Sides & Salads

Broccoli Slaw Remix

I brought home a bag of broccoli slaw determined to come up with something interesting with it. My Daughter Allie suggested we use it in place of the broccoli florets in a favorite salad we’ve made forever. I whipped it up and it was DEVOURED- really delicious!- Nice job Aller ❤

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Sides & Salads

Balela

I fell in love with this salad when perusing the refrigerator isle at Trader Joes. But lately, there was no sign of it. Desperately wanting more, I found and adapted this recipe from No Bite Left Behind who also fell in love with this Middle Eastern Salad. So fresh and good for you!

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Favorite Recipes ♥ · Sides & Salads

Mama Carp’s 1000 Island Dressing

  • 1 ½ cups lite mayo
  • 1/3 cup ketchup
  • 2 hard-boiled eggs
  • 2 cloves garlic
  • 2 Tablespoons chopped onion
  • 1 Tablespoon chopped pickle
  • 4-5 dashes franks hot sauce
  • 2 Tablespoons white vinegar
  • 1 Tablespoon sugar
  • A good ¼ teaspoon season salt
  • ½ teaspoon black pepper

Pulse all ingredients in food processor – refrigerate in covered container. This tastes better when made a head. Use this on Rueben’s and cheeseburgers…. My kids use it as a chip dip as well : )

Favorite Recipes ♥ · Sides & Salads

Strawberry Spinach Salad

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Dressing:

  • ½ cup extra virgin olive oil
  • 3 Tablespoons white vinegar
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • ½ teaspoon grated onion (opt.)
  • 1 ½ teaspoons poppy seeds

 

Shake until blended- set aside.

Measure 1/3 cup sugar, set next to the dressing above (you’ll be adding it to the dressing just before serving)

Salad:

  • 1 large bag spinach- triple washed
  • 1 cup grated Swiss cheese
  • ½ cup cashew pieces
  • 1 cup (+) fresh sliced strawberries
  • 2-3 Granny Smith apples-(pears work great too!) Peeled & chopped-make sure this is done last so your apples don’t turn brown.

 

Mix together in a glass bowl. Add your sugar to the dressing, re-shake & add to salad.

Serve immediately.

Favorite Recipes ♥ · Sides & Salads

Elegant Holiday Potatoes

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  • 7-8 Medium Red Potatoes
  • (about 2 ¼ pounds)
  • 8 Ounces Sharp Cheddar Cheese
  • 1 /4 Cup Chopped onion
  • 1 teaspoon Salt
  • 1 Pint Whipping Cream (2 cups)
  • 3 Tablespoons Butter- softened

Boil potatoes in jackets, cool; peel & slice by hand . Shred Cheese. Spray 2- quart Casserole or 9 x 13 pan. Alternate layers of Potatoes, Onion & Cheese in Casserole. Sprinkle with Salt. Pour Cream over Potato-cheese layers. Dot with Butter. Bake partially covered with foil for 55-65 Minutes at 350 °.

Serve this with Prime Rib as well as Sliced Ham.

Favorite Recipes ♥ · Sides & Salads

Wild Rice Hot Dish

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  • 1 cup raw wild rice
  • ½ pound bacon, diced & fried crisp
  • 1 medium onion- diced
  • 1 cup celery- diced
  • 1 can Golden mushroom soup
  • 1 can water
  • 1 teaspoon salt
  • 1 container fresh mushrooms- sliced
  • ½ green pepper- diced

Cook rice as in basic recipe (below). DO NOT DRAIN. Fry bacon & pour off all but 2 Tablespoons of fat. Sauté mushrooms, onions, celery & green pepper in the left over bacon drippings. Mix all ingredients together. Put in greased casserole. Bake at 350⁰  for 1 ½ hours. Cover for the first half of baking, stirring occasionally, removing cover near the end of baking. Add water as needed. Serves 8-10.

Basic recipe for wild rice:

  • 1 cup wild rice
  • 4 cups water
  • 1 teaspoon salt

Rinse wild rice under running water using a strainer, drain. Bring wild rice, water and salt to boiling in a heavy saucepan; reduce heat and simmer, covered, until kernals open and are tender but not mushy, 45-55 minutes. Drain. 6-8 servings (3-4 cups)

Favorite Recipes ♥ · Sides & Salads

Greek Feta Cheese Salad

Greek Feta Cheese Salad
Toss the following in large bowl:
1 cup celery- chopped
3/4 cup black olives-sliced
1 lb. medium shells- cooked & cooled
4 oz. feta cheese- crumbled
1/2 C. parmesan cheese
2 ripe tomatoes- cut up

Dressing:
Combine & add to salad:
1 C. Hellmanslight mayo
3/4c. Italian dressing
1 Tablespoon oregano
1 teaspoon black pepper

View ‘Meet My Featured Friend – Deb Pafko‘ to learn story behind recipe