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| Hasty but Tasty |

Salads

Salads In this creative age, we enjoy clipping unique new salad recipes — but often it’s the knee-jerk methods, the ones we can make in our sleep, that we keep returning to.

 

 

Lettuce Galore

Basic Base

LETTUCE , AVOCADO, TOMATO, OLIVE OIL , GARLIC POWDER, SALT, and PEPPER.

Taco Salad

LETTUCE , TOMATO, TACO MEAT, and bottled FRENCH DRESSING , or LETTUCE , AVOCADO, TOMATO, crushed TORTILLA CHIPS , and a dressing of equal parts SALSA and MAYO.

Lunch Salad

LETTUCE , assorted VEGGIES, chunks of TUNA , and a dressing of KETCHUP and MAYO.

Everyday Salad

LETTUCE + VEGGIES of your choice, OLIVE OIL , fresh squeezed LEMON, SALT, PEPPER, a pinch of granulated GARLIC, a pinch of MUSTARD POWDER and/or a squeeze of DIJON, BASIL , and a splash of VINEGAR of your choice.

Dinner Salad

Leftover ROASTED VEGETABLES, leftover GRILLED CHICKEN, ARUGULA, LEMON, OIL, SALT, and PEPPER.

Deli Salad

KALE, TOMATOES, sautéed MUSHROOMS, sliced PASTRAMI or TURKEY. Dressing: MAYO, MUSTARD, HONEY, and WATER to thin.

CRUNCHY CLASSICS

Tomato Salad

Thinly sliced TOMATOES , SCALLIONS , OLIVE OIL , LEMON JUICE , and SALT.

Tomato Basil Salad

2 pints GRAPE TOMATOES , 13 cup OIL , 2 tsp SALT, 1 tsp dry BASIL , 1 Tbsp minched GARLIC, 13 tsp BL ACK PEPPER.

Israeli Salad

2 ENGLISH CUCUMBERS , diced; 3 PLUM TOMATOES , diced; 6 ISRAELI PICKLES , diced; 1 can CHICKPEAS , drained.
Dressing: 1 clove minced GARLIC, 1 Tbsp PARSLEY FLAKES, 12 tsp SALT, 14 cup OLIVE OIL, 2 Tbsp LEMON JUICE .

Corn Salad

6 ears CORN, brushed with OIL and sprinkled with SALT. Broil 6 minutes per side or until corn starts to brown. Cut off the cob and add 12 can BABY CORN, sliced; 12 RED ONION, diced finely; 8 GHERKINS , diced finely; PARSLEY, CILANTRO, and CHIVES (or whatever herbs you have on hand).
Dress with MAYO, LIME JUICE , SALT, and PEPPER.

Summer Matchstick Salad

3 CARROTS, cut in matchsticks; 2 KOHLRABI, cut in matchsticks; 1 stalk CELERY, thinly sliced; 2 Tbsp DILL ; 3 Tbsp POMEGRANATE SEEDS.
Dressing: 2 tsp SALT, or more to taste; 7 Tbsp LEMON or LIME JUICE; 2-3 Tbsp OIL ; 1–2 packets STEVIA or 3–4 Tbsp SUGAR.

Marinated Radish Salad

2 WATERMELON RADISHES, peeled and cut into matchsticks, and 2–3 KOHLRABI, peeled and cut into matchsticks.
Dressing: 2 tsp SALT, or more to taste; 7 Tbsp VINEGAR; 2–3 Tbsp OIL; and 1–2 Tbsp SUGAR.

Asian Cucumber Salad

3 CUCUMBERS, julienned. Dress with SESAME OIL, SALT, RICE VINEGAR, COCONUT SUGAR or STEVIA, and optional MIRIN. Douse in TOASTED SESAME SEEDS.

Crazy Over Cabbage

Basic Coleslaw

1 pkg COLESLAW MIX, 4 Tbsp MAYO, 4 Tbsp SUGAR or SWEETENER of choice.

Asian Cabbage Salad

1 pkg COLESLAW MIX (or half white cabbage and half red cabbage), topped with TOASTED SESAME SEEDS , SLIVERED ALMONDS , and RAMEN NOODLES, with the following dressing:
12 cup SUGAR, 14 cup OIL, 14 cup RICE VINEGAR, 1 Tbsp SOY SAUCE, 2 tsp SESAME OIL. Top with SCALLIONS.

Red Cabbage Salad

1 pkg RED CABBAGE, RAMEN NOODLES , SCALLIONS , SLIVERED ALMONDS.
Dressing: 12 cup OIL, 12 cup SUGAR, 3 Tbsp RED WINE VINEGAR, and 3 Tbsp SOY SAUCE.

Amped-up Coleslaw

1 pkg shredded CABBAGE; 2 stalks CELERY, sliced super thin; 1 GREEN APPLE, julienned; 12 cup POMEGRANATE SEEDS; handful NUTS; 14 bunch PARSLEY (optional); 2 SCALLIONS , thinly sliced (optional). Combine and top with your favorite COLESLAW DRESSING (Dress it Up).

Crunchy Red Cabbage Salad

4–5 cups shredded RED CABBAGE; 1 cup DAIKON RADISH, cut in matchsticks; 1 cup CARROTS, cut in matchsticks; 2 stalks CELERY, cut on a bias; 14 cup POMEGRANATE SEEDS; 1 cup finely diced PARSLEY; 1 cup finely diced DILL.
Maple dressing: 14 cup OLIVE OIL, 2 Tbsp MAPLE SYRUP, 2 tsp fresh LEMON JUICE, 12 tsp SALT, 12 tsp PEPPER.

Dress it Up

Balsamic Dressing

Great for a salad with tuna in it, or with leftover grilled vegetables. Mix a hefty amount of DI J ON MUSTARD, OIL (I like to do half olive oil and half canola), BALSAMIC VINEGAR, 2 cloves minced GARLIC, a drizzle of HONEY, and SALT and PEPPER.

Coleslaw Dressing

12 cup MAYO or VEGENAISE, 12 cup SUGAR or 2 Tbsp STEVIA , 3 Tbsp LEMON JUICE , 2 tsp WATER, 1 tsp SALT. Whisk together, pour over cabbage, and mix.

Fresh Favorites

Candied Beef-Fry Salad

10 cups chopped ROMAINE or ARUGULA; 1 cup shredded RED CABBAGE; 12 cup halved CHERRY TOMATOES; handful of CRISPY FRIED ONIONS; 1 pkg BEEF FRY, sprinkled with BROWN SUGAR, baked for 20 minutes, then cooled and crumbled.
Dressing: 14 cup OIL, 14 cup WHITE VINEGAR, 14 cup MUSTARD, 14 cup SUGAR, 2 cubes frozen GARLIC, 1 tsp SALT, 12 tsp PAPRIKA, 14 tsp PEPPER.

Kale and Apple Salad

5 cups KALE, massaged with 2 tsp OIL; 1 BEET, sliced as thinly as possible on a mandoline; 1 APPLE, cut into matchsticks; 2 stalks CELERY, sliced thinly on the bias; 12 cup ROASTED NUTS.
Dressing: 2 Tbsp MAPLE SYRUP, 3 Tbsp RED WINE VINEGAR, 1 Tbsp LEMON JUICE, 14 cup OIL.

Cauliflower Rice Tabbouleh

12 pkg CAULIFLOWER RICE , defrosted; 12 cup chopped FRESH PARSLEY; 2 PLUM TOMATOES , chopped; 14 cup pitted and chopped KALAMATA OLIVES; 2–3 SCALLIONS , chopped, or 12 RED ONION, finely chopped; zest and juice of 1 LEMON; 1 tsp SALT; pinch of PEPPER; 12 tsp APPLE CIDER VINEGAR; 1 Tbsp OLIVE OIL; 12 tsp GARLIC POWDER. Toss to combine.

Get-Invited-Back Salad

3–4 cups shredded LETTUCE; 13 cup POMEGRANATE SEEDS; 2 stalks CELERY, sliced thinly on a diagonal; 1 PLUM or 1 small hard GREEN APPLE, julienned; 1 pkg pre-cut SQUASH, baked and cut into 1-inch cubes; 14 cup QUINOA, prepared according to pkg directions; 14 cup sliced raw ALMONDS; torn PARSLEY or CILANTRO (optional); scattering of GOLDEN RAISINS (optional).
Dressing: 1 tsp LEMON JUICE, 2 Tbsp MAPLE SYRUP or a packet or 2 of STEVIA, 14 cup BALSAMIC VINEGAR, 14 cup OIL , SALT and PEPPER.

Bitter and Sweet Lettuce-Less Salad

3–4 assorted CITRUS FRUIT (I use cara cara, blood orange, and grapefruit), 2 ENDIVES; 12 a FENNEL, thinly sliced; 1 RADICCHIO; fresh DILL; a small sprinkle of slivered ALMONDS.
Dressing: 1 tsp HONEY, 2 Tbsp ORANGE JUICE (reserved juice from cutting, or not), 1 Tbsp WHITE WINE VINEGAR or LEMON JUICE, 18 cup OIL, 14 tsp SEA SALT, or to taste.

(Originally featured in Family Table, Issue 689)

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