Posts in Salads
Israeli Salad with Ricotta and Yogurt

If I’ve made a favorite recipe among my peers this year it would be this salad!  I had a similar version in a high-end restaurant in Tel Aviv, and I could not wait to make my own version.  The spice mixture za’atar is a middle eastern spice that is not easy to find, so you can substitute with dried oregano and sesame seeds.  I prefer to use ricotta and yogurt from my farmers market because it tastes so fresh.  I use metal rings to assemble this salad for parties, and the layering is so much easier and a beautiful presentation.

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SaladsEvan Wei-Haas
Peach & Almond Salad w/ Head Country Apple Habanero BBQ Sauce Buttermilk Dressing & Spicy Croutons

I can’t decide if I like the salad dressing the best, or the croutons in the salad.  I have to make a double batch of the croutons because they’re such a good snack, and I can’t save enough to go in the salad.  If you’ve got those summer ripe peaches, this is the perfect place to put them!  Head Country Apple Habanero Bar-B-Q Sauce is in the dressing, while Head Country Sweet and Spicy Seasoning is on the croutons.  Need I say more? This is the salad of your summer!

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Tabouli Salad

This traditional Lebanese salad made from bulgur wheat is a refreshing way to enjoy fresh vegetables and herbs that are in season.  I've eaten tabouli in Israel, Greece, and Turkey.  Some cooks prefer to use less wheat, while some use a variety of herbs, including cilantro and dill.  Combine the ingredients you like the best, and make it your own recipe! 

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Potato and Fried Hard Boiled Egg Salad

I just love spices, and I used several in this flavorful warm potato salad with an Indian flare.  Mustard oil is available in international grocery stores, and it’s worth seeking out to add a spicy mustard flavor to food.  I top this dish with fried hard boiled eggs that is a common dish in Nepal. 

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SaladsEvan Wei-Haas
Egg Salad

Egg salad is one of life’s best treats!  It’s inexpensive to make, and great for feeding a crowd.  You can eat it by itself, on a sandwich, in a lettuce leaf, or my favorite way….on Frito Scoops.  Here’s my version, and you can decide yourself how it should be eaten.

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SaladsEvan Wei-Haas
Russian Olivier Salad

Here’s a perfect salad to take to a picnic or party!  The surprise ingredient is the the crunchy pickle, which is really a perfect flavor in this traditional Russian dish. Some recipes add diced ham, but I prefer to keep it vegetarian to please every palate!

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SaladsEvan Wei-Haas
Orange and Fennel Salad

I first ate this salad in Morocco, but then had a similar version in Israel, which is an example of how similar these two cuisines are.  The worst part of making this salad is segmenting the oranges without any pith, but the result is so beautiful. 

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SaladsEvan Wei-Haas
Cabbage & Fruit Salad

I love making this salad in the fall when pears are in season.  It’s also a beautiful salad to serve on a holiday buffet table.  You can really add any fruits and nuts you want, but try this version first and see how well you like it. 

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SaladsEvan Wei-HaasHolidays
Red Chile Caesar Salad

I first learned to make this salad after visiting the Santa Fe Cooking School.  This version uses a traditional Caesar dressing with the addition of red chile powder.  I use New Mexican chile powder that’s not too spicy hot.  My favorite part of this salad is the croutons, which are sprinkled with chile powder before baking.  I like to use a rustic loaf of bread with the crust removed, then I tear it into big chunks for the croutons.  Be sure to make extra because you’ll be snacking on them all day!

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SaladsIzza Wei-Haas
Italian Bread Salad (Panzanella)

Panzanella is an Italian salad using day-old bread that is toasted and tossed with tomatoes.  I like to tear the bread before toasting it, which gives it a more crispy texture.  Of course, using ripe summer tomatoes is the best way to enjoy this salad, but cherry tomatoes any time of year will be delicious too.

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SaladsEvan Wei-Haas