Category Archives: salads

avocado + corn + tomato salad

avocado corn salad

I love to put together something quick and healthy for lunch.  It doesn’t always happen, but I saw something similar to this salad on Instagram, and I couldn’t wait to try it.  I happened to have everything on hand so it was my lucky day!

Here’s how to make it, although this isn’t an exact recipe…it’s more like a little-of-this-and-that kind of thing.

Slice the corn off of a cooked cob (mine was leftover and cold from the fridge), dice one tomato, and chop half of an avocado.  Toss those three ingredients together in a bowl.  Top with a few walnut pieces, torn fresh basil leaves, and some fresh mozzarella.  Drizzle with extra virgin olive oil and red wine vinegar, and sprinkle over some s+p.  Now you can enjoy yourself a nice little lunch!

pink poppyseed dressing

I promise you’ll like this recipe wayyyy better than yesterday’s recipe!
Brita {one of my favorite people on the planet and second-cousin on my dad’s side}, invited me and the kids up to her pretty mountainside house for lunch today. It was so nice to get out, especially with the kids being off track from school. The kids built castles and train tracks in the basement while we dished the latest for 3 1/2 hours!
She baked the best homemade mac and cheese {I need the recipe} and made a salad topped with this dressing. She made it from scratch, trying to copy the salad dressing from Kneaders. She brought some home from Kneaders, then tasted it back and forth with her own creation until they tasted exactly the same. She has a real knack for figuring out recipes like that. Anyway, she had a couple big jars of it, so she sent one home with me along with her recipe. Being friends with a cheffy person has such great benefits! :)
Try it on a salad with different lettuces, spinach, sliced strawberries, raspberries, mangoes, parmesan cheese, sunflower seeds, candied nuts, croutons, dried cranberries…just whatever you like best, really!
Brita’s Pink Poppyseed Dressing
3/4 c. red wine vinegar
1 1/2 c. sugar
1/2 red onion, quartered
1 1/2 tsp. salt
3/4 t. dry mustard
Mix these together in a blender.
Then, over 30 seconds time, add the following while blending:
3/4 c. salad oil
3/4 c. corn syrup
1 1/2 Tbsp. poppy seeds
Store in a big jar in the fridge, and then invite me over for lunch, okay?

panzanella {italian bread salad}

I love this so much! Especially in the summer using goodies from the farmer’s market.

2-3 small tomatoes , chopped into large pieces

1/2 cucumber, sliced horizontally, then sliced into half-moons

1/2 yellow, red, or orange pepper, diced

handful of kalamata (greek) olives, sliced in half

fresh mozzarella cheese, sliced (optional)

olive oil

red wine vinegar

fresh or dried basil

sea salt and fresh cracked pepper

2-4 slices of rustic Italian bread, torn into 1 or 2-inch pieces

(La Brea bread from Costco is really good—slice it up and keep in the freezer for when you want this salad. Just toast before using.)

This recipe serves two, but you can make it as big as you like for more people. Toss all the veggies together, and the mozzarella if you are using it. Drizzle the salad with a little oil and vinegar, and sprinkle to taste with basil, salt and pepper. Last, stir in the bread pieces and eat right away.

strawberry wonton salad

I know. I haven’t posted in forever. But I’ve had the cleaning-dejunking-organizing bug, so I thought I should take advantage of it while I had it. Dropped off 6 huge garbage bags full of stuff we never use to the D.I. today. Man, that felt good! Also, I was out of town for a week before Memorial Day. So I have more posts to come, but I thought you’d like this recipe if you have a bbq or family party coming up. This is my all time FAVE. I made it last night for my mom’s birthday dinner and there was not even a piece of spinach left in the bowl when the party was over.

Strawberry Wonton Salad


2 T. red wine vinegar

1/3 c. oil

1/4 tsp. salt

2 T. sugar

1/2 tsp. dry mustard

1/2 c. strawberry jam

Mix all ingredients together until well blended (a blender or food processor works best). Set aside.


15 square wonton wrappers, cut into thin strips

1 pkg. fresh baby spinach

1 large head red leaf lettuce,

washed and torn into pieces

1/2 c. red bell pepper, chopped or sliced

1 red onion, thinly sliced (I rarely add these, I don’t like raw onions!)

1 c. strawberries, sliced

1/2 c. sliced almonds, toasted

1/3 c. bacon, cooked, drained and chopped (optional)

Fry wonton strips in cooking oil over medium heat until light brown. Drain on paper towels. Mix greens, peppers, onions, and strawberries together in a large bowl. Add dressing and toss. Add nuts, wontons, and bacon last.

chinese chicken salad

Here’s my version of Chinese Chicken Salad. Even my kids will eat this!
Mix together the following in a large salad bowl:
1 head red leaf lettuce, rinsed and torn into pieces
1 orange, peeled and chopped
1-2 green onions, finely chopped
1-2 stalks of celery, chopped
3 chicken breasts, cooked in a little soy sauce, then shredded
In a medium sized pan, toast the following in a couple tablespoons of butter, allow to cool, then add to salad bowl:
1 pkg. ramen noodles, crushed
1/4 c. slivered almonds
1-2 Tablespoons sesame seeds
Top with this dressing:
1/2 c. oil
1/4 c. white vinegar or rice vinegar
1/4 c. sugar
1 Tbsp. soy sauce
1/2 tsp. ginger