Tag Archives: salad recipes

Baked Caprese Salad

Hard to believe that Labor Day is right around the corner!  How fast did this year fly, right?

Anyway, here’s a great appetizer for your Labor Day picnic…or any day of the year.  It’s light and refreshing and, if it’s too hot, you don’t even have to bake it.  Just assemble as necessary and eat cold.

Baked Caprese Salad

Baked Caprese Salad

  • 1 loaf baguette, cut into 1/2-inch thick slices (about 30 to 36 slices)
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 5 Roma tomatoes, sliced
  • 1 1/4 pounds fresh mozzarella, sliced
  • 1 bunch fresh basil leaves, stemmed

Directions

Preheat the oven to 450 degrees F.

Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Tabouleh Salad Lettuce Wraps

Hello, readers!  Well, I’m back from an awesome camping trip and not quite ready for Monday…however, here we are.

I hope all of you had a great weekend!  Today I’d like to share a great recipe for quick lunches, dinners, parties, etc.  It can be made 3-4 days in advance and can be served as a main dish, side dish, or appetizer.  Stove tops, ovens, microwaves, and hot plates need not apply.  This is your ultimate “chop and drop” recipe.

BONUS—It’s filled with vitamins and veggies…so stock up and fill up!

Tabouli Salad on a Lettuce Leaf

Tabouli Salad

1 box Tabouli salad mix

(Will also need olive oil and lemon juice, according to most box directions)

1/2 – 1 container cherry tomatoes, sliced in halves

1 cucumber, sliced into small pieces

Feta cheese (optional)

2 TB parsley, sliced and chopped

Lettuce leaves for serving (optional)

  1. Make tabolui according to package directions.  Let sit in refrigerator for at least 1 hour (I wait to add any veggies to the mix while refrigerating.  I usually just make the tabolui and add everything else right before serving).
  2. Add tomatoes, cucumber, cheese, and parsley.  Mix to combine.
  3. Serve as a side dish or in individual lettuce leaves.  This salad can also be served with meat or on crackers.
  4. Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chop and Drop Oriental Salad

This recipe was given to me by my grandma last summer.  I was a little worried at first, only because I hate Ramen noodles…but this salad is so amazingly good.  It’s perfect just by itself or inside a lettuce wrap.  Hope you enjoy!

Oriental Salad

Oriental Salad

1 package of coleslaw lettuce mix

1 cup sun flower seeds (this is more of a ‘to your liking’ kind of thing.  If you don’t like sunflower seeds, you can use almonds or walnuts)

1 bunch green onions, chopped

1 package oriental flavored Ramen noodles

3/4 cup canola oil

1/2 cup sugar

1/3 cup taragon vinegar (not only do I not know if this even exists in real life, but I couldn’t even tell you where to find it.  I improvise and use 1/3 cup white vinegar and chop up some taragon leaves and let the two get happy together.  Works perfectly)

The dressing

1.  In a large bowl combine the coleslaw, sunflower seeds, and green onions.  Open the Ramen noodles and set the flavor packet aside.  Crush up the noodles into the coleslaw mix.

2.  In another bowl, whisk the canola oil, taragon vinegar, sugar, and flavor packet together.  Pour over your salad and mix/toss until everything is combined.  Cover it with plastic wrap and refrigerate at least 2 hours (the longer, the better!).

This is a great dish for a party because it can be made well in advance.  It’s also perfect as a meal that, if made early in the week, will last you for the remainder of the week.  It could be a side dish or a main dish.  Add some grilled chicken and you’re good to go!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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