SUNSHINE BROCCOLI SUPREME SALAD

 INGREDIENTS 

1/2 C Mayo

1/2 C Greek plain yogurt

2 T sugar 

3 T Apple Cider Vinegar

1 lb Fresh Broccoli, chopped into bite-sized pieces (6-8 Cups)

1/2 cup Raisins or Cranberries

1/2 C Salted Sunflower Kernels

1/2 lb cooked crumbled Bacon

1/8 C finely diced Red Onion (more if you like a lot of onion)

DIRECTIONS

1. In a large bowl, whisk together the mayo, yogurt, sugar and vinegar

2. Add in the rest of the ingredients and mix very well.

3. Cover and chill in the fridge for AT LEAST 30 minutes and enjoy!

NOTES:

This dish can be prepared up to 2 days in advance. I do not recommend freezing it as it will become very watery and mushy. I recommend doubling the recipe for parties because it goes fast!!!

 

Broccoli Salad

this is Heidi's Version

Serves 4

4 cups of broccoli cut into bite size pieces
1/8 cup red onion diced
1/4 cup dried cranberries
1/8 cup sunflower seeds
1/2 cup bacon crumbled
1 1/2 Tbs cider vinegar
1 Tbs sugar or monk fruit sweetener
1/2 cup mayonnaise
Salt and Pepper

Instructions

1. Whisk together vinegar, sugar/monk fruit sweetener, mayo, salt and pepper in a medium bowl. Set aside

2. In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon. Pour the prepared dressing over and mix well

3. Refrigerate for an hour before serving.

BLT Pasta Salad

Ingredients

 1 (16 ounce) package medium seashell pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing or Poppy Seed Dressing
1 small onion, chopped
2 tomatoes, chopped 

  Chopped Romain Lettuce (add desired amount)

Directions

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.Drain,     and rinse under cold water to cool.  Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.  In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon and add chopped lettuce over the top just before serving.

Caesar Salad with Homemade Croutons

Makes 6 servings

1 large or 2 small heads romaine lettuce

1/4 Cup grated Parmesan Cheese

4 cups day-old bread, roughly cubed (use an artisan type bread)

1/4 cup olive oil

1/2 teaspoon course ground pepper

2 cloves of garlic

1/2 recipe Caesar Salad Dressing (see Salad Dressings in blog)

1 recipe of Parmesan Cheese Crisps (see Appetizer and Snacks in blog)

Heat oil in a large skillet over medium heat. Cut cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. Let cool.

Place lettuce in a large bowl. Toss with dressing, Parmesan cheese, and seasoned bread cubes add 1 or 2 Parmesan Cheese Crisps for garnish 

Tips: can add grilled chicken, salmon or steak for a main course.

Parmesan Cheese Crisps

8 oz Parmesan Cheese (preferably Parmigiano-Reggiano)

1/4 coarse grind Black Pepper (optional)

1 1/2 teaspoon all-purpose flour

Combined in a medium sized bowl, grated Parmesan cheese and a little black pepper or other spice that you like. On a sheet pan lined with parchment paper and sprayed with non-stick spray, place a heaping tablespoon in of shredded Parmesan cheese and flatten to about a 3 inch circle, leaving space for the cheese to melt and bake in the oven on 350 F, middle rack, for 5 to 6 minutes, or until golden brown. Once cooled, remove from the sheet pan with a spatula and set aside.  Makes 20 crisps.

Tips: 1. If you make them too thick they will be chewy rather than crispy, and if browned too much they will taste bitter.

          2.  Add other spices (sparingly) for color rosemary, thyme, paprika, parsley, garlic powder, chopped nuts, etc.

          3.  Crisps may be made 2 days in advance,kept between layers of wax paper in an airtight container at room temp.

          4. Moldable when still warm, drape them over an upturned glass, they will form a cup that can filled for appetizers.

Greek Guinoa and Avacado Salad

         1/2  cup uncooked quinoa, rinsed and drained*
1   cup water
2   roma tomatoes, seeded and finely chopped
1/2  cup shredded fresh spinach
1/3  cup finely chopped red onion (1 small)
2   tablespoons lemon juice (add an extra Tbs if you would like it on the tart side)
2   tablespoons olive oil
1/2  teaspoon salt 

Spinach leaves
2   ripe avocados, halved, seeded, peeled, and sliced**
1/3  cup crumbled feta cheese or other soft cheese

1.  In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.

2. Transfer quinoa to a medium bowl and allow to cool.  Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat. Refrigerate until ready to use.

3. When ready to serve, place spinach leaves on 4 salad plates.  Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.

Note  * Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

Note  ** Brush avocado slices with additional lemon juice to prevent browning.

Creamy Salad Dressing

Add this low-fat salad dressing to coleslaw, pasta salad, and potato salad, or drizzle it over fresh greens.

ingredients

         1/4  cup plain low-fat yogurt
2   tablespoons light mayonnaise or salad dressing
2   tablespoons fat-free milk

         Salt and pepper to taste

         1   tablespoon snipped fresh parsley or chives 

         2 - 3 tablespoons of White or Red Wine, or Rice Vinegar (depending on what type of salad you are  putting it on)

Add ons: again depending on application1/4  teaspoon dried basil, oregano, or thyme, crushed (optional)

         1/4  teaspoon dried dillweed (optional)
1/8  teaspoon celery seed (optional)

directions

1.  In a small mixing bowl combine yogurt, mayonnaise, milk, parsley or chives, and salt and pepper.

2.  If desired, add one of the remaining ingredients. Makes 8 1-tablespoon servings. May double or triple recipe if leftovers are desired.

Make Ahead Tip

Cover and chill up to 48 hours.

Tony's Salad

All ingredients should be gauged by the number of people you would like to serve.  As written this recipe makes 6 generous servings

1 bag of Spring Mix lettuce
1 bag of Baby Spinich
1 can (well drained) Mandarin Oranges
1 cup sliced fresh Strawberries (or fruit of the season, blueberries, apples, peaches)
1/3 cup dried cranberries
1/8 cup thinly sliced red onion (red onion gives the best flavor)
1/3 cup slivered almonds
1/8 cup thinly sliced red onion (red onion gives the best flavor)
Briannas Poppy Seed Dressing

Mix first seven (7) ingredients in a large Salad Bowl cover and refrigerate until just before serving, then add onions and dressing, toss and serve immediately .... this salad doesn't keep well so make only enough for the number of people to be served .... is great served with grilled meat or for a brunch.

Salmon Macaroni Salad

Tip: add the macaroni to the salmon mayo mixture when it is still warm. That way it will absorb the flavors better.

INGREDIENTS

1/2 pound (about 2 cups) macaroni pasta

Salt

2 (7-ounce) cans salmon

1/2 cup mayonnaise (plus more to taste or for added smoothness)

1 teaspoon mustard

1 teaspoon lemon zest

1 Tbsp lemon juice

1/3 cup chopped shallots, red onions, or green onions (with onion greens)

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)

2 stalks celery, chopped

1 cup frozen peas (thawed)

Freshly ground black pepper

METHOD

1 Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm after rinsing) and drain again.

2 In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, celery and peas.

3 Mix in the cooked macaroni while it is still warm. Add freshly ground pepper to taste. Adjust seasonings.

Chill before serving. Serves 4.

Heidi and Carson's Wedding Quinoa Salad

1/2 cup quinoa, cooked according to pkg directions
2 green onions, chopped white and green parts or 1/8 cup thinly sliced red onion
1 small clove garlic, minced
1/2 cup celery, chopped (more if you like the crunch)
1/2 cup of dried cranberries
1/3 cup chopped pecans, walnuts or slivered almonds
1/4 cup chopped parsley

Let quinoa cool, then add remaining ingredients and toss with a good store bought Cranberry Dressing, if you have trouble finding a Cranberry Dressing then us a Raspberry Dressing ... Chill in the refrigerator for a couple of hours or serve at room temp. Great with grilled meat or fish .... enjoy

Makes 4 servings

Quinoa Salad

1/2 cup quinoa (double if feeding a crowd)
1/2 tsp sea salt
1/8 tsp ground pepper
1 garlic, minced
2 green onion chopped (use green part also)
2 Tbs extra virgin olive oil
2 Tbs lemon juice (fresh if possible)
1 bunch curly parsley, chopped
1 cup grape tomatoes, quartered
1 cup chopped English cucumber
1/4 cup crumbled feta cheese

Cook quinoa according to package directions. Transfer to a bowl to cool sightly.

Mix remaining ingredients i a large serving bowl. Add quinoa and stir gently to combine. Can be served warm or cold, flavors are enhances by letting the dish sit for awhile.

Makes 4 servings ... serve alone cold as a salad or serve warm with grilled lamb, beef or chicken kebabs.

Mom's Red Hot Jello Salad

Ingredients:
1/2 cup red hots (divided into 2 - 1/4 cups)
2 – 3 oz pkg red jello (cranberry)
2 cup hot water (divided into 2 - 1 cups)
1 ½ cup applesauce x 2 amounts are for

1 – 8 oz pkg cream cheese – room temp one layer
½ cup chopped walnuts/pecans (optional)
½ cup finely chopped celery
½ cup mayonnaise

Make 1 pkg of jello with 1/2 of the red hots using 3/4 cup of applesauce in place of the cold water.   Pour mixture in glass pan and CHILL COMPLETELY!

Blend cream cheese, mayo, nuts and celery. Spread over firm layer of jello. Let set up.

Mix second jello layer same as the first. Pour over a wooden spoon onto cream cheese layer (this helps the cream cheese layer to stay put). CHILL COMPLETELY!

Apple Snickers Salad

Ingredients:
5 apples (red and green), cut into chunks
5-6 snack size snickers bars, cut into chucks
1 tub cool whip

Mix apples and snicker chunks together.
(you can portion however you want, I prefer a 4 apple to 1 snicker ratio)

Mix in cool whip.
(I like it to just cover the apples and snickers)