Smashed Potato Salad

A new spin on the classic potato salad!

1lb small red potatoes
1 red bell pepper, chopped
scallions; chopped
1lb bacon; chopped (baked @ 415 degrees for 20 min. or until crispy)
1/2 cup sour cream
1/2 cup mayo
salt and pepper

Cut potatoes in quarters.  Boil until a fork smoothly comes out.  Reserve 1/2 of potatoes.  With half of the boiled potatoes in the pot, add the sour cream, mayo, salt, and pepper.  Mash it all up together.  Once you have it to a good mash/smash, add the other half of potatoes, scallions, red pepper and bacon.  Chill and serve :)

Sprinkle Extra Bacon on top for an extra crunch!

Enjoy:)

Panzanella Salad

When I was grocery shopping in Wegmans yesterday, I saw a special bread they were making, blue cheese and black pepper bread.  Above it was a sign that said, "great for grilling".  Instantly I wanted to make panzanella salad.  



1/2 Small loaf of bread (I used the blue cheese and black pepper); cut in 1 inch thick diagonal slices (easier to grill)
1 large tomato, bite size pieces
1/2 cucumber; sliced very thinly 
fresh basil
sea salt
fresh cracked pepper
3 Tb. extra virgin olive oil
1Tb. balsamic vinegar (very faint flavor, you don't need much!)

Mix tomato, cucumber, basil, sea salt, pepper olive oil and vinegar in a bowl.  Brush EVOO on both sides of the bread slices.  On medium heat, grill each side so it's nicely toasted and has good coloring.  Cut into bite size pieces and add to tomato and cucumber mixture.  Eat immediately!  

Arugula and Cantaloupe Salad

Arugula

Cantaloupe (thinly sliced)

Shallots (thinly sliced)

Dressing:

1-2 limes juiced

1/4-1/2 cup olive oil

sea salt and fresh cracked pepper

1-2 TB honey

Corn and Frito Salad

This is an extremely easy salad you can whip up in a flash and be the hit of a party! Why you ask...it's a Paula Dean recipe, of course it's delicious with the perfect amount of crunch! 

Pictured BEFORE adding the Fritios

3 cans of sweet corn (you can use frozen or fresh as well!)
1/2 large green pepper; chopped
1/2 large red pepper; chopped
1/3 red onion; chopped
1 cup mayo
salt and pepper
1 bag chili cheese Fritos; barely crushed 


Mix first six ingredients.  Add Fritos right before serving.  It's a bit crazy, but surely a great combination!  Enjoy!

Beet Salad with Goat Cheese

I never thought to saute beet greens, but this proves again anything is possible with garlic and oil!  So easy and very nutritious for you!

4 beets with greens

2 garlic cloves

olive oil

salt and pepper

Preheat oven to 400 degrees. Cut stems off beet and wash.  Leave skin on the beet and put in aluminum foil with olive oil.  Bake for 25-30 minutes.  Let cool.  Remove skins and cut into bite size pieces.

In a skillet, saute olive oil with garlic cloves. Cut beet greens up and saute.  Add salt and pepper to taste.  Add beet pieces.  

Top with crumbled goat cheese.  Enjoy :) 

Arugula and Crispy Shrimp Salad

This is a great salad for any dinner party.  Light, elegant and delish!  An instant crowd pleaser!

This will serve 8.

• 1/2 lb uncooked large shrimp, deveined and tails removed (about 24 pieces)
• 2 eggs
• 2 cups panko bread crumbs with 1 tsp of parsley mixed in.
• Oil for frying
• 3 blood oranges or 1-2 red grapefruit , peeled and sectioned 
• baby arugula (or your choice of salad mix)
• Glazed pecans
• Honey Cilantro Dressing:  Small handful of cilantro, small handful of fennel fronds, 1 heaping TB of honey, juice of 2 limes, 1 TB white balsamic vinegar and 1-2 TB of olive oil.  Put all ingredients in a food processor and combine.

Dredge shrimp in egg wash then in panko.  Place on wax paper.  I have found when I refrigerate for at least 1/2 hour the panko shrimp will fry much easier.  Fry shrimp until both sides are browned nicely.

On greens, place 2-3 orange or grapefruit slices.  Some people don't care for grapefruit so I always have the option of oranges, but with this dressing you will LOVE grapefruit!  1 tsp. of glazed pecans.  Drizzle 1 -2 tsp. of dressing over greens and oranges. Then top each salad with 3 small crispy shrimps.  Serve immediately!

ENJOY :)

Strawberry Salad

This is one of my favorite salads!  In the winter, I substitute strawberries for red pear and is just as tasty!  The vinaigrette is the key to the salad!

1 cup strawberries; cut into bite size pieces

1/4 cup red onion, sliced thinly

1 head romaine lettuce

Vinaigrette:

1 clove garlic; minced

1 small shallot; finely chopped

1/2 tsp. sugar

salt and pepper

3 heaping TB. balsamic vinegar

6 heaping TB. E.V.O.O.

Mix ingredients and let sit for at least 1 hour to let flavors marinate.  Toss with lettuce, strawberries and onion.  

ENJOY :)

Southwest Grilled Chicken Salad

Ingredients:

• 2 skinless, boneless chicken breast halves
• 1 head romaine lettuce
• 1 cup cherry tomatoes, cut in half
• 1 bunch cilantro, chopped
• 1/2 corn
• 1 avocado
• 1/2 cup Ranch dressing
• 1/4 cup BBQ sauce

homemade BBQ sauce recipe under: BBQ Ribs Recipe

Marinate chicken breasts in Italian dressing for at least 3 hours for a moist chicken breast!
Directions:

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the lettuce, tomato, cilantro, corn, and avocado. Top with the grilled chicken slices.
4. In a small bowl, mix the Ranch dressing and BBQ sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Enjoy :)

Corn and Tomato Salad with Fried Goat Cheese

Salad:

2 grilled ears of corn

1 cup of sliced cherry tomatoes

1 small shallot diced

1 TB white balsamic vinegar

1 TB olive oil

1TB of fresh parsley chopped

Salt and Pepper

Arugula or Spinach

Mix all ingredients except arugula/spinach.  Add/Omit any flavors to taste.

Fried Goat Cheese:

Herb goat cheese, 1/4 inch thick slices

1 cup panko 

1 egg

Dip goat cheese in egg.  Roll in panko.  Fry in olive oil, until browned and crispy.  

On a plate, place arugula, corn salad, then 2 pieces of fried goat cheese.  ENJOY :)

Fennel and Blood Orange Salad

Recipe for 2:

1/4 fennel bulb; very thinly sliced

1 blood orange; peeled

Greens

Pitted kalamata olives (optional)

Dressing:

1/4 cup white balsamic vinegar

3 tablespoons of orange juice

1/2 cup olive oil

1 small shallot; chopped

salt

pepper

Mix all ingredients and let sit for at least 1 hour.

Arrange greens on a plate, add fennel, oranges (and olives).  Add dressing. Enjoy :)

Caprese Salad

2 large ripe tomatoes

fresh mozzarella

fresh basil

balsamic glaze

olive oil

salt and pepper

Assemble tomatoes, basil and mozzarella. Drizzle with E.V.O. O. and balsamic glaze (Wegmans sells a great bottle, or you can reduce balsamic in a pan over medium heat for 5-10 minutes until it thickens for the glaze) Salt, pepper and enjoy :)

Grilled Romaine Salad

You can grill just about anything...including romaine lettuce!  Such a simple way to put a new spin on a salad!  In a pinch you can make a boring ole salad seem so fancy, colorful and tasty!  Oh, and one more confession.  Besides my love for cheese...what is that phrase that all chefs agree on, "everything's better with bacon"?  I totally agree! 

Salad for 2

1 head of romaine   

cherry tomatoes
bacon
blue cheese crumbles
blue cheese dressing


Grill romaine to heat through and give color, add the toppings, & enjoy!