If I ever pick up a sandwich at a local deli/grocery store I often look for a turkey sandwich. I especially liked this version with coleslaw (I added pure horseradish) and Russian dressing – no lettuce or tomato. Serve with pickles, coleslaw and/or chips and you have a nice lunch or a light dinner. This … Continue reading
Recently, I have been drawn to two Hetty Lui McKinnon’s dumpling salads. This is the second one I chose to make as it is perfect for a light summer meal with little cooking – the peanut sauce is made with hot water. You might remember my smashed cucumber salad with a sweet sour sauce. Anyways, … Continue reading
New York Times Cooking included this salad as one of “The 23 Best Salads of All Time” in a recent email I received. One of the categories; The Leafy Ones is where this recipe belongs. It is among some of the most common salads we know; the garden salad (house salad), caesar salad and wedge … Continue reading
There is a nice balance of flavors in this salad with the various ingredients and the dressing is especially good – always when dijon mustard is part of the mix. The salad can be made ahead and the almonds and dressing added up to an hour before serving. Great for your summer meals – add … Continue reading
Caesar salad is on the rotation of salads I enjoy eating. I have two versions; one with canned anchovies and oil and another using anchovy paste with mayonnaise. This is an updated version of the mayo based dressing.
It’s no secret that Korean gochujang paste is a favorite condiment. I’ve been enjoying it for a number of years and know that any recipe with this ingredient will usually be very good. Gochujang is mainly made out of glutinous rice, soybeans, chile peppers and barley and has a wonderful balance of sweet, salty and … Continue reading
I am a big fan of macaroni salad as it is a side dish I enjoy with sandwiches, at a picnic or barbecue – makes a good snack too. I liked Karen’s recipe from backroadjournal because of the addition of kidney beans (I did use small red beans). Great ingredient to add to the salad … Continue reading
This was one of my Dad’s favorite salads, especially for the holidays. Unfortunately, I don’t have his recipe but this version makes me want to make it again for next year. See also my recipe https://cookingwithauntjuju.com/?s=waldorf+salad&submit=Search from the California Kitchen Restaurant.
Well, it’s peach season here in Michigan so why not make a salad fit for our summer weather. You get the sweetness of the peaches (can use any stone fruit), crunch of the cucumbers, I added baby spinach leaves as a base, salty mozarella, fresh basil and dressing it with a gochujang vinaigrette (a basil … Continue reading
This signature wedge salad from Don Angie Restaurant in New York City is not the traditional wedge salad many are familiar with. This classic recipe takes a creative spin by replacing blue cheese dressing with a creamy herb dressing (Gorgonzola is a garnish) and the bacon with pepperoni crumbs. It’s not a wedge but a … Continue reading