the Pence family cookbook

Recipes Tagged with “salad”

Chopped Winter Greens Salad

side dish salad vegetarian pear


  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons fresh orange or tangerine juice
  • 2 tablespoons date syrup (silan), maple syrup or honey
  • 1 tablespoon finely chopped shallot
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 2 Bosc pears, halved, cored and thinly sliced
  • 1/3 cup (1 ounce) dried, pitted dates, thinly sliced
  • 7 cups (5 ounces) sturdy greens, such as Belgian endive, frisée, radicchio or arugula
  • 1/2 cup (1 ounce) loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup (2 ounces) shelled, raw pistachios, toasted
  • 4 ounces ricotta salata, shaved with a Y-shaped vegetable peeler (about 2 cups)


  1. In a medium bowl, whisk together the olive oil, vinegar, juice, silan (or maple syrup or honey) and shallot until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  2. Place the pears and dates in a large bowl; make sure the date slices aren’t sticking together. Drizzle the vinaigrette over the fruit mixture and let stand for 10 minutes.

  3. Add the greens and parsley, and gently toss to coat. Season with the remaining 1/4 teaspoon salt and with a bit more pepper, if desired.

  4. Divide the salad evenly among 6 plates. Garnish with pistachios and shaved ricotta salata and serve.


Pea and Radish Salad

side dish peas radish vegetarian salad untested


  • Frozen peas, thawed
  • Radishes, thinly sliced
  • Spring onion, minced
  • 1/2 c. heavy cream
  • 1 tbsp. cider vinegar
  • 1/4 tsp. honey
  • salt and pepper


Combine the cream, vinegar, honey, salt, and pepper, and put in a jar. Shake for about one minute. Leave on the counter for an hour to thicken. Toss with peas and radishes.

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Salade de pâtes au melon, mozzarella et jambon croustillant

side dish salad pasta melon untested


  • 160 g de jambon de Parme
  • 400 g de tomates cerise
  • 1/2 melon jaune (450 g)
  • 1 oignon rouge
  • 1 citron
  • 50 g d’amandes de Californie
  • 1 botte de basilic
  • 250 g de petites pâtes grecques
  • 250 g de bocconcini di mozzarella di bufala (Garofalo)
  • 4 c. à s. d’huile d’olive
  • Poivre et sel


Préchauffez le four à 180 °C. Chiffonnez un peu les tranches de jambon sur la plaque du four recouverte de papier cuisson. Faites-les rôtir ± 10 min, jusqu’à ce qu’elles soient croustillantes (à surveiller !).

Faites cuire les pâtes « al dente », à l’eau bouillante salée, selon les instructions sur l’emballage.

Faites griller les amandes à feu modéré dans une poêle antiadhésive, sans matière grasse.

Pelez et épépinez le melon, puis taillez-le en petits morceaux. Coupez les tomates cerises en 2. Émincez l’oignon rouge. Hachez le basilic. Égouttez les bocconcini. Hachez grossièrement les amandes. Mettez le tout dans un grand saladier.

Les pâtes étant cuites, égouttez-les et rincez-les longuement à l’eau froide. Ajoutez-les dans le saladier, joignez le jus de citron et l’huile d’olive, poivrez et salez ; mélangez bien.

Servez frais en parsemant de jambon à la dernière minute pour qu’il reste croustillant.


Creamy Cucumber Salad

side dish salad cucumber untested


  • 1 English cucumber, sliced into rounds
  • 3 tablespoons plain thick yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar (or 1 teaspoon white vinegar)
  • ¼ cup minced red onion
  • ½ teaspoon black pepper
  • ¼ teaspoon sea salt


Slice cucumber into rounds, toss with remaining ingredients.

Endless Meal

Spaghetti Squash Salad

side dish salad squash vegetarian


  • 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
  • 6 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Salt and pepper
  • 2 teaspoons grated lemon zest plus 7 teaspoons juice
  • 1 (15-ounce) can chickpeas, rinsed
  • 2 ounces feta cheese, crumbled (1/2 cup)
  • ½ cup coarsely chopped fresh parsley
  • 4 scallions, sliced thin on bias
  • 2 tablespoons chopped toasted pistachios


1. Adjust oven rack to middle position and heat oven to 375 degrees. Brush cut sides of squash with 2 tablespoons oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast squash until just tender and tip of paring knife can easily be slipped into flesh, 40 to 45 minutes. Transfer squash to wire rack, cut side up, and let cool completely, about 1 hour.

2. Combine lemon zest and juice, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Holding squash over bowl, use fork to scrape flesh from skin into strands; discard skin.

3. Add chickpeas to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with feta, parsley, scallions, and pistachios. Drizzle with extra oil before serving.

Indian Tomato Mint Salad

side dish indian mint salad tomato


  • 6 large ripe tomatoes, diced about 1/2"
  • 4 spring onions (or yellow onions, shallots), finely chopped
  • 1 large handful fresh mint leaves, finely minced
  • juice of 1 - 2 lemons
  • salt and pepper
  • cayenne pepper


Place tomatoes and onions into a bowl. Juice the lemons. Grind salt and pepper to taste into the lemon juice. Add any other spices, such as cayenne. Add the minced mint to the lemon dressing, mix well, then pour over the tomatoes.


Vinegar-Glazed Butternut Squash Pasta Salad

side dish pasta salad squash


  • One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups)
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • Kosher salt
  • Pepper
  • 3/4 pound whole-wheat fusilli
  • 1/4 cup plus 1 tablespoon unrefined hazelnut oil
  • 1 head of Treviso or 1/2 a small head of radicchio, thinly sliced
  • 1/2 cup packed parsley leaves
  • Shaved Pecorino Tuscano or Romano, for serving


Preheat the oven to 425°. On a rimmed baking sheet, toss the squash with 1/4 cup of the vinegar, the olive oil and honey and spread evenly on the baking sheet. Season with salt and pepper. Roast for about 35 minutes, tossing halfway through, until browned and glazed.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain. Toss with 3 tablespoons of the hazelnut oil.

In a large bowl, whisk the remaining 2 tablespoons each of vinegar and hazelnut oil. Stir in the squash, Treviso and parsley, then fold in the pasta. Season with salt and pepper. Serve warm or at room temperature with shaved pecorino.

Food & Wine

Garden Bean Salad

side dish bean greenbean salad


  • 1 small red onion, diced
  • 1/4 c. apple cider vinegar
  • 2 tsp. sugar
  • salt
  • 1/4 c. olive oil
  • 1 15-oz. can white beans, drained and rinsed
  • 3/4 lb. green beans, trimmed and halved
  • 2 tbsp. chopped parsley
  • 2 tbsp. chopped chives
  • pepper


Soak the onion in water for 10 minutes. Drain and pat dry. Whisk the vinegar, sugar, and 1/2 tsp. salt in a bowl, then whisk in olive oil. Add the onion and white beans. Bring a saucepan of salted water to a boil. Add the green beans and cook until just tender, 4-5 minutes. Drain beans, and drop into an ice bath. Drain again, dry, and add to the salad. Marinate at room temperature for about 1 hour. Stir in chives and parsley just before serving, check seasoning with salt and pepper.

Moroccan Salad

side dish mediterranean salad


For salad:

  • 2 small eggplants
  • 1 tsp. salt
  • 2 tomatoes, cut in large dice
  • 4 scallions, sliced thin
  • 1 cucumber, cut in large dice
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/4 c. parsley, minced
  • spinach leaves
  • yogurt for topping

For dressing:

  • 2 garlic cloves, crushed
  • 3 tbsp. lemon juice
  • 3 tbsp. tahini
  • 1/2 c. olive oil
  • 1/4 c. red wine vinegar
  • 2 tsp. cumin seeds
  • 1/2 tsp. ground pepper
  • 1/2 tsp. oregano
  • salt to taste


Peel eggplant and slice into 1/2" rounds. Place on baking sheet, sprinkle with salt, and let stand for 30 minutes. Meanwhile, mix together all ingredients for dressing.

Rinse and dry eggplant. On an oiled baking sheet, broil eggplant until it browns lightly on both sides. Avoid overcooking. Eggplant should be tender enough to cut with a fork. Cut the warm eggplant into bite-size pieces. Toss with dressing and let cool for several hours, unrefrigerated.

Just before serving, toss all the other vegetables gently with the eggplant and dressing. Serve over spinach leaves, with yogurt on top.

Southwest Pasta Salad

side dish pasta salad


  • 2/3 c. mayonnaise
  • 1/3 c. sour cream
  • 1/4 c. cilantro, chopped
  • 2 tbsp. milk
  • 2 tbsp. lime juice
  • 1 jalapeño pepper, seeded and minced
  • 1 tsp. salt
  • 7 oz bowtie pasta, cooked, rinsed, and drained
  • 2 lg. tomatoes, seeded and chopped
  • 1 yellow bell pepper, cut into sticks
  • 1 zucchini, quartered length-wise and sliced thin
  • 3 green onions, thinly sliced
  • pine nuts to taste


In a large bowl, combine the first seven ingredients and mix. Add the rest of the ingredients, toss, and cover. Chill.