Side Dishes

Salad #35 – Roasted Parsnip and Carrot Salad

December 6, 2013 by danawyyc 1 Comment

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)

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

Preheat oven to 450F.
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.
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.
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.
Meanwhile whisk up your dressing ingredients in a small bowl until well mixed.
When the vegetables are tender, cooked through and a little bit golden, remove them from the oven and let cool.
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.
Otherwise, toss the greens with a bit of dressing, and layer the vegetables on top of the greens on each plate.

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.

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

September 22, 2013 by danawyyc 6 Comments

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)

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

Mix up the mayo, olive oil, chili powder, salt and pepper (and lime if using).
Mix the dressing with the quinoa, corn, a squirt of sriracha sauce (and the feta and cilantro if using).
Adjust the heat as you like with the chili powder and sriracha sauce.
Best served at room temperature, but generally just delicious.

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.

Salad #31 – Kale Salad with Grilled Corn

September 15, 2013 by danawyyc 1 Comment

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

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.
Look at the kernels on the end. You want them to look plump and firm.
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.

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/)

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

Mix vegetables a large bowl.
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.
Add the dressing to the vegetables a little at a time and mix until the salad is well covered.
Serve and top with the feta cheese if desired.

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.

Salad #28 – Orzo Salad

September 6, 2013 by danawyyc Leave a Comment

My friend Erin recommended this salad to me, in her words she blogs about “recipes (that don’t kill my husband) and crocheting!” over at Mrs Brits. She raved about how good it was and after making it myself I would have to agree. I used frozen peas and frozen corn, but it would be great with garden peas, snow peas, snap peas or corn kernels cut from the cob. The flavors are simple and will complement almost any meal. I love how it is so much lighter than your typical pasta salad.

Orzo Summer Vegetable Salad Recipe

(adapted from Healthy Alberta’s Orzo Summer Vegetable Recipe)

Salad #28 - Orzo Salad

Ingredients

2 cups orzo
1 red pepper chopped
½ cucumber or two mini cucumbers
2 cups frozen corn
2 cups frozen peas
1-2 tomatoes, chopped
½ cup red or spanish onion (finely chopped)
1 lemon (zest and juice)
handful of parsley chopped (or mint or cilantro - I used parsley with a bit of mint which was quite nice)
Olive oil
salt and pepper

Instructions

Cook the orzo according to the package instructions.
Drain, mix with a little olive oil and let cool in a large bowl. If you are using frozen corn and peas, it doesn't have to get right down to room temperature.
Mix the remaining ingredients with the orzo.
Serve cold or at room temperature. Keeps well for a couple days.

Did They Eat It?

Deb – nice and light compared to a lot of pasta salads

Grandma Mary – I liked it, but not as well as the one with the beets. [review to come]

Richard – very good.

Bronwen – Delicious. Perfect starch complement to the steak.

Nicky (17 months) – Liked the veggies from the salad but left the orzo alone.

Geoff (my special needs brother) – Loved it. Asked for more. Yay!

Anne – Really nice change for the starch.

Dana – This is a nice simple salad, but don’t underestimate it. It’s easy to put together and switch out the ingredients to whatever you have on hand. The orzo works really well – it didn’t get mushy even with a couple of days in the fridge. Perfect to make for a crowd.

Salad #27 – Potato Salad with Cilantro Lime Vinaigrette

August 15, 2013 by danawyyc Leave a Comment

I’m going to be honest. I am not a fan of cilantro. I don’t hate it as much as I used to, but I still generally substitute parsley or something whenever a recipe calls for cilantro. I had heard that when cilantro is all minced up, it is more palatable (for people who don’t already like it) so I thought I would give it a try. Surprisingly, the dressing was really good. I even had a couple other cilantro skeptics try it and they liked it too.

Potato Salad with Cilantro Lime Vinaigrette

Ingredients

Cilantro Lime Vinaigrette (recipe below)
Potatoes cut into bite sized cubes.

Directions

Boil potatoes until cooked through.
Drain the potato water and lay the cooked potatoes out on a tea towel to dry. If you rinse the potatoes or put the dressing on before the potatoes dry it makes it hard for the dressing to stick. It will be less of an issue if you are serving it immediately.
Put the potatoes in a large bowl and pour the dressing over the potatoes. Mix well.

Cilantro Lime Vinaigrette

(adapted from Cilantro Lime Vinaigrette)

Salad #27 - Potato Salad with Cilantro Lime Vinaigrette

Ingredients

Juice of 1 lime
3 Tbsp. Fresh Chopped Cilantro
2 Tbsp. Apple Cider Vinegar
3 Tbsp. Olive Oil
1 garlic scape, or ½ Clove minced
Pinch of Sea Salt

Instructions

All ingredients together in a blender or food processor. Blend until smooth.

Salad #26 – Kale Salad with a Bacon Vinaigrette

August 15, 2013 by danawyyc 1 Comment

I was looking for some ideas for out of the ordinary dressings and my friend Heather (who writes a funny parenting and design blog over at Home to Heather) suggested a warm bacon dressing. This sounded like it would be perfect for my kale, one of the few things that I actually managed to grow in my garden this year. I’m not sure whether this is what she had in mind, but it was delicious nonetheless. I ate this entire salad almost all by myself. It was even really good the next day.

Kale Salad with a Bacon Vinaigrette Dressing Recipe

(adapted from Just a Taste’s Raw Kale Salad with Warm Bacon Vinaigrette Dressing)

Salad #26 - Kale Salad with a Bacon Vinaigrette

Ingredients

1 bunch kale
⅓ cup toasted pumpkin seeds
6 slices bacon (3 TBSP bacon fat reserved)
2 garlic scapes (or 1 clove garlic)
½ cup apple cider vinegar
2 teaspoons packed light brown sugar
1 teaspoon grainy mustard
salt and pepper

Instructions

Chop bacon into small pieces and cook in a frying pan. Reserve 3 tablespoons of the bacon fat in the pan and dispose of any remainder. Add a little olive oil if you are short on bacon fat. Let the bacon dry and cool.
Saute the garlic in the bacon fat for 1 minute over medium heat. Whisk in the vinegar, mustard and brown sugar and remove from heat. Season with salt and pepper.
Toast pumpkin seeds in a dry pan until fragrant and just starting to brown. Stir constantly.
Wash, dry and stem kale. Then slice thinly.
Toss the kale with the dressing and add the seeds and bacon to the salad.

Did They Eat It?

Deb – lovely. one of the nicest ones I’ve had.

Nicky (17 months) – Loved munching on the kale leaves from the salad

Gordie (4.5 years) – Thought the bacon from the salad was okay but would be better without the dressing.

Dana – I thought this salad was great. I’m wasn’t sure if it would hold up the next day when I had pre-dressed it but it was still great though less crunchy.

Salad #24 – Fresh and Easy Pasta Salad

July 18, 2013 by danawyyc 1 Comment

Typical store bought pasta salads are loaded with mayonnaise or some other kind of creamy dressing and not much else. This one, on the other hand, is loaded with vegetables. Perfect for for a pot luck salad or as a main dish, you’ll feel great feeding this to your family.

My cousin made a salad similar to this one when I was at her house one day and I’ve been making it with a few variations ever since. Salsa is a perfect dressing for pasta salad and it couldn’t be easier. If you want it more gourmet, you can always make your own salsa but I prefer the ease of using pre-made salsa.

Fresh and Easy Pasta Salad

Salad #24 - Fresh and Easy Pasta Salad

Ingredients

1 box whole wheat pasta (macaroni, corkscrew or penne all work well)
1 cup frozen peas
1 red pepper chopped
1 orange pepper chopped
1 yellow pepper chopped
½ cucumber chopped
1 jar prepared salsa (I like Tostitos Medium)
package of Canadian bacon, chopped

Instructions

Cook pasta according to package instructions. Run under cold water to cool.
Transfer pasta to a large bowl and add chopped veggies (peas can go in frozen) and the Canadian bacon.
Pour salsa over the pasta mixture and mix well.
I find leftovers benefit from some extra salsa before serving.

Variations

swap out the vegetables for whatever you have on hand
swap out the Canadian bacon for another kind of protein – ham, imitation crab, chicken feta cheese or monterey jack cheese are all good options

Did They Eat It?

Gordie (4 years old): Loved everything about it. (this is one of the only salads Gordie has liked)

Nicky (15 months): Devoured the pasta and peas but left the peppers.

Stephen: Good.

Dana: This is one of my favorite easy supper meals. It makes quite a lot and so we usually even have leftovers for the next day.

Salad #22 – Grilled Vegetable Salad

June 20, 2013 by danawyyc 2 Comments

Barbecue season is upon us, or at least there is no longer snow on the ground. On of the few days it hasn’t been raining, I threw together this roasted vegetable salad. Getting the timing right on the roasting can be a little tricky – I started out with a lot more asparagus than I ended up with. Aside from that, the salad is quite simple and very delicious. You can use any number of good roasting vegetables in addition or instead of the ones I used including carrots, eggplant, fennel or squash.

Grilled Vegetable Salad

(adapted from Grill This Not That’s – Grilled Vegetable Salad)

Salad #22 - Grilled Vegetable Salad

Ingredients

Salad Ingredients
3 peppers (different colors are pretty)
1 zucchini
1 yellow onion
handful of asparagus (more if you are prone to burning things)
olive oil
Dressing Ingredients
extra virgin olive oil
garlic (I used garlic powder but if you like more of a bite a couple grated garlic cloves would work too)
red wine vinegar (or sherry vinegar)
coarse salt

Instructions

Snap the woody ends of the asparagus. Cut the onion in half across the middle. Cut the zucchini in half. Cover all the vegetables lightly in olive oil.
Turn your grill on to medium heat and lay the vegetables on it.
Your vegetables will be done in 5-20 minutes. My reference says that asparagus should be done in 10 minutes on high heat but most of it was burnt beyond saving after 5 so check to see if anything might need turning after a couple of minutes. After that check and turn your vegetables every 5 minutes. You want your vegetables to be tender but retain a little bite. Your peppers (or eggplant if you're using that) should be covered in char when they are done.
Stick the peppers (and eggplant) in a plastic bag for 5 minutes and then peel off the skin.
Slice all the vegetables into bite sized strips or chunks.
Drizzle with extra virgin olive oil, red wine vinegar, garlic and salt.

Did They Eat It?

Gordie (4 year old): refused to try it.

Richard: Quite enjoyed that even though I had just finished a big bowl of ice cream.

Bronwen: Great. Well grilled – the vegetables retained their texture and flavor but were still very soft.

Anne: Delicious. Really really good. I like the flavor of barbecue vegetables. I even ate the onions even though I usually don’t.

Stephen: Really tasty.

Dana: I can’t wait to experiment with different kinds of vegetables. I will definitely be making this again.

What’s your favorite thing to grill on the barbecue? Do you like grill vegetables?

Salad #18 – Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing

May 27, 2013 by danawyyc Leave a Comment

I made this salad for our BBQ on mother’s day, along with my Broccoli, Grape and Bacon Salad and my Southwestern Bean Salad. My mother-in-law was really taken with the raw asparagus that I had used in my Green Chopped Salad so I wanted to try another salad that used it that I could send home for her since we wasn’t able to make it to the BBQ. I haven’t heard what she thought yet, but it was a surprise favorite of my father-in-law. It’s also a really pretty looking salad, and spring is a great time for asparagus and basil. The basil is pretty prominent in this salad, so you can dial it back or try a different herb if you aren’t a huge fan – cilantro would be an interesting alternative.

Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing Recipe

(adapted from myrecipes.com – Cherry Tomato and Asparagus Salad)

Salad #18 - Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing

Ingredients

Ingredients
1 bunch asparagus
1 pint of small tomatoes (two different sizes or colors are nice)
1 bunch of basil
1 yellow pepper chopped
Grainy Mustard Dressing Ingredient
¼ cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons grainy mustard
salt and pepper

Instructions

Snap the woody end off the asparagus. Chop the asparagus and yellow pepper into bite sized pieces, and slice the tomatoes in half. Chop the basil into small pieces.
Combine the dressing ingredients in a small container with a lid and shake well or in a small bowl and whisk.
Add the dressing to the salad ingredients in a large bowl. Start with about half the dressing. You want the vegetables to be well covered but not sopping.

Variations

Add chopped avocado or a cheese like fresh mozzarella, feta or Gorgonzola.
Try dijon mustard instead of grainy mustard
Try white wine vinegar instead of lemon juice

Did They Eat It?

Gordie (4 years old): Refused to try it.

Nicky (14 months old): loved it.

Stephen: Bold tasting salad. Maybe missing something – cheese maybe?

Deb: Way better when I knew it was basil instead of cilantro.

Richard: Really liked it.

Erik: I enjoyed it. I’m not used to eating raw asparagus and it is okay.

Dana: I found it almost got better the more I ate it. I’d make this one again for sure.

Salad #17 – Raw Kale and Brussels Sprouts Slaw with Bacon

May 23, 2013 by danawyyc Leave a Comment

My friends all seem to be making Julie Van Rosendaal’s Kale and Brussels Sprouts Salad and giving it rave reviews. I have to say, I was a little skeptical about a salad with raw kale and Brussels Sprouts. I’m not a huge fan of raw broccoli either. But the dressing softens some of the harshness that the raw greens might otherwise have. I had it as a side dish the first night and then topped it with a runny egg the next two days for lunch. It turns out that my friends were right. The salad is awesome.

Raw Kale and Brussels Sprouts Slaw with Bacon Recipe

(adapted from my favorite food blogger Julie’s Kale & Brussels Sprouts Salad)

Salad #17 - Raw Kale and Brussels Sprouts Slaw with Bacon

Ingredients

Ingredients
10 large Brussels Sprouts
1 bunch of kale
2 green onions
⅓ cup almonds (I used raw whole almonds, but roasted, salted almonds would be awesome too)
3 slices of bacon cooked and chopped into small pieces
Grainy Mustard Dressing Ingredients
½ cup olive oil
¼ cup lemon juice
2 Tbsp. grainy mustard
1 small garlic clove, finely grated
salt and freshly ground black pepper

Instructions

Discard the stems from the kale and cut it into thin strips.
Cut the Brussels Sprouts in half and then slice into thin strips - discard the end.
Chop the almonds into small pieces and slice the green onions.
Mix the dressing ingredients into a container with a lid and shake well or into a small bowl and whisk.
Combine the greens, almonds and bacon in a large bowl and toss with the dressing.

Variations

Swap the green onions for shallots or red onions
Skip the bacon and add some cheese like Parmesan or Pecorino (or it would be great with both)

Did They Eat It?

Gordie (4 years old): asked to try a piece of the kale. Said he liked it but wouldn’t eat any more

Nicky (14 months old): Not a huge fan but she liked the bacon.

Stephen: Good.

Dana: Really good. perfect side to a less than virtuous main dish. I tried it topped with an over easy egg and it made a delicious lunch.

« Previous Page

Side Dishes

Roasted Parsnip and Carrot Salad

Did They Eat It?

Mexican Street Corn Inspired Quinoa and Corn Salad Recipe

Did They Eat It?

Kale Salad with Grilled Corn Recipe

Did They Eat it?

Orzo Summer Vegetable Salad Recipe

Did They Eat It?

Potato Salad with Cilantro Lime Vinaigrette

Ingredients

Directions

Cilantro Lime Vinaigrette

Kale Salad with a Bacon Vinaigrette Dressing Recipe

Did They Eat It?

Fresh and Easy Pasta Salad

Variations

Did They Eat It?

Grilled Vegetable Salad

Did They Eat It?

Raw Asparagus, Tomato and Basil Salad with a Grainy Mustard Dressing Recipe

Variations

Did They Eat It?

Raw Kale and Brussels Sprouts Slaw with Bacon Recipe

Variations

Did They Eat It?

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