Tag: summer salads

Korean Not Real Kimchi Salad

The fact that it was always stored in a huge jar of murky vinegar  didn’t help entice my senses either. Kimchi, to me, always tasted like waxy spicy sour cabbage. I just didn’t like it.

But Korean kimchi salad is a whole different topic.

Don’t be fooled because it has the word “kimchi” in its name. Korean kimchi salad is a fresh refreshing mix of garden veggies with a “not so spicy” sweet dressing. It is nothing – I repeat NOTHING – like regular old kimchi.

Yes, it is that good. It’s sweet, crisp, light, and refreshing – the perfect appetizer for any occasion. I highly recommend everyone to try this dish. You won’t be disappointed.

Here’s the recipe!


1 lb cabbage

1 Tbsp salt

8 oz radish

1 carrot

2 cucumbers

6 Tbsp vinegar

3 Tbsp sugar

1 tsp salt

1 Tbsp Korean brand hot pepper paste (adjust amount to taste)

Minced garlic (adjust amount to taste)

Sesame seeds (adjust amount to taste)

Cut off cabbage root and take off each leaf carefully from cabbage. Boil the whole cabbage (until it is cooked but still with a snap) and then put leaves in an ice bath.

Cut the radish and carrot into julienne strips. Cut the iced cabbage into thin strips. Mix vinegar, sugar, salt, hot pepper paste, and garlic in a bowl. Marinate all the veggies in the dressing and garnish with sesame seeds.



Recipe – Cream Fruit Salad

These are the ingredients required for this recipe:

1 cup of Strawberries

1 cup of Cantaloupe

6 whole Strawberries

1 red or green Apple

20 pieces of Grapes. They should be of the green seedless variety.

1/2 cup of Pineapple

1/2 cup of Mandarin orange sections

1 & 1/2 cups of Topping

2 tablespoons of Coconut.

OK, here’s the recipe’s method and instruction:

1. Firstly, we will need to cut up the fruits. Cut the strawberries into quarter pieces. As for the cantaloupe slice them into chunk sizes. We do so for the pineapple too. As for the apple, chop into chunks and remove the core.

2. Now in a 2 quart bowl, mix in all the fruits except for the whole berries. Cover the bowl with plastic wrap and refrigerate. Do so until the mix is well chilled which can take a few hours.

3. When we want to serve, prepared 6 sundae glasses. In the sundae glasses, spoon 2 T whipped topping that are thawed frozen non-dairy. Also top each portion with 1/4 cup of the fruit mixture.

4. Top each portion of fruit with 1 T whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto each portion of the fruit.

5. Next, sprinkle 1 tablespoon of coconut that are shredded & toasted. Lastly, garnish with 1 berry.


Recipe – Black Bean and Roasted Pepper Salad

This is a free online recipe. This recipe deals with the making of Black Beans with Roasted Pepper Salad.

The followings are some of the ingredients:

1 and 1/4 cups of Dry black beans

2 pieces of Yellow bell peppers

2 pieces of Red bell peppers

The followings are the ingredients for the salad dressing:

1 tablespoon of Red wine vinegar

2 tablespoons of Fresh lemon juice

1 teaspoon of Sugar

1/2 teaspoon of Ground cumin

1/3 cup of Olive oil

1 large of Garlic clove

Some pepper

Some Salt

4 Scallions

1/3 cup of Fresh basil

The followings are the method:

1. Firstly, mince the garlic cloves. Next chop up the scallions into smaller pieces.

2. After that cut the bell peppers into 2 pieces lengthwise. Proceed to remove away its stem and seeds.

3. Take the dry beans and rinse them well in a pot. After that, drain them, followed by adding water to cover the beans by 3″. Let them soak overnight. After that, drain and rinse the soaked beans again. Throw the water away after that.

4. Now, add new fresh water into the pot covering the beans by 3″. Bring them to boil, then loosely cover pot. Let them simmer for about one hour. Do so until the beans become tender but not yet mushy. Add abit of salt.

5. Now, we need to preheat the oven to 450 F. Place cut peppers on broiling pan, 3″ from heat. Turn them frequently until their skins become blackened. After that, let the pepper cool. Proceed tp remove their skins. Cut them into 1″ square pieces.

6. Mix the cut pepper into the serving bowl with the beans.

Now, stir and mix the dressing ingredients thoroughly with the peppers and beans. Lastly, garnish the salad with scallions.


Artichokes Star in Salads

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Artichoke-Wild Rice Salad

1 16-ounce can black beans, drained and rinsed

2 cups cooked wild rice

2 6-ounce jars of marinated artichoke hearts, drained

1 red bell pepper, chopped

1 small sweet onion, chopped

1/2 cup chopped cilantro or flat parsley

1 teaspoon chile powder

pinch cayenne, to taste

1/4 rice vinegar

1/2 cup yogurt

Combine all ingredients and chill.

4-6 servings

Spinach-Artichoke Dip or Dressing

1 10-ounce bag baby spinach leaves

2 garlic cloves, minced

1 can white beans, drained

1 bunch green onions, sliced (white part)

1/4 cup fresh basil leaves, chopped

pinch cayenne, to taste

juice of one lemon

2 6-ounce jars marinated artichoke hearts, drained and chopped fine

Place all ingredients except the artichokes in a blender or food processor and puree until smooth. Put the puree in a serving bowl and stir in the chopped artichoke hearts. Serve it with your favorite vegetable dippers or use it to dress a tossed salad.

Yield: About 3 cups

Artichoke-Chick Pea Soup

2 onions, chopped

4 cloves garlic, minced

6 cups bouillon

1 teaspoon ground coriander

pinch cayenne, or to taste

2 cups tomato sauce

2 16-ounce cans artichoke hearts

1 16-ounce can chick peas

1/2 cup chopped flat parsley

Freshly ground black pepper

Lemon wedges

Bring the onions, garlic, bouillon, spices and tomato sauce to a boil in a large pot. Reduce the heat and simmer 20 minutes or until the vegetables are softened. Stir in the artichokes, chick peas and parsley and simmer 2-3 minutes. Serve with lemon wedges and ground pepper to taste.


Whole-Meal Salads: The Perfect Warm-Weather Meal

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Summer Barley-Bean Salad

2 cups cooked barley

1 15-oz. can pink or kidney beans, drained

2 vine-ripened tomatoes, chopped

1 cucumber, chopped

2 stalks celery, chopped

1/4 cup chopped fresh basil leaves

1 T. Dijon mustard

1/2 cup fat-free Italian dressing

Combine all ingredients and chill.


1 cup bulgur

Water to cover

1 onion, chopped

6 green onions, sliced

2 cups chopped Italian parsley

1/2 cup mint, chopped

1/4 cup lemon juice

2 tomatoes, chopped

1/4 cup no-fat mayonnaise


Place the bulgur in a bowl and cover with cold water; allow it to soak for 2-3 hours or until the bulghar is soft. Line a colander with cheesecloth or a dish towel and pour in the bulghar; squeeze out all the excess moisture. Return the bulghar to the bowl and mix in remaining ingredients except the mayonnaise. Chill for at least 2 hours. Stir in mayonnaise just before serving. Serve on lettuce leaves.

Tex-Mex variation: Add 1 red bell pepper, chopped; 2 jalapeno peppers, seeded and minced; and 1/2 cup cilantro leaves, chopped.

Southwestern Bean Salad

2 cups cooked brown rice or barley

1 can black beans, drained and rinsed

2 cups frozen corn kernels

1 red bell pepper, chopped

1 small onion, chopped

1/4 cup vinegar or more to taste

1/4 cup chopped cilantro leaves

1 minced jalapeno pepper, or cayenne to taste

1 t. chili powder

Combine all ingredients. Tastes even better if you let it stand, refrigerated or at room temperature, for one hour before serving.


Salads with Whole Grains and Fruit

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Cooked wild rice, barley, brown rice or other whole grains make wonderful salads when combined with fruits, vegetables and seasonings. Here are four recipes to get you started. Experiment with your own combinations and favorite flavors; it’s hard to go wrong!

Wild Rice Fruit Salad

2 cups cooked wild rice

1/2 cup golden raisins

1/2 cup green pepper, chopped

1 cup seedless grapes

1 bunch green onions, sliced

1/4 cup chopped Italian parsley

2 T. lemon juice

1 t. curry powder

1/2 cup no-fat mayonnaise, or enough to moisten grains

Combine all ingredients and chill.

Cuban Mango Salad

1 small sweet onion, chopped

2 mangoes, peeled and chopped

1 16-ounce can black beans, drained and rinsed

2 cups cooked, chilled brown rice or barley

1/2 cup chopped cilantro or Italian parsley

1/4 cup rice vinegar

1 teaspoon ground cumin

Bottled hot pepper sauce to taste

Combine all ingredients and chill.

Fruity-Nutty Salad

2 oranges or 6 tangerines, peeled and cut in bite-size pieces

2 tart apples, cored and cut in chunks

1 bell pepper, chopped

1 stalk celery, chopped

1 bunch green onions, sliced (white part)

1/2 cup chopped dried apricots

2 cups cooked, chilled wild rice

juice of 1 lemon

1/2 teaspoon cinnamon

1/2 cup fat-free mayonnaise

1/2 cup cashews, chopped

Combine all ingredients. If making ahead, leave out the mayonnaise and nuts. Chill, then stir in the mayonnaise and the nuts just before serving.

Cranberry-Wild Rice Salad

1 cup dried cranberries

4 cups cooked wild rice, chilled

1/4 cup finely chopped sweet onion

1 6-ounce can water chestnuts, drained and chopped

1 cup crushed pineapple, drained

1/2 cup chopped flat parsley

1/2 cup rice vinegar, or to taste

1/2 cup slivered almonds or other nuts of your choice

Combine all ingredients. If making ahead, add the nuts just before serving.


Potato Salads – Three Easy, Healthful Recipes

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Potato salads are not just for picnics! They’re good year-round, and the variations are endless. Try adding chunks of red-skinned potatoes to just about any tossed salad recipe, or make your own versions of my recipes by adding any other ingredients you like.

I never peel potatoes for salads. The skins of the red ones are pretty in a salad and if you throw them away, you waste their fiber. Just scrub the potatoes with a plastic scouring pad.

Favorite Potato Salad

6 red potatoes

1/2 cup chopped celery

1/4 cup chopped onion

1/2 cup non-fat yoghurt

1/4 cup dijon mustard

2 teaspoon celery seed

1/4 cup snipped fresh dill

Freshly ground pepper to taste

1/2 cup no-fat mayonnaise

Boil the potatoes until just tender, about 20 minutes. Cool and dice. Combine with the remaining ingredients except the mayonnaise and chill at least 30 minutes. Mix in mayonnaise just before serving.

4-6 servings

Green Bean-Potato Salad

1 pound green beans

1 pound red potatoes, preferably tiny baby potatoes

1 red onion, chopped

1 clove garlic, minced

2 tablespoons wine vinegar

1 tablespoon fresh oregano leaves (or 1/2 teaspoon dried)

Freshly ground pepper to taste

1/2 cup no-fat yogurt or mayonnaise

Cut the green beans in 1″ pieces and steam until they are crisp-tender. Cut the potatoes into ½” cubes (leave baby potatoes whole) and cook them until they are just tender, about 10-15 minutes. Drain, rinse in cold water to stop the cooking; chill. When ready to serve, toss the potatoes with the remaining ingredients.

4-6 servings

New Potato Salad

For the dressing:

1/2 cup yogurt

2 tablespoons Dijon mustard

2 tablespoons balsamic or rice vinegar

2 teaspoons fennel seeds

Freshly ground black pepper, to taste

For the salad:

1 pound tiny red new potatoes

1 red bell pepper, chopped

2 stalks celery, chopped

1 bunch green onions, sliced (white part)

1/2 cup chopped Italian parsley

Combine the dressing ingredients.

Cook the potatoes in boiling water to cover for about 10 minutes or until just tender. Drain and rinse them with cold water to stop the cooking. If they are larger than bite-size, cut them in halves or quarters. Combine the potatoes with the remaining salad ingredients, stir in the dressing and serve, or chill for later.