Archive for Salads and Dressings

August 4th, 2014

Sweet Corn and Tomato Salad

Sweet Corn and Tomato Salad 007

 

We love to keep things simple in the summer with a steak, chicken or fish on the grill and some fresh veggies in season.  Sweet Corn has always been a personal favorite.  This simple Sweet Corn and Tomato Salad is a perfect addition to anything you’ve got cooking on the grill – from steaks to burgers.

Fresh Sweet Corn, and tomatoes with a little onion, green pepper and fresh basil combine for a delicious summer side.

 

Sweet Corn and Tomato Salad 082

 

Sweet Corn and Tomato Salad

Ingredients

5 cups sweet corn kernels (from 7-8 cobs)
2 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 Roma tomatoes, seeded and chopped
1/2 cup finely diced red onion
1/2 cup finely diced green pepper
3 tablespoons chopped fresh basil

Instructions

Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.  Bring a large pot of heavily salted water to a boil over high heat.  Add the corn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.

Combine the lemon juice, salt, and pepper in a large bowl.  Whisk in the oil until completely incorporated.  Add the remaining ingredients and the cooled corn and toss until well coated.  Serves 6

NOTE:  The salad can be made up to 8 hours ahead, though you may want to mix the basil in at the last minute so it doesn’t wilt or discolor.

Recipe adapted from Chow

kyrasiggie

 

July 14th, 2014

Jalapeno Coleslaw

Jalapeno Coleslaw

 

Coleslaw is always a personal favorite with BBQ.  I love this classic Coleslaw Recipe, but if you want to add a little kick to your slaw, I highly recommend this Jalapeno Coleslaw.  It’s got all my favorite ingredients, but with an added kick from diced jalapenos and cilantro.

 

Jalapeno Coleslaw

 

You can serve your slaw as a side dish to any summer grilling menu, but I especially like to add it to a pulled pork sandwich.  This Slow-Cooker Pulled Pork is the best!  Make a big batch for a crowd, or freeze dinner portions for fast and easy summer suppers.  The Jalapeno Slaw is wonderful combined with the pork.

 

Pulled Pork Sandwich with Jalapeno Slaw

 

 

Jalapeno Coleslaw

Ingredients

1/2 head cabbage, finely shredded
1/2 head purple cabbage, finely shredded
1 jalapeno, diced (leave seeds if you want more heat)
1 small red onion, diced
1 cup cilantro, chopped
1 cup mayonnaise
1/4 cup milk
1/8 teaspoon salt
1 teaspoon apple cider vinegar
1/4 teaspoon chipotle chili powder (more to taste)
fresh ground black pepper to taste

Directions

Combine cabbage, jalapeno, onion, and cilantro in a large bowl.

In a medium bowl, whisk the mayonnaise with milk, salt, apple cider vinegar chipotle chili powder and pepper until smooth.   Toss with the cabbage mix to combine.  Refrigerate at least 2 hours before serving.

kyrasiggie

 

June 30th, 2014

Loaded Baked Potato Salad

loaded baked potato salad

 

What’s a summer picnic without potato salad?  If you are gearing up your 4th of July menu, here’s a fabulous Loaded Baked Potato Salad you’ll want to add!  This salad combines all the yummy flavors of a baked potato into a crowd-loving salad:  Potatoes, Sour Cream, Bacon, Onions, and Cheddar Cheese – plus Ranch Dressing!  I should note here, that in Texas we eat Ranch on almost anything, so if you’re not a fan just substitute mayo.

 

loaded baked potato salad 029

 

 

Loaded Baked Potato Salad

Ingredients

3-4  Russet potatoes, baked, cooled and diced*
1 small onion, chopped
3/4 cup ranch dressing
3/4 cup sour cream
1/2 cup shredded cheddar cheese (more for garnish optional)
6 slices bacon, cooked and crumbled (more for garnish optional)
salt and pepper to taste
1/4 cup chopped chives

Directions

Combine potatoes, onion, ranch dressing {Note, if you prefer, use mayo instead of ranch.}, sour cream, cheddar cheese,  bacon, salt and pepper to taste.  Refrigerate at least 2 hours before serving.  Garnish with chives and additional cheese and bacon if desired.

*Note:  I leave the skin on, but you can peel them if you like.

More Potato Salads from Caramel Potatoes

 

Firehouse Potato Salad

Firehouse Potato Salad Recipe here

 

Red Hot and Blue Restaurant Style Potato Salad
Red, Hot and Blue Restaurant Style Potato Salad

 

kyrasiggie

 

June 16th, 2014

Crab Louie

Crab Louie

 

Last summer I was with my sisters at a restaurant on the Seattle water front  that served the most beautiful Crab Louie- wow, how beautiful!  I hadn’t seen or had that salad in so long.  The Crab Louie is a west-coast favorite made with fresh Dungeness Crab .  I grew up in Washington State, but  I’ve lived in Texas so long I forgot all about this amazing dish.  What a shame because this is one beautiful and one delicious salad.  I decided I needed to make them this year for fresh and cool summer suppers.

 

Crab Louie

 

There are probably as many versions of this salad as there are cooks – but the essentials are fresh crab, hard cooked eggs and tomatoes.  I added asparagus, cucumbers, radishes and avocado because they are my favorites.  It’s all served on a bed of lettuce with a salad dressing similar to Thousand Island.   I like Drew’s Thousand Island if you want to keep things simple – if you use a purchased dressing, this salad is worth the splurge for a really good one.

This Crab Louie Salad is fresh, cool, and delicious on hot summer days.

 

Crab Louie

Ingredients

Dressing
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper

Salad

3/4 pound asparagus
two 6-ounce romaine hearts, chopped or use mixed greens
0ne 6-ounce seedless cucumber, thinly sliced or cut into spears
4 large radishes, thinly sliced
4 medium tomatoes, cut into wedges
4 hard-cooked eggs, sliced
1 avacado, diced
1 pound crabmeat, preferably Dungeness
2 lemons, cut into wedges for serving

Directions

In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.

In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.

Arrange the lettuce, cucumber, radishes, tomatoes, eggs, avocado, and asparagus on a large platter or on individual plates. Top with large chunks of the crabmeat and serve with lemon wedges and dressing on the side.

Recipe adapted from Food and Wine, serves 4-6

kyrasiggie

 

 

June 3rd, 2014

Asian Cabbage Salad

Asian Cabbage Salad

I had the opportunity to take my oldest on a little weekend getaway visiting other extended families and the state of Utah. It was a lot of fun to have all that one on one time with my oldest that just never seems to happen at home with all the crazy going on. We ate out for every meal, which was delicious but now my body feels like it needs a little detox if you know what I mean. So this week we are eating a lot of “light” meals. This Asian Cabbage Salad is perfect alone or with some grilled chicken for an easy weeknight dinner that won’t leave you feeling “heavy”.

Asian Cabbage Salad

Ingredients:

6 cups shredded cabbage with carrot
1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
1/2 cup coarsely shredded, peeled jicama
1/4 cup thinly sliced green onions
1/4 cup sliced almonds
fresh cilantro, optional

Peanut Butter Dressing:

1/3 cup creamy peanut butter
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/3 cup water
2 Tablespoons lemon juice
2 Tablespoons olive oil

Directions:

For the dressing, combine the peanut butter, salt, garlic powder and ginger. Gradually whisk in the water, lemon juice and olive oil until smooth. Set aside.

For the salad, toss the cabbage, peas, jicama and green onions with the dressing. Cover and chill for up to 1 hour; when ready to serve sprinkle with the almonds and cilantro.

jocelynsiggie

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