Bringing It Back 80s Style

April 2, 2013by Aida Mollenkamp — Share

This salad is at its most simple a great big excuse for me to make Green Goddess Dressing. I’m a California girl through and through and Green Goddess is too.

Though this dressing is just a tad bit older than me — it has been around, by some accounts, since the 1920s when a chef at the Palace Hotel made his West Coast version of the classic French sauce verte. If you grew up out west, you probably remember that Green Goddess was all the rage right about the time Madonna came out with Material Girl and Regan was our commander in chief. But, with time, this dressing went the way of shoulder pads and scrunchies and became all but obsolete.
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Salmon, Asparagus, Watercress Salad with Crème fraîche Dressing

February 25, 2013by Aida Mollenkamp — Share

My favorite salad recipe to welcome spring — roasted salmon, asparagus, fingerling potatoes, and watercress with Crème fraîche Dressing.
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Mango, Avocado, and Feta Kale Salad

February 4, 2013by Aida Mollenkamp — Share

A healthy winter salad of mango, kale, feta, and orange juice.
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Simplicity and The Salad Principles

January 9, 2013by Aida Mollenkamp — Share

Keeping it simple in the kitchen and tips for a fabulous winter salad.
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Roasted Root Vegetable Salad with Balsamic-Date Dressing

November 15, 2012by Aida Mollenkamp — Share

This is one of those fall salads that I keep come back to time and again for anything from entertaining to eating alone.
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Butternut Squash and Apple Bread Salad

October 8, 2012by Aida Mollenkamp — Share

A fall slant on the classic Italian bread salad, panzanella, made with apples, squash, and fall greens.
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Brandon Matzek’s Keys To The Kitchen {& Recipe}

September 27, 2012by Aida Mollenkamp — Share

In anticipation of the San Diego stop of my book tour, I ask local blogger Brandon Matzek of Kitchen Konfidence what his key to the kitchen is.
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Kale, Chicken, and Quinoa Salad with Mint-Yogurt Dressing

September 24, 2012by Aida Mollenkamp — Share

This kale salad with garbanzo beans, tomatoes, diced cucumbers, quiona, and feta is hearty enough to make a meal but healthy enough to feel good about eating.
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Chopped Salad with Buttermilk-Peppercorn Dressing

May 21, 2012by Aida Mollenkamp — Share

A substantial yet light vegetarian chopped salad that makes a satisfying light meal.
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Spinach Salad with Seared Misoyaki Tofu

January 16, 2012by Aida Mollenkamp — Share

It’s that time of the year when some of us have ditched our healthy eating New Year’s resolutions while others are still attempting to hold on with dear life.

I’m in that second group and am doing my best to eat clean and healthy — with the help of a ton of lighter soups, healthy grains, and wintry salads. I know, when I write winter salads, you’re probably saying, “oh, great, that’s sure to be boring,” but it really doesn’t have to be that way.

My search for an interesting seasonal salad combined with my recent time in Hawaii led me to create this green salad topped with some seared miso-marinated tofu. It’s meatless, healthy, and made with ingredients available (to most of us) throughout the winter. The element that separates it from other, more predictable salads is the misoyaki tofu. Here I used the marinade with tofu but, if you’re not a fan, you could use it with salmon, tuna, or chicken. But, another resolution of mine has been to eat less meat so meatless sources of protein like tofu and I have become close friends.
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