Salad Recipes
Mexican Street Corn Pasta Salad.
Ingredients:
Cooked rotini or fusilli pasta
Grilled corn kernels (cut from the cob)
Red bell pepper, diced
Red onion, finely chopped
Cotija cheese, crumbled
Fresh cilantro, chopped
Lime juice
Sour cream or Greek yogurt
Chili powder
Salt and pepper to taste
Instructions:
In a bowl, mix cooked pasta, grilled corn kernels, diced red bell pepper, finely chopped red onion, crumbled Cotija cheese, and chopped cilantro. In a separate small bowl, whisk lime juice, sour cream or Greek yogurt, chili powder, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to coat.
Japanese Seaweed Salad.
Ingredients:
Dried seaweed (wakame or hijiki), rehydrated and drained
Cucumber, thinly sliced
Carrots, julienned
Sesame seeds
Rice vinegar
Soy sauce
Mirin
Sesame oil
Sugar (optional)
Instructions:
In a bowl, mix rehydrated and drained seaweed, thinly sliced cucumber, and julienned carrots. Sprinkle sesame seeds on top. In a separate small bowl, whisk rice vinegar, soy sauce, mirin, sesame oil, and sugar (if using) to make the dressing. Pour the dressing over the salad and toss until well combined.
Mediterranean White Bean Salad.
Ingredients:
Cannellini beans (cooked or canned), drained and rinsed
Cherry tomatoes, halved
Kalamata olives, pitted and sliced
Red onion, thinly sliced
Fresh basil leaves, torn
Lemon juice
Balsamic vinegar
Extra virgin olive oil
Dried oregano
Salt and pepper to taste
Instructions:
In a bowl, mix cannellini beans, halved cherry tomatoes, sliced Kalamata olives, thinly sliced red onion, and torn fresh basil leaves. In a separate small bowl, whisk lemon juice, balsamic vinegar, olive oil, dried oregano, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to combine.
Thai Glass Noodle Salad.
Ingredients:
Soaked and drained glass noodles (also known as cellophane noodles)
Cooked shrimp, peeled and deveined
Scallions, thinly sliced
Fresh cilantro, chopped
Fresh mint leaves, chopped
Lime juice
Fish sauce
Brown sugar
Thai bird’s eye chilies (optional)
Instructions:
In a bowl, mix soaked and drained glass noodles, cooked shrimp, thinly sliced scallions, chopped cilantro, and chopped mint leaves. If desired, add chopped Thai bird’s eye chilies for heat. In a separate small bowl, whisk lime juice, fish sauce, and brown sugar to make the dressing. Pour the dressing over the salad and toss well.
Indian Chickpea and Potato Salad (Chana Aloo Chaat).
Ingredients:
Cooked chickpeas (cooked or canned), drained and rinsed
Boiled and cubed potatoes
Red onion, finely chopped
Fresh cilantro, chopped
Chaat masala (Indian spice mix)
Tamarind chutney
Mint-cilantro chutney
Sev (crunchy Indian snack)
Instructions:
In a bowl, mix cooked chickpeas, cubed boiled potatoes, finely chopped red onion, and chopped cilantro. Sprinkle chaat masala over the top. Drizzle with tamarind chutney and mint-cilantro chutney. Top with sev for added crunch.
Mediterranean Tuna Salad.
Ingredients:
Canned tuna, drained and flaked
Cucumber, diced
Cherry tomatoes, halved
Kalamata olives, pitted and sliced
Red onion, thinly sliced
Feta cheese, crumbled
Fresh parsley, chopped
Lemon juice
Red wine vinegar
Olive oil
Dried oregano
Salt and pepper to taste
Instructions:
In a bowl, mix flaked canned tuna, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley. In a separate small bowl, whisk lemon juice, red wine vinegar, olive oil, dried oregano, salt, and pepper to make the dressing. Pour the dressing over the salad and toss until well combined.
Moroccan Lentil Salad.
Ingredients:
Cooked green or brown lentils
Diced bell peppers (assorted colors)
Diced cucumber
Dried apricots, chopped
Sliced almonds, toasted
Fresh mint leaves, chopped
Lemon juice
Orange juice
Cumin powder
Ground cinnamon
Olive oil
Salt and pepper to taste
Instructions:
In a bowl, mix cooked lentils, diced bell peppers, diced cucumber, chopped dried apricots, toasted sliced almonds, and chopped mint leaves. In a separate small bowl, whisk lemon juice, orange juice, cumin powder, ground cinnamon, olive oil, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to coat.
Korean Kimchi Cucumber Salad.
Ingredients:
Thinly sliced cucumbers
Napa cabbage kimchi, chopped
Sesame seeds
Rice vinegar
Soy sauce
Sesame oil
Sugar (optional)
Instructions:
In a bowl, mix thinly sliced cucumbers and chopped Napa cabbage kimchi. Sprinkle sesame seeds on top. In a separate small bowl, whisk rice vinegar, soy sauce, sesame oil, and sugar (if using) to make the dressing. Pour the dressing over the salad and toss until well combined.
Israeli Couscous and Roasted Vegetable Salad.
Ingredients:
Cooked Israeli couscous
Roasted vegetables (such as bell peppers, zucchini, and eggplant), chopped
Cherry tomatoes, halved
Fresh basil leaves, torn
Lemon zest
Lemon juice
Balsamic glaze
Extra virgin olive oil
Salt and pepper to taste
Instructions:
In a bowl, mix cooked Israeli couscous, chopped roasted vegetables, halved cherry tomatoes, torn fresh basil leaves, and lemon zest. Drizzle with lemon juice, balsamic glaze, olive oil, salt, and pepper. Toss gently to combine.
Russian Olivier Salad.
Ingredients:
Boiled and cubed potatoes
Boiled and cubed carrots
Boiled eggs, chopped
Pickles, chopped
Canned peas, drained
Cooked and cubed ham or bologna
Mayonnaise
Dijon mustard
Salt and pepper to taste
Instructions:
In a bowl, mix boiled and cubed potatoes, boiled and cubed carrots, chopped boiled eggs, chopped pickles, drained canned peas, and cubed ham or bologna. In a separate small bowl, whisk mayonnaise, Dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the salad and toss until well-coated.
