Raspberry Vinegarette Salad

This salad was soooo good! Full of flavor, crunch and lots of healthful goodies. To be honest, only Doug and I were home for dinner, but we loved it! I found the recipe on Pinterest. I have had so-so luck with the recipes from Pinterest, but this one is definitely a keeper. Here's what ya need to put it all together...

2-3 Romaine Hearts, chopped

1-2 apples, chopped ( I used Jazz apples)

6 slices Bacon, cooked and chopped

1 cup English Walnuts, roughly chopped

1/2 cup crumbled Feta Cheese

Dressing: 

1 cup Sugar

1 tsp salt

1 tsp dry mustard

1/2 cup Red wine vinegar

1/2 small Red onion 

1/2 cup olive oil

1 tsp poppy seeds

Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!

 I only made 1/2 a recipe for Doug and I. The dressing makes a lot and I only used 1/2 ( 1/4 of the original recipe) of what I made for our salads.

I served this with grilled Chicken breast on the side, but you could easily add the chicken to the salad for a yummy salad dinner. Either way it is an easy, tasty and healthy meal!

Source: Adapted from Clusters of Carlyn

Cheeseburger Salad

You and I both know the Pioneer Woman. She is one quirky, fun lovin gal who still surprises me with some of the recipes she publishes. This one really got my attention because I really want to add more salads to our menu. I thought it might appeal to the guys so I tried it out one night when it was just Doug and I. Result? It's a keeper. I even used some of the leftover meat to make sloppy joe type sandwiches for lunch the next day and they were good as well. I will definitely be making this over the summer when everyone is home. Like PW says it's kinds like taco salad and says she may like it better than taco salad, but please don't tell, she doesn't want to offend the taco salads of the world!

I never seem to follow any recipe exactly so here is her link if you want to go authentic. Below is mine with very minor changes, mostly because I didn't have exactly what she called for. Give it a try this summer!

1 pound ground chuck, browned and drained
1/3 cup ketchup
1 teaspoon yellow mustard
2 tablespoons BBQ sauce
2 whole hamburger buns
2-3 tablespoons melted butter
2 hearts of romaine lettuce, chopped
1 cup grated cheddar cheese
2 diced Roma tomatoes
Red onion, sliced, as much as you like
8 dill pickle spears, diced in chunks, I used hamburger pickles...it's all I had but next time will use spears I think it would be even better

After the meat is cooked and drained, add ketchup, mustard and BBQ sauce.

Simmer a few minutes on low to blend the flavors.

Meanwhile, to make the croutons, cube up the buns.

Place bun cubes in a large bowl and toss it melted butter.

Spread croutons on a large baking pan and bake at 400*. Check and stir every 5-10 minutes until croutons are crispy and golden. Remove from oven, set aside.

To assemble salad, layer lettuce, meat, cheese, tomatoes, onion, pickles and croutons.

Dig in!

Chef Salad

Can you see my new backsplash behind the plate?? Doug and I installed it and I love it!!!

Iceberg lettuce, chopped
Tomatoes, diced
Hard boiled eggs, diced
Thin sliced deli ham, chopped
Shredded cheese
Bacon bits
Optional, cucumbers, onion, carrots, celery, turkey, ect...
Salad dressing

Assemble individual salads to each persons tastes.

Or assemble one large salad and let everyone serve themselves.

Top with desired dressing.

Serve with crackers or breadsticks.

Great to serve on busy nights, when you are tired of cooking or when you need to get MORE veggies in....you know who I'm talking to.

Pasta Salad

This is super easy, don't I say that a lot? 

But seriously, when you begin with pasta and end by dressing it with Italian dressing, you can't get any more simple or satisfying.  

Here's what I use to make a really quick and tasty pasta salad:

Pasta, your choice of shape, I like garden rotini for it's shape and color variety

Fresh Veggies of your choice, today I used broccoli, red onion, cucumber, and green pepper, chopped. Really, the sky is the limit and you can add whatever you have on hand or what your crew will eat.

Zesty Italian Dressing, brand doesn't matter

 

Cook and drain your pasta and dump it in an appropriate size bowl.

 

Place veggies in bowl and drizzle with Italian dressing.

 

Stir it all together and place in refrigerator for several hours. 

The longer it sit, the more the flavor develops. 

Right before I serve the pasta, I make sure to check and see if it needs a little more dressing.  While in the fridge it can absorb a lot and you want to make sure it isn't dry when you serve it. 

Serve this up with just about anything. A great dish to make in advance on busy nights, just make a quick entree and the side dish is ready to go. Or make it more of a meal of it's own by adding grilled chicken, ham or pepperoni.

Corn Salad

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
  

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. 

Drain and immerse it in ice water to stop the cooking and to set the color. 

 When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.

 Just before serving, toss in the fresh basil.

Taste for seasonings and serve cold or at room temperature.

This salad was so incredibly good,

full of flavor and highly addictive! 

I can't wait to make it again. 

 Recipe from Ina Garten...Love her!

 

Crunchie Salad

1 head iceberg lettuce ,chopped
1 head romaine lettuce, chopped
7 green onions, chopped
7 slices bacon, cooked crisp and crumbled
1 cup chow mein noodles
1 cup almonds, slivered

Dressing:
1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3 tablespoons red wine vinegar
3/4 cup light salad oil

Toast chow mein noodles and alomnds on a cookie sheet in oven at 350* for 5 minutes. Cool and set aside.

Toss together all salad ingredients.

Combine all dressing ingredients in a jar and shake well to combine.

Just before serving, pour dressing over salad and toss.

This makes a large salad, I made half a recipe and had leftovers with 3 of us. Also, the dressing makes a lot. I used half of what it called for.

This salad was a big hit, very flavorful and full of CRUNCH!

Broccoli Salad

1/4 cup red onion, diced small
3 cups fresh broccoli, chopped in small pieces
1/2 cup bacon bits
1/2 cup shredded cheddar cheese
1 cup mayo or miracle whip (light)
1 tablespoon sugar

Make a dressing with the miracle whip, and sugar, stir well to combine.

Pour dressing over salad ingredients, stir gently to combine well.

Let sit in refrigerator for several hours to let the flavors develop.

I only made 1/2 the recipe for the 3 of us and that was just about perfect.  Doug is not a fan of broccoli, or anything green, but throw in some bacon bits and cheddar and he's okay with it.

Chicken Salad

2 or 3 chicken breast, boneless/skinless

mayonaise or miracle whip, I always use a light variety

pickle relish

Boil chicken breasts until done, 20 minutes or so.

When cool enough to handle, break chicken into a few large pieces and place in a food processor or blender with a grinding blade. Grind the chicken.

In a meduim size bowl,  place ground chicken, enough mayo to bind it together and relish to taste. Stir to combine all ingredients.

Serve as a sandwich or alone with crackers on the side.

Caleb and Jonah really like this. They actually enjoy it as a sandwich between meals, 

or to take in a sack lunch to school. 

Boys...they can eat all the time!

24 hour Layered Lettuce Salad

Needs to sit overnight....plan ahead!

1 small head lettuce
1/2 cup celery, diced
1/2 cup green pepper, diced
1/2 cup red onion, diced
1 box frozen peas (I never use these...we don't like 'em!)
1 1/2 cups mayonnaise (I use light Miracle Whip, please don't shoot me...)
2 tablespoons sugar
4 oz grated cheddar cheese
1 cup crisp bacon, crumbled (you can use packaged real bacon bits in a pinch)

Baking bacon (say that fast 5 times!) is the only way to go. 350* for 20 - 30 minutes on a foil lined pan. Remove bacon, drain on paper towels, throw away foil...no messy cook-top to clean!

Break lettuce into pieces and place in 9X13 inch baking dish.

Sprinkle celery, green pepper, red onion and peas(if you're into that sort of thing) over top of lettuce.

Doesn't look like a 9" X 13" pan??? Nope we only need 1/2 a recipe for the 4 of us who are home.

Mix sugar and mayonnaise; spread over vegetables.

Just spread on top, don't mix it all together.

Sprinkle top with cheddar cheese and bacon.....what's not to love?????

Cover and refrigerate over night.

An easy way to have a salad ready the next evening.