Creamy Pesto Dressing

July 24, 2019 by


Our basil didn’t do so well in the garden this year… maybe because I ignored the garden basically and left the 12 year old in charge of it… maybe.
Never mind, I have this basil pesto on hand in my freezer year round.  I buy the gigantic 1 pound bag of basil at our local restaurant supply store and make a huge batch.  I use it to spread on sandwiches as a condiment, on pizza crust as the sauce, in this salad dressing, or pretty much anywhere.
I pop a cube or two in the microwave for a few seconds and it’s good to go.
I never blanch my basil and the color is always super bright.  If you adore lemon as much as I do use fresh lemon juice and add the zest of the lemons in too!
You can freeze it in ice cube trays and when frozen pop into a container.  I freeze mine in cookie dough freezer trays and leave them in it.  Each cube holds about 2 Tablespoons and the big batch of pesto fits in 2 of those trays.
You can totally use a store bought pesto for the dressing, but I think homemade has so much better flavor and you have complete control over the ingredients and quality.  My youngest is very allergic to tree nuts as well and good luck finding a nut free pesto!  I actually prefer the flavor of mine without any nuts or cheese.  Just super concentrated basil flavor with a bright lemon note!

BIG BATCH BASIL PESTO

1 pound  basil leaves
2 cups olive oil
24 cloves garlic cloves
4 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup lemon juice (and lemon zest if using fresh)

Pulse everything in a food processor until fairly smooth.  Freeze in ice cube trays.

CREAMY PESTO SALAD DRESSING

1/4 cup Basil Pesto
1/2 cup sour cream
1/2 cup buttermilk
salt and pepper to taste

Add all ingredients to a mason jar and mix or shake to combine.  (or whisk together in a bowl).
Chill until ready to serve.

Filed Under: Freezer, Salad / Dressings

Grilled Vegetable Salad

July 2, 2019 by

If you need a side dish recipe for the 4th of July or upcoming BBQ season this one right here is ready to knock your socks off!
I can eat this for a few days and not get sick of it.  It makes a great quick make ahead lunch or a great side dish for a main course.
Sometimes I double the amount of vegetables in it as well.  If I have fresh basil I throw some of that in too.

The vegetables can be adjusted to what you have on hand and the orzo could be swapped out for quinoa or another grain too.  Or even left out entirely if you want a grain free salad.

I adore piquillo peppers and nearly had a panic attack when the 2 stores I usually found them at stopped selling them!
When I spotted them at our local Winco supermarket I might have bought a few.. okay I cleared out the shelf and bought all 9 jars they had.
If you can’t find them you can use bell peppers instead.
I find using an indoor grill pan works great for this but if you are doing this on a big grill make sure to watch you don’t loose your cherry tomatoes down the grate!

GRILLED VEGETABLE SALAD

8 ounces whole wheat orzo

For the dressing:
3 Tablespoons olive oil
4 Tablespoons lemon juice
zest of 1 lemon
1 teaspoon Italian seasoning
2 Tablespoons grated Parmesan cheese
2 Tablespoons minced fresh parsley
salt and pepper to taste

For the grilled vegetables:
olive oil, for brushing
salt and pepper
2 small green zucchini
1 onion
Piquillo Peppers, about 4
2 cups broccoli florets
1 pint cherry tomatoes

Cook the orzo (or other grain) according to package directions.   Toss with dressing ingredients and let cool while you grill the vegetables.
Slice the zucchini lengthwise in 1/4 inch strips, slice the onion and broccoli in 1/4 inch slices as well.
Brush everything with olive oil and grill over medium high heat in batches.
Chop everything except the cherry tomatoes and toss with the dressed orzo.
Serve warm or chill until serving.

Filed Under: Grilling / Smoking, Salad / Dressings, Side Dishes

Caesar Salad

February 26, 2018 by

This is my guilty pleasure.  I love a really good salad and it’s pretty hard to beat a well made Caesar salad.  Especially with homemade croutons and extra lemon.  I have fiddled with my dressing recipe for years and years and this is the only way I make it now.  I use Worcestershire instead of anchovies (it is made from anchovies after all).  This is a pretty assertive dressing, very garlicky and lemony.  But that is exactly how I like it! If you like it more mellow use half the amount of garlic and lemon juice and see how you like that first.  You can always add more.
For a main dish I like to serve roasted chicken with it or even add some leftover shredded chicken to the salad… that’s code for “I buy a roasted chicken at Costco and throw it in there”.  Even food bloggers have to sleep you know.

CAESAR SALAD
(with BEST CAESAR SALAD DRESSING EVER!)
Romaine lettuce, torn
Croutons or garlic croutons
shaved parmesan
lemon wedges

For Dressing:
4 garlic cloves
1 cup mayonnaise (I prefer the light made with olive oil)
1/2 teaspoon mustard powder (Coleman’s)
1/4 cup lemon juice
1 Tablespoon Worcestershire
1/2 cup grated Parmesan cheese
1/4 cup olive oil
Kosher salt and black pepper, to taste

Place all dressing ingredients in a blender except the olive oil, salt and pepper.  Process until smooth.
With blender running add the olive oil in a small stream.
Season with salt and pepper.
Toss lettuce with dressing and top with croutons and shaved parmesan.
Squeeze extra lemon on top if desired.

Filed Under: Salad / Dressings, Uncategorized

Mediterranean Salad

March 30, 2017 by

DSC07234

Chicken Shawarma is one of our favorite dinners.  And if I’m making that you can bet I’m also making this.  It’s cooling and refreshing and is just what you want with the warm spices in shawarma.  I usually make it before I cook the shawarma so the acid in the lemon juice can mellow out the onion a bit before we eat.  You can use equal parts cucumber, tomato, and onion or cut back on the onion if you like.  This is something you don’t really measure.  Just chop, drizzle, and mix.
DSC07243
MEDITERRANEAN SALAD

Cucumber, peeled, seeded, diced
tomato, diced
white onion, diced
flat leaf parsley, minced
Lemon juice
Olive Oil
Salt and pepper, to taste

Mix the cucumbers, tomatoes, onions together in a bowl.  Drizzle with freshly squeezed lemon juice and olive oil.  Season with salt and pepper.

Filed Under: Salad / Dressings, Side Dishes

Greek Quinoa Salad

August 24, 2016 by

DSC02723

It’s been one crazy summer here.  I’ve been determined to finish up all of my lists of projects and ideas before September, and since I lead a 4-H group, we HAVE to participate with the county fair!  Enter: easy meals that store well.  This is one of those.  I can make it ahead of time and grab a bowl for a quick lunch, or add some chicken for a dinner.  If you have adventurous eaters this would be great for a lunchbox salad as well.  If you haven’t tried my Asian Quinoa Salad yet add that one to the list too!
You can change up the add ins of course too to your liking.  Sometimes I leave the garbanzo beans out, especially if I’ll be serving hummus as well.

GREEK QUINOA SALAD
1/2 cup quinoa
1 cup water
1/2 large cucumber, peeled, seeded, and diced
1 cup grape tomatoes, cut in half, or diced tomatoes
1/4 cup red onion, diced
1/4 cup olives, diced
1 1/2 cups cooked garbanzo beans (or 1 can, drained)
3 T fresh dill or parsley, finely chopped
3 T fresh basil, finely chopped
1/4 cup crumbled feta cheese

For dressing:
1 T lemon juice
1 T red wine vinegar
2 cup olive oil
1/2 tsp dried oregano
salt and pepper to taste

Bring the cup of water to a boil in a medium pot.  Add quinoa and return to a boil.  Cover pot, reduce heat to low, and let simmer for 15 minutes.
Fluff quinoa and let sit 5 minutes, covered, and off the heat.   This will make 2 cups cooked quinoa.  You will know it’s cooked because the outer hulls are popped off.
Place all the dressing ingredients in a jar and shake well.  Pour over quinoa and chill.  Add remaining salad ingredients.  Serve chilled or at room temperature.
Serve with additional dressing if desired.

Filed Under: Meatless Main Dishes, Salad / Dressings, Side Dishes

Sweet Pork Taco Salad

July 13, 2016 by

DSC07144

Proof that last minute dinners don’t have to suck… or be handed through a window.  I keep sweet pork in my freezer for just such a night. All though I’ve made it with cooked shredded chicken many times too and loved it just as much.  In fact if I’m having a crazy errand day ending with a trip to Costco, I grab a rotisserie chicken to shred just for this.  Then I freeze the bones to make stock for another meal later.  Either way it’s delicious.  The sweet pork freezes really well so I love having some on hand.  

SWEET PORK TACO SALAD

Sweet Pulled Pork
Black beans (I make them like this)
Shredded lettuce
Tomatoes, chopped
White Onions, chopped
Tortilla Strips (I just cut tortillas in strips and bake or fry)

For Cilantro Lime Salad Dressing:
1 cup packed cilantro leaves
3 cloves garlic
1/2 cup sour cream (I use light)
1/4 cup lime juice
1/2 cup olive oil
salt and pepper, to taste

Blend salad dressing ingredients together in a blender until well blended.
Toss with salad ingredients.

Filed Under: Mexican, Salad / Dressings

Cilantro Lime Salad Dressing

May 12, 2016 by

DSC07143

I’ve been trying to get all my recipes in order lately.  Most of them are little scribbles on scraps of paper scattered around.  They don’t usually even have a title so I sometimes forget what it is and have to attempt to decipher by the list of ingredients!  The other day I was going to make this and couldn’t find the scrap of paper! Panic!  I thought I had posted it here but hadn’t.  A frantic 15 minutes later I found it, phew!  This is a favorite here and I use it primarily for Sweet Pork Tostadas  or taco salad.  It’s perfect for tacos as well.  We have found we don’t need sour cream or cheese, this adds so much flavor and creaminess.

CILANTRO LIME SALAD DRESSING

1 packed cup cilantro (1 bunch)
3 cloves garlic
1/2 cup sour cream
1/4 cup lime juice
1/2 cup olive oil
salt and pepper, to taste

Blend all ingredients together in a blender until smooth.
TIP: I rinse off the cilantro and just break off the bottom half or third of stems and use the leaves with some stems still on them.  Since you are blending it up, and the stems actually have a good amount of flavor, use them!

Filed Under: Mexican, Salad / Dressings

Roasted Beet Salad with Beet Greens and Feta

June 26, 2015 by

Beets and feta.   I’m kind of addicted to the combination.  I think it’s the sweetness of beets with the salty briny flavor of feta that makes it so good.  If you haven’t tried it before you have to.
Roasted Beet Salad with Beet Greens and Feta


The greens will wilt up to much less than you thought, so if you want more greens in the salad I would add in some kale or other sturdy green and saute with the beet greens.
And if you don’t like/have feta, it’s still delicious without it. 🙂   You could totally do a citrus vinaigrette on this as well, but beet and beet greens are really flavorful and I think a simple olive oil and balsamic dressing is perfect for them.
Roasted Beet Salad with Beet Greens and Feta
ROASTED BEET SALAD WITH BEET GREENS AND FETA

2 bunches beets with greens attached
Olive oil
2 garlic cloves, minced
Salt and Pepper
Feta cheese, crumbled
Balsamic vinegar (blackberry balsamic is my favorite!)
Sunflower seeds

Trim and peel beets.  Cut into quarters, then each quarter in half, so you have 8 skinny wedges per beet.
Toss with a drizzle of olive oil and season with salt and pepper.  Spread out in a single layer on a baking sheet and roast at 425 degrees for about 25 minutes or until golden and cooked through.
About 5 minutes before they are done start on the greens.  Trim out the stem from the greens and cut into 1/2 inch strips.
Heat a drizzle of olive oil over medium high heat in a skillet.  Add garlic and cook until just starting to become fragrant.  Add greens and toss in skillet, cooking for just a couple minutes until wilted.
Put the greens in the serving dish and top with roasted beets, feta, and sunflower seeds.  Serve with balsamic vinegar.

Filed Under: Salad / Dressings, Side Dishes

Zucchini Noodle Caprese Salad

May 6, 2015 by


Zucchini Noodle Caprese Salad

I love raw zucchini.  I’ve put shredded zucchini on salads for years, practically using more zucchini than lettuce.  I even won my hubby over.  It adds great crunch.  Since the spiral cutters have become so popular I could see the potential but always found myself disappointed with them.  We bought a popular one and I used it once, it was so awkward to use and the design was flimsy.   Then I came across this one on Amazon, the Mueller Sprial-Ultra 4 blade spiralizer.   It is so much easier to use and works so much better!  I’m finding all kinds of uses for it and this is one of my favorites.  Super easy, quick, and I’m sure will be on the table often this summer, especially when our tomatoes are ready in the garden.

ZUCCHINI NOODLE CAPRESE SALAD

Tomatoes, sliced
Green zucchini, cut into noodles with spiral cutter
Marinated mozzarella, I used my homemade recipe found here
Fresh basil, cut in chiffonade
Balsamic vinegar
Olive oil (I use the flavored oil from the mozzarella marinade
salt and pepper to taste

Lay the tomato slices out in a single layer then top with the zucchini noodles.
Sprinkle some mozzarella on top, followed by basil, balsamic, olive oil, then salt and pepper.

Filed Under: Salad / Dressings

Greek Kale Salad

April 22, 2015 by

Greek Kale Salad
Kale may be an old food fad, but it remains one of my favorite foods.  The trick with kale is it needs some time to soften up.  The best way to do this is to chop it finely and dress it with an acidic vinaigrette and rub it into the leaves.  Then let it sit for a bit while you prepare the remaining ingredients so it can continue to soften up.
This is especially good served with homemade Naan bread and some lemon grilled chicken… and maybe some hummus too. 🙂

Greek Kale Salad
GREEK KALE SALAD

1 bunch kale, stem removed and finely chopped
1 cup cucumber, peeled, seeded, and diced
1 1/2 cups cooked chickpeas (if using canned, drain and rinse well)
1 1/2 cups diced tomatoes (or halved grape or cherry tomatoes)
1/4 cup finely diced red onion
1/2 cup sliced olives
1/2 cup crumbled feta cheese

Vinaigrette:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Place vinaigrette ingredients in a jar and shake well to combine (You can also blend in a blender or whisk together in a bowl).
Toss the kale with the vinaigrette and massage into the leaves.
Prepare the remaining salad ingredients while the kale softens.  Toss all together.

Related Posts Plugin for WordPress, Blogger...
Filed Under: Salad / Dressings