Homemade Caesar Salad

Have you ever been to one of those restaurants where they make the caesar salad right at your table. It always tastes so good and they make it look easy. I used to make caesar dressing from scratch when I worked in a kitchen in high school but have never tried it at home.

Obviously I had to leave anchovies out since Joey would be eating this and he hates seafood.

Pepper Added by Joey - he adds a ridiculous amount to every salad.

Ingredients
Homemade croutons
2 garlic cloves
2 tablespoons lemon juice
1 teaspoon dijon mustard
1/2 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
2 tablespoons mayo
1/2 cup parmesan cheese
romaine lettuce
bacon
3 mushrooms, sliced

1. Wash and dry the romaine lettuce. Rip into bite sized pieces.
2. In a large bowl add pressed/finely chopped garlic, lemon juice, dijon, worcestershire, salt and pepper. Whisk to combine.
3. Gradually whisk oil into mixture.
4. Whisk in mayo.
5. Add half the parmesan cheese and stir to combine.
6. Add lettuce, bacon, mushrooms, remaining cheese and crutons to the bowl. Toss to combine.

Bocconcini Roasted Veggie Salad

What I like about summertime is that anything you make can be changed up so easily by just adding in different ingredients. This is especially true with salads. If the price had been right this week I would have added red or yellow peppers and some asparagus.

I liked this salad both warm and once it had cooled.


Pepper Added by Joey - it is veggies so of course he added some

Ingredients
10 cherry tomatoes
1/2 large green pepper, cut into chunks
1/2 red onion, cut into chunks
5 bocconcini, halved
1/3 cup olive oil
3 tablespoons lemon juice
1 tablespoon dijon mustard
3 tablespoons minced basil
3 tablespoons parmesan cheese
Salt and pepper

1. In a bowl combine olive oil, lemon juice, dijon mustard, salt and pepper.
2. Brush some of the mix onto the veggie pieces.
3. Grill the veggies (in a BBQ basket) until soft but still with a bit of a crunch.
4. Add parmesan and bocconcini to the dressing.
5. Add grilled veggies to the dressing. Stir to combine.

Tomato and Cucumber Salad

I make this often during the summer when we are looking for a quick and easy side dish. I change it up every once in awhile and sometimes add feta, red onions or peppers. Tonight I just added the tomatoes, green onions and cucumber. It is also a great way to use up extra vegetables before they go bad.

Pepper added by Joey - None (again)

Ingredients
2 tomatoes, cubed
1/2 cucumber, cubed
3 green onions, sliced
1 tablespoon vegetable oil
2 tablespoons balsamic vinegar
Salt and pepper

1. Mix the tomatoes, cucumber and green onions in a bowl.
2. Add salt and pepper, balsamic vinegar and oil.
3. Chill and serve.

Summer Salad

I needed to take a salad to my Grandma's 95th birthday party. I wanted something that was not just the regular garden salad. So I threw in some grilled veggies and it got some rave reviews. Nom nom nom.

Pepper added by Joey - I think my mom hides the pepper shaker when he is around.

Ingredients
Green leaf lettuce
Red leaf lettuce
Romaine lettuce
Asparagus
Green beans
Cherry tomatos
Red pepper
Salt and pepper
Balasmic vinegar
Vegetable oil

1. Trim asparagus, drizzle with olive oil and then salt and pepper.
2. Cut red pepper into bite sized pieces. Drizzle with oil and balsamic vinegar. Sprinkle with salt and pepper.
3. Place both asparagus and red pepper in a pan on the BBQ (I have one of those veggie cooker pans).
4. BBQ over medium heat until done.
5. Steam green beans in a pan with a small dab of butter. Cook until slightly tender.
6. Wash lettuce. Rip bite sized piece - use mostly red and green leaf lettuce but add in some romaine to "bulk" it up.
7. Cut cherry tomatos in half and add to lettuce in the salad bowl. I used probably 1/2 cup of tomatos.
8. Cut green beans in half and place in salad bowl.
9. Add red pepper into salad bowl.
10. Cut asparagus into 2 or 3 pieces and add to salad bowl.
11. Top with whatever dressing you want (I did a herb vinagrette).

Layered Summer Salad

I think what makes this salad interesting is its presentation. It is basically a spinach salad but it is presented in a different way than just everything tossed all together. Overall I enjoyed this salad but I would use more spinach and less dressing.

Pepper added by Joey - a few dashes


Ingredients
4 cups of spinach
1 1/2 cups marble shredded cheese, divided
2 cups sliced fresh mushrooms
1 small red onion, sliced,
2 tomatos, chopped
1 1/2 cups green peas
1/2 cup mayo
1/2 cup light sour cream
1/4 cup chopped fresh basil

1. In a fancy glass bowl lay down the spinach. Place ontop 1 cup of cheese, mushrooms, onions, tomatos and peas.
2. Mix together mayo, sour cream and basil. Pour over the top of the salad in an even layer.
3. Top with remaining cheese.
4. Place in the fridge for at least 2 hours.

Tex Mex Chicken Salad

Had some leftover chicken and decided to make a salad. I thought that I would still be hungry after this. I was wrong. It was very filling.

Pepper added by Joey - he didn't want any because of the big bad scary black beans in it.

Ingredients

Romaine lettuce

Leftover chicken from the crockpot chicken salsa

Ranch dressing

Shredded marble cheese

Broken up nacho chips

1/2 cup black beans, rinsed and drained

1. Wash and cut/tear lettuce. Add to the bottom of your bowl.

2. Shred the leftover chicken with 2 forks and the add on top of the lettuce.

3. Top with the leftover salsa/corn mixture that was with the chicken.

4. Add the black beans and the cheese.

5. Put as much ranch dressing as you want.

6. Break up some nacho chips on top of the salad.

Potato Salad

Seriously who doesn't love potato salad? Not this girl that is for sure. I like my potato salad cold so I always make sure I make it far enough in advance so it can sit in the fridge for a few hours to get nice and cold.

Pepper added by Joey - a nice even layer



Ingredients
10 large potatos, peeled and cubed
3 eggs, hard boiled, peeled and cubed
1/4 cup green onions, chopped
1/4 cup relish
1 1/4 cup mayo
2 teaspoons mustard
2 teaspoons celery salt
2 teaspoons sugar
Salt and pepper

1. Place potatos in a pot of boiling water and cook until tender.
2. Drain and place in the fridge to cool.
3. Mix the relish, mayo, mustard, celery salt, sugar and salt/pepper in a bowl.
4. When potatos are cool add the egg and onion. Pour the dressing overtop and mix.
5. Place back in the fridge and allow to cool for a few hours.

Summer Pasta Salad

I was looking for a new pasta salad to take a Canada Day BBQ at my parents place. Liz was kind enough to share her fabulous recipe. The salad was a hit even with the picky eaters.

Pepper added by Joey - none the first day, some the second

Ingredients
1/4 cup plus 3 tablespoons pine nuts
3/4 package of bowtie pasta
1/2 cup cilantro leaves
1/2 cup basil leaves
2 teaspoons coarsely chopped oregano
1 garlic clove
1/4 cup mayonnaise
1/4 cup vegetable oil
1 1/2 tablespoons fresh lemon juice
Ssalt and freshly ground pepper
2 1/2 cups arugula
1 1/4 cups grape tomatoes, halved

1. Preheat the oven to 350°. In a pie plate, toast 3 tablespoons of the pine nuts until light golden and fragrant, about 5 minutes. Set aside to cool.
2. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.
3. Meanwhile, in a food processor, combine the cilantro, basil, oregano and garlic and pulse until coarsely chopped.
4. Add the mayonnaise, olive oil, lemon juice and the remaining 1/4 cup of pine nuts and process until smooth. Season with salt and pepper.
5. Toss the pasta with the toasted pine nuts, arugula, tomatoes, and the herb mixture.

Macaroni Salad

Nothing says summer like macaroni salad. And nothing compliments a burger like salad. This is my mom's recipe and I love the way the french dressing makes it taste. It's always best to let it sit for awhile - before you put the mayo on and after the mayo has been put on. I don't know why, but it just tastes better.

Pepper added by Joey - he was too busy with his burger to add any

Ingredients
1/2 bag macaroni
1/4 red pepper, diced
1/4 green pepper, diced
4 green onions, diced
1 celery stalk, diced
3/4 cup french dressing
3/4 cup mayo
Salt and pepper

1. Cook macaroni and when done run under cold water.
2. Put in a large bowl and add peppers, celery and onion.
3. Season with salt and pepper and add french dressing. Mix well.
4. Chill in the fridge for at least 4 hours.
5. Add mayo and mix.
6. Place back in the fridge for at least 2 hours.

You don't have to wait these times if you don't want to, I just think it makes it taste better.

Szechuan Chicken Salad

While it is still winter up here we shoveled off the BBQ and made some yummy chicken to put onto a salad.

Pepper added by Joey - Nadda

Ingredients
1/2 cup of soy sauce
1/2 teaspoon of honey
1/2 teaspoon of fresh, grated ginger
Cracked black pepper
4 tablespoons of vegetable oil
2 skinless, boneless breasts of chicken
Romaine lettuce
1 carrot, shredded
Light caesar dressing
Parmesan cheese
Red pepper, thinly sliced
Red onion, thinly sliced

1. Place soy sauce, honey, ginger, pepper and oil in a container and whisk together. Add chicken and marinade for at least an hour.
2. BBQ chicken (or you could cook it on a grill or in the oven)
3. Cut romaine into bite sized pieces.
4. Shredded one carrot (I used a grater).
5. Thinly slice a red pepper and a red onion.
6. Add romaine, carrot, red pepper and red onion to a bowl and mix with caesar dressing and parmesan cheese.
7. Slice chicken into pieces and place over salad.

Fancy Field Greens

I needed a recipe for a salad for a family event. Bethie suggested this one and it was delish. I am not only going to make it again but add it to our regular salad list!

Pepper added by Joey - Joey hates craisins (or any dried fruit) so he didn't have any.



Ingredients
Mixed field greens
Fresh spinach
Can(s) of mandarine oranges
Craisins
Goats cheese
Raspberry vinaigrette

1. Wash greens and spinach and add as much as you need to fill your salad bowl.
2. Add mandarine oranges (I needed to cans), craisins and crumbled goats cheese.
3. Toss with raspberry vinaigrette.