Tomato Basil Salad

This is the type of salad that is simple and yet so elegant. You just add a few ingredients and let them sit for a few minutes so that the flavors can combine. That's it!

Ingredients:

Tomatoes

Fresh Basil

Fresh Mozzarella

Salt

Pepper

Olive Oil

In a bowl, combine tomatoes and mozzarella. I used sweet yellow tomatoes and red grape tomatoes. I also used the small mozzarella balls but you could just as easily cut the mozzarella into small squares.

Julienne the basil and add it to the tomatoes. Sprinkle with salt and pepper; add a drizzle of olive oil and toss to combine.

Let it sit for about 5 minutes and then eat or refrigerate until ready to eat.

Bistro Pasta Salad

My kids absolutely love this salad. And the best part is, you can go as simple or as crazy as you want with this. It can be a perfect side dish, or add a little chicken and you have dinner.

I'm going to give you the full recipe, but remember that there are only four absolutely necessary ingredients - the pasta, the cheese, the dressing and the basil. The other stuff is just extra goodness that can enhance the flavors.

Ingredients:

2 cups cooked pasta (penne, or spirals, or bowtie)

1 cup halved grape tomatoes

2 to 4 oz. crumbled feta cheese

1/3 cup lightly packed fresh basil, cut into strips (julienned)

1/4 cup chopped red onions

1/4 cup chopped sun-dried tomatoes

1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4 inch thick slices

1/2 cup italian dressing (I like the Good Seasons Italian Dressing or the Good Seasons Garlic & Herb)

If you use the Good Seasons dressing, make it according to package instructions.

Combine all ingredients except chicken. Place in refrigerator until chilled.

Top with chicken.

*I chose the simple recipe for my family. Mostly because I was out of red onion and sun dried tomatoes. Remember, it can be as simple or as complex as you like. Also - don't use zesty italian dressing, it just doesn't taste very good...really....don't do it!

Good luck!

Creamy Potato Salad

Tis' the season for Barbecue - and you can't have a barbecue without potato salad.

I absolutely love this salad...it's chuck full of dill and it's always a crowd pleaser. Normally when I make this, I just throw everything in...I've never taken the time to actually figure out the amounts.

Well...I finally did just that! And this is what I came up with. Just remember that everyone is different, so if you like a little more of one thing and a little less of another...go ahead and do it your way. After all...this will be your potato salad.

Give it a shot! I really don't think you can go wrong with this.

Ingredients:

4 cups potatoes - peeled and cut into 1/2 inch cubes

5 hard boiled eggs - cut into 1/2 inch cubes

3/4 cup onions - chopped

1/3 to 1/2 cup chopped dill pickles

1 1/2 cups mayo

1 Tb Dill weed

1 tsp mustard

1 to 2 tsp salt

1/4 tsp pepper

Place potatoes in a pan of water on the stove. Bring to a boil and continue boiling for 10 to 15 minutes, until the potatoes are very tender when poked with a fork. Drain potatoes and put in a bowl to cool.

Once the potatoes are cool add the eggs, onions and pickles. In a separate bowl add the mayo, dill weed, mustard, 1 tsp. salt and pepper. Stir to combine. If you feel that this mixture is a little too thick, you can add a tsp or two of the pickle juice (optional).

Pour the mayonnaise sauce over the potato mixture and stir to combine. Taste and add additional tsp of salt if desired.

Chill in the refrigerator for 4 to 8 hours before serving. This is even great the next day.

* As a side note, I like to use Hellman's Mayonnaise. It seems to be the best. You can use regular or low fat.

Balsamic Vinaigrette

I think that Balsamic Vinaigrette is an acquired taste. The sweet and yet vinegary flavor often throws people off. However, I love it! For years I searched for a good brand...and there were some. But then I was given a large bottle of Balsamic Vinegar, so I just had to make my own. I found this recipe that I really like - it is a bit tart, but I think it's great. If you want yours to be a little more sweet, just add some sugar or honey.

Ingredients:

1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil (try to get one with a mild flavor and not a strong one)

1 clove garlic, finely chopped

1 tsp. mustard powder

pinch of salt

pepper to taste

Combine all ingredients in a small blender and pulse until combined.

OR - if you like a bowl and whisk option better....

In a small bowl, whisk together the vinegar and olive oil. Add the garlic, mustard powder, salt and pepper. Whisk until combined. (Just remember, you have to whisk quickly)

Store in a mason jar or a salad dressing bottle. I like to keep mine in the fridge and then pull it out a little early so that it's closer to room temperature when I use it.

"So...what kind of salad can I use this on?" you may ask. I will tell you.

I like to use red leaf or romaine lettuce (it just holds up a little better than spinach). Add some tomatoes and mozzarella cheese chunks and then pour on the dressing. (pictured at top)

Another option is the lettuce (still red leaf) with some sliced boiled eggs, feta and tomatoes.

Both were good..but I love the mozzarella combo. Especially if it's the real stuff...not that low fat part skim mozzarella. I figure I'm only having a little bit so it's okay to eat the real, creamy, smooth, soft kind.

Enjoy!

Spinach Salad

I made this salad as part of our Green St. Patrick's Day dinner. My son promptly said, "Mom, I don't like that salad!" Yet, at dinner he went for round two. Of course I had to bring it up, "Well, William? Do you still hate that salad?"

He couldn't reply - his mouth was full.

There are two parts to this recipe, the dressing and the salad itself. I got this Poppy Seed Dressing Recipe from my friend, Emily. And, boy, is it good. So...we'll start with that.

Poppy Seed Dressing

Ingredients:

1/4 cup lemon juice - fresh is best, but in a pinch you can used the bottled kind

1/2 cup sugar

1 tsp dry mustard powder

2 tsp apple cider vinegar

1/2 tsp salt

1/2 cup vegetable oil - or canola, but Not olive oil

poppy seeds

Put the first 4 ingredients into a small blender (like a magic bullet or a small food processor). Mix well. You can use a whisk, but it will take a long time and may not emulsify - at least, not as well.

Once you've gotten that frothy combo, add the poppy seed. I usually add about 1 to 2 Tb. - but you may like more or less...it's up to you. Stir to combine and you're ready to go.

Now, on to the Salad.....

Ingredients:

1 10 oz. package fresh baby spinach

1/4 red onion - thinly sliced

1 cup strawberries - sliced

3 to 4 strips bacon - cut into small chunks and cooked

3/4 cup mozzarella - shredded

toasted almonds

Put all the spinach in a large bowl. Then add all the other ingredients. Depending on your tastes (or your family's tastes), you can add more or less of each of the ingredients. I didn't have almonds, so I omitted them....that's why I like this salad, it's very versatile.

After you have all your ingredients thrown in that bowl - and right before it's time to serve - add some dressing. I used just over half of my dressing and put the rest in the fridge. You can add more or less, depending on how "sauced" you like your salad.

Remember, this salad will get soggy, so don't put that dressing on too early. Also, if you want to make it a dinner, just add some chicken. The combo of sweet and savory is absolutely wonderful...plus there's cheese. And who doesn't love cheese?

I hope you like this salad as much as we do.

Enjoy!