Tag Archives: salad

Cobb Salad

Posted by Delightfully Doable on 25 September, 2014 None comments

Cobb Salad

Lets talk salad.

It’s so easy to make salad for dinner but a good, hearty salad that is filling and fulfilling may take a few extra minutes. Sometimes it takes the pressure of making a big ol’ meal and going back to basics.

Here is a simple but incredible Cobb Salad.

Ingredients:

1 lb cripsy cooked bacon
2 cups chopped cherry tomatoes
2 cups cubed ham
1/2 cup blue cheese crumbles
1/2 cup cheese, shredded
3 eggs, hard boiled
Homemade croutons
Blue cheese dressing

Wash and dry lettuce.

In 2 large bowls divide all the ingredients for two main dish salads. Equally portion out the toppings onto each salad.

Don’t forget to add fresh cracked pepper at the end.

Top with dressing and viola, you have an incredibly healthy, hearty salad that is bound to fill you up.

*Fresh tomatoes from the garden and real bacon verses bacon bits will make this salad that much better. (Please don’t buy bacon bits) Bacon isn’t meant to be preserved and sat on the shelf for 9 months.

Pasta Salad

Posted by Delightfully Doable on 15 August, 2014 1 comments

Traditional pasta salad never gets old. With all the creativity in the world and the delicious salads we all come up with, traditional pasta salad still covers most tables all throughout summer.

We ate this while up visiting my parents a couple weeks ago. My mom is the chef I’ve learned to mimic throughout the years. Her great food, amazing desserts and her love for cooking has been exactly what I’ve tried to emulate throughout my years of successful cooking. Love and food will consume a recipe leaving you with nothing left but greatness.

Here is a great staple pasta salad recipe with the secret sauce of—Cesar Dressing. It really is the secret to cut back on the tang from Italian dressing but not take away from the flavor. Try it out, mmm so delicious!

Ingredients:

1 lb Spiral Pasta
1 can Olives, sliced
Handful Kalamata Olives
1 large Carrot, chopped
1 large Green Pepper, chopped
1 1/2 cup Tomatoes, chopped
1/2 medium Onion, diced
1/2 cup Italian Dressing
1/2 cup Caesar Salad Dressing

Cook pasta according to package instructions. Drain and let cool.

Meanwhile, while the pasta is cooking, begin to dice and chop all vegetables.

Sprinkle vegetables on top of cold pasta and add dressings.

Mix well while trying not to eat all of the olives. :)

Of course pasta salad is so divine, you could always eat it by itself, but tonight’s menu was Sausage Sandwich with rice.

I must confess, Cesar salad dressing gives the perfect flavor to this salad with a bit of tang from the Italian Dressing. Yummy!!!

Don’t go fancy tonight, make this staple pasta salad before summer ends!

Grilled Romaine Hearts

Posted by Delightfully Doable on 3 August, 2014 None comments

This is a great twist on your typical salads. If you are like us, we tend to eat salad on a “too” regular basis. We love our greens and love salads, especially as my garden is growing really great toppings for a nice crisp summer salad. And though salad is great, we like to switch things up a bit now and again too.

Now this is a salad that made me very excited and was really easy to grill. I buy romaine from Costco for $3 for 6 romaines. I made this the other night for the family and my husband preferred to eat it as is, rather than add all the yummy goodness once grilled. Both ways are really good but my way was a little less healthy but too delicious to deny. :)

Ingredients:

1 Romaine heart, sliced in half
1/2 lemon
Fresh cracked pepper
Sea Salt
Garlic Salt
EVOO
Dressing of choice (optional)
Glazed praline nuts (optional)

Wash and slice romaine in half lengthwise.

On a plate, or grill basket, place romaine to keep from falling apart while seasoning.

Season with salt, pepper and garlic salt.

Cut lemon in half and squeeze throughout both romaines.

Now you are ready to grill.

Place face down on the grill for 2-3 minutes. Once lightly golden, remove with tongs.

Eat as is! My husband prefers it as is but tonight I wanted a smidgen of blue cheese dressing and glazed praline nuts. My way was less healthy, but DEFINITELY not worth arguing about. :)

Served with Bacon Wrapped Sausages.

The Best Potato Salad

Posted by Delightfully Doable on 20 July, 2014 None comments

This recipe is very simple for potato salad and is rich in flavor leaving your mouth watering for more.

My husband and his step dad embarked on my cooking yet again. Tonight’s menu: Barbecued Chicken with potato salad and fresh grilled garlic green beans.

I’ve actually never made potato salad as my mom makes the best and I typically don’t crave such food because it can often be too rich, too mushy, too mustardy (if that’s even a word). I’ve had store bought to potluck potato salad and never really desire it because it never is “right.” Well, today I decided to make it for the first time as I have been craving this for some odd reason and to my surprise I love the flavors.

If you are so-so with potato salad, this recipe is a must try.

Ingredients:

1 ½ lbs Russet potatoes
1 lb red potatoes
1 cup mayonnaise (NO miracle whip and no light mayo)
½ cup ranch dressing
2 stalks celery, finely chopped
2 baby dill pickles, finely chopped
2 hardboiled eggs, grated
¼ tsp celery salt
¼ tsp garlic salt

In a large pot, add diced potatoes and bring to a boil. Boil for 15 minutes. (Do not over cook as you don’t want your salad to be mushy) Drain and rinse with cold water.

In a large glass bowl, combine mayonnaise, ranch, celery salt and garlic salt. Add to potatoes and stir well.

Place potatoes in a glass bowl and add chopped celery.

Add finely chopped pickles.

And grate the eggs directly into potatoes.

Give the salad a good stir. Cover and refrigerate for at least an hour.

Serve with BBQ Chicken and grilled beans and corn.

So delicious!

Crunchy Asian Chicken Salad

Posted by Delightfully Doable on 2 July, 2014 None comments

Asian Chicken Salad usually consists of Roman Noodles for the crunch and although I have had that from time to time and do enjoy it, I decided to opt out this time and go for a “bang” with no Roman but still Crunchy Asian chicken salad.

The homemade dressing with the delicious crunch was exactly what I had been waiting for all day long. I made it in bulk to eat throughout the week and my husband and I absolutely love it!

Ingredients:

4 cups Green Cabbage, chopped
1 1/2 cup Bok Choy, Chopper
1 cup cucumbers, diced
3/4 cup celery, chopped
1 cup romaine lettuce, chopped
1/2 cup carrots, shredded
1/2 cup radish, chopped
1/3 cup cilantro, chopped
Chicken, chopped (rotisserie chicken works great)
Chinese noodles, for topping

Asian Dressing:

2 tbsp Soy Vay Teriyaki*
4 tbsp rice vinegar
2 tsp srracha sauce (½ tsp if you prefer a little less kick)
2 tsp brown sugar
4 tsp sesame oil

Chop celery along with the leafy greens. Place in a large glass bowl.

Chop romaine.

Add in bok choy.

Chop cabbage and mix together.

Add in cucumbers, carrots and radishes.

Mix well.

After ingredients are mixed, add in cilantro.

This salad will keep in large glass bowl for 4-5 days allowing for small meals throughout the week. Only add the dressing to your individual portion to keep the salad fresh.

In your serving bowl that you are preparing to eat, add salad mix and chopped chicken (optional).

To make the dressing combine all ingredients in a small bowl to save throughout the week as well. Spoon one to two spoonfuls on top of your salad and mix well.

Toss your salad with Chinese noodles and slivered almonds.

This is a great side dish or main dish salad. It’s very refreshing and definitely filling. We have been addicted to this for the past week and a half and still have not got sick of it. :)

*If you do not have a teriyaki marinade, than use 4-5 tbsp regular teriyaki as it’s less rich than the marinade.

Mediterranean Salad

Posted by Delightfully Doable on 28 June, 2014 None comments

My husband and I love cucumbers, tomatoes and rice vinegar with oil as a delicious summer snack. I’ve been making this snack all week long and decided to spice it up a bit by adding a lot more items to use as a main dish salad.

We love this salad and it is healthy, filling and fulfilling.

Ingredients:

2 cups bok choy, chopped
1 cup cucumbers, chopped
1 cup cherry tomatoes, halved
1 avocado, diced
¼ cup cilantro, chopped
1 cup black beans, rinsed and drained
¼ cup lemon juice
¼ cup oil
Salt & Pepper to taste

In a medium bowl, add bok choy, cucumbers, tomatoes, avocado and cilantro.

Mix together in a separate bowl, lemon juice and Oil. Pour on top of vegetables and mix well.
Rinse and drain beans; add to salad. When serving add salt and pepper.