Hotel Management Class Notes 27

Salad

Salad recipes are my favorite way to showcase vibrant, in-season produce – fruits and veggies that are so good on their own that you don’t need to do much to make them into a delicious meal. On cold winter nights, I like to brighten up our dinner table with a big, colorful mix of root veggies and hearty greens. On beautiful, warm days when I’d rather be outside than in the kitchen, summer salads are the perfect solution: they’re simple to toss together, but they’re totally delicious nonetheless.

Whether you want to add more plant-based meals to your diet or are simply looking to change up your salad game, you’ll find tons of inspiration in the salad recipes below. With everything from green salads to pasta salads and beyond, these recipes are perfect for passing at potlucks, serving as dinner sides, and enjoying as full meals on their own.

Asian Slaw

This Asian slaw recipe falls into my favorite category of food: summer salads! Colorful, juicy, crunchy, sweet, bitter, herby, spicy… there are so many flavors and textures to put together with all of the great fruits and vegetables that are in season right now. I love a good salad all year round, but the summer salad will always have my heart.

Asian Slaw Ingredients

This Asian slaw recipe is chock-full of fresh ingredients! Here’s what you’ll need to make it:

Crunchy green and red cabbage– Instead of buying a packaged coleslaw mix, I shred my own cabbage for this recipe. Using a mix of red and green cabbage makes it extra pretty, but it tastes delicious with just one variety too.
Charred peppers – I used a mix of Anaheim and banana peppers, but red bell pepper and poblano would also be nice. They add heat, extra color, and yummy charred flavor.
Green onions, cilantro, mint & basil– If you ask me, no summer salad is complete without herbs. This mix fills the slaw with fresh, surprising flavor, but if you don’t have all these herbs, that’s ok! Feel free to use what you have on hand. Along with the green onions, just one or two herbs would add plenty of flavor.
Peaches– They add a juicy, sweet contrast to the other savory, crisp elements.
Seeds or nuts– For crunch and toasty flavor!

A yummy ginger miso sauce ties it all together! The dressing ingredients include cashew butter, lime juice, sesame oil, miso, and fresh ginger, so it’s creamy, tangy, nutty, and umami. It’s so delicious that you might want to make extra sauce to have on hand for salads and grain bowls throughout the week!

Best Broccoli Salad

Broccoli salad is a classic summer cookout dish, but the traditional recipe is loaded up with sugar, ample mayo, bacon, and cheese. My recipe is a fresher, healthier version – I nix the sugar, meat, and cheese altogether – and the result is a crisp, refreshing, tangy dish that’ll be the star of your cookouts all summer long!

Instead of using the typical 1 cup mayo: 2 tablespoons vinegar ratio for my broccoli salad dressing, I replace some of the mayo with olive oil and up the proportion of vinegar. I also add a few teaspoons of Dijon mustard and a little honey to the mix, making for a light, super tangy dressing with a delectable sweet/salty flavor.

The dressing is delicious, but smoky, sweet/salty tamari almonds and pepitas really steal the show here. Not only do they add a wonderful crunch to this salad, but they also bring richness and smoky flavor, so they’re the perfect nutritious substitute for bacon and cheese.

A full pound of broccoli, chewy dried cranberries, and flecks of red onion round out this recipe – it’s SO fresh, healthy, and easy to make!

Broccoli Salad Tips

Want to make the best broccoli salad around? Here are a few simple tips:

Cut your broccoli small. Because the broccoli stays raw for this dish, you want to make sure the pieces are small enough to become fully coated and soften in the dressing. Also, when the broccoli pieces are a similar size to the other ingredients in the salad, you can get a little of everything in each bite.
Let it marinate. This salad is good right after it’s made, but it’s even better after a few hours (or even days) in the fridge. The broccoli softens and absorbs the flavors of the dressing – my family loved it on day three!
Save some nuts for the last minute. Sure, I like to make this salad ahead so that the flavors can develop, but the key to making it great is the super crispy, smoky nuts & seeds on top. If you add them too early, they’ll lose their crunch, so save some to sprinkle on right before serving!

Shaved Brussels Sprout Salad

This Brussels sprout salad recipe comes from our first book and after making it multiple times over Thanksgiving weekend, I just had to share it here.

It’s a breeze to put together. Simply shave your sprouts (or use pre-shredded Brussels sprouts), and toss them with olive oil, lemon, dried cranberries, grated cheese, pine nuts, chives, salt & pepper.
You can prep it hours in advance. The hearty Brussels sprouts hold up well even if you dress them ahead of time, so this recipe is a perfect one to make ahead for holiday parties.
Even though it’s made with so FEW ingredients, it’s so delicious. The bright lemon, chewy, tart cranberries, and salty cheese are a simple, yet addictive combination. With just a few ingredients, this salad checks all the flavor boxes.

Orzo Salad

If you need a last-minute side dish for a cookout or picnic this weekend, make this orzo salad recipe! It’s fresh and flavorful, easy to put together, and, like any good picnic salad, perfect for making ahead. Toss it together a few hours to a day before a summer gathering, and it’ll still taste great when you’re ready to eat.

But even if you’re not planning a cookout this weekend (or if your menu’s all set to go), stash this orzo salad recipe in your back pocket anyway. Because it keeps so well, it’s a great recipe to pack for lunch. Crispy cucumbers and juicy tomatoes play off briny olives and salty, tangy feta cheese. The orzo pasta and chickpeas make it nice and filling, and a zingy Greek dressing ties it all together. De-licious.

Orzo Salad Recipe Ingredients

Here’s what you’ll need to make this orzo pasta salad recipe:

Orzo, of course! I love the way this tiny pasta shape mixes and mingles with the other ingredients.
Cherry tomatoes– For sweet, juicy pops of flavor.
Persian cucumbers– They add a cool, refreshing crunch.
Red onion– Slice these guys as thinly as you can. I recommend using a mandoline if you have one!
Kalamata olives– Their salty, briny flavor contrasts with the fresh herbs, cucumbers, and tomatoes.
Feta cheese– Skip the pre-crumbled feta for this recipe. Instead, look for feta that comes in a block, preferably in brine. Its flavor and texture are SO much better. You’ll never get the crumbled kind again!
Chickpeas– I love garbanzo beans with Mediterranean ingredients like feta and olives, so I couldn’t resist tossing them into this orzo salad. They make it more substantial too.
Greek salad dressing– In this orzo salad, I make the dressing extra-bright by whisking in an additional tablespoon of red wine vinegar and a big squeeze of lemon juice.
Fresh mint and/or basil – Pick just one, or use a mix.
And sea salt and fresh black pepper– To make all the flavors pop!

Orzo Salad Recipe Tips

Cook the pasta a little past al dente.Whenever I make a pasta salad, I cook the pasta just past al dente, so that it stays tender after it cools.
And let it cool before you add the veggies.If you toss the hot orzo with the tomatoes, cucumber, and onion, they’ll begin to wilt. Instead, drain the cooked orzo, dress it with a drizzle of olive oil to prevent sticking, and spread it in an even layer on a large baking sheet to cool. When it reaches room temperature, proceed with the recipe.
Make it ahead. You can make this orzo salad recipe up to a day in advance, but save the herbs to add at the last minute. If they sit in the dressing for too long, they’ll wilt, so it’s best to toss them in right before you eat. The salad may also dry out a bit in the fridge. If you think it needs more moisture, loosen it with a drizzle of olive oil before serving.

Vegan Pasta Salad

This vegan pasta salad is basically a big bowl of sunshine! It’s full of colorful produce, like cherry tomatoes, yellow squash, and green beans, and artichokes and olives add delicious briny flavor. To tie it all together, I make a tangy, creamy tahini dressing. Because this dressing is totally mayo-free, it travels extremely well. As a result, this vegan pasta salad is a perfect dish to bring to a cookout or picnic. It’s so fresh, vibrant, and fun that I’m planning to make it all summer long. Once you try it, you will be, too!

Vegan Pasta Salad Recipe Ingredients

To make this vegan pasta salad recipe, you’ll need these simple ingredients:

Pasta, of course!Use any short, curly pasta shape you like. Of course, use gluten-free pasta if you need this recipe to be gluten-free.
Spiralized summer squash– To lighten this salad up, I mix spiralized yellow squash with the regular pasta noodles. You feel like you’re eating a big pile of pasta, but actually, it’s mostly veggies!
Haricots verts– They add vibrant color and crunch to this vegan pasta salad.
Cherry tomatoes– What’s a summer salad without them? I love how their juicy texture contrasts with the crisp haricots verts and al dente pasta.
Navy beans– For plant-based protein and hearty, creamy texture.
Red onion– For sharp depth of flavor.
Kalamata olives and artichoke hearts– I love their briny taste with the fresh veggies and tangy dressing.
Sunflower seeds– For crunch!
And fresh herbs– Tender, aromatic herbs like parsley and basil take this salad over the top.

Healthy Taco Salad

As much as I love tacos, I really love taco salads. In fact, any time I make tacos for dinner, I usually have a taco salad for lunch the next day to use up any leftover ingredients. But today’s healthy taco salad recipe isn’t just any kitchen sink salad. What’s special about this taco salad is a yummy veggie “taco meat.” Finely chopped sautéed shiitake mushrooms and ground walnuts take on a similar texture to ground beef or ground turkey, and tamari, chili powder, and a touch of balsamic vinegar give them a savory/spiced flavor. Combined with romaine lettuce, juicy tomatoes, black beans, crispy tortilla strips, and a dollop of cilantro lime salad dressing, this tasty “meat” makes this salad one of my all-time favorite summer meals!

Taco Salad Recipe Ingredients

To make a great taco salad, you need a mix of textures and tastes – something creamy, something zesty, something crunchy, something tangy, and something crisp – all over lots of greens. Here’s what I use to make this healthy taco salad recipe so filling, fresh, and fun:

Romaine lettuce, because it wouldn’t be a taco salad without a base of crispy greens!
Shiitake Walnut Taco “Meat”and Black Beans, for savory, smoky flavor and hearty texture
Tomatoes and pico de gallo, for a juicy contrast to the crunchy veggies and tortilla strips
Tortilla strips, for that irresistible toasted corn flavor and crispy texture
Red cabbage and radishes, for bright pops of color and extra crunch
Jalapeño, for a little heat
Sliced avocado & avocado cilantro lime dressing, for a zingy, creamy finish

Healthy Taco Salad Tips

Make your own tortilla strips by toasting corn tortillas in the oven. That way, you can control how crispy they get and how much oil you use. But if you’re crunched for time, crushed tortilla chips or store bought tortilla strips work here too.
Skip the spice.If you’re not a fan of spicy food, feel free to leave out the jalapeño! You could also use pickled jalapeño for an extra tangy pop.
Make it ahead.If you prep the components ahead of time and store them separately, this recipe is a great choice for a make-ahead lunch. Assemble the salad in the morning, and toss on the dressing and the avocado right before you’re ready to eat! See this post for more of my best lunch-packing tips.

Taco Salad Recipe Variations

Like all salad recipes, this one is great to play with. Swap in the veggies you have on hand or adjust the toppings to make something you really love. Here are some suggestions:

Switch the sauce. Any of the 3 versions of my cilantro lime dressingwould work here. Omit the avocado and serve it as a vinaigrette, or use Greek yogurt instead of the avocado to make it creamy. You could also skip this dressing entirely and finish the salad with tomatillo salsa or chipotle sauce.
Change up the creamy component. I love avocado here, but guacamoleis just as good. Alternatively, try adding crumbled Cotija or grated cheddar cheese, cashew sour cream, or Greek yogurt!
Make it fruity. Substitute mangoor pineapple salsa for the pico, or use both!
Vary the veggies. Raw or sautéed bell pepper, charred poblano, corn, or green onions would all be great additions.
Make it a burrito bowl!Reduce the lettuce by half and add a scoop of cilantro lime rice to the bottom of your bowl.

Greek Salad

this Greek salad recipe is flavorful and refreshing with just a few ingredients. You only need 7 ingredients + an easy homemade Greek salad dressing to make it! It’s been a hit at our family gatherings over the last few weeks – my mom even added it to her regular recipe rotation. I hope you love it as much as we do!

Greek Salad Ingredients

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. This classic combination is delicious, so I stick to it, just adding a handful of mint leaves for a fresh finishing touch.

My olives of choice are Kalamata olives. Commonly used in Greek food, their salty, briny flavor is delectable alongside the feta and crisp veggies. Instead of slicing large tomatoes, I use cherry tomatoes because they release less water into the salad than larger tomatoes would. I also seed my cucumber to avoid making my salad watery.

A great salad will have a yummy jumble of veggies, olives, and cheese in each bite, so be sure to cut your ingredients into similar-sized pieces. I like to buy pitted Kalamata olives and leave them whole, and I chop the feta into 1/2-inch cubes instead of crumbling it. I aim for 1-inch squares for the bell pepper, cut the cucumber into thin half-moons, and simply halve the cherry tomatoes.

Classic Caprese Salad

How to Make Caprese Salad

A great Caprese salad starts with great ingredients. This recipe is meant for summertime, when tomatoes are at their juiciest, sweetest, and most flavorful.I like stop by the farmers market and collect as many colorful heirloom tomatoes as I can. Not only are they beautiful, but each type tastes a little bit different, and it’s fun to showcase them in this simple salad. Look for greens, yellows, and reds, and try to find a variety of shapes – cherry tomatoes are fair game here too!

In addition to peak-season tomatoes, you need these 5 simple ingredients:

Fresh mozzarella cheese. Look for soft, spongy mozzarella balls that are packed in water. Use a good sharp knife to gently cut them into thick slices. You don’t want squished mozzarella!
Only fresh leaves here! Dot them over the tomatoes and mozzarella whole, or gently tear larger leaves before adding them to the salad.
Extra-virgin olive oil.It’s worth finding good-quality, 100% extra-virgin olive oil to use in this recipe, because you can really taste it here. Extra-virgin olive oil has a strong, fruity flavor that’s a great finishing touch for the juicy slices of tomatoes, mozzarella, and basil – I don’t recommend using another oil in its place.
Freshly ground black pepper. If you don’t already have a pepper grinder, now’s the time to get one. Grind it straight over the salad for the best flavor!
Sea salt. I like to sprinkle the salad with generous pinches of flaky sea salt, such as Maldonsea salt. Regular sea salt will work too, but skip the iodized stuff here. It has a slightly bitter taste that can stick out in such a simple dish.

Caprese Salad Recipe Variations

In the recipe below, you’ll see that I suggest a few variations. While it’s hard to beat a traditional Caprese salad made with good heirloom tomatoes, sometimes it’s fun to change things up. Here are a few of my favorite ways to do it:

Use part peaches and part tomatoes, like I do in this burrata recipe. Or, skip the fresh mozzarella in this recipe and serve the tomatoes and basil with a ball of burrata instead!
Add avocado, or use avocado in place of the cheese if you’re vegan.
Try a combination of fresh basil & mint.
Drizzle the whole thing in a balsamic reduction or balsamic glaze for extra tangy flavor.
Finish the salad with generous dollops of basil pesto.
Top the salad with toasted pine nuts for crunch.

Festive Fruit Salad with Lemon & Ginger

All of these thoughts of watermelon made me immediately think “fruit salad,” followed by the realization that I never even posted a fruit salad recipe on this site! I have salads with fruit in them, but this one is a salad that’s really all about the fruit. It’s pepped up with a lemon-gingery dressing, fresh herbs, and a few soft mozzarella cheese balls.

Pattypan Squash Panzanella
Hold your pumpkin bread – I have one last super summery recipe before this season really ends. You can use any summer squash you like here (zucchini or yellow squash are both great), but I found pattypan squash at the farmers market and had to try it! I considered making a totally different pattypan squash recipe by stuffing and baking it, but I didn’t want to turn the oven on

How to Make this Pattypan Squash Recipe

If you’ve never cooked with pattypan squash before, they’re a little different from other summer squash. They have a funky shape similar to that of flying saucers – short, squat, and round – and their texture is a bit more firm.

Because of the squash’s funny shape, cutting it uniformly can be tricky. Do the best that you can – I usually opt for chopping them into small wedges. Once your pattypan squash is chopped, toss it on your grill or grill pan. You can also roast it in the oven if you like. Either way, cook it until your pieces are lightly golden brown around the outside.

Then, cut up some stale crusty bread! Sourdough is my preference, but a multi-grain bread would work too.

Toss the cooked squash and bread together with juicy halved cherry tomatoes, diced cucumber, creamy mini mozzarella balls, garlic, olive oil, and a big drizzle of sherry vinegar. I garnish it all with sliced basil and toasted pine nuts for crunch.

Dig in! Or better yet, let your panzanella sit at room temperature for a few minutes. That way, the bread will have a chance to soak up the flavorful juices.