Edamame Succotash Salad

Here is another salad creation for lunches or a side. 

Edamame Succotash Salad

2-8 oz packages edamame, shelled
1 pint grape tomatoes, halved
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
4-5 green onions, sliced
1 handful parsley, chopped

Dressing:
Juice of 1 lime
3 T. balsamic vinegar
1 t. honey
1 T. olive oil
1 t. kosher salt
black pepper to taste

In a large bowl, combine edamame, tomatoes, corn, beans, onion and parsley.  Mix until combined.  In a separate bowl, combine lime juice, vinegar, honey, oil, salt and pepper and mix until combined.  Stir in dressing until salad is well coated.

Southern Broccoli Salad

In my search to come up with a solution to my weekdays of which I have no time to cook, I thought I would make a couple salads that would last in the fridge a few days for my lunches and/or light dinners.  This was one I chose.

Southern Broccoli Salad

2 crowns of broccoli, cut up into florets
1/2 c. dried cranberries
1/2 c. walnuts, chopped
10 slices bacon, cooked and crumbled
1 red onion, diced

Dressing:
1 c. mayonnaise
2 T. balsamic vinegar
2 t. sugar

Combine broccoli florets, cranberries, walnuts, crumbled bacon, chopped onion in a large serving bowl; toss to combine. In a separate bowl, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.

Amy's Wedge Salad

I can never get enough of this salad and neither can my husband.  He requests this quite often and ALWAYS orders it when we go out to eat.  Yes the picture has a lot of dressing and a lot of balsamic reduction, but once you taste it, you will understand why.  YUM!

Wedge Salad

1 quarter wedge iceberg lettuce
2 slices Applewood smoked bacon, cooked
4-5 cherry tomatoes, halved
bleu cheese dressing (see recipe below)
balsamic reduction (see recipe below)

Assemble salad by placing wedge of lettuce on plate, topping with bleu cheese dressing, criss-crossing the bacon over the top and scattering tomatoes around plate.  Drizzle the balsamic reduction around plate.

Bleu Cheese Dressing


6 ounces bleu cheese
1/2 cup heavy cream
1/2 cup mayonaise
1/2 cup sour cream
1 Tablespoon lemon juice
1 teaspoon worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
Salt and pepper

Mash softened cheese with fork in a bowl. Whisk in the cream, mayo and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Mix in remaining ingredients and season with salt and pepper.

Balsamic Reduction

1 1/2 cups balsamic vinegar
1/2 cup brown sugar

Add balsamic vinegar to small saucepan and simmer until reduced by half.  Add in brown sugar and cook until it slightly thickens and lightly coats the back of a spoon.  Reduction will continue to thicken a bit once it has cooled.

Curried Chicken Salad

This is what I made with some of my leftover roast chicken.  The remainder chicken will probably be tacos just for you PKP.  LOL!

Curried Chicken Salad

10-12 ounces cooked chicken, diced (Approximately one large breast)
2 celery sticks, diced
1/4 cup cilantro, minced
1/3 cup dried cranberries
1 apple, deseeded and diced
1/4 cup extra virgin olive oil
2 tbsp. apple cider vinegar
2 tbsp. mayonnaise
1 1/2 tsp. curry powder
1/2 tsp. sea salt
Black pepper to taste
Whole grain bread

Combine cooked chicken, celery, cilantro, cranberries, and apple in a mixing bowl.  Whisk olive oil, apple cider vinegar, mayonnaise, curry powder and sea salt. Pour dressing onto chicken salad and mix. Season with fresh black pepper and more sea salt if needed.