Dragonfly Home Recipes

Recipes, Photography, Musings

Category: Salads (page 1 of 2)

Splendid Summer Salad

Experience some of summer’s freshest flavors in this salad.  Crisp mixed greens are combined with a ripe sliced peach, chopped green onions, creamy goat cheese, and a homemade lemon-lavender-ginger dressing.  It’s all about contrasts and balance in this salad, where you combine crunchy greens with the smooth peach and goat cheese, and invigorating lemon juice with soothing lavender, ginger, and honey.  The result is a flavorful and refreshing salad that works great as a light lunch or a side to a more substantial meal.

Continue reading

Peach-Plum Salad

Luscious peaches and plums, along with chopped walnuts, crumbled Feta, and leafy lettuce make up this refreshing salad.  A spritz of honey and lemon juice give it a light dressing that brings out the rich flavor of the fruit.  When you are looking for a light lunch or lively side dish, there is nothing like a seasonal salad to brighten your day and boost your immune system.

peach-plum saladSome days, I really crave a good salad to energize my body with fresh, bright ingredients.  As a result of my baking craze this past few days, I am in desperate need of a light lunch!  (My latest baking adventure includes soft pretzels, which are so good, but still need more practice before they hit the blog).  This peach-plum salad works really well, because it is super-easy to make, and it uses the best of late summer fruits.  Peaches with honey and lemon juice taste like a heavenly combination to me, and the savory aspect of the walnuts and Feta add depth to the flavor.

peach-plum saladLate summer is my favorite time of year to eat peaches, since their flavor and color seems to match the glorious mellow warmth of the September sun.  We have had absolutely stunning weather the past couple of days, and I just want to hold onto this as long as possible, because to me, this is the most comfortable weather we get.  Cool, misty mornings give way to warm, soft afternoons, which lead to dinners full of fresh fruits and vegetables out on the screened-in porch.  Nights are cool, and the breeze coming in the open windows is laden with the sound of crickets and cicadas.  The light outside is not so strong as it is in the height of summer, so it is a photographer’s dream.

peach-plum saladThis salad is so very easy to make, it hardly requires a recipe, and sometimes just a pretty photo and a few words will remind us of a great combination of delicious, healthy ingredients. I have included a recipe below, though it is flexible and can be adjusted easily.  I consciously used honey in the dressing, not only because it tastes great with this salad, but also because I have heard that consuming locally-made honey can help with allergies.  This is the time of year when I often get seasonal allergies, so I have been trying to incorporate local honey into my meals as often as possible.

I hope you are having a great week, and enjoy the diffused light of September! Sometimes it is easier to see when the light is not so bright. “Summer has filled her veins with light and her heart is washed with noon.” ~C. Day Lewis
peach-plum salad ingredientspeaches and greens

Peach-Plum Salad

  • Servings: 2
  • Print


  • 1 fresh, ripe peach
  • 1 fresh, ripe plum
  • a small head of leafy lettuce, such as Boston lettuce or green leaf lettuce
  • a handful of chopped raw walnuts
  • crumbled Feta cheese
  • 2 tablespoons of honey
  • 4 teaspoons of lemon juice
  • black pepper to taste


In a small bowl, stir together the honey and the lemon juice. Taste, and adjust the levels if you wish.

Wash the lettuce, pat it dry, and tear it into bite-sized pieces.  Wash and slice the peach and the plum.  Place the lettuce on two salad plates and top with sliced peaches and plums.  Sprinkle a handful of walnuts onto the salads, and then a handful of crumbled Feta.  Drizzle the honey-lemon juice mixture over the salads.  Top with a tiny bit of ground black pepper. Enjoy!

Asparagus Quinoa Salad

In this asparagus quinoa salad, fresh asparagus is roasted with pistachios and then mixed with quinoa and a homemade honey-garlic vinaigrette.  The result is a salad rich in superfoods, with lots of flavor and tons of nutrients.  It’s the perfect salad to take to a picnic, to enjoy with lunch, or to use as a side dish at dinner.  It’s light, while at the same time satisfying and filling.

DSC_0679I love how fluid recipes can be.  They are never exactly the same twice, and they bring with them stories, memories, and reminders of friends or family members who have shared or contributed to the recipes.  The same goes for sharing meals with others too.  We get ideas from one another and build on our conversations and memories.

asparagus quinoa salad 1Quinoa salad has been on my mind lately for a number of reasons.  My soccer mom/walking buddies have been making versions of it and we’ve been exchanging ideas, plus my mother is on a quinoa kick as well.  The other day when we were over at her house, she made some asparagus and quinoa separately, but they ended up getting mixed up on my plate, and they tasted great together.  I knew I wanted asparagus in my next quinoa salad.


In addition to vegetables, one of my friends likes to put nuts in her quinoa salads. The only nuts I have in the house right now are pistachios. I thought those would be good with the asparagus too.  Little did I know that when I googled asparagus and pistachios, lots of recipes came up! Apparently I was not the only one who thought this would be a good combination.  The following asparagus quinoa salad recipe is very basic, and based loosely on a few different recipes I found, my own experience with asparagus and quinoa, plus input from friends and my mother.  That’s what I mean about recipes being so fluid.  They are influenced by those we talk with or read about, plus by what is in season, and what we have on hand.  They are like living, breathing entities sometimes, changing with the weather and the circumstances.

This asparagus quinoa salad is really satisfying.  The nutty flavor of the quinoa blends deliciously with the pistachios and asparagus, and the vinaigrette gives it just the right amount of sweetness and zing.  Feel free to add other vegetables you have in your kitchen, and if you are in a hurry, just add your favorite salad dressing instead of making it from scratch.  The versatility of quinoa is one of its strongest attributes, along with its huge health benefits. I plan to make versions of this salad all summer long, depending on which vegetables are in season.

I hope you all have a great weekend! The weather here has been gorgeous.  I can’t believe it’s already June.  The kids will be out of school soon.  It’s been a full few days around here, with a soccer tournament and a state track meet, along with end-of-the-school-year events and other gatherings too.  I have not had a chance to visit other blogs like is enjoy doing.  I hope to catch up on that this weekend.  At this time of the year, with the beautiful weather and flowers blooming, I always hear my grandpa’s voice quoting part of a James Russell Lowell poem: “And what is so rare as a day in June?  Then, if ever, come perfect days….” I hope you enjoy some beautiful June days.asparagus and pistachioschopped asparagusquinoa and asparagusThis recipe will be shared over at Angie’s Fiesta Friday, co-hosted this week by Mollie @ The Frugal Hausfrau and Aruna @ Aharam.

Asparagus Quinoa Salad

  • Servings: 6-8
  • Print


  • about 1 pound (or one bunch) of asparagus
  • 1/2 cup of roasted and salted pistachios, shelled
  • 1 cup of quinoa, cooked
  • a couple sprigs of fresh mint (optional)

For the vinaigrette:

  • 1/4 cup of extra-virgin olive oil
  • 1 tablespoon of white wine vinegar
  • 1 tablespoon of honey
  • 1 clove of garlic, minced
  • salt and pepper to taste


Preheat your oven to 400 degrees Fahrenheit.  Remove the pistachios from their shells and measure them to 1/2 cup.  Wash the asparagus and snap off the tough ends.  Chop the asparagus into bite-sized pieces.  Lightly coat a rimmed baking sheet with olive oil.  Spread the asparagus pieces and pistachios into a single layer on the baking sheet and gently toss with the olive oil.  Bake in your 400-degree oven for about 15 minutes, checking to see that the asparagus is tender, and removing it when the asparagus is just-tender.

Meanwhile, cook the quinoa in according to the package directions.  When the quinoa is done (expanded, tender and all the water is absorbed), transfer it to a large bowl and let it cool some.  When the asparagus is done, let it cool some as well.

While things are cooling, mix up the vinaigrette in a glass container.  Combine the olive oil, white wine vinegar, honey, salt, pepper, and mined garlic, and stir well.  If you have a glass bottle with a screw top, combine the dressing in there and shake.

Then mix the asparagus/pistachio mixture with the quinoa in the bowl, and pour the vinaigrette in as well.  Stir gently but thoroughly to combine.  Add salt and pepper to taste, if desired.  Add some chopped fresh mint leaves if you wish.  Serve at room temperature.  Leftovers may be stored in the refrigerator. Enjoy!



Mineral-Rich Salad

Treat your body to an infusion of nutrients.  This quick salad is rich in vitamins and minerals, with dark leafy greens, dried apricots, walnuts, and roasted pumpkin seeds, topped off with a homemade orange zest vinaigrette.  The recipe for this salad is so simple, it’s not as much of a recipe as it is a remembrance of how easy it can be to make a really good salad that’s really good for us.  Sometimes all we need is a  nudge in a certain direction, or a simple reminder, and we have a really delicious salad in front of us that came mostly from foods we have in our own pantry.

mineral salad day 3 4If you live in a northern climate like I do, spring takes her sweet time to truly settle in, and winter does not give up without a few fights.  We are in such a situation right now, where it is cold, gray, and wet.  The only indication that it really is springtime is that the birds are singing loudly and beautifully, and the crocuses are proudly carrying on, despite the cold rain.  And I am really grateful for that!  However, during this time of year, I often feel depleted of energy and nutrients. The longing for spring and all that it brings is strong, yet we are not quite there yet.

DSC_0612So to remedy the situation, I have been eating this salad for lunch for the past few days, and it is really helping my energy level and my overall feeling of health.  Even if greens are not growing in my own garden yet, they are growing somewhere nearby, and fresh greens are appearing at the grocery store more and more as this month progresses.  And mandarin oranges have been on sale at the grocery store lately, so the orange zest salad dressing seemed like a good idea.  There are so many nutrients in leafy greens and they are so well known, that I don’t feel the need to list them all. The rest of the salad is from staples I like to keep on hand, and though I sometimes take them for granted, these ingredients are full of really good stuff.  Dried apricots are known for their potassium and iron content, walnuts for their omega 3s and vitamin E, and roasted pumpkin seeds for their zinc, manganese, and magnesium.  And that’s just mentioning a few of the minerals found in these foods.

mineral salad with pitcherFor me, it can be easy to get sidetracked and just graze on some pretzels and cheese for lunch, so eating this salad has been a boost to my nutrient intake, which helps my energy level and outlook on life.  The recipe below is for two servings–feel free to double it or whatever, depending on how many you are making.  And just a note–in my photos, the dried apricots look like bacon! (Not that bacon would be bad in this salad–it would probably taste really good!) They are actually organic dried apricots, so they aren’t the bright orange that some of the dried apricots are when they have preservatives to retain their color.

With the events going on in the world the past few days, we need all the energy and nutrients we can get to keep a hopeful attitude.  I usually don’t like to talk about politics or world affairs much in this blog, and I don’t want to say much, except that I am saddened by the events and words that are tearing people apart lately, and I hope that we can each do our small part to help try to put love and healing toward the hatred.  There is no easy answer, and I don’t pretend that there is, nor do I pretend to know the answer. I do know that I want to take care of the people I love, and if we all try to take care of one another, it will help.  Food is a way for me to do that.

On a much lighter note, even if the weather doesn’t feel like spring today, I did see 6 mallard ducks waddling down our road this morning.  I’m not sure where they were going, but I hope they got there safely.  And if you celebrate Easter, I hope you have a wonderful Easter weekend! If you don’t, I hope you have a wonderful weekend! I managed to get some photos of the crocuses when it was sunny a few days ago, and they look to me like rays of hope.striped crocuspurple crocuses

Mineral-Rich Salad

  • Servings: 2
  • Print


For the salad:

  • a large handful of leafy greens, such as spinach, kale, or lettuces
  • a handful of dried apricots, chopped
  • a handful of walnuts, chopped
  • a handful of roasted pumpkin seeds
  • feta cheese, crumbled (optional)

For the dressing:

  • 1/2 teaspoon of orange zest
  • 1/4 teaspoon of Dijon mustard
  • 1 tablespoon of white wine vinegar
  • 1/2 teaspoon of honey
  • 6 teaspoons of extra-virgin olive oil
  • salt and pepper to taste


For the dressing, first grate an orange peel for the orange zest (and eat the orange!).  In a glass jar, combine the orange zest, mustard, wine vinegar, and honey.  Add the olive oil, and shake or whisk till combined.  Add the salt and pepper to taste.

For the salad, arrange the greens on two plates.  Sprinkle on the desired amount of chopped apricots, walnuts, and pumpkin seeds.  Sprinkle on some feta cheese, if desired.  Pour the dressing over the salads.  If you like a lot of dressing on your salad, you may want to double the dressing recipe.  Enjoy!

Hot Chicken Salad

Serve this hot chicken salad on a bed of greens with a side of seasonal fruit for a special lunch or a light dinner.  Tender chicken is baked with chopped celery, slivered almonds, and sliced mushrooms, all in a tangy sauce of mayonnaise and lemon juice, topped with browned, crunchy potato chips.  It’s easy to make, yet it tastes like something special and delicious.

hot chicken salad with pink vaseThe recipe for this simple, yet elegant salad is from my grandmother:  a charming, elegant lady who had a beautiful life, yet faced many challenges and struggles with a sense of grace that I can only hope to someday cultivate.  According to my mother, my grandma often served this hot chicken salad at the bridal showers she hosted.  My mother’s extended family is very large, and grandma liked to have parties, so she had a great many bridal showers at her house over the years. I can remember eating this lovely chicken salad at her house as a young girl, sitting at a table with my cousins and giggling.

vegetables for hot chicken saladI had some extra cooked chicken that needed to be used the other day, and suddenly remembered this salad.  I’m so glad I made it, because not only does it taste delicious, it also gives me a chance to write a bit about my grandmother, and to share it here on the blog.  This recipe is a classic that does not go out of style (at least in my opinion!)

hot chicken salad against dark 5Today is special for another reason.  Today is my father’s birthday.  I started this blog a couple months short of two years ago, soon after my father passed away. I had been wanting to start a blog for awhile, so I finally did, in part to honor the memory of him.  He and I shared a passion for good food, photography, and writing.  By focusing on these things, I felt (and still feel) a connection with him.  I know he would enjoy it, and I also want to do justice to his camera that he gave to me when he knew his physical health was in question.  I treasure that camera, and my memories of him.

The sun is shining today, finally! It is so good to see bright sunshine–it seems we do not see enough of it here in Michigan in the winter time.  I have noticed that the days are getting longer, with mornings and evenings becoming gradually brighter.  We had a beautiful sunrise this morning, with the frost on the tree branches sparkling like jewels.

I hope you all have a great weekend! This post will be shared at Angie’s Fiesta Friday, co-hosted this week by Margy @ La Petite Casserole and Su @ Su’s Healthy Living.sparkling sunrise 2hot chicken salad with vase 1

Hot Chicken Salad

  • Servings: about 6-8
  • Print


  • 2 cups of cooked chicken
  • 1 cup of mayonnaise
  • 2 cups of celery, finely chopped
  • 2 tablespoons of onion, finely sliced or grated
  • 2 tablespoons of lemon juice
  • 1/2 cup of mushrooms, thinly sliced
  • 1/2 cup of slivered almonds
  • 1/2 teaspoon of salt
  • 1/2 cup of shredded mozzarella cheese
  • 1 and 1/4 cup of crumbled potato chips


Preheat your oven to 450 degrees Fahrenheit.  Wash, chop, and slice the vegetables.  Shred the cooked chicken if it is not already shredded.  Mix the first eight ingredients together in a large bowl.  Transfer the mixture to a large casserole or baking dish.  Sprinkle the mixture with the shredded cheese and crumbled potato chips.  Bake in your 450-degree oven for about 20 minutes, or till chips are golden, cheese is melted, and the mixture is hot.  Place each serving on a bed of greens with seasonal fruit.  Enjoy!

Older posts