Salads recipes for me to try

Southern coleslaw

1 head cabbage, finely shredded

2 carrots, finely chopped

2 tablespoons finely chopped onion

½ cup mayonnaise

⅓ cup white sugar

¼ cup milk

¼ cup buttermilk

2 tablespoons lemon juice

2 tablespoons distilled white vinegar

½ teaspoon salt

⅛ teaspoon ground black pepper

Gather the ingredients.

Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and sugar has dissolved.

Mix cabbage, carrots, and onion in a large salad bowl.

Pour dressing over cabbage mixture and mix thoroughly.

Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

Cook’s Note

Crispy Herb Smashed Potato Salad
This crispy herb smashed potato salad is one of the best potato salads you’ll ever have. With crispy, salty potatoes and a cool, creamy dressing, this potato salad is fancy. Roasting the potatoes may seem like an extra step, but it’s actually easier than peeling a bunch of potatoes, and well worth it.

By Nicole McLaughlin
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8
Ingredients
4 teaspoons kosher salt, divided, plus more to taste

3 pounds baby gold potatoes

3 tablespoons olive oil. divided

3/4 teaspoon pepper, divided, plus more to taste

1/2 teaspoon garlic powder

1/2 cup sour cream

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon finely chopped fresh dill, plus more for garnish

1 tablespoon finely chopped fresh parsley, plus more for garnish

1 bunch green onions, thinly sliced, divided

Directions
Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, 12 to 15 minutes; drain.

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment or foil.

Coat the prepared baking sheet with 1 tablespoon olive oil. Add potatoes in a single layer onto the pan. Using a heavy bottomed jar or glass, smash potatoes to 1/4 to 1/2 inch thickness, taking care not to fully separate the potatoes. Drizzle smashed potatoes evenly with remaining oil; sprinkle with remaining teaspoon salt, 1/2 teaspoon pepper and garlic powder.

Roast potatoes in the preheated oven, until very crispy and browned, about 30 minutes.

While potatoes are roasting, prepare the dressing. Combine remaining 1/4 teaspoon pepper with sour cream, mayonnaise, mustard, lemon juice, dill, and parsley. Reserve 1 tablespoon green onion for garnish; add remaining green onions to the sour cream mixture. Stir well to combine. Taste for seasoning and adjust as desired.

Reserve 1/4 cup crispy potatoes for topping and stir remaining potatoes with dressing until well coated. Add to a serving dish and top with reserved green onion, crispy potatoes, and more dill and parsley as desired.

Nutrition Facts

calories
332
total fat 18g saturated fat 4g cholesterol 14mg sodium 792mg total carbohydrate 38g dietary fiber 4g total sugars 3g protein 5g vitamin c 20mg calcium 54mg iron 2mg potassium 979mg

German potato salad?
INGREDIENTS
For the potatoes:
- 3 lb yellow potatoes (new or larger baking potatoes)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the vinaigrette:
- 1/2 lb bacon
- 3 tbsp bacon grease
- 1 medium onion, diced
- 1 cup diced celery
- 1/2 tsp black pepper
- 2/3 cup apple cider vinegar
- 1/4 cup honey
- 1/2 cup chopped parsley
- 2 tbsp chopped dill
- 2 tbsp chopped tarragon
INSTRUCTIONS
For the potatoes:
- Preheat oven to 425°F.
- Scrub and wash potatoes and allow to air dry. Cut the potatoes into bite-size pieces, approximately 1/2-inch in size, and place them on two large baking sheets. Drizzle with olive oil, salt, and pepper.
- Roast in the preheated oven until a knife inserted into the potato pieces meets no resistance and the outside is browned and crisp, 18-25 minutes. Once the potatoes are roasted, remove them from the oven and set them aside. While roasting, prepare the vinaigrette.
For the vinaigrette:
- Heat a large skillet over medium heat. Cook the bacon until crisp and browned, 5-8 minutes. Remove the bacon and set it on a towel-lined dish. Pour off the bacon grease and wipe any debris out of the skillet. Add back bacon grease to the skillet and return the skillet to medium heat.
- Add the onion and celery to the hot grease. Sauté until the onion is golden and the celery has softened slightly, 4-6 minutes.
- Add the black pepper, apple cider vinegar, and honey. Simmer and let reduce slightly, 3-5 minutes.
- Add the roasted potatoes to a large bowl. Pour the vinaigrette over the roasted potatoes while the vinaigrette and potatoes are warm to allow the flavor to soak into the potatoes. Add the prepared bacon, chopped parsley, dill, and tarragon. Stir and taste, seasoning for salt and pepper.

Ginger Dressing 130 gm peeled apples/fuji, 30gm onion 8g ginger, 1 clove garlic, 1/4 c neutral oil, 1/3 c sugar, 1-2t kosher salt, 30g carrots, 1/3 c rice vinegar, 1/8 c water, 1/2c mayo. Blend

Crispy Herb Smashed Potato Salad

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8
Ingredients
4 teaspoons kosher salt, divided, plus more to taste

3 pounds baby gold potatoes

3 tablespoons olive oil. divided

3/4 teaspoon pepper, divided, plus more to taste

1/2 teaspoon garlic powder

1/2 cup sour cream

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon finely chopped fresh dill, plus more for garnish

1 tablespoon finely chopped fresh parsley, plus more for garnish

1 bunch green onions, thinly sliced, divided

Directions
Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, 12 to 15 minutes; drain.

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment or foil.

Coat the prepared baking sheet with 1 tablespoon olive oil. Add potatoes in a single layer onto the pan. Using a heavy bottomed jar or glass, smash potatoes to 1/4 to 1/2 inch thickness, taking care not to fully separate the potatoes. Drizzle smashed potatoes evenly with remaining oil; sprinkle with remaining teaspoon salt, 1/2 teaspoon pepper and garlic powder.

Roast potatoes in the preheated oven, until very crispy and browned, about 30 minutes.

While potatoes are roasting, prepare the dressing. Combine remaining 1/4 teaspoon pepper with sour cream, mayonnaise, mustard, lemon juice, dill, and parsley. Reserve 1 tablespoon green onion for garnish; add remaining green onions to the sour cream mixture. Stir well to combine. Taste for seasoning and adjust as desired.

Reserve 1/4 cup crispy potatoes for topping and stir remaining potatoes with dressing until well coated. Add to a serving dish and top with reserved green onion, crispy potatoes, and more dill and parsley as desired.

Nutrition Facts

calories
332
total fat 18g saturated fat 4g cholesterol 14mg sodium 792mg total carbohydrate 38g dietary fiber 4g total sugars 3g protein 5g vitamin c 20mg calcium 54mg iron 2mg potassium 979mg

Loaded Broccoli Salad

Servings16
Calories187kcal

8 cups broccoli chopped to bite sized pieces
¼ cup red onion thinly sliced
½ cup dried cranberries
5 slices bacon crumbled
¼ cup sunflower seeds
½ cup sharp cheddar cheese shredded
Dressing
1 cup mayonnaise
2 tablespoons apple cider vinegar
3 tablespoons sugar
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Combine the chopped broccoli, red onions, dried cranberries, bacon and sunflower seeds in a large bowl.
In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt and black pepper.
Pour the dressing over the salad ingredients and toss to combine and coat with the dressing.
Cover and refrigerate until ready to serve.
Notes
Nutrition facts are just an estimate and are provided as a courtesy to the reader.
If you want to parboil the broccoli, place it in boiling water for 5 minutes, then straight into a bowl filled with ice water to stop the cooking.
Store any leftovers covered in an air-tight container in the refrigerator for up to 3 days.
Nutrition
Calories: 187kcal | Carbohydrates: 9g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 245mg | Potassium: 179mg | Fiber: 2g | Sugar: 6g | Vitamin A: 322IU | Vitamin C: 39mg | Calcium: 50mg | Iron: 1mg

Homemade Thousand Island Dressing

Yield: 1 cup
Ingredients
1 cup mayonnaise

1/4 cup ketchup

1/4 cup sweet pickle relish

1/2 cup finely chopped Vidalia or other sweet onion (about 1 small)

1 clove garlic, minced

2 tsp. white vinegar

1 1/2 tsp. granulated sugar

1/2 tsp. kosher salt

1/8 tsp. black pepper

Directions
Mix ingredients:
Add mayonnaise, ketchup, sweet pickle relish, onion, garlic, vinegar, sugar, salt, and pepper to a bowl.

Whisk to combine. Adjust salt and pepper to taste if needed.

Chill salad dressing:
Refrigerate at least 3 hours or overnight, stirring occasionally so sugar dissolves and flavors blend. Store, refrigerated, in an airtight container for up to 1 week, stirring well before serving.

White Bean Salad Recipe

3 cups cooked white beans (navy, cannellini or Great Northern beans)*
1-2 medium ripe firm tomatoes (seeded and chopped)
1/2 red onion (chopped)
1/2 cup sliced black olives
2-3 tablespoons fresh Italian parsley (finely chopped)
1/4 teaspoon dry basil or 4-5 fresh basil leaves (chopped)
*If using dried beans then soak about 1 1/2 cups of dried beans overnight (or 8 hours) in a large bowl of water, make sure the beans are well covered. Drain, rinse then cook in boiling water for about 45-60 minutes. Beans should be tender but not mushy.
FOR THE DRESSING
1/4 cup olive oil
1-2 tablespoons red wine vinegar (to taste, depends on the strength of the vinegar)
1-2 cloves garlic minced

1/2 teaspoon salt (or to taste)
1-2 dashes black pepper
3 tablespoons bean liquid


If you are using cooked dried beans or frozen then drain them but keep aside some liquid. If using canned beans then rinse them and drain well (keep some liquid).
FOR THE DRESSING
In a small bowl whisk together the olive oil, wine vinegar, garlic, salt , pepper and the bean liquid. Set aside, (refrigerate the dressing if you are cooking the beans (dried or frozen). Stir it again before putting it together.

In a large bowl, combine the beans, chopped tomatoes, onions, sliced black olives, chopped parsley and basil, then pour the dressing over the beans and gently combine. Cover and refrigerate for at least an hour or even overnight before serving.
Nutrition
Calories: 339kcal | Carbohydrates: 36g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Sodium: 565mg | Potassium: 837mg | Fiber: 10g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 5mg

orange and rosemary vinaigrette

- 2 tbsp minced shallot
- 1 clove garlic, minced
- 2 tsp minced rosemary
- 1 tbsp Dijon mustard
- 1/4 tsp chipotle powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 tsp orange zest
- 2 tbsp orange juice
- 2 tbsp white wine vinegar
- 1-2 tsp honey
- 1/2 cup olive oil

Potato Salad. boil the russets with the skins on them to "just done". Let them cool so you can scrape the skins off. Then cube them to your desired size. Chop white onions. Chop dill pickles........Then......and this is the key. Take some pickle juice, like maybe a 1/4 cup, mix a couple teaspoons of Colemans Dry mustard in the juice. Then mix the pickle/juice thoroughly(but carefully) with the potatos, onions and pickles. After that it becomes a just "add the rest", like hard boiled eggs, mayo, salt and fresh ground black pepper to taste.

Best Broccoli Salad Ever 😋😋🥗
Ingredients:
• 2 heads of fresh broccoli (not frozen)
• 1/2 cup chopped red onion
• 1/2 pound bacon
• 1 1/2 cups cheddar cheese, grated (For better texture, I prefer using a block of cheese and grating it myself instead of opting for pre-grated options.)
• 2 1/2 tablespoons vinegar
• 1 cup mayonnaise
• 1/3 cup sugar
Instructions:
1. I cut the bacon into bite-sized pieces and cook it until it reaches the desired crispness. After cooking, I drain the bacon on paper towels.
2. I chop the broccoli florets into bite-size pieces and mix them with the bacon, chopped onions, and grated cheddar cheese in a large bowl.
3. In a separate bowl, I blend vinegar, sugar, and mayonnaise. I then pour this mixture over the broccoli combination and toss everything to ensure thorough coating. Afterward, I cover the bowl and refrigerate it until I'm ready to serve.
Notes: To slightly soften the broccoli, I usually steam it in the microwave for about 2 minutes. For this, I place the broccoli in a microwave-safe bowl, add approximately 1/2 inch of water to the bottom, cover it with a paper towel, and microwave for 2 minutes. This recipe is equally delicious even without the cheese!

Salad dressing
•1-5 oz container arugula.
•1 fennel (shaved).
•1/3 cup freshly grated parmigiano •reggiano + more for shaving over the salad.
•1 large lemon (I did 1.5 lemons).
•1/3 cup + 2 tbsp olive oil.
•1.5 tbsp honey.
•1.5 tsp dijon mustard.
•salt to taste (I used my seasoned salt).
Directions:
1. Add the grated parmigiano to a bowl with the zest of 1 lemon, the juice of 2, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 min.
2. Shave the fennel and squeeze a bit of lemon so it doesn’t turn.
3. Add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want.
4. Shave more parmigiano on top and that’s it

Homemade Italian Dressing

Servings: 2 cups
Ingredients
▢1 and ½ cups (360mL) extra virgin olive oil
▢½ cup (120mL) white wine vinegar
▢¼ cup (30g) grated Parmesan cheese1
▢2 Tablespoons dried parsley
▢1 and ½ teaspoons lemon juice
▢2 teaspoons dried basil
▢2 teaspoons dried oregano
▢2 teaspoons onion powder
▢2 teaspoons (14mL) honey
▢1 teaspoon garlic powder
▢1 teaspoon salt
▢1 teaspoon freshly ground black pepper
Instructions
Combine olive oil and vinegar in a medium size glass container, preferably one with a spout.
Add the Parmesan cheese, parsley, lemon juice, basil, oregano, onion powder, honey, garlic powder, salt, and black pepper. Stir or shake (if there is a lid) until everything is well combined.
Store dressing in the refrigerator, covered, up to 1 month. Allow to sit at room temperature for a few minutes or run under hot water for a few seconds to loosen dressing. Shake or stir before using2.
Notes
Parmesan cheese: if you want to keep this dressing dairy-free, simply omit the Parmesan cheese.
Use: you can also use this dressing as a marinade or dipping dressing.

GRANDMA WARD'S POTATO SALAD
3 lbs. russet potatoes (6-7 medium)
1 cup Miracle Whip
2 Tablespoons sweet pickle juice
1 Tablespoon mustard
2 stalks celery, chopped
1 medium onion, chopped finely
4-5 small sweet gherkins, chopped
3 hard boiled eggs
½ cup large black olives, pitted and chopped
¼ teaspoon black pepper (to taste)
1 ½ teaspoon salt (to taste)
Fresh dill - optional
paprika- optional
Leave potatoes unpeeled, place in large stockpot and cover with water, bring to a boil, cooking 10-15 minutes. Potatoes should be tender enough to stick a knife into them easily, but not mushy. Drain and allow to cool completely, when cooled peel potatoes and chop into chunks, placing in a large bowl, add chopped onion and toss lightly. Cover and place in refrigerator for an hour.
Place celery, and two of the hard boiled eggs(chopped), gherkins, and black olives in a medium bowl, add Miracle Whip, mustard, pickle juice, and salt ‘n pepper, mix well.
Pour dressing over chilled potatoes and onions, gently tossing to evenly coat potatoes. Once all the dressing has been added to potatoes, slice remaining hard-boiled egg over top of salad, sprinkle with dill & paprika , cover and refrigerator at least 1 hour before serving.

Homemade Italian Dressing

Servings: 2 cups
Ingredients
▢1 and ½ cups (360mL) extra virgin olive oil
▢½ cup (120mL) white wine vinegar
▢¼ cup (30g) grated Parmesan cheese1
▢2 Tablespoons dried parsley
▢1 and ½ teaspoons lemon juice
▢2 teaspoons dried basil
▢2 teaspoons dried oregano
▢2 teaspoons onion powder
▢2 teaspoons (14mL) honey
▢1 teaspoon garlic powder
▢1 teaspoon salt
▢1 teaspoon freshly ground black pepper
Instructions
Combine olive oil and vinegar in a medium size glass container, preferably one with a spout.
Add the Parmesan cheese, parsley, lemon juice, basil, oregano, onion powder, honey, garlic powder, salt, and black pepper. Stir or shake (if there is a lid) until everything is well combined.
Store dressing in the refrigerator, covered, up to 1 month. Allow to sit at room temperature for a few minutes or run under hot water for a few seconds to loosen dressing. Shake or stir before using2.
Notes
Parmesan cheese: if you want to keep this dressing dairy-free, simply omit the Parmesan cheese.
Use: you can also use this dressing as a marinade or dipping dressing

Italian Potato Salad

Ingredients
3 pounds red potatoes peeled and sliced
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons Italian Seasoning
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 green bell pepper diced
1/2 red onion sliced
2 vine ripened tomatoes diced
Instructions
Add the potatoes to a large pot and cover with water. Bring to a boil then reduce to a simmer and cook for 5 minutes or until the potatoes are fork tender.
While the potatoes are simmering, in a small bowl, whisk together the olive oil, vinegar, and spices. Taste and add more salt or pepper to taste.
Drain the potatoes and place them in a large bowl. Toss them with the dressing ingredients. Let stand for 20 minutes. (Read in the post why we do this.)
Add the bell pepper, red onion, and tomatoes to the potato salad once it has cooled. If you are making this ahead, add the tomatoes right before serving.
Nutrition
Serving: 1cup | Calories: 171kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 260mg | Potassium: 724mg | Fiber: 3g | Sugar: 3g | Vitamin A: 274IU | Vitamin C: 25mg | Calcium: 36mg | Iron: 2mg

Homemade Buttermilk Ranch Dressing Recipe
Servings: 12

1 ½ cups mayonnaise
¾ cup buttermilk
2 teaspoons onion granules
2 teaspoons garlic granules
1 ½ teaspoons dry dill
1 teaspoon sea salt
¼ teaspoon cracked black pepper
INSTRUCTIONS
Add all of the ingredients to a medium-size mixing bowl.
Whisk until everything is completely combined and smooth.
Refrigerate until ready to use.
NOTES
Chef Notes:

Make-Ahead: You can make this up 5 days ahead of time.

How to Store: Cover and keep in the refrigerator for up to 14 days.

The dressing is kind of like soup where it will actually taste better the next day as it will allow more flavors to come out.

I used all dry ingredients in my recipe as it will allow the recipe to last longer and I believe the dry ingredients bring out more flavor than when using fresh.

There are some recipes that call for sour cream. If you want to do this, swap out the mayonnaise amount for sour cream.


Feel free to add in more or less buttermilk to get it to the consistency you want.
NUTRITION
Calories: 203kcalCarbohydrates: 2gProtein: 1gFat: 21gSaturated Fat: 4gCholesterol: 13mgSodium: 388mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 43IUVitamin C: 1mgCalcium: 21mgIron: 1mg

Wendy's Apple Pecan Salad

SERVINGS
8
INGREDIENTS

▢6 cups diced romaine lettuce
▢3 cups spring mix/baby greens
▢1/2 large Granny Smith apple, chopped
▢1/2 large Braeburn apple, chopped (or other sweet red apple)
▢Juice of 1/2 lemon
▢8 ounces grilled chicken pieces
▢4 ounces candied pecans
▢1/2 cup dried cranberries
▢2 ounces blue cheese crumbles
▢1 tablespoon granulated sugar
▢1 teaspoon lemon zest
▢1/2 teaspoon salt
▢1/2 teaspoon black pepper
▢1 garlic clove, minced
▢1/3 cup pomegranate juice
▢1/4 cup orange juice
▢2 tablespoons white wine vinegar
▢1/3 cup extra light olive oil or vegetable oil
▢1 tablespoon chopped parsley for garnish
INSTRUCTIONS

Place the romaine and spring mix lettuces in a large salad bowl.
Chop the apples and coat the pieces with lemon juice to prevent them from browning.
Add the apples, chicken, pecans, cranberries, and blue cheese crumbles to the lettuces and toss to combine.
Prepare the salad dressing by whisking together the lemon zest, salt, pepper, sugar, minced garlic, pomegranate and orange juices, and vinegar.
While whisking vigorously, slowly drizzle the oil into the juice mixture. Whisk continuously to emulsify the salad dressing.
Pour the salad dressing (you may not use all of it) over the salad and toss to combine. Add more salad dressing as desired and garnish with a sprinkle of chopped parsley.

Easy Pasta salad Wyse
INGREDIENTS
For the pasta:
- 16 oz spiral pasta
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1/2 cup diced red onion
- 3 tbsp minced parsley
For the dressing:
- 2 tsp Dijon mustard
- 1 1/2 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 1/2 tbsp minced shallot
- 2 cloves garlic, minced
- 1/4 cup white wine vinegar
- 2 tbsp lemon juice
- 1 tsp honey
- 2/3 cup olive oil
INSTRUCTIONS
For the salad:
In a large stockpot, bring 4 quarts of water to a boil. Add 1 tbsp salt and the pasta. Boil the pasta until al dente, slightly underdone, 8-10 minutes. Once cooked, drain the pasta and run it under cool water to stop the cooking. Set aside.
In a large bowl, combine the cooked and cooled pasta, chopped broccoli, chopped cauliflower, diced red onion, and minced parsley. Pour over the dressing (directions below) and stir. Cover and store in the refrigerator at least one hour before serving.
For the dressing:
In a medium bowl, combine the Dijon mustard, oregano, thyme, salt, black pepper, red pepper flakes, shallot, garlic, white wine vinegar, lemon juice, honey, and olive oil. Whisk to combine and set aside until the salad is ready to combine.

Classic Cobb Salad Dressing Recipe

Servings: 10
Prep Time: 5 minutes
Cook Time: 0 minutes
INGREDIENTS

1/3 cup red wine vinegar
juice of ½ lemon
1 garlic clove
2 teaspoons Worcestershire sauce
1 ½ tablespoons Dijon mustard
1 teaspoon sugar
¼ cup water
1/3 cup olive oil
2/3 cup salad oil
sea salt and pepper to taste
INSTRUCTIONS
Add all of the ingredients to a blender and pulse at high speed until the dressing is combined and emulsified.
Serve or store in the refrigerator.
NOTES
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Chef Notes:
Make-Ahead: You can make this dressing up to 3-4 days ahead of time. Keep in the refrigerator until you are ready to serve it and pull out to room temperature, whisk to re-emulsify, and sit for 1 hour before serving.

How to Store: Keep covered in the refrigerator for up to 7 days.

If you do not have a food processor or blender, combine all of the ingredients except for the oil. Slowly drizzle in the oil while continuing to whisk until the dressing becomes emulsified.
NUTRITION
Calories: 202kcalCarbohydrates: 1gProtein: 1gFat: 22gSaturated Fat: 2gSodium: 38mgPotassium: 10mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 3mgIron: 1mg

Sweet and Crunchy Ramen Salad
Servings: 12 servings Calories: 305kcal
Ingredients

Dressing
1/2 cup vegetable or canola oil
1/4 cup apple cider vinegar
2 tbsp sugar
Salad
2 3oz packages chicken flavored ramen noodles roughly crushed
10 oz broccoli slaw or coleslaw
1 cup sugar snap peas chopped
6 green onions thinly sliced
1 cup halved grapes
1 orange cut into small segments
1/2 cup sliced almonds
3 tbsp roasted and salted sunflower seeds
Wonton Strips for garnish
Instructions
For the dressing, in a small bowl, add oil, vinegar, sugar and the seasoning packets from both ramen packets.
For the salad, in a large bowl, combine ramen noodles, broccoli slaw, sugar snap peas, green onions, grapes and oranges.
When ready to serve, shake the dressing until well-emulsified and pour over the salad. Add sunflower seeds and almonds. Toss until the ingredients are well combined. Serve garnished with wonton strips on top.
Nutrition
Calories: 305kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 736mg | Potassium: 233mg | Fiber: 3g | Sugar: 7g | Vitamin A: 209IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 2mg

Asian ginger dressing

Chickpea Salad
A can of washed and filtered chickpeas.

4-5 tablespoons canned corn.

1/4 finely chopped red onion.

1/4 chopped red bell pepper

A handful of finely chopped parsley

Seasoning: salt, oil, lemon.

Mix everything and serve!

Spring Cobb Salad with Creamy Herb Dressing

Ingredients
4 slices bacon
3 hardboiled eggs sliced
2 small spring onions thinly sliced
6 oz green beans cleaned and trimmed
½ tsp salt
3 oz butter lettuce washed and dry
2 oz ruffled red lettuce washed and dry
5 oz radish sliced
4 oz feta cheese crumbled
For the dressing
3 tbsp Greek yogurt
2 tbsp champagne vinegar
2 tsp Dijon mustard
1 tbsp honey
¾ tsp salt
½ tsp pepper
1 garlic clove
½ oz fresh dill
½ oz fresh parsley
⅓ cup olive oil
Instructions
Heat a large skillet over medium heat. Add the bacon and cook until browned and crisp on both sides, 4-6 minutes. Remove the bacon and add the green beans and spring onion. Sauté until the beans are just crisp tender and the onions are slightly browned, 3-5 minutes. Remove the beans and onion and set aside.
Tear lettuce onto a large platter and season with salt and pepper. Dress the lettuce with dressing to taste and toss to combine. Add the sliced radish, hardboiled egg, green beans, onions, crumbled bacon, and feta cheese. Dizzle with more dressing and serve immediately.
For the dressing
In a large container, combine all of the dressing ingredients. Blend together using an immersion blender or countertop blender until smooth. Taste and adjust for seasoning.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 8.4g | Protein: 10.3g | Fat: 27.2g | Saturated Fat: 8.1g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 14.3g | Trans Fat: 0g | Cholesterol: 123.5mg | Sodium: 871mg | Potassium: 313.6mg | Fiber: 1.6g | Sugar: 5.6g | Vitamin A: 151.9IU | Vitamin C: 16.8mg | Calcium: 152.4mg | Iron: 1.7mg

Ojai Pixie Tangerine & Toasted Coconut Salad with a Tangy Tangerine Vinaigrette Recipe
Total Time: 15 minutes
Servings: 4-6
Ingredients:
🔸2 Ojai Pixie Tangerines, peeled and segmented
🔸4 cups green leaf lettuce, torn into bite-sized pieces
🔸2 ​Persian ​cucumbers, thinly sliced
🔸1/4 cup red onion, thinly sliced
🔸1/2 cup Melissa’s Produce coconut chips, toasted
Tangerine Vinaigrette Recipe:
Ingredients:
🔸 1/4 cup fresh Ojai Pixie tangerine juice (from 1 tangerine)
🔸 1 tablespoon tangerine zest
🔸 2 tablespoons sherry vinegar
🔸 1 tablespoon honey
🔸 Salt and black pepper to taste
🔸 1/3 cup Garcia de la Cruz extra-virgin olive oil
Preparation:
1. In a skillet over medium-low heat, add coconut in an even layer. Toast the coconut until lightly browned and fragrant, stirring frequently, for about 3 to 5 minutes.
2. Zest and juice one tangerine, and peel and segment the other two.
3. In a small bowl, whisk together the tangerine juice, zest, sherry, olive oil, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine the mixed greens, cucumber, and red onion.
5. Drizzle the dressing over the salad and toss gently to coat. Top with tangerines and toasted coconuts.
Serving Suggestion: Elevate this scrumptious side salad into a hearty main course by adding cooked shrimp, chicken, or salmon.

BROCCOLI SALAD
10 servings
INGREDIENTS
6 cups broccoli florets (about 3 heads)
3 thick slices bacon, cooked and crumbled
3/4 cup shredded cheddar cheese
1/2 cup dried cranberries or raisins
1/4 cup sunflower seeds
DRESSING
2/3 cup mayonnaise
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
INSTRUCTIONS
Place broccoli, bacon, cheese, cranberries and sunflower seeds in large bowl.
Stir together dressing and pour over salad in bowl.
Stir to coat and serve or refrigerate up to four days.
NUTRITION
Calories: 248cal | Carbohydrates: 12g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 296mg | Potassium: 224mg | Fiber: 2g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 49mg | Calcium: 91mg | Iron: 1mg

Bacon Corn Salad
Servings: 4 .
Ingredients
4 strips bacon, chopped
2 Tbsp butter
3 shallots, thinly sliced
½ tsp white pepper
1 tsp smoked paprika
5-6 ears corn, kernels removed
½ c cream
1 ½ Tbsp lemon juice, plus 2 tsp zest
3 Tbsp chives to garnish
Instructions
In a medium skillet, add the chopped bacon and about 1/3 cup of water. Bring heat to medium and cook bacon, allowing fat to render for 15-20 minutes, until crispy.
Reduce heat to medium-low and remove the bacon from the pan, leaving behind only 1 Tbsp of fat. Add the butter and shallots and cook until softened—about 8 minutes.
Add the spices and cook for one minute, then add the corn and season with salt. Cook for 10 minutes, stirring occasionally. Stir in the cream and bacon—cook 12-15 minutes more or until the cream has thickened, then add the lemon zest and juice.
Serve warm with fresh chives.
Notes
NOTES: Adding the water to the bacon allows the fat to render out without burning the bacon in the pan. Water can also be added when you’re baking bacon in the oven. To make cutting bacon easier, freeze for 15 minutes before slicing. To save time, if you don’t want to render out the fat of the bacon, use chopped, precooked bacon and substitute the rendered fat with an additional 1 Tbsp of butter or olive oil (in total, you should have about 1/2 cup of cooked bacon) If desired, swap out the bacon for pancetta.

Tips & substitutions:
Adding the water to the bacon allows the fat to render out without burning the bacon in the pan. Water can also be added when you’re baking bacon in the oven.
To make cutting bacon easier, freeze for fifteen minutes before slicing.
To save time, if you don’t want to render out the fat of the bacon, use chopped, precooked bacon and substitute the rendered fat with an additional one Tbsp of butter or olive oil (in total, you should have about half cup of cooked bacon).
If desired, swap out the bacon for pancetta.
Add in grilled pineapple! YUM!
Swap out the chives for your favorite fresh herbs, like cilantro, basil, oregano, or even rosemary.