Chef Wolfgang Puck’s Cucumber Salad

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This Crisp Cucumber Salad is from the Famous Spago Restaurant in Beverly Hills, Created by Chef Wolfgang Puck







2 cups thinly-sliced cucumbers*
1 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

* American or English cucumbers may be substituted, but cucumbers need to be peeled, cut lengthwise, seeded, and sliced into thin half moons. I like to use my lemon cucumbers out of my garden in this recipe (peeled and sliced whole).


In a large bowl, combine cucumbers and salt; mix well. Add sugar, soy sauce, rice wine vinegar, and sesame oil; mix well.

Sprinkle with sesame seed and mix. Let marinate for 20 minutes before serving. NOTE: If you desire, drain off some of the vinegar mixture before serving.

Recipe and Photo from Wolfgang Puck


Spring Greens with Salmon & Apricot Ginger Vinaigrette

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Crunchy Goodness from

The American Heart Association





Apricot-Ginger Vinaigrette:
1/4 cup all-fruit apricot spread
1/4 cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon sugar
2 teaspoons grated peeled gingerroot
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt

4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
2 cups baby spinach leaves
1 cup shredded red cabbage
1 cup fresh or frozen snow peas, thawed if frozen, trimmed and halved diagonally
1 7.1-ounce vacuum-sealed pouch pink salmon


In a food processor or blender, process the vinaigrette ingredients until smooth.

Put the salad ingredients except the salmon on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.

Recipe from American Heart Assn.

Nutritional Analysis per serving:  Calories 128, Total Fat 2 g., Saturated Fat 1 g., Trans Fat 0, Polyunsaturated Fat 0.5 g, Monounsaturated Fat 0.5 g, Cholesterol 18 mg, Sodium 366 g, Carbohydrates 17 g, Fiber 3 g, Sugar 12 g, Protein 11 g.


Patriotic Red, White & Blue Salad

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Next Time You Go to a Holiday Potluck, Bring this Salad and See the Fireworks Fly!






  • 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
  • 2 cups small red potatoes, quartered (about 10 ounces)
  • 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 3 hard-cooked large eggs, finely chopped $
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced


  1. Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
  2. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
  3. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.
Recipe from
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Creamy Shrimp and Celery Salad

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This is a Wonderful Creamy Salad for a Hot Summer Day!

Only 161 calories and 3.8 g carbohydrate per serving.  Recipe makes 4 servings.




16 oz. large cooked shrimp, peeled.

2 medium cucumbers, peeled and sliced

1 large celery stalk, sliced thin

1/4 cup low fat sour cream

2 TBSP. reduced calorie light mayonnaise

2 TBSP. lime juice

1 tsp. Old Bay seasoning

Salt to taste


In a medium bowl, combine sour cream, mayonnaise, lime juice, Old Bay and salt.  Add shrimp, celery, cucumbers and mix.  Refrigerate until ready to serve.

Recipe from ginasrecipes

Grilled Romain

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A Grilled Salad!  Go Ahead and Try It! 





2 heads of romaine lettuce (or packaged romaine hearts)
Olive oil
Kosher salt
Fresh ground pepper
Balsamic vinegar, if desired
Parmesan cheese


Preheat a grill. (If you don’t have a grill, you also can use a stovetop grill pan; in that case, skip this step.)

2  Wash and dry the romaine. If using romaine heads, remove a few of the outer-most leaves and save the greens for a salad.

3  Cut each romaine heart in half lengthwise. Drizzle each side liberally with olive oil, a good amount of kosher salt, and fresh ground pepper. If desired, drizzle with balsamic vinegar.

4  Place the romaine hearts on the grill, and grill for about 3 minutes on each side, until slightly charred.

5  Top with grated parmesan cheese and serve immediately

Recipe from

Chickpea Salad

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Pick Up Fresh Basil and Tomatoes at the Farmer’s Market

It Doesn’t Get Easier Than This!





  • 1 can chickpeas, drained and rinsed
  • About 1 pint grape tomatoes, halved
  • 25 large basil leaves, chopped
  • 3 cloves of garlic, minced
  • 1 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 2 tsp olive oil
  • 1/2 tbsp honey
  • pinch of salt


Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

This is a great, fast, healthy summer salad.  Take to your next get together and impress them!

Recipe from

Corn, Cucumber and Cilantro Salad

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This is a Great Summer Recipe to Make After Visiting a Local Farmers’ Market





6 large ears fresh corn on the cob (yield will be about 3 cups after de-cobbing)

2 large ripe tomatoes, seeded and chopped into 1/2-inch cubes

1 medium cucumber, chopped into 1/2-inch cubes

1 small sweet red onion, finely chopped

1/3 cup finely chopped fresh Italian flat-leaf parsley

1/2 cup finely chopped fresh cilantro

1/2 cup Maple Balsamic Vinaigrette (see below)

Salt and freshly ground pepper, to taste


1.  Shuck the corn and place in a kettle withwater.  Bring to a boil and cook for 5 minutes until tender.  Drain and cool.

2.  Stand the corn on its end to cut off the kernels (yield about 3 cups)

3.  Combine the kernels, tomatoes, cucumber, onion, parsley and cilantro in a large bowl.  Toss with the Maple Balsamic Vinaigrette.  Season with salt and pepper.

4.  Cover and refrigerate until chilled, at least 2 hours or overnight.


One teaspoon Dijon mustard

One large clove garlic, finely chopped

One Tablespoon pure maple syrup

2 Tablespoons lemon juice

3 Tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

Coarse sea salt and fresh ground pepper, to taste.

In a small bowl combine the mustard, garlic, maple syrup, lemon juice and vinegar.  Slowly whisk in the olive oil to emulsify.  Season to taste with salt and pepper.

Recipe from





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