Tag Archives: Salad

Pickle Salad

14 May


This salad is very similar to a summer salad my Mom makes. I start by chopping some onion (we have vidalias local and in season now). Cover the onions in vinegar (any type will do) and let them sit. Next I prepped the green beans by trimming the ends and cutting them into bite size pieces. While I steamed the beans, I chopped the cucumber. Once the green beans were cooked and cooled, I drained and rinsed the onions. The vinegar soak helps to deflame the onions, so they don’t overwhelm the dish.
Combine all of the veggies and cover with plenty of  balsamic and red wine vinegar, salt, and roughly cracked black pepper. Add a little bit of olive oil and rosemary, and stir in oregano if you wish.
The salad is more pickled veg than veggies with vinagrette, so don’t skimp in the salt. Also this means the salad will need to sit in the frig for at least an hour. The original was just cucs and onions, but I added the green beans for extra nutrition. I love this as a summer salad because it is so refreshing and tangy. Enjoy!


Easy Spring Salad with Strawberries and Green Beans in Balsamic Dressing

9 Apr

I usually bring desserts to parties. I love to bake, and I’m better at having my own course to deal with, no coordinating with anyone. We’ve all been to potlucks with five potato salads. But tonight I’m going to a birthday party- dessert will be cake. So I am bringing a side dish.

This easy spring salad was inspired by a dish I had at another birthday party. The original had spinach rather than green beans. I was also inspired by what was fresh at the Forsyth Farmer’s Market this morning:


Green beans and strawberries from the Forsyth Farmer's Market

Green beans and strawberries from the Forsyth Farmer's Market



salad dressing ingredients

I trimmed and chopped the green beans into bite size pieces. I steamed the green beans lightly, remember the acid in the dressing will continue to “cook” or break down the beans. While the beans were cooking, I mixed the dressing.

I combined several teaspoons of balsamic vinegar, a scant tablespoon of honey, freshly ground black pepper, a pinch of salt, and finely chopped fresh rosemary and lavender (about a teaspoon each). Finally, I slowly whisked in olive oil until I had a thick dressing.

To finish, I sliced the strawberries and mixed the fruits and veggies in the dressing. Then chill in the frig until it’s time for dinner!


Strawberry and Green Bean Spring Salad

Strawberry and Green Bean Spring Salad





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