This simple yet tasty recipe is a great way to dress up humble green beans. And, it’s perfect for summer entertaining because the recipe can easily be doubled and made ahead of time.

The original recipe calls for cooking the green beans in boiling water for 8-10 minutes but I think that is WAY too long so I changed the cooking time to 4-5 minutes*. Have a bowl of ice water ready to put the cooked and drained beans into (this stops the cooking process). For the dressing, I use regular soy sauce and reduce the salt a bit. Make sure to toss the green beans a few times in the dressing so they’re evenly coated. Enjoy!

Sesame Green Bean Salad
-recipe from Taste of Home Magazine

Makes 5 Servings.

1 pound fresh green beans, trimmed
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon sugar
1 teaspoon cider vinegar
1 teaspoon sesame oil
1/4 teaspoon salt
2 teaspoons sesame seeds, toasted

Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 4-5 minutes* or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl.

In a small bowl, whisk the soy sauce, canola oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again. Serve at room temperature. Yield: 5 servings.

Tags: canola oil, cider vinegar, green beans, sesame oil, sesame seeds, soy sauce, sugar

Feta Wheat-Berry Salad, which is basically a Greek salad with the addition of wheat berries, is one of my favorite summer recipes. Wheat berries are whole kernels of wheat without the hull, are an excellent source of fiber, and have a chewy texture when cooked. My folks went through a health food kick when I was growing up so Mom snuck wheat berries into a variety of foods (homemade bread, casseroles, hot cereal, etc.).

I pretty much follow the recipe for the salad except for reducing the amount of red onions to 1/4 cup, substituting 1/2 cup fresh red bell peppers for the roasted peppers, and increasing the olives to 1/3 cup (I use kalamata olives). For the veggies, I chop them into small pieces (instead of julienning), and I usually just use Italian parsley (not a blend of herbs). I always let the cooked wheat berries cool before making the salad. Enjoy!

Feta Wheat-Berry Salad
-recipe from Gourmet Magazine

Yield: Serves 4 to 6

1 cup wheat, spelt, or rye berries (available at natural foods stores)
1/2 cup diced Feta (about 2 ounces)
1/2 cup thinly sliced red onion (I use 1/4 cup)
1/2 cup julienne strips of seedless cucumber
5 tablespoons olive oil
1/4 cup julienne strips of drained bottled roasted red pepper (I use 1/2 cup fresh red bell pepper)
1/4 cup mixed minced fresh herbs such as parsley, mint, and dill plus herb sprigs for garnish
2 tablespoons fresh lemon juice, or to taste
1 tablespoon red-wine vinegar
1 tablespoon chopped pitted brine-cured black olives (I use 1/3 cup chopped Kalamata olives)
1 teaspoon ground cumin
1 garlic clove, minced
dried hot red pepper flakes to taste

In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, the red pepper flakes, and salt to taste and garnish the salad with the herb sprigs.

Tags: black olives, cucumber, cumin, Feta cheese, garlic, lemon juice, parsley, red bell pepper, red onion, red wine vinegar, Salad, Side Dish, wheat berry

This salsa rocks! It’s easy to make and can be served with tortilla chips or as a topping for grilled chicken, pork or seafood. YUMM! Husband was skeptical of the mango/avocade combo at first but after his first bite, he was blown away by all the flavor. He then kept commenting on how good it was. I served the chunky salsa liberally spooned over slices of grilled pork tenderloin that had been marinated in a combo of olive oil, orange juice, garlic, red wine vinegar, smoked paprika, cumin and salt/pepper. Delicious!

The only thing I did differently from the recipe was substitute 1/2 a seeded jalapeno for the habanero chile. Next time, I start with less salt then add if needed. The amount of seasoning will depend on the size of avocado and mango being used.

If serving the Mango and Avocado Salsa for company, you’ll probably want to double or triple the recipe because it will disappear quickly! After you make it, let me know how you served it. Enjoy!!!

Note: Always use caution when seeding spicy chiles like habaneros and jalapenos. The seeds and veins inside the chiles can cause skin irritation. There’s lots of info on the web about seeing chiles if you’re not sure.

Mango and Avocado Salsa
-recipe from Martha Stewart Everyday Food

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

In a bowl, combine all ingredients. Makes 3 cups.

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Tags: avocado, cilantro, Dip, habanero chile, lime juice, mango, Mexican, olive oil, red onion, salsa, tropical

This salad is soooo good! I love the mixture of citrus, soy sauce and sesame oil for the dressing, and the combination of moist chicken, crunchy vegetables and tender greens…delicious! I made it for my Mom’s birthday luncheon recently and everybody loved it (especially Mom)!

I substituted fresh spinach for the watercress, and added some Sriracha Hot Chile Sauce to the dressing for a little kick. To make the salad a meal, I served it with a variety of spring rolls that I got at Trader Joe’s. Yumm!

For other recipe ideas, check out: Friday Favorites, Foodie Friday, Finer Things Friday, Friday Food, It’s a Hodgepodge Friday.

Chicken Salad with Crunchy Vegetables and Sesame Ginger Vinaigrette
-recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster

I’m always looking for new ways to satisfy my customers’ insatiable appetites for chicken salad. This one can be made several hours in advance, so it’s the perfect thing to take to the office for lunch or on a picnic. If you like to eat lots of vegetables, toss in a handful of shredded savoy or napa cabbage, snow peas, or julienned carrots for more crunch.

Serves 4 to 6.

4 cups shredded cooked chicken (one 3 1/2 to 4-pound roasted chicken)
2 ribs bok choy or celery stalks, sliced on the diagonal into 1/4″ pieces
1 red bell pepper, cored, seeded, and diced
1/4 cup chopped fresh cilantro leaves
2 scallions, minced (white and green parts)
Sesame Ginger Vinaigrette (recipe follows)
2 cups watercress, washed and trimmed of tough stems
Sea salt and freshly ground black pepper to taste

Combine the chicken, bok choy or celery, red pepper, cilantro, scallions, and 1/2 cup of the vinaigrette in a large bowl and toss to mix. Add the watercress and more vinaigrette to taste. Season with salt and pepper and toss again gently. Divide the salad evenly among individual plates or place on a large platter and serve immediately.

Note: If you make this salad to serve later, add the watercress and toss with the dressing just before serving.

Sesame Ginger Vinaigrette

Makes about 1 cup

Grated zest and juice of 1 orange
2 tablespoons light soy sauce or tamari
2 tablespoons rice wine vinegar
1 tablespoon honey
2 tablespoons grated fresh ginger (about 1 2″ piece)
2 scallions, minced (white and green parts)
2 garlic cloves, minced
2 tablespoons toasted sesame oil
1/2 cup canola or safflower oil
sea salt and freshly ground black pepper to taste
2 tablespoons toasted sesame seeds

Stir the orange zest and juice, soy sauce, vinegar, honey, ginger, scallions, and garlic together in a small bowl. Slowly whisk in the sesame and canola oils until they are incorporated. Season with salt and pepper. Stir in the sesame seeds just before serving. Refrigerate in an airtight container until ready to serve for up to 1 week.

Tags: bok choy, Chicken, cilantro, ginger, honey, orange juice, rice wine vinegar, Salad, sesame oil, sesame seeds, sesame vinaigrette, soy sauce

I really enjoyed this simple and refreshing Asian noodle salad! I loved the combination of sweet, salty and tangy flavors.

I added some julienned red bell pepper for extra crunch and color. To make a more substantial salad, stir-fried shrimp, chicken or tofu would also be delicious additions. For the dressing, I added a little sesame oil and soy sauce for extra flavor. Since I only had seasoned rice vinegar, I omitted the extra sugar, and also omitted the salt since I added soy sauce. If you want a little kick to the dressing, add some Asian chile garlic sauce.

Vietnamese Rice Noodle Salad
-recipe from epicurious.com

Makes 4 side-dish servings

4 oz. thin rice noodles
1/4 cup rice vinegar (not seasoned)
1 tablespoon sugar
1 tablespoon Asian fish sauce
1/4 teaspoon salt
1 carrot, coarsely shredded
2 scallions, thinly sliced crosswise
1 cup loosely packed mixed fresh cilantro, mint, and/or basil leaves, torn if large
1/4 cup chopped unsalted dry-roasted peanuts

Soak noodles in hot water 10 minutes, then drain in a large sieve.

Cook noodles in a 4-quart pot of boiling water, uncovered, until tender, about 1 minute. Drain in sieve and rinse under cold water until cold. Drain well and pat noodles dry.

Whisk together vinegar, sugar, fish sauce, and salt in a large bowl until sugar and salt are dissolved. Add noodles, carrot, scallions, herbs, and peanuts, tossing to combine.

Tags: Asian fish sauce, cilantro, rice noodles, rice vinegar, Vietnamese

If you’ve ever had a Hawaiian plate lunch then you’ve tried this style of macaroni salad. It’s slightly tangy, slightly sweet and traditionally served with some sort of pan-Asian main entree like teriyaki beef or kalua pork and a few scoops of white rice. I made it recently for a Hawaiian-themed dinner party that Husband and I attended. Each creamy bite of macaroni salad brought back fond memories of a trip to Hawaii a decade earlier when we feasted on plate lunches almost daily.

I know it sounds like a lot, but don’t hold back on the dressing ingredients. Make the recipe as it is written because the soft macaroni soaks up the dressing and becomes very creamy and delicious.

Hawaiian Macaroni Salad
-recipe from Cook’s Country Magazine

Hawaiians cook their macaroni until it’s “fat,” or very soft. Turns out they know what they’re doing. Here’s what the Test Kitchen discovered:

•While overcooking the pasta seemed like a bad idea, it actually enabled the macaroni to absorb more dressing.
•The dressing had to be thin enough to soak into the pasta. We used an equal amount of mayonnaise and milk, and we used a lot—a full 2 cups each—to get the right texture.
•To prevent the cider vinegar from curdling the milk, we poured the vinegar directly over the hot macaroni.
•After the vinegar soaked in, we poured on about half the dressing, gave the mixture a stir, and let it cool. We then stirred in the remaining dressing and added grated carrot, chopped celery (for crunch), scallion, a bit of brown sugar, and some vigorous shakes of salt and black pepper.
•Don’t use low-fat milk or mayonnaise because it will make the dressing too thin.

Serves 8 to 10

2 cups whole milk 
2 cups mayonnaise 
1 tablespoon brown sugar  
 Salt and pepper  
1 pound elbow macaroni  
1/2 cup cider vinegar  
4 scallions , sliced thin 
1 large carrot , peeled and grated 
1 celery rib , chopped fine 

MAKE DRESSING: Whisk 1½ cups milk, 1 cup mayonnaise, sugar, ½ teaspoon salt, and 2 teaspoons pepper in bowl.

COOK PASTA: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.

MAKE SALAD: Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.

Tags: Hawaiian Macaroni Salad, Pasta, plate lunch

Here’s a delicious, summery salad that is perfect for your next potluck: roasted red potatoes and crisp-tender green beans tossed in a flavorful rosemary dressing. Yumm!!!

For the dressing, I add a little Dijon mustard for extra flavor and a bit of sugar to soften up the acidity. Also, I roast the potatoes until they are nicely browned, which can take longer than 30 minutes (depending on the size of the potato chunks). I use the ice water that the onions soaked in to cool the cooked green beans. The salad is also really good with the addition of crumbled feta, blue cheese or goat cheese. Enjoy!

For other recipes, check out: Ultimate Recipe Swap hosted by Life As Mom.

Green Bean, Red Onion and Roast Potato Salad with Rosemary Vinaigrette
-recipe adapted from Gourmet Magazine

Serves 8 to 10

3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved

Halve the potatoes, unpeeled, and cut them into 1-inch wedges. Add 1/3 cup of oil to a large roasting pan then add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender in a preheated 425 degree oven. Let the potatoes cool in the pan.

In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified.

In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry.

In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry.

In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

Tags: green beans, kalamata olives, potato salad, potatoes, red onion, rosemary, Salad, Side Dish

I’ve been making different types of corn and bean salad for years (usually my own concoctions). I came across this particular recipe recently and thought I’d give it a try. It’s quick, easy and very tasty. Based on what I had on hand, I substituted 1 chopped canned chipotle pepper for the jalapeno and used pinto beans instead of Great Northern beans. Kidney beans would work well, too, or you can just use all black beans.  I think the recipe makes closer to 6 servings than 8. This salad would also make a good “dip” for tortilla chips (choose a sturdy chip that won’t crumble on contact).

For more recipe ideas, check out Ultimate Recipe Swap.

Two-Bean and Corn Salad
-recipe from epicurious.com

Yield: Makes 8 servings

1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 15 1/2-ounce can Great Northern beans, rinsed, drained
1 15 1/2-ounce can black beans, rinsed, drained
3 celery stalks, chopped
2 cups frozen corn kernels, thawed
1 medium-size red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeño chilies, seeded, chopped

Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Tags: bean and corn salad, black beans, corn, Salad, Side Dish

It’s summertime and prime salad-eating weather. Sure, you can buy store-bought croutons to add to your salad but I challenge you to take a few minutes and make your own. I promise you, once you see how easy it is to make them and how good they are, you’ll never buy the store-bought kind again. Well, maybe you will but they won’t compare to this homemade version! I make these croutons all the time. They also make a tasty garnish for soup, and they’re a  creative  hostess gift when packaged in a pretty jar or bag. Who wouldn’t love to receive homemade croutons? 

I find that a dense artisan bread makes the best croutons (not the fluffy loaves of French bread that major grocery stores carry in their bakeries). Sourdough bread also works really well. The recipe calls for 3 cups of cubed bread but I use 4 cups. The croutons usually take longer than 15 minutes to bake. I check them around 15 minutes, taste one, add more salt if needed, and continue baking them until they’re golden and crunchy. The croutons will be good for about a week if kept in an airtight container.

Homemade Croutons
-recipe from epicurious.com

2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, halved
3 cups 3/4-inch cubes of Italian or French bread

Preheat the oven to 350°F. In a small saucepan melt the butter with the oil, the garlic, and salt and pepper to taste over moderately low heat. Remove the mixture from the heat, let it stand for 10 minutes, and discard the garlic. In a bowl toss the bread cubes with the butter mixture, spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden. The croutons may be made 1 day in advance and kept in an airtight container.

Tags: bread, croutons, garlic, olive oil, Salad

This is a delicious salad: tender chunks of chicken, crisp apple and fresh spinach tossed with a tangy-sweet curry and mango chutney dressing . Yumm!

I didn’t bother stemming the spinach or tearing it into pieces because I thought it was fine as is. I omitted the golden raisins and substituted chopped celery for added crunch (1 large stalk chopped), and substituted cashew pieces for the slivered almonds. I didn’t have green onions so I used chopped red onion instead (green onion would add more color to the dish so I will use it next time). For the dressing, I used olive oil instead of the canola oil. The changes I made were minor and didn’t dramatically alter the salad…they just saved me from having to make a last minute trip to the store.

Spinach Almond Salad with Chicken
-from Albertina’s Exceptional Recipes Cookbook

Serves 6.

2 lbs. spinach leaves, washed and stemmed
3 cups diced cooked chicken breast
2 cups diced red apples, unpeeled
2/3 cup golden raisins
1/4 cup chopped green onions
2 tablespoons toasted sesame seeds
3/4 cup toasted slivered almonds, divided

Dressing:
2 tablespoons mango chutney
1 teaspoon curry powder
1/4 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon Tabasco
1/4 cup white wine vinegar
2 tablespoons sugar
2/3 cup canola oil

Prepare dressing. Place all dressing ingredients, except oil, in a food processor or blender. Mix well. Slowly pour oil through the feed tube while machine is running. This will emulsify the dressing. Refrigerate until used.

Cut or tear the spinach leaves into large bite-sized pieces. Refrigerate.

Combine diced chicken, apple, raisins and green onions with 2/3 cup of the dressing. Mix well and chill.

At serving time, add remaining dressing to spinach. Toss lightly and place on individual serving plates. Sprinkle sesame seeds over greens.

Add 1/2 cup almonds to chicken mixture. Spoon chicken mixture on top of greens and sprinkle remaining almonds on top.

Tags: almond, chicken salad, curry, mango chutney, spinach