Cool off this summer with a light and bright Watermelon Salad with Feta and Mint.
Category: Salads
Citrus & Mint Fruit Salad
Citrus & Mint Fruit Salad highlights late winter and early spring citrus along with kiwi fruit – all naturally sweet and tart fruits with just a hint of mint. A light, bright start to your day or afternoon snack!
Disclaimer: This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Crunchy Asian Salad
This Crunchy Asian Salad gets its amazing crunch from crisp veggies, slivered almonds and ramen noodles. Tossed with a lightly sweet dressing, it makes for a fun and bright lunch.
Salads for lunch – yay or nay?
I really enjoy a salad for lunch, but have two problems with it. First, it’s got to be rich in protein and have a little carbs thrown in there, otherwise I’m hungry a couple hours later. Secondly, I like my salads fresh. Like – make it and then eat it fresh. Even if I assemble the salad in the morning before heading to work… by the time lunch rolls around, it just doesn’t look and feel as fresh to me. Does that make me crazy?
This recipe is a little different. Because it’s made with cabbage and not lettuce, I found that it not only held its structure better (making me feel like it was fresher) but it was also more filling. Not a fan of cabbage? Then go ahead and use iceberg lettuce. Like the salad but want to serve it as a side dish? Skip the chicken. (Or skip the chicken anyway – it’s still delicious and filling, even without it.) While I love the salad as is, the ingredients and portions can be easily adjusted to suit your taste and the contents of your fridge.
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Crunchy Asian Salad
This Crunchy Asian Salad gets its amazing crunch from crisp veggies, slivered almonds and ramen noodles. Tossed with a lightly sweet dressing, it makes for a fun and bright lunch.
Prep Time 15 minutes
Total Time 15 minutes
Ingredients
For the Salad:
- 6 c. thinly sliced or shredded cabbage from 1 small head of green cabbage
- 1/3. c. thinly sliced scallions
- 1/2 c. shredded carrots
- 2 c. shredded or diced rotisserie chicken
- 1/2 c. slivered almonds toasted
- 2 Tbs. sesame seeds toasted
- 1 3-oz. package chicken-flavored ramen seasoning packet set aside for the dressing
For the Dressing:
- 1/3 c. vegetable oil
- 3 Tbs. white vinegar
- 2 Tbs. low-sodium soy sauce
- 1/2 tsp. freshly ground black pepper
- 2 Tbs. sugar.
- 1 package chicken-flavored ramen seasoning from listed package above
Instructions
Prep:
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Toast the almonds and sesame seeds, if not already done, while cutting/shredding the veggies and chicken.
Make the Salad:
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Chop ramen noodles into small pieces. Set aside.
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Combine all ingredients for the dressing in an airtight container (i.e. a mason jar). Cover and shake well.
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In a large bowl, toss cabbage, chicken, scallions, carrots, toasted almonds, toasted sesame seeds, and chopped ramen noodles. Pour dressing (shake again if the dressing has started to settle) on top of salad and toss to coat.
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Refrigerate for 30 minutes (or up to a couple of hours) before serving.
Recipe Notes
Don't like cabbage? Use iceberg lettuce.
Make this a side dish by omitting the chicken. This will serve 8 as a side dish
Although this salad is best within the first 4 hours of making, I have enjoyed it 24+ hours later. It looses some of the crunch - particularly in the almonds - but still has wonderful flavor.
{Guest Post} Salad with Pear Vinaigrette
When my friends hear me describe myself as an introvert, they’re always a bit surprised. Among my friends and coworkers, I’m outgoing and outspoken. But in a room full of people I don’t know? I’m suddenly as quiet as a mouse. Small talk isn’t my forte, so I really have to work hard to meet and engage with new people.
I felt very much like that when I arrived at my first foodie conference a couple of years ago. It was a little easier for me to reach out to people since it was guaranteed that everyone there would love food as much as I do. While everyone was amazing, and I made a lot of close foodie friends that trip, Katie from Katie’s Cucina was one of the people that I remembered the most. Her warm, bubbly personality shown through each and every day. She was always there with a smile.
I was excited for Katie when she announced that she was pregnant with her first child, and flattered when she asked me to guest post for her. Today’s that day. Today, you can find me over at Katie’s Cucina, where I’m sharing a Salad with Pear Vinaigrette. Head over, check out the salad recipe and Katie’s fabulous blog. And if you’re lucky, there may be a few photos of her new little one to fawn over. 🙂
Strawberry-Feta Spinach Salad with Poppy Seed Vinaigrette
I haven’t really been very inspired in the kitchen lately. We’re still putting our house back together from 2 weeks of travel, 1 week of company, and 1 week without power. It’s too hot to cook. Actually, the heat makes me not want to eat much at all. This summer salad has been just about the only thing that’s been of interest to me – sweet strawberries, salty feta… it hits the spot. I’ve made it plenty of times with an Italian vinaigrette but the poppy seed vinaigrette below is a nice change.
Strawberry-Feta Spinach Salad with Poppy Seed Vinaigrette
Ingredients for the Salad:
- 1 bag/package of spinach (or desired salad green)
- 2 c. strawberries, sliced
- 4 oz. crumbled feta cheese
Combine all ingredients in a large bowl. Toss or serve with poppy seed vinaigrette.
Poppy Seed Vinaigrette
Dressing recipe adapted from Food Network’s Amy John
Ingredients for the Poppy Seed Vinaigrette:
- 1/2 c. vegetable oil
- 3 Tbs. apple cider vinegar
- 1/8 c. granulated sugar
- 1 Tbs. poppy seeds
- 1/2 tsp. kosher salt
- 1/2 tsp. ground mustard
- 1/2 tsp. celery seed
- 1 Tbs. light corn syrup
Combine all ingredients in a tupperware. Share vigorously until completely combined.
Store at room temperature until serving.