Salads, Uncategorized

Sweet-Tart Cucumber Salad


  • 10 pickling cucumbers or 3 medium cucumbers, thinly sliced
  • 1 tablespoon plus 1 teaspoon salt, divided
  • 2 cups white vinegar
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 3 teaspoons celery seed
  • 1 teaspoon pepper
  • 2 medium onions, halved and thinly sliced


  1. Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain.
  2. In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving. Yield:8 servings.
Chicken, Salads, Uncategorized

Sunshine Chicken Salad


  • 1 ounce dry Ranch salad dressing mix
  • 1/2 cup mayonnaise
  • 1/2 cup yogurt (pineapple or pina colada flavored if desired)
  • 1/4 cup honey
  • 2 cups cooked chicken, cubed
  • 1 (8-ounce) can pineapple chunks, drained
  • 1 and 1/2 cups seedless red grapes
  • 1 (8-ounce) can sliced water chestnuts, drained (optional)
  • 1 cup celery, chopped (optional)
  • 1/2 cup slivered almonds, toasted


  1. Combine dressing mix, mayonnaise, yogurt, and honey. Chill at least 30 minutes.
  2. Place chicken, pineapple, and grapes in a bowl (add celery and water chestnuts if desired). Toss with dressing. Sprinkle with almonds.99



Grape Salad


  • 1 lb red seedless grapes
  • 1 lb green seedless grapes
  • 1/2 (8 oz) block cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • Brown sugar, to taste
  • Chopped pecans, to taste


  1. Wash and stem grapes, set aside.
  2. Mix cream cheese, sour cream, sugar and vanilla together by hand.
  3. Stir grapes into mixture, and stir until coated.
  4. Pour into large serving bowl.  Cover and chill until ready to serve.
  5. Sprinkle each serving with brown sugar and chopped pecans.

Amish Red Beet Eggs


  • 8 large hard boiled eggs, peeled
  • 2 cans (16oz.) sliced bets, drained (reserve 1 c. Juice)
  • 1 c. sugar
  • ¾ c. cider vinegar 
  • 1 T. salt
  • ⅛ t. pepper
  • 2 bay leaves
  • 10 whole cloves


Place eggs and drained beets in a large, no staining bowl. Bring the one cup reserved beet juice, sugar, vinegar, salt, pepper, bay leaves and cloves to a simmer in a medium saucepan over medium-high heat. Cook until sugar is completely dissolved, about 3 minutes.  Pour the beet juice mixture over the eggs and beets, cover with plastic wrap, and refrigerate for at least 24 hours or up to 3 days. 

I have also prepared these eggs in a large glass jar, especially if I am making double or triple of this recipe.


Summer Fruit Salad



  • 2/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups cubed fresh pineapple
  • 2 cups strawberries, hulled and sliced
  • 3 kiwi fruit, peeled and sliced
  • 3 bananas, sliced
  • 2 oranges, peeled and sectioned
  • 1 cup seedless grapes
  • 2 cups blueberries

Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Light Eating, Quick (15 minutes or less), Salads, Vegetarian

Blackened Portobello-Mushroom Salad

Cooking Light May 1998


  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • 1/4 cup tomato juice
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons stone-ground mustard
  • 1/4 teaspoon coarsely ground pepper
  • 4 (4-ounce) portobello mushroom caps (about 5 inches wide)
  • 1 tablespoon Cajun seasoning for steak (such as Chef Paul Prudhomme’s Steak Magic)
  • 2 teaspoons olive oil
  • Cooking spray
  • 16 cups gourmet salad greens
  • 1 large tomato, cut into 8 wedges
  • 1/2 cup thinly sliced red onion, separated into rings
  • 1 (15-ounce) can cannellini or other white beans, rinsed and drained
  • 1/4 cup (1 ounce) crumbled blue cheese


  1. Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
  2. Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
  3. Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
Mexican, Salads

Trash Bag Taco Salad


  • 3 pounds ground beef
  • 3 envelopes taco seasoning
  • 3 heads lettuce, shredded
  • 3 cups (12 ounces) shredded cheddar cheese
  • 3 cups chopped tomatoes
  • 2 cups chopped onion
  • 3 cans (4-1/4 ounces each) chopped or sliced ripe olives, drained
  • 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 package (16 ounces) corn chips
  • 1 bottle (16 ounces) Catalina salad dressing
  • 1 jar (12 ounces) salsa


Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in an extra-large resealable plastic bag or large container.

Light Eating, Salads

Fall Harvest Salad

Country Woman August/September 2010, p 37


  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked turkey breast
  • 2 medium apples, cubed
  • 1 cup chopped walnuts, toasted
  • 4 green onions, thinly sliced
  • 1/2 cup raisins
  • 1/2 cup minced fresh parsley


  • 1/4 cup olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons orange juice
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper

Place sweet potatoes in an ungreased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat.
Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.
In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes.
In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately. Yield: 6 servings.

Nutrition Facts: 1 cup equals 471 calories, 26 g fat (3 g saturated fat), 40 mg cholesterol, 237 mg sodium, 42 g carbohydrate, 5 g fiber, 21 g protein.

Diabetic, Light Eating, Salads, Vegetarian

Vegetable Couscous Salad with Parmesan


  • 1 c. vegetable broth
  • ¾ c. couscous
  • 3 ripe plum tomatoes, seeded and diced
  • 2 green onions, finely minced
  • ½ cucumber, seeded and diced (can leave them unpeeled)
  • ½ c. fresh parsley, minced
  • 4 ounces grated parmesan cheese
  • 4 T. fresh lemon juice
  • 2 ½ T. olive oil
  • 2 t. dried oregano, crushed
  • ¼  t. salt (taste first, Parmesan is pretty salty)
  • ½ t. black pepper
  • ¼ t. cayenne pepper


Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.  Let cool, then place in a bowl and fluff with a fork.  Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.  In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.  Pour over the salad, mixing well.  Refrigerate salad for at least 2 hours; bring to room temperature to eat.

Light Eating, Salads, Sides

KFC Copycat Coleslaw


  • 1/8 cups cabbage
  • 1/3 cup carrots, shredded
  • 1 teaspoon onion, chopped fine
  • 3/4 cup buttermilk
  • 1/2 cup mayonaise
  • 1/8 cup milk
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup granulated sugar


  1. Core the cabbage, then shred using the fine disk for the shredder attachment to the food processor.
  2. Shred the carrot the same way.
  3. Mix together cabbage, carrot and onion.
  4. In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
  5. Add the salt and pepper.
  6. Add the sugar to the sauce until well mixed in.
  7. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight.