Marinated Cucumber, Onion, and Tomato Salad

 

Ingredients:

• 1 cup water

• ½ cup distilled white vinegar

• ¼ cup vegetable oil

• ¼ cup sugar

• 1 teaspoon salt, or to taste

• 1 teaspoon freshly ground black pepper, or to taste

• 3 cucumbers, peeled and sliced 1/4-inch thick

• 3 tomatoes, cut into wedges

• 1 onion, sliced and separated into rings

Preparation:

1. Gather all ingredients.

2. Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth. continue to burst and create a sauce, 5 more minutes.

3. Add cucumbers, tomatoes, and onion and stir to coat.

4. Cover bowl with plastic wrap; refrigerate for at least 2 hours.

5. Enjoy!

allrecipes.com

Potato Salad

 

Ingredients:

• 2 pounds Yukon Gold potatoes, cut into ½-inch pieces
• ¾ cup mayonnaise
• 2 tablespoons dill pickle brine
• 1 tablespoon apple cider vinegar
• 1 tablespoon yellow mustard
• 2 garlic cloves, grated
• 1 teaspoon sea salt
• Freshly ground black pepper
• 2 celery stalks, diced
• ½ cup diced dill pickles
• ½ cup chopped fresh chives
• 2 tablespoons chopped fresh dill
• 2 hard-boiled eggs, peeled and chopped, optional

Preparation:

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.

2. Meanwhile, make the dressing. In a medium bowl, whisk together the mayonnaise, pickle brine, apple cider vinegar, mustard, garlic, salt, and several grinds of pepper.

3. Place the cooled potatoes in a large bowl. Add the dressing and stir to coat, mashing the potatoes slightly so that the salad becomes creamy.

4. Fold in the celery, chopped pickles, chives, dill, and hard-boiled eggs, if using.

5. Cover and chill for at least 1 hour and up to 1 day.

6. Season to taste and serve. Leftover potato salad will keep in an airtight container in the refrigerator for up to 3 days.

loveandlemons.com

Bean Salad with Radicchio, Radish, Pickled Onion and Marcona Almonds

 

Ingredients:

• 1/2 small red onion, finely chopped

• Red wine vinegar, for pickling

• 1/2 cup Marcona almonds

• 4 cups cooked drained beans (fresh or canned; see note), such as turtle, navy, and/or black-eyed peas

• 3 radishes, finely diced

• 2 scallions, white and light green parts only, chopped

• 1 (6-ounce) head radicchio, quartered, cored, and roughly chopped

• 1/2 cup chopped fresh parsley (from 1 bunch)

• Simple Vinaigrette, for dressing

• Kosher salt and freshly ground black pepper

Preparation:

1. In a small bowl, add onion and pour enough vinegar over it to just cover. Let stand 15 minutes.

2. Place almonds in a zipper-lock plastic bag, push out air, and seal. Using a skillet, smash almonds until roughly crushed.

3. Drain onions. In a large bowl, combine marinated onions, smashed almonds, beans, radishes, scallions, radicchio, and parsley. Drizzle with vinaigrette, tossing, until ingredients are lightly coated. Season with salt and pepper. Serve. Salad can be refrigerated up to 3 days.

seriouseats.com

Napa Cabbage Salad

 

Ingredients:

• 1 ramen noodles uncooked
• 1/4 cup butter
• 1/2 cup sesame seeds
• 1/2 cup slivered almonds
• 1 head napa cabbage shredded
• 6 green onions chopped
• 1 can mandarin oranges drained

Dressing:

• 1/4 cup canola oil
• 1/4 cup vinegar rice vinegar, white wine vinegar or regular white vinegar
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1/8 cup sugar
• 1 rotisserie chicken

Preparation:

1. Crush noodles and add into pan with butter, sesame seeds, and almonds.

2. Cook until golden brown, stir often.

3. Add in seasoning package from ramen noodles and then cool.

4. Mix dressing ingredients together.

5. Place cabbage, green onions, and oranges into a bowl. Top with noodle topping.

6. Drizzle with dressing and toss to coat.

yourhomebasedmom.com

Daikon Radish Cucumber Salad

 

Ingredients:

• 2 Daikon radishes
• 1 English cucumber
• 2 tablespoons sesame oil
• 2 teaspoons rice wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• ½ teaspoon red pepper flakes
• ½ teaspoon ground black pepper
• ½ teaspoon white sesame seeds
• ½ teaspoon black sesame seeds

Preparation:

1. Peel the daikon radishes and slice them very thinly (1/32 on a mandoline). Thinly slice the cucumber (1/16 on a mandoline) and combine the cucumber and radish slices in a mixing bowl.
2. Combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and sesame seeds in a small mixing bowl. Stir till the salt and sugar have dissolved.
3. Pour the sesame dressing over the sliced veggies and toss them till coated. Let sit for 15 minutes to marinate and then toss again.
4. Serve in a large bowl or spread out on a platter.

thishealthytable.com

Taco Salad

 

Ingredients:

• 1 oz. packet taco seasoning, see notes for homemade recipe
• 16 oz. salsa, divided
• 3/4 cup sour cream, divided
• 1 avocado
• 1/8 teaspoon salt
• 1 teaspoon lime juice
• 1 tablespoon olive oil
• 1 lb. ground beef
• 3 tablespoons cilantro, roughly chopped
• 1 head iceberg or romaine lettuce, chopped and clean
• 2 Roma tomatoes, diced
• 2 Jalapeno Peppers, seeded and diced
• 1 cup Black beans, drained and rinsed
• 1 cup whole kernel corn, drained
• ¼ cup black olives, drained and sliced
• 1/3 cup red onion, diced
• 1 ½ cups shredded Mexican cheese blend, see notes
• 4 oz. Tortilla Chips

Preparation:

Prep Work:

1. For the dressing: Combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Set aside.

2. Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 tsp. salt and use the back of a fork to mash it. Cover tightly with saran wrap and set aside.

Cook the Meat Mixture:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, cook, and crumble for 7 minutes, or until brown and cooked through. Drain grease.

2. Reduce heat to low. Add 2 tablespoons of taco seasoning and toss to coat. Add the 3/4 cup salsa and cilantro. Add additional salsa if desired. Cover partially while you prepare the salad.

Assemble the Salad:

1. Add the lettuce to serving plates or a large salad bowl. Sprinkle with the meat mixture.

2. Top with diced tomatoes, peppers, black beans, corn, black olives, onions, and cheese.

3. Top with mashed avocado then add a dollop of sour cream to each serving.

4. Drizzle with salad dressing or serve it on the side.

5. Sprinkle with tortilla chips and serve!

thecozycook.com

Radish, Orange, and Arugula Salad with Cumin Vinaigrette

 

Ingredients:

• 1/2 small red onion, thinly sliced
• 5 clementines, divided
• 2 Tbs. lemon juice
• 2 Tbs. olive oil
• 1 tsp. ground cumin
• 2 cups baby arugula
• 2 Belgian endive, thinly sliced (2 cups)
• 1 1/2 cups sliced radishes
• 1/4 cup roasted, salted sunflower seeds
• 1/4 cup crumbled blue cheese
• 1/4 cup thinly sliced fresh mint leaves

Preparation:

1. Place onion slices in a bowl, and cover with cold water. Set aside.
2. Juice 1 clementine into a bowl. Whisk in lemon juice, oil, and cumin, and season with salt and pepper, if desired. Set aside.
3. Peel the remaining 4 clementines, and pull them apart into halves. Slice each half into half-circles. Set aside.
4. Drain onion slices, and toss with arugula, endive, and radishes in a salad bowl. Add clementines and dressing, and toss. Sprinkle with sunflower seeds, blue cheese, and mint leaves.

vegetariantimes.com

Lemon Parmesan Lettuce Salad

 

Ingredients:

• 1 to 2 hearts of romaine lettuce
• 1 bundle red leaf lettuce
• 2 shallots, thinly sliced
• 2 lemons, zested and juiced
• ¼ cup extra virgin olive oil
• Kosher salt and black pepper
• Crushed red pepper flakes, or Aleppo pepper for a milder taste
• 1 cup finely grated parmesan cheese

Preparation:

• Chop the lettuce and put it in your salad spinner or a large bowl, rinse, and drain very well. Pat the lettuce dry (if you have the time you can wrap the lettuce in paper towels and refrigerate briefly to help it crisp up).

• Add the lettuce, shallots, and lemon zest to a bowl.

• Season with kosher salt, black pepper, lemon juice, and olive oil. Toss to combine.

• Add the Parmesan cheese and red pepper flakes (optional) and toss again. Serve.

themediterraneandish.com

Shaved Turnip Salad with Arugula and Proscuitto

 

Ingredients:

• 4 teaspoons red wine vinegar
• ¼ teaspoon fine sea salt
• 2 teaspoons honey
• ¼ cup extra virgin olive oil
• Pepper
• 4 small turnips, about 5 ounces, peeled
• 8 cups arugula, wild if possible
• 4 ounces thinly sliced prosciutto, torn into bite-size pieces

Preparation:

• In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil, and pepper.

• Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

newyorktimes.com

Tatsoi Salad

 

Ingredients:

• 6 ounces tatsoi greens, roughly chopped
• 1 English cucumber, halved and ribboned (center seeds discarded)
• 3 large (or 5 small) red radishes, thinly sliced
• 2 tablespoons hemp hearts
• 2 teaspoons furikake seasoning
• 1 tablespoon canola oil
• 3 teaspoons sesame oil
• 2 teaspoons rice wine vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon soy sauce
• ½ teaspoon ground ginger

Preparation:

1. Add the chopped tatsoi, slivered cucumber, and radishes to a large serving dish. Top with the hemp hearts and furikake. Toss to combine. 
2. Whisk together the canola oil, sesame oil, rice wine vinegar, sugar, soy sauce, and ginger in a small bowl. Pour it over the salad and toss again to combine. 

thishealthytable.com

Best Simple Tossed Green Salad

 

Ingredients:

• 5 cups loosely packed mixed greens - or any favorite lettuce
• 2 tablespoons shelled sunflower seeds
• ¼ cup crumbled bacon - or bacon bits
• ¼ red onion - thinly sliced
• 1 cucumber - peeled and thinly sliced

Dressing:

• ¼ cup dijon mustard
• ¼ cup honey
• ¼ cup apple cider vinegar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup oil - example: extra virgin olive oil

Preparation:

1. Combine dressing ingredients in a jar, cover, and shake vigorously to combine. 
2. In a large bowl combine mixed greens, sunflower seeds, bacon, red onions, and cucumbers. Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing. 

lecremedelacrumb.com

Smokey Grilled Poblano and Corn Salad

 

Ingredients:

• 4 ears of corn, shucked
• 1 poblano pepper
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced
• ¼ cup cilantro leaves, chopped
• 2 green onions, chopped
• ¼ cup crumbled cotija or feta cheese
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Juice of 1 lime
• ¼ tsp sea salt
• ¼ tsp freshly cracked black pepper
• Pinch paprika

Preparation:

1. Preheat the grill to medium-high heat. Place corn and poblano directly on the grill and cook, turning occasionally, until the pepper and corn are charred on the outside. Remove and let cool before handling.
2. Use a sharp knife to slice kernels off the corn cobs.
3. Dice the poblano, discarding stem and seeds.
4. In a large bowl, combine corn, poblano, tomatoes, avocado, cilantro, onions, and cheese.
5. Whisk together olive oil, lime juice, apple cider vinegar, salt, pepper, and paprika. Pour over salad and gently stir to combine.

livelytable.com

Summer Greens with Mustardy Potatoes and 6-Minute Egg

 

Ingredients:

• 2 ounces sliced or slab bacon, cut crosswise into 1/4-inch strips
• 3/4 pound tiny potatoes, halved if larger than a ping pong ball
• 1 small shallot, finely chopped
• 4 cups (lightly packed) summer greens, such as arugula, baby romaine, and/or mustard greens
• 2 cups mixed herb leaves, such as parsley, chives, and/or chervil
• 2 tablespoons whole grain mustard
• 4 large eggs
• 1 tablespoon (or more) white wine vinegar
• Kosher salt, freshly ground pepper

Preparation:

1. Carefully lower eggs into a medium saucepan of boiling water and cook for 6 minutes. Drain and transfer eggs to a bowl of ice water; set aside.
2. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until fat is starting to render but bacon is not yet crisp about 4 minutes. Add potatoes; season with salt and pepper. Cook, shaking pan occasionally until potatoes are tender and cooked through, 8–10 minutes. Remove from heat and add shallot, mustard, and vinegar; toss to coat.
3. Toss greens and herbs in a large bowl, add warm potatoes, and toss again to coat; season with salt, pepper, and more vinegar, if desired. Peel and halve eggs; arrange over potatoes and greens.

https://www.bonappetit.com

Cucumber Salad

 

Ingredients:

• 2 large cucumbers
• 1 red onion sliced
• 1/3 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon fine sea salt
• 1 teaspoon black pepper

Preparation:

1. Slice each cucumber into 1/4 inch slices and add to a large bowl.
2. Add in the sliced red onion (sliced into half moons and toss to combine.
3. In a mason jar or small bowl whisk together the apple cider vinegar, water, sugar, salt, and pepper.
4. Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.
5. Keep in the fridge until ready to serve.

https://www.thecookierookie.com

Carrot and Parsley Salad

 

Ingredients:

• 1 tablespoon white wine vinegar
• ½ tablespoon Dijon mustard
• 1 teaspoon sugar or maple syrup
• ½ teaspoon kosher salt
• 3 tablespoons olive oil
• 1 pound carrots, julienned (3 cups)
• 2 green onions
• 3 tablespoons chopped parsley

Preparation:

1. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, sugar or maple syrup, and kosher salt. Gradually mix in the olive oil.
2. Julienne the carrots using a julienne peeler, with the grating blade on a food processor, or using the large grate holes of a box grater (this will do, but the pieces aren’t as pretty).
3. Thinly slice the green onions. Finely chop the parsley.
4. Add all the vegetables to the bowl with the dressing and stir to combine. Serve immediately or refrigerate for up to 3 days.

https://www.acouplecooks.com

Tabbouleh

 

Ingredients:

• ½ cup bulgur
• 1 cup diced cucumber (1 small-to-medium)
• 1 cup diced tomato (1 large)
• 1 teaspoon fine sea salt, divided
• 3 medium bunches curly parsley
• ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
• ⅓ cup thinly sliced green onion
• ⅓ cup extra-virgin olive oil
• 3 to 4 tablespoons lemon juice, to taste
• 1 medium clove garlic, pressed or minced

Preparation:

1. Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set it aside to cool.
2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
4. Add the cooled bulgur, chopped fresh mint (if using), and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing or salt for more overall flavor.
6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

https://cookieandkate.com/best-tabbouleh-recipe/

 

Summer Corn Edamame Salad

 

Ingredients:

FOR THE DRESSING:

• 1/3 cup freshly squeezed lemon juice
• 1/2 tsp red wine vinegar
• 2 cloves garlic, minced
• 8 fresh basil leaves, finely chopped (plus more for optional garnish)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/3 cup olive oil

FOR THE SALAD:

• 1/2 cup quinoa uncooked (to yield approx. 2 cups quinoa)
• 1 cup water
• 4 large ears of fresh corn on the cob (to yield 2 cups corn kernels)
• 2 cups shelled edamame, frozen and thawed
• 3/4 cup red onion, (approx. 1/4 large onion), very thinly sliced

Preparation:

1. To cook the quinoa, combine 1/2 cup uncooked quinoa with 1 cup water in a saucepan, bring to boil, then simmer, covered for 20 minutes. Once all the water is absorbed, fluff with a fork and set aside to cool as well.
2. Fill a large pot with water and heat over high heat until boiling. Add ears of corn, and cook for 4-5 minutes, or until kernels are easily pierced with a fork or knife.
3. In a small mixing bowl, combine the lemon juice, red wine vinegar, garlic, basil, sea salt, and black pepper, and stir together. Add the olive oil and whisk together until emulsified. Set aside. (Can add raw honey to sweeten, if too tart for your taste, but will balance with the ingredients in the salad as written).
4. Remove corn from hot water, and allow it to cool on a cutting board.  When cool enough to touch, slice the kernels off the cob, and set them aside.  Discard the remaining cob.
5. In a large mixing bowl, combine the corn, thawed edamame, cooked quinoa, and red onion.
6. Drizzle with dressing and toss to coat.
7. Garnish with additional basil if desired.

https://www.asweetpeachef.com/corn-edamame-salad/

Italian Potato Salad

 

Ingredients:

• 2 pounds medium red-skinned potatoes scrubbed
• 5 tablespoons extra-virgin olive oil
• 1 large English cucumber quartered lengthwise, cut into cubes
• 4 plum tomatoes cut into quarters
• ½ red onion very thinly sliced
• 24 black oil-cured olives pitted, coarsely chopped
• ¼ cup slivered fresh basil plus more for garnish
• 2 tablespoons capers rinsed and drained
• 3 tablespoons white wine vinegar
• ½ teaspoon dried oregano
• 4 hard-boiled eggs peeled, quartered
• 2 6-ounce cans of tuna drained (ideally canned in olive oil or its own juice)

Preparation:

1. To a large pot add potatoes, a small handful of salt, and enough cold water to cover by an inch or two. Bring to boil over medium-high heat. Reduce heat and simmer until tender, 20-30 minutes. (A sharp knife should meet little resistance when piercing a potato.) Drain potatoes and let stand until cool enough to handle.
2. Cut potatoes into rough, 1-inch cubes and place in a serving bowl. Add olive oil and toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers.
3. Whisk vinegar and oregano together in a small bowl; add to salad and toss lightly to combine.
4. With your fingers or a fork, separate tuna into bite-size chunks and sprinkle over salad. Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with basil sprigs and serve.

https://pinchandswirl.com/italian-potato-salad/