1 pound boneless sirloin steak
6 cups butter lettuce greens
1 pint grape tomatoes, halved
1 avocado, seeded and sliced (optional)
1 small cucumber, peeled, seeded and sliced
1 /2 LARGE red onion, sliced thin
1 cup raspberries
2/3 cup red wine vinaigrette (homemade or brand of choice)

  • Puree berries.
  • Whisk puree into vinaigrette. Reserve 1/3 cup.
  • Add steak and remaining vinaigrette into a ziploc bag.
  • Chill 2 hours, turning several times.


  • Grill steak over medium high heat 4-5 minutes per side.
  • Let stand 5 minutes before slicing.
  • Toss remaining ingredients together in a large bowl.
  • Plate salad ingredients.
  • Top with steak slices.
  • Drizzle with vinaigrette.



12 ounce package broccoli slaw mix
1 LARGE bunch green onions, THINLY sliced
1 package soy ramen noodles (from the Asian soup area)
1/2 cup roasted and salted sunflower seeds
1/8 + 2 tablespoons cup avocado oil
1/4 cup sugar
1/4 cup champagne vinegar

  • Toss together the slaw mix, green onions and sunflower seeds in a large bowl.
  • Break ramen noodles into small pieces. Add to bowl with boiling water for 30 seconds. Drain WELL.
  • Add to the slaw mix bowl.
  • Whisk together the oil, vinegar, sugar and ramen seasoning pack in a small bowl.
  • Pour over slaw mixture and toss.
  • Chill 2-3 hours before serving.


Crisp and fresh makes this shredded cabbage salad with the sweet taste of cherry and stone fruit a perfect choice for hot summer evenings. Add a crunch with sunflower seeds and it’s perfect!

1/2 head (6 cups) red cabbage, cored, halved and THINLY sliced
3 Honey Crisp apples, cored, halved and THINLY sliced
1 1/2 cups frozen pitted dark sweet cherries, thawed and drained
1 SMALL bunch green onions THINLY sliced
2 + 2 tablespoons avocado oil

2 1/2 – 3 tablespoons QUALITY honey
2 tablespoons champagne vinegar
1/4 cup QUALITY balsamic vinegar
FRESH ground sea salt and black pepper, to taste
1/4 cup roasted, salted sunflower seeds
2 tablespoons dried chopped cherries, for garnish

  • Preheat oven to 350°.
  • Whisk together the champagne vinegar, 2 tablespoons of the avocado oil, 1 tablespoon of the honey, FRESH ground sea salt and black pepper until well blended.
  • Bake 15 minutes until cherries are infused with flavor. Set aside to cool.
  • Whisk together the balsamic vinegar, 2 tablespoons and remaining honey in a small bowl until well blended.
  • Toss together shredded cabbage, sliced apples, sliced green onions, roasted cherries and their juice, sunflower seeds and dried cherries.
  • Serve immediately.


I’ve been trying to brighten up and cool off this heated summer with some more refreshing and flavorful  salads. This has become a recent favorite 😀


1 1/2 pounds snow peas
1/4 cup apple cider or champagne vinegar
2 teaspoons honey
FRESH ground sea salt and black pepper
1/3 cup avocado oil
1 SMALL bunch green onions, sliced thin
2 cups halved cherry tomatoes
2 tablespoons FRESH chopped basil
2-3 tablespoons salted and roasted sunflower seeds

  • Bring a large pot of salted water to a boil.
  • Add snow peas for 1-2 minutes until they are bright green and tender.
  • Using a slotted spoon transfer peas to a bowl of ice water, stirring to cool and then drain WELL.
  • Cut peas into 1 inch pieces.
  • In a large bowl whisk together the vinegar, honey, salt and pepper until well blended. Then whisk in avocado oil.
  • Fold in onions and basil.
  • Fold in snow peas, tomatoes and sunflower seeds.
  • Gently toss until well coated.


1 pound FRESH LARGE shrimp
1 teaspoon avocado oil
FRESH ground sea salt and black pepper
2 avocados, halved, seeded, peeled and sliced
1 cup grape tomatoes, halved
1 cup chopped cucumber

1 bunch green onions, sliced thin
1/4 cup FRESH chopped cilantro

  • Peel and devein shrimp.
  • Coat shrimp with avocado oil and sprinkle with FRESH ground sea salt and black pepper.
  • Thread shrimp onto skewers if grilling.
  • Grease grill rack and grill skewers 3-4 minutes, turning once, until the shrimp are opaque.
  • Arrange shrimp, avocados, tomatoes, cucumber and onions on plate.
  • Drizzle with the vinaigrette and sprinkle with cilantro.

1 LARGE lime, zested and juiced
1 LARGE lemon, zested and juiced

FRESH ground sea salt and black pepper
1/4 teaspoon cayenne pepper
2 tablespoons avocado oil

  • Whisk together the lime juice, zest, cayenne pepper, FRESH ground sea salt and black pepper.
  • Slowly whisk in oil until well blended.


This recipe has needed a makeover for years and especially needed a new picture! I posted it 13 years ago when I was hosting a now defunct food blog with a friend and we had many ongoing regular memes, such as Stretch Your Food Dollar.

16 ounces macaroni (or your choice)
1 pound of bacon, chopped in small pieces and fried crisp, for garnish
2 cups chopped rotisserie chicken

1 LARGE red onion, chopped
1 bunch green onions, sliced thin
3 cups cherry tomatoes, halved
1 1/2 cups chopped Romaine Lettuce
1 1/2 cups chopped Ice Berg Lettuce
3 cups total shredded Sharp Cheddar and Monterey Jack or flavor of choice
FRESH chopped tarragon, for garnish

  • Cook the pasta according to package directions, drain and cool.
  • In a cast iron skillet, render the bacon until crisp. Remove the bacon to drain on paper towels.
  • In a LARGE mixing bowl, mix together the cooled pasta, chicken, onions, tomatoes, lettuce and shredded cheese.
  • Pour the dressing (recipe below) over the salad and mix well.
  • Cover the salad and place in the refrigerator for at LEAST 2 hours before serving.
  • Garnish with the crisp bacon and fresh herbs before serving.

1 cup DUKES mayonnaise
3 tablespoon Hidden Valley ranch dressing mix
3/4 cups WHOLE milk
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons FRESH chopped tarragon
FRESH ground sea salt and black pepper, to taste
1 pinch red pepper flakes

  • Whisk all the ingredients in a jar.
  • Place the lid on the jar and shake until the dressing is completely mixed.
  • Chill until ready to serve.


  • Add more milk a little at a time until you have the consistency that you want.
  • If you’re in a hurry, you can substitute 1 1/2 cups Buttermilk Ranch dressing.
  • If you plan to have leftovers, toss with lettuce just prior to serving each time.

This post originally ran at 3 Sides of Crazy for these memes:

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam, Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Trista over at Southern Fried Mama hosts Tasty Thursday and Joy of desserts hosts Vintage Recipe Thursday.

Originally posted at OKK July 8, 2009
Updated August 31, 2022


2 pounds YUKON potatoes, bite sized diced
4 ears sweet corn, cut off the cob
1 can chopped green chiles, drained well
1 LARGE shallot, diced
2 tablespoons butter
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH cilantro
2/3 cup Mexican sour cream
1/3 cup Dukes Hint of Lime mayonnaise
2 LARGE limes, juiced
3 tablespoons apple cider vinegar
1 cup crumbled Cotija cheese
Lime Wedges, for garnish
Minced green onions, for garnish

  • Place potatoes in a large sauce pan and cover with water and bring to a boil. Reduce heat and simmer uncovered 5 minutes until potatoes are fork tender. Drain.
  • While potatoes are cooking, prepare corn.
  • Melt butter in large skillet (preferably cast iron).
  • Add corn and shallots, sauteing until corn is a bit charred.
  • Add green chiles and FRESH ground sea salt and black pepper, sauteing 5 minutes more and then set aside to cool a bit.
  • While potatoes are cooking and corn is sauteing, prepare sauce.
  • Whisk together the mayonnaise, sour cream, apple cider vinegar and lime juice.
  • After potatoes are drained ad them while still warm to the mayonnaise mixture.
  • Fold in the corn mixture and cheese, stirring to blend well.
  • Chill several hours until ready to serve.
  • Serve with lime wedges and sprinkled minced green onion.


This recipe so SIMPLE, but also EXTREMELY refreshing and with all the textures really yummy too for any summer meal. PERFECT for any BBQ, PICNIC or POTLUCK! BALSAMIC MOZZARELLA WATERMELON SALAD serves 4-6
2 cups cubed seedless watermelon
2 cups marinated mozzarella pearls **(see notes)
3 LARGE green onions, sliced **(see notes)
1/2 cup FRESH chopped parsley or cilantro
1/2 cup FRESH broccoli micro greens
FRESH ground sea salt and black pepper
1/4 cup QUALITY balsamic vinegar
2-3 cups baby greens

  • Toss the watermelon, mozzarella balls, basil or parsley and onions together.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Pour vinegar all over the mixture and gently toss.
  • Chill until ready to sever.
  • Just before serving gently toss with the micro greens and lettuce if using.


  • I like to quarter the mozzarella pearls so they make it into more salad bites.
  • Red onion works well also.
  • The baby greens are great for a crowd where you know you will have no leftovers, but if you want to save any for the next day, the greens get wilty. 😀


Colorful, sweet, crisp, tangy and crunchy make this slaw the PERFECT side for ANY backyard BBQ, picnic or church potluck 🙂

3-4 cups cabbage slaw mix
1 bunch green onions, thinly sliced
1 cup chopped strawberries
1 cup chopped FRESH pineapple
1 cup sugar snap peas, trimmed and halved
1/2 cup chopped dried apricots
1 cup craisins or golden raisins
1 cup cashews or sunflower seeds, optional

1 1/2 cup mayonnaise
1/4+ cup apple cider vinegar
3-4 tablespoons sugar, to taste
FRESH ground salt and pepper, to taste

  • Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
  • Pour over slaw mixture and toss well.
  • Chill several hours.
  • If using toss sunflower seed or nuts at this time.


I always make a recipe the way it is written the first time and then adjust to our likes the next time. So, while Rodney’s recipe was really good, we did adjust it a bit. DISCLAIMER: I’m deathly allergic to mustard, so when I make things that require mustard I make it without and then pull out a portion for me before adding the mustard for him and others.

When I made this the second time it really didn’t resemble Rodney’s recipe any longer but, hubby said it was so good when he taste tested it that I didn’t even need to add the mustard at all! High praise coming from the confirmed mustard King.

The sweet, yet spicy mix of flavors makes the perfect side for ANY backyard BBQ, picnic or potluck supper!


3/4 cup Duke’s ‘Hint of lime’ mayonnaise
3/4 cup sour cream
1/2 cup apple cider vinegar
1/2 cup sweet pickle relish
1/2-1 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 tablespoon Pampered Chef 3 onion seasoning
Heinz yellow mustard, to taste (optional)
FRESH ground sea salt and black pepper, to taste

  • Whisk everything together until well blended, tasting and adjusting as necessary. Set aside.

1 purple onion, diced
2 stalks celery, FINELY diced
1/4 cup FRESH chopped parsley
3 1/2 pounds red potatoes, peeled if desired, quartered
6 hard boiled eggs, peeled
2 green onions, minced for garnish
Paprika, for garnish

  • In a LARGE mixing bowl, toss together the celery and onion.
  • Grate eggs into the mixture and gentle mix together.
  • Bring a saucepan of salted water to a boil.
  • Add the potatoes. Reduce the heat and gently boil potatoes 15 to 20 minutes until tender.
  • Drain potatoes.
  • Add potatoes to the mixing bowl.
  • Pour dressing mix over potatoes while still warm.
  • Using a large spoon or “meat chopper” break apart potatoes into smaller pieces while mixing everything together.
  • Arrange in serving bowl.
  • Top paprika with green onions.
  • Chill until ready to serve.

NOTES: Assemble this while the potatoes are still warm so that they absorb all the flavors better.

OPTIONS: Replace the apple cider vinegar with half FRESH lemon juice and half pepperoncini juice.


5 ears fresh corn, 1 1/2 cups
2 cups lettuce (optional)
1 SMALL red pepper, diced
2 tomatoes, seeded & diced, or 1 pint grape tomatoes, halved
1/2 cup red onion
1/4 cup FRESH chopped cilantro
1 cup bite size pineapple pieces
1 cup bite size watermelon pieces

2 tablespoons avocado oil
2 limes, juiced
6 ounces pineapple juice
1/4 cup white balsamic vinegar

1 tablespoon green Tabasco, to taste
1/4 cup salted & roasted sunflower seeds
FRESH ground sea salt and black pepper, to taste

  • Boil corn 5 minutes JUST until tender.
  • Rinse under cool water.
  • Cut kernels from the cobs.
  • In a large bowl combine all ingredients except the lettuce and sunflower seeds, tossing until well mixed and coated.
  • Whisk together the lime juice, avocado oil, pineapple juice, Tabasco, vinegar, salt and pepper.
  • Adjust seasoning to taste.
  • Chill until ready to serve.
  • Just before serving, add lettuce and sunflower seeds, tossing to mix well.

NOTE: If you are in a hurry, a QUALITY defrosted frozen corn or even cans of Green Giant Mexican corn niblets substitutes easily. AND if you have enough time charring the corn on the grill before hand adds another depth of flavor 😀



1 cucumber, quartered lengthwise and chopped into pieces
1 LARGE box cherry or grape tomatoes, washed and halved
1/2 red onion, diced
1/2 cup FRESH chopped cilantro
1/4 cup FRESH chopped parsley
2 tablespoons avocado oil
2 tablespoons QUALITY balsamic vinegar
1 tablespoon champagne vinegar
FRESH ground sea salt and black pepper

  • Whisk together the oil, vinegars, salt and pepper to taste.
  • Toss the tomatoes, cucumbers, onions, cilantro and parsley together.
  • Pour vinegar mixture over top and toss together.
  • Chill in refrigerator for AT LEAST 2 hours before serving.