salad recipe

Bacon and Eggs Salad with a Creamy Mayo Dressing

May 24, 2017 By Joi Sigers

Bacon and Eggs Salad My love of animals, birds, butterflies, and bees is so great that it’s a part of my DNA. I’m somewhere between a modern day Snow White and Ellie May Clampett (without the little men or pigtails – though I’d kind of fancy having both around).

As you’d expect, I only buy cage-free eggs. They cost a little more, but the way I see it.. it’s more than worth it. The thought of any animal being confined and miserable – unable to enjoy fresh air, sunshine, and… well… life – makes me miserable and that’s a feeling I’m not wild about. The way I see it, if we were to all DEMAND better for animals (be their voice, if you will), their treatment will improve.

Talk about worthwhile goals!

When I saw Nellie’s Free Range Eggs website, the first thing that caught my eye was a precious picture of a beautiful little girl holding a beautiful hen like a cherished pet. Not only am I obsessed with animals, having raised three beautiful little girls of my own – I’m terribly partial to that “critter” as well!

Above the precious picture were the words that have stuck with me… “We Love Our Hens.” Maybe it’s because I’m a sentimental animal lover with few rivals for the title of Queen Sentimental Animal Lover, but that struck a chord with me. The love for their hens has led Nellie’s Free Range Eggs to be Certified Humane (click the link to learn exactly what this means).

Teaching Kids About Healthy Cooking and Humane Living

{Continued Below…}

My Buddy, the Nellie’s Free-Range Eggs Hen (My Cats Love Her)I’m a huge advocate for teaching girls and boys how to cook (safely, healthily, and deliciously). When our girls were growing up, they took turns helping in the kitchen. I showed them simple things like…

how to always turn the pot handles toward the back of the stove
how to pour ingredients safely to keep them from splattering all over your face
how to handle knives without incident
where to store eggs in the fridge (not on the door)
what foods need refrigeration and what ones don’t
how garlic powder and an iron skillet make the best burgers ever
etc, etc, etc..

While it wasn’t really an issue when my girls were children, today parents and grandparents would be great to teach their little cooks about food allergies and intolerances. Teaching them that it’s always considerate to take things like allergies into consideration when cooking for others.

I’ve also preached to my daughters (and anyone else who’ll listen!) about the importance of mastering certain recipes that’ll serve you well throughout your life. Egg recipes are among the ones that I think are most important to master.

Everyone should be able to make EXTRA special…

fried eggs
scrambled eggs
boiled eggs
egg salad (Best Egg Salad Recipe EVER)
omelets

As is the case with many recipes, perfecting egg recipes simply takes practice – and attention to detail. I love eggs to distraction – I guess that’s why I have (over the years) worked so hard to perfect my egg recipes. It’s why I’ve always found ways to get eggs into as many meals as possible.

They aren’t just for breakfast you know!

When it comes to summer meals, one of my favorite ways to enjoy eggs is a Bacon and Eggs Salad with a Creamy Mayo Dressing.

{Bacon and Eggs Salad Recipe Below…}

Bacon and Eggs Salad

Round up the usual suspects: Romaine Lettuce (or your favorite leaf lettuce – don’t let me tell you what to do), chopped green onions, bacon, hard-boiled eggs (chopped), tomatoes if you’ve got them… and any other vegetables you want to invite. Most of the time, I want the bacon and eggs to be the stars they are, so I keep things ridiculously simple.

Creamy Mayo Dressing:

For some reason, the dressing looks almost yellow in the picture below, but don’t let it fool you.. it’s white. I guess the mid-day sunlight coming through the kitchen window pulled a fast one.

1 cup mayo (I love Duke’s and Hellman’s)
4 tsp apple cider vinegar
3 TBS sugar
salt and pepper

This is the basic dressing I use for the Bacon and Eggs Salad – but you can jazz it up a little with chopped chives (fantastic on just about any tossed salad) or other herbs. You can also add a little lemon juice if you so desire. Again, I don’t want anything upstaging the bacon and eggs, so I keep it basic. As you can see from the pics, the last time I made this I didn’t even involve tomatoes. They sat in a bowl looking at me but I was like, “Nah, I’m good…”

{Concluded Below…}

Hard-Boiled Eggs without Pepper? I Do NOT Think So! As long as we have our children’s attention, we should also teach them about compassion. Along with my love for great, healthy food and cooking, I passed on to my girls a great love and compassion for every human and animal involved in the process – from farm to table. The kitchen is one of the easiest places to do this. Strike up conversations with your kids about the importance of things like supporting local farmers and buying free-range eggs. Visit Nellie’s Free Range Eggs with them (they’ll love the pictures!) and show them “the right way” to do a business.

I was sent a gift certificate for Nellie’s Free-Range Eggs in exchange for telling you all about them. I decided to do more than just tell you about them… I decided to RAVE because everything about the way Nellie’s does business makes this animal lover’s hear soar.

Hard-Boiled Eggs

Place your free-range eggs in a saucepan and cover them with cold water. Place the pan on high heat and cook until it reaches the boiling point. Take the pan off of the heat (don’t forget to turn off your burner… I used to be AWFUL about that!) and cover the pan. Allow the eggs to sit in their hot bath for about 13 minutes. Peel, pepper and enjoy!

Salad Bar Salads… So Very Much YUM!

January 30, 2017 By Joi Sigers

I’m pretty sure I’ve confessed my salad fixation to you at some point during our relationship. However, if it has been an oversight, allow me to ‘fess up now. Basically, I meander through life going from salad to salad. My fixation is so bad that even when I’m enjoying a great salad, part of my brain is thinking of what I will or will not include in my next salad – to say nothing of the dressing and condiments that’ll go on top.

One of the fascinating things about salads is that you can, literally, have one every single day of the year and never have two exactly the same. Of course, if you have a particular combo that rocks your boat, you can easily have the exact same one every day – I won’t judge you.

Obviously salads are wonderful for many reasons….

They’re colorful and beautiful! A gorgeous salad makes any meal look more beautiful. They’ve been known to even upstage a lasagna.. trust me, I was there.
They’re delicious. Even people who don’t think they like vegetables CAN find salad combinations they like. Iceberg lettuce, which doesn’t have a lot of flavor is a great start for the non-veggie crowd. Add tomatoes (which almost everyone loves) and go from there. A lot of strides can be taken with those who “don’t like salads” with the dressing. If they’re fans of mustard, try a honey mustard dressing. If they love Ranch (who doesn’t?), make them a great Ranch dressing.
They’re healthy. Along with soup (something else I’m all about), salads present you with a perfect opportunity to get your daily veggie count up. Leafy greens are one of the healthiest foods you can eat, as are broccoli and cauliflower and they’re all excellent salad co-stars. But it doesn’t stop with the veggies. You can work EVEN more nutrients and vitamins in by topping your salad with flaxseed, sunflower seeds, dried fruit, and/or chia seeds.

One of my favorite ways to enjoy salads is to have what I call a Salad Bar Salad. These fun and delicious salads are built from your favorite salad bar options, such as:

colorful lettuce – several varieties, preferably
deviled eggs or hard-boiled eggs
cherry peppers
olives
baby carrots
celery
pickled beets
broccoli
cauliflower
shredded cheese
bacon bits (extra points if they’re homemade)
cherry or grape tomatoes
spinach
radishes
pickled okra
chopped green onions
chopped bell pepper
pickled jalapeno slices
several dressings to choose from
Topping Ideas: sunflower seeds, chia seeds, flaxseed

My Favorite Buttermilk Dressing Recipe:

I’m as fanatical about making homemade salad dressings as I am about what I put into my actual salad. Pre-made dressings are filled with preservatives and, generally speaking, a lot of unnecessary sugar. It’s healthier, smarter, and a lot more delicious to simply make your own.

Think of your own favorite dressings and find or create recipes that blow you away. It’s always best to have quite a few in your arsenal. My favorite salad dressing is French (see the Best French Salad Dressing), so I almost always have a jar of homemade French Salad Dressing made up.

Another of my favorite “dressings” for salads is to simply drizzle the salad with really good olive oil, squeeze on some lemon juice, then top with freshly ground black pepper and a little salt. This is more delicious than it even has a right to be.

If you like creamy Ranch and Buttermilk dressings, you’re going to love the one below. It’s one of the best dressings you ever put a fork into. This is a recipe from an old Betty Crocker’s cookbook, called Buttermilk Dressing and it is the bomb diggity.

3/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoon parsley flakes
1/2 teaspoon instant minced onion
1/2 teaspoon salt
dash of freshly ground black pepper (or white pepper to keep the dressing whiter in color)
1 clove garlic, crushed

Mix all ingredients and cover with wrap. Refrigerate for at least 2 hours. Refrigerate any left over dressing. Makes 1-1/4 cups dressing.

The cookbook also says that you can make this a Buttermilk Parmesan Dressing by adding 1/3 cup grated Parmesan cheese and 1/2 teaspoon paprika. I love the original so much I’ve never even tried this version – but now I want desperately to do just that!

Hmmmm, guess I’d better make a salad….

As one would imagine when dealing with a salad fanatic, I have a healthy collection of salad bowls and salad plates – as well as salad dressing decanters and bottles. However, something I don’t have (and it’s a WRONG that’s on the threshold of being made RIGHT) is something I desperately need and want: A great-looking wooden salad serving bowl! The one I have my eye on is on Target.com – I haven’t seen this one in stores yet. It’s a large Acacia Wave Bowl with Salad Servers (pictured below) and it’s just what I’ve been looking for.

There’s even a gorgeous set of Four Acacia Wave Individual Salad Bowls available on Target’s website. I, of course, have to have them too!

I love the shape of this particular large salad bowl but my favorite part is the Acacia Wood part. When describing the construction of His Tabernacle and the Ark of the Covenant, God instructed Moses to use Acacia wood. It has, for this reason, always held a special place in my heart and in my home.

Soon, the Acacia Wave Bowl with Salad Servers will hold a special place in my kitchen as it holds my beloved salads.

Wedge Salad, Starring Roasted Tomatoes

February 26, 2015 By Joi Sigers

Last night I made what instantly became a Salad Legend in our kitchen: A wedge salad with bacon, chia seeds, ranch dressing,and the main attraction, roasted grape tomatoes.

I seldom give either sauteed onions OR bacon second billing to anything, yet here they BOTH are, playing second fiddle to the humble, miniature grape tomato.

Wedge Salads: Iceberg Lettuce’s Call in Life

For a great wedge salad, you have to start with a fresh, crisp, clean, beautiful head of iceberg lettuce. Cut it into fourths and salt it a little under, over, around, and through. Iceberg lettuce has a shy flavor, you have to coax it out with a little salt.

Place your wedges on a plate and pour either Ranch Dressing or Blue Cheese Dressing on top – be generous.

Now, add your favorite toppings. You can choose from..

crumbled, cooked bacon (or bacon bits if you’re in a hurry or don’t want to mess up a skillet)
chopped tomatoes (grape or cherry tomatoes – roasted or not – are ideal for wedge salads)
green onions
crumbled Blue Cheese or Feta
sauteed onions
roasted vegetables
roasted corn (YUM!)
Chia seeds
sunflower seeds
etc…

A wedge salad can be as quick and easy or as elaborate as you want it to be.

The wedge salad pictured at the top (and at the bottom of the post) involved a little more time to make than the average wedge salad, but when it comes to sauteed onions and roasted tomatoes, I have all the time in the world.

How to Roast Grape Tomatoes

Preheat the oven to 400 degrees. Slice the grape (or cherry) tomatoes and place them in a bowl. Drizzle them with olive oil, then season them with Kosher Salt. Depending upon your preference AND depending upon what you’ll be eating at this particular meal, you could also drizzle a little Balsamic Vinegar on top of the tomatoes.

There are endless herb possibilities, too, but for this wedge salad, I just wanted to taste the roasted tomatoes… nothing but them in all their glory.

Large tomatoes or Roma tomatoes generally take upward of 30 minutes to roast, but the little guys don’t take quite as long. Grape (or cherry) tomatoes usually begin to caramelize in about 20 minutes. You’ll want to take them out and give them a quick little flip about halfway through the cooking time.

Don’t let the dark color rattle you. As cooks, when something turns dark, it usually means a trip to the garbage can, followed by another trip to the store – but when roasting vegetables, you want the darkness… that’s where the flavor is.

A word about roasting – I don’t want to venture too far off the beaten path here, but roasting vegetables is a woefully underrated and underused way of enjoying sides. Most vegetables can be roasted using the same approach I described above – most simply need more time under the heat. Roasting vegetables brings out the flavor like few things ever could. Experiment with oils, seasonings, and even vinegars to mix things up.

Pan roasting on the stove-top (simply putting food into a hot skillet briefly) is a great way to bring out the deep, intense flavors of spices and herbs. Just keep an eye on them, they’ll burn fast.

Dressings for Wedge Salads

It’s been my experience that most people use Blue Cheese Dressing with their Wedge Salads but, for whatever reasons, I am not a fan of blue cheese or blue cheese dressing. However, if you are, by all means, go for it!

I favor Ranch and will either make my own, use Hidden Valley Ranch packets to whip one up, or will go with a favorite brand of Ranch Salad Dressing. Kraft, Hidden Valley, and Newman’s Own have great Ranch dressings. When it comes to dressing, I do prefer to make my own and, during the warmer months, I often have at least one made up at all times. During the colder months, when we aren’t having salads quite as often, I’ll turn to bottled dressing.

Topping Things Off

To finish off the presentation beautifully, and tastefully, add crumbled cheese (blue, mozzarella, or feta), bacon, snipped parsley or chives, sunflower seeds, salt, pepper, and/or chia seeds. Just find the combo that makes you smile.

**** If you have to eat gluten free, always check everything you put on your plate and into your mouth. Never “assume” salad dressings, bacon bits, and all salad toppings are gluten free. Make sure the label says “gluten free.”

Also See: Ideas for Salads and Gluten Free Salad Toppings

Chickpeas, Kale, and Garlic.. Oh My!

February 6, 2014 By Joi Sigers

Chickpeas, Kale, and Red (Purple) Onion Salad

A few days ago, my stomach let me know that it was time for a quick lunch break. Since I work from home, I have the luxury of setting my lunch clock internally. I knew I wanted something fresh, healthy, filling, and (since I had plans for a big supper) light in the calorie department.

I came up with a Chickpea and Kale Salad that was as delicious and filling as it was healthy. I added a little red onion. Little secret: when no one else is around, I call them purple onions because… well, they aren’t red anymore than I am. They are, however purple. The fact that this is something I take issue with probably tells you everything you need to ever know about me.

I’m certifiable… I’ve just yet to be certified.

Let your love for each ingredient – and your own personal taste – guide you with the amounts of each ingredient. For that matter, feel free to add to the list.

I chose the following:

Fresh Kale, cut into small pieces
Chickpeas, drained and rinsed
The juice of one lemon, along with a little lemon zest to keep things pretty
A couple of red onion rings
Very finely minced garlic
Freshly ground pepper
A tiny amount of sea salt
A splash of Extra Virgin Olive Oil

It was darn good, which I pretty much expected because I love each ingredient with a particular passion. However, I honestly didn’t expect it to be so filling. I couldn’t even eat my entire salad. I put a lid on the leftovers and saved it for later.

The combination of chickpeas and kale was out of this world. The splash of lemon made it all come together beautifully.

Health Benefits of Chickpeas

Chickpeas are more than just a cute face – although they are pretty darn cute at that. They’re filling, fun to cook with, and have a great flavor. But there’s more. Garbanzo Beans (or Chickpeas) are a great source of fiber and are known to help lower cholesterol and improve blood sugar levels. Just 3/4 cup of chickpeas daily can reduce your risk of heart disease by helping to lower LDL (bad) cholesterol levels.

Throw chickpeas into tossed, bean, or pasta salads and soups for extra nutritional value, texture, and flavor. Making hummus is another perfect way to enjoy chickpeas.

I may be an extreme chickpea fanatic, but I enjoy them as a snack all by themselves. I drain them, rinse them, and pop them in my mouth like popcorn. So good!

Health Benefits of Kale

Kale comes with its own list of health benefits. One cup of kale has zero fat and only about 36 calories, making it a great choice for calorie counters. Best of all, its high in vitamins and antioxidants.

Kale is something of a super food. Just look at its benefits:

The fiber in kale fills you up and lowers cholesterol.
The Vitamin C in Kale can help ward off diseases and infections as it strengthens your immune system.
The Vitamin C in Kale is also essential for healthy joints.
Kale also has Vitamin A which can keep your eyes healthy as you age.
Kale actually has more iron than beef!
Kale is excellent for healthy skin, hair, and nails – making it a delicious beauty secret.

So, Kale can help you lose weight and/or keep it off, fight off diseases, protect your eyesight and joints, build stronger bones AND make you pretty so pretty? What’s not to love?

Enjoy Kale in green smoothies, in salads, and soups. One of my favorite ways to prepare kale is a baked kale recipe I found on the Cooking Channel’s website. It’s quick, it’s easy, and it’s awesome.

Health Benefits of Red Onions

Red.. .ahem… onions (and yellow onions, for that matter) have an impressive list of health benefits, but the one that jumps out at me is their antioxidant power. These onions are some of the best natural sources of quercetin. All you really need to know about quercetin is that it’s a scavenger when it comes to free radicals.

Red onions also have cancer-fighting properties which is, all by itself, more than reason enough to include them in as many meals as possible. I love the versatility of red onions, as well as their bright color. I don’t believe I’ve ever had a bad red onion. They’re always just perfect for whatever I ask them to do.

You’re probably already familiar with the heart healthy benefits of olive oil and garlic, so I won’t get into their nutritional value right now. Quite frankly, I could be here all day talking about their health benefits because they seemingly go on forever.

A final word about eating healthy: When you eat healthy foods regularly, you’ll find that your “junk food” cravings will decrease significantly. I actually find myself craving great salads, soups, vegetables, and fresh fruit these days.. instead of hamburgers, hot dogs, potato chips, doughnuts, and fries. It doesn’t happen overnight, but it does happen.

It just makes good sense to eat healthier, doesn’t it?

Chickpeas, Kale, and Red (Purple) Onion Salad

Camembert Grape Salad with Honey Vinaigrette – A Honey of a Recipe

June 18, 2009 By Joi Sigers

Honey in Spoons

Camembert Grape Salad with Honey Vinaigrette – A Honey of a Recipe

1/4 cup honey
1/4 cup red wine vinegar
1/2 cup olive oil
2 tablespoons orange juice
1 tablespoon poppy seeds
3/4 pound seedless grapes
3/4 pound fresh figs, apricots, plums or nectarines, sliced
4 ounces camembert or brie cheese, cut into narrow wedges
1/2 cup pecan halves, toasted
2 quarts salad greens

Directions:
Combine honey, vinegar, oil, orange juice and poppy seeds in a jar. Shake well. Arrange clusters of grapes, fruit, cheese wedges and pecans on salad greens. Shake dressing and drizzle over salads. Refrigerate any remaining dressing.

Makes 4 Servings

Honey is one of the ingredients I never allow myself to run out of. Not only is it delicious in many recipes, I love it on bagels (it hooks up with cream cheese the way peanut butter hooks up with jelly), I love it in hot tea, and it’s invaluable during cold and hayfever seasons. When used liberally in hot tea, with lemon, it soothes a sore throat, quiets an annoying cough, and makes a mouth that’s been itching and sneezing feel sooooo much better.

This wonderful recipe and the beautiful picture are courtesy of the National Honey Board.

Chilled Shrimp Salad Recipe from Self Magazine

March 31, 2009 By Joi Sigers

Chilled Shrimp Salad Recipe from Self Magazine The gloriously beautiful and nutritious salad recipe below is courtesy of Self Magazine’s web site, Self.com. It’s just one of the lettuce-less salads they recently featured in a slide show.

These salads are from the April 2009 issue and, in addition to the Chilled Shrimp Salad (below), include an Udon Noodle Salad. It looks AMAZING and I can’t wait to try it. As a shrimp addict, however, I have to go for the Chilled Shrimp Salad first, though.

The Chilled Shrimp Salad is rich in protein, antioxidants, and niacin (which, as Self points out, is great for your skin). Click HERE to see all of these great salad recipes. While on the site, check out the tons of other healthy recipes and articles. I could spend hours on their site reading articles without ever looking up.

CHILLED SHRIMP SALAD RECIPE

from Self Magazine

Dressing

* 1 clove garlic, chopped
* 1 tablespoon honey
* 1 teaspoon Dijon mustard
* 6 tablespoons orange juice
* 1 tablespoon olive oil
* 1 tablespoon red wine vinegar
* 1/4 teaspoon salt

Salad

* Juice and rind from 1 lemon
* 1 clove garlic, crushed
* 1 bay leaf
* 1 teaspoon black peppercorns
* 1 teaspoon salt
* 1 1/2 pounds large shrimp (tail intact)
* 4 chunks watermelon (1 lb each), cut from the rind, cut into cubes
* 1 pound heirloom tomatoes, cut into wedges
* 1/3 cup crumbled feta
* 1/4 cup fresh basil, torn

For dressing: Combine all dressing ingredients in a blender.

For salad: Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes. Line a large platter with watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.

431 calories per serving, 9.6 g fat (2.5 g saturated), 3.7 g fiber, 49.4 g carbs, 41 g protein

Bacon and Eggs Salad with a Creamy Mayo Dressing