Tag: summer salads

Homemade Balsamic Ranch Dressing – Twiins Style

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Homemade Balsamic Ranch Dressing - Twiins Style

  • Servings: 6-8
  • Difficulty: Easy

Ranch dressing is delicious on salads, cooked vegetables, chicken tenders, and as a dip for fresh vegetables. When my grandsons were little boys ranch dressing was the perfect way to get them to eat fresh vegetables. They couldn't get enough. Actually, this dressing is good on everything!!! Our homemade Balsamic Ranch dressing is so good and easy to make you will never buy store-bought again! 😋❤️

Ingredients

  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 tsp. celery seed
  • 1 tsp. oregano
  • 1 tsp. fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp. white balsamic vinegar
  • salt & pepper to taste

Directions

  1. In a small bowl, whisk all the ingredients together and refrigerate for at least 2 hours.
  2. When ready to serve remove from refrigerator and pour over salad greens or vegetables.  Enjoy !

Notes: Try adding blue cheese crumbles and bacon crumbles on top for an added touch…Delicious!

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Summertime Bean Salad – Twiins Style

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Summertime Bean Salad - Twiins Style

  • Servings: 6-8
  • Difficulty: Easy

I'm always looking for ways to use the herbs I'm growing in my garden. I have quite a bit of Thai basil which I've made delicious chicken salad and Thai basil Chicken with but I wanted to experiment with other dishes. I made a summertime bean salad and added quite a few Thai basil leaves to see how it tasted...we loved it. You're still getting protein through the beans and this dish delivers big time on flavor. Enjoy by itself in lettuce leaves or as a side dish with no cooking as an added bonus during the hot summer! Naturally Gluten-Free. Enjoy. 😋❤️

Ingredients

  • 1 can (15 oz) Chickpeas, rinsed & drained
  • 1 can (15 oz) black beans, rinsed & drained
  • 1/2 large red onion
  • 1/2 cup celery, finely chopped
  • 1/4 cup EVOO
  • 2 Tablespoon good balsamic vinegar
  • 4 large cloves garlic, minced
  • ground black pepper, to taste
  • 1/3 cup fresh parsley, chopped
  • 1/4- 1/3 cup fresh Thai basil, chopped

Directions

  1. In a small bowl, whisk together the balsamic vinegar, parsley, Thai basil, garlic & pepper. Slowly whisk in the EVOO & set aside.
  2. In a medium bowl, combine the rinsed & drained beans, celery, and red onion.
  3. Pour the vinaigrette over the mixture and gently toss to coat evenly.
  4. Garnish with a few Thai basil leaves.

Notes: Leftovers can be added to rice & cooked green beans for a delicious side to basil pesto chicken.

My Thai basil growing in hay bales
Summertime Bean Salad – Twiins Style mixed with brown rice & cooked cut green beans

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Gluten-Free German Potato Salad

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Both our husbands love this German potato salad with its irresistable bacon flavor & dijon vinegar dressing. This can be served hot or cold; either way, it’s delicious.

Servings: 6-8

Ingredients

  • 3 lbs baby red potatoes skin on (any baby potatoes can be substituted)
  • 1 lb uncured bacon, crispy & crumbled
  • 1 large red onion, finely chopped
  • 1/4 cup + 1 Tablespoon apple cider vinegar
  • 1 Tablespoon + 2 tsp water
  • 1/4 cup EVOO
  • 1½ Tablespoon Dijon mustard
  • 1½ Tablespoons sugar
  • Pink Himalayan Salt to taste
  • Black Pepper to taste
  • 8 scallions (green onions), sliced
  • parsley for garnish (optional)

Instructions

  1. Wash potatoes and place in a large pot. Cover the potatoes with water and season with salt.
  2. Bring the water to a boil cooking until potatoes are easily pierced with a fork, approx. 12-15 minutes….careful not to overcook.
  3.  Drain well and let cool to touch. Slice potatoes to the desired thickness and transfer to a large serving bowl.
  4.  In a large skillet over medium-high heat, cook the bacon until crispy. Remove bacon to paper towels to drain. Reserve about 2-3 Tablespoons of bacon fat in skillet.
  5.  Add finely chopped red onion to the skillet & sauté until tender and translucent. Whisk in apple cider vinegar, water, EVOO, dijon mustard, and sugar.
  6. Bring mixture to a boil, then quickly lower the heat to simmer for 3-5 minutes. Turn off heat and season with salt and pepper.
  7. Stir in sliced scallions and 3/4 of crumbled bacon. Pour over potatoes, toss gently to combine,  top with remaining bacon crumbles and serve. Garnish with parsley if desired.  Can be served hot or cold.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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