Asian Spinach Salad (Two Ways)

How does one simply say, "Hello again!" after over two months of silence?  With this recipe of course!!  I could eat this spinach salad ALL DAY and ALL NIGHT.  Yes... you heard me right... SPINACH SALAD!  (You know how I feel about spinach, right?!) This was seriously incredible.  I am so excited to share... and yet there is just a little naughty part of me that wants to keep this one to myself to be the dish of all dishes at the next potluck. :)  This one is from my friend, Whitney, who was kind enough to share it with me, so I better follow her example and over come my selfishness.  ENJOY!  You are so darn lucky I am sharing!  You are going to love it.

Asian Pasta Spinach Salad
Asian Dressing:
1/2 c oil
1/2 c sugar
1 tsp salt
1 tsp sesame seeds
3 T soy sauce
2 T rice vinegar
1/2 tsp sesame oil
1 tsp grated garlic
*Whisk ingredients together in medium size bowl until well blended.

For the Salad:
1 package bow-tie pasta, cooked and drained
Package of fresh spinach
2-3 tsp sesame seeds
1/2 c sunflower seeds
*Toss lightly with Asian dressing, or reserve for individual servings.

Asian Spinach Chicken Salad
Package of fresh spinach
1 cup bean sprouts
2-3 tsp sesame seeds
1/2 c sunflower seeds
cooked chicken breast seasoned with lemon pepper
Asian dressing (recipe above)
*Toss lightly with Asian dressing, or reserve for individual servings.

Kale Chips

Honest and truly, I never pictured myself even putting a bundle of leafy kale in my grocery cart.  Yes, I know... I too have heard of all it's miraculous nutritional healing powers, but what the heck do you do with the stuff?  It is simply not edible!  (I've tried it in green smoothies and it is what I call a disaster! I can't even pretend it is palatable.  Good for you if you think otherwise.)  I am just not the torture-your-taste-buds-to-go-green type... although I have lots of friends who are, and I will certainly cheer you on.

I am probably a bit more like the lady at the end of this {hilarious} clip. (I love Studio C.)

That being said (and watched), I like being healthy and when "healthy" and "practical" meet up... that is where I stand.  Here is a lovely sample of that marriage.  I had a friend, Becky, tell me how she makes kale chips from the kale she grew in her garden.  She said her kids eat it like popcorn or Doritos.  She often serves it as a snack during movies.  I smiled, nodded, and agreed that that was pretty awesome... however, in the back of my head I was guilty of laughing and saying to myself, "RIIIIGHT. Of course they do."  Then she gave me a sample.  I was shocked... literally eating my words.  EUREKA!  There IS a way to make kale taste good! (And it is incredibly easy!!!) 

Even my 4 year old anti-anything-green boy will eat these.  He proudly announced when dad got home from work that, 

"Er made chips a'day.  Er made them with leabs.  Like in the trees."

And that's just what we did.

Kale Chips

Fresh kale (about 4 stalks)

Olive Oil

Kosher Salt (or regular)

Lemon juice

*You could also add other seasoning if you feel brave. i.e. garlic or onion powder, Parmesan, season salt, etc.)

Rinse kale.  Peel the kale away from the stems. (This is a great job for little kiddos.)  Pieces can be small or large.  Put the kale leaves in a large bowl.  Drizzle with a couple tablespoons of olive oil. (More or less as needed.)  Add a little drizzle of lemon juice (if desired) and toss the leaves to coat.  (Sometimes I rub the oil with my thumbs.)  Add salt and toss.  Spread on a large baking sheet.  (I like to have it up on a rack for even baking.)  Bake at 350 for about 15 minutes or until the kale turns brown and gets crispy.  Cooks quickly, so watch it close. (I like mine more crispy, so I usually go longer, but it doesn't taste good burned. :)

Allow them to cool and munch away!  Be prepared to make another batch soon, because the go fast!

*If they don't get gobbled up (which is rare) I have found the the best was to store them in is a Tupperware in the fridge.  They are pretty delicate/crumbly, so be careful.)

 

I feel like I just saved the world.... one kale chip at a time.

Black Bean Pasta Salad

Looking for a yummy summer salad to perk up your picnic?  Look no further!  I have a hard time resisting a pretty colorful salad, and this one just looked like a party.  It tasted pretty good, too.  I did take some liberties by adding a bit of salt, pepper, paprika and a couple others things, because I felt it was pretty bland on it's own.  I will confess that my kids weren't crazy about this one.  Just too much going on I guess, and I couldn't get them to really eat it.  I liked it, but be warned that it makes a big batch, (or probably more like: I don't messure very carefully and it all grows... a lot) so unless you have a crowd, you might want to half it... or eat the left over for a couple meals after like me. :)

Black Bean Pasta Salad (Kraftfoods)

2 cups  shell macaroni, uncooked (I used whole wheat pasta)

1 can  (15 oz.) black beans, drained, rinsed

1 can  (7 oz.) corn, drained

1 can  (4 oz.) chopped green chiles, drained

½ cup  chopped celery

½ cup  chopped onion

¼ cup  KRAFT Mayonesa con Limón (I just added a little lemon juice to regular mayo and I think it worked fine.)

(I also added 1 red bell pepper- I think it really enhanced taste and look.)

(Defeintely add some sald and pepper or other seasonings, to taste.)

COOK macaroni as directed on pkg.; drain.

ADD remaining ingredients; mix lightly. Cover.

REFRIGERATE several hours or until chilled.

SUBSTITUTE

Substitute canned garbanzo or pinto beans for the black beans.

How to Hard Boil Eggs in the Oven... (THE BETTER WAY!)

It is just a little white egg.  Why has boiling it always intimidated me so?  I seriously have to google directions every time!  How long to I boil them?  Why did that one just explode?  Did I take them out too early?  Did I leave them in the cold water long enough?  Was the cold water the right temperature?  Then, why is the yoke still runny?  Ok- so it's not rocket science, but it definitely feels like EGG Science.  So imagine my delight when I saw a "pin" suggesting you bake them in the oven.  Rapturous Day!  You can't top these easy fool-proof instructions.  I will never make a hard (not boiled) egg any other way!  My kids loved peeling them. :) I loved shaking up our typical dinner menu.

How to Hard Boil Eggs in the Oven

To make the eggs, simply bake them in a 325 degree oven for 30 minutes. You can place them directly on the rack or use a muffin tin, which makes it easy move them in and out of the oven in bulk. Once the 30 minutes have passed, remove the eggs from the oven (carefully, because they are hot) and plunge them in cold water for 10 minutes.

The shells may have brown spots where they were in contact with hot metal. Sometimes that discoloration fades away in the water plunge, but sometimes it will leave marks on the whites.

(Source)

*Wouldn't this be perfect for Easter eggs?  This would save a lot of time!

Made a delicious Egg Salad Sandwich for dinner with mine.  What will you make?

Mandrin Orange Salad

My mother-in-law whipped up this great side dish when we visited a while back. I thought it was pretty tasty! I wasn't very patient, it should have had more time to set, but I couldn't wait for the orange yumminess. :)

Mandrin Orange Salad (Maxine Stewart)
1 small pkg. vanilla pudding (not instant)
1 small pkg. orange jello
2 cups water
*Stir ingredients together, bring to a boil, and remove from heat.

1 can mandrine oranges with juice
1 cup whipped whipping cream (or cool whip)
*Add ingredients to jello mixture. Stir thoroughly and set in refrigerator. Before serving, sprinkle with crumbled gram crackers on top or add mini marshmallows.

Strawberry Pretzel Jello Salad

I know what you are thinking: Pretzels and Jello? Really?... Yes, REALLY. I was shocked at this yummy little combo- it would be hard not to like it! A delicious side dish or dessert that is sure to surprise and delight anyone! Big thanks to Rebecca for sharing the recipe... I apologize for my skepticism... I am quite literally "eating" my words. :)

Strawberry Pretzel Jello Salad
Crust
2 cups crushed pretzels
3/4 cups butter, softened
3 T sugar

*Mix and press into a 9x13 pan. Bake 8 minutes at 375 and let cool.

Cream Cheese Layer
1 package cream cheese
1 cup sugar
1 (9 oz) container cool whip

*Mix cream cheese, cool whip and sugar. Spread onto cooled crust.

Jello Topping
1 (6 oz) package instant jello
2 cups boiling water
2 (10 oz) packages frozen strawberries

*Mix jello with boiling water, then add frozen strawberries (3 cups). Stir until berries soften or jello starts to thicken. Gently spread or pour mixture over cream cheese mixture. Refrigerate 4-6 hours before serving. Allow jello to fully set up.

*HINT: Place the frozen berries on top of the cream cheese mixture and then pour the thickened jello on top to make an impressive presentation. Use with all sorts of Jello's or fruit. Any time you deal with frozen berries and jello, refer to spreed-set instructions on package.

Grandma's Dixie Salad

I have the hardest time deciding whether or not to love or hate pomegranates. It is such a mixture of heavenly juice and wood- I sit and chew and I just can't decide. I think the sweet juice is "nectar form the Gods", but that whole woody texture is just hard for me to get past somehow. :) But, whether you are a big fan or a little fan, I bet you will like this salad. I can remember this yummy fruit salad from way back as a kid. My Grandma grew up in St. George (where this salad originated) hence the name "Dixie". It is pretty simple, and it somehow seems a little bit more "special" than your typical fruit salad.

Grandma's Dixie Salad
The red seeds from 1 pomegranate (cut open and seeds removed)
1-2 bananas, peeled and sliced
1 apple, roughly chopped
whip cream (one tub or if you are making the "real deal" 2-3 cups.)
2 cups mini marshmallows

Gently stir all the ingredients together until coated with the whip cream. Refrigerate and serve cold.

We enjoyed this salad over Thanksgiving- this is my mom and daughter making it. My daughter said it was her favorite thing on the table. :)

Curried Chicken Salad with Blackberries

Blackberries, I'm not finished with you! I had to throw them in one last thing before they went out of season. Doug LOVED this salad- it has a really strong taste and a lot of different flavors going on. It was not my cup of tea, so to speak. I guess I am a little too traditional sometimes- I have always preferred the "original" flavor... like with chips, or drinks, or what not. It is hard for me to branch out, but maybe it will be easier for you. You might just love this one like Doug. It was really pretty- I went nuts over the beautiful rusty color as you mix the curry and the mango chutney (which I didn't actually have- but now I can't remember what I cleverly substituted, and that might have been the problem. Hmmm.) It was the most beautiful color!

Curried Chicken Salad with Blackberries (Family Circle)
3 tablespoons olive oil
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup light mayonnaise
2 tablespoons mango chutney
1 tablespoons lemon juice
1-1/2 teaspoons curry powder
1/4 teaspoon ground ginger
1/4 cup raisins
1 celery rib, chopped
1 scallion, chopped
1-1/2 cups blackberries
1/2 cup roasted salted cashews

1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sauté for 5 minutes per side or until internal temperature registers 160 degrees F on an instant-read thermometer. Cool and cut into 1/2-inch pieces. 2. In large bowl, combine remaining 2 tablespoons olive oil, mayonnaise, mango chutney, lemon juice, curry powder and ginger. Stir in chicken, raisins, celery and scallion. Gently stir in berries. Refrigerate for at least 30 minutes. Just before serving, sprinkle with cashews.

Black Bean Salad

I think I have made Black Bean Salsa a couple times- each time just a little different, but this was a yummy mix, and an easy one to throw together. I didn't have very much cilantro and I did add some avocado, which was a good addition.

Black Bean Salad (From Afton Richards)
1 can black beans drained and rinsed
3/4 cup frozen corn (or one can drained)
1/2 small red pepper chopped
3 green onions sliced
1/2 jalapeno pepper, chopped (seeds removed)
1 tomato chopped

Dressing:
2 T lime juice
1/2 tsp salt
2 tsp olive oil
1/2 clove garlic crushed
1 tsp sugar

Combine dressing ingredients in a jar, shake well. Combine salad ingredients in a bowl and toss with salad dressing. Marinate for 30 minutes in the fridge before serving.

Basic Coleslaw

Here's a basic coleslaw with a tangy mayonnaise dressing, and it's a great choice for summer meals. Serve this coleslaw with barbecue or sandwiches. I found that this recipe got better with time. I liked it a lot better after it sat in the fridge for a day or two- the juices run together in a good way and the cabbage softens ever so slightly to make it PERFECT. This was really good, but it didn't top my mom's coleslaw, which I have never quite been able to make like her, so I am forever making failed attempts. :)

Basic Coleslaw (About.com)
6 cups shredded cabbage
1 carrot, shredded
2/3 cup mayonnaise
2 tablespoons vinegar (I just did 1 T and I would hesitate to add more then that.)
2 tablespoons vegetable oil
2 1/2 tablespoons sugar, or to taste
1/2 teaspoon celery salt
1/4 teaspoon salt, or to taste
Preparation:
Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time.Serves 6.

Taco Potato Salad

Here is my little twist on a typical Potato Salad. I was playing around with some ingredients that I thought would work together, and it ended up being a pretty good mix. I think the sour cream just kind of brings it all together nicely, and everything is better with a little bacon! Makes a good summer side dish, and the main meal on a busy night! (That is what I did! :)

Taco Potato Salad (By Lyd)
1 pound bacon
1 onion, diced
2 1/2 pounds potatoes, halved (if Yukon or Red and peeled if other)
Salt
1 tablespoon paprika
2 tablespoons chili powder
1 tablespoon grill seasoning or coarse salt and pepper
2 tablespoons grainy mustard
1 tablespoons vinegar
1/2 packet Taco Seasoning (about 1 tablespoon)
1/3 cup extra-virgin olive oil
1/3 cup sour cream
3 to 4 ribs celery with leafy greens, finely chopped
A generous handful fresh flat-leaf parsley, coarsely chopped

Fry up bacon until crispy. Remove from pan, and saute onion in drippings. Set aside.

Meanwhile, Place potatoes in pot, cover with water, bring to a boil then salt the water. Cook potatoes 12 to 15 minutes until tender.

While potatoes cook, combine spices and mustard with vinegar, whisk in olive oil, and sour cream, and add the cooled onions, celery and parsley to the bowl. Drain potatoes and toss them in dressing while they're still hot, they'll absorb more dressing and flavor. Toss in crispy bacon.

Tex-Mex Chopped Salad

I've been on a salad kick of late- just trying to eat a little fresher, but of course, if your headed into the "rabbit food" direction, you've got to load it up with LOTS of good stuff to trick yourself... or maybe you don't, but I do. :) So here is a yummy fresh salad, loaded up with lots of the good stuff. :)

Lyd's Tip: I really liked the flavor of the ranch and salsa combined- I'm going to do that again! If you are counting calories you can do just a bit of ranch and a little more salsa. You still get a creamy dressing. :)

Tex-Mex Chopped Salad (KraftFoods)
1 pkg. (10 oz.) torn salad greens
3/4 cup Mexican Style 2% Milk Finely Shredded Four Cheese
1 avocado, chopped
1/4 cup finely chopped red onions
1/4 cup Light Ranch Dressing
1/4 cup Thick 'N Chunky Medium Salsa
1 cup baked tortilla chips, coarsely broken
I also added about 2 cups chopped cooked chicken, and a chopped bell pepper.

COMBINE first 4 ingredients in large bowl.
MIX dressing and salsa. Add to salad; toss to coat.
ADD chips; mix lightly. Serve immediately.

Extra Tips: (Kraft had these and I thought they might be useful.)

Selecting, Ripening & Storing Avocados
Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.

Perfect Asian Pasta

This is another great one for kids to help with from Annabel Karmel's "Mom and Me Cookbook." Amberlee had a lot of fun helping me with this one. I really liked the sauce- it had a fun Asian flavor that took me by surprise. This is a quick and easy dish to prepare. Whole wheat noodles taste great in it too.

Lyd's Tip: Whenever you are going to the trouble of cooking chicken, whether it is boiling, grilling, frying, or slow cooking it, always throw an extra chicken breast in, and refrigerate it. It is great for meals like this. The next day, when your not sure what to make for lunch or dinner, you can just pull it out and slice it up, and throw it in a chicken salad or something like this. Great way to speed things up. I like to slow cook my chicken in a little bit of Italian Dressing. The less I have to handle it, the better. It is always moist and has a good flavor.

Perfect Pasta
2 cooked chicken breasts
1 cup sweet corn
2 green onions
2 cups broccoli 7 oz pasta shapes

For the Dressing:
4 T honey
2 T rice wine vinegar (I used cider vinegar)
2 T soy sauce
1 T sesame oil (I used olive oil)

Cook the pasta according to package directions. Add the broccoli for the last 3 minutes. (I didn't catch that- I microwaved my broccoli, but it was still a bit undercooked. I think I would be a much better cook it I would thoroughly read my instructions. :)
Tear the cooked chicken into bite-sized pieces. Remove any fat or skin.
Carefully slice the green onions.
Make a dressing by whisking together the honey, rice wine vinegar, soy sauce, and sesame oil.
Mix together the pasta, broccoli, chickens, green onions, sweet corn, and dressing.
Dish it up and EAT!

Pesto-Chicken Penne Casserole

I'm back! We're getting settled in to our new place and we finally got the internet up and running, and I have a lot of catching up to do, so I hope I haven't lost you in my absence! :) This is one of the best casseroles I have had in a while! I even used whole wheat pasta and it tasted great! What a great way to get that spinach in, too! It's just creamy and delicious! I think it was the perfect amount of pesto too- sometimes I feel like pesto can be a bit overpowering, but I thought this was just right- gave it just the right flavor! It makes a nice big batch, so this is a great one for company! When I have dishes like this, I wonder why I ever go out to eat at Italian restaurants-- sometimes it really can be created in your own kitchen! Do give this one a try!

Pesto-Chicken Penne Casserole (Simple and Delicious)
1 package (16 ounces) penne pasta
6 cups cubed cooked chicken
4 cups (16 ounces) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 jar (10 ounces) prepared pesto
1-1/2 cups 2% milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Nutrition Facts: 1-1/3 cups equals 636 calories, 32 g fat (14 g saturated fat), 112 mg cholesterol, 867 mg sodium, 41 g carbohydrate, 3 g fiber, 43 g protein.

A Tuna Transformation...

If there is anyone out there who gets excited at the thought of tuna, raise your hand. That's what I thought... dry, stinky fish has it's place, but there is only so much you can take. Well, shake of those old tuna chains and get a pita full of this!!! Total tuna transformation! I'm not real big on tuna-fish normally, and I'm always looking for a way to disguise it. I could eat this any night! The sweetness is gentle and PERFECT- even the kids liked it! The nuts and cranberries are a must! (Don't cut corners on this one!) Just a great colorful collection! I'll be making this one again soon! Got this on the table in no time- a good one for a busy night!

Fruited Tuna Salad Pitas (Simple and Delicious)
1/2 cup mayonnaise
1 tablespoon honey
1 can (12 ounces) white water-packed tuna, drained
1 can (11 ounces) mandarin oranges, drained
1 medium apple, chopped
1/3 cup chopped pecans
1 celery rib, thinly sliced
1/4 cup dried cranberries
1/8 teaspoon salt
4 whole wheat pita breads (6 inches)
2-3/4 cups alfalfa sprouts

In a large bowl, combine mayonnaise and honey. Stir in the tuna, oranges, apple, pecans, celery, cranberries and salt. Serve on pita breads with sprouts. Yield: 4 servings.

(I was filled up on one pita half, for what it's worth. :)
Nutrition Facts: 2 filled pita halves equals 640 calories, 34 g fat (5 g saturated fat), 46 mg cholesterol, 899 mg sodium, 60 g carbohydrate, 8 g fiber, 29 g protein.

Egg Salad Pockets

First of all, I am really excited to finally know how to properly make a hard boiled egg. Sound so easy- you just boil an egg, right? Wrong! You don't know how many times I have messed that one up! I finally figured it out though- 5 minutes of boil, take it off the heat, put the lid on, and 20 minutes of steaming. Then you take it out and put it in ice cold water or into the fridge. There you have it and it takes a lot longer than you thing, so do it ahead of time! Well, I was able to use my new found skills with this yummy recipe. And it's a good thing too- Easter is just around the corner! :) I thought it was brilliant! I added a tiny bit of cooked chicken, but you really don't have to- the egg was great, and it was a good mix of seasonings. Can you believe I bought special whole wheat pita pockets just for the occasion, but I put this one off too long, so by the time I got to this one, the pitas were all moldy. I was quite up-set! I HATE IT WHEN FOOD GOES BAD! I didn't even have any bread around, so be got creative and just put it on some lettuce with croutons, and it was actually really good. Necessity is the mother of invention. :)

Egg Salad Pockets (Simple and Delicious)
1 package (3 ounces) cream cheese, softened
1/4 cup Miracle Whip (I subbed plain yogurt)
1 celery rib, finely chopped (I used more to make it stretch)
2 tablespoons finely chopped onion
1 tablespoon sweet pickle relish (I'm just not a fan, so I just chopped up a bunch of pickles)
3/4 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
6 hard-cooked eggs, chopped
3 pita breads (6 inches), halved
6 lettuce leaves

In a small bowl, combine cream cheese and Miracle Whip. Add the celery, onion, relish, dill weed, salt and mustard. Gently stir in eggs. Line pita halves with lettuce; fill each with 1/2 cup egg salad. Yield: 3 servings.

I tried out this new pasta I found on Kraft Foods. I thought it was good, but I have to admit, I struggle with uncooked spinach. I know it sounds silly, but I might just "bake" it and turn it into something more like manacotti. Not one of my favorites, but you just have to keep trying, right? :)

Whole Wheat Pasta with Spinach & Ricotta

12 oz. pasta, uncooked

1 container (15 oz.) POLLY-O Original Ricotta Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry

1 cup chopped tomatoes

1/4 cup KRAFT Grated Parmesan Cheese

2 Tbsp. oil

1/2 tsp. salt

1/2 tsp. dried oregano leaves

1/4 tsp. black pepper

COOK pasta as directed on package.

MEANWHILE, combine all remaining ingredients in large bowl.

DRAIN pasta. Add to cheese mixture; toss to coat.

Buttermilk Ranch Dressing

Here is another option for you. I have to admit, I didn't like the flavor as much. Doug thought it was pretty good, but the buttermilk and hotsauce were too strong for me. I did like what the dill added. It seemed appropriate for something "ranchy" so I think next time I'll use the Betty Crocker recipe, but add some dill. (Picture from Taste of Home.)

Rachel Ray's Buttermilk Ranch Dressing
1 cup buttermilk
juice of 1/2 lemon
1 garlic clove, grated or finely chopped
A few dashes of hot sauce
2 T fresh flat-leaf parsley, chopped
2 T fresh dill, chopped
2 T fresh chives, chopped

Mix together the buttermilk, lemon juice, garlic, hot sauce, parsley, dill, and chives in a bowl. Season with salt and pepper. Refrigerate until ready to serve.

Buttermilk Dressing

Had to make some good dressing to go with that yummy salad bar. I really liked this recipe. I thought it had a good flavor- tasted a lot like ranch.

Betty Crocker's Buttermilk Dressing
3/4 cup mayonnaise or salad dressing
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp instant minced onion
1/2 tsp salt
Dash of freshly ground pepper
1 clove garlic, minced

Mix all ingredients. Cover and refrigerate for at least 2 hours to blend flavors. Store covered in refrigerator.

Salad Bar...

Here is a fresh idea! When was the last time you had just a good salad with all the works on it? I mean really good... not like you were eating rabbit food kind of good. We used to have a Salad Bar line everyday in high school for lunch. It was SO GOOD! I sometimes forget it as a dinner option, because I usually think of salad as a side dish. It also takes a minute if you are chopping everything up, but it ended up being so fun, special, and colorful in the end, that it is worth the trouble. The girls helped me put everything into bowls and put them on the table. They were so excited, and they actually ate it really well. This was so tasty and I want to share two yummy recipes I found for home-made ranch/buttermilk salad dressing. (They are comming up!) So freshen things up and put together a yummy salad bar tonight!

Ideas for toppings:
olives
green onions
peppers
croutons
tomatoes
pineapple
Mandrine oranges
peas
sprouts
sunflower seeds
bacon bits
nuts
cheese
beans/kidney beans
dressing
cottage cheese

Post a comment it you think of something else that is good!!! :)