Salads
From Mom, Cassie, and Others
Cassie's Pasta Salad (Vegan)
A box of tri-color rotini
Cherry tomatoes, halved
Red onion
Yellow bell pepper
Green bell pepper
Fresh Basil, cut in strips
Dressing:
6 oz. balsamic vinegar
3 tbsp olive oil
3 tsp dried basil
3 tsp oregano
3 tsp ground thyme
Dash of salt and pepper
Crockpot
Make pasta according to instructions.
Halve tomatoes, finely dice onion, and dice peppers. Cut basil into strips.
Add all dressing ingredients to a sealable container, and shake very well.
Pour dressing over vegetable mixture, and stir in. Add pasta and stir in. Store in fridge and serve chilled.
Quinoa Salad with Black Beans & Mango (Vegan)
1 mango, peeled and diced small
1 red pepper, seeded and diced as small as you can get it
1 cup chopped scallions
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon salt
2 cups cooked quinoa, cooled
1 1/2 cups black beans, drained and rinsed (a 15-ounce can)
Original recipe from ppk.com
Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld.
Nana's Potato Salad
4 medium Idaho potatoes, diced into bite size chunks
3 large eggs
Radish thinly sliced or onion diced
Season All
Miracle Whip, enough to cover potato mixture (1 to 1 ½ cups.)
Mustard, stir until light to medium yellow
Pickle mustard (relish), just one or two spoons, until noticeable in sauce
Sugar, just one or two spoons
Vinegar - just a small glop
Stove Top
Boil potatoes and eggs in separate pans until potatoes are soft, but still firm, and eggs are hard boiled. Place potatoes in large boil, slice eggs and layer on top of potatoes. Layer radish on top, and sprinkle with season all.
In a separate bowl, mix together Miracle Whip, Mustard, pickle mustard, sugar, and vinegar.
Taste to make sure sauce is right, then mix with potato mixture. Best if chilled.
German Potato Salad (Vegan Opt.)
4 lbs. of salad potatoes
2/3 cup sugar
1/3 cup vinegar
1 1/2 tsp. salt
2 cups warm water
1/2 lb. bacon/faux bacon
3 tablespoons flour
1/3 cup finely chopped onion
Black Pepper
Stove Top
Boil, peel and slice about 4 lbs. of salad potatoes.
Mix together sugar, vinegar, salt, and warm water and set aside.
Fry out 1/2 lb. bacon. Remove bacon and drain on toweling a bit. Add flour (about 3 tablespoons) to bacon grease, mix while simmering on low heat.
Slowly add the vinegar mix and stir until thickened. Add about 1/3 cup finely chopped onion and simmer just a few minutes. Pepper the potatoes to your taste. Add the bacon and mix into the pan with thickened juice. Can be made ahead and warmed up for serving.
Easy Coleslaw (Vegan Opt.)
5 cups coleslaw mix
1/2 cup vegan mayo/mayo
2 tbsp granulated sugar
2 tbsp apple cider vinegar
1/4 tsp salt
1/8 tsp celery seed
Stove Top
Add everything but the coleslaw mix to a large mixing bowl and whisk well until fully combined. Stir in the coleslaw mix and mix well. Cover and refrigerate for at least 2 hours.
Chickpea Salad with Lemon Mint Vinaigrette
3 tablespoons olive or grape seed oil
4 tablespoons fresh squeeze lemon juice
2 tablespoons apple cider vinegar
1 tablespoon lemon zest
3 minced garlic cloves
½ teaspoon kosher salt
¼ teaspoon ground pepper
1 – 15 ounce can garbanzo beans rinsed and drained
½ cup grape tomatoes, halved
½ cucumber, seeded and chopped
½ red bell pepper, chopped
¼ cup onion, chopped
⅓ cup packed fresh chopped mint leaves
In a medium bowl whisk the oil, lemon juice, vinegar, zest, cloves, salt, and pepper until well mixed.
Add the beans, tomatoes, cucumber, bell pepper, onions, and mint.
Serve immediately or store in the refrigerator. The salad tastes better the more time the beans have had a chance to marinate.
Interested in contributing? Contact me for more information.