Durango Salad

I had a version of this salad at a party years ago in Durango, CO and never was able to find its actual name when I first re-created it (this was before the internet) so for literally decades, I have simply called it "Durango Salad."

Ingredients:

1 cup of raw broccoli florets

1 cup of raw cauliflower florets

1 jar of marinated artichoke hearts

2 tbsp. extra virgin olive oil

1/2 tbsp. lemon juice

1 tsp. red pepper flakes

Salt & pepper to taste

1 large Ziploc bag (gallon)

1. Combine all ingredients in the ziploc bag and seal with some air blown in.
2. Shake bag vigorously until all ingredients are well blended and veggies are well coated.
3. Transfer to serving dish...Enjoy!

Strawberry Fields Forever Salad

I love how I can do so many things with this salad and it works as a both a vegetarian/ vegan salad or one with additional protein added as desired, and both versions are delicious and healthy.  

Ingredients - Version 1:

1 cup fresh spinach

4-5 fresh strawberries, stems removed and halved

1 tsp. chia seeds

1-2 tbsp. balsamic vinegar

Additional Ingredients - Version 2:

4-5 oz. roasted chicken, chopped

1-2 tbsp. crumbles feta cheese

1. Lay fresh spinach on plate and arrange strawberry halves as desired.
2. Sprinkle with chia seeds and add desired amount of balsamic vinegar for Version 1.
3. For Version 2, add in chopped chicken and cheese crumbles.
   

Detox Lunch 3: Salmon, Avocado & Tomato "Salad"

Next in my Detox Lunch series and also part of my Summer Salads series, this dish meets the objectives of both categories.  For the finicky salad eater, this salad is all vegetables and fish, but not the same as your typical salad.  The use of fresh tomatoes and avocado with cabbage and salmon make this a detoxing, healthy lunch that is light, but also filling.

Ingredients - makes 2 servings:

1 fresh salmon filet
1/2 cup lime juice
1 tbsp. agave nectar

2 cups raw cabbage, chopped or shredded as desired

2 tbsp low-sodium soy sauce

2 tsp powdered/ ground ginger
2 tbsp peanut oil
1 tomato, sliced
1 avocado, sliced (peel and seed removed)

1. Preheat oven to 325 degrees F.
2. Prepare a baking sheet by laying down tin foil (optional for easy clean up) and lay salmon filet on sheet, skin down.
3. In a small mixing bowl, combine lime juice and agave nectar and mix well until there is an even consistency.
4. Spread lime mixture all over the salmon filet.
5. Bake salmon for about 20 minutes or until salmon flakes with a fork.
6. In a skillet, over medium heat, add peanut oil and cabbage.  Cook until cabbage starts to soften.
7. Stir in soy sauce and ground ginger to cabbage and cook for a few more minutes to blend all the flavors.
8. Cut salmon filet in half and place on serving plates with sliced tomato and avocados, add in the cabbage and serve.

Broccoli Cheese Salad

This is a delicious and easy way to incorporate the healthiness of raw broccoli into your diet.  As part of my Summer Salad Series, I've used this as both a healthy lunch and as a perfect side dish for BBQs or to accompany my Best Beach-side Picnic dish.

Ingredients:

1-2 small heads of raw broccoli, thoroughly washed

1 cup sharp cheddar cheese, shredded

1/4 cup red onion , minced

4-5 tbsp of yogurt based ranch dressing (I prefer Bolthouse)

2 tbsp. salad toppings mix (I use McCormicks; blend of sunflower seeds, dried veggies and bacon bits)

Salt & Pepper to taste

1 large Ziploc bag (gallon size)

1. Remove major stem(s) from broccoli heads and cut into bite-size desired pieces.
2. Put broccoli and all the rest of the ingredients into the ziploc bag.
3. Seal bag with some air and vigorously shake contents until everything is well mixed.
4. Empty bag contents into servings dish, or keep in bag for easy/ flexible storage of any leftovers.

Best Beach-side Picnic

This menu is a versatile option between a beach party with friends or a romantic sea-side (or sea-side faux setting) picnic.  The dishes here appeal to all palates and create a sophisticated twist on beach food favorites.  Enjoy!

On the Menu

1st Course - Starters: Deviled Eggs & Tropical Fruit Salad 

2nd Course - Main Dish: Sea Dogs

3rd Course - Side Dishes: Broccoli Cheese Salad & Crab Stuffed Cheesy Garlic Bread

4th Course - Recommended Dessert: Coconut Lemon Loaf 

Recommended Libation: Sassy Pineapple Margarita or champagne, depending on the mood!

1st Course - Starters: Deviled Eggs & Tropical Fruit Salad

These starters are a fun way to kick off any meal, using both a traditional appetizer like Deviled Eggs, and click here to learn the way to make perfectly hard boiled eggs (easy to peel & delicious).  

Deviled Eggs Ingredients - makes 6 servings
3 hard boiled eggs, peeled
1/4 cup yellow onion, minced
3/4 cup olive oil mayonnaise
1/2 tbsp of yellow mustard
1 tsp. paprika

1. Take peeled hard boiled eggs, and cut in half length-wise.
2. Scoop out the yolks of each half and place into a mixing bowl.  Place empty egg white halves onto serving dish.
3. Add in mayonnaise, onion and mustard with egg yolks and mix together well, breaking up the yolks to make a lumpy (small lumps) mixture.
4. Transfer egg yolk/ mayonnaise to to a piping bag, or simply use a spoon to fill each egg white half with approximately a 1/2-3/4 tbsp. amount of egg yolk/ mayonnaise mixture.  
5. Sprinkle each egg with paprika and serve. 

The Tropical Fruit Salad makes a unique introduction because of its blend of flavors and ingredient and is part of my Summer Salads Series.

Tropical Fruit Salad Ingredients

2 cups pineapple chunks

1 can mandarin oranges

1 kiwi, peeled & sliced

1 banana, peeled & sliced

1/4 cup sweetened, shredded coconut

1-2 splashes of chardonnay/ or favorite white wine (or if you want to make alcohol-free, use nectar of guava juice)

1. Drain the mandarin oranges from the juice in the can.
2. Mix oranges with all other pieces of fruit.
3. Toss in splashes of wine or guava nectar.
4. Sprinkle and mix in shredded coconut and serve.

2nd Course - Main Dish: Sea Dogs

Everyone knows that hot dogs and shrimp po' boys are both favorites when it comes to beach food.  Combining them makes this an almost elegant entree and yet a childhood favorite.

Sea Dogs Ingredients - Makes 2-3 servings

1 package of "hoagie-style" buns

1 package hot dogs (I prefer Johnsonville Cheddar Dogs, somewhat thicker than the average hot dog)

lettuce

2 cups shrimp, cooked, de-veined and peeled with tail-off

1 cup olive oil mayonnaise

2/3 cup of hot & spicy mayonnaise

1-2 celery stalks sliced

1/4 cup red onion minced

1 tsp. garlic powder

1 tsp. onion powder

salt & pepper to taste

Additional/ optional hot dog dressings: ketchup, mustard, fresh dill, shredded cheese (Swiss cheese is the best  with the shrimp mixture), etc.

1. Preheat grill to medium heat.
2. Cook hot dog for desired time (approximately 3-5 minutes across all sides; until you have grill marks, until skin bursts, etc.)
3. Mix shrimp, both mayonnaise, celery, onion and seasonings until shrimp and veggies are well coated.
4. Prepare hoagie buns by laying lettuce in the inside.
5. Butterfly cut cooked hot dogs length-wise and lay on top of lettuce beds on hoagie buns (If you have larger buns, smaller hot dogs, you may want to use two hot dogs per servings).
6. Spoon shrimp mixture over the top of hot dogs and add any additional desired toppings.

3rd Course - Side Dishes: Broccoli Cheese Salad & Crab Stuffed Garlic Cheesy Bread

My Broccoli Cheese Salad is also part my Summer Salad Series; a yummy and healthier variation of Ruby Tuesday's salad bar broccoli salad.  

Crab Stuffed Cheesy Garlic Bread Ingredients

1 loaf garlic bread ( I personally use pre-garlic buttered loaves, but a plain is fine also)

1 package of imitation-crab

1/2 cup hot spicy  mayonnaise

1/4 cup yellow onion, minced

2 cups shredded, low-fat mozzarella cheese

Optional:

2 tbsp. of jalapenos, minced, if you life it extra spicy, like I do!

1. Preheat bread to 350 degrees F.
2. Mix mayonnaise, onion, crab and (jalapenos if desired).
3. Spread crab mixture evenly over bread halves.
4. Generously cover with shredded cheese.
5. Cook for approximately 15 minutes or until cheese is completely melted (or even crusting on top of cheese and bread edges, which I prefer - it may be an additional 8-10 minutes)
6. Slice in pieces and enjoy!

Yellin' for Melon Salad

Part of my unique Summer Salads Series, this melon salad is a fun twist of flavors to our most favorite summer melons.  The sweetness of melons topped with the kick of red onions and balsamic vinegar make a wonderful combination of flavors.  This salad is great by itself for a lunch or snack, or perfect as a side dish to my Island Time Sunday BBQ Dinner.  

Ingredients:

Watermelon

Honeydew Melon

Cantaloupe

Optional toppings:

1 tbsp. red onion, diced small

2 tsp. balsamic vinegar

1  tbsp. feta cheese, crumbles

1. Cut melons into 1 1/2" cubes of the same size, 12 pieces of each melon.
   
2. On serving plates, arrange cubes alternating, three in a row, and three in a column (see picture).
3. Make second layer, alternating melons again.
4. Sprinkle with a tbsp. of red onion and feta cheese as desired.
5. Drizzle with balsamic vinegar...Enjoy!

Check out my other Summer Salads Series dishes:

Tropical Fruit Salad

Broccoli Cheese Salad

Salmon, Avocado & Tomato "Salad"

Durango Salad

Spinach & Strawberries Salad