Sun Gold Waldorf Salad

This is a fun, kid-friendly salad, at least my son thought so when he was a kid, that is chock-full of good things like chunks of apple, pineapple and chopped peanuts. The dressing is lightly spiced with mild curry powder giving the salad a slightly eastern flavor. The combination is delicious. Blessings...

Recipe:

4 cups torn lettuce
1 diced, unpeeled apple
2/3 cup sliced celery
1/2 cup canned, drained pineapple chunks or tidbits
1/2 cup grated carrot
1/4 cup chopped peanuts
1/4 cup mayonnaise, light it fine
1/4 cup sour cream, low-fat is fine
1 tbsp. sugar
1/4 tsp. salt
1/2 tsp. mild curry powder, or to taste

1. In a salad bowl, combine first 6 ingredients.
2. In a small bowl, whisk together the dressing ingredients until smooth.
3. Add dressing to salad and toss until all ingredients are coated.

Yield: 5-1/2 cups
Serves: 5 to 6

This wonderful recipe comes from a church cookbook.

Pecan-Pear Green Salad

This is a lovely dinner salad for any occasion. The toasted pecans, sauted pear slices and salad greens are drizzled with a simple balsamic vinaigrette making for a terrifically different kind of salad. This flavor combination is truly unusual and wonderful. Blessings...

Recipe:

1 large ripe red pear, sliced
2 - 3 tsp. butter, divided (see note)
1/2 cup coarsely chopped or broken pecans
1/8 - 1/4 tsp. salt, divided
2 cups salad greens
2 tbsp. balsamic vinegar
2 tbsp. olive oil
pepper to taste

1. In a large skillet, saute pear in 1 teaspoon butter until lightly browned, about 7 minutes.
2. In another skillet, saute pecans in 1 tsp. butter until lightly browned, about 5 minutes; sprinkle with 1/16 teaspoon salt or more, to taste.
3. Divide salad greens between two salad plates or bowls; arrange pears over greens. Sprinkle with pecans.
4. In a small bowl, whisk olive oil into balsamic vinegar; whisk in salt and pepper. Drizzle over salad.

Yield: 2 servings
Note: I found that 1 teaspoon butter in each skillet was enough to saute the pears and pecans, but you might like more.

This recipe was adapted from a "Taste of Home" cookbook.

Orange-Kiwi-Grape Salad

This wonderful fruit salad has been one of our family's favorites for years. The cinnamon adds just the right touch of spice to the slightly sweet honey dressing. This combination of fruit is perfect served in the winter months when oranges are the sweetest and lowest in price. This kid-friendly salad is good for breakfast or dinner. Blessings...

Recipe:

4 oranges, pared and sliced
2 kiwi, pared and sliced
1 cup fresh seedless red or green grapes, halved
1 Fuji or Cameo apple, cored and cubed, optional addition

Combine the fruit in a serving bowl and add dressing to taste.

Honey-Spice Dressing:

¼ cup fresh lemon juice
¼ cup honey
½ teaspoon ground cinnamon.

Whisk dressing ingredients together and spoon desired amount over fruit.

Yield: 6 to 8 servings
This wonderful recipe comes from Betty Crocker's "Christmas Cookbook".

Cranberry Waldorf Salad

Sweetened, dried cranberries added to a Waldorf salad, in place of raisins, adds a whole new and wonderful change of flavor. This easy, kid-friendly recipe has no strong flavors, is dressed in a slightly sweet, low-fat dressing for all to enjoy, and the recipe can easily be doubled, or tripled, for larger families. Blessings...

Recipe:

1 medium apple, cored and chopped (1-2/3 cups)
1/2 cup chopped celery
1/4 cup dried cranberries
2 tbsp. light mayonnaise
2 tbsp. plain low-fat yogurt or mayonnaise (increase the calorie count if mayo is used)
1/2 tsp. sugar
1 tsp. fresh lemon or lime juice (I love the addition of lime juice to this salad)
2 tbsp. broken pecan pieces

1. In a serving bowl, combine the apple, celery and cranberries.
2. In a small bowl, whisk together the mayonnaise, yogurt, sugar and juice.
3. Stir the dressing and pecans into the salad until the ingredients are well combined.

Yield: 2-1/3 cups
3 servings = 2/3 cup each
144 calories
4 gms. fiber
2 servings = just over 1 cup each
216 calories
6 gms. fiber

Autumn Tossed Salad

Dinner salads can get so boring, so when I come across one that is loaded with cheese, nuts and fruit, I gladly give it a try. This combination of cashews, Swiss cheese, cranberries, pear, and apple in a lightly-sweetened poppy seed dressing is wonderful. This is a reader-contributed recipe from a "Taste of Home" cookbook. Blessings...

Recipe:

1/2 cup fresh lemon juice
1/2 cup sugar
2 tsp. finely chopped onion
1 tsp. Dijon mustard
1/2 tsp. salt
2/3 cup vegetable oil
1 tbsp. poppy seed
1 bunch romaine, torn
1 cup (4 oz.) shredded Swiss cheese
1 cup cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

1. In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing on low speed, gradually add oil in a steady stream. Stir in poppy seed. Transfer to a covered container and refrigerate for 1 hour or until chilled.
2. In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat.

Yield: 10 servings
Note: I cut the dressing recipe in half and the yield is 3/4 cup. For two of us, I used 1/4 cup cheese, 1/4 cup cashews, 1/4 apple, 1/4 pear, 2 tbsp. cranberries and a few lettuce leaves. There will be plenty of dressing for two more salads. You might use this as a guide for your family's needs.
Note: The addition of cubed, cooked ham makes this a wonderful main dish salad.

Italian Broccoli Salad

This recipe for a very easy broccoli salad uses only four ingredients and some bottled dressing. Fast and simple to get on the table after a short stay in the fridge to blend the flavors. And, it tastes great the next day if you make extra and have leftovers. Blessings...

Recipe:

2 cups chopped fresh broccoli florets and thin stems
2/3 cup chopped Roma tomato (1 3-oz tomato)
1/4 cup sliced black olives (8 olives)
1/4 cup chopped onion, white or red
1/2 cup lite Italian dressing (see note)
freshly grated Parmesan cheese, optional

1. Place chopped vegetables in a bowl and pour dressing over; stir to combine and cover.
2. Refrigerate salad for an hour, or more, to blend flavors.
3. Sprinkle individual servings with Parmesan cheese, if desired.

Yield: 2-1/2 cups
63 calories per 1/2 cup serving
1 gm. fiber
Note: I use Ken's Steak House Northern Italian with Basil and Romano Dressing and figured the calorie count accordingly.

Marinated Mixed Vegetables

Marinated vegetable salads are wonderful to have in the fridge because they will last for a week, or more. I love the ease of having a side dish already prepared and ready for use when something is needed quickly on a busy day. The time invested into making a few different dishes at one time can be a very big help if time gets away later in the week. The wine vinegar and garlic in this recipe give the vegetables an Italian flair but, if wine vinegar is too strong for you and your family, do use another more mild vinegar. This recipe was adapted from Lee Bailey's "Country Weekends" cookbook. Blessings...

Recipe:

1 very small head cauliflower, in florets (see note)
3 carrots, cut into rings
1 large green pepper, cut into strips and then halved into bite-sized pieces
1/2 pound green beans, tipped and tailed, and cut into 1-inch pieces
1 large zucchini, cut into strips (see note)
2 tbsp. minced fresh parsley

Marinade:

3 cloves garlic, crushed
1 cup vegetable oil (see note)
1-3/4 cups wine vinegar
1/3 cup sugar
salt to taste
2 tsp. dry mustard
freshly ground black pepper to taste

1. Put vegetables into a refrigerator container with a cover.
2. Whisk together the marinade ingredients and pour into the container with the vegetables. Stir and store in the refrigerator for at least 48 hours. Stir a few times over the two days.

Yield: 8 servings
Note: Because there are only two of us, I cut the recipe in-half, so I omit the cauliflower and zucchini.
Note: I use olive oil instead of vegetable oil, so the salad must be removed from the fridge at least an hour prior to use to bring the olive oil to room temperature. We really like the Italian taste.

Because of the marinade, I can not figure out the calorie count. I don't know how much marinade is consumed with the vegetables.

Tomato-Cucumber Salad with Basil Dressing

A few years ago, in the middle of summer when tomatoes and cucumber are at their best, my mom sent me this wonderful recipe. The combination of fresh basil, a bit of lemon zest and the sweeter Balsamic vinegar make for a wonderful dressing drizzled over the slices of fresh tomato and bits of cucumber. Blessings...

Recipe:

1 medium tomato cut into 6 slices
1/2 cup chopped cucumber (I prefer the milder English cucumber in this recipe)
1/8 tsp. salt
1-1/2 tsp. fresh basil or parsley chopped fine (basil is best)
1 tsp. fresh lemon zest
1 tsp. sugar
1 tbsp. Balsamic vinegar

1. Place tomato on two plates and sprinkle cucumber on top. Sprinkle with salt.
2. Mix remaining ingredients in a small bowl. Drizzle over tomato and cucumber. Let stand 5 minutes before serving.

Yield: 2 servings
This recipe comes from a Betty Crocker cook book.

Guacamole Tossed Salad

This recipe is yummy, or as I wrote in the Taste of Home Cookbook that it comes from, "Excellent". It is very similar to the Avocado and Tomato Salad posted on 8/9/2012 except that this recipe incorporates lettuce making it a more standard kind of dinner side. It is very Mexican in flavor, just as the title suggests. I didn't have any red onion so I substituted green onion, which tasted great. The salad is served alongside Chicken Quesadillas which I'll post next week. Blessings...

Recipe:

2 medium tomatoes, seeded and chopped
1/2 small red onion, sliced and separated into rings or finely chopped
6 bacon strips, fried crisp and crumbled
1/3 cup vegetable oil
2 tbsps. apple cider vinegar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
2 large ripe avocados, peeled and cubed
4 cups torn salad greens

1. In a bowl, combine the tomatoes, onion and bacon.
2. In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce. Pour over tomato mixture; toss gently. Add avocados.
3. Place the greens in a large salad bowl; add the avocado mixture and toss to coat.
Serve immediately

Yield: 4 - 6 servings

Rice, Black Bean and Vegetable Salad

Salads come in such a wide variety of flavors and ingredients and, I think, they are just a fun addition to the meal. Just about anything goes with a salad, so be creative. This one tastes great alongside Mexican food as it is shown here with the Easy Chicken and Cheese Enchiladas posted on 6/11/2014. This is a very hearty salad. Chock full of rice, beans, and vegetables, the menu only needs another salad, vegetable, or maybe fruit to be complete for the family. Blessings...

Recipe:

2-2/3 cups canned chicken broth
1-1/3 cups rice
1 can (15.5 oz.) black beans, drained and rinsed
3/4 pound Roma tomatoes, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup chopped green onion, green and white parts
1/4 cup Balsamic vinegar
3 tbsp. olive oil
2 tbsp. chopped fresh cilantro or basil (2 tsp. dried basil can be used)
1 clove garlic, minced

1. Bring broth to a boil and add rice. Lower heat to low; cover and simmer 20 minutes or until liquid is absorbed. Allow rice to cool while you chop veggies.
2. Transfer rice to a large bowl and add the beans and veggies.
3. Whisk dressing ingredients together and pour over salad. Add salt and pepper to taste. Serve at room temp. for best flavor.

Yield: 8 servings
Note: Add diced leftover chicken or beef for a main dish salad to serve 4 - 6.
This recipe comes from a long-ago Bon Appitit magazine, with a few adaptations by me.

Copper Pennies or Marinated Carrot Salad

This simple recipe for marinated carrots is great for summer and dining outside. The dressing is oil and vinegar based, not mayonnaise based, making it safe at room temperature for long periods of time. The dressing is sweet and sour, not strong at all, making it kid-friendly if the children in the family like carrots. This recipe is another that comes from the church cookbook where we worshiped when we lived in Aptos, California. Some of the best cooks in the world attended this church and contributed to this dearly loved cookbook that is full of memories of long ago. Blessings...

Recipe:

2 lbs. carrots, pared and sliced thin
1 green pepper, diced
1 bunch green onions, chopped
1 cup sugar
1 can tomato soup
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 cup salad oil (I use canola)
3/4 cup apple cider vinegar

1. Cook carrots just until crisp-tender. Cool.
2. Place vegetables in a bowl.
3. Simmer soup, sugar, and remaining ingredients in a saucepan until thoroughly blended. Pour over vegetables. Cover and chill.
4. Keeps indefinitely in the refrigerator in a tightly-covered container. Also freezes well.

The main dish salad is Tuna Macaroni Salad posted on 5/27/2014 and Greek Tomato and Cucumber Salad, posted on 5/29/2014, is served alongside with the Copper Pennies.

Greek Tomato and Cucumber Salad

A few years ago, I came across this tomato and cucumber salad recipe in a spice catalog and decided to give it a try. Greek Seasoning was new to me at that time, but now I use it regularly. Summer is a perfect time to make salads using tomatoes and cucumbers from the farmers market or maybe right out of your own home garden. The flavors in this salad aren't overly strong and the salad will keep in the refrigerator for a few days, just drain off some of the marinade as the tomatoes and cucumbers will release moisture. The main dish salad seen in this photo is Tuna Macaroni Salad which was posted on 5/27/2014. I'll post the carrot salad recipe tomorrow. Blessings...

Recipe:

5 small tomatoes
1 cucumber
1 small red onion, 1/2 cup (I have used other kinds with good results)
1 tbsp. Greek Seasoning
1 tbsp. water
1/4 cup olive oil
1/3 cup red wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

1. Mix the Greek Seasoning with the water in a small bowl and let stand for 5 minutes.
2. Wash the tomatoes and remove the stems. Cut into wedges and place in a serving bowl.
3. Peel the cucumber and cut into 1/4" thick slices, cut slices in half and add to the bowl. Peel the onion and chop; add to the bowl.
4. Whisk the remaining dressing ingredients into the Greek Seasoning and water until well blended. Stir dressing into salad, cover and chill for a few hours. The longer you marinate the vegetables the better the flavor.

Yield: 4 - 6 servings
Note: A can of small white beans, rinsed and drained, added to the salad makes a good lunch salad.

Blueberry Banana Salad

This lovely recipe comes from our local newspaper. The original recipe called for sour cream which seemed a little strong with the fruit, so when I made the recipe again the next evening I used vanilla yogurt instead. The yogurt has the wonderful creaminess of sour cream but isn't as tart, so it works great as a fruit salad dressing. We loved the addition of fresh blueberries to the traditional bananas and mandarin oranges that are so familiar in fruit salads. Do prepare the salad in advance for the best flavor. Blessings...

Recipe:

2 cups sliced, firm bananas (about 2 bananas)
1-1/2 cups fresh blueberries
1 can (11 oz.) mandarin oranges, drained (1 cup)
1/2 cup miniature marshmallows
2 tbsp. flaked coconut
1/2 cup vanilla or French vanilla yogurt

Combine bananas, blueberries, oranges, marshmallows and coconut in a serving bowl. Gently stir in yogurt.
Refrigerate for two hours before serving to blend flavors.

Yield: 4-6 servings

Tomatoes Vinaigrette

Tomatoes are a wonderful side dish whether for lunch or dinner. This favorite recipe comes from Betty Crocker's Cookbook, a great and faithful resource in my kitchen for years. Of course, the best tomatoes are those that come right out of the garden or those that are purchased at a farmer's market during the hottest part of summer, but I have found that Roma's work well the rest of the year. This recipe has been a favorite spring and summer side dish in our family for years. Blessings...

Recipe:

8 to 12 thick tomato slices or peeled small tomatoes
1 cup olive oil or salad oil
1/3 cup wine vinegar
2 tsps. oregano leaves
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cloves garlic, crushed
Crisp lettuce, opt.
Minced green onion, opt.
Snipped parsley, opt.

1. If using small tomatoes, cut off stem ends. Arrange tomatoes in baking dish, 8 x 8 x 2-inches.
2. In tightly covered jar, shake vinaigrette ingredients or whisk together in a small bowl; pour over tomatoes.
3. Cover; chill 2 to 3 hours, spooning dressing over tomatoes occasionally.
4. Just before serving, arrange tomatoes on lettuce lined serving platter. Sprinkle tomatoes with onion and parsley; drizzle some of the dressing over top.

Yield: 6 to 8 servings

Strawberry Salad

This salad is a wonderful combination of strawberries, cashews and greens dressed in a vinaigrette that is made fruity with the addition of jam. I originally posted the vinaigrette recipe, created by the cooks at smuckers.com, on 2/13/2013 for my Yummy Spinach Salad creation. Again, the vinaigrette recipe is a variation of the original recipe, the salad ingredients were of my own choosing. This strawberry variation was created with spring and summer, and our Easter meal in mind. Blessings...

Recipe for basic vinaigrette:

2 tbsps. balsamic vinegar
1 tbsp. water
1-1/2 tsps. Dijon mustard
1/2 tsp. minced garlic (I also have used garlic powder to taste)
1/4 tsp. black pepper
1/8 tsp. salt
1/4 cup olive oil or oil of choice

For this strawberry salad add to the vinaigrette:
1/2 cup strawberry jam
1 tsp. dried basil, crushed

1. Whisk together first 6 ingredients.
2. Slowly pour oil into dressing ingredients whisking all the while until thoroughly combined.
3. Stir in the jam and basil until dressing is smooth.

salad ingredients:
greens of your choice
chopped green onion
cashews
sliced fresh strawberries

Note: I cut the dressing recipe in half for the two of us and it will serve us for 3 meals. This might serve as a guide line for the recipe yield.













Combine salad ingredients in serving bowl and add desired amount of dressing. Toss and serve.

Yield: 6-8 servings

Gingered Cranberry-Carrot Slaw

This recipe uses some very interesting and simple ingredients to make for a very bright tasting, no-fat carrot salad. Carrot salad is usually made with crushed pineapple, but in this recipe the pineapple flavor comes from juice. The dressing is liquid rather than thick because there is no fat, so serve the salad with a slotted spoon to remove excess dressing. This delicious recipe is a reader contribution in a Taste of Home Cookbook.  Blessings...

Recipe:

1/2 cup unsweetened pineapple juice
2 tbsps. honey
1 tbsp. fresh lemon juice
1 tsp. cider vinegar
1 to 2 tbsp. minced fresh ginger root (see note)
3 cups shredded carrots, large shreds
1/2 cup dried cranberries

1. In a large bowl, whisk the juices, honey, vinegar and ginger together until smooth.
2. Add the carrots and cranberries; toss to coat. Cover and refrigerate slaw until serving time.

Yield: 4 servings
Note: I use 1/8 tsp. powdered ginger for us. The amount of fresh ginger called for in the recipe is very strong, so taste as you go.

3/4 cup equals 133 calories
3 gms. fiber

Frozen Cherry Salad

This is a festive, delicious, easy to make frozen fruit salad that is perfect for dressing up any family meal. I've served it this week with the Hot Turkey Sandwich recipe that was posted on 12/5/13. The combination of cherries and mandarin oranges in a rich creamy salad make it a kid-friendly treat, as well. This is another reader-contributed recipe from a Taste of Home cookbook. Blessings...

Recipe:

1 pkg. (8 ounces) low-fat cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
2 cans (11 ounces each) mandarin oranges, drained

1. In a large mixing bowl, combine the cream cheese and whipped topping using an electric mixer. Stir in the pie filling.
2. Set aside 1/4 cup mandarin oranges for garnish if desired. Fold remaining oranges into cream cheese mixture.
3. Use a rubber spatula to scrape the mixture into a 9 x 5 x 3-inch loaf pan. Cover and freeze overnight or until firm.
4. Remove salad from freezer 15 to 20 minutes before serving.
5. To unmold, run a knife around the edge to loosen salad from pan. Set salad in warm water for a few minutes and turn out on a cutting board. Cut into slices to serve.

Yield: 12 servings
Note: To make this salad low calorie use fat-free cream cheese, light whipped topping and reduced-sugar pie filling.

Frozen Cranberry Salad

This lovely salad is an absolute favorite of ours and has won rave reviews from the friends that have shared meals with us when this was on the menu. One friend was going to bypass it because he thought it was a dessert for later, until I corrected him. The salad is frozen, but it isn't hard. It is easily eaten after setting out at room temperature for about 20 minutes, so don't let the "frozen" part deter you from trying the recipe for your family. I was blessed to win a cookbook for this recipe as an entry in a contest. The one and only time I've ever attempted such a thing; maybe the last as it is a lot of work. Blessings...

Recipe: 

1 16-oz can jellied cranberry sauce
3 tbsps. orange juice
1 tsp. orange zest
1/2 cup heavy cream, whipped stiff
2 tbsps. low-fat mayonnaise
2 tbsps. sugar
1/4 cup chopped pecans, optional for garnish

1. Remove cranberry sauce from the can with a fork, breaking it up and mashing it as you go. Add orange juice and zest. Mix until smooth. You may need to use an electric mixer to accomplish this. Pour into a 5 x 9-inch loaf pan.
2. Add mayonnaise and sugar to whipped cream; beat about 30 seconds until smooth. Spread over cranberry and then sprinkle with the chopped pecans. Cover dish tightly with aluminum foil and freeze until firm, about 4 hours.
3. Remove the salad from the freezer about 20 minutes before serving time. Cut into squares and remove from the pan with a small spatula.

Yield: 8 servings
187 calories
Prep time: 15 minutes plus freezing time.

Potato Salad

One of my husbands favorite salads to have with a hamburger, hotdog or ribs is potato salad. So, since this weekend is the celebration of Labor Day and, for many, the signal of the end of summer, I thought I would share this favorite recipe. The recipe is adapted from a Best Foods recipe I found in a magazine advertisement years ago. Blessings...

Recipe:

1 cup mayonnaise (I use lite) thinned with approx. 2 tsps. milk or light cream
1 tsp. fresh lemon juice
1 tsp. wet mustard
1/4 tsp. celery salt
ground black pepper
5-6 medium potatoes, peeled and cooked in boiling salted water until just fork tender. Cool potatoes and cut into small cubes; you should have about 4 cups.
3 tbsps. chopped dill pickle
1 cup sliced celery
1/2 cup chopped onion

1. Place potatoes, dill pickle, celery and onion in salad bowl.
2. Sprinkle vegetables with the celery salt and black pepper; stir to combine.
3. Combine dressing ingredients in a small bowl whisking until smooth. Pour over salad and stir to combine. Cover and refrigerate to blend flavors for about an hour. Taste and adjust seasonings as needed.

Yield: 4-6 servings

Update on Orzo Pasta Salad with Feta Cheese

As I mentioned in my post yesterday on the Orzo Pasta Salad, I cooked a chicken breast to add to the leftover salad for our dinner last evening. After the chicken cooled and I chopped it into bite-sized pieces, I added some of the salad dressing to the pieces, covered the container, and chilled the mixture for a few hours. I was concerned about the chicken not having enough flavor if it was added directly to the salad that was already two days old. At dinner time I stirred the chicken pieces into the salad and dinner was ready. The chicken did need the extra dressing which helped make the flavor of the salad fresh tasting. We thought it was very good.

My husband and I eat a lot of leftovers since it is only two of us and I do a lot of cooking. My hubby is a real trooper when it comes to our dinner hour as he is never quite sure what I will be asking him to eat on any given day. So, when something new works out, it is a blessing, indeed. Of course, it also helps when he is having one of his favorite chocolate cakes for dessert! Blessings...