Classic Caesar Salad This is a no-brainer for most people. But, you’d be surprised at the requests I get for this particular salad recipe. So, here it is. It’s surely one of my favorites. Classic Caesar Salad Print Prep time 20 mins Total time […]
Bacon Cheeseburger Salad
I messed up the title on the picture. It’s a yummy salad – not a casserole
- 1 pound lean ground beef
- 1 white onion
- 3 cloves minced garlic
- ¼ cup barbecue sauce sugar free
- 1 large head romaine lettuce
- 1 cup sliced grape tomatoes
- ⅓ cup sliced red onion
- ½ cup fresh sliced mushrooms
- ⅓ cup diced dill pickles
- ¼ cup sliced dill pickles
- 2 teaspoons sesame seeds
- 1 cup cheddar cheese sliced and diced
- 8 slices bacon cooked crisp and chopped
- 1 cup thousand island dressing sugar free
- 2 teaspoons yellow mustard
- Cook beef, onion and garlic over medium heat until no pink remains. Drain any fat.
- Add barbecue sauce and simmer 1 minute. Cool slightly.
- In a large bowl, combine remaining ingredients including beef. Toss and serve.
Triple Berry Cheesecake Salad
This is so good. I know that these are considered “summer fruits”, but these days we can find them in the stores all year. I substituted raspberries for the blackberries – personal preference. Any combination of berries is great,
- 1 package cream cheese, softened (8 ounces)
- ¼ cup sugar
- 1 container whipped topping, (8 ounces)
- 3 cups strawberries, cut into chunks
- 2 cups blueberries
- 1 cup blackberries
- In a large bowl mix the cream cheese and sugar with an electric mixer until fluffy. (Can be mixed by hand)
- Fold in whipped topping.
- Stir in fruit.
Broccoli Pineapple Salad This is a great side salad. I would usually serve it with a tuna casserole. Broccoli Pineapple Salad Print Prep time 15 mins Total time 15 mins Author: Marsha Powell Recipe type: Salad Cuisine: American Serves: 6 Ingredients 6 cups […]
Muffuletta Pasta Salad
Most all of my Mardi Gras recipes came from neighbors when I lived on the Mississippi Gulf Coast. I was there for a few years and I learned all my Cajun cooking skills from the neighbor ladies.
- For the Salad
- 1 (16-ounce) box medium shells pasta
- 6 ounces provolone cheese, cubed (see note)
- 2 ounces hard salami, cut into 1” matchsticks
- ½ medium red onion, diced
- 2 ounces mortadella, cut into 1” matchsticks
- 2 ounces soppressata, cut into 1” matchsticks
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 cup kalamata olives, pitted
- ¾ cup small green olives, pitted
- 1 cup giardiniera salad, drained
- For the Vinaigrette
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 1 tsp garlic, minced
- 1 tsp sugar
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt
- For the Salad
- Cook pasta according to package instructions. Rinse and drain the pasta in cold water.
- Transfer pasta to a large bowl and add remaining ingredients. Stir until well combined.
- For the Vinaigrette
- In a medium bowl, whisk all ingredients together. Pour over salad and toss until well coated. Keep salad refrigerated; serve cold.
Mediterranean Chicken Salad This is so good. It’s a great main dish salad. Personally, I don’t like spinach, so I use romaine lettuce. Mediterranean Chicken Salad Print Prep time 20 mins Total time 20 mins Author: Marsha Powell Recipe type: Salad Cuisine: American […]
BLT Pasta Salad
I love my pasta and I love my salads. This is perfect. I substituted bow tie pasta for the shells because that’s what I had on hand.
- 3 2⁄3 cup large macaroni shells pasta, cooked
- 4 cup tomatoes, diced
- 4 slice bacon, cooked and crumbled
- 3 cup lettuce, thinly sliced
- 1 tsp sugar
- 2 tsp cider vinegar
- 1⁄2 cup fat free mayonnaise
- 1⁄3 cup light sour cream
- 1 tbsp dijon mustard
- 1 salt
- 1 pepper
- In a large bowl, mix pasta, bacon, tomatoes, and lettuce.
- In a small bowl, mix sugar, vinegar, mayonnaise, sour cream, mustard, and salt and pepper to taste.
- Pour dressing over pasta mixture, stir to combine, and chill until ready to serve.
Christmas Salad This looks so pretty on the table. And, it’s a nice complement to any Christmas dinner or anytime. Christmas Salad Print Prep time 10 mins Total time 10 mins Recipe published by Stacie. https://www.simplystacie.net/2018/10/christmas-salad/ Author: Marsha Powell Recipe type: Salad Cuisine: […]
Crab Pasta Salad
I love this pasta salad. It calls for Spike seasoning. It’s a salt-free seasoning. You can find it at Walmart or on Amazon.
- 1 lb medium pasta shells
- 1 pound package imitation crab meat cut bite size
- 1 can medium black olives sliced
- 1 medium red bell pepper diced
- 3 or 4 green onions sliced thin about two inches into the green
- 3 stalks of celery diced
- 1½ cups plain non fat yogurt (see note)
- ¼ cup fat free mayonnaise
- ½ TBSP Spike (found in the spice aisle)
- 1 tsp celery salt
- 1 TBSP yellow mustard
- ½ TBSP soy sauce
- ¼ cup Italian vinaigrette salad dressing (see note)
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a very large bowl, mix the pasta, crab, olives, red peppers, green onions, and celery.
- In a small bowl, whisk together the yogurt, mayo, Spike, celery salt, yellow mustard, soy sauce, and salad dressing.
- Pour the dressing over the pasta and veggies and stir to combine. Refrigerate at least two hours before serving.
- NOTE: Do not use Greek yogurt. It's too thick. The creator of this recipe recommended using Seven Seas Viva Italian dressing. You can also substitute the Spike seasoning with Old Bay. Personally, I use real crab meat instead of the imatation.
Carrot Raisin Salad
This has always been one of my favorites.
- 1 pound carrots
- ½ cup raisins
- 1 cup warm water or apple juice
- 1 small can of pineapple tidbits drained
- ½ cup mayonnaise
- 1 tbsp granulated sugar
- Put raisins in a cup of very warm water (or warmed up apple juice) so they plump back up.
- Once they plump up, drain water or juice.
- Drain pineapple of excess juices.
- Peel carrots and then grate them.
- If making a double batch of this salad, it may be faster to use the grater on your food processor.
- In a medium bowl, toss grated carrots with mayo and sugar.
- Then add in raisins and pineapple and stir until combined.
- Cover and put in the fridge to chill thoroughly.
Sneaky Fruit Salad
This is great any time of the year. I found that it was also good if you wanted to use up some leftover Halloween candy.
Everyone is going to love this.
- (8 oz) container Whipped Topping
- Orange food coloring
- 1 apple, cored and chopped
- 2 (2.07 oz) Snickers candy bars, chopped
- ¼ cup chopped peanuts
- In a large bowl add whipped topping and orange food coloring. Fold in chopped apple, Snickers and peanuts. Refrigerate until time to serve.
I had never heard of this until I moved down south. It was always a staple at any family gathering. But, you know, I like to make it just because I want some.
- 1 can mandarin oranges, drained
- 1 can pineapple tidbits, drained
- 4 ounces maraschino cherries, save the juice
- 1 can angel flake coconut
- 8 ounces sour cream
- 1 cup miniature marshmallows
- 1 cup chopped nuts
- Combine all ingredients and chill before serving.