T's Simple Spinach Salad for 2

Dressing:

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

fresh ground pepper

pinch salt

Put all dressing ingredients into the bottom of a large bowl and whisk well!

Salad:

3/4 bag or tube of fresh baby spinach 

2 hard-cooked eggs, diced 

2 pieces of cooked bacon, broken into pieces

2 tablespoons fresh grated Parmesan cheese

Add the salad ingredients to the bowl with the dressing in the order listed. Toss to mix well and serve with a little freshly ground black pepper. 

Gail's Greek Tomato & Cucumber Salad

2 cups diced English cucumber

2 vine tomatoes, chopped

1/4 cup sliced kalamata olives

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon lemon juice

1/2 teaspoon chopped dill weed

1 teaspoon chopped fresh mint leaves

Greek seasoning, to taste

½ cup Feta cheese (I used about 1/2 cup but you can use more or less according to your preference.)

 

Directions:

In a mixing bowl, combine the cucumbers, tomatoes, and olives. In another mixing bowl, whisk together the olive oil, vinegar, lemon juice, dill, and mint. Pour over the veggies. Start out with 1/2 tsp of the Greek seasoning, mix together and gradually add more until your taste preference is reached. Then fold in the feta cheese. If the mixture ends up being too watery, remove some of the liquid. The tomatoes and cucumbers will secrete water causing the mixture to become watery.

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Baby Spinach and Arugula Salad with Grilled Chicken, Grapes, Goat Cheese, and Walnuts

 

Salad:

2 cups chopped grilled chicken breast, I made a marinated the chicken with Dijon mustard, honey, salt, pepper, olive oil and some vinegar for a couple hours before grilling the chicken.

1 bag baby arugula

1 bag baby spinach 

¾ cup seedless red grapes halved

⅓ cup crumbled goat cheese

¼ cup pine nuts or walnuts, toasted

Toss all together.

 

Dressing:

2 tablespoons honey

1 tablespoon Dijon mustard

1/2 teaspoon fine sea salt

1/2 teaspoon freshly crushed black pepper finely ground

1 large garlic clove grated

1/4 cup balsamic vinegar

½ - 3/4 cup extra virgin olive oil

Whisk together the first 6 ingredients, then slowly whisk in the olive oil. This is better if it is made a day ahead if possible!

Dill Shrimp Salad

 

Salad:

1 lb. shrimp, peeled and deveined

1 tablespoon extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 stalk celery, finely diced

2 tablespoon freshly chopped dill

romaine lettuce or greens of choice

 

Dressing:

1/2 cup mayonnaise

Juice and zest of 1 lemon

1 teaspoon Dijon mustard

 

Directions:

Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.

Bake until shrimp are completely opaque, 5 to 7 minutes.

In a large bowl, whisk together mayonnaise, lemon juice and zest, and Dijon and season with salt and pepper. Add cooked shrimp, celery, and dill to bowl and toss until combined.

Serve over lettuce.

Salad with Grilled Chicken, Grilled Corn & Avocado

 

2 cups grilled chicken breast, chopped, I marinated it first with oil & vinegar and some spices

1 cup grape tomatoes halved

2 avocados, chopped

1-2 cups corn, grilled

2-3 slices bacon, cooked very crisp and chopped

½ head Iceberg lettuce, chopped

1 bag or tub mixed greens or greens of choice

Mix iceberg lettuce and greens together in a large bowl.  Then layers all other ingredients over the top. Drizzle with the dressing just before serving.

 

Vinaigrette Dressing with Blue Cheese

3 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar (or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar)

Pinch of kosher salt

A turn of freshly ground black pepper

1-2 tablespoons fresh chopped herbs like dill, basil, parsley, or thyme (dried herbs work, too, just use 1-2 teaspoons instead)

1 garlic clove, grated

2 tablespoons *Gorgonzola or you use grated or crumbled Parmesan, Pecorino Romano, or feta cheese

Pinch of crushed red pepper flakes

1 teaspoon Dijon mustard

½ teaspoon sugar

 

Directions:

Add all the ingredients except the blue cheese to a small mason jar, screw on the lid and shake until blended, or you can whisk the ingredients together in a bowl or whirr them together in a blender. Taste and adjust seasonings if desired and add the cheese of choice.

Keep leftover dressing in a sealed jar in the refrigerator for 2 – 3 days. Without the cheese, it will keep longer. I used dill, parsley, basil, and thyme in the dressing.

Coleslaw - Perfect for BBQ Pulled Pork Sandwiches or on its own!

1 medium head green cabbage, shredded

1-2 carrot, grated

1 tablespoon onion, minced on Microplane Zester/Grater

1 to 1¼ cup mayo

1/3 cup sugar

1/4 cup apple cider vinegar

1/2 teaspoon celery seed

1/4 teaspoon ground black pepper

Salt, to taste

Mix and chill for several hours!

Orzo Salad

Salad:

1 pound orzo

1 tablespoon sesame oil

4 carrots, grated

2 cups raisins

1 cup sunflower kernels, toasted

2 tablespoons parsley, chopped

2 greens, chopped

Dressing:

¾ cup oil

½ cup rice wine vinegar

¼ cup sesame oil

1 tablespoon salt

1 tablespoon sugar

2 tablespoons orange zest

1 teaspoon soy sauce

½ teaspoon fresh garlic

¼ teaspoon red pepper flakes

Cook orzo, drain and mix in sesame oil; then mix in all salad ingredients. 

Mix dressing in blender and pour over salad mixing well. 

**Must chill for 24 hours.  

T’s Potato Salad

Salad:

6 medium potatoes, cooked and chopped

1 cup celery, diced

3 - 4 hard-cooked eggs, diced

3 slices bacon, cooked to very crisp and diced or broken into pieces**

3 tablespoons green olives, chopped

1 tablespoon fresh parsley, chopped

1 -2 teaspoons fresh dill, minced

2 tablespoons fresh parsley, chopped

Dressing:

Dash cayenne pepper

1/4 teaspoon Penzey's Lemon Pepper

¼ teaspoon white pepper

1 teaspoon Penzey's Justice Seasoning or 1 green onion, chopped

½ cup mayonnaise

¼ cup sour cream

1-2 teaspoons Dijon Mustard

1 teaspoon horseradish - optional

1 tablespoon white wine vinegar

Garnish:

1 slice bacon, cooked crisp and chopped

Fresh parsley, chopped

Paprika

Mix all dressing ingredients together well in a small bowl.  Pour the dressing over the potato mixture and gently mix.  Chill until ready to serve.  Garnish with bacon, parsley, and egg. 

** I do not add my bacon until ready to serve.  Doing it this way the bacon is still crispy!!

 Serves 6-8

Greek Chicken Salad

Salad:

1-2 romaine hearts, torn

2 tomatoes, chopped

½ cup black olives

½ cup feta cheese, crumbled

Fresh ground black pepper to taste

4 green onions, optional

Dressing:

¼ cup fresh lemon juice

1 tablespoon white wine vinegar

1 tablespoon water

½ teaspoon dried dill weed (I add some fresh if I have it)

1 clove garlic, minced

1 tablespoon fresh chopped parsley

2 tablespoons Parmesan cheese

Whisk dressing ingredients together and toss over salad.

Salad a la Teri

Dressing:

1 clove garlic

Dash salt

¼ cup EVOO

1 tablespoon lemon juice

1 teaspoon wine vinegar

1 teaspoon dry mustard

1 tablespoon mayonnaise

2 tablespoons Parmesan cheese

Fresh ground pepper to taste

Salad:

1 heart of Romaine

¼ - ½ head iceberg lettuce

1 tablespoon capers

2 chopped hard cooked eggs

1/3 cup toasted chopped walnuts

Parmesan cheese

Mix all salad ingredients in large bowl; whisk dressing ingredients together and pour over the salad.  Mix salad and serve grated fresh Parmesan cheese over the top.  *Dressing best if made a day ahead!

Serves 4-6

Shrimp Salad

Serves 6-8

4 pounds cooked shrimp

Juice of one lemon

2 cups mayonnaise

1 teaspoon Dijon Mustard

2-3 tablespoons white wine vinegar

1 teaspoon fresh ground black pepper

6 tablespoons fresh dill - minced

2 slices red onion - not chopped, just 2 large rings - optional

3 cups celery – chopped

Squeeze lemon juice over cooked shrimp and let sit while you mix the other ingredients together.  Mix all other ingredients together and then add shrimp.  Chill overnight.  Remove onion rings and serve.   

Apple Slaw

Serves 4-8

½ head cabbage, grated

4-5 apples, peeled, cored, and grated or diced

2 tablespoons fresh lemon juice

2-4 tablespoons sugar

½ cup mayonnaise

Mix cabbage and apples together.  Add lemon juice and sugar to the cabbage/apple mixture and stir well.  Let sit for a few minutes and then stir in mayonnaise.  Chill for several hours and then serve.

Ivan’s Bing Cherry Salad

*This is a very old family recipe from my Dad's Illinois family!

2 boxes lemon Jell-O

1 can crushed pineapple, drained, reserve juice

1 package cream cheese, softened

1 cup heavy cream

2 boxes cherry Jell-O- regular, not dark cherry

1 can Bing cherries

Day 1- make 2 boxes lemon Jell-O, (using the drained pineapple juice as part of the water amount), then add 1 can drained crushed pineapple and pour into a 9” X 13” pan and let it set up.  Day 2- mix by hand the 8 ounce package cream cheese with 1 cup heavy cream until smooth and spread over lemon Jell-O.  (IF you like you can double the cream cheese filling)  Day three cut cherries in half and place them over the top of the cream cheese filling.  You may want to drain the cherries on a paper towel after cutting before you place them on the cream cheese filling.  Then make 2 packages cherry Jell-O, be sure it is partially set up before putting on cream cheese mixture.   Chill and serve on lettuce leaf as salad.

Serve 10-12

Grilled Chicken Pasta Salad

4 chicken breasts, grilled and chopped

4 cups cooked bow-tie pasta

½ cup chopped sun dried tomatoes (oil packed type)

½ cup chopped walnuts

½ cup fresh grated Parmesan cheese

Mix all ingredients together.

Dressing

2/3 cup olive oil

1/3 cup red wine vinegar

½ cup fresh chopped basil

Fresh cracked pepper

Beat together well.

Pour dressing over the pasta, mix and chill for 24 hours.  Stir pasta once or twice while it chills.   If pasta is too dry after chilling, add a little more olive oil.  Serve with  ½ cup fresh grated Parmesan cheese.

Semi Caesar Salad

Romaine lettuce- torn

Croutons

Parmesan cheese

Dressing

1 egg

1 clove garlic

3 tablespoons sour cream

¼ - ½ teaspoon black pepper

3 tablespoons olive oil

1 teaspoon wine vinegar

½ cup fresh grated Parmesan cheese

Croutons

Place egg in very hot water and let it sit for 5 minutes.  In a blender or hand blender mix all ingredients and toss over torn romaine.  Serve with fresh grated Parmesan cheese and croutons.

Serves 4-8

Chopped Salad with Creamy Bacon Dressing

Serves 4-8

1/4 pound slab bacon, diced, cooked very crispy

1 cup sour cream

4 ounces crumbled Gorgonzola

1 lemon, zested and juiced

Salt and freshly ground black pepper

3 hearts romaine

2 cucumbers, peeled and halved

6 hard-boiled eggs, roughly chopped

Directions

Cut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. 

In a blender, combine sour cream, Gorgonzola, bacon, lemon zest and juice and blend until smooth. Pour into container and season with salt and pepper, to taste.   Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently.  * Dressing is best if made a day ahead.