Tag: salad

Chopped Salad with Blue Cheese Dressing

Chopped Salad with Blue Cheese Dressing

If you had the chance to choose a chopped salad or pasta Da Vinci, what would you choose? Spoiler: I chose the pasta. I always choose the pasta. What kind of fool would choose salad over pasta? So, I ate my pasta. It was good. […]

Truffle Dressing

Truffle Dressing

If you’re looking to jazz up a salad, make truffle dressing. This is a creamy, tangy, bright dressing- a little bit different from the standard olive oil-vinegar dressing! You have to add a lot of truffle paste for the flavor to stand out, but I […]

Sopsky- Czech Republic

Sopsky- Czech Republic

Now that the season of giant bugs, sunburn, and oppressive heat (read: summer) is almost here, all I can think about eating is salad. I’ve especially been loving Greek salad- and I really loved this salad! You see, Sopsky was the original Greek salad. Basically the only difference is that there’s no olives in here. I like that. In my opinion, olives are bitter little fruits with pits of doom. I vote we banish them. But voting doesn’t really count. I hope the electoral college of fruit kicks them out, though. Olives just aren’t my thing. Sopsky has all the vibrant, tart flavors of Greek salad without the salty grenades. Perfect for hot weather and olive haters!




2 heads Romaine Lettuce

2 bell peppers

2 cucumbers

⅓ cup crumbled feta cheese

¼ cup extra virgin olive oil

1 tablespoon dried dill

2 teaspoons lemon juice

1 teaspoon cumin

Optional: 2 teaspoons sugar


Start by slicing up the lettuce. For heaven’s sake, don’t use iceberg lettuce. Even though it has about as many calories as cardboard, it doesn’t taste much better, and won’t keep you full for more than half an hour. It’s like eating crunchy water. Who wants that? Use Romaine! It tastes much better. Or, if you REALLY want to have some fun, use butter lettuce. You’ll get a real kick out of it.

Throw the lettuce into a bowl. This is my favorite salad bowl. When I make salad, I don’t like to use very colorful bowls, or bowls with designs. Salads are always bursting with color on their own- they don’t need any help!

Speaking of color, feel free to use any kind of bell pepper you want, I just used green because I had it on hand. Seed the peppers,

slice them,

and throw them in. I love using bell peppers in salads- they really keep you full!

Now grab the cucumbers,

and peel them. I guess you don’t HAVE to peel them, my mom just always says you should, and if you’ve been reading this blog for any length of time, you’ll know what my mother says is gospel. I’m using pickling cucumbers (the short kind), but if you’re using a slicing cucumber (the long kind), just use one. Until 3 minutes ago I had no idea what the long ones were called.

Slice them up,

and then throw them in with the peppers and lettuce.

Sprinkle the feta on top,

and now it’s time to make the dressing! Pour the olive oil

and lemon into a bowl.

Add in the dill

and cumin,

stir it, and taste it. You can add sugar and/or salt if you want- I like it tart, and you don’t really miss the salt!

Drizzle it all over the salad, and serve it as a side or main dish on a hot day.

Sopsky- Czech Republic

Sopsky- Czech Republic

Now that the season of giant bugs, sunburn, and oppressive heat (read: summer) is almost here, all I can think about eating is salad. I’ve especially been loving Greek salad- and I really loved this salad! You see, Sopsky was the original Greek salad. Basically […]

Sopsky- Czech Republic

Sopsky- Czech Republic

Now that the season of giant bugs, sunburn, and oppressive heat (read: summer) is almost here, all I can think about eating is salad. I’ve especially been loving Greek salad- and I really loved this salad! You see, Sopsky was the original Greek salad. Basically […]

Cobb Salad

Cobb Salad

Zis is ze third recipe of Chicken Week! Pronouned “Shee-kohn Waykhhh”. Saying it like that makes me feel happy all day. This was actually the first time I’d made Cobb Salad, but after a very exciting morning for my mother and me (If you’ve ever done anything involving trinomials, you’ll understand), for some reason, all we felt like was a salad. This salad has gorgonzola cheese in it, and if the thought of eating fungus-y cheese makes you want to gag, I understand. I was, until a few days ago, a blue cheese hater. I thought it was moldy and freaky and weird and tasted horrible. But I’ve discovered I like it in minute quantities, and in salads like these! So give it a chance. It’s especially good with strawberries!




3 heads artisanal red and green lettuce (it was the only kind I could fine, feel free to use Romaine, iceburg, Bibb, or anything else!)

3 Hard-Boiled Eggs, cooled, peeled, and sliced

½ cup cold shredded chicken

5 strawberries, thinly sliced

3 oz crumbled gorgonzola cheese

(Not Shown) 2 tablespoons pine nuts

2 oz fresh chives

2 oz fresh basil



Start by washing and thinly slicing the lettuce. If you truly want to be like me, misjudge distance and slice your thumb. Screech. Clutch your thumb. Run upstairs to find a band-aid. Put on a band-aid. Sniffle. Get back to the salad. Please don’t be like me. It was only a tiny cut, nothing compared to when I maimed myself with a mandolin. I love sharing kitchen war stories! Anyhows. Once the lettuce is all done, put it in a big bowl,


I like to use a plain white one so that the colors of the salad are really accentuated! Now it’s all about assembly. Place on the chicken…


The eggs…


The strawberries and cheese (aren’t they gorgeous together?)…


And the pine nuts!


Now just sprinkle the chives and basil all over it, and it’s ready! If you do a bit of prep ahead of time, this can be assembled in about 25 seconds, perfect for a weeknight dinner, with all the protein it’s a meal in itself!


Here’s the printable recipe, with ingredients and instructions: Cobb Salad



This is the last day of Salad Week! It was a good week, but I’m sick of salads. Did I say that out loud? Oops. Anyways, Tabbouleh is a great salad/side dish, and tzatziki’s best friend (I’ll put the recipe up here someday).   INGREDIENTS […]

Okra-Balsamic Spinach Salad

Okra-Balsamic Spinach Salad

Question: What to I do at 9:00 at night when I throw the leftover meat pie in the oven to thaw for dinner and realize I don’t have a salad to put up here, and the only vegetables I have are the okra I’m making […]

Southwestern Salad

Southwestern Salad

Yum. I had to get that out of the way. Why, you ask? Because as I type this, I am eating a bowl of this salad. And boy, am I having fun. And so can you! Some might argue this isn’t a salad in the traditional sense. Well, I bite my thumb at them! My left one. The reason for this will be explained
later. Sorry. I get a real kick out of Shakespearean insults. Consider this a two-in-one recipe- the warm veggies can be used for tacos, nachos, burritos, and pretty much anything else!


1 onion
4 cloves garlic
1 zucchini
2 bell peppers
2 cups vegetable broth
4 tablespoons taco seasoning (I like to make my own, but you can certainly use store bought)
1 teaspoon cumin
1 lemon
Several dashes hot sauce
1 1/2 cups black beans
1 head Romaine lettuce
2 Roma tomatoes
4 oz pepper jack cheese
1/2 cup sour cream
1/3 cup jarred salsa
1 tablespoon milk
(Optional) Crushed tortilla chips

This is slightly different from the rest of my posts in that there’s no shot of the ingredients. You see, a gremlin stole my camera and deleted it. Not really. It just sounds cooler than saying I forgot.

I’m so excited for this.

Start by peeling and slicing an onion. Sob your eyes out. Put them back in cause you need to see to chop things. Mince three cloves of garlic, and seed and slice the bell pepper. Finely slice the zucchini into rings. I now have a public safety announcement/anecdote brought on by zucchini.

I received a mandolin a couple of weeks back. I was trying it out for the first time, slicing zucchini, when my hand slipped and I cut my thumb. It didn’t look so bad at first. The massive amounts of blood sort of blocked me from seeing the loss of skin. After bleeding copiously for 20 minutes, a trip to the ER was in order. The emergency room. Not the endoplasmic reticulum. I had given myself a skin avulsion, meaning that a decent chunk of my skin was gone. It grew back, but for a couple of painful weeks, 1/7 of my thumb was missing. And let me tell you, (as a right handed person) having your right thumb out of commission is NOT FUN. It was sort of my fault for not using the guard, but in any case, I’m against mandolins for life. The reason I’m telling you this gruesome and unappetizing story is partly to apologize for my lack of posts before the Pogacha recipe, I couldn’t type, partly to tell you to at ALL TIMES USE THE GUARD WHEN YOU USE MANDOLINS. Even if you’re a cocky young chef who thinks using guards is for sissies. Yes, I’m talking to myself. Oh, and partly to beg you to not buy mandolins. They’re freaky. And skin avulsion causing. My thumb is still healing, so I couldn’t bite my right thumb at people who say this isn’t a real salad.

I understand that was unnecessarily detailed, but I had a point to make.
I’ll give you a few minutes to get your appetite back.
Take your time.
Done? Good! We’ve got a salad to make.

Pour in some olive oil, the prepped veggies, and 1 tablespoon of the taco seasoning.


Stir them around…

And then pour in the broth,


hot sauce,


juice of the lemon,


and two more tablespoons of the taco seasoning. As you cook these, the broth will reduce until it’s all a magical sauce. You’ll know it’s done when it smells so good you feel faint. Like I did when the mandolin maimed me. Sorry. That’s the last time I mention it. Pinky swear! You’ll also know it’s done when it looks like this.

Set the veggies aside while you get started on the rest of the salad.

Slice up the lettuce

Mix up the sour cream, salsa, milk, clove of garlic (mince or press it) , and the final tablespoon of taco seasoning. This’ll pull everything together.


Grate up the cheese,


Plop the beans all over the platter,


Scatter on the cooked vegetables,


Sprinkle on the rest of the tomatoes, and if you’re using them, the tortilla chips. It’ll add a nice crunch element. Drizzle the dressing (that’s going to be in every post) and voila!


Waldorf Salad

Waldorf Salad

I had to do this one. Anyone remember that one episode of Fawlty Towers, the one titled “Waldorf Salad”? If you haven’t seen it, scroll down to the recipe. If you have, does anyone else wish that there were more seasons? I think it’s one […]