Salads

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Peanut Sauce

(makes about 1 cup)

  • ⅓ cup creamy peanut butter, softened
  • 2 tablespoons reduced-sodium soy sauce, or tamari
  • 1 tablespoon rice vinegar
  • 1 ½ tablespoons honey, or maple syrup
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon garlic powder
  • 3 tablespoons water, add more, a teaspoon at a time, if needed
  • Sriracha, optional—but a must for spice lovers!
  • Salt to taste, start with a pinch and add more if needed
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Thai Chicken Salad Sandwich with Creamy Peanut Sauce

Finely chopped chicken, crunchy cabbage, crisp veggies, and fresh herbs get tossed in a creamy Thai-inspired peanut dressing… then piled onto whole-grain bread for a crave-worthy sandwich!

Ingredients

 Chopped Chicken Salad

  • ▢2 cups shredded cabbage, green, purple, or a mix; or coleslaw blend
  • ▢½ cup shredded or matchstick carrots
  • ▢½ red bell pepper, thinly sliced
  • ▢1 to 2 scallions, chopped
  • ▢¼ cup chopped cilantro, optional
  • ▢¼ cup chopped peanuts, or cashews
  • ▢1 cooked chicken breast, finely chopped (about 1 to 1 ¼ cups)
  • ▢½ cup shelled edamame, thawed (optional)

Peanut Sauce (makes about 1 cup)

  • ▢⅓ cup creamy peanut butter, softened
  • ▢2 tablespoons reduced-sodium soy sauce, or tamari
  • ▢1 tablespoon rice vinegar
  • ▢1 ½ tablespoons honey, or maple syrup
  • ▢1 ½ teaspoons ground ginger
  • ▢¼ teaspoon garlic powder
  • ▢3 tablespoons water, add more, a teaspoon at a time, if needed
  • ▢Sriracha, optional—but a must for spice lovers!
  • ▢Salt to taste, start with a pinch and add more if needed

For Serving

  • ▢8 slices whole-grain bread

Instructions

  • Build the chopped base. Add the cabbage, carrots, bell pepper, scallions, cilantro, nuts, chopped chicken, and optional edamame to a large cutting board. Chop, chop, chop until everything is finely chopped and well combined—think classic chicken-salad texture.
  • Make the peanut sauce. In a small bowl, stir together the peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic powder until smooth. Add the water to create a creamy, spoonable sauce. Stir in Sriracha and salt to taste.
  • Dress it. Pour ¾ of the dressing over the chopped salad and toss until everything is evenly coated, cohesive, and scoopable. Add more dressing until you reach the perfect consistency.
  • Chill (optional). Let the mixture rest in the fridge for 10–15 minutes so the flavors can meld and lightly chill.
  • Assemble the sandwiches. Spoon about ½ to ¾ cup filling per sandwich onto bread. Press gently, slice, and enjoy.
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radicchio-hazelnut salad

Ingredients

  • 1 head organic baby radicchio
  • 1 organic red onion
  • 3 tablespoons dry-roasted hazelnuts
  • maple-balsamic vinaigrette (maple syrup – extra virgin olive oil – balsamic vinegar – sherry vinegar – cinnamon)
  • 1 teaspoon red chile flakes (optional)
  •  

Prep the radicchio and onion

  • Fill a medium bowl with ice water. Cut the radicchio into quarters lengthwise, then cut away any core; thinly slice the radicchio. Submerge the radicchio in the ice water while you prepare the rest of the meal. 
  • Peel and thinly slice enough onion to measure 1 cup (2 cups). Set aside ¼ cup (½ cup) for the salad. 

In a medium frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add ¾ cup (1½ cups) onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Transfer to a plate. Wipe out the pan. While the onion is cooking, prepare the remaining pizza toppings. 


Make the radicchio-hazelnut salad

  • Using the bottom of a bowl or cup, lightly crush the hazelnuts.
  • Remove the radicchio from the ice water and thoroughly dry with a paper or kitchen towel. Wipe out the bowl and return the radicchio to the bowl.

In the dry pan used for the onion, toast the hazelnuts over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to the bowl with the radicchio. Add the remaining sliced onion and maple-balsamic vinaigrette and toss to combine; season to taste with salt and pepper.

Maple-Balsamic Vinaigrette
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Maple-Balsamic Vinaigrette

Maple syrup adds a touch of sweetness to this balsamic vinaigrette. Toss with a salad of apples, Cheddar and spinach, or serve over hot or room-temperature asparagus. Also this salad.

Make the radicchio-hazelnut salad

  • Using the bottom of a bowl or cup, lightly crush the hazelnuts.
  • Remove the radicchio from the ice water and thoroughly dry with a paper or kitchen towel. Wipe out the bowl and return the radicchio to the bowl. In the dry pan used for the onion, toast the hazelnuts over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to the bowl with the radicchio. Add the remaining sliced onion and maple-balsamic vinaigrette and toss to combine; season to taste with salt and pepper.

By EatingWell Test Kitchen 

Updated on September 20, 2023

 Tested by EatingWell Test Kitchen

Cook Time:

10 mins

Total Time:

10 mins

Yield:

about 1/3 cup

Nutrition Profile:

Low-Carb Diabetes-Appropriate Dairy-Free Low-Sodium Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 2 teaspoons whole-grain mustard
  • ⅛ teaspoon salt
  • Ground pepper to taste

Directions

  1. Combine oil, vinegar, maple syrup and mustard in a small bowl or a jar with a tight-fitting lid; whisk or shake until well blended. Season with salt and pepper to taste.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Taco Salad Dressing
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Taco Salad Dressing

In our house Tuesday is taco for dinner day . It does not necessarily have to be in a taco shell it could be burritos, salads, fajitas well last night I had some ground turkey which I made tacos salad but to shake it up I found this dressing that sounded interesting . I did not have everything it called for so I substituted. It had a bright citrusy flavor and I had my doubts but when combined with the taco seasoning it was surprisingly good.

Classic, crunchy, flavor-packed taco salad requires the most delicious Taco Salad Dressing. This one combines tangy citrus juice with honey and paprika for the perfect sweet and sour balance.

From https://www.holajalapeno.com/taco-salad-dressing/#mv-creation-835-jtr

PREP TIME 5 minutes

Ingredients

3/4 cup Meyer lemon juice (or *regular lemon juice)

1/2 cup extra virgin olive oil

1/4 cup blood orange juice (or * navel orange, tangerine, or grapefruit juice)

3 tablespoons lime juice

2 tablespoons honey

2 teaspoons kosher salt

1 teaspoon paprika

1 teaspoon onion powder

1/2 teaspoon dried Mexican oregano or Mediterranean oregano

1/4 teaspoon ground black pepper

* I substituted

Instructions

Mix. Combine all ingredients in a large bowl and whisk until combined or place all ingredients in a Mason jar, seal tightly and shake until combined. Taste and add more salt, lime juice, or honey to suit your tastes.

Chopped Salad with Creamy Balsamic Dressing
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Chopped Salad with Creamy Balsamic Dressing

My Dad used to call it Israeli Salad said he learned it from and Indian in the war but he said that about most everything. Anyway it was Wednesday which is salad night at our house so I open the fridge and went to town.

Pear, kale, lettuce, brussels sprouts, mushrooms, zucchini, green pepper, broccolini, celery, carrots, radishes, roasted chickpeas, bacon and I added some mayo to the balsamic vinegerete dressing we had.

Pasta Salad Dressing
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Pasta Salad Dressing

I’ll work with these and tweak to my tastes

Creamy Dressing:

¼ cup mayo

¼ cup greek yogurt

2 tablespoons apple cider vinegar

 tablespoons olive oil

¼ teaspoon garlic powder

salt + pepper

Balsamic Dressing:

¼ cup olive oil

3 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon mustard (Dijon)

salt + pepper

Italian Dressing:

¼ cup olive oil

3 tablespoons apple cider vinegar

½ lemon (juiced)

¼ teaspoon garlic powder

2 teaspoons Italian seasoning

Instructions

For each of the dressings, simply combine all the ingredients in a small mixing bowl and whisk until well combined.

3 Easy Pasta Salad Dressing Recipes

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Orange, White Balsamic, Cardamom, Ginger Vinaigrette

We liked this so much that I made a larger dressing dispenser full basically 4X the recipe

Ingredients

2 tablespoons freshly squeezed orange juice

1 tablespoon white balsamic vinegar

1/4 teaspoon grated orange zest

1/8 teaspoon ground cardamom

1/8 teaspoon ground ginger

1/2 teaspoon mustard seeds

Salt and freshly ground black pepper to taste

3 tablespoons extra-virgin olive oil

How

Combine all ingredients and whisk thoroughly, you can also use a blender

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Frisee, Orange, and Toasted Hazelnut Salad

Lyn showed me this recipe, I think it was planned because she bought a head of Frisee when we went shopping. She also had Maria grab a few oranges while she was out, Then left the recipe out. It was very good in fact with the left over she added some Anise, and Red Grapefruit chunks instead of the orange. Both were good.

The hazelnuts add crunch to this citrusy salad.

Servings: 4 Martha Stewart

Frisee, Orange, and Toasted Hazelnut Salad

Ingredients

Ingredient Checklist

  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon white balsamic vinegar
  • 1/4 teaspoon grated orange zest
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon mustard seeds
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 seedless oranges, pith and peel removed
  • 1 medium head frisee
  • 1/4 cup toasted hazelnuts, roughly chopped

Directions

Instructions Checklist

  • Step 1In a medium bowl, whisk together orange juice, vinegar, zest, cardamom, ginger, mustard seeds, salt, and pepper. Slowly whisk in olive oil until combined, and set aside.
  • Step 2Slice oranges thinly, crosswise, and arrange slices on 4 salad plates; set aside. Place frisee in a large bowl, and toss with the dressing. Divide frisee among 4 salad plates, and sprinkle with chopped hazelnuts. Serve immediately.

Cook’s Notes

To remove the pith and peel from an orange, first slice off the stem and flower end. Place the orange cut-side down,

Creamy Greek Dressing
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Creamy Greek Dressing

Creamy Greek dressing about (about ⅔ cup)

INGREDIENTS

½ cup olive oil
3 tbsp red or white wine vinegar
2 medium garlic cloves, crushed or minced
1 tsp Dijon mustard
2 tbsp lemon juice (about 1 medium lemon)
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper

INSTRUCTIONS

  1. Place all ingredients in a blender.
  2. Blend using an dressing setting until smooth and creamy.