the Pence family cookbook

Recipes Tagged with “salad”

White Bean and Red Onion Salad

side dish bean salad


  • 1 1/2 cup dried Great Northern or other white bean, picked over
  • 1 1/2 teaspoons salt
  • 2 bay leaves
  • 1 tablespoon coriander seeds, crushed coarse

For dressing:

  • 2 garlic cloves if desired

  • 2 to 3 tablespoons fresh lemon juice

  • 1/4 cup extra-virgin olive oil, or to taste

  • 1 cup thinly sliced red onion

  • 1/2 cup chopped fresh coriander sprigs or parsley leaves


In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.

Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.

In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.

Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.

Gourmet, July 1995

Caesar Salad

side dish dressing salad

Ingredients for Breadcrumbs

  • 4 cups cubed, day old/stale Italian or French bread
  • 1/4 to 1/3 cup extra virgin olive oil
  • 4 cloves garlic - minced, or 1 tablespoon garlic paste
  • 1 tablespoon fresh, or 1 teaspoon dried oregano
  • 1/2 teaspoon salt

Preparation for Breadcrumbs

Preheat the oven to 350 degrees Fahrenheit. Cut the bread into 1 to 2 inch cubes. Place the cubed bread into a large mixing bowl. In a small bowl, whisk together the oil, garlic, oregano and salt. Toss the bread cubes with the olive oil mixture, until all the bread is well coated. Place the seasoned bread cubes onto a baking sheet. Bake in the oven for 10 to 15 minutes, until golden brown, and crisp.


  • 3-4 teaspoons minced garlic or 1 tablespoon garlic paste
  • 4 anchovy fillets, finely chopped
  • 1 teaspoon capers, drained
  • 1 teaspoon grainy Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 egg, room temperature
  • 1/3 cup extra virgin olive oil
  • Freshly cracked black pepper
  • Grated Parmesan cheese
  • 2-3 heads Romaine lettuce, chopped


Place the garlic and anchovies into a mortar, and grind into a fine paste with a pestle. Add the capers, and mustard and continue grinding until a smooth paste is formed. Use a spatula to scrape the paste out of the mortar, and place it in a mixing bowl. Whisk in the lemon juice and Worcestershire sauce.

Place the egg in a large coffee mug, or other heat proof container. Pour boiling water over the egg, and let sit for 3 minutes. Drain the hot water off the egg, and cover with cold water. Whisk the coddled egg yolk into the mixing bowl with the other Caesar dressing ingredients (discard the egg white).

Slowly whisk in the olive oil, until well blended. The dressing should have a consistency which is just a bit thicker than heavy cream.

Add the Romaine lettuce to a large salad bowl. Toss with a bit of the Caesar salad dressing, then garnish with Parmesan cheese, freshly cracked black pepper and a few of the homemade breadcrumbs. The salad should be well coated, but not drowning, with dressing.

Cuisine Diva

Stone Fruit Slaw

side dish peach salad


  • 1 Tbsp. grated peeled fresh ginger
  • 1 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. vinegar oil
  • 2 tsp. (packed) light brown sugar
  • 1/4 tsp. curry powder
  • 1/8 tsp. crushed red pepper flakes
  • 1 1/2 lb. assorted firm stone fruid (about 5; such as plums, nectarines, peaches, or apricots), julienned
  • 2 scallions, thinly sliced diagonally
  • Kosher salt and freshly ground black pepper


Whisk first 6 ingredients in a medium bowl. Add fruit and scallions; toss gently to coat. Season to taste with salt and pepper.

Bon Appetit, July 2011

Watermelon and Goat Cheese Salad

side dish chevre salad watermelon


  • 1 pound seedless watermelon chunks, cut into small slabs
  • 6 ounces fresh goat cheese, cut into 12 rounds
  • 1/4 teaspoon finely grated orange zest
  • 1 teaspoon nigella seeds
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper


Arrange the watermelon slabs on 6 plates and top with the fresh goat cheese rounds. Sprinkle all over with the orange zest and nigella seeds.

In a small bowl, whisk the orange juice and lemon juice with the olive oil and season with salt and pepper. Drizzle the dressing over the watermelon and goat cheese and serve right away.

This doesn’t keep well, so you want to eat it all on the first day!

Food & Wine

Roasted Beet Salad with Oranges and Beet Greens

side dish beet orange salad vegan vegetarian


  • 6 medium beets with beet greens attached
  • 2 large oranges
  • 1 small sweet onion, cut through root end into thin wedges
  • 1/3 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated orange peel


Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

Bon Appetit, January 2004

Hungarian Pepper Salad

side dish bellpepper hungarian pence salad


  • 3-5 red bell peppers, roasted and peeled
  • 2-4 cloves garlic
  • vinegar (sherry or balsamic work well)
  • olive oil


Seed the peppers and slice into strips, roughly 2"x4". Spread in an even layer on a plate or low baking dish. Mince garlic and sprinkle over the top. Sprinkle with a healthy amount of vinegar and olive oil.

Pistachio-Apricot Bulgur Salad

main course side dish apricot bulgur pistachio salad vegan vegetarian


  • 1 c. fine- or medium-grain bulgur
  • 1/2 c. chopped dried apricots
  • 1 c. boiling water
  • 1 c. chopped fresh parsley
  • 3 tbsp. finely chopped fresh mint
  • 1/2 c. shelled chopped pistachios
  • 1/3 c. olive or pistachio oil
  • 3 tbsp. orange juice or white wine vinegar
  • 1/4 c. minced red onion
  • 2 tbsp. thinly sliced green onion
  • 3/4 tsp. coarse salt
  • 1/4 tsp. fresh ground pepper


Combine bulgur and apricots in a bowl. Add boiling water and let stand 30 minutes or until liquid is absorbed. Add remaining ingredients and toss gently to mix.

Eat, Drink, and Be Healthy

Cornbread Salad

main course side dish pence salad


  • 2 packages jalapeno cornbread mix - cooked and crumbled
  • 1 can drained niblet corn
  • 1 cup chopped green onion
  • 1 cup chopped tomatoes
  • 1 cup chopped bell pepper
  • 8 slices chopped crisp bacon
  • 1 cup cheddar cheese - chopped in small pieces or coarsely grated
  • 1 1/2 cups mayonnaise
  • 1 1/2 cups sour cream
  • 1 tablespoon chili powder

Optional: sliced avocado to garnish. Can be served with salsa.


Combine salad ingredients in large bowl. Combine dressing ingredients and stir in. Refrigerate - it is better the second day.

Curried Quinoa Salad

main course side dish quinoa salad vegetarian


  • 2 c. water
  • 1 c. quinoa
  • 2 tsp. curry powder or garam masala
  • 8 green onions, chopped
  • 2 15 oz. cans chickpeas, rinsed and drained
  • 2 c. shredded carrots
  • 1/2 c. dried cranberries
  • Yogurt-cumin dressing, recipe below


Heat the water to boil in a large saucepan. Add the quinoa and curry powder; lower heat to a simmer. Cover pan; cook 20 minutes. Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl; arrange on top of quinoa, or stir all ingredients together. Serve drizzled with dressing.

Yogurt-cumin dressing: Combine 1 c. plain non-fat yogurt, 1/2 c. chopped fresh cilantro, 3 tsp. lemon juice, 1 tsp. each grated lemon zest and hot chili sauce, and 1/4 tsp. ground cumin in a small bowl. Refrigerate before serving.

You can substitute a 4-oz. piece of cooked salmon, tuna, or other fish for the chickpeas. Also, the dressing is optional.

Chicago Tribune

Jicama Salad

side dish jicama mexican orange salad vegan vegetarian


  • 2 oranges, chopped
  • 1 small jicama
  • 1/4 c. bitter orange juice
  • 2 tsp. good chile powder (pref. New Mexico)
  • 2 tbsp. cilantro


Chop all ingredients but the cilantro and mix. Let stand for an hour, then add cilantro just before serving.