This one may seem a little strange at the outset, but don't write it off just yet.  I decided to try it just because the picture was so pretty.  

• I decreased the original amount of sugar by about half, and I'd probably decrease it further next time.
• I will also decrease the olive oil next time, likely to about 1/3 cup.
• The onions said "sweet" in the store, but they were hot!  If your onion is hot, I'd encourage you to cut it back to 1 onion AND/OR to rinse the onions under cold water and let them drain a couple minutes before adding them to the rest of the mix OR to quick pickle them in the vinegar before the vinegar and sugar are mixed together and heated.

Prep your farro:  follow package directions to cook farro.  Let cool.  Also may be done ahead of time.

• I always like to give credit where it's due.  This recipe was inspired by a Smitten Kitchen recipe.
• Farro is a grain, and it is sold in several places.  I found my bag at Trader Joe's.  If you can't find farro, you can substitute barley, quinoa, and even rice or some other grain.  

This recipe is simple to make and comes together pretty quickly.  It uses a vegetable peeler or mandoline and a food processor, so your work is minimal.  If you have a pile of zucchini silently screaming to be used before it goes bad, try this.  You won't be disappointed.

Zucchini Ribbons With Almond Pesto
from Smitten Kitchen Cookbook

1/2 cup almonds, toasted and cooled
1/4 cup grated Parmesan cheese
1 small garlic clove, peeled and crushed
Pinch of red pepper flakes
2 tablespoons lemon juice
1/4 teaspoon salt
1/3 cup olive oil
2 pounds medium zucchini, trimmed (about 4 medium, thin and longer if you can find them)

Grind almonds, Parmesan, garlic and red pepper flakes in a food processor until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times until incorporated. Pour the dressing into a large salad bowl and let it roll up and around the sides.

Peel the zucchini with a vegetable peeler or mandolin and place zucchini ribbons in the dressing-coated bowl. Toss the ribbons gently (your hands work best) attempting to coat the zucchini as evenly as possible. Serve at room temperature.

I found the original recipe for today's post on Pinterest and fell for its visual appeal.  I am a sucker for well photographed food.  The colors and textures just burst off the screen and demanded to be made, and finally I got around to making it.

Instead of making the recipe as is, I adapted it to suit mine and Drew's tastes, and I wanted to simplify it.  We both really enjoyed it, but if you want it to be a light meal rather than a side, I would encourage you to make double the amount, which would feed 2-3 people, or serve it with pita toasts or something.

This comes together quickly and easily, and if you use canned chickpeas or ones you prepared earlier in the week, there's no cooking, which translates into keeping your house cool enough to live in without turning your power bill into an all consuming monster.

Chickpea and Tomato Salad
adapted from greenlitebites.com

feeds 1 very generously (with leftovers) or 2 as a hearty side- or as I said in the post, serve with pita to make a light meal

1 can chickpeas (1 2/3 cups), drained and rinsed
1 pint cherry or grape tomatoes, halved
1/4 cup basil leaves, cut into a chiffonade
2 Tb. olive oil
1 Tb. lemon juice
Salt and Pepper, to taste

In a medium to large bowl, combine the olive oil, lemon juice, salt, and pepper with a whisk or fork.  Add all other ingredients and stir to mix and coat with the dressing.  Allow to sit for about 10 minutes prior to serving.

I have the perfect warm-weather dish for you today.  I first came across this recipe in an old issue of Bon Appetit, and I have been making it a few years now.  It's an ideal spring/summer dish.  The lemon gives it a bright, almost sunny taste, while the herbs also keep it bright, interesting, and a little earthy.  The chickpeas give you good texture, flavor, protein, and fiber, which leaves you with a meal that will fill you even on hungry days but won't make you feel like you just ate half a buffalo.

Just thinking about this salad makes me want to go make some right now.  If your definition of salad is pretty broad or you want to break out of your normal meal routine, try this soon.  It's hearty and chunky, which makes it much easier to spear on your fork.  It could be a nice light meal or a side salad, though for me it was a meal.  It's likely best when it's freshly made, but I ate on it for a few meals and didn't ever find it past its prime, and each bite continued to be a delight.  This salad has a nice variety of textures and flavors, the contrasts playing well against and yet with each other.



You start out roasting cauliflower, which gives the cauliflower this nice flavor that's full and subtle at the same time.  The roasting process gives it a nutty carmelization.  It's delightful.  Then you make the dressing, a substantial mixture of Middle Eastern flavors, and combine everything, tossing it to incorporate it well. 

I made the recipe as is, except that I forgot to include the pine nuts.  The salad was great without it, but forget the pine nuts?  Tragedy.



Kale and Roasted Cauliflower Salad with Tahini Dressing
from Real Simple

1/4 cup pine nuts
1 small head cauliflower (about 1 1/2 pounds), cut into florets
1/4 teaspoon cayenne pepper
4 tablespoons olive oil
kosher salt and black pepper
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
10 cups stemmed and chopped kale (about 1 bunch) or torn escarole
1/2 small red onion, thinly sliced
1/2 cup raisins

Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing once, until golden, 6 to 8 minutes; transfer to a plate.

Increase heat to 450° F. On the rimmed baking sheet, toss the cauliflower with the cayenne, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until golden and tender, 20 to 25 minutes.

Meanwhile, in a large bowl, whisk together the tahini, lemon juice, the remaining 2 tablespoons of oil, ⅓ cup water, and ¼ teaspoon each salt and black pepper (adding more water if necessary, to achieve the consistency of heavy cream). Add the kale, onion, raisins, pine nuts, and cauliflower and toss to combine.

I'm a little late in the game on posting this one, since it's a peak of summer salad and as I type it's a rainy Monday with a slight chill in the air and all I want is chili for lunch.  In the case that we might have some nice, warm days still ahead or that you find a mysteriously perfect package of strawberries, I wanted to still post this salad this summer.

This is easy, quick, and makes for a great light main course or for a side salad.  It's really tasty, too.  The toasted pecans...well if I were a poet, I am sure there are some stanzas to be written about them.  The vinaigrette, too, is easy, and makes a ton.  I gave some away and kept some for myself and still have a cup or so left.

Strawberry Vinegar- It's pretty and makes you feel accomplished!

The recipe comes from the Gourmet Today cookbook, and I was so happy to find a spinach and strawberry salad with a dressing that isn't loaded with sugar.  Making the strawberry vinegar is pretty easy and involves all of about 10 minutes.  With a food processor and strainer, you too can sound super food cool when you tell others you made strawberry vinegar.

Spinach Salad with Strawberry Vinaigrette
from Gourmet Today
Serves 2 as a main course or 4 as a side

1- 5 oz. package baby spinach
1/2 cup chopped pecans, toasted (see notes)
1 1/2 cup strawberries, hulled and sliced
3 Tb. extra virgin olive oil
2 Tb. strawberry vinegar (recipe follows)
Salt and pepper, to taste

In a large bowl, place spinach, pecans and strawberries.  In a jar or small bowl, mix together the olive oil and vinegar, along with salt and pepper.  Pour over spinach mixture and toss to coat.



Strawberry Vinegar
1 lb (quart) strawberries, hulled and trimmed
2 cups white balsamic vinegar
2 Tb sugar if strawberries are not sweet

Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy. Transfer to a bowl and add vinegar. Let stand 1 hour. Strain vinegar through a fine-mesh sieve into a bowl, discarding solids.

Notes

• To toast pecans, preheat your oven to 350.  Place pecans onto a baking sheet and bake for 5-10 minutes, until slightly browned and fragrant.  
• Variations I've tried include adding blueberries and chicken.  I bet almonds or even walnuts would be a good sub for the pecans.  

Happy Memorial Day Weekend!  To anyone reading this who is a current military member or a veteran or who has/had a family member in the military, thank you for the sacrifices you and your families have made.

The salad I'm writing about today was made on Wednesday and I've been eating on it the past couple days. I like it.  It would make a decent side dish (maybe for a cookout or gathering), and Deb from Smitten Kitchen even recommends it with some salad greens and a pita.  I am, however, eating it as a light lunch by itself with a fork.    It's great for warmer weather, and doesn't have the risk associated with mayonnaise based salads.  It's easy and quick, and can be made even quicker with jarred roasted red peppers.  I am going to type the recipe as I made it.  Feel free to peruse smittenkitchen.com for her variation.



Chickpea Salad with Roasted Red Peppers
adapted from Vegetarian Cooking for Everyone

Do you ever crave foods that you normally don't eat?  A couple weeks ago I really, really wanted some broccoli.  I like broccoli fine, but don't usually seek it out.  So, with Aldi's wonderfully low prices on produce, I bought some broccoli and went to work making this slaw dish.  It's not only on smittenkitchen.com, it's also in her cookbook. 

This is an easy dish that is a great make-ahead, and I ate it at least 2-3 days for my entire lunch.  It stays with you a little while.  I like that.  So, I recommend this recipe.  See notes for suggested changes/ a warning.



Broccoli Slaw
from Deb at smittenkitchen.com 

Makes about six cups of slaw
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops.

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.

Should keep up to a week in the fridge.

Notes

• My warning- I made this dish in February, which means that fresh onions are not happening right now.  Onions are "hotter" or stronger in winter, so the onion I used was kicking.  You can avoid this by doing one of the following:
• Use shallots for the whole thing- they have a milder flavor
• After chopping your onion, place in a strainer and rinse and allow to drain for a few minutes

I found Mark Bittman's How to Cook Everything Vegetarian at Ollie's a while back and thought, "why not?"  I don't pretend to be a vegetarian or even super health conscious, but it's a good book to have for knowing about all meatless food categories and various food preparations.  A few weeks ago I made the salad I'm posting today as a lunch for Drew and me, and it is a hit.  I have a similar quinoa salad that I occasionally make that contains black beans, avocado, tomato, etc- a real Southwestern flavored dish, but I had never considered sweet potatoes, and they are wonderful here! 



I opted to make the Southwestern variation of this recipe because everything is better with avocado, right?  The salad takes less than an hour total time- maybe 30 minutes or less if you're efficient in the kitchen, and it can be made ahead of time and refrigerated.  If you have leftover sweet potato or quinoa, then it's a good fridge cleaner recipe.  Even if you don't, this is an affordable, healthy meal full of delicious goodness!



I am posting the recipe as I made it below, which is the Southwestern variation.  You can find the original recipe online or in the How to Cook Everything Vegetarian book by Mark Bittman. 

Sweet Potato and Quinoa Salad
from Mark Bittman

1 cup dry quinoa, or 2 1/2 cups cooked
1 lg or 2 med sweet potatoes, about 1 lb. total
1 red bell pepper, core, ribs and seeds removed and diced
1/4 cup minced shallot or red onion
1 avocado, diced
Salt and pepper
1/4 c. extra virgin olive oil
1/4 cup toasted pumpkin seeds (pepitas)
Juice of 1 lime
Chili Powder- 1/4 tsp

If using dry quinoa, cook according to package directions. 

Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces. Cook it in boiling salted water to cover until tender, about 15 minutes; drain well.

Toss together the potato, quinoa, bell pepper, avocado, pumpkin seeds, and onion; sprinkle with chili powder, salt and pepper. Whisk the oil and lime juice together and toss the salad with about half of this mixture; add all or some of the rest to taste. Taste and adjust the seasoning.

I have largely refrained from posting lettuce or greens based salads on here because I kind of scoff at the idea of recipes for these sorts of things.  I mean, you just layer a bunch of fresh ingredients over a bed of lettuce or other greens, and you have the dish.  Where's the need for instructions in that? 

So, why, you ask, do I post this one?  It's just so pretty!  I made this up a couple weeks ago because Drew brought home a whole gallon of strawberries from Strawberry Hill USA after taking his grandparents there and we wanted to start eating them immediately, and I saw a salad recipe that used tomatoes and avocado and somehow thought the strawberry and avocado would play together.  I was right! Oh, and bonus!  The salad is made from romaine lettuce that grew on its own from a renegade seed in our garden. 

So, it's simple.  I'll post the "recipe" below but really, just go with what you love.  Please note that because I tend to just throw salads together until I think they look pretty, measurements are anything but exact.

Strawberry Avocado Salad
serves 2 an entree sized salad

1 head romaine lettuce (or 2 cups baby greens), washed and roughly chopped
1 shallot or 1/4 red onion, thinly sliced
1 cup strawberries, sliced
1 avocado, diced
1/4 cup sunflower seeds or sliced almonds
2 tb. olive oil
2 tsp red wine vinegar
salt and pepper, to taste

In a large bowl, place lettuce.  Top with shallot, strawberries, avocado, and seeds or almonds.  In a small bowl, stir together the oil, vinegar, salt, and pepper.  Drizzle over salad.  Divide between two large plates or bowls and serve. 

*for added protein, feel free to add cooked and shredded or diced chicken- maybe even steak or tuna or white kidney beans/tofu. 

After an unintentional 5 month hiatus, I am back!  I have several recipes to share with you, but for today, here's a quick and healthy one. 

A couple months ago I had lunch with two wonderful ladies at a local Mexican restaurant, and one of them ordered this salad that looked amazing.  A bed of spinach is topped with chicken, black beans, avocado, and cheese.  I have since ordered the salad at Mi Pueblito, the local Mexican institution, and have loved it, but I also decided that I can make my own for less at home. 

This salad has a good variety of textures, with the spinach leaves, beans, and chicken and is super healthy. 

At home I left off the cheese to decrease the calories and I didn't even miss it.  The creaminess of the avocado completely renders the cheese unnecessary for me. 

I also used salsa in place of salad dressing.  I recommend that you use a homemade salsa such as this one or a Mexican restaurant thinner salsa for this purpose. 

If you're cooking for one or want a different spin on salad, go for this.  If you like black beans, avocado, chicken, and spinach, this just may be a new favorite!

The Edge Salad, a Recreation
inspired by Mi Pueblito restaurant chain

For two people
3 cups baby spinach leaves (adjust to your plate and taste)
2 chicken breasts, cut into thin strips and sauted
1/2 cup prepared black beans, drained and rinsed
1 avocado, sliced thin
1/2 cup thin or restaurant style salsa
1/4 cup shredded cheese, such as cheddar, Mexican blend, monterrey jack (optional)

Place the spinach leaves on two plates or in two larger bowls.  Top with remaining ingredients.  Pour salsa/cheese last.  Enjoy!

I am on a neverending quest to keep my lunches interesting.  Since I work 25 minutes from home and don't want to go out to lunch every day, I bring my lunch most days.  I am not a sandwich-every-day kind of person, so I am always up for new ways to keep my lunches on the appealing side rather than making lunch banal.  I'm glad to add a new one to the repertoire, my Asian slaw salad.  I developed this recipe after reading several utilizing everything from pre-packaged slaw to ramen noodle soup mix packets.  Yuck!  At the base, however, each recipe was fairly similar and I liked the fresh ingredients as well as the balance of vegetables and protein.  I think (hope) my recipe strikes a nice balance between freshness and convenience. 



Asian Slaw Salad
serves 3-4 as an entrée

1-2 cups chopped or pulled cooked chicken (rotisserie chicken, anyone?)
1 large or 2 small red bell peppers, sliced thin lengthwise (think julienned like french fries)
1/2 bunch green onions, sliced thin (think small, thin rounds like a frisbee)
1/2 cup almons, chopped or slivered
1 large carrot, shredded
1 medium napa cabbage (about 1.5 lb), shredded or sliced very thin
1- 3 oz. package ramen noodles, crushed (discard seasoning packet)
1 Tb. creamy peanut butter
1/2 cup asian sesame salad dressing (see notes)

Combine your carrot and cabbage and sit them in a strainer or collander for about an hour to allow the excess moisture to dry out.  Discard liquid.  Place the carrot and cabbage in a large bowl and add the bell pepper, onions, almonds, chicken, and ramen noodles.  Toss all ingredients to combine. 

In a small bowl or measuring cup, whisk together the dressing and the peanut butter.  If serving all the salad at once, pour the dressing over the salad and toss to combine; serve.  If portioning the salad out to be eaten over several meals, leave the dressing and salad separate and only add as much dressing as you desire, tossing to combine. 



Notes

• On salad dressings- I used Olde Cape Cod brand's all natural Sesame and Ginger salad dressing.  Other recipes used other brands, and some even made a dressing utilizing the ramen noodle seasoning packet.  Feel free to search asian salads to find what works for you, but I liked that the dressing is easy to make while I can still somewhat control the ingredients. 
• On chicken- I almost never have chicken in my freezer or fridge, which I know makes me sort of odd.  If you want to cook chicken breasts and chop them yourself, feel free.  This is a great use, though, of a rotisserie chicken. 

I have had this recipe in my "to make" file for two years now, and I am glad the wait is finally over.  Only now I am kicking myself for not making it sooner.  This is quite possibly my favorite salad.  I discovered it when Deb of Smitten Kitchen posted it on her blog, and it came at a time when I was thinking exactly what she wrote; green salads are just not doing it for me anymore.  I was also newer to techniques, such as pickling onions, so it was a sort of educational post with a delicious recipe.  It also helps that I am a complete fanatic for a good colored bell pepper. 



This salad, while ideal when made with good, colored bell peppers in their peak, is also good with mediocre bell peppers, which is, sad to say, what I used.  I can't figure out why the peppers I'm growing in my own garden aren't the most awesome peppers I've ever tasted, but we'll just chalk it up to our gardening inexperience.  So back to the salad- it's well dressed and keeps for days in the fridge, and while great the first day, gets even better the second.  It's colorful and makes use of summer vegetables, so it's good that way.  If you have bell peppers in your garden or you find discounted colored ones, or you don't mind paying $2 a pepper, make this ASAP, like yesterday.



*One note- I don't like olives so I put in capers.  I am posting the recipe as I made it; if you like olives, click the recipe title below to be taken to Deb's website, where the original recipe is written.



Mediterranean Pepper Salad
from smitten kitchen

1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby or pickling cucumber
1/4-pound firm feta cheese or 4 oz crumbled, if your grocery store is lacking
2 tb- 1/4 cup capers, drained
1/4 cup olive oil
1 small tomato, diced or a handful of grape tomatoes, quartered
Salt and pepper to taste

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta, tomatoes and capers in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.

I had never thought much about kale until I saw this article in Bon Appetit by Molly Wizenberg.  That was maybe the first time kale hit my radar as something I should try and not just as the little garnish on the plates at Shoneys.  It wasn't too long after that Drew and I went to 131 Main in Asheville, and kale salad was listed as a side dish.  I asked the waiter to describe it, and it seemed like it might be a good choice.  Oh how right I was!  This quickly became one of my favorite winter salads, and after asking the waiter to repeat its contents (I'm not so good at identifying every ingredient yet), I made notes and determined I had to replicate this salad at home.  I think I've hit success.  So, this recipe is sort of one of my originals, having been developed by me and inspired by the dish I had at 131 Main. 



In my opinion, this salad is best served in smaller quantities; think side salad rather than entree.  The kale needs to be very thinly sliced into 1''-2'' ribbons (think the size of shredded iceberg lettuce).  If you're not very familiar with kale, it's a strong green, slightly bitter, and usually not served raw.  If it's not thinly sliced, the leaf may be a bit much for you.  In this salad, its straightforwardness is matched with lemon juice and parmesan cheese to create a dish with slightly tangy, bright, and hearty qualities with every bite.  When purchasing kale, you want a nice, sturdy, green leaf.  Most of the ones around here have been wilty and flimsy this winter, and you need the sturdiness. 



Kale Salad
from my kitchen, inspired by 131 Main

4 cups thinly sliced kale leaves (maybe about 1/2 bunch or 1/4 lb)
1/4 cup extra virgin olive oil
Juice and zest of 1 lemon
1/4-1/2 cup parmesan (or parmigiano reggiano) cheese, grated
1/4 cup plain bread crumbs
1 garlic clove, minced, pressed, or grated (or 1/4 tsp garlic powder)
Pinch red pepper flakes (optional)

In a bowl large enough to hold the kale and do some tossing, add the kale.  In a smaller bowl, combine the olive oil and lemon juice.  Pour about half the lemon juice/olive oil mixture over the kale and toss.  Add in the cheese, bread crumbs, garlic, and red pepper, if using, and toss to combine.  Taste and adjust seasonings/flavors to your liking.  Serve immediately or place in refrigerator until needed.  Serves 4. 

Note:  Being that I am not a careful measurer when not baking, you may want or need to adjust the quantities of certain ingredients.  I did try to estimate to the best of my abilities.  The kale salad should be well dressed but not drenched, and the parmesan noticeable but not overpowering.  As with so many dishes, this is one of balanced flavors.  If you feel the lemon flavor needs punching up, add in some zest or more juice.

For those of us in rural America, cannellini beans are new or unheard of.  Also known as white kidney beans, cannellini beans are widely used in Italian cooking and are slowly starting to creep onto the shelves of our grocery stores.  I can't really remember my first encounter with them, but, as with so many other legumes, I love them.  What's not to love about a bean?  It has protein and fiber and is low in fat.  Beans are among some of the cheapest healthier foods out there, making them budget friendly as well.  Cannellinis are creamy and a great complement to other common Italian/Mediterranean ingredients, such as olive oil, tomatoes, red onion, etc.

I first found this recipe thanks to a daily recipe e-mail I get from allrecipes.com, and decided to try it out.

Remember the last post I did, the slightly disappointing chicken and pasta salad?  Well, this one is not a disappointment.  I love it AND it tastes like what I expect a bean salad to taste like.  I love it when things work together like that!  It is Italian-y (anyone who is Italian and disagrees let me know!) and has the great quality of being able to sit out for a while, making it a great picnic or potluck item.

Like so many recipes, I didn't follow this one to the letter- imagine that!  I have written the recipe as I did it.  To see the original, click the link. 

Cannellini Bean Salad
adapted from allrecipes.com, submitted by Alden Thornton

1 large red bell pepper or equivalent of one roasted red bell pepper
2- 14 oz. cans cannellini beans, drained and rinsed
1 medium onion, diced
1/4 minced fresh basil
3 Tb. red wine vinegar
2 Tb extra virgin olive oil
1/4 tsp. each salt and pepper

1.  Roast the pepper over a flame or under the broiler, rotating the pepper as the skin blackens and blisters, until the skin is totally black and blistered, about 15-20 mintues.  Place the pepper in a bowl and cover with plastic wrap.  This will loosen the skin.  Let cool for about 10 minutes, and then peel off skin and dice pepper.  OR if you are pressed for time, use a jarred roasted red bell pepper. 

2.  In a jar with a tight fitting lid, combine the vinegar, oil, salt, and pepper.  Shake well to combine.

2.  In a med-lg. bowl, combine beans, pepper, onion, and basil.  Pour dressing over the bean mixture and toss everything to coat.  It is best if the salad sits overnight in the fridge. 

This is the beginning of the pepper roasting process- I just turned on my broiler and let it go until it looks like a campfire marshmallow torch.







Here's what it looks like when it's done roasting.  Notice how the skin is loosening from the steam that is created when the plastic wrap covers the bowl?






A great way to cut an onion (I still haven't figured out how to cut one without crying, so if you know how, please tell me in the comments section!) is to leave the bulb part on and make slices with your  knife, like I did.  Then, cut across all those slices and you have a dice- the bulb part serves to keep the onion from slipping while you cut.

Hi and welcome!  I am sure you're probably looking at the title for today and wondering if I've lost it a little bit for taking time to write about a recipe that I found a bit disappointing.  Well, the reason is that, while I wasn't head over heels for this recipe, you may love it, so here goes.  I also will post something I did like the next time.  Not all new recipes are the holy grail of whatever dish it is.

I was first attracted to the Roasted Chicken Pasta Salad recipe during a search I made to find pasta salads that I could bring to work for lunch.  When you work far enough away from your home that it makes it difficult or impossible to go home for lunch, your options are usually one of two things; go out to eat in a restaurant near your place of work or bring your lunch.  If you know me or have read this blog, so many of the recipes I make are budget friendly.  I am on a budget, and eating out every day is NOT budget friendly.  It's also really fattening.  I'd gain 10 pounds a month if I had to eat out every day!  It is, however, difficult to make your lunch every morning- figure out what leftovers or sandwich toppings should go into lunch.  Is that just me?  It's difficult for me.  I am always getting places late- it's a trait I hate about myself- so thinking about lunch in the morning is something I like to simplify and streamline.

So, beginning to think about what I could have that is pre-made, healthy, and GOOD, I thought- ooh!  Pasta Salads!  I love pasta salads!  So, I began searching on Cooking Light's website (cookinglight.com) and Southern Living's website (southernliving.com), and found the Roasted Chicken and Bow Tie Pasta Salad.  It seemed perfect- rotisserie chicken for protein and convenience, walnuts, grapes, onion, celery.  Here's a warning for people who don't like unconventional flavors, though- the dressing includes lemon and orange juice. 

Now, The Fresh Market has a lemon pasta salad that I LOVE and thought that this one might be like that one, only with chicken and grapes. 

So, all that to say that this pasta salad is easy to throw together, and it makes a lot of food, but it's not my favorite.  I probably won't make it again because its flavors are just too much a departure from what I'd expect pasta salad to taste like.  What I do like about it is that its flavors were better two days after I made it than the day after- meaning that today when I eat my lunch it may be even better.  We'll see.  I'm holding my breath in anticipation and turning blue. 

I also like that it tastes fresh and that the dressing has no mayo.  If you left out the chicken, you could leave this dish out of a fridge for hours and not worry about violent illness later.  I'm for that.  I am not crazy about all the flavors that the dressing has going on- I mean, you have the mustard and the orange, which to me don't complement the grapes. 

So, all that long explanation to tell you that I have not found a lunch food that will be my BFF lunch, but if you like trying different things, you might like it.  I would suggest that you make a half batch, though.  Enjoy the rest of the rotisserie chicken as itself or in chicken salad, pasta, quiche, etc. 

I am not going to actually post the recipe, but here is a link:  Roasted Chicken and Bow Tie Pasta Salad

Notes

• To increase the health quotient of the pasta salad, I substituted whole wheat rotini for the white bowites. 
• I didn't put in celery because I didn't feel like it.  I want to like celery, but we're still in that "I only like you when you're covered in peanut butter or pimento cheese" phase. 

The prep work- it helps to have a great knife!








Mixing of the dressing- no mayo here= no spoiling IF you leave out the chicken, too. 

Like a good pound cake, a solid potato salad recipe needs to be in your repertoire as a cook.  It's a favorite at potlucks, picnics, and cookouts.  For me, it's like mac and cheese- a staple and favorite in the category of comfort foods. 

It does require some advanced planning as most potato salads are cooked and then chilled, and the recipe isn't a 10 minute wonder, but it is relatively quick and most certainly easy to pull together.

My standard recipe is usually the one from the Better Homes and Gardens Cookbook, the one with the red checkered cover.  Its base is one of mayo and mustard, with a fairly pronounced mustard flavor.

This recipe, taken from the May issue of Southern Living, has some mustard but the flavor is a bit more subtle.  As my husband described it, the flavor seems a little lighter and more summer-y.  I actually liked the way the dressing in this salad was a little more downplayed so you really noticed the creaminess of the potatoes themselves and the flavors of the other ingredients.

I tweaked the recipe a bit, and you'll find that information in my notes after the recipe.  I have included a link to the recipe and accompanying article for your convenience.

Picnic Potato Salad
adapted from the May 2010 Southern Living

4 pounds Yukon gold potatoes

3 hard-cooked eggs, peeled and grated
1 cup mayonnaise
1/2 cup diced celery
1/2 cup sour cream
1/3 cup finely chopped sweet onion
1/4 cup sweet pickle relish
1 tablespoon spicy brown mustard
1 teaspoon salt
3/4 teaspoon freshly ground pepper


1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and cut into 1-inch cubes.

2. Combine potatoes and eggs.

3. Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill 12 hours.

Cook's Notes

• Because they are more readily available in this small town, I used baby red skinned potatoes.  They're a great sub. 
• Always use the less starchy versions for potato salad so they don't fall apart after being boiled.
• I omitted celery.  I didn't have any and didn't want to buy any.  So there.
• I didn't have spicy brown mustard and didn't want to buy some for just this recipe.  I combined regular yellow mustard and Grey Poupon's Whole Grain Mustard in a 1:1 ratio.
• Instead of sour cream, I used Greek yogurt.  It's what I had on hand and is a great substitute. 
• All these changes, and still everyone loved it.  If you like the bolder flavored potato salad, add more mustard or even cayenne pepper.  This is what the husband who loves spicy things does.

The boiling of the potatoes and the mixing of the dressing.  How much easier can it get?  Make this for your next cookout!