Bacon Pea Salad

 A simple side dish made with creamy ranch, blue cheese crumbles and lots of bacon.

This recipe comes from 30 Minute Meals

INGREDIENTS

12 ounces frozen peas - thawed but not cooked

5 ounces frozen corn, thawed but not cooked

1/2 small onion, chopped

3 cloves garlic, finely minced

4 pieces of bacon, cooked until crisp and chopped

1/2 cup Ranch dressing

1/2 cup crumbled blue cheese

INSTRUCTIONS

Drain excess water from peas and corn. Place in bowl.

Add chopped onion, minced garlic, 2/3 of bacon and 2/3 of blue cheese.

Add Ranch dressing and gently stir to combine all ingredients.

Top with remaining bacon and blue cheese.

Refrigerate 2 - 4 hours before serving.

Mexican Street Corn Salad

 Perhaps the only thing better than Mexican street corn is Mexican street corn pasta salad. This is a perfect side dish for any summer barbeque.

INGREDIENTS

7 ounces pasta of your choice (fusilli, rotini or elbow would work fine) Use gluten-free pasta if you have dietary restrictions.

2-3 ears of corn, grilled and kernels removed (about 2 cups of corn kernels

1/2 red pepper, chopped

1/4 cup mayonnaise

1/4 cup sour cream

1/4 - 1/3 cup crumbled cotija cheese - no substitutions!

1 1/2 T. fresh lime juice

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/4 cup red onion, finely diced

1 jalapeno, seeded and finely chopped  (more if you want more heat)

Black pepper to taste

Salt to taste

INSTRUCTIONS

Bring pot of salted water to boil.

Add pasta and cook according to package instructions to al dente. Rinse and drain.

Remove husk and silk from corn. Preheat grill or grill pan to medium high heat. Grill the corn, turning occasionally, until charred and tender. Allow to cool slightly, then cut the kernels off the cob.

Make the dressing by combining mayonnaise, sour cream, lime juice, chili powder and garlic powder.

Season dressing with salt and pepper to taste.

Combine cooled pasta with corn. Add dressing and stir to combine.

Add red onion, jalapeno and red pepper.  Toss until all ingredients are coated with the dressing.

Fold in the cheese.

Sprinkle additional cheese and chili powder over top.

Bacon Ranch Potato Salad

 A cool and creamy summer side dish for your next barbeque.

As a bonus, this is dairy free.

INGREDIENTS

2 pounds gold potatoes (if large, peel; if small, there is no need to peel the potatoes)

1/2 cup mayonnaise

1 tsp. dried dill weed

1 tsp. garlic powder

1 tsp. onion powder

3/4 tsp. salt

1/2 tsp. black pepper

1 Tablespoon cider vinegar

4 strips of bacon, cooked and crumbled

1/2 cup sliced green onions

2 Tablespoons sliced chives

1 Tablespoon minced fresh dill

INSTRUCTIONS

Place potatoes in a large pot and cover with water. Add one teaspoon salt. Bring to boil and cook until potatoes are fork tender. Drain, cool, and slice into bite size pieces.

Cook bacon until crispy. Drain fat on paper towels and crumble.

Whisk together mayonnaise, herbs, spices and vinegar until smooth and creamy.

Combine potatoes, sliced green onions, bacon and mayonnaise mixture in large bowl. Stir gently to combine. Cover and refrigerate at least 30 minutes before serving.

Autumn Chicken Apple Salad

 The calendar says it is fall but the temperature outside is 85 degrees. What to fix for dinner when autumn flavors sound so good, but making warm comfort dishes that heat up the kitchen are not so appealing. This cold chicken salad combines the seasonal flavors in a dish that is simple to prepare and does not use the oven. Serve it with sweet potato chips to round off the fall flavors

Recipe Source: Cooking Classy

Ingredients

For the Salad:

3 1/2 cups chopped cooked rotisserie chicken (about one pound)

2 cups chopped apples, such as gala, fiji or golden delicius. No need to remove the skin.

1/2 cup chopped pecans

1/2 cup sliced green onion

1/3 cup dried cranberries

For the dressing:

1 (5.3 ounce) plain Greek yoghurt

3 Tbsp. mayonnaise

1 1/2 Tbsp. apple cider vinegar

1 1/2 Tbsp. maple syrup

1 Tbsp. minced fresh rosemary

1 tsp dijon mustard

1/8 tsp. nutmeg

Salt and pepper

Instructions

Combine salad ingredients in large bowl.

In separate bowl, combine dressing ingredients. Pour over chicken mixture and stir to coat evenly.

Everything Bagel Cucumber Salad

 Everything Bagel seasoning is a great addition to almost everything - even cucumber salad.

Ingredients

5 cups sliced small Persian cucumbers

3/4 cup sour cream

2 Tablespoons lemon juice

2 Tablespoons Everything Bagel seasoning (divided)

Salt and Pepper to taste

4 green onions, sliced

1/2 red onion, thinly sliced

1/4 cup minced fresh dill

1/4 cup capers, drained and rinsed

Instructions

In small bowl, make the dressing by combining sour cream, lemon juice and 1 T Everything Bagel seasoning. Add salt and pepper to taste.

In large bowl combine cucumbers, green onions, capers, dill and remaining Everything bagel seasoning.

Add the dressing and mix gently. Best served immediately.

Recipe Source: Simply Recipes

Instant Pot Chicken Salad

 Chicken salad and the instant pot may not seem a likely pair, but use of the pressure cooker to cook the chicken results in tender, flavorful meat. This recipe does not require use of the stove - a bonus for summer meals.  Serve it on a bed of lettuce or a croissant roll.

This recipe comes from instantpoteats.com and serves 4.

Ingredients

2 large boneless skinless chicken breasts

1/2 tsp salt

1/4 tsp. pepper

1 cup chicken broth

2 cloves garlic, diced

1 tsp dried thyme

1 cup diced celery

1 cup diced red grapes

1/2 cup chopped green onions

1/3 cup sliced almonds

1/2 cup mayonnaise

1/3 cup sour cream or Greek yoghurt

1 Tablespoon Dijon mustard

1 tsp onion powder

1/4 tsp salt and pepper (or to taste)

Instructions

Cut each chicken breast into two pieces (through the thickest part of the meat)  to make them thinner and more even. Season with salt and pepper.

Add a cup of chicken broth, thyme and sliced garlic to the instant pot. Nestle the chicken in the broth.

Secure the lid. Set pressure cook for 10 minutes. Once the timer has finished, release the pressure naturally for 10 minutes and then manually let off the remaining steam.

Remove the chicken to a cutting board and allow to cool.  Dice into small pieces.

(Hint: save the broth for a future recipe. You can freeze it)

Dice the remaining ingredients.  Toast the almonds until golden brown for added flavor. Almonds can be mixed into the salad or sprinkled on top.

In small bowl, combine mayonnaise, sour cream, Dijon and onion powder.

Combine all ingredients gently. Add salt and pepper to taste.

Optionally add 1 T lemon juice for an extra tang.

Serve on a bed of lettuce or as a sandwich on a croissant roll.

Apple Coleslaw

 This is a perfect side dish for the time inbetween summer and fall seasons - the time of year where you are still grilling outside. The addition of apples to this coleslaw dish adds a taste of autumn to a summer favorite.

Ingredients

1 package coleslaw mix

3 scallions, thinly sliced

3 - 4 crisp fall apples, cored and chopped

1/4 cup cider vinegar

1 cup mayonnaise

1/4 cup poppy seeds

1/3 cup honey

1 1/2 tsp salt

1 tsp pepper

Instructions:

Prepare poppy seed dressing by combining vinegar, mayo, poppy seeds, honey, salt and pepper in small bowl.

Combine coleslaw mix with scallions and chopped apples in large bowl. Add dressing and toss. Chill for at least one hour before serving.

Mixed Greens Salad with Maple Curry Vinaigrette

 At a recent dinner at the Tennessee Cookhouse in Leadville, Colorado, we were treated to this delicious salad.  Wanting to enjoy it again, I created my version.   The sweetness of the blueberries, the tart apple and the salty feta combine perfectly with the maple curry salad dressing. A perfect salad for fall. 

Here it is! Enjoy!

Ingredients

For the Salad:

Mixed baby greens

Fresh blueberries

Walnut halves

Thinly sliced  granny smith apple, cored and cut horizonally

Feta Cheese

For the Vinaigrette:

3 Tablespoons maple syrup

4 Tablespoons extra virgin olive oil

2 Tablespoons apple cider vinegar

3 Tablespoons Dijon mustard

1 tsp. curry powder

1/2 tsp. cinnamon

1 tsp. salt

1/2 tsp. black pepper

Instructions

For the vinaigrette, whisk together olive oil, maple syrup, vinegar and mustard. Mix in curry powder, cinnamon, salt and pepper. Allow to sit at least 10 minutes in the refrigerator to blend the flavors before using.

Place salad greens in large bowl. Toss with dressing to evenly coat the greens. Place at portion on each individual serving plate.  Top with an apple slice. Sprinkle with blueberries, walnuts and a small amount of feta cheese. Serve immediately.

Quinoa Tabbouleh with Feta

A healthy flavorful side dish.

Ingredients

1 1/2 cup cooked quinoa
1 can garbanzo beans, drained and rinsed
1/3 cup freshly squeezed lemon juice ( 2 lemons)
1/3 cup olive oil

Salt and Pepper
1 cup thinly sliced green onions (white and green parts)
1 cup chopped fresh mint leaves
1 cup chopped Italian flat leaf parsley
1/2 pound Persian cucumbers, sliced
2 cups cherry tomatoes, halved
Optional: 2 cups feta (8 ounces)

Instructions

Place cooked quinoa in bowl. Add garbanzo beans, sliced cucumbers, tomatoes, green onion, parsley and mint. Toss to combine. 

In a small bowl, whisk lemon juice and olive oil. Season with salt and pepper.

Pour over ingredients in bowl. Toss to combine. Add additional salt and pepper if needed. 

Serve right away or put in refrigerator to allow flavors to blend.

Better Broccoli Salad

Here is a lighter version of a traditional broccoli salad. Most of the mayonnaise is replaced by Greek yoghurt and sun-dried tomatoes replace bacon. Every bit as good as the old recipe.

Ingredients

4 cups bite-size broccoli florets
1/4 cup hulled sunflower seeds
1/2 cup plain Greek yoghurt
1/4 cup mayonnaise
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cup raisins
3 Tablespoons finely chopped sun-dried tomatoes.
3 Tablespoons finely chopped red onion

Instructions

Bring a pot of water to boil. Fill a large boil with ice water.
Add the broccoli to the pot. Once the water returns to a boil, boil for 2 - 3 minutes or until broccoli is still bright green but softened. Drain and transfer to ice water to cool.  Drain the broccoli in a colander.
Toast the sunflower seeds in a dry skillet, stirring frequently, until fragrant and lightly toasted. Transfer to dish to cool.
Stir together yoghurt, mayonnaise, vinegar, honey, salt and pepper.
In serving bowl, combine broccoli, raisins, sun-dried tomatoes and red onion.
Add dressing and toss to combine. Cover and refrigerate at least one hour before serving.
Add sunflower seeds just before serving.

Moroccan Chickpea and Barley Salad

This side dish has a unique flavor profile with a combination of spices, dried apricots and pistachios.
It is an excellent side dish for smoked meats or barbeque.

Recipe Source: Simply Recipes

Ingredients

1 1/2 cups barley
Olive oil
1 15-ounce can chickpeas (garbanzo beans), rinsed and dried
1 cup shelled pistachio nuts (you could substitute pine nuts)
1 cup diced dried apricots (you could substitute dried dates)
3 chopped green onions
1/2 cup chopped parsley
Zest and juice of one lemon
1 tsp. black pepper
1 tsp, cardamom
1/4 tsp. cayenne
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. tumeric
Salt to taste

Instructions

Cook the barley according to manufacturer's instructions, using salted water or chicken broth.
Once cooked strain the barley and rinse with cold water to cool it. Drain as much water as you can.
Lay the barley out on a sheet pan and drizzle with olive oil. Mix to coat well and set aside.

In bowl, combine chickpeas, nuts, apricots, green onions and parsley, Add the zest and juice of the lemon and mix again. Add barley and stir to combine. Sprinkle the spices on top and toss to mix well.
Add salt to taste.

Allow the salad to sit and marinate for an hour before serving. Drizzle with additional olive oil just before serving.

Blueberry Spinach Salad with Lemon Poppy Seed Dressing

My garden is full of fresh spinach, ready to pick, and the blueberries are on sale at the market - looks like this is the perfect salad to make.

Recipe Source: Peas and Crayons

Ingredients

For the Salad

4 ounces fresh spinach
1/3 cup (or more) crumbled feta cheese
3/4 cup fresh blueberries
1/3 cup candied walnuts (recipe below)

For the Lemon Poppy Seed Dressing

1/4 cup fresh lemon juice
1 Tablespoon finely minced shallot
2 Tablespoons honey
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup avocado oil
1/2 Tablespoon poppy seeds

For the candied walnuts

1 cup unsalted chopped walnuts
1 Tablespoon butter
2 tsp. brown sugar
2 Tablespoons honey
Pinch of salt

Instructions

For the dressing:  Blend lemon juice, shallot, honey, mustard, salt and pepper until smooth in food processor or with emulsion blender. Add avocado oil slowly into mixture while blending. Blend until fully incorporated. Stir in poppy seeds. Store in refrigerator.

For the candied walnuts: Melt butter in skillet. Add walnuts, honey, brown sugar and salt. Saute 5 minutes, stirring. Pour onto parchment paper and separate walnuts to cool.

For the salad: Combine washed spinach, feta cheese, blueberries and candied walnuts in large bowl. Add 1/2 of the salad dressing and toss to coat evenly.  Serve right away with extra dressing on the side.

Greek Salad

Ever since my travels to Greece, I am in love with Greek salad. The tomatoes, the cucumber and, of course, a lot of feta cheese. This variation is a perfect accompaniment to lamb burgers.

Ingredients

1 large cucumber, unpeeled, seeded, quartered and cut into 1/4 inch slices
1 large red pepper, stem removed, seeded and cut into bite sized pieces
1 pint cherry or grape tomatoes, halved
1/2 of a medium-sized red onion, thin slices cut into quarters
1/2 lb feta cheese (not the crumbled variety) cut into 1/2 inch cubes
1/2 cup black or kalamata olives, pitted
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. Dijon mustard
1/4 cup red wine vinegar
1 tsp. salt
1/2 tsp. black pepper
1/2 cup olive oil

Instructions

Place cucumbers, red pepper, tomatoes and red onion in bowl. Stir gently to combine.
For the dressing, whisk together garlic, oregano, mustard, vinegar, salt, and pepper in a small bowl. Still whisking, slowly add olive oil, creating an emulsion. Pour the dressing over the vegetables. Add the feta cheese and olives. Toss gently. Allow to sit at room temperature for 30 minutes before serving.  Serve at room temperature.

Black and White Bean Salad

A healthy side dish for any meal!  And if you follow WW, this tasty salad has zero points.

Ingredients

1 can white beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup grape tomatoes, halved
1/2 cup diced red onion
2 ribs celery, sliced
2 Tablespoons red wine vinegar
2 Tablespoons chopped fresh parsley
1/4 tsp. salt
1/4 tsp. pepper

Instructions

Combine beans, tomatoes, onion, celery and parsley in bowl.  Drizzle vinegar on top and stir to combine with other ingredients. Add salt and pepper.

Winter Salad with Roast Squash

This salad is a perfect accompaniment to roast pork tenderloin or ham. It offers layers of flavor from the sweetness of honey roasted squash, the tart taste of  pomegranate seeds and balsamic vinegar and the saltiness of pepitas and Parmesan cheese.

Ingredients

1 small acorn squash, about 1 pound
1 small butternut squash
2 teaspoons honey
5 Tablespoons olive oil, divided
Salt and pepper
1 cup Brussels sprouts
1/4 cup pepitas
4 - 6 cups fresh spinach
2 Tablespoons Balsamic vinegar
1/4 cup pomegranate seeds
Shaved Parmesan cheese or garnish

Instructions

Heat oven to 350 degrees.
Slice acorn squash into rounds about 1-inch thick. Cut each round in half. Remove seeds.
Peel butternut squash and cut into 1-inch chunks, removing seeds. Line a baking sheet with parchment paper. Place the prepared squash on top, spreading out in a single layer. Drizzle honey and 2 Tablespoons olive oil over the squash. Season with salt and pepper. Roast in oven for 20-25 minutes or under soft. Remove from oven and allow to sit on baking sheet to cool slightly.

Remove the ends of the Brussels sprouts and half or quarter, depending on size. Place on small baking sheet. Drizzle with 1 Tablespoon olive oil. Season with salt and pepper and roast until tender with crispy outer leaves, about 15 minutes. Remove from oven and allow to sit on baking sheet to cool slightly.

Spread pepitas on baking sheet.  Sprinkle with salt and allow to toast slightly in the oven until they are a light brown, about 5 minutes.

In small bowl, whisk together balsamic vinegar and 2 Tablespoons olive oil. Place the spinach in large bowl and toss with the balsamic-olive oil mixture.

To assemble salad, place dressed spinach on large platter. Arrange roasted squash and Brussels sprouts on top. Sprinkle with pomegranate seeds and pepitas. Garnish with shaved or grated Parmesan.

Caprese Corn Salad

A light salad that is a perfection addition to a summer barbeque.
From Just A Pinch Recipes.

Ingredients

2 ears of corn, about 1 cup of kernels
1 1/2 cup grape or cherry tomatoes
1 cup fresh mozzarella, cubed
2 Tablespoons fresh basil, chopped
2 Tablespoons white wine vinegar
1 Tablespoon olive oil
Pinch of sugar
Salt and pepper to taste

Instructions

Boil the corn for 5  minutes. Drain and cool.
When cool enough to handle, cut the kernels off the cob and set aside.
Mix tomatoes, cubed mozzarella, basil and corn in bowl.
Whisk together vinegar, oil, pinch of sugar, salt and pepper.
Toss with the salad mixture. Serve at room temperature or chill until ready to serve.

4 servings.

Caprese Stuffed Avocado

Creamy avocados, fresh mozzarella and tangy tomatoes are a perfect match. Grill the avocados for added flavor, drizzle it all with a balsamic reduction and it becomes spectacular!

Ingredients

1/2 cup olive oil
4 cloves garlic, very finely minced
Salt and pepper
3 California avocados, at the peak of ripeness
1 pint grape tomatoes, halved or quartered, if large
16 small  fresh mozzarella balls
Fresh Basil
1 cup balsamic vinegar

Instructions
Prepare balsamic reduction, by placing vinegar in small saucepan over medium low heat. Boil gently until reduced by half. Allow to cool completely before drizzling over the stuffed avocados. This can be done the day ahead.

In small bowl or mason jar, combine oil and garlic. Add liberal amount of salt and pepper. Combine and allow to sit for at least one hour.

Cut grape tomatoes and mozzarella balls in half. Season with salt and pepper. A half hour before serving, toss them with most of the garlic oil.

Oil and heat grill. Halve the avocados and remove the pit. Season and brush liberally with the garlic oil. Place each avocado half face down on the hot grill. Grill for 4 - 5 minutes until they have char marks on the surface and the avocado is warmed through.

Remove avocados from grill and place on plate. Cut the basil leaves in a chiffonade. Combine basil with tomatoes and mozzarella balls.  Spoon the mixture into the center of each avocado half.
Drizzle with balsamic reduction.

Creamy Coleslaw

The quintessential summer side dish! In my opinion, coleslaw goes perfectly with anything that you grill. Only five ingredients and less than 5 minutes prep time make this dish all the better.

Ingredients

1 bag shredded coleslaw mis
3/4 cup mayonnaise
1/4 cup cider vinegar
1 Tablespoon sugar
1/4 tsp celery seed


Instructions

Combine mayonnaise with vinegar and sugar until well blended. Fold in shredded coleslaw mix and celery seed.
Done!

Farro Salad

Farro is one of the ancient grains that is often overlooked for the more popular quinoa. Personally, I think the flavor of farro is much better than quinoa. I love the nutty taste and chewy texture. Farro is a type of wheat and not gluten-free. It resembles barley in its appearance. Farro would be a great addition to soups or side dishes as a substitute for rice. Another benefit to farro is its nutritional value. It is an excellent source of protein, fiber, magnesium, zinc and some B vitamins. What's not to love about farro?

Ingredients

1 cup whole farro
1/2 cup sliced grape tomatoes
3 green onions, sliced
1/2 yellow bell pepper, diced
1/4 cup olive oil
3 Tablespoons balsamic vinegar
2 cloves of garlic, grated
Salt and Pepper to taste

Directions

Cook farro according to manufacturer's instructions. Drain and allow to cool to room temperature.
Add grape tomatoes, green onions and diced yellow bell pepper. Stir to mix.

In a separate bowl, whisk olive oil and balsamic vinegar together. Add grated garlic, salt and pepper.
Add to farro mixture and stir to coat evenly.

Serve at room temperature.

Broccoli Cheddar Salad

I love the combination of flavors in this salad  - the sweetness of the dried cranberries, the saltiness of the bacon and the tangy dressing. It is a great side dish for a summer barbeque or anytime, for that matter!

Ingredients

5 -6 cups chopped fresh broccoli
1 cup shredded sharp cheddar cheese
2/3 cup dried cranberries
1/2 cup salted sunflower seeds
1/2 cup crumbled cooked bacon
1/3 cup diced red onion
3/4 cup mayonnaise
1/4 cup sour cream
1 1/2 Tablespoons white wine vinegar
3 Tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Chop the broccoli into small pieces, using both the florets and the tender portion of the stems.
Bring a pot of water to a boil. Add broccoli and boil for two minutes. Drain and place in bowl of ice water to stop the cooking and cool the broccoli. Drain again thoroughly.
In large bowl, combine the broccoli, cheddar cheese, cranberries, sunflower seeds, bacon and red onion.
In small bowl, whisk together mayo, sour cream, vinegar, sugar, salt and pepper until smooth and well-combined.
Pour dressing over broccoli mixture and stir gently to combine.
Allow to sit in refrigerator for a few hours to allow flavors to blend.

Adapted from  Sugar, Spun, Run.