No Potato Salad

I love this low carb version of potato salad made with cauliflower instead of potatoes. There are many similar cauliflower recipes on the internet. This one is from elanaspantry.com

No Potato Salad

Ingredients:

1 head cauliflower
2 stalks celery diced
1 small onion chopped (3-4T.)
1 T parsley chopped (optional)
2 large eggs, hard boiled and diced
2 T. mayo (or as much as is needed to make creamy)
1 T. dijon mustard
1/2 sea salt

Chop cauliflower into small florets (1/2) inch

Steam cauliflower on the stove until fork tender (not more or a stronger cauliflower smell develops)

Allow cauliflower to cool then place in a large bowl

Add celery, onion, parsley and eggs

Stir in mayo, mustard and salt

serve

Jamie's Cranberry Spinach Salad

I needed a spinach salad to go with one of the meals I was cooking. Found this recipe from Jamie Hensley on allrecipes. com.

"Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a sweet and tangy vinegar and oil dressing full of sesame and poppy seeds."

INGREDIENTS:

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

DIRECTIONS:

1.In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2.In a large bowl, combine the spinach with the toasted almonds and cranberries.

3.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Avocado Shrimp Ceviche-Estillo Sarita

This recipe is from Cafe Luna Antigua. What makes this recipe interesting is that the shrimp is marinated in lime juice to cook, then mixed with tomato, cilantro, onion and a special sauce. You can save a couple of whole shrimps to dangle on the edge of the tumbler for a special presentation. The lime and the cilantro are the key, and of course fresh shrimp. We served this meal with fresh warm pita bread. Delicious summer time meal.

Servings: 4

Ingredients:

2 pounds large shrimp - peeled, deveined
and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro ( I love cilantro so used more)
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
2 (4 ounce) packets saltine crackers (I used fresh warm pita bread instead)

Directions:

1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for at least 3 hours or longer.

2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. You could leave out the hot sauce and put on the table and let people add their own when serving.

3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish.

Broccoli Salad

I found this recipe in the early summer Penzeys Spice catalog. Instead of using raisins, I used craisins. I like the flavor of craisins and they add a nice color with the green broccoli. This is a great salad anytime of the year.

Ingredients

1 large head fresh broccoli, Steams discarded, cut into bite sized pieces
1/2 cup raisins or craisins
1/4 cup diced onions
1 T Italian salad dressing base (Penzey spice)
1 T water
1 cup mayonnaise
2 T vinegar
1/4 cup sugar
8 slices bacon, crisply fried
1 cup shredded cheddar cheese
1/2 tsp freshly ground pepper

Combine the broccoli, raisins or craisins, and onion in a serving bowl. In a small bowl, mix together the Italian Dressing base and water. Let stand 5 minutes and then add the mayonnaise, vinegar and sugar and whisk to combine. Pour over the broccoli mix. Refrigerate 3-4 hours or longer to soften the raw broccoli and blend the flavors. This can be made a day ahead. When ready to serve, crumble the bacon on top and sprinkle with shredded cheese. Shake on ground pepper.

Serves 6-8

Debbie's Grape Fruit Salad

My sister-in-law Debbie has been making this great grape salad for all the family get togethers. Last week she finally shared the recipe. This pictures does not do the salad justice so I'll have to take a better picture when I make it again. You can use green or red grapes or combine them.





Ingredients:

1 8 oz. cream cheese
1 8 oz. sour cream
1 t. vanilla
1/2 C sugar
3 pounds of grapes (red, green or both)
brown sugar
1 pkg. chopped pecans

Mix cream cheese, sour cream, vanilla and sugar. Put grapes in the above mixture and stir to cover the grapes. Sprinkle brown sugar on top and refrigerate. The brown sugar will carmelize and seep between the grapes. Add pecans to the top before serving.

Debbie doubles the recipe and uses a larger glass container.

Jicama Salad

Jicama is a root vegetable that taste something of a cross between potato, an apple and a water chestnut. It's low in calories and low in sodium. What I like about this recipe versus others, is that it has cut up oranges in it. Recipe is from The Phoenix Gazette in Phoenix Arizona. Picture will come soon.

Ingredients:

1 medium jicama, peeled and cut into strips
1 small red onion cut into rings
1 cucumber sliced
3 large seedless oranges, peeled, cut into sections
1/3 cup fresh lime juice
1/4 cup vegetable oil
1/2 to 1 tsp chili powder
1 clove garlic, chopped

Prepare jicama strips, onion rings, cucumber slices and orange sections. Arrange on individual plates to toss together in a salad bowl. Combine lime juice, oil, chili powder and garlic in a small container; mix well. The amount of chili powder varies according to how spicy you like your food. Drizzle dressing over salad.

Ramen coleslaw salad

INGREDIENTS

• 1 (16 ounce) package broccoli coleslaw mix
• 2 (3 ounce) packages chicken flavored ramen noodles
• 1 bunch green onions, chopped
• 1 cup sliced almonds
  
• 1 cup sunflower seeds
• 1/2 cup white sugar
• 1/4 cup vegetable oil
• 1/3 cup cider vinegar, can use rice vinegar, or plain vinegar
  

DIRECTIONS

1. In a large salad bowl, combine the slaw, broken noodles and green onions sunflower seeds, sliced almonds
2. Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled.

Tabbouleh

Great healthy salad. Look for bulgar in the health food aisle of most supermarkets.

1 C medium-grind bulgur
coarse salt & pepper
6 plum tomatoes, cored, seeded and diced
1 English (seedless) cucumber, seeded and diced
1 C fresh basil cut up
1/2 C cilantro cut up
1/4 c. fresh lemon juice (from about 2 lemons)
2 T. extra virgin olive oil
1 C crumbled feta cheese



1. In a medium bowl, mix bulgur with 1/2 t. salt and 2 c. boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Remove remaining liquid.

2. Add tomatoes, cucumber, basil, cilantro, lemon juice, and oil; season with salt and pepper, toss to combine. Serve immediately, or cover and refrigerate up to 3 days

My good friend, Barb, just sent me this family favorite. Her husband, Dave, thought the recipe was so good , he submitted it to the local paper where they agreed and published it.

Strawberry Spinach Salad

1/3 c Red Wine Vinegar

½ c Sugar

1 t Salt

1 T Minced Onion

½ t Dry Mustard

1 ½ T Poppy Seeds

1 c Salad Oil (not olive)

Mix together until dissolved. Refrigerate. Best if made the day before so flavors can mix.

1 ½ package of Baby Spinach

Pecan Halves

Sliced Strawberries

Enjoy

Orange and Grape Tortellini Salad

Mandarin oranges and grapes pair perfectly with cheese tortellini in this cool and refreshing pasta salad. Serve with crunchy breadsticks and tall glasses of Nestea with a twist of lemon.

Ingredients

1 (9 ounces) package BUITONI Refrigerated Three Cheese Tortellini prepared according to package directions, chilled

1 cup red seedless grapes

1 cup green seedless grapes

1 (11 ounces) can Mandarin oranges drained

1/4 cup finely chopped red onion

1/4 cup chopped walnuts toasted

1 cup honey Dijon salad dressing

COMBINE pasta, grapes, oranges, onion and nuts in a medium bowl. Add dressing; toss to coat.

Easy Pulled Pork (Cafe Rio salad)

While living in Salt Lake City, Utah, Kelly discovered the recipe to one of his favorite meals at Cafe Rio. This recipe is one of our all time favorites .









Easy Pulled Pork (Cafe Rio Salad)

Place a large Pork Roast (5-8 pounds) in a slow cooker for around 12 hours on slow (we poured 2 cans of coke around the roast). Cool and then start pulling the meat into shreds from the fat and bone. Place the meat back into the slow cooker and pour 1 Jar (medium size) favorite salsa and one cup of brown sugar over the meat and stir. I cooked for another 3-4 hours on slow. The meat will be sweet.

While the meat is cooking make the tomatillo dressing and put into the frig to keep cool.

Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of 1/2 lime
1/2 cup buttermilk (or make w/dry buttermilk mix)
1/2 cup mayonnaise
1/2 cup sour cream
1 package of dry Ranch Buttermilk Dressing Mix
1 cup fresh cilantro (abt. one bunch)
5 stalks (1/2 bunch) of green onions w/ends
2 cloves crushed garlic
1/2 to 3/4 tsp. salt
1/4 tsp. crushed cayenne pepper


To make the salad. Place a tortilla in a hot pan and top with cheese. When the cheese melts place the tortilla in a bowl/plate. Take meat from juice and serve on top of tortilla with:


Lots of lettuce, beans ('Black or Pinto?"), pico de gillo, cheese, avocados (or guac), sour cream, Parmesan crumbles, tortilla chip strips, & cilantro! ...( or any of your favorite taco salad condiments).

Delicious...... We will be having leftovers tonight.

Applebee's Oriental Chicken Salad

Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. In a small, shallow bowl beat egg, add milk, and mix well.
In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.