Category Archives: Salads

Karl’s French Carrot Salad

I am making a French(-ish) roasted chicken for Sunday’s dinner. My original thought was to make a carrot soup, but daughter Miriam requested a carrot salad instead. Looking at French carrot salads on-line, I found that I did not have fresh parsley and Miriam cannot eat onions at the moment. I had dried chervil—A.K.A. French parsley—and I decided to substitute currents for the onions.

Karl’s French Carrot Salad

Karl’s French Carrot Salad

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Karl’s Japanese Style Potato Salad without Onions

Daughter Miriam has been sick and cannot eat anything with onions or peppers. As a result, I have adapted my Japanese potato salad to meet her needs for our Sunday dinner. Removing these ingredients left the salad a bit vegetable deprived, so I boosted the amounts of celery and grated carrot.

Karl’s Japanese Style Potato Salad without Onions

Karl’s Japanese Style Potato Salad without Onions

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Karl’s Marinated Artichoke, Cucumber, and Orange Salad

I am making middle Eastern lamb for Sunday and I would usually do a tomato and cucumber salad to go with it. However, Miriam is off of onions, garlic, and (mostly) tomatoes. I am discovering new things to pair with cucumbers in a salad.

Karl's Marinated Artichoke, Cucumber, and Orange Salad

Karl’s Marinated Artichoke, Cucumber, and Orange Salad

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Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetarian

Karl’s Chopped Vegetable Salad

Nephew Braden is coming to Sunday dinner. When Miriam told him about my New York Style pizzas he expressed interest. I decided that I wanted a salad to go with it.

 Karl’s Chopped Vegetable Salad

Karl’s Chopped Vegetable Salad

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Karl’s Coleslaw with Pecans and Crystallized Ginger

This is a weekday meal of ham steak and frozen fries. I wanted something quick as a salad, but not boring. “Quick,” however, does not mean that it should be bad for you or not taste good.

Karl’s Coleslaw with Pecans and Crystallized Ginger

Karl’s Coleslaw with Pecans and Crystallized Ginger

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Miriam’s Avocado, Corn and Cucumber Salad

Miriam decided to bring a salad to add to Sunday’s chicken dinner. She was rather vague about what she used as a dressing. She has been very busy at work, but she may fill in the blanks later.

Miriam's Avocado, Corn and Cucumber Salad

Miriam’s Avocado, Corn and Cucumber Salad

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Karl’s Pecan Carrot Salad

Wife Jan is very fond of carrot salad. I am making barbecued chicken and Jan has requested a carrot salad to go with it. While the seasoning of the bird is “mostly” French cuisine, I decided to use a more Japanese dressing on the carrot salad. That’s called California Fusion.

Karl’s Pecan Carrot Salad

Karl’s Pecan Carrot Salad

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Karl’s Two Bean and Cucumber Salad

Daughter Miriam has been sick lately and cannot eat anything in the pepper or lily families— no chili powders, garlic, leeks, onion, or peppers (even bell peppers).  This has made Sunday dinners quite a challenge lately. I decided to barbecue some tri-tip this Sunday and I thought a cold vegetables salad would go well with the beef.

Karl’s Two Bean and Cucumber Salad

Karl’s Two Bean and Cucumber Salad

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Karl’s Japanese Potato Salad with Avocado

I love Japanese potato salad, I cannot stop trying to gild the lily. The last time I made this dish it was still lacking something, I tossed out some ingredients and added others. Being a Californian, there is one addition that I knew would make this creamy salad better, avocado!

Karl’s Japanese Potato Salad with Avocado

Karl’s Japanese Potato Salad with Avocado

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Karl’s Carrot and Apple Salad

Last week, I made Uyghur bierocks for dinner. I made some Uyghur carrot salad to go with it. However, I got a bit heavy handed with the Indian chili powder. My salad was so spicy not even Eilene—who has a high tolerance for such things—could eat more than a few bites.

Karl’s Carrot and Apple Salad

Karl’s Carrot and Apple Salad

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Filed under California Fusion, Salads, Side Dishes, Vegetables