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Category Archives: salads

Avocado Chopped Salad

Avocado Chopped Salad

recipe credit: Laura Fifield


For the salad:

Romaine lettuce

Crisp bacon, diced

1/4 of a purple onion, diced

1-2 avocados, diced

chopped pecans or walnuts

shredded rotisserie chicken


For the dressing:

1/4 cup apple cider vinegar

Extra Virgin Olive Oil

shredded Pecorino Romano (sheep cheese)

Salt & Pepper

Whisk all the dressing ingredients together, set aside while you make the salad. Depending on the number of people you are serving, the amount of each ingredient is up to you. For our family of 4, I used 1 head of Romaine lettuce and it made a nice sized salad, with about 2 cups leftover.





Avocado & Grilled Corn Salad with Cilantro Vinaigrette

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

recipe credit: Authentic Suburban Gourmet

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss. 

Noodles & Co. Backyard BBQ Chicken Salad

Backyard Barbecue Chicken Salad

Serves 4 regular salads or 6-8 small sides


* 12 oz. bag of mixed lettuce
* 8 oz. shredded mixed cabbage, red and green
* ¾ cup cole slaw dressing
* 4 chicken breasts, cooked, shredded, cooled
* ½ cup of your favorite BBQ sauce
* ¾ cup tomatoes, diced
* ¾ cup corn
* 1/8 cup red cabbage

BBQ Chicken Preparation:

* Bake 4 chicken breasts, completely cool and then shred into bite sized pieces
* In a bowl mix together the chicken and ½ cup BBQ sauce


* Mix the lettuce, cabbage (keeping 1/8 cup of red cabbage aside for garnish) and cole slaw dressing in a large bowl
* Place the BBQ chicken, corn and tomatoes on top of the mixed greens, forming the points of a triangle in the center of the salad
* Place the 1/8 cup of red cabbage in the center of the triangle to garnish

Pulled Chicken Salad with Lime-Cilantro Dressing

Pulled Chicken Salad with Lime-Cilantro Dressing

recipe credit

4 – 6 cups salad greens; Romaine mixed with other greens work well (I used Romaine, spring greens, and baby spinach) 
Some red onion, halved or quartered, and thinly sliced  
Some tomatoes, diced or quartered 
Some carrots, shredded 
Some walnut halves or pieces (optional, but I like the crunch and nutritional factors) 
Small pieces of pulled chicken
Mix salad greens. Top with red onion, tomatoes, carrots, walnuts, chicken, and finally cilantro-lime dressing. (See recipe below.) 

Cilantro-Lime Dressing

2 tbsp extra virgin olive oil (or similar; I recommend a healthy oil with some flavor of its own)
1 tbsp minced onion (or shallots; I use a yellow onion most often)
1 tbsp chopped cilantro
3 tbsp fresh lime juice (about the juice of one lime)
1 tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper
1 garlic clove, crushed or minced (I’m sure I added more, but that’s just me)
Add all ingredients to your blender pitcher. Blend for a minute or two until fairly smooth. I blended until fairly smooth, but a few flecks of green from the cilantro remained. If you don’t have a blender, you may put all ingredients in a jar, seal, and shake about a minute. Just know that your dressing will have bits of onion, cilantro, and garlic that stand out, which is not a bad thing in my opinion.
Drizzle Pulled Chicken Salad with Cilantro-Lime Dressing immediately before serving. 

Heirloom Tomato and Avocado Salad

Recipe Credit

Servings: serves 4 Prep Time: 20 minutes Cook Time: 5 minutes


For the wontons:

2 tablespoons olive oil

12 square wonton noodles

sea salt to taste

For the vinaigrette:

1 ounce cilantro leaves (1 cup, tightly packed)

1 tablespoon pine nuts

1 garlic clove – skinned

2 tablespoons brown rice vinegar

1/2 teaspoon maple syrup or organic sugar

5 tablespoons extra virgin olive oil

1/4 teaspoon sea salt

1/8 teaspoon ground cayenne

For the salad:

2 ripe avocados – cut in 1” pieces

1 1/4 pounds mixed heirloom tomatoes – cut in 1” pieces

5 ounces baby arugula – rinsed and spun dry

freshly ground white pepper


1) Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.

2) To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.

3) Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.

Texan Corn Salad

Texan Corn Salad

Recipe Credit: Bonnie Kienbaum

2 C frozen corn
1 can black beans (rinse)

1/2 c chopped red onion

1 jalapeno chopped and deveined (no seeds)

1 Tbsp lime juice

1/2 tsp salt


Mix together, chill 10 min. Enjoy!

Quinoa-Edamame Salad

Quinoa Edamame Salad

Recipe adapted from Thermador Kitchens by Our Best Bites
1 c. black quinoa (if you can find it–try the bins at Whole Foods. But really, any type of quinoa will work)
2 c. water
1/2 c. rice wine vinegar
6 Tbsp. grapeseed oil*
2 Tbsp. flax oil*
*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor
1/3 c. chopped fresh cilantro
2 limes, juiced
1 T. honey
3/4 tsp. salt (plus more to taste, if desired)
2 cloves garlic, minced
2 lbs. frozen, shelled edamame (green soybeans)
4 green onions, thinly sliced
½ c. chopped peanuts (optional)
Cook quinoa (click here to find out how!) While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.
For the edamame, you have a few options. You can steam it in a steamer or the microwave until the desired doneness is reached, you can rinse the beans under some hot water for about a minute or two, or you can briefly rinse the beans and then toss them with the hot quinoa when it is done cooking–it just depends on how done you prefer your edamame. Whichever option you choose, you’ll toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.

Red Beans and Rice Salad

Red Beans and Rice Salad

2 garlic cloves, minced
1/2 tsp salt
1/2 tsp sugar
2 Tbsp cider vinegar
1 tsp yellow or Creole mustard,
1 tsp chipotle Tabasco plus more for garnish if desired
1 tsp minced fresh thyme, sprigs for garnish
1 cup halved grape tomatoes
1 each celery stalk, diced
1 red bell pepper, diced
1 small yellow onion, diced
3 cups steamed long grain rice
1 can red kidney beans, rinsed and drained

Place garlic into large bowl and mash with salt and sugar. Whisk in vinegar until dissolved. Whisk in mustard, Tabasco, and thyme until blended. Season with pepper; set aside 30 mins to blend flavors.

Add tomatoes, celery, red bell pepper, yellow onion and rice into the bowl with the dressing; toss to combine. Add the red beans and gently stir to distribute. Set aside at room temp for 30 minutes. Taste to adjust seasoning.

Yields 12 servings

Asian Shrimp Salad

Asian Shrimp Salad

Serves 8 as an entrée, 12 as a side salad
This filling entree salad makes an excellent lunch as well as an elegant side salad when you have dinner guests. If you have precooked and deveined shrimp or leftover shrimp from dinner the night before, it just takes minutes to prepare.

Asian Shrimp Salad

* 8 ounce bag pre-washed baby spinach leaves
* 1 medium head Napa cabbage, shredded
* 1 pound sugar snap pea pods, halved
* 1 can drained sliced water chestnuts
* 1 small bag shredded carrots
* 1 pound chilled shrimp split in half lengthwise (16 to 20 count)
* 1 bunch chopped scallions-only the green parts
* 4 ounces sliced toasted almonds (toast them in a skillet over medium heat, stirring constantly, for about five minutes)

Asian Dressing

* 2 teaspoons fresh grated ginger
* 4 teaspoons dark sesame oil
* ¼ cup rice vinegar
* 4 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 2 teaspoons minced garlic
* 6 Tablespoons extra-virgin olive oil

Asian Shrimp Salad

1. Toss everything together and serve with Asian Dressing.

Asian Dressing

1. Whisk all of the ingredients together in a bowl.

Seven-Layer Salad

Seven-Layer Salad


2 Cups lettuce, chopped (iceberg, Romaine, Cosmopolitan — you choose)
2 Cups baby spinach
2 Cups frozen peas
1 cucumber, sliced and quartered
1 Cup (8 oz.) diced ham
2 Cups (4-6 oz.) cheddar cheese, shredded
8 oz. bacon (8-10 slices), fried crispy and crumbled into bits
Creamy Dill Salad Dressing (recipe below)


1. Cover bottom of 9 x 13 pan with chopped lettuce, then add layers of baby spinach, chopped cucumber, peas, and diced ham. This should make the salad almost fill up to the top of the pan.
2. Next, pour and spread the dressing evenly over the salad.
3. Top salad with shredded cheese and bacon bits.
4. Cover the pan tightly with plastic wrap and place in the refrigerator. The salad can be chilled for an hour, or even overnight.

Additional Notes:

* Choose your ingredients carefully. Tomatoes don’t do well overnight: they add too much water to the salad. If you want tomatoes in your salad, I suggest adding them right before serving.
* No need to defrost the peas. They defrost quickly in the refrigerator and help keep the salad cool.
* Other ingredients to consider: Green onions and celery add great flavor. Red cabbage, carrots, and yellow sweet peppers add bursts of color.

Creamy Dill Dressing


1 Cup mayonnaise
1 Cup Greek yogurt
1 tsp salt
2 tsp garlic powder
1 TBSP sugar
1 TBSP dried dill weed


1. Combine ingredients in a medium bowl and mix well.
2. Keep chilled.

Additional Notes:

* Feel free to add fresh herbs from your garden instead of dried dill, but you may want to increase the amount for freshly chopped herbs.
* I’ve recently been introduced to delicious Greek yogurt [4] and found that it makes a thicker, creamy dressing — perfect for this recipe. For a thinner dressing use plain yogurt, or consider adding a couple tablespoons of milk.