Mixed Green Salad with Pickled Nectarines

1 c. apple cider vinegar

1 c. water

1/2 c. sugar

3/4 t. kosher salt

3 c. thinly sliced firm-ripe nectarines

1/4 c. extra-virgin olive oil

1 T. Dijon mustard

1 T. apple cider vinegar

1/4 t. kosher salt

1/8 t. black pepper

6 oz. spring mix salad greens

1/4 c. crumbled goat cheese

1/3 c. plain granola

Cook 1 c. apple cider vinegar, water, sugar, and 3/4 t. salt in a saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture comes to a boil. Remove from heat. Add nectarines. Let stand at least 30 minutes or up to 1 hour.

Reserve 1/4 c. pickling liquid in a small bowl, then drain nectarines and set aside.

Whisk together reserved pickling liquid, olive oil, Dijon mustard, 1 T. apple cider vinegar, 1/4 t. salt, and pepper in a small bowl.

In a large bowl, gently toss together spring mix greens, goat cheese, nectarines, and dressing. Sprinkle with granola.  

Serves 6.

Adapted from Southern Living magazine, June-July 2025, p. 14.

Warm Potato Salad with Goat Cheese

2 - 2-1/2 lbs. tiny new potatoes or 6 medium red-skinned potatoes, scrubbed

1/2 c. vinaigrette salad dressing, preferably balsamic

4-6 oz. mixed baby greens

4 oz. crumbled goat cheese

Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut new potatoes in half, or cut the regular potatoes into large dice.

Combine the potatoes with the dressing in a mixing bowl and stir gently. Let stand for about 10 minutes.

Divide the greens between 4 salad plates or shallow bowls. Drain off any excess dressing from potatoes into a small container and drizzle it over the greens.

Divide the potatoes among the plates, placing them on top of the greens. Top each serving with goat cheese and serve immediately.

Serves 4. 

Adapted from The Vegetarian 5-Ingredient Gourmet, page 54.

Creamy BLT Pasta Salad

4 c. dried gemelli or cavatappi pasta

12 oz. sliced bacon

2 garlic cloves, minced

3/4 c. sour cream

1/2 c. mayonnaise

1/3 c. chopped fresh chives or green onions

2 T. cider vinegar

2 T. milk plus a little extra if needed

1/4 t. black pepper

3 c. chopped heart of romaine lettuce

1-1/2 c. cherry tomatoes, halved

4 oz cubed or shredded cheddar cheese

Cook pasta in boiling salted water according to package directions; drain and rinse with cold water, then drain and cool.

Meanwhile, in a 12" skillet, cook bacon over medium heat until crisp. Drain on paper towels, saving 1 t. drippings in skillet. Coarsely chop bacon and set aside. 

Add garlic to reserved drippings. Cook and stir 1 minute or until golden and fragrant.

For dressing, in an extra-large bowl combine sour cream, mayonnaise, chives, vinegar, milk, pepper, and garlic.*

Add pasta, bacon, lettuce, tomatoes, and cheese to dressing; toss to coat. If needed, stir in additional milk to reach desired creaminess. Top with more chives or green onions.

*If making ahead, transfer dressing to a small airtight container. Combine salad ingredients in a large airtight container. Store in refrigerator up to 24 hours, then combine dressing and ingredients just before serving.

Makes 12-16 servings. 

Adapted from Better Homes & Gardens magazine, May 2024, p. 98.

Flower Power Salad

3 c. baby lettuce leaves or other salad greens

1 c. finely chopped kale

1/2 c. shredded green cabbage

1/2 c. shredded red cabbage

1/4 c. shredded carrot

1/2 c. sliced or chopped cucumber

1/2 c. chopped red bell pepper

1/2 c. sugar snap peas, trimmed and cut into thirds

1/4 c. finely chopped red onion

1/4 c. dried cranberries   

1/4 c. roasted pepitas

2 T. fresh cilantro leaves

1 c. broccoli florets

6-8 edible flowers (optional)

1/2 c. pure maple syrup

1/4 c. plus 2 T. Dijon or yellow mustard

2 T.  hummus

1-1/2 T. lemon juice

1-1/2 t. white vinegar

1-1/2 t. everything bagel seasoning

In a large bowl, combine greens, carrot, cucumber, bell pepper, peas, red onion, cranberries, pepitas, and cilantro leaves. Gently toss until mixed. Decorate the edges of the salad with broccoli florets and edible flowers.

For dressing, combine maple syrup, mustard, hummus, lemon juice, vinegar, and bagel seasoning in a jar. Cover and shake well. Serve dressing on the side or drizzle it over the salad just before serving.

Makes 8 cups salad and 1 cup dressing.

Adapted from forksoverknives.com. 

Spanish Salad with Lemon-Garlic Dressing

Mixed salad greens, torn into pieces
1 large onion, thinly sliced and separated into rings
1 can mandarin orange slices

Dressing:
1/2 c. olive oil
1/2 c. lemon juice
2 cloves garlic, crushed
freshly ground black pepper

In a large bowl, toss the greens, onion, and orange slices; cover and chill.

Combine all dressing ingredients. Just before serving, pour dressing over salad, toss lightly, and serve immediately.

Adapted from Country Herb Cooking, p. 160.

Thai Turkey Lettuce Cups

2 chopped jalapeno peppers (seeded, if desired), divided
4 T. fresh lime juice, divided
1/2 c. plain yogurt
1 c. fresh cilantro
1/2 t. ground cumin
1 T. canola oil
1-1/2 lbs. ground turkey
2 cloves garlic, minced
1 T. freshly grated ginger
1 T. low-sodium soy sauce
1/4 c. water (or less)
2 scallions, thinly sliced
8 butter lettuce leaves
Sliced radishes, if desired

In a blender, puree 1 chopped jalapeno, 2 T. of the lime juice, yogurt, cilantro, and cumin until very smooth. Set aside to chill.

Heat canola oil in a large cast-iron skillet over medium-high heat. Add turkey and cook, breaking it up with a spoon, until golden brown and crispy, 6-8 minutes. Add garlic, remaining jalapeno pepper, and ginger; cook, tossing, 1 minute. Remove from heat and add soy sauce, remaining lime juice, and up to 1/4 c. water if it seems dry. Sprinkle with scallions.

Spoon into lettuce leaves and serve with cilantro sauce and sliced radishes.

Serves 4.

Adapted from Woman's Day magazine, April 2018, p. 86.

Romaine with Creamy Olive Dressing

3/4 c. mayonnaise
1 T. liquid from a jar of pimiento-stuffed green olives
1 T. fresh lemon juice
1/2 t. black pepper
1/3 c. chopped pimiento-stuffed green olives
2 T. chopped fresh flat-leaf parsley
4 heads baby romaine lettuce, halved vertically
Extra parsley leaves, for garnish

Whisk together mayonnaise, olive liquid, lemon juice, and pepper until combined. Stir in chopped olives and parsley. (Can make the day before and refrigerate until needed.)

Place romaine on a serving platter and drizzle with dressing. Top with parsley leaves. 

Serves 8.

Adapted from Southern Living magazine, Dec. 2017, p. 183.

Simple Bread Salad

1/2 of a 28" baguette, cut into 1" pieces
2 T. extra virgin olive oil
3/4 lb. washed mixed lettuces, such as baby arugula, red leaf, butter lettuce, and romaine
1/2 small red onion, sliced thinly
4 T. buttermilk dressing or Lime Avocado Dressing
1 c. cherry tomatoes, halved
1 15-oz. can lentils, drained

Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees.

Toss baguette pieces with the olive oil. Spread bread on the hot baking sheet. Return to oven and toast for 8-10 minutes, or until golden brown. Set aside to cool.

Toss the lettuces with the red onion and the dressing. Divide among 4 plates. Toss with the croutons, tomatoes, and lentils.

Serves 4.

Adapted from The Quick Six Fix, p. 46.

Romaine Salad with Grapefruit, Avocado & Goat Cheese

1/2 c. Champagne vinegar or white wine vinegar
1/2 c. Dijon mustard
2 minced shallots
Salt and freshly ground pepper
1-1/2 c. extra-virgin olive oil
10 c. romaine lettuce (or baby spinach or arugula)
1 avocado, peeled and sliced
1 ruby red grapefruit, peeled and sections (or oranges or tangerines)
2 oz. crumbled goat cheese (or feta cheese)

In a small bowl, whisk together vinegar, mustard, shallots, and salt and pepper to taste. Gradually whisk in olive oil.

Divide romaine lettuce between 4 salad plates. Top evenly with avocado, grapefruit, and goat cheese. Drizzle with dressing (you may not need it all).

Serves 4.

Adapted from Parade magazine, Feb. 26, 2017, p. 12. 

Couscous & Vegetable Salad with Orange & Garlic

1-1/2 c. couscous
1/2 c. raisins
1 t. turmeric
2 c. boiling water
2/3 c. sliced almonds
2 c. chickpeas or 1 15-oz. can chickpeas, rinsed and drained
3 scallions, thinly sliced
2 medium tomatoes, halved, seeded, and diced
1/3 c. fresh lemon juice
1/3 c. olive oil
2 garlic cloves, minced
Grated rind of 1 orange
2 T. minced fresh basil or 2 t. dried basil
1/2 t. salt
Freshly ground black pepper, to taste
Green leaf lettuce

Place the couscous, raisins, and turmeric in a large bowl. Pour the boiling water over them and stir well. Cover with a large plate and let sit 5 minutes. Fluff with a fork, cover again, and let sit 10 minutes longer.

Stir in the almonds, chickpeas, scallions, and tomatoes.

Combine the lemon juice, olive oil, garlic, orange rind, basil, salt, and pepper and beat to blend. Pour over the couscous mixture and toss. Cover and chill at least 30 minutes, or up to 24 hours, before serving. Serve mounded on lettuce leaves.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 74.

Greek Salad

2 c. cubed cooked chicken breast (optional)
2 T. thinly sliced green onions
1 T. minced parsley
2 T. butter
1/2 t. dried rosemary, finely crushed
1 c. walnut halves
Sliced cucumber
12 ripe olives, sliced
4 oz. feta cheese, crumbled
3 small ripe tomatoes, cut in wedges
Salad greens
Lemon Herb dressing

Prepare dressing and pour over chicken. Add green onions and parsley; mix. Cover and chill 1 hour or overnight.

Melt butter with rosemary and cook walnuts over low heat about 5 min., stirring occasionally, until lightly toasted. Drain on paper towel. (This step is optional. Can just add walnuts as a topping instead.)

To serve, add cucumber, olives, feta cheese, and walnuts to chicken and toss to mix. Serve chicken mixture and tomatoes arranged over greens.

Also works nicely without chicken and as an arranged salad with dressing simply poured over the top.

Serves 6 (but 2 can finish it!).

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