For more potato salad recipes, click here.

• 1 ½ lbs. small red potatoes
• ½ cup low-fat yogurt
• ½ cup mayonnaise
• ½ cup chopped fresh dill
• 2 tbsp. red wine vinegar
• 1 tsp. salt
• ½ tsp. fresh cracked pepper
• 1 ½ cups rinsed, and slivered red onion
• 1 cucumber sliced thin

Steam potatoes until tender, about 15-20 minutes.  Cool in ice cold water to stop cooking and pat dry.

Whisk yogurt, mayonnaise, dill, vinegar, salt and pepper in a small bowl thoroughly.  Quarter potatoes and put in a large bowl for serving.   Add onion and cucumber, gently combine.   Add dressing, gently stir to coat.

Serves: 8
Total time: 45 minutes

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For more spinach salad recipes from the Food Network, click here.

For the salad:

• 5 oz. baby spinach washed, stems removed
• ¼ red onion, thinly sliced
• 2 hard boiled eggs, roughly chopped

For the bacon mushroom vinaigrette:

• 5 slices bacon, sliced into ½ inch wide strips, mixed with 3 tbsp. water
• 3 cups cremini mushrooms, sliced
• 3 tbs. sherry vinegar mixed with ¼ cup water
• 3 tbsp. vegetable oil
• Freshly ground pepper
• 3 tbsp. fresh flat leaf parsley, chopped

Lightly mix the spinach with red onion and eggs in a large bowl.  Set aside in refrigerator while you prepare you bacon mushroom vinaigrette.  In a large non-stick pan over medium heat brown your bacon with water, stirring often until almost crisp.  Add your mushrooms and cook until mushrooms begin to soften, about 5-7 minutes.  Add sherry vinegar and water mixture.  Cook until reduced by half, stirring 2-3 minutes.  Add the vegetable oil, season with pepper to taste.  Cook additional couple minutes, add your parsley.  Let cool slightly and pour over spinach.  Toss and serve immediately.

Serves: 2

Total time: 45 minutes

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There are a few different types of Kale, Dinosaur Kale, Red Russian Kale, and Curly Kale.  Kale is high in vitamin C, vitamin A, and manganese, click here to learn more about the benefits.  Brussels sprouts are also high in vitamins A, C, and fiber.  So go ahead now and eat your vegies!  Please enjoy!

My source for this recipe was bon appetit.

• ¼ cup lemon juice
• 2 tbsp. Dijon mustard
• 1 tbsp. minced shallot
• 1 small garlic clove, crushed
• Salt to taste
• Freshly ground pepper
• 1 large bunch of Tuscan kale, ribs removed, thinly sliced
• 12 oz. brussels sprouts, trimmed and thinly sliced
• 1/2 cup olive oil
• 1/3 cup almonds, skin on coarsely chopped
• 1 cup shredded pecorino cheese

Combine lemon juice, mustard, shallot, garlic, salt and pepper in a small bowl.  Stir to blend; set aside to let flavors meld.  Mix kale and Brussels sprouts in a large bowl.  Spoon 1 tbsp. oil (from ½ cup), into a small skillet; heat to medium, add almonds stirring frequently until golden brown.  Transfer to a paper towl and sprinkle lightly with salt.  Slowly whisk remaining olive oil into lemon juice mixture.  Season dressing to taste with salt and pepper.  Add dressing and cheese to kale mixture.  Garnish with almonds.

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From the recipe archive perfect for this warm weather.  I like to make this on a sunday that I pair with a grilled piece of meat or fish, and the rest we have during the week for leftovers as a side dish. 

There’s nothing better during the summer time, than a big bowl of pasta salad loaded with lot’s of fresh and healthy ingredients.  We like to eat it with grilled meat; chicken breast, hanger steak, fish, etc., that we chop up and put right into our pasta salad.  I purposely make a large batch so we can have left overs during the week.  As far as the dressing, because it ends up staying in the refrigerator for the next few days, I coat my pasta salad with a small amount of olive oil.  When your ready to serve it, of course you can use additional dressing of your choice.  Sometimes I won’t put anything on it, and sometimes I’m feeling like a little ranch, or even Annie’s Green Goddess, which is really good.  This pasta salad is my own version that I have been making for years.  Please enjoy!

For other pasta salad recipes, click here.

• 1-16 oz. bag of rotelle pasta
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large head of lightly steamed broccolli, roughly chopped
• About 15 small cherry tomatoes cut in half
• 1- can red kidney beans, drained
• 1 small can corn, drained
• 1 large can whole olives (pitted), cut in half
• 2 cans (drained) artichoke quarters, roughly chopped
• Salt and freshly ground pepper
• 1/2 cup fresh italian flat leaf parsley, roughly chopped 
• Olive oil (drizzle over pasta twice)

Cook your pasta in a large pot of salted boiling water, according to package directions, making sure not to overcook.  Drain and rinse in cold water, your pasta should be al dente.  While your pasta is cooking prepare the rest of your ingredients, placing in a separate bowl.  When your pasta is cooled, place in a very large bowl.  Add the rest of your ingredients, toss completely. Drizzle with olive, toss slightly. Cover pasta salda with plastic wrap, and chill for at least 2 hours prior to serving.  Serve plain (just the little bit of olive oil), and/or with dressing of your choice.

Serves: 10-12

Total time: 90 minutes

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Yeah!  It is nice to have summer here finally, were barbequing, were eating outside, it’s all good!  I love coleslaw no matter what, and this recipe had a nice spin on it with the bacon dressing so I had to try it. 

For more coleslaw recipes, click here.

•  8 strips bacon
• 1-16oz. bag coleslaw
• 1 small red onion, thinly sliced
• 1 cup chopped fresh parsley
• 1 tsp. Dried oregano leaves
• 2 tbsp. extra virgin olive oil
• 1 large shallot, chopped
• 1 tbsp. Each Dijon mustard and sugar
• ½ cup apple cider vinegar
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

In a large non-stick skillet, cook your bacon until browned and crisp.  Set aside on paper towels to cool.   In a large bowl add your coleslaw, red onion, parsley, and oregano leaves.  Stir to combine, set aside while you prepare your dressing.  Wipe skillet out of any excess bacon grease.  Heat your skillet over medium with 2 tbsp. olive oil.  Add your shallots, cook stirring until softened, a few minutes.  Add mustard, sugar, and vinegar. Stir to combine.  Add olive oil, salt and pepper to taste.  Pour dressing over coleslaw.  Break bacon into large bits over salad.  Stir to combine completely.  Best if left in the refrigerator for at least couple of hours before serving.  It was better the second night.

Serves: 8 to 10

Total time: 45 minutes

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From the recipe archives of 2008…it’s finally summer… this salad is a must!!

 A perfect salad for a summer evening.  I was so anxious to try this salad after I saw my friend Cherie having it for lunch one day.  The smell of the Fig balsamic vinegar made my mouth water.  It has a wonderful sweet flavor.  This recipe was so easy, healthy and quick for a weeknight supper that I decided to take it a step further and double the dressing recipe so I could marinate it with chicken, grill it on the Q and serve it sliced on top of my salad.  Yum! Yum!  Please Enjoy!!  Click here to learn about the benefits and history of the fig.

 Click here for more recipes using fig balsamic vinegar. 

For the salad:

•  1 bunch or 1 package fresh spinach leaves cleaned, stems removed
•  ½ basket cherry tomatoes – halved
•  ¼ cup or more Pine nuts
•  Fresh shaved parmesan cheese

 For the dressing:

•  4 tbsp. extra virgin olive oil
•  2 tbsp. fig balsamic vinegar
•  2 shallots chopped finely
•  Salt and fresh pepper

Combine all ingredients for your salad in a large bowl.  Combine all your ingredients for your dressing and wisk thoroughly.  Pour over over salad and toss with tongs.   

If you would like to add grilled chicken to your salad simply double the dressing marinade and divide into separate containers.   Pound your boneless and skinless chicken breasts lightly – marinate in dressing for one hour prior to grilling.  After grilling let the chicken rest for 10 minutes before slicing onto your salad.  

Serves:  4

Total time:  15 minutes  – with grilled chicken: 1 hour

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Did you know that cilantro has amazing health benefits?  I did not.  Cilantro with it’s mild peppery taste is a member of the carrot family (surprise) and can be seen as a major cleaner of the body in getting rid of heavy metals such as mercury, lead, and aluminum.  It also acts as a blood cleaner.  To learn all about cilantro and it’s amazing benefits, click here.  Please enjoy!

For more recipes that include cilantro, click here.  And for more cole slaw recipes, click here.

• ½ cup mayonnaise
• ½ cup sour cream
• 1 lime juiced
• 1 ½ tsp. grated lime zest
• 1 serrano chile, seeded and diced fine
• 2 garlic cloves, chopped fine
• 1/3 cup fresh cilantro, chopped
• 1 lb. thinly sliced cabbage
• 4 green onions, chopped fine

In a large bowl add mayonnaise, sour cream, lime juice, lime peel, chile, and garlic.  Whisk everything together until smooth.  Stir in cilantro.  Add your cabbage and green onions, stirring completely, adding salt and pepper to taste.  Cover and refrigerate for at least a couple of hours before serving.  Best if made the day before.  

Serves: 8

Total time: 30 minutes

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 Arugula is a good source of vitamins A, C, folate, calcium, and magnesium.   Related to both the radish and watercress, which explains it’s spicy flavor.  We served this wonderful salad with barbecued Bratwurst which was a nice balance.  Suzanne found this recipe from Cooking Light.  Please enjoy!

For more potato salad recipes, click here.

• 2 lbs. Yukon gold potatoes, peeled, cut into 1-inch pieces (we used fingerlings, skin on)
• 2 tbsp. plus 2 tsp. extra virgin olive oil
• ½ cup finely chopped shallots (3 small)
• 1½ tbsp. sherry vinegar
• 2 tsp. stone-ground mustard
• 1 tsp. grated lemon rind
• 1 tsp. lemon juice
• ½ tsp. salt
• ¼ tsp. freshly ground pepper
• 2 ½ cups loosely packed arugula, chopped

Place potatoes pieces in a medium saucepan.  Cover with cold water 2 inches above potatoes.  Bring to a boil over medium-high heat.  Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender.  Drain potatoes.

Heat a small skillet over medium heat.  Add 2 tsp. olive oil to pan and swirl to coat.  Add shallots to pan, sauté 3 minutes or until lightly browned, stirring occasionally.  Remove from heat.  In a small bowl add shallots, vinegar, mustard, lemon rind, lemon juice, salt, and pepper.  Stir with a whisk, and gradually add remaining 2 tbsp. olive oil, stirring constantly until well combined.  Pour dressing over warm potatoes, tossing gently to coat.  Cool completely.  Add arugula to potato mixture, toss gently.  I topped it with just a little more olive oil.  Serve immediately.

Serves: 6

Total time: 45 minutes

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Cucumber, avocado, baby spinach, and fresh mint leaves are the star ingredients in this creamy dressing, with the addition of garlic, green onions, lemon juice, and a small amount of olive oil.  So fresh, so healthy and chock full of nutrients, whats not to love?  Please enjoy!

For more healthy and creamy dressings, check out this link here. 

• 2 garlic cloves, minced
• ½ cucumber, roughly chopped
• 1 avocado, pitted and peeled
• 1 cup baby spinach
• ½ cup fresh mint leaves
• 2 green onions, roughly chopped
• 1 lemon, juiced
• 2 tbsp. olive oil
• ½ tsp. freshly ground pepper
• 1 tsp. salt

Puree all ingredients in food processor with ¾ cup water, until smooth.

Makes: 2 cups

Total time: 10 minutes

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Olive oil, with it’s high content of monounsaturated fatty acids, and high content of antioxidantive substances is clearly one of the good oils.  Studies have shown that olive oil offers protection against heart disease, and may also offer benefits in terms of colon cancer.  What I was surprised to learn, was that “light” olive oil is a marketing concept, unregulated by any certification organizations, and that it can be cut with other vegetable oils, according to this link here.  I say go for the extra extra virgin olive oil, YES!  Please enjoy!

For more olive oil recipes, click here.

Marinade: 

• 4 oz. orange infused olive oil
• 3 oz. aged balsamic vinegar
• 1 shallot chopped
• Orange zest from 1 orange
• Salt and fresh cracked pepper to taste
• 1 lb. skirt steak

Salad:

• 1 head romaine lettuce
• 1 large avocado
• 1 large orange
• 4 large shallots, sliced thin
• 3 tbsp. flour mixed with salt and fresh cracked pepper
• 6 tbsp. olive oil

Vinaigrette:

• 6 tbsp. orange infused olive oil
• 3 tbsp. aged balsamic
• 1 shallot chopped
• Salt and fresh cracked pepper to taste

For the marinade:

In a large flat container, combine orange infused olive oil, balsamic vinegar, shallots, orange zest, salt and pepper.  Place your skirt steak into the marinade and coat thoroughly, cover, place in refrigerator and marinate for at least 2 hours.

Meanwhile prepare your shallots:

In a small bowl, toss shallots with flour, salt and pepper.  Heat 6 tbsp. olive oil in a large non stick skillet over medium high  heat, add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes.  Transfer shallots to a separate plate lined with paper towels.   Set skillet aside until you are ready to grill your skirt steak.

Prepare your vinaigrette:

Combine orange infused olive oil, aged balsamic, chopped shallots, salt and pepper in a cruet.  Shake vigorously to combine.  Refrigerate until ready to use.

Prepare your salad:

Tear romaine lettuce into bite size pieces onto each serving plate.   Slice the avocado and set over romaine.  Slice off each end of the orange.  Remove peel by slicing all the way around, making sure you remove all of the white pith.  Slice your orange into ¼” rounds, slice your rounds in half and scatter over your romaine.  Place your skillet over medium heat (add a little extra olive oil if necessary).  Remove skirt steak from marinade and grill each side for 2 to 3 minutes, depending on how rare you like it.  Remove from skillet, set aside on cutting board, letting your skirt steak rest for a few minutes before you slice.  Slice skirt steak on the diagonal, and place onto your salad.  Drizzle with desired amount of vinaigrette.   Finish by scattering with crispy shallots

Serves: 4

Total time: 30 minutes (not including the marinate time)

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