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Dante’s Loaded Potato Salad

Posted on 04 July 2011 by noelskitchen

During the summer, I like to include a lot of picnic and BBQ meals into my weekly summer meal plans. Potato salad is one that I make quite often, and it’s one of our son’s favorite recipes. The whole family loves potato salad but they are not very fond of mayonnaise. Since I started making my own Greek Yogurt, I was inspired to create this version of our son’s favorite potato salad for our 4th of July BBQ. Instead of using bacon, I added ham (lower in calories and healthier choice) and for a little bit of a tangy kick some ranch dressing.

Dante’s Loaded Potato Salad

Ingredients:

2 pounds potatoes
3 celery stalks, chopped
1 small red onion, chopped
3/4 cup dill pickle, chopped
1 cup honey ham, chopped
1 cup Cheddar cheese, shredded
1 Tablespoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1 cup Greek yogurt
1/4 cup Ranch dressing
2 eggs, harboiled, peeled and chopped
Salt and Pepper to taste
Garnish with chopped parsley or chopped chives (optional)

Directions:

  • In a large pot of salted water, boil the potatoes until tender (approximately 15 minutes.) Drain and cool.
  • In a large mixing bowl combine the cooled potatoes, the ham, celey, pickle, red onion, Greek yogurt, and cheese. Stir gently to combine. Add in seasonings. Season generously with salt and pepper.
  •  Chill before serving.

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Thousand Island Dressing

Posted on 20 June 2011 by noelskitchen

This dressing will keep for a week refrigerated. The flavors of this dressing will fully develop if made 24 hours before using.

[private_Premium Family Meals]

Ingredients:

1 egg
2 Tablespoons sweet pickle relish
1 Tablespoon grated onion
1 cup mayonnaise
1/4 cup chili sauce
1/8 teaspoon hot pepper sauce
1/8 teaspoon pepper

Shopping List:

Chili Sauce
Hot Pepper Sauce
Sweet Pickle Relish

Pantry Ingredients On Hand:

Mayonnaise
Egg
Onion

Directions:

  • Place egg in small saucepan. Cover with water. Boil for 5 minutes over high heat. Turn off heat; let egg sit for 5 minutes. Drain; peel and finely chop egg. Place in medium bowl.
  • Add relish and onion to bowl.
  • Add mayonnaise, chili sauce, pepper sauce and pepper to relish mixture. Stir well to combine.
  • Pour dressing over mixed green or a cucumber and tomato salad;  or try Thousand Island Burgers.

Makes 1 1/2 cups

For a French twist, add 1/2 teaspoon dried tarragon and 2 teaspoons tarragon vinegar at the same time as adding the relish and onion.

Saving Money In The Kitchen: Make your own sweet pickle relish and save money and possibly a trip to the grocery store. Finely chop any variety or mixture of sweet pickled vegetables, including cucumbers, onions or peppers.

 [/private_Premium Family Meals]

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Ranch Chicken Pasta Salad

Posted on 17 June 2011 by noelskitchen

One of my favorite, easy summertime dishes is a pasta salad usually made with chicken. It’s inexpensive and my family loves it. I love the richness of the flavors and it’s perfect for any day of the week. I’ve found that making dishes like this is a great way to get in and out the the kitchen fast on days when the weather is warmer.

This past week, my dinner plan was to keep it cool in the kitchen and make some easy summer meals. And since I’ve reorganized the pantry to fit my needs a little better while I’m in the kitchen, I’ve been out in 30 minutes or less.

This recipe made more than six generous adult servings, it was indeed inexpensive and good.

Ranch Chicken Pasta Salad

Ingredients:

1 Tablespoon olive oil
12 boneless & skinless Breast Tenders (faster to cook)
1 package spaghetti noodles
4 large tomatoes, chopped
1 cucumber, chopped
1 1/2 cups shredded Chedder and Colby Jack cheese mixed
1 bunch green onions, chopped
5 slices of bacon, cooked and chopped or crumbled
1 cup Ranch dressing

Optional:

1 green or red bell pepper chopped if you have it on hand.
1 teaspoon dried parsley OR 1 Tablespoon fresh parsley for garnish

Directions:

  • Bring a large stock pot of salted water to a boil.
  • In a large skillet over medium heat, add olive oil. Cook breast tenders until no longer pink and slightly brown 5-7 minutes. Remove and set on a plate with paper towel to cool. (You could season with a little salt and pepper if desired.)
  • Add pasta and cook according to package instructions, usually 8-9 minutes. Drain and rinse with cold water.
  • Add bacon to same skillet breast tenders were cooked in and cook until desired crispiness.
  • In a large salad bowl, add pasta, chicken, vegetables, bacon and dressing. Toss and serve.

Noel’s Quick Notes: This is a perfect dish to prepare a day ahead and let the flavors meld overnight in the refrigerator.

Noel’s Money Saver Tips:

  1. Bone the chicken yourself instead of buying packaged chicken tenders or cutlets. With a little practice, you’ll be able to do it quickly and save over one dollar per pound.
  2. Purchasing pre-shredded cheese from your local supermarket may be a convenience, but you will save money if you buy the cheese in block form and shred it yourself.

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Noel’s Turkey or Chicken Salad With Tropical Peanut Dressing

Posted on 27 April 2011 by noelskitchen

This is a fabulous, fresh, healthy side-dish or main dish salad that is perfect for lunch or dinner. Salads are now even easier with a wide selection of produce available at your local farmer’s market. Salads are very easy to make and if you don’t have the time or are not near a farmer’s market, the supermarket produce departments have made preparing them even easier.

Noel’s Turkey or Chicken Salad With Tropical Peanut Dressing

Ingredients: 

 Organic Baby Spring Mix or Romaine Lettuce
Cabagge, shredded (optional)
Fresh baked Turkey or Chicken, shredded or chopped
Red Bell Peppers
Carrots
Celery (optional)

Dressing:

1/3 cup Organic Peanut Butter
1 teaspoon apple cider
1 teaspoon soy sauce
1-2 Tablespoons Chili sauce
1 Tablespoon Agave syrup
1/2 teaspoon cayenne pepper

Directions:

  • Chop vegetables, add to individual bowls filled with spring mix or romaine lettuce.
  • Serve with 1 Tablespoon of dressing
  • 

Noel’s Quick Notes: Putting together an fresh healthy salad isn’t difficult, but you do need the right balance of ingredients. Here are 5 ingredients a salad should always have:

  • Something green
  • Something sweet
  • Something crunchy
  • Something tangy
  • Something to dress with

Store any undressed leftover salad in the fridge covered with plastic wrap. It will keep for a day or two in the refrigerator.

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Tags: , Salad Dressing,

Crispy Mexicali Salad

Posted on 29 July 2010 by noelskitchen

Crispy Mexicali Salad

Fresh vegetables and black beans are united in this salad with a zesty Cilantro-Lime Vinaigrette.  It’s light, colorful, crunchy and full of zesty flavor. Very easy to make and tastes delicious!  This salad is the perfect compliment to fajitas. Part of our Keep it Cool summer recipe ideas.

Ingredients:

  • 1 head Red Leaf lettuce
  • 1 tomato, diced
  • 2 green onions, sliced
  • 1 red bell pepper, diced
  • 1 cup black beans
  • 1 cup fresh corn (I used leftovers from our corn on the cob)
  • 1 cup cucumber, diced
  • 1 avocado, diced
  • Tortilla chips, shredded for topping
  • Cilantro Lime Vinaigrette (recipe below)

Directions:

  1. In a large salad bowl, add above ingredients in order listed.  Serve with Cilantro Lime Vinaigrette.

Recipe Note:  For a heartier main dish salad, 2 cups diced cooked chicken  or shredded beef can be added, if desired. This salad can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator.

Cilantro Lime Vinaigrette

Ingredients:

  • 1/2 cup chopped cilantro
  • 1/4 cup vegetable oil
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon water
  • 1 Tablespoon apple cider vinegar
  • 2 cloves garlic, pressed
  • 1/2 teaspoon organo
  • 1/2 teaspoon Southwestern Seasoning Mix
  • Salt and pepper to taste

Directions:

  1. In a small bowl, whisk together ingredients. Wrap with plastic wrap and place in refrigerator for one hour to incorporate the flavors.

Comments (2)

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