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Category: SALADS

Tropical Island Salad with Honey Mustard Dressing

Tropical Island Salad is a delicious salad with romaine leaves, mandarins, coconut flakes and almonds with a homemade honey mustard dressing
Tropical Island Salad
One of my favourite places I’ve visited is St. Pete’s beach. We have gone there a few times and every time we leave we are dying to go back. The beach is gorgeous and you can walk for miles. In fact, one of our favourite restaurants, The Conch Republic is just a minute drive from where we stay, so last time we were there we walked along the beach back to our condo. It was so beautiful. The night sky, the ocean air, the sand in my toes. I just love it there.

On our way back there was a guy sitting on the shore with a fishing line in the water. We were curious as to what he was fishing for this late at night and being from way up north we were not familiar with what fish he could be trying to catch. So we asked him. He answers with “shark”.

Seriously? I never knew you could fish for shark along the shore! Not sure if I’m wanting to go in the water there again.

Anyhow, The Conch has an amazing Tropical Island Salad. I have the same thing every time we go there (I’m not a seafood fan, which is funny because this restaurant has a ton of it). So I decided to copycat the salad and make it at home (I copied their coconut chicken too but that recipe will be coming soon). This salad is so good. It takes me right back to our vacation. I never realized how easy honey mustard dressing is to make. I guess I never really thought about it. But, once you try this recipe you will never buy a bottle of it again.Tropical Island Salad

Tropical Island Salad-8 (1 of 1)



Tropical Island Salad with Honey Mustard Dressing
  1. 3 romaine hearts chopped
  2. 1 small can of mandarin oranges
  3. 1/4 cup sweetened coconut flakes
  4. 1/4 cup toasted almonds
For the dressing
  1. 1/4 cup mayonaise
  2. 1 tbsp yellow mustard
  3. 1tbsp honey
  4. 1 tbsp cider vinegar
  1. Put the romaine, mandarins, coconut, and almonds in a bowl.
  2. In a separate small bowl put the ingredients for the dressing in and mix until combined
  3. Pour the dressing over the salad and toss
  4. Garnish with a sprinkle of coconut
Amanda's Daily Dish

Cucumber Pineapple Salad with Edamame, Red Peppers and Pineapple Vinaigrette

Cucumber Pineapple Salad with Edamame, Mint, Red Peppers and Pineapple Vinaigrette is a perfect salad you’ll want to add to your summer meal lineup

Cucumber Pineapple Salad-10 (1 of 1)

Guys, I am so excited about my new spiralizer I ordered online. I have seen so many fun looking recipes online using a spiralizer, I just had to be a part of it and try it out myself. I honestly can’t believe how easy it is to use. I’m telling you, if you don’t have one, go and order one right now. You’ll love it. I have so many ideas for recipes that I want to try. The possibilities are endless.

I ordered mine from Amazon here. It is such a good price and totally worth the money.

With my new handy dandy gadget I came up with this Cucumber Pineapple Salad.

It was so good!

It is the perfect summer salad for a hot day and you know what? The kids loved it. Hooray! A salad that the kids actually wanted more of. I think they love the pineapple in it. Not to mention they found the spiral noodle like pieces of cucumber fascinating. 

If you want to make a salad that’s a little bit different but really really good, try this one. It’ll be a hit. And if you have any fabulous spiralizer recipes, please share in the comments section below. I’d love to add some to my collection.

Cucumber Pineapple Salad

Check out this video from Pinch of Yum where Lindsay demonstrates a couple of different spiralizers and how to use them

Cucumber Pineapple Salad




Cucumber Pineapple Salad with Edamame, Red Peppers and Pineapple Vinaigrette
  1. 2 spiralized cucumbers (or sliced or diced if you don't have a spiralizer)
  2. 1 pineapple (diced into small pieces)
  3. 1 diced red pepper
  4. 1 cup edamame (defrosted)
  5. 1/4 cup olive oil
  6. 1/8 cup pineapple juice
  7. 1/8 cup vinegar
  8. 1/8 cup sugar
  9. 3 mint leaves thinly sliced
  1. In a large salad bowl add cucumber, pineapple, red pepper, and edamame
  2. In a jar or small bowl mix together the remaining ingredients
  3. Pour dressing over salad, mix well and garnish with a couple of mint leaves,
Amanda's Daily Dish

Enjoy! and Thanks for stopping by again.


Summer Dill & Cucumber Salad

Summer Dill & Cucumber Salad is also an Eastern European salad called “Mizeria”. The flavours of cucumber and dill blend together perfectly to make a fresh tasting cuke salad.



Yesterday was an exciting day for the little boys in this house. We went to the mall and waited for 3 1/2 hours to meet Matt Murray and the Stanley cup. Most of you know my boys all play hockey and love all things hockey, so this was exciting for them. Matt Murray is the goaltender for the Pittsburgh Penguins and they Won the Stanley Cup this year. Since Matt is from my hometown he brought the cup here for the locals to enjoy too. (See some pics on my Instagram)

Anyhow, I grew up eating this “Mizeria” salad quite often. We had this all year long though, not just in the summer. My dad made it most of the time if I recall correctly. And it’s actually quite simple. Only a few ingredients. It tastes fresh and summery and is simply delightful.

Summer Dill Cucumber Salad


Summer Dill Cucumber Salad

You can slice the cucumbers with a knife. I happen to have a mandolin slicer, so I used the thin setting to slice it. 

Summer Dill Cucumber Salad


Add some chopped fresh dill and green onions, mix in the sour cream dressing and that’s it. Super simple right? Perfect for a BBQ side dish.

Thanks for stopping by friends!


Summer Dill & Cucumber Salad (Mizeria)
  1. 2 cucumbers peeled and sliced
  2. 2 tbsps chopped fresh dill
  3. 1 tbsp thinly sliced green onions
  4. 1/2 cup sour cream
  5. 1/4 tsp salt
  6. pepper to taste
  1. Peel and slice cucumbers place in salad bowl
  2. Add chopped dill and sliced green onions
  3. In a separate bowl whisk together sour cream, salt and pepper
  4. Pour dressing over cucumbers and mix it up
Amanda's Daily Dish

Roasted Vegetable Grain Salad

Want to add a new salad to your lineup? Try this Roasted Vegetable and Grain Salad . You can eat it cold or warmed up.

grain salad1-1


It’s been busy around our house lately. With a family wedding this past weekend and my husband being in the wedding party there’s been barely enough time to do anything around here.

Dishes are in the sink, laundry is piled up, I can’t see one single inch of flooring in our youngest boys bedroom (he decided to dig through 4 piles of clean laundry, empty his entire toy box and scatter laundry and toys all over the room)


But, the good news is I made this salad a couple of days ago so I’d have something in the fridge to eat when I want to just grab something quick.

Same with the kids. They’ve been eating like crazy and I wanted to have something ready and healthy on hand.

This salad is so good. I love roasted vegetables, so I paired it with some healthy grains to give this salad a hearty feel.

Some of these vegetables didn’t make it into the salad after I roasted them, I couldn’t help myself.

Don’t these grains just scream hearty and healthy? I love barley.


grain salad 3

Look at all of this goodness.


grain salad2-1

Here’s the recipe….

Roasted Vegetable and Grain Salad

Roasted Vegetable Grain Salad
  1. 2 cups cooked barley
  2. 1 cup cooked quinoa
  3. 1 cup chopped cauliflower
  4. 1 cup chopped zuchini
  5. 1/2 an onion
  6. 1 bell pepper (any color)
  7. 4 tbsp olive oil
  8. salt and pepper to taste
  1. Preheat oven to 400 degrees F
  2. Cook your grains and set them aside. You'll need 2 cups of cooked barley and 1 cup of cooked quinoa.
  3. Wash and chop your vegetables. Place them in a 9x13 baking dish and add the oilve oil, salt and pepper.
  4. Bake until vegetables are tender and starting to brown.
  5. While the vegetables are cooking, prepare the dressing by combining the dressing ingredients and whisking vigourously.
  6. Combine the cooled grains and vegetables and pour the dressing over it. Toss the mixture and place in the fridge.
  1. You can use bottled Italian dressing or make homemade
  2. I made this one I found somewhere online. It was a while ago I wrote it down.
  3. Italian Dressing
  4. 2/3 cup canola oil
  5. 1/4 cup white wine vinegar
  6. 1/2 tsp garlic powder
  7. 1/4 tsp thyme
  8. 1/2 tsp parsley
  9. 1/4 tsp basil
  10. 1 tsp oregano
  11. 1/2 tsp onion powder
  12. 1/4 tsp celery salt
  13. 1/2 tsp sugar
  14. salt & pepper to taste
Amanda's Daily Dish