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Tag: Spring Salad Recipes

Casaculinarian.com Classic Summer Sides “Tri-color Pasta Salad with Grilled Vegetables”



Casaculinarian.com Classic Summer Sides

“Tri-color Pasta Salad with Grilled Vegetables”

Salad is for 4-6 as a side

Grilled Vegetables:

red bell peppers 3 cut into 2 inch squares

eggplant 1/4 skinned and sliced 1/4 inch circles

large yellow onion 1/2 sliced 1/4 inch circles

4 mushrooms whole

Brussel sprouts 8 cut in half

olive oil 2 tablespoons

balsamic vinegar 1 tablespoons

granulated garlic 1/4

teaspoon onion powder 1/4

salt and pepper for taste

In a large mixing bowl add all cut vegetables, seasonings, olive oil, and balsamic vinegar. Toss with a spoon to coat all pieces. Let marinate for 15 minutes. On an outdoor grill on medium heat cook all your vegetables and add back to bowl with the marinate. Coat the cooked vegetables with left over marinate. Grill all vegetables on medium heat on an outdoor grill. Let the vegetables rest.


tri-color fusilli pasta 1/2 pound

olive oil 6 tablespoons

parmesan cheese 2 tablespoons

red wine vinegar 2 tablespoons

salt and pepper for taste

fresh oregano 6 leaves chopped

fresh basil 6 leaves chiffonade

fresh parsley chopped 1/2 teaspoon

Cook the pasta on medium heat until tender. Shock pasta with cold water and let water drain. Add to a mixing bowl. Chop all grilled vegetables in a Julienne cut. Add vegetables and the rest of the seasonings to the pasta. Mix well and serve… Yummy!

Seared Skirt Steak over Baby Arugula Salad with Balsamic Dressing


skirt steak salad

Signature Spring Salad of the Week on Casaculinarian.com

Seared or Grilled Skirt Steak over Baby Arugula Salad with Balsamic Dressing:

16 oz.  seasoned and seared Skirt Steak for 4 Salads.


3 tablespoons oil, 2 tablespoons soy sauce, 1 teaspoon chopped garlic, salt and pepper for taste, and 1 teaspoon Montreal Steak seasoning

baby arugula 6 cups

red onion (Julienne) 1/2

cherry tomato 1 cup

Balsamic dressing link on bottom of page.

Crumbled Bleu Cheese 1/4 cup

In a mixing Bowl add your greens and veggies. Drizzle the desired amount of dressing and mix. Place even parts on 4 plates. Top with crumbled Bleu cheese and warm Sliced Steak. Enjoy, Jason.

Simple Balsamic Vinaigrette



Santé Fe Salmon Salad- Casaculinarian.com Spring Salads



Santé Fe Salmon Salad:

Recipe is for 2 Salads

Fresh Salmon Fillet two 4 oz. pieces

Generously season with Cajun seasoning

Sear on flat top

Finish in oven at 350 until cooked thoroughly

Cold Toppings:

Black Beans drained and rinsed 2 tablespoons

Roasted Corn 2 Tablespoons, roast with little olive oil and salt and pepper for taste. Brown lightly

 Pico De Gallo 2 tablespoons

Sliced Avocado 1/2 sliced

Cucumbers 1 sliced

Chile Lime vinaigrette:

2 Cups Olive Oil

½ Cup White Vinegar

¼ cup chili sauce

Fresh lime juice 1 teaspoon

Cilantro chopped 1 teaspoon

Salt and pepper for taste

Dry Mustard 1 teaspoon

Blend with a hand blender, food processor, or regular blender…

On 2 plates add Field Greens evenly, and add all ingredients on top of greens. Drizzle the desired amount of dressing needed. Save the rest of the dressing for other great salads!!! Thanks Jason