Sweet Pepper Slaw

Here is a fun twist on a cole slaw.  It uses traditional cabbage blend plus sweet bell peppers and a sweet onion.  The dressing is a combination sweet/sour reminiscent of the dressing used for a classic three-bean salad. 

Sweet Pepper Slaw

Serves 8

Ingredients:

7 oz Cabbage, Shredded (I use a 1/2 bag of classic preshred with carrots included)

1 Medium Sweet Onion - diced fine

1/2 Pound Sweet Bell Peppers - diced fine.

2 Tablespoons White Vinegar

2 Tablespoons White Sugar

1 Tablespoon Oil (canola, olive oil . . .your choice)

1/8 Teaspoon of Ground Black Pepper

Note:

1. For the peppers - I used a combination of red, yellow and orange mini bell peppers. 

2. To dice, I actually ran the (cleaned) onion and (cleaned) bell peppers through my food processor.  Use a course chop.

Instructions:

1.  Combine the cabbage, onion and peppers in a large bowl.

2.  Prepare the dressing by mixing together the vinegar, oil, sugar and black pepper in a small bowl.   Whisk until well combined. 

3.  Pour the dressing over the slaw mix and toss until well combined.  Cover and let sit in the fridge for at least an hour to let the cabbage soften and the flavors marry. 

Easy Cucumber Salad

People always think salads need to be so complicated all the time.  They don't need to be - really!  Here is a quick and easy yet delicious salad that your whole family can enjoy.

Easy Cucumber Salad

Serves 6

Ingredients:

2 Medium Cucumbers, peeled and sliced

1/2 Red Onion, cleaned and diced medium

2 Large Roma Tomatoes, cleaned and diced

2/3 Cup Italian Salad Dressing (such as Kraft or Newman's)

Instructions:

In a large bowl, combine the cucumbers, red onion and tomatoes.  Add the salad dressing and gently stir until all is combined.  You can serve immediately or cover it and store in the fridge up to a day.

Classic Pea Salad

Classic Pea Salad - served as a simple dish with many dinners for years upon years.  I love the simplicity of a good side salad . . .sweet peas, sharp cheddar cheese, crisp red onion . .easy peasy (all puns intended).  Great with almost anything, but truthfully - I'm serving it with fish tonight!

Classic Pea Salad

Serves 4 as a Side Dish

Ingredients:
1 - 15 oz Can Peas - I prefer Le Sueur Sweet Peas

1/2 Cup Diced Red Onion

1 Cup Shredded Cheddar Cheese

1/2 Cup Mayonnaise

1 Tablespoon Milk
Salt & Pepper

Instructions:
Step 1:   In a medium sized bowl, combine the diced red onion, shredded cheese, milk and mayonnaise.  

Step 2:  Drain the peas really well and discard the juice.  Add peas to the bowl of onion/cheese.  Stir very gently so you do not mash the peas!  Season with salt and pepper to your desire.

Serve!  Store in the fridge if you have leftovers.

Optional:  Add a half cup of cooked, crumbled bacon for a real treat!

Orange You Glad I'm Back?

So, I haven't blogged for a while.  I've missed it.  Not sure if you have missed me though.  I've been sick - but I am on the road to recovery!  And while being ill, my taste-buds were rendered useless.   I hope everyone had a nice Easter.  This salad reminds me of the many family gatherings that we once had on my maternal side of the family.  Enjoy!

Orange Fluff Jell-o Salad

Serves 8

Ingredients:

1 Small Box Orange Jell-o

1 Cup Cottage Cheese

1 Small Can Mandarin Oranges

1-8oz Container Cool Whip + more for garnish if desired

Step 1:  Prepare Jello according to the package and chill until firm.

Step 2:  Once Jello is firm, mash with fork.  Add the cottage cheese and stir until well combined.  You can use the electric mixer for this if you wish - it will break up the cottage cheese into smaller bits.

Step 3:  Fold in the Cool Whip into the Jello.

Step 4:  Gently fold in the drained oranges into the Jello mixture.

Step 5:  Chill until ready to serve.  Enjoy!

Baked Potato Salad

Here is a quick and easy side dish or small meal.  All the wonderful flavors of a yummy loaded baked potato, except in salad form and served cold!  Sour cream, chives, garlic, onion, bacon . . .oh my!  I'm filing it under single-serve, but it could be two servings  . . .if you were the sharing type of person! 

Baked Potato Salad

Serves 1-2

Ingredients:

1 Large Potato, Baked and Cooled

1/2 Small Onion, Diced Fine

1 Teaspoon Chives

1/4 Cup Sour Cream

2 Tablespoons Milk

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Nature's Seasoning

1 Tablespoon Bacon Bits

1 Tablespoon Cheddar Cheese

Step 1:  Cut the cooled, baked potato into bite-sized pieces.  Place in a medium sized bowl.

Step 2: Add the diced onion, chives, bacon bits and cheese to the bowl.  Set aside.

Step 3:  Time to make the dressing!  In a small bowl:  combine the sour cream milk, garlic powder, and Nature's Seasoning.  Stir well.

Step 4:  Pour the dressing over potatoes etc.  Gently stir to combine.  You can serve immediately - but if you let it chill for about a half hour, it tastes even better!

Oriental Slaw

This is one of my all-time favorite salads and is always potluck favorite.  Shredded cabbage, oriental flavors, onion, almonds and crunchy ramen noodles.  There are many versions of this salad - here is mine.  What makes it better than the other recipes?  I toast my almonds.  I use Nature's Seasoning + the seasoning packet from the ramen.  Those are just the first few differences.  Give it whirl - you will love it!

Oriental Slaw

Serves Several

Ingredients:

1 Pkg Cabbage, Pre-Cut

1 Pkg Oriental Ramen Noodles

1/2 Sliced Almonds, Toasted

1/2 Cup Sesame Oil

1/4 Cup Vinegar

1/4 Cup Sugar

1 Bunch (5-6) Green Onion, cleaned and sliced

2 Teaspoons Nature's Seasoning

Step 1:  In a large bowl, combine the seasoning packet from the ramen noodles along with the vinegar, oil, sugar and Nature's Seasoning.  Mix well.

Step 2:  Add to the bowl the cabbage, toasted almonds and green onion.  Stir well to combine and incorporate the dressing.

Step 3:  Crunch up the ramen noodles.  Add to the salad and stir.  Serve immediately.  OR, if you prefer to make ahead - prepare everything except this last step.  Reserve the noodles and add them to the salad right before serving it (unless you prefer soggy noodles . . .which are okay too).

Thai Chicken Salad

Who loves Thai Peanut Sauce?!?!?!?  If so, this recipe is for you!!  A local restaurant used to have a Thai Peanut Chicken Wrap on the menu . . .but they removed it.  It's been a few years now . . .and I still crave it.  So, I finally buckled down and decided to try and recreate the dressing and make it into a salad (instead of a wrap).  Succulent grilled chicken, crisp lettuce, crunchy red pepper, cool cukes and let us not forget about that divine peanutty salad dressing!  

Thai Chicken Salad

Serves 2

Ingredients:

6-8 oz Grilled Chicken Breast

4 Cups Romain Lettuce

1/2 Cup Diced Cucumber
1/2 Cup Diced or Sliced Carrot

1/4 Cup Diced Red Bell Pepper

4 Green Scallions, Sliced

1/4 Cup Crunchy Chow Mein Noodles (optional)

3 Tablespoons Peanut Butter

2 TB Rice Wine Vinegar

1 Teaspoon Dried Cilantro
1/4 Teaspoon Chili Garlic Sauce (aka Sirracha)

1 Teaspoon Low Sodium Soy Sauce
1 Drop Coconut Extract

1/4 Cup Water

Step 1:  Create the Thai Peanut Salad Dressing.  To do so, in a small bowl - combine the peanut butter, rice wine vinegar, cilantro, soy sauce, coconut extract and chili garlic sauce.  Mix together until well blended.  Add the water and stir until well blended.   Set aside.

Step 2:  Prep your salad by dividing the lettuce among two plates.  Top each bed of lettuce with chicken, carrot and cucumber.

Step 3:  Drizzle the dressing on the salads and then top with remaining ingredients (scallions, red pepper and crunchy noodles).

Enjoy! This may make more peanut dressing than you need for the salad.  If so, store in a covered container and place in the fridge for later use.

Crab and Cucumber Salad

In a quest of always trying to be a little more healthy, check out this delicious and refreshing, Asian-inspired crab salad.  So crisp and tasty with lettuce, succulent imitation crab and a little zip from a homemade vinaigrette dressing.  Perfect for a luncheon.  I originally found the recipe from Loius Kemp.  I have modified it just slightly by using romaine lettuce and powdered ginger.  I also thought this would be even better if I had topped it with some crunchy chow mein noodles . ..but I was all out.  So, I added them to the recipe regardless.  YUM.

Crab & Cucumber Salad

Serves 2

Ingredients: 

8 oz. Imitation Crab Lumps

4 Cups Romaine Lettuce 

1/2 Cup Cucumber, seeded and diced

2 Green Onion or Scallions, sliced

1 Teaspoon Sesame Seeds (white or black)

1 Tablespoon Rice Wine Vinegar

1/2 Teaspoon Ginger Powder

1 Teaspoon Honey

2 Tablespoons Sesame Oil

Crunchy Chow Mein Noodles (optional)

Step 1:  Create the dressing.  In a small bowl, add the honey, rice wine vinegar, ginger and sesame oil.  Mix together until well blended.  

Step 2:  Assemble the salad.  On two large plates or salad bowls, divide the lettuce.  Top the lettuce with the cucumber and crab.  Drizzle the dressing onto the salad.  Top with the sesame seeds, scallions and chow mein noodles.  

Enjoy!

Roasted Beet and Green Apple Salad

My husband absolutely detests beets.  I can't even begin to describe how much he loathes them.  And I recently realized how much I actually miss and love, love, love beets.  Seriously, my parents grew them in the garden when I was a kid and I always looked forward to eating them.  My college roomie and I shared that love for beets . . . and her parents used to keep us in supply during the harvest months.  Then, I eventually married a man who hates beets.  How did that even happen?   And over time, I quit making them.  Dumb, right?  I didn't think much about it  . . until the other day when we were at a party and beets were being served.  And then I knew I had to make this salad as soon as possible.  I just couldn't wait.  My daughter and I will just need to eat the whole salad ourselves . . . oh darn!

Roasted Beet & Green Apple Salad

Serves 4-6

Ingredients:

3-4 Medium Sized Beets Roasted

1 Large Tart Green Apple

1 Tablespoon Red Wine Vinegar

3 Tablespoons Olive Oil

1 Teaspoon Thyme

1/2 Cup Toasted Walnuts

1/4 Cup Soft Cheese of Choice (goat cheese, whipped cream cheese, or Gorgonzola)

Step 1:  Once your roasted beets have cooled, peel and dice into bite sized pieces.  Add them to a large bowl.  Wash and core the apple.  Dice into similar sized pieces as the dice beet.  Add to the bowl.  Set aside.

Step 2:  In a small bowl, add the olive oil, red wine vinegar and thyme.  Mix together thoroughly with a fork.  Pour over the beets and apples.  Mix to combine.

Step 3:  To serve, dot the soft across the salad and sprinkle with walnuts.  

Refrigerate any leftovers.

Are you unsure about how to roast beets?  Click here to learn more.

Easy Artichoke Salad

We are obsessed with super-duper easy salad and have been making it weekly as a side dish for the past couple months.  Super quick, super easy.  Enjoy!

Easy Artichoke Salad

2 (14 oz) Cans of Artichokes Hearts Quartered 

1 (14 oz) Can Black Olives

1/2 Large Red Onion Sliced

1 Tablespoon Red Wine Vinegar

1 Tablespoon Olive Oil

1/4 Cup Parmesan Cheese

Drain the artichokes and olives, place in a large bowl.  I sliced my olives - but that is optional and up to you.  Slice the red onion thinly and add to the bowl.  Next, add the oil and vinegar.  Mix to combine.  Top with Parmesan cheese before serving.  Yum.

Creamy Coleslaw

Comfort food.  That's where I rank this recipe:  Comfort Food.  Coleslaw is something I grew up with and was likely served weekly at our dinner table.  My mother grew her own cabbage in the summer.  During the winter, she bought cabbage at the store.  Regardless, it was a staple in our household.  She always made it the same way too:  sweet, creamy and a little tart.  No other coleslaw measures up to it (in my opinion).  The ingredients are simple and are likely things you usually have on-hand.  Enjoy!

Creamy Coleslaw

Serves 12 (1/2 cup serving size)

Ingredients:

5-6 Cups Shredded Cabbage (or 1 bag from the produce section at the grocery store)

1 Cup Mayonnaise

1/4 Cup White Vinegar

1/4 Cup Sugar

1 Teaspoon Celery Seeds (optional)

Paprika (optional / for garnish)

Step 1:  Prepare the dressing.  In a medium sized bowl, add the mayo, sugar and vinegar.  Stir together until well combined. If using celery seeds, add them and stir until combined.

Step 2:  Place cabbage in a large bowl.  Add the dressing and mix well with the cabbage. 

You can either serve this immediately or you can cover it and store in the fridge up to 1 day in advance of serving.  Before serving, sprinkle with paprika (optional). 

Creamy Cucumber Salad

Cucumbers . .. however you slice them, they are perfect for summer salads and snacking!  The crisp texture and light flavor can be amazing when complimented with the right seasonings.  My favorite way to eat cukes is to have them bathed in a creamy dressing with onions and dill.  Enjoy the recipe!

Creamy Cucumber Salad

Serves 4 - 6

Ingredients:

3-4 Cucumbers, medium to large in size

1/4 Cup Sugar

2 Tablespoons White Vinegar

1/2 Cup Mayo

1/4 Cup Milk

1 Teaspoon Dill

1 Small White or Red Onion, sliced thin

Salt and Pepper to Taste

Step 1:  Peel and slice the cucumbers and place into a large bowl.

Step 2:  Peel and slice the onion and add to the cucumbers.

Step 3:  In a small bowl, combine the mayo, sugar, vinegar, dill  and milk.  Stir until well combined.  

Step 4:  Pour the dressing over the cukes/onions.  Cover the bowl and place in fridge for at least 1 hour.  

Step 5:  Before serving,  add salt and pepper to taste.

Enjoy!

Marinated Vegetable Salad

Need a new salad to go with your dinner?  Tired of the same ol', same ol' green salad?  I certainly was . . which is why I came up with delicious creation.  The crisp/tender vegetables marry perfectly with a homemade vinaigrette dressing.  I'm sure you could swap out some of the vegetables for whatever you have in your fridge or garden.  Asparagus was on special at the store this week and it was beautiful . .nice and thin stalks that were very tender.  Yum!  Serve the salad alongside your favorite hunk of grilled meat for an easy summer supper.

Marinated Vegetable Salad

Serves 4-6

Salad Ingredients:

1 LB Asparagus, trimmed

1 Carrot, peeled and cut into matchsticks

1/2 Cup Sugar Snap Peas or Peapods

1/2 Cup Mushrooms, sliced

1 Cup Fresh Broccoli Florets

Vinaigrette Dressing Ingredients:

1/4 Cup Red Wine Vinegar

1/4 Cup + 2 TB Olive Oil

1 Teaspoon Chopped Garlic

1 Teaspoon Italian Seasoning

1 Teaspoon Sugar

Step 1:  Blanche the veggies. Haven't done this before?  It's pretty easy - bring a pot of water to boiling, add the veggies and boil for about 3 minutes . . until desired tenderness.  Why blanche?  This partially cooks the vegetables so that they are somewhat crisp yet tender . . .but not fully cooked.  And, they retain their color.  For a great tutorial - check out this site.

Step 2:  Once your vegetables are blanched and well drained, place them in a large bowl.  It's now time to prepare dressing.

Step 3:  In a small bowl, add all ingredients for the dressing.  Whisk together until well combined.  Let stand for 15 minutes or so to let the dried seasonings rehydrate.  

Step 4:  Pour the dressing over the vegetables and using tongs, gently toss the vegetables to coat them with the dressing.  Cover and chill for a minimum of two hours to combine all the flavors.    

Sweet and Sour Broccoli Salad

Ahhhhhhhhhhhhh . . spring is in the air!  It finally hit 50 here recently . .which was completely decadent!  That's pretty much tanning weather here :)  With that in mind, I instantly craved fresh fruits and veggies and lots of salads.  And then, I opened the weekly circular for the grocery store and these items were on special:  broccoli and cheese.  I didn't need to see any more.  That meant one thing to me:  Sweet and Sour Broccoli Salad.  The remaining few ingredients needed for the salad, I already had in the pantry.

I absolutely love this salad because it's a good combination of sweet, green, creamy and just enough salt.  I've been known to eat a huge helping of this  . . .as my entire meal.  Yum.

Sweet & Sour Broccoli Salad

Ingredients:

10 Slices Cooked Bacon, Crumbled

1 Head Broccoli, cleaned and chopped into bite-size pieces

1 Small Red Onion, diced

1/2 Cup Raisins

1 Cup Unsalted Sunflower Seed Kernels

1 Cup Shredded Cheddar Cheese

1 Cup Mayonnaise

1/4 Cup Sugar

2 Teaspoons White Vinegar

In a large bowl, combine the bacon, broccoli, onion, raisins, cheddar cheese and sunflower seeds.  In a separate bowl, combine the mayo, sugar and vinegar and mix well.  Add the dressing to the salad and mix thoroughly.  Chill 1 hour before serving.

Pineapple Cucumber Salad

The other day I was going thru an old stack of magazines with all intentions of purging them.  While doing so, I came across this recipe from Everyday Food (which is now a defunct magazine . . just in case that gives you indication on how old of a stack this was).  I just so happened to have fresh-from-the-garden cucumbers on-hand and I thought this salad would be perfect with dinner.   It did not disappoint!  I adapted it slightly to what I had on hand.  Give it a try - my family loved it!

Pineapple Cucumber Salad

(adapted from Martha Stewart)

Ingredients:

2 Cups Cucumber, diced and seeeded

(1) 20 oz Can Pineapple Chunks, drained

1/4 Cup Cilantro, chopped

1.5 Tablespoons Lime Juice

In a bowl, combine the above ingredients.  Season with salt and pepper.

Super simps, refreshing and yummy!

Avocado Salad

Another beautiful day, another reason to enjoy a great salad.  This recipe is slightly adapted from Cook's Country Guacamole Salad.  I slightly modified it to make it work for my family's tastes.  This goes great with a nice juicy steak or along side grilled chicken.  

Avocado Salad

Ingredients

2 Roma Tomatoes, diced

4 Green Onions, sliced

1 Teaspoon Chopped Garlic

1/4 Cup Lime Juice

1/4 Cup Olive Oil

1 Poblano Chili, seeded and sliced into matchsticks

2 or 3 Avacados, pitted, skinned and cubed

1 Tablespoon Dried Cilantro or 1/4 Cup Finely Chopped Fresh Cilantro

1/2 Teaspoon Salt

1/2 Teaspoon White Pepper 

Step 1:  Make the Dressing.  Combine the garlic, lime juice, cilantro, salt and pepper in a large bowl.  Let stand for 5 minutes and then whisk in the oil until well blended.

Step 2:  Toss the Salad.  Add chiles, avocados, tomatoes and green onion to the bowl.  Toss gently to combine.  Season with additional salt and pepper as needed.

Caprese Salad with Balsamic Glaze

Now that (I think) summer has finally arrived, I thought I'd share one of my favorite recipes:  Caprese Salad with Balsamic Glaze.  Just thinking about it makes my mouth water.  

It's a great summer salad:  cherry or grape tomatoes, fresh basil, fresh mozzarella and a sweet/tart balsamic glaze.  Very simple, very elegant and always delicious.  It makes a great side salad or a meatless meal.

Enjoy!

Caprese Salad

1 pint Cherry Tomatoes

1 fresh ball Mozzarella

5 large Basil leaves

3/4 Cup Brown Sugar

1/4 Cup Balsamic Vinegar

1/4 Cup Water

In a small saucepan, combine the brown sugar, water, and balsamic vinegar.  Stir together and heat over low until in comes to a boil.  Let boil for 30 seconds and remove from heat.  Let cool.  This will make enough glaze for 3 or 4 salads.

Wash and  prep the tomatoes by cutting each cherry tomato in half.  Place in a medium-sized bowl.  Next, prep your mozzarella by cutting the ball into small bite-size pieces.  Add to the bowl with the tomatoes.  Now, shred the basil and add to the tomatoes and mozzarella.  Use your discretion on the basil - you can always add more if you like.

Once balsamic glaze is cool to touch, drizzle over the salad and toss to combine.  A little of the glaze goes a long way.  Sprinkle with black cracked pepper before serving.  Delicious!

To save the extra glaze - place in sealed container (like an old small jar) and it should keep for 3-4 weeks on the shelf.

Tequilaberry Salad

And so you ask, "what the heck is a tequilaberry?" Well, Tequilaberry was a local restaurant here in the Twin Cities in the Anoka area. They closed a while back, but at one time were very highly popular. This was the house salad there. It's super yummy and feeds a crowd - great for holidays or potlucks because it really does feed a crowd.  Try it. You'll like it. It's delicious.

Tequilaberry Salad

For the Salad:

1 Head Lettuce, torn into bit sized pieces

1 Head Cauliflower, chopped into bit sized pieces

1 Cup Bacon Bits (or more if you really like bacon)

1 Cup Parmesan Cheese

For the Dressing:

1 and 1/2 Cups Mayonnaise

1/3 Cup Sugar

1/4 Cup Milk

Place all salad ingredients in a large bowl. In a separate  not quite as large, bowl - mix the dressing ingredients until smooth. Pour over salad and toss the salad. Serve immediately.

If you plan to bring this to a potluck, here are a few tips:

- After making the dressing, store it in a separate container from the salad.  When ready to serve, just shake it up a bit before dressing the salad.
- Make sure that both the bowl and salad dressing container have tight fitting lids for travel purposes.
- Always tear your lettuce - never use a knife!  When using a knife, it bruises the lettuce and causes it to brown.  Tearing it does not have that effect.
- The salad and the dressing can be prepared up to 1 day in advance.  Just make sure to store them separately and only combine to serve.