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Kitchen Sink Summer Salad

Kitchen Sink Summer Salad

Infinite in variety, this one. Last time I made this I put the feta in too early and it "melted" due to the lemon juice, I think. So maybe add the feta later.MORE+LESS-

Updated September 20, 2016

4

ears of corn, shucked kernels removed from cob

1

Bunch of radishes sliced thin

1

avocado sliced into cubes

2

Pints cherry or grape tomatoes (go for color here, red & yellow!)

3

green onions, sliced thin.

1

Large handful of basil sliced thin

1

cup feta cheese, crumbled

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  • 1

    Place the vegetables and basil in a large bowl. Pour the lemon juice and olive oil over the ingredients. Stir with a spoon, gently tossing to coat the ingredients evenly.

  • 2

    Add salt and pepper to taste and feta. Serve immediately.

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
380
% Daily Value
Total Fat
42g
65%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
360mg
15%
Potassium
930mg
26%
Total Carbohydrate
36g
12%
Dietary Fiber
8g
32%
Sugars
12g
Protein
11g
Vitamin A
45%
45%
Vitamin C
80%
80%
Calcium
25%
25%
Iron
10%
10%
Exchanges:

0 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 8 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.


Kitchen Sink Pasta Salad

Summer is here! That means the heat is back and so is the search for those quick and easy sides to go with your summer grilling menu!

We love fresh sides like slaws and salads to help round things out and give us something different on the table.

But sometimes I want something a little heftier, and I just LOVE a great pasta salad for that very reason. And the more junk you can throw in a pasta salad, the happier I am. That’s what inspired me to create this Kitchen Sink Pasta Salad.

This delicious salad is filled with bowtie pasta, tomatoes, bell peppers, olive, artichokes, parmesan cheese, and a light and tangy vinaigrette. But the real star is the polish sausage from Kiolbassa Smoked Meats.

It might seem a little unconventional, but it adds so much flavor and and totally different texture that I just love. And you’re going to love it too.

The smokiness of the small batch, slow-crafted sausage adds some seriously amazing flavor to a dish that can sometimes be a little bland.

Many pasta salads benefit from some time in the fridge to allow the flavors to develop. Personally, I don’t think this is one of them. I love it served immediately at room temp. That said, it’s delicious after some time in the fridge, too. The flavors are remarkably different whether it’s served soon after it’s made or after it’s had some time to let all the favors get happy together. You might just have to try it both ways to see what best strikes your fancy.

A few things to keep in mind with this recipe:

  • Have you ever made a pasta salad and found the pasta to be gummy and all stuck together after cooking? Shocking the pasta in ice water after cooking it helps to stop the cooking process and keeps it from getting gummy. It also helps to keep it from sticking together. Yes, it’s another step, but it’s one I don’t skip.
  • Another little trick that I learned a while back is that adding your red onion to your dressing gives it a quick little pickle and keeps it from having such a sharp flavor. It also adds flavor to your dressing. I always do it this way now. It really makes a difference!

The Kiolbassa Smoked Meats Polish Sausage is a super important part of the flavor of this dish. Use the product locator on their website to find it close to you!


Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 198
  • Calories from Fat 150
  • Total Fat 17g 26 %
  • Saturated Fat 3.9g 20 %
  • Trans Fat 0.0g 0 %
  • Protein 5.0g 10 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 25mg 8 %
  • Sodium 759mg 32 % Potassium 0 0 % -->
  • Total Carbohydrates 6.0g 2 %
  • Dietary Fiber 1.1g 4 %
  • Sugars 1.4g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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I've been looking for a macaroni recipe that I can call my own and I think this is going to be it! I like lots of stuff in my macaroni salad and this one sure has lots of stuff! One tip, though, is to remove some of the tough outer strings on the celery by grabbing them on the cut edge between your thumband paring knife and pulling downward. I also thin the may with a little water and it makes a creamier dressing that doesn't glob up and it also takes less mayo thinned.

Made this as our first spring salad. I omitted the salami simply because I didn't have any on hand. It was great. A nice addition to put into our summer salad rotation and family gatherings.

ooooooom,Delicious, I love it so i have not large bowl,haha .

Delicious! I didn't add olives or celery so it did lack a little bit of the crunch factor, so next time I think I'll add some more pickles and onion :) (PS, if you live in the South, definitely use Dukes mayo. yum yum!)

why can't you use tuna fish instead of the other meats?

You can use whatever you like. It is your recipe :)

I am going add pepperoni an green olives to mine as well some broccoli sun dried tomatoes maybe some cauliflower but if I don't with all the other things in there it looks good on hot summer day a pasta salad is always good with sandwich or by itself this is for sure a keeper .

I make this minus the salami and with sweet midget pickles. Boy do I get compliments! I am asked to make it all the time! Next time I'll try it with the salami! umm yum!

Has anyone made with Relish? Sounds like it would be a great ingredient for something like this!

I use mustard relish, its yummo.

if it sounds good, I say try it.

You presented it real well. I would enjoy eating it because it was OOH SO GOOD. Would make it again.

sounds wonderful but I might pepperoni since most kids like that better than salami. Since I love Greek yogurt, I might try that also.

I love it,my aunt made it,and it is better with greek yogart instead of the mayonnaise,and it doesn't even need the salami.

Makes alot, gave my mother half of it. She raved about how good it was. I did not put in salami and I did add one small cucumber just because I had one that needed to be used. It is just me so with all the stuff in this salad I made it my main dish. Will make again for me and mom.

awesome with boiled eggs add, as in potato salad.

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Kitchen Sink Salad

For the vinaigrette:
Add the olive oil and garlic to a saucepan over medium heat and simmer until the garlic is
fragrant. Remove from heat and let cool completely. Whisk in the lemon zest, lemon juice and
pepper until emulsifies.

For the salad:
Heat oven to 400º. Toss the beets in 1 tablespoon of the olive oil and spread in an even single
layer on half of an aluminum foil lined baking sheet. Toss the potatoes in a mixing bowl in the
remaining olive oil and spread on the other half of the baking sheet. Season the beets and
potatoes with salt and pepper and roast until both are tender, about 1 hour. Let cool and set
aside.

Bring a medium pot filled halfway with water to a rolling boil over high heat. Heavily salt the
water and stir until all the salt is dissolved. Add the green beans to the water and cook until
tender, about 3 minutes.

Drain the green beans and add to a large bowl filled with cold water and ice cubes to stop the
cooking process. When the green beans are cool remove the green beans from the ice and
drain again. Chop and set aside.

In a large mixing bowl combine the arugula, tomatoes, onion, zucchini, summer squash, fennel,
beets and potatoes. Toss with 2 tablespoons of the dressing, adding more as needed. Top with
almonds.


Summer Barbecue Salad

Courtesy of Naturally Sassy

Barbecuing is the cornerstone of long summer days, so why not pair your meats with a sizzling salad? This recipe combines caramelized carrots, succulent strawberries, tamari-roasted seeds, and corn on the cob for a truly finger-licking side dish.

Get the recipe from Naturally Sassy.


BLT Summer Salad

BLT Summer Salad Ingredients

1 lb. pasta cooked,drained, and rinsed with cool water.

8-10 pieces Bacon, broken into small pieces

3 C. Romaine or Iceberg Lettuce, chopped into 1 inch pieces

How to Make BLT Summer Salad

While the pasta cooks, prepare your lettuce and tomatoes. Place them in a large bowl with the bacon pieces.

In a small bowl, combine the following ingredients to make the dressing:

  • 1 C. Mayo (can use low-fat, if desired)
  • 4 T. Lemon Juice or Apple Cider Vinegar (recipe called for the vinegar, didn&rsquot have any, but lemon juice worked great as a substitute)
  • 2 t. Sugar
  • 1 t. Salt
  • 1/2 t. Pepper

Place half of the mixture on top of the lettuce/tomato/bacon combination and toss ingredients together. Once the pasta has finished cooking, pour it into a strainer that has been placed in the sink. As the pasta drains, I rinsed it well with cool water. You don&rsquot have to do that, but it will cool the noodles faster than your refrigerator will. You could skip that step and let them cool on their own if you aren&rsquot planning to eat the BLT Summer Salad until the next day. Once your pasta is well-drained, pour it over top of the other ingredients, add the rest of the dressing, and toss again until everything is coated.

Save Recipe

  • 1 lb. pasta cooked,drained, and rinsed with cool water.
  • 8-10 pieces Bacon, broken into small pieces
  • 3 C. Romaine or Iceberg Lettuce, chopped into 1 inch pieces
  • 3 Roma Tomatoes, diced

While the pasta cooks, prepare your lettuce and tomatoes. Place them in a large bowl with the bacon pieces.

In a small bowl, combine the following ingredients to make the dressing:

1 C. Mayo (can use low-fat, if desired)

4 T. Lemon Juice or Apple Cider Vinegar (recipe called for the vinegar, didn&rsquot have any, but lemon juice worked great as a substitute)

Place half of the mixture on top of the lettuce/tomato/bacon combination and toss ingredients together.

Once the pasta has finished cooking, pour it into a strainer that has been placed in the sink.

As the pasta drains, I rinsed it well with cool water. You don&rsquot have to do that, but it will cool the noodles faster than your refrigerator will. You could skip that step and let them cool on their own if you aren&rsquot planning to eat the BLT Summer Salad until the next day.

Once your pasta is well-drained, pour it over top of the other ingredients, then add the rest of the dressing.


Everything But The Kitchen Sink Pasta Salad

This is my mom’s recipe for pasta salad, and whenever I ask her for the recipe, she just tells me to “put everything but the kitchen sink” in it! So that’s what I do for this super easy and quick addition to any meal, especially great for summer picnics!

Ingredients

  • 1 box (1 Lb.) Rotini Pasta
  • ½ bunches Fresh Broccoli
  • ½ pounds Carrots
  • 1 whole Red Or Green (or Both) Pepper(s)
  • 2 whole Small Tomatoes
  • ½ pounds Cheddar Cheese, Cut Into Small Cubes
  • 1 bottle (8 Oz.) Italian Dressing, Or To Taste
  • ¼ cups Parmesan Cheese
  • 1 package Smoked Sausage

Preparation

Cook pasta according to box directions. Drain and place in a bowl.

Slice smoked sausage and cook for a few minutes in a skillet until it is browned on each side. Once the sausage is cooked toss it in the bowl.

Chop up broccoli, carrots, peppers, tomatoes, and cheddar cheese into small pieces.

Once all the items are chopped, combine all of the ingredients in a bowl and cover with Italian dressing. Top with the Parmesan cheese. Let the salad sit in the fridge for a while to let the flavors combine.

It’s easy to add or omit items to this salad and make it to your liking!


"Kitchen Sink" Quinoa Salad

I named this quinoa salad after the kitchen sink, because you can literally add just about anything but the kitchen sink and it will still be yummy. (Okay, any VEGETABLE, for all of you ultra-detailed people!) We had a surprising string of summer-like weather here in the Pacific Northwest this weekend, and suddenly I didn't want to make the kitchen any hotter than it already was by using the oven. This salad was cool and refreshing, while still being really satisfying. My family loved it and the kids were asking for seconds and thirds! Which is good, because this recipe makes LOTS of salad. enough for my family of five to have for dinner, plus some leftovers for lunch the next day. (If you'd like a more modest amount for a smaller family, simply cook half the recommended quinoa.) Have fun with this one and add whatever fresh veggies you have on hand. make it your own! If I'd had zucchini or summer squash, or fresh tomatoes, I definitely would have thrown those in. We ate this as our main dish last night, but it would also be a lovely addition to a picnic or barbecue! It's reminiscent of a pasta salad but oh-so-much-healthier and even more satisfying. (Oh, and I just tasted it again today. I can now vouch for the fact that it's even BETTER the second day!!)

SALAD
about 4 cups cooked quinoa*, cooled
1 sweet bell pepper (red, orange, or yellow), chopped
1-3 heads broccoli, chopped into florets
1 cucumber, chopped
1 avocado, chopped
1 cup kalamata olives
any other veggies of choice (fresh tomatoes, carrots, or celery would all be delicious)

DRESSING
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons dried basil (fresh basil would be even better!)
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

*How to cook quinoa:
1. Rinse well, just like you rinse rice. This means you add water to the pot with the quinoa, move your fingers around in the pot several times till the water is a bit cloudy, pour the excess water off, then add more water and repeat. You could do this for 3 or 4 minutes!
2. Add 2 parts water to 1 part quinoa. For this recipe, I add 4 cups of water to 2 cups of quinoa. (After rinsing the quinoa repeatedly, however, I estimated that there was already about 1 cup of water in the pot, so I only added 3 cups of water to the pan.)
3. Bring water and quinoa to a boil, then reduce heat to a simmer and cover. Simmer for about 20 minutes.
4. Remove lid, fluff quinoa with a fork, and let it sit for about five minutes.
5. To cool it quickly for quinoa salad (since I never seem to think far enough ahead for nice cold quinoa salad) spread it in a shallow baking dish and put it in the freezer while you prepare your vegetables and dressing. In a perfect world, the quinoa would be made and chilled before you start dinner prep. But who lives in a perfect world?

Chop your veggies. Add them to the quinoa. (I've been saving glass jars that some of my foods come in and they make great dressing jars!) Add all the dressing ingredients to a small glass jar and then shake it up - much faster and more efficient than trying to whisk your ingredients together. Anyway, pour it over the salad. mix it all up. and enjoy! The colder the better, so you can easily make this salad ahead of time and serve chilled. Yummers!


Kitchen Sink Summer Vegetable Chopped Salad

One of my favorite things is a chopped salad. The reason is the different textures, the little bites of different flavors all in one mouthful. This one is particularly healthy as well because there are so many ingredients and each one brings something nutritious to the party.

As always, feel free to think outside this recipe and add or delete to suit your palate.

While grilling one or more of the ingredients isn't necessary it adds a surprise of smokey-ness that has summer written all over it.

Feeds 4 - 6 as a first course

4 cups of fresh greens cut or torn to bite sized. Arugula is delicious with the below combo of other ingredients
1 Cup chopped green beans-cut them into small rounds, 1/2" or so
1 cup chopped sugar snap peas
1 cup chopped ripe tomatoes
1 cup chopped cucumber

Note from the chef:
When a recipe asks for one cup of chopped ingredient you measure after chopping. If you start with say, one cup of sugar snaps whole, then chop them you will likely come up short for the desired amount.

The grilled veggies:
2 large ears of corn, grill either in or out of the husk, when cool, cut kernels off
1 small red onion cut into slices, season with s & p and grill but don't blacken, once grilled chop small
1 small yellow or red bell pepper, standing on its end, cut sides of pepper off so you have 3 or 4 slabs, season as above and grill. Peel when done and chop
6 - 8 asparagus spears, season as above, grill lightly, chop

Method
Combine all veggies with greens in a large bowl. Pour in some dressing, enough to coat everything, toss it very gently. Place a good handful on each or 4 or 5 or 6 plates and try to ensure that each plate gets some of all the veggies.
This can be a first course-maybe a little goat or feta cheese tossed on top? It can also be a side dish in hot weather.
I have at times added golden beets, grilled yellow squash, avocado, even grilled carrots.

Dressing
There are many ways to go here flavor wise but my choice is a basic balsamic vinaigrette with the addition of fresh basil.

I make the dressing in the blender. (Amounts are approximate as I almost never measure)

I toss all of these ingredients in: 3/4 cup olive oil, 1 teaspoon Dijon mustard, 1/4 cup balsamic vinegar, splash of water, salt and pepper. When it is creamy and the proportions are right I add some fresh basil leaves or a bit of pesto and blend again. The basil adds to the summer quotient and sets this dressing apart from your usual balsamic vins.

Want more recipes and great healthy food tips? Head over to the blog and grab a free report or sign up for a weekly audio postcard with mind and body tune up tips you can use.


Daphne Oz’s Kitchen Sink Chicken Salad

We love a good chicken salad around here, and Daphne Oz’s “kitchen sink” version—souped up with salty soy sauce and celery, sweet crunchy apples, and a kick from some hot sauce—is particularly inspired. It’s something growns-ups and kids will both love.

1 tablespoon Dijon mustard

1 teaspoon apple cider vinegar

freshly cracked black pepper

2 cups bite-size pieces of cooked chicken

2 stalks celery, diced, plus ¼ cup roughly chopped celery leaves

½ Granny Smith, Gala, or Pink Lady apple, halved, cored, and diced

1 tablespoon chopped fresh herbs (any that you have around)

8 leaves Bibb lettuce, crackers, or bread of your choice for serving

1. In a large bowl, whisk together the mayonnaise, mustard, vinegar, hot sauce, soy sauce, maple syrup, and salt and pepper to taste.

2. Add the chicken, celery and celery leaves, apple, and herbs to the dressing and stir to combine. Taste and season with additional salt and pepper as desired.


Watch the video: Simple Summer Kitchen (December 2021).