Creative Cooks

Cauliflower Reuben Salad
Servings: 4 to 6 Active time: 20 mins Total time: 40 mins

INGREDIENTS

*For the salad
Fine salt
1 1/4 cups (9 ounces) French green lentils
1 garlic clove
1 medium head cauliflower (2 pounds), cut into florets (see Substitutions)
2 to 3 tablespoons olive oil
2 teaspoons caraway seeds
Freshly ground black pepper
1 cup (6 ounces) drained sauerkraut (a small amount of brine is okay; see Substitutions)
2 handfuls baby spinach or arugula
Thinly sliced scallions, for serving
4 small dill pickles, for serving (optional)
Rye bread, for serving (optional)

*For the dressing
1/2 cup vegan mayonnaise
2 tablespoons ketchup
2 tablespoons fresh lemon juice
2 scallions, thinly sliced
1 small dill pickle, finely chopped
1 small garlic clove, minced or finely grated
1/2 teaspoon sweet paprika
1/4 teaspoon fine salt
Freshly ground black pepper

STEPS
1. Cook the lentils and roast the cauliflower: Position a rack in the middle of the oven and preheat to 400 degrees.
2. Bring a medium pot of salted water to a boil over high heat. Add the lentils and garlic, reduce the heat so the water is at a simmer, and cook until just tender, 18 to 20 minutes. Drain (you can either discard the garlic or stir it a little, so it melts into the lentils).
3. Meanwhile, on a large sheet pan, toss the cauliflower with the oil and caraway seeds. Season lightly with salt and pepper, and toss again until combined. Roast for 18 to 20 minutes, or until the florets are golden and just tender.
4. Make the dressing: In a medium bowl, whisk together the mayonnaise, ketchup, lemon juice, scallions, pickle, garlic, paprika, salt and a big pinch of pepper until combined.
5. Assemble the salad: In a large bowl, toss together the lentils, cauliflower, sauerkraut and dressing until combined. Add the spinach or arugula, and gently toss again to coat.
6. Divide among bowls, top with scallions and serve, with a pickle and rye bread on the side, if desired.

*Make ahead: The cauliflower, lentils and dressing can be made and refrigerated separately for up to 1 day in advance.
*Storage: If you do not plan to eat the entire salad, refrigerate leftover cauliflower, lentils and dressing in separate containers for up to 4 days.

ISRAELI SALAD
Prep time 20 minutes total time 20 minutes’ servings 4 as a side

INGREDIENTS

1 and 1/2 cups (211g) Persian cucumbers (~2 cucumbers)
1 cup (157g) cherry tomatoes
1/4 cup (15g) Italian flat-leaf parsley
3 tablespoons (27g) diced red onion

1 and 1/2 tablespoons (23mL) freshly squeezed lemon juice
1 tablespoon olive oil
1/4 teaspoon paprika
Fine sea salt and freshly cracked pepper

INSTRUCTIONS

SALAD: In a medium-sized bowl, combine the cucumbers, tomatoes, parsley, and red onion.

DRESSING: In a small bowl, stir together the lemon juice, oil, paprika, and salt and pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk with a fork. Drizzle dressing over vegetables and stir to coat.

Bacon Potato Salad
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 8

Ingredients

2½ lbs Yukon Gold potatoes cut into ½-¾ inch pieces
⅔ cup mayonnaise
¼ cup dill pickle relish
¼ tsp dried dill
½ tsp kosher salt adjust to taste
½ tsp freshly ground black pepper adjust to taste
½ cup real bacon crumbles or 6 strips bacon, cooked and crumbled
6 hard-boiled eggs roughly chopped
½ small red onion chopped very small
2 tablespoons chopped fresh Italian parsley

Instructions

Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and bacon to the bowl. Stir to mix well.
Sprinkle with red onions and parsley and stir to combine. Serve immediately or refrigerate until ready to serve.

Notes
You can use any potato you like to make this potato salad.

Korean Potato Salad
Total Time 45 minutes (plus 1 hour for chilling) 6 servings

Ingredients

1 small red onion, finely chopped
2 Persian cucumbers, halved lengthwise, thinly sliced crosswise
1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
1 lb. russet potatoes (about 2 medium), peeled, cut into 8 equal pieces
2 large eggs, rinsed
1 cup fresh corn kernels (from about 1 ear; optional)
½ cup mayonnaise
2 Tbsp. unseasoned rice vinegar or distilled white vinegar
1 Tbsp. plus 1 tsp. sugar
1 tsp. yellow mustard (such as French’s)

Preparation

Step 1 - Place 1 small red onion, finely chopped, 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise, 1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium bowl and massage until vegetables look shiny and are just starting to release some liquid. Let sit while potatoes cook to allow vegetables to soften further and release more liquid (at least 15 minutes).
Step 2 - Place 1 lb. russet potatoes (about 2 medium), peeled, cut into eight equal pieces, in medium saucepan and pour in cold water to cover by 2". Season generously with salt and bring to a simmer over medium-high heat. Carefully lower 2 large eggs, rinsed, into pan. If using 1 cup fresh corn kernels (from about 1 ear), add to pot. Cover and cook, adjusting heat as needed to maintain a simmer, 10 minutes (exactly). Using a slotted spoon, transfer eggs to a bowl of ice water. Slide a skewer into a potato piece; there should be no resistance. If potatoes aren’t tender, continue cooking until they are, up to 5 minutes longer. Drain cooked potatoes and corn (if using) in a fine-mesh sieve; return to pot.
Step 3 - Peel eggs and add to pot with potatoes. Using a potato masher or fork, smash eggs and potatoes until broken up into small, irregular pieces (exact size doesn’t matter).
Step 4 - Drain vegetables in same sieve, squeezing fistfuls very hard to remove excess liquid. Add to potato mixture along with ½ cup mayonnaise, 2 Tbsp. unseasoned rice vinegar or distilled white vinegar, 1 Tbsp. plus 1 tsp. sugar, 1 tsp. yellow mustard (such as French’s), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; mix well with a rubber spatula to combine (potatoes will break up further and become creamy). Taste and season with more salt if needed. Transfer potato salad to an airtight container, cover, and refrigerate until cold, at least 1 hour, before serving.

Do ahead: Salad can be made 2 days ahead. Keep chilled.

Farmer's Dressing
MAKES 2 cups PREP 5 Min

What You'll Need

1 cucumber, cut into small chunks
1 cup sour cream
1 cup mayonnaise
2 tablespoons chopped onion
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

What to Do

In a food processor or blender, combine all ingredients; blend on medium-high speed until smooth.

Cover and chill at least 1 hour or until ready to serve.

Lemon Rice Salad
Total Time Prep: 25 min. + chilling Makes 16 servings (3/4 cup each)

Ingredients

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted


Directions

For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight.
Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Caramel Apple Snickers Salad
Yield: 10-12 servings Prep Time: 10 minutes Chilling Time: 2 hours Total Time: 2 hours 10 minutes

Ingredients

1/2 cup milk
1 package (5.1 oz.) vanilla or French vanilla instant pudding mix
1 tub (16 oz.) frozen whipped topping, thawed
6 regular size Snickers candy bars, chopped
4-5 medium-size apples, cored and chopped
1/2 cup caramel sauce

Instructions

In a large bowl, whisk the milk, pudding mix, and Cool Whip until well combined.
Stir in the candy bars and apples.
Cover and refrigerate for at least 2 hours.
When it is time to serve, drizzle the caramel sauce over the salad or over individual servings.

Grilled Avocado and Gem Salad with Herb-Yogurt Dressing
Serves 4

Ingredients:

Herb-yogurt dressing:
2/3 cup plain (fat free) Greek yogurt
1/4 cup minced mixed herbs (such as chives, thyme and dill)
2 tablespoons minced shallots
1 garlic clove, minced
3 tablespoons extra virgin olive oil, plus more for avocados
3 tablespoons water or more as needed to achieve desired consistency
1 1/2 tablespoons honey
salt and pepper to taste

2 avocados, halved, pitted and peeled
1/2 lemon
3 heads gem lettuce, ends trimmed and leaves separated
shaved Parmesan

Directions:
1. In a mixing bowl, whisk together all dressing ingredients until fully incorporated and smooth. (You can also blend everything in a blender until smooth).
2. Preheat a grill or grill pan over high heat.
3. Brush flat sides of avocado with oil, a squeeze of lemon juice and season generously with salt and pepper.
4. Place oiled sides of avocado down on grill or grill pan and sear for 3 to 4 minutes.
5. Remove avocados from heat and transfer to a plate.
6. To assemble: Arrange lettuce leaves and avocado halves onto a large platter and drizzle with dressing. Season with salt and pepper and finish with lots of shaved Parmesan. Serve with side of crostini or grilled bread.

Spicy Cajun Potato Salad
Total Time Prep: 20 min. Cook: 10 min. + chilling Makes 20 servings

Ingredients

5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 large yellow onion
1/2 medium lemon
1/2 teaspoon salt
8 hard-boiled large eggs, chopped

1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
1 cup dill pickle relish
1/4 cup yellow mustard
1 to 2 tablespoons Cajun seasoning
1/4 cup minced fresh parsley
Paprika

Directions

Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes.
Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning.
Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Tip
Adding lemon juice or vinegar to the water when boiling potatoes will help keep them on the firm side. This is a great tactic for potato salads, but not so much for mashed potatoes.

Big Mac Salad
Prep: 15 mins Cook: 5 mins Total: 20 mins Servings: 6 servings Yield: 1 large salad

Ingredients

*For the Beef Mixture and Salad:
1 pound ground beef
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

*For the Special Sauce Dressing:
1/2 cup mayonnaise
2 tablespoons sugar-free ketchup
2 tablespoons diced dill pickles
2 teaspoons yellow mustard
1 teaspoon white vinegar
1/2 teaspoon paprika

*For the Salad:
6 cups shredded iceberg lettuce
1 cup halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 cup quartered dill pickle chips
1/4 cup finely chopped onion
4 tablespoons sesame seeds, for garnish

Steps to Make It

*In a large skillet over medium high heat, combine the ground beef, salt, Worcestershire sauce, onion powder, garlic powder, and black pepper. Cook for 8-10 minutes or until the beef is no longer pink. Set aside to cool slightly while preparing the rest of the salad.
*Meanwhile, prepare the special sauce dressing. In a medium bowl combine the mayonnaise, ketchup, diced pickles, yellow mustard, white vinegar, and paprika. Stir to combine or blend in a food processor or blender for a smoother sauce if you prefer. Refrigerate until ready to use.
*Assemble the salad. In a large bowl, combine the shredded iceberg lettuce, halved tomatoes, shredded cheddar cheese, pickle chips, and finely chopped onion.
*Toss with the cooled ground beef mixture and the special sauce salad dressing.
*Garnish with sesame seeds and serve.

How to Store
While the prepared salad does not keep well, the dressing can be stored in the fridge for up to a week. Give it a stir before using.

Recipe Variations
If you are short on time, feel free to use prepared thousand island dressing.
To dress up the salad a bit, try using heirloom tomatoes and crisp bib lettuce. Crumbled blue cheese would be nice, too.