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Barb's Broccoli-Cauliflower Salad
Salad American

Barb's Broccoli-Cauliflower Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  3. 3 Combine bacon, cauliflower, broccoli, sunflower seeds, and onion in a large bowl.
  4. 4 Whisk salad dressing, sugar, and vinegar together in a jug until blended. Pour over cauliflower mixture and toss to coat.
  5. 5 Refrigerate salad and allow to chill before serving.

By Tom

Pecan Chicken Salad
Salad American

Pecan Chicken Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
  2. 2 Serve immediately or refrigerate for up to 3 days.

By thedailygourmet

Napa Cabbage Noodle Salad
Salad American

Napa Cabbage Noodle Salad

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
  2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
  3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Summer Radish Salad
Salad American

Summer Radish Salad

4.4

Prep
15 min
Cook
Total
85 min

Instructions

  1. 1 Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl; add red onion and cucumber slices.
  2. 2 Whisk olive oil, vinegar, dill, garlic, and sugar together in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

By lisascooking

Fresh Corn Salad
Salad American

Fresh Corn Salad

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add corn and cook in boiling water for 10 minutes. Drain and cool under running water until cool enough to handle.
  2. 2 Cut corn kernels off cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper; mix well. Add feta cheese just before serving.

By HP_imagines

Ramen Coleslaw
Salad American

Ramen Coleslaw

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cabbage, green onions, and crushed ramen noodles in a large salad bowl; set aside.
  3. 3 Spread almonds and sesame seeds evenly onto a baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
  5. 5 Meanwhile, make dressing: Whisk together vinegar, oil, sugar, salt, pepper, and seasoning packet in a medium bowl.
  6. 6 Pour dressing over cabbage mixture; toss to coat evenly. Sprinkle with toasted almonds and sesame seeds.

By Mary

Eat Michigan Salad
Salad American

Eat Michigan Salad

4.9

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In the container of a blender, combine mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
  2. 2 In a large serving bowl, combine lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough dressing to coat, then serve with remaining dressing on the side.

By Saveur

Make-Ahead Spinach Salad in a Jar
Salad American

Make-Ahead Spinach Salad in a Jar

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.
  2. 2 Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.
  3. 3 Line up 5 pint jars in an assembly line fashion.
  4. 4 Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

By France Cevallos

Spinach Salad with Chicken, Avocado, and Goat Cheese
Salad American

Spinach Salad with Chicken, Avocado, and Goat Cheese

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
  2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
  3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

Basic Beurre Blanc
French

Basic Beurre Blanc

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
  2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay

French Bistro Salad
Side Dish French

French Bistro Salad

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
  2. 2 Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
  3. 3 Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
  4. 4 Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.

By Bibi

Simple Parisian-Style Potato Salad
Dinner French

Simple Parisian-Style Potato Salad

4.7

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
  2. 2 Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
  3. 3 Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
  4. 4 Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
  5. 5 Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

By lutzflcat

Chef John's Dijon Mustard
Pantry French

Chef John's Dijon Mustard

4.4

Prep
15 min
Cook
30 min
Total
11565 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes.
  3. 3 Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onion and garlic.
  4. 4 Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap and let sit at room temperature until mixture thickens, 24 to 48 hours.
  5. 5 Purée mustard mixture to desired consistency using a stick blender.
  6. 6 Transfer mustard mixture to a saucepan and add enough water to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
  7. 7 Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  8. 8 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings. Refrigerate mustard until flavors blend, at least 1 week.
  9. 9 Serve and enjoy!

By John Mitzewich

Easy Bearnaise Sauce
Pantry French

Easy Bearnaise Sauce

4.7

Prep
10 min
Cook
2 min
Total
12 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place butter in a microwave-safe glass bowl. Cook in the microwave on high until melted, about 30 seconds. Whisk in egg yolks, heavy cream, white wine vinegar, lemon juice, and onion. Season with tarragon, parsley, salt, mustard powder, and cayenne pepper; mix well.
  3. 3 Continue cooking in the microwave, stirring every 20 to 30 seconds, until thickened, about 1 ½ minutes.

By ChelseaRobertson

Creamy Wild Mushroom Ragoût
Side Dish French

Creamy Wild Mushroom Ragoût

4.9

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes.
  2. 2 Add shallots and remaining 1/2 tablespoon butter; cook and stir until mushrooms are caramelized and almost tender, about 10 minutes.
  3. 3 Drizzle in cognac and vinegar and cook until liquid evaporates, 1 minute. Stir in crème fraîche.
  4. 4 Stir in chicken broth and marjoram; season with salt and black pepper. Reduce the heat to medium-low and cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

By John Mitzewich

Pan Bagnat (Pressed French Tuna Sandwich)
Lunch French

Pan Bagnat (Pressed French Tuna Sandwich)

4.3

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 Stir garlic into the olive oil and set aside.
  2. 2 Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
  3. 3 Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
  4. 4 Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
  5. 5 Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
  6. 6 Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
  7. 7 Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

By John Mitzewich

Chef John's Béarnaise Sauce
Pantry French

Chef John's Béarnaise Sauce

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
  2. 2 To make the compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
  3. 3 To make the Béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

By John Mitzewich

Tomato Vinaigrette

Tomato Vinaigrette

4.1

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member

Marinated Beet Salad
Lunch

Marinated Beet Salad

4.8

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Pickled Cheese
Appetizer Greek

Pickled Cheese

4.7

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Sekanjabin (Iranian Mint Vinegar Syrup)
Drink Middle Eastern

Sekanjabin (Iranian Mint Vinegar Syrup)

5.0

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
  2. 2 Submerge mint in hot syrup and cool to room temperature.
  3. 3 Remove and discard mint. Chill syrup in the refrigerator.

By Desert Damsel

Ginger Cucumber Salad
Dinner

Ginger Cucumber Salad

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
  2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat