Salads Archives - Garlic & Olive Oil Veins

Easy Italian Pasta Salad

It’s so sad Summer is almost coming to a close. I can’t believe we are already halfway through August. WOW! No clue where 2021 has gone. I figured I better share this recipe before the snow hits the ground so here goes! This easy Italian Pasta Salad is quick it make and is always a hit! It’s best to make this in advance so the flavors can marry!! Give this a try and you won’t regret it!

Easy Italian Pasta Salad

Ingredients:
1lb multi-color pasta, cooked
3/4 cup cherry tomatoes cut in half
1 green pepper, diced
1 can black olives, cut in half
8 oz block mozzarella, diced (I usually add extra as cheese is the my favorite)
1-2 cups bottled Italian dressing
1/2 packet dried Italian dressing packet
salt/pepper to taste

Directions: In a large bowl mix cooked pasta with the dressing. dressing packet, olives and green peppers, refrigerate. Add in the tomatoes and cheese about 2 hours before serving. The longer this sits the more flavor it will have. This salad is easily customizable. Switch up the cheese for fresh mozzarella or you’re favorite kind. Add diced or sliced salami or pepperoni for an extra kick. Add onions, or red peppers for other veggies you may like. I made this for a family gathering at my brother’s house and he doesn’t like onions. I love them so this salad would be great with some red onions or green onions!

Note: You may need to adjust the seasoning and dressing once the salad sets and is refrigerated. Add more or less depending on taste.

August 14, 2021August 14, 2021

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Creamy Ranch Coleslaw

During summer I always try and make some light salads to have with meals. I love to make pasta salads or cucumber and tomato salads. This one beyond simple. It’s only a few ingredients and it comes out so creamy and full of flavor. I will definitely being making this again! It’s a perfect side to a summer BBQ or meal!

Creamy Ranch Coleslaw

Ingredients:
14 oz Color Coleslaw Slaw
1/2 packet Ranch seasoning Mix
4 green onions, sliced (both green and white)
1 T extra virgin olive oil
1/4 C + 1 T lite mayonnaise (More or less for flavor)
salt, to taste
pepper, to taste

Directions: In a medium bowl add in the coleslaw mix and green onions. Spoon in the mayonnaise and mix well. Drizzle with oil and season with Ranch packet. Mix well. Season with salt and pepper to taste. Refrigerate for at least 2 hours. Mix well before serving. Enjoy.

August 4, 2020

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Artichoke & Olive Salad

My family makes this artichoke salad as one of the sides we have for the Feast of Seven Fishes, for Christmas Eve, however I make it often as it’s just a great little simple cold salad.

I love this salad because it last for days and is great for a meal prep and healthy too! I love artichokes in every form. I always have a few cans in my cabinet to make this salad. It’s so delicious and easy! Give it a try!

Artichoke & Olive Salad

Ingredients:

2 cans quartered artichokes, in water
2 garlic cloves, minced or very thinly sliced
1 can black olive, crushed
3 T olive oil
1 T white wine vinegar
1 T fresh lemon juice
2 t salt
2 t pepper
2 t dried oregano

Directions: In a medium bowl, add in all the above ingredients and mix well. For the black olives, I just crush with my fingers so they care in pieces. Put in the refrigerator and let 2 hours minimum so the flavors can marry. It’s best to take out at least 15 minutes prior to serving and mix well. The ingredients above can be changed up to your personal preference. If you want to reduce the garlic you can, add more salt, that’s fine too! Whatever you like.

April 30, 2020April 30, 2020

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Shrimp & Bacon BBQ Ranch Salad

I’m about 2 weeks into doing Weight Watchers and I’m finally realizing that dinner doesn’t have to be a production every single night. I have a habit of over thinking a meal and then getting frustrated or discouraged. I always feel like every meal should have a a protein, a vegetable and a starch. That must be my culinary professors in my head telling me that.

So, I’m learning it’s ok to have eggs for dinner or a quick thrown together salad or something simple. With doing Weight Watchers I feel it’s easier as I can really eat anything I want.

I put this salad together this for dinner that was full of protein and very delicious. It really was super simple.

Shrimp & Bacon BBQ Ranch Salad

Servings: 2

Ingredients:
20 medium shrimp, cleaned and cooked and slightly warm
1 small avocado
½ cup no salt black beans, rinsed and drained
½ cup corn, fresh or frozen
1 small red onion, diced
¼ cup shredded cheese
4 slices bacon, cooked and rough chopped
6- 8 cups romaine lettuce, cleaned and chopped
2 oz bbq sauce
2 oz ranch dressing

Directions: In a small bowl mix together bbq sauce and ranch dressing. Add lettuce to a large bowl. Add in corn, black beans, onions, cheese and dressing and mix well. Separate into individual bowls and top with even amount of shrimp, bacon and avocado. Enjoy!

Notes: Feel free to mix all these ingredients together and serve it up. I always like to make sure the main proteins or higher fat/calories items are equally distributed to both bowls especially when county calories or points. In this case, that would be the shrimp, bacon and avocado. Use any bbq sauce you’d like, mine had a slight kick and it gave a nice flavor profile. If you don’t have cooked shrimp, feel free to use raw and just cook them up. That’s exactly what I did.

January 21, 2018January 23, 2018

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Lemon Arugula Salad

I made an arugula salad for the first time since culinary school. I never really liked arugula as it has a peppery taste. I decided that since my pallet has probably changed over the years I’d give it a try. This salad really surprised me. I really liked the spicy flavor of the arugula with the lemon.

This is very basic and easy to make. It’s a different take on a healthy salad. Great for lunch or served with dinner! Give it a try.

Lemon Arugula Salad
Servings: 2

Ingredients:
10 oz arugula, thoroughly washed
6 grape tomatoes, cut in half
2 T shallot, minced
2 T chopped candied pecans
2 T crumbled feta cheese
1/2 Lemon, juiced (more or less to taste)
2 T olive oil (Good quality) (more or less to taste)
Sprinkle: salt

Directions: Add arugula, tomatoes and shallots to a medium bowl. Drizzle with olive oil and lemon juice. Sprinkle with salt and mix well. Separate into 2 bowls and top with feta and pecans and serve.

Notes: You can add extra toppings to this salad or use balsamic and oil. I just liked the lemony flavor with the spice of the arugula.

November 7, 2017

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Shaved Brussels Sprouts Salad

Growing up I really didn’t care for brussels sprouts. They smelled horrible and tasted just as bad, even if it had bacon mixed in. As I got older I learned to like them prepared in certain ways. I started experimenting with different recipes.

Earlier this year I had a brussels sprout salad at a Chicago restaurant and it was absolutely delicious. It was something I never thought I’d enjoy, especially with raw brussels sprouts.

This is my take on a brussels sprouts salad. Take a look and next time your in the store look for shaved brussels sprouts. You can shave them or chop them yourself, but why put yourself through that if you can buy them shaved. This is a great alternative to a lettuce salad. Use any toppings you like. Below are just an idea of some I’ve used.

Shaved Brussels Sprouts Salad

Ingredients:
3 cups shaved brussels sprouts

Optional Toppings:
Blue cheese
Roasted Pecans (or any nut)
Dried cranberries
Crumbled bacon
Avocado
Green onion (or any onions)
Olives (your choice)
Sliced tomatoes

Dressing:
4 T olive oil
1 T balsamic vinegar
2 t red wine vinegar
2 T fresh lemon juice
1 garlic cloves, grated
1/2 small onion, grated
1/2 T Dijon mustard

Directions: In a bowl whisk together all ingredients for the dressing and set aside. Let sit 15 minutes so the flavors can marry. Then mix shaved brussels sprouts, toppings and dressing and toss together. Serve immediately.