Posts Tagged salad recipe

The Best Wedge Salad with Buttermilk Blue Cheese Dressing

 

I will make no apologies for my love of a good wedge salad. No, there is absolutely nothing to be ashamed of here – just crisp iceberg lettuce, drowning in blue cheese dressing and adorned with a myriad of tasty toppings.

Sure, a wedge salad is a little cliché. This is nothing new, people. But you know what? A classic wedge salad on a hot summer day is damn near perfect. It’s good old-fashioned deliciousness.

Now, the following is not exactly what I’d call a “recipe”. A wedge salad is not a difficult thing to assemble, and there are a million different variations on the classic wedge. So, I’m including a list of suggested wedge toppings (mix and match to your heart’s desire!) and an incredible recipe for homemade blue cheese dressing. I got this recipe from my co-worker at the Beaverton Farmer’s Market. She and her husband have been in the restaurant business for 20 years, and this is their tried and true blue cheese dressing recipe. Let me tell you, it’s perfect. I heartily encourage you to make a big ole batch of this buttermilk blue cheese dressing today, and then douse some iceberg lettuce in the creamy blue cheese goodness.

Here, in no particular order, are my favorite wedge salad toppings. Feel free to comment with your favorite toppings as well!

*Bacon

*Pancetta

*Hard boiled egg

*Tarragon

*Pickled beets

*Heirloom tomatoes

*Crispy fried shallots

*Sunflower seeds

*Croutons

*Avocado

*Chives

*Pickled red onion

Really, the possibilities are endless. You can even swap out the iceberg lettuce for another type of green, such as romaine, radicchio, or butter lettuce. Get creative with it. The wedge shown here is topped with heirloom cherry tomatoes, avocado, chives, sunflower seeds, and freshly ground black pepper.

And, without further ado, here is a recipe for the BEST blue cheese dressing of all time.

 

classic wedge salad with buttermilk blue cheese dressing | rosemarried.com

The Best Buttermilk Blue Cheese Dressing

Ingredients

  • 1 teaspoon minced garlic
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • A couple dashes Tabasco sauce
  • 1/2 cup sour cream
  • 1.5 cups mayonnaise
  • 1/4 cup buttermilk
  • 3/4 cup crumbled blue cheese

Instructions

  1. In a small bowl, combine the garlic and spices. In a larger bowl, whisk together the vinegar, mustard, sour cream, mayo, and buttermilk.
  2. Stir in the garlic and spices, until combined. Gently fold in the blue cheese crumbles. Taste, and adjust seasonings as needed.
  3. Refrigerate dressing for several hours (or overnight), to allow flavors to meld. Store in the fridge in an airtight container for up to one week.
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http://rosemarried.com/2014/08/12/best-wedge-salad-buttermilk-blue-cheese-dressing/


Spring Strawberry Salad with Lime Poppy-Seed Vinaigrette

This is such a simple and pretty spring salad. I won’t pretend this salad is anything new or revolutionary – let’s be honest, we’ve all seen spinach and strawberry salads before – but I think the simplicity of this salad is what I love most about it. It’s chock-full of gorgeous spring produce – strawberries, spinach, fennel, radishes, and snap peas – and the veggies are perfectly complemented by a bright and balanced homemade lime and poppy-seed vinaigrette.

This is one of those recipes that can easily be changed and adapted, depending on what you have on hand (or what you’re in the mood for). You could substitute lettuce, kale, arugula, or any other type of leafy green for spinach in this salad and it would be equally delicious. Or, try using pecans or hazelnuts instead of almonds. Whatever the case, you can’t go wrong with the combination of ripe strawberries, spring veggies, goat cheese, and a sweet and tangy vinaigrette.

spring strawberry salad | rosemarried

Spring Strawberry Salad with Poppyseed Vinaigrette

Ingredients

  • Several handfuls of fresh spinach leaves
  • 1 cup fresh strawberries
  • 3/4 cup sugar snap peas
  • 1/2 fennel bulb
  • 3-4 french breakfast radishes
  • 1/2 cup chopped toasted almonds
  • Crumbled goat cheese
  • 1/4 cup coconut oil (melted)
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1.5 tablespoons honey
  • Squeeze of fresh lime juice
  • 2 teaspoons poppy seeds
  • Pinch of yellow mustard powder
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Wash and pat dry the fruits and vegetables. Remove strawberry tops and slice into halves or quarters. Slice the snap peas thinly, at an angle. Using a mandoline, shave the fennel bulb and radishes into thin slices.
  2. In a small bowl, whisk together the dressing ingredients – oils, vinegar, lime juice, poppy seeds, and spices.
  3. Gently toss the spinach with the strawberries, snap peas, fennel, and radishes. Toss with poppyseed vinaigrette, to coat. Sprinkle chopped almonds and goat cheese crumbles atop the salad. Sprinkle a few fennel fronds on the salad, if desired. Add an extra dash of black pepper, for an extra kick.
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http://rosemarried.com/2014/06/17/spring-strawberry-salad-lime-poppy-seed-vinaigrette/


Kale and Quinoa Salad with Lemon Tahini Dressing

Oh, vegetables. I used to love you. Then, I got pregnant and everything changed. I no longer wanted vegetables. All I wanted to eat was chocolate chip cookies and grilled cheese sandwiches.

However, a girl can’t live on chocolate chip cookies and grilled cheese alone. (I mean, technically, I could. But I shouldn’t.) I’ve had to practically force myself to eat vegetables, and it hasn’t been easy. But, just when I thought I might never like vegetables again, I happened upon this kale salad. I don’t know what it was about this particular salad, but it completely snapped me out of my anti-vegetable funk. It just tasted so good. Frankly, I couldn’t get enough of it.

This salad happens to be incredibly good for you. It’s vegan and gluten free. It contains a whole bunch of super foods – kale, quinoa, and cranberries. And, most importantly, it tastes good to this pregnant lady. (For the record, my husband also loved this kale quinoa salad. He ate two bowls of it for dinner one night, and ate the rest for lunch the next day. I’d say it was a hit.)

Kale + Quinoa Tahini Salad | Rosemarried.com

Kale and Quinoa Salad with Lemon Tahini Dressing

Ingredients

  • 1 bunch of black (dinosaur) kale
  • 1-2 small carrots
  • 1/2 cup dried cranberries
  • 1 cup dry quinoa
  • 3 tablespoons tahini paste
  • 1 teaspoon olive oil
  • Water, as needed
  • 1 clove garlic, peeled and minced
  • The juice of 1 lemon
  • 1.5 teaspoons honey
  • 1/4 teaspoon nutmeg
  • Salt & pepper, to taste
  • 1 teaspoon toasted sesame seeds
  • Optional garnishes: red chili flakes or avocado

Instructions

  1. Cook quinoa according to package directions. When the quinoa is fully cooked, set aside until needed.
  2. while the quinoa is cooking, prep the vegetables. Using a sharp knife, slice the kale into thin strips. (No need to remove the stems!) Using a vegetable peeler, peel the carrot into thin ribbons. Toss the sliced kale and carrots together, along with the dried cranberries.
  3. To make the tahini dressing, stir together tahini, olive oil, and lemon juice. The mixture will thicken and turn a lighter shade. Begin adding water, a little at a time. Stir until the mixture is light and creamy, and the desired thickness. Stir in honey, salt, pepper, and minced garlic.
  4. Toss the kale mixture with 1.5 cups of cooked quinoa. Pour the dressing over the salad, and stir to coat. Sprinkle the sesame seeds atop the salad. Garnish with red chili flakes or avocado, if desired. Serve at room temperature.
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http://rosemarried.com/2014/05/06/kale-quinoa-salad-tahini-dressing/


Asparagus & Arugula Salad with Feta and Mint

I took a week off from everything.

It’s been wonderful.

I slept in (which I never do). I went to the gym. I spent time with friends and family.

I cooked, I baked. I concocted fun summer cocktails.

I watched a lot of Breaking Bad.

I went off the grid.

It was just what the doctor ordered.

And now, I’m starting my new job with Plate & Pitchfork. Our summer dinners start next weekend and I honestly can’t wait. It’s going to be a lot of work, but it’s the work I want to be doing. It’s what I love.

Oh, and I suppose I should say something about this asparagus salad. That’s what you’re here for, right?

The salad is remarkably simple. It’s bright and summery and wonderful. The asparagus is crisp, with just a hint of delicious char. Since we are nearing the end of asparagus season, I’m imploring you to snatch up as much as you can. Get it while it’s hot.

ASPARAGUS & ARUGULA SALAD WITH FETA & MINT
Note: While I call for roasted asparagus in this recipe, you could also grill, steam, or sauteé the asparagus. Really, it’s up to you! I prefer roasting or grilling, as I think the char on the asparagus tastes particularly good in this salad.

1 bunch of asparagus (approx. 1 lb)
1.5 cups arugula
2 tablespoons crumbled feta cheese
2 tablespoons chopped fresh mint
Drizzle of good quality olive oil (1 tablespoon, plus more for roasting)
Salt & pepper, to taste
Fresh lemon juice
1 teaspoon red wine vinegar

Preheat the oven to 400 degrees. Trim the woody ends off the asparagus. Toss asparagus with a bit of olive oil, salt, and pepper. When the oven is hot, roast asparagus in the oven for 8-12 minutes, or until asparagus is roasted. I prefer my asparagus to be slightly undercooked, so it’s still crisp (but cooked).

Remove asparagus to a plate (or bowl) to cool.

Once the asparagus is fully cooled, toss the asparagus with the arugula. Drizzle olive oil over the mixture, and toss with vinegar and lemon juice. Gently toss in the feta cheese and mint. Season with salt & pepper. Add more olive oil or lemon juice, if needed.

Serve immediately. (Note: this salad doesn’t keep particularly well. It is best if you eat it the same day you make it.)