Category Archives: Salad

Alyson’s Broccoli Salad


1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

via Alyson’s Broccoli Salad Recipe –

Mandarin Orange and Strawberry Salad

4 servings

1/4 cup vegetable oil
2 tbl apple cider vinegar
1 tbl fresh parsley – chopped
1/2 tsp salt
dash pepper
dash hot sauce

1/2 cup chopped Walnuts or Pecans
3 Tbsp. sugar

Greens, etc.
1 medium head romaine lettuce, torn into bite-size pieces
1 cup chopped celery
medium green onions, thinly sliced
11 ounce can Mandarin oranges, drained
Pint strawberries

For dressing: Combine all ingredients in jar with tight-fitting lid and shake well. Refrigerate until ready to use. (Can be prepared up to 3 days ahead.)

For nuts: Saute Walnuts or Pecans in heavy small skillet over low heat until sugar dissolves and nuts are glazed (about 5 minutes). Watch carefully to prevent burning. Cool completely, shaking as nuts cool so they do not form one solid mass. (Can be prepared up to 1 week ahead. Store in airtight container.)

At last minute: Toss lettuce, celery, and green onions in large bowl. Add nuts and oranges. Shake dressing, pour over salad, and toss well. Serve immediately or dressing will dissolve glaze on nuts.

Credit: Lauren Flowers

New Potato Salad

Adapted from Weber’s Big Book of Grilling by Jamie Purviance and Sandra S. McRae


For the potatoes:

3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 lbs new potatoes, washed and cut in half
1/2 lb thick cut bacon, cut into 1/4″ dice
3 medium Vidalia onions, cut crosswise into 1/2″ slices
Kosher salt
Freshly ground black pepper
6 green onions (white part only), thinly sliced crosswise and skewered
3 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped thyme

For the dressing:
1/3 cup extra-virgin olive oil
3 tablespoons sherry vinegar
3 tablespoons chicken broth
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the grilling grate.

2. Toss potatoes with the olive oil, salt, and pepper. Place potatoes over the hot side of the grill, and cook until nicely browned on all sides, about 2-3 minutes per side. When browned, move to cool side of the grill and cover. Cooking an additional 10-15 minutes, until the potatoes can be easily pierced with a paring knife. Remove the potatoes from the grill and set aside to cool.

3. Cook bacon in skillet over medium heat until crispy and fat has almost completely rendered, about 10 minutes. Remove bacon bits with a slotted spoon and add them in with the cooling potatoes. Reserve the rendered bacon fat.

4. Brush onion slices with reserved bacon fat and sprinkle with salt and pepper. Cook on the hot side of the grill until browned and tender, about 5-7 minutes per side. Baste with bacon fat again 1/2 way through cooking process. Remove onion slices from the grill, cut into quarters, and add them in with the potatoes and bacon bits. Add the parsley, green onions, and thyme in the with potatoes.

5. In a medium bowl whisk together all the ingredients for the dressing. Pour dressing over the potatoes and toss gently to evenly coat. Allow potato salad to sit out at room temperature for 1 hour before serving.

via Grilling: New Potato Salad | Serious Eats : Recipes.

Honey Mustard Dressing Recipe

8 servings
time to make 10 min 10 min prep

2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
1/2 cup vegetable oil
1/4 teaspoon salt
fresh ground black pepper

In a small bowl or measuring cup, whisk together honey, mustard and vinegar. Slowly add the oil in a steady stream, whisking continuously until all the oil is added and the mixture is emulsified.

Add the salt and whisk, adjust pepper and other seasoning to taste.

Kicked Up Cole Slaw

3/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons apple cider vinegar
2 tablespoons buttermilk
4 teaspoons celery seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
3 cups shredded green cabbage (about 1/2 head cabbage)
3 cups shredded red cabbage (about 1/2 head cabbage)
1 green bell pepper, finely diced
1 large carrot, peeled and shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley

In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.
In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.