Category:

Salads

Filled with warm quinoa and fresh kernels of sweet corn this fresh take on a classic southwestern salad will leave you smiling. Try it with my poblano ranch for a delicious summer meal!

Wrangler Salad

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 heads hearts of romaine (8 cups, chopped)
  • 8 oz spinach and arugula blend
  • 3 cups fresh sweet corn kernels
  • 1 ½ cups cherry tomatoes (halved)
  • ½ cup pecan halves
  • 1 avocado (chopped)
  • 2 cups cooked quinoa
  • ¼ cup cilantro leaves (finely chopped)
Instructions:
  • Rinse and cook your quinoa according to your package directions, and let cool slightly.
  • Prepare your ingredients as necessary, and add all ingredients to a large bowl.
  • With your hands toss together all the ingredients and top with dressing of your choice or my recommended poblano ranch.
  • If serving as a main divide into four portions and enjoy!

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Inspired by one of my favorite restaurants in San Antonio, Green Vegetarian, this poblano ranch is vegan, unique, craveable, and delicious!

This dressing is not only wonderful on your favorite salad, but makes a show stopping dip as well!

Poblano Ranch (V)

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Prep Time: 10 minutes
Total Time: 15 minutes
Course: dressing
Cuisine: American
Servings: 2 cups
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Ingredients:
 
  • ¾ cup coconut cream (well shaken)
  • ½ cup mayo
  • ½ cup basil leaves (tightly packed)
  • ¼ cup pecans
  • 1 large poblano pepper
  • 2 cloves garlic
  • 1 ½ tsp onion powder
  • ½ tsp dill
  • ½ tsp paprika
  • ½ tsp salt
  • 1 tsp black pepper
Instructions:
  • Slice the top off of the poblano pepper and remove the seeds.
  • In a dry skillet over high heat place the poblano pepper in the pan and burn on all sides. The skin should be very well charred. Leave the skin on, and do not peel the pepper.
  • In a blender combine all ingredients and blend until smooth.
  • Let sit for 10 minutes to allow all the flavors to fully develop. Taste for salt and adjust as necessary. Enjoy!

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Crunchy, sweet, sour, citrus-y, and a little spicy this slaw has it all! Feel free to adjust the measurements, and knife cuts to accommodate your own tastes! I left the apple and radish in larger bites because I’m lazy and hate cutting things into matchsticks, but if you want everything the same size you’re the boss. Want it more acidic? Add more lime or apple cider vinegar. Sweeter? Up the sugar. Need more heat? Add some red chili flakes or cayenne to the mix. Food is meant to be personal and fun to YOU, so play with it!

Apple Cabbage Slaw With Jalapeno Citrus Dressing

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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American
Servings: 6
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Ingredients:
 
  • 1/2 a small red cabbage (about 4-5 cups, thinly sliced)
  • 2 granny smith apples (cored and thinly sliced)
  • 4 radishes (thinly sliced)
  • 1 bunch green onion (thinly sliced)
  • 1/4 cup extra virgin olive oil
  • 6 Tbsp Apple cider vinegar
  • 2 Tbsp pickled jalapeno brine
  • 1 Tbsp chili powder
  • 2 limes (juiced)
  • 1 orange (juiced)
  • 1 Tbsp salt
  • 2 tsp black or pink pepper
  • 1 Tbsp sugar
Instructions:
  • In a large bowl combine the olive oil, vinegar, brine, lime juice, orange juice, salt, pepper, sugar, and chili powder. Whisk together.
  • Add the cabbage, radish, onion, and apple to the bowl and toss together with your hands coating everything well.
  • Let the slaw sit for 10 minutes before serving as the dressing will soften everything up.
  • Taste for seasonings, and adjust as desired. Toss again just before serving and enjoy!

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Served as a salad or a salsa it’s delicious either way!

Tequila Lime Corn Salsa

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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: Tex-Mex
Servings: 8

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Ingredients:

 

  • 8 large ears fresh corn
  • 1/2 red bell pepper (finely diced)
  • 1 jalapeno (seeds removed, finely diced)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 2 Tbsp avocado oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp tequila
  • 2 limes juiced
Instructions:

  • In a small bowl combine the salt, pepper, chili powder, avocado oil, red wine vinegar, tequila, and lime juice. Whisk together, and set aside.
  • Husk the corn and remove the silt (those string things that get stuck in your teeth) slice the kernels off and place in your serving dish.
  • Add the bell pepper, and jalapeno to the corn and mix.
  • Pour the tequila lime dressing over the corn, mix well, serve with tortilla chips, and enjoy!

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This salad is fresh, cool, and creamy! It’s perfect enjoyed in the bright warm sun with some grilled chicken, a cold drink, and all your friends on Zoom because #socialdistancing. Enjoy y’all!

Tomato and Avocado Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 8 roma tomatoes (sliced)
  • 1 to 2 large hass avocados (chopped)
  • 1 recipe french dressing
  • salt and pepper (as desired)
  • parsley or cilantro (finely chopped for garnish)
Instructions:
  • Wash and slice your tomatoes, and peel and chop the avocado.
  • Place the tomato and avocado in a medium sized bowl and toss with as much dressing as desired.
  • Add extra salt and pepper if that’s your jam, and garnish with cilantro or parsley.
  • Enjoy in the sunshine!

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This is one of my favorite salads ever! It’s sweet, savory, nutty, and when paired with my french dressing has the perfect amount of tang. *chef kiss* We eat this as a side salad at home, but to serve as a main dish double everything and add a protein. Some herbed chicken breast, pan fried tofu, or even some cooked quinoa or amaranth would all pair nicely!

Sometimes I add a teaspoon of honey to the dressing for a sweeter take. Feel free to mix it up! Use your favorite dressing, try spring mix instead, add crispy prosciutto, try different cheeses, make some croutons with your favorite GF bread! All solid choices.

Pear, Parmesan, and Pine Nut Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 8 oz baby spinach and arugula mix
  • 1 pear thinly sliced
  • 3 oz shaved Parmesan cheese
  • 1/2 cup pine nuts
  • 1/2 recipe French Dressing
Instructions:
  • In a small dry skillet over low heat, toast pine nuts. You’ll see them start to release their natural oils. Once this happens they will brown QUICKLY. Keep an eye on them. Don’t do anything else while these are toasting or you will burn them. Learn from me!
  • In a large bowl add the baby spinach and arugula mix, and shave the Parmesan on top.
  • Slice the pear and add it on top of the salad.
  • When the pine nuts are toasted sprinkle them on top, and pour the dressing over.
  • Toss to coat everything and enjoy!

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This creamy shrimp salad is bright, fresh, cool, and perfect for beating the heat! Try it served over a bed of chopped crunchy greens, rolled up in lettuce wraps, shrimp taco style, on a roll, or even over crackers. No matter how you serve it you’re sure to love it!

Creamy Shrimp Salad

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 tsp cayenne
  • 1 Tbsp olive oil
  • 2 lbs raw or cooked shrimp (thawed, peeled, veins and tails removed)
  • 1/2 cup mayo
  • 2 Tbsp sour cream
  • 1 lemon (juiced)
  • 1 lime (juiced)
  • 1 avocado (diced or sliced)
  • 1 jalapeno (seeds removed and minced)
  • 1 medium carrot (peeled and minced)
  • 1 large shallot (minced)
  • 1 large rib celery (minced)
  • 1/4 cup cilantro (minced)
Instructions:
  • Preheat your oven to 400 degrees Fahrenheit.
  • On a baking tray toss shrimp, olive oil, salt, pepper, and cayenne. Mix together, and spread into an even layer.
  • Roast 20 minutes.
  • While shrimp are roasting, mix together all sauce ingredients except avocado, and stir well. Taste for seasoning, and adjust as desired.
  • If you want a warm shrimp salad feel free to toss the shrimp and avocado directly into the sauce and serve. If you want a cooler salad allow the shrimp to cool slightly before stirring in the shrimp and avocado.
  • This salad can totes be made the day before and kept in the fridge for a well-chilled option.

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Blue Cheese Dressing

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: dressing
Cuisine: American
Servings: 8
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Ingredients:
 
  • 4 oz blue cheese
  • 6 oz sour cream
  • 2 bunches green onions (trimmed of roots)
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 2 lemons (juiced)
  • 1 cup whole milk plus more to thin
Instructions:
  • Combine all ingredients in a high powered blender, and taste. Add more or less of each ingredient to suit your own personal taste. Thin the dressing with more milk as needed.

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Usually I’m all about ease of substitutions, but for this recipe the coconut sugar and vinegar are a must. They lend a unique taste that can’t quite be mimicked.

“Miracle Whip Is The Devil” Pasta Salad

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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Hawaiian
Servings: 8
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Ingredients:
 
  • 1 12 oz box dried pasta (I used Barilla gluten free elbows)
  • 15 oz mayo of your choice. NOT MIRACLE WHIP
  • 1/2 cup sour cream
  • 8 oz carrots
  • 4 ribs celery
  • 1/2 large yellow onion
  • 1 cup coconut vinegar (divided)
  • 2 tsp salt
  • 3 Tablespoons coconut sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp black pepper
Instructions:
  • Prepare your dried pasta to your packages directions. When pasta is ready, strain it and place it in a large mixing bowl.
  • While the pasta is still warm pour over 1/2 cup of the coconut vinegar, and stir until all the pasta is coated.
  • While the pasta is busy absorbing the vinegar finely chop your carrots, onion, and celery. Really this doesn’t have to be minced, it’s just what I like. You know what size vegetables you like. You do you boo!
  • In a separate bowl mix together the minced vegetables, mayo, sour cream, salt, coconut sugar, onion powder, garlic powder, paprika, and black pepper.
  • Once those have been mixed add the remaining 1/2 cup vinegar to your mayo mixture. If this seems like too much vinegar for your tastes pour in two tablespoons at a time, mix, and taste until it’s to your liking! I like it with a tang!
  • Now that the pasta has cooled slightly. Pour the mayo mixture over the pasta and stir well. Refrigerate immediately and enjoy!

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She’s not winning any beauty contests, but she’s got a great personality!

Fugly Potato Salad

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: American
Servings: 12
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Ingredients:
 
  • 6 lbs red and yellow potatoes (cut into bite sized pieces)
  • 1/2 cup red wine vinegar
  • 1/3 white cooking wine
  • 1/2 cup olive oil
  • 2 Tbsp herbes de provence
  • 2 Tbsp Dijon mustard
  • 1 large bunch chives finely chopped
  • 1 large shallot (minced)
  • 1 Tbsp salt
  • 1 Tbsp white pepper
  • 1 tsp black pepper
  • 2 Tbsp garlic powder
  • 6 cloves fresh garlic (minced)
  • 16 oz Italian blend shredded cheese.
Instructions:
  • In a large pot of salted water add potatoes and bring to a boil.
  • Boil until fork tender. About 30 minutes.
  • While the potatoes cook, in a separate bowl, mix together everything but the cheese to make a vinaigrette.
  • When potatoes have finished cooking drain them and place them in a large bowl.
  • Pour your vinaigrette over the warm potatoes and mix well.
  • When the potatoes have been well dressed add your cheese and mix it up again!
  • It will look like a cheesy, lumpy hot mess, but it will be soooooooo good!!!!!!
  • This can be served warm or cold. Dealers choice.
  • Enjoy those lumps!

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