Recipe from: https://www.cookingclassy.com/garlic-herb-potato-salad/#jump-to-recipe

Aubree shared this recipe with me a long time ago and we make this often. Everyone loves it and it's a great side for so many dishes. 

Ingredients

• 3 lbs small red potatoes, scrubbed and rinsed and diced into small even size chunks (about 1-inch)
• Salt
• 1/2 cup olive oil 
• 2 Tbsp red wine vinegar
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp dijon mustard
• 3 cloves garlic, minced (1 Tbsp)
• 1/2 tsp freshly ground black pepper
• 1/3 cup finely chopped fresh parsley (from about 1/2 cup cup packed leaves with some stem)
• 2 1/2 Tbsp chopped fresh chives*
• 1 Tbsp finely chopped fresh thyme (I usually do a tsp of dried)
• (not in the original recipe but I always add fresh dill to this recipe)

Instructions

• Place potatoes in a large pot  and cover with water by an inch or two. Season water with salt (about  1 Tbsp).
• Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy). 
• Drain potatoes and let cool slightly, about 10 minutes**.
• While potatoes are cooking prepare the dressing - in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with salt to taste (about 1 1/2 tsp).
• Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl. 
• Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled. (I've only served this warm). 

Notes

• *Other herbs of choice can be substituted for the chives and thyme. The parsley is a must but the others can be replaced with other herbs such as basil, tarragon, dill or rosemary. Just use what you like or what you've already got on hand.
• **Cooling is recommend so potatoes don't fall apart while tossing. If you want to serve them hot then plate individual servings of potatoes and spoon dressing over each serving rather then tossing everything together.

The Best Wedge Salad

We had the most amazing wedge salad at a restaurant and I had to recreate it the next day! It had all the regular stuff but a few of the things were extra delicious so I'll put those recipes together here.

Peppered Candy Bacon

1 package of thick cut bacon (the recipe doesn't give an exact amount, so just use the amount you'll need)

1/2 cup maple syrup

1/4 cup brown sugar

1 tsp black pepper

1/8 - 1/4 tsp cayenne pepper (add to taste and preferred spice level)

It's easiest to bake the bacon in the oven. Preheat oven to 325. Line a baking sheet with foil and use a cooling rack and lay the bacon out on so the grease drips below on the pan. Combine all ingredients in a bowl and use a brush to coat both sides of the bacon. Bake for 20-25 minutes, remove pan and flip bacon and coat with any remaining syrup mixture. Bake another 20-25 minutes until bacon is crispy. Try not to eat it all before you crumble it for your salad. If you don't want to bake it you could chop it up before cooking it in a pan, once crispy, cook in the sauce until the sugar is dissolved and the sauce is thick. 

Pickled Red Onions (this makes a lot so you can half the recipe if you love math)

2 red onions, sliced thinly

1 1/4 cup water

1 1/4 cup white vinegar

3 Tbsp sugar 

1 Tbsp sea salt

Slice onions in thin strips. Combine remaining ingredients in a jar or container that will allow for the onions to be submerge. Add in onions and let sit for several hours but it's better over night. 

For the salad - 

Use a wedge of iceberg lettuce (or chop it like a normal salad). Add blue cheese, peppered bacon, pickled onions and whatever other toppings you like! I don't do tomatoes but you could add those or croutons if you'd like. The restaurant used a yummy herb ranch. Enjoy!

Autumn Brussel Sprout Salad

Salad:

12-16 oz brussel sprouts

1/2 cup dried cranberries (reserve some)

1/3 cup slivered almonds or chopped pecans

1/2 cup apples, match sticks

1/3-1/2 cup feta cheese (reserve some)

2 green onions, finely chopped whites and greens

Honey Mustard Dressing:

2 Tbs red wine vinegar

2 Tbs dijon mustard

1/4 tsp salt

1/8 tsp black pepper

1/2 tsp garlic powder (I used regular minced garlic)

1/4 tsp onion powder

1 Tbs honey

1/3 cup oil (olive oil or avocado)

Cut off end of the brussel sprouts and remove outer leaves. Chop brussel sprouts in a food processor or just really finely with a knife. Mix up dressing, coat brussel sprouts in a large bowl and let sit while you get everything else ready. Chop dried cranberries if desired. Add in all other salad ingredients in the bowl. Top with a little reserved feta and dried cranberries for a pretty presentation! I was thinking that pomegranate seeds would be yummy in this in the winter. Also could sub goat cheese for the feta. Enjoy!

Beet and Goat Cheese Salad

 Recipe from: https://www.chelseasmessyapron.com/beet-and-goat-cheese-salad/

(I bought Trader Joes pre-cooked beets)

Beet and Goat Cheese Salad

Beet and Goat Cheese Salad brings together caramelized roasted beets, creamy goat cheese, salty roasted pistachios, creamy avocado, and tangy citrus in a simple orange-honey vinaigrette. 

Course lunch

Cuisine American

Keyword Roasted Beet and Goat Cheese Salad

Prep Time 30 minutes

Total Time 30 minutes

Servings 6 as a side

Calories 286kcal

Cost $5.88

Ingredients

Salad

• 7 cups (6 ounces; 170g) mixed greens lettuce (I use 50/50 blend spinach and spring mix leaves)
• 1 large avocado
• 1 teaspoon lemon juice
• 1/3 cup (46g) lightly salted and roasted pistachios, coarsely chopped
• 3-4 mandarin oranges, peeled and segmented
• crumbled goat cheese (or feta), add to preference (we add ~1/3 cup (40g))

Roasted Beets

• 2-3 (1 lb 4 oz; 560g) whole beets, trimmed, peeled, and cut into 1/2-3/4-inch cubes
• 1 tablespoon olive oil
• Fine sea salt & freshly cracked pepper

Dressing

• 1/4 cup (57g) freshly squeezed orange juice
• 2 teaspoons orange zest
• 1 and 1/2 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon onion powder
• 1/3 cup (70g) extra virgin olive oil
• 1/2 tablespoon poppyseeds

Instructions

Roast Beets

• Preheat the oven to 400 degrees F. Line a large (15x21-inch) sheet pan with parchment paper and set aside. (See Note 1) Remove the tops and stems of the beets and peel with a vegetable peeler. Cut into 1/2-3/4 inch cubes (see photos in the post for tips). Add beet cubes to the prepared sheet pan. Drizzle on 1 tablespoon oil plus salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to coat the beets and spread in an even layer so beets have plenty of room and aren't overlapping. Bake for 15 minutes, remove and toss, and bake for 15 more minutes. If needed, toss again and bake for another 5-10 minutes or until crisp tender (a fork easily pierces through a beet). Remove from the oven and allow to cool to room temperature before adding to the salad. If desired, toss hot beets with 1-2 tablespoons of the dressing to help cool them down quicker and and infuse them with more flavor.

Dressing

• While beets are roasting, prepare the dressing. Combine all of the dressing ingredients in a mason jar. Close tightly and shake well until combined. Taste and adjust any flavors to personal preference.

Salad Assembly

• Place the lettuce in a large bowl or platter. Peel and segment the oranges; add to salad. Remove the pit and peel of a ripe avocado. Chop into small pieces (or thin slices) and toss with lemon juice. Add to the lettuce.
• Drizzle dressing to preference (you may not want to use all the dressing; leftover dressing will stay good for up to a week in an airtight container in the fridge) (See Note 2). Then sprinkle the chopped pistachios and crumbled feta or goat cheese over top. 

Make ahead

• If making this salad ahead of time, keep the lettuce separate, the dressing separate, and all the veggies and toppings separate. Toss all together right before enjoying.

Chicken Avocado Caprese Salad

I made this at our cousin summer BBQ. I used chicken tenders instead of thighs and drizzled with balsamic glaze. I also found mini mozzarella balls that were marinaded. I think this salad would be prettiest served on a large plate/platter rather than a bowl because the toppings are so heavy and weight the lettuce down. (the formatting on this recipe got real weird and I can't figure out how to change it sorry!)

https://cafedelites.com/chicken-avocado-caprese-salad/

INGREDIENTS

Marinade/Dressing:

• 1/4 cup (60 mL) balsamic vinegar
• 2 tablespoons (30 mL) olive oil
• 2 teaspoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)*
• 5 cups Romaine, (or cos) lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• 1/2 cup mini mozzarella / bocconcini cheese balls
• 1/4 cup basil leaves, thinly sliced
• Salt and pepper, to season

INSTRUCTIONS

• Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
• Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
• Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.
  
  
  
  

New York Steak Salad with Gorgonzola with Honey Mustard Dressing

Megan first told me about this salad. I had seen it, but hadn't really wanted to make it until she told me about the dressing and how good it was. She was right! I used the leftover dressing on a couple different salads and a crunchy chicken wrap. Would be good on anything!

Salad (5 main course servings)

10 c. romaine
2 c. croutons
2 medium tomatoes, cut into wedges
1/2 c. thinly sliced red onion
1 c. unpeeled sliced cucumbers
1 pound boneless NY steak (or whatever steak you like)
salt and pepper
1/2 c. gorgonzola cheese crumbles

Honey Mustard Dressing

1 c. mayonnaise
1 1/2 T. red wine vinegar
1 1/2 T. white vinegar
1 t. Dijon mustard
1/2 c. honey
1 t. sugar
1 t. minced white onion,
dash dried parsley flakes
1/2 c. canola oil
salt and pepper

Blend all the ingredients except oil.  Stream that in while blending and season with salt and pepper.

Smashed Buffalo Cucumber Salad

2 servings

8 baby seedless cucumbers
1 pinch salt
1 pinch sugar
1 avocado, sliced
3 T. buffalo wing sauce, or more if you want
1 T. fresh squeezed lime juice
1/3 c. crumbled gorgonzola cheese
1/4 c. chopped peanuts
2 green onions, thinly sliced
3 T. chopped fresh cilantro

Cut the cucumber lengthwise then each piece in half or thirds.  Using a cup or meat tenderizer slightly smash them.  Mix them with salt and sugar and set them in a strainer to drain while you prepare the other ingredients. Toss everything together and enjoy.

Spinach Salad with Honey Dijon

Dressing:

1/4 c. olive oil
1/4 c. honey
3 T. red wine vinegar
1 T. Dijon mustard
1/2 t. salt
1/4 t. pepper

Salad:

6-8 c. spinach or spring mix
1 large apple, cored and thinly sliced
1/2 c. dried cranberries
1/2 c. walnuts or pecans
1/4 c. crumbled feta cheese

Chinese Chicken Salad

I've been tweaking my Chinese chicken salad recipe for a while and tonight I feel like I nailed it! So thought I would share. All 5 Lee children and 1 Lee husband ate this and liked it. 

Megan's Chinese Chicken Salad :)

Grilled Chinese Chicken

1 1/2 lbs Chicken breasts, skinless boneless (I used 3 small chicken breasts)

3 cloves Garlic
2 tsp Ginger
2 tbsp Onion or 1 teaspoon onion powder
1/2 cup Soy sauce
1/2 cup Brown sugar
1/4 cup Rice vinegar
2 tbsp Sesame oil

Directions
Combine all ingredients and marinade chicken for 30 minutes. Grill until cooked through. Cover with foil while chicken cools. Then chop chicken. 
(I like to put the chicken in the fridge and eat the following day with cold chicken, if you like it hot chop chicken and put on salad hot)

Salad

1 head of red leaf lettuce, chopped
6 green onions, chopped
1 c. purple cabbage, finely chopped 
1 red pepper, finely chopped
1/2 c. cilantro, chopped

1 package of top ramen noodles crushed, discard seasoning

Dressing

1/3 c. sugar

1/2 c. seasoned rice vinegar

1/2 c. vegetable oil (I like avocado)

1 t. salt

1/2 t. pepper

Whisk all ingredients to combine. 

Toss salad ingredients, chopped chicken, and dressing (may not need all of the dressing). 

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Broccoli Salad

Easter 2019

https://downshiftology.com/recipes/broccoli-salad/

Broccoli Salad

• 1 broccoli head, approx 5 cups of florets
• 8 slices bacon
• 1/3 cup red onion, diced
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/4 cup goat cheese, crumbled

Broccoli Salad Dressing

• 1/2 cup mayonnaise
• 1/4 cup plain yogurt
(I made mine with all mayo, and used avocado mayo, I also added a bit more broccoli than it calls for)

INSTRUCTIONS

• Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
• While the bacon is cooking, slice off all the broccoli florets and make sure they're in bite-sized pieces. Add them to a large mixing bowl along with the red onion, dried cranberries, sunflower seeds and goat cheese.
• To make the dressing, add the mayonnaise and yogurt to a small bowl and stir together. Add the dressing to the mixing bowl and stir until everything is well combined.