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salad

Albacore Tuna Salad

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Starting off the year right – Albacore Tuna Salad.  A delicious tuna salad full of fruit and nuts.

Croissant Tuna Salad

Tuna salad is a favorite meal of mine.  I usually make it with either egg, pickle, and onion, or with finely chopped apple.

This time, I wanted something different and pulled out a recipe that I’ve had on file for years and have never made.  Albacore Tuna Salad with crushed pineapple, apple, celery, raisins and nuts.  I couldn’t wait to see the end result.

This salad is easy to throw together, but you need have your cans opened and everything drained, as well as ingredients pre-chopped.

After that, you just put everything in a big bowl and stir it up until it looks right!

Albacore Tuna Salad

I use a combination of mayonnaise and Miracle Whip in this, but you can use all mayonnaise if you want. 

Some people don’t really like Miracle Whip, but it’s a staple down here in the South.  I grew up using the sweet, tangy spread on most of my sandwiches and tend to prefer it.  It will be good either way.

Ingredient Substitutions:

  • Crushed Pineapple – chunk pineapple, chopped up
  • Albacore Tuna – may be called “solid white tuna”; make sure it’s packed in water, not oil.
  • Apple – firm pear, mango
  • Golden Raisins – small chopped dates
  • Almonds – walnuts or your favorite nut

Tuna and Fruit Salad

This Albacore Tuna Salad is amazing!  The ingredients go great together, but don’t hesitate to substitute your favorites if you have other preferences.  

I like this salad because even though it has a bunch of ingredients, they’re all healthy.  Use Light Mayonnaise or Light Miracle Whip to make it even more so. 

It will also last a few days refrigerated, so you can enjoy it again and again.  Or better yet, share it with your friends.  They’ll be glad you did.

 

Tuna and Fruit Salad on whole wheat bread with chips

Albacore Tuna Salad

Yield: 6
Prep Time: 20 minutes
Total Time: 20 minutes

Hearty tuna salad full of fruits and nuts.

Ingredients

  • 8 oz. unsweetened crushed pineapple, drained
  • 1 can (about 6 oz. drained) albacore tuna
  • 1/2 large apple, chopped
  • 1/2 C celery, sliced
  • 1/2 C golden raisins
  • 1/2 C sliced almonds (or 1/4 C whole salted almonds)
  • 3/4 C mayonnaise
  • 1/4 C Miracle Whip
  • 2 tsp fresh lemon juice
  • salt and pepper to taste

Instructions

  1. In a large bowl, combine the pineapple, tuna, apple, celery, raisins and almonds.
  2. Add the mayonnaise and Miracle Whip and stir all together.
  3. Stir in the lemon juice, a large pinch of salt and pepper (or to taste) until combined.
  4. Refrigerate for about 30 minutes, until cool, then serve on your favorite bread or or on lettuce leaves.

Notes

Be sure and drain the crushed pineapple very well so the tuna won't be too wet.

If you don't like Miracle Whip, use all mayonnaise.

Nutrition Information:
Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 341Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 19mgSodium: 325mgCarbohydrates: 23gFiber: 3gSugar: 17gProtein: 7g

Nutrition Values are Approximate

© sblades
Category: Soups, Stews, and Salads

White Bean Salad

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America’s Test Kitchen has done it again with this simple, tasty White Bean Salad. The recipe is set up for two servings, but you can easily double or triple it if you’re having more family for lunch or dinner.

White Bean Salad

At the beginning of 2020, the year of ‘whaaaat?’, I created recipe lists from a bunch of different cookbooks that sit on my shelves. A couple of years ago I pared down those cookbooks from about 150 to under 100. I kept the ones that I really will cook from and have had some marvelous recipes.

White Bean Salad is one of those good newly discovered recipes, although it has familiar, comforting flavors. It’s tangy from the touch of vinegar and oil, crunchy from the vegetables, and hearty from the beans.

Easy to throw together, go ahead and pre-chop your garlic, shallot (or green onion like I used), and red pepper to make things easier.

White Bean Salad

This is one of those salads you can eat for a meal (hello, Veggie Monday). In fact, since Bret has an intolerance to (a.k.a.->hates) onions and peppers, I get to enjoy the entire salad.

I prefer this salad cold, but you can serve it room temperature, too. If you’re having it for a potluck or family get-together, stir it before serving to get the vinegar/oil combination evenly all over the beans and vegetables.

White Bean Salad

We’re not going to an outing this Fourth of July weekend. I miss going to gatherings for a couple of reasons – not getting to see family and friends, and not being able to try out my new creations and recipe efforts on them.

It’s supposed to be made with cannellini beans but I couldn’t find any, so used Great Northern Beans. Works great! Don’t have either of those? Use well-drained and rinsed black beans or even butter beans. Nothing that will get too mushy, though.

White Bean Salad

I love this White Bean Salad and how simple it is. Don’t let that simplicity fool you, though. It’s packed with great flavor.

Looking for another great picnic/side salad? Try my Shoe Peg Corn Salad!

White Bean Salad

White Bean Salad

Yield: 2
Prep Time: 15 minutes
Total Time: 15 minutes

Bean salad with crunchy red peppers, garlic, shallots, and tossed with a tangy vinegar/oil dressing.

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 15 oz can cannellini beans, rinsed and drained
  • 1 tbsp apple cider vinegar
  • 1 small shallot , minced (or 2 spring onion end bulbs)
  • 1/2 red bell pepper, chopped into small, even pieces
  • 2 tbsp chopped chives (or the green end of a spring onion)

Instructions

  1. Heat 1 1/2 teaspoons of the olive oil in a small skillet over medium heat. Add the garlic and stir until it just begins to brown - about 30-45 seconds. Pull the skillet off the heat and let cool for a minute. Then add 2/3 cup of water and 1/4 teaspoon of salt. Place back over medium heat and bring to a simmer.
  2. Take the skillet off the heat and add the beans. Stir, cover, and let sit for 20 minutes. Meanwhile, put the vinegar in a cup and add the shallots (or spring onion) and 2 tablespoons of the small-chopped red bell pepper. Stir so that all of the ingredients are soaking in the vinegar. Let sit for 20 minutes.
  3. Drain the beans (but do not rinse). In a small bowl, stir together the drained beans, the remaining 1 1/2 tablespoons oil, the shallot/bell pepper/vinegar mixture, the rest of the bell pepper, and the chives.
  4. Taste, then season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes (or you can serve it at room temperature). Stir before serving and sprinkle with extra chives if you'd like.

Notes

Tips and Stuff:

I used Great Northern Beans instead of cannellini.  Use whatever small white bean you'd like - it'll work.

The original recipe says to throw the garlic out, but I kept it in to add flavor.

The original recipe calls for sherry vinegar.  I prefer apple cider vinegar, so used it.  Use what you'd like.

Enjoy!

Nutrition Information:
Yield: 2 Serving Size: 1 serving
Amount Per Serving: Calories: 390Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 727mgCarbohydrates: 51gFiber: 11gSugar: 4gProtein: 16g

Nutrition Values are Approximate

© America's Test Kitchen
Category: Salad

Chrissy Teigen’s Cool Ranch Taco Salad

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Cool Ranch Taco Salad

Chrissy Teigen’s Cool Ranch Taco Salad is another winner recipe from her 2019 Cravings: Hungry for More cookbook.

I’ve made five recipes from it and have enjoyed them all. Her Creamy Tomato Soup with Peppery Parmesan Crisps is really terrific, as well as Taters, Shrooms and Peas with Parmesan. This taco salad is also really amazing!

Cool Ranch Taco Salad

The dressing in this recipe is so tasty and goes great with the salad. It’s almost like a French dressing, but tangier and a little sweet.

That dressing drizzled on the well-spiced ground beef, roasted corn, black beans, avocado, and tomato is perfect. Toss some spicy Cool Ranch chips on top, cilantro and sour cream, and you have a terrific, very filling meal.

Oh yeah, it does have lettuce in it, too. It’s important to the texture to have it in there, but the star has to be the beef filling and that wonderful dressing. Everything blends together so well.

Cool Ranch Taco Salad

In college we used to make a taco salad somewhat similar to this (but with cheaper college-budget ingredients) and we’d pour Catalina dressing on it. We were in heaven!

I made a few little changes to the recipe (no onion for his majesty, no black olives for me). It’s quite versatile, so use what you want. I didn’t have fresh corn, so drained and patted dry a can of corn before charring it. It works fine.

If you don’t have or can’t find a good avocado, leave it out. I didn’t think it added that much to the salad with all of that other savory, delicious stuff in it.

Cool Ranch Taco Salad

I’m so glad to have found Chrissy Teigen’s Cool Ranch Taco Salad. I’ve also made the Cheesy Chicken Milanese and Shake & Bake Chicken with Hot Honey. I didn’t post them because they weren’t pretty enough to photograph, but are both very tasty.

I highly recommend her Cravings cookbooks (two of them). Her recipes aren’t light by any means, but very do-able and straightforward. I look so forward to trying some more of her recipes!

Cool Ranch Taco Salad

Chrissy Teigen's Cool Ranch Taco Salad

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Hearty meal with spicy ground beef, black beans, roasted corn, and a bunch of other good vegetables. Great homemade dressing!

Ingredients

  • Dressing:
  • 2/3 C vegetable oil (I used canola)
  • 1/4 C ketchup
  • 1/4 C white vinegar (I used apple cider vinegar)
  • 1/2 tsp kosher salt
  • 1/2 teaspoon cayenne pepper
  • Beef Mixture:
  • 2 large ears corn
  • 1 tsp canola oil
  • 1 lb ground beef
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 1 1/2 tsp dried oregano
  • 1 tsp. cayenne pepper
  • 1 tsp. kosher salt
  • 1 tsp freshly ground black pepper
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 C fresh cilantro, chopped
  • The Salad:
  • 1 large head iceberg lettuce, shredded
  • 2 beefsteak tomatoes, cut into chunks
  • 1 large avocado, cut into chunks
  • 1/4 C sliced black olives (optional)
  • 2 C Cool Ranch Doritos
  • 1/4 C chopped red onion (optional)
  • 1/2 C sour cream

Instructions

  1. For the dressing: In a medium jar with a lid, combine the oil, ketchup, vinegar, sugar, salt, and cayenne pepper. Shake well and refrigerate until ready to use.
  2. For the filling: Heat a large dry skillet over high heat until really hot. Cut the corn off of the ears and pour evenly into the hot pan (lower heat to medium). Let sit without stirring for 1 minute, then stir and let it brown/char on the flip side of the corn for another 1 to 2 minutes.
  3. Turn heat to medium-low and stir the corn for 1 to 2 more minutes until corn is crisp-tender. Remove corn to a plate.
  4. Put the teaspoon of oil in the pan along with the ground beef. Stir to break it apart and cook on medium until browned. Drain if there's excess grease.
  5. While beef is browning, combine the paprika, cumin, garlic powder, oregano, cayenne, salt and pepper into a small bowl and stir (or use a 1.25 oz. packet of your favorite taco seasoning). Pour the spice mixture into the ground beef along with 1/2 cup of water. Cook, stirring gently, for five minutes until liquid is almost gone, but the beef is still very moist.
  6. Remove from the heat and let cool slightly. Stir in the cilantro.
  7. For the Salad: Arrange the shredded lettuce into a BIG salad bowl and top with the beef-bean mixture. Sprinkle the corn on top, along with the tomatoes, avocado and black olives. Pour the dressing over the top (or have available on the side for everyone). Crumble the chips over the top and sprinkle with onion (if using) and a plop of sour cream. Serve while the meat is still warm.

Notes

Tips and Stuff:

I made a few changes (along with the ones noted in the recipe).  I used a 15 oz. can of kernel corn, drained and patted dry instead of fresh corn.  Fresh corn would be best, though.

I halved the spices because I only used about 3/4 lb. of ground beef.  Use taco seasoning in place of those spices if you have it.

I used cherub tomatoes instead of beefsteak because that's what I had.  

When eating the salad, I had a side of whole Dorito's chips and used them to dip some of the salad.  Yum.

Didn't use onion or black olives.  

Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 1059Total Fat: 70gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 51gCholesterol: 90mgSodium: 1305mgCarbohydrates: 76gFiber: 11gSugar: 10gProtein: 36g

Nutrition Values are Approximate

© Chrissy Teigen
Cuisine: Mexican / Category: Salad

Chrissy Teigen’s Cobb Salad with Honey-Mustard Ranch Dressing

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This Cobb Salad with Honey-Mustard Ranch Dressing is from Chrissy Teigen’s first cookbook, Cravings: Recipes for All the Food You Want to Eat.

Cobb Salad

I’m getting on a roll with these celebrity cookbook recipe reviews! (No, I’m not paid to do these reviews – I just love to try new recipes from new cookbooks.) 

Chrissy’s second cookbook is out now, but I don’t have the funds to buy either one, so checked this out of my local library. If I bought all the cookbooks I want, we’d have to build another room onto the house.

Cobb Salad

This first cookbook of hers is more comfort food without being exactly health-oriented. Even this Cobb salad isn’t calorie friendly, what with the bacon and mayonnaise-based dressing, but it’s really a good combination of ingredients.

The roasted corn is a good addition to the salad and of course the boiled eggs, bacon, tomato, and chicken complete the Cobb part of the salad. The original recipe calls for avocado, but I didn’t have any. There was enough stuff on top of it, though, so I’m not sure I would’ve had room anyway.

Chrissy created the honey-mustard ranch dressing because since she loves honey-mustard dressing and ranch dressing she thought, “hey, why not combine them?” The honey gives it a sweetness and you still get the ranch vibe from the oregano and spices. It goes very well over this chunky, full-of-good-stuff salad.

I use smoked paprika for a more southwesterny kick, but use what you have. She also calls for all iceberg lettuce, but I use a combination of iceberg and baby spinach/kale that I keep on hand in the refrigerator.

Cobb Salad

Chrissy Teigen’s Cobb Salad with Honey-Mustard Ranch Dressing is a nice lunchtime salad or can be a full evening meal. I enjoy her sense of humor, although she does get a little spicy with her language sometimes.

If you’re thinking of getting one of her two cookbooks, check out your local library first so you can browse through the recipes to see if you like them. Stretch your cooking wings and try something new – you might be pleasantly surprised!

Cobb Salad

Cobb Salad with Honey-Mustard Ranch Dressing

Yield: 2 - 3
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Chunky Cobb salad full of good, fresh ingredients.  Drizzled with a homemade honey-mustard ranch dressing. 

Ingredients

  • Dressing
  • 1/2 C mayonnaise
  • 1/4 C buttermilk
  • 2 tbsp Dijon mustard
  • 2 tsp honey
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • pinch of cayenne pepper
  • salt and pepper to taste
  • Chicken and Corn
  • 7 ounces canned corn kernels, drained and patted dry
  • 1 boneless, skinless chicken breast, pounded to about 1/2"
  • paprika
  • kosher salt
  • ground cumin
  • dried thyme
  • black pepper
  • cayenne pepper
  • Salad Ingredients
  • 3 C iceberg lettuce
  • 3 - 4 C mixed greens (baby spinach, baby kale, etc.)
  • 3 slices cooked, chopped bacon
  • 1 C cherry tomatoes, sliced
  • 1 hard-boiled egg, chopped

Instructions

  1. Whisk together all of the dressing ingredients in a small bowl.  Pour into a container and refrigerate while the rest of the salad is being made.
  2. In a medium pan, cook the bacon and put on a paper towel to drain.  Pour all but about 2 teaspoons of the bacon grease out of the pan into a cup, and set aside.
  3. Turn the heat on medium.  Pour the corn into the heated pan and spread into an even layer.  Let cook without stirring for 1 minute, then stir and let cook without stirring about another 1 minute until slightly charred.  Pour the corn into a small bowl and set aside.
  4. Sprinkle the chicken breast lightly on both sides with the paprika, salt, cumin, thyme, pepper and just a small pinch of cayenne.  Lightly pat the spices into the chicken and let rest while preparing the pan.
  5. Pour a tablespoon of the reserved bacon grease back into the pan and turn the heat to medium.  When the oil is shimmering, add the chicken breast to the pan and cook for 4 minutes on one side.  Turn the chicken over and cook for 4 more minutes, until the chicken is done, but not dry.  Move chicken to a cutting board to rest.
  6. Place the iceberg lettuce and baby mixed greens in a medium bowl and toss to combine.  Arrange the sliced tomatoes around the sides.  Chop the bacon into small pieces and arrange on both ends of the top of the greens.  Chop the egg and arrange on one half of the lettuce.  Arrange the roasted corn on the other half, leaving the middle for the chicken.
  7. After rested and slightly cooled, chop the chicken into bite-sized pieces and arrange in the center of the salad.  Either drizzle the dressing over the salad or serve on the side.

Notes

Tips and Stuff:

Chrissy called for more salt in the salad dressing, but I thought it was quite salty enough without it.  Taste it before salting and add as needed.

I used smoked paprika in the dressing and it gave it a southwestern feel.

The original recipe has chopped avocado, but I didn't have any.  Add it if you'd like.  This recipe is very versatile - you could add onion, green or red pepper, or olives if you prefer.

The corn may pop a little while it's sauteing, so be careful around it.

Nutrition Information:
Yield: 3 Serving Size: 1 serving
Amount Per Serving: Calories: 878Total Fat: 48gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 153mgSodium: 1546mgCarbohydrates: 81gFiber: 24gSugar: 33gProtein: 45g

Nutrition Values are Approximate

© Chrissy Teigen
Category: Soups, Stews, and Salads

Warm Butternut Squash Salad

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Fall is finally in the air here in Texas (for one day at least) and I thought this Warm Butternut Squash Salad by Ina Garten would be perfect for lunch today. I did make a few changes to the original recipe, but otherwise followed the instructions faithfully.

First I need to discuss butternut squash. I had a big fight with my squash because it was as hard as a brick and my wonderful Wusthof knife couldn’t cut it without a lot of manipulating and bad words. Since I’ve never cut a butternut squash before, I looked it up online and made sure I knew the routine.

Didn’t quite work out like the lady’s online did (and she was still smiling by the end of the video). I highly recommend you research a little bit before cutting one up, but you may know something I don’t. I’m really contemplating buying pre-cut squash next time.

Anyway…after the demon squash was chopped, I roasted it along with the berries (I used dried cranberries, blueberries, and strawberries), made the wonderful warm vinaigrette, toasted the walnuts, and grated the parmesan. The combination of these ingredients over the baby spinach was great. Sweet and savory, with the tang of dried fruit and crunch of walnuts.

The warm apple cider vinaigrette (I used apple juice) was perfect over the salad. Don’t overdress it or you’ll lose the individual components.

Would I make it again? Yes definitely, but I’ll strongly consider using pre-chopped butternut squash unless someone lets me know an easier way to cut one up!

Warm Butternut Squash Salad

Warm Butternut Squash Salad

Yield: 5 - 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Wonderful combination of vegetables and fruit with crunchy toasted walnuts over spinach with a flavorful warm apple cider vinaigrette. 

Ingredients

  • 1 (1 1/2 lb) butternut squash, peeled and 3/4" chopped
  • 1/2 C plus 2 tbsp Good Quality Olive Oil
  • 1 tbsp pure maple syrup
  • kosher salt and freshly ground pepper
  • 3 tbsp dried cranberries (I used a combination of dried cranberries, blueberries, strawberries)
  • 3/4 C apple cider or apple juice
  • 2 tbsp cider vinegar
  • 2 tbsp minced shallots
  • 2 tsp Dijon mustard
  • 5 ounces baby spinach, washed and carefully dried
  • 1/2 C walnuts, toasted
  • 3/4 C freshly grated Parmesan

Instructions

  1. Preheat the oven to 400°. 
  2. Placed the chopped butternut squash on a light-colored sheet pan.  Add 2 tbsp olive oil, the maple syrup, 1 tsp salt and 1/2 tsp pepper and toss to cover all of the squash.  Roast the squash for 15-20 minutes, turning once, until tender.  Add the dried berries to the pan and toss - roast for for 5 more minutes.
  3. While the squash is roasting, combine the apple juice, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat.  Boil for 6-8 minutes, until the cider is reduced to about 1/4 cup.  Remove the pan from the heat and whisk in the mustard, 1/2 cup olive oil, 1 tsp salt, and 1/2 tsp pepper.  Set aside.
  4. Place the spinach into a large salad bowl and add the roasted squash mixture, toasted walnuts, and grated Parmesan.  Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pepper and serve immediately.

Notes

Tips and Stuff:

To toast walnuts, put them in a small, dry, nonstick saucepan and turn the heat on medium.  Stir occasionally for 3-4 minutes (do not let burn).

I added a slosh (about 1/2 tsp.) of maple syrup to the dressing while whisking.  I like the flavor of it.

The original recipe calls for arugula instead of spinach, but I like spinach better!

Serve immediately since there's warm squash and warm dressing.  This would be great without the squash and with some chopped cooked chicken.

Nutrition Information:
Yield: 5 Serving Size: 1 serving
Amount Per Serving: Calories: 260Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 12mgSodium: 385mgCarbohydrates: 24gFiber: 2gSugar: 17gProtein: 7g

Nutrition Values are Approximate

© Ina Garten
Category: Soups, Stews, and Salads