Archive for Salads
In an effort to use up leftover chicken in the refrigerator, I decided to make a chicken salad. I intended to make my mom’s wonderful recipe, but found that I was missing some key ingredients from it. So, I started to modify the recipe to use up the ingredients I had in the kitchen and accommodate the gluten-free diet, too. By the time I was done tweaking, it was nothing like the salad my mom used to make. It turned out just as good, but with a completely different taste. It made a tasty chicken salad sandwich (on gluten-free bread, of course), but was also great just served on green leaf lettuce.
Chicken Salad Recipe
3/4 Cup Mayonnaise
3/4 tsp curry powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
2 garlic cloves, minced
2 TBSP apple cider vinegar
1 tsp salt
2 Cups chicken, cooked and chopped
2 TBSP onion, finely chopped
2 hard-cooked eggs, chopped
1/4 Cup sweet pickle relish
1 Cup red seedless grapes, each cut in half
1/2 Cup (about 3 oz.) pine nuts, lightly toasted
- Mix dressing ingredients well and refrigerate.
- Combine all salad ingredients, except the pine nuts. Pour dressing over salad ingredients and mix well, but gently.
- Serve on gluten-free bread, rolls, or a bed of lettuce.
- Sprinkle toasted pine nuts on top.
- To toast the pine nuts, place in a small dry skillet over medium-low heat. Using a spoon or spatula, push them around in the skillet for about five minutes – just until they’re golden and fragrant. Don’t walk away, they can burn quickly if the heat gets too high.
- This is best after chilling in the refrigerator overnight, so go ahead and mix it all up the day before. However, to keep the pine nuts a little crispier, you may want to wait until just before serving to sprinkle on the pine nuts.
- Makes 4-6 sandwiches or salads.
Here’s another quick and easy recipe that’s great to make for parties, especially a Mexican fiesta. Everyone will love the fresh flavors and the bright colors. You can serve it as a dip with corn or tortilla chips, but I think it’s best as a side salad. It’s also great added to Southwestern Chicken Salads, rice bowls and even as a filler in tacos. I’ve made this salad with several variations. Here’s what I put in it the last time I made it:
Corn and Black Bean Salad Recipe
4 Cups (about 16 oz.) frozen whole kernel corn
1 can (15.5 oz.) black beans, rinsed and drained
1/2 Cup fresh cilantro, chopped
1/4 Cup (about 4 – 6) green onions, sliced
1/4 Cup red onion, finely chopped
Juice of 2-3 fresh limes
3 TBSP vegetable oil
1 TBSP ground cumin
salt and pepper to taste
1 medium tomato, chopped and added right before serving
- In a large bowl, mix together all ingredients except the tomato.
- Cover and chill the salad for a couple hours or even overnight.
- Add the tomatoes and stir gently right before serving.
- Adding the tomatoes right before serving, prevents the salad from getting too watery and the tomatoes from getting mushy.
- If you don’t want to bother with adding the tomatoes at the end: chop up a sweet red pepper instead and mix it in with all the other ingredients before you chill it.
For more gluten-free recipes with onions, check out this week’s Friday Foodie Fix at The W.H.O.L.E. Gang.
I was never a big fan of salads as a child. As I got older, I began to appreciate all the fresh vegetables. And since going gluten-free, my body seems to better handle all the fiber. Recently, this salad has become a favorite of mine.
The ingredients are layered in a 9 x 13 pan, covered with my own dill dressing, and topped with shredded cheese and bacon bits. It’s perfect for entertaining or taking to parties. It makes 12 large servings and you can make it the night before. I love to make it for dinner and have leftovers for lunch later in the week. You can choose your favorite salad ingredients and even your favorite dressing, but here is what I do:
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)
- 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.
- Next, pour and spread the dressing evenly over the salad.
- Top salad with shredded cheese and bacon bits.
- Cover the pan tightly with plastic wrap and place in the refrigerator. The salad can be chilled for an hour, or even overnight.
- 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
- Combine ingredients in a medium bowl and mix well.
- Keep chilled.
- 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 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.
As much as I love the traditional potato salad, this is a wonderful alternative. The basil and dressing, made with balsamic vinegar and Dijon mustard, give it a nice, fresh flavor. The lack of mayonnaise and the addition of green beans make me feel like I’m eating healthier, or at least a little lighter on the calories. I found this recipe about a year ago on AllRecipes.com and modified it slightly for my own taste. It’s become one of my favorite vegetable salads to accompany grilled or barbecued meats. It makes a great side dish for pulled pork sandwiches.
Red Potato and Green Bean Salad
1 lb. red potatoes
1/2 lb. fresh green beans, trimmed and snapped
1/4 Cup chopped fresh basil
1/4 large red onion, chopped (about 1/2 Cup)
salt and pepper to taste
1/4 Cup balsamic vinegar
2 TBSP Dijon mustard (I like to use whole, or coarse-grain mustard.)
2 TBSP fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce (Make sure it’s gluten-free. We use French’s brand.)
1/2 Cup extra virgin olive oil
- Place the potatoes in a large pot, and just cover with water. Bring to a boil, and cook for about 10 minutes, or until potatoes are tender.
- Add the green beans to the pot of cooking potatoes and cook both for an additional 5 minutes.
- Remove the pot from the heat and pour off the water. Let them cool slightly until able to cut potatoes into quarters (or halves, depending on size).
- Place the potatoes and green beans in a large bowl. Add the fresh basil, red onion, salt and pepper. Stir gently and set aside.
- In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and toss to coat.
- To add a little more flavor, consider adding bacon. Cook 3-4 strips of bacon until crispy, then crumble, and sprinkle over the salad.
- Makes about 8 servings.
- I think this salad is best served warm or at room temperature. And that makes it good for taking on a picnic or to an event where there’s no refrigerator or cooler, which you might need to keep a traditional potato salad cold.