5 Bean Basil Salad

Making a special meal for Mom on May 8th? 5 Bean Basil Salad is a perfect salad for brunch or lunch.
5 Bean Basil Salad

Healthy, beautiful, super easy to prepare, and can be made ahead. What’s not to love!!

5 Bean Basil Salad

I no longer am fortunate enough to have my Mother, but we always made a huge ordeal over Mothers Day. My Mom loved good food, and I was always happy to prepare it for her. But on Mothers Day, I always went the extra mile.

5 Bean Basil Salad

Not only did the meal need to be really good, but it had to be beautiful…….just like my Mom! Everything had to be artfully arranged, and only the best china, and flowers would do. After all it was the day we celebrated her.5 Bean Basil Salad

If your Mom deserves a special meal……and what Mom doesn’t? Add Five Bean Basil Salad to the menu. Green beans, kidney beans, black beans, chickpeas, and cannellini beans. The colors alone are enough to make your mouth water.

Add the red and yellow of cherry tomatoes, and the red and white of radishes…….art on a platter.

5 Bean Basil Salad

Top it all with what I must say was an excellent basil dressing and you have a salad made for a Queen….a.k.a. Mom!

5 Bean Basil Salad

The Five Bean Basil Salad is so extra easy to prepare that you will have plenty of time to spend with the lady of the day! So spoil you Mom this Mothers Day…..she deserves it!!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

5 Bean Basil Salad

  • Author: Marty Boyd
  • Yield: 6 1x

Ingredients

Scale
  • 1/2 pound green beans, trimmed and blanched
  • 1/2 cup fresh basil, plus more for garnish
  • 1 small shallot, quartered
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • Salt & Pepper to taste
  • 1 15-ounce can chickpeas, rinsed & drained
  • 1 15-ounce can dark red kidney beans, rinsed & drained
  • 1 15-ounce can black beans, rinsed & drained
  • 1 15-ounce can cannellini beans, rinsed & drained
  • 1 cup halved red & yellow cherry tomatoes
  • 1/2 cup thinly sliced radishes

Instructions

  1. For dressing:
  2. Combine 1/2 cup basil, shallot, oil, vinegar, honey, mustard, salt and pepper in a blender and puree until smooth.
  3. Arrange the green beans and all other ingredients decoratively on a platter. Serve with the dressing. Garnish with the chopped basil.

 

Spring Pasta Salad

This past weekend gave me a HUGE case of Spring fever……. Spring Pasta Salad …..on yeah!

Spring Pasta Salad

I know I’m jumping the gun just a little, but that first taste of spring makes you want to break out the flip flops, and start up the grill. Which is exactly what we did last Sunday. What is better than burgers on the grill……..nothing of course!

With burgers you need a salad and this salad is perfect. The dressing is slightly sweet and coats the pasta and veggies with that silky sweet goodness.

Spring Pasta Salad

Campanelle pasta lets that dressing get into every nook and cranny. And its cute, shaped like little bellflowers with ruffly edges.

The vegetables I used were my choice and I think an inspired one, but ,if you want to switch it up you can feel free to use the veggies of your choice.

Spring Pasta Salad

Now, I must confess that I took creative liberty with this recipe keeping only the dressing unchanged. When I worked at the grocery store bakery, the deli was in the same kitchen and so I was privy to many delicious recipes. One of which was Colleen’s Macaroni Salad. The deli manager’s own special salad. It was one of the most popular salads at the deli.

The deli and the store no longer exists, but I am glad to be able to share my version of one of the most popular recipes.

Spring Pasta Salad

Next weekend is suppose to be great again, so fire up the grill and make a batch of Spring Pasta Salad, and feed your Spring fever!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spring Pasta Salad

Spring Pasta Salad

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 10 1x
  • Category: Salad
  • Method: Mix
  • Cuisine: American

Ingredients

Scale
  • Salad:
  • 1 pound Campanelle or shell pasta, cooked according to package directions, rinsed under cold water , and drained.
  • 1 cup shredded carrots
  • 2 cups cucumber chunks
  • 1/2 each, large red, orange, and yellow peppers, cut into chunks
  • 6 green onions, sliced
  • 2 cups, Kraft Three Cheese Crumbles
  • Dressing:
  • 2 cups Miracle Whip
  • 1/2 cup apple cider vinegar
  • 1 cup sugar
  • 1 can sweetened condensed milk

Instructions

  1. In a medium bowl mix all dressing ingredients and set aside.
  2. In a large bowl mix all salad ingredients except cheese. Pour dressing over and mix well. Add cheese crumbles and mix until incorporated.
  3. If desired garnish with chopped parsley.

Keywords: pasta, bell peppers, cucumber, carrots, green onions, cheese, salad, spring, pasta salad

 

Chicken Satay Spaghetti Squash Salad

Chicken with yummy peanut sauce and spaghetti squash …… Chicken Satay Spaghetti Squash Salad.

Chicken Satay Spaghetti Squash Salad

Satay is traditionally a shish kebab style dish popular in Indonesia and Thailand. It is most frequently associated with Thai food, where it is made from cubes of beef, chicken, or lamb, and is dipped in a traditional peanut relish or sauce.

I mixed it up a little. First……no shish kebab. I marinaded chicken tenders in a curry, soy, brown sugar mixture. Tenders are are great and inexpensive part of the chicken…..bonus, they are easy to use, no cutting involved.

Chicken Satay Spaghetti Squash Salad

I used spaghetti squash for a pasta like element. I love spaghetti squash……it’s healthy, easy to make, and lends itself to lots of flavors. Some colorful cabbage, carrots, and green onions , along with the spaghetti squash make the salad base.

Peanut sauce, how do I love thee let me count the ways………slightly spicy, smooth, and peanut buttery, the perfect sauce for this salad.

Chicken Satay Spaghetti Squash Salad

I grilled the marinaded chicken on a grill pan, but please use your outdoor grill if you can.

I tossed the peanut sauce with the spaghetti squash, cabbage salad base and topped with the grilled chicken after slicing it. Some cashews add crunch and cilantro a touch of green.

Chicken Satay Spaghetti Squash Salad

This salad is good either room temperature or cold and makes it a perfect take along salad for a get-together or to pack as a work day lunch.

Use up that spaghetti squash that is setting your counter or get out and buy one……you need to make Chicken Satay Spaghetti Squash Salad.

Chicken Satay Spaghetti Squash Salad Collage

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Satay Spaghetti Squash Salad

  • Author: Marty Boyd
  • Yield: 4 1x

Ingredients

Scale
  • Dressing
  • • ¼ cup peanut butter (preferably smooth)
  • • 1 garlic clove, minced
  • • 1/2 teaspoon sesame oil
  • • 2 tablespoons soy sauce
  • • 2 teaspoons brown sugar
  • • 1½ tablespoons sriracha
  • • Juice of one lime
  • • 6 tablespoons coconut milk
  • • 2 tablespoons water
  • • ¼ tsp salt
  • Salad
  • • 1 roasted spaghetti squash
  • • 2 cups red cabbage, shredded
  • • 2 cups green cabbage, shredded
  • • 1 cup shredded carrots
  • • ¼ teaspoon salt
  • • 4 green onions, sliced
  • Satay Chicken
  • • 4-6 chicken tenders, grilled and sliced
  • • Salt and pepper
  • • 1½ tsp curry powder
  • • 2 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • • Non stick coconut spray
  • Garnish
  • • 3 tablespoons cashews, roughly chopped
  • 2 tablespoon cilantro, chopped

Instructions

  1. Mix dressing ingredients in a bowl until smooth.
  2. Place both cabbages, spaghetti squash carrots in a bowl, add ¼ tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
  3. Mix curry powder, soy sauce, and brown sugar until blended, add chicken tenders and toss to coat.
  4. Spray grill pan or skillet with coconut spray and heat over high heat. Cook the chicken for 3 minutes until golden, then transfer to a plate.
  5. Toss all salad ingredients with dressing. Slice chicken tenders and place on top of salad. Garnish with cashews. Serve at room temperature or warm.