Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
We are into the very hot days of summer now. What they call the "Dog Days of Summer." These are the days when we try very hard not to have to put on the oven if we can help it. This is the time of year when we tend to eat a lot of cold food, or cook in the air fryer or slow cooker.
Today I am sharing a really delicious Tuna & Dill Pasta Salad recipe with you. It makes for a great side dish as a part of a salad/cold plate supper, or a lovely light lunch.
Its also great for picnics and for taking in the lunch box so long as you can keep it chilled. Because there is mayonnaise in the dressing, you will want to keep it cold. It is also really delicious on the buffet table.
It is a simple and very uncomplicated recipe and uses ingredients that most of us have in the cupboard at all times. Water packed solid white tuna. Frozen peas. Pasta. Mayonnaise. Onion and dried dillweed. There are also dill pickles for crunch and added flavor! I do so love dill pickles.
This is a recipe that has been tested and tweaked to perfection. It is simple and easy to make. It always goes down a real treat with whoever I feed it to.
Not a fan of tuna? You can also use tinned salmon, or even chicken in it's place. All would work very well with the other flavors.
Not a fan of dill? Use cucumber or celery. You can leave out the dillweed and add parsley or some other herb that you do enjoy. You really can make this your own.
If I was using chicken for instance, I would add some chopped toasted walnuts, celery and chopped apple. The important thing is to use what you have, what you like and what works well together.
WHAT YOU NEED
TO MAKE TUNA AND DILL
PASTA SALAD
Just a few store cupboard ingredients. This is really a very simple dish to put together using simple ingredients.
- 8 ounces (227g/scant 2 cups) bow tie pasta
- 1/2 cup (75g) frozen peas
- 1/2 small red onion, peeled and finely chopped
- 2 medium sized dill pickles diced
- one (5 ounce/142g) tin of solid white tuna, drained and flaked
- 1 TBS lemon juice
- 1/2 cup (110g) real mayonnaise
- 1/2 TBS dried dill
- salt and black pepper to taste
You do not have to use bow tie pasta. Any pasta shape will work. You want one that will hug the dressing and other ingredients and in the same amount/weight as the bow tie pasta.
I used frozen organic baby peas. You could also use corn, or corn instead of the peas. It is your choice.
You can add more onion if you wish, or use white onion in the place of the red onion. I found the amount used for this as stated to be just the right amount for me.
The dill pickles add a nice crunch and depth of flavor. If you don't want to use them you can use chopped celery or cucumber in it's place to give you the same amount of crunch.
You can use fresh dillweed instead of the dried. Just double the amount required to get the same amount of flavor.
HOW TO MAKE
TUNA AND DILL PASTA SALAD
This is not very difficult to make and can be made in advance.
- Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook until al dente, according to the package directions and adding the frozen peas during the last 30 seconds.
- Drain well and run under cold water. Drain well again. Pop into a bowl.
- Add the flaked tuna, chopped pickles. and onion. Mix together to combine.
- Whisk the mayonnaise together with the lemon juice, and dried dill. Season to taste with salt and black pepper. Pour over the tuna mixture and gently stir together to combine and coat everything in the dressing.
- Taste and adjust seasoning as required.
- Serve immediately, or cover and chill until you are ready to serve.
HOW TO STORE
TUNA AND DILL PASTA SALAD
Keep the salad stored in the refrigerator, tightly covered, for up to three days. It actually tastes better the longer it sits. You may need to stir a tiny bit more mayonnaise in it when you do go to serve it as the pasta will absorb some of the dressing.
CAN I MAKE THIS SALAD
AHEAD OF TIME?
Absolutely. This salad can easily be made a day ahead of time and will actually improve in flavor. Just be prepared to stir some additional mayonnaise into it to loosen it up a bit. Store, covered tightly, in the refrigerator.
CAN I FREEZE THIS SALAD?
I do not recommend that you freeze this salad because of the mayonnaise used in the dressing. It will separate and give you an undesirable consistency.
CAN I USE FRESH DILL FOR THIS SALAD?
By all means. You can certainly use chopped fresh dill leaves for the salad. You will need roughly twice the amount as dried dill has a more pronounced flavor as the fresh. So for this recipe use 1 TBS minced fresh dill leaves.
A FEW OTHER
PASTA SALADS YOU MAY ENJOY
GREEK PASTA SALAD - This delicious salad embodies all of the elements of a good Greek Salad with fresh crisp cucumbers, ripe tomatoes, red onions, kalamata olives, plenty of parsley and a delicious red wine herbed dressing. Oh, and pasta twists, which while not exactly traditional, make this a fabulously tasty and hearty salad! Don't have pasta twists? Use any other pasta that will work to hug all of that fabulous red wine herby dressing and hold it close!!
MACARONI COLESLAW - A delicious mash-up of two summer classics, this Macaroni Coleslaw is loaded with plenty of texture and great flavors! Not to mention crunch! I do love crunch in a salad, don't you? I also love color! This tasty combination can be as colorful as you like, depending on the coleslaw mix that you use.
Don't forget to Pin this recipe to your Main-Dish, Salad, Pasta, or Fish boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM. I update these platforms every single day with my latest content.
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Yield: 3 servings
Tuna and Dill Pasta Salad
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
This is a simple, quick and easy salad to throw together. Its also very delicious! Makes a great lunch on it's own or works well as a side dish for a salad supper.
Ingredients
- 8 ounces (227g/scant 2 cups) bow tie pasta
- 1/2 cup (75g) frozen peas
- 1/2 small red onion, peeled and finely chopped
- 2 medium sized dill pickles diced
- one (5 ounce/142g) tin of solid white tuna, drained and flaked
- 1 TBS lemon juice
- 1/2 cup (110g) real mayonnaise
- 1/2 TBS dried dill
- salt and black pepper to taste
Instructions
- Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook until al dente, according to the package directions and adding the frozen peas during the last 30 seconds.
- Drain well and run under cold water. Drain well again. Pop into a bowl.
- Add the flaked tuna, chopped pickles. and onion. Mix together to combine.
- Whisk the mayonnaise together with the lemon juice, and dried dill. Season to taste with salt and black pepper. Pour over the tuna mixture and gently stir together to combine and coat everything in the dressing.
- Taste and adjust seasoning as required.
- Serve immediately, or cover and chill until you are ready to serve.
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I don't always eat unhealthy or fattening food here in my kitchen. In fact, contrary to what it seems, I do try to eat fairly healthy much of the time. Healthy doesn't have to be boring, however. (Say that three times and turn around whilst clicking your heels together . . . . wait, that's another story!)
Healthy food can actually be quite exciting and interesting. The proof of the pudding is in the eating, and this delicious salad recipe I am sharing with you today is just that! Exciting, interesting, delicious and very healthy!
Just look at all of that freshness on that plate. Julienned raw parsnips and celeriac . . . celery and cucumber sliced paper thin . . . spicy little garden radishes . . . and fresh peppery rocket leaves.
I partnered that goodness with some pan and oven roasted chicken breasts . . . skin on this time to help keep in the moistness . . . with a touch of thyme, some garlic, and a wee bit of butter for good measure.
This is finished off with a beautiful, tangy Buttermilk and Tarragon Dressing. This lovely dressing is made from buttermilk, yogurt, a bit of lemon, some seasoning and lots of beautiful fresh tarragon from the garden. Tarragon partners so beautifully with chicken.
Altogether this makes for a delicious, fresh and fairly healthy meal. I do so hope you will want to give it a go! For the heartier eater you could add some potatoes or rice on the side. I was quite happy with this just as is.
INGREDIENTS
NEEDED TO MAKE
ROASTED CHICKEN SALAD
It does look like a lengthy list but there are three basic components to the salad.
For the chicken:
- 4 skin-on boneless chicken breasts
- freshly ground pepper and sea salt
- 1 TBS olive oil
- 2 TBS butter
- 1 clove of garlic, lightly crushed
- 2 sprigs of fresh thyme
For the salad:
- 2 small parsnips, peeled and then julienned
- 1 small celeriac, peeled and then julienned
- 2 sticks of celery, trimmed and finely sliced
- a 4-inch piece of cucumber, cut in half lengthwise and then cut into
- very thin half moons
- a handful of red radishes, trimmed, cut in half and thinly sliced
- a couple of handfuls of fresh baby rocket
For the dressing:
- 1/4 cup (61g) of whole milk Greek yogurt
- 1/4 cup (60ml) of buttermilk
- 1 tsp of Dijon mustard
- 1 tsp fresh lemon juice
- flaked sea salt and coarse black pepper to taste
- pinch sugar
- 2 TBS chopped fresh tarragon
Skin on chicken breast can sometimes be difficult to find. I tend to buy whole chickens when they go on offer. I bring them home and then cut them apart into individual pieces. I will leave some of the breasts with the bone in and some with the bone removed. It is a very simple thing to do with a boning knife. A boning knife has a flexible blade and is easily maneuverable.
For any vegetable substitutions see FAQ's below.
I use full fat yogurt and buttermilk. Do not be tempted to use regular mustard in place of the Dijon. It will be far too vinegary and sharp.
Fresh tarragon is really nice, but if you cannot get it, use a good quality dried leaf tarragon.
Baby rocket is also known as baby arugula. You could also use a mix of spinach and arugula.
HOW TO PREPARE
ROASTED CHICKEN SALAD
This is not a very difficult recipe to execute at all. Much of it can be done ahead of time. See the FAQ's below.
- Prepare all of your vegetables and set aside. (For the julienned veggies a dedicated Julienne cutter is quite helpful and makes short work of the process.)
- Preheat the oven to 180*C.350*F/gas mark 4.
- Season the chicken all over with salt and pepper. Heat the oil in a large oven-proof skillet. Once hot, add the chicken breasts, skin side down. (Use a good oven-proof skillet with a heavy bottom.)
- Brown well on that side. Flip over, and add the butter, garlic and thyme to the skillet.
- Bang the chicken into the oven (skin side up) and roast for 10 to 12 minutes, until cooked through and the juices run clear, basting several times with the pan juices during the cooking time.
- Remove from the oven and allow to rest for five minutes. (It is important to rest the chicken so that any juices will be re-absorbed and keep it moist.)
- Whisk all of the dressing ingredients together until well emulsified.
- Mix the salad ingredients together in a large bowl. Add a bit of the dressing and toss to coat.
- Divide the salad between four chilled plates. (Chilled plates are not necessary but do keep the salad nice and cool and are an expert touch.)
- Cut the chicken breasts on the diagonal and fan out around the salad. Drizzle each with the remaining dressing and serve immediately.
HINTS & TIPS
FOR
THE BEST SALAD
- Try not to prepare your vegetables too far ahead of time, but if you must, slip them into acidulated water to help preserve the color and refrigerate covered. When you are ready to use them, drain them very well and pat them dry with paper towels.
- Do not dress the salad until just before you are going to eat it. That way the vegetables will be the freshest and not wilted.
- You can grill the chicken ahead of time and then just gently reheat it if you wish to serve it warm. Otherwise, it can be served cold or at room temperature.
- The dressing can also be made ahead of time. Store in an airtight container in the refrigerator and give it a good shake before using.
CAN I USE SKINLESS BONELESS CHICKEN BREASTS?
No, you can use boneless, skinless chicken breasts if you wish. The skin helps to keep the chicken moist however and does add a bit of flavor. Your chicken may also cook a bit faster without the skin so beware. The chicken is done when the interior temperature at the thickest point registers 165*F/74*C.
CAN I USE CHICKEN THIGHS?
By all means. Just bear in mind that they may take slightly longer to cook. Again, they are done when the interior temperature at the thickest point registers 165*F/74*C.
DO I NEED TO USE CELERIAC?
Celeriac (or celery root) does add a lovely sweet and nutty flavor, but if you cannot get it, feel free to substitute with one of the following ingredients: Carrots, turnips, Jicama, Kohlrabi. The color will be different, but it will still taste good.
A FEW OTHER
CHICKEN SALAD RECIPES
FOR YOU TO ENJOY
CHICKEN TACO SALAD - This is the low-fat version of a popular salad, but I can promise you, you will never miss the fat! With plenty of chicken pieces, low-fat cheese, and baked tortilla chips, lots of veggies, and a very tasty dressing, this always goes down a real treat! It's just spicy enough without being over the top. You can adjust the spice according to your own taste.
HONEY & SESAME CHICKEN NOODLE SALAD - With this you get a cold sesame noodle salad adorned with perfectly cooked chicken, and plenty of green crunchy tender stem broccoli. It makes for a perfect make ahead family supper for those days when you are really busy and know you won't have a lot of time on your hands. This is absolutely delicious! If you are fond of Asian flavors, you will love this.
Don't forget to Pin this recipe to your Chicken or Salad boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM.
That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 4 servings
Roasted Chicken Salad with a Buttermilk and Tarragon Dressing
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
This is a healthy and delicious salad. Simple ingredients put together in the most delicious way. It is so easy to make but feels and tastes so special. Prepare to fall in love.
Ingredients
For the chicken:
- 4 skin-on boneless chicken breasts
- freshly ground pepper and sea salt
- 1 TBS olive oil
- 2 TBS butter
- 1 clove of garlic, lightly crushed
- 2 sprigs of fresh thyme
For the salad:
- 2 small parsnips, peeled and then julienned
- 1 small celeriac, peeled and then julienned
- 2 sticks of celery, trimmed and finely sliced
- a 4-inch piece of cucumber, cut in half lengthwise and then cut into
- very thin half moons
- a handful of red radishes, trimmed, cut in half and thinly sliced
- a couple of handfuls of fresh baby rocket
For the dressing:
- 1/4 cup (61g) of whole milk Greek yogurt
- 1/4 cup (60ml) of buttermilk
- 1 tsp of Dijon mustard
- 1 tsp fresh lemon juice
- flaked sea salt and coarse black pepper to taste
- pinch sugar
- 2 TBS chopped fresh tarragon
Instructions
- Prepare all of your vegetables and set aside.
- Preheat the oven to 180*C.350*F.
- Season the chicken all over with salt and pepper. Heat the oil in a large oven-proof skillet. Once hot, add the chicken breasts, skin side down.
- Brown well on that side. Flip over, and add the butter, garlic and thyme to the skillet.
- Bang the chicken into the oven (skin side up) and roast for 10 to 12 minutes, until cooked through and the juices run clear, basting several times with the pan juices during the cooking time.
- Remove from the oven and allow to rest for five minutes.
- Whisk all of the dressing ingredients together until well emulsified.
- Mix the salad ingredients together in a large bowl. Add a bit of the dressing and toss to coat.
- Divide the salad between four chilled plates.
- Cut the chicken breasts on the diagonal and fan out around the salad. Drizzle each with the remaining dressing and serve immediately.
Notes
You can very easily make your own buttermilk substitute if you cannot get the real thing. There are two ways of doing this.
One - Place one tsp of lemon juice or white vinegar into a cup measure. Add whole milk to the amount of buttermilk needed for the recipe. Whisk well together and leave to clabber for 5 minutes.
Two - Whisk together equal amounts of full fat yogurt or sour cream and whole milk to give you the full measure of buttermilk needed. Leave to clabber for 5 minutes.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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Oh I do so love this time of year when the farm shops are filling up with fresh local produce. There is nothing like the beautiful earthy flavor of fresh new potatoes. And beans. I just love fresh beans, both the green and the wax beans.
I have been to the local farm market every couple of days this past week and picked up my fill in both potatoes and beans. They are at their very best at the moment!
This delicious Green Bean & Potato Salad is a beautiful way to showcase and make the most of the abundance of both of these vegetables in a really delicious way!
This is a recipe that celebrates simplicity with crispy tender green beans and tender chunks of potato, tossed together in a zesty Dijon mustard dressing that is simply bursting with flavor. Fresh ingredients put together in one of the tastiest ways!
Simple, effortless and delicious works for me every time!
Last year we made Dill Pickled Green Beans with some of them and were really pleased with the way they turned out. You might also find that recipe interesting.
WHAT YOU NEED
TO MAKE GREEN BEAN & POTATO SALAD
A few simple fresh ingredients. Tis the season for fresh and abundant produce! Amounts given are for two servings. Simply double to feed more.
For the dressing:
- 2 TBS light olive oil
- 1 TBS Dijon mustard
- 1/2 TBS apple cider vinegar
- 1/2 tsp granulated sugar
- salt and black pepper to taste
You will also need:
- 6 ounces (160g) fresh green beans, trimmed
- 4 medium new potatoes, unpeeled
- 1 TBS finely chopped red onion
Use a good quality Dijon mustard for the dressing. I like Maille. The flavor of Dijon mustard adds a lovely warmth and tang to the dressing.
I use light olive oil, which has the same nutritional value as extra virgin olive oil. I like to save extra virgin olive oil to use when you want to highlight its fruity flavor. the Dijon mustard would overwhelm it in this case. You could also use sunflower or canola oils if you wish.
Use a good apple cider vinegar. Mine is one which is produced locally and contains the mother. It has a lovely clean flavor without being harsh.
My potatoes were new potatoes, grown locally. They look clean but I always give them a bit of a scrub before using. Not too hard as their skins are so thin that you risk removing them altogether. Just a light scrub will do.
Wash your beans likewise to remove any insecticides or debris. Trim off the top and bottom. If they need to be de-stringed do it now.
You will want to chop the red onion very finely. If you don't have red onion, you could use a sweet white onion or even spring onions.
HOW TO MAKE
GREEN BEAN & POTATO SALAD
Follow these steps for a delicious and fresh tasting salad that everyone will love!
- Bring the potatoes to the boil in a pot of lightly salted water. Cook for 15 to 20 minutes until fork tender. Add the green beans to the pot for the last 5 minutes of cooking time. Drain, run under cold water to stop the beans from cooking any longer. Drain again. (If desired you can cook the green beans in a separate saucepan of salted water. The important thing is to not overcook them. You want them to retain as much of their color as possible.)
- As soon as you can handle the potatoes, peel them. Cut them into 1/2-inch cubes, placing the cubes into a bowl. (I prefer to cook them whole and then peel and dice afterwards. The potatoes cut into lovely firm pieces, and you have more control over them. If you dice them and then cook them, they might get too soft.)
- Cut the green beans in half crosswise and add to the bowl, along with the minced red onions. Toss everything together gently. (Cutting the beans in half crosswise makes for a nicer bite. I was always taught that everything in a salad should be bite sized. You should not have to cut anything in a salad at the table in order to eat it.)
- Whisk all of the ingredients together for the dressing until combined and emulsified.
- Add the dressing to the bowl and again, toss everything together gently to combine and coat everything with the dressing.
- Serve at room temperature.
CAN I MAKE THIS SALAD AHEAD OF TIME?
Absolutely. You can prepare it several hours ahead of time and store it covered in the refrigerator. Simply bring to room temperature ahead of serving.
HOW TO KEEP ANY LEFTOVERS
Keep any leftovers store in an airtight container in the refrigerator for up to three days. Give everything a gentle toss to refresh the flavors prior to serving and again, allow to come to room temperature ahead of serving.
VARIATIONS
Feel free to play with the salad if you wish.
- Crumbled crisp bacon is a lovely addition.
- You can also add some fresh herbs such as chopped chives, parsley, basil, or dill.
- Add some grated or small cubes of cheese. Swiss cheese is especially nice as is a medium white cheddar.
- Turn this into a main dish salad by adding some cubed cooked chicken breast, diced ham, or flaked cooked tuna or salmon.
SERVING SUGGESTIONS
FOR GREEN BEAN & POTATO SALAD
- This is a salad that pairs well with any protein (Meats, fish, Poultry) for a delicious main meal.
- Add some crusty bread on the side and pass the butter!
- Spoon into a pretty bowl for serving. For an added extra touch, you can line the bowl with lettuce leaves.
- Serve scooped onto fresh lettuce leaves for a unique presentation.
A FEW OTHER
POTATO SALADS TO ENJOY
DILL POTATO SALAD - Summer simplicity at it's finest. Tender salad potatoes, gently boiled with eggs until perfectly cooked are at the heart of this simple salad. What sets is apart is a creamy homemade Dijon mustard and lemon mayonnaise. Finely chopped shallots add a subtle sweetness, while fresh dill brings a burst of brightness to the salad. Fresh, flavor-filled and beautifully balanced without being over the top.
AMISH POTATO SALAD - Creamy, crunchy, and irresistibly nostalgic, this tasty salad brings the warmth of a country kitchen straight to your table. Featuring chunks of cooked potatoes, crisp celery, and perfectly boiled eggs, all folded together with a luscious homemade cooked dressing that is sweet, tangy and velvety smooth. Its this homemade cooked dressing which sets it apart from all the others!
Don't forget to Pin this recipe to your Salad, Potato, Vegetable, Cooking for Two, or Side dish boards on Pinterest and remember to FOLLOW ME ON PINTEREST, FACEBOOK or INSTAGRAM.
That way, you can be assured that you are always up to date with my fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 2 - 3 servings
Green Bean & Potato Salad
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Make the most of the local fresh produce with this delicious potato salad. Crispy-tender green beans, earthy potatoes and a tangy Dijon dressing make for a tasty combination that is really enjoyable!
Ingredients
For the dressing:
- 2 TBS light olive oil
- 1 TBS Dijon mustard
- 1/2 TBS apple cider vinegar
- 1/2 tsp granulated sugar
- salt and black pepper to taste
You will also need:
- 6 ounces (160g) fresh green beans, trimmed
- 4 medium new potatoes, unpeeled
- 1 TBS finely chopped red onion
Instructions
- Bring the potatoes to the boil in a pot of lightly salted water. Cook for 15 to 20 minutes until fork tender. Add the green beans to the pot for the last 5 minutes of cooking time. Drain, run under cold water to stop the beans from cooking any longer. Drain again.
- As soon as you can handle the potatoes, peel them. Cut them into 1/2-inch cubes, placing the cubes into a bowl.
- Cut the green beans in half crosswise and add to the bowl, along with the minced red onions. Toss everything together gently.
- Whisk all of the ingredients together for the dressing until combined and emulsified.
- Add the dressing to the bowl and again, toss everything together gently to combine and coat everything with the dressing.
- Serve at room temperature.
All rights reserved The English Kitchen
.jpg "Green Bean & Potato Salad")
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/following me on Grow? You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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