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This is inspired by a recipe found in my new cookbook Carpathia by Irina Georgescu (Interlink Books, 2020). Completely delicious! I served my little salads with roasted salmon and mustard-dill sauce along with Irina’s Cauliflower au Gratin. It was a meal fit for kings and queens.

  • Ingredients
  • 3/4 tsp. prepared horseradish sauce
  • 1/2 tsp. honey
  • 1 tsp. white wine vinegar
  • 1 Tbsp. olive oil
  • Salt and pepper
  • 1 very large, or 2 small, beets, cooked*
  • Fresh dill, optional garnish

In a medium bowl, stir together horseradish sauce, honey, vinegar, olive oil, salt and pepper. Slice the beets into little sticks. Gently stir the beets into the horseradish mixture until the beets are thoroughly coated. Distribute into two serving dishes and garnish with fresh dill. Serves 2.

*Find out how to cook beets here.

I use the basic recipe found at NellieBellie.com. I usually make less than NellieBellie does, so bear in mind the picture might show less. I especially like to serve this with barbecue ribs or hamburgers. It’s touted as being very low-carb and gluten-free. This is a recipe I just eye-ball for quantities, so feel free to do that, too. It’s very forgiving.

  • Ingredients
  • 1 head cauliflower, cut into florets
  • 5 hard-boiled eggs
  • 1 small red onion, diced
  • 1 cup frozen peas
  • 6 oz. crumbled crisp bacon
  • 1 cup mayonnaise (optional: 1/2 mayo and 1/2 Greek yogurt)
  • 1 Tbsp. prepared mustard (optional: Dijon or spicy brown)
  • Salt and pepper, to taste
  • Paprika, optional

Cook the cauliflower to fork tender. Careful not to overcook it. I boil it in a small amount of water so that it’s basically steamed, but however you do it will be fine. Strain off the water and let it cool.

Set one egg aside. Dice 4 of the eggs. In a large bowl put cauliflower, 4 diced eggs, diced red onion, frozen peas, and crumbled bacon. In a small bowl mix together mayonnaise (or mayo/yogurt combo), mustard, and salt/pepper to make dressing. Pour dressing over vegetable mix and stir gently, albeit thoroughly. Place the salad into a serving dish.

Cut the fifth egg into quarters and place decoratively on top of the salad. Sprinkle lightly with paprika. Chill. Serve chilled. Yield 6 servings as a side dish.

This has become a favorite of mine. It’s flavor is sublime. Not too spicy, but a robust flavor. The recipe comes from NatashasKitchen.com and she uses it on a lot of things. I’ve only ever tried it on salad, but think about dressing fish tacos or dipping potato wedges. Oh, yum! I’ve made this many, many times now and have tried it in my Ninja bullet blender and my Cuisinart mini-prep food processor. Either one takes quite a bit of processing to reach the slurry consistency that you want. I’d say the blender was easier in the long run.

  • Ingredients
  • 1 jalapeno, seeded and chopped
  • 1 cup sour cream
  • 1/4 cup chopped cilantro
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 Tbsp. lime juice

Blend ingredients until smooth dressing consistency. Voila! That’s it. Serve or refrigerate until serving time. Tastes better if you wait a half hour or so. But it’s really good, so just go for it.

This is a beautiful and delicious salad. The basic recipe comes from ChelseasMessyApron.com. I modified it quite a bit, trying different types of fruit and presentation. One thing that I found is when my golden raspberries are ripe, they make an excellent fruit component. I’ve made this in one large bowl served family-style and also in separate bowls served individually. The dressing recipe is enough to serve 4-6.

  • SALAD INGREDIENTS
  • Greens of any kind (Pictured is a variety of young greens picked from my daughter’s garden)
  • Beet root, cooked and chopped
  • Avocado, chopped
  • Fruit, chopped if it is small (I’ve used fresh mandarin oranges, nectarines, golden raspberries, use your imagination)
  • Pistachio nuts, shelled, roasted, and salted
  • Goat cheese crumbles
  • DRESSING INGREDIENTS
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 2 tsp. orange zest
  • 1-1/2 Tbsp. honey
  • 1 tsp. Dijon mustard
  • Onion powder
  • Salt

Build the salad however you would like. Whisk the dressing ingredients together. Dress the salad just prior to serving.

This is a super simple and delicious salad that I’ve made many times using leftover corn on the cob. It’s based upon the recipe found at Inquiring Chef.

  • Ingredients
  • Corn kernels (I slice the kernels off corn on the cob)
  • Diced bell pepper
  • Diced avocado
  • Bacon bits (I dice crispy roasted bacon)
  • Chopped cilantro
  • Lime juice
  • Salt and pepper

To make this salad for two people, I use the kernels sliced off one large corn-on-the-cob. I add approximately equal amounts of bell pepper and avocado. Everything else is just eyeballed, there are no set amounts. Stir it all together just prior to serving.

This is a simple and fresh-tasting salad that goes well with Stuffed Poblanos or Sopes.

My mother makes a mean shrimp Louie. It’s simple, but delicious. She also uses crab instead of shrimp when she has it available. I’ve changed the recipe a bit to suit what I have on hand and my own taste.

  • Salad Ingredients (measurements dependent upon how many people are served)
  • Lettuce
  • Tomatoes
  • Avocado
  • Hard-boiled eggs
  • Red onion
  • Shrimp, cooked and shelled
  • Thousand Island Dressing Ingredients (makes about 2 cups)
  • 1-1/2 cups Mayonnaise
  • 1/3 cup Ketchup
  • 1/4 cup Sweet pickle relish
  • Splash of Worcestershire sauce
  • 2 Tbsp. Lemon juice

Tear lettuce into bowls. Decoratively slice tomatoes, avocados, eggs, and a little bit of red onion onto lettuce in each bowl. Place shrimp on top.

The dressing ingredients are not exact. Here is what I do . . . Stir the mayonnaise so it’s smooth. Stir in enough ketchup to turn the mayo a pink color. Stir in sweet pickle relish, a fair amount. Stir in a splash of Worcestershire sauce and enough lemon juice to create a dressing-like consistency.

Serve the dressing on the side so each person can add an amount they like.

I really love asparagus. My favorite way to cook it, so far, is roasted in olive oil with sliced shallots. This salad is another favorite of mine. I’ve made it many times. I like to serve it with Eggplant Parmesan. It’s based upon a recipe I found at cookingclassy.com.

  • Salad Ingredients (all measurements approximate — just eyeball things)
  • 1/3 cup walnuts, roughly chopped
  • 1 lb. fresh asparagus, trimmed and sliced into 1″ pieces
  • 1/4 – 1/3 lb. grape tomatoes
  • 1/2 cup crumbled feta cheese
  • Dressing Ingredients (all measures approximate — again, just eyeball it)
  • 1/8 cup olive oil
  • 3 Tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • Small clove garlic, minced
  • Salt and pepper

Toast the walnuts. I spread mine out on a pie tin and place it in the oven at 375 degrees for about 10 minutes. Don’t forget about it! Shake it around every few minutes until the walnuts are brown and smell toasted. Set aside. Let cool.

Bring water to a boil in a large saucepan or skillet. Add the asparagus pieces and set the timer for 4 or 5 minutes. Remove from heat and strain the asparagus. Let the asparagus run under cold water while you’re filling a small bowl with ice. Set your strainer in the ice bowl and add water until the asparagus is covered. Let it cool down quickly. Strain again.

Mix all the dressing ingredients together and whisk or shake until it is all incorporated.

To an appropriate-sized serving dish, add the walnuts, asparagus, and sliced tomatoes. Stir in the dressing. Just prior to serving, sprinkle on the feta cheese crumbles. Serves 4.

It’s Cobb Salad y’all! I do love it. I make this with any variety of things. Pictured is a 32-cup Tupperware bowl, so you can mentally figure my quantities. Can you see what’s in the bowl?

Today I used one whole chicken breast, boned and skinless, sliced into thin strips. I marinated it for a short while in about 3 Tbsp. balsamic vinegar, 1 Tbsp. olive oil, 1 tsp. dried rosemary, and a pinch of red pepper flakes. I added salt and fresh-ground pepper as it was put into the saute pan. I stir-fried the chicken slices over very high heat in olive oil until it browned quite nicely. Then I let it cool down so as not to wilt the salad. I have also used lemon-pepper and another time I used a southwest seasoning and another time just salt and pepper to season the chicken. I do this differently every time I make it. Whatever you feel like doing at the time will be fine.

Also in this particular salad is a base of two small heads of torn romaine lettuce, a couple handfuls of baby spinach leaves, three hard-boiled eggs, five slices of crispy oven-fried thick bacon, sliced green onion, grated sharp cheddar cheese, pitted and sliced black Kalamata olives, three sliced mini sweet peppers, sliced grape tomatoes, sliced green onion, one and a half chopped avocado, and chopped cucumber. Just before I serving, I sprinkle on croutons. Where is the bleu cheese, you ask?

My dad gives me an entire round of Stilton every Christmas. I slice it into wedges, vacuum-seal the wedges, and freeze them for use throughout the year. I usually run out around early November. Bleu cheese dressing goes well on salads and sandwiches, so I make a lot of it. My Cobb Salad is always served with Bleu Cheese Dressing. Always.

  • Bleu Cheese Dressing
  • Mayonnaise
  • Buttermilk
  • Garlic powder
  • Worcestershire sauce
  • Bleu cheese, crumbled

Stir the mayonnaise to get out any lumps, thin it to a dressing-like consistency with buttermilk. Stir in a dash of garlic powder and a splash of Worcestershire sauce. Stir in crumbled bleu cheese. Let it sit awhile, if you can wait.

BeanSalad

This is extremely simple, but really yummy. The lemon juice and tomatoes are a nice tart contrast to the earthy bean flavor. You will need small white beans, grape tomatoes, green onions (scallions), lemon juice, olive oil, salt and pepper. There are no set measurements, just use your eyes and your taste buds.

I start with one can of small white beans, drained. Rinse and drain again. While it’s draining, cut grape tomatoes in half. Slice green onions. Stir the beans, tomatoes, and green onion together gently. Sprinkle with lemon juice, olive oil, salt and pepper, then stir gently again. Boom! Done. If not serving right away, keep it refrigerated and then give it a stir when you’re ready to serve.

Spinach Salad w-Anchovy Dressing

Don’t let the word “anchovy” send you over the bend. It’s the salty, spicy deliciousness hidden in many foods. The recipe is based upon one found in The Best of Food & Wine (1984). This salad is one of my favorites. It goes together very, very quickly. The salad is dressed with warm dressing.

Ingredients:

1 lb. fresh spinach, rinsed, dried and trimmed

3 hard-cooked eggs, sliced

½ lb. mushrooms, sliced

8 slices cooked bacon, crumbled

1 2-oz. can flat anchovy fillets, with 1 tsp. of the oil

3 Tbsp. olive oil

1 tsp. sesame oil

2-1/2 Tbsp. red-wine vinegar

2 tsp. capers

1-1/2 Tbsp. Dijon mustard

Place the spinach into a very large bowl. Scatter the egg, mushroom, and bacon pieces across the top.

In a small saucepan, heat the anchovies, anchovy oil, olive oil and sesame oil over moderate heat, stirring until the anchovies dissolve, 2 to 3 minutes. Turn off the heat and stir in the vinegar, capers and mustard.

In a small saucepan, heat the anchovies, anchovy oil, olive oil and sesame oil over moderate heat, stirring until the anchovies dissolve, 2 to 3 minutes. Turn off the heat and stir in the vinegar, capers and mustard.

Bring the dressing to a boil over moderately high heat for about 5 seconds, drizzle over the salad and toss.