Caprese Pasta Salad

This was a pretty pasta salad for our Kentucky Derby party this year.  Colorful and it had a lot of flavor.  And of course pasta salad is always great for a crowd.




Spring Salad with Garlic Herb Croutons and Spicy Garlic Dressing

I was looking for a light salad to go with our Easter dinner, and ended up just deciding to toss some spring greens with these croutons and dressing.  I usually just toss croutons with some herbs and olive oil, but I liked infusing the oil for this and will do it again.  As a side note, next time I will skip the parm – the croutons didn’t need it, but you should give it a try to see if you like it.  I think next time I would just dress the salad with a bit of parm.  The dressing itself was very tangy…I do not generally care for salad dressing, but I really liked this vinaigrette!



Green Bean and Tomato Salad

This was a really tasty side salad using summer veggies – goes really well with a grilled entree! I got this from Chow and made as is other than halving it for two people. 🙂  At its original size, it would be a nice picnic/BBQ side dish.  Recipe below is for that portion size.



Cucumber and Black Eyed Pea Salad

This was a nice base salad with which you could do a lot…we liked it a lot.  I’ve had my eye on this for a while since I love black eyed peas, and am always looking for new ways to use them.  I thought this could use lots more flavor and added more lemon, pepper and salt,  Some herbs tossed in would be great too.  This would be nice for a BBQ or picnic side.  It was nice with grilled pork chops.



Asparagus, Green Bean, and Wax Bean Salad

I’ve had this one from Chow saved forever, just looking for the occasion to use it.  It makes so much that it’s not exactly a two-person meal.  I thought this was great though – light, flavors were good, and a pretty side dish for a BBQ or picnic.

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Greek Panzanella

I got this one from my friend Missy years ago, and it’s still one of my favorites.  If I didn’t try to stick to low carb, I’d make some variety of Panzanella all the time.  This is another Ina recipe, never gets old.  Went well with our BBQ last weekend.

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Chicken Shawarma Salad

I love shawarma, but doing the whole low carb thing isn’t really conducive to piling everything in delicious pitas smothered in garlic sauce.  But it works well over a salad!  I based this on a couple of different recipes I found (Cooking Light was where I got the base marinade), marinated it overnight, and had it with a lemon-sumac dressing.  I’m not usually very good about salads for dinner, but this was pretty tasty, and fairly low-maintenance as well.  We just used a bag of salad and tossed some tomatoes, cucumbers, and chickpeas in it as well.





Snap Pea Salad with Thai Vinaigrette

This was a really fun side salad – we had it with some Teriyaki wings.  You could definitely add some chicken or other protein to this to make it a full meal.  I think it would do well with noodles, too.  Either way, versatile and very tasty!  This came from Chow, I changed very little – subbed sesame oil for vegetable in the dressing, and Sriracha for chile garlic paste (I was out).  Made a ton, and stored separately from the dressing, it will be great left over!

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Orzo Salad

This is one of my favorite side dishes, and I especially like it with anything Mediterranean.  I made this to go with lemon-oregano grilled lamb chops for dinner, and probably could have hoovered the entire thing myself.  This is good warm or cold, so leftovers are very useful.  This could also be a main dish for a vegetarian night if you paired with a salad, etc.


Corn and Black Bean Salad

We really like this side salad with Latin type dishes, but really it would be great with anything.  We had it with Chicken Salsa Verde.  The addition of cojita cheese is what really makes it great, but if you want to lighten it even more you could definitely lose it and it would still be a good salad.  It is substantial enough that you could have a larger portion for a full meal.