This recipe is from Martha’s Great Food Fast–the book that is based off of Everyday Food magazine recipes. This salad has become one of my favorites (warm goat cheese is heaven), but I’ve never included the potatoes–well, at least not yet. Rather, I usually add raspberries or slice strawberries, or just leave it greens and cheese.

Crisp Goat Cheese Salad

1/2 c. olive oil, plus more for baking sheet
3 large red potatoes (1 lb. )
1 large egg
1 1/2 c. plain breadcrumbs
1 12-oz. log of goat cheese (most economically priced at BJs, Costco, or surprisingly, Whole Foods)
1 T. white wine vinegar
1 T. grainy or dijon mustard
8 oz. mesclun or mixed salad greens

Heat the broiler. Brush a baking sheet with oil, set aside. Place the potatoes in a medium saucepan and cover with cold water, then bring to a boil. Simmer until just fork-tender, 20-25 minutes. When cool enough, cut into 1″chunks.

In a shallow bowl, whisk egg with 1/4 t. salt and pepper. Place breadcrumbs in another shallow bowl. Slice the goat cheese into 8 rounds and pat each into a disk about 1/2 ” thick. Dip disks into egg and then the breadcrumbs, coating evenly. Place on the prepared baking sheet.

In a large bowl, whisk together the vinegar, mustard, and 1/4 t. each of salt and pepper. Slowly add 1/4 c. of the oil, whisking to emulsify. Set aside.

Brush the disks lightly with the remaining 1/4 c. oil and broil until golden and crisp, about 5 minutes.

Toss the greens & potatoes in the dressing. Divide the salad among 4 plates and top each with 2 cheese disks (or give everyone one disk each, and fight for the remaining four!)

I got this recipe from a good friend years ago.  I whip it out almost every year for a summer party and the bowl is always scraped clean.

Sesame Chicken Noodle Salad

1 package angel hair pasta (either plain or whole wheat)
½ T. olive oil
2-3 chicken breasts
1 T. sesame oil
2 T. soy sauce
1 bunch scallions, chopped
2 cans water chestnuts, chopped
1 t. ginger, grated
Toasted sesame seeds (for garnish)

Cook pasta.  Strain, rinse well, and mix with olive oil.  Set aside in large bowl

Saute chicken breasts until cooked.  (I usually sauté in some olive oil and sprinkle on a bit of salt and pepper).  Allow chicken to cool.  Shred chicken into bowl over pasta.  Add sesame oil, soy sauce, scallions, water chestnuts and ginger.  Stir together until all ingredients are blended together.

Cover and chill for at least a few hours.  This tastes even better if you let it chill overnight and allow all the flavors to blend.  Sprinkle sesame seeds on top and serve at your next summer picnic!

This doesn’t sound like that amazing of a recipe, but it is. Truly. I’ve made it twice in the last month and ate it all, almost single-handedly.

White Bean and Olive Salad

3 T. fresh lemon juice
2 T. olive oil
1 T. dijon mustard
salt and pepper
2 cans cannellini beans, rinsed and drained (I use Northern White dried beans that I soak and cook beforehand)
1/2 red onion, thinly sliced
1/4 c. Kalamata olives, halved

In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add beans, onion, and olives; toss to combine.

from Everyday Food, March 2008

I  use this dressing over spinach, craisin, and walnuts, or over green leaf with apples, walnuts and goat cheese crumbles. There are countless options. This is definitely my favorite dressing.

Poppy Seed Honey Dressing
From Joy of Cooking, 1997 ed.

Makes about 2/3 c.

Whisk together or shake in a jar:
1/4 c. honey
3 T. cider vinegar
2 T. olive oil
1 small shallot, minced
2 t. dijon mustard
1 t. poppyseeds
Salt and Pepper to taste.

Use immediately or refrigerate.