Tuna Salad Nicoise Recipe

If you’ve been reading my blog for any length of time, you know I try my hardest to get my husband on the healthy, veggie eating bandwagon. He’s pretty good about trying things although sometimes strange colors upset him (he thought purple potatoes, for instance, were just “wrong”). However, knowing that he likes tuna salad sandwiches, I decided to try this recipe for dinner one night. Success! Although he didn’t say he’d ask for this dish again, he cleaned his full plate, which is good enough in my book.

For the ultimate in fresh color to tempt your vision as well as you palate, use different varieties of the base ingredients. I’m not adding specific measurements because with this salad, you only need to pile the ingredients on the plate so use whatever you have or whatever ratio is most delicious to you and your family. The recipe below makes one full plate of hearty salad.

This salad is a feast for the senses and sure to tempt even the pickiest veggie eater.

Tuna Salad Nicoise

Mixed baby greens and/or herbs

1 packet of tuna in olive oil (or 1/4 pound freshly grilled tuna steak)

3 baby potatoes, boiled (use purple, red or yellow or a combo)

1 hardboiled egg, peeled and cut into quarters

1/3 cup kalamata olives, pitted (use a cherry pitter)

1 green onion, white and green parts sliced on the diagonal

Green beans or asparagus spears, cooked and tossed with Italian dressing

4 Baby heirloom tomatoes, halved and tossed with strips of fresh basil

Your favorite oil and vinegar salad dressing

To assemble salad, place greens in center of plate. Top with tuna. Surround salad with remaining ingredients. Grind a bit of black pepper over the top. Drizzle with salad dressing.

October 13, 2011: Chicken Tenders Salad Recipe

Back when I lived in the city, I used to love going to Applebee’s for lunch. They had a fried chicken salad on the menu that was my favorite. Now that I no longer live in a city with an Applebee’s restaurant and no longer work in corporate America, I’ve come up with my own version of that salad. This is great as a lunch dish or even a main dish salad for dinner. And it's the perfect way to use up any leftovers from my cornflake crusted chicken tenders recipe.

Chicken Tenders Salad

4 cups mixed baby greens

1 tomato, cut into chunks

2 green onions, sliced on the diagonal

2 ounces sharp cheddar cheese, cut into small cubes

4 hard boiled eggs, peeled and quartered

½ recipe cornflake crusted chicken tenders

Divide all ingredients between two large bowls. Top with Honey Mustard salad dressing and fresh sourdough croutons and cracked black pepper, if desired.

Honey Mustard Salad Dressing

¼ cup prepared yellow mustard

¼ cup Dijon mustard

½ cup honey

¼ cup mayonnaise

2 T. olive oil

1 t. finely minced garlic

Combine all ingredients in a jar. Shake well to mix.

Serves 2 as a main dish.

June 26, 2011: Mama’s Macaroni Salad

I got an unexpected visit from my dad and stepmom last week; as soon as I heard they were headed up to see me, I sprang into action in the kitchen. One of dad’s favorite dishes is the macaroni salad my mom used to make. Now that she is gone, I am the only one who can duplicate it.

To the best of my knowledge, this is Mama’s recipe.

Tip: Be sure to taste the dressing often so that it has just the right mix of sweet and tanginess since all measurements are approximate.

Mama’s Macaroni Salad

One 1 lb. box macaroni
2 cups mayonnaise (not Miracle Whip)
1 T. fresh lemon or lime juice
1 – 2 T. sugar
Salt and pepper to taste
1 can peas (reserve liquid)
1 can spam, diced
½ cup minced onion
3 hard boiled eggs
Paprika

Cook macaroni per directions on the box; drain and rinse with cool water.

In a large bowl, mix together mayonnaise, lemon juice, sugar, salt and pepper. Slowly add a bit of the liquid from the canned peas, about ¼ cup. Taste and adjust seasonings as necessary. Add macaroni, peas, spam and onions and toss together. Slice hard boiled eggs and lay across the top of the salad. Sprinkle with paprika.

May 16, 2011: A Manly Salad and Honey Mustard Dressing Recipe

My husband had to go to the doctor last week. He’s really been trying to get healthier by quitting smoking and drinking (he only drinks a beer every now and then) but one thing he hasn’t done is eat better. I try my best to force veggies down his throat when he’s home for dinner but there’s not much I can do about the fact that he stops at Circle K on the way to work and buys a pastry for breakfast or a greasy fast food hamburger for lunch.

Well, at this last doctor’s visit, he was horrified to find out he’d gained another five pounds in the last month or so when he’d already started out heavier than normal. I guess this was his wakeup call, at least for a day or two (we’ll see how long his healthy eating habit lasts)…

So the other night he insisted we just eat salad. Although I’d had a veggie wrap for lunch, which is basically salad in a tortilla, I acquiesced. Although this salad isn’t exactly real low in calories, it’s not too bad since I made the salad dressing. Here’s what we put in our salads (I’m not including measurements here because that’s really up to you and the size of your bowl):

Manly Salad

Romaine lettuce
Green leaf lettuce
Shredded carrot
Heirloom tomatoes, thinly sliced
Black olives
Deli ham slices, cubed
Broccoli sprouts
Hard boiled eggs
Sharp white cheddar cheese, grated
Freshly ground black pepper

Honey Mustard Salad Dressing

¼ cup honey
¼ cup olive oil
1 t. minced garlic
¼ cup Dijon mustard
¼ cup whole grain mustard

Mix all ingredients well. Makes enough for 2 large salads.

April 22, 2011: Potato Salad Recipe

It seems everyone has their own recipe for making potato salad and they’re all pretty different. My recipe is a combination of my mother’s and my mother-in-law’s. It’s very similar to my macaroni salad recipe so if you like that one, you’re sure to like this!

Potato Salad

4 rather large red potatoes
1 cup mayonnaise
2 T lemon juice
1 1/2 t. sugar
1 t. prepared yellow mustard
1 t. dried dill weed (or twice as much fresh dill)
Salt and pepper to taste
½ cup sliced, pimiento-stuffed green olives
¼ cup minced white or yellow onion
2 eggs, hard boiled, peeled and coarsely chopped

Boil the potatoes with skins on for about 20 minutes, or until tender. Cool slightly and peel. Let cool completely (you can place them in the refrigerator to speed the cooling process) before chopping into large chunks.

Meanwhile, combine the rest of the ingredients (up to the eggs) in a large mixing bowl. Taste and adjust seasonings as necessary (some people like the sauce a bit sweeter, some like it more tart). Fold in the potato chunks and chopped eggs. Refrigerate and serve cold.

Of course, potato salad is always a great dish for picnics and if your Easter celebration is going to be outside, this is a good side dish. And if you wait to prepare until after the Easter egg hunt, you’ve already got the hard boiled eggs ready!

March 23, 2011: Two Versions of Macaroni Salad Recipes

One of the best side dishes for spring is macaroni salad. It’s cool and fresh and light and goes perfectly with an Easter ham or leg of lamb. It’s also great for picnics and luncheons with hamburgers or hot dogs.

When I think of macaroni salad, the first thought that comes to mind is of my mother’s version. I inherited all of her cookbooks and I ran across an old recipe from the 50s that I think she loosely based hers on because I’ve never found another formula quite like hers that anyone else makes. Back in those days, Spam wasn’t email junk, it was that good old combination of pork shoulder and ham in a can with a little metal key that was touted as an affordable way to feed your family. And that’s when mom created her macaroni salad recipe with Spam. If you don’t particularly care for Spam (like my DH), don’t worry. I’ve included an alternate recipe that my husband prefers.

Do keep in mind that the measurements I’ve provided here are just approximate. Mom never wrote down her recipe and since I’ve been making it for decades, I just throw the ingredients together as Mom taught me. So always taste the sauce and be sure it is palatable to you!

Macaroni Salad Version 1

12 - 16 ounce package elbow macaroni (it always used to come in a one-pound package but I’ve noticed that you now only get 12 ounces!)
1 ½ cups mayonnaise (not Miracle Whip)
2 t. lemon juice, fresh or bottled
2 t. sugar
Salt and pepper to taste
½ white or yellow onion, finely minced
1 can peas
1 can Spam, cut into medium dice
3 – 4 hard boiled eggs
Paprika

Cook the macaroni according to the package directions. Drain, rinse, and set aside to cool.

In the meantime, prepare the sauce. In a large bowl, mix together the mayo, lemon juice, sugar, salt and pepper. Taste it and adjust accordingly; it should be slightly sweet-tart. Add the onion, peas, and Spam. Slice the hard boiled eggs and lay across the top of the salad. Sprinkle lightly with paprika.

Macaroni Salad Version 2

12 – 16 oz. salad macaroni
1 ½ cups mayonnaise (not Miracle Whip)
2 t. lemon juice, fresh or bottled
2 t. sugar
2 t. dill weed
Salt and pepper to taste
½ red, white or yellow onion, finely minced (can also substitute scallions)
About 1 cup sliced green, pimiento-stuffed olives
3 hard boiled eggs

Cook the macaroni according to the package directions. Drain, rinse, and set aside to cool.

In the meantime, prepare the sauce. In a large bowl, mix together the mayo, lemon juice, sugar, dill weed, salt and pepper. Taste it and adjust accordingly; it should be slightly sweet-tart. Add the onion, olives, and chopped hard boiled eggs.

Tip: Easily turn this into potato salad by substituting 6 to 7 peeled, boiled potatoes, chopped, for the macaroni. You may have to add a bit more dressing since potatoes will absorb more. 
To freshen the macaroni salad the next day, add another dollop of mayo.

So which do you prefer? Mom’s recipe or my updated one?