Salads & Sides

Bacon and Blue Cheese Potato Salad

bacon and blue cheese potato salad

I have a horrible habit of not deleting photos after downloading them. I need to be sure and double, triple check before I delete. Drives Hunky Hubby crazy.  Well, this time my paranoia has served us well. Me, and you.  As the cold October winds are beginning to blow,  I was swept away to warmer days as I clicked through the photos on my camera. That’s when I saw it: this scrumptious bowl of bacon and blue cheese potato salad and was reminded that I was remiss in sharing it with you.

We skipped a true family vacation this summer what with my starting a new job late last fall and skimping on vacation time. So I stayed behind while eldest Beauty took in the sights, sounds, and tastes of Paris and Barcelona and Hubby and baby Beauty heeded the call from the Rocky mountains.  Sometimes a mom stay-cation isn’t such a bad thing…especially when one scores  a 5 lb bag of Maytag blue cheese directly from the Maytag Dairy Farms in Newton, Iowa. This hand made, cave-aged cheese is well-deserving of its world famous, prize-winning notoriety and is the star ingredient of this completely addicting bacon and blue cheese potato salad. At first bite any notion of low carb eating will be out the window.

Bacon and blue cheese are two flavors that are meant to be married and deliciously compliment each other. The crispy, salty bacon paired with creamy, pungent Maytag blue cheese. My mouth is watering as I type.

I intended to make a small, dinner-sized bowl of bacon and blue cheese potato salad to pair with grilled beef kabobs. I must have been really hungry as we had ample servings of leftovers for the next two days. No complaints from me but that is my disclaimer for the recipe that follows. It really does yield upwards of 10 servings. Not a fan of blue cheese? Substitute goat cheese or feta cheese for a milder flavor.

I’m off to go delete photos from my camera. Enjoy!

Bacon & Blue Cheese Potato Salad
Serves: 6-10
  • 6 large baking potatoes
  • 6-8 slices low sodium bacon, cooked and crumbled.
  • 4-6 green onions, finely diced
  • ½ Cup extra virgin olive oil
  • 2 Tbsp white vinegar
  • ½ Cup crumbled Maytag blue cheese
  • ½ tsp black pepper
  1. Boil potatoes until fork tender. When cool, peel the potatoes and dice into cubes.
  2. In a medium size bowl, add potatoes and remaining ingredients.
  3. Using a spatula, gently fold to thoroughly combine.
  4. Chill until ready to serve.



White Bean Tuna Salad with Dijon Vinaigrette

white bean tuna salad with dijon viniagrette

“Tuna” and “elegant” aren’t often used in the same sentence, but this white bean tuna salad with Dijon vinaigrette is an exception! WOW! It’s a tuna salad that is elegant enough to stand front and center on a luncheon buffet table and humble enough to make a typically humdrum work lunch feel a little special.

Forget the mayo and leave the condensed soup on the grocery store shelf here, folks. You have a whole new way to enjoy tuna salad! It’s light, it’s crunchy, it’s colorful. Not a tuna salad lover, you say? Before you turn up your nose, try it.  Try it. You’ll like it. (name that commercial 😉 )

Back to business. I was in the mood for tuna but not in the mood for a mayonnaise-based salad. Being the mustard lover that I am, and trying to incorporate more veggies in my diet, I created this white bean tuna salad with Dijon vinaigrette recipe. And gave my recipe a very descriptive title.

Gently mix diced celery, sweet red bell pepper, and  green onions with Great Northern Beans and tuna fish. Toss it in a light Dijon vinaigrette dressing, add a dash of dill and black pepper, and lunch is served. Whether you mound a scoop onto a toasted bun or enjoy a healthy dollop on a pita toast triangle, you will gain a whole new appreciation for tuna salad. The white beans add an extra punch of protein and the Dijon vinaigrette is made with extra virgin olive oil, a good fat.


white bean tuna salad served as a dip

My mother is a tuna fish snubber.  Actually, she is an overall seafood snubber who turns 100 shades of green at the slightest whiff of even the freshest catch. Never mind a can of tuna. My firstborn inherited that recessive gene, although she enjoys an occasional tuna salad and gave my recipe a two forks up rating. I hope you do, too!


White Bean Tuna Salad with Dijon Vinaigrette
Prep time: 
Total time: 
Serves: 4-6
  • 3 - 5 oz. cans of water-packed tuna, well drained
  • 1 - 15.8 oz. can Low-Sodium Great Northern Beans, rinsed and drained
  • 1 stalk celery, thinly sliced
  • ½ large red pepper, minced
  • 2 green onions, sliced thin
  • ½ Tablespoon dried parsley
  • ½ teaspoon dried dill
  • ⅛ teaspoon cracked black pepper (or more to taste)
  • Dressing: 1 Tablespoon red wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 1½ teaspoons Dijon mustard
  1. Gently mix all ingredients except dressing in a large bowl.
  2. In a separate bowl, blend vinegar and mustard, slowly add oil, beating well to emulsify. Pour over salad and mix lightly to not mush the beans.
  3. NOTE: This is not a wet salad. If you prefer a wet salad, double the dressing ingredients.


Sauteed asparagus with balsamic glaze

balsamic glazed asparagus

Tender, bright green asparagus is one of the sure signs that spring has sprung…and a reminder to get eating light to begin feeling light after one very heavy winter.  Hubby bought the first young bunch of the season’s delicate, thin-stemmed stalks and it didn’t take me long to figure out what to do with such a treasure. Prepare what has to be the easiest and snazziest veggie side dish there is to make: sauteed asparagus with balsamic glaze. It’s a snap to prepare, even for novice cooks (me, 25 years ago).

Speaking of snap, one quick snap is all it takes to remove the woody stems.  Simply bend each asparagus stalk until it snaps, collect the tough ends and proceed to find the pair of rabbits that moved into the neighborhood over winter. They’re now rather chubby bunnies  who could probably use the extra roughage.

After steaming the asparagus in a covered skillet, sautee one cup of grape tomatoes (if they’re too large cut them in half) and half of a thinly sliced red onion in one tablespoon of extra virgin olive oil.  Add two generous tablespoons of balsamic vinegar to deglaze the pan. Savor the waff of aroma swirling in the air before covering and simmering for two minutes. Pour mixture over the steamed asparagus and for a little extra pizzazz top the sauteed asparagus with balsamic glaze with a dusting of shredded Parmesan, or serve it as is for an equally delish vegan version.

vegan sauteed asparagus with balsamic glaze

Authentic balsamic vinegar is a pricey condiment but if you can swing it, it’s well worth it. Originating from the Modena region of Italy, true balsamic vinegar is made by boiling and reducing Trebbiano grape pressings to a deep, dark syrup. After a fermentation and aging process, the end result is a thick, robust, concentrated flavor that is out of this world.

Mmm mm. Sauteed asparagus with balsamic glaze is an effortless preparation that delivers whopping flavor that still tastes light. And I’m all about feeling light these days. 🙂


Sauteed asparagus with balsamic glaze
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 bunch fresh asparagus, hard ends removed
  • 1 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 cup grape tomatoes
  • ½ red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • ⅛ teaspoon sea salt
  • cracked black pepper, to taste
  • freshly grated Parmesan cheese (optional)
  1. Bring water to boil in a skillet
  2. Add asparagus and simmer, covered, for 5 minutes
  3. Remove asparagus to serving dish and empty water
  4. Heat 1 tablespoon of oil and add the onion and tomatoes, sauteeing for 3-4 minutes
  5. Add 2 tablespoons of balsamic vinegar and cover for 2 minutes
  6. Pour over asparagus and sprinkle with black pepper and ⅛ teaspoon sea salt
  7. If desired, top with a dusting of grated Parmesan cheese.







Russian beet salad

Russian beet salad

I’m  ending my year of 2013 posts on a healthy note with this slightly zippy/ slightly sweet Russian beet salad recipe. Not only is this salad a colorful addition to any table, loaded with all the vitamin goodness that beets hold, it is a versatile accompaniment to just about any meat or seafood entree.  I’ve served it with roast pork loin, enjoyed it as a side to a serving of shrimp, and let me say that Russian beet salad pairs deliciously with just about any preparation of America’s household poultry staple: chicken.

Russian beet salad
Serves: 8-10
  • 3 - 16 oz. cans beets, well drained and diced
  • 3 medium potatoes, cooked, peeled and diced
  • 2 medium carrots, cooked and diced
  • ¾ cup finely chopped onion
  • 3 medium dill pickles, diced
  • 3 Tablespoons dried dill
  • Dressing:
  • 3 heaping teaspoons Dijon mustard
  • 1½ teaspoons granulated sugar
  • 6 tablespoons red wine vinegar
  • ¾ cup extra virgin olive oil (or canola)
  • salt and pepper to taste (easy on the salt 😉
  1. Combine salad ingredients in a large bowl.
  2. Combine dressing ingredients in a small bowl and whisk well. Pour over vegetables and mix well.
  3. Cover and chill at least 2 hours for the flavors to incorporate.
  4. Can be made a day in advance.

This recipe is a far contrast to the ooey gooey noshes of sheer delight that I’m going to be indulging in in about three hours. Finger food paired with a glass of my FAVORITE wine is my ultimate New Year’s eve fare.
winter 2013

This past week has been a downright frigid end to 2013. But despite the below zero temperature outside, our home will be filled with the warmth of ringing in 2014 with my three Loves, my much-loved niece and nephew, and our dear friends. It’s going to be night of bowling, and playing a slew of games in between plenty of eating, but most importantly, it’ll be an evening of making memories.

Colombian Bunuelos – Christmas Cheese Fritters

Colombian Bunuelos

It’s December 24th and I’m posting a recipe for traditional Colombian Christmas cheese fritters, called buñuelos. Untimely? A little behind the eight ball? Scrooge-like? Nope, nope and nope. Folks will be ’tis-ing the season for the next week and these yummy puff balls will make an especially nummy nosh for New Year’s. These cheese fritters are a delightful aperitif and believe me when I say they pair deliciously with my new-found favorite blended wine, called “Mixed Up.”  And besides, my fellow Orthodox Christians and I have another 13 days until Christmas so in that regard this post is actually early.

The month of December is busy, busy, busy — primarily in a good way.  However, the timing of my family discovering these delicious cheese fritters was just plain awful. Hunky Hubby and I played role reversal last week and while I was off to work he used some extra vacation days to stay home and do the final preparations before our slava. Trying new recipes and making old favorites, cleaning and tidying and erranding and…making Colombian cheese fritters. That last to-do was sprung on him when eldest Beauty announced that she needed to bring in a traditional Colombian Christmas food to AP Spanish the day after slava.  Gotta love it. There should be a ban on such teacher directives as parents almost always get sucked in.

Though the timing was terrible, our family is happy to add Colombian cheese fritters to our foodie experiences. These cheese fritters are actually easy to make (according to my Love), are not greasy, and can be made in advanced and heated for a few seconds in the microwave. We prefer them as a savoy treat sans the traditional Nutella topping or dipping into hot chocolate.

As I’m nestled on the sofa while writing this post I am thankful for this quiet night and hope all of you who are celebrating are doing so with reverent and joyful hearts!

Colombian Bunuelos - Christmas Cheese Fritters
Serves: 35
  • 1 pound cotija cheese, finely grated (you could substitute feta cheese or for a melty texture try mozzarella or fontina)
  • 1 cup cornstarch
  • ½ teaspoon sugar
  • ¼ teaspoon baking soda
  • 1 whole egg
  • 1 egg yolk
  • 2 - 3 tablespoons 1% milk
  • 4 cups canola oil
  1. In a large mixing bowl, combine grated cheese, cornstarch, sugar and baking soda.
  2. Stir in the whole egg and egg yolk and mix well. If the dough seems dry, add a bit of milk one tablespoon at a time until you get a smooth dough.
  3. Measure 1 tablespoon of dough and shape into individual balls.
  4. In a large pot, heat the oil over medium-high heat to 375F.
  5. Working in batches, fry the fritters a few at a time -- no more than 5 or 6-- until golden (about 5 minutes). The fritters will sink to the bottom at first and then rise to the surface after a minute or so.
  6. Transfer to a plate lined with paper towels to drain.

(Recipe based on

Zucchini Pancakes {crispy baked – not fried!}

baked zucchini pancakes recipe

Hooray for my zucchini plants that are still holding on!

I bid farewell to the green beans and tootles to the sweet peas this weekend, but thankfully, two zucchini plants are still gifting me with a few more squash before their harvest draws to a close. Being completely zucchini cake and bread baked out, and having frozen plenty of pasta packets (sauteed zucchini, onions and a few diced tomatoes ready to toss into pasta sauce) and pita packets (filling for zucchini strudel – recipe coming soon), I took the opportunity to have some fun creating.

Yep, you guessed it. The fruit of my frivolous afternoon is this incredibly delicious, healthy recipe for crispy oven-baked zucchini pancakes. Yes, I did use crispy without the word fried and yes siree you can make crispy zucchini pancakes in the oven with one nifty little trick. Preheat an oiled baking sheet at 450 for 6 minutes before dropping on a mound of deliciousness. When the mound hits the pan you’ll hear quite a sizzle, the beginnings of a golden crunchy layer forming.

Man oh man are these good. A delectable savory way to use the last of the bumper crop.


My very first fresh-from-the-oven bite in all its crispy deliciousness had my taste buds doing a happy dance. This is one mighty flavorful zucchini pancake recipe if I dare say so.  Green onion, finely minced red pepper, a hint of garlic and plenty of zucchini that takes on the mirage of flavors and blends in perfect harmony.

Because they are baked and not fried, my arteries thanked me. Because I’m still considered the resident Salt Police these zucchini pancakes are low in sodium, allowing for a dollop of topping if the mood hits you.  A smidgen of light sour cream, a dab of Greek yogurt, or maybe a spoonful of marinara.


My pallet looks for a blend of texture and taste, but that’s just me. You may prefer these zucchini pancakes plain and simple, savoring the fusion of flavor as my Honey did. He’s all about enjoying food in its own delectable state of simplicity.

plateful of zucchini pancakes

After 23 years of marriage maybe I should give that a whirl? Nah. I’ve got to keep things exciting.  🙂


Zucchini Pancakes {crispy baked - not fried!}
Serves: 8
  • 4 cups shredded zucchini with as much moisture squeezed out as possible
  • 4 green onions, chopped (roughly ⅓ cup)
  • ⅓ cup shredded Parmesan
  • ½ teaspoon granulated garlic
  • ½ teaspoon black pepper
  • 1 large egg + 1 egg white, lightly beaten
  • ½ medium sized red bell pepper, minced
  • ½ cup breadcrumbs
  • handful of fresh basil, chopped (roughly 2 tablespoons)
  • 1 tablespoon canola oil
  1. Preheat oven to 450.
  2. Spread the tablespoon of oil evenly over a large baking sheet and place in oven for 6 minutes.
  3. During this time, gently mix all ingredients together. (If the pancake mixture sits, the zucchini will begin to release its moisture and will get runny.)
  4. Carefully remove hot baking sheet from oven.
  5. Using ⅓ cup measure, drop zucchini pancake mixture onto hot pan.
  6. Bake 10 minutes. Turn zucchini pancakes over and bake for an additional 12 minutes.





Low fat shrimp salad that doubles as a dip

low fat shrimp salad sandwich

Low fat shrimp salad. An oxymoron, I know, but then again so are the contradictory qualities of shrimp.

Although a 4-ounce serving of shrimp contains about 220 mg of cholesterol, it’s also a powerhouse of nutrients on a plate.  That same 4-ouce serving is said to pack up to 4mg of astaxanthin (an anti-inflammatory nutrient), 350-375 mg of omega-3 fatty acids (and we all know how good those acids are for cardiovascular and nervous system health) and a stiff shot of selenium (an antioxidant mineral). After my father’s heart attack in 2007, he thought he’d never eat another shrimp again and banned foods for a foodie are a royal bummer. Thankfully, a long talk about “everything in moderation”  changed that.

My recipe for low fat shrimp salad is a riff on the recipe I found in the American Heart Association’s Low-Fat Low-Cholesterol cookbook. It has become a family favorite and my go-to recipe when I have a craving for seafood and little to no time for preparation. Or if it’s Friday and I’m lazy and ready for the weekend. You get the idea. A good dallop on a lightly toasted roll, a lettuce leaf or two and voila. Dinner!

This shrimp salad also pairs well with a nice glass of wine. A good scoop on whole grain crackers or crudité – it’s good living, trust me.

low fat shrimp salad dip

So what prompted this post on shrimp salad? The onset of Family Vacation 2013.  Which got me thinking about Family Vacation 2012 and how I ate my way through the South. Oh, the memories: fresher than fresh seafood prepared in a multitude of ways, key lime pie, peach cobbler and, of course, the best grits in the Union. (I’m going to be prideful now and tell you that I created a delicious, and equally decadent,  lower fat recipe  for creamy grits and including the link in case you missed it. )

Shrimp is among my favorite seafood indulgences and I’ve never met one I didn’t enjoy. Last summer, I think I ate shrimp in nearly every possible way.  And then I came home and screamed after stepping on the scale.  This vacation I am going to try with all my might to remember the “everything in moderation” mantra so the neighbors don’t hear me scream next week.

Wish me luck. 🙂

Low fat Shrimp Salad that doubles as a dip
Prep time: 
Cook time: 
Total time: 
  • 16 oz shrimp, cooked, peeled, deveined
  • ⅓ Cup finely chopped red bell pepper (roughly a fourth of a large pepper)
  • 3-4 green onions, chopped – increase or reduce to your liking
  • 2 Tbsp lemon juice
  • 1 clove minced garlic
  • ¼ tsp dried crushed red pepper (optional)
  • 2 tsp dried dill OR use fresh OR replace with fresh cilantro - adjust to your liking
  • ½ Cup reduced fat mayonnaise
  1. Mix all ingredients together in a medium size bowl
  2. Chill thoroughly before serving.


Crock pot beans – semi-homemade & tangy-sweet

crock pot beans

Hosting a July 4th pool party/barbecue is as much of a tradition for my family as is having baked beans on the menu. In years past, I often prepared a longtime favorite recipe called “Calico Beans” that I’m sure is available in multiple versions in a million places all over the web. This year was going to be different. It was supposed to be anyway. Besides not being in a drought (thank you, Lord)  – and, therefore, not having a burn ban on fireworks – this year I was going to make entirely homemade crock pot beans from scratch. My intended crock pot beans would not contain anything from a can and would have a tangy-sweet sauce that would give the beans a little somethin’ somethin’ to set them apart from traditional sweet barbecue beans.  This year’s crock pot beans would begin with good old fashioned beans that require soaking just the way Grandma made them.

Yes, well, if you have a tendency to look to save time like someone else I know and have a smidgen of Type A in you I’d  give the “entirely from scratch crock pot beans” idea some more thought.  Although I followed the quick soak instructions to the letter, my beans would not soften to save their little bean lives.  After cooking overnight they were still little nuggets of rough roughage. Despite my valiant effort of transferring what looked like deeply flavorful barbecue beans to a large kettle, adding water, and cooking some more (boiling is more like it), my beans were a bomb. Not to be confused with “the” bomb.

My nostrils and taste buds must have been skewed because it was Hubby who regrettably informed me that my beans tasted burned, were still hard, and there was seemingly no amount of cooking that was going to soften them or salvage them at this point. With less than two hours to go I had to create a semi-homemade version of my intended tangy-sweet crock pot beans. And since you’re reading about it here you know they were “the” bomb and I now have a new speedy go-to recipe for baked beans.

Step 1: Add sauce ingredients to the crock pot and give it a good stir (ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire, smoked Spanish paprika).

sauce ingredients for crock pot beans

Step 2: Being mindful of sodium, I sauteed 4 strips of low-sodium bacon and retained less than a tablespoon of drippings to which I added one very large chopped onion.

Notice there’s more onion than bacon. I am my father’s daughter. 🙂

sauteed bacon and onion

Step 3 End of homemade begin semi-homemade: Open six 15 oz. cans of any combination of your favorite reduced sodium beans, rinse well and toss into the crock.

Step 4: Give it all a good stir, cover, and cook on low 4 hours or on high for 2 hours. I used a mixture of pinto and northern beans, although lima and kidney beans would have been a nice colorful addition.

Crock pot beans - semi-homemade & tangy-sweet
Serves: 12-14
These barbecue beans have more tang than sweet and are a nice, tasty change from regular beans. Crock pot preparation makes them a quick and easy go to recipe with no fuss.
  • ⅓ C ketchup
  • ⅓ C molasses
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp prepared yellow mustard
  • 2 Tbsp Worcestershire
  • 2 Tbsp smoked paprika
  • 4 strips of bacon, diced
  • 1 large onion, diced
  • 2 - 15oz cans reduced sodium pinto beans, rinsed and drained
  • 2 - 15oz cans Northern beans, rinsed and drained
  • 2 - 15oz cans kidney beans (or use any combination of beans that you wish)
  1. Add the first six ingredients to the crock pot and stir.
  2. Saute bacon until fat begins to render and bacon begins to brown. Drain well, reserving 1 Tbsp fat.
  3. Add diced onion and brown a bit.
  4. Transfer bacon and onion to crock pot and add you favorite combination of beans.
  5. Mix well and cook on low for 4 hours or on high for 2 hours.

My sister was the first to comment that this year’s beans were different in a tastier way and my anti-sweet-bean brother-in-law went back for seconds. In the end, my crock pot beans weren’t entirely from scratch, but they were semi-homemade and full of love.

But know that I am still determined to make these crock pot beans with dry beans someday soon and when I achieve success I’ll pass it on. Patiently following the instructions for overnight soaking is what I should have done, right? Right. 🙂

Smoky Avocado Deviled Eggs

Smoky Deviled Eggs

This past week was Bright Week for Eastern Orthodox Christians and the sunny skies, warmer temperatures and blooming foliage added to our joyous celebration of the Resurrection. Yes, we rejoiced celebrating Easter (Pascha) this past Sunday.  If you’re perplexed I recommend reading this wonderful explanation why Orthodox Easter was a month after most other Christians celebrated Easter on March 31st.

So where am I going with this? I had a bowl full of colored Easter eggs in the fridge and a taste for creamy deviled eggs. And I’m not ashamed to admit that my motive for creating my own version of avocado deviled eggs was due in part to my desire to reduce the cholesterol in these little delights and equally in part to selfishly wanting to save some calories –so I could indulge in a handful of peanut M&M’s for dessert.  Hey, ya gotta live a little!


A tiny dollop of Greek yogurt  adds to the velvety texture of the avocado and lends a subtle tang. A pinch of smoky Spanish paprika with a smidgen of granulated garlic provides the “Hmm factor.” You know, that brief moment after taking a bite when you can’t quite put your finger on the ingredient(s) behind that unique taste.

I can see these smoky avocado deviled eggs making an appearance on a few of the buffets I serve throughout the year, casual get-togethers with family and friends noshing on finger foods with a fine red wine in hand. And by fine I mean tasty, price is irrelevant to this budget wine connoisseur.

avocado deviled eggs

Of course, my resident food critics include a 17 year old avocado snubber who politely passed on taking even the tiniest of tiny bites. My other two critics gave these smoky avocado deviled eggs  two forks up, with Hubby noting that he’d prefer a bit more Spanish paprika and garlic. It’s all a matter of taste so go ahead and twist and turn the filling to make it your own. The dab of Greek yogurt can easily be eliminated if you don’t have any on hand or substituted with sour cream.

In keeping with tradition I greet you with Christ is Risen! Indeed He is Risen!

Smoky Avocado Deviled Eggs
Prep time: 
Total time: 
Serves: 5
Smoky avocado deviled eggs take on a new spin with Spanish paprika, garlic and a bit of Greek yogurt. Creamy, delicious and far fewer fat grams and calories than traditional deviled eggs.
  • 5 hard boiled eggs, cut in half
  • yolk of 2 whole eggs
  • 1 avocado, mashed
  • ¼ teaspoon granulated garlic (increase to taste)
  • ¼ teaspoon smoked Spanish paprika (increase to taste)
  • 2 teaspoons Greek yogurt (adjust to taste)
  1. Remove the yolks from the hard boiled eggs and put 4 halves (yolk of 2 whole eggs) into a medium size bowl and mash well.
  2. Add the avocado and remaining ingredient.
  3. Beat until creamy and fill each egg.


Carrot Dijon Salad

Carrot Dijon salad is amazing. Sweet baby carrots, tangy Dijon mustard, green onions and dill are the primary ingredients that make up this incredibly yummy salad  that bares a very unoriginal name.   I received this recipe from a family friend in the early ’90s, who had received it from another family friend, who received it from another, and so on and so forth. As such I’m unable to give delicious credit where credit is due though I sincerely thank you, whoever you are.

This carrot salad is a far contrast from the typically shredded carrot salad with raisins.   It’s sweet and tangy with just the right amount of crunch.  Perky is more like it.  The mix of sweet carrots and the tangy zip of Dijon can perk up any meal any time of year. It’s springtime in a bowl, even during the doldrums of winter and is as perky to the palette as it is to the plate.  By now I hope I have convinced you that this Carrot Dijon salad recipe is a must-try.

dijon carrot salad

Preparation couldn’t be any easier. Slicing and cooking the carrots is about as difficult and time consuming as it gets.

dijon carrot salad ingredients

Oh, I suppose shaking the salad dressing – after adding all ingredients to a jar with a tight fitting lid- can be considered a mini workout. Especially if you shake with multiple repetitions.

carrot dijon salad dressing preparation

I was never a fan of baby carrots, or any form of raw carrot for that matter, but as any true condiment queen would tell you, Dijon mustard can make any vegetable taste good.  Even brussel sprouts.

Carrot Dijon salad is a delightful side dish for salmon, pork or chicken and is best prepared in advance so the flavors can blend and get happy and served ice cold. Give it a try and send me your critique.

Carrot Dijon Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A delightful carrot salad recipe that can be made up to 2 days in advance.
  • 1 lb. package baby carrots
  • Dressing ingredients:
  • ¼ cup lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • ½ cup chopped green onion
  • 6 Tablespoon oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon dill weed
  1. Diagonally slice baby carrots in half and place in medium size pot with 1 Tablespoon sugar. Cover with water and bring to boil.
  2. Cook 15-17 minutes or until tender.
  3. Drain well and cool.
  4. Mix dressing ingredients in a pint jar or small container with tight fitting lid.
  5. Shake well to combine and pour over cooled carrots.
  6. Refrigerate 24 hours.