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I just love this. I could eat it a lot more than I do, but I realize that variety is the spice of life. Just sayin’. It’s really, really good.

  • Salad Ingredients
  • Lettuce, torn into pieces
  • Tomatoes, chopped
  • Bacon bits
  • Dressing Ingredients
  • Mayonnaise
  • Barbecue sauce
  • Lemon juice
  • Onion, very finely diced or shredded

Toss together lettuce, tomatoes, bacon bits in one large bowl or several smaller ones.

In a separate small bowl, mix together 1 part mayonnaise, about 2/3 part barbecue sauce, and a splash of lemon juice (enough to thin the dressing a bit). Stir in onions. Keep refrigerated until ready to use.

Note: Since I’m making this for only two people, I use about 1/4 cup mayonnaise and about 3 Tbsp. barbecue sauce and 1 Tbsp. fresh-squeezed lemon juice with 1 Tbsp. or so of the onions. I like to use the SBJ Sauce, but any type of barbecue sauce will do. Yes, of course, I just throw it in until it looks like salad dressing.

Another recipe from my brother. I like how he just whips things up because he knows the basic idea of what should happen. He and I and my daughter and a friend were at our cabin in Delta Junction when he decided to make chocolate souffle. Please understand that at the cabin, the water comes off the roof into a cistern and is then piped into the house . . . when it works. Sometimes we just bring water from home in jugs because it’s easier. Electricity at the cabin (to run the water pump and a kitchen light) is provided by a couple small solar panels hooked to a couple car batteries. Other lighting is from kerosene lamps. The gas range is fueled by propane, a small tank like for a barbecue. The bathroom is a walk to the outhouse. Grey water for washing is thrown over the side of the deck. And he’s going to make a chocolate souffle. First, there wasn’t any chocolate powder or chocolate chips to be found among all the food left behind through several years. He handed a Ziploc of old M&Ms to the girls and told them to start pounding them with a hammer. He whipped up eggs and whatever else goes into a chocolate souffle, mixed it with the crushed M&Ms and we had the most delicious chocolate souffle I’ve ever eaten. That’s how my brother rolls. Anyway, this is his very tasty recipe for Caesar Salad.

  • Ingredients
  • 2 cloves garlic
  • 3 anchovy fillets
  • 1 egg
  • Juice from 1/2 lemon
  • 1/4 cup olive oil
  • 1/2 tsp. balsamic vinegar
  • 2-3 Tbsp. grated Parmesan, plus more to sprinkle at the end
  • 1 head Romaine lettuce
  • Croutons

In a very large wooden bowl, mash the garlic with a fork. Add anchovy fillets and mash into a paste with the garlic. Stir in the raw egg and the lemon juice. Mix thoroughly. Stir in olive oil and vinegar. Stir in Parmesan. Toss the Romaine into the mixture so it’s well coated with the dressing. Sprinkle Parmesan over all. Sprinkle with croutons. Serve.

Notes: This serves 4-6 depending upon how large a head of Romaine is used. If you’re concerned about using a raw egg, you can coddle it, but that’s a different subject. I use raw. This salad doesn’t save, so you really need to eat it when made. It’s really easy to make!

This started a looooong time ago as a recipe by Jenn Segel at onceuponachef.com. I have modified it in several ways to accommodate ingredients that I usually have on hand. The flavors are really bright.

  • Dressing ingredients
  • 1 oz. (1/8 cup) honey
  • 1 oz. salad oil
  • 1 oz. rice vinegar
  • 1/2 Tbsp. soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 Tbsp. peanut butter
  • 1/4 tsp. salt
  • 1/2 tsp. siracha sauce
  • 1/2 Tbsp. minced ginger root
  • 1/2 garlic clove, minced
  • Salad ingredients
  • 2 cups red cabbage, diced or shredded
  • 1 cup carrot, shredded
  • 1/2 cup bell pepper, diced
  • 1 green onion, chopped
  • 1/2 cup garbanzo beans
  • 1/4 cup cilantro, chopped
  • 1/4 cup roast peanuts

Whisk together all the dressing ingredients and set aside.

In a very large bowl stir together all salad ingredients, except the peanuts. Pour the dressing over and stir again. Sprinkle the peanuts on top. Serves 4-6 as a side dish.

Notes: I have used Napa cabbage, green cabbage, all colors of bell pepper. I use dry-roasted peanuts. I think last time I made this I used raspberry vinegar because I ran out of rice vinegar. Instead of garbanzo beans, Jenn calls for edamame. I barely know what that is, so I can’t tell you yay or nay. I use canned garbanzo beans and usually make hummus with the unused half-can. The recipe is very forgiving, do what you like. As I write this, tonight I’m going to serve it with Sweet and Sour Chicken in Acorn Squash Bowls. Again, the flavors of this chopped salad are really bright.

I don’t know when this became such a favorite of mine, but I sure do make it a lot. Yum! This is a gluten-free recipe. I’ll give you the ingredients, but not the amounts. I just throw the food into a bowl and stir it around. I like to serve this with finger food like pulled pork sandwiches or oven-fried chicken.

  • Ingredients
  • Sour cream
  • Mayonnaise
  • Vinegar
  • Pepper
  • Red onion, sliced thin
  • Frozen peas, mostly thawed
  • Shredded sharp cheddar cheese
  • Crispy bacon crumbles

Make a dressing with a dab of sour cream and about twice as much, or more, mayo. Stir in a Tablespoon or so of vinegar. I use white wine vinegar. Stir in a couple dashes of pepper. Stir in the remaining ingredients until well mixed. If you have to add more mayo to get everything covered, then do that. Refrigerate until ready to serve.

  • Ingredients
  • Spinach
  • Bleu cheese crumbles
  • Avocado, diced
  • Berries, chopped or whole, depending upon size
  • Sweet Spiced Pecans (recipe found here)
  • Dried cherries
  • Balsamic glaze

Use the amount of ingredients for the number of people you’ll be feeding. Layer the ingredients in individual bowls and let people add their own balsamic glaze as the dressing.

I would say the only “must-have” parts of this salad are the spinach, the bleu cheese crumbles, and the balsamic glaze. I always buy the premade glaze, but I supposed you could find a recipe for it, it’s very sweet. I have used mandarin orange segments instead of berries. I’ve used strawberries, blueberries, raspberries and blackberries. I’ve made this without the avocados. I’ve used plain pecans when I’ve been too lazy to make Sweet Spiced Pecans. I’ve used dried strawberries and dried cranberries in lieu of the dried cherries, and I’ve also skipped the dried berries (as is pictured since I was out). Anything goes!

My daughter said she makes this when she’s craving junk food, but wants to eat healthy. It’s a salad after all. Hahaha. This recipe is like many other taco salads, except it uses Catalina Dressing. There is just enough piquant flavor in it to offset the salty-savory taco flavors. This salad is a meal unto itself. Enjoy!

  • Ingredients: (amounts depend upon number of people served)
  • Ground beef, bison, caribou or moose
  • 1 envelope taco seasoning mix (or 3 Tbsp. of recipe found here) per pound of ground meat
  • 1/2 cup water per pound of ground meat
  • Lettuce (romaine holds up best, but any kind will do)
  • Tortilla chips (I use Tostitos Scoops, but be creative!)
  • Grated cheese (your favorite taco type)
  • Sliced black olives
  • Chopped tomatoes
  • Chopped avocado (optional)
  • Sliced red onion
  • Sliced bell pepper or mini sweet peppers
  • Additional ideas include: sliced jalapenos, mild chiles, corn kernels, black beans
  • Catalina dressing (you may need a good amount of this)

In a frying pan over medium high heat, brown the ground meat. Sprinkle taco seasoning over the meat and stir well. Stir in water. Let the meat simmer until the water has evaporated. Set aside to cool down to room temperature.

In a VERY large bowl layer the vegetable ingredients in proportions that seem good to you. Add the ground meat. Toss the salad with the Catalina Dressing. Serve.

This does not save very well, so it’s best not to overdo it thinking you’ll just finish it off the next day. I mean, we do that, but by then the tortilla chips are soggy and the lettuce is wilted. Don’t be us, be you.

I buy pre-made Catalina Dressing, but you could Google how to make your own and it might be healthier to do so.

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.

Below is pictured the salad using a couple beet-pickled eggs for a more decorative presentation.

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.