Category: Salads

  • Real Ranch Dressing

    I’ve always been mystified by ranch dressing. What exactly is in those mysterious packets and bottles that are labeled “ranch?” This is a lot more work to create, but now I know what ranch dressing really is! (By the way, if you’ve always wondered about those mysterious bottles and packets labeled “Italian,” I also have…

  • Jicama-edamame sesame salad

    This is my new favorite salad, and I notice that other people go back for seconds on it, too! Serves 4 1/2 jicama, peeled and diced in quarter-inch cubes 1-1/2 C shelled, frozen edamame beans 1 T toasted sesame oil 1 T lemon juice 1-2 T rice vinegar 1/2-1 t tamari 1/2 C toasted nuts…

  • Christmas Eve Salad

    From Karen Barnaby, Vancouver Sun, 2012 There are as many variations of this as the people who make it. Some versions have bananas, pineapple and peanuts. What seems to be constant are the beets and the sweet, crunchy jicama. Whatever the version, it’s a nice, light counterpoint to the richness of the other foods customarily…

  • Ouzo-flamed cheese

    These are intended to be an appetizer, but they would also be a great thing to put on a bed of lightly-dressed greens as a meal-sized salad. 1 C flour 1 lb kasseri or romano cheese, cut into eight 1-inch by 3-inch rectangles 6 T olive oil 4 T ouzo 1 lemon Mound flour on…

  • Either-Or Oriental Chicken Salad

    This is an either-or recipe. You can either use this or use that. It’s easy to make with standard things we keep on the boat, no shopping required. 1-2 C chopped cabbage (2-3 large leaves) or spinach leaves 2-4 T finely diced onion (more if you use sweet onion, less if you use yellow onion)…

  • Salada de Xuxu (chayote salad)

    The first time I saw a chayote, I was almost 40 years old. It was in a grocery store in New Orleans, and there were enormous heaps of them for sale in the produce department, labeled “merlitons” or “mirlitons.” I bought one out of curiosity, peeled it, removed the pit, and sliced it up. It…

  • Caesar potato salad

    3 anchovy fillets 2 cloves of garlic 3 T olive oil 2 T lemon juice 2 t Dijon mustard 1 t hot pepper sauce 1/2 t Worcestershire sauce 1/3 C mayonnaise 2 pounds red-skinned potatoes, cut into wedges 1 C sliced green onion 3 T grated Parmesan Romaine lettuce Finely chop the anchovies and garlic…

  • Sweet potato salad with spicy peanut dressing

    Serves 6 to 8 1/4 C rice vinegar 1/4 C soy sauce 1/4 C mayonnaise 1 heaping T minced or grated fresh ginger 1-1/2 T toasted sesame oil 4 cloves garlic cloves, minced 1 T peanut butter 2 t Sriracha chili-garlic sauce 1-1/2 t brown sugar 2 pounds sweet potatoes, cut to 1/2-inch dice 1-1/2…

  • Blood orange shrimp escabeche

    This multi-purpose dish can be an appetizer, a salad, or even a summer main dish. Serves 6 1 C freshly-squeezed blood orange juice 1/2 C fresh lemon juice 2 garlic cloves, finely minced (divided) Pinch of salt 1/4 t dried crushed red pepper 1 pound cooked, peeled shrimp, cut to 1/2-inch pieces (you can substitute…

  • Moroccan Chicken and Lentils

    1 pound dried lentils, cooked and drained 1 C plus 2 T olive oil 1/2 C red wine vinegar 3 T cumin (divided) 2 t salt (divided) 2 T plus 2 t chili powder 2 garlic cloves, minced 1 onion, chopped 1-1/2 pounds boneless chicken breasts, sliced 1/4 t cinnamon 1 C chopped fresh parsley…