Giardiniera (Marinated Salad)

Picnic season is here, time for something perfect for a day at the park.

Giardiniera is basically Italian style marinated vegetables, a great summer condiment/salad for a picnic or antipasto platter, it can be spicy or sweet, and easy to play with the ingredients if you don't like something. This is not a quick recipe, it takes about 2 days to make it, but it's super easy and worth the time to make your own.

Giardiniera

1/2 head Cauliflower, chopped into small florets

1/2 head Broccoli , chopped into small florets

2 ribs Celery, chopped

3 Carrots, sliced diagonally

2 yellow Peppers, large diced

0-6 Serrano peppers, sliced (optional, depending on desired heat)

1/2 cup Salt

3 cups Water (more if needed)

3 cloves Garlic, minced

2 1/2 tsp Italian Seasoning

1/2 tsp Red Pepper Flakes

1/2 tsp Celery Seeds

1 Tbsp Sugar (optional)

1 cup Vinegar

1 cup Oil (I used Canola Oil)

2 Roasted Red Peppers, cut in large strips

10 baby Pickled Pepperoncinis, whole

First, combine the cauliflower, broccoli, celery, carrots, and peppers together in a large bowl. Pour salt over the veggies and add water (enough to cover the veggies). Mix well and cover with plastic wrap. Refrigerate overnight.

In the morning, pour the veggies into a strainer and rinse well with water to get rid of any excess salt. Pour veggies back into a bowl and add remaining ingredients. Mix well. Cover bowl again with plastic wrap (or pour into a large jar to keep in the fridge) and let marinade for at least 24 hours before serving. 

Great on an antipasto platter, in a salad, or just as a side/salad on a summer picnic.

~Adel~

Thai Fe Salad

Ok, you know those Santa Fe salads, well I planned to make one tonight for dinner, but was missing a few ingredients for the dressing, so thought I'd experiment with a little fusion...and voila, thai peanut dressing on a santa fe salad tastes FABULOUS! 

Thai Fe Salad

2 cups Corn (cooked from frozen or canned)

1 can Black Beans

2 Tomatoes, diced

1 Avocado, diced

1 Red Pepper, diced

3 Tbsp Red Onion, diced

3 Tbsp Cilantro, chopped

Dressing:

1/4 cup Chunky Peanut Butter

1/4 cup Lime Juice

1/4 cup Oil

2 Tbsp Sweet Thai Chili Sauce

1 clove Garlic, minced

1 Tbsp Sugar

1 tsp Soy Sauce

1/2 tsp Salt

Combine dressing ingredients well and let flavours blend while mixing the salad ingredients. Combine salad ingredients and top with dressing. Mix well and cool before serving.

This is a great salad for camping, ingredients are either fresh or canned and if you bring the dressing along it's a quick meal with some grilled chicken.

~Adel~

Vietnamese Shrimp Salad Rolls

One of my favourite parts about travelling is discovering new food and learning to make them at home. Years ago I discovered Vietnam and Vietnamese food and fell hopelessly in love. My absolute favourite is Salad Rolls (or fresh spring rolls). I can't say that I make pretty salad rolls, no matter how hard I try they never look like the ones in the restaurant, but they are amazing, so I don't really care how nice they look! It's so nice to just make my own when I'm hungry for one (which is all the time!). They are surprisingly easy to make and are the perfect snack. Make a batch of peanut sauce for dipping to make them even better!

Vietnamese Shrimp Salad Rolls

Rice Paper

Large Shrimp, cooked, peeled and cut in half 

Mint Leaves

Cucumber, julienned or long thin slices

Carrots, julienned or long thin slices

Rice Noodles, cooked and cooled

Wet rice paper according to package directions. Lay the two sides of the shrimp in the middle of the rice paper, place 2 mint leaves on the paper beside the shrimp. Add a few cucumber and carrot slices and top with a small handful of rice noodles. Fold the top part of the wrap over and then the sides in and roll tightly.

Great healthy snack and you can serve these to your friends & family with gluten issues!

~Adel~

Italian Pasta Salad

Italian Pasta Salad

3 cups uncooked Macaroni

1/2 cup Red Pepper, diced

1/2 cup Carrot, diced

1/2 cup Cheddar Cheese, diced

1/2 cup Dill Pickles, diced

1 cup Mayonnaise

1 cup Sour Cream

3 Tbsp Italian Seasoning Mix

2 Tbsp Seasoning Salt

Cook macaroni according to package directions. Drain and cool. Combine cooked macaroni with peppers, carrots, cheddar cheese and pickles. In a separate bowl, combine sour cream, mayonnaise and seasoning. Add dressing to macaroni mixture and combine well. Refrigerate up to 24 hours before serving.

~Adel~

Dillytard Potato Salad

Dillytard Potato Salad

7-8 medium Potatoes (I used red potatoes)

1 cup Celery, diced

4 Dill Pickles, diced

1/4 cup Fresh Dill, chopped

3 Boiled Eggs, Diced (Optional)

1 cup Mayonnaise

1 cup Sour Cream

1 1/2 Tbsp Regular Yellow Mustard

1 1/2 Tbsp Grainy Dijon Mustard (even better with some heat)

1 Tbsp Seasoning Salt (no MSG)

1 tsp Paprika

1/2 tsp Salt

1/4 tsp Ground Black Pepper

Peel & cut potatoes into bite sized pieces. Boil in water for 20-30 minutes until soft (but not mushy). Add celery, pickles, dill & eggs (optional) and mix together. In a separate bowl, combine remaining ingredients and stir well. Pour over potato mixture and mix until everything is evenly coated. Adjust mustard and seasoning according to personal taste.

The perfect BBQ side dish!

~Adel~

For more great food ideas check out my Recipes page

Greek Salad

Greek Salad

1 English Cucumber, chopped

2 Tomatoes, chopped

1 red pepper, chopped

1 green pepper, chopped

1 slice red onion, diced (about 2 Tbsp)

1 cup feta cheese, crumbled or cubed

1/2 cup Olives (Optional)

Greek Salad Dressing (as desired)

Combine all ingredients in a large bowl. Toss well and refrigerate for 30 minutes or more to let marinade. The perfect side to Greek Chicken. Yummmmmmm!

~Adel~

For more great food ideas check out my Recipes page