Category Archives: salad

Classic Macaroni Salad from Hellmann’s

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  • 8 ounces elbow macaroni (about 1-3/4 cups)
  • 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 2 Tbsp. vinegar
  • 1 Tbsp. Hellmann’s® or Best Foods® Dijonnaise™ Creamy Dijon Mustard
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1 cup chopped green or red bell pepper
  • 1/4 cup chopped onion
  1. Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
  2. Combine Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, Creamy Dijon Mustard, sugar, salt and pepper in large bowl. Stir in macaroni, celery, green pepper and onion. Serve chilled or at room temperature.

The Original Potato Salad from Hellmann’s

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  • 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
  • 1 cup Hellmann’s Mayonnaise
  • 2 Tbsp. vinegar
  • 1 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1/2 cup chopped onion
  • 2 hard-cooked eggs, chopped (optional)
  1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
  2. Combine Hellmann’s, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

Roasted Beet, Sweet Potato & Kale Salad With Horseradish Dressing

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  • 1 large sweet potato, diced into 1/2 inch cubes
  • 4 beets (red, golden or a combination), peeled and diced into 1/2 inch cubes
  • 1 head of kale (either curly or lacinato), chopped
  • 1/2 cup quinoa, rinsed (or buy the pre-rinsed quinoa)

Preheat oven to 425 degrees Fahrenheit.

Dice sweet potato into 1/2-inch cubes. Peel fresh beets (can use red, golden or a combination — please be careful with red beets because their color bleeds) and dice into 1/2 inch cubes.

Toss on a baking sheet with extra-virgin olive oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.

While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.

Rinse 1/2 cup of quinoa (skip this step if you bought pre-rinsed quinoa), put the rinsed quinoa and 1 cup of water in a pot, and bring to a boil. Once the water comes to a boil, turn the flame down to a low heat, cover the pot, and let the quinoa simmer for 12-15 minutes or until the liquid is absorbed.

Ingredients for horseradish dressing

  • 1 1/2 Tbsp. apple cider vinegar
  • 1 1/2 Tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. horseradish
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. low sodium vegetable stock

Put all ingredients in a container, put the lid on, and shake vigorously to combine. You can also use a blender, if preferred.

Combine the cooked vegetables and quinoa with the horseradish dressing. Can be served warm, room temperature or cold.  Serves 4

Grilled Asparagus Salad with Fried Eggs, food and wine

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1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
kosher salt and freshly ground pepper
1 pound medium asparagus, trimmed
2 tablespoons unsalted butter
6 large eggs
6 cups baby arugula
3/4 cup freshly shaved Parmigiano-Reggiano cheese (about 2 1/2 ounces)

  • In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and mustard. Season with salt and pepper.
  • Light a grill or preheat a grill pan. In a large bowl, toss the asparagus with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the asparagus over high heat until tender and charred in spots, about 5 minutes; keep warm.
  • Meanwhile, in a large nonstick skillet, melt the butter over moderate heat. Working in batches if necessary, cook the eggs sunny-side up until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper.
  • In a bowl, toss the arugula with the lemon vinaigrette and transfer the salad to plates. Top with the asparagus, fried eggs and cheese shavings and serve at once.

beet and potato salad with blue cheese and dill, Damaris Phillips

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2 pounds new potatoes, quartered
3 tablespoons coconut oil
Kosher salt and freshly ground black pepper
1 pound beets, peeled and cut into 1/2-inch dice
2/3 cup mayonnaise
1/3 cup buttermilk
2 tablespoons whole-grain mustard
1 cup chopped celery (about 2 stalks)
1/4 cup chopped green onions (just the greens)
2 tablespoons chopped fresh dill
4 ounces blue cheese, crumbled (I like Smokey Blue best)

Preheat the oven to 400 degrees F.

In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.

Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.

Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.

Vietnamese Rice Noodle Salad

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FOR THE SALAD
8 ounces dried rice noodles (pad Thai/linguine width)
Handful mixed fresh herbs, such as basil, cilantro and mint
6 to 8 ounces cooked meat, use seitan chicken
2 ounces shredded/matchstick-cut carrot (see headnote; may substitute 1 medium carrot, scrubbed and shredded)
2 cups shredded cabbage, preferably Napa (see headnote; may substitute 3 or 4 Napa cabbage leaves, very thinly sliced)
4 ounces sliced cucumber (see headnote; may substitute 1/2 cucumber, seeded and thinly sliced)
1/2 cup roasted, salted peanuts, for garnish

FOR THE DRESSING
1 or 2 limes
1 medium clove garlic
3 tablespoons fish sauce
2 to 3 tablespoons light brown sugar
6 to 8 tablespoons water
Pinch crushed red pepper flakes

For the salad: Lay a clean dish towel on the counter.

Bring a large saucepan of water to a boil over high heat. Add the noodles and wait for 1 minute before stirring to separate them. Cook for about 3 minutes; the noodles need to be just tender but not mushy. Drain in a colander, then immediately dump the noodles onto the dish towel, separating them from each other as much as possible

Meanwhile, make the dressing: Squeeze the juice of the lime(s) — enough to yield 3 tablespoons — into a small bowl. Mince the garlic and add it to the bowl, along with the fish sauce, brown sugar (to taste), water (as needed) and crushed red pepper flakes.

Coarsely chop or tear the herb leaves. Tear the cooked meat into bite-size pieces and arrange on a platter, along with the herbs, carrot, cabbage and cucumber. Arrange the noodles on the platter; drizzle with a few spoonfuls of the dressing.

Coarsely chop the peanuts, then scatter them over the salad components.

Seat the bowl of dressing in or alongside the platter. Let everyone at the table help themselves. 2-3 servings

Adapted from Wizenberg’s “Delancey: A Man, a Woman, a Restaurant, a Marriage”

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

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6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese or feta
1/4 cup sliced almonds, toasted optional
half a small red onion, thinly sliced
poppyseed dressing (recipe below)

Poppyseed Dressing Ingredients:
1/2 cup avocado oil (or any oil, such as olive oil)
3 Tablespoons apple cider vinegar or rice wine vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
pinch of ground dry mustard (optional) or dijion
salt and pepper

To Make The Salad:
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

To Make The Poppyseed Dressing:
Whisk all ingredients together until combined.

dmv Note: if the strawberries are not very tasty combine with a bit of sugar and allow to sit for a short time.

Red Raspberry Spinach Salad, Phyllis Keating

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Dressing
1/2 cup raspberry jam
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil

Salad
5 oz baby spinach, chopped
1 romaine heart, chopped
1 cup red grapes, halved
1/2 cup dried cranberries
1 pear, sliced
4 oz fresh raspberries
2.5 oz crumbled blue cheese
1/4 cup shelled pistachios, chopped
Instructions

Make the Dressing:
Combine the jam and the vinegar in a blender and pulse until combined. With the blender running, stream in the vegetable oil. Alternately, combine all ingredients in a jar with a tight fitting lid and shake until completely combined.

Make the Salad:
Combine the spinach, romaine, grapes, cranberries, pear and raspberries in a large bowl and toss to combine. Sprinkle the blue cheese and pistachios on top. Serve with the raspberry vinaigrette.

Orzo salad, Phyllis Keating

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Makes 1 quart

1/2 cup hazelnuts
1/2 cup red wine vinegar
1/2cup golden raisins
1cup orzo
1lime, juiced
2tablespoons rice wine vinegar
2tablespoons champagne vinegar
Kosher salt
1/4cup sesame oil
2 tablespoons good olive oil, plus more for coating the orzo
6 scallions
Small handful of chives
1/4 teaspoon red pepper flakes
2 ounces fresh goat cheese
1/4 teaspoon flaky sea salt

Heat the oven to 350° F. Scatter the hazelnuts across a baking sheet, then put in the oven for 10 minutes. Take them out and allow them to cool, then remove the skins. Leave the nuts whole, or roughly chop them — however you prefer. Set aside.

Bring the red wine vinegar and 1/2 cup of water to a healthy simmer. Add the raisins and turn down the heat to low. Cover, then cook for 10 minutes. Turn off the heat and allow the raisins to sit in the vinegar solution for an additional 20 minutes. Drain the raisins and set them aside.Bring a pot of water to a rolling boil, then add enough kosher salt to make the water taste like the sea. Add the orzo to the pot and cook until al dente (for me, this was consistently 2 minutes less than the bag recommended). Drain the orzo, transfer to a bowl, and stir in a bit of olive oil — just enough so that the pasta doesn’t stick.

Allow the orzo to cool for 20 to 30 minutes.Make the dressing: Add the lime juice, rice wine vinegar, and champagne vinegar to a small bowl. Whisk in a little pinch of kosher salt. Add the sesame oil and 2 tablespoons of olive oil. Whisk the dressing to emulsify the oil, then set aside.Clean and thinly slice the whites and light greens of the scallions. Mince the chives.Stir the red pepper flakes into the orzo. Add the hazelnuts, raisins, scallions, and chives. Fold in the dressing. Stir in the sea salt. Using a fork, break up the goat cheese, then crumble it into the bowl and lightly fold to combine. Serve chilled or at room temperature. Author’s Note: If you are eating the salad fresh, I think 1/2 cup of dressing is sufficient. I usually save the remaining 1/4 cup for just before serving, especially if I make the salad ahead of time. But add the dressing bit by bit, then stop when it tastes right to you.

Barefoot Contessa Potato Salad

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3 pounds small white potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Ground black pepper & Kosher salt
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.