I’ve always enjoyed potato salad most when it’s just made and still warm. This recipe reflects that and is yet another way to use nourishing chia seeds.
Peel, chop, and boil the potatoes as you would for any potato salad. Make sure you cut them into chunks less than 1″ wide.
When tender, drain and rinse under cool water for a few seconds, then turn into medium bowl. Set aside.
In a small bowl, mix together the remaining ingredients until well blended.
Pour the contents of the small bowl over the potatoes in the medium bowl and stir together.
Serve warm. Also tastes great cold. Enjoy!
Traditionally tabouli is made with bulghur. Use quinoa as a substitute and most folks will not even notice. In doing so, you will have increased the protein and lowered the gluten in this refreshing Middle Eastern salad. This recipe also makes use of prolific summer garden produce — a slight tweak on tradition.
Pile the quinoa in a large bowl and allow to cool almost to room temperature. If you put the fresh veggies into hot quinoa they will partially cook and you will loose some of the crunch that makes this salad memorable.
Add all the chopped vegetables and herbs and toss to mix.
Mix the lemon juice and olive oil in a cup then sprinkle the mixture over the salad.
Toss to coat all of the vegetables and the quinoa.
Salt to taste.
If the salad seems too dry, add another drizzle of olive oil and toss.
Put this salad together an hour before serving if you can. This gives the flavors a chance to blend.
Serve at room temperature.
A delightfully light dressing that works beautifully on delicate butter or red leaf lettuces.
Combine all ingredients in a small bowl.
Whisk well.
Having a great salad dressing is like having a perfect little black dress. In this case, one Medjool date makes all the difference.
Combine all ingredients in a blender. Blend until emulsified and serve!
A thick, rich Ranch Dressing. You won’t miss the dairy at all!
Combine the lemon juice with the almond milk and allow to sit until the milk is curdled, about 5 minutes. Whisk in the remaining ingredients and chill until serving.
Lovely on a romaine salad with tomatoes, red onions and feta, also nice over a piece of grilled fish.
In a small bowl, combine olive, red onion, mustard, red wine vinegar, honey, garlic, parsley, sea salt and pepper.
Whisk to combine.
While continuing to whisk, stream in extra virgin olive oil.
Whisk until thoroughly combined.
* To crush garlic with a knife: Mince the garlic on a cutting board. Once minced, sprinkle a pinch of coarse sea salt overtop. Chop some more. Then using the flat side of a knife, carefully press down firmly on the garlic and drag the knife forward until the knife is no longer on top of the garlic. Lift the knife. Re-pile the garlic and start again until it forms a paste.
A versatile savory dressing, I might even go so far as labeling this dressing as having a rustic decadence.
In a large saute pan over medium-high heat, add bacon fat and heat until glistening.
Add chopped onions.
Cook for 3 minutes, stirring occasionally; onions will be softened and slightly browned.
While onions are browning, locate a glass jar with a tight-fitting lid.
To the jar, add egg, water, apple cider vinegar, maple syrup, arrowroot, sea salt and cayenne pepper. Put on the lid and shake vigorously, until well-combined.
Once onions are cooked, turn the heat down to medium and add cooked bacon to the pan.
While whisking, pour the egg mixture into the hot pan.
Continue to whisk constantly until the dressing thickens.
Serve warm.
A salmon salad that is not fishy — provided you start with high quality red salmon.
Combine all ingredients and mix gently. No need to mash it, leave it flaky. Adjust seasonings to taste. Delicious on sourdough english muffins with more mayonnaise.
An easy, classic Mediterranean salad of summer produce dressed up with feta cheese, mint, olive oil and lemon juice.
Toss all ingredients together in a salad bowl. Best eaten fresh, although it keeps in the refrigerator for a day or so.
A crowd-pleasing tasty salad I often take to potlucks.
Fill a large bowl about 1/2 full of water and add the lemon juice. Quarter each apple, then cut the core out. Thinly slice wedges off each quarter. Add to the bowl just as soon as they are sliced to keep from browning. As the bowl gets full, rotate the apples to make sure each slice comes into contact with the lemon juice. Add more water if necessary. When all apples are sliced and coated, drain the excess water.
Add the rest of the ingredients and toss well. Adjust seasonings and sweetener to taste. Chill if not serving right away.
Who doesn’t love ranch salad dressing? Homemade ranch dressing is that much better. Before ranch dressing became a commercial blockbuster, we made this type of dressing for sandwiches at home. This type of creamy dressing is part of many cultures. It is easy to make at home and adds great sparkle to a meal.
Mix together mayonnaise and sour cream.
Add herbs. Add salt to taste.
Add pepper to your homemade ranch dressing after you have dressed your salad.
For variety, add crushed garlic or lemon juice and curry powder.
This salad is inspired by Anita’s Mexican Restaurant in Bakersfield, California. Their authentic dishes are complemented well by their two signature salads. This is one of the two.
Peel and cut the cucumbers into ¼ inch slices. If the cucumber is sizable, cut the rounds in half.
Carefully open the chili. Remove the seeds with a paring knife. The seeds are the hottest part of this little critter. If you like HOT, keep the seeds in. Mince the pepper finely.
Add the pepper and the rest of the ingredients to the cucumbers and toss to thoroughly mix.
Check for salt and pepper.
Allow this salad to sit for as long as an hour for the flavors to blend. But, if you’re like me, these fresh scents will be irresistible and you will consume part of the salad before the rest of dinner is ready.