Apple Beet Salad

The wonderful thing about beets is the glorious color, the problem with beets IS all that color. Everything, repeat everything will be beet color. But please, don’t let that stop you from eating and enjoying beets. This apple beet salad is a fine example of the glorious color and the problem with all that color. But the taste is wonderful!
 

Apple Beet Salad
adapted from: a magazine article – source not remembered, but thanked.
serves 4-6

1 large beet, roasted and peeled and diced OR 1 16 oz can of diced beets, well drained 
1 large apples, washed (do not peel) and diced
2 green onions sliced thin OR 1 thin slice of onion minced
1/4 c diced dill pickle

1/4 c mayonnaise
1 T vinegar ( I use rice wine vinegar)
1 t honey
1/4 t salt
fresh ground pepper

Gorgonzola crumbles

Prepare all salad ingredients, set aside.

Prepare dressing, stir in the beets, apples, pickle and onion.

Serve garnished with the Gorgonzola cheese.

Enjoy! This really is a delicious salad. Plus you can make it year round.

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HOT CHICKEN SALAD

serves 8-10
HOT CHICKEN SALAD
4 cups cubed cooked chicken 1 Costco rotisserie chicken torn into pieces
2 celery ribs sliced 4 celery ribs, chopped
2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
1 can cream of chicken soup 1 can green enchilada sauce
1 1/2 cups mayonnaise 3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
1 cup fresh sliced mushrooms
2 tablespoons finely chopped onion
2 tablespoons lemon juice Juice of 1 lemon (it was a large lemon – closer to 1/4 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs 1/2 cup Panko crumbs
1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar) 
1/2 cup slivered almonds, toasted, 1/2 cup Almond Accents honey roasted sliced almonds**

  • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
  • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
  • Turn into a greased casserole.
  • Top with bread crumbs and then cheese.
  • Bake uncovered for 35-45 minutes or until heated through.

NOTES:
*I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
**from the produce section – a salad topper

Loaded Baked Potato Salad

Min here, from The Bad Girl’s Kitchen.  Long time no see!  I was lured over here yesterday by Melynda’s Apricot Pie, if you must know.  Then I just had to come back over and share my new creation with you!!

This recipe came about when I received an email listing “summer salads.”  There was a link to a recipe someone had called “Loaded Baked Potato Salad,” which I thought sounded great…but when I read through the recipe, it was really a casserole…?! 

What do I mean by “casserole?”  It was a potato dish that was assembled and then BAKED in a 9×13 pan.  Sort of reminiscent of my Twice Baked Potato Casserole, actually.  Totally not a “salad” at all, (salad in my mind means “cold”), and certainly not a dish I would think about serving in the heat of summer.

I set out to create a true potato salad.

First, I used my grill to bake the potatoes.  I just clean them, rub them with olive oil, then grill on the top rack over medium-ish heat for about one hour, turning over halfway through.  You want them baked but not too soft, keep in mind your grill may cook differently than mine.  Remove potatoes from grill and let cool before chopping, of course. I found that using a serrated knife helps the potatoes hold together better, while keeping the skin pieces intact.

Once salad ingredients are prepped, it’s important not to mix it until you’ve added everything, because the potatoes are a bit fragile.  You want to gently fold the ingredients together.  I used a mixture of sour cream and real mayonnaise because that’s what I prefer.  The real mayo adds a bit of flavor you wouldn’t get with sour cream alone.  You need to put this salad together ahead of time, and I’d recommend chilling it in the refrigerator for at least an hour or so if you have time.

I have to tell you, this is an amazing potato salad!  Make it for your next barbecue, and everyone will be impressed!  I think the baked potatoes add so much to the flavor compared to a traditional potato salad made with boiled potatoes, that I may actually try to bake all my potatoes for salads from now on.

My family and I loved this potato salad; in fact my oldest son H-Bomb even asked for seconds although he’s not a huge potato fan.  It’s my new favorite, and I’m going to make more today!

Loaded Baked Potato Salad 
Serves 6 to 8 

6 baked potatoes, skin on
1/2 pound bacon, chopped and cooked until crisp, then drained and cooled on paper towels
3 – 4 scallions, chopped
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
Salt and pepper to taste

Reserve a few pieces bacon, some green onions and cheese to use as garnish. 

Use a serrated knife to gently chop potatoes, leaving skin on.  I cut each potato in quarters lengthwise, before chopping in pieces.  Add to large mixing bowl.

Add bacon, onions and cheese; do not mix. Season with salt and pepper. Set aside.

In a small bowl, mix sour cream and mayo.  Add to potato mixture and mix gently with a rubber spatula.  Taste and adjust salt and pepper, if needed.  Refrigerate until ready to serve.

Before serving, garnish with reserved cheese, bacon and green onions.

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Broccoli & Cauliflower Salad

This is a fantastic low calorie tasty salad. I used to make the super fattening broccoli cauliflower with tons of mayo, sugar, sunflower seeds and tons of bacon. Delicious yes, but so fattening, you can eat such a tiny portion compared to this salad. The red wine vinegar is so good in this. It’s a nice make ahead salad but I wait until about an hour or two before serving time to add the dressing.

Broccoli & Cauliflower Salad

3 roma plum tomatoes

1 pound fresh broccoli florets, about 8 cups
1 small head of cauliflower, about 1/2pound
1/4 cup red onion, finely chopped
2 green onions, chopped
1/2 cup light mayonnaise
1/4 cup light sour cream
Salt and pepper, to taste
1/2 cup red wine vinegar
1 cup Splenda

Dice tomatoes, chop broccoli and cauliflower. Mix veggies together in a large bowl. Mix mayo, sour cream, salt and pepper, Splenda and red wine vinegar together in a small bowl. Add to veggies. Stir thoroughly and refrigerate for 1-2 hours, stirring often. Keeps in the fridge for about 24-36 hours nicely in my opinion.


Total calories = 791

13 loose filled cups

CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE

CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE
2 cups chopped rotisserie chicken
4 green onions, sliced thin
1 stalk celery, minced
2 cloves garlic, minced
Juice of 1 lemon
1 tablespoon blood orange vinegar*
1 tablespoon canola oil
1 tablespoon sugar
salt and pepper to taste
1 avocado or tomato per person

  • Combine chicken and celery in mixing bowl.  
  • Salt and pepper generously.
  • In a small food processor blend garlic, green onions, lemon juice, vinegar, oil and sugar until well mixed.
  • Pour vinegar mix into mixing bowl and toss well.
  • If using tomatoes carve out centers with sharp knife.  Slice insides onto plate.  Salt and pepper generously.
  • If using avocados carefully scoop out of shell with a large spoon and arrange on plate with tomato slices.  Salt and pepper generously.
  • Fill centers with chicken salad.
  • Serve with garlic toast points.

*or flavor of your choice

2 1/2 BEAN SALAD

I love 3 bean salad, but I hate kidney beans. So, I developed this recipe to cater to my own likes. If you like kidney beans, just add them back in.
2 1/2 BEAN SALAD
2 cans green beans
1 can wax beans
1-2 oz. jar pimentos
1 cup white vinegar
1 1/4 cups sugar
2 teaspoons salt
  • Drain beans and pimentos and place into a jar with enough room for the liquid.
  • In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
  • Let it cool.
  • Pour it over the beans.
  • Marinate at least 24-48 hours for the best flavor.

SUMMER APPLE COLESLAW

I love coleslaw. And I love to combine different flavors to make new salads!  I am more of a celery and cucumber fan in salads.  The husband and my brother both prefer green pepper. So I made this for them. They put up with me putting beans into almost every meal so I can certainly cave and put green pepper into their coleslaw. It admit, it was good. 
We ate this salad with the most delicious grilled cheese sandwiches with a caramelized red onion jam.  It was an excellent meal.
I’ve actually made this a couple times as everyone loved it and it is an easy summer side dish.

Apple Coleslaw
4 cups coleslaw mix
1 green pepper, chopped
2 apples, chopped
1 – 8 oz. Yoplait french vanilla yogurt, light
2 tablespoons mayonnaise, light
2 teaspoon lemon juice
1/4 teaspoon dill weed
Salt and pepper

Combine coleslaw, pepper and apples.  In a small bowl, combine yogurt, mayo, lemon juice, dill, salt and pepper. Mix and add to coleslaw.  Mix and serve.

Total calories = 467 calories
4 servings = 117 calories per serving

Grilled Cheese with Red Onion Jam + Apple Coleslaw = 515 calorie dinner