Skinny Buffalo Potato Salad

Skinny Buffalo Potato Salad is the new twist on the traditional Spring & Summer side dish you’re gonna want in on. It’s light yet creamy, and packin’ some flavor. It’s destined to be a star side dish at any picnics, barbecues, and even backyard patio dinners. 

Skinny Buffalo Potato Salad

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Cucumber Grape Salad with a Light Strawberry, Poppy Seed Dressing

Do you ever just need to eat something refreshing? Where each bite is a vibrant explosion of fresh flavor for your tastebuds? Every now and then I start to crave just that. Especially during the annual post-holiday over-eating guilt trip. But, I’m not always that great with the whole self-control thing in between meals, and I’ve never been able to sacrifice taste for fewer calories. Luckily, little beauties like this recipe exist so that I don’t have to.

Whether you’re looking for a yummy snack, or a healthy dessert, this is sure to do the trick.

Cucumber Grape Salad and a Light Strawberry Poppy Seed Dressing

 Cucumber Salad with grapes and a Light Strawberry Poppy Seed Dressing

recipe adapted from Oh, Sweet Basil

2 cups grapes, we prefer black but red or green should work also
2 cups baby cucumbers, sliced
2 cups grape tomatoes, halved

For the Dressing

1 tbsp vinegar
2 tbsp canola oil
2 tbsp lemon juice
1/8 tsp ground ginger
1/2 cup strawberry flavored Greek yogurt
1-2 tsp poppy seeds
salt to taste

Directions

1. In small bowl, combine all of the dressing ingredients and stir until fully incorporated. Season with salt to taste. We used a scant pinch.
2. In another, larger bowl, toss the cucumbers, grapes and tomatoes with a few drizzles of the dressing until every thing is well coated but not so much so that everything’s swimming in the dressing. Chill or serve immediately. If you’re making this for a crowd, it can be made up to a day ahead of time and stored in the refrigerator until needed.

Grilled Chicken Caesar Salad Sandwich

Today’s post is another episode of ‘things we actually eat all the time.’ I was stumped this weekend on what to share today and was about thisclose to throwing my hands up when I remembered that whole concept/thing about cooking with easily accessible ingredients I keep on hand all the time and quick fixin methods so that we can all be a bit healthier and happier, faster, especially during the meal time rush. That’s the thing that I love and grilled-chicken-Caesar-something is a dish that we eat weekly, in one form or another. When a recipe or ingredient combo repeats and cravings/excitement are still detectable, it’s time to share, no matter how simple it is. I’m excited to share more of those meals that are thrown together with regular pantry fare (and even some seasonal items), but still have an overall vibe of goodness too. Hope you can feel me on this. Big hugs and some fist bumps for everyday good eatin’.

Chicken Caesar Sandwich

So, what’s better than a chicken caesar salad? A grilled chicken Caesar sandwich on a fresh ciabatta, or torta, roll. These make a perfect lunch food without giving you food coma and it’s entirely customizable. Looking for a lighter dinner option? Grilled Chicken Caesar’s your guy. This recipe makes 4 solid-sized sandwiches. When we’re having it for dinner we double the recipe. Somehow, even when we’ve doubled it, there still aren’t ever any leftovers. But, if the sons are eating all their greens (with relish!) then that is fine by me.

Grilled Chicken Caesar Salad Sandwich

 Grilled Chicken Caesar Sandwich

1 cup romaine lettuce leaves, roughly chopped
1 lb boneless, skinless chicken breasts, sliced thin
salt and pepper, to taste
1 tbsp olive oil
4 ciabatta/torta rolls, toasted, for serving
1/4 cup Parmesan, grated or shredded, for serving
red onion, sliced thin
Caesar dressing

Directions

1. In a small bowl, toss the romaine lettuce with 1 tablespoon of your caesar dressing, and set it aside.
2. Season both sides of the chicken breasts with the desired amount of salt and pepper. Add olive oil to a large skillet and heat it  up over medium/high heat. Add the chicken and cook, flipping once, until cooked through, about 3-4 minutes per side. Let the fully cooked chicken rest 5 minutes before slicing across the grain. For a more authentic taste, season the breasts and then grill until completely cooked before cooling and slicing.
3. Serve sandwiches on ciabatta/torta bread with romaine lettuce, sliced chicken, red onion, Parmesan cheese and additional caesar dressing, each in your desired amount.

Do you love the strong, rich, and creamy taste that a good caesar dressing can bring to a recipe? Here’s some of our favorite caesar recipes: 

4 Sons 'R' Us: Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

4 Sons 'R' Us: Tortellini Caesar Salad

Tortellini Caesar Salad

4 Sons 'R' Us: Caesar Dressing

Homemade Caesar Salad Dressing

Homemade Caesar Salad Dressing

A great Caesar salad gets it’s greatness from a great dressing. This easy, homemade version will knock your socks off. The hubs, a self-proclaimed Caesar salad connoisseur , approved of the authentic taste. Bonus for him? He didn’t have to worry about being served a ‘chemical cocktail’ (aka processed dressing) over his bed of lettuce for dinner ever again. The hubs can be touchy about such things.

Even better for me? This recipe doesn’t have anchovies. Anchovies give me the creeps. I didn’t even know that’s what gave Caesar the tangy bite I loved so much until my early twenties when a friend told me mid-bite of, you guessed it folks, Caesar salad. First I freaked out, then I had a mild panic attack, and felt like my throat was constricting blinking back tears and trying not to gag. Then I couldn’t even look at my salad, let alone eat it. It was a whole year before I could even think about eating it. Not my finest hour, err year. But hey, time can fix anything, right? Wrong. You did know Caesar dressing usually has anchovies in it…right? If not, sorry I told you. Spoiler alert!

A long while later a quick search of the all-knowing Google proved that I could still get the taste I craved without getting the willies. A host of tangy ingredients, and a good bit of garlic, cover beautifully for the absent anchovies.

Caesar Dressing (without anchovies)

4 Sons 'R' Us: Caesar Dressing

recipe adapted from BigTigger on Chow Hound

3 tsp minced garlic
3/4 – 1 cup mayonnaise
1+ tsp dijon mustard
1/2 tsp dry mustard
2 1/2 – 3 tbs red wine vinegar
2 tsp Worcestershire sauce
3/4 cup freshly grated Parmesan cheese
salt and pepper, to taste

1/4 cup extra virgin olive oil

Directions

1. Add all of the ingredients to a food processor or blender, and blend until completely incorporated.
2. Slowly add in a little bit at a time, while continuing to blend, 1/4 cup of olive oil. Blend until the dressing has emulsified.
3. Refrigerate until chilled, so that the dressing thickens, and continue to refrigerate any leftovers for up to a week.

Love the zesty, tangy taste of Caesar dressing? Give these recipes a try next:

4 Sons 'R' Us: Tortellini Caesar Salad

Tortellini Caesar Salad

4 Sons 'R' Us: Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

Tortellini Caesar Salad

 I feel like I need to spread the love and not horde this amazingly simple scrumptious creation. I may be jumping the seasonal ‘gun’ a bit, but this meal just says summer to me. Summer (noun) as in, “it is too hot, and I am too tired to cook”. This meal is freaking awesome! This salad is a delicious combination of complementary flavors. You’ll enjoy the creamy, tangy Caesar dressing in this recipe. Though calling it an actual recipe is a bit of a stretch, it’s still sure to do the trick.

Tortellini Caesar Salad

4 Sons 'R' Us: Tortellini Caesar Salad

recipe adapted from Amuse Your Bouche

2 cups tortellini (I used a spinach and ricotta flavor)
1/2 cup lettuce, roughly chopped
1/4 cup  Parmesan-style cheese, shaved
3/4-1 cup of Caesar dressing
black pepper

Directions

1. Boil the tortellini according to the instructions on the packet. Fresh tortellini takes just a couple of minutes to cook, so make sure you don’t overcook it – you want it to be slightly al dente. Once cooked, drain the tortellini and give it a rinse under cold water. Set aside to cool fully.
2. When the tortellini is cool, add it to the remaining ingredients, and mix gently to combine. Serve immediately.
3. Note: if making this salad in advance, only add the dressing when ready to serve. Also, if serving a crowd, this meal easily doubles.

 

 

Asian Style Chicken Spinach Pasta Salad

This Asian Style Chicken Spinach Pasta Salad, tossed in a sesame oil and soy sauce-based dressing, is a refreshing, Asian-inspired side dish perfect for picnics.  This is great for lunch, a light main meal, or even a supper-time side dish. Serve it for the family, or make it ahead for your next barbecue.

Asian Style Chicken Spinach Pasta Salad

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Caramel Apple Snickers Salad

A delicious, seasonal dessert salad- Caramel Apple Snickers Salad features crisp apples, diced candies and marshmallows tossed in a sweet, creamy whipped dressing. Topped with a drizzle of smooth caramel, it’s an easy treat that doesn’t skimp on Fall flavor and is perfect for a crowd, even potlucks or parties.

Caramel Apple Snickers Salad

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Loaded Baked Potato Salad

It’s that time of year again. Time for hot grills, good friends, picnic foods…it’s cookout time! I discovered this potato salad last summer, when I was searching for an alternative to my go-to mustard based recipe. I had been assigned to bring it as a dish, and I just wanted something a little different. Most likely due to the fact that I’d already been to two cookouts in the last 24 hours and didn’t want to eat the exact same thing again. I was a bit shocked, and saddened, to discover that there is such a thing as too much potato salad. I couldn’t have asked for more from this version. Although the recipe makes enough for roughly 4-6 people, depending on serving size, the ingredients easily doubled to make enough for a larger party. I was equally pleased to see that not only did my family love it, but so did everyone else. Who said change was a bad thing? Now, as you get ready to host or attend, a cookout (or cookouts) in the coming weeks of Summer, give this side a try. It’s a rich, creamy potato salad with all the tastes and textures of an actually loaded baked potato. This recipe is sure to be a hit at your next soiree, and I assure you that you will be asked for the recipe. Repeatedly.

Loaded Baked Potato Salad

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  •  4-5 large Russet potatoes
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/4 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup green onions, thinly sliced
  • 6 strips of bacon, cooked and crumbled
  • salt & pepper, to taste

Directions

  1. In a small bowl, stir together the mayonaise and sour cream until evenly combined.
  2. Stir in 1/2 of the green onions (1/4 cup), the cheese, salt, and pepper.
  3. Let this sit in the fridge to chill while you prepare the potatoes.
  4. Wash, peel, and then cut potatoes into bite-sized pieces.
  5. Put cut potatoes into a large pot, cover with water, and boil until just fork tender, about 15-20 minutes. Don’t over boil, or potatoes with mush and become loaded mashed potatoes.
  6. When potatoes are done, drain, and let cool.
  7. Put potatoes in a large bowl and combine with the sour cream mixture.
  8. Stir, or fold, in about 3/4 of the crumbled bacon.
  9. Top with remaining green onions and crumbled bacon.
  10. Serve chilled.