Vegetable Salads | The Daily Dish

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Vegetable Salads

Grilled Halloumi and Fennel Salad

3 Comments | Written on July 30, 2014 at 5:00 am , by

At this point in the summer, you have probably grilled just about everything.   But have you tried grilling cheese?

Halloumi is a firm cheese with a high melting point, so it can be fried or grilled.  In this recipe, grilled halloumi is combined with grilled fennel to create an impressive appetizer salad.

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Grilled Zucchini and Chickpea Salad

1 Comment | Written on July 29, 2014 at 5:00 am , by

This salad feels like summertime in a bowl.  There is an abundance of zucchini this time of year, and I am always on the lookout for new ways to prepare meals on the grill.   It makes and elegant and healthy side dish for summer fare, or even just simple lunch that can be enjoyed right out of the fridge.

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Santorini Salad with Greek Yogurt Dressing

1 Comment | Written on June 10, 2014 at 5:00 am , by

This recipe is a fresh take on a classic Greek salad.  Cucumbers, radishes, and red onion are tossed with a creamy but light dressing made with Greek yogurt, fresh herbs and feta cheese.

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Avocado, Orange and Jicama Salad – Best Blogger Salad Contest Winner

1 Comment | Written on February 28, 2014 at 5:00 am , by

Yesterday we announced the Reader’s Choice winner in our Best Salad Recipes Ever contest.  Today, we are excited to reveal the Editor’s Choice!

Our judges selected this unique “Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing” as the winner of $1,000 and an upcoming 1-page spread in a magazine.  She is also now in the running for the grand prize – a trip to the BHG headquarters and a tour of the test kitchens!  Congratulations to Cheryl Lee from Black Girl Chef’s Whites!  (Check out that awesome badge on her homepage!)

Do YOU want fame and fortune from your recipes?  Check out our latest contest and enter ASAP!  Deadline is February 28th.

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Broccoli Slaw Salad – Best Blogger Salad Reader’s Choice Winner

2 Comments | Written on February 27, 2014 at 5:00 am , by

Last month, we asked our members to submit their Best Salad Recipes Ever.  We were blown away by all the fresh and colorful entries!

Today we are proud to announce the Reader’s Choice winner.  Congratulations to Rebekah Gusman from Decadently Fit on her winning “Broccoli Slaw Salad!’”

Do YOU want fame and fortune from your recipes?  Check out our latest contest and enter ASAP!  Deadline is February 28th.

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Best Salad Ever! Santa Fe Salsa Salad

5 Comments | Written on January 17, 2013 at 5:00 am , by

We started the 2013 “Best Recipe Ever” contest with a bang!   The first theme was “Best Salad Ever” and the contenders did not disappoint.  We received so many great entries and this beautiful and delicious recipe came out on top.  Congratulations to “Mshivers60” for her “Santa Fe Salsa Salad!”

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Top 10 Salad Recipes

2 Comments | Written on January 8, 2013 at 12:00 am , by

We have assembled our best salad recipes!  There’s a little bit of everything:  cold salads, warm salads, fruit salads, healthy salads, and Caesar salads.  They are healthy, colorful and flavorful.  Give one a try this week!

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Cracker Barrel Easy Peas-y Side Dish

4 Comments | Written on November 21, 2011 at 6:00 am , by

This retro-inspired side dish recipe is not only a great way to encourage kids to eat their veggies, it can also be a great addition to your Thanksgiving table!

Cubes of Cracker Barrel Sharp Cheddar Cheese is tossed with some of your favorite veggies along with some crispy bacon and roasted peanuts for crunch.

Speaking if side dishes, don’t forget the weekly recipe contest theme this week is “Side Dishes!”

For more entertaining ideas and festive tips, be sure to visit our “Host the Holidays” group.  There you will find even more great recipes from Cracker Barrel Cheese!

Easy “Peas-y” Cheddar Chunk and Peanut Salad   (click here to view and print recipe)

12 ounce package frozen peas, thawed
7 ounce can whole kernel corn, drained
1 cup cubed Cracker Barrel Sharp Cheddar Cheese
1/2 cup chopped cooked bacon
1/2 cup roasted peanuts or cashews
1/2 cup diced celery
1/4 cup minced onion
1/3 cup sour cream
Salt and freshly ground black pepper, to taste
Combine all ingredients in a large serving bowl and stir gently until well mixed.  Cover and refrigerate until serving time.  Serves 8-10.

Whole Foods Flagship Store

11 Comments | Written on June 9, 2011 at 5:00 am , by


Last week, while I was in Austin for the IACP conference, there was one side trip I simply had to make.  A quick visit to the original Whole Foods Market!  The chain began in Austin and I wanted to scope out the flagship store.


The first store was started by an idealistic bunch of 19 people dedicated to providing their customers with organic and sustainable products.  Today, with stores all across the country and over 50,000 team members their commitment to these core values are as strong as ever.


Here in Austin there is also a Culinary Center in addition to the grocery store.  There you can take cooking classes ranging from basic techniques to exotic culinary adventures.  They even provide full-service catering and event planning from this location.


Take a look at that sparkling kitchen as well as the fantastic variety of cookbooks for sale inside the Culinary Center!


One of my favorite parts of this store was the enormous bulk foods section.  Just about every herb, spice, grain or bean was available in these bins.  I love being able to buy bulk items.  It is more environmentally friendly as it cuts down on packaging and shipping.  Buying bulk can also save you money.  Think about all those times you have to buy an entire, expensive jar of a spice you only end up using once.  In this scenario you can simply purchase the one or two teaspoons you might need for a recipe and a fraction of the cost!


Of course, I am also a fan of any market that has a bar inside the store!  Shoppers could participate in wine and beer tastings, or just relax at the bar to enjoy a glass of their favorite beverage.  I was there on a Friday afternoon and they even had a local musician there to entertain the group.  Love it!


As I was leaving the store, this caught my eye by the front door.  So many grocery stores will have a basket of candy for children to snack on while their parents do the shopping.  Here at Whole Foods there are baskets of fresh fruit!  While I waited for my taxi to take me back to the conference I saw dozens of kids choose their favorite from these baskets.  Such a wonderful way to teach good habits from an early age.

Whole Foods also provides an array of healthy recipe cards scattered throughout the store.  I love anything with grapefruit, so this recipe for a simple and colorful salad instantly caught my eye.  Enjoy!



2 grapefruits

2 avocados, peeled, pitted and chopped

1/4 small red onion, thinly sliced

1 head Bibb or butter lettuce

Carefully peel grapefruits, making sure to remove all of the white pith.  Working over a large bowl to catch any juice, cut the membrane from the outside edge of each segment to release the fruit and let it drop into the bowl.  Add avocados and onion, and toss well.  Arrange lettuce leaves on a platter, spoon salad over the top and serve.  Serves 4.

Nutrition per serving: 230 calories, 15 g total fat, 2 g saturated fat, 0 mg cholesterol, 10 mg sodium, 25 g total carbohydrate, 9 g dietary fiber, 12 g sugar, 4 g protein

Dairy free, Gluten free, High fiber, Low sodium, Vegan, Vegetarian

Check out other bloggers who covered IACP or Whole Foods!

Average Betty and

Food Nouveau

Gluten Free Girl

Espresso and Cream and

Worth the Whisk

What’s Gaby Cooking

Holiday Entertaining Across the USA!

1 Comment | Written on December 13, 2010 at 5:00 am , by

If you follow Better Recipes on Facebook or Twitter, you might know that I am currently on a media tour right now all across the US!  I am hopping from city to city talking about holiday entertaining and sharing a few recipes.  Even if I can’t make it to your city, I still wanted to share a couple of these recipes with everyone!

This first is a quick and easy, three ingredient appetizer using Athens Mini Fillo Shells.  Any regular readers of “The Daily Dish” know these are one of my favorite products!  (Remember those Mini Pumpkin Pies from Thanksgiving?!)  The second dish is a holiday coleslaw from Aunt Nellie’s Pickled Beets.  In fact, the recipe was originally developed by a friend of mine (Hi Roxanne!) and was a winning recipe in a recent contest sponsored by Aunt Nellie’s.  Pretty neat!

If you want to check out a clip from one of the TV shows, click here for the segment from Tampa!


5 oz. Brie cheese

15 Athens Mini Fillo Shells (1 box)

15 fresh raspberries

In a food processor, pulse Brie cheese (including rind) until smooth. Spoon 1 rounded teaspoon of Brie into each Fillo Shell. Top with one raspberry. Bake in preheated 350°F oven for 5 minutes or just until cheese is melted. Serve warm.


1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets

4 cups finely shredded red cabbage

4 cups torn watercress

1/2 cup dried cranberries

1/4 cup chopped red onion

1/2 cup prepared light raspberry vinaigrette

1/4 cup snipped fresh mint

Crumbled feta cheese


Drain beets; save liquid for another use. Cut beets into thin strips.

Combine beet strips with cabbage, watercress, cranberries, red onion and mint. Toss to combine. Add vinaigrette and toss gently. Sprinkle with cheese.  Makes 6 servings.