Category: SALADS, SALSAS & SLAWS

TUNA PASTA SALAD

Remember that less than stellar dinner I told you about the other day? Well I had about 4 ounces of pasta left and wasn’t sure what to do with it. So I coated it in about a tablespoon of safflower oil and 2 tablespoons of champagne vinegar overnight. Then the next day I added a can of drained tuna, chopped onions and a handful of aged white cheddar cheese. Let me just say YUM!

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2 1/2 BEAN SALAD

I love 3 bean salad, but I hate kidney beans. So, I developed this recipe to cater to my own likes. If you like kidney beans, add them back in.
2 cans green beans
1 can wax beans
1-2 oz. jar pimentos
1 cup white vinegar
1 1/4 cups sugar
2 teaspoons salt
  • Drain beans and pimentos and place into a jar with enough room for the liquid.
  • In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
  • Let it cool.
  • Pour it over the beans.
  • Marinate at least 24-48 hours for the best flavor.

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CHAMPAGNE SALAD

CHAMPAGNE SALAD
1 large wedge romaine lettuce, torn into bite size pieces
2 Roma tomatoes, sliced
1 small avocado, sliced
2 kiwis, skinned and sliced
1 small red onion, chopped
1 orange peeled, segmented and halved again
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste
  • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
  • Prepare veggies and toss well.
  • Drizzle salad all over and toss again.
  • Enjoy!




CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

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.

We interrupt this regularly scheduled meme to bring you Grumpy Guy Salad & Garlic Cheese Bread

GRUMPY GUY SALAD
1 head romaine salad, cut into bite sized pieces & washed

1 orange, peeled, sectioned and cut into pieces
1 kiwi, peeled and chopped.
1 small bunch scallions, sliced thin
1 ripe pear, chopped
1 small bunch asparagus, blanched and cut into bite sized pieces
1 cup snap peas, cleaned & halved
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Wash and prep fruit and veggies.
  • Place in a large salad bowl.
  • Whisk together the peanut oil, champagne vinegar, sugar, salt & pepper until well blended.
  • Pour over salad and toss well.
  • Serve with Garlic cheese bread

GARLIC CHEESE BREAD
1/2 cup salted butter
3 cloves garlic
dash of white pepper
3/4 cup grated aged cheddar cheese
sourdough bread

  • Melt butter in a small sauce pan.
  • Mash garlic cloves.
  • Add garlic and cook until golden.
  • Add cheese, salt and pepper whisking until well blended.
  • Spread on sourdough bread.
  • Broil until golden.

Avocado Citrus Salad

Unfortunately our scheduled guest host became unavailable so you’re stuck with me! I hope you enjoy this refreshing salad.


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.

wildatheart

Would you like to be a guest host at Our Krazy Kitchen? We are selecting guest hosts for our new Thursday meme Guess Who’s Coming for Dinner. If you have a good recipe to share let us know!

Champagne Salad ~ Dieter’s Delight

CHAMPAGNE SALAD
1 large wedge romaine lettuce, torn into bite size pieces
2 Roma tomatoes, sliced
1 small avocado, sliced
2 kiwis, skinned and sliced
1 small red onion, chopped
1 orange peeled, segmented and halved again
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
  • Prepare veggies and toss well.
  • Drizzle salad all over and toss again.
  • Enjoy!




wildatheart

Tuna and Bean Salad ~ Simple Saturday

Is it really Saturday? Again! Time flies, I swear. The older I get, the faster it passes me by…kinda freaky. But this simple meal is anything but freaky bad segue? with it’s pantry and refrigerator staples. It is one of my favorite things to throw together….plus, it’s packed with protein! Simple Tuna & Bean Salad

find the original post here on girlichef
from Mark Bittman’s Kitchen Express

This is more of a “guideline” than a recipe…you use what you have in your pantry! No white beans? Use black beans or red beans! No tuna? Use salmon or crab! Switch up your fresh herbs to match your substitutions and you have an endless variety of Simple Saturday meals!!

Mix a cup or so of precooked or canned cannellini beans (drained) with a can of good tuna (packed in olive oil), a handful of chopped parsley, salt, pepper, a teeny bit of garlic (optional) or shallot (or red onion, or scallion, or whatever), and, if you have it, a sprig of rosemary. Drizzle with olive oil, toss, adjust seasoning and serve.

Have you made something Simple this week? Please share it on Mr. Linky and then show some love by visiting other people who have linked! Do you have any favorite Tuna Salad combos? Leave a comment and give us some idea! See you next Saturday…

Simply Delicious Sunday ~ Crab Salad & Homemade 1000 Island Dressing


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.

He all but licked his plate and drank the rest of the dressing straight from the bottle.

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Healthy Helpings – Spinach, Feta & Chick Peas

Sorry for posting this late, this has been a crazy week, one in which I have spent very little time in the kitchen, so I don’t have a new recipe or one with pictures.

This recipe is one that I have made for years and I really love it. I found it in a Prevention Magazine (you know one of those recipes that you clip and you just hang on to it forever?), and from what I found on the internet, it was later published in one of their cook books in 2002.

My favorite thing to serve this with was a nice grilled piece of salmon. It was a favorite meal of mine and my mother’s back when Tara was small.

Spinach, Feta, & Chick Peas

SERVES 5
2 (9 ounce) packages frozen spinach, thawed and drained
1/2 cup chick peas (cooked or canned)
1/2 cup feta cheese, crumbled
1 ounce roasted red peppers, minced
Directions
1 Heat the spinach in a skillet or in the microwave.
2 Mix in the chickpeas, feta and peppers and serve.

Do you have a favorite healthy recipe you would like to share? I need to get back into the kitchen this next week!

Sweet & Sour Cucumber Dressing

1 cup dairy sour cream
2 tablespoons Apple Cider Vinegar
Juice of 1 lemon
1 tablespoon granulated sugar
1/2 teaspoon salt
1 small bunch green onions, minced
1/2 cup small peeled and diced cucumber

  • Whisk sour cream until smooth.
  • Add lemon juice, salt and vinegar and blend well.
  • Add cucumbers and onions.
  • Cover to chill and blend flavors.
  • Serve over tomato and lettuce salads, sliced chicken or chilled salmon.
  • Makes 1 1/2 cups give or take.

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Broccoli Tomato Salad

BROCCOLI TOMATO SALAD
2 crisp broccoli crowns, washed and trimmed into bite sized pieces
1 cup grape tomatoes, washed and halved
1 very small red onion or 1/2 large, trimmed into thin rings
Juice of 1 lemon
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar
3 tablespoons hot bacon grease
8 slices bacon, cooked & crumbled*

  • Bring a large pot of salted water to a boil and add broccoli until crisp, about 8 minutes.
  • Cook bacon until crisp reserving fat for the salad. Any additional bacon fat I store in pyrex in the refrigerator until the next time I make green beans and then add it to the beans for flavor.
  • While bacon is cooking whisk together the lemon juice, vinegar, sugar, salt and pepper.
  • Halve tomatoes and slice the onion, tossing them both with the vinegar mixture.
  • Crumbled bacon over the tomato mixture and toss well.
  • Drain the broccoli well.
  • Pour tomato mixture over broccoli and toss well. I like to use my Tupperware marinader so I can turn it frequently to coat everything well.
  • Chill at least 4 hours, but preferably overnight.

*I make the whole pound and save the extra for BLTs.

If you like to play along, please add a link to this post on your post and sign Mr. Linky. Be sure to include your recipe in parenthesis following your name. Thanks and have fun.
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