Asian "Tuna" Salad (VEGAN)

Asian “Tuna” Salad (Vegan)

Asian “Tuna” Salad doesn’t sound like a vegan recipe, but  it is.  The “fishless” tuna that I used for this recipe was Loma Linda Sesame Ginger Fishless Tuna.  I purchased this product as part of my pre-vegan shopping trip.  I wanted to make sure my pantry contained some simple ingredients that I could use to put together simple meals on nights when life is crazy.  Anyone who regularly visits my site knows that I love to make salads in mason jars for lunch.    Since I’m eating vegan this month, it seemed like a logical choice for an Asian inspired salad.

Bacon Cheeseburger Salad

Bacon Cheeseburger Salad

What do you do when you are trying to cut back on bread, but the family wants to grill burgers?  It’s simple.  You make a cheeseburger salad.  If you want to make it even better, make it a bacon cheeseburger salad.  This salad is a definite winner in our house. 

Shrimp Louie Salad

Shrimp Louie

Shrimp Louie is another salad that I first learned about during visits to Castagnola’s Lobster House in Santa Barbara.  The salad is simple to prepare, cool, crunchy, and very satisfying.  The combination of the sweetness from the shrimp and the heat from the green onions and radishes tantalizes your taste buds and makes this a perfect dinner salad for a hot summer evening. 

Tuna Stuffed Avocado Salad

Stuffed Avocado Salad

When it’s warm outside, there’s nothing better in the evening, or for lunch, than an entrée salad.  This recipe was inspired by a recent trip to Mountaineer Days in Wrightwood, California.  After the event had shut down, Bus Boy and I decided to stop at the Grizzly Cafe for dinner before driving home.  He ordered his usual burger and fries.  I ordered a stuffed avocado salad.  This salad was amazing.  A half avocado was stuffed with my choice of tuna or chicken salad and was served on a bed of spring greens with seasonal fruit and my choice of dressing.  […]

Chef’s Salad in a Jar

I am continuing my series of salads in a jar this week with the Chef’s Salad.  The Chef’s Salad’s origins are often disputed, but it may have been based upon a 17th and 18th century dish called  Salmagundi which was a salad composed of meat, eggs, and vegetables served with a vinaigrette.  Some say the Chef’s Salad was inspired by the Cobb Salad invented at the Brown Derby Restaurant in Los Angeles, while others attribute it to a chef at the Ritz-Carlton in the early 1940’s. No matter what the origin of the Chef’s Salad, it can be a nutritional […]

Antipasto Salad in a Jar

I know that I keep posting about salads in a jar, but I can’t help myself.  I really like making them because they look so pretty.  They taste good, too, and if I’m careful about what I put into them, they can be friendly for my waistline.   The possibilities are limitless. A few weeks ago, I went out to eat at one of my favorite local  Italian eateries.  I love their antipasto salad, but on this occasion, I shared a pizza with my son.  The lady we were dining with, however, had the antipasto salad.   I was probably staring longingly […]

Spinach Salad with Dried Cranberries

As anyone who is a frequent visitor to this site knows, I am always on the lookout for ideas for new salads.  Recently, while on a trip to one of those big warehouse stores, I noticed that they had a collection of prepared, easy to serve food items.  One of the things they had on display was a spinach salad. The salad in question was a bed of spinach that was topped by neat rows of egg, sliced red onion, crumbled bacon, shredded mozzarella cheese, dried cranberries, and cherry tomatoes.   It was packaged with a container of poppy seed dressing.  […]

Grilled Chicken Salad wiht Watermelon

Grilled Chicken Salad With Watermelon?

It all started with a bunch of inexpensive watermelons.  Watermelons are the perfect summer food.  They come in their own package.  They’re loaded with juice which helps to quench your thirst.  They’re low in calories, and you only need a knife to cut them up so you can eat them.   More civilized folks might want to consider using a bowl and a fork, but we’re pretty much barbarians when it comes to watermelon. So, one day, while holding a 10 inch chef’s knife and staring at the dwindling pile of watermelons in my kitchen, I thought of the summer […]