Yummy Salad

yummysalad2

A few weeks ago, while in MS visiting family, Stan’s sister, Debbie, made a wonderful salad. I promptly got out my trusty iPhone and made a list of the ingredients. She didn’t have a name for the salad but since it tastes so yummy, I named it appropriately Yummy Salad. I have made it several times and each time it is praised by all who eat it. It has so many wonderful flavors that meld beautifully. Now, on to the recipe so that you may enjoy your own Yummy Salad! One thing to keep in mind, add as little or as much for each ingredient. Deb’s directions were to add a handful of this and a handful of that. I measured my handful and came up with 1/3 cup. It worked for us. 🙂

Yummy Salad

Ingredients:

1 bag of Romaine salad mix or Spinach
(I have used both. Romaine was the original recipe but we actually like Spinach best)
1/3 cup of each of the following ingredients:
dried cranberries
cashews
walnuts or pecans
slivered almonds
pine nuts
1 tart apple, cubed in to small pieces
1 can of pears, in own juice, or 1 large pear, cut in to small pieces
Fresh grated parmesan cheese, to taste
Creamy poppy seed dressing, to taste

Directions:

After cutting fruit, add all ingredients in a large bowl and toss gently with the dressing.

I have served this salad with fish and chicken. It takes just minutes to prepare this yummilicious (not sure that’s a word but I like it) salad.

Enjoy!

Veggie Salad & A Lot Of A Month Of Thankfulness

Do you have that go-to dish you like to take when your girlfriends get together? Mine is this scrumptious and easy Veggie Salad. It goes together beforehand so no rushing around at the last minute. It is a cold dish, which is easier than keeping something warm and it taste oh, so good!

Veggie Salad

1 can LeSueur Peas, drained
1 can shoe peg corn, drained
1 can French-cut green beans, drained
1 jar pimento, chopped, drained
1 cup celery, chopped
1 large bell pepper, chopped
1 medium onion, chopped

Dressing:
1 cup sugar
1/2 cup apple cider vinegar
1/2 cup Smart Balance oil or your oil choice
1 1/2 tsp salt
1/4 tsp pepper

Dissolve dressing over low heat. Let cool. 

Mix all vegetables in a large bowl. Pour dressing over veggies and mix well. Let sit in refrigerator at least 24 hours prior to serving. Will last in refrigerator for 2 weeks. 

Serve cold. Makes 8 servings.

A Month Of Thankfulness – Days 13-19

I am a week behind on my thankful posts. Not that I am not thankful but that I was sick most of the week last week and took a few days off to recuperate and then immediately went out of town. 

Day 13 – I am thankful for the military men and women who serve our country.  We have some wonderful friends and family that make this sacrifice daily. No thanks are ever enough.

Day 14 – I am thankful for Stan’s family. When we married 30 years ago, I inherited a new family. I am thankful for each and everyone of them. 




Day 15 – I am thankful for NyQuil. 🙂 Yes, that trusty friend helped me rest when I was so congested and miserable.

Day 16 – I am thankful for old friends. Sometimes seasons of life may move you away from one another but the foundation of friendship remains.

Day 17 – I am thankful for my daughter’s boyfriend, Rob. He not only loves our daughter but is always so welcoming to Stan and me. We have shared many good times over the last 2 1/2 years and I look forward to many more. I love him like a son and am so thankful for his kind and considerate heart. 



Day 18 – I am thankful for second chances. 

Day 19 – I am thankful for my son and daughter’s friendship with one another. 
 Taken in May 2011 at Hanna’s college graduation at College of Charleston.
Life is good.



Recipe Tuesday Chicken Rice Salad

Chicken Rice Salad

2 cups cubed cooked chicken breast
1 cup cooked rice (brown or white)
2 large stalks celery, diced
8 oz. drained pineapple tidbits
1/2 cup halved red seedless grapes
1/2 cups mayonnaise
1 tsp. curry powder (optional)

Combine all ingredients. Stir well. Chill. Serve on a lettuce leaf with your favorite cracker or flat bread. I love it with a seeded, flavored crisp flat bread. Serves 4. Sliced tomatoes are delicious on the side.

Recipe Monday – Cornbread Salad

As I have mentioned before, not only do I live in a southern state, South Carolina, but I also grew up in the deep south of Mississippi. One of the staples in our home was cornbread. If we had a meal with any vegetable, especially any type of bean or pea, we had cornbread. Naturally, I love cornbread. One of my favorite ways to eat cornbread is in Cornbread Salad. I hope you are intrigued enough to give this recipe a try. I promise, you will not be disappointed. 🙂

Cornbread Salad

1 package of cornbread mix, make according to package directions and let cool
1 can Pinto Beans, warmed (I like Bush’s)
lettuce, I like romaine but you can use iceburg or your choice
1 large tomaoto, chopped into small pieces
1 green bell pepper, chopped into small pieces
1 medium onion, chopped into small pieces or green onions (3-4)
2 cups cheddar cheese
6-8 slices of bacon cooked crisp and crumbles or 1 small package of pre-cooked bacon
Ranch salad dressing, 1 small bottle

In a casserole dish or large bowl, layer in the following order:

Cornbread, crumble in the bottom of the bowl,
Pinto Beans, pour evenly over the cornbread,
Lettuce, tomotoes, bell pepper, onion and salad dressing,
Bacon, and sprinkle the cheese over everything last.

Serve immediately. This is hearty enough for a complete meal but also works as a side to any grilled meat or other veggies. To make this dish vegetarian, just omit the bacon. 🙂

I have one friend who always request this salad for any dinner we do together. Yes, it is that good and simple.

Recipe Monday – Green & White Salad

Green and White Salad
16 oz. frozen baby sweet green peas
16 oz. frozen shoe peg corn (white corn)
6 oz. Parmesan cheese, shredded
Mayonnaise
Salt and Pepper, to taste
Thaw peas and corn. You may do this by running cool water over peas and corn while using a colander or allow to thaw in refrigerator in bags. Important: Do not cook the peas and corn! Mix thawed peas and corn, cheese, salt, pepper and enough mayonnaise to bind mixture together. Serve chilled.
This is great for summer grilling. I serve Green and White Salad with grilled, chicken, pork or beef.

Recipe Monday – Potato Salad

One of my all-time favorite summer sides is potato salad. It goes with any meat entree, especially grilled, and it is delicious with a sandwich. My daughter recently asked for my Potato Salad recipe and she said it was a big hit with all her roommates. Maybe your family would also enjoy it.

Potato Salad

5 large potatoes
3 boiled eggs, peeled and cut up
1 medium onion, chopped fine
1/2-3/4 cup sweet pickles cubed or sweet pickle relish
1/4 – 1/2 cup mayonnaise
1 1/2 teaspoon sweet pickle juice
salt and pepper to taste

Cut up potatoes in small pieces. You may peel the potatoes prior to cutting up or leave peel on, your choice. Cover with cold water and 2 teaspoons salt. Boil for 15-20 minutes. Drain. Let potatoes cool. I run cool water over them to stop any further softening and drain in the colander. Add onion, pickles, eggs, mayonnaise, pickle juice, salt and pepper. Mix gently with the potatoes. Cool in refrigerator 1-2 hours before serving. Before serving I sprinkle Paprika on top to just “pretty it up”. 🙂

Recipe Monday – Strawberry Fluff

Strawberry Fluff
or AKA
Pink Party Salad
There are food items that can take you back to childhood memories. This recipe is definitely one of those for me. My mom would make this salad anytime we went on a picnic, vacation or holiday. My dad often referred to it as Pink Stuff and we all four loved it. It is a simple salad that could even be used as a dessert. It is great for pot-luck dinners.
I made it this week for a friend’s family and made us some for home. My son has requested this recipe to be included in a recipe book I am doing for him. He will be so glad it is an easy one.
Ingredients:
1 large can crushed pineapple
1 large box of Strawberry Jello (you can change the flavor of the Jello to any fruit flavor you prefer)
1 carton of small curd cottage cheese
1 large carton of Cool Whip
In a medium saucepan, mix pineapple and Jello. Heat until just boiling. Let cool completely. Add cottage cheese and Cool Whip. Stir together, pour into bowl and refrigerate until ready to serve. Easy peasy. 🙂

Bunny Tales

Sweet Sophistication with a Touch of Whimsy

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

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