Tuesday, March 12, 2013

Pierogi Salad with Shaved Zucchini

I really like the combination of flavors and textures in this salad - the crunch of the raw zucchini, the tartness of the cranberries, and the warm, savory pierogi filling. Serve with your favorite dressing, although I think a balsamic vinaigrette would be best.


1 Tbsp. olive oil
1 medium onion, chopped
1 box frozen pierogies
1 medium zucchini
2 Tbsp. sliced almonds
¼ c. dried cranberries
4 c. salad greens


  1. Heat the olive oil in a large skillet over medium heat. Add the onion and saute for 5-8 minutes, until the onion is starting to brown. 
  2. Add the pierogies to the skillet and cook, stirring often, until they are heated through and beginning to brown. 
  3. Transfer onion and pierogi mixture to a plate to cool slightly. 
  4. Toast the almonds in a dry skillet over medium heat until light brown (watch them, they can burn quickly!)
  5. Using a mandoline (or a sharp knife) cut the zucchini into 1/8 inch slices.
  6. Toss the onion and pierogi mixture, zucchini, almonds, cranberries, and salad greens in a large bowl. Add dressing and enjoy!


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