Mexican Street Corn Salad

Sweet and with just a hint of spice, this street corn salad is perfect at the dinner table, parties, potlucks, and even barbecues. Servings: 10

Source:  4sonsrus

Ingredients
  • 2 14 oz bags of frozen corn
  • 1 tbsp olive oil
  • ¼ cup mayonnaise
  • 8 oz cotija cheese crumbled
  • ½ jalapeno diced, seeds removed
  • ½ cup finely chopped cilantro
  • dash of cayenne pepper
  • 3 cloves of garlic minced
  • juice of one lime
  • sea salt
  • Pinch of smoked paprika
  • Pinch of chili powder

Preparation

  1. In a large skillet, over medium heat, add the olive oil and toast the corn– cooking the corn for 10-12 minutes, stirring occasionally.
Read More » “Mexican Street Corn Salad”

Chicory Salad With Roasted Grapes

Source:  The Washington Post

Ingredients:

  • 1 cup seedless red grapes
  • 1/3 cup walnut or pecan pieces
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon plus 1 pinch salt
  • 1/8 teaspoon plus 1 pinch freshly ground black pepper
  • 1 1/2 tablespoons sherry vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon minced shallot
  • 4 cups lightly packed, coarsely chopped or torn chicory, escarole or frisee
  • 2 ounces blue cheese, crumbled (or substitute shaved Parmesan)

Preparation:

Position racks in the upper and lower thirds of the oven; preheat to 400 degrees.… Read More » “Chicory Salad With Roasted Grapes”

Grilled Mexican Corn Salad

Source:  Simply Gluten Free Magazine

(Gluten-Free, Dairy-free, egg-free, nut-free, soy-free, refined sugar-free, Vegetarian, Vegan)

This is a salad version of a classic Mexican street food, elote, which is grilled corn served with a variety of toppings.  This particular salad is vegan, but feel free to go traditional and top with cotija cheese.

Serves 4-6 as a side

Salad Ingredients:

  • 4 ears of sweet corn, shucked
  • 1 cup cooked quinoa, optional
  • 2 cups cherry tomatoes, halved
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup pumpkin seeds, optional

Dressing Ingredients:

  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • juice of two limes
  • 1 teaspoon chili powder
  • 1 teaspoon agave, optional
  • 1/4 teaspoon of kosher or fine sea salt
  • 1/4 teaspoon of freshly ground black pepper

Preparation:

Preheat the grill to medium-high. … Read More » “Grilled Mexican Corn Salad”

Thai Chicken and Shrimp Noodle Salad

A ton of ingredients…but a short prep list!

Ingredients

 

  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 2 tablespoons Asian sweet chili sauce*
  • 2 tablespoons fish sauce* (such as nam pla or nuoc nam)
  • 2 tablespoons fresh lime juice
  • 9 ounces (250 grams) bean thread noodles**
  • 12 cherry tomatoes, halved
  • 12 cooked peeled deveined medium shrimp
  • 1 1/2 cups shredded cooked chicken
  • 1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
  • 1/2 English hothouse cucumber, very thinly sliced (about 1 cup)
  • 1/2 cup lightly packed fresh mint leaves
  • 1/2 cup lightly packed fresh basil leaves, torn if large
  • 1/2 cup lightly packed fresh cilantro leaves
  • 1/3 cup thinly sliced shallots
  • 1 red jalapeño chile with seeds, sliced into thin rings
  • 2 tablespoons chopped toasted peanuts
  • 1 lime, cut into 6 wedges

*Available in the Asian foods section of most supermarkets and at Asian markets.… Read More » “Thai Chicken and Shrimp Noodle Salad”

Red, White, and Blue Potato Salad

Source:  Myrecipes.com

Ingredients

  • 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
  • 2 cups small red potatoes, quartered (about 10 ounces)
  • 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 3 hard-cooked large eggs, finely chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
                   

Preparation

Place fingerling and red potatoes in a saucepan; cover with water.… Read More » “Red, White, and Blue Potato Salad”

Green Goddess Cobb Salad

Source: Epicurious

This looked so good I had to make it the day I saw it pop up in my inbox!

Ingredients:  (I found everything at Sprouts)
  • 2 scallions, finely chopped
  • 1/4 cup fresh tarragon leaves with tender stems
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons plain yogurt
  • 1 avocado, cut into 1/4″ slices, divided
  • Kosher salt, freshly ground pepper
  • 1 ounce guanciale (salt-cured pork jowl), very thinly sliced (or substitute pancetta)
  • 1 rotisserie chicken, skin removed and reserved, meat torn into bite-size pieces
  • 4 Little Gem lettuces or other small lettuces, leaves separated
  • 1 fennel bulb, thinly sliced
  • 1 cup pea shoots (tendrils)
  • 1/2 small red onion, thinly sliced
Preparation:

Puree scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth.… Read More » “Green Goddess Cobb Salad”

Grilled Chicken Caprese

Source: Woman’s Day Ingredients
  • 1 tbsp. red wine vinegar
  • 3 tbsp. plus 2 tsp. olive oil
  • kosher salt
  • black pepper
  • 1 small shallot, finely chopped
  • 1 c. corn kernels (from 1 large ear, or frozen and thawed)
  • 1 pt. mixed-color grape or cherry tomatoes, halved
  • 4 6-oz. boneless, skinless, chicken breasts
  • 2 lb. mixed-color medium and large tomatoes, sliced
  • 1/4 c.
Read More » “Grilled Chicken Caprese”

Giada’s Herbed Quinoa

 

Ingredients:

  • 2 3/4 cups low-sodium chicken stock
  • 1.5 cups quinoa
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons lemon zest
  • Kosher salt and freshly ground black pepper
  Preparation:

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa.… Read More » “Giada’s Herbed Quinoa”

Golden Corn Salad with Fresh Basil

Ingredients:

  • 8 ounces small yellow Finnish potatoes or small red potatoes
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup minced shallots
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cups arugula, trimmed
  • 1/2 cup torn fresh basil leaves
  • 2 ounces goat cheese, sliced

Preparation:

  • 1.
Read More » “Golden Corn Salad with Fresh Basil”

Vegetable Sandwich Spread

Source:  Cotton Country Cooking Cookbook
Published by the Decatur, Alabama Junior Service League, 1972
Given to Audra by her BFF, Leigh Doud

Ingredients:

  • 2 Tomatoes
  • 1 Cup Celery
  • 1 Small Onion
  • 1 Bell Pepper
  • 1 Cucumber
  • 1 Envelope Plain Gelatin
  • 1/4 Cup Cold Water
  • 1/2 Cup Boiling Water
  • 1 Pint Mayonnaise
  • 1 Teaspoon Salt

Preparation:

Chop all vegetables very finely and drain well on paper towels. … Read More » “Vegetable Sandwich Spread”

Ceviche

Source: The Crabby Crier   

           “This recipe is a staple in Mexico. The fresh seafood is cooked by the lime juice!  Make sure to always use the freshest ingredients. You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.”   

Original recipe makes 4 to 6 servings

Ingredients

  • 1 pound bay scallops ,  
  • 8 limes, juiced,  
  • 2 tomatoes, diced,  
  • 5 green onions, minced,  
  • 2 stalks celery, sliced  
  • 1/2 green bell pepper, minced  
  • 1/2 cup chopped fresh parsley, 
  • 1 1/2 tablespoons olive oil  
  • 1/8 cup chopped fresh cilantro
  •  fresh ground pepper to taste

Preparation

20 mins        READY IN  8 hrs

Rinse scallops and place in a medium sized bowl.… Read More » “Ceviche”

Quinoa Salad with Asparagus, Peas, Avocado & Lemon Basil Dressing

Source: Two Peas & Their Pod
Ingredients:

For the Dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic, minced
1 tablespoon finely chopped fresh basil
Salt and freshly ground black pepper, to taste

For the salad:

2 cups water
1 cup quinoa
1/2 teaspoon salt
2 teaspoons olive oil
1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
Salt and freshly ground black pepper, to taste
1/4 cup chopped basil

Preparation:

1.… Read More » “Quinoa Salad with Asparagus, Peas, Avocado & Lemon Basil Dressing”

Roasted Edamame Salad

We have revolving spring break schedules in my house, which ultimately means I don’t get a spring break. So, I will live vicariously through food, transporting myself to some warm, sunny location.   This summery recipe incorporates fresh corn (which is on sale now at most local grocery stores), along with the flavors of fresh tomatoes and basil.… Read More » “Roasted Edamame Salad”

Curried Chicken Salad

One of my favorite things to do this time of year is pack a picnic dinner (complete with a nice bottle of vino, a handful of fresh cut flowers, and some votive candles) and head to Chastain Park Amphitheater for a concert. While rain is almost an inevitable part of the experience, it is a wonderful venue nonetheless!… Read More » “Curried Chicken Salad”