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Salad #41 – Thai Chicken Salad with a Spicy Peanut Dressing

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thai chicken salad

One of my favorite things in the world are those bags of pre-shredded cabbage. They keep well so you don’t have to use them right away, save time and effort and are really versatile. They are great in soups, stir frys, make an easy vegetable side dish or a perfect salad base. I had picked up a bag of cabbage (or coleslaw mix) and  a rotisserie chicken while we were at the grocery store and decided to make a meal salad with them. This salad keeps well in the fridge for a couple days too so you don’t have it eat it all at once – the cashews will get a bit mushy though so you may want to put them on at the last minute.

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Thai Chicken Salad
Recipe type: Salad
Cuisine: Thai
 
Ingredients
  • Salad:

  • chicken - I used 2 breasts from a rotisserie chicken
  • ½ bag coleslaw cabbage mix
  • 1 mango sliced
  • fresh cilantro (optional)
  • 2 green onions
  • ½ cup chopped peanuts or cashews

  • Dressing:

  • 1 clove garlic minced
  • 1 squirt hot sauce (sriracha is nice)
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar (I used rice wine)
  • Juice of 1 lime
  • 1 tablespoon oil (I used canola oil)
  • ½ teaspoon fish sauce
  • ¼ cup peanut butter (if you are using natural peanut butter you may want to add some sugar)
  • approx. ¼ cup water
Instructions
  1. Shred the chicken into long strips.
  2. Add the chicken, coleslaw, mango slices and most of the green onions together in a large bowl.
  3. Whisk the dressing ingredients together.
  4. Toss the salad ingredients with the dressing.
  5. Serve topped with peanuts or cashews and a little green onion.
Notes
Adapted from http://pinchofyum.com/chopped-thai-chicken-salad

 

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thai chicken salad

Did They Eat It?

Gordie: refused to try. no no no.

Nicky: liked the chicken

Stephen: It’s good.

Anne: Really good.

Dana: This is a kind of salad that makes me go back for seconds.

Salad #40 – Carrot and Raisin Salad (Danish Gulerodsalat)

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Carrot Salad

My dad is from Denmark so I thought I would see if I could find a Danish salad for my 52 Salads challenge. Denmark is not particularly known for their salads. The only one I could remember was Agurkesalat which is a pickled cucumber salad. I came across this shredded carrot salad that I don’t specifically remember having but seems very familiar.

It’s a very simple salad and a snap to put together especially if you have a food processor to do the shredding for you. You can make it with or without the apple – the apple adds some nice sweetness but it may also turn a bit brown if you aren’t eating it immediately. I used yellow carrots for this, but they taste exactly the same as the orange ones so just use whatever is handy.

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Salad #40 – Carrot and Raisin Salad
Recipe type: Salad
Cuisine: Danish
 
Adapted from http://mydanishkitchen.com/2010/06/07/carrot-salad-gulerodsalat/
Ingredients
  • 3-5 Large carrots
  • 1-2 apples
  • 1 lemon
  • handful of raisins
  • 1-2 tsp sugar
Instructions
  1. Shred carrots and apples.
  2. Juice the lemon.
  3. Mix all of the ingredients together and let sit in the fridge for at least 1 hour.

 

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 Carrot Salad

Did They Eat It?

Nicky (almost 2): wouldn’t eat it

Gordie (4.5 years): I loved it!

Deb: nice gentle little salad

Dana: I really enjoyed this salad. It was even better when it had a bit longer to sit in the fridge.

Carrot Salad

 

Salad #39 – California Roll Rice Salad

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california roll salad

Some of you (including my mom) may dispute me calling this a salad. If it makes you feel better, go ahead and call it a rice bowl. No matter what you call it – it is delicious. One of the things that is great about doing it as a salad is that you can customize it for your family. My kids both love California Rolls but Gordie always pops out the avocado and cucumbers (even though he will eat them both by themselves). This is also way easier than making actual california rolls and requires no special technique or even special rice. You can use sticky rice if you want, but you can use your family’s favorite kind of rice and it will still work perfectly.

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Salad #39 – California Roll Rice Salad
Recipe type: Salad
Cuisine: Japanese
 
Ingredients
  • 2 cups cooked rice (I used brown basmati)
  • 1 avocado
  • 1 red pepper diced
  • ½ cucumber or 2 small cucumbers diced
  • 1 package imitation crab (or if you are feeling fancy you can use real crab)
  • Sesame Seeds
  • Dressing
  • 1 tsp mayo
  • 2 tbsp rice wine vinegar
  • 1 tbsp soy sauce
Instructions
  1. Whisk dressing ingredients together in a small bowl.
  2. Mix rice, red pepper, cucumber and imitation crab.
  3. Top with avocado, sesame seeds and dressing.

 

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 Did They Eat It?

Nicky: Loved it. Yelled “hey!” when I took the bowl out of her hand.

Stephen: Good.

Dana: I thought it was great. I love California Rolls and this is a much easier and cheaper way to get a similar flavor.

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Salad #38 – Tossed Greek Salad

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Tossed Greek Salad

This salad was inspired by one of my cousin’s favorite salads that she has made with me a couple of times. I usually make it without croutons but she would like you to know that it is much better with them. It’s simple to put together and really satisfying. It makes a great light lunch and can also be a perfect starter salad. Writing this one up is making me wish I had some lettuce so I could make it right now.

Tossed Greek Salad

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Salad #38 – Tossed Greek Salad
Author: 
Recipe type: Salad
Cuisine: Greek
 
Ingredients
  • Feta
  • Tomatoes
  • cucumber
  • peppers
  • Greens
  • Balsamic Vinegar
  • Olive oil
  • salt and pepper
  • croutons (optional)
Instructions
  1. Chop the cucumber and peppers into bite sized pieces. If the tomatoes are small cut them in half - if you are using larger tomatoes chop them into bite sized pieces as well.
  2. Place a bed of greens on each plate and top with the vegetables and feta cheese.
  3. Drizzle the balsamic vinegar and olive oil on top of each salad.

 

Tossed Greek Salad

Did They Eat It?

Dana: Get your own salad, this one is mine. [It is possible I did not actually make this salad for anyone but me…]

Tossed Greek Salad

Salad #37 – Butternut Squash Salad

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Roasted Butternut Squash Salad

Over the last year, I’ve discovered how awesome salads with roasted veggies and fresh greens can be. I’ve made a few different variations for my 52 Salads Challenge but this is one of my favorites. As always, roasting the butternut squash does take a bit of time, but it’s very low maintenance – I’ve found you don’t even need to stir the squash for it to turn out great. This salad provides a nice texture variation and the saltiness of the dressing complements the sweetness of the roasted butternut squash perfectly. You can also top the salad with toasted pita or croutons to help it feel more like a full meal.

Roasted Butternut Squash Salad

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Salad #37 – Butternut Squash Salad
Recipe type: Salad
 
Ingredients
  • 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp. olive oil, divided
  • salt + pepper to taste
  • 1 romaine heart
  • ⅓ c. tahini
  • ⅓ c. water
  • 2 tbsp. fresh lemon juice
  • 1 can chick peas rinsed and drained
Instructions
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  2. Toss the butternut square cubes with 1 TBSP of oil, salt and pepper in a large ziplock or large bowl. (If you use a large ziplock even your tiniest kitchen helper can help you toss the cubes).
  3. Lay the butternut squash on the baking sheet and bake for about 40 minutes. I find it turns out best if you do not stir the butternut squash while baking. You can peak under to make sure they are not burning but otherwise leave them alone.
  4. Mix the tahini, water, lemon juice, 1 TBSP olive oil, salt and pepper in a small bowl with a whisk or by shaking well in a small container with a lid.
  5. Serve by putting the butternut squash on a bed of lettuce with the dressing on top or on the side.

 

Roasted Butternut Squash Salad

Did They Eat It?

Anne: Very tasty. A different combination of foods that I wouldn’t expect to go together. I really like the dressing.

Nicky: Loved the dressing and the beans

Gordie: Loved the beans all by themselves.

Dana: I would make this again for sure.

Roasted Butternut Squash Salad

 

Salad #36 – Bell Pepper and Grilled Corn Coleslaw

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bell pepper and corn coleslaw.JPG
I’m going to be honest with you. I actually made this in the summer and used grilled corn. Which is awesome. You could easily make this salad any time of year using either corn roasted in the oven or just some frozen corn from your freezer. If you are feeling enthusiastic, or have some cabbages laying around feel free to shred it for this recipe. I love using a bag of coleslaw  – it makes prepping this salad a breeze.

Bell Pepper and Grilled Corn Coleslaw Recipe

(adapted from My Invisible Crown’s Grilled Corn Cole Slaw with Tangy Lime Dressing)

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Ingredients

  • 2-3 ears grilled corn, kernels cut from the cob.
  • 1 red, yellow and orang pepper sliced thinly
  • 1 bag of coleslaw cabbage mix
  • juice of 1 lime
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoons honey
  • salt and pepper to taste
  • squirt of sriracha sauce (or other hot sauce)

Directions

  1. Mix coleslaw, corn and peppers in a large bowl.
  2. Combine lime, olive oil, vinegar, honey salt and pepper and sriracha sauce together in a small bowl and whisk together or shake together in a small container with a lid until smooth.
  3. Toss the vegetables with the dressing.
  4. Serve cold or at room temperature.

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Did They Eat It?

Stephen: Oh, that is good.

Anne: This salad is great and not just because I’m hungry.

Bronwen: Deliciously refreshing.

Gordie: Liked the peppers before they were in the salad

Nicky: Liked picking the corn out of the salad

Dana: I loved this salad. I would definitely make it again.

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Salad #35 – Roasted Parsnip and Carrot Salad

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Roasted Carrot and Parsnip Salad
I had never had parsnips until I was an adult. My mom didn’t like them, so she never made them. We’ve been getting a bunch in our vegetables boxes from Eagle Creek Farms as part of their Community Supported Agriculture program (CSA). Although I don’t have a negative feelings towards parsnips, I don’t really know what to do with them either. I used some of our parsnips in a Moroccan style stew but I still had a ton left over. I thought that perhaps I could make the rest into a salad and this is what I came up with. This would be a great salad for Christmas dinner as you can roast the vegetables ahead of time.

Roasted Parsnip and Carrot Salad

(Inspired by Roasted Carrots, Parsnips and Shallots)

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Salad #35 - Roasted Parsnip and Carrot Salad
 
Ingredients
  • Ingredients
  • 8-12 carrots and parsnips
  • 3-6 shallots
  • olive oil
  • salt and pepper
  • greens
  • Dressing Ingredients
  • 2 tbsp grainy mustard
  • 2 tbsp olive oil
  • salt and pepper
Instructions
  1. Preheat oven to 450F.
  2. Chop parsnips and carrots into bite sized pieces. Cut shallots in half or quarters if they are larger. Toss with oil and salt and pepper.
  3. Spread onto a baking sheet in a single layer. I like to line the baking sheet with parchment paper. Because it is awesome. And then the veggies won't stick to the pan.
  4. Cook for 35 minutes, turning the vegetables once or twice. Keep an eye on the shallots,  you may want to take them out early so they don't burn. I took mine out about half way through the cooking time.
  5. Meanwhile whisk up your dressing ingredients in a small bowl until well mixed.
  6. When the vegetables are tender, cooked through and a little bit golden, remove them from the oven and let cool.
  7. Toss the vegetables with the dressing. If you are going to serve the salad later, you can put them in the fridge at this point.
  8. Otherwise, toss the greens with a bit of dressing, and layer the vegetables on top of the greens on each plate.

Roasted Parsnip and Carrot Salad

 

Did They Eat It?

Gordie (4.5 years): Really hates cooked carrots.

Nicky (1.5 years): Liked the parsnips and carrots.

Deb: That’s the only parsnip I have had in my whole life that I actually liked.

Stephen: Good.

Dana: Roasting the parsnips and carrots really brings out their sweetness. I loved this salad and it was just as good the next day.

Roasted Parsnip and Carrot Salad

Salad #34 – Fruity Winter Salad

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Fruity Winter Salad
I  am not winter’s biggest fan. I am fond of being warm and not inclined to ski. I also really miss the plentiful, seasonal fresh fruit of the summer. Winter is not a total loss though, pomegranates and citrus fruit are at their best in the cooler months. This salad would be lovely to bring to a pot luck, to serve as the first course for Christmas dinner or if you chop the greens it would make a lovely chopped salad side dish.

Fruity Winter Salad

(Adapted from Christmas Tree Salad)

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Salad #34 - Fruity Winter Salad
 
Ingredients
  • Ingredients
  • 1 bunch of greens (really anything will work. I used a pretentious mix of swiss chard, kale and spinach)
  • 1 pomegranate
  • 1 bunch grapes
  • 2 mandarin oranges, chopped
  • 2 small handfuls sliced almonds
  • Dressing Ingredients
  • 1 shallot
  • 2 tbsp vinegar (I used a pomegranate flavored balsamic, but a white wine or apple cider would be prettier)
  • 2 tbsp olive oil
  • salt and pepper
Instructions
  1. De-seed the pomegranate. Cut it in half along the equator. Score the skin along the membranes of the fruit. Break sections off and rub off the seeds. Some people find it easier to do this in a bowl of water. I generally find this to be wetter.
  2. Cut the grapes in half. Cut the ends of the oranges and then cut off the rest of the peel. Chop the orange fruit into squares.
  3. Mix the dressing ingredients in a food processor or magic bullet. Alternatively you have chop the shallot finely and whisk to combine. Or mix the shallot with the rest of the salad ingredients.
  4. Toss the greens, fruit and dressing together in a large bowl.

Fruity Winter Salad

Fruity Winter Salad

Did They Eat It?

Stephen: Good.

Gordie (4.5 years): thought the pomegranates were too sour.

Nicky (1.5 years): Loved the fruit from the salad

Dana: Lovely salad for the winter. Crunchy, sweet and fresh.

Fruity Winter Salad

 

Salad #33 – Mexican Street Corn Inspired Quinoa and Corn Salad

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Mexican Street Corn Inspired Quinoa and Corn Salad

I’ve been seeing recipes for Mexican street corn popping up on pinterest lately. I ended up with some extra roasted corn after making this salad so I decided to try to make a salad version. This recipe probably does not have much in common with the kind of corn you might actually get on the street, but it is super good nonetheless. Even my relatives who are not keen on spicy food liked this recipe although I did try to keep it pretty mild.

Mexican Street Corn Inspired Quinoa and Corn Salad Recipe

(inspired by this Mexican Street Corn recipe and this Mexican Corn and Quinoa salad recipe)

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Salad #33 - Mexican Street Corn Inspired Quinoa and Corn Salad
 
Ingredients
  • 2 cups cooked red or white quinoa
  • 2  ears grilled corn cut from the cob (or you could just use frozen kernel corn or roast the corn in the oven)
  • squirt of sriracha sauce (or other hot sauce)
  • 1 lime, juiced (optional)
  • 1-2 tablespoons feta cheese, crumbled (optional)
  • chili powder to taste
  • 1 TBSP of mayo
  • drizzle of olive oil
  • salt and pepper to taste
  • 1 handful cilantro, chopped (optional)
Instructions
  1. Mix up the mayo, olive oil, chili powder, salt and pepper (and lime if using).
  2. Mix the dressing with the quinoa, corn, a squirt of sriracha sauce (and the feta and cilantro if using).
  3. Adjust the heat as you like with the chili powder and sriracha sauce.
  4. Best served at room temperature, but generally just delicious.

Mexican Street Corn Inspired Quinoa and Corn Salad

Did They Eat It?

Stephen: Really good. Mint might be good in it too.

Richard – I liked that and I’m not into spicy foods. Enough to liven it up.

Deb – Nice side dish. Healthy and spicy.

Nicky (1.5 years) – liked the salad and didn’t mind the heat.

Gordie (4.5 years) – refused to try it. Was upset that the corn looked burnt so wouldn’t try that either.

Dana – This was even better than I had expected.

Mexican Street Corn Inspired Quinoa and Corn Salad

 

Salad #31 – Kale Salad with Grilled Corn

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I’ve always been a little intimidated to buy corn still in the husk. At the grocery store by my house, there is a huge garbage can by the corn for the discarded leaves that collect by people examining the corn. I had no idea what I should be looking for but it seemed pretty clear that I should be looking for something. I decided this summer to just bite the bullet and buy some corn. When I brought the corn home and started husking it became pretty obvious what I should have been looking for. To spare you from feeling like an idiot at the grocery store, here are some tips for picking corn at the grocery store.

How to Pick Corn at the Grocery Store

  1. Peel back the husk so you can see the kernels. You may end up losing a few leaves so you can do this which is fine. Some stores will even have a bin for you to discard them.
  2. Look at the kernels on the end. You want them to look plump and firm.
  3. Discard them if the kernels on the end are squashed and broken, or there is a lot of small undeveloped kernels. A few undeveloped kernels on the end is fine, but a lot of them means that the corn was picked before it was fully ripe. You’ll also want to look out for discoloration or mold indicating that the corn is past it’s prime.

Kale Salad with Grilled Corn

 

I decided to grill the corn for this salad. I’d never tried that before and wasn’t sure it was going to be worth the effort. It turned out to be amazing – I highly recommend giving it a try. Alternatively, you can roast it in the oven which will give similar results. Steaming, boiling or microwaving the corn will still make a great salad but it may lose a little of the awesomeness.

Kale Salad with Grilled Corn Recipe

(adapted from http://www.heatherchristo.com/)

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Salad #31 - Kale Salad with Grilled Corn
 
Ingredients
  • Salad Ingredients
  • 1 bunch kale, stems removed, cut into small strips
  • 2 ears grilled corn cut off the cob (I used these instructions or baked in tin foil)
  • Feta cheese crumbled (optional)
  • 1 cup cherry tomatoes, sliced in half
  • Dressing Ingredients
  • 1 tablespoon grainy mustard
  • 2 teaspoons honey
  • 3 tablespoons olive oil
  • 3 tablespoons white or red wine vinegar
  • salt and black pepper
Instructions
  1. Mix vegetables a large bowl.
  2. Shake the dressing ingredients in a small container with a lid until well mixed. Or you can whisk them together in a medium sized bowl.
  3. Add the dressing to the vegetables a little at a time and mix until the salad is well covered.
  4. Serve and top with the feta cheese if desired.

Kale Salad with Grilled Corn

Did They Eat it?

Stephen: The salad was good. The corn’s what kills it. [In a good way]

Anne: This is good! My new favorite salad.

Nicky (17 months): loved the corn and tomatoes.

Gordie (4 years old): Loved the corn before it went into the salad.

Dana: This is one of my favorite salads so far. It’s really very simple but it makes a big impact. I will make this salad again for sure.

Kale Salad with Grilled Corn