Salad! Salad! Salad!

Willkommen und Guten Tag!  Greetings Foodies!

I hope that everyone has enjoyed their week so far.  Last Monday was Memorial Day in the United States.   Family and friends gather to remembering the men and women who died while serving in the United States Armed Forces.  Many people turn this day into a 3 day weekend and that means food, food, food.  People got to eat and what better way to feed the masses then offering them various salads.  They are cheap and easy to make.

Last week I had received many emails and phone calls on how they loved my recipe for German potato salad.  The recipe is in my book Around the World in 80 Recipes.  I figure with the Holiday and the response that I will offer that and 2 other salad recipes in this week’s blog.

I want to thank all of you for the support and the great response to the Blog and to Around the World in 80 Recipes.  I am glad that everyone has enjoyed them both so much.


German Potato Salad

Serves 4 to 5


4 cups chopped red potatoes

4 slices bacon

1 small onion, diced

3 green onions chopped

2 Tablespoons canola oil

¼ cup cider vinegar

3 Tablespoons white sugar

1 Tablespoon mustard seeds

1 teaspoon salt

½ teaspoon ground black pepper

1 Tablespoon chopped fresh parsley



Place the potatoes into a pot, and fill with enough water to cover.  Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.  Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat.  Fry until browned and crisp, turning as needed.  Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned.  Add the vinegar, sugar and mustard seed.  Whisk in the canola oil and Crumble in half of the bacon.  Add the hot dressing to the potatoes, add parsley, chopped green onions and toss gently to coat.  Season with salt and pepper to taste.  Crumble the remaining bacon over the top, and serve warm.


Israeli Couscous & Blueberry Salad

Serves 6


3 cups raw Israeli couscous

½ cup toasted pine nuts

2 stalks celery, diced

½ cup red onion, diced

2 cups blueberries

Zest of 1 orange, diced

1 Tablespoon finely chopped mint



¼ cup orange juice

1 Tablespoon chopped mint

1 teaspoon salt

½ teaspoon ground black pepper

¼ cup red wine vinegar

½ cup olive oil



Bring 6 cups of water to a boil.  Stir in couscous, reduce heat and cover.  Simmer for 10 minutes.  Drain if needed and cool thoroughly.

Combine dressing ingredients in a food processor or blend until creamy.  Mix all ingredients together in a large bowl.  Adjust seasoning to taste with salt and pepper.


Spinach, Farro, Strawberry & Feta Salad

Serves 4 to 6


1 cup farro or whole wheat berries

¼ cup extra-virgin olive oil

3 Tablespoons balsamic vinegar

2 Tablespoons rice wine vinegar

2 finely chopped green onions

2 Tablespoons coarsely chopped fresh oregano

1 small basket strawberries

Salt and pepper to taste

Sugar, if needed

8-10 ounces baby spinach leaves

3-4 ounces feta cheese, crumbled slightly



Put 3 cups of water in a pot and bring to a boil.  Salt the water slightly.  Add the farro, cover the pot and cook on low for about 30 minutes.  Test for desired doneness.  For a salad, a bit al dente is recommended, but you can cook it longer if you choose.  Drain off any excess water and cool.

Meanwhile, in a small bowl, combine the olive oil, both vinegars, half the green onions and the oregano.  Using a fork, mash 4 strawberries and add to the vinaigrette.  Season with salt and pepper, and if needed, a little sugar.

Thickly slice the remaining strawberries.  In a large bowl, combine the spinach, cooked farro, and remaining sliced strawberries.  Toss with enough vinaigrette to lightly moisten.

Top with the feta, and season again with salt and pepper to taste.


-Damien – The Traveling Foody

Categories: Uncategorized | 1 Comment

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One thought on “Salad! Salad! Salad!

  1. Becky

    Anxious to try the couscous and blueberry salad. YUMMY!

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