Salads Archives | The Good Hearted Woman

Kale & Carrot Salad {New Seasons Copycat}

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons’ popular Kale & Carrot Salad.

This post may contain affiliate links, but don’t worry – they won’t bite.

Sometime around 2010, kale went from being an ornamental green most often found tucked between crocks of veggies on an open salad bar to being the It vegetable of the Twenty-tens. All of a sudden, you could find kale everywhere, in everything.

In the heat of this kale-fueled moment in culinary history, one of our daughters brought home a huge bag of kale and used a couple handfuls of it to made kale chips, because they were so popular and (theoretically) so good for you.

She baked them up, and she really wanted to like them. We all did. But no. NO. I know that this may bring the wrath of the Vegan/Paleo/Clean Eating communities, but I just cannot endorse kale as a Chip. Not then, not today, not ever. It’s a personal choice; and my personal choice is No.

That said, we now had a big bag of kale and needed to figure out something to do with it – and I knew exactly what that something was.

Our local New Seasons stocks this tasty, sunflower-studded Kale & Carrot Salad in the Grab-n-Go case. On more than one occasion, I have paid ten-fold for what basically amounts to a handful of kale; just to enjoy the sweet umami flavors and satisfying crunch of this salad. With a stockpile of kale staring me down, I decided that it was high time I figured out how to make it at home.

New Seasons shares a recipe for Kale & Carrot Salad on their website; however, when we tried it, we all agreed it didn’t taste like the salad at our local store. Maybe the cooks at our local store doctor the company recipe a little, or use an earlier version: who knows? Anyway, I ended up making a few small but important adjustments to the ingredient list.

The biggest change I made to the original recipe, however, wasn’t so much related to the What as the How. I added one small but vital step to the process: I blanch the kale first. As far as I’m concerned, when it comes to kale salads, blanching makes all the difference! (Broccoli salads, too.)

What does it mean to Blanch Vegetables?

Blanching is the quick, simple food prep technique in which food (most often vegetables of some kind) are flash cooked in boiling water, and then immediately plunged into an ice bath to stop the cooking process.

Depending on the food being blanched, the technique may be used for different reasons: to soften vegetables, to relax fibers, to make peeling easier, or to brighten the color. Blanching times differ depending on the recipe, but usually fall between 30 seconds and 2 minutes.

In the case of kale, a 1-minute blanching helps soften the tough fibers and makes it easier to chew. It also makes the natural kale flavor more accessible, thus making it more far more palatable.

Our Kale & Carrot Salad copycat recipe comes darn close to the original, and it got rave reviews from both Mr. B and Gramma Edith [RIP], so it’s a keeper! Enjoy!

Post Updated June 15, 2020 (Originally published January 22, 2015)

5 from 2 votes

Kale & Carrot Salad

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.

Prep Time20 mins

Total Time20 mins

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Course: Salad

Keyword: carrots, ginger

Servings: large servings

Calories: 224kcal

Author: Renée | The Good Hearted Woman

Equipment

Colander
Large Stock Pot
Sharp Knife

Ingredients

3/4 lb fresh kale
2 large carrots peeled and coarsely grated
1/2 cup raw sunflower seeds
2 tablespoons tamari or light soy sauce
2 tablespoons seasoned rice wine vinegar
2 tablespoons sesame oil
1 teaspoon fresh ginger minced (I usually add a little more.)
½ teaspoon ground cumin scant
¼ teaspoon cayenne scant, or ½ t. Sriracha
2-3 cloves garlic minced

US Customary - Metric

Instructions

Gather and prep all ingredients.
Using a sharp knife, remove tough center stems from kale. This is easier to do if you fold the leaves in half first.
Discard stems.
Bring a large pot of water to a boil over high medium-heat.
While the pot is coming to a boil, fill a large mixing bowl halfway with ice. Add water up to the ice line.
Put the cleaned kale into the boiling water for 1 minute. (Use a timer. You want the kale to relax, but you don't want it to become limp.)
Drain kale in colander.
Immediately plunge kale into prepared ice-water bath.
Drain kale in colander again. Squeeze kale to remove excess water.
Drain kale in colander again. Squeeze kale to remove excess water.
While the kale is still in a kind of wet wad, take a large kitchen knife and slice it into small, thin pieces.
Put cut kale into a bowl and separate the pieces using your fingers.
Add grated carrots and sunflower seeds.
In a small bowl, combine remaining ingredients and stir vigorously to combine.
Immediately pour dressing mixture over kale mixture.
Toss thoroughly to combine.
Serve immediately or refrigerate.

Notes

May be refrigerated for up to one week.

Nutrition

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This Kale & Carrot Salad travels well, making it perfect for a barbecue or picnic! Check out our Southern Barbecue Recipes for lots of great ideas! (It’s a vegan recipe, too, so everyone can enjoy it!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Fresh & Bright Carrot Salads

Armenian-style Eggplant & Carrot Salad

Inspired by the cuisine of Armenia, this Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying savory-sweet bite – perfect for everything from a light spring lunch to an autumn potluck.

Grammi's Carrot Pineapple Jello Salad (Sunshine Salad)

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

Moroccan Carrot Salad is an exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, dressed with a warmly spiced, piquant honey-lemon vinaigrette. Makes a quick, refreshing side that is ready to serve in just 15 minutes!

Kale & Carrot Salad {New Seasons Copycat}

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.

Cranberry Orange Pearl Couscous

June 2 By Renée 8 Comments

Sweet-tart cranberries combine with crunchy pepitas and fresh orange in this simple, versatile couscous dish. Serve it warm as a side dish or cold as a salad: either way, Cranberry Orange Pearl Couscous is a perfect complement to any light meal!

This post may contain affiliate links, but don’t worry – they won’t bite.

This Cranberry Orange Couscous is one of our favorite sides! It’s easy to make, can be on the table in just over 30 minutes, and goes with almost anything.

Pasta or Whole Grain?

Couscous is a staple of North African cuisine. Despite its grain-like appearance, couscous is actually a pasta, made from semolina and wheat flour that has been moistened and tossed together until it forms little balls, and then precooked in steam and dried for packaging.

Couscous has slightly nutty, relatively neutral taste, making it a delicious, convenient alternative to rice, potatoes, or noodles. When cooked, couscous looks like little round pasta spheres, and has a pleasant texture and mouth feel. It is equally tasty hot or cold, making it perfect for everything from soup to salad.

There are three basic types of couscous, all based on size.

Moroccan Couscous is the smallest variety, and the easiest to find at your local grocery store. Also known as “instant couscous,” Moroccan can be on the table in just 10 minutes, including the time it takes to boil the water.
Israeli Couscous (also known as pearl couscous) is notably larger than Moroccan couscous, and therefore takes a little longer to cook. Pearl couscous has a more pasta-like flavor, and takes a bit longer to cook, thanks to its larger size.
Lebanese Couscous, about the size of a fresh pea, is a Big Daddy of tiny round pasta. Also called Moghrabieh (the name of the finished traditional Lebanese dish), Lebanese Couscous is sold fresh or dried, and is most often added to as a hearty starch that can stand up in stews and braised dishes.

This Cranberry Couscous recipe calls for using Pearl Couscous (i.e., Israeli couscous); however, you can use any kind of couscous to make it: you would just need to adjust the cooking times accordingly.

5 from 3 votes

Cranberry Orange Pearl Couscous

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

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Course: Salad, Side Dish

Keyword: cranberries, orange, pasta

Servings: servings

Calories: 162kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

1 cup pearl couscous Israeli (5 ounces)
2 tablespoons butter
2 cups chicken broth or vegetable broth
½ cup raw pumpkin seeds pepitas; or sprouted pumpkin seeds (2.5 ounces)
½ cup dried cranberries coarsely chopped (2 ounces)
½ cup orange juice 1 medium orange
1 teaspoon fresh orange zest 1 medium orange
1 pinch red pepper flakes OPTIONAL
kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh mint plus more for garnish; OPTIONAL

US Customary - Metric

Instructions

Gather and prep ingredients.
Melt butter in a large, heavy bottom skillet over MEDIUM-HIGH heat.
Add the couscous to melted butter and sauté, stirring constantly, until it just begins to turn golden, about 3-4 minutes.
Add the raw pumpkin seeds to the couscous.
Continue to stir until most of the couscous is golden brown, another 3-4 minutes
Immediately add the chicken broth to couscous.
Bring the couscous mixture to a boil.
Reduce heat to LOW, and simmer for 8-10 minutes, stirring frequently, until most of the liquid is absorbed and the couscous is al dente. (You may need to add a little extra chicken broth; if so, do so sparingly.)
Remove from heat.
Stir in dried cranberries, orange juice, and orange zest.
Add red pepper flakes at this time, if desired.
Cover and allow to sit for at least 10 minutes.
Season as needed with salt and pepper. Stir in chopped fresh mint.
Garnish with additional fresh mint.
Serve warm or cold.

Nutrition

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We love to serve this Cranberry Couscous with honey glazed grilled salmon and a simple green salad tossed with our delicious Carrot-Ginger Dressing!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

May 12 By Renée 4 Comments

Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)

This post may contain affiliate links, but don’t worry – they won’t bite.

There’s a little place near my house – Mr Bento’s – that serves the best teriyaki salmon burger! I always order it in a meal, which arrives on a quarter-sheet pan with four pot stickers and a cold, crisp green salad on the side. I look forward to that side salad nearly as much as the salmon burger itself: I just can’t resist that delicious Carrot Ginger Salad Dressing!

But like many of you, we’ve been eating home more lately. At one point about a month ago, I was jonesing hard for something fresh and light and bright to satisfy my umami urges. All I wanted in life was a big green salad doused with Mr Bento’s dressing. No salmon burger. No potstickers. Just the salad.

So I decided to figure out how to make Carrot Ginger Dressing for myself. Honestly, I was blown away when I learned how easy this salad dressing is to make!

Carrot Ginger Dressing ingredients on pan

Carrot Ginger Dressing has a simple, pantry-friendly list of ingredients.

I was a youth during the Japanese Steak-house trend of the late 80’s/early 90’s, and Carrot Ginger dressing has always been a favorite of mine, so I was thrilled to add this recipe to our rotation. If you aren’t making your own salad dressings yet, consider this: most dressings (including this one) take less than ten minutes to mix up. You save a ton of money, and the food you eat is fresher and healthier.

The only downside is, homemade dressings do not last ten or twelve months in the fridge. (On the other hand, is that really a downside?)

(If you love versatile, delicious, all-natural salad dressings, be sure to check out our Original Taco House Feista Dressing recipe too!)

This easy blender dressing recipe has so many great things going for it: it’s super-fast to pull together, naturally dairy-free and vegan, and has no added sugar. (The carrots add just the right amount of sweetness.)

In addition to the fabulous flavor, one of the things I love most about this dressing is the stunning color it brings to the plate, especially when paired with leafy greens.

One significant change I made to the basic list of ingredients was to add a teaspoon of orange zest to the mix, which enhances and brightens the natural carrot and ginger flavors.

5 from 2 votes

Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)

Prep Time10 mins

Total Time10 mins

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Course: Salad

Cuisine: Asian Fusion

Keyword: carrots, ginger, Sauce

Servings: servings

Calories: 57kcal

Author: Renée | The Good Hearted Woman

Equipment

Blender

Ingredients

½ pound coarsely chopped carrots
⅓ cup extra-light olive oil or other light, neutral oil
⅓ cup fresh ginger peeled & coarsely chopped [1.5 ounces]
3 tablespoons red onion coarsely chopped
¼ cup seasoned rice vinegar
1 tablespoon light soy sauce or tamari
1 tablespoon sesame oil
1 teaspoon fresh orange zest
1 tablespoon water as needed

US Customary - Metric

Instructions

Prepare (i.e., peel, chop, etc.) all ingredients as listed.
Combine all ingredients in blender cup.
Blend until smooth.
If your dressing seems too thick, you can thin it with a little more water.
Personally, I prefer to make this dressing quite thick, and then add water as needed. That way, it can also double as a dip.

Notes

Dressing may be refrigerated for a two weeks. (Probably longer, but it doesn't last that long at our house.)

Nutrition

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This Carrot Ginger Dressing isn’t just for salad! Try it on salmon (so good!) or other grilled fish, rice, spring rolls, sautéed greens, sandwiches, noodles, steak, shrimp, and roasted vegetables.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Grammi’s Carrot Pineapple Jello Salad (Sunshine Salad)

May 7 By Renée 4 Comments

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

This post may contain affiliate links, but don’t worry – they won’t bite.

I can’t remember a holiday growing up when we didn’t have a bowl of Carrot Pineapple Jello Salad on the table. We ate it with ham for Easter, with turkey at Thanksgiving, and with pumpkin pie on my mother’s birthday every October.

Carrot Jello Salad was one of the first recipes I ever helped my mom make. I was her official carrot grater and Jello stirrer. Once the jello was mixed and safely chilling in the fridge, she and I would share the last few sips of juice from the bottom of the pineapple can. Mom loved pineapple juice. Whenever we serve this salad, I recall those times long ago with great fondness, sitting there at our yellow kitchen table, grating piles and piles of carrots for my mom.

When I had kids of my own, Carrot Pineapple Jello became Mom’s traditional offering when we gathered at my house for family holidays. She took great pride in still being able to make the Grammi Salad (as it came to be known at our house) all by herself until she was nearly ninety. After that, I took over the Jello salad making, keeping the tradition alive for my girls.

Mom gave me her “I Love Lucy Ivy” china years ago, when she and Dad moved out of my childhood home, so my girls grew up with it. One batch of Carrot Pineapple Jello Salad fits perfectly inside one of the large serving dishes. I never make it in anything else.

If you’ve never had Sunshine Jello, you may be in for a surprise. Jello salads, as a group, have a reputation for being outdated and even downright weird, and their close culinary proximity to aspics (aka meat jello) does their status no favors either.

This Carrot Pineapple Jello, however, is unique in its field: unlike some more kooky gelatin concoctions, this combination is light, fresh, and very tasty. The carrot and pineapple pairing may sound a little strange at first, but if you give it a try, you will find that they play very nicely together!

5 from 2 votes

Carrot Pineapple Jello Salad (Sunshine Salad)

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it's a perfect side for any holiday dinner or family gathering.

Prep Time15 mins

Refridgerate3 hrs

Total Time3 hrs 15 mins

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Course: Side Dish

Cuisine: American

Keyword: carrots, Holidays, jello, pineapple, retro recipe

Servings: servings

Calories: 74kcal

Author: Renée | The Good Hearted Woman

Ingredients

2 packages lemon flavored gelatin 3 ounce packages
2 cups boiling water
1 cup ice water
8 ounces canned crushed pineapple with juice (DO NOT USE FRESH PINEAPPLE)
2 cups grated carrots
2 teaspoons lemon juice
pinch salt

US Customary - Metric

Instructions

In a large mixing bowl, mix 2 cups of boiling water into lemon gelatin.
Stir constantly until gelatin has completely dissolved.
Add one cup of ice water, and stir until ice has melted.
Stir in one small can of crushed pineapple (with juice), and lemon juice.
I usually move everything to the bowl I plan to serve it in at this point, but you can also make the whole recipe in a large bowl and then transfer it to your chosen vessel (i.e., bowl, dish, gelatin mold, etc.). Your choice.
Stir in grated carrots.
Some people like to add a pinch of salt at this time. Sometimes I do, sometimes I don't.
Some people also like hold off and stir in the carrots after the rest has had a chance to set up for about an hour. You can do this if you want, but I don't find that it changes the results. Instead, I stir them all in at the same time and refrigerate: that gives me one less thing to have to remember when I'm preparing a holiday meal.
Refrigerate 3 hours, or until set.

Notes

Use canned pineapple for this recipe. Fresh pineapple contains enzymes that will prevent gelatin from jelling.

How to Make a Molded Jello Salad

This recipe works well as a molded Jello Salad. To do this, refrigerator in mold several hours until firm.

To unmold, dip the bottom of mold form in hot water for 3-5 seconds. Invert onto a large plate, tap the inverted bottom of the mold firmly and shake slightly to release.

Nutrition

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Do I have to use Jello® for this recipe, or can I use any powdered gelatin?

Jello®, as I’m sure you are aware, is a specific brand of powdered gelatin; however, like Kleenex and Xerox, it has become a brand-turned-household name. I’ve never in my life called this a “gelatin” salad, and I’m not starting now. However, just to clarify, of course you can use any brand of gelatin.

This post is dedicated to my daughters –
mostly so I can send them here when they need the recipe.

THANK YOU so much for being a faithful reader and supporter
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Fresh & Bright Carrot Salads

Armenian-style Eggplant & Carrot Salad

Grammi's Carrot Pineapple Jello Salad (Sunshine Salad)

Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

Kale & Carrot Salad {New Seasons Copycat}

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.

Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

May 4 By Renée 10 Comments

Moroccan Carrot Salad is an exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, dressed with a warmly spiced, piquant honey-lemon vinaigrette. Makes a quick, refreshing side that is ready to serve in just 15 minutes!

This post may contain affiliate links, but don’t worry – they won’t bite.

A while ago, Mr B and I took a cooking class at our local Sur La Table, and not only did we have a fabulous time together, but we left with some amazing recipes to try at home, too!

Our instructor for the day was Chef Priscilla Umeda, a beautifully warm, captivating woman with great passion and skill for cooking. Chef Priscilla, originally from Nigeria, shared with us that she grew up as the oldest female child in a family of eight children, so it fell to her to “insure her siblings were fed.” Thus, the seeds for creating delicious food and educating others in culinary arts were planted early.

Now a trained, professional chef (with a degree in Business Administration) Chef Priscilla is actively engaged in the culinary training of both home cooks like us and professional chefs.

Post Updated May 4, 2020 (Originally published September 6, 2016)

Before we got to work, Chef Priscilla gave us a little history about Moroccan cuisine. We learned that Moroccan cuisine is considered one of the most important cuisines in the world, due in great part to the remarkable diversity of colonizers and immigrants who have influenced it over the last millennia.

The cuisine of Morocco’s first inhabitants, the Berbers, still exists today in dishes like tagine and couscous. It took on spices, nuts and dried fruits, and the sweet and sour combinations from Arab invasions; olives, olive juice and citrus from the Moors; pickling from Moroccan Jews; and kebabs from the Ottoman Empire. The short-lived French-Moroccan colony left behind a culture of cafes, pastries, and wine.

During our class, Chef Priscilla walked us through the preparation of four traditional Moroccan dishes: Chicken Tagine with Dried Fruits (the foundation for my Apricot Chicken Tagine with Ginger & Mint recipe), Couscous with Saffron & Ginger, Cardamom Madeleines with Rosewater Glaze, and the bones for the recipe I’m sharing today: Moroccan Carrot Salad with Harissa, Feta & Mint.

Moroccan Carrot Salad – It’s a Matter of Taste

This Moroccan Carrot Salad is definitely a matter of taste. Mr B, for example, is not fond of it; while I very much enjoy its zesty, citrusy bite and warmly spiced mix of fresh flavors.

Here’s a test:

Think about biting into a fresh lemon slice.

If the mere idea of biting into a lemon slice squeezes your entire face into a frowny furrow, this may not be your favorite carrot salad ever. (If that’s the case, try our Kale & Carrot Salad or Armenian Eggplant & Carrot Salad instead.)

Don’t get me wrong: there are plenty of other flavors besides lemon in this salad, including honey, which balances and softens the punch of the lemon; but if you don’t enjoy the sharp, astringent side of the lemon wheel, this salad may not be your favorite.

However, if the idea of biting into a lemon slice immediately makes you pucker up and smile, you should definitely give this Moroccan Carrot Salad a try.

Preserved lemons are among the primary ingredients in this Moroccan Carrot Salad, and the reason for that intense lemon flavor in the recipe that I just mentioned. An indispensable ingredient in Moroccan cooking, the unique pickled taste and texture of preserved lemons cannot be duplicated with fresh products.

Is there any good substitute for preserved lemons?

Preserved lemons are not something everyone keeps in the pantry, and sometimes you just don’t have the means to get them. (And sometimes you just want to make a dang salad recipe off the internet without having to go out and find some fancy ingredient you will only use once! I get it.)

For this recipe, you can buy preserved lemons in specialty stores, or make them at home – or make my Quick Preserved Lemon Substitute.

Because guess what?! I don’t always have preserved lemons either. (Like, for example, during a pandemic.) So, while not optimal, I’ve created a passable preserved lemon substitute – essentially a quick-brined lemon rind – that works well with this salad recipe.

You can find step-by-step instructions for how to make my Quick Preserved Lemon Substitute following the recipe below.

How does using quick-fake Preserved Lemons compare to using the real thing?

Comparing the flavor of this salad with and without real preserved lemons, I have to say; Yes, authentic preserved lemons do add a deeply complex, unique flavor to this Moroccan Carrot Salad. There is no way a 1-hour hack can even come close. So if you have them, by all means, use them.

However, if you don’t have them on hand, go ahead and make my Quick Preserved Lemon Substitute. I find that, while the quick-fake lacks the depth of flavor that the preserved lemons impart, it is otherwise a quite satisfying lemony, bright, and mildly briny substitution in this salad.

Moroccan Carrot Salad

An exotic mix of zesty citrus, sweet carrots, fresh herbs, feta, and warmly spiced, piquant Moroccan honey-lemon dressing, this Moroccan Carrot Salad makes a quick, refreshing side.

Adapted from a recipe by Chef Priscilla Umeda.

Prep Time15 mins

Total Time15 mins

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Course: Side Dish

Cuisine: French-Moroccan

Servings: Servings

Calories: 184kcal

Author: Renee | The Good Hearted Woman

Equipment

Grater
Mixing Bowl
Small Skillet

Ingredients

1/4 cup olive oil
3 medium garlic cloves minced
¾ teaspoon ground cumin
½ teaspoon ground caraway seeds
½ tablespoon harissa
⅛ teaspoon ground cinnamon
¾ teaspoon sweet paprika
1½ tablespoon honey
¼ cup fresh lemon juice
1 preserved lemon rind only, finely minced
Sea salt & freshly ground pepper to taste
1 pound grated carrots peeled and julienned or coarsely grated
¼ cup finely chopped fresh cilantro
¼ cup finely chopped flat-leaf parsley
¼ cup finely chopped fresh mint
4 ounces feta crumbled

US Customary - Metric

Instructions

Heat oil in small skillet over medium heat.
Add garlic, cumin, caraway, and harissa. Cook until fragrant; about one minute.
Remove from heat and add the cinnamon, paprika, honey, lemon juice, and preserved lemon. Stir to combine.
Salt and pepper to taste. Set aside.
In a large bowl, combine carrots, herbs, and feta.
Toss until evenly mixed.
Pour prepared sauce over carrot mixture.
Mix until well combined.
Chill before serving.
Garnish with additional fresh herbs, feta, and lemon slices.

Notes

PRO TIP: If you want to serve this for a party, take the time to julienne the carrots: it makes for a prettier presentation. For everyday serving, grating them works just fine.

Nutrition

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Quick Preserved Lemon Substitute

Essentially a quick dry-brined lemon rind, this Quick Preserved Lemon Substitute makes a passable substitution when recipes call for the rind of a preserved lemon.

Prep Time5 mins

Rest Time1 hr

Total Time1 hr 5 mins

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Course: Condiment

Cuisine: French-Moroccan

Keyword: lemons

Servings: Preserved Lemon

Calories: 31kcal

Author: Renée | The Good Hearted Woman

Ingredients

1 lemon
¾ teaspoon kosher salt

US Customary - Metric

Instructions

For each preserved lemon rind, you will need one lemon and 3/4 teaspoon kosher salt.
Using a sharp paring knife, cut off the lemon rind. I aim for halfway between the fruit and the zest, in the middle of the rind.
Mince the lemon rind, but don’t pulverize it.
Sprinkle salt over lemon rind, and work together with the back of a spoon.
Allow to sit for at least one hour, and preferably overnight before using.
Use as is. Do not attempt to rinse lemon rind.

Nutrition

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PRO TIP: If you’re anything like me, you may not keep ground caraway seeds around all the time. Whole caraway seeds can easily be ground using a small mortar and pestle, spice grinder, or clean coffee grinder.

This Moroccan Carrot Salad pairs well with our Apricot Chicken Tagine with Ginger & Mint.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Apocalypse Salad { aka Pineapple Wheat Berry Salad }

January 28 By Renée 12 Comments

Chewy, nutty wheat berries mix with creamy pineapple fluff to make a this delicious Pineapple Wheat Berry Salad. Keep it simple, or add one (or more) of the optional mix-ins. Easy to make and freezer-friendly, it’s perfect for potlucks too!

This post may contain affiliate links, but don’t worry – they won’t bite.

A little over twenty years ago, everyone’s cousin was losing their mind over an impeding world-wide “Y2K” tech meltdown. As far as I’m concerned, this wheat berry salad recipe is the only good thing to come out of the whole brouhaha.

The Millennium Bug, tech experts explained, was a line of faulty code that would cause problems when dealing with dates beyond December 31, 1999. The Y2K glitch had the potential to disrupt anything on the planet with a computer chip, from garage door openers to airplane guidance systems.

Doomsdayers shouted from street corners, warning how life as we know was to end at the stroke of midnight on New Years Eve 1999. Even mainstream, moderate media offered public warnings about potential utility and power failures, disruption in ground transportation, and concerns over air travel safety.

The Y2K prophets of doom who envisage global blackouts, world economic recession and planes falling out of the sky may be substantially wide of the mark but even the most sanguine commentators are advising caution when it comes to transport, particularly airline transport.
– The Irish Times, Jan. 22, 1999

During this insanity, all sorts of emergency preparedness events and products popped up around the country; and while there is nothing wrong with being prepared for emergencies, the hysteria surrounding Y2K reached epic proportions.

Preparedness conferences, disaster prep classes, and doomsday survival guides proliferated. Costco sold enormous buckets of freeze-dried foods to stock the shelves of underground bunkers. Television programming, movies, unsettling commercials, and even a Y2K themed Simpsons episode fanned the flames.

As it turned out, midnight on New Year’s Eve 1999 came and went, and we passed into the new millennium* unceremoniously. Almost disappointingly so.

[**Officially, the new millennium began at zero hour, Greenwich Mean Time, on January 1, 2001* (not 2000) according to rules adopted at an international conference held in October 1884. But we can save that discussion for another time.]

Midnight December 31, 1999 came and went, and NOTHING happened. No Thing. Lights stayed on. Water continued to flow. Planes did not fall from the sky. Mutant robot kitchen appliances did not rise up. The world did not plunge into darkness or financial chaos.

For me, the only truly good thing to come from all the Y2K fuss was this amazing Pineapple Wheat Berry Salad recipe.

In the fall of 1999, my husband and I attended a preparedness conference; one primarily focused on long-term food storage and natural disaster planning. We went mostly on a lark, but I have to admit; it was an interesting experience. We were avid campers, and it was fun to see the staggering number of solar ovens and other next-level camping gadgets and gizmos.

Over the course of a few hours, we must have sampled at least a hundred different “food storage-friendly” products. Just when I thought I couldn’t look at even one more dehydrated chili sample, we were greeted by a Montana hard red wheat vendor who offered us each a little paper cup full of a creamy, sweet wheat berry salad. Not a freeze-dried lentil in sight! It was heaven!

We walked out of the conference with two things: a fancy new grain mill and a recipe for wheat berry salad printed on a small slip of paper.

Admittedly, this tasty little concoction has more processed foods on its Ingredient List than I usually like to use, but the end of the world only comes around once, so there you are.

Hence, I give you Apocalypse Salad.

Keep it simple, or make things interesting with one or more tasty mix-ins.

Perfect for Potlucks!

Apocalypse Salad (aka Pineapple Wheat Berry Salad) makes an excellent potluck dish! The recipe makes a large amount and can be made well ahead of time. It lasts for over a week in the fridge, and you can even freeze it!

"Apocalypse Salad" - Pineapple Wheat Berry Salad {w/ optional Mix-ins}

5 from 4 votes

Pineapple Wheat Berry Salad {With Optional Mix-ins}

Chewy, nutty wheat berries mix with creamy pineapple fluff to make a this delicious Pineapple Wheat Berry Salad. Keep it simple, or add one (or more) of the optional mix-ins. Easy to make and freezer-friendly, it's perfect for potlucks, too!

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Course: Dessert, Salad, Side Dish

Cuisine: American

Keyword: pineapple, wheat berries

Servings: servings

Calories: 115kcal

Author: Renée ♥ The Good Hearted Woman

Ingredients

1 ½ cups whole wheat berries uncooked
8 ounces cream cheese softened
1 - 20 oz can crushed pineapple undrained
1 - 3.4 oz package instant vanilla pudding dry
1 - 8 oz tub Frozen Whipped Topping defrosted

Mix-in Ideas [TOTALLY OPTIONAL]

maraschino cherries drained and sliced
mini marshmallows
pepitos
chocolate chips
coconut
pineapple tidbits

Instructions

How to Cook Wheat Berries

OPTIONAL: Toast the wheat berries first.
Toasting enhances the nutty flavor of the wheat berries.
Preheat the oven to 375°F. Spread the wheat berries evenly on a baking sheet and toast in the oven for about 10 minutes, or until lightly browned and aromatic.
OPTIONAL: Soak wheat berries overnight.
Soaking shortens the cooking time, but is not critical to cooking.
Place 1 ½ cups of wheat berries in a medium bowl. Cover with enough boiling water so that there is about an inch of water above the wheat berries. Soak overnight.
Three Ways to Cook Wheat Berries
Wheat berries are done when they are tender and chewy. Test for doneness as you cook them.
NOTE: The cooking times for wheat berries in this recipe are based on cooking hard red winter wheat berries. The specific kind of wheat berry you buy, as well as product age, will influence the cooking time.
[1] Slow Cooker Method (This is my preferred method.)
Put presoaked wheat berries in slow cooker and add enough water so that it comes to at least one inch above the wheat berries. Cook on LOW for 4-5 hours, or until chewy and tender.
When done, drain excess liquid. Set aside.
[2] Instant Pot Method:
Combine 1 1/2 cups wheat berries, 4½ cups water, and a pinch of salt in the Instant Pot.
Secure the lid and seal the valve. Set the manual timer for 35 minutes.
When done, do quick release by moving the valve to vent the steam. Let all the steam release.
Drain excess liquid. Set aside.
[3] Stovetop Method:
In a medium saucepan, combine presoaked wheat berries, a pinch of salt, and enough water so that there is at least 1 inch of water on top of the wheat berries.
Bring to a boil.
Cover and reduce heat to medium; cook until tender, 35 to 45 minutes. Remove pan from heat; let steam, covered, 15 minutes.
Test for doneness. Wheat berries should be tender yet chewy. (If they aren't done, just return them to the heat for a little while.)
When done, drain excess liquid.

Pineapple Wheat Berry Salad

In a large bowl, use a hand mixer to thoroughly combine pineapple and cream cheese. It does not need to be perfectly creamy; however, any remaining chunks of cream cheese in the mixture should be about the consistency of cottage cheese.
Sprinkle dry vanilla pudding mix over pineapple-cream cheese mixture and stir until smooth. (It will be the consistency of thick school paste.)
Fold in whipped topping.
Stir in cooked wheat berries, mixing until until evenly coated.
Fold in any optional mix-ins.
Serve cold.

Notes

Cooking Wheat Berries: The cooking time for wheat berries in this recipe is based on cooking hard red winter wheat berries. The specific kind of wheat berry you buy, as well as how old it is, will influence the cooking time.

Nutrition estimates do not include mix-ins.

Pineapple Wheat Berry Salad will stay good in the refrigerator for over a week. It can also be frozen.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Adding Mix-ins to Pineapple Wheat Berry Salad [OPTIONAL]

As if it weren’t already delicious enough, if you want to add some additional texture and flavor to your wheat berry salad, you can stir in a cup or so of any one (or more) of these tasty mix-ins.

OPTIONAL: Use any one or a combination of the following mix-ins, or come up with your own idea!

1 CUP TOTAL per batch of Wheat Berry Salad*

maraschino cherries (drained and sliced)
grated coconut
chocolate chips
toasted walnuts, pecans, or almonds
pepitos
mini marshmallows

*Obviously, you can add as much of any mix-in as you want. This amount is offered only as a guideline, based on personal preferences.

Interested in learning more about cooking with wheat berries?

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of The Good Hearted Woman. ? Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Potluck Recipes & Ideas from GHW

Potluck-Worthy Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce

How to Make Nashville Hot Chicken {Step-by-Step}

The Naked Colonel's Original Recipe Fried Chicken {KFC-Style Skinless Copycat Recipe}

Favorite Layered Taco Salad {Vintage Recipe Redux}

Citrus Pasta Salad with Grapes & Red Walnuts

How to Make a Buddha Bowl (35+ Delicious Bowls)

January 2 By Renée 29 Comments

The perfect Buddha Bowl {aka Bliss Bowl} made easy; plus 35+ great ideas to get your creative juices flowing.

How to Make a Buddha Bowl {+37 Great Bowls} | The Good Hearted Woman

Buddha Bowl = Bliss Bowl = Glow Bowl = Hippie Bowl = Power Bowl = Glory Bowl = Nourish Bowl

This post may contain affiliate links, but don’t worry – they won’t bite.

Buddha Bowls are known by many names: Bliss Bowl, Glow Bowl, Hippie Bowl, Power Bowl, Glory Bowl, Nourish Bowl. You get the idea.

By any name, a Buddha Bowl is basically a colorful, delicious meal served up in a big bowl of Awesome. Traditionally vegan or vegetarian, Buddha Bowls are comprised of healthy, plant-based ingredients like grains, roasted vegetables, nuts, sometimes fruits, a handful of leafy greens, and a flourish of sweet, savory, or tangy sauce, Buddha Bowls offer infinite combinations of flavor and texture.

From my first bowl, eaten aside a downtown Portland food cart, I have been in love with both the idea and the practice of Buddha Bowls.

In the warmer months, some variation on a Buddha Bowl comprises the majority of our weekly menu. However, as you may know, making your first bowl can be a little like opening up a brand new 64-color box of crayons – there are so many choices! However, once I was hooked, I set about making the task of creating new bowls a little easier.

Post Updated January 2, 2020 (Originally published June 27. 2016)

How to Make a Buddha Bowl

Step 1: Beginning with a Base, layer at least one item from each list in the infographic below into your favorite bowl to create your own Buddha Bowl bliss.
1. Base: Anything green [Examples: Lettuces, Leafy greens, spinach]
2. Veggies: Chopped, grated, cooked or raw, anything goes here.
3. Protein: Traditional Buddha Bowls, by definition, are plant-based; however, you can use whatever protein you want.
4. Complex Carbs: This category includes such tasty additions as corn, sweet potatoes, and wheat berries.
5. Sweet: Add some fresh fruit to your bowl for a sweet component.
6. Crunch: Texture is as important in a Buddha Bowl as taste. Be sure to include a crunchy option to keep things interesting.
7. Flourish: This is your finishing touch – your sauce, your sprinkling of fresh herbs, etc.
Step 2: Enjoy!

FREE PRINTABLE BUDDHA BOWL GRAPHIC: I created the infographic below as a road-map to make the task of creating new combinations a bit easier. If you would like a copy of your own to magnet to your fridge, click here for a free printable PDF.]

This infographic is provided as a jumping-off point, and is by no means an exhaustive list.

You may notice this list includes a number of animal-based choices in the Proteins category. By definition, traditional Buddha Bowls are plant-based; however, that is the beauty of the Bowl! You can make your bowl anything you want it to be.

Need more inspiration? Check out this list, then grab your favorite bowl and have some fun!

Vegetarian & Vegan Buddha Bowls

Traditional Buddha Bowls, by definition, are plant-based.

Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing

Photo Credit: heatherchristo.com

Sweet Potato Quinoa Bowl w/ Cashew Curry Sauce

Photo Credit: www.veggieinspired.com

Crispy Tofu Bowls {& Garlicky Lemon Yogurt Sauce}

Photo Credit: girlheartfood.com

Brown Rice Veggie Bowl - Eat Thrive Glow

Photo Credit: www.eatthriveglow.com

Buddha Bowl Recipe with Peanut Butter Coconut Dressing

Photo Credit: theforkedspoon.com

Asian-Style Farro Buddha Bowl with Crispy Baked Tofu

Photo Credit: jessicalevinson.com

Masala Chana Chaat - a classic Indian street food recipe for vegetarians

Photo Credit: www.greedygourmet.com

Sweet Potato Buddha Bowls in 30 Minutes

Photo Credit: umamigirl.com

Sweet Potato Vegan Buddha Bowl

Photo Credit: littlesunnykitchen.com

Vegan Buddha Bowl with Tempeh and Quinoa

Photo Credit: www.bucketlisttummy.com

Turmeric Chickpea Buddha Bowl: Eat ALL the Superfoods!

Photo Credit: thekitchengirl.com

Vegan Buddha Bowl With Sweet Potatoes, Chickpeas, Spinach and Brown Rice

Photo Credit: www.melaniecooks.com

Buddha Bowl - A Balanced And Easy Meal

Photo Credit: claudiacanu.com

Chili Lime Chickpea Buddha Bowl - This Healthy Kitchen

Photo Credit: thishealthykitchen.com

Teriyaki Tofu Bowl with Cauliflower Rice

Photo Credit: www.jessicagavin.com

Sweet Potato & Black Bean Quinoa Salad

Photo Credit: www.simplyquinoa.com

Grain Free Cauliflower Rice Buddha Bowl

Photo Credit: www.tastingpage.com

Hippie Macro Glow Bowl

Photo Credit: www.theglowingfridge.com

The Vegan Buddha Bowl | Well and Full

Photo Credit: wellandfull.com

Healthy Thai Coconut Quinoa Bowl

Photo Credit: gethealthyu.com

Harvest Black Rice Salad Recipe

Photo Credit: www.foodfaithfitness.com

Grain Bowls with Smoky Tofu and Creamy Pumpkin Seed Sauce Recipe

Photo Credit: yummybeet.com

Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce

Photo Credit: pinchofyum.com

Thai Buddha Bowl with Peanut Sauce VIDEO » LeelaLicious

Photo Credit: leelalicious.com

Dragon Bowls with Easy Vegan Option - Black Food Bloggers Club by The Blenderist

Photo Credit: theblenderist.com

Spring Harvest Bowls with a Dill Shallot Vinaigrette

Photo Credit: withfoodandlove.com

Moroccan Quinoa Salad

Photo Credit: greenkitchenstories.com

The Ultimate Winter Bliss Bowls

Photo Credit: pinchofyum.com

Shaved Purple Asparagus & Asian Vegetable Soba Noodles

Photo Credit: strengthandsunshine.com

Goddess Bowl

Photo Credit: sewfrenchembroidery.blogspot.com

Soba Noodle Bowl Recipe with Vegetables & Peanut Sauce

Photo Credit: www.cookincanuck.com

Bangkok Coconut Curry Noodle Bowls

Photo Credit: pinchofyum.com

Seafood, Chicken & Other Meaty-type Power Bowls

The following bowls are not vegan or vegetarian, and therefore not technically ”Buddha” bowls. Nevertheless, these bowls provide some delicious inspiration, not to mention some amazing sauce options!

California Chicken, Veggie, Avocado & Rice Bowls

Photo Credit: www.halfbakedharvest.com

Sesame Crusted Tuna Buddha Bowls

Photo Credit: www.coupleinthekitchen.com

Japanese Farm Style Teriyaki Bowl

Photo Credit: www.feastingathome.com

Crab Cake Buddha Bowl

Photo Credit: www.karenskitchenstories.com

Summer Detox Chicken Buddha Bowl

Photo Credit: gypsyplate.com

Grilled BBQ Chicken Quinoa Bowls

Photo Credit: thecompletesavorist.com

Southwestern Buddha Bowls

Photo Credit: www.simplysissom.com

Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema.

Photo Credit: www.halfbakedharvest.com

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Hot German Potato Salad (Kartoffelsalat)

September 11 By Renée 25 Comments

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

This post may contain affiliate links, but don’t worry – they won’t bite.

My high school German teacher, Frau Müller, loved food, and often brought in German foods into class for us to try. She introduced us to exotic new-to-us delicacies like Butterkase (pronounced “booter-keh-zuh,” which literally means butter cheese), Kartoffelpuffer (German potato pancakes), and a profusion of buttery Bavarian pastries. But the one thing that stood out most for me was her traditional Kartoffelsalat – or Hot German Potato Salad.

In America, the earliest written recipes for potato salad appeared the mid-19th century. Culinary historians speculate that the combination of cooked potatoes, oil, vinegar, and herbs was introduced by German immigrants, who had a penchant for rich, sour-sweet combinations.

Hot potato salad, usually made with bacon, onion and vinegar dressing, soon became so closely associated with German immigrants that it was dubbed “German Potato Salad.”

Equally scrumptious hot or cold, German Potato Salad is a deeply satisfying blend of sweet, tangy, bacony goodness. Unlike traditional American potato salad, the German version is completely devoid of anything remotely mayonnaisey.

Over the years, this recipe has become a family favorite, and is now a time-honored Oktoberfest tradition at our house. It’s very easy to put together, and should be made ahead of time. I usually make it at least a day ahead to allow all the flavors to meld together, and then rewarm it to serve for our big Oktoberfest meal.

PRO TIP: We usually eat the leftovers cold… with our fingers… from the fridge. Because it’s soooo delicious. This makes a great picnic salad, too!

Recipe Updated September 11, 2019 (Originally published October 2, 2014)

Hot German Potato Salad Recipe | The Good Hearted Woman

5 from 15 votes

German Potato Salad {Kartoffelsalat}

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

Prep Time30 mins

Cook Time30 mins

Fridge Time (optional)1 d

Total Time1 d 1 hr

Print Recipe Pin Recipe

Course: Side Dish

Cuisine: Bavarian, German

Keyword: bacon, potato salad

Servings: servings

Calories: 195kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

2 lbs red potatoes any waxy potato will work
6 slices bacon cut into small pieces (Get good, high quality bacon for this!)
1 medium red onion sliced thin
1/3 cup sugar
1/3 cup apple cider vinegar or plain vinegar
1/3 cup water
1 tsp celery seed optional
salt
pepper

US Customary - Metric

Instructions

Cut potatoes into 1/2- to 3/4-inch cubes and put them into a medium saucepan. (Leave skins on.)
Add enough water to cover the tops of the potato cubes.
Cover and boil about 15 minutes, or until tender but still firm.

While potatoes are cooking:

Cook bacon until crisp, remove from pan and set aside, reserving bacon drippings.
Saute the onion in the reserved bacon drippings.
Turn the heat on the sauteed red onions down to medium low, and add vinegar, sugar, water and celery seed.
Heat to a simmer and pour over hot potatoes.
Make sure liquid and potatoes and both very hot when mixed together.
Add cooked bacon pieces.
Stir to combine.
Salt and pepper to taste, and then put into 2 1/2 qt. casserole dish.
Bake uncovered for 30 minutes at 325°.

Notes

German Potato Salad is always better the second day! Prepare it ahead of time and simply reheat (or serve cold) when you're ready to serve it.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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What's on Your Oktoberfest Menu?

Hot German Potato Salad

Sweet, sour and deliciously savory, this traditional Hot German Potato Salad will make your tastebuds go Oom-pa-pa!

Crispy Sauerkraut Fritters {Easy Air Fryer Recipe}

These Crispy Sauerkraut Fritters with Bacon, Sausage and Cheese are the perfect appetizer for all your fall
celebrations!

Rotkohl {German Sweet & Sour Red Cabbage}

Each mouthful of this traditional Prussian Rotkohl {German Sweet and Sour Red Cabbage} is a symphony of smokey, sweetly spiced notes with just a hint of sour for balance.

Rye Sourdough Spaetzle with Caramelized Cipollini & Sautéed Mushrooms

Perfect for Oktoberfest (or Any-fest!), the recipe for this amazing Rye Sourdough Spaetzle – with Caramelized Cipollini, Sauteed Mushrooms, and Tabasco Shallots – comes to us courtesy of Chef Ryan Mead.

Easy Apple Strudel {Apfelstrudel}

Fresh, crisp, and sweetly spiced, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Favorite Layered Taco Salad {Vintage Recipe Redux}

April 1 By Renée 14 Comments

Easy and economical, this beautiful Layered Taco Salad is deliciously satisfying and always a crowd-pleaser!

This post may contain affiliate links, but don’t worry – they won’t bite.

“You don’t have to have anything in common with people you’ve known since you were five. With old friends, you’ve got your whole life in common.“

– Lyle Lovett

Standing: Julie, Jodi, Marilee, Linda, Kathy & Tracy | Sitting: Kay, Lurissa, Terry & Me

Julie and I first met in kindergarten, and she lives on the opposite side of the country now. We haven’t seen one another face-to-face for probably two decades, but I still (and always will) count her among my dearest friends.

My mother was a working mom in an era when most moms weren’t, and I often went over to Julie’s house after school. In those early, tender years, we spent countless hours together – most often playing house, or school, or our favorite, “Little Princess.”

I loved going over to Julie’s house. She had two brothers, a sister, a black lab named Licorice, and a little cat named Twinkles. Twinkles was almost always pregnant or taking care of a litter, so there were often kittens to play with.

Julie’s mother was young and beautiful, and in my memory, she always had warm cookies waiting for us when we came home from school. She was patient in a way no other mother I knew was, and her melodic voice with its soft Polish accent only added to her enchantment.

Julie’s father had a quick smile and looked like a business suit model in the Sears Roebuck catalog, and he spoke with a quiet assurance that always made me feel safe.

In second grade, Jules and I were in Blue Birds together, and our moms were our group leaders. (Blue Birds was the junior organization to the Camp Fire Girls, now Camp Fire.) That year, Julie’s dad, who worked at the Frito-Lay plant in Portland, took us all on a tour of the Doritos factory.

Now you may not know it, but it was Frito-Lay who introduced America to the first mass-produced flavored tortilla chips – specifically, Taco-flavored Doritos – in 1967. So let’s just say this all happened sometime after that… in an era before mandatory hairnets and plexiglass partitions and booties in food production rooms were the norm.

It was also a time when a major food company would be totally cool with it if you were to lead a dozen or so eight-year-olds out onto their production floor, with its whirring, clanking machinery and endless conveyor belts, to show them first-hand how the chips get made.

Which is exactly what Julie’s dad did.

I still remember feeling dwarfed by all those monstrous machines; the orange-gold chips tumbling down onto the conveyor, and the thick, heady scent of freshly toasted corn and exotic taco seasonings melding together.

As we gathered around and listened to him explain the chip-making process, Julie’s dad invited us to sample some chips, and he pointed to the conveyor belt. We all reached out and caught up handful as they ferried by, and as I bit the corner of one orange-colored triangle and crunched its warm, spicy deliciousness, I wished I had been brave enough to grab more.

At the end of our tour, Julie’s dad gave us each a little bag full of Frito-Lay products: Doritos, Fritos, and the like, and a little advertising cook booklet to give to our mom. When we got home from the field trip, my mom filed the little cook booklet in our kitchen cupboard alongside a collection of other similar handouts. At some point, I took it from the cupboard and kept it as my own, and it has held a special place in my recipe collection ever since.

Every time I see that worn little booklet, I think of Julie and that field trip, and those warm, delicious chips.

Which brings me to today’s recipe.

Favorite Layered Taco Salad • Easy and economical, this beautiful layered taco salad is deliciously satisfying and always a crowd-pleaser!

NOTE: This post is neither sponsored nor endorsed by Frito-Lay. (But if anyone there reads it and is interested in seeing more, feel free to reach out! ?)

By definition, most of the recipes in this vintage advertising booklet are simply branded twists on late-20th-century favorites: casseroles, Salisbury steak, fried chicken, and so forth.

A few are combinations that lunchroom kids figured out long before Frito-Lay thought to write them down, like cheesy Frito hot dogs (“Glamour Dogs”) and crunchy chip-filled sandwiches. And at least one – “Chili Pie Casserole” – has transcended the plate and become the stuff of childhood memories, known more commonly among the junior camping crowd as “Walking Tacos” or “Frito Pie.”

Walking Tacos aside, the “Southwest Salad Bowl” recipe is the only one I’ve ever made from this cook booklet, and the one upon which my Favorite Layered Taco Salad is based.

Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

Here’s a shot of the original recipe, complete with dog-ear and random splatters of taco salads past.

This layered taco salad seems to have amazing crowd appeal: it is always a hit when I take it to parties and potlucks! You can dress it up pretty or just throw it together – it’s great either way.

Vintage Layered Taco Salad Redux

Over the years, I’ve made many changes and adaptations to the original “Southwest Salad Bowl.” Be sure to scroll down and read the ingredient suggestions listed below the recipe.

5 from 6 votes

Favorite Layered Taco Salad

Easy and economical, this beautiful Layered Taco Salad is deliciously satisfying and always a crowd-pleaser!

Cook Time1 hr

Total Time1 hr

Print Recipe Pin Recipe

Course: Main Course, Salad

Cuisine: Tex-Mex

Keyword: taco salad

Servings: servings

Calories: 335kcal

Author: Renée | The Good Hearted Woman

Ingredients

4 cups Favorite Lettuce or Salad Greens chopped
1 pound Favorite Ground Meat (e.g., chicken, turkey, beef, veggie crumbles)
1 medium onion chopped
1/2 teaspoon salt
2 cups Favorite Cooked Beans
5 ounces Favorite (Tex-Mex friendly) cheese grated
2 1/2 medium tomatoes cut in wedges
1/4 cup sliced olives for garnish
6 ounces Favorite Flavored Tortilla Chips crushed (don't go crazy)

Tomato Sauce (Or substitute 1 cup of your Favorite Salsa)

8 ounces tomato sauce
1/4 teaspoon salt
1/2 teaspoon Favorite Chili Powder (e.g., Chipotle, New Mexico, etc.)
1/2 medium onion chopped
1/2 medium tomato chopped

US Customary - Metric

Instructions

Saute ground meat, chopped onion in large skillet over medium heat, until meat is browned and onions are soft.
Add salt and beans and heat through.
Remove meat mixture from pan and set aside.
In medium skillet, combine Sauce Ingredients (e.g., tomato sauce, salt, chili powder, chopped onion and tomatoes).
Simmer over low heat for 10 minutes.
Cool before proceeding.
In a large salad bowl, layer lettuce, crumbled tortilla chips, meat mixture, sauce, and grated cheese.
Repeat.
Garnish with tomato wedges, sliced olives, and whole tortilla chips.

Notes

Serve with our delicious Original Taco House Fiesta Dressing {CopyCat Recipe}!

I like to use the Sauce layers to sort of "seal the salad," which I do by smoothing it down over the meat mixture with a spatula or the back of a large spoon. As in more traditional layered salads, this step seems to keep the lettuce crisper longer.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Check out these other meal-size, potluck-worthy salads from GHW:

Big Cuban Salad
Spicy Thai Shrimp Salad
Citrus Pasta Salad
Mediterranean Panzanella {Italian Bread Salad}

INGREDIENT SUGGESTIONS & SUBSTITUTIONS

Lettuce:
- Use your favorite lettuce or salad greens. Believe it or not, I prefer good, old-fashioned iceberg for this salad. The other ingredients are very dense, and the light, water heavy lettuce makes a nice contrast.
Ground Beef:
- I’ve used ground chicken, ground turkey, ground beef, and vegetarian crumbles [Morning Star], all with equal success.
- If you use a poultry-based ground meat, add a splash of Worcestershire sauce to the meat, onion, and bean mixture to give it a little more body.
Kidney beans:
- Use your favorite bean(s). I am not a fan of the kidney beans suggested in the original recipe, and usually use black or piquinto beans.
American cheese:
- We prefer Jack or cheddar, or something along those lines.
Taco Flavored Doritos:
- Use your favorite flavored tortilla chips. (If you use plain chips, your salad will taste a little flat, but that’s nothing that a little splash of my Original Taco House Fiesta Dressing can’t fix!)
Chili Powder:
- Chili Powder in my part of the world has come a long, long way since I was a kid. Use the ground chili powder of your choice: chipotle, New Mexico, etc; just be mindful and adjust the amount accordingly.
Sauce
- If you don’t want to go to the trouble of making the sauce, just use about a cups of your favorite mild-to-medium salsa.

SERVING SUGGESTION: Serve with my Original Taco House Fiesta Dressing {Copycat Recipe}.

PRO TIP: If you use Doritos brand tortilla chips, you will need the better part of one regular sized [9.75 oz] bag. Before you crush any chips for use in the salad, take some time to separate out the unbroken chips in the bag and set them aside. You will use them to garnish the salad before serving. You’ll probably also have a few extra chips to munch on when you’re done.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Spicy Thai Shrimp Salad {Applebee’s Copycat}

July 23 By Renée 19 Comments

Spicy Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under dressings of spicy-sweet peanut sauce and a bright chili-lime vinaigrette. (Inspired by Applebee’s)

This post may contain affiliate links, but don’t worry – they won’t bite.

When Mr B and I were on the road last month, we stopped in at Applebee’s for lunch, and I ordered their Thai Shrimp Salad – which immediately became my newest favorite thing to eat. So of course I had to run home and figure out how to make it!

Our Spicy Thai Shrimp Salad makes a wonderfully satisfying meal that can be ready to serve in less than 30 minutes! This salad is absolutely delicious – and it’s a great pick if you happen to be trying to eat light and healthy, too.

There are four basic components to our Thai Shrimp Salad, and each one is super-easy to throw together.

Salad Base
Pan-fried Shrimp
Chili-Lime Dressing
Peanut Sauce

Thai Shrimp Salad with Spicy Peanut Sauce & Chili-Lime Dressing {Inspired by Applebee's} | The Good Hearted Woman

5 from 12 votes

Thai Shrimp Salad {Applebee's Copycat}

Spicy Thai Shrimp Salad combines grilled shrimp, fresh edamame, crunchy almonds, and crispy wonton strips under dressings of spicy-sweet peanut sauce and a bright chili-lime vinaigrette. (Inspired by Applebee's)

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Course: Main Dish, Salad

Cuisine: American

Servings: servings

Calories: 278kcal

Author: Renée | The Good Hearted Woman

Ingredients

Pan-fried Shrimp

1 teaspoon minced garlic
8 ounces raw shrimp peeled & deveined
1/2 teaspoon butter
2 tablespoons olive oil
1/2 teaspoon chili powder [**See Note]
1/4 teaspoon cayenne [**See Note]

Salad

1/2 head Napa or Savory cabbage chopped
2 cups fresh spinach coarsely chopped
1 cup shredded red cabbage
2 medium carrots peeled and shredded
1/2 cup shelled edamame
3 green onions thinly sliced
1/4 cup sliced almonds toasted
Wonton Strips
1/4 cup chopped cilantro (reserve some uncut for garnish)
1 batch Chili Lime Vinaigrette (Recipe Below)
1 batch Sweet & Spicy Peanut Sauce (Recipe Below)

US Customary - Metric

Instructions

Prepare Pan-fried Shrimp

In a large self-sealing plastic bag, combine shrimp, minced garlic, chili powder, and cayenne.
Toss until shrimp are evenly coated with the spice mix.
Heat a large, heavy skillet over medium high heat.
Melt olive oil and butter and swirl to coat the bottom the the skillet.
Add shrimp in a single layer. (Do not crowd in pan.)
Pan-fry about 2 minutes, then turn and fry until shrimp become pink all the way through and slightly firm, about 2-3 minutes.
Do not over cook!
Carefully remove shrimp from skillet and set aside.

Assemble Salad

Layer or toss cabbages, spinach, carrots, edamame, green onions, and sliced almonds, wonton strips, and cilantro in bowl.
Drizzle with Chili-Lime Vinaigrette and Sweet & Spicy Peanut Sauce.
Garnish with additional cilantro and wonton strips.
Serve with additional Vinaigrette and Peanut Sauce.

Notes

NUTRITION INFORMATION DOES NOT INCLUDE CALORIES/AMOUNTS FOR CHILI LIME VINAIGRETTE OR SPICY PEANUT SAUCE. (SEE RECIPES BELOW.)

I substitute in 1 teaspoon of my Spicy Skillet Dry Rub for the chili powder and cayenne.

Nutrition

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What kind of shrimp work best for this Shrimp Salad?

There are so many factors that can influence what shrimp you purchase, and where. I found this article, Everything You Need to Know to Buy Better Shrimp, to be thorough and very helpful.

Personally, we liked to use medium shrimp, and use either fresh or frozen depending on the season. When purchasing frozen shrimp, we usually go with individually frozen (IQF), head-off, peel-on shrimp. We find the pre-peeled shrimp to be of lower quality, with less flavor, and peeling them takes only a few minutes.

5 from 12 votes

Chili-Lime Vinaigrette

Prep Time5 mins

Total Time5 mins

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Course: Condiment

Keyword: Vinaigrette

Servings:

Calories: 99kcal

Ingredients

Juice of 2 limes
Zest of 1 lime
2 tablespoon olive oil
2 tablespoon honey
1 tablespoons soy sauce
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1/4 - 1/2 teaspoon Gochujang paste Depending on how spicy you like things)

US Customary - Metric

Instructions

Combine all ingredients in a jar and shake to combine. (Remember to put the lid on first!)

Nutrition

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Is Gochujang paste new to you? Learn more about it by visiting our Gochujang Roasted Brussels Sprouts recipe. OMG – seriously, the best Brussels Sprouts ever! (For reference: Before them, I wouldn’t touch the things.)

5 from 12 votes

Sweet & Spicy Thai Peanut Sauce

Prep Time5 mins

Total Time5 mins

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Course: Condiment

Cuisine: Thai

Keyword: peanut sauce, spicy

Calories: 100kcal

Author: Renée | The Good Hearted Woman

Ingredients

1/4 cup creamy peanut butter
1/4 cup canned coconut milk
1 tablespoon fish sauce (I prefer "Red Boat" fish sauce)
1 - 2 tablespoons fresh lime juice
1 tablespoon honey or coconut or agave nectar
1 clove minced garlic
1/2 - 1 teaspoon grated fresh ginger
1/2 - 1 teaspoon gochujang paste Totally optional. You can also use your favorite heat: Sriracha, red pepper flakes, etc.

US Customary - Metric

Instructions

Combine all ingredients and whisk or blend until smooth.

Nutrition

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Do you love shrimp? Then you’ll love our Cast Iron Shrimp & Grits Pizza (with GF Polenta Crust!) and our Sweet Potato Pad Thai with Shrimp – be sure to check them out!

Looking for more hearty, healthy salads? Here are a few of our favorites:

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons’ popular Kale & Carrot Salad.

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What does it mean to Blanch Vegetables?

Post Updated June 15, 2020 (Originally published January 22, 2015)

Kale & Carrot Salad

Equipment

Ingredients

Instructions

Notes

Nutrition

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Sweet-tart cranberries combine with crunchy pepitas and fresh orange in this simple, versatile couscous dish. Serve it warm as a side dish or cold as a salad: either way, Cranberry Orange Pearl Couscous is a perfect complement to any light meal!

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Pasta or Whole Grain?

There are three basic types of couscous, all based on size.

Cranberry Orange Pearl Couscous

Equipment

Ingredients

Instructions

Nutrition

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Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)

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Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

Equipment

Ingredients

Instructions

Notes

Nutrition

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Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

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Carrot Pineapple Jello Salad (Sunshine Salad)

Ingredients

Instructions

Notes

How to Make a Molded Jello Salad

Nutrition

Do I have to use Jello® for this recipe, or can I use any powdered gelatin?

This post is dedicated to my daughters – mostly so I can send them here when they need the recipe.

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Moroccan Carrot Salad is an exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, dressed with a warmly spiced, piquant honey-lemon vinaigrette. Makes a quick, refreshing side that is ready to serve in just 15 minutes!

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Post Updated May 4, 2020 (Originally published September 6, 2016)

Moroccan Carrot Salad – It’s a Matter of Taste

Think about biting into a fresh lemon slice.

Is there any good substitute for preserved lemons?

How does using quick-fake Preserved Lemons compare to using the real thing?

Moroccan Carrot Salad

Equipment

Ingredients

Instructions

Notes

Nutrition

Quick Preserved Lemon Substitute

Ingredients

Instructions

Nutrition

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Chewy, nutty wheat berries mix with creamy pineapple fluff to make a this delicious Pineapple Wheat Berry Salad. Keep it simple, or add one (or more) of the optional mix-ins. Easy to make and freezer-friendly, it’s perfect for potlucks too!

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[*Officially, the new millennium began at zero hour, Greenwich Mean Time, on January 1, 2001 (not 2000) according to rules adopted at an international conference held in October 1884. But we can save that discussion for another time.]

Perfect for Potlucks!

Pineapple Wheat Berry Salad {With Optional Mix-ins}

Ingredients

Mix-in Ideas [TOTALLY OPTIONAL]

Instructions

How to Cook Wheat Berries

Pineapple Wheat Berry Salad

Notes

Nutrition

Adding Mix-ins to Pineapple Wheat Berry Salad [OPTIONAL]

OPTIONAL: Use any one or a combination of the following mix-ins, or come up with your own idea!

1 CUP TOTAL per batch of Wheat Berry Salad*

Interested in learning more about cooking with wheat berries?

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The perfect Buddha Bowl {aka Bliss Bowl} made easy; plus 35+ great ideas to get your creative juices flowing.

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Post Updated January 2, 2020 (Originally published June 27. 2016)

How to Make a Buddha Bowl

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THANK YOU so much for being a faithful reader and supporter
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This post is dedicated to my daughters –
mostly so I can send them here when they need the recipe.

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

[**Officially, the new millennium began at zero hour, Greenwich Mean Time, on January 1, 2001* (not 2000) according to rules adopted at an international conference held in October 1884. But we can save that discussion for another time.]

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