Tag Archives: Salad

Recipe: Cool Cucumber Salad

Quick, easy and refreshing Cool Cucumber Salad

I am always delighted with myself when I take a bite of some new recipe I create on the fly and find it is delicious!  It never ceases to surprise me, as funny as that sounds. I guess I make as many “mistakes” as I do “successes” when it comes to creating new recipes.

This salad is perfect for a hot Summer day. The coolness of the Cucumber balances the slight bitterness of the Celery, and the Parsley and Thyme add just enough flavor to provide a light, satisfying taste.

Cool Cucumber Salad

Ingredients:

– 2 Stalks Celery

– 4-6 Leaves Romaine Lettuce

– Half a large Cucumber

– A handful of fresh Parsley (about a half cup)

– 1/2 Teaspoon Dried Thyme

– 2 Teaspoons Olive Oil

– Salt to taste

Wash and chop, dice or slice the Celery, Lettuce, Cucumber and Parsley and place into a bowl. Drizzle with Olive Oil, sprinkle on the Thyme and Salt to taste. Enjoy!

I think this recipe took me about 5-10 minutes from prep to eating it off my plate. It makes 2 large servings or 4 small dinner salads.

Recipe: Confetti Garden Salad

Refreshing and easy to make!

Cilantro and what we had on hand were my inspiration for this salad last week. It is refreshing and slightly sweet.

Ingredients:

– 2 Large Carrots

– 2 Stalks Celery

– 1/2 Cup Peas

– Handful of Cilantro (about 1/4 Cup)

– 2 Table Spoons Olive Oil

– Squeezed Lemon (about 2 Teaspoons)

– Salt to Taste (about 1/2 Teaspoon)

Wash, peel and grate the Carrots before adding them to a bowl. Dice the Cilantro and Celery or chop into desired size, add to the bowl. Add fresh Peas, or defrost frozen Peas but don’t cook them least they get mushy. Drizzle with Olive Oil, Lemon and Salt to taste. Enjoy!

This recipe serves 2-4 adults depending on portion size.  We enjoyed it with baked Cod and Zucchini. I think it would go well with any meat, and even with some added cheese like Cheddar or as a meal itself with some Rice or Pasta. Let me know what you discover!

p.s. Shared on Spain In Iowa’s Simple Lives Thursday.

Recipe: Easy C Salad

Super quick and easy Carrot and Cucumber Salad.

This salad was born out of necessity – I only had Carrots and a Cucumber to work with one fine day, and wanted some raw veggies. It is refreshing, sweet and downright delicious.

Easy C Salad

Ingredients:

– 2 Carrots

– 1/2 Cucumber

– Several small Basil leaves

– 1 Table Spoon Olive Oil

– Salt to taste

Wash and peel the Carrots, then finely grate them. Wash and peel the Cucumber, then slice finely – I cut mine diagonally, then into smaller sections. Mix together in a bowl, add Olive Oil, Salt and a few leaves of fresh Basil. Enjoy!

Additions: You could add some fresh Mozzarella or Feta cheese for protein. I think Chicken would also be tasty with this salad but a red meat might be too strong in flavor and distract from the subtle sweetness of the Cucumber. If you discover some amazing additions, please let me know.

p.s. Shared on The Healthy Home Economist’s Monday Mania Recipe/Real Food mania share post.

Recipe: Sweet Zing Salad

Sweet Zing Salad ready to eat.

Sometimes, while I’m drifting off to sleep, I think of a recipe I want to create.  I can almost taste the various flavors and try to imagine what the marriage of them together become.  I try my best not to forget them the next morning, and usually find the time to try them out. Sharing them with you helps me remember them, and gives me motivation to keep experimenting.

Sweet Zing Salad

Ingredients:

– 8 Romaine Lettuce leaves

– 2 Stalks Celery

– 1/2 Small Shallot

– 1 cup Red Grapes

Wash produce, then chop Romaine, Celery and dice the Shallots finely, adding to a bowl. Cut Red Grapes in half, or quarters and add to the bowl. Drizzle with a little Olive Oil and Salt to taste. Makes 2-4 servings. Enjoy!

Options: I think some sharp Cheddar or Feta Cheese would add some extra depth to the overall flavor, and protein to this salad. As for meat, I’d recommend Chicken because it has a milder flavor and would compliment the Shallots. Feel free to play with this recipe – let me know when you discover your own favorite variation.

Shared at The Health Home Economist’s Monday Mania Round-up.

Recipe: Easy Chop Salad

Easy Chop Vegge Salad

I made this up one day when I didn’t have any lettuce. It was delicious with the sweetness of the Cucumber complimenting the saltiness of the Celery and punctuated by the Carrot flavor. If you happen to have Lettuce on hand, it would add more body and some greens.

Options: This salad is really a nice canvass allowing you to add any herb you like, some cheese, hard boiled eggs, meat, etc. When Basil is back in season, I will be replacing my dried herbs with it for this salad.

Easy Chop Salad

Ingredients:

– 2 Carrots

– 2 Stalks Celery

– 1 Medium sized Cucumber

– 1 Table Spoon Olive Oil

– Pinch (1/4 Teaspoon) Dried Thyme or Rosemary

– Salt to taste

Peel Carrots and Cucumber, slice of the ends. Chop all ingredients and place in a bowl. Drizzle with some Olive Oil, add salt to taste and a pinch of dried Thyme or Rosemary for added flavor. This salad served two adults – filling a dinner plate.

Let me know what you discover when adding other ingredients – Enjoy!

Recipe: Garden Green Salad

Garden Green Salad

April will always remind me of my Grandma. Her birthday would be this month. She was an avid gardener and practiced edible landscaping before it became popular. But, she was not a fan of salads, and referred to them as “rabbit food.”  I love salads, so I dedicate this month’s recipes to my Grandma the gardener and salad avoider.

While my efforts to get my kids to eat more vegetables consumes my research time and experimentation, it is easy for me to share these salad recipes. Salads are like treats to myself. Before we began our “eat more vegetables” quest, I was the only one who ate salads. Now, my husband does to set a good example, and even enjoys them (some more than others). You can expect a new salad recipe every Monday.

Garden Green Salad

Ingredients:

– 4-6 leaves of Romaine Lettuce (about half a head)

– 2 Stalks Celery

– 1/2 Cup Peas

– 1/4 Cup Fresh Parsley (Italian shown in the picture)

Italian Herb Dressing

– 1 Table Spoon Olive Oil

– 1/2 Teaspoon Dried Thyme

– 1/4 Teaspoon Dried Oregano

– 1/2 Teaspoon Salt (or just add to taste)

First, wash produce. Chop or Dice up Lettuce, Celery and Parsley to desired size (I usually like to dice up the Celery) and place in a bowl.  Either add the fresh Peas, or thaw some frozen Peas by steaming for only 2-3 minutes in a sauce pan, then rinse with cool water before adding to the salad (this avoids wilting the lettuce). Now, you’re ready to make the dressing.

Dressing: Mix Olive Oil and Salt together, then add the dried herbs. I usually like to grind the Thyme and Oregano first, but you can add them directly to the Olive Oil. Mix well and drizzle onto the salad.

Yield: This recipe makes 2 large plate fulls, or 4 small dinner salads.

Additions: You could add some Parmesan or Romano cheese to the salad, or any other that would compliment the Italian flavor of the herbs. To create more of a meal, I’d also recommend adding some meat like Beef or Poultry.

Let me know if you discover any other delightful additions!

p.s. Shared this recipe on The Healthy Home Economist’s Monday Mania Recipe/Resource Roundup.

Recipe: Simple Apple Salad

After a Hot Yoga session, I was really hungry. I wanted something refreshing and satisfying, but not heavy.  I was thinking about the large Fuji Apples I had bought at the store, and came up with this recipe on my way home. It was so tasty!  I’ve since made another variation of it, recipe alterations included below.

Simple Apple Salad

Ingredients:

– 1 Large Fuji Apple (or sweet apple)

– 2 Stalks Celery

– 1/4 Teaspoon Dried Thyme

– 2 Teaspoons Olive Oil

– 1/4 Teaspoon Salt or a pinch to taste

Dice up the apple into small chunks and place in a bowl. Chop up the celery in whatever size suits you and add to the bowel. Sprinkle your dried Thyme into a separate dish with the Olive Oil, add salt and stir until even distributed, then drizzle onto the apples and celery. Mix everything together, then enjoy! This ratio of ingredients made 2 large servings. You can easily multiply the quantity to create more portions.

Apple Romaine Salad

Apple Romaine Salad

Follow the steps above, but add 2-4 leaves of diced Romaine lettuce, or roughly 2 cups. Simply delicious and refreshing!