Salads

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.

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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.

https://abeautifulmess.com/3-easy-pasta-salad-dressings/#wprm-recipe-container-68012

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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.
Red Lentil Pasta Salad with Creamy Greek Dressing
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Red Lentil Pasta Salad with Creamy Greek Dressing

We have recently gone to trying each weekday is a specific dinner topic. Monday is meatless, Tuesday is taco, which brings us to Wednesday salad day. I open the fridge and look there was fresh picked mixed greens from the salad bowel I have growing on the deck and some crunchy lettuce that Lyn likes. this was not going to cut it to boring so I went to the pantry and spotted the half box of red lentil pasta. I quickly googles and got some ideas. this is what I came up with.

INGREDIENTS

4-5 oz of red lentil penne or rotini pasta 
1 medium zucchini (about 1 lb) quartered then cut into 1/2″ pieces
1 pint cherry tomatoes – halved
1 red, orange or yellow bell pepper cut into 1/2 ” pieces (or some of each)
⅔ cup pitted kalamata olives, sliced
1 or 2 mini cucumbers cut in 1/2″ pieces
1 – 7 oz can of chickpeas, rinsed and drained
2 oz thinly sliced red or sweet Vidalia onions
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
salt and pepper (to taste)
1 recipe homemade creamy Greek dressing about (about ⅔ cup)
chopped fresh basil or parsley, for garnish

  1. Preheat the oven to 210 degrees Fahrenheit. Cut the zucchini lengthwise into long quarters and then slice into a ½ pieces. In a large bowl toss zucchini pieces in 1 tablespoon olive oil and dried oregano. Add the bell pepper and mix. Season with salt and pepper and arrange on a baking sheet in one layer. Bake for 20-25 minutes until soft and lightly browned on the edges. Take out of the oven and let cool while you are preparing the salad.
  2. Slice onions, place in a small bowl and cover with cold water. Let the onions soak for at least 15 minutes to get rid of the harsh onion flavor.
  3. Cook the pasta according to instructions on the package. Drain on a colander, run cold water over it and set aside to cool and drain completely.
  4. Make the dressing according to my Homemade Creamy Greek Dressing recipe.
  5. Cut cherry tomatoes and pitted kalamata olives into halves, chop cucumbers into thick quarter slices and roughly chop pickled roasted red peppers.
  6. Assemble the salad. Place the cooked, drained and cooled red lentil pasta in a large mixing bowl. Add rinsed and drained canned chickpeas, cherry tomatoes, cucumbers, soaked and drained red onion slices, kalamata olives, pickled red peppers and now cool roasted zucchini.
  7. Pour ⅔ of the Greek dressing in and toss the salad together. If it looks like it could use more dressing, add more to your own preferences.
  8. Garnish with freshly chopped basil or parsley and serve right away at room temperature or chill in the fridge and enjoy later.

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.
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Instant Pot Slow Cooker Beef Paprikash for Two with Kale Salad

Ingredients:

1/2 medium onion, diced

1 pounds cubed beef stew meat (about 1- to 1 1/2-

inch pieces)

1 tablespoons all-purpose flour

Kosher salt and freshly ground black pepper

1 green or red bell peppers, coarsely chopped

1 cloves garlic, minced

Fresh mushroom about 9-12

1/2 cup low-sodium beef broth

2 tablespoons sweet paprika (smoked would be interesting)

2 tablespoons tomato paste

1 teaspoon caraway seeds, crushed

1/2 cup sour cream

1 Tablespoon Cornstarch dissolved in water to thicken at end

Boiled egg noodles, for serving

How

  1. Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Add mushroom Cover and cook until the meat is very tender, using slow cooker setting for 4 hours.  Uncover turn to sauté when bubbling add cornstarch mixture and let stand at least 5-10 minutes until thickens.  Serve over egg noodles add a dollop of sour cream.
Red Cabbage Slaw with Cilantro and Citrus
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Red Cabbage Slaw with Cilantro and Citrus

I had some red cabbage from Misfits and wanted to do something different I found this refreshing idea.

Our cilantro was starting to go to seed thanks to the 5 day heat wave so this worked perfectly.

But I did add some apple cider vinegar it jsut needed something to kick it up a notch.

INGREDIENTS

  • ½ head red cabbage, cored and finely shredded
  • 1 large carrot, cut into fine julienne
  • ¼ cup (60 mL) chopped cilantro leaves
  • 1 bunch green onions, diced
  • 1 Tbsp lime juice
  • 1 Tbsp orange juice
  • ½ tsp pure maple syrup
  • 1 Tbsp extra virgin olive oil
  • 1 garlic clove, peeled and minced
  • ½ tsp sea salt
  • ¼ tsp white pepper
  • My optional 1 to 2 tablespoons of apple cider vinegar. Added a little kick in my opinion

How

  • In a salad bowl, toss together cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together remainder of ingredients to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.