Tag Archives: salad

Greek Pasta Salad from @hamiltonbeach
Take a break from mayo-based pasta salads this spring and summer and replace their spot on the picnic table with this refreshing Greek version with tomatoes, cucumbers, olives and feta. The tangy dressing makes it a light and bright side at any barbecue or cookout and the recipe makes enough to feed a group for a potluck.

Greek Pasta Salad from @hamiltonbeach

The flavorful homemade vinaigrette can also be used as regular Greek salad dressing, and we love how quick and easy it is to make in the single-serve blender. It’s a spring and summer classic for a reason, as it’s delicious tossed with a medley of crisp, fresh veggies and al dente pasta. Even kids clear their plates when they eat this pasta salad, and there’s no such thing as having too many healthy family-friendly recipes on hand.

Greek Pasta Salad from @hamiltonbeach


Greek Pasta Salad
SERVES: 12

Ingredients
1 cup olive oil
2/3 red wine vinegar
2 tablespoons lemon juice
2 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 package (1 lb.) rotini pasta, cooked
1 container (8 oz.) crumbled feta cheese
1 container (8 oz.) grape tomatoes, halved
1 jar (7 oz.) pitted kalamata olives, drained
1 small cucumber, sliced
1 small red onion, coarsely chopped
1/3 cup sliced pepperoncini peppers
Instructions
In a blender jar, add red wine vinegar, lemon juice, garlic, basil, oregano, salt and pepper. Cover and blend on HIGH until well blended. Remove filler cap, with blender running, gradually add oil through the filler cap until mixture is creamy.
In a large bowl, add pasta, crumbled feta, grape tomatoes, kalamata olives, cucumber, onion and pepperoncini peppers.
Pour oil mixture over pasta, stirring until blended.
Cover and refrigerate overnight for flavors to blend.
Notes
Use a food processor to quickly slice cucumbers and chop onions.
Reserve ¼-½ cup of the vinaigrette and mix it into the pasta just before serving to ensure the salad is moist and fresh.
Cook the pasta al dente, so it’s just done and not overcooked. This will ensure a chewy bite and prevent a soggy salad.
This is a customizable recipe. Don’t like pepperoncini? Swap them out and add sun dried tomatoes. As long as you stick with Mediterranean flavors, it’ll be delicious.
Everyday Good Thinking http://everydaygoodthinking.com/

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51126 blenderHamilton Beach® Single-Serve Blenders feature durable stainless steel blades that blend your favorite drinks, sauces or dressings in seconds. Use the travel cup to blend drinks to go anytime, or fill the whole jar with fresh ingredients for family and friends. Cleanup couldn’t be simpler — place the cup or blending jar right in the dishwasher.

 



Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

With warmer weather in the air and summer on the way, all I want to do is break out of my office and run for the sunny hills. I have the itch to get outside as much as possible so I can soak up the rays I missed so desperately all winter. 

I think this warmer weather means eating outside at every opportunity is a must. But what is the best menu for alfresco dining? Outdoor dining calls for the freshest food you can find – and I’m craving seafood and salads.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Caesar salads, in particular, are perfect for warm-weather dining, especially when topped with fresh seafood. Try kale as a substitute for everyday lettuce, though you can use whatever leafy green you prefer. You can read more about different substitution options in our Guide to the Types of Lettuce. Then, learn more about How to Clean and Store Lettuce.

Grocery stores always have kale, but unlike the winter months, where slow cooking it with ham hocks and spices feels most comforting, I like to make salads that show off the bright green color and freshness of the healthful veggie. I like to buy my kale locally from the farmers market because it’s less expensive and a fun family outing. If you aren’t feeling ready to jump into shopping the farmers market, you should read our tips to help you navigate them like a pro.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Shredding the kale is the best way to prepare it for salads because it’s much easier than chopping it by hand and the thinner strips of kale actually make it more tender. This simple method is easy and quick to prepare using the slicing blade in the food processor.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Tangy Caesar dressing is quick and easy to make in a small personal blender. Anchovies, garlic, lemon and Dijon mustard add a subtle but substantial kick to this classic dressing. If you’ve been following our blog for a while, you’ve seen us use this same Caesar dressing on our grilled Caesar salad.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

We especially like it on this version because the combination with the kale gives the whole salad a little more substance. Pat is always saying how there’s not enough “stuff” in her Caesar salad. This one feels more substantial because the kale is a little heavier and the salmon is nice and rich.

 

Speaking of the salmon, we found a gorgeous filet of Alaskan salmon, which was seasoned with salt, then brushed with a little bit of Caesar dressing before grilling. Grill the salmon on top first to get perfect grill marks, then flip it over and grill it on the skin until it’s cooked through. Add some fresh parmesan cheese and croutons, and you’ll have a perfectly filling lunch or dinner that seems made for a spring alfresco meal.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach

Pair your mouthwatering Caesar salad and grilled salmon with white wine, sparkling water with fresh juice or a refreshing berry cocktail. If you plan on hosting, add an appetizer and a dessert for an appetizing alfresco menu – it’ll be perfect for the spring and summer months when everyone wants to spend more time eating next to the grill on patios and porches.

Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach


Shredded Kale Caesar Salad with Grilled Salmon
SERVES: 2

Ingredients
1 bunch kale
1 fillet (1 lb.) salmon
Croutons
Instructions
Using food processor, slice kale; set aside.
Heat indoor grill to SEAR or outdoor grill to high.
Spread 1 teaspoon Caesar dressing over top and bottom of salmon.
Place salmon top side down on grill and grill for 3 minutes. Turn and grill until fish flakes easily when tested with a fork, about 4 to 5 minutes.
Toss kale and croutons with Caesar dressing. Arrange on individual plates.
Top salad with grilled salmon.
Notes
Serve the grilled salmon as a hot salad now, or for an easy and delicious cold salad, prepare and refrigerate the Caesar dressing and salmon one day ahead.
For thinner dressing add water, 1 tablespoon at a time, until desired consistency is reached.
Everyday Good Thinking http://everydaygoodthinking.com/

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Shredded Kale Caesar Salad with Grilled Salmon from Everyday Good Thinking by @hamiltonbeach


Creamy Caesar Dressing
YIELDS: 1 serving

Ingredients
3 anchovies
1 clove garlic
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon cracked black pepper
​1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/3 cup olive oil
Instructions
Place anchovies, garlic, lemon juice, mustard, Worcestershire sauce and black pepper in blender.
Blend until mixture is creamy.
Add mayonnaise, Parmesan cheese and oil to blender. Blend until smooth.
Refrigerate.
Notes
For thinner dressing add water, 1 tablespoon at a time, until desired consistency is reached.
Everyday Good Thinking http://everydaygoodthinking.com/

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70725 - stack n snap food processor

 Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.

 
51133 blenderHamilton Beach® Single-Serve Blenders feature durable stainless steel blades that blend your favorite drinks or sauces in seconds. Use the travel cup to blend drinks to go anytime, or fill the whole jar with fresh ingredients for family and friends. Cleanup couldn’t be simpler — place the cup or blending jar right in the dishwasher.



Nicoise Salad with Grilled Tuna from Everyday Good Thinking by @hamiltonbeach

Nicoise salad is a French salad with tuna, hard boiled egg, green beans, potatoes, olives and other veggies served with a vinaigrette dressing. You can use fresh or canned tuna, but we think using a nicely grilled tuna steak to top the salad makes a world of difference – not just in presentation, but in flavor, too. Since it’s still cold outside, we’re lucky we can achieve this perfectly seared rare tuna on an indoor grill in just minutes.

Nicoise Salad with Grilled Tuna from Everyday Good Thinking by @hamiltonbeach

First, we composed the salad with a bed of lettuce, then assembled sections of the different ingredients. We made a large platter for serving a group as a lunch salad (This would also be great to serve at a brunch or bring to a potluck shower.) so we used a fair amount of each ingredient. We seared the tuna on the Searing Grill, sliced it and served it over the salad with our favorite lemon vinaigrette on the side.

It was a delicious, healthy lunch and surprisingly hearty. If you don’t usually fill up on salads, this one was made for you.

Nicoise Salad with Grilled Tuna from Everyday Good Thinking by @hamiltonbeach


Nicoise Salad with Grilled Tuna
SERVES: 6

Ingredients
2 (1 1/2-inches thick) tuna steaks
2 teaspoons olive oil
6 cups mixed greens
4 large hard cooked eggs, peeled and halved
4 small red potatoes, cooked and quartered
4 medium radishes, thinly sliced
4 marinated artichokes, halved
1 small cucumber, thinly sliced
1 medium roasted red pepper, cut into strips
1/4 pound green beans, cooked
1 cup grape tomatoes
1/2 cup assorted olives
1/4 cup chopped red onion
4 sprig fresh oregano
3 slices lemon slices
Salad dressing
Instructions
Heat indoor grill to SEAR/450°F.
Brush both sides of tuna steaks with olive oil.
Grill tuna 3 to 4 minutes on each side or until desired doneness. Let rest for 5 minutes and slice.
Arrange remaining ingredients, except the oregano and salad dressing on a serving platter. Top with sliced tuna.
Garnish with oregano sprigs, lemon slices and serve with choice of salad dressing.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Searing Grill @hamiltonbeachWith the Indoor Searing Grill, you can enjoy outdoor grilled flavor anytime you want, regardless of the weather. There are two secrets to its excellent grilling capability. The Searing Grill’s high-heat searing temperature locks in juices and flavor, giving your meat better taste, texture and appearance. What’s more, its unique hooded design helps keep in flavor to give your food that authentic outdoor grilled taste.



Roasted Beet Salad with Goat Cheese and Balsamic Dressing from Everyday Good Thinking, the official blog of @hamiltonbeach

The beetroot has a lot of nicknames: beets, garden beets, red beets, golden beets, or, in more scientific terms, beta vulgaris. Beets are a root vegetable available year-round in many climates, but most abundant during the summer and fall months. Beets come in a variety of colors and can be eaten raw, juiced, roasted, boiled, pickled, sautéed or steamed.

Roasted Beet Salad with Goat Cheese and Balsamic Dressing from Everyday Good Thinking, the official blog of @hamiltonbeach

Although often overlooked, the greens of the beet can also be cooked and eaten. The greens contain more vitamin A, potassium, iron and calcium than the root and usually come attached when purchased at farmers markets and most grocery stores. The taste is similar to spinach.

Roasted Beet Salad with Goat Cheese and Balsamic Dressing from Everyday Good Thinking, the official blog of @hamiltonbeach

When selecting beets, look for those less than three inches in diameter. Beets larger than this can be fibrous or woody in texture. Firm and fresh roots are ideal; avoid buying any that appear to be dry. According to our Test Kitchen experts, “you can achieve maximum storage time and maintain the beet’s moisture by trimming the greens, leaving at least 1-2 inches of stem. Store the unwashed beets in plastic bags in the crisper drawer of your refrigerator. Cut a small hole in the bag to prevent condensation build up which can cause spoilage. Stored properly, beets can last up to three weeks. To store the greens (don’t throw them out!), put them in a separate bag and they will last about four days.”

Roasted Beet Salad with Goat Cheese and Balsamic Dressing from Everyday Good Thinking, the official blog of @hamiltonbeach

We love beets served on salads with goat cheese just as much as we love them plain, roasted with garlic and salt. We encourage you to get creative and try out a few different preparations so you can find what you like the best.

Roasted Beet Salad with Goat Cheese and Balsamic Dressing from Everyday Good Thinking, the official blog of @hamiltonbeach

 


Roasted Beet Salad with Goat Cheese and Balsamic Dressing
SERVES: 4

Ingredients
2 pounds fresh beets, trimmed
Olive oil
Sea salt
1/2 cup olive oil
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 package (14 oz.) mixed salad greens
2 large oranges, peeled, sectioned and cubed
1 container (4 oz.) crumbled goat cheese
1 cup toasted walnuts
Instructions
Preheat oven to 450°F.
To roast beets, place each trimmed beet on a square of aluminum foil. Brush the beets with olive oil and sprinkle with sea salt. Wrap the beets and place on a baking sheet.
Bake for 45 minutes to 1 hour or until beets are tender.
Remove beets from oven and let stand 10 minutes to cool. Peel beets by rubbing the skin with a paper towel. Chill and cut in cubes.
To make dressing, add 1/2 cup olive oil, balsamic vinegar, salt and pepper to jar of a single-serve blender. Blend until smooth.
On salad plates arrange salad greens, beet and orange cubes. Sprinkle with goat cheese and walnuts. Drizzle with balsamic dressing.
Everyday Good Thinking http://everydaygoodthinking.com/

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Easy Reach Toaster Oven from Everyday Good Thinking, the official blog of @hamiltonbeach

 

The Easy Reach™ 4-Slice Toaster Oven can help you in countless ways around the kitchen while saving space and time. The removable Easy Reach™ roll-top door offers better access to food and easy cleaning, while the front-access crumb tray slides out for quick cleanup. Toast, bake or broil, and you’ll be thrilled with the results.

 

HB_SmoothieLife_Blog_Sidebar_1Don’t let its space-saving design fool you. The versatile blending container functions as a mixing jar one minute and doubles as a portable travel mug with attachable drinking lid the next. For a lightweight, easy-to-use, inexpensive personal blender, the Hamilton Beach® Single-Serve Blender is well worth the investment. Just imagine all the recipe possibilities, extra storage room and money you’re saving.



Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeachChristine Pittman of Cook the Story loves to provide recipes for quick weeknight meals so home cooks can have more precious time with their families. She also loves to create easy appetizers, quick desserts and simple dishes for entertaining, so readers can spend more time having fun and less time doing prep work. She can be found on Facebook, Twitter, Pinterest and YouTube.

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

One of the first things we bought when we moved into our small basement apartment in Toronto was a counter top electric grill. We didn’t have much outdoor space for grilling and we knew we didn’t want to give up grilling quick dinners. A year later we bought a small house with a yard and I assumed our counter top grill would go to the basement to collect dust. I was wrong. We tried to shovel our back patio whenever it snowed, but after a couple of storms we gave up and our grill was buried. So I dusted off that counter top grill and we were cooking again in no time.

Recently, Hamilton Beach sent me the Searing Grill to test out. It brought back good memories of the first years living with my husband. We quickly discovered this new grill is far better than the one we had back in Toronto, and it’s dishwasher-friendly, which makes cleanup simple. It can get up to a really high temperature which is perfect for burgers, steaks and chicken. It’s that intense heat that gets you great grill marks on the veggies and cheese in the salad I’m sharing with you today.

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

The thing I like best about this grill is the non-stick cooking surface. It’s perfect for grilling cheese.

Do you know about grilling cheese? There are certain varieties of cheese that get soft but not messy, drippy or gooey when heated. The two I use most often are halloumi, a Greek variety, and queso para freir, a Mexican frying cheese. It’s always a bit risky to put these cheeses on your regular outdoor grill as I’ve had them stick and leave a coating behind on the grates. But they don’t stick at all to the Searing Grill grate. They cook perfectly with beautiful grill marks on the outside and a soft, oozing texture on the inside.

For this salad, I grilled summer vegetables and let them come to room temperature on the counter while I grilled the Mexican frying cheese. To serve, just pile the veggies onto some greens and add the dressing and fried cheese. To make the dressing, mix bottled ranch dressing with bottled barbecue sauce. The barbecue sauce adds an extra summery touch to the salad.

This salad is so good. I wish it hadn’t taken me so long to come up with it. I know we would have been eating it weekly from our Toronto days until now. Oh well, I guess we’ll just have to start today!

Center Stage: Searing Grill Vegetable Salad and BBQ Ranch Dressing with Cook the Story, everydaygoodthinking.com @hamiltonbeach

To enter to win a Hamilton Beach Searing Grill of your own, visit my blog, Cook the Story today. Here’s my Salad with Grilled Vegetables and BBQ Ranch Dressing recipe for you print and use all summer long.


Salad with Grilled Vegetables and BBQ Ranch Dressing
SERVES: 4

This salad has grilled vegetables, Mexican frying cheese and a BBQ ranch dressing. It's perfect as a side dish or appetizer in the summer! Note that you can substitute Italian dressing for the ranch for an equally delicious twist.
Ingredients
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 Tbsp. dijon mustard
½ tsp. salt
¼ tsp. pepper
12 asparagus spears, trimmed
6 large cherry tomatoes
1 small summer squash sliced in ¼ in. rounds
2 portobello mushrooms, stem removed
8-½ inch slices of queso para freir (Mexican Frying Cheese)
6 Tbsp. ranch dressing
2 Tbsp. barbecue sauce
8 cups of salad greens
Instructions
Preheat Hamilton Beach Searing Grill to SEAR temperature. Mix red wine, olive oil, dijon, salt and pepper together in a large bowl. Add the asparagus, tomatoes, squash and mushrooms, and stir with tongs to coat evenly. Transfer the vegetables to the preheated grill. It’s okay if things overlap a bit. Add the queso slices to the remaining vinaigrette and turn to coat, then set aside.
Grill the vegetables until there are grill marks on the underside, about 3-5 minutes. Flip, and cook until more grill marks appear, another 3-5 minutes.
Mix the ranch dressing and barbecue sauce together in a small jar or bowl.
Remove squash, tomatoes and asparagus from the grill and set aside on a plate. Flip the mushrooms again and let them continue to cook.
Put cheese on grill just until it has grill marks on the underside, about 1-2 minutes. Flip and cook until grill marks appear, 1-2 minutes more. Transfer to a cutting board and cut each slice into 5-6 pieces. Remove mushrooms from grill and cut them into ½ inch slices. Cut tomatoes in half.
Put 2 cups of salad greens on each plate. Drizzle each with 2 tablespoons of the BBQ ranch dressing and top with ¼ of the veggies and grilled cheese.
Everyday Good Thinking http://everydaygoodthinking.com/

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Hamilton Beach Searing Grill @hamiltonbeach

 The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.