‘Salad’ Articles at Sweetnicks

Recipe: Broccoli & Bacon Salad {#Whole30 Approved}

February 17, 2017 · Narrative

A crisp fresh broccoli salad that is Whole30 and paleo approved? Yes please!

Broccoli salad is nothing new. I bet with a quick Google search, we’ll find it dates back to the 70s. Various iterations exist, and our favorite go-to is this one with cranberries. Some people add grapes. Personally I don’t like sweet items in my salad for the most part, but Broccoli Salad is one of those few exceptions. It just works.

It makes a big batch and I love having a healthy grab-and-go option for during the week. But recently I made a different version of the recipe.

Very pared down in terms of ingredients (although the original doesn’t have THAT long of an ingredient list), and I nixed the sugar, which means this version is now Whole30-compliant. The original recipe calls for a quarter cup of sugar and, while that’s not a huge amount, I’ve found that you really don’t need it with the touch of sweetness you’re getting from the raisins.

If you ARE on Whole30, make your own bacon for this recipe or find a store-bought one that does not have sugar in it. The same goes for the mayonnaise. Ever since my first round of Whole30 in last year, I make my own mayo all the time. It tastes so much better, and it’s just better for you.

With the Spring season coming, this is a nice light dish to bring to potluck or make for an easy weeknight dinner alongside a stack of grilled burgers or chicken.

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Recipe: Asian Quinoa Salad

January 17, 2017 · Narrative

Light, healthy, and super easy to make, this Asian Quinoa Salad makes a delicious lunch or side dish.

Last week, I ran a kids’ workshop where we focused on Chinese New Year. We did two crafts (more details on those coming soon), and we made this Asian Quinoa Salad.

Any time I can get the kids shredding and chopping vegetables, they are happy campers, and feeding them a healthy, clean salad is most definitely a bonus at the end of the class.

This recipes makes a HUGE bowl, so safe to say it serves six as a salad, or me if I feast on it for the week. You can add grilled chicken or shrimp to it and really make it a more hearty meal, or keep it as is for a light salad, snack, or side item. It takes less than 25 minutes to make, which means it’s an easy weeknight choice, or make it on Sunday and keep the dressing on the side and you’ll have lunch for the week.

I love how colorful it is, and how guilt-free it is. It’s kind of like Spring on a plate, despite the gloomy grey skies we’ve been seeing out of our window lately, and it’s got a great crunch to it.

*That gorgeous plate comes from Suite One Studios, and the beautiful wood background comes courtesy of my Saturday morning dumpster diving adventures as seen on Snapchat (I’m cateomalley on snap).

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Recipe: Southwestern Salad

July 16, 2016 · Narrative, Salads

A delicious, healthy salad that is filling and you can have on the table in thirty minutes. Let’s go!

When we were making plans to meet up with our family down the shore last weekend, I offered to make Saturday night dinner. Mostly because I feel like it’s my small way of contributing to our weekend, and I had just seen a recipe for a Southwestern Chopped Salad that would make excellent use of the leftover grilled corn I had in my refrigerator.

Two birds, one stone.

I found the original recipe from the Damn Delicious blog, but made a few tiny changes along the way. The biggest change was probably to use grilled corn instead of canned corn. Because when you’re in the thick of peak corn season, why wouldn’t you?

If you *have* grilled corn already, you can make quick work of this salad easily. It’s just a question of cutting the corn off the cobs. I set up my daughter, Madeline, and my niece, Sophie, and gave them that job. They could chatter about their day and be a huge help to me.

And the bonus?

My oldest, Nick, did all the other work, from washing and chopping all the ingredients to make the homemade dressing.

Teamwork at its finest.

Filling salads like this are such a great thing to have in your repertoire when it comes to the hot, hot, hot months of the summer. Who wants to heat up their kitchen or spend hours toiling away over a hot stove?

With all the ingredients, and a creamy dressing that uses Greek yogurt as its base, this is a nice summer meal that you can feel good about serving … and eating!

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Recipe: Mexican Street Corn Salad

June 27, 2016 · Narrative

Got corn? Since it’s grilling season, throw a few extra ears on your grill the next time it’s heated up, and make a batch of this delicious Mexican Corn Salad.

I have a healthy fear of fire.

Which means that I haven’t had a grill since I got divorced in 2010.

Nor have I ever operated a grill.

Not in my entire life.

But I LOVE grilled food.

And I don’t know what came over me, but when I saw a friend was selling a $500 used Weber grill for $50, I took the plunge on the promise that her firefighter husband would show me how to use it so I didn’t burn the house down.

And in the first week that I had it?

I grilled three times.

Yeah, I don’t know who I am anymore either.

I spied a recipe for Mexican Corn Salad on a friend’s facebook feed recently and made a mental note to try it because it was so easy to make, and I actually had all the ingredients on hand.

And since I’m busy gobbling up the leftovers, I wanted to be sure to share it with you.

I mean, it is high grilling season and all.

The original recipe comes from Serious Eats, but I made a few tweaks.

Since I teamed up with Bush’s Beans on a separate project, I was inspired to add a can of black beans to this.

And, I also used hummus instead of the mayo the original recipe called for.

And the original recipe called for charring the corn kernels on a stove top, but why do that when you can grill?

And I would totally keep those changes the next time.

So good. Kind of creamy, healthy, colorful, and perfect for a BBQ or a side dish for a light summer meal.

Or as leftovers for lunch, which is what I just did.

Enjoy.

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Recipe: Cheeseburger Salad

April 18, 2016 · Meat and Poultry, Narrative

What do you do when you are eating low carb, but a cheeseburger craving hits? Cheeseburger Salad, of course! All the taste without the guilt.

I could never be a vegetarian.

I just love a juicy, medium rare cheeseburger way too much.

I don’t indulge in them quite as often as I’d like though, because I keep carbs to a minimum and without the bun … well … it’s just not the same.

But last week I did a little out-of-the-box thinking and came up with the next best thing … Cheeseburger Salad.

If you close your eyes and dig in, it almost tastes like you’re eating a cheeseburger.

Almost.

Nice tender meat, the juicy tang from ketchup and mustard, a little bite from the pickle, a crunch from the onion … all the flavors you crave from a juicy burger and you can skip the side of guilt.

That’s my kind of meal.

And better still? It was kid-approved.

This recipe is very forgiving … use ground turkey instead of beef .. make a Mexican version and use Pepper Jack cheese on top and add some salsa. You can totally play around with the flavors without messing anything up, and it’s so quick and easy to make, it makes for a perfect weeknight meal when time is tight.

Dig in.

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Recipe: Shaved Raw Asparagus with Parmesan Dressing

February 23, 2016 · Narrative, Salads

Light, fresh, and full of flavor, this recipe for Shaved Asparagus Salad will keep you coming back for more.

Our weather hovered in the high 50s, low 60s this past weekend.

It is no longer pitch black at 4:30 pm.

Dare I say it… Spring is just around the corner.

And while we have really got off easy this past Winter, especially in terms of a typical New Jersey Winter, I’ve gotta say, I’m looking forward to Spring.

Most especially, it still being daylight at dinner time.

It just changes your entire mindset.

(And totally helps with picture taking!)

And with that, I am craving Spring food … light, fresh, green, healthy.

I was looking for a new way to make asparagus the other day, and spied this recipe on my Pinterest “salads” board.

And it quickly got added to my list for the week.

Because I can only eat roasted asparagus SO MUCH.

As much as I love it, I was due for a change.

And this recipe?

So simple.

Literally five minutes and you’re done.

And I bet if you have asparagus on hand, you have all the other ingredients you need to make this.

With the slightly sharp and salty bite of the Parmesan, and the crispness of the raw asparagus, it’s a total keeper.

Sadly not kid-approved, but they did try it.

So … progress.

I made the recipe as is, but didn’t add the salt and pepper because I didn’t feel it needed it.

Think Spring … and dig in.

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Recipe: Shaved Brussels Sprout and Sweet Potato Salad

April 21, 2015 · Narrative

A salad with an unusual combination of sweet potatoes and Brussels sprouts … that magically works.

I’ve got to be honest.

I really don’t experiment much with Brussels sprouts. I usually just roast them with light extra virgin olive oil, and maybe a drizzle of balsamic vinegar or a demi glace when they’re done, and top with some crispy bacon.

And that’s about it.

In fact, out of the probably thousands of recipes I’ve posted here in the past ten (!!) years, I think there has only been one for Brussels sprouts (and clearly a photo taken long before I knew anything about taking good food pictures).

But then I saw this recipe recently and the mix of ingredients was so unusual, I had to give it a try.

Clearly I’m attracted to the weird.

That and I happened to have all the ingredients on hand, which is a pretty sure fire indication that a recipe is going to be made sooner rather than later.

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Recipe: Chicken Avocado Salad {Whole 30}

March 17, 2015 · Narrative

A delicious and simple recipe that combines shredded chicken and creamy avocado to make a light and tasty lunch.

If I had to categorize the type of recipes I gravitate towards (whether they are my own creation or someone else’s recipe), I would say that they are firmly entrenched in two distinct categories: super simple and on the table in under 30 minutes or a long and slow process that could take the whole afternoon or even a week (like the homemade bacon that is currently curing in my refrigerator). This Chicken Avocado Salad recipe is definitely the former.

I am a fan of dishes I can pull together on the weekend, that will give me a week’s worth of meals.

Work smarter, not harder. And all that.

This is that.

Starting with a rotisserie chicken makes quick work of this recipe. Just break it up into bite size pieces and mix it gently with the rest of the ingredients, and you are set with a week’s worth of light lunches, or a dinner or three.

Options, you’ve got them.

So between the easy of making this salad, coupled with my love for ALL THINGS AVOCADO, I knew I would love the finished dish.

And I did. …

Recipe: Fresh Summer Salad

August 12, 2014 · Narrative

Taking full advantage of summer produce, this salad is quick to make and is a great celebration of the season.

The calendar says there are only three short weeks of summer and ack! How is that even possible? I’m not ready to let our sort-of relaxed vibe go quite yet. We still have Summer Bucket List items to check off our list, lazy days to be had, and sunshine to soak up. Though Fall is my favorite holiday by far, we intend to enjoy every last second of summer we can until that pesky school bell rings.

Which means taking full advantage of summer produce, and this throw-together salad is perfect for doing just that. Juicy ripe tomatoes from the farmer’s market. Tender creamy bites of avocado. Jersey corn. All the very best tastes that summer has to offer, brought together with a simple dressing of extra virgin olive oil and lime juice.

A side dish that takes just minutes to whip up, the toughest part of making it is chopping a red onion and two avocado. I mean, really, even in our lazy days of summer, we can handle that. This is a nice cool salad that pairs well with a burger or piece of chicken fresh off the grill.

Clean eating, super healthy, quick, fresh, and guilt-free.

Which is pretty much what summer is made for.

Dig in.

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Recipe: Steak and Watermelon Salad with Olives, Feta, and Basil

July 8, 2014 · Narrative

A quick-to-table salad dish that combines sweet and savory ingredients, using the best the summer has to offer.

Many years ago, in 2008 to be exact, I was at my monthly Supper Club gathering with friends. Someone had brought a watermelon salad with feta and, I think, mint in it. There were probably about a dozen other dishes on the table that night and I tried everything. Except that watermelon salad.

I just couldn’t wrap my mind around combining watermelon with savory ingredients.

They say your taste buds change every seven years or so. And I tend to agree.

Because just the other day, I saw a recipe for tonight’s salad, combining watermelon with savory ingredients, and, for some reason, it caught my eye. I can’t even explain why. If nothing else, perhaps I was lured in by how easy the recipe is. Because in fifteen minutes, start to finish, you’re done. Barely heating up your kitchen. Totally not breaking a sweat. Which is pretty much perfect considering today’s high reached 97 degrees.

Jersey summers are no joke.

But whatever led me to make this recipe, I’m glad. Because it was delicious. I’ll be the first to admit. It’s an odd assortment of ingredients. Cold cubes of watermelon. Tangy bites from feta cheese and kalamata olives. Grilled strips of steak. And cool bits of crunchy cucumber. No real dressing except for a splash of lemon juice.

But. Somehow. Magically. It works.

To wit, my almost-twelve-year-old inhaled it and proclaimed it “the best ever.” I wasn’t expecting either of the kids to like it, but they both cleaned their plates.

An easy, delicious, healthy meal that I can table in 15 minutes?

I’m there.

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Recipe: Summer Quinoa Salad

July 7, 2014 · Narrative

A light, healthy, and downright tasty quinoa salad that is perfect for the hot temperatures of summer, featuring chick peas, grape tomatoes, and avocado.

Summertime cooking is all about easy recipes, grilling, and keeping the kitchen cool.

Which we pretty much do most of the time.

Except for when we feel the need to bake cookies.

#priorities

Recipes like this quinoa salad are perfect for the summer weather. When you don’t want to spend more than a few minutes in the kitchen. And the last thing you want to do is turn your oven on.

I actually only started eating quinoa over the last few years. I used to think it was one of those “weird grains” that others ate.

Now I’m them.

And, really, it’s pretty much a lot like couscous.

AND I LOVE COUSCOUS.

I kinda feel like couscous and quinoa, for the most part, are fairly interchangeable. So if you like couscous in a particular recipe, but haven’t tried quinoa yet, make a swap and start dipping your toe into that pool.

And that’s what I did here. I have a few couscous recipes that I love, so I made a batch of quinoa (15 minutes start to finish), and added in some of my favorite flavors to make this dish. It’s ideal for a light summer dinner, or for a few days’ worth of lunch, which is what I made it for.

Chick peas. Creamy bits of avocado. Sliced grape tomatoes. And a tangy, lemony dressing.

Light, refreshing, super healthy, and downright delicious.

Hungry for more light summertime dishes?
This Make It Your Own Couscous is an easy way to tweak a recipe to suit your own individual tastes.
One of our favorite go-to salads, so simple to make and so full of flavor.
Five minutes and just a handful of ingredients, and this Mixed Greens Salad with Smoked Salmon and a Lemony Vinaigrette can be yours.
Let your slow cooker do all the work, and reap the rewards with this Carnitas Salad recipe.
And this Lobster Salad with Avocado and Feta from Sarah’s Cucina Bella is a perfect summer celebration on a plate as well.
Or meander over to my Grilling, Salad, or Slow Cooker boards over on Pinterest for more recipes than you could ever possibly make.

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Recipe: Baked Buffalo Chicken Salad

December 17, 2013 · Narrative

A quick and easy salad that packs a flavor punch with hot sauce and bleu cheese. Let’s dig in.

I used to have a complete and total aversion to anything “buffalo” and, really, hot sauce in general.

But then Nick started taking a serious liking to buffalo wings a few years back, and in making them for him, my tastes have changed.

Most likely because any time you have buffalo anything, bleu cheese is never far behind, and it’s one of my favorites of the strong cheeses.

And now hot sauce is pretty much on the regular when it comes to our menu.

Allow me to introduce you to Baked Buffalo Chicken Salad.

Although it hardly qualifies as a “recipe,” per se. It’s more of a guideline.

And what that really means is that it’s so crazy simple to make, you will always remember it after today.

No need to write anything down. Or remember ingredients or measurements.

You just go and do.

Let’s get this started.

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