Tag Archives: salad

Recipe: Lyonnaise Salad | Kitchn

We have a lot to thank France for when it comes to mealtime, but perhaps one of my favorites is Lyonnaise Salad, or Salade Lyonniase: it’s a perfect combination of frisée, a curly bitter salad green, tossed in a warm vinaigrette and topped with a poached egg and crispy thick-slab bacon pieces

Source: Recipe: Lyonnaise Salad | Kitchn

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Recipe: Cold Lentil Salad with Cucumbers and Olives — Recipes from The Kitchn | The Kitchn

Lentils slip in and out of my consciousness throughout the year, filling out warming stews and serving as a bed for braised meats during the winter, then resurging as a base for cold yet hearty salads in the summer. Every year I revisit this particular salad of lentils, cucumbers, olives, and mint tossed with a sherry vinaigrette, whether to dole out for lunches throughout the week or as a healthy contribution to a summer cookout.

Source: Recipe: Cold Lentil Salad with Cucumbers and Olives — Recipes from The Kitchn | The Kitchn

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Recipe: Chilled Black Bean, Feta & Cucumber Salad — Healthy Lunch Recipes from The Kitchn | The Kitchn

This hearty, refreshing salad takes about 15 minutes to make — no cooking, no excessive prep. If my taste buds could actually dance, they would definitely dance with every spoonful. Creamy feta and red wine vinegar add a delicious Greek twist to ingredients that are typically found in Central American dishes: black beans, corn, and cilantro. Make a big batch at the beginning of the week and you’re all set.

Source: Recipe: Chilled Black Bean, Feta & Cucumber Salad — Healthy Lunch Recipes from The Kitchn | The Kitchn

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Recipe: Snap Peas with Meyer Lemon and Mint — Side Dish Recipes from The Kitchn | The Kitchn

Snap peas and mint from the farmers’ market, a Meyer lemon from a friend’s yard, and a couple of basic pantry ingredients – quick to prepare and speaking wholly of spring. I hesitate to call this a recipe because it’s just something that came together using fresh ingredients I had on hand. But perhaps that is the best kind of recipe for this season, when the new, vibrant flavors call for simple preparations rather than long hours spent over the stove or in the oven.

Source: Recipe: Snap Peas with Meyer Lemon and Mint — Side Dish Recipes from The Kitchn | The Kitchn

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Emily’s mix & match egg & potato salad

As with all my recipes, adjust to what you have on hand and to your personal taste.  Makes 6-10 servings.

Ingredients:

5-6 hardboiled eggs

2-3 lbs potatoes, I used fingerlings of varying colors, red, yellow and purple, boiled until able to pierce easily with a fork

1/2 cup light mayo

2 tbs honey dijon mustard

1 small bunch celery, including leaves – about 5 stalks

1 avocado

2 large kale leaves

1 carrot, shredded

1 small onion, or 1/2 large onion – I used a yellow onion, but I think red would be better here

3-4 tbs fresh dill

1 large dill pickle

2-3 tbs pickle juice

2 tsp salt

1 tsp black pepper

1 tsp hot sauce

1 tbs dried or fresh parsley

Directions:

Chop all ingredients into bite sized pieces.  Chop onions, pickles and herbs more finely. Mix all together.  Add wet ingredients.  Add seasonings.  Mix more.  Refrigerate.

Serve on whole wheat toast, or my favorite – german schwartzbrot bread, thinly sliced multi grain or rye bread, toasted (see here for an example on Amazon )

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Chicken Souvlaki with Tzatziki Sauce and Greek Salad | Serious Eats : Recipes

Chicken Souvlaki with Tzatziki Sauce and Greek Salad | Serious Eats : Recipes.

One of the few meat foods I crave.  This recipe includes how to make the salad and tzatziki also, if you want to skip the chicken.  I marinated mine overnight, and then grilled it on a grill pan on the stove because i was too lazy to clean and set up the grill outdoors.

 

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