Salads | Simple By Cindy

Broccoli Salad

Aug. 27
2020

Today’s recipe has a bit of a story. Until recently, I had always bought broccoli salad at my grocery store or local deli. After some research, I finally decided to try and make it myself– turns out, it’s incredible!.

The key here is not to drown it in dressing. People who usually gravitate towards gloppy, soggy greens need to be enlightened on how pleasurable a nice, beautiful simple salad can be. Those of you who have been reading for a while will know that this is a pet peeve of mine, so please PLEASE refrain from it here, especially because broccoli salad is usually interpreted as a “healthy” choice compared to other salads. It certainly can be, when paired with a light dressing instead of dumping the entire container on there.

I prefer to lightly “dress” my salads so they are just glistening, as opposed to creating a heavy, thick liquid that is both unappealing and unappetizing. It is important to add the dressing very slowly. Stop pouring it in when the salad has been lightly coated. You can always place some dressing on the side for those guests who like it that way. Take care to dress only what you need to serve, since undressed salad keeps much better.

I wanted to make sure this salad had all the right ingredients to ensure a perfect dish. Many salad dressings with mayo are very heavy, but I think I’ve found a way around it. Instead of using a lot of mayo, I added some greek yogurt for a lighter, tangy taste. Do not use a food processor to slice the broccoli: cutting the florets from the stalk into bite sized pieces makes this salad more appealing and beautiful.

This salad is a wonderful side for any main dish. The red onion adds just the right amount of heat and the raisins add spots of sweetness. Giving this dish a deep, savory flavor is the bacon. The sunflower seeds add a nice texture too, but the dressing is the star of this salad. It is creamy, sweet, and tangy, a perfect topping for a delicious salad.

This recipe is my own and will serve 4 to 6 people who will be sure to eat their veggies at this meal!

Ingredients for Broccoli Salad:

4 cups broccoli florets
1 lb. bacon, cooked and minced
1/2 cup red onions, minced
1/2 cup sunflower seeds
1 cup raisins

For the Dressing:

3/4 cups mayonnaise
6 tablespoons greek yogurt
1/3 cup sugar
3 tablespoons fresh lemon juice
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Bring a large pot of water to boil.

Place broccoli into pot and cook for 2 minutes.

Drain and pour into ice water to stop cooking process.

In a small bowl mix together mayonnaise, sugar, lemon juice, apple cider vinegar and salt.

Whisk until smooth.

In a large bowl toss together broccoli florets along with bacon, red onions, sunflower seeds, raisins and prepared dressing.

Can be served immediately, but is best when chilled for at least an hour.

It’s that simple!

Leslie’s Peanut Slaw

Aug. 10
2020

Recipes are simple: a set of instructions you follow that detail how to make raw ingredients into a flavorful plate of food. Even though most recipes have directions laid out step by step, you are not absolutely required to use all of them. There is plenty of room for improvisation based on availability, preference, or taste. Humans’ sense of taste is extremely sensitive, and it’s beneficial to learn to describe those tastes, and figure out how to better tailor dishes to your personal preferences.

According to Kitchn, there are four main components to ingredients. First are the low notes; these are the deep lingering flavors in foods that form the base or the backdrop for other flavors. Second there are mid notes; flavors in this range are much more subtle. They’re not as immediately identifiable and don’t hang around as long as the low and high notes (think of vegetables and raw chicken). Third are the high notes; these flavors are the show stoppers. They fizz and zing and dance in your mouth. Think of a splash of citrus, a handful of fresh herbs, or a nice spicy pepper.

As you cook, remember that you can add, omit, or replace ingredients to get the flavor profile you like. For example, today’s recipe calls for ginger, which is a “no way” ingredient in my book. Some people love it, but I cannot stand it. Just eliminate it or replace it and the outcome will be exactly what you want, and you will love the dish you made.

If you’re just starting out or are used to following a recipe, cooking without instructions can seem like a daunting task. But honestly, once you get a few basic cooking rules down, you’ll be able to toss most of your recipe books in the recycling bin and start creating cookbook-worthy meals of your very own. Seriously — unlike baking, cooking does not require exact measurements, times, or temperatures for food to taste good. Be bold, mix it up, and try something new–you may be very happy with your outcome.

This dish caught my attention because of the peanuts. I love roasted peanuts. I thought putting them in a slaw would be perfect. The nuts are the highlight of this dish because of the crunch-roasted goodness it brings to the recipe. The dressing worked perfectly with this slaw too. The jalapeños offer just the right amount of heat, and the soy sauce and rice wine vinegar is the perfect amount of salty and tang. I think you are going to love this recipe as much as I did. Be careful, it can be addicting!

This recipe is courtesy of Food 52 and will serve 4 to 6 people who will definitely want second and third helpings.

Ingredients for Leslie’s Peanut Slaw:

1 medium head of green cabbage (use half if you have a particularly large cabbage), cored and shredded
1/2 cup unsalted roasted peanuts (you can purchase them this way, or toast raw peanuts over medium heat in a dry heavy-bottomed pan until fragrant, about 5 minutes)
One 14-ounce can of unseasoned black-eyed peas, drained and rinsed
1/2 cup fresh cilantro leaves, roughly chopped (I used parsley, but mint or thyme might work well too).

For the sweet and spicy dressing:

1 teaspoon toasted sesame oil
2 pickled jalapeños/green chilies (cans may be found in the International Foods or Mexican Food aisle), finely minced
2 tablespoons grated fresh ginger (I did not use it, but if you are a ginger lover go for it).
2 cloves of garlic, grated
1 tablespoon brown sugar
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1/4 cup vegetable oil or other light unflavored oil such as grapeseed or canola
Salt and pepper, to taste

Combine all ingredients in a large bowl.

Mix well to combine.

Make the sweet and spicy dressing:

In a small bowl, use a whisk to combine all ingredients except for the oil.

Slowly drizzle in oil, continuing to whisk the mixture, until slightly thickened, as you would do with a vinaigrette.

Add salt and pepper to taste

Pour dressing over slaw mixture and toss to combine.

Let chill in the fridge for 2 or 3 hours prior to serving so that the flavors combine and the cabbage just slightly softens.

It’s that simple!

Jenna and her unicorn!

The Best-Ever Macaroni Salad

Jul. 6
2020

Once upon a time, my husband and I decided to move to Miami. We are very close to our family there, and compared to the Northeast, the weather is incredible. I had been there so many times and I loved the beautiful sunny days. For most people, this would have been an easy transition. But not me. It seems you can take a girl out of the Northeast, but you can’t take the Northeast out of a girl.

The summers were dreadfully hot, and putting my young son in a hot car seat in an even hotter car was simply not practical. Because I worked, I found it hard to socialize and make friends. We had just bought our first home, and I thought that I would be there forever. How I wished we could move back.

As it has gone many times in my life, something good came out of something bad. We were badly hit by Hurricane Andrew, the strongest hurricane to ever hit Florida. I won’t go through the details, because it turned my life upside down, but suffice to say that we lost everything.

A couple of months after the hurricane, my husband got a call for a job back up north. I was ecstatic! He took the job and I was moving back where I belonged. Yes, the Northeast has snow and gloomy winter days but, I wouldn’t have it any other way.

This light salad reminds me of those summer days in Florida– cool, refreshing, and easy to put together. No slaving over a hot stove today! The celery and onions give some heat and crunch, and the hearts of palm and the parsley are savory additions. It all comes together in a creamy, sweet and tangy dressing. This salad is a perfect side to any main dish whether it’s barbecued or oven-made. Put this on your “short on time” list for sure.

This recipe is my own and will serve 6 to 8 people who will truly enjoy this fresh and tasty summertime salad.

Ingredients for Macaroni Salad:

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, chopped
1 tablespoon minced flat-leaf parsley
1/4 cup hearts of palm
3/4 cup grape or cherry tomatoes, halved
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon sugar
3 tablespoons cider vinegar
3 tablespoons sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Bring a pot of salted water to a boil, add the pasta and cook according to directions.

When pasta is done, drain and set aside in a large bowl.

Let cool while preparing your other ingredients.

Add the celery.

Pour the dressing over the salad and stir to combine.

Season with salt and pepper.

Serve.

Store covered in the refrigerator, for up to 3 days.

It’s that simple! (and good).

Corn Salad

Jun. 29
2020

When my sons were toddlers, my husband and I began renting a condominium on the beach every year. I loved being out there. Everything about it was magical. The farm stands and food are incredible, and the smell of the ocean is so calming. Most of all, I love walking through the towns nearby. They all have their own unique sense of charm. After enjoying the peace and simplicity of the beach, it feels great to explore these tiny towns! Because of this, I always dreamed of owning a home there so I could take advantage of all the fresh produce and seafood and meats and cook to my heart’s content.

I finally realized that dream when my husband and I finally purchased a home close to where we used to stay. What an enormous task to furnish and make up a home from scratch! It’s been almost 30 years since I have done that. I went room by room in my house, and wrote down the things I would need. You can imagine how exhausted I was after I completed it. And very happy.

Now I truly get to explore the towns out there. I can now try out the many food festivals, breweries, and wineries. My husband and I are going to buy bicycles and ride to see the many historic homes, cottages, and really drool-worthy beach homes! At the end of it all, we can rent a boat, take a sunset sail, and dine on the water. The possibilities are truly endless, and I plan on doing it all.

One thing I so love about these towns is the locally grown corn. In the past, I would buy so much to bring home and cook and freeze it so I could have it all year round. I still plan to do that, but now that I have this beach house, I can really take advantage of it. It just seemed fitting to make a corn salad that is refreshing and so delicious.

You can grill the corn, or boil it as I do. The apple cider vinegar and the lime give this salad a refreshing tang. The onion is a touch of sweet heat. The basil is the savory and the perfect complement to the corn. The Parmesan cheese completes this dish, so do not leave it out! This turned out so delicious, you must try it. I hope you do.

This recipe is my own and will serve 4 to 6 people who are sure to love this sweet summer side.

Ingredients for Corn Salad:

3 cups corn kernels (about 4 cobs of corn)
1 English cucumber, seeded and cut into 1/2-inch pieces
2 red bell peppers, cut into 1/2-inch pieces

1/4 cup red onion, diced
3 tablespoons of good extra-virgin olive oil
1/4 cup basil, thinly sliced
1/2 cup Parmesan cheese
1/4 cups good extra-virgin olive oil.
4 tablespoons apple cider vinegar
Juice of 11/2 limes
1 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground pepper

Bring a pot of water to boil.

Place 1 tablespoon of sugar into pot.

Toss corn into pot.

Let cook for 6 to 8 minutes, until corn is bright yellow.

When corn is cool, cut kernels off.

Set aside.

Add cucumber to corn.

Toss in redd pepper.

Add red onion.

Toss in Parmesan cheese.

Toss in basil.

Mix salad together.

Sprinkle in salt and pepper.

Whisk the olive oil, apple cider, lime juice together.

Pour over salad and mix to combine.

It’s that simple!

Creamy Cucumber and Red Onion Salad

Jun. 22
2020

I have never been a fan of dill. I dislike the smell, so forget the taste. For that reason, I seldom use it in my recipes, and even when I must, I keep it to a minimum. When I make chicken soup, I put it in right at the very end, securely wrapped up in cheesecloth so very little of it gets in the soup. And mind you, this is solely because most people expect dill in their chicken soup, not because I want it there.

With that said, I actually enjoy dill in this salad. When I first made it, I did not include any dill, and I loved the taste anyway. But I knew something was missing. Many people make this salad with dill, so I thought I would at least give it a try. You can imagine my surprise when I liked it even better!

Salads are a great addition to any meal, especially in the summer. There is no better way to appreciate the work of farmers (or your own handiwork if you have a garden!) than to use beautiful, fresh produce to create a cool salad. As a side dish or a main feature, salads of all varieties are appreciated and enjoyed by all.

This salad is so easy to throw together. It uses simple ingredients and stores really well. The key here is to start with English cucumbers. There are fewer seeds, making it easy to take them out (which you definitely should, and wipe the cucumbers dry). In my opinion, they also taste better than regular cucumbers.

Creamy cucumber salad is somewhat nostalgic – it has been around for ages and you have probably tasted it before at one gathering or another. The key to this particular recipe is the addition of lime juice, which gives it a different but wonderful citrus-y essence. It is packed with so much flavor you are going to be licking your spoon! Enjoy!

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The recipe will serve 4-6 people who will love this refreshing salad on a hot summer day.

Ingredients for Creamy Cucumber and Red Onion Salad:

2 English cucumbers, peeled, seeded and cut into 1/2-inch thick pieces
1/2 thinly sliced red onion
1/2 cup sour cream
2 teaspoons fresh lime juice
2 tablespoons white wine vinegar
2 teaspoons granulated sugar
1 to 2 tablespoons fresh dill
1/2 teaspoon salt