Greek Salad

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I have posted about this recipe before but I love this recipe so much that I think it’s worth repeating.  I make this salad at least once every couple of weeks, it’s that delicious and easy to make.  I think it’s one of my very favorite recipes!

I do a couple of things differently ~ I never add the green pepper because I am not really a fan of raw green pepper and I usually use regular black olives because kalamata olives are very expensive here.    After making it so many times, I now use  grape tomatoes.  Sometimes I cut them in half and sometimes I don’t but they taste much better in the off season than regular tomatoes.  I also use regular cucumbers if I can’t find English cucumbers. The dressing always looks like it won’t be enough but it  is.

Greek Salad 2

Greek Salad

Dressing:
6 tbsps olive oil
1 1/2 tbsps fresh lemon juice
1 tbsp red wine vinegar
2 cloves garlic, minced
1 tsp oregano ~ Mediterranean if you have it

Salad:
1 head lettuce or about 1 1/2 bags lettuce
3 plum tomatoes or 1/2 carton grape tomatoes, chopped
1 English or regular cucumber, chopped
1 medium red onion, cut into rings and soaked in ice water for a few minutes to help make it less sharp
1 small green pepper, cut into rings
3/4 cup kalamata olives
3/4 cup feta cheese

Blend dressing ingredients together until well mixed. I put all the ingredients in a jar and shake until blended.

Mix all salad ingredients, except cheese, in a salad bowl. Add drained onions after patting them dry with paper towels.

Toss the salad with the dressing and sprinkle cheese over the top.

Serve.

Makes 6 servings.

Greek Salad

Source:  Food.com posted by evelyn/athens

Happy Cooking!

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Chicken Taco Layered Salad

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I found this recipe many years ago in a favorite community cookbook.  I made it a few times until Mr. Meat Eater told me he didn’t like it.  He does not like avocado OR bacon mixed in recipes.  Bacon for breakfast or in a BLT is fine but anywhere else is not.  He will just never like avocado.  I do have another dressing that he loves that has avocado in it and he will not believe me that it is in there.  I just make sure he is not around when I make the dressing and continue to serve it.

This is an easy recipe to make ~ just a bit time consuming.  I usually use shredded taco cheese for a little extra spice but all I had was cheddar and it was fine.  This is one of those salads that really is kind of blah the next day so it’s best if it gets eaten the day you make it.  The dressing can be made several hours before serving.

Chicken Taco Layered Salad

Chicken Taco Layered Salad

Dressing:
1 medium avocado
1 tbsp fresh lemon juice
1/2 cup sour cream
1/4 cup vegetable oil
1 clove garlic, minced
1/2 tsp sugar
1/2 tsp chili powder
1/4 tsp salt
couple of shakes of Tabasco ~ use more if you want it spicy

Salad:
1/2 head lettuce, shredded ~ I used an entire bag of spring mix
2 cups cooked chicken, cut in cubes
1 tomato, chopped
1/4 cup green onions, thinly sliced
8 slices bacon, cooked and crumbled ~ I cut up the bacon before cooking
1 cup shredded taco or cheddar cheese
1 cup crushed tortilla chips

In a blender or food processor, mix all the dressing ingredients together until they are smooth. Keep in the refrigerator until ready to use.

Layer salad ingredients in a trifle dish or other glass bowl in the order given in the recipe ~ starting with lettuce and ending with the cheese.  Spread the dressing over the top, covering completely. Sprinkle with crushed tortilla chips.

Serve.

Makes 4-6 servings.

Source:  Simple Elegance

Happy Cooking!

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Strawberry Sour Cream Jello Salad

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I’ve made no secret of the fact that I love jello.  It’s weird, I know, but I crave the stuff.  At one of my daughter’s bridal showers, this salad was on the table and I was in heaven.  I didn’t get the recipe right them so I searched around until I found it.

It’s easy to make but takes a little planning.  I made it with sugar-free jello and less fat sour cream so it was not full of sugar and fat.  Mr. Meat Eater loved it, too, and I think it would be great for picnics or BBQs.

Strawberry Sour Cream Jello Salad

1 large box strawberry jello ~ I used sugar-free
1 small box strawberry jello ~ I used sugar-free
2 cups boiling water
2 (10 oz) boxes frozen strawberries ~ I used berries in light syrup
1 (20 oz) can crushed pineapple
1 (16 oz) container sour cream ~ I used less fat

Mix boiling water with jello in a large bowl. Add strawberries (Frozen is fine) and pineapple ~ all the juices from the fruit go in too.

Pour half this mixture in a 13×9 pan and leave the other half in the bowl. Put both in the refrigerator. When the bottom layer has jelled, spread sour cream over it. Pour thickened jello from the bowl carefully over the sour cream.

Chill until the all the jello is firm.

Makes 8-10 servings

Happy Cooking!

Creamy Orange Fruit Salad

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I love fruit salad of any kind but in the winter it can be hard (and expensive) to find enough fresh fruit for a nice salad.  I like this recipe because it uses canned fruit and bananas and apples which I can get all year round.

This salad is very easy to make and it makes quite a bit and keeps for a few days in the refrigerator or until the bananas start to turn brown.  When I made it, I had lots of creamy part and actually did not use all of it so I think it would be safe to say that doubling up on your favorite fruits would be fine but don’t be surprised if you have too much creamy part.

The recipe came from Allrecipes.

Creamy Orange Fruit Salad

VIEW PRINTABLE RECIPE HERE!

1 (20 oz) can pineapple tidbits, drained
1 (16 oz) can peach slices, drained
1 (11 oz) can mandarin oranges, drained
2 bananas, sliced
1 apple, chopped
1 small box instant vanilla pudding (I used sugar free)
1 1/2 cups milk
1/3 cup orange juice concentrate, defrosted
3/4 cup sour cream

In a large bowl, combine the fruits and set aside.

In a mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes. Add sour cream and mix well.

Spoon mixture over the fruit and toss gently making sure all the fruit is coated.

Cover and refrigerate for 2 hours before serving.

Makes 8-10 servings

Happy Cooking!

Spinach and Lettuce Salad

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Mr. Meat Eater is NOT a veggie lover, obviously, but he really doesn’t like raw spinach.  I, on the other hand, love it!  When I found this recipe in Art of Cooking by the Junior League of Ogden I figured it was a happy medium and I was right.  I did leave out the bacon per Mr. Meat Eater’s unnatural dislike of bacon.  The dressing is very good and really goes well with the salad.

I used romaine instead of iceberg because that is what I had but I would probably not use the iceberg anyway as it’s not my favorite green.

Spinach and Lettuce Salad

Salad:
1 head of romaine, or your favorite green
1 pkg of baby spinach
8 ounces of mushrooms, sliced
1-2 cups of shredded Swiss cheese
1/2 – 1 pound of bacon
1 red onion, thinly sliced (soaking the onion slices in ice water for 15 minutes or so will take some of the “bite” out of the onion)

Dressing:
1 cup vegetable or canola oil
1/2 cup red wine vinegar
1/2 cup sugar
1/3 cup green onions, sliced thin (I used one bunch instead of measuring out 1/3 cup)
1/2 tsp dry mustard
1 tsp salt
1 tbsp poppy seeds

In a large salad bowl, toss all salad ingredients together and refrigerate.

Whisk together the dressing ingredients and refrigerate.

Just before serving, whisk the dressing again and pour the amount desired on the salad and toss again.

Makes 6-8 servings.

Happy Cooking!

Here Comes Peter Cottontail…Side Dishes

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Sometimes I like the side dishes better than the main course and I have been known to skip the main to get to the sides…even in restaurants.  Here are a few that are perfect for Easter.

Not Your Mother’s Green Bean Casserole

Au Gratin Potatoes

Roast Asparagus with Balsamic Browned Butter

Cream Cheese and Chive Mashed Potatoes

Fruity Tossed Salad

Mixed Veggie Casserole with Cheese

Green Onion Potato Casserole

Oatmeal Dinner Rolls ~ Bread Machine or Not

Barefoot Contessa’s Potato Salad

Honey Glazed Carrots

I hope some of these will find their way to your Easter table!

Happy Cooking!

Warm Mushroom Salad and Some Blog Housekeeping

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Something else that I want to do this year is to make an index tab at the top of the page to make it easier to see what all is here.  That will take a bit of time so maybe in the next couple of months that will get done.

The printing issue continues to vex me so I found a neat little site that will take a page from here and put it into a printable form.  You will have to copy the URL of the page you are trying to copy, then go to Print Friendly, paste the URL in the bar and hit print preview.  From that page you can print, put it in a PDF, or email it.  It works, I’ve tried it.  I’ll be adding the button to my sidebar here shortly.  That’s about the best I can do until wordpress puts in a printer friendly function.

Now, the recipe.  This salad is the BOMB!!  I love mushrooms ~ I mean I REALLY love mushrooms.  I was in mushroom heaven eating this.  It’s super easy to make and I can’t see any reason why you can’t just use whatever mushrooms you like.

Remember I said I was going to cook from my cookbooks more?  This recipe is adapted  from one of my newer cookbooks ~ More Recipes Worth Sharing by Favorite Recipes Press.  Really delicious recipes in this book and well worth buying!

Warm Mushroom Salad

2 tbsps olive oil
2 shallots, sliced thinly
8 ozs white mushrooms, sliced
4 ozs shiiitake mushrooms, sliced
4 ozs baby bella mushrooms, sliced
2 tbsps olive oil
salt and pepper to taste
1 tbsp balsamic vinegar
6 cups salad greens
2 tbsps olive oil
2 tsps balsamic vinegar
4 ozs crumbled Gorgonzola cheese

Heat 2 tbsps olive oil in large skillet over medium-high heat. Add shallots and saute until shallots begin to caramelize. Add all the mushrooms, 2 tbsps olive oil, sand salt and pepper and continue to saute until the mushrooms are tender. Stir in the 1 tbsp balsamic.

Toss the salad greens with 2 tbsps olive oil and 2 tsps balsamic and season with salt and pepper if desired. Arrange the salad greens on a platter and spoon the warm mushrooms mixture over the greens. Sprinkle the Gorgonzola over the top.

Serve warm.

Makes 6-8 servings.

Happy Cooking!