Archive for the ‘Salads’ Category


Mango Medley Salad with Lime Vinaigrette

August 29, 2015

When you just eat a mango it’s a get messy, sweet juice dripping down your chin experience that  you might not want to have in front of a crowd, kind of fruit. For that reason it’s best cut up in neat pieces. Mango is a friendly fruit. It plays well with fish, chicken, other fruits and vegetables. I found a perfectly ripe and ready to use one while hurricane supply shopping yesterday. I wasn’t much in the mood for a salsa, so looked for things that  would make it more salad-y. However, if you chop the ingredients finer and squeeze just the lime over it instead of making a dressing, , you would have a salsa that would perch nicely on tortilla chips. Refreshing  and tangy the dressing is rice wine vinegar based. Rice wine is one of my favorites on fruits. Many citrus based dressings have sugar in them, but I omitted it. Between the sweet tone of the rice wine and the fruit itself, there is just no need. This was a side for us for dinner, but as you can see the next day we piled it in a soft tortilla for fish tacos.


The Dressing

1/4 C. rice vinegar
1/3 C. light oil, not olive- I used grape seed
Juice and Zest from 2 limes
2 garlic cloves, grated
pinch salt

Whisk all your dressing ingredients together. Set aside while you prep your other ingredients. This dressing was so good, even before it sat for a bit. I recommend making extra.


The Salad

1 large mango , cut in cubes
1 large cucumber, peeled, halved seeded, and sliced in semi circles
1/2 large purple onion, thinly sliced
1 can corn, drained and broiled
4-5 small red and yellow peppers, cut in rings
1 large jalapeno, seeded and diced,
2 cloves garlic, grated
1/2 C. chopped fresh parsley

Drain the corn well and spread it on a baking sheet. Add just a tiny bit of oil and toss to coat. Broil for about ten minutes until it chars just a bit.


Begin your salad assembly while the corn is broiling. Add your peppers and jalapeno to a large bowl.


Next, your cucumber semi circles and  thin slices of onion.


Top off with your mango cubes, the charred corn and the parsley.


Mix them up. Isn’t this one of the prettiest salads ever?


Wake up those flavors with  a rainfall of that luscious dressing. Use it all. Let sit for at least two hours,if you can stand to wait. It’s worth it. Twist some black pepper over top, just because.


Serve it on the side of just about anything, have it all by itself ……………


or pile it inside a warm spicy fish taco.



Sorta Southern Pea Salad

February 5, 2012

With a few adaptations…so Southern Pea Salad made by a Northern city girl.If you’re sick of potato salad, tired of slaw and yes…you must like peas,this goes with just about everything.Ribs,wings or a nice switch  with a rare roast beef  and potatoes.  I prefer it room temperature, some like it cold,whichever way you eat it there’s no doubt this recipe gives this legume some love.

  • 1 bag frozen petite peas
  • 1 C. shredded cheddar or monteray jack cheese
  • 1 can water chestnuts , small cubes
  • 1/2  C. diced scallions
  • 1/2  C. diced dill pickles
  • 1/2  C. minced FRESH dill
  • 1/2 C.mayonaise
  • 1/2  C sour cream
  • 1 T. black pepper
  • 1 t.salt
  • 1/2 t. paprika
  • sprig of fresh dill for garnish
  • for non vegetarian – 6 pieces cooked,crumbled bacon,reserve 2 t. for garnish

Mix together:peas,water chestnuts,pickles,dill,pepper, salt and paprika.I prefer to blend the spices in before the wet ingredients so they are evenly distributed.

Add mayonaise,sour crean and cheese. Stir well. If you are using bacon, add that now. Chill for an hour or more. Top with additional paprika, and dill garnish.Bacon as well if you are using it.




May 4, 2011

Cinco de Mayo-the 5th of May. A Mexican holday commemorating the win of a war,the celebration seems to have become more of an American excuse to party. (Do we ever need an excuse to have a good time). Put on your sombrero, mix up some margaritas, and make a big bowl of quacamole.Nothing goes better with avocado than tangy blue cheese so I’ve added this French cheese – fitting as the war Mexico won on May 5th,1862 was againest France! The flavors get along quite well,complementing each other without vying for victory!  Let the party begin. Ole’!

  • 3  Haas avocados,medium ripe
  • 1 C. blue cheese,crumbled finely
  • 2 plum tomatoes,seeded and diced
  • 1/2 C. sour cream
  • 1/4 C. purple onion
  • 2 cloves mashed garlic
  • 1 generous tablespoon fresh lemon
  • 1 generous tablespoon finely diced jalapenos
  • 1/2 t. salt

Peel the avocados and rub all over with a few drop of lemon juice.Avocado will brown eventually no matter what you do, so work fast. Guacamole is meant to be made just a few hours before serving – though it tastes good the next day- even keeping the pit in it  won’t stop it from oxidizing into an unattractive brown.Mash one and a half avocado with the lemon juice and salt. Dice the other one and a half into chunks. Dice the tomatos.Set aside.

Add purple onions,garlic,sour cream and blue cheese.Gently mix until sour cream is evenly combined with avocado.

Lightly press some of the juice out of the tomatos to prevent a watery dip.

Add tomatos and avocado chucks to mashed mix.

Serve with tortilla chips, or spread on thinly sliced Cuban bread.



Cucumber Dill Slaw

November 12, 2010

Cool,creamy and made with my favorite herb, fresh dill. After having some,and some more, Micaela said “I want to eat it all but I know you want some”. Next time I will make double!

  • 3 fresh,hard cucumbers, peeled and seeded
  • 1/4 C. sour cream
  • 1 shallot, minced
  • 1 clove garlic, pressed
  • 1 T. white wine or Champagne vinegar (I used a garlic white wine vinegar)
  • 1/2 t. white pepper
  • 2 heaping T. fresh dill

Using a julienne slicer on your grater,or a mandolin if you are lucky enough to own one,cut cucumber into 1/2 inch wide strips.some will stay as long as the cucumber,some will break as the cucumber gets smaller. A paring knife is also fine for this step.Place the strips in a colander and sprinkle a scant amount of Kosher salt on them,knead to soften. rinse and squeeze out as much water as you can.

Whisk sour cream with vinegar,shallot,and garlic.Season with white pepper.

Fold cucumber and dill in gently.

Refrigerate at least an hour if not more. (The second hour after I made it… was gone!)