Category: SALADS, SALSAS & SLAWS

The original recipe I found said it was where Macaroni salad meets Potato salad in a Hawaiian classic.  I’ve made a few adjustments due to my mustard allergy and family likes/dislikes. I also made a couple instructional changes to make it easier to prepare.  This is the perfect accompaniment for my Aloha BBQ Pork Ribs. I make EVERYTHING without mustard due to being deathly allergic, but hubby always adds mustard in so it is up to you whether or not to add mustard.

HAWAIIAN POTATO SALAD
1 1/2 pounds small red potatoes, diced into bite sized potatoes
1 1/2 cups pasta shells
1 can LeSeur Peas, drained well
4 hard boiled eggs, chopped
2 ribs celery, sliced thin
2 tablespoons apple cider vinegar
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup chopped red onion
1/4 cup sweet pickle relish
3 large sweet pickles, chopped
1 can crushed pineapple, drained well
Fresh ground salt and pepper

• Add potatoes to salted boiling water, cooking until tender, about 15 minutes. Drain and rinse in cool water.
• Add pasta to boiling water, cooking to al dente. Drain and rinse in cool water.
• While potatoes and pasta are cooking and cooling, prepare dressing. Whisk together the mayonnaise, apple cider vinegar, sweet pickle relish, salt and pepper.
• Fold in pineapple, pickle pieces, red onion and grated cheese.
• Fold in potatoes.
• Fold in pasta.
• Fold in peas.
• Top with egg slices.
• Chill 12-24 hours for best flavor.

One of our favorite spring and summer salads is my homemade Krab Salad and homemade 1000 island dressing.  Every time I make it we seem to add a bit more to it.  This time we added some pickled beets and some great cheese slices as well as some shredded shrimp to the mixture.

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
Romaine lettuce
Roma tomatoes, sliced
Snap peas, halved

• Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
• Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
• Place a large scoop of crab salad over the romaine mix.
• Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
• Top with dressing.

1000 ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

• In a mini blender blend all ingredients to desired consistency.

Hubby used to have this wonderful goat cheese salad at a local little haunt.  We specifically went a few days back so he could have that salad and found they had removed it from the menu.  So I decided to be bold and ask for the recipe so I could re-create it for him and guess what? They gave me the recipe!

When I went to the grocery store yesterday I had trouble finding plain goat cheese so I used a lemon infused one instead.  I also used my Sweet Honey Catalina for dressing instead of bleu cheese this time since I had some on hand that needed used up.

GOAT CHEESE SALAD
Lettuce greens
1 tomato per person
Juice of 1 lemon
pickled beets
small sweet onion, sliced
Fresh ground salt and pepper to taste
3-4 slices goat cheese per person
Panko Crumbs
1 large egg , beaten well
1-2 tablespoons coconut oil
Fresh ground hazelnuts
sliced olives (optional)
bleu cheese dressing 

• In a shallow bowl place the sliced onions on the bottom.
• Pour the can of pickled beet slices over the onions. Set aside.
• Slice goat cheese and place on a plate in a single layer.  Cover and freeze for 15 minutes.  This makes the soft cheese easier to work with.
• While the cheese is in the freezer prepare the lettuce and tomatoes.
• Sprinkle the lemon juice, salt and pepper over the lettuce and tomatoes. Set Aside.
• In a small food processor grind together the Panko crumbs and hazelnuts in equal proportions until you have enough to evenly coat your cheese slices.
• Dredge the goat cheese in the egg first and then the nut crumbs.
• Over a fairly high heat melt the coconut oil.
• Quickly sear the cheese slices on both sides.  The goal here is to brown the crumbs and protect the cheese inside so don’t linger.
• Drain onions and beets of juice and add to the sides of your salad.
• Top with dressing and goat cheese slices.
• Enjoy.

NOTE: Goat cheese is REALLY soft.  The best way to slice it to get even slices is with dental floss.

12 HOUR SALAD
1 cup slivered carrots
1 tomato chopped
4 cups torn salad greens
1/2 cup chopped celery
2 bunches green onions, sliced
1 can Le Seur peas, drained well
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoon sugar
1 cup shredded cheddar
4 hard boiled eggs, sliced
1/4 pound bacon, cooked & crumbled
Juice of 1 lemon

• Put tomatoes on the bottom.
• Layer carrots, salad greens, chopped celery, sliced green onions, and LeSeur peas in a salad bowl on top of tomatoes.*
• Whip together the mayonnaise, sour cream, and sugar and spread over vegetable layer making sure to seal the mayonnaise layer to the edge of the bowl – this keeps the air out and prevents the lettuce from wilting.
• Sprinkle salt, pepper, eggs, cheese and bacon over the mayonnaise layer.
• Cover and refrigerate over night.
• Add lemon juice and toss just before serving.

*Add whatever vegetables you like, radishes, green peppers, etc…
NOTE: When adding cucumber or tomato be sure to place UNDER the lettuce!

This is a great fall recipe with the abundance of apples to be had.

APPLE COLE SLAW
1/2 cup buttermilk
4 tablespoons apple cider vinegar
2 tablespoons avocado oil
1 bag (or cut your own) slaw mix (I like the cabbage and carrot combo
1 apple (I like honey crisp), cut into slivered pieces

• Whisk together buttermilk, apple cider vinegar and avocado oil.
• Pour over slaw and apple mix in a large bowl
• Toss to coat.
• Chill.

CHICKEN SALAD
3 cups diced cooked chicken
1/2 cup sliced celery
1 bunch green onions thinly sliced
4 large sweet pickles, minced
1/4 cup mayonnaise
a dash of lemon juice
salt and pepper to taste

CHICKEN SALAD

• Mix all together and chill.
• Serve over sliced tomatoes along with fruit and deviled eggs for a complete meal.

AVOCADO CITRUS SALAD
2 medium ripe avocados, peeled & sliced
2 medium oranges, peeled & sectioned
1 medium pear, cored & thinly sliced
1 cup grapes, halved
1/2 cup snap peas, halved
1/4 cup walnuts, chopped
8 cups torn salad greens
1/2 cup peanut oil
Juice of one lemon
3 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon salt
Pepper to taste

• Whisk together the oil, vinegar, sugar, lemon juice and salt until sugar and salt are completely dissolved.
• Pour the dressing mix over the avocados and let sit while you prepare the remaining ingredients.
• Toss remaining ingredients in salad bowl.
• Pour the dressing over salad and gently toss to coat well.
• Serve immediately.

watermelon chunks
prosciutto chiffonades
green onions, thinly sliced
1/4 cup red wine or balsamic vinegar
1/3 cup extra light extra virigin olive oil
salt and pepper to taste

• In a small food processor whip together the vinegar, salt and pepper.
• Gradually add the oil until well blended.
• Pour over sald makings and toss gently.
• Serve immediately and enjoy.

FARMERS MARKET SALAD
1 Kiwi, sliced
1 hard boiled egg, sliced
1/2 cantaloupe, sliced thin
1/2 cucumber, sliced
1 cup grape tomatoes, halved
1/2 cup rotisserie chicken pieces
4 green onions, sliced thin
4 large romaine leaves, torn
salt & pepper
2 tablespoons 1000 Island dressing
2 tablespoons balsamic vinegar

• Layer salad ingredients together.
• Whisk together vinegar and dressing.  Pour over salad ingredients.
• Toss & Enjoy.