Iceberg Wedge Salad with Green Goddess Ranch Dressing

This post is belated because I’m still recovering from my husband’s extravagant birthday feast. Recovering from preparing it… and from eating it (for many, many days!). 😉 I must say that it was well worth every minute AND every bite.

His special celebratory feast usually involves fried chicken with biscuits and gravy, macaroni and cheese, and his favorite Vanilla Bean Birthday Cheesecake for dessert. I have made Caesar salad as our “vegetable” in the past, but this year he requested a wedge salad. Yay! I love a change.

This recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used 4 tablespoons of buttermilk to adjust the consistency of the dressing. I also adapted the way the iceberg lettuce was sliced to modify the serving size and simplify the eating process. We all LOVED it!

For the Green Goddess Ranch Salad Dressing:

Yield: Makes 1 1/2 cups

  • 2 tablespoons minced fresh chives and/or scallions, plus more for garnish, optional
  • 2 teaspoons anchovy paste or 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, smashed and minced
  • buttermilk or milk (optional)
  1. In a large bowl or blender, whisk or blend all the ingredients except the buttermilk.
  2. Add just enough buttermilk to thin to the desired consistency, if needed. (I used 4 tablespoons.)
  3. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using.

Note: Dressing will keep fresh in the refrigerator for up to 1 week.

To Complete the Salad:

Yield: 4 Servings

  • Green Goddess Ranch Dressing (recipe above)
  • 1 head iceberg lettuce, cut into thick slices or wedges
  • 4 slices bacon, cooked until crispy
  • English cucumber, cut into slices
  1. Prepare Green Goddess dressing and set aside.
  2. In a 9 x 13-inch pyrex baking dish, bake bacon at 350 degrees for 20 to 3o minutes, until crispy.
  3. Place 1 iceberg lettuce slice/wedge and 4 to 6 cucumber wedges on each plate.
  4. Pour some dressing over top with crumbled bacon and minced chives over each serving, as desired.

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Arugula Salad with Corn & Burrata

I am in love with burrata. My blog friend, Johanne @ French Gardener Dishes, just posted a fabulous (anonymous) quote about the subject, “Burrata improves the flavor of summer and the flavor of life!” Apparently, I share my fondness of the creamy cheese. 🙂

The creamy burrata added a wonderful richness to this lovely summer vegetable salad. I served it to friends for lunch along with Grilled Garlicky Eggplant Sandwiches with Basil & Feta. We -along with all of our kids- also enjoyed Back to School Blondies with an ice cream terrine inspired by Nancy @ Feasting with Friends Blog for dessert. It was quite a feast for lunch!

The salad recipe was adapted from Food and Wine, contributed by Chef Brian Clevenger of Raccolto in Seattle. I substituted edamame for the fava beans, increased the tomatoes, and omitted the mint. It was a crowd pleaser.

I’m bringing this lovely vegetable-loaded dish to share with my friends at Angie’s Fiesta Friday #136 this week hosted by Judi @ Cooking with Aunt Juju. Enjoy!

Yield: Serves 4 to 6

  • 1 cup frozen shelled, pre-cooked edamame, thawed
  • 1/4 cup extra-virgin olive oil
  • 3 ears of corn (preferably white), shucked and kernels cut off the cobs (3 1/2 cups)
  • coarse salt
  • freshly ground black pepper
  • 1 T sherry vinegar
  • 4 ounces baby arugula (6 cups lightly packed)
  • 10 ounces mixed cherry tomatoes, halved
  • 1/2 cup coarsely chopped mint, optional
  • 1/2 cup coarsely chopped basil
  • 8 ounces burrata cheese

  1. Place the frozen edamame on a plate or rimmed cookie sheet to thaw.
  2. Once the edamame is thawed, heat 2 tablespoons of the oil in a large skillet.
  3. Add the corn and edamame and cook over moderately high heat, stirring occasionally, just until the corn is crisp-tender, about 3 minutes. Season with salt and pepper. Transfer to a plate and let cool to room temperature.
  4. In a large bowl, whisk the vinegar with the remaining 2 tablespoons of oil.
  5. Add the arugula, tomatoes, mint (if using), basil and the corn mixture and season with salt and pepper.
  6. Toss to coat, then spoon onto plates. Scoop or tear the burrata into pieces and gently spoon it onto the plates.
  7. Season with pepper and serve.

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Watermelon Salads

My kids and I love summer watermelon. We usually just chomp on slices of it at the beach, but I recently incorporated it into two refreshing summer side salads.

The first was an adaptation of the classic Middle Eastern Tabouli Salad substituting watermelon for tomatoes. What a great idea! 🙂 The second was another classic Middle Eastern way of serving watermelon- with feta and basil. I made it for a party and was unable to capture it in a photo. You can (will have to!) imagine how pretty it looked. I had been unaware of how wonderful watermelon pairs with feta cheese- so simple and tasty.

The tabbouleh recipe was adapted from Martha Stewart Living and the watermelon-feta salad recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. Fresh, seasonal and delicious.

Tabbouleh with Watermelon

Yield: Serves 4

  • 1 1/4 cups water
  • coarse salt
  • 3/4 cup bulgur wheat (I used coarse red bulgur)
  • 1 1/2 to 3+ cups peeled and coarsely chopped watermelon
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
  • 2 scallions, thinly sliced on the bias
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 2 ounces soft goat or feta cheese, crumbled
  1. Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes. (I spread the cooked bulgur out on a rimmed baking sheet to speed the cooling process.)
  2. Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt.
  3. Gently fold in cheese. Serve.

Watermelon, Basil & Feta Salad

Yield: Serves 4

  • 10 oz block feta (preferable sheep’s milk)
  • 4 to 5 cups of large-dice watermelon cubes
  • 3/4 cups basil leaves, chiffonade
  • 1/2 small red onion, very thinly sliced
  • olive oil, for drizzling
  1. Slice the feta into large but thin pieces, or just break it by hand into rough chunks.
  2. Arrange all of the ingredients, except for the olive oil, on a platter or bowl, mixing them up a little.
  3. Drizzle olive oil over the top and serve immediately.

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Ottolenghi’s Tomato & Pomegranate Salad

This salad was fresh, bright, colorful, and loaded with flavor. I loved the crunch from the pomegranate seeds too. We ate it as part of our Middle Eastern feast along with grilled chicken thighs, Hummus, Baked Rice, Deconstructed Baba Ghanouj, and warm naan. Delicious!

This recipe was adapted from Yotam Ottolenghi via The New York Times, contributed by Sam Sifton. I made my own za’atar spice blend and omitted the mint. It would be a lovely side with any grilled meat. Perfect for a picnic too.

I’m bringing this dish to Angie’s Fiesta Friday #127 co-hosted by my friends Suzanne @A Pug in the Kitchen and Jess @ Cooking is my Sport. Enjoy!

For the Za’atar:

  • 1 T thyme
  • 1 T sesame seeds, toasted in a dry skillet and coarsely pulsed in a spice grinder
  • 1 tsp sumac
  • 1/4 tsp coarse salt

For the Salad:

  • 2 pints mixed small or cherry tomatoes, of varying colors
  • 2 teaspoons za’atar (see above)
  • 3 ½ tablespoons extra-virgin olive oil, divided
  • seeds from 1 pomegranate (I used a 5.3 oz package of pomegranate seeds)
  • ½ yellow bell pepper, seeds removed and very thinly sliced
  • ½ small red onion, peeled and very thinly sliced
  • ⅓ cup loosely packed fresh basil leaves, chiffonade
  • ⅓ cup loosely packed fresh mint leaves, chiffonade (I omitted the mint)
  • freshly squeezed lemon juice (from 1/2 of a lemon)
  • flaky sea salt such as Fleur de Sel
  • 3 ½ ounces manouri or feta cheese, broken into small chunks
  1. Make the Za’atar: Toast the sesame seeds in a dry skillet until lightly toasted. Pulse in a spice grinder until a powder is formed. Combine with sumac, thyme, and coarse salt. Set aside.
  2. Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
  3. Mix two teaspoons of the za’atar with 1 1/2 tablespoons of olive oil, and set aside.
  4. To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, cheese, and the remaining 2 tablespoons of oil and 1 teaspoon of salt.
  5. Gently mix the salad, then transfer it to a large shallow bowl or serving platter. Drizzle the za’atar mixture over the salad and serve.

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Thai Pork Tenderloin Salad with Napa Cabbage

I received the most beautiful Napa cabbage in my CSA share this week. The leaves are so tender, and yet crunchy, they are absolutely perfect for a salad. This dish caught my eye because it was so colorful, bright with flavor, healthy, and a little bit “out of the box” for me.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I am bringing it to share at Fiesta Friday #88, co-hosted by Julie @ Hostess at Heart and Liz @ Spades, Spatulas, & Spoons. Happy October!

Yield: 4 to 6 servings


For the Marinade & Dressing:

  • 1 ½ to 2 pounds boneless pork tenderloin (usually 2 tenderloins)
  • ⅔ cup minced shallots (about 4 shallots)
  • ⅔ cup chopped cilantro leaves and tender stems
  • 5 tablespoons light brown sugar, separated
  • 6 garlic cloves, minced in a garlic press
  • 5 tablespoons soy sauce
  • 5 tablespoons peanut or grapeseed oil
  • Juice and zest of 4 limes
  • 3-inch piece peeled ginger root, grated
  • 2 tablespoons Asian fish sauce
  • ½ teaspoon coarse salt, more to taste
  • 1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced


For the Salad:

  • 8 cups Napa or regular cabbage, thinly sliced (about 1/2 of a large head)
  • 5 whole scallions, trimmed and thinly sliced
  • 2 small Kirby or Persian cucumbers, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 ½ cups cilantro leaves
  • 1 ½ cups mint leaves (I omitted the mint)
  • 1 cup basil leaves
  • 1 ¼ cups roasted cashews or peanuts, toasted and chopped
  • ¼ cup unsweetened coconut chips or large flakes, toasted, optional

  1. In the bowl of a food processor, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, grated ginger, fish sauce, salt and chile. Pulse to mince the shallots, cilantro, garlic, and chiles- as well as to combine the mixture.
  2. Remove three-quarters of the mixture; reserve to use as the dressing. Add the remaining 3 T sugar and purée until a smooth, loose paste forms. This is the marinade.
  3. Pat the pork dry with a paper towel. Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally. (I marinated the meat for 12 hours in the refrigerator.)
  4. Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. (Mine was about 6 inches away.) Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
  5. In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. (I omitted the coconut.)
  6. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
  7. To serve, slice the pork. Arrange salad on a platter or serving plates and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste, if desired.

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Simple Caesar Salad

No anchovies… No raw egg… This Caesar salad dressing is made with everyday pantry staples and is absolutely delicious!

My friend brought this salad for a special lunch at my house and I have made it several times since. My family is addicted. 🙂 The recipe is from RealSimple.com. I added salt and pepper to taste. I usually double the recipe as it keeps well in the refrigerator in a jar- always ready for the next salad!

Yield: Serves 4 to 6

  • 4 to 5 slices sourdough bread, cut into cubes
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1 garlic clove, minced
  • 2 tablespoons freshly grated Parmesan cheese, plus more for shaving or grating over the finished salad
  • 1 (12-ounce) package romaine hearts (3 hearts)
  • coarse salt and freshly ground black pepper, to taste
  1. Heat oven to 350°F. (I used my toaster oven!)
  2. Toss the bread cubes with 1 tablespoon of the olive oil and season with salt and freshly ground pepper. Spread the cubes on a baking sheet and bake 10 to 12 minutes, or until golden. Set aside to cool.
  3. In a separate bowl, whisk together the remaining olive oil, mayonnaise, lemon juice, mustard, Worcestershire sauce, garlic, and Parmesan until well blended. Taste an adjust seasonings as desired. (I place it in a jar and shake to combine.)
  4. Remove any wilted outer leaves from romaine hearts and slice. Wash and spin dry.
  5. Toss washed romaine with croutons and dressing. Top with Parmesan shavings (or grated Parmesan) and season with freshly ground pepper.

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If you like this you may also like:

Greek-Inspired Zucchini Salad

This is a quick and tasty summer side dish. Just when you thought there was nothing new to make with all of your zucchini! 😉

The raw zucchini paired well with the bright dill and lemon as well as the salty feta. We ate it as a side dish with Panko-Crusted Mustard Salmon. Nice. This recipe is from Martha Stewart Living. I increased the amount of fresh lemon juice and dill.

  • 1 medium zucchini, trimmed and cut into 1/2-inch cubes
  • 3/4 cup crumbled feta cheese (3 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 2 to 3 tablespoons small dill sprigs
  • thin strips lemon zest, plus 1 1/2 tablespoons fresh lemon juice
  1. Toss together zucchini, cheese, oil, dill, and lemon juice.
  2. Season with salt and pepper. Sprinkle with lemon zest. Serve.

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