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- Ingredients
- Ham, chopped
- Mayonnaise
- Dijon mustard
- Hot sauce
- Worcestershire sauce
- Vinegar
Process ham in a food processor until it’s finely minced. Keep an eye on it, so it doesn’t puree. In a bowl, stir together enough mayonnaise to bind the ham, a dab of Dijon mustard, a splash of hot sauce and Worcestershire, and a spoonful of vinegar. Stir in the ham until it’s well mixed and is the consistency of a spread. Refrigerate for awhile to develop the flavor. Serve. Can be used as a sandwich spread or on crackers or on a bed of lettuce with tomatoes.
NOTES: This is an easy way to use leftover ham. Just eyeball the amounts. I got the recipe from SouthernBite.
- Ingredients
- 1 3-oz. package of ramen noodles (discard seasoning packet)
- 2/3 cup sliced almonds
- 2 Tbsp. sesame seeds
- 16 oz. shredded cabbage, or a bag of coleslaw mix
- 1 cup shredded carrot
- 4 scallions, thinly sliced
- 2 mandarin oranges, sectioned and then sections sliced in half
- Dressing
- Dressing Ingredients
- 1/4 cup rice vinegar
- 3 Tbsp. olive oil
- 2 Tbsp. honey
- 1 Tbsp. soy sauce
- Salt and pepper to taste
Break ramen noodles into pieces. In a 425 degree F oven, on a sheet pan, toast noodles and almond slices for five minutes. [I put parchment paper on my pan, but probably didn’t need to do so.] Sprinkle sesame seeds over all, and return pan to oven for 1-3 minutes, watching closely, until everything smells great and looks golden brown. Remove from heat and set aside to cool to room temperature.
Whisk together dressing ingredients.
When ready to serve, mix together all ingredients and serve immediately. Yield is about 8 servings.
NOTE: The recipe originated at Well Plated by Erin. What makes the dish delightful is the crunchiness. It starts softening immediately, so you want to serve as soon as you add moisture to the ramen noodles. The salad does save under refrigeration, but it’s a different kind of salad then with soft noodles. I have made this using different recipes, ones that required a cooked dressing so the process had to begin too far ahead. I really like this recipe because it’s super easy. It makes a good potluck dish because that single package of ramen goes such a long way.
- Dressing ingredients
- 1/3 cup olive oil
- 1 clove garlic, minced
- 2 tsp. honey
- 2 tsp. Dijon mustard
- 2 Tbsp. lemon juice
- 1/2 tsp. dill weed
- Salt and pepper
- Salad ingredients
- 1-1/2 cups cooked couscous, cooled
- 2/3 cup chopped cucumber
- 1/3 cup minced red onion
- 2 portions of salmon, cooked, cooled and flaked
- 1/3 cup crumbled feta cheese
- 2 tsp. parsley flakes
Whisk together all the dressing ingredients and set aside.
In a bowl, stir together couscous, cucumber and onion. Stir in the dressing and mix well. Gently stir in the salmon, feta, and parsley. Serve. Yield: 2 servings if that is all you’re eating.
NOTE: This recipe started at dishingouthealth.com. I adjusted it to what I had on-hand. I have salmon, lots and lots of salmon. I had leftover couscous from dinner two nights ago during the Snowpocalypse power outage that lasted 24 hours (8pm Wednesday to 8pm Thursday). We got 30+ inches of snow from 3pm Wednesday to 3pm Friday. The nice thing about having a gas range is all you need is a match and you can eat a simple dinner like leftover African Salmon Peanut Soup over couscous. But then I discovered I had made too much couscous in the dark. So, rather than throwing it away, I shoved it into the refrigerator when the power came back on. And then I stumbled upon this recipe on Pinterest and voila here we are. This Mediterranean Salmon Salad is really tasty and we had a nice lunch today while staring at the white winter wonderland around us.
- Dressing Ingredients
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 Tbsp. fresh ginger, grated
- 1/4 tsp. crushed red pepper flakes
- 3 Tbsp. honey
- 2 Tbsp. cider vinegar
- Zest of one orange
- Salmon Ingredients
- 1/2# salmon pieces, bones and skin removed
- Favorite rub or seasoning salt
- Olive oil for frying salmon pieces
- Salad Ingredients
- Lettuce pieces, about 2 cups
- 1 orange, peeled and sliced
- 1/2 cucumber, sliced
- 1 avocado, cut into chunks
- 1/4 cup red onion, finely sliced
- 1/4 cup pistachios, shelled, roasted, and salted
Dressing: In a small saucepan heat the olive oil. Stir in the garlic, ginger, and pepper flakes. Saute for a few minutes until garlic and ginger are fragrant. Stir in honey, vinegar, and orange zest. When it starts to foam, remove from heat and set aside.
Salmon: Season the salmon with your favorite rub or seasoning salt or just salt and pepper. Heat olive oil in a skillet to hot hot. Sear the salmon quickly on both sides. Cook all the way through until it easily flakes with a fork. Remove from heat and set aside.
Salad Assembly: In separate bowls lay out beds of lettuce. Sprinkle around the orange, cucumber, avocado, and red onion. Place the salmon pieces on top. Just before serving, pour the warm dressing over the bowls. Sprinkle each bowl with pistachios. Serve.
YIELD: 2 large bowls as a main dish or more small ones.
NOTES: This delectable beauty comes from Gimme Some Oven. She uses almonds and sesame seeds instead of pistachios. It looks so good, but I went with the pistachios instead. Make sure to use a hearty lettuce, like romaine or iceberg, so it doesn’t get soggy under the warm dressing. I used a pre-measured frozen ginger mash, so it didn’t take very long to saute the garlic and ginger together. I prepped all the dressing ingredients ahead so I could just add them without having to stop mid-process. This was amazingly delicious.
- Ingredients
- 2 cups diced fresh cauliflower
- 2 cups shredded red cabbage
- 1/4 cup minced onion
- 3 crisply cooked bacon rashers, crumbled or diced
- 1 cup mayonnaise
- 2 Tbsp. sugar
- 1 Tbsp. vinegar
- 2 Tbsp. shredded or grated Parmesan cheese
- Pepper to taste
In a large bowl stir together cauliflower, cabbage, onion and bacon. In a separate small bowl, stir together the mayo, sugar, vinegar, Parmesan, and pepper. Stir the mayonnaise mixture into the vegetable mixture until well combined. Serves 4-6.
NOTES: This recipe came from my friend, Jo, back in the ages when we were young mothers together. I haven’t made it in years until today. I’ve been thinking about it a lot, so decided to do it! For the ingredients, I use white wine vinegar and shredded Parmesan. My bacon rashers are small, and I think adding more bacon wouldn’t hurt a thing. What doesn’t taste better with bacon? This recipe can be made a day ahead of time and kept under refrigeration until ready to serve. It can also be easily multiplied if serving a crowd.
- Ingredients
- 4 Tbsp. mayonnaise
- 1 Tbsp. lemon juice
- 1/4 tsp. salt
- Sprinkle of pepper
- 1 apple, chopped
- 1/2 cup seedless grapes, sliced in half
- 1/2 cup celery, sliced
- 1/2 cup toasted chopped walnuts
In a medium bowl, stir together mayo, lemon juice, salt, and pepper. Stir in remaining ingredients. Serves 2.
NOTES: You can use any color of apple or seedless grape. I usually put chopped walnuts into a pie tin and place the tin in the oven at whatever temperature I happen to be baking at the time. I shake the tin every couple minutes. It takes about 8 minutes or so to toast the walnuts. If you’re not a mayo fan, try plain yogurt.
- Ingredients *read the method first
- 4 cups cabbage, shredded
- 1/2 jalapeno, seeded and finely diced
- 3 Tbsp. red onion, finely diced
- 1 tomato, finely diced
- 3 Tbsp. cilantro, chopped
- 1 tsp. garlic sea salt
- Juice of one lemon
Method: I ran the ingredients, cabbage through cilantro, through my food processor’s shredding blade instead of dicing and chopping. I started with cabbage and ended with cabbage in order to get all the softer vegetables to go through. Sprinkle with garlic sea salt and lemon juice. Stir. Refrigerate for an hour or so. That’s it. You’re done.
1/31/2022: Three weeks ago I was sitting on a beach in Roatan, Honduras soaking in the rays. I rousted myself up to see what was at the lunch buffet and brought a piece of roasted chicken and coleslaw back to the beach on a paper plate with plastic utensils. It turned out to be the best coleslaw I’ve ever eaten and I don’t think it was just because of the sun and sand atmosphere, although that could have something to do with it. I noticed the slaw was not bound with mayonnaise and it had tomato in it. Today I found a recipe on Pinterest called “Mexican Cabbage Salsa” by VeganBlueberry and decided to try a riff on that. Close. Very, very close. I do not have a green cabbage on hand, so used red instead. I’m amazed at how good this tastes. Yum!
This started as a recipe from spendwithpennies.com and it morphed from there. Press the easy button with this one. It’s very simple if you already have cooked chicken and are wondering what to do with it. Try this! The salad itself is gluten-free. The pictured sandwich is not.
- Ingredients
- 1/2 cup mayonnaise
- 1 tsp. Dijon mustard
- 1/2 tsp. dried dill weed (or more if you have fresh chopped dill)
- 1/2 tsp. kosher salt
- Several turns of the pepper grinder
- 2 Tbsp. red onion, finely chopped
- 1 celery rib, diced very small
- 2 cups fully cooked shredded chicken
Mix together mayo, mustard, dill, salt and pepper. Stir in onion, then stir in celery. Stir in chicken. If it seems too dry, add a bit more mayonnaise. Serve on bread as a sandwich filling or atop lettuce as a salad.
I just love this. I could eat it a lot more than I do, but I realize that variety is the spice of life. Just sayin’. It’s really, really good.
- Salad Ingredients
- Lettuce, torn into pieces
- Tomatoes, chopped
- Bacon bits
- Dressing Ingredients
- Mayonnaise
- Barbecue sauce
- Lemon juice
- Onion, very finely diced or shredded
Toss together lettuce, tomatoes, bacon bits in one large bowl or several smaller ones.
In a separate small bowl, mix together 1 part mayonnaise, about 2/3 part barbecue sauce, and a splash of lemon juice (enough to thin the dressing a bit). Stir in onions. Keep refrigerated until ready to use.
Note: Since I’m making this for only two people, I use about 1/4 cup mayonnaise and about 3 Tbsp. barbecue sauce and 1 Tbsp. fresh-squeezed lemon juice with 1 Tbsp. or so of the onions. I like to use the SBJ Sauce, but any type of barbecue sauce will do. Yes, of course, I just throw it in until it looks like salad dressing.
Another recipe from my brother. I like how he just whips things up because he knows the basic idea of what should happen. He and I and my daughter and a friend were at our cabin in Delta Junction when he decided to make chocolate souffle. Please understand that at the cabin, the water comes off the roof into a cistern and is then piped into the house . . . when it works. Sometimes we just bring water from home in jugs because it’s easier. Electricity at the cabin (to run the water pump and a kitchen light) is provided by a couple small solar panels hooked to a couple car batteries. Other lighting is from kerosene lamps. The gas range is fueled by propane, a small tank like for a barbecue. The bathroom is a walk to the outhouse. Grey water for washing is thrown over the side of the deck. And he’s going to make a chocolate souffle. First, there wasn’t any chocolate powder or chocolate chips to be found among all the food left behind through several years. He handed a Ziploc of old M&Ms to the girls and told them to start pounding them with a hammer. He whipped up eggs and whatever else goes into a chocolate souffle, mixed it with the crushed M&Ms and we had the most delicious chocolate souffle I’ve ever eaten. That’s how my brother rolls. Anyway, this is his very tasty recipe for Caesar Salad.
- Ingredients
- 2 cloves garlic
- 3 anchovy fillets
- 1 egg
- Juice from 1/2 lemon
- 1/4 cup olive oil
- 1/2 tsp. balsamic vinegar
- 2-3 Tbsp. grated Parmesan, plus more to sprinkle at the end
- 1 head Romaine lettuce
- Croutons
In a very large wooden bowl, mash the garlic with a fork. Add anchovy fillets and mash into a paste with the garlic. Stir in the raw egg and the lemon juice. Mix thoroughly. Stir in olive oil and vinegar. Stir in Parmesan. Toss the Romaine into the mixture so it’s well coated with the dressing. Sprinkle Parmesan over all. Sprinkle with croutons. Serve.
Notes: This serves 4-6 depending upon how large a head of Romaine is used. If you’re concerned about using a raw egg, you can coddle it, but that’s a different subject. I use raw. This salad doesn’t save, so you really need to eat it when made. It’s really easy to make!
Foods Passion 