The Cowgirl Gourmet in Santa Fe

Good + Good for You in Santa Fe, New Mexico

salad

Cucumber Salad

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With Labor Day behind us and the Autumnal Equinox a few weeks away (September 23), there’s still plenty of time left to stock up on your favorite summer ingredients. Some of the foods I long for as soon as they are gone include peaches, melons, corn and cucumbers.

My Grandmother’s Cucumber Salad

While you may be thinking–cucumbers grow year-round, you are right, they do. But the peak cucumber season at the farmers market is coming to a close. Look for lemon cucumbers, pickling cucumbers and persian-like cucumbers with few seeds. All of these varieties make a sensational cucumber salad.

During the summer months, my grandmother would make this vinegary cucumber salad that I can still taste when I close my eyes. She combined cucumbers, white onion and vinegar for a salad that combined well with everything–and she often added fresh dill. Crisp, cold and punchy from the white vinegar, I could eat the entire bowl–though I never did.

Contemporary Cucumber Salad

Fast forward 35 years and I still crave her cucumber salad, though I have given it my own spin. While I have maintained the essence of my grandmother’s version, I have added additional colors, textures and red wine vinegar to make this salad pop.

I like a variety of cucumbers, such as lemon cucumbers and I prefer the burpless cucumbers without seeds, like Persian or English cucumbers.  To the diced cucumbers, I add salt, julienned radishes, diced red onion, a handful of cherry tomatoes cut in half, flat-leaf parsley, lemon juice, olive oil and red wine vinegar.

This healthy side dish comes together in less than 15 minutes and you can eat it immediately or let it sit for a while and snack on it for a few days. Fresh, crisp, colorful and vinegary, this cucumber salad will help you squeeze the last bit of summer out of the season before everything around us becomes flavored with pumpkin spice!

Buen provecho!

Cucumber Salad

Cucumber Salad
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Cucumber Salad

Crisp cucumbers pair well with red wine vinegar, red onions, tomatoes, radishes and parsley for a sensational summer salad. This salad is good eaten al momento and it's good as leftovers which makes this good for the long haul.

Course healthy snack, Salad, Side Dish
Cuisine American
Keyword cucumber, vinegar
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe

Ingredients

  • 2 large cucumbers I use two different cucumbers such as lemon and persian or English
  • 1 teaspoon kosher or sea salt
  • 4 radishes julienned
  • 1/2 cup cherry tomatoes cut in half
  • 1/2 red onion diced
  • 1/2 lemon juiced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/3 cup flat-leaf parsley chopped

Instructions

  1. In a big bowl, add diced cucumbers and salt.

  2. Continue chopping the remaining ingredients--radishes, red onion, cherry tomatoes and parsley--and add into the bowl with the cucumbers. Stir well to combine and let sit for a few minutes so the flavors meld.

  3. Add the juice of half a lemon, olive oil and red wine vinegar and toss to coat all of the ingredients.

  4. Add the chopped parsley and stir again.

  5. Refrigerate until ready to serve or serve immediately. Any leftover salad will keep in the fridge for up to three days.

 

Cold Noodle Salad

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As we drag into the dog days of summer, cold foods are all that matter. Cold soups, cold beverages, cold salads, cold dips, cold popsicles, and cold desserts. And cold a/c for the win.

Squeezing the most out of the season is one of my superpowers. I dread the moment when I have my last Peach, tomato and mozzarella salad, a bowl of gazpacho or cucumber soup. These are all winning recipes for when the heat shows no sign of backing down.

Cold Summer Salad

Ever since a friend shared this cold salad with me a few weeks ago, I have been obsessed. Researching ratios of how to make the perfect sauce for a cold noodle salad. The true beauty of this dish dances on the tightrope hitting all the notes–spicy, sweet, savory and succulent.

The simple combo of tamari (or soy sauce for those who aren’t gluten-free), rice vinegar and toasted sesame oil blend with honey, ginger, garlic and a glug of sriracha or sambal to pour over cold noodle salad filled with all your favorite vegetables and you will be obsessing as well.

Entree, Snack or Side Dish

Whether you seek a cold dish for dinner, something to snack on during the day or a side that will be the star of the potluck spread, this is the one. Pasta, soba noodles or ramen can be used–whatever you have or whatever you prefer. Cooked until tender, the noodles toss with gobs of raw vegetables and soak up the spicy sauce so every nook and cranny and noodle is coated.

If you need to clean out your vegetable drawer, this is the dish. Or you can be as creative as you want for the add-ins. I use shredded carrots, broccoli slaw, green onions, thinly sliced red cabbage, red bell peppers, cucumbers, radishes and chopped cilantro. But consider edamame, sugar snap peas and protein as well. Shredded chicken or shrimp are nice options. For garnishes, chopped peanuts, more cilantro and black sesame seeds will dress this meal up like nobody’s business.

Crispy, crunchy, sweet, spicy, earthy, garlicky, gingery, peanutty–this cold and light salad eats like a meal. Even a small serving will satisfy because of the complexity in flavors, colors and textures. It’s a winner and with the basics being the noodles and sauce, the rest is up to you. Go veg heavy or light with just cucumbers, avocado chunks, green onions and black sesame seeds. But whatever you do, don’t miss this opportunity to make a sensational summer dish that will feed you for a few days. Enough time for everyone to obsess over this easy-to-make cold noodle salad.

Buen provecho!

Cold Noodle Salad

Soba noodles
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Cold Noodle Salad

This salad has the potential to become your favorite, quick summer entree--the more vegetables you add, the heartier it is. Add protein and boom! Using noodles as a base, add whatever raw veggies you have or want to include and dress it all with a spicy peanut sauce for a heavenly meal, snack or side dish that will wow the crowd.

Course entree, healthy snack, Side Dish
Cuisine Asian
Keyword noodles, peanut butter, tamari, vegetables
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 8 oz soba noodles, udon noodles, ramen or pasta of choice
  • 1 cup shredded red cabbage
  • 2 shredded carrots
  • 1 cup sugar snap peas, sliced on the bias
  • 1/2 thinly sliced red pepper
  • 1/2 diced cucumber
  • 2 julienned radishes
  • 1 tablespoon toasted sesame oil
  • 2 chopped green onions
  • 1/2 cup chopped cilantro plus more for garnish
  • 1 tablespoon black sesame seeds garnish, optional
  • 1/3 cup chopped peanuts garnish

For the sauce

  • 1/3 cup creamy peanut butter
  • 1/4 cup tamari or soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons honey
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 teaspoons chile oil, sambal or sriracha

Instructions

  1. Bring a pot of salted water to boil. Add the soba, stir to prevent sticking and cook according to package instructions until tender. You don't want these al dente. Rinse under cold water until the noodles are completely cold.

    Soba noodles

  2. When ready to add the noodles to the vegetables, loosen the soba noodles by running under cold water, and let drain again. Add the noodles to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.

  3. In a small bowl, combine the peanut butter, tamari/soy sauce, rice vinegar, lime juice, honey, chili oil/sriracha/sambal, ginger and garlic. Whisk until the sauce is a pourable consistency. Taste and add more of any of the ingredients, as desired; set aside. The sauce will thicken as it sits, so be prepared to add 1-2 tablespoons of water, to thin out the sauce, if needed.

  4. In a big bowl, place the chopped vegetables for the salad and the noodles.

  5. Pour half of the sauce over the ingredients and toss to coat thoroughly. Add the toasted sesame oil and more sauce if desired and continue to toss until combined. Refrigerate the noodles for at least 20 minutes and then toss again. Taste and adjust seasoning, if needed. I added a bit of salt at this point.

    Cold noodle salad and sauce

  6. Serve, garnish with chopped cilantro, black sesame seeds, peanuts and enjoy, Refrigerate any leftovers and nosh as needed within the next few days.

    Cold noodle salad horiz 2

 

 

Fattoush

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When the summer heat is on–and it’s on all over the country–we can only think about no-cook recipes. Dishes that come together by merely chopping, blending or tossing. Because who wants to create more heat in the kitchen? Not me. Maybe this is where the saying, “If you can’t stand the heat, get out of the kitchen” came from?

But even when it is too hot to cook, we still have to eat. And when done correctly, this salad can be a meal everyone will appreciate.

Lebanese Cooks

One of my former bosses was Lebanese and she and her mother were phenomenal cooks. And when I say phenomenal, I mean the best Lebanese food I have ever had. Light and fresh, everything was beyond flavorful and made with tons of love. I recall her holiday spreads of assorted Lebanese dishes. One always stood out for me. Fattoush. In fact, she knew I loved this salad so much, she would often bring a huge bowl of it to share with me for lunch.

Crispy pita chips are the croutons along with chopped cucumber, tomato and red onion. Lemon juice and red wine vinegar mingle with olive oil to dress the ingredients for a perky, crunchy and healthy salad that pops and satisfies. For a bit more heft, feel free to add crispy Romaine and I add feta for a tang and a few Kalamata olives for the brine. Cold shrimp or grilled chicken are also great toppers.

A Perfect Cold Summer Meal

This super basic salad hits every note. And, while not required, a sprinkle of sumac lights this summer salad on fire–in a good way. You will want to enjoy this salad all summer long.

Make a batch for the next pool party. Or take it to the next potluck and watch everyone fall in love with the textures and flavors of this dish that took you less than 10 minutes to make. Serve with falafel, hummus and pita bread for a Mediterranean feast alongside a bowl of assorted olives and everyone will treasure this light and healthy dinner.

Sometimes it is about the simplicity of a dish that makes it shine. Oh, how this dish shines!

Buen provecho!

Fattoush

Fattoush 2
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Fattoush

Crispy and cold, this salad is so easy and everyone loves how colorful and flavorful it is. The crunchy pita chips are the coup de grace and the fact that this dish is healthy makes it even more special. Add shrimp or grilled chicken to make it appeal to the men in your life.

Course Appetizer, entree, healthy snack, Salad, Side Dish
Cuisine Lebanese, Mediterranean
Keyword cucumber, onions, tomato
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author The Cowgirl Gourmet in Santa Fe

Ingredients

  • 2 cucumbers, chopped if they have big seeds, remove the seeds
  • 1/2 pint cherry or grape tomatoes, halved
  • 1/4 red onion, diced
  • 1/2 lemon, juiced
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup flat-leaf parsley, diced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 cup toasted pita chips, lightly crushed
  • 4 oz feta. crumbled
  • 1/2 teaspoon sumac, as garnish optional, but recommended

Instructions

  1. In a bowl, add the cucumbers, tomatoes and red onion and squeeze the lemon over the top.

  2. Stir to combine and continue adding the salt, pepper, parsley, red wine vinegar and olive oil. Toss again to coat all of the ingredients.

  3. Add in the pita crisps and feta and stir well.

  4. Serve immediately.

  5. If you need to make this in advance, don't add the pita crisps and feta until ready to serve.

  6. When plated, sprinkle sumac over the top for a burst of flavor.

  7. While the salad lasts in the fridge, it's never quite as good as it is the day you make it. And keep in mind that any leftover pita chips will get soggy.

 

Sesame-Lime Cabbage Salad

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Summertime is when we refuse to turn on the oven and instead turn our focus to cold foods that require little effort but deliver big flavors. Salads, slaws and cold soups fit the bill. After making this recipe three times over the last few weeks, now you, too, can savor the long summer days and still eat well without heating up the kitchen.

Summer Salad and Slaw

All it requires is a bit of chopping and shredding and a simple but seriously sensational and stout dressing made with lime juice, ginger, garlic, honey and a touch of apple cider vinegar and toasted sesame oil.

The first time I served this salad with fish tacos and then I plopped a piece of grilled salmon on top with some crushed cashews. The third version was served with seared tuna. Each time I made this easy-breezy recipe, I loved it more and realized this is an ideal summertime dish. When I shared it with a friend and neighbor, she raved about it as well.

Asian Flavors

Though it leans toward Asian flavors, this dish pairs well with any grilled protein. It can be a side or a substantive salad topped with protein. Though the recipe says “salad,” it feels more like a slaw to me. But the name is irrelevant when the dish is so delicious. So you can have this as a salad or a slaw. Either way, it’s a simple salad that can be made in minutes and requires zero cooking.

Grill your protein of choice and let the flavors of summer soar while you lounge leisurely with a book and sip a refreshing cocktail.

Buen provecho!

Sesame-Lime Cabbage Salad

Sesame-lime cabbage salad plated
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Sesame-Lime Cabbage Salad

This super simple but distinctive salad/slaw comes together without any heavy lifting. The dressing is what makes this dish sing. Toasted sesame oil combines with lime juice, honey, apple cider vinegar and ginger and garlic for a flavor bomb that is highly addictive. If you find yourself craving this dish, don't worry because it's good and good for you. Serve with grilled protein or as a BBQ side dish. I also added crushed cashews and crispy tortilla chips to add some crunch and I loved both versions.

Course healthy snack, Salad, Side Dish
Cuisine American, thai
Keyword cabbage, caesar salad, cole slaw
Prep Time 15 minutes
Total Time 30 minutes
Author The Cowgirl Gourmet thanks the Detoxinista for this incredible recipe

Ingredients

For the salad

  • 1/2 head cabbage thinly sliced
  • 2 carrots shredded
  • 3 green onions chopped
  • 1 large handful cilantro chopped
  • 1 1/2 tablespoons white and/or black sesame seeds for garnish

For the dressing

  • 1/4 cup fresh squeezed lime juice
  • 2 tablespoons honey
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic minced, about 1 clove
  • 1 tablespoon fresh ginger minced, about 1"
  • 1/2 teaspoon sea or kosher salt
  • 1 tablespoon toasted sesame oil

Instructions

  1. In a bowl, combine the lime juice, honey, vinegar, garlic, ginger, salt and toasted sesame oil and whisk well to combine. Make sure the honey is totally incorporated.

    Sesame-lime cabbage salad dressing

  2. In a large bowl, add the shredded cabbage, carrots, green onions and cilantro.

    Sesame-lime cabbage salad ingredients

  3. Drizzle with the dressing, adding four tablespoons to start, and toss to coat.

  4. Taste and add more dressing if needed. Let the salad marinate in the fridge for 15 minutes before serving.

  5. After the salad has marinated, toss again before serving and garnish with white and/or black sesame seeds.

    Sesame-lime cabbage salad plated 2

  6. Store any leftovers in an airtight container in the fridge for up to three days.

 

Kicked-Up Tabouli

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Now that spring is here, we can turn up the volume on our favorite salads. While a lettuce salad can be super satisfying (like this one), what I really dig is a “salad” that kicks lettuce to the curb and incorporates other ingredients.

Creating this kind of “salad” calls on what you have on hand and what you love. Choose a grain for the base and add anything you want to make it yours. Roasted veg. You bet. Chopped raw vegetables, absolutely. Herbs, of course. Toasted nuts, it goes without saying. Cheese crumbles, please. And a simple vinaigrette.

Kicked-Up Tabouli

Known as “Jennifer Aniston’s favorite salad,” this recipe caught my attention for a few reasons. No, I am not a fan girl. But I think it’s fair to say she has aged gracefully and looks as good today as she did when she was Rachel on “Friends” from 1994-2004. Legend has it this was the salad she ate every day on set.

The recipe is a contemporary spin on tabouli, which I love, and has a kicked-up feel, which I also love. And I have adapted the recipe a bit. Though tabouli uses cracked wheat, I prefer quinoa because it’s gluten-free and packed with protein. Add assorted colors, textures and flavors to make this an addictive salad worthy of eating every day.

Add parsley and mint for fresh and herbaceous undertones, red onion for a sweet bite and texture, cucumber just because we love cucumbers, garbanzo beans for protein and pistachios for crunch and color while a lemon vinaigrette brings it together.

If you are making this recipe in advance, leave out the cucumbers and nuts as they will get soggy if added to the entire batch. I add them to each plate before serving, along with a few cherry tomatoes for color.

Add Protein

Feel free to add a slab of protein. Grilled salmon, shrimp or chicken pair well with this dish. And if you feel the meal needs another side, serve a simple green salad to make this a well-rounded meal for the whole family.

While tabouli (also taboulleh) is a staple in Lebanese cooking and the national dish, changing it up with quinoa and adding mint (herb), garbanzo beans (protein), feta (cheese), tomatoes (color) and pistachios (crunch) gives this traditional dish a whole new feel. Consider this a kicked-up tabouli and another cold salad recipe to add to your repertoire.

Buen provecho!

Kicked up Tabouli

Kicked up tabouli horiz
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Kicked-Up Tabouli

If you love tabouli, you're going to flip for this more contemporary version that uses quinoa, along with mint, garbanzo beans and feta. Easy to make, this dish comes together without a lot of effort and holds in the fridge for up to three or four days. Be sure to add the cucumbers and the pistachios to each serving, as they will get soggy if added to the whole batch. And feel free to add a few tomatoes as well.

Course entree, healthy snack, Main Course, Salad
Cuisine Lebanese, Mediterranean
Keyword quinoa
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe adapted this recipe from Jennifer Aniston's favorite salad

Ingredients

  • 1 cup uncooked quinoa this results in about 3 cups of cooked quinoa
  • kosher or sea salt to taste (I used 1/2 teaspoon)
  • freshly ground black pepper to taste
  • 1/2 cup parsley finely chopped
  • 1/2 cup mint finely chopped
  • 1/3 cup red onion diced
  • 1 can garbanzo beans drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 1 lemon juiced
  • Glug of champagne or white wine vinegar
  • 1/2 cup feta crumbles
  • 3 mini-cucumbers or 1 large cucumber chopped
  • cherry tomatoes sliced in half or quartered
  • 1/2 cup pistachios chopped

Instructions

  1. In a medium saucepan, cook quinoa according to the directions and allow to cool.

    Cooked quinoa

  2. In a big bowl, add the cooked and cooled quinoa, add 1/4 teaspoon salt and stir to combine.

  3. Add the parsley, mint, chopped red onion and garbanzo beans. Toss well.

  4. In a small bowl, mix the lemon juice, olive oil and vinegar and blend together. Pour over the quinoa and toss to combine.

  5. Add the feta, stir well and taste. Add 1/4 teaspoon more salt, if desired, and more black pepper and stir again.

  6. Place in the fridge to chill.

  7. When ready to serve, taste and adjust seasoning if needed.

  8. Add the chopped cucumber, tomatoes and pistachios to the individual plates and enjoy.

    Kicked up tabouli

  9. Refrigerate any leftovers for up to three to four days, adding more cucumber, tomatoes and pistachios before serving.

The Best Tuna Salad

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Growing up, tuna salad was one of our go-to’s when we needed a quick meal. My mother loved Miracle Whip and my father preferred Hellman’s. This was why she made two different batches. Because I was not into sweet mayo, I shared my father’s batch. Honestly, I think my mother was grateful because she could snack on hers for a few days.

Though tuna salad felt plebeian back then, it came together easily and was packed with protein. And my mother loved tuna melts–but who didn’t in the 70s? A toasted English muffin with tuna salad and melted cheese? Yes, please.

Kicked Up Tuna Salad 

Fast forward to 2022 and tuna salad still feels like a humble dish, and it is. But, over the years, I have tweaked the recipe adding a bit of this and a bit of that to make it significantly more respectable and delicious. I love adding lots of celery for plenty of crunch factor. The juice of half a lemon for acid. A squirt of stoneground mustard for depth and parsley for freshness. But David recently made a new discovery that has officially taken this classic staple we all grew up on over the top.

A few weeks ago he came home with an upscale brand of canned albacore tuna, Wild Planet that was a game-changer. Sure, it’s twice the price of regular canned tuna, but it’s at least five times better. The first time we used this sustainably caught, hand-cut and hand-packed albacore tuna in water, we swore this is the only brand we will buy.

Tuna salad canned tuna

Wild Planet for the Win

The flavor is clean and bright and makes the best tuna salad. Seriously, the Wild Planet canned tuna is incredible and worth every penny. Now that we know what the best canned tuna tastes like, we continue to make this simple dish to remind ourselves of what we have been missing all these years. No longer is this a lowly dish, but a contemporary spin on an old favorite.

With these simple modifications, tuna salad can be served as a sandwich, with a lettuce wrap, over mixed greens or with crackers for a light snack. I highly recommend you add a side plate of your favorite raw vegetables–or whatever you have in the fridge, along with pickles and a spicy pickled cherry pepper for some heat.

Tuna salad sandwich

Tuna salad raw vegetables side

Considering we have once again fallen in love with tuna salad, I am confident Wild Planet will make you a convert as well.

Buen provecho!

The Best Tuna Salad

Tuna salad mixed
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The Best Tuna Salad

This is not the tuna salad we grew up on. This is something entirely better, using a high-quality tuna and a few key ingredients. The first trick is Wild Planet canned tuna. Adding a dollop of coarse ground mustard also adds depth to the mayo and lemon juice. Once it chills and melds, I think you will agree that this is the best tuna salad you have ever had.

Course entree, healthy snack, Main Course
Cuisine American
Keyword tuna, tuna salad
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe

Ingredients

  • 2 5 oz. cans of Wild Planet albacore tuna drained thoroughly
  • 2/3 cup celery chopped, about 2 ribs plus some leaves
  • 1/3 cup red onion diced
  • 1/4 cup parsley minced
  • 3/4 teaspoon Kosher or sea salt
  • Freshly ground black pepper as much as you desire
  • 1/3 cup mayo
  • 1/2 teaspoon stoneground mustard
  • 1/2 lemon juiced

Instructions

  1. In a small mixing bowl, add the canned tuna and use a fork to break up the big chunks.

    Tuna salad Wild Planet tuna

  2. Add the celery, red onion and parsley.

    Tuna salad chopped vegetables and parsley

  3. Add the mayo, mustard, salt and pepper.

    Tuna salad with veggies and mayo mustard

  4. Add the lemon juice.

    Tuna salad veggies with mayo mustard and lemon juice

  5. Blend well to combine.

    Tuna salad close up

  6. Refrigerate for an hour or more to chill through and allow the flavors to meld.

  7. Serve as a sandwich, over lettuce and a side of raw vegetables, such as carrots, radishes and cucumbers, along with your favorite pickles and a pickled cherry pepper.

    Tuna salad sandwich

  8. If making a sandwich, add lettuce such as butter lettuce, red leaf lettuce or spicy arugula, if desired.

Apple Walnut Salad

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For the second time in two decades, we went out for Thanksgiving this year. Considering it’s our favorite holiday with “must-have” dishes, we decided to make a reservation instead and it was lovely.

We’ve had a pretty hectic schedule lately so we took the easy road. This meant I was free from the chains of the exhausting annual tradition of Thanksgiving meal planning, shopping, chopping, cooking and cleaning up. The extent of my effort was dialing for a restaurant that still had a two-top waiting for us.

Dining out during the holidays is a big thing in Santa Fe. Yes, many tourists are here and need a place to celebrate, but there are also plenty of locals who are no longer up for cooking the big holiday meal at home. Though we ate out, I still may make a few of our favorite dishes for us to enjoy throughout the month of December.

Start with Salad

One of our holiday traditions is to start the celebration on a healthy note with a hearty and colorful salad. I call it holiday salad and it’s an ideal way to sate your hunger prior to loading up on turkey and stuffing and all the sides.

Fresh mixed greens are tossed with your choice of seasonal fruit (pomegranate seeds, pears, apples, orange or grapefruit segments), toasted nuts (walnuts, pecans, hazelnuts) and soft cheese (goat cheese, blue cheese, gorgonzola) and a tasty vinaigrette. Though we did have an arugula salad on Thanksgiving Day, it wasn’t what I traditionally love to start the gluttonous holiday with and the craving for a good salad was still sitting with me.

Changing Up the Holidays

In honor of changing things up for the holidays, I have had my eye on this apple and walnut salad from Detoxinista for quite a while. It is easy to make, supremely delicious and appeals to all palates. We were invited to a post-Thanksgiving gathering of a few friends and I made this salad. Not surprisingly, it was a hit. While I don’t usually lean on balsamic vinegar for salad dressing, that’s exactly what makes this salad pop.

The combination of crisp Romaine lettuce, mixed greens and tart Granny Smith apples partner with sweet red onion, earthy walnuts and tangy feta cheese to make a sensational salad that could easily be a meal if you add a bit of protein. The flavors and textures and colors make a bright salad that invites everyone to eat with their eyes.

Buen provecho!Apple walnut salad

Apple walnut salad
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Apple Walnut Salad

This colorful and tasty salad will brighten your holiday table and ensure everyone eats their greens for the day.

Course Appetizer, Salad
Cuisine American
Keyword salad, salad dressing
Prep Time 10 minutes
Total Time 8 minutes
Servings 6
Author The Cowgirl Gourmet in Santa Fe credits the Detoxinista for this recipe

Ingredients

For the salad

  • 6 cups mixed greens I like to use a combo of crispy Romaine and mixed greens
  • 1 medium Granny Smith apple chopped
  • 1/4 red onion finely chopped
  • 1/2 cup toasted walnut chopped
  • 1/3 cup feta crumbled

For the salad dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon spicy brown mustard
  • pinch of salt

Instructions

To make the vinaigrette

  1. To prepare the vinaigrette, place all ingredients in a small jar and shake well to combine. Or use a whisk to blend.

To make the salad

  1. Place mixed greens in a large salad bowl. Top with the chopped apple, red onion, toasted walnuts and feta.

  2. Before serving, generously drizzle the vinaigrette over the salad and toss well so everything gets evenly coated.

  3. Reserve any remaining vinaigrette in the fridge for up to a week.

 

Crunchy Fall Salad

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As we roll into shorter days and longer, dark and cool nights, this seasonal change brings with it an appetite for warm and cozy foods. Dishes that warm you from the inside out. There’s nothing more simple or satisfying than a pot of soup. One that takes a bit of chopping and stirring and then percolates on its own for a few hours. The result a magical concoction of rich flavors that get better with time.

The consistently lower temperatures and the continuous roasting of chiles at the farmers market piqued David’s interest and requested green chile pork stew. One of the top recipes on the blog, this traditional Southwestern pork stew doesn’t take much time or effort, but tastes like it was a lengthy labor of love. Savory and piquant, the tender pork chunks mingle merrily with the roasted green chiles, chopped tomatoes, tomatillos, onions and garlic. The homemade vegetable stock shown below uses miscellaneous scraps and peelings and parts collected over time and stored in the freezer until the bag is full to make this dish even richer. A light dusting of flour when browning the pork chunks naturally thickens the gravy.

Homemade vegetable stock

Though I do love green chile pork stew, it’s hardly a well-balanced meal and calls for a simple side to lighten things up a bit.

Hearty Stews Need a Salad

The mission was a hearty and flavorful salad that plays well with the pork stew. I searched the veggie drawers and found a few odds and ends that would celebrate the New and Old Mexican influences of this dish we love. Using some leftover corn and my go-to Chardonnay Dijon vinaigrette along with a few other ingredients, I tossed a salad together that was so good, crunchy and crisp, we agreed it deserved to be reproduced and served with leftover green chile pork stew.

Considering it’s been a while since I have made something that we both stop and gawk over and both ask for a repeat, may this colorful, crispy and flavorful salad be the one you lean on the next time stew is on the menu.

Buen provecho!

Crunchy Fall Salad

Crunchy Fall Salad
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Crunchy Fall Salad

Plucking the best of fall and a few extra ingredients that give it a Mexican feel, this salad is solid and could easily stand-alone topped with a grilled chicken breast or grilled shrimp. But if you want to knock it out of the park, serve this colorful, crunchy fall salad with your favorite stew or green chile pork stew.

Course Salad
Cuisine American, Mexican
Keyword cotija cheese, cucumber, lettuce, radish
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe

Ingredients

  • 1/3 cucumber peeled, quartered and in chunks
  • 3 radishes thinly sliced
  • 3/4 cup corn sauteed or roasted
  • 3 thin slices of red onion
  • 2 cups mixed greens
  • 3 tablespoons Chardonnay Dijon vinaigrette plus one more tablespoon, if needed
  • 1/4 cup cotija cheese
  • 2 tablespoons pumpkin seeds
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. In a salad bowl, add the diced cucumbers, sliced radishes, sauteed or roasted corn and thinly sliced red onion. Dust with a dash of salt and pepper and toss to combine.

  2. Add the mixed greens and Chardonnay Dijon vinaigrette to the bowl. Toss to combine. Taste and add another tablespoon, if needed.

  3. Sprinkle with the cotija cheese and pumpkin seeds.

  4. Add another dose of salt and pepper and serve.

Grilled Corn Salad

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Though it’s a quiet summer in Santa Fe, summer is peaking. The farmers’ tables overflow with an incredible array of colorful produce, which has reignited my appetite again. From juicy heirloom tomatoes to six varieties of melons to peaches and corn, now is the time to celebrate the bounty we wait all year for–before it disappears and we are forced to live on greens and root vegetables.

What I love about summer produce is that it merely requires slicing and dicing, maybe a little salt and almost zero cooking. There’s enough heat outside that we don’t want to turn on the stove or cooktop. Thankfully, my husband is a grill man and he can grill anything like a master. He has a simple trick to grilling corn that makes it even sweeter than you can imagine.

Sweet and Succulent Summer Corn Salad

David gently removes the silks of the corn and leaves the husk so a jacket remains. This steams the tender corn and then he chars it a bit to make the kernels even sweeter.

To transform this perfectly grilled and charred corn into an idyllic summer meal, all you need to do is dice a few brightly-colored heirloom tomatoes–go with yellow, orange, red and purple for a punch of color. Grab handfuls of fresh herbs from the garden–basil, parsley and mint, and thickly slice a nice block of feta so you can control the sizes of the chunks that drop onto the grilled corn. Bite-sized pieces of tomato and herbs are lightly dressed with a drizzle of olive oil, the juice of half a lemon and salt and pepper. Sweet corn and savory tomatoes pop with the herbs and the feta adds a delightfully salty note.

Add Protein for a Change

Because we served this salad as a light entree, we grilled shrimp alongside the corn which gave it another layer of summer and added a bit more heft so it felt like a meal. But you can add grilled chicken, beef or lamb would also be a good option and give it a Mediterranean spin.

Don’t feel obligated to have this salad as a meal, but know it will shine as a summery side everyone wants more of. Corn, tomatoes, herbs and feta, it’s a sensational celebration of summer in a bowl.

Buen provecho!

Grilled corn salad

Grilled corn salad plated horizontal
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Grilled Corn Salad

Everything you love about summer is in this salad and it's so easy to make, this salad will likely be made several more times while corn and tomato season are here. The herbs from your garden take this side over the top and the feta makes it a bit more hearty than a salad. Add protein and make it a meal. Serve over a few handfuls of spicy arugula and you have amped up your daily veggie consumption even more.

Course entree, Salad, Side Dish
Cuisine American
Keyword corn, feta, herbs, tomatoes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe adapted this recipe from Serious Eats

Ingredients

  • 4 ears corn remove the silk, but leave the husk intact
  • 4 heirloom tomatoes (about 2 lbs.) choose multiple colors for an even more beautiful salad
  • 3/4 cup summer herbs parsley, mint and basil
  • 3 tablespoons extra-virgin olive oil
  • 1/2 lemon juiced
  • Sea or kosher salt
  • Freshly ground black pepper
  • 8 oz block of feta this allows you to control the size of the feta chunks and create big chunks and crumbles
  • Grilled protein of choice, optional shrimp, chicken, beef or lamb

Instructions

  1. Get your grill started and, once it's ready, grill the corn and, if you are adding protein, grill it now as well. When the corn is charred, remove it and let it cool for about 5-10 minutes, so you can handle it. When it's cool to the touch, remove the husks.

    Grilled corn and shrimp

  2. In a big bowl, working one at a time, cut the corn off the cob. Hold the corn vertically inside the bowl and use a sharp knife to remove the kernels. (Now save the cobs and add them to your bag of veggie scraps in the freezer which you can then use to make a fantastic vegetable broth.)

  3. Dice the heirloom tomatoes into bite-sized pieces and add them to the corn.

  4. Chop the herbs and sprinkle them over the corn and tomatoes.

  5. In a small bowl, whisk the olive oil and lemon together. Add salt and pepper and stir to dissolve the salt and blend well. Pour over the corn, tomatoes and herbs and toss to coat. Taste and adjust seasonings, if needed.

  6. Place the chunks of feta over the top and add the protein, if using.

    Grilled corn salad plated

  7. Serve and enjoy.

    Grilled corn salad on a spoon

 

 

Nancy’s Chopped Salad

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As we prepare to roll out of the fourth month of cooking at home and into our fifth month, my culinary creativity is tenuous at best. A few weeks ago, when we were already exhausted from cooking and meal planning, we survived on two weeks of sandwiches tossed with a few tuna salad plates. Now, with a new wave of coronavirus surging across the country, luckily, the prolific offerings of summer are here to help us out. And just in time.

Juicy watermelon, gorgeous and plentiful lettuce, zucchini, squash, spring onions, cucumbers and ripe heirloom tomatoes are in full swing at the Santa Fe Farmers Market–and hopefully at your farmers market as well. The summer bounty inspires so many potential meal ideas and many that don’t even require cooking, per se.

Salad Season

While I do love cooking, I love eating more which is why salads are my thing in the heat of the summer. In fact, every time I turn on the oven when it’s already hot outside, I cringe and it better be for a good reason–like this or this. That’s one of the reasons why I want salad as a meal. But most salads aren’t hearty enough to stand alone.

This is not one of those. This salad is a full-on meal and one that you won’t soon forget. Think antipasto plate bumps into an Italian salad. It’s big and bold and beautiful.

Salad as a Meal

The best part is its versatility. It can be made as-is or without the salami and cheese so vegans will love it just as much as omnivores, gluten-free and paleo types. Romaine hearts or iceberg? Your choice. Nancy Silverton’s original recipe from The Mozza Cookbook calls for iceberg, as does Deb Perlman’s version on smittenkitchen.com, but I choose Romaine hearts.

Two strong lettuces–romaine heart and radicchio–are combined with a colorful variation of substantive chickpeas, paper-thin slices of red onion, sliced and pickled pepperoncini peppers and juicy cherry tomatoes. An oregano and garlic-laden vinaigrette bring it all together while ribbons of provolone and salami turn this salad into a healthy summer meal you’ll want to enjoy long into the fall.

If you are leaving off the salami and cheese, add roasted red pepper strips and olives for a few more layers of flavor and drops of color. They say we eat with our eyes and this salad will bring everyone to the table.

Buen provecho!

Nancy's Chopped Salad

Nancy's chopped salad
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Nancy's Chopped Salad

As much as I love salads, what I really want during the hot summer months is a salad that eats like a meal. And one that everyone loves--even the meat-eaters and vegans. This is the one. Trust me.

Course entree, Main Course, Salad
Cuisine Italian
Keyword mozza restaurant, nancy silverton, salad
Prep Time 15 minutes
Total Time 11 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe adapted this recipe from smittenkitchen.com

Ingredients

For the oregano-garlic vinaigrette

  • 4 cloves garlic
  • 1 1/2 tablespoons dried oregano Sicilian variety is the best, if you can find it
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons kosher or sea salt
  • freshly ground black pepper
  • 2 tablespoons fresh lemon juice this is about 1 lemon
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil

For the salad

  • 1 can chickpeas drained
  • 1 small red onion paper thin slices
  • 1/2 lb provolone get a chunk and then cut it into 1/4" ribbons
  • 1/2 lb salami get a chunk and then cut it in 1/4" ribbons
  • 6 pepperoncini peppers sliced and stems removed
  • 1/2 cup cherry tomatoes
  • 2 heads Romaine heart or iceberg lettuce
  • 1 head radicchio halved, cored and cut into 1/4" ribbons
  • 1/4 cup roasted red pepper optional
  • 1/4 cup black and green olives optional

Instructions

  1. Roughly chop the garlic and then add the oregano, red pepper flakes, salt and up to 1/2 teaspoon ground black pepper. Using a pestle, grind the mixture together to make a grainy herb paste. Add the lemon juice and red wine vinegar and, using a fork, stir well to combine so the salt dissolves. Then, using the fork, whisk in the oil until it's emulsified. The dressing should be thick with garlic and oregano.

    Nancy's chopped salad vinaigrette

  2. In a large salad bowl, add the chickpeas, red onion, provolone, salami and pepperoncini (including seeds and juice). If using roasted red peppers and olives, add them also.

    Nancy's chopped salad ingredients

  3. Gently add the lettuces and tomatoes to the salad bowl and dress with half the vinaigrette. Toss to combine, taste and add more vinaigrette, if needed, and adjust seasonings, if needed.

    Nancy's chopped salad

  4. Serve immediately. Reserve any leftover vinaigrette in the refrigerator.

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