Category Archives: Salads

Happy Memorial Day!

We did a lot of entertaining last week. I normally don’t experiment on company (except our niece and her husband), but I figured I was safe with the salad I served for a barbeque.

Bok Choy Salad

This would be a great side dish for your Memorial Day party. It is important that you use BABY bok choy, since the more mature product is tougher and not suitable to use raw.

Baby Bok Choy Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 small heads baby bok choy, thinly sliced crosswise
  • 2 medium carrots, cut into matchsticks
  • 3 large radishes, sliced
  • ½ cup olive oil
  • ¼ cup white vinegar
  • ⅓ cup sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons slivered almonds, toasted
Instructions
  1. Combine bok choy, carrots, and radishes. Set aside.
  2. Combine oil, vinegar, sugar, and soy sauce in a shaker jar. Shake well.
  3. Pour dressing over vegetables just before serving. Top with slivered almonds.

 

Grilled Pineapple Salad

A few years ago, I would never have considered grilling fruit. Summer is coming, and I am hoping to do a lot of produce grilling this year. The salad I’m sharing today was a side dish on Easter Sunday, but could be served any time and with a variety of different main dishes.

Grilled Pineapple Salad

This salad is sweet and salty. It would go great with barbeque or grilled steaks!

Grilled Pineapple Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 fresh pineapple
  • ½ cup toasted coconut
  • 2 tablespoons honey
  • ⅓ cup chopped cashews
Instructions
  1. Remove crown and base of the pineapple, then the peel. Cut the peeled pineapple into quarters lengthwise, and remove the core. Then, cut each quarter into about 3 spears.
  2. Grill pineapple spears over medium heat. Allow to cool. (This could be done the day before.)
  3. Chop grilled pineapple into bite sized pieces. Add remaining ingredients.

 

Mai Fun Veggie Salad

Mai Fun Veggie SaladWe were invited to a pig roast over the weekend, and the hostess requested I bring “one of your veggie creations.” I added some bok choy to our box this week, and was thinking a bok choy salad. I found this recipe on yummly for Oriental Cold Noodle Salad, and thought I could modify it with more vegetables. Unfortunately, our grocery store is in the process of “resetting,” and they didn’t have soyba noodles. I found some Mai Fun and decided to try that instead. I came home from the pot luck with an empty bowl, so I think this was a successful recipe.

Mai Fun Veggie Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ of a 6.7 ounce package Mai Fun, prepared according to package directions and well drained
  • 2 cups shredded bok choy
  • 1 cups shredded carrots
  • 3 green onions, sliced thinly
  • 2 teaspoons sesame oil
  • ½ cup vegetable oil
  • 1 lime, juice and zest
  • ¼ cup rice vinegar
  • 2 teaspoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes (more if you want it really hot)
  • 3 tablespoons toasted slivered almonds
Instructions
  1. Combine drained Mai Fun, bok choy, carrots, and green onions in large bowl.
  2. In medium bowl, combine oils, lime juice, vinegar, and soy sauce. Add lime zest. garlic and red pepper.
  3. Pour about ¾ of the dressing over the salad, toss to combine. Refrigerate for at least an hour.
  4. Just before serving, add remaining dressing and toss again. Top with almonds.

We had a great time at the pig roast. (Thanks, Shirley and Dan!)

Happy eating!

Ruth

Pesto Tortellini Pasta Salad

Pesto Tortellini Pasta SaladWe were invited to a birthday BBQ last weekend, and I volunteered to bring a salad. When I ordered basil this week, I had no idea I would be getting such a giant quantity! So, I decided to make a salad with basil for the pot luck. I saw several different pasta salads with pesto, so decided to go for that. I used this recipe from Simply Recipes for the pesto. It was a huge hit. There was a little bit left, which was even better for lunch the next day.

Pesto Tortellini Pasta Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 12 +
 
Ingredients
  • 1 large and 1 small package of refrigerated cheese tortellini, cooked and rinsed with cold water
  • 1 cup prepared pesto (see post for a link to a good recipe)
  • ½ pint grape tomatoes, halved
  • 1 small can sliced black olives, drained
Instructions
  1. Combine all ingredients. Chill for at least 30 minutes (overnight is better) prior to serving.

Happy eating!

Ruth

Blueberry Quinoa Salad

Until we got blueberries in our box this week, we had not received fruit for a while. Usually, we just eat the fruits we get, but I wanted to actually make something with the blueberries. I didn’t want anything too sweet, so I decided to try making a cold quinoa salad. I ended up using some of the cucumbers, too.

Blueberry Quinoa Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cups cooked quinoa, cooled
  • ½ pint blueberries
  • ½ cup chopped cucumber
  • ⅓ cup chopped walnuts, toasted
  • ¾ cup crumbled feta cheese
Instructions
  1. Combine all ingredients, mix well. Cook time is for cooking the quinoa, there is no additional cooking required.

I think I’m going to try eating the leftovers for breakfast tomorrow-a nice combination of sweet berries and savory feta cheese.

Happy eating!

Ruth