We got this fabulous book for our wedding, Salad for Dinner, and after an indulgent week last week, we decided to make a recipe from the book for dinner. And we loved it!

This Thai-Style Grilled Chicken Salad originally called for steak, but this non-red-meat-eating-gal decided on chicken instead (much to Q’s chagrin). Also, the original recipe calls for brown rice pad thai noodles, and I had no idea where to find them down here in Columbus, Georgia, so I used regular old soba noodles instead. Do your best with what you have, that’s what I always like to think, and so we used what we had and it was delicious. Also we grilled our chicken on the Griddler, but feel free to use a grill, bake it or use some leftover chicken for this salad to make it easy!


Also this recipe has you make a Thai Dressing, which works well on regular salads or as a marinade on any meat! Beware though- fish sauce is smelly! So store it in a ziploc bag in the back of your fridge to ensure that it doesn’t stink up your fridge!


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Pomegranate Vinaigrette

by Koko on October 18, 2011 · 3 comments

in Cooking, Dressing, Recipe

I love a good salad dressing, well actually I love a good vinaigrette. Now that I have mastered the basic vinaigrette (olive oil, vinegar, lemon juice, salt and pepper), I am always looking for new variations.

Last week I posted the recipe for these Coriander Chicken Patties, which we served on a bed of lettuce topped with this Pomegranate Vinaigrette. After finishing the chicken and the salad, we were left with almost 3/4 cup of this dressing (the recipe makes a LOT). For the next week, I had it every night and I enjoyed it more and more each time.

(The Pour)

The dressing has a great fruity, but not too sweet flavor that works well over any type of salad. I had it over plain mixed greens as well as a few fancier salads (pomegranate seeds and pistachios/ dried cranberries, goat cheese, and pecans) and it worked well with both. This recipe makes a lot of dressing, I recommend using a mason jar to make it and storing that in the fridge for future use.

Pomegranate Vinaigrette

Makes 1 Cup


  • 1/4 cup pomegranate molasses (like this)
  • 1 tablespoon fruit flavored vinegar or balsamic (we used Cherry Balsamic Vinegar)
  • Zest of 1 orange
  • 1 tablespoon honey
  • 1 small shallot, finely chopped
  • 1 teaspoon dijon mustard
  • 1 garlic clove, minced
  • 1/2 – 3/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a smal mason jar with a lid, combine ingredients and shake well.
  2. Serve at room temperature. (If you refrigerate the vinaigrette, make sure to stir it with a whisk before serving as the molasses will thicken and separate in the fridge. With a little stir, the dressing mixes. If still too thick, add a little more olive oil and stir).

Adapted from 2BeSatisfied

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It is hot and humid in LA right now. This is not normal LA weather, this is Georgia weather. I’ve been sleeping with all the doors and windows open, and I’m still hot (yes, this may also have something to do with the two dogs curled up against me, but still)… Sorry for the diversion from the food, but had to vent since Q has no sympathy since it’s 110 degrees with no fans or AC out in “The ‘Stan.” (Yes, I think it embarrasses Q that I call it that, but oh well I like it).

(It's not just me, Bentley's hot too)

Back to the food! I made these delicious golden corn cakes yesterday and planned to save them for dinner tonight. But after trying one, they immediately became lunch. I love the way Yotam Ottolenghi cooks, he is an Israeli vegetarian chef based in London and his food is clean and simple and always delicious. This recipe actually came from a feature in the Wall Street Journal a few weeks ago.

They are light and fluffy, almost like really airy corn pancakes. They get their lift and fluff from egg whites which you beat and beat and beat until soft peaks form (5 minutes and your arm feels like it’s going to fall off). The cakes pair perfectly with a light arugula salad and this became the perfect summer lunch.


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Today I wanted Veggie Grill, I pretty much thought about it from the time I left the gym at 8 am to the time I left the office at 7. But I was tired and thought I should make something for my dad and me since my mom is gone. And I want to have Veggie Grill for my treat day tomorrow haha.

So instead I put together this semi-homemade meal. I hate putting those words together, my mother told me that “semi-homemade” is really just “store bought” in different words. But I really can’t take much credit in terms of creating this dinner, I simply threw it together.

This is simply a spicy spinach pizza from Trader Joe’s baked in the oven for 10 minutes, topped with avocado (I mean could I have a post without avocado!?) and salad with a quick lemon/olive oil dressing. And it was AMAZING and so much better than Veggie Grill (not to worry, I’m still going tomorrow).

Start with this:

Add this:

And get this:


Koko's Easy Dressing


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