Cucumber and Onion Salad

This is the original recipe that Mama used to make.  Quick, simple and tasty. 

Cucumber and Onion salad

cucumber, sliced (I like to use about 5 or 6 of the little snack size cucumbers - or you can use 1-2 English cucumbers)

about ½ onion, sliced or chopped (I prefer vidalia or a sweet onion)

½ cup cold water

½ cup white vinegar

2 tsp. sugar (may use Splenda)

1 tsp. salt

black pepper to taste

you may mince in a clove of garlic if you like (sometimes I do, sometimes I don't) 

This salad is best assembled a bit ahead of time.  This allows the flavors to sort of marinate and deepen. A wonderful summer salad to whip up.  Goes with so many summer meals.  

Peach Tomato Caprese Salad

This was one of the recipes Jennifer and I made while she was visiting.  

Peach Tomato Caprese Salad

8 oz. fresh mozzarella, sliced

2 peaches, cut into wedges

3 heirloom tomatoes, sliced (we used cherry tomatoes, sliced)

Basil leaves

3 Tbsp. lemon juice

1 Tbsp. pesto

1 tsp. honey

salt and fresh ground pepper to taste

Balsamic glaze for drizzling on top of the salad  (I really like Bertolli balsamic glaze)

In a small bowl whisk together the lemon juice, honey, salt and pepper.  Taste for seasoning and adjust or set aside. 

On a large serving platter, arrange the slices of tomato, mozzarella, peaches and basil leaves.  Drizzle the pesto vinaigrette over the salad.  Finish with a drizzle of balsamic glaze or aged balsamic vinegar.   (we obviously just tossed it all in a bowl and stirred together.  It was still tasty!)  :) 

Apple Broccoli Salad

I wanted both broccoli salad and apple salad - so I made a combination.  :D 

Apple Broccoli Salad

Broccoli florets 

about 3 apples, diced 

about 1 ½ cups grapes, halved 

some sunflower seeds I had on hand (about 2 Tbsp probably) 

some finely diced onion (a few Tbsp.) 

Also added some cheddar cheese (finely shredded was all I had - would rather grate fresh cheddar or at least have thicker shredded cheddar).  

Added salt, pepper.  

Made the sauce in another bowl - and had to make more.  Used about...

 

1 cup mayo 

about ½ cup sour cream 

about ¼ cup white wine vinegar 

about ¼ cup honey (maybe a bit less) 

...and blended together then stirred into the salad.  Very nice!  I could definitely see adding some sliced almonds and/or dried cranberries or raisins.  Definitely want thicker or even diced cheddar next time.

French Bistro Salad

This paired well with the Foccacia bread. 

French Bistro Salad

Ingredients

3 Tbsp. neutral flavored oil (sunflower, safflower, avocado, canola or grapeseed oil will all work)

1 Tbsp. olive oil

½-1 teaspoon Dijon mustard

½ tsp. kosher salt

1 Tbsp red wine vinegar (or cider vinegar, fresh lemon juice or white wine vinegar)

½ medium finely minced shallot

¼ tsp. freshly ground black pepper

7-8 cups tender salad greens 

Instructions

Combine the oils in a large salad bowl.

Add the Dijon mustard and salt and whisk to combine.

Add the vinegar, finely minced shallot and black pepper. Whisk until slightly thickened.

Add the greens to the bowl and toss until thoroughly coated with the dressing. Take your time and keep tossing until you feel like everything has a thin coat of dressing. Serve. 

Orzo Salad with Shrimp and Asparagus

This would be just about perfect with less olive oil. Will adjust next time...

Orzo Salad with Shrimp and Asparagus

2 cups uncooked orzo pasta

⅓ cup fresh lemon juice

2 tsp. lemon zest

2 tsp. grainy mustard 

1½ Tbsp. chopped fresh thyme (I had to use dried thyme - about 1 tsp.)

½ tsp. salt

¼ tsp. black pepper

½ cup plus 1 Tbsp. extra virgin olive oil  (use MUCH less than this!)

1 bunch asparagus, sliced into 1½ inch pieces

1 pound shrimp, peeled and deveined, tails off

cayenne pepper to taste

2 cloves garlic, minced

1 cup cherry tomatoes

Cook orzo to package directions al dente.  Set aside.

In a large mixing bowl, combine lemon juice, lemon zest, mustard, thyme, salt, pepper.  Whisk together.  While whisking slowly add olive oil (I would only add a couple TBSP at most - taste and decide for yourself.)  Whisk until combined and smooth.  Reserve 2 Tbsp.

Drain orzo completely and toss in the large bowl with the vinaigrette.  Set aside.  

In a large skillet, heat Tbsp. olive oil to medium high heat.  Add asparagus and reserved 2 Tbsp. vinaigrette.  Cook for about 2 minutes.  

Sprinkle shrimp with salt, pepper and cayenne (to taste), then add to the pan.  Cook for 3 minutes until shrimp are opaque.  Add in garlic and cook until fragrant, about 20 seconds.  Remove from heat and toss in the cherry tomatoes.  

Add this whole mixture to the bowl of orzo and toss to combine.  Taste and adjust seasoning as needed.  

You may serve this salad warm or cold.  

that right there looks like a delicious dinner!

Shrimp and Pasta Salad

This was sooooo yummy and great for hay week - when we need something light and cool for meals.

Shrimp and Pasta Salad

Dressing:

1¼ cups mayonnaise (more to taste)

2 tsp. Dijon mustard

2 tsp. ketchup

½ tsp. worcestershire sauce

1 tsp. salt, or to taste

1 lemon, juiced (can also use Realemon)

⅓ cup chopped fresh dill  (I didn't have so used a tsp. dried dill seasoning mix)

Salad:

12 ounce package small pasta shells

1 pound cooked, peeled, and deveined small shrimp, cut in half

½ cup finely diced red pepper

¾ cup diced celery

¼ cup finely diced sweet/yellow onion

salt and black pepper to taste

1 pinch paprika

3 sprigs fresh dill, or as desired

Prepare pasta according to package directions, al dente.  Drain and rinse with cold water to cool pasta slightly.  Transfer to a large bowl.

Whisk the mayo, dijon mustard, ketchup, worcestershire sauce, salt and cayenne together in a bowl.  Add lemon juice and dill.  Whisk until thoroughly combined.  Refrigerate. 

Toss pasta with the cooked shrimp.  Add red bell pepper, celery, onion and dressing to pasta mixture and stir to thoroughly coat.  Cover bowl and refrigerate until well chilled, 2-3 hours.  

Stir salad again before serving and season to taste with more salt, pepper, lemon juice and paprika.  Add more mayo if needed.  

Super Blend Salad

Sept 2022

Super Salad Blend

Took this blend and added some raisins, garbonzo beans (almost a full can but not quite), sunflower seeds, and made a cole slaw type sauce with mayo, white vinegar, splenda.  Then added a bit of store bought cole slaw sauce to finish it out. Very good.  I also added a bit more of the matchstick carrots.  Quite good and a bit different.

Savannah Salad with Sherry Shallot Vinaigrette

I love the Savannah salad at McAllister's Deli and determined to create a version of it at home.  I feel like I did a pretty good job.  The secret is the dressing and this Sherry Shallot Vinaigrette comes pretty darn close.  

Savannah Salad with Sherry Shallot Vinaigrette

For the salad: Assemble the ingredients and put in a large bowl.

Salad greens

Grilled chicken (Tyson grilled and ready chicken strips or Oscar Meyer Rotisserie chicken work)

dried cranberries

gorgonzola cheese (I used blue cheese)

honey roasted almonds

Tomato (I used grape tomatoes)

cucumber - chunked or thinly sliced

Sherry Shallot Vinaigrette

1 Tbsp. Dijon mustard

1 small head of garlic, peeled

1 medium shallot, roughly chopped

¾ cups sherry vinegar  (can use Rice vinegar)

¼ bunch tarragon, trimmed  (can use Basil)

½ Tbsp. salt

1 Tbsp. sugar

½ Tbsp. pepper

1 cup olive oil

Put all ingredients, except olive oil, in blender and combine.  Then slowly add the olive oil while blending/pulsing.

Roasted Beet and Strawberry Salad

Nancy brought this to Dinner Club - Yum!

Here is where the original recipe was found.... but I'll type it out below for ease of use. 
https://livesimply.me/beet-strawberry-salad-with-balsamic-mustard-dressing-recipe

Beet Strawberry Salad with Balsamic Mustard Vinaigrette

Salad:

3 beets - peeled, roasted and diced

1 Tbsp. extra virgin olive oil

1 pinch salt to taste

½ pinch black pepper to taste

½ cup feta cheese, crumbled

5 cups mixed lettuce leaves

½ cup walnuts, chopped

½ cup strawberries, diced

Dressing:

½ cup extra virgin olive oil

¼ cup balsamic vinegar

1 tsp. dijon mustard (or can use honey mustard)

1 Tbsp. fresh herbs, chopped (thyme, dill, and parsley - use any combination of these)

1 pinch salt to taste

1 pinch black pepper to taste

Instructions:

1.  Roast the beets either in the oven at 450 degrees or you can do it in an Instant Pot.  In an oven, first wash, peel, and dice the beets.  Toss with olive oil and a pinch of salt and pepper.  In a medium sized pan, roast the beets uncovered for 20 minutes in the oven until soft.  In an instant pot you can rinse the beets and trim the tops, then place them on a trivet in the inner pot.  Add a cup of water and some butter if you like, then pressure cook for 10-15 minutes depending on size of beets.  Remove and let cool then peel and dice.  They peel very easily if you run them under cool water shortly after removing them from the Instant Pot.  

2.  Combine the dressing ingredients and shake to combine.  

3.  Pour ¼ cup dressing over the beets and toss to combine. 

4.  In a large bowl, place the salad greens.  Pour in the beets (with any of the extra dressing from the pan).  Toss the beets and greens together.  Top with the cheese, walnuts, and strawberries.  Add in extra dressing, if desired. 

Bacon, Lettuce, Tomato & Egg Salad

Such a quick and easy salad that eats like a full meal!

Bacon, Lettuce, Tomato & Egg Salad
Box of Spring salad greens
Top with crumbled cooked (crispy) bacon 

hard boiled egg (chopped) 

sliced cherub tomatoes 

Sprinkle with crumbled blue cheese then drizzle with French dressing (Marzettis is good). 

Delicious! 

Pairs really well with Sauvignon Blanc!  :D

North Carolina Cole Slaw

I made this cole slaw for topping pulled pork sandwiches.  It was delicious.  I just used a bag of cole slaw blend but would love to make it from scratch as shown in the original recipe (found here).  

For now, I'll just post the dressing recipe since that is what I used. 

Vinegar Cole Slaw (for pulled pork)

1 cup sugar (can use Splenda and can use less)

1 tsp. salt

⅔ cup vegetable oil

1 tsp. dry mustard

1 tsp. celery seeds

¼ tsp. ground black pepper

1 cup vinegar (white or apple cider)

In a medium saucepan, over medium heat, combine all ingredients and bring to a boil.  Simmer, frequently stirring, until the sugar is dissolved.  Cool slightly, then pour over the cole slaw mix.  Toss well and chill before serving.

This was from my birthday meal - which included Baked Mac n cheese (I made my IP mac n cheese then baked it in the oven), Shonda's green beans, and Susan's pulled pork (can't publish that recipe... but trust me it is delicious!)  :)  Pretty darn good meal if I do say so myself!!  :) 

Cole Slaw

This is just a basic cole slaw dressing recipe.  You can use it with fresh cabbage and carrots or with a bag of shredded cole slaw mix.  Your choice.  Fast and yummy.

I've got to remember to take a decent picture one of these days...

Cole Slaw dressing

½ cup mayonnaise

1 Tbsp. vinegar (I used apple cider vinegar but can use any kind you like)

1 ½ Tbsp. lemon juice

2 Tbsp. white sugar (or less)

½ tsp. ground black pepper

¼ tsp. salt

Whisk all the ingredients together in a bowl until smooth.  Pour it over your cabbage mixture and stir well to combine.  Chill or serve immediately.

Marinated Mozzarella Melon Salad

I made this for wine night in September.  It went really well with the Rosé.

Marinated Mozzarella Melon Salad
8 oz. fresh mozzarella balls in water, drained
3 Tbsp. olive oil
1 lemon, juiced (I used ReaLemon)
1 lime, juiced (I used ReaLime)
2 Tbsp. chopped fresh basil plus extra for sprinkling
2 garlic cloves, minced
¼ tsp. dried oregano
¼ tsp. salt
¼ tsp. pepper
¼ tsp. crushed red pepper flakes (I omitted)
2 cups watermelon balls (about ½ large watermelon)
1 ½ cups cucumber balls (about 3 seedless cucumbers)

Place the mozzarella balls in a bowl.  In a smaller bowl whisk together the olive oil, lemon and lime juice, basil, garlic, oregano, salt and pepper.  Pour it over the mozzarella balls to marinate while you fix the rest of the salad.

Use a melon baller and scoop out the watermelon and cucumber.  (Note - I used the melon baller on the cucumber, then sort of chunked up the rest.)  Place watermelon and cucumber in large bowl.  Pour the mozzarella and dressing (marinade) in the bowl and toss well.  Keep in refrigerator before serving, or serve immediately.  Top with more fresh basil and/or herbs if you like.

Find the recipe here... https://www.howsweeteats.com/2017/05/marinated-mozzarella-melon-salad/

Tomato Avocado Salad

Tomato Avocado Salad

This is a super simple recipe that tastes so good.  It is similar to one of our all time favorites, Deb's Tomato Mozzarella Salad.

Basically, fill a bowl with tomatoes and chunked up avocado.  You can make one serving size or a large bowl to feed a crowd.  You can use any kind of tomato.  I have gotten in the habit of using cherry tomatoes sliced in half because it is quick and easy and I keep cherry tomatoes on hand so much of the year.  Then chunk up an avocado - again, use as much as you like.  (I like a lot of avocado!)  :)  Finally, add equal parts of balsamic vinegar and lime juice.  (I use ReaLime and it works just fine, but you can absolutely use fresh lime juice.)  Add some freshly ground sea salt and black pepper then stir it all up and serve.  So good!

Note - I pour the ReaLime directly on the cut up avocado to help keep it from browning.  So, tomatoes in the bowl first, then avocado, then balsamic, then lime juice concentrating it on the avocado on top.  Then season with salt and pepper and stir.  Depending on how soft your avocado is, you will get some mashing/coloring of the salad.  I don't care, personally, but if you want it to look pretty, use your avocados at peak time so they stay together better.

Crab Pasta Salad

This is a tasty salad that we ate as a meal.

Crab Pasta Salad
1 lb. pasta (I used tri color rotini this time but you can use any type you like)
1 lb. pkg. imitation crab meat cut bite size
1 medium red bell pepper, diced
3 or 4 green onions, sliced thin (I used a regular sweet onion)
3 celery stalks, diced
1 ½ cups plain Greek yogurt (or you can use sour cream)
¼ cup mayonnaise
½ Tbsp. Old Bay seasoning
1 tsp. celery salt
1 Tbsp. prepared yellow mustard
½ Tbsp. soy sauce
¼ cup Italian vinaigrette salad dressing (I used Olive Garden)

Cook pasta according to package directions.  Drain and rinse with cold water.  In a large bowl, mix the pasta, crab, red peppers, onion, and celery.  (You may also add chopped black olives if you like.)  In a small bowl, whisk together the Greek yogurt, mayonnaise, Old Bay seasoning, celery salt, yellow mustard, soy sauce, and Italian dressing.  Pour the mixed sauce over the pasta, crab, and veggies and stir to combine.  Refrigerate 2 hours before serving.

Butternut Squash and Bacon Salad

This was AMAZING!!!!  I had been waiting for an opportunity to make this yummy salad and the perfect one finally presented itself - our first big family dinner of the pre-reunion.  :)  This recipe would be perfect for the main dish of a ladies luncheon.  (Note - we tripled the recipe for our group.)

Butternut Squash and Bacon Salad with Maple-Rosemary Vinaigrette

12 oz. peeled and cubed butternut squash - 1-2 cups  (see tip below)

1 Tbsp. olive oil

½ tsp. dried thyme  (I used Pampered Chef Rosemary Herb seasoning)

salt and freshly ground black pepper

6 sliced bacon, cooked and crumbled

½ cup chopped walnuts, toasted  (we used pecans)

½ cup thinly sliced red onion  (can use vidalia or other)

3 oz. feta cheese, crumbled

5 oz. baby kale and spinach blend, or arugula and spinach blend  (we used romaine, spinach, and mixed greens)

⅓ cup dried cranberries

Vinaigrette

3 Tbsp. real maple syrup

2 ½ Tbsp. apple cider vinegar

2 tsp. dijon mustard

1 clove garlic, minced

2 ½ tsp. fresh rosemary - crushed,  or ¾ tsp. dried  (I used Pampered Chef Rosemary Herb seasoning)

salt and freshly ground black pepper

⅓ cup olive oil

To make the vinaigrette dressing...

In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic, and rosemary seasoning.  Bring to a boil over medium heat, then allow to boil, stirring frequently, for 2 ½ minutes.  Remove from heat and stir in olive oil.  Season with salt and pepper.  

To toast the walnuts or pecans...

I melted a Tbsp of butter then tossed the nuts in the butter.  Added a tiny bit of salt then popped them in the air fryer for just a minute.  (it is a fine line between perfectly toasted and overdone or burnt so keep an eye on things) 

To make the salad...

Spray a rimmed baking sheet lightly with non-stick cooking spray.  In a large bowl, place the cubed squash pieces together with the olive oil.  Sprinkle with the seasonings (thyme, salt, pepper) and toss all evenly to coat.  Lay coated squash cubes in an even layer on the prepared baking sheet.  Roast in preheated oven (425 degrees) for 15-20 minutes, tossing once after 10 minutes, until tender.  (If you cook the whole butternut squash by using the method/tip below, you don't have to roast the squash in this step quite this way.  I do combine the squash, oil and seasonings and toss in an oven, or an air fryer, for a short time just to get that roasted taste and texture.) 

In a large salad bowl, add lettuce/blends, squash, bacon, walnuts/pecans, onion, feta, and cranberries. Gently toss salad.  Whisk dressing and then drizzle over salad and lightly toss.  Serve immediately.  

TIP - 

Cook whole butternut squash in the Instant Pot then allow to cool.  Peel and cube for use in recipes.  Here is a link to more info..

https://lifeatwilliscreekranch.blogspot.com/2018/09/butternut-squash-ip.html

another photo... another time

Wilted Salad

Ahhh... I grew up eating wilted salad with fresh garden greens.  There is nothing better!  I had been thinking about that and finally decided to just make it with store bought greens.  At least it was something, right?

Wilted Salad
10 - 12 cups lettuce (of your choice - fresh from the garden is best, but I used mixed spring greens.  could also use spinach, leaf lettuce, or romaine.)
4-6 pieces of cooked bacon (save the grease)
¼ to ⅓ cup bacon grease (from above)
1-2 hard boiled eggs, chopped
3-4 green onions with whites, thinly sliced
¼ cup apple cider vinegar
2 Tbsp. water
2 tsp. sugar
¼ tsp. salt
fresh ground pepper

In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain.  To the hot bacon drippings, add the vinegar, water, green onions, sugar, salt and pepper.  Stir until sugar is dissolved.

Place lettuce in large bowl.  Sprinkle the crisped bacon over lettuce.  Pour the hot dressing over top and toss lightly.  Top with chopped hard boiled egg.  Serve immediately.

Potluck Pasta Salad

This was a mixture of a couple of recipes that I found.  It turned out well and we will have this again.

Potluck Pasta Salad
1 small zucchini, halved lengthwise
1 red sweet pepper, stemmed, seeded, and quartered
1 small red onion, cut into ½ thick slices
½ pound asparagus, trimmed
12 oz. pasta (I used rotini and penne)
12 oz. fresh spinach and cheese tortellini
2 dozen grape tomatoes, halved
1 tsp. salt
½ tsp. black pepper
½ tsp. garlic powder
10 oz. cheddar cheese, shredded
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar

Lightly brush the zucchini, red pepper, red onion, and asparagus with 1 Tbsp. olive oil.  Grill the vegetables over medium heat on a gas or charcoal grill (or can do in the oven if you need to).  Grill for about 5-7 minutes.  Remove and allow to cool.  Then cut vegetables into ½ pieces and toss into large serving bowl.

While vegetables are grilling, bring 2 pots of water to boil and cook the pasta and the tortellini.  (If your fresh tortellini does not require any boiling, you may skip this step).  Drain all pasta and allow to cool slightly, then add to the large serving bowl with the grilled vegetables.  Add in the halved tomatoes, salt, pepper, garlic powder, cheddar cheese, olive oil, and balsamic vinegar and toss all together.  You can add more seasonings, olive oil, or balsamic vinegar to taste.

I doubled this recipe.

Quick Potato Salad in the Instant Pot

I LOVE this potato salad recipe!  It makes it so easy and quick to make potato salad.  I have made this recipe many times since July.  A keeper!

Quick Potato Salad in the Instant Pot

6 medium russet potatoes, peeled and cubed

1 ½ cups water

4 large eggs

¼ cup finely chopped onion

1 cup mayonnaise

2 Tbsp. finely chopped fresh parsley

1 Tbsp. dill pickle juice

1 Tbsp. prepared mustard

Salt and Pepper to taste

Put the steamer basket in the pressure cooker pot.  Add the water, potatoes, and the eggs.  (Nestle the eggs down into the potatoes)  Lock lid in place, seal Vent, select Manual High Pressure, 4 minutes cook time, and press start.  

When timer beeps, turn off pressure cooker and do a quick pressure release.  When the pressure is released, carefully remove the lid.  Remove the steamer basket from the pressure cooking pot.  Put eggs into ice cold water to cool.

In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard.  Add cooled potatoes and gently mix the mayo mixture into the potatoes.  Peel and dice three of the cooled eggs and stir into the potato salad.  Add salt and pepper to taste.  If needed, add more mayo to achieve desired consistency.  

Chill at least one hour before serving.  Top with slices of remaining hard boiled egg.  

Optional add-ins...

green pepper

onion

celery

paprika sprinkled over top

Avocado Tuna Salad

I have definitely been on an avocado kick lately!  In part because Aldi keeps having a sale on avocados - only 39 cents each!!!  Wouldn't that make you go on an avocado kick, too??  Yum!!

I whipped this up for a quick lunch but forgot to take a photo.  It was a nice change of pace from 'regular' tuna salad.  

Avocado Tuna Salad

5 oz. can tuna

½ ripe avocado, roughly chopped

½ cup minced celery

¼ cup minced red onion

1 Tbsp. olive oil

2 tsp. lemon juice

1 tsp. lemon zest

2 Tbsp. chopped fresh cilantro or parsley

½ tsp. salt

freshly ground black pepper

Place all of the ingredients in a medium bowl.  Mix with a fork, mashing the avocado and breaking up the chunks of tuna as you go until the ingredients are well combined.  Add more oil, salt, or pepper if necessary.  Serve on your favorite sandwich bread or toast.