Tag: salad recipe

Kitchen Sink Chicken Caesar Salad

I can eat chicken Caesar salad every day of the summer, and I always make it a little different, depending on what’s in my fridge. No chicken? leftover meat or burgers will do! No lettuce? iceberg can work! The rest is up to the produce bin – shaved raw corn (fave!), snap peas, cabbage, kohlrabi, all the crunch and lets not forget the croutons! I used roasted chickpeas here cuz YUMMMM but whatever’s in the pantry is up for grabs – bottom-of-the-bag pretzels, crackers, chips – all fair game! So open your fridge and make it your own!

To view the reel on Instagram click here.

Kitchen Sink Chicken Caesar Salad

1 head romaine, chopped
Quarter head red cabbage, thinly sliced
Handful of baby cucumbers, halved
Handful of raw sugar snap peas, thinly sliced
Handful of radishes, thinly sliced
2 grilled chicken breasts, cubed
1 cup roasted chickpeas

Dressing:
3/4 cup Mayo
2 tbsp Dijon
1 scallion, chopped
1 heaping tbsp capers, chopped
Handful of dill, chopped
2 cloves garlic, minced
Salt and pepper, to taste
3 tbsp rice vinegar

Mix and combine!

Related Recipes:

Grilled Chicken Salad with Jalapeno Honey Mustard Dressing

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Salsa Salad

I’ve come to love salad making so much. The process is really soothing for me, it feels like the ultimate self care. Here’s a new salad recipe, I hope you love it as much as i do!

To view the reel on Instagram click here.

 

Salsa Salad

1/3 cup salsa
3 tbsp light olive oil
1 clove minced garlic
Juice of 1/2 lime
1 tbsp honey
Salt and pepper to taste
2 medium head cabbage, chopped
1 avocado, diced
1 jalapeño, thinly sliced
Bunch of cilantro, roughly chopped
1 cup crushed tortilla chips

Method:

Whisk the salad dressing at the bottom of the salad bowl and add your vegetables, toss and top with tortilla chips.

 

Related Recipes:

Kosher Wedge Salad
Puttanesca Tuna Salad
Green Goddess Salad
Summer Corn Peach & Quinoa Salad

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Shaved Brussels Sprout Salad

Gosh, it has been FOREVER. I almost feel like opening with a HELLO WORLD post, like I did in my very first blog post ever. Does anyone even blog anymore?

Well, in an Instagram poll recently, it turns out that people don’t go to blogs as much, although quite a number of you mentioned that you do, indeed, visit the blog, for all the oldiebutgoodies and just to search for recipes with ingredients you have on hand.


Also, the holidays. So many of you visit on the holidays. THANK YOU!!

Speaking of holidays, I hope you had a wonderful one all around. I did not manage to get over here with a Chanukah post. I even missed my 10 year blogoversary. That was a big one. LIFE. It’s hectic these days.

In case you haven’t heard, I was busy wrapping up the manuscript for book #2, so things have been hectic over here. Lots and lots of recipe testing, but sadly none that I can share. It’s been stressful, and taxing, but OH. SO. DELICIOUS. I cannot wait till you all get to cook from it! March 2023 baby!!

In the meantime, I’ve been on a salad kick. Actually more of a SELF CARE kick. My salad making has been more about NOURISHING than feeding myself and the results have been so worthwhile.

And now I get to share the amazing results with you because this salad is everything you want in one: SWEET, SALTY, TANGY, SPICY AND SMOKY!!! Can I get an amen???? Pass the brussels sprouts!

Shaved Brussels Sprout Salad
YIELD: 6 servings

4 cups shredded kale
1 lb. shaved or thinly sliced brussels sprouts
1 Granny Smith apple, julienned
1 cup pomegranate seeds
1 jalapeno, thinly sliced
1/2 cup chopped walnuts
1 tsp smoked paprika
kosher salt, to taste
1 tbsp olive oil

Dressing:
1/2 cup light olive oil
1/4 cup apple cider vinegar
1/4 cup maple syrup
3 tbsp whole grain mustard
2 cloves garlic, minced
salt and pepper, to taste

Method:

Preheat oven to 350 degrees. Spread the walnuts out on a parchment lined baking sheet and mix with olive oil, smoked paprika and salt. Bake until toasted and fragrant, about 10 minutes. Set aside.

Mix the dressing ingredients in a bowl and whisk until creamy.

Add the kale, brussels sprouts, apple, pomegranate seeds, jalapeno, and walnuts to a salad bowl. Stir in the dressing and toss to incorporate. Serve immediately.

NOTE: for nut allergies, use pumpkin seeds instead of walnuts.

 

Related Recipes:

kale crunch salad
holiday salad
waldorf salad

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Kale Crunch Salad

All I can say is even though I had a boatload of this salad on Shabbos, and then again yesterday when I photographed it, I need it again like NOW, and that, my friends, is a sign of a delicious salad – one you want to eat over and over and over again!

Yes, the flavor combo is bomb but what really makes this salad extra special is all the crunchy elements and it’s like a party in your mouth. A party!!!

I debated calling this the Cruciferous Crunch Salad but then I tried to say cruciferous on my Instagram and I ended up saying cruciferouSH, so I nixed it lol! Kale Crunch Salad has still got that alliteration ring to it that I love, so we’re going with that!

What is really great about this salad is that it’s really adaptable – sub in your favorite candied nuts, seeds and croutons,  the important thing is you want things with lots of different textures in every bite.

And with Rosh Hashanah just a few short weeks away, we’re hoping on the pomegranate train and I couldn’t be more excited!

Kale Crunch Salad
YIELD: 6 servings

4 cups kale
2 cups shredded red cabbage
1 cup pomegranate seeds
1/4 cup roasted & salted sunflower seeds
1/3 cup candied slivered almonds
1/3 cup crunchy rice noodles, such as La Choy brand

Dressing:

1/3 cup grapeseed or light olive oil
3 tbsp balsamic vinegar
3 tbsp honey
1 tbsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste

Method:

Spread the kale out on a platter or bowl. Mix the cabbage into the kale. Top with pomegranate seeds, sunflower seeds, almonds and rice noodles.

In a small bowl, combine dressing ingredients and whisk until thickened.

When ready to serve, toss the salad with the dressing.

VARIATION: use pumpkin seeds instead of sunflower seeds and any type of candied nut instead of the almonds or croutons or chow mein noodles instead of rice noodles.

Related Recipes:

smoky kale and farro salad with balsamic fig dressing
wilted kale and kabocha squash salad
fall farmer’s market salad
kale persimmon salad

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Summer Peach Salad with Chili Lime Dressing

You can thank corn nuts for this salad. Actually you can thank Skopp’s Supermarket in Fallsburg, New York where I purchased said corn nuts that totally inspired this salad!

When it comes to salads (or really most of the recipes I make for dinner), I’m not much of a planner. Inspiration hits at the grocery store or when I’m standing in front of my refrigerator trying to clear it out at the end of the week.


In this case, I was shopping at Skopp’s for my weekly groceries upstate, and I eyed the nut cart with roasted corn nuts all warm and toasty. So I reached for the scoop and thought, “How good would these taste on a salad?!”. I was already in the produce aisle where I caught sight of big beautiful summer peaches, and it hit me – yes!! Juicy peaches and crunchy corn nuts are a good idea, what else should I add? I happened to be standing near the avocados at that point and it was a match made in fruity heaven.

Off to the next aisle, the beautiful baby heirloom tomatoes looked so fresh and colorful and I knew they’d add the perfect balance to the sweetness of the peaches. Mixed greens were a given. And the maple candied pecans – well they are a favorite around here, and the flavors matched perfectly.


That, my friends, is how this Summer Peach Salad was born. It is also a lesson that everything is better with corn nuts!

Summer Peach Salad
YIELD: 6-8 servings

5oz. spring mix
8oz. heirloom grape tomatoes, cut in half
1 large peach, sliced
1 avocado, sliced
1/3 cup BBQ flavored corn nuts
1/2 cup maple candied pecans or store-bought candied pecans

Chili Lime Dressing

1/2 cup light olive oil or grapeseed oil
3 tbsp fresh squeezed lime juice
1 tbsp rice vinegar (unflavored)
2 tbsp maple syrup
1 tsp chili powder
kosher salt, to taste

Method:

In a bowl or platter, layer all the salad ingredients. Place all the dressing ingredients into a jar or container and shake vigorously until thickened. Pour over salad before serving.

Related Recipes:

caramelized peach and gouda quesadillas
corn and heirloom tomato salad with basil lime vinagrette
fruit salad with basil honey lime dressing

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