 clove garlic, minced
1/4 tsp. salt

Preheat oven to 500 degrees.

Toss the broccoli with olive oil, water and garlic.

Roast 5 to 7 minutes, turning occasionally, until somewhat browned.

Remove from oven and toss with salt.

We had this dish with Chili-Rubbed Salmon, grapes and bread and butter.

Did I change anything? I added the garlic.

What did the family think? Hubby and I liked it, our oldest was so-so on it and our youngest probably didn’t even touch it.

from Real Simple

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Filed under Chicken, Salad, Side Dish, Six Ingredients or Less

Creole Potato Salad

This is in the top two potato salads I have ever eaten. SO good! That little bottle of creole mustard makes ALL the difference.

2 lbs. new potatoes (peel on or off, your choice) scrubbed clean and cut into 1 to 2-inch chunks
6 hard-boiled eggs, chopped
1/2 onion, chopped
2 celery stalks, diced
1 green bell pepper, diced
2 T cider vinegar
1 tspn. sugar
1/2 cup Creole mustard
3/4 cup mayonnaise (more or less, however you like it)
Cajun seasoning, for garnish

Place potatoes in a large pot. Cover with cold water. If you need to hard boil the eggs, put those in there too and they can cook along with the potatoes. Bring to a boil, add about a tsp. of salt, reduce to a simmer and cover. Cook about ten minutes and drain in a colander.

While potatoes are boiling, mix the sugar, vinegar, mayo and mustard in with the celery, peppers and onion in a large bowl.

While the potatoes are still warm, gently mixing them in with the dressing allowing the potatoes to soak in some of the flavor from the seasonings better.

Gently fold the chopped hard-boiled eggs into the mixture until well combined. Put the potato salad in the frig to cool for about an hour before serving.

Serve chilled and garnish with paprika or Cajun seasoning.

We had this with Polenta-Crusted Baked Chicken and watermelon.

Did I change anything? I didn’t, but if I were to make it again (which I will because it was awesome) I would only make half as much. This was a good amount if you were going to a potluck or something, but for a family of four, it was a bit much.

What did the family think? Hubby and I thought it was DIVINE! Kids didn’t think do, but I knew that when I was making it. This potato salad has some serious flavor. Make it, your family will thank you.

from Simply Recipes

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Filed under Definitely Making it Again, Make Ahead of Time, Salad, Side Dish, Vegetarian

Deli-style Pasta Salad

We love cheese tortellini around here…

8 oz. cheese-filled tortellini
1 1/2 cups broccoli flowerets
1 carrot, thinly sliced
1/4 cup white wine vinegar
2 T olive oil
1 tspn. dried Italian seasoning
1 tspn. Dijon mustard
1/4 tspn black pepper
1/8 tspn garlic powder
1 bell pepper, chopped

In a large saucepan, cook pasta according to package directions omitting any oil or salt. Add broccoli and carrot the last three minutes of cooking. Rinse with cold water; drain again.

For dressing, is a separate bowl, whisk together vinegar, Italian seasoning, mustard, black pepper, and garlic powder.

In a large bowl, combine pasta, bell pepper and dressing. Toss gently to coat.

What did the family think? Hubby and I liked it. It’s a nice summer side salad. The boys liked the pasta part of the dish, but weren’t too keen on the dressing.


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Filed under Salad, Side Dish, Vegetarian

Pasta, Tuna and Roasted Red Pepper Salad

A cool summertime salad…

6-oz. can chunk light tuna in water, drained
7 oz. jar roasted red peppers, rinsed and sliced, divided
1/2 c. finely chopped red onion OR green onions
2 T nonfat plain yogurt OR light sour cream
2 T chopped fresh basil
1 T olive oil
1 1/2 tspn. lemon juice
1 small garlic clove, crushed and peeled
Salt and pepper to taste
6 oz. whole wheat penne

Cook pasta according to package directions. Rinse with cool water when it is done cooking.

While the pasta is cooking, combine tuna, 1/3 c. peppers and onions in a small bowl.

Combine yogurt (or sour cream), basil, olive oil, lemon juice, garlic, salt and pepper in a blender or food processor. Puree until smooth.

Combine the pasta, tuna mixture and red pepper sauce. Toss to coat.

Did I change anything? I left out the capers.

What did the family think? Hubby and I were the only ones who had this for dinner tonight. Hubby didn’t like it at all. He ended up having pb and j for dinner. I think it would have helped if I had warned him ahead of time that it was cold. It looks like a warm bowl of spaghetti with regular spaghetti sauce, but it isn’t. His taste buds never got over the shock. The kids ate leftover pizza. I liked this dish, by the way.

from Food Network

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Filed under Fish, Italian, Lent, Salad