Archive for Salads

Jun
19

Red Potato and Green Bean Salad Recipe

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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

Ingredients:

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

Directions:

  1. 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.
  2. Add the green beans to the pot of cooking potatoes and cook both for an additional 5 minutes.
  3. 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).
  4. Place the potatoes and green beans in a large bowl. Add the fresh basil, red onion, salt and pepper. Stir gently and set aside.
  5. 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.

Additional Notes:

  • 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.

Notable Links:

Categories : Lunch, Salads
Comments (53)
Jun
11

Berry Good Summertime Salad

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img_3540xAnother favorite, quick and easy recipe of mine is this one for a berry fruit salad. It’s perfect for summertime, when berries are in season. I got this recipe from my sister, though I reduced the amount of sugar because I just didn’t think it needed that much. The balsamic vinegar does a great job of bringing out the flavors of the berries.

And because it’s naturally gluten-free, it makes a great dish to have at parties with Celiacs and non-Celiacs. (No special gluten-free flours or ingredients needed. Just double check that the vinegar is gluten-free. I’ve never found a balsamic vinegar that has gluten, but it’s always good to check.)

Berry Fruit Salad

Ingredients:

1 pint strawberries, hulled and cut into bite-size pieces
1 pint blueberries
1 pint raspberries
1 pint blackberries
1 TBSP balsamic vinegar
2 TBSP sugar

Directions:

  1. Clean and dry all the berries and put into a medium bowl.
  2. In a small bowl, mix the vinegar and sugar. Then pour over the berries and gently toss to coat.
  3. Refrigerate for 30 minutes to an hour before serving.

Addtional Notes:

  • Use any berries that are fresh and in season. You can see in the picture above, I didn’t have raspberries to add in, but it was still delicious.
  • If you’re taking this to a party where you probably won’t eat right away, consider taking the vinegar/sugar mix in a separate container. Then pour it over the fruit and toss to coat when you get to the party. Put it into the refrigerator until time to eat.
  • This also works great for a gluten-free dessert. Add fresh whipped cream or pour over vanilla ice cream.

For more recipes with blueberries, check out Friday’s Foodie Fix at The W.H.O.L.E. Gang.

Categories : Breakfast, Desserts, Salads
Comments (39)
May
27

Southwestern Chicken Salad

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img_3445xI put this dinner together the other night while trying to clear the leftovers out of the refrigerator. It turned out so much better than I was expecting! Another quick and easy recipe that really doesn’t need directions, but sometimes we all need a little inspiration. For more dinner inspirations check out What’s For Dinner Wednesday at the Gluten-Free Homemaker.

Southwestern Chicken Salad

Ingredients:

Mixed salad greens (I used a spring mix and baby spinach.)
Cilantro, chopped
Avocado, chopped (1/2 avocado per person)
Corn and Black Bean Salad (1/4 cup per person)
Slow-Cooked Mexican Chicken, shredded (1/2 cup per person)
Cheddar cheese, shredded (4 oz. per person)
Black olives, sliced
Salsa or Spicy Ranch Dressing

Directions:

  1. Place your mixed salad greens on the bottom of your salad bowl. Sprinkle the cilantro on top.
  2. Then add the chicken, corn and black bean salad, and avocado.
  3. Top with cheese and black olives.
  4. To finish it, use salsa or Spicy Ranch dressing.

Additional Notes:

  • I was going to add some tortilla chips, but decided it really didn’t need it. It was filling enough (and tasty enough!) without chips.
  • You may also want to add diced tomatoes and a little lime juice.
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Apr
16

Heather’s Favorite Egg Salad

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img_3258xThanks to Easter, I still have lots of hard-boiled eggs (in many colors 🙂 ) in my refrigerator. One of my favorite things to make with them is egg salad. A few years ago, I was in search of the tastiest egg salad recipe. I tried a few, but each one seemed to be lacking something. Perhaps it’s one of those recipes that you just have to adjust to your own liking. So, that’s just what I did. And fortunately, I wrote down the ingredients and amounts so I could duplicate it year after year. If you haven’t created your own recipe for egg salad yet, try starting with mine:

Heather’s Favorite Egg Salad

Ingredients:

6 hard-boiled eggs, chopped
1/4 Cup mayonnaise
1 tsp Dijon mustard (I use coarse, or whole, grain.)
1/2 tsp prepared yellow mustard
Juice from 1/2 lemon
1 TBSP sweet pickle relish
3 green onions, sliced (about a 1/4 Cup)
1/2 tsp dried dill weed
1/4 tsp celery seed
salt and pepper to taste

Directions:

  1. In a medium bowl, mix together mayonnaise, Dijon mustard, yellow mustard, lemon juice, and relish.
  2. Then add eggs, green onions, dill weed, and celery seed.
  3. Stir to combine and season with salt and pepper.

Additional Notes:

  • Serve your egg salad on bread, rolls, tossed greens, or whatever your preference. In the picture above, I have used Schar dinner rolls, sliced in half. I gently removed the center of the bread and placed a leaf of lettuce in the bottom. Then scooped egg salad on top. I thought it made a nice presentation and was oh so good!
  • Schar Classic White Rolls are wheat-free, gluten-free, and lactose free.  I found them on the shelves with other gluten-free items at Wegmans. Because they are not frozen, you can also purchase them online at  glutenfree.com. We use the rolls for hamburgers, too.
  • For tips on hard-cooked eggs check out these websites: Anastasia’s Table and Kalyn’s Kitchen.
Categories : Lunch, Recipes, Salads
Comments (10)