German Cucumber Salad (Gurkensalat)

When I was little, I wasn't a big fan of any salad that contained green lettuce leaves. I thought it tasted like grass and was better used as food for rabbits. I ate it, but many times it was very begrudgingly and only the smallest amount my mom would let me get away with. However, there was always one salad I didn't need convincing for and that was my mom's Gurkensalat (cucumber salad). I could happily eat a big bowl in one sitting without complaint.

Gurkensalat is as quintessential in Germany as Bratwurst, Sauerkraut or Schnitzel. Most families have a recipe that has been handed down from generation to generation with a few slight variations depending on the region in Germany. My love for this salad has only grown stronger over the years and I'm happy that my family loves it equally as well. In fact, this is one of my most requested recipes from friends who have tried it at our home. I've always told them "it's a little of this and a little of that", so I guess many of them will be happy that I've finally added it to my blog with a "real" recipe.

Cucumbers are mild and pretty neutral tasting, plus they are very refreshing, especially on a warm day. Making this salad doesn't require a lot of time, but there are a few key points to remember. I peel my cucumber and use a mandolin to get thin, even slices. Salting the cucumbers prior to adding the salad dressing helps remove some of the moisture and prevents the salad from being to watery. Fresh dill will really bring out the freshness in this salad, but in a pinch I've used dried dill before and it will work just fine, but in this case fresh is best. Last, but not least, while I use extra virgin olive oil for every other salad dressing or vinaigrette I make, for this salad I prefer a very neutral tasting oil like grapeseed oil which is a great healthy alternative.

This salad tastes best if it can "hang out" for about an hour before serving. It helps all the flavors meld together and makes it even more tasty. Gurkensalat is a great side dish for any grilled meat, but one of my favorite ways to eat it is the way my mom and grandma served it quite frequently, alongside some freshly made Käsespätzle (Cheese Spaetzle). I really hope you will give this recipe a try and that it becomes a family favorite of yours as well.

German Cucumber Salad (Gurkensalat)
~makes 4 servings~
(Print this recipe)

Ingredients:
1 English Cucumber, peeled and finely sliced
1/2 tsp. Kosher salt


For the dressing:
2 Tbsp. grapeseed oil
2 Tbsp. white vinegar
2 Tbsp. apple cider vinegar
1/2 tsp. Kosher salt
1/2 tsp. black pepper
1 tsp. spicy brown mustard
1 Tbsp. honey
1/4 cup sour cream
1/3 cup red onion, finely diced
1 Tbsp. fresh dill, finely chopped
1 Tbsp. fresh chives, finely chopped

Directions:
Peel and slice cucumber and place in a strainer over a bowl. Add 1/2 tsp. Kosher salt, mix with the cucumbers and let sit for about 20 minutes to drain.

Meanwhile to make the dressing whisk oil, white vinegar, cider vinegar, salt, pepper, mustard and honey in a small bowl until emulsified. Whisk in sour cream, onions, dill and chives.

In a bowl add your drained cucumber and your prepared dressing. Combine and let sit for about 1 hour in the refrigerator before serving.

Notes: My mom taught me to peel the cucumber from the "flower to the stem" (top to bottom), this way if you have a bitter cucumber end you don't drag the bitterness across the entire cucumber.

Always taste both ends of your cucumber before using, there is nothing worse than a bitter cucumber ruining your salad.

I use a mix of white vinegar and apple cider vinegar for this salad. Over the years I have found that this mix comes pretty closely to the unique taste German vinegar has.

A Susi's Kochen und Backen Family Recipe
 
 

Greek Pasta Salad

  

During any kind of pot-luck you can be sure to find your array of mayo-based salads. While I like them as much as the next person, my first love will always be vinaigrette based salads. They are so much easier to keep fresh, especially when it's hot outside and the salad needs to be transported.

This Greek pasta salad is another one of those "what's in the fridge" recipes that just came about. I knew what flavor profile I was going for and just rolled with it. The end result is extremely tasty and can be enjoyed by itself for a quick lunch, a vegetarian dinner or simply served with some grilled chicken, fish or tofu on the side.

Cucumbers, tomatoes and bell peppers add a freshness to this salad that is enjoyable, especially on a hot summer day. The olives, artichokes and feta add a little richness, and the balsamic vinaigrette balances it all out. This recipe comes together quickly and can be made a few hours ahead to let the flavors mingle. I hope you'll give this Mediterranean inspired salad a try for your next pot-luck or casual summer dinner.

  

Greek Pasta Salad

~Serves 8-10~

(Print this Recipe)

Ingredients: 
1 pound Pasta Fusilli

1 English Cucumber, peeled and diced

2 cup Grape Tomatoes, halved

1 sweet red pepper, diced

1/2 red onion, diced

1/2 cup marinated Artichoke Hearts, chopped

4 oz. pitted Kalamata Olives, halved

6 oz. Feta Cheese, crumbled

2 Tbsp. Olive Oil

6 Tbsp. Balsamic Vinegar

2 tsp. Mustard

1/2 Tbsp. Honey

1 tsp. Dried Oregano

Salt and Pepper to taste

Directions:

Cook pasta according to package directions. Drain and set aside.

In a large bowl, add the diced vegetables (cucumber, grape tomatoes, red pepper, onion, artichoke hearts and olives). Add the cooked pasta and gently toss together.

In a small bowl whisk olive oil, balsamic vinegar, mustard, honey and oregano. Season with salt and pepper to taste. 

Add half of the vinaigrette to the pasta mixture and toss. Let the salad sit for about 15 minutes at room temperature. Add the other half of the vinaigrette and refrigerate for at least one hour. Before serving gently fold in the feta cheese.

A Susi's Kochen und Backen Original Recipe

Asian Inspired Cucumber Salad

We are a family of salad lovers. I know I've said it before, but I'm truly blessed with children who are not picky and always willing to give something new a try. They also adore their "greens" and a meal at our house would not be complete without a salad or vegetable along with dinner. Sure they all have their favorites, but even some of the less liked vegetables get eaten. They are all in agreement though when it comes to cucumbers; every single one of my kids loves them. They enjoy them when tucked into their lunchboxes with a little bit of light ranch dressing, but also love cucumbers with abundance when included in any kind of salad. 

My husband brought home two gorgeous looking English cucumbers a couple of days ago and after snacking on one, I still had one leftover to make a salad. I was looking for an Asian inspired recipe since I was preparing a Thai meal that evening. Checking the inventory of my fridge I also found carrots, radishes and red onion and figured all of them would fit perfectly into a salad. I found a basic recipe on Savory Sweet Life and decided to give it a go. This salad comes together quickly, it's the cutting of the carrots and radishes into matchsticks which will take you the longest. Once all the vegetables are cut, they are combined with the dressing. The vinaigrette is a simple mixture of rice vinegar, sugar (which I reduced from the original), chili garlic sauce and salt. The dressing is added to the vegetables and then everything is refrigerated for a couple of hours. I added two teaspoons of the chili garlic sauce and found it a sufficient heat level, but feel free to add more or less to taste.

This salad turned out great. The kids and us adults really enjoyed this great mix of sweet and sour along with the crunch of the vegetables. This is definitely a keeper and lends itself to so many different meals. I especially loved this salad since it is very light and with no oil in the vinaigrette it is also not too shabby on your waistline and boy, don't we all know that the bathing suit season is approaching!

Asian Inspired Cucumber Salad

(Printable Recipe)

Ingredients:

1 English cucumber, peeled and thinly sliced (a mandolin works great)

1 large carrot, peeled and matchstick-julienned

4 radishes, matchstick-julienned

1/4 red onion, thinly sliced

1/2 cup rice vinegar

2 tablespoons sugar

2 teaspoons chili garlic sauce

1/2 teaspoon salt

Preparation:

In a microwavable bowl add rice vinegar, sugar, chili garlic sauce, and salt. Heat the bowl in the microwave for 45 seconds. Stir the vinaigrette until the sugar is completely dissolved. In a medium size bowl add the sliced cucumbers, carrots, radishes, and red onion. Pour vinaigrette over the cucumber mixture and toss. Cool in the refrigerator for 1 hour before serving.

Slightly adapted from: Savory Sweet Life 

My Favorite "Fancy" Salad

As I mentioned in my post about the Easy Candied Walnuts, I adore a well made salad. I love starting my meal with it or making a meal of it (especially in the summer time), but there are certain requirements, that are important to make a salad go from decent to showstopper. 

First off, only choose the highest quality ingredients, trust me, it really makes a HUGE difference in taste. Iceberg lettuce is a big no-no in our house. The only place for it in my opinion is the inside of a taco. It is pretty much tasteless to me and I don't waste my time with it. I love red-leaf lettuce since it so readily available year round, but assorted spring greens (if I can get organic) are just as lovely of an option. Another must, flavorful tomatoes. Again, unless it is prime tomato season and I can get my hand on locally grown, juicy tomatoes, I stay away from adding them to my salads. In that case, I go with a consistent tasting grape or cherry tomato, those usually do not disappoint. Another important ingredient in my salad is onions. I love the taste of red onion, but scallions will do in a pinch as well.

A good salad dressing is also a must, and I always prefer homemade over store bought. I was raised on vinaigrette style dressing, which is what I still prefer to this day. Just keep in mind that less is more in terms of dressing and a little drizzle is usually all you need. Your toppings are what take an ordinary salad to extraordinary height and your options to customize are endless. I tend to go with a mix of cheese (I love a soft goat or blue cheese, which works with most greens and fruit), dried or fresh fruit (depending on the season), and last but not least, a little crunch from some nuts or seeds.

Today's version is one I've been making over and over and my family just can't enough of it. The combination of sweet, tart, crunchy and smooth is one that works every time. It starts with red-leaf lettuce, grape tomato and red onion. A homemade pomegranate-balsamic vinaigrette (recipe to follow) along with dried cherries, goat cheese (I love the Pampered Goat cheese, which I find at my local Costco) and candied walnuts round out this amazing flavor combination. I happen to think that it does not just taste wonderful, but is equally stunning to look at. The recipe is not really a recipe, look at it as as guideline and you'll be the judge of how much you add of each of the ingredients. If you like a good tasting salad, I hope you'll give this one a try and it turns into one of your favorites as well!

My Favorite "Fancy" Salad

(A Susi's Kochen und Backen Original)

(Printable Recipe)

Ingredients:

1 head red leaf lettuce or assorted mixed greens, cleaned

Red Onion, finely sliced

Grape or Cherry Tomatoes, cut in half

Pomegranate-Balsamic Vinaigrette (Recipe to follow)

Dried Cherries

Soft Goat Cheese

Easy Candied Walnuts

Preparation:

Arrange lettuce on plates, add the red onion and tomatoes. Drizzle with the vinaigrette, making sure not to soak the greens, a little goes a long way. Top the salad with cherries, goat cheese and the candied walnuts. Serve immediately.

Pomegranate-Balsamic Vinaigrette

(A Susi's Kochen und Backen Original)

(Printable Recipe)

Ingredients:

2 tablespoons olive oil

4 tablespoons pomegranate juice

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

Salt and Pepper to taste

Preparation:

Whisk all the ingredients in a small mixing bowl until combined.

Guacamole Salad

Avocados go on sale quite frequently in my neck of the woods, and when they do I like to buy a whole bunch. Everyone in our house loves them, and it isn't unusual for my kids to split one for a snack after school. I know they are high in fat, but at the same time it's the "good for you" kind. In case you didn't know, Avocados are a fruit and not a vegetable and have the highest protein content of any fruit. They also contain more potassium than bananas, so all in all, despite the fact that they are high in calories, they are really good for you.

Guacamole is always a popular choice in our home and is prepared very frequently, but last week after an abundance of avocados in the refrigerator (it will slow down the ripening process) and having had guacamole a couple of times already, I was ready to find a different recipe using the green fruit. For a second I thought about making Avocado ice cream, but I couldn't quite get "there" mentally, it sounded just a little bit too strange for the time being. So on the internet I went looking. I didn't have to search very long until I found this recipe for Guacamole Salad from none other than the Barefoot Contessa, Ina Garten.

The salad sounded like it would be quickly made and I loved that it had a great Southwestern twist to it. Red grape tomatoes, yellow bell peppers, black beans, red onions, green jalapenos and bright green avocados make this salad a colorful feast for your eyes. The salad is dressed with a simple lime and oil dressing which receives a little additional kick from cayenne pepper, and finally diced avocados are added right before serving (to prevent browning) to the mix.

This salad was delicious! Everyone had seconds and this dish will be made over and over again. I served this alongside Southwestern seasoned grilled steaks with some crusty bread. This salad is a beautiful addition to any dinner table and reminded me that I need to look for more of Ina Garten's recipes, which always seem to turn out well.

Guacamole Salad

(adapted from Ina Garten)

(Printable Recipe)

Ingredients:

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2-inch diced

1 (15-ounce) can black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced jalapeno peppers, seeded (2 peppers)

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Preparation:

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Grilled Panzanella Salad

In some areas of the country, summer has been quite the mixed bag. Very hot days, but also very cold and rainy days. For us it has just been plain hot and unbearable with very little rain. Summer in Arizona is unfortunately not letting up for probably another couple of months. It will hold a firm grip on us, making us wish for cooler temperatures, even if it just means to dip below 100 degrees F. Yes, most of us Arizonians should be used to it, but are fed up with this terrible heat by early August. Unfortunately, we forget year after year about the temperatures when we are sitting outside enjoying a BBQ-ed meal in January while the rest of the country is freezing.

Since summer is still here to stay for at least a while longer, I'm still on the hunt for great salad recipes to expand my repertoire. This one comes courtesy of "Cuisine at Home" yet again. I really like their approach to recipes which are fairly simple, but wonderful tasting, and most of my magazines from them are covered in sticky notes for dishes to try. Today's post had been on my to-do list for a while, and last weekend I finally got around to it. Panzanella Salad is an Italian dish that is a bread salad. It varies widely depending upon region and ingredients available, however, day old bread is always included. It is also important to use a sturdy bread when making this dish. It is best to use a chewy, rustic bread that can withstand being tossed with a vinaigrette, otherwise your bread will get way too mushy. Ripe, juicy tomatoes are another must, and while any tomato will work, the sweetness of cocktail or grape tomatoes seem to harmonize best with this salad. Cucumbers, red onions, kalamata olives, fresh mozzarella and basil round out this dish.

This is a fantastic salad to serve along side any kind of meat. We had pork chops with it, but steak or chicken would be wonderful as well. Since the bread is grilled on the BBQ, grilling the meat is a logical choice and with that you can leave the stove off, which is always a plus with this heat. We all really enjoyed this unique salad. It incorporated all of our favorite ingredients and so it was kind of a given that we liked it, but nonetheless, I'm surprised by the simplicity of certain recipes that just "wow" you. This is another recipe I'm keeping, and will be making over and over again!

Grilled Panzanella Salad
(adapted from "Cuisine at Home")
(Printable Recipe)

Ingredients:

1/4 cup olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Salt and Pepper to taste
1 cup grape tomatoes, halved
1 cup cucumber, seeded and chopped
1 cup red onion, sliced
1/2 cup fresh mozzarella, cubed
1/4 cup kalamata olives, pitted and halved
1/4 cup torn fresh basil leaves
1/2 a baguette or ciabatta bread, halved lengthwise and brushed with olive oil
2 garlic cloves

Preparation:

Preheat grill to medium-high. Whisk oil, vinegar, mustard, salt, and pepper together; set aside.

Toss vegetables, mozzarella, olives, and basil together in a bowl.

Grill bread, cut side down, until golden, 2-3 minutes, then rub with the garlic cloves. Slice bread into cubes, add to vegetables, and toss with vinaigrette.

Creamy Bacon, Tomato, and Avocado Pasta Salad

I love BLT's. I love them even more with the addition of avocado, but then ANYTHING tastes better with some of the green creamy goodness in it. It is also no secret if you've been following my blog, that I love bacon. I think just a little bit of bacon goes a long way in flavoring a dish and making it a standout. Tomatoes are another of my favorites, and I use them almost daily in the summer time when they are ripe. So, when I saw the picture for this salad on Photograzing, I had to click on it. I was not disappointed. All of my favorite things rolled into one delicious sounding salad. I was sold!

This salad is another very quickly made dish, which is great, especially during the week with the dinnertime rush a lot of us experience. Bacon is chopped and cooked until crisp.  Meanwhile, pasta is cooked, and while cooking, you can go ahead and chop the tomatoes and make your dressing. A quick dressing of mayonnaise (you can use light mayo as well) with lots of lemon juice, seasonings, and dill is whisked together and then added to the cooked pasta along with the bacon and tomatoes. The salad is chilled for about 30 minutes (fix your sides during this time), and right before serving you add the cut up avocados (any earlier and they turn brown). Done! I told you it was quick.

This salad was a HUGE hit in our house. We loved the tartness of the dressing along with the creamy avocado and smokiness of the bacon. I served it with grilled chicken, but I could certainly eat a bowl of this all by itself and be happy.  The recipe called for dried dill, and while it was good, the next time I will make sure to use fresh dill. This dish will be making many more repeat appearances in our home, and if you like all these ingredients as well, this is a great salad to fix!

Creamy Bacon, Tomato, and Avocado Pasta Salad

(Print this Recipe)

Ingredients:

6 slices bacon, chopped into 1-inch pieces

3/4 pound (12 ounces) dried Rotini pasta

1 cup mayonnaise

Juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 1/2 teaspoons dried dill (or 1 tablespoon freshly chopped dill)

1 1/2 cups tomatoes, seeded and diced

2 avocados, pitted and cubed

Directions:

Cook bacon until crisp. Transfer to a paper towel lined plate. Set aside.

Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.

While your bacon and pasta are cooking, whisk mayonnaise, lemon juice, salt, garlic powder, pepper and dill together in a bowl.

Stir cooled pasta, diced tomatoes, and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes. Right before serving add cubed avocados.

Adapted from: Life's Ambrosia 

Oma Ingrid's German Potato Salad

The cooking was simple in my family growing up. Uncomplicated meals that were balanced, but nothing fancy were the norm. The garden provided whatever vegetables were in season. Potatoes were a staple, but we also had pasta and rice on occasion. Meat was mostly pork, beef or chicken. My mom did not rely on pre-packaged mixes, so everything she cooked for us was made from scratch. 

I love her meals and still consider it a special treat the occasional time I get to fly home and she cooks for me. There are certain things only she can make properly, no matter how hard I try. It must be the extra touch mom's add to their cooking that makes it so special.

I didn't grow up with mayonnaise based potato salad, the one I grew up eating all my life had a vinegar dressing. My mom made, and still makes this salad to this day, and there are hardly ever any leftovers when it is served at the dinner table.

This salad is very simple, but full of flavor. It starts by cooking whole Yukon gold potatoes (or any other waxy potato variant) in their skin by steaming them. Once cooked, they are peeled while still fairly hot, cut up, and immediately dressed with oil, vinegar and vegetable broth. The hot potato acts like a sponge and soaks up the flavor of the dressing. Mustard, onions and spices round out the seasonings, and finally a good sprinkling of fresh parsley and chives are added for the finishing touch.

This salad is my go to salad, especially when the meat I'm serving alongside is heavy (like ribs or Bratwurst) or when I have mayo based side dishes like coleslaw. My kids have come to love Oma Ingrid's salad as much as I do, and my husband prefers this variation over other versions as well. I hope you'll give this one a try, and you and your family love it as much as we do. Why not add a little piece of Franconia to your dinner table?

Oma Ingrid's German Potato Salad

(Print this Recipe)

Ingredients:
2 pounds Yukon gold potatoes
2 tablespoons canola oil
2 tablespoons apple cider vinegar
1 tablespoon white vinegar
1/4 - 1/3 cup hot vegetable broth (water with a vegetable bullion cube dissolved)
1/2 medium onion, chopped
1 tablespoon brown deli mustard
Salt and Pepper to taste
2 tablespoons parsley, minced
2 tablespoons chives, finely chopped

Directions:
Wash potatoes, place in a double boiler/steamer basket over hot water and cook until tender. Remove and let cool for about 5 minutes, then peel and cut into quarters which are then cut into 1/8 inch slices and place in a large bowl.

Immediately after slicing the potatoes, add the oil, vinegars, and 1/4 cup of the broth. Carefully toss to coat. Add onions, mustard, herbs, and season with salt and pepper. If your potato salad seems dry, add the rest of the broth. Serve or refrigerate until ready for use.

Adapted from: my mom

Potato-Pea Salad

I'm always on the hunt to add to my salad repertoire for the summer months and BBQ season. This is how I found this wonderful potato salad. I think there is no such thing as too many salad recipes. I thrive on trying out new dishes, and also on not eating the same thing all the time. True, I do have a few recipes that date back to my childhood which I will make to this day since they are pure comfort food but my family has fun with new meals and they enjoy giving me commentary on what to improve or when to toss the recipe and ban it forever from the table.

This salad was well received all the way around. Considering the 4 main "players" are potatoes, peas, bacon and cheese I didn't think it was going to go any other way. The salad is a combination of a tasty potato salad and a pea salad. Two of my favorites combined into one was all I needed to be convinced to make this dish.

I like to make all of my potato recipes with Yukon Gold potatoes (or any other waxy kind). I think they hold their shape much better than russet potatoes even after boiling. Nothing worse than a "mushy" potato salad. Usually I steam my potatoes with the skin on to make potato salad and remove it after they are cooked, but in this recipe it calls for peeling and slicing the potatoes prior to cooking. I stuck with my regular method, but I'm sure either way works fine.

The recipe calls for cheddar cheese, so I decided to go with my favorite extra sharp cheddar. I don't ever bother with mild or medium cheddar since I want to be able to taste the cheese, and I believe by using a cheese with more flavor you tend to use less, hence you save a few calories and don't we all like to do this when we can. The salad also calls for regular mayonnaise, but can also be made with the low-fat kind since the mayo just helps bind it all together and is definitely not the star of this dish. The recipe makes enough to feed a big family or a small crowd, but can easily be halved or quartered if you are cooking for less.

If you are looking for a unique salad to add to a BBQ for Father's day, look no further and make this one. Dad will thank you!

Potato-Pea Salad

(Print this Recipe)

Ingredients:

8 strips bacon

2 pounds Yukon Gold potatoes, peeled

2 cups frozen peas, thawed

1 cup (8 ounces) diced sharp Cheddar

1 cup mayonnaise

3 tablespoons mustard

1/2 teaspoon onion powder

Salt, Pepper and Cayenne Pepper to taste

Directions:

Bring a pot of salted water to a boil for the potatoes.

Cook bacon until very crisp; transfer to a paper-towel-lined plate to drain. Crumble bacon; set aside.

Quarter potatoes. Thinly slice potatoes with a knife or mandoline. Boil sliced potatoes until tender but not mushy, about 5 minutes. Rinse potatoes to remove excess starch and drain well; transfer to a large bowl. Add peas, 3/4 of the crumbled bacon and cheddar; toss gently to mix.

Combine mayonnaise, mustard, and onion powder in a separate bowl. Season with salt, pepper, and cayenne pepper. Gently fold mayonnaise mixture into potato mixture. Adjust for additional seasonings if needed. Chill until ready to serve. Before serving, sprinkle reserved bacon bits over salad.

Adapted from: Cuisine at Home

Crunchy Pea Salad

I found the recipe for this salad many years ago online and have loved it ever since. I suppose you really need to like peas to enjoy this salad, so if you do, I hope you'll give this one a try. It is one of my favorite salads to serve in the spring/summer time.

The salad is made quickly, and is beautiful to look at. It is also easily taken along for picnics and potlucks and is still tasty after a couple of days in the refrigerator. Radishes, water chestnuts, and fresh sweet red pepper add great crunch and contrast to the bright green peas. The dressing is whisked together quickly and tastes fresh and light despite the mayonnaise. However, if you are watching your diet, feel free to use low fat mayonnaise in the dressing without compromising taste. 

  

Crunchy Pea Salad

~makes 6-8 servings~

(Print this Recipe)

Ingredients:

1 package (16 ounces) frozen peas, thawed

1 can (8 ounces) sliced water chestnuts, drained and chopped

1/2 cup radishes, diced

1 medium sweet red pepper, diced

1/2 cup red onion, diced

1/2 cup mayonnaise

1 tablespoon fresh dill, chopped

1/2 teaspoon garlic salt

2 teaspoons poppy seeds

2 teaspoons lemon juice

Salt and Pepper to taste

Directions:

In a large bowl combine the peas, water chestnuts, radishes, red pepper and onion.

In a small bowl combine the remaining ingredients. Pour over vegetables and toss gently to coat. Cover and refrigerate until serving.

Sonoma Chicken Salad

Shopping at Costco is always an adventure. You never know what you can come across. On weekends when all the testers are out, you can actually make a meal of it, and unfortunately it also means more impulse buys since you think you "have" to buy the product you just tasted.

Costco's Sonoma Chicken Salad was one of those buys. It had cranberries, pecans and poppy seeds in it. This sets it apart from a lot of the chicken salads that are out there. It was mighty tasty and we all enjoyed it. The only downside of the Costco chicken salad is that for one, it is expensive, and for two, it also has some unpronounceable ingredients mixed in along with a high calorie count.

So in true fashion I decided to replicate the recipe, and we haven't bought one chicken salad from Costco since. It is a different kind of dish than what you might be used to since I add pecans, dried cranberries, poppy seeds, and grapes to my version which makes it incredibly delicious and look beautiful. Many people who I have served this to who were initially turned off by all the fruit, ended up liking it after all and I keep getting requests for the recipe. 

This salad can be served with crackers, with a loaf of good artisan bread or on a split croissant. It also travels well for picnics and potlucks. I hope you'll give my creation a try!

Sonoma Chicken Salad

(Print this Recipe)

Ingredients:

1 Rotisserie Chicken, skin and bones removed, roughly chopped

2 stalks celery, finely diced

1 cup green grapes, cut in half

1 cup red grapes, cut in half

1 cup dried cranberries

1 cup pecans, toasted and chopped

Dressing:

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoons fresh lemon juice

2 tablespoons poppy seeds

Salt and Pepper to taste

Directions:

In a large bowl add chicken, celery, green and red grapes, and dried cranberries.

For the dressing whisk together sour cream, mayonnaise, lemon juice and poppy seeds. Add salt and pepper to taste.

Gently toss chicken mixture and dressing together. Refrigerate for about 1 hour.
Fold in toasted pecans right before serving.

A Susi's Kochen und Backen Original Recipe, inspired by Costco

Almost Crab Salad

Many years ago I found a recipe for shrimp pasta salad in one of my cooking magazines. It looked and sounded good for a lighter summer meal. So I went looking through my freezer for shrimp which I could have sworn I had some on hand. Of course there were none, the only "seafood" I could find was imitation crab meat that I had bought in case I ever came across a recipe that would use it.

I figured I might as well try to use it in this salad and needless to say, it's been years. I've never made the original with shrimp since we've been in love with this salad ever since the first time I made it. Many times this is my go-to salad on a busy day since I can make it early in the morning and just let it hang out in the fridge till dinner time. I serve this often as a main dish with just a crusty loaf of bread and fruit (like watermelon) on the side.

The salad has a wonderful flavor combination brought on by the sweetness of the peas and the imitation crab. It also has a little bit of crunch from the green onions and a wonderful tart, creamy dressing that is enhanced with lemon juice and dill.

This salad is a great salad for those hot, busy days, I hope you give it a try!

Almost Crab Salad

(Print this Recipe)

Ingredients:

1 pound small pasta shells, cooked and drained

1 pound imitation crab meat

1 1/2 cups (12 ounces) frozen peas

3/4 cup green onions, finely sliced

1/4 cup fresh parsley, minced

2 tablespoons fresh chives, minced

3/4 cup (6 ounces) plain yogurt*

1/2 cup sour cream*

1 cup mayonnaise*

1/4 cup fresh lemon juice

1/4 cup fresh dill, minced

Salt and Pepper to taste

* Low-fat yogurt, sour cream and mayo can be used with equally good results

Directions:

In a large bowl, combine the pasta, imitation crab, peas, onions, parsley, and chives.

In a small bowl, combine the yogurt, sour cream, mayonnaise, lemon juice, and dill. Season with salt and pepper to taste.

Pour over pasta mixture and toss gently. Cover and refrigerate at least 2 hours before serving.

Layer Salad

 

Layer Salad is one of my husband's favorite salads. It is also a great salad to take along to any BBQ, picnic, or potluck since it's visual appeal alone is a stand out.

This salad is best made a few hours ahead before serving so the frozen peas can un-thaw. Preparation for this salad is a little bit involved since you are chopping, grating and cooking the individual layers, but the results if presented in a nice glass trifle bowl are stunning.

This salad usually has something for everyone with all the different components of sweet, salty, crunchy and creamy. It is important however, that all the ingredients are at their prime. So don't skimp on sub-par vegetables since they are the star in this dish. A good quality mayonnaise is also key since it is mainly what makes your dressing. It is also a salad that if taken somewhere, the bowl is empty when you return home.

Hopefully you like this as much as we do when you serve it at your next function.

Layer Salad

(Print this Recipe)

Ingredients:

1/2 head Iceberg Lettuce, shredded

1/2 medium red onion, diced

2 medium carrots, shredded

2 cups frozen baby peas

1 medium red pepper, diced

1/2 pound bacon, cooked and crumbled

6 ounces sharp cheddar cheese, shredded

Dressing:

1 1/2 cup mayonnaise (I like Best Food's)

1/4 cup sour cream

1 tablespoon sugar

1 tablespoon white vinegar

Salt and Pepper to taste

Directions:

Layer the ingredients in the order listed into a trifle or other glass bowl reserving some of the bacon if desired to sprinkle on top.

Whisk the dressing ingredients in a separate bowl making sure to taste for seasoning. Spread dressing over entire bowl making sure to cover the entire surface. Cover with plastic wrap and refrigerate for a couple of hours. Before serving add reserved bacon bits.