This salad was good. But I think it could be better. By using actual peanuts instead of peanut butter, since I had none, I had to make do. And something strange seems to be happening to the napa, it releases all this juice, well after washing and drying, and tossing. Not sure why, but I don’t like it. This was Day 9, I think, just I just checked and it is! I am starting to lose track. It’s almost a habit.
1/2 head napa cabbage thinly sliced
1 cup radiches thinly sliced
3 green onions thinly sliced
1 tbsp peanut butter
3 tbsp olive oil
2 tbsp lemon juice
Place thinly sliced napa, radish and green onions in bowl.
Mix peanut butter, olive oil, lime juice and cilantro.
Toss salad and serve
I was running out space in the fridge so for today’s “salad” I had to use up the two bunches of Swiss chard that were dangerously close to the back of the fridge where there is a risk of frost. That’s how full the fridge is. This time of year is so plentiful. Day 8 in the 101 salad is a first: “cooked” salad. This is my staple winter swiss chard recipe. Sometimes I add garlic and dried chipotle flakes instead. Makes for variety, when you are eating greens often. I’ll be honest this recipe is ok as far as chard recipes go, but I would rather be eating chocolate!
- 2 bunches of swiss chard, stems removed, chopped
- 1 tbsp olive oil
- 1/2 cup red onion chopped
- 1/4 tsp cumin
- 1/8 tsp chili pepper flakes
- 1/2 tsp salt
- 1/2 cup grape tomatoes cut in half
- Heat the olive in a skillet add onion and on medium heat, cook till onion is soft.
- Add the cumin and pepper flakes and cook for a minute, till fragrant.
- Mix in chopped swiss chard and tomaotes, cook till chard is wilted and warmed through.
- Serve, and if you like add a splash of balsamic vinegar
For day seven of the 101 salad challenge, I went to an old classic. My mom used to make this salad and as a kid I hated it. With all the chopped up tomatoes and green things like parsley, there just was nothing to like. But like many things in life, I have grown to appreciate it as I get older and hopefully wiser. Bulgur is a great source of whole grains, and it is simple and quick to cook. It has a courser texture than couscous and is chewier, I feel like I am doing my body good when I eat it. If you have never used it, go out and buy a bag, soak and enjoy. Really it’s that simple. You can even use it as an alternative to rice.
Tabouleh or Bulger Salad
- 1/2 cup fine bulgur
- 1 cup boiling-hot water
- 2 tablespoons olive oil
- 2 cups finely chopped fresh flat-leaf parsley
- 1/2 cup finely chopped fresh mint
- 1 pint cherry heirloom tomatoes cut in half, or regular tomatoes cut into 1/4-inch pieces
- 1/2 seedless cucumber, peeled and cut into 1/4-inch pieces
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Place bulgur in a heatproof bowl. Pour boiling water over, then cover bowl tightly with the lid, if your’s doesn’t have one then plastic wrap will do. Let it stand for 15 minutes. The liquid should be all consumed, however if it isn’t, drain it.
Transfer bulgur to a bowl and toss with remaining ingredients, until combined, serve and enjoy!
101 Salad Challenge continues, this is day 6. I am eating this salad as I write this, awesome yummy despite being a bit too sour. I think next time I would use a little less lemon juice. The bonus, it looks really great in a bowl. Nice mix of colours. This is a Mark Bittman salad, it’s #7 on his list.
Carrot and Blueberry Salad
- 3 Carrots
- 1/3 c Sunflower seeds
- 1/2 c Blueberries
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper.
This is my favorite pasta salad. It makes a lot so it’s great for entertaining or for a potluck. The standout flavour that makes this recipe for me is the salami. I use Brand’ts all beef, and it is excellent. I also roast my own peppers but you could use jarred.
You can make it in advance, just store the dressing in a jar in the fridge and mix and toss when ready to serve. It also makes great leftovers.
This was made for Day 5 of my 101 salads in 101 days challenge. It is adapted from Canadian Living
Parmesan Pasta Salad
1/4 cup grated Parmesan
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 Tbsp Dijon mustard
2 cloves of garlic, minced
1/2 tsp salt
1/2 tsp pepper
3 oz thinly sliced salami
3/4 cup kalamata olives, pitted
2 cups grape or cherry tomatoes
6 cups penne pasta
3/4 cup chopped roasted red pepper
1/2 cup chopped fresh basil or parsley
In large bowl, whisk together Parmesan cheese, oil, vinegar, mustard, garlic, salt and pepper; set aside.
Cut salami into thin strips. Chop olives. Cut grape tomatoes in half or cherry tomatoes into quarters.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain, reserving 1/2 cup (125 mL) pasta water. Rinse under cold water; drain well and add to dressing along with reserved pasta water.
Add salami, olives, tomatoes and red pepper; toss to combine. Add basil; toss again.
This is a combination that I would never have imagined, but thanks to the much quoted 101 Salads by the Minimalist, Mark Bittman. It’s good but I think I would like to try the one with coconut milk next time! This is salad #8 in the list and day 4 in my challenge.
Kohlrabi, Mango and Cilantro Salad
- 1 Kohlrabi
- 1 Mango
- 1/4 c Cilantro
- Splah of Lime Juice
- Cut into matchsticks a kohlrabi and mango, chop the cilantro and mix with a splash of lime juice and serve.
This is day 3 in the 101 salad challenge. It is Bittman’s salad #13 on the NYT article. On a side note, maybe after referencing him for 101 days, I will remember which letter is doubled in his name!
This salad is what I would call a dessert salad. Yes there is such a thing. It was great and honestly whipped it together in one minute. This serves one, so if there are more takers, double or triple it!
Tomato, Strawberry and Basil Salad
1 tomato cut into wedges
handful of strawberries cut in half
1/8 cup of basil cut into strips
splash of balsamic
salt and pepper
Chop, mix and serve. Voila, really that’s it.