Browsed by
Category: Salads & Dressings

Miso-Turmeric Dressing

Miso-Turmeric Dressing

Miso-Turmeric Dressing


⅓ C. unseasoned rice vinegar

¼ C. mirin

¼ C. vegetable oil

2 T. finely grated carrot

2 T. white miso

1 T. finely grated peeled ginger

2 tsp. finely grated peeled turmeric or ½ tsp. ground turmeric

1 tsp. toasted sesame oil


Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.

Do Ahead: Dressing can be made 5 days ahead. Cover and chill.

Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

Avocado with Ginger & Carrot Dressing

2 T. water

2 small carrots,, peeled and diced

1/2 shallot,, peeled and roughly chopped

2- inch knob of ginger,, peeled and grated

1/4 C. grape seed oil

2 T. rice wine vinegar

1 T. sesame oil

1 T. sweet white miso paste

1 avocado,, fanned

Sesame seeds,, for topping


To a blender or food processor, add the water, carrots, shallot and ginger. Pulse until carrots and shallot are thoroughly minced. Scrape down the sides and with the blender running, pour in the grape seed oil, rice wine vinegar, sesame oil and sweet white miso paste. Allow the blender to run for 30 seconds or so. Give it a taste and adjust the salt to taste. I added just a pinch of salt. To assemble the snack: half an avocado. Peel the avocado and place flesh side down on a cutting board. Slice it thinly and then gently press on the top, fanning it out. Place a liberal T. of dressing onto the plate. Top with the avocado and then garnish with a few sesame seeds and a pinch of salt.

Celery, Fennel & Radish Salad with Homemade Blue Cheese Dressing

Celery, Fennel & Radish Salad with Homemade Blue Cheese Dressing

Celery, Fennel & Radish Salad with Homemade Blue Cheese Dressing

1 head of celery, tough outer stalks removed, well rinsed

1 fennel bulb, stalks and fronds removed

1 bn red radishes, tops removed and well washed

1/2 C. The best blue cheese dressing

1 pinch freshly cracked black pepper

1 C. croutons


Thinly slice the celery, fennel and radishes; toss together. Arrange the salad onto a serving plate. Top with blue cheese dressing and garnish with croutons, if using.

Golden Beet Salad with Avocado and Haricot Verts

Golden Beet Salad with Avocado and Haricot Verts

Golden Beet Salad with Avocado and Haricot Verts

1 pound golden beets (about 2 to 3 inches in diameter)

1 small red onion (thinly sliced)

¼ C. sherry vinegar (or more as needed)

¼ C. extra-virgin olive oil (plus a little extra to finish)

1 tsp. granulated sugar

1 tsp. vinegar-based hot sauce (such as Tabasco or Cholula)

½ tsp. fine sea salt

freshly cracked black pepper (as needed)

8 ounce blanched haricot verts (or regular green beans)

2 ripe but firm avocados (peeled and sliced)

1 bunch fresh watercress (stems and leaves)

1 bunch fresh cilantro (stems and leaves)

1 bunch fresh mint (leaves only)


Peel the beets and slice them very thinly into rounds that are about 2 to 3 mm thick. Use a mandolin for best presentation.  Bring a large pot of water to a boil. Add the beet slices to the pot and simmer them for about 3 minutes; they should be slightly cooked but still crunchy. Drain the beet slices and put them in a large bowl.  Add the red onion slices, vinegar, olive oil, sugar, hot sauce, salt, and a few grinds of black pepper to the bowl with the beets; toss to combine. Set aside for at least 10–15 minutes and up to 1 hour, then taste. Adjust seasoning as needed with more vinegar, hot sauce and/or more sugar. It should taste both sharp and sweet, but not too spicy.  When you’re ready to serve, spread about half the beet mixture on a large platter. Top with blanched haricot verts, avocado, watercress, cilantro, and mint. Arrange the rest of the beets artistically around the platter, sprinkling any liquid left in the bowl over the salad. Drizzle with extra olive oil and serve.

Fried Mozzarella Caprese Salad

Fried Mozzarella Caprese Salad

Fried Mozzarella Caprese Salad


1 C. of basil

2 garlic cloves, minced

Handful of walnuts

1/4 C. of Parmesan-Reggiano

1/4 C. of olive oil

Salt and pepper to taste


Fried Mozzarella:

1 tomato

1 quart of canola oil

1 five ounce ball of mozzarella (low moisture, not water packed)

2 large egg, beaten

1 1/2 C. plain bread crumbs

1/2 tsp. of crushed red pepper

1/2 tsp. of oregano



In a food processor, add the basil, garlic, pine nuts (or walnuts), Parmesan, and pulse until chopped. With the processor on low, add the olive oil in a slow and steady stream until completely combined. Taste the pesto and adjust the salt and pepper to taste. Set aside. Slice the tomato in 1/2-inch slices and place on paper towels. This will absorb some of the tomatoes’ moisture. Prep a plate with a few layers of paper towels. Fill a 10″ cast iron pan with 4 inches of oil, about 2 quarts, and heat oil to 350F. While it’s heating up, slice the mozzarella into 1/2-inch slices. Prep bowl with beaten egg. On a plate, combine breadcrumbs, crushed red pepper, oregano, and salt (if needed). Note: Try your mozzarella. If there’s a lot of salt, chill on the salt. Don’t add any. If the mozzarella has no salt, then add about 1/4 tsp. to the bread crumb mixture. Double-dip mozzarella by dipping in the beaten eggs, then breadcrumbs and repeating the step. This will give you a delicious thick crust. Gently drop the mozzarella into hot oil using a slotted spoon and fry, about 30 seconds, or until golden brown. Turn the mozzarella and allow to fry on the other side for another 30 seconds. Transfer to the paper toweled plate to drain. Grab a plate and stack tomatoes and mozzarella in whatever fashion you like. Top with pesto and a crack of black pepper.

Blackberry Salad with Blackberry Vinaigrette

Blackberry Salad with Blackberry Vinaigrette

Blackberry Salad with Blackberry Vinaigrette

1 serving lettuce greens

3 slices prosciutto (torn)

1 ounce goats cheese (crumbled)

1 handful blackberries

3 blackberries

1 T. olive oil

1 T. balsamic vinegar

1 T. honey

salt and pepper to taste


Assemble the salad with the lettuce, prosciutto, goat cheese and blackberries. Mash the blackberries in a small bowl and remove any large chunks. Mix the olive oil, balsamic vinegar, and honey into the mashed blackberries. Pour the dressing onto the salad and top with salt and pepper to taste.

Mango Caprese Salad

Mango Caprese Salad

Mango Caprese Salad

1 mango (peeled, stoned and sliced)

1 handful basil leaves

1 fresh mozzarella (sliced)

1 T. extra virgin olive oil

1 T. balsamic vinegar


Arrange salad and dress with balsamic vinaigrette

Raspberry Vinaigrette

Raspberry Vinaigrette

Raspberry Vinaigrette

1/2 C. fresh or frozen raspberries

4 T. Apple Cider or Rice Vinegar

1 small shallot, chopped very fine (about 2 T.)

1/3 C. Avocado or Olive Oil

1-2 T. Honey, taste

Sea salt and freshly ground pepper, to taste


In a blender combine all raspberry vinaigrette Ingredients except oil until well blended. While blender Is running slowly stream In oil until well blended. Remove from blender and strain to remove

raspberry seeds (can skip with Vitamix, typically). Adjust honey to desired sweetness and season dressing with salt and pepper if needed.

Creamed Cucumbers

Creamed Cucumbers

Creamed Cucumbers

2 med. cucumbers

1/2 c. sweet cream

1/3 c. vinegar

2 T., sugar

1 med. (sweet) onion thinly sliced

Salt, Pepper, Dill or other seasonings to taste.


Peel and slice cucumbers and onions. Soak in saltwater for 1/2 hour. Drain, rinse, and squeeze out excess water. Mix other ingredients. Pour over cucumbers.

Marinated Heirloom Tomato and Nectarine Salad with Garden Herbs

Marinated Heirloom Tomato and Nectarine Salad with Garden Herbs

Marinated Heirloom Tomato and Nectarine Salad with Garden Herbs


3 T. Shelled, Roasted Pistachios

2 T. Balsamic Vinegar or White Balsamic Vinegar

2 tsp. Honey

12 Basil Leaves, roughly chopped

2 Springs Fresh Thyme, chopped

1 clove Garlic, grated

Crushed Red Pepper Flakes

Kosher Salt

2 1.1 C. Cherry Tomatoes, halved

2 Nectarines, cut into wedges

2 balls Burrata Cheese, roughly torn

2 T. snipped fresh Chives for serving

Flaky Sea Salt for serving


In a food processor, combine the olive oil, pistachios, vinegar, honey, basil, thyme, garlic, red pepper flakes, and a pinch of salt and pulse until finely ground, about 1 minute. In a medium bowl, combine the tomatoes and nectarines. Add the pistachio puree, tossing to coat. Let marinate at room temperature for 10 to 20 minutes or covered with plastic wrap overnight in the fridge. To serve, divide the salad evenly among six bowls and top each with some torn burrata, chives, and a pinch of flaky salt.

Nutritional Yeast Vinaigrette Salad Dressing

Nutritional Yeast Vinaigrette Salad Dressing

Nutritional Yeast Vinaigrette Salad Dressing

¼ C cashews

¼ C nutritional yeast

2 tsp. Worcestershire sauce

1½ tsp. apple cider vinegar

2 cloves garlic, chopped

1 tsp. miso

⅓ C olive oil

2 tsp. water, give or take as needed


Put the cashews, nutritional yeast, Worcestershire sauce, apple cider vinegar, garlic, and miso in the bowl of a food processor. Blend until the cashews are ground up and you have a uniform paste. With the motor running, add the olive oil in a thin, steady stream until the mixture is creamy. It will be fairly thick, so add water until the dressing has loosened up a bit.

The Best Blue Cheese Dressing

The Best Blue Cheese Dressing

The Best Blue Cheese Dressing

3/4 tsp. minced garlic

1/4 tsp. dry mustard

1/3 tsp. onion salt

1/3 tsp. freshly ground black pepper

1/8 tsp. freshly ground white pepper

2 T. red wine vinegar

1/2 tsp. Worcestershire sauce

A few drops of Tabasco

1/2 C. sour cream

1 1/2 C. mayonnaise

1/4 C. buttermilk

1/4 pound blue cheese


Whisk together in a large bowl the garlic, mustard, peppers, and onion salt. Whisk in the vinegar, Worcestershire, and Tabasco. Whisk in the sour cream, mayonnaise, and buttermilk. Fold in the blue cheese.  It’s best chilled overnight, but I have eaten it immediately, and it’s still good. It keeps for a couple of weeks in the fridge.

Steakhouse Wedge Salad with Blackened Flatiron ‘Croutons’

Steakhouse Wedge Salad with Blackened Flatiron ‘Croutons’

Steakhouse Wedge Salad with Blackened Flatiron ‘Croutons’

1 ½ T. smoked paprika

1 T. garlic powder

1 T. onion powder

1 T. dried thyme leaves

1 tsp. dried oregano

½ tsp. freshly cracked black pepper (plus more for seasoning)

1/8 tsp. cayenne pepper (or more to taste)

1 small shallot (minced)

3/4 C. sour cream (or more as needed)

½ C. buttermilk (or more as needed)

1 T. white wine vinegar

1 C. crumbled blue cheese (divided)

1 pinch kosher salt (as needed for seasoning)

1 flat iron steak (about 2 plus pounds) marinated if you like

¼ C. olive oil (divided)

1 head iceberg lettuce

1 C. grape or cherry tomatoes (halved)

½ C. thinly sliced red onions

½ C. thinly sliced radish

¼ C. minced chives


Make the spice mixture: Combine the paprika, garlic powder, onion powder, thyme, oregano, black pepper and cayenne pepper in a bowl until evenly mixed. Can be made up to 1 week in advance. Store in an airtight container in a cool, dry place. Make the dressing: Whisk shallot, sour cream, buttermilk, and white wine vinegar in a small bowl; fold in ½ C. crumbled blue cheese. Adjust consistency with more sour cream or buttermilk, if needed. Season with salt and pepper to taste. Can be made up to 3 days in advance. Store covered and chilled. Blacken the steak: Cut the steak into 1‑inch cubes. Set aside at room temperature. Place the spice mixture in a shallow bowl. Coat the cubes of steak in the mixture. Set aside in a single layer. Place a large cast iron skillet over medium high heat. Add 2 T. oil and let it get quite hot, almost smoking. Once the oil in the pan is hot (it should shimmer) add a few chunks of steak to the pan. Do not crowd them, work in batches. Quickly blacken the meat on all sides, turning often. Cook each one about 2 minutes total for medium rare. Move them to a paper towel lined plate to drain as they finish. Continue cooking the meat in batches until it is all blackened. You will need to refresh the oil once or twice during the process. Let it become hot again before continuing. Assemble the salad: Peel a few of the outer layers away from the head of iceberg lettuce. You should be left with a tight, compact ball about 7‑inches in diameter. Locate the stem end and cut through it to form 4 equal-sized wedges. Place each wedge on a serving plate with several blackened flatiron ‘croutons’ scattered around each wedge. Divide the tomatoes, onions and radishes between each plate; drizzle the salads with a few T. dressing. Garnish with remaining blue cheese and chives. Season with more black pepper if you like.

Seedy Ranch Dressing

Seedy Ranch Dressing

Seedy Ranch Dressing

1/2 C. hemp seeds

1/4 C. raw cashews

1/2 C. unsweetened soy, hemp or almond milk

3 T. fresh lemon juice

1 1/2 T. nutritional yeast

1 tsp. coconut aminos

1 small clove garlic

1/4 tsp. black pepper

1/2 tsp. dried parsley

1/2 tsp. dried dill


Blend all ingredients except parsley and dill in a high-powered blender until creamy and smooth.

Additional non-dairy milk can be added if needed to adjust consistency. Add parsley and dill and pulse for a few seconds to combine.


Yield: 4 servings

Calories: 154

Far: 11.5g

Fiber: 1.6g

Carbs: 8g

IQS Clean Bitters Bowl

IQS Clean Bitters Bowl

IQS Clean Bitters Bowl

2 handfuls of chopped radicchio, red endive, and/or red cabbage

1/2 C. thinly sliced fennel or radish

1 celery stalk and leaves, thinly sliced

Small handful of mint or cilantro leaves, torn

1/4 avocado, chopped

2 T. Powerhouse Dressing (see recipe below)

1/2 C. cooked brown lentils

Smashed almonds, to serve


Toss together the radicchio, red endive, and/or red cabbage with the fennel or radish, celery and mint or cilantro. Add the avocado, dressing, and lentils, and top with almonds.


IQS Powerhouse Dressing


1/3 good acid (kombucha, apple cider vinegar, lemon juice)

1 C. oil (olive, avocado, or walnut)

1 tsp. sea salt

1 clove garlic, minced

1 T. finely chopped fresh soft herbs such as basil, tarragon, or chives and/or 1 tsp. Dijon mustard, group allspice, or ground cloves


Place all the ingredients in a large jar, seal with a tight-fitting lid, and shake until well combined. Keep in the fridge for 1–3 weeks.

High Kickin’ Creamy Tomato Dressing

High Kickin’ Creamy Tomato Dressing

Creamy Tomato Dressing

1 lb. juicy, vine-ripened tomatoes (about 3 medium), coarsely chopped

1 C. yogurt

1 C. sour cream

3 T. apple cider vinegar

3 cloves garlic, peeled & chopped

1 T. ground cumin, preferably freshly ground

1 tsp. ground coriander seeds, preferably freshly ground

1 tsp. chile powder

1/2 tsp. salt


Combine all ingredients in a blender and blend until smooth, adding a little more tomato if it’s too thick. Store in refrigerator for up to 3 days. Warning note: The heat from the chile powder in the dressing becomes more pronoz.d the next day.


Other ways to enjoy this dressing:


Mixed into a Tex-Mex potato salad

Drizzled over a platter of sliced garden tomatoes

Tossed with a green salad

With a plate of grilled summer squash

In your favorite chicken salad

As a quick way to give rice salad a kick

IQS Green Minx Dressing

IQS Green Minx Dressing

IQS Green Minx Dressing


1 large avocado

1 large handful of fresh cilantro, including stalks (or you can use parsley, chives, or basil, or a combo)

1 large handful of chopped lettuce

1 small zucchini

2 cloves garlic

2 T. apple cider vinegar

1/4 tsp. each of sea salt and freshly ground black pepper


Process all the ingredients in a blender or use an immersion blender and a large mixing bowl. Thin, if required, with a little water.  If you use avocado, this will keep for 3–4 days in the fridge, or it can be frozen for 1–2 months in a freezer-proof airtight continuer, as long as the dressing is totally puréed (lumps make the dressing icy). To use, simply thaw in your refrigerator or in a bowl of cold water. Whisk to bring everything back together and serve cold!

Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad


1/4 cup (78 ml) white wine vinegar

2 teaspoons Dijon mustard

1 ½ teaspoons honey

Small pinch of salt and black pepper

¾ cup (177 ml) light flavored olive oil


20 jumbo shrimp, peeled and deveined

Salt & ground black pepper

Lime or lemon zest

Lettuce of your choice

8 slices bacon, cooked

4 hard boiled eggs, cut into wedges

2 avocados, peeled and sliced

16 cherry tomatoes, halved

Blue cheese crumbles


To a small bowl add the vinegar, mustard, honey, salt and pepper. Whisk while drizzling in the olive oil, set aside. Preheat grill on medium high. Thread the shrimp onto skewers. Sprinkle the shrimp with salt, pepper and lime or lemon zest. Grill the shrimp for 5 minutes, or until they have a slight char. Turn and cook for a couple more minutes. Remove from the grill. When cool enough to handle, remove from the skewers. To a large serving platter, arrange the lettuce. Arrange the rest of the ingredients all over the lettuce. Serve with the dressing.


Yield: 4 servings

Calories: 496

Fat: 34g

Fiber: 9g

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

Edamame and Cherry Tomato Salad with Mint, Dill, and Feta Cheese

1 pound frozen shelled edamame (soybeans)

12 cherry tomatoes cut into quarters

2 green onions, finely sliced

1/4 C. minced fresh mint

2 T. minced fresh dill

2 T. red wine vinegar

1 T. extra virgin olive oil

4 ounces feta cheese, crumbled


Cook soybeans in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Run under cold water to cool. Drain well and refrigerate until chilled, about 20 minutes. Toss soybeans with remaining ingredients in medium bowl. Season with salt and pepper to taste. Serve salad on chilled plates; garnish with fresh mint sprigs and dill.

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

Pea Shoot and Stone Fruit Salad with Brie and Walnuts

4-6 ounces organic pea shoots

1 pluot, cut into thin wedges

1 green plum, cut into thin wedges

1 nectarine, cut into thin wedges

2-4 ounces brie, cut into thin wedges (use more or less according to your preference)

½ C. fresh walnuts, roughly chopped or crushed

2 T. honey wine vinegar (or white wine vinegar mixed with a little honey)

2 T. best quality extra virgin olive oil

Salt and pepper, optional


Divide the pea shoots between four salad plates. Top with a few slices of each of the stone fruits and brie. Sprinkle with the fresh walnuts and drizzle with a little vinegar and oil. Season with sea salt and freshly ground pepper, if desired.

Sweet Pea Tendril Salad

Sweet Pea Tendril Salad

Sweet Pea Tendril Salad


2 C. tender sweet pea tendrils or a mixture of lettuces and pea tendrils

A handful of fresh cherry tomatoes, I used tiny sweet orange tomatoes

Salt and pepper, to taste


2-3 ears of fresh sweet corn cut from the cob

1 T. unsalted butter

1/2 tsp. kosher salt

1/2 tsp. curry powder (optional)

freshly ground black pepper


Remove the husks and the silk from the corn and cut the kernels off as close to the cob as possible without cutting into the cob. Melt the butter in a large, heavy sauté pan. Add the corn, salt, pepper and curry powder, if using. Sauté uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until the corn is cooked through. Season with salt and pepper.


Meanwhile grill shrimp.


Lemon Vinaigrette


1/4 C. extra virgin olive oil

2 T. fresh lemon juice

3/4 tsp. minced fresh garlic

3/4 tsp. kosher salt

freshly cracked black pepper

Gently stir the ingredients together, do not emulsify.


Place pea tendrils in a serving bowl or divide onto individual plates. Add the tomatoes and sautéed corn and grilled shrimp and drizzle the lemon vinaigrette over the salad.

Pohole Fern Salad

Pohole Fern Salad

Pohole Fern Salad

1 pound pohole (or fiddlehead) fern

1 pound cherry tomatoes, quartered

1/2 small Maui onion, thinly sliced lengthwise

5 green onions, green parts only, chopped

1 T. fish sauce

1/4 C. soy sauce (shoyu)

3 T. rice vinegar

2 T. sesame oil

1/4 C. Sugar


Prepare an ice-water bath by filling a large bowl with a handful of ice cubes and water and set it aside. Wash and remove any little “hairs” from the pohole fern shoots. Cut the shoots into 1 1/2-inch segments and blanch for 1 minute in a pot of boiling water. Drain the shoots into a colander and immediately transfer them to the ice-water bath. Once cooled, drain the water from the ferns and place them in a bowl with the tomatoes, Maui onions, and green onions.  In a small bowl, whisk together the fish sauce, soy sauce, vinegar, oil, and sugar until the sugar has dissolved. Pour the mixture over the vegetables and gently toss with your hands. Cover the bowl with plastic wrap and refrigerate for several hours before serving.

Warm Halloumi Salad

Warm Halloumi Salad

Warm Halloumi Salad


1/2 tsp. chili powder

1 large handful mint, chopped

Zest and juice of 1/2 lemon

1 T. olive oil

1 zucchini, cut into 1/2-inch rounds

5 ounces halloumi cheese, cubed

4 handfuls arugula

1 red bell pepper, diced

1 T. sliced black olives


Mix the chili powder, half the mint, the lemon zest and lemon juice, oil, zucchini, and halloumi. Let marinate for 30 minutes. Soak 8 wooden skewers in water for 20 minutes. Thread the zucchini and halloumi onto the skewers, put the remaining marinade to one side. Grill or broil for 7 to 8 minutes, turning halfway through, and basting with a bit of the remaining marinade. Place the arugula in a bowl with the bell pepper, olives, remaining mint and dress with the last of the marinade.


Yield: 2 servings

Calories: 280

Valladolid Tomato Salad

Valladolid Tomato Salad

Valladolid Tomato Salad


1 tablespoon sunflower seeds, toasted in a dry skillet until lightly browned

1/2 cup basil leaves

1 tablespoon fresh lime juice

1.4 teaspoon honey

1/4 teaspoon kosher salt

1/3 cup olive oil


6 heirloom tomatoes, cut into 6 wedges each

2 cups sunflower sprouts (use 2 cups sunflower seeds for sprouting)

1/2 cup Pickled Red Onions

1 teaspoon kosher salt

1/4 cup crumbled queso cotija (or queso fresco, feta, or ricotta salata)


Make the dressing: Combine the sunflower seeds, basil, lime juice, honey, salt, and olive oil in a blender and blend until smooth.  Put the tomatoes in a mixing bowl, add 1 1/2 cups of the sunflower sprouts, the pickled red onions, dressing, and salt, and toss to combine. Arrange on a serving dish and garnish with the cotija and remaining 1/2 cup sunflower sprouts.

Mexican Cactus Salad (Ensalada de Nopales)

Mexican Cactus Salad (Ensalada de Nopales)

Mexican Cactus Salad (Ensalada de Nopales)

3-4 medium cactus leaves cleaned of spines

2-3 fresh medium tomatoes diced

2-3 green onions chopped

1 bunch of cilantro chopped

juice from 1 lime

salt and pepper to taste

1/4 teaspoon dried Mexican oregano

2 Tablespoons vegetable oil

1/4 cup crumbled Queso Anejo, or queso cotija or Feta


Clean the cactus leaves of spines and wash them very well. Slice the nopales thin and put them in a pot with water to cover them. Add 1/2 teaspoon salt. Cook the leaves on medium high heat until tender, for about 15-20 minutes. Meanwhile, chop the green onions, tomatoes and cilantro. Set them aside. When nopales are cooked, remove them from the stove, drain the water and place the vegetables in cold icy water. When cool, use them for the salad. In a salad bowl, place the cactus leaves, onion, tomatoes, cilantro and dried Mexican oregano. Squeeze the juice of the lime over the salad. Add oil. Taste for salt and pepper and mix everything together. Sprinkle crumbled cheese over and serve. It goes very well with grilled meat, cooked beans, in eggs, tacos etc. Enjoy!

Parsley Apple Salad

Parsley Apple Salad

Parsley Apple Salad

1   large bunch Italian parsley, leaves removed from stems

5  tart apples, cored,

seeded, and diced

2  tablespoons apple cider vinegar

Salt, to taste

¼ cup olive oil

In a large mixing bowl, combine the parsley and apple; toss well. In another bowl, whisk together the vinegar, salt, and olive oil. Add to apple mixture and toss well. Taste for seasoning and add more salt, if you like. Transfer to a serving bowl.

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

Herbal Balsamic Vinaigrette

1 cup olive oil

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon raw honey

2 tablespoons chopped chives or chive blossoms

2 tablespoons fresh oregano

2 tablespoons fresh tarragon

2 tablespoons fresh thyme

1-2 garlic cloves, roughly chopped

Salt and freshly ground black pepper


Combine the oil, vinegar, mustard, and honey with the chives, oregano, tarragon, thyme, garlic, and a pinch of salt and pepper in a blender and blend until smooth. Add more vinegar or mustard if you like dressing with a more pungent flavor. Store in the refrigerator, where the dressing will keep for 2 to 3 weeks.

Chive Blossom Vinegar and Vinaigrette

Chive Blossom Vinegar and Vinaigrette

Chive Blossom Vinegar and Vinaigrette

1 1/2 cups white wine vinegar (or champagne vinegar)

Fresh chives with blossoms

For the Vinaigrette:

3/4 cup extra-virgin olive oil

1/4 cup chive blossom vinegar

1/2 teaspoon grainy Dijon or a honey Dijon

1/2 teaspoon sugar, optional

salt and freshly ground black pepper, to taste

Optional: fresh snipped chives

Steps to Make It

Gather the ingredients.


Cut the blossoms off of the chive stems just below the flower head. Rinse gently and let them dry. Pack the chive blossoms loosely in a 1-pint jar, filling it about 3/4 full.  Pour the vinegar over the blossoms until the jar is very full. Put a cover on (not metal) the jar, label it with the date, and set in a cool, dark place for ten days to 2 weeks. If you don’t have plastic covers for your jars or a jar with a glass lid, use a metal screw band and screw it over a small square of wax paper or parchment paper. Strain the vinegar, discard the chive blossoms and transfer the vinegar to a clean bottle or jar.  Store the strained vinegar for up to 6 months in a dark, cool place or in the refrigerator.


Chive Blossom Vinaigrette

In a jar or bottle, combine 3/4 cup extra virgin olive oil with 1/4 cup chive blossom vinegar. Add 1/2 teaspoon of a grainy or honey Dijon mustard, 1/2 teaspoon of sugar, if desired, and a dash of salt and freshly ground black pepper, to taste. Shake well. Store chive blossom vinaigrette for up to 1 week in the refrigerator. The vinaigrette makes about 8 servings of 2 tablespoons each.

Crab Salad with Shallot Dressing

Crab Salad with Shallot Dressing

PNW Crab Salad with Shallot Dressing

2 pounds fresh, cooked crabmeat

12 cups mixed salad greens (see note)

1 cup fresh, whole tarragon leaves

10 tender celery ribs

3 firm, medium-size shallots

1 firm, small cloves garlic, pressed

1/2 cup freshly squeezed lemon juice

1 teaspoon granulated sugar

1 tablespoon poppy seeds

3/4 cup olive oil


Flake crabmeat and mound in the middle of a large salad bowl. Wash the salad greens and spin dry. Set aside. Remove the leaves of the tarragon from the stems, wash, pat dry and set aside. Wash, trim and cut the celery ribs in half lengthwise. Cut crosswise into thin slices. Place the greens, tarragon and celery around the crab in the salad bowl. To make the dressing, peel and mince the shallots, add pressed garlic. Place them in a small bowl and mix in the lemon juice, sugar and poppy seeds. Drizzle this mixture over the salad greens and lightly toss the greens and crab together. Then drizzle on the olive oil and toss again. Serve salad on individual plates; accompany with warm sourdough bread. Note: Use a combination of butter or red leaf lettuce, curly endive, watercress or small leaf exotic greens.


Yield: 10 servings

Calories: 272

Fat: 18g

Fiber: 1g

Field Pea-Tomato Salad with Lemon Vinaigrette

Field Pea-Tomato Salad with Lemon Vinaigrette

Field Pea-Tomato Salad with Lemon Vinaigrette

1 medium shallot, finely chopped

1 tablespoon grated lemon zest plus

1⁄4 cup fresh juice (from 2 lemons)

2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon honey

1 teaspoon whole-grain Dijon mustard

1/2 cup extra-virgin olive oil


2 cups shelled fresh field peas (10 oz.), rinsed

1 1/4 teaspoons kosher salt, divided

2 cups cherry tomatoes or grape tomatoes, halved lengthwise

3 tablespoons chopped fresh lemon balm, lemon verbena, or mint

2 tablespoons chopped fresh flat-leaf parsley

2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced

1/4 teaspoon black pepper


Stir together shallot, lemon zest, lemon juice, garlic, salt, and pepper in a medium bowl; let stand 5 minutes. Whisk in honey and mustard. Add oil in a slow, steady stream, whisking constantly. Set aside. Stir together peas and 1 teaspoon of the salt in a medium saucepan. Add water to cover by a depth of 1 inch. Bring to a boil over medium-high, skimming foam that rises to the top. Reduce heat to medium-low. Partially cover; simmer until tender, 15 to 25 minutes. Drain; transfer peas to Vinaigrette in bowl. Let mixture stand, stirring occasionally, until cool, about 10 minutes. Stir cherry tomatoes, lemon balm, parsley, and remaining 1⁄4 teaspoon salt into cooled pea mixture. Arrange sliced heirloom tomatoes on a serving platter. Top with pea mixture; sprinkle with pepper. Serve immediately.

Summery Bean Salad with Preserved Lemon Vinaigrette

Summery Bean Salad with Preserved Lemon Vinaigrette

Summery Bean Salad with Preserved Lemon Vinaigrette

1 tablespoon finely chopped shallot

1 tablespoon red wine vinegar

1 preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced

1/2 teaspoon agave nectar

1/3 cup olive oil

couple grinds fresh ground pepper

1 – 2 pinches salt

for the bean salad

2 cups cannellini beans, either cooked from dried or from one can of no sodium added beans

1 dry pint French green beans (haricots verts), stem ends trimmed and cut in two

1 handful or two of yellow or red cherry or grape tomatoes, halved lengthwise

3 tablespoons thinly sliced red onion


To prepare the vinaigrette, place the shallot and vinegar in a bowl and let sit for about 5 minutes. Whisk in the agave nectar, and then the oil. Add in the preserved lemon rind and a couple of grinds of pepper. Set aside. Combine the two kinds of beans, the tomatoes and onions in a serving bowl. Spoon about half the dressing over top and mix gently to combine. Add more Tablespoon by Tablespoon until you achieve a balance you like. You might not use it all and can save the rest in a tightly sealed container in the refrigerator for a couple of days.

Orange and Avocado Salad with Pea Tendrils

Orange and Avocado Salad with Pea Tendrils

Orange and Avocado Salad with Pea Tendrils

6 oz baby greens

4 oz pea shoots

1 orange peeled and sliced into rounds

1 red bell pepper chopped

1/2 avocado peeled, pitted, and sliced

1/4 red onion sliced

1 oz feta cheese crumbles (1/4 cup)

1/4 cup sunflower seeds

1/4 cup  balsamic vinaigrette


In a large mixing bowl combine the baby greens and pea shoots. Divide among four dinner plates.

Divide the orange, bell pepper, avocado, onion, feta cheese, and sunflower seeds among the salads.

Serve the salads with the dressing on the side.

Arugula Salad with Pea Shoots

Arugula Salad with Pea Shoots

Arugula Salad with Pea Shoots Recipe

8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)

1 cup pea shoots

1 cup edamame (or fresh peas)

1 handful fresh mint (optional)

1/2 cup walnuts

Parmesan cheese

1 recipe Best Balsamic Vinaigrette


Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade). In a dry pan over medium heat, toast the walnuts, stirring frequently, until golden and fragrant, about 3 to 4 minutes. Make sure to watch them constantly so they do not burn. Make the Best Balsamic Vinaigrette. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.



Best Balsamic Vinaigrette

2 tablespoons aged balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon maple syrup (or honey)

1/4 teaspoon kosher salt

6 tablespoons olive oil


In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).

Butter Lettuce salad with Summer Fruits and Hazelnut Vinaigrette

Butter Lettuce salad with Summer Fruits and Hazelnut Vinaigrette

Butter Lettuce salad with Summer Fruits and Hazelnut Vinaigrette

Portland summers are perfection. The weather is glorious and the farmers’ markets brim with local fruit, lettuces, and Willamette Valley hazelnuts. This salad is a summer celebration meal you can put together after a successful trip to the market.


3 T. sherry vinegar

1 shallot, finely minced

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/3 C. hazelnut oil


1 head butter lettuce, leaves washed, dried, and torn into bite-sized pieces

2 packed C. baby arugula

Kosher salt

Freshly ground black pepper

4 ounces fresh chevre (goat cheese), such as Portland Creamery

2 ripe peaches, sliced or diced (grilled if desired)

3/4 C. fresh blueberries

1/2 C. chopped roasted hazelnuts


Make the hazelnut vinaigrette: Combine the vinegar, shallot, 3/4 tsp. salt, and 1/4 tsp. black pepper in a small bowl and marinate about 10 minutes. Add the hazelnut oil and whisk until blended. Set aside. Make the salad: In a bowl, combine the lettuce and arugula. Drizzle with 2 T. vinaigrette and toss, adding more until the leaves are lightly coated and glistening, but not dripping. Taste and season with the salt and black pepper. Crumble the chevre on top, followed by the peaches, blueberries, and hazelnuts. Drizzle with a little more vinaigrette and serve

Sweet Pea Shoot Salad

Sweet Pea Shoot Salad

Sweet Pea Shoot Salad

1 tsp. sherry vinegar

1/4 tsp. Dijon mustard

1 pinch sea salt

Freshly ground black pepper

2 T. extra-virgin olive oil

1 pound sweet pea tendrils, washed and dried, thick stems discarded

2 carrots, peeled and shaved into thin ribbons with a mandoline or horizontal vegetable peeler

6 radishes (such as French breakfast or icicle), thinly sliced

1/2 Vidalia or other sweet onion, thinly sliced


In a small bowl, combine the vinegar, mustard, salt, and pepper to taste. Slowly whisk in the olive oil until a light emulsion has formed. In a large serving bowl, combine the tendrils, carrots, radishes, and onion. Drizzle in just enough of the vinaigrette to lightly coat the vegetables and tendrils and serve.

Bacon Chicken Chopped Salad

Bacon Chicken Chopped Salad

Bacon Chicken Chopped Salad

1 package (22 ounces) frozen grilled chicken breast strips

1 cup crumbled blue cheese

3 tablespoons white wine vinegar

1 tablespoon water

1/8 teaspoon coarsely ground pepper

1/4 cup canola oil

8 cups chopped romaine

3 medium tomatoes, chopped

6 bacon strips, cooked and crumbled


Heat chicken according to package directions. Cool slightly; coarsely chop chicken. For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.


Serving Size: 2 1/3  C.

Calories: 348

Fat: 22g

Fiber: 2g

Italian Pasta Salad

Italian Pasta Salad

Italian Pasta Salad

16 oz. fusili pasta, cooked according to package instructions

8 oz. mozzarella balls, halved

4 oz. salami, quartered

2 c. baby spinach

1 c. cherry tomatoes, halved

1 c. artichoke hearts, chopped

1/2 c. pitted black olives, sliced


1/3 c. olive oil

2 tbsp. red wine vinegar

1 garlic clove, minced

2 tsp. Italian seasoning

1 tbsp. freshly chopped parsley

Pinch red pepper flakes

Kosher salt

Freshly ground black pepper


In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.

To make the dressing, add olive oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste.  Dress pasta with dressing and serve.


Get The Mix-Ins Right

Variety is the spice of pasta salad mix-ins. That’s how that phrase goes, right? But seriously, it’s all about variety. Variety in texture, flavor, and color. Hey, we eat with our eyes first! All that variety brings balance to your salad, so make sure you have several contrasting elements. For example:

Creamy/Fatty Mix-Ins These are the things you want in every bite: quartered mozzarella balls, crumbled bacon, shaved gouda, chunks of avocado, crumbled feta, prosciutto, or chopped salami are all solid options. Without them, your pasta salad might be a little too virtuous.

Crunchy/Fresh Mix-Ins We’re talking veggies! Arugula, chopped bell peppers, celery, spinach, cherry tomatoes, cucumbers, slices of raw red onion, the list goes on. Pick and choose your favorites! Without these, your pasta salad may feel a bit too heavy. It is Summer, after all! Take advantage of all that glorious produce.

Hearty Mix-Ins These elements can make your pasta salad feel like a meal. Chickpeas, chopped hard-boiled eggs, toasted nuts, shredded chicken, broiled or grilled shrimp, or even white beans make delicious and satisfying additions.

Salty Mix-Ins We LOVE a burst of salty flavor in our salads. Capers, sliced olives, pickled onions (or really anything pickled), sliced pepperoncini, or chopped anchovies for the adventurous folks.

Brightly Flavored Mix-Ins When we think of bright flavors, we think of herbs and citrus: things that will give your salad an extra boost of freshness and flavor. From dill to basil, in our opinion there’s no such thing as too many herbs. Feel free to combine 3 or 4 types of herbs, the more the merrier! When it comes to citrus, we like adding zest or juice to our final dish (especially those with creamy dressings) to add a little zing.

Get The Dressing Right

The dressing really ties everything together. Just like the mix-ins, you’re looking for balance. Your dressing should be bright but not astringent, full-bodied but not oily, flavorful but not overpowering, and perfectly seasoned. Okay, I know this sounds particular, but the good news is, all you really need are your taste buds! Dressing is one of the easiest things to taste an adjust while you’re making it, so as soon as you find your balance, you’re good to go. Here’s what ya need:

  1. Oil: use your favorite olive oil if you want that delicious rich flavor, or a neutral oil like vegetable oil or grape seed oil if you don’t.
  2. Vinegar: there’s SO many delicious vinegars, but some of our favorites are red wine vinegar, apple cider vinegar, balsamic vinegar, and rice wine vinegar. Try to match your vinegar with your mix-ins. (For example: sliced cabbage, red peppers, chopped peanuts = rice wine vinegar. Basil, cherry tomatoes, mozzarella = balsamic or red wine vinegar.)
  3. Flavorings: minced garlic or shallots, fresh or dried herbs, spices or a scoop of dijon mustard all would be delicious add-ins. These flavorings are what gives your dressing personality.
  4. Sweeteners: although not totally necessary, we find that sometimes our dressings are a bit too acidic. (AKA that feeling when you taste it and it burns in the back of your throught.) A teaspoon or two of honey, maple syrup, agave, or even just plain sugar can help round out the acidity.
  5. Creaminess:also not entirely necessary, but if you’re craving a more bodacious dressing, try adding a scoop of mayo! This brings your pasta salad into a more traditional place, and we aren’t mad at that. If you don’t do dairy, pureeing your dressing with ripe avocado is a great substitute!


The Ravenwood Salad

The Ravenwood Salad

The Ravenwood Salad

Great for Potlucks


2/3 cup (160 ml) extra-virgin olive oil

1/3 cup (80 ml) red wine vinegar

1 T. Dijon mustard

1 tsp honey

Freshly ground black pepper


1/2 cup (70 g) sunflower seeds

1/2 cup (70 g) pepitas (hulled pumpkin seeds)

1/4 cup (60 ml) olive oil

Flaky sea salt, such as Maldon

1 bunch kale (curly or Lacinato), torn into small pieces or thinly sliced

1/2 head radicchio, thinly sliced

1/4 head green cabbage, shredded or thinly sliced

2 large carrots, grated or thinly sliced

1/2 red onion, thinly sliced

1/2 cup (15 g) finely grated Parmesan cheese


Preheat the oven to 35O°F.  Whisk together the oil, vinegar, mustard, honey, and pepper until smooth (or blend in a blender).


Toss the sunflower seeds and pepitas in the oil and flaky salt to taste, and spread out on a baking sheet. Roast in the oven until lightly golden and fragrant, 5 to 8 minutes; do not let them burn—they shouldn’t be dark. Layer the dressing, toasted seeds, and then the greens and vegetables in a large bowl. Top with the cheese. Cover tightly and refrigerate until ready to serve, up to overnight. Before serving, toss together. Taste and add more salt, if needed, and serve at room temperature.