My mother in law loves to send me recipes in the mail. Every month when she sends her cell phone bill, I can find a clipped recipe tucked away for safe keeping. This month, she sent me one that came out the Taste of Home Magazine I think.
I wasn’t for sure if I was going to like the taste of this salad or not. OH. MY. WORD. It is absolutely delicious!! The crunch of the almonds and sunflower seeds adds a flavor depth that I never thought about before.
If you are looking for a great salad to take with you to a gathering or picnic, make this one! It holds up well for hours and stays crunchy for far longer than most other salads.
- 2 packs of Chicken Flavored Ramen noodles, crushed
- 1 bag of coleslaw mix
- 4 green onions, chopped- whites and greens
- 1 cup of slivered almonds
- 2 cups of sunflower seeds
- ½ cup of canola oil
- ½ cup of sugar
- ⅓ cup of white distilled vinegar
- 2 Ramen Chicken flavored seasoning packs
- In a large bowl, mix together Ramen noodles, coleslaw mix, green onions, and both nuts.
- Make the dressing by mixing together oil, sugar, vinegar, and Ramen seasoning packs.
- Pour dressing over salad and mix thoroughly.
- Serve or place in the refrigerator until needed.
- Refrigerates well for days.
My tomatoes are totally overrun right now. It’s like a nightmare trying to find recipes to use them in. Not only do we eat them for breakfast, but we eat them for dinner, make juice, sauces, salsa, and now I can add this yummy salad to the mix as well!
If you are a fan of avocado, you will definitely want to make this salad. It’s very refreshing and can be whipped up in a snap!
- 4 Large tomatoes, chopped
- 4 Avocados, peeled, pitted and diced into large pieces to avoid mushing your avocado
- 1 Red onion, thinly sliced
- ½ cup fresh cilantro chopped
- ⅓ Teaspoon ground black pepper, or to taste
- 1 bottle (8ounces) balsamic vinaigrette salad dressing (or make your own)
- In a large bowl, toss together the tomatoes, avocados cilantro, and red onion. Season with black pepper, and pour salad dressing over the mixture.
- Cover and allow salad to chill for one hour in the refrigerator to blend the flavors together.
Over the past few days, I have been craving salad like CRAZY! I think it has to do with the warmer weather. It seems that when the weather is hot, I want fruits and salads and yummy cold foods.
I decided to try my hand at making a greek salad filled with hearty veggies and black olives. What I made was a HIT! My entire family loved it. Of course, I had help from the International Olive Council . They were the ones that gave me the idea to add some healthy fats to my salads by using olives and olive oil.
Did You Know?
Did you know that by adding olives and olive oil to your diet that you can help prevent diseases and sickness like cancer, diabetes, and also reduce inflammation?
Olive oil, a staple of the Mediterranean diet, contains monounsaturated fat, a healthy fat. While saturated and trans fats increase your risk of heart disease, good fats have a number of health benefits. Olive oil is made from the crushing and pressing of olives. Try substituting olive oil for other fats and oils in your diet to reap the health benefits.
Monounsaturated fat lowers total and low-density lipoprotein — LDL, or “bad” cholesterol — levels in your blood, reducing risk of heart disease. “Extra-virgin” or “virgin” olive oils are the least processed kinds, so they contain the highest levels of polyphenols, an antioxidant that may protect against cardiovascular diseases.Information provided by Livestrong.
I love having a salad spinner now. It makes my lettuce so much more crisper and the dressing emulsifier has recipes on the side. I made the sweet dressing and OH MY WORD it makes the salad taste so much better. If you have never made homemade dressing, YOU are missing out!
- 1 large cucumber, peeled, halved lengthwise, sliced crosswise
- 2 medium tomatoes, cut into wedges
- 1 red onion, halved and sliced
- 1 pint of fresh black olives
- ½ cup crumbled feta cheese
- 6 cups assorted salad greens, washed, dried and chopped or torn
- ¼ cup of olive oil
- 1 tablespoon of soy sauce
- pinch of garlic powder
- ¼ cup of sugar
- ¼ cup of cider vinegar
- Mix all dressing ingredients into a glass jar or emulsifier and mix it up.
- Assemble your salad with each of the salad components and then top with dressing.
There are many times in life when you come across a recipe that becomes like a staple in your home. This recipe is one of those ones that will make you fall in love–all over again!
You know my love for Mexican food so anytime I can find a recipe that involves taco seasoning, ground beef, and doritios–I am so there.
This recipe came to me from one of the ladies at our church. She makes this incredible salad with just a few ingredients, and it is SO filling. I can see this being a main course for someone who is wanting to eat a little lighter. It’s a salad and meal all in one. Did I mention how inexpensive it is to make?
This is an awesome meal that you can have if you are wanting to put a spin on your traditional taco salad.
- 1 lb ground beef
- 1 (1 ½ ounce) package taco seasoning mix
- 1 bag of iceberg salad lettuce
- 1 red onion, diced
- 8 ounces cheddar cheese
- 1 (16 ounce) bottle Sweet Honey Catalina dressing
- 1 (14 ½ ounce) bag Doritos , crushed
- Brown meat with taco seasoning mix, drain grease.
- While meat is browning, chop onion and mix onion, lettuce and shredded cheese.
- Let meat cool a little and then mix with salad lettuce. Cool in the refrigerator. Right before serving, add the dressing, and crushed doritos to lettuce.
Today I am guest posting over at How To Make Quinoa. If you have been wondering about this lovely and mysterious food, hop on over to find out lots of yummy recipes and quinoa facts!
I recently decided to try quinoa for the first time. I will tell you that it is an acquired taste. My first go around with it did not result in happy faces from my family. I served it by itself with just a little salt and butter. It did not go over well.
I really wanted to find a way to incorporate quinoa into our diets because of all the health benefits it has, so I started doing a bit of research on how to add it to foods to hide the taste of it and yet still get the full flavor and vitamins it has to offer. The result? Mexican Quinoa Salad!
Click here to finish reading Mexican Quinoa Salad
If you are like me, I am really kind of tired of eating at this moment in time. I have attended so many functions that involve food over the last few weeks that when I look at food, I’m like — blech
That is why I am SO glad that my daughter has a knack for making delicious salads! The other night she decided to experiment with apples in her salad and came up with this very yummy Crunchy Apple Salad.
I was quite impressed with the end results. The flavors were outstanding and after the first plate full, left me wanting some more.
If you get a chance, you should try making this over the holiday for visitors like me who might be tired of ham and turkey!
- 1 bag of mixed field greens
- 1 cup of croutons
- 1 large tomato, diced
- 1 large granny smith apple, thinly sliced
- 2 tablespoons of Newman's Own Light Cesar Dressing
- Remove salad from bag and wash.
- Spin in a salad spinner to remove water.
- Place salad in bowl and add croutons, tomato, and apple slices.
- Toss with dressing. You can add more if needed.
- Season with salt and pepper to taste.
- Serve alone or as a side to one of your favorite dishes.
Here is a site where you can find information on cooking courses: www.onlinedegreeprogram.org.
photo courtesy of Kraft Recipes
Are you not a salad person? Me personally, I love ANY kind of salad. So far, there is not a piece of lettuce that I don’t like.
My husband on the other hand cannot stand lettuce. He just does not like the taste or the texture of a piece of lettuce. BUT, he will eat a salad composed of cabbage, carrots, and other veggies. Go figure
It does have a different flavor than a regular salad! I love the flavor combos, and recently we have been experimenting with different dressings to see which one tastes the best.
If you are not a real salad person, but want a better way to add some more veggies to your diet, you can try this. It is similar to cole slaw, but like I said–it has its very own distinct flavor.
1 bag of cabbage mix for cole slaw (mixture of red and green cabbage and carrots
1 large tomato, diced
1/2 cup of shredded cheese
1 teaspoon of Lawry’s Seasoned salt
1 green onion, chopped
Real bacon bits (for garnish)
Croutons (for garnish)
Kraft Italian house dressing (about 1/4 cup)
Pour half the salad into a large bowl. add your cheese, tomatoes, bacon bits, croutons, and green onions.
Sprinkle seasoned salt onto the salad.
Pour dressing onto salad and mix. You do not want a wet salad, but just a very lightened dressed salad.
Taste and season with more dressing or seasoned salt as needed.
You can omit the dressing part and leave it dry if you want so that you can try other dressings on your salad which is what we have been doing lately.
(This also goes great on a bbq chicken sandwich!)
So what is your favorite type of salad?
I found another great recipe courtesy of Spark People! This one is a winner in my husband’s book. He LOVES it!
Tomato and Mozarella Salad
- 1 cup of cherry tomatoes, quartered
1 tablespoon of chopped onion
1 clove garlic, minced
1 oz fresh mozzarella, quartered
1/4 teaspoon of lime juice
1/2 teaspoon of olive oil
1/2 tsp dried basil