Category Archives: Salad

Summer Garden Salad

Cucumber salad

Summer Garden Salad

2 C. Cucumber chopped in tiny pieces
2 C. Tomato chopped
½ C. Fresh parsley
2 C. Red onion
½ C. Mint
Salt to taste
Olive oil
Dash of lime juice

Mix all ingredients, cover, and refrigerate for at least two hours.

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Jasper Mirabile’s Hand Pulled Mozzarella


Jasper Mirabile’s Hand Pulled Mozzarella

I’d never made Mozzarella from scratch before I saw this. It’s kind of fun. This recipe makes a little more than is shown–but I ate them before I took the picture. Wasn’t bad for my first try!

1 gallon of whole milk
1 Rennet tablet
1 tablespoon of citric acid or lemon juice
1 tablespoon of sea salt

Pour milk into a large, stainless nonreactive pot.
Add citric acid or lemon juice to the pot.
Heat milk to 90 degrees. Remove from heat.
Dissolve Rennet in 1/2 cup of hot milk. Add to whole milk mixture. Let sit for 1 to 2 hours. Strain in cheesecloth and refrigerate curds until ready to pull mozzarella.

To pull mozzarella:
Bring 2 quarts of cold water to a boil.
Place curds in a Pyrex glass bowl. Add 1 tablespoon of salt or more. (Most of the salt is lost in the process.) Add boiling water.
Place rubber gloves on. Knead curds, submerging in hot water as necessary until you get a clean, silky, outer surface. Fold into a ball.
Place back in leftover whey or wrap tightly in plastic wrap. Refrigerate until ready to serve.

To serve:
Slice fresh mozzarella and layer on sliced tomatoes. Add basil and drizzle with EV Olive Oil. Season with cracked pepper and sea salt.


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Tomato & Basil Pesto Salad

Basil & Tomato Salad

Tomato & Basil Pesto Salad

Combine ½ C. Basil Pesto (purchased from store or made from recipe basil pesto recipe below)
Several cherry tomatoes cut in half
1 C. Mozzarella cheese, grated or in chunks
½ C. green olives, halved
¼ C. olive oil

Combine all ingredients above, cover, and chill before serving.

Basil Pesto
2 tablespoons pine nuts (sunflower seeds are cheaper)
2 large garlic cloves, chopped
2¾ cups fresh basil leaves (about 6 bunches)
2 tablespoons (½ ounce) grated fresh Parmesan cheese*
2 teaspoons lemon juice
3 tablespoons olive oil

Drop pine nuts (or sunflower seeds) and garlic through the food chute with food processor turned on. Process until minced.

With processor on, slowly pour oil through the food chute. Take the lid off and add the basil, cheese and lemon juice. Replace the lid.

Process until well blended. Spoon into a zip-top heavy-duty plastic bag. Store in the refrigerator or freeze it.

Yield : 1 cup

*If you want to freeze this pesto to use all winter, leave out the Parmesan cheese. It doesn’t freeze well. Add it when you’re ready to use the pesto.

I freeze little batches in muffin tins lined with plastic wrap until it’s frozen. Then I put the little packages in a big zip-lock freezer bag.

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Tomato & Avocado Salad

Tomato & Avocado salad

Tomato & Avocado Salad
3 tomatoes
2 avocados
1 lemon
salad greens
½ C. pumpkin seeds
a handful of raisins
1 T. mustard
3 T. olive oil
1 T. balsamic vinegar
salt and pepper

Roast the pumpkin seeds and cool. Slice the avocados, pour the lemon juice over them and add some pepper. Chop up the tomatoes and add the salad greens to the avocado. Make the dressing by mixing all the ingredients. Pour the dressing over the salad and garnish with pumpkin seeds and raisins.

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Remoulade Ranch Dressing

Remoulade ranch Dressing

Remoulade Ranch Dressing

2 cups Ranch dressing (your favorite brand)
1/4 cup fresh lemon juice
3/4 cup mayonnaise
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons Worcestershire sauce
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. This will keep for several days in an airtight container in the refrigerator.

Cajun-spiced shrimp salad
1 1⁄2 teaspoons Cajun seasoning
2 tablespoons olive oil
1⁄2 lb 21-25 ct shrimp, peeled and deveined
1 head Boston Butter lettuce chopped
In a bowl, combine oil and seasoning mixture. Add shrimp; toss until well coated.
Thread shrimp onto skewers or soaked wooden skewers. Reserve remaining oil. Grill for 2 minutes. Turn shrimp; baste with remaining oil. Grill 1-2 minutes longer or until shrimp turn pink. Serve over Tender lettuce greens with desired garnish.

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Tomato Lady Bug Salad


No, this recipe doesn’t require you to go catch a bunch of lady bugs. All you have to have is a handful of cherry tomatoes, a little Mozzarella cheese, a few basil leaves, black olives, and a tad of balsamic vinegar.

Flatten a small pinch of mozzarella cheese into a circle to make a landing pad for your lady bug.
Lay a whole basil leaf on top of the cheese.
Cut the tomatoes in half, then split one end slightly to make the division of wings.
Now cut a black olive in fourths, longways to make the head. Place one quarter at the opposite end from the split wings.
Dip a toothpick into balsamic vinegar and use the toothpick to poke small holes in the tomato for spots.
Take a picture with your phone and put it on FaceBook to show everyone how creative you are.
Now you can eat this delicious salad.
What do you think?

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Pomegranate, Kale Salad

wild rice and baby Kale salad

Wild Rice and Baby Kale Salad with Pomegranate, Walnuts, Feta and Shallot Vinaigrette


For the salad

1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice (you can use leftover rice or buy precooked)
1/4 cup toasted walnuts
1/4 cup feta cheese

For the vinaigrette

1/2 cup minced shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
1/2 tablespoon apple cider vinegar
1/2 teaspoon salt
1 squeeze lemon or orange juice


Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the vinaigrette if you want a cold salad.

Mince the shallot and saute in 1/2 tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your vinaigrette, skip the sauteing altogether. The shallot in particular works well for this.)

Pulse the or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.

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Grape Salad

grape salad

This salad was a real hit at a luncheon I attended recently. Hope you enjoy it as much as I did. Remember to use seedless grapes.

8 cup (or more) red seedless grapes
8 ounce cream cheese
8 ounce sour cream
1/2 cup sugar
1/2 teaspoon vanilla
1 cup chopped pecans
1/2 cup brown sugar
Whip cream cheese, sour cream, sugar and vanilla. Fold in grapes. Top with mixture of the pecans and brown sugar.
You can put brown sugar and pecans in a baggie and pound until pecans are chopped.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
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Roasted Garlic, Olive and Tomato Pasta Salad

Roasted Garlic. tomato.pasta salad
Roasted Garlic, Olive and Tomato Pasta Salad

Serves 6 as a side or 4 as a main

3 small heads garlic
Olive oil
1 pound medium pasta shells
15 ounces whole or skim milk ricotta
3/4 cup whole milk yogurt
1 1/4 teaspoon salt
Freshly ground black pepper
4 small tomatoes (about 1 pound), roughly diced
1 cup black or green olives, sliced
1/3 cup firmly packed cup fresh basil leaves, thinly sliced

Heat the oven to 400°F. Slice the tops off the garlic heads. Drizzle with olive oil and place in the center of a large square of foil and fold to seal. Place the packet in a baking pan and roast for 40 to 50 minutes, or until the garlic is very soft. Remove, and let cool.

Cook the pasta according to directions. Drain and remove to a large bowl. Toss with a little olive oil, and let cool while making the dressing. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic – squeezing the soft garlic out of each clove. Whisk vigorously, until the garlic is well-incorporated. Whisk in the salt and season generously with black pepper. Season to taste with salt and pepper.

Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Taste and season further if needed with salt and pepper.
Serve slightly warm or chilled. The texture is best when served immediately, but the garlic flavor improves overnight, so either way it’s good!

Quinoa Vegan Salad

quinoa vegan salad
This salad packs an incredible number of superfoods into one delicious, flavorful punch. Although completely vegan and gluten-free, an impressive amount of protein (17g!) is provided via the quinoa, almonds, and edamame, along with a generous helping of fiber, healthy fats, vitamins, and nutrients from the combination of veggies, fruit, grains, nuts, and herbs.

It is easy to swap out ingredients for what you have on hand. For example, you could omit the spicy ginger or replace it with dried apricot or mango. You could use any type of nut, including walnuts or peanuts. There are endless variations of this salad, so feel free to mix it up, depending on your pantry stock and cravings!

• 1 cup dry quinoa
• 1 cup shelled edamame, cooked
• 2 carrots, sliced and halved
• 4 scallions, thinly sliced
• 1 avoado, diced
• 1 cup cilantro, coarsely chopped
• 1/2 cup crystallized ginger, chopped
• 1/2 cup slivered almonds
• 1/2 cup dried cranberries
• 1 lime’s juice and zest
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• salt and pepper, to taste

1. Rinse quinoa and place in medium saucepan with 1 3/4 cup water.
2. Bring to a boil and then cover and let simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and let cool.
3. Combine lemon juice, zest, olive oil, cumin, paprika, salt and pepper in a jar or small bowl and mix well.
4. In a medium bowl, combine all ingredients except for quinoa and avocado and toss with lime/spice dressing.
5. Add cooled quinoa and avocado to the mixture and stir well, so that dressing is spread evenily. Use a wooden spoon and be gentle in order not to smash the avocado pieces.
6. Enjoy immediately or store in tupperware in the fridge.