Recipes

Jalapeño Popper Potato Salad

Jalapeño Popper Potato Salad

Couverts10
Deel op Facebook Print Recipe

Ingredients

FOR THE POTATO SALAD

  • 2 lb. potatoes boiled and halved
  • 10 slices bacon cooked and crumbled
  • 2 c. shredded Cheddar
  • 2 jalapeños thinly sliced

FOR THE DRESSING

  • 2/3 c. mayonnaise
  • 1/4 c. red wine vinegar
  • 1 tbsp. chopped chives plus more for garnish
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper

Instructions

  • In a large bowl, combine potatoes, bacon, cheddar and jalapeños.
  • In a medium bowl, combine mayo, vinegar, chives and garlic powder.
  • Season with salt and pepper and whisk until combined.
  • Pour dressing over potato salad and stir to combine.
  • Garnish with chives and serve.
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Course; Salad

Caprese Pasta Salad

Caprese Pasta Salad

Couverts6
Deel op Facebook Print Recipe

Ingredients

FOR THE PASTA SALAD

  • 1 lb. fusilli cooked
  • 8 oz. ciligini halved
  • 2 pt. grape tomatoes halved
  • 1/4 c. thinly sliced basil plus more for garnish
  • Balsamic glaze for drizzling

FOR THE DRESSING

  • 1/2 c. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1 tsp. Italian seasoning
  • 1 clove garlic minced
  • kosher salt
  • Freshly ground black pepper

Instructions

  • In a large bowl, combine fusilli, ciligini, tomatoes and basil.
  • In a medium bowl, combine oil, vinegar, Italian seasoning and garlic.
  • Season with salt and pepper and whisk until combined.
  • Pour dressing over pasta salad and toss to combine.
  • Garnish with sliced basil, drizzle with balsamic glaze and serve.
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Course; Pasta / Salad

Beef Taco Salad

Beef Taco Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 lb. ground beef
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. Taco Seasoning
  • 2 tbsp. tomato paste
  • vegetable oil
  • 2 corn tortillas cut into 1/4″ strips
  • 2 heads romaine lettuce chopped
  • 1 pt. cherry tomatoes halved
  • 1 can black beans drained and rinsed
  • 1 c. shredded Cheddar
  • 1 c. Pico de Gallo
  • sour cream
  • 1/4 c. fresh chopped cilantro

Instructions

  • In a large cast-iron skillet over medium-high heat, brown beef, breaking up meat into small pieces using a wooden spoon.
  • Season with salt and pepper and add taco seasoning, 2 tablespoons water, and tomato paste.
  • Cook through, about 5.
  • Turn off heat and set aside.
  • In a sauté pan, add about 1/2″ of vegetable oil.
  • Heat until hot but not smoking, then fry tortilla strips until golden brown.
  • Transfer strips to a plate lined with paper towels and season with salt just after removing from hot oil.
  • Assemble salad: In four bowls, layer romaine, tomatoes, black beans, and warm taco meat.
  • Top with cheese, pico de gallo, and sour cream, then garnish with cilantro and crisp tortilla strips.
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Course; Beef / Salad / Taco’s

Easy Cucumber Salad

Easy Cucumber Salad

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 3 medium cucumbers thinly sliced
  • 1/4 red onion thinly sliced
  • 1/3 c. Greek yogurt
  • Juice of 1 lemon
  • 1 tbsp. chopped dill
  • kosher salt
  • Freshly ground black pepper

Instructions

  • In a large bowl, combine cucumbers and onion.
  • In a medium bowl, combine yogurt, lemon juice and dill and whisk untilsmooth.  
  • Season with salt and pepper.
  • Pour dressing over cucumbers and onions and tossuntil combined.
  • Garnish with more dill and serve.
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Course; Salad

Italian Sub Pasta Salad

Italian Sub Pasta Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. red wine vinegar
  • 1 clove garlic minced
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. fusilli cooked
  • 1 pt. grape tomatoes halved
  • 8 oz. ciligini halved
  • 2/3 c. salami chopped
  • 2/3 c. ham chopped
  • 1/2 c. black olives sliced
  • 1/2 red onion
  • 1/2 c. Pepperoncini roughly chopped
  • 1 tbsp. fresh basil sliced

Instructions

  • In a medium bowl, whisk together oil, vinegar, garlic and oregano.
  • Season with salt and pepper.
  • In a large bowl, combine pasta, tomatoes, ciligini, salami, ham, olives, onion and pepperoncini.
  • Pour over dressing until ingredients are combined and completely coated.
  • Garnish with basil and serve.
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Course; Pasta / Salad
Cuisine; European / Italian

Salmon Blt Salad

Salmon Blt Salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

FOR THE SALAD

  • 2 6- oz. salmon fillets
  • 1/4 tsp. kosher salt
  • 1/4 tsp. Freshly ground black pepper
  • 10 c. chopped romaine
  • 2 c. cherry tomatoes halved
  • 2 c. croutons
  • 1 avocado halved, peeled, and diced
  • 6 slices cooked bacon chopped

FOR THE DRESSING

  • 1/3 c. mayonnaise
  • 1/2 c. plain Greek yogurt
  • Juice of 1 lemon
  • 2 cloves garlic minced
  • 1 tsp. white wine vinegar
  • 1 tsp. honey

Instructions

  • Preheat oven to 400°.
  • Place salmon on a lined baking sheet and sprinkle evenly with salt and pepper.
  • Bake until browned and crispy on the edges, 18 to 20.
  • Remove from the oven and let cool.
  • Toss lettuce, tomatoes, croutons, avocado, and bacon together.
  • Whisk all of the dressing ingredients together and season with salt and pepper.
  • Chop up salmon and toss into salad along with the dressing.
  • Serve immediately.
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Course; Fish / Salad

Southwestern Pasta Salad

Southwestern Pasta Salad

Couverts10
Deel op Facebook Print Recipe

Ingredients

FOR THE PASTA SALAD

  • kosher salt
  • 1 lb. dry pasta such as elbow, bow tie, or rotini
  • 1 15- oz. can corn kernels
  • 1 15- oz. can black beans
  • 1 c. shredded Cheddar
  • 1 c. halved cherry tomatoes
  • 2 avocados diced
  • 1/3 c. Chopped cilantro

FOR THE DRESSING

  • 1 c. Greek yogurt
  • 1/3 c. extra-virgin olive oil
  • 1 tbsp. honey
  • 1 tbsp. apple cider vinegar
  • 2 cloves garlic minced
  • 2 Limes juiced
  • 1/2 jalapeño chopped
  • 1 1/2 tbsp. Taco Seasoning
  • kosher salt

Instructions

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente.
  • Drain and and cool, 5.
  • Meanwhile, make dressing: Whisk all ingredients together.
  • Taste and add salt as desired.
  • Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta.
  • Toss with dressing.
  • Cover tightly and refrigerate 1 hour before serving.
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Course; Pasta / Salad

Cobb Egg Salad

Cobb Egg Salad

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 3 tbsp. mayonnaise
  • 3 tbsp. greek yogurt
  • 2 tbsp. red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 8 hard boiled eggs cut into eight pieces, plus more for garnish
  • 8 strips bacon cooked and crumbled, plus more for garnish
  • 1 avocado thinly sliced
  • 1/2 c. crumbled blue cheese plus more for garnish
  • 1/2 c. cherry tomatoes halved, plus more for garnish
  • 2 tbsp. freshly chopped chives

Instructions

  • Make dressing: In a small bowl, stir together mayonnaise, yogurt, and red wine vinegar.
  • Season with salt and pepper.
  • In a large serving bowl, gently mix together eggs, bacon, avocado, blue cheese, and cherry tomatoes.
  • Gradually fold in mayonnaise mixture, using only enough until ingredients are lightly coated in dressing, then season with season with salt and pepper.
  • Garnish with chives and additional toppings.
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Course; Eggs / Pork / Salad

Big Mac Cheeseburger Salad

Big Mac Cheeseburger Salad

Couverts2
Deel op Facebook Print Recipe

Ingredients

FOR THE BURGER

  • 1 lb. ground beef ground beef
  • 1 tsp. garlic powder
  • 1 tsp. Worcestershire sauce
  • Kosher salt
  • Freshly ground black pepper

FOR THE DRESSING

  • 1/2 c. low fat greek yogurt
  • 1 tbsp. red wine vinegar
  • 2 tsp. mustard
  • 1 tsp. ketchup
  • 1/2 tsp. paprika

FOR THE SALAD

  • 2 heads romaine lettuce chopped
  • 1 c. shredded cheddar
  • 1 c. grape tomatoes halved
  • Dill pickle chips quartered
  • 1/4 red onion thinly sliced
  • 1 tsp. sesame seeds for garnish

Instructions

  • In a medium skillet over medium heat, add ground beef, garlic powder, and Worcestershire sauce and season with salt and pepper.
  • Cook, stirring occasionally, until no pink remains, 8 to 10.
  • Make dressing: In a medium bowl, whisk together yogurt, vinegar, mustard, ketchup and paprika.
  • Assemble salad: In a large bowl, toss together romaine, cheddar, tomatoes, pickles, and red onion.
  • Drizzle with dressing and garnish with sesame seeds.
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Course; Beef / Burgers / Cheese / Salad

Cobb Salad Sushi

Cobb Salad Sushi

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 10 slices bacon
  • 1 avocado
  • 1/2 c. corn
  • 1/2 c. quartered cherry tomatoes
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. crumbled blue cheese
  • 1/2 c. Shredded lettuce
  • 1/2 c. cooked shredded chicken
  • vinaigrette for dipping

Instructions

  • Preheat oven to 400º.
  • On a large baking sheet with a wire rack placed on top, line 5 slices bacon side by side.
  • Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces.
  • Lay the slices back down.
  • Next, lift opposite bacon slices back and place a bacon slice on top.
  • Lay the slices back down.
  • Repeat the weaving process until you have a bacon weave of 5 strips by 5 strips.
  • Bake until the bacon is cooked but still pliable, about 25.
  • Let cool slightly.
  • Meanwhile, in a small bowl, mash avocados until only small chunks remain.
  • Stir in corn and cherry tomatoes then season with salt and pepper to taste.
  • Pat bacon weave with paper towels to drain fat and transfer to a piece of saran wrap (helps for rolling! ).
  • Spread a thin layer of the avocado mixture on top of bacon weave, then top with blue cheese, shredded lettuce, and shredded chicken.
  • Starting from the bottom, tightly roll, then slice.
  • Serve with vinaigrette for dipping.
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Course; Fish / Salad / Sushi