Creamy Corn Salad

This is the perfect accompaniment to any Mexican dish.  I served it last night with my Creamy Burrito Casserole (see post).  Is that too much creamy for one dinner? This diva says impossible!  I adapted this from my latest Cooking Light magazine.  Theirs calls for Cotija cheese.  Say what? It's something close to Parmesan or Romano. 

Creamy Corn Salad

1 can of corn

2 pinches sugar

1 small scoop mayonnaise

3 squeezes lime juice

3 shakes chili powder

1 shake coriander

1 dash salt

3 pinches Parmesan cheese

Saute corn with a bit of olive oil and the sugar.
Add mayonnaise, lime juice, chili powder, coriander, and salt; stir.
Sprinkle cheese over corn.
Serve warm, room temperature, or cold!

Make it a meal:  Serve with above mentioned burrito casserole and skip a green vegetable tonight.  You can make it up with a big salad for lunch tomorrow.

Wine:  Chardonnay goes nice with creamy.  Another option is a Spanish red like Tempranillo. 

Roasted Potato Salad

I adore a potato salad without the mayonnaise once in a while. Especially this time of year with all the fresh produce selections, mayo can be heavy. The fresh basil that I pick out of my herb garden is amazing right now. In this dish, the flavor popped. Believe me, divas like popping whether it's basil, champagne, or something else! This is perfect for nights dining al fresco among the mid-summer gardens.

Roasted Potato Salad

4-5 potatoes, cubed

1/2 onion, sliced (red looks pretty in the salad)

2 glugs olive oil for roasting potatoes

Salt & Pepper

3 handfuls corn

2 stalks celery, chopped

2 tsp. garlic powder

1/4 cup olive oil for dressing

3 glugs apple cider vinegar

fresh basil, chopped

Coat the potatoes and onions in oil and bake on a baking sheet at 425 degrees for 20-25 minutes.
Meanwhile mix olive oil and vinegar for dressing.
Mix corn, celery, salt, pepper, and garlic powder in a bowl; add cooled potatoes and toss.
Refrigerate at least 1 hour before serving.
Serve at room temperature.

Make it a meal: Serve with Summertime Stuffed Zucchini for Two (see recipe)

Wine: Sauvignon Blanc

Pickled Carrot Salad

So easy! This recipe is so good, I actually eat my carrots. I feel so healty!

Pickled Carrot Salad

1 10 oz. bag julienned carrots

1/2 cup olive oil

1/2 cup cider vinegar

1/3 cup water

1 tablespoon sugar

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 teaspoon pepper

1/2 teaspoon ground mustard

In a saucepan, cook carrots in a small amount of water for about 10 minutes.
Drain and transfer to a serving dish.
Combine remaining ingredients in the saucepan.
Heat for a few minutes until the sugar dissolves.
Pour over carrots; cover and refrigerate for overnight.

Make it a meal: Serve alongside Cod with Lemon and White Pepper (see recipe)

Wine: Sauvignon Blanc

Antipasto

This was such a hit at a family get-together, I will absolutely make this again for company. It requires little work and a patient deli counter service person. There's a little something for everyone in there.

Just be careful with how much dressing you put on and when you are serving. You don't want the lettuce to get soggy.

Antipasto

1 bag Romaine lettuce

a few sprinkles garlic powder

1/4 lb. of deli meat sliced thin--Choose 3: Capicola, salami, ham, roast beef, prosciutto (I used the first 3 for mine)

1/4 lb. Provolone cheese

1/2 can artichoke hearts, quartered

1/4 cup sun-dried tomatoes

1/4 cup marinated mushrooms

1/4 cup pepperoncini

1/4 cup mozzarella balls

Light Caesar salad dressing to taste

Spread the lettuce around the edges of a pretty serving dish.
Sprinkle the lettuce with garlic powder.
Drizzle the lettuce with Light Caesar dressing.
Roll up the deli meats and stack in the middle.
Roll the Provolone and put in the lettuce like the spokes of a wheel.
Make piles of the artichoke hearts, tomatoes, mushrooms, pepperoncini, and mozzarella balls in sections atop the lettuce.
Refrigerate for a bit or serve right away.

Options: Add black and green olives.

Make it a meal: Serve aside pasta with marinara sauce and warm bread.

Wine: Cabernet Sauvignon or Chianti

BBQ Bacon and Bean Salad

Beans are so good for you. Here is another way to get that lean protein in a delicious way. Bring this to your next garden party and you'll be a hit.

BBQ Bacon and Bean Salad

4-5 strips of bacon, cut into 1-inch strips

1/2 onion, diced

1/2 tsp. smoked paprika

1/2 cup BBQ sauce (I like mine spicy)

1 can corn, drained

2 cans white beans, drained (I use Great Northern)

2 Tbsp. red wine or cider vinegar

salt & pepper

chives for garnish

Sauté bacon for a few minutes, then add the onions.
Sauté it all a bit more.
Remove the pan from the heat and drain a bit of the fat.
Stir in the paprika.
Empty the cans of beans and corn into a pretty bowl.
Add the bacon and onion mixture.
Add the BBQ sauce and vinegar and mix well.
Top with chives for color.

Make it a meal: Serve with whatever you're barbecuing tonight.

Wine: Rosé

Crab & Orzo Salad

Salad or pasta dish? I think of salads as being cold. This can be served either warm or cold. Divas can be warm or cold. It depends if you bought them a convertible for their birthday or cleaning equipment.

Crab & Orzo Salad

1 cup orzo

½ onion, chopped

1 can crab meat

12 Roasted Grape Tomatoes (see recipe) or 2 Roma tomatoes, chopped

½ cup mayonnaise

2 tbsp. chili sauce (I use Thai chili sauce)

1 squeeze lemon juice

salt & pepper

3 drops hot pepper sauce

Cook orzo according to directions.
Sauté onion.
Combine orzo onion, crab meat, and tomatoes.
In a small bowl combine mayonnaise, chili sauce, lemon juice, salt, pepper and hot sauce.
Pour the spicy sauce over the orzo mixture and serve.

Make it a meal: This is a great light lunch on its own or it can be a side dish with Baked Trout with Parmesan (see recipe).

Wine: Sauvignon Blanc

Tomato, Cucumber, & Feta Salad

Here in my hometown, the Greek-Americans are celebrating "Gledi." In honor of my Greek neighbors, I am making this versatile dish. These ingredients are in season, so this should taste especially fresh.

Tomato, Cucumber, & Feta Salad

2-3 cucumbers, chopped

2 tomatoes, chopped

1/2 red onion, chopped

2 hard-boiled eggs, sliced

basil

salt & pepper

1/2 cup feta cheese

Dressing

3/4 cup olive oil

1/4 cup balsamic vinegar

For the salad, just mix all the ingredients together in a pretty bowl.
For the dressing, mix and pour over salad.

Option: Add Kalmata olives, chopped

Make it a meal: Serve with your favorite gyro.

Wine: Greek wine is truly awful. Try a nice Cabernet Sauvignon.

Perfect Potato Salad

There are many variations of potato salad. This one is tried and true. Sometimes I like to put chicken bullion into the boiling water for extra flavor.

Perfect Potato Salad

4 large russet potatoes, cubed

3/4 cup mayonnaise

2 scoops sweet pickle relish

3 tsp. white sugar

2 tsp. onion, chopped

1 scoop Dijon mustard

2 cap-fuls Champagne vinegar

1 celery stalk, chopped

2 sprinkles parsley

salt & pepper to taste

Boil the potatoes until soft, about 15 minutes.
Meanwhile, mix the rest of the ingredients in a pretty bowl.
When the potatoes are done, drain and stir into the mayonnaise mixture.
Sprinkle some paprika on top for a polished look.

Make it a meal: Serve with your favorite BBQ chicken and Grilled Asparagus (see recipe)

Wine: Chardonnay or Sauvignon Blanc

Fancy Tomato & Cucumber Salad

Divas tire of the same things over and over again. This can mean men, but it can also mean food. It certainly means jewelry. Divas adore their fresh fruits and vegetables, of course mainly in the form of Bloody Marys. Try this old recipe with a new twist.

Play around with amounts here depending on how many you are serving. The garlic and the capers add zing to an old favorite. This time of year my basil is growing out of control in a kitchen pot. Be sure to take the time to let the dressing sit for a bit. It mellows the flavors nicely.

Fancy Tomato & Cucumber Salad

3 sprigs fresh basil, chopped

4 tablespoons olive oil

a few splashes red wine vinegar

a few splashes balsamic vinegar

1 clove garlic

1 tablespoon capers

2 tomatoes, room temperature, sliced or wedged

1 large cucumber, sliced into rounds

salt and pepper, to taste

Put the basil, olive oil, vinegars, garlic, and capers in a bowl and mix.
Refrigerate for at least 15 minutes.
Arrange tomatoes and cucumbers on a pretty platter.
Drizzle with the marinade and serve.

Make it a meal: Serve with Pulled Pork Sandwich (see recipe) and grilled zucchini

Wine: Cheap rose

Chick Pea & Pesto Salad

Easy and quick. Chick peas or garbanzo beans help lower cholesterol, so this is health food. You can throw this together in seconds!

Chick Pea & Pesto Salad

1 can chick peas

store bought pesto

sun-dried tomatoes

1/2 avocado, cubed

Mix everything together.

Make it a meal: Serve with grilled chicken.

Wine: Sauvignon Blanc

Baked Potato Salad

For your next get-together make this ahead of time, then pop in the oven when you are about ready. Dieters beware! Make sure to use light mayo and sour cream to counteract the cheese and bacon. As you can see from my picture, I have a little trouble crumbling bacon.

The horseradish and Dijon mustard give this potato salad zip. Divas know all about zip...and unzip. Especially unzip!

Baked Potato Salad

4 large potatoes, diced

1/2 cup mayonnaise

1/2 cup sour cream

1 tbsp. Dijon mustard

1/2 tbsp. horseradish

1 cup cheddar cheese, shredded

salt & pepper to taste

6 slices of bacon, cooked and crumbled

a sprinkling of chives

Boil the potatoes for about 15 minutes until soft.
Meanwhile, mix mayonnaise, sour cream, mustard, and horseradish.
When potatoes are done, stir in mayonnaise mix.
Stir in cheese and chives.
Transfer it all into a 9 X 11 baking dish.
Top with bacon.
When ready, heat at 350 degrees for about 20 minutes.

Make it a meal: Serve with burgers and dogs.

Wine: Chianti

Summertime Orzo Salad

Here's another one from Diva Karyn. I couldn't stop eating this salad. I love every flavor in it. I can't wait to make it again.

Summertime Orzo Salad

frozen corn defrosted

crushed red pepper flakes

1/2 cup olive oil

green pepper, diced

8 oz crumbled feta

1 cup basil leaves thinly sliced

4 cups orzo, cooked

1 1/2 lbs. grape tomatoes halved or quartered

1 red onion, chopped

1 1/2 cups apple cider vinegar

1 3/4 tsp salt

2 1/2 tsp black pepper

cayenne pepper to taste

Roast the corn with crushed red pepper flakes and olive oil.
Add green pepper, feta, and basil.
Meanwhile mix the orzo, tomatoes, and onion.
Make a dressing with the vinegar oil and seasoning.
Pour dressing over orzo mixture and refrigerate at least an hour.

Make it a meal: Serve with your favorite BBQ foods.

Wine:Dry Rosé

Pesto Orzo Salad

Simple, simple, and quick. When you make this ahead of time, it is even better. I like to serve it at room temperature; my man likes it heated. He's a barbarian. I like to take leftovers to work for lunch, but I hardly ever have any. (photo by faeryboots)

Pesto Orzo Salad

1 cup orzo, cooked (I throw chicken boullion into the boiling water for extra flavor)

a few scoops store-bought pesto

chopped tomatoes

crumbled feta

pepper

Mix everything in a pretty bowl.

Make it a meal: Serve with grilled salmon.

Wine: Sauvignon Blanc

Shrimp Waldorf Salad

Spring is here and summer is not far away. Busy divas will be invited to many a soiree. Always the gracious guest, divas will offer to bring something nice. This salad is perfect. I brought it to a graduation party recently where it was a hit.

For divas hosting their own backyard garden parties, this salad can be made ahead of time.

Shrimp Waldorf Salad

1/2 cup mayonnaise (I like light)

1/2 cream

2 squirts lemon juice

1-2 tsp. tarragon (I prefer less)

1-2 tsp. Dijon mustard (I prefer more)

1 large apple, diced (Pink Lady is my favorite)

1 handful red seedless grapes, halved

3-4 stalks celery, diced

2 cans tiny shrimp or 1 lb. fresh shrimp,cooked and chopped

lettuce to line the pretty bowl

chives to sprinkle on top

Mix the mayonnaise, milk, lemon juice, tarragon, and mustard and set aside.
Mix the apples, grapes, celery, and shrimp in a large bowl.
Add the mayonnaise mixture.
Line a pretty bowl with lettuce and fill with the salad.
Sprinkle chives on top.

Make it a meal: Serve with whatever your man is grilling.

Wine: Sauvignon Blanc or Chardonnay

White Beans and Lemon

Divas love to do lunch and here is a nice salad to serve at the next one. Beans are a great source of fiber and protein and they look so pretty in this salad.

White Beans and Lemon

1 can white beans like Great Northern or Cannelli, drained

3 squeezes lemon

2 sprinkles parsley

Put in all in a bowl, mix, and refrigerate for at least an hour.
Bring them to room temperature before you serve.
Put them on top of a pretty, leafy salad mix.

Make it a meal: Serve with Rosemary Salmon (see recipe) or just a side of fruit.

Wine: Chablis

Marinated Artichoke Salad

I came across a version of this recipe as part of a liver-cleansing fat flush diet. I didn't like anything else on the diet, but this one is tasty. If you don't have flaxseed oil, just heat up some flaxseed in olive oil instead. Flaxseed is easy enough to find in grocery stores. I add a bit to sauces and muffins and cereal as part of my healthy eating program. And then I have a margarita. (Photo by -Marlith-)

Marinated Artichoke Salad

2 cans artichoke hearts, drained

1 garlic clove, minced

3 tbsp flaxseed oil

1/4 cup lemon juice

1 1/2 tbsp. apple cider vinegar

1/2 tsp cayenne pepper

greens (Romaine or mesclun are great)

Mash four of the artichoke hearts with the garlic.
Stir in the oil, lemon, venegar, and cayenne.
Quarter the rest of the artichokes and mix well with the rest.
Refrigerate for 1-2 hours.
Arrange on a bed of pretty greens.

Make it a meal: Serve with a hamburger.

Wine: Well, this is part of a fat flush, so perhaps you should skip the wine (and the hamburger) and drink some water with lemon instead. But if you must, make it champagne.

Apple Salad with Honey-Yogurt Dressing

I served this to my guests on New Year's Eve. It was gone in moments. It was a nice accompaniment to the heavier dish of sausage and sauerkraut. The recipe calls for three apples and I use a combination of green and my newest favorite Pink Lady which creates a blend of tart and sweet. The dressing can be made ahead of time. (Photo by Y)

Apple Salad

3 apples, unpeeled and diced

2 stalks celery, sliced

a small handful of shredded carrots (I get mine from a bag)

a few scoops of raisins (I like golden)

a handful of pecans, chopped

Honey-Yogurt Dressing

1/2 c. plain yogurt

2 tbsp. vegetable oil

2 tbsp. honey

1 tbsp. champagne vinegar

1 1/2 tsp. Dijon mustard

salt & pepper

Whisk Honey-Yogurt Dressing ingredients together and set aside.
Combine apples, celery, carrot, raisins, and pecans in a large bowl.
Pour Honey-Yogurt Dressing over apple mixture; toss gently to combine.
Chill 2 to 3 hours.
Serve salad in a lettuce-lined bowl.

Options: Substitute craisins or walnuts.

Make it a meal: Serve with Sausage & Sauerkraut (see recipe)

Wine: Champagne or Chardonnay

Rice & Artichoke Salad

I make this with dinner as a side dish, and then I bring it to work for lunch. This is for all the divas out there that can’t get enough artichokes. I love them on everything. The man in my life thinks I cook with too many artichokes. I put them on pizza, I put them on chicken with tomatoes and call it a hash, I add them to salads.

What does he know? He thinks everything tastes better with bacon. He won't eat pizza without meat. He thinks a chili-dog, that’s a hot dog topped with hamburger sauce, is the ultimate lunch.

This dish is full of antioxidants. I adopted it from a health article as part of a diet to cleanse your liver.

Rice & Artichoke Salad

6 oz. long-grain rice

1 glug olive oil for sautéing

1 clove garlic, crushed

1 onion\cooked, finely chopped

2 oz. button mushrooms, sliced

14 oz. canned artichoke hearts, drained

2 Tbsps. parsley, chopped

2 Tbsps. lemon juice

1/4 cup olive oil

1 clove garlic, crushed (sometimes I use 2)

1/2 tsp. sugar

1/2 tsp. French mustard


Cook rice and set aside.
Pour oil into a pan, add garlic and onion; sauté until golden.
Add mushrooms and cook for 2 minutes.
Stir into rice.
Cut artichoke hearts in half and add to rice mixture with parsley.
Put remaining ingredients in jar with tight-fitting lid and shake well.
Pour onto salad and toss.

Make into a meal: It is a meal. This can also be served with grilled chicken and steamed broccoli spears.

Wine: Skip the wine. You’re supposed to be cleansing your liver, dah-ling. Have a glass of Chardonnay tomorrow.

Spicy Bean Salad

When it comes to choosing beans, I opt for pinto because they’re pink, and kidney, because I have always loved the color combination of pink and cranberry. In addition to being gorgeous, this recipe is zesty and feisty. (photo by Ema Yudistira)

This dish is also nice for us divas who need more fiber, fewer calories, and lower cholesterol choices.

Spicy Bean Salad

3 cans of various beans (such as pinto, kidney, and northern)

1 can diced tomatoes

1 can corn

1/2 red onion, chopped

Juice of 1 lime (or a few capfuls of Rose’s Lime Juice kept nearby for margaritas)

¼ cup olive oil

¼ cup champagne vinegar

Salt & Pepper

Cayenne to taste

Mix beans, corn, and onion well.
Add lime juice, oil, and vinegar. Stir to coat.
Season with salt, pepper and cayenne to taste.
Serve immediately, or set aside for 30 minutes for flavors to intensify.

Options: Northern, Garbanzo, or Cannalini beans are all fine alternatives. Your salad won’t be quite so pink, though.

Make into a meal: Serve with grilled shrimp or salmon with lime sauce and grilled asparagus.

Wine: Chardonnay works best with buttery beans or Chianti to accompany the spices.

Curry Chicken Salad

Here’s another twist on the sometimes dull chicken salad offering. See my Refined Chicken Salad recipe under the labels chicken, salad, or sandwich for another superior way to serve chicken.

I like to serve this on a hot night in my backyard screened-in porch called the Chardonnay Café. Light the tiki torches and every available candle. Plug in the garden lights and turn on the music. The hotter the curry, the saucier the music selection should be.

As you can see below, my wine choice description is lengthier than usual. Riesling? Pinot Gris? Pinot Noir? Solve the dilemma and try a bottle of each! (photo by jesiehart)


Chicken Curry Salad

Chicken Salad:

2 cups last night’s leftover chicken

small handful parsley

small handful raisins

1 apple, diced (I like Granny Smith)

2 scallions

Dressing:

a squirt of honey

a couple scoops of mayonnaise

a sprinkle of salt & pepper

half a handful of curry

Mix the chicken salad in one pretty bowl.
Mix the dressing in another.
Mix the two together.
Serve on mini-wheat bagels or a bed of mixed greens.
Don't forget, though, even dieting divas need their whole grains and fiber!

Make into a meal: Serve with spinach salad (if not already atop greens) and a tiny bit of potato salad.

Wine: Many suggest a nice Riesling, but I find the sweetness masks the curry taste. Riesling might be good if you use a high heat or spicy curry. I tend to use mild. For mild curry lovers in their chicken, try a Pinot Gris or a Pinot Noir. They’re lovely.