ALL Recipes in Category : Salads

Watermelon, Cucumber and Jicama Salad

  • 4   cups cubed (1/2 to 1 inch) seedless watermelon–about 3 pounds
  • 2   cups cubed ( 1/2 inch) peeled jicama
  • 2   cups cubed (1/2 inch) peeled and seeded cucumber–1 1/2 pounds
  • 1/2   cup fresh lime juice
  • 1/4   cup chopped fresh mint
  • 1/4   cup chopped fresh cilantro
  • 1/4   cup chopped fresh basil
  • 1   teaspoon salt

Toss together all ingredients in a serving bowl.  Serve immediately.

Watermelon and vegetables can be cubed and combined 6 hours ahead and chilled, covered.  Right before  serving add lime juice, herbs and salt.  Herbs can be chopped and combined 6 hours ahead and chilled, covered.

I made this for Book Club night.  It was a big hit and I loved it!


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  • 8 oz Fresh Kale
  • 1/4 cup coarsely grated carrot
  • 1/4 cup shredded red cabbage
  • 1/4 cup olive oil
  • 1/4 cup rice wine vinegar
  • 1 Tbsp sesame oil
  • 1 & 1/2 tsp Sugar
  • 2 Tbsp toasted sesame seeds
  • 1/2 tsp good salt
  • 1/2 tsp freshly ground pepper

Remove stems from kale and cut or tear into bite size pieces.  In a large bowl, toss the kale with the carrots and cabbage. Combine the remaining ingredients in a jar and shake vigorously.  Pour the dressing over the kale and toss well to coat. Let sit 30 minutes before serving. Actually, this salad can stay in the fridge for a day or two and it’s still good.

I often prepare this salad for Book Club meetings. And the reason for the sit time is this:  The flavors get to know each other.

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Serves : 4                            Preparation Time : 30  minutes


  • For the Vinaigrette
  • 1 teaspoon                 lemon zest
  • 1/2 cup                       fresh lemon juice
  • 1/4 cup                       olive oil
  • 1 tablespoon              finely chopped fresh dill
  • 1 teaspoon                 minced garlic
  • 1/2 teaspoon             kosher salt
  • 1/4 teaspoon             freshly ground pepper
  • For the Salad
  • 16                               Jumbo shrimp , peeled and deveined
  • 1 cup                          orzo pasta
  • 2 oz                            feta cheese
  • 3/4 cup                      finely diced red bell pepper
  • 1/3 cup                      pitted kalamata olives, quartered
  • 2 tablespoons           thinly sliced scallions, including tender green parts
  • 1 1/2 tablespoons     finely chopped fresh oregano
  • 4 METAL SKEWERS, or bamboo skewers soaked in water for at least 30 minutes.

To make the vinaigrette : In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper. Place the shrimp in a medium bowl. Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.

Bring a medium saucepan 3/4 full of salted water to the boil. Add the Orzo pasta and cook until al dente. Drain and place in a bowl. Add the remaining vinaigrette and the feta cheese and toss well. Add the bell pepper, kalamata olives, scallions and oregano. Toss again.

Thread shrimp onto skewers. Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.

Serve the shrimp immediately with the pasta.

NOTES : This is a fun recipe. You can change the seafood, (I used both shrimp and scallops), and change the cheese in the salad to suit your taste. Be generous with the herbs, salt and pepper. Prep all the ingredients early in the day, so all you have to do is throw the past salad together and then cook the seafood. The hot pasta kind of melts the cheese. You could even do this recipe with grilled chicken

Suggested Wine : A fresh crisp Pino Grisio compliments this meal.

Recipe by : Weber Grill

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Serves :     4


  • 4 X  7 oz                 Ahi Tuna or Salmon fillets
  • For the Marinade
  • 1 cup                        Soy Sauce
  • 1 tablespoon           chopped garlic
  • 1 tablespoon           minced ginger
  • 1/2 cup                    sliced scallions
  • 1/2 cup                    sugar
  • For the Maui Onion Salad
  • 1                                large sliced carrot
  • 1                                small Maui onion
  • 4 oz                          Japanese spice sprouts OR  Sprouted sunflower tops
  • 1/2                           Japanese cucumber OR English hothouse cucumber, seeded and julienned
  • 1/4 cup                    Pink pickled ginger
  • 4 oz                          bean sprouts
  • 1 tablespoon           canola oil
  • 1/2 tablespoon       toasted white sesame seeds for the garnish
  • 1/2 tablespoon       black sesame seeds for the garnish
  • 1                                juice from one lemon
  • + Basic Ponzu Sauce  (see recipe – ANITA- add link here)

Combine the marinade ingredients together in a large mixing bowl and marinate the fish for about one hour.

Prepare the vegetables any time in advance, up to the point of sauteing the bean sprouts.

About 30 minutes before serving, get the barbecue grill ready .

To prepare the Maui Onion Salad  - Combine the carrot, onion, spice sprouts (I used sunflower tops once and radish sprouts another time), cucumber and pickled ginger in a mixing bowl. Heat the canola oil in a saute pan, and when hot, stir-fry the bean sprouts over high heat for 15 seconds. Transfer to the mixing bowl and toss with the other vegetables.

Remove the Fish from the marinade and grill over high heat for however you like it. About 45 seconds to 1 minute per side for the tuna, medium rare.

To serve, divide the salad between 4 serving plates. Sprinkle the sesame seeds and lemon juice over the top. Place the fish on top of the salad and spoon some of the Basic Ponzu Sauce over the fish. Pass the extra Ponzu Sauce with the dinner.

(I doubled this recipe and served 10 people)

NOTES : Japanese spice sprouts are Daikon sprouts, I substituted with sunflower sprouts. You can zap the carrot and onion in the microwave for about one minute just to get the bit of crunch away. The julienne should be fairly thin. There is a lot of prep to this recipe, but it is well worth it.
You can plate the food for your guests or if you double the recipe, as I did, pile the salad on a large platter with the fish on top. Doubling the ingredients serves 10. I garnished with tomato, lemon and lime wedges.
This recipe was prepared for Jack and I at Marty and Bino’s house up the road from us. We’ve just recently begun a nice friendship with them and are happy to have them as neighbors. The care in which dinner was prepared and resented from pupus to dessert was inspiring. The dessert was a chocolate souffle cake and the pupus were chunks of Reggio parmesan cheese and focaccia bread.

Serving Suggestion : Serve with Jasmine Rice (ANITA – see recipe

Recipe By : Adapted from Roy’s Feasts from Hawaii

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Serves 4


  • 2 lbs                          Tofu – firm or extra firm, Naysoya
  • 2 tablespoons         Dijon mustard
  • 1 teaspoon               soy sauce
  • 1/2 cup                     mayonnaise or vegonaise
  • 1/2 teaspoon           salt
  • 1/2 teaspoon           garlic powder
  • 1/2 teaspoon           celery seeds
  • 1/4 teaspoon           turmeric
  • 2                                celery stalks, minced
  • 1/2 cup                     green onion, minced
  • 1                                 green bell pepper, minced, optional
  • 1                                 carrot, minced, optional

Press water out of tofu and place in a bowl. Break up with a fork. Add other ingredients. Chill

NOTES : I used a food processor. First grating the carrot, chopping the onion, and then adding minced celery and the tofu with the spices. Pulse until you get the desired consistency.

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Serves 8


  • 2 quarts                               salad mix, designer greens, chilled and clean
  • 1 head                                  romaine lettuce, chilled and clean
  • 1/2 cup                                sliced almonds
  • 4 oz                                      feta cheese, crumbled
  • 1                                           orange, segmented
  • Dressing
  • 1/4 cup                               tarragon vinegar
  • 1 teaspoon                          fines herbs
  • 1 tablespoon                       Dijon mustard
  • 3/4 teaspoon                      sugar
  • 2 tablespoons                     orange juice or water
  • 1/3 cup                                good quality olive oil
  • salt and pepper                  to taste
  • 1                                           red onion, sliced for garnish

Early in the day wash greens and chill

Make the dressing: Use a jar you can shake or a bowl and whisk. First pour in the vinegar and add the spices and mustard, shake or whisk until well blended. Add the oil slowly whisking or all at once if you are using a jar. Taste and adjust seasoning.

To assemble : Mix romaine and greens together in a large salad bowl. Arrange orange slices on the greens. Sprinkle with the toasted almonds. Toss with the dressing, and top with the onion slices.

NOTES : The orange will have accumulated a lot of juice, use some for the salad dressing and also you can use more of the juice when you dress the salad. Assemble the salad at the last minute. I used a French feta, which is less salty and milder.

Recipe by : Linda

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  • banana
  • orange and grapefruit slices
  • strawberries
  • pineapple
  • kiwi
  • raspberries
  • fresh mint optional

Use a clear glass bowl, and start at the bottom, and layer upwards.

Peel,  slice and layer bananas, peel, slice or section oranges and grapefruit. Remove as much pith as possible from the citrus. Add citrus layer. Slice the strawberries, layer over the citrus. Layer fresh pineapple chunks over the strawberries, and top with raspberries and kiwi slices.

NOTES : I have used frozen raspberries and it’s OK.

This is just a very basic recipe. The point is that it should look pretty with the contrasting layers. The first serving destroys the look, and that’s OK too. It’s too bad that this has to be assembled the morning of the brunch. You can prep a lot of it, peel, but not slice the citrus. wash the strawberries, and cut the pineapple. A garnish of fresh mint is nice too.

Yoghurt and/or whipped cream can be served on the side, as well as granola

Recipe by : Linda McBride

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Serves 8


  • 1 lb                    cooked spaghetti
  • 3/4 cup             good olive oil
  • 1/4 cup             red wine vinegar
  • 1/2 cup             fresh parsley, chopped
  • 1                         garlic clove, pressed
  • 1 tablespoon    garlic salt
  • 1 tablespoon    garlic powder
  • 1 tablespoon    coarsely ground fresh pepper
  • 1 tablespoon    dried basil
  • 1 tablespoon    dried oregano
  • 1 lb                     Jarlsberg cheese, cut into thin strips
  • 1                          red bell pepper, cut into strips
  • 1                          yellow orange or green bell pepper, cut into strips
  • 1 cup                   sliced black olives
  • 3/4 cup              shredded parmesan cheese
  • 1/3 cup              chopped walnuts
  • salt and pepper to taste

Place cooled,cooked spaghetti in a large bowl. Toss with olive oil, vinegar, parsley and spices. Add remaining ingredients and mix well. Chill thoroughly. Add salt and pepper at serving time.

NOTES: Dianne says to double the dressing. Use second half just before serving, because the pasta absorbs the first half totally, and she found it too dry.

Recipe by : Diane V

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Serves 4


  • 1 1/2 lbs                      cucumber, peeled, halved lengthwise, and thinly sliced
  • 2 teaspoons                kosher salt
  • 1/2 cup                        rice vinegar
  • 1/2 cup                        water
  • 2 tablespoons             sugar
  • 1/4 teaspoon              crushed red pepper
  • 2 tablespoons             minced red onion
  • 1 tablespoon               dry roasted peanuts, chopped

Place the cucumber slices in a colander and sprinkle with salt. Toss well. Drain for one hour.

Place the cucumber slices on several layers of paper towels, cover with additional towels. Let stand for 5 minutes, pressing down occasionally. Rinse and pat dry.

Combine the vinegar, water, sugar and pepper in a small saucepan. Bring to the boil. Reduce the heat and cook until reduced to 1/3 cup (about 10 minutes). Remove from the heat and cool. Stir in the minced onion.

Combine cucumbers and vinegar reduction in a medium bowl and toss well.

Sprinkle with the chopped peanuts.

NOTES : When Barb and Bruce visited us in the summer of 2001, Barb brought this recipe with her. Within one week we prepared the recipe three times. A real winner!

Recipe by : Barb

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Serves 6


  • 1 cup                                 Instant Couscous
  • 1 cup                                 water
  • 1                                         large garlic clove
  • 2 tablespoons                  olive oil
  • 1 tablespoon                    balsamic vinegar
  • 1                                         lemon, juice only
  • 2                                         bell peppers, red, orange and or yellow
  • -                          (roasted and diced)
  • 1                                          small red onion, diced
  • 1 tablespoon                     fresh basil, chopped
  • 1/2 cup                              feta cheese, crumbled
  • salt and freshly ground pepper to taste

Bring the water, garlic oil and vinegar to the boil in a small saucepan.

Place the couscous in a mixing bowl and pour the water mixture over the couscous, mix well, and cover for 15mins. Sprinkle with lemon juice and fluff with a fork.

Remove the garlic and add the peppers, onion, basil, and feta cheese.

Toss well, add seasoning and chill.

The salad may be served chilled or at room temperature.

NOTES : Jack and Jon gave this salad rave reviews. Joanne, the wife of the guide they used in Montana in the fall of 1999, made this salad for them. She packed a special lunch for them each day, they loved everything.

Recipe by : Joanne

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Serving size : 10


  • 1   head                      cabbage, chopped in chunks
  • 1  bunch                     green onions, chopped – all of it
  • 1 jar                            sesame seeds, toasted
  • 2/3 cup                      slivered almonds, toasted
  • 3 oz                             pkg. top ramen, smashed
  • 4 tablespoons           seasoned rice vinegar
  • 1 teaspoon                 coarsely ground black pepper
  • 1 teaspoon                 salt
  • 1 cup                           vegetable oil
  • 4 tablespoons           sugar

Mix the last 5 ingredients to make a dressing. Toss other ingredients just before serving. Add the dressing

Recipe by : Teresa

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Serving Size  : 24


  • 1 1/2  pounds                       red onion, thinly sliced
  • 1 1/2  cups                            Distilled white vinegar
  • 1 1/2  cups                            water
  • 3/4  cup                                sugar
  • 12  ounces                             blue cheese, crumbled, 1/4 inch pieces
  • 1 1/2  cups                             olive oil
  • 2 1/4  pounds                       Belgian endive, thinly sliced  (about 8 cups)
  • 3/4  cup                                 fresh lemon juice
  • 12  bunches                           fresh arugula, torn into small pieces ( about 12 cups )
  • 1  cup                                     dried cranberries
  • 1 teaspoon                            salt

Place onions in a large resealable plastic bag.  Add vinegar, water, sugar and salt.  Seal bag: shake until sugar dissolves.  Chill onions in marinade at least 1 day and up to 3 days, turning often.

Place cheese in medium bowl.  Pour oil over cheese let stand at room temperature 2 hours.  (Can be prepared 2 days ahead. Cover and refrigerate.  Bring to room temperature before continuing.)

Place endive in a very large bowl.  Add lemon juice; toss.  Add arugula, cheese-oil mixture and dried cranberries;  toss.  Season with salt and pepper.  Transfer to platter; top  with some drained pickled onions. Pass remaining onions in marinade.

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NOTES : This salad is spectacular. Even people who say they don’t like arugula, love this salad. Add the cheese oil to your taste. If serving at a buffet where the food is out for several hours, you might want to keep half the salad in another bowl in the fridge until you need it later. Remember to prepare the onions at least one day ahead.

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