Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts

Thursday, August 3, 2023

Summertime Salad

This lettuce Salad is made with fruit and vegetables which some were from my vegetable garden, and some were purchased from the grocery store.  Choice of salad dressing to serve with the salad is up to you.







Summertime Salad

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Prep Time: 20 Minutes
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lettuce, fresh from the garden, torn into bite-size pieces

seedless cucumbers, (or an English Cucumber, sliced)

grape tomatoes, cut in half

fresh strawberries, sliced

mandarin oranges, sliced

watermelon, cubed

hardboiled eggs, peeled and sliced (or each egg cut in half)

cucumber slices, to serve with salad

grapes, may also be added (be sure to cut them in half)

fresh peaches (sliced), may also be added

fresh blueberries, are delicious in salads as well

croutons, to garnish salad


1.) Before assembling this salad, be sure to thoroughly clean, wash or rinse your fresh vegetables. Then pat dry with paper towels.

2.) Cut or slice fruit and vegetables into desired pieces. Then drain them in a bowl to serve.

3.) Place half of a hardboiled egg on each salad, then place the croutons on top just before serving salad.

4.) Use desired salad dressing to go along with the salad. We used Kraft Raspberry Lite Vinaigrette to go with our salad. And it is very good!

5.) Servings: Depends on amount of fruit and other ingredients added to make each salad.
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Wednesday, August 2, 2023

Summertime Salad #2

This is another lettuce salad that I prepared with lettuce from our garden, and fresh fruit which were purchased from the grocery store.  The bottled salad dressing I served with this salad was, Tuscan Garden-Light Raspberry Vinaigrette Dressing from the grocery store.







Summertime Salad #2

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Prep Time: 20 Minutes

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lettuce, fresh from the garden, torn into bite-size pieces

seedless cucumber (or English cucumber), sliced

fresh garden tomatoes, cut into bite size pieces

fresh blueberries

fresh blackberries

radishes, sliced

Gouda Cheese, cut into bite-size pieces

croutons, to serve with salad

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1.)  Before assembling this salad, be sure to thoroughly clean, wash or rinse your fresh vegetables.  Then pat dry with paper towels. 

2.) Slice cucumbers, tomatoes, and radishes into desired pieces.  Then place in a bowl to serve.  

3.)  Place the cheese and croutons on top of salad, just before serving.    

4.)  Use desired amount of salad dressing to go alone with the salad, and enjoy! 

5.)  Servings depends on the amount of fruit and other ingredients added to make each salad. 

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Summertime Salad (#2) | Just A Pinch Recipes

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Monday, September 14, 2015

Spaghetti Salad

I love this salad, and while the recipe does make a lot, this pasta salad is sure to please your guests.  I do make this salad one day prior to serving, and that's so I can incorporate a bit more of the Italian dressing into the salad.



Spaghetti Salad 

1 pound of uncooked spaghetti (broken into 3rd's) 
 
1 (16-oz.) bottle Kraft Zesty Italian Fat-Free Dressing
 
2/3 cup Kraft Zesty Italian Fat-Free Bottled Dressing   
 
3 Tablespoons McCormick Perfect Pinch Salad Supreme Seasoning
 
Half of 1 red bell pepper, chopped
 
1 cucumber, seeded and chopped

 2 large Roma Tomatoes, seeded and cut-up
 
1 cup each, broccoli and cauliflower, cut into small pieces
 
1 large carrot, peeled and shredded
 
1 (8-oz.) package Colby-Jack Marbled Cheese, cubed small

1 can (2.25-oz.) sliced black olives, drained

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1.)  Cook the spaghetti, then drain under cold water till the spaghetti is cool.  Drain well.  (I cooked my spaghetti exactly for 12 minutes.)
 

2.)  Marinate the spaghetti over night with the 16-ounces of Italian dressing. 
 

3.)  The next day (or morning), add the remaining ingredients, plus the 2/3's cup of Italian dressing.
 

4.)  Chill the salad several hours in the refrigerator before serving.  4.)  


5.)  Yields: 7 pounds of spaghetti salad  
 

6.) Note: Another really tasty Italian Dressing you can use in place of the Kraft Dressing... Fit & Active Fat Free Zesty Italian Dressing (which is sold at Aldi's).

 
........... An additional up-close photo of the salad ...........



An additional photo of McCormick Perfect Pinch Salad Supreme Seasoning.  That I used when preparing this delicious salad.

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Photo of 1 (16-oz.) bottle Kraft Zesty Italian Fat-Free Dressing. 
(I also purchased an additional bottle of the dressing, as I did add an extra 2/3 cup when preparing this delicious salad.)


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Saturday, July 25, 2015

Watermelon and Seedless Cucumber Salad

This is such a nice refreshing summertime salad.  It sort of has a sweet-sour taste to it.  Who'd a thought watermelon, cucumber and green onion, would go so well together in a salad!!



Watermelon and Seedless Cucumber Salad  

3/4 cup sugar

3/4 cup apple cider vinegar

1-1/2 cups water 

1/4 teaspoon salt + 1/8 teaspoon of salt

1/8 teaspoon black pepper + 1/16 teaspoon of pepper

1/4 teaspoon poppy seeds, plus extra for garnish

2-3 green onions, cut into thin slices (See *Note)

1 seedless cucumber (3 cups) cut into chunks

4 cups seedless watermelon (cut into 1" to 1-1/4" chunks)
 

1.)  In a bowl that would hold 8-cups of liquid, fruit, and vegetables, add the slices of green onion, and the chunks of cucumbers and watermelon.
 
2.)  In another bowl mix together the sugar, cider vinegar, water, all the salt and pepper, plus the poppy seeds.  Stir until the sugar looks like it has dissolved into the liquid.
 
3.)  Pour the liquid mixture (the brine), over the fruit and vegetables.
 
4.)  Cover the bowl, and place it in the refrigerator for 2 hours, to chill and marinate the watermelon, cucumbers, and onion.
 
5.)  After 2 hours, remove the watermelon, cucumbers, and onion from the brine, and discard the brine.
 
6.)  Return the watermelon, cucumbers, and onion to the bowl, and serve the salad immediately.  (If desired, sprinkle the salad with a bit more of the poppy seeds just before serving.)
 
7.) *Note: In regards to the green onion: I first cut the onions to 3-1/4 inches in length, and then discarded the remaining green part of the onion.  I then cut the onion into thin slices.















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Thursday, June 4, 2015

Sweet Pea-Bowtie Pasta Salad

I love pasta salad, and this one's definitely a winner in our family.  This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...



Sweet Pea-Bowtie Pasta Salad

Salad:
2-1/2 lbs. uncooked bow tie pasta
8-oz.  shredded carrots (See *Note)
8-oz. frozen peas, thawed
1 celery rib, diced
4 teaspoons diced red onions

Dressing:
2 cups sweetened condensed milk
2-1/2 cups mayonnaise
1-1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 teaspoons salt
1/2 teaspoon pepper

1.)  Cook pasta according to package directions; drain.  (I add a bit of vegetable oil to the water before it comes to a boil, so the pasta doesn't stick together.)

2.)  Rinse pasta under cold water, and drain pasta well.

3.)  In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
 
4.)  Place in refrigerator until ready to mix salad ingredients together.
 
5.)  When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
 
6.)  Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) because this recipe does make an enormous amount of salad.
 
7.)  Toss a few peas, over the salad.
 
8.)  Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place on top of the salad in the "very" large size bowl, along with some of the peas.
 
9.)  Keep layering until all the ingredients are used up; ending with peas on top of the salad.
 
10.)  Cover the bowl, and chill the salad for several hours in the refrigerator, or overnight.
 
11.)  Before serving, be sure to stir the salad.
 
12.)  This salad keeps well for several days in the refrigerator.

13.)  Yields: 25 - 30 servings.

14.) *Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots.  You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8-oz).


Monday, October 7, 2013

Strawberry Orange Pasta Salad

I love this pasta-fruit salad!  Especially the combination of pasta, fruit, onion and poppy seed dressing.  The end results, a really delicious tasting salad which everyone seems to enjoy! 



Strawberry Orange Pasta Salad

2 cups farfalle (bow-tie pasta), uncooked

1/3 cup of Kraft Creamy Poppyseed Salad Dressing

1/4 cup of mayonnaise

4 green onions, sliced

1 (11-oz.) can mandarin oranges, drained (See *Note)

1 cup of sliced fresh strawberries
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1.)  Cook pasta as directed on package, but omitting the salt; drain, and cool.


2.)  In a medium size bowl mix together, the dressing and the mayonnaise.


3.)  Add the pasta and onions to the bowl; stir to coat the pasta.


4.)  Gently stir in the fruit.


5.)  Refrigerate 1 hour.


6.)  Yields: 4 servings


7.)  *Nots*: When making this salad, I actually used about, 4 (4 ounce) mini-bowls of mandarin oranges.  Which comes in a 4-pack, rather than using the (11-ounce) can of mandarin oranges.  I added desired amount of sliced green onion, and fresh strawberries.  (Probably adding more of the strawberries, and a bit less of the green onion.)

Friday, June 8, 2012

Fruity Tossed Salad

I got the idea to make this delicious salad, from Nancy Girard whose an amazing cook.  Be sure to go easy on the salad dressing though, as a little bit surely goes a long way.  This is such a pretty salad!!



Fruity Tossed Salad

Fresh leafy salad greens
A few fresh strawberries, sliced
A few canned pineapple chunks, or tidbits, well drained
A few canned mandarin oranges, well drained
A few fresh blueberries
A few chopped pecans, or pecan halves (optional)
Bottled Kraft Creamy Poppy Seed Salad Dressing

1.)  Arrange leafy salad greens among salad plates.

2.)  Top greens with fruit and nuts.

3.)  Lightly drizzle the poppy seed dressing over the salads.

4.)  Note: Be sure to go easy on the salad dressing though, as a little bit sure goes a long way.  


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Wednesday, June 6, 2012

Mandarin Orange Salad With Peanuts

I was inspired to make this salad after viewing the recipe by CaliforniaJan at food.com. I tweaked the recipe to my liking, and used dry roasted peanuts instead of salted peanuts, but I think you could also use cashew halves or sliced almonds. I also used the mandarin oranges that come in those individual 4 ounce plastic sealed bowls. Plus I added dried cranberries to the salad, but this salad is also good without them.



Mandarin Orange Salad With Peanuts 

Salad Ingredients:
2 bunches of lettuce (Iceberg, Romaine, or Red Leaf)
1/2 cup salted peanuts, divided (I used dry roasted)
2 (11 oz.) cans mandarin oranges, drained

Salad Dressing:
3/4 cup granulated sugar
6 Tablespoons vegetable oil
1 teaspoon dry mustard
1/4 teaspoon salt
6 Tablespoons red wine vinegar
2 Tablespoons diced white onion, or red onion
2 teaspoons poppy seeds
Additional add ins: dried cranberries (optional)

1.)  Tear lettuce into bite-size pieces, and distribute among individual salad bowls.

2.)  Drain the individual bowls of mandarin oranges, then equally divide among the salad bowls.

3.)  Top each salad bowl, with some of the peanuts.

4.)  If desired, top each bowl with some of the dried cranberries.

5.)  To make the dressing: In a bowl, jar, or glass measuring cup, add the salad dressing ingredients; stir well with a spoon.

6.)  Pour the dressing over the individual salad bowls, and serve.

7.)  Yields: 6 to 8 servings

An up-close photo of Mandarin Orange Salad With Peanuts.
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Sunday, January 15, 2012

Mashed Potato Salad

This is my favorite potato salad, plus it's so easy to make.



Mashed Potato Salad 

6 medium size potatoes (2-1/2 lbs. unpeeled potatoes)
 
1/3 cup sweet pickled relish (all ready chilled)

2 Tablespoons diced onion

1/3 cup diced celery

salt and pepper, season according to taste
 
1 Tablespoon 5% white vinegar
 
2 Tablespoons granulated sugar
 
1 cup salad dressing (all ready chilled)

5 large eggs, hard-boiled and chopped
 
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1.)  Peel, cut, and cook potatoes as for making mashed potatoes.
 

2.)  When done cooking, drain the potatoes well, and then mash them.
 

3.)  To the mashed potatoes, add the relish, onion, celery, salt and pepper.
 

4.)  In a medium size bowl mix the vinegar and sugar; mix until sugar is dissolved.


5.)  Add the salad dressing to the vinegar/sugar mixture, and mix well.


6.)  Pour the salad dressing mixture into the mashed potatoes, and mix thoroughly.  (If the potatoes seem too dry, add more of the salad dressing.)


7.)  Fold in the chopped eggs.
 

8.)  Serve salad immediately while still warm, or serve it at room temp, or refrigerate the salad overnight, and serve it the next day.


9.)  Yields: 9 to 10 servings (or 3 lbs. of potato salad)


10.) Note: One thing I wanted to mention... if you were to use already "chilled" relish, hard boiled eggs and salad dressing, it helps to cool down the heated mashed potatoes, so you can eat this potato salad once your done preparing it.  We enjoy this salad served warm, at room temp, or even chilled and eaten the next day.  Also, I found it only took me 1 hour to prepare this salad.



Saturday, November 19, 2011

JELL-O IN A CAN










JELL-O IN A CAN

1 (20-oz.) can sliced pineapple

1 (3-oz.) pkg. Jell-O Gelatin, a gelatin of your choice

1 cup boiling water

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1.)  Pour off pineapple juice from can, but leave pineapple in the can.



2.)  Dissolve Jell-O in boiling water.  Cool slightly.


3.)  Pour Jell-O into can over the pineapple.  Chill in refrigerator until set (firmed-up).


4.)  To serve, run a sharp knife around inside of can, and tip pineapple out onto a plate.


5.)  Slice between the pineapple rings and serve. 


6.)  Yields: 4 to 5 Servings

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Friday, June 4, 2010

Pasta & Imitation Crab Salad



Pasta & Imitation Crab Salad 

(8-oz.) pasta (I used Creamette Radiatore Nuggets)

About 1-1/2 teaspoons vegetable oil

2 teaspoons salt

1 cup chopped broccoli

1/2 cup thinly sliced baby carrots

2 Tablespoons diced red onion

(6-oz.) Colby-Jack cheese, cut into small chunks

(5-oz.) imitation crab meat, cut into chunks (about 1 cup)

1 cup Hellmann's Mayonnaise

1 cup light Italian salad dressing

 2 Tablespoons Kraft Grated Parmesan Cheese

28 grape tomatoes

freshly cracked black pepper, add according to taste

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1.)  In a large pot of boiling water, add the vegetable oil and salt.  Add the pasta, and cook pasta for 8 minutes and 30 seconds.


2.)  During the last 30 seconds of cooking time, add the broccoli.  After the 30 seconds, immediately drain and rinse the pasta and broccoli under cold water in a colander.


3.)  While the pasta and broccoli is draining in the colander, add the carrots, onion, cheese, and imitation crab meat to a large bowl.


4.)  In another bowl mix together, the mayonnaise and Italian dressing.  Use 1-cup of the dressing to mix into the salad, and reserve the other cup for later.


5.)  Incorporate the 1-cup of dressing into the large bowl of vegetables, cheese, and meat. Add the pasta and broccoli to the bowl; stir gently to mix the salad.


6.)  Season the salad with a bit of the freshly cracked black pepper.  Sprinkle the parmesan cheese over the salad, and gently fold in the grape tomatoes.  Cover the salad, and place it in the refrigerator to chill.


7.)  After 2-3 hours of refrigeration, and before serving the salad; stir in a 3/4 cup to 1-cup of the mayonnaise/Italian dressing.  The extra dressing will keep the salad creamy and moist, even up to a day or two later.


8.)  Servings: 8 to 10


Up close photo of Pasts & Imitation Crab Salad.





















Cream of Potato & Cheddar Cheese Soup

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