Archive for ‘Salads’

November 23, 2010

Boiled Lemon Salad

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November 23, 2010

Salade Niçoise

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October 21, 2010

Steak and Strawberry Salad

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October 21, 2010

Mandarin Orange and Raspberry Salad

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August 23, 2010

Easy Shrimp Pasta Salad

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July 13, 2010

Almond Crusted Chicken over Arugula and Strawberries

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February 16, 2010

Roman Salad


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January 1, 2009

Seven Layer Salad

My mom used to make this for pot lucks and I always looked forward to it. This salad is just so crisp and full of flavour and such a welcome break from typical salads. It also displays so creatively, you will want a glass dish for it!  This can be kept overnight if covered and served the following day.

(I haven’t made this in a long time, so my image is borrowed from the web, but I felt for this recipe a visual is necessary.)

Ingredients

1 head iceburg lettuce, chopped
1 lb. bacon, cooked and chopped
5 eggs, hard boiled, chopped
1 bell pepper, diced
1 medium sweet onion, diced
1 bag frozen peas, 16 oz.
1 lemon
8 oz. cheddar cheese, grated
2 cup mayonnaise*
2 Tbsp sugar

*Duke’s or Hellman’s. Miracle Whip or salad dressing just doesn’t work.

  • Prepare all raw vegetables by rinsing individually and thoroughly. Thaw peas and set aside as well.
  • In a large glass serving dish (a large bowl works best but a large glass cake pan would work as well) layer in the following order, the first item being on the bottom:
  1. lettuce
  2. eggs
  3. peas
  4. onion
  5. bell pepper
  6. bacon
  • Halve lemon and squeeze both halves over entire salad, being careful to not drop in seeds.
  • In a small bowl, blend mayonnaise and sugar well. Spread evenly over the salad top creating the seventh layer.
  • Sprinkle with cheese.

* As a side note, you can alternate out layers if you desire. I have seen it done with carrots, celery and tomatoes included instead. The bacon could be substituted to appease vegetarians.

January 1, 2009

Carrot Salad

This was one of my favourite jello based salads that my grandmother used to make and it’s a fun recipe that you can let the kids get involved in too.  I have seen this done with raisins added in, but I am not a fan of the lil’ buggers, so you won’t see them here.  You also won’t see the walnuts that my grandmother used to throw in because I don’t like the crunch they give to the salad, it just seems out of place.  This stores well overnight and is a great dish for pot lucks.

Ingredientscarrotsalad

1     3 oz. box orange Jell-O

1 c. carrots, grated

1     15 oz. can crushed pineapple

  • Bring one cup of water to boil over medium to high heat.
  • Stir in gelatin packet until thoroughly dissolved.
  • Remove from heat.
  • Drain pineapple juice into a liquid measuring cup.
  • Add water to pineapple juice to make 2 cups of liquid total.
  • Stir into Jell-O mixture.
  • Pour Jell-O liquid into casserole dish, 13 x 9.
  • Stir in crushed pineapple and carrots until well blended.
  • Chill until set.
  • Serve.