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- 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!
This started a looooong time ago as a recipe by Jenn Segel at onceuponachef.com. I have modified it in several ways to accommodate ingredients that I usually have on hand. The flavors are really bright.
- Dressing ingredients
- 1 oz. (1/8 cup) honey
- 1 oz. salad oil
- 1 oz. rice vinegar
- 1/2 Tbsp. soy sauce
- 1/2 tsp. sesame oil
- 1/2 Tbsp. peanut butter
- 1/4 tsp. salt
- 1/2 tsp. siracha sauce
- 1/2 Tbsp. minced ginger root
- 1/2 garlic clove, minced
- Salad ingredients
- 2 cups red cabbage, diced or shredded
- 1 cup carrot, shredded
- 1/2 cup bell pepper, diced
- 1 green onion, chopped
- 1/2 cup garbanzo beans
- 1/4 cup cilantro, chopped
- 1/4 cup roast peanuts
Whisk together all the dressing ingredients and set aside.
In a very large bowl stir together all salad ingredients, except the peanuts. Pour the dressing over and stir again. Sprinkle the peanuts on top. Serves 4-6 as a side dish.
Notes: I have used Napa cabbage, green cabbage, all colors of bell pepper. I use dry-roasted peanuts. I think last time I made this I used raspberry vinegar because I ran out of rice vinegar. Instead of garbanzo beans, Jenn calls for edamame. I barely know what that is, so I can’t tell you yay or nay. I use canned garbanzo beans and usually make hummus with the unused half-can. The recipe is very forgiving, do what you like. As I write this, tonight I’m going to serve it with Sweet and Sour Chicken in Acorn Squash Bowls. Again, the flavors of this chopped salad are really bright.
I don’t know when this became such a favorite of mine, but I sure do make it a lot. Yum! This is a gluten-free recipe. I’ll give you the ingredients, but not the amounts. I just throw the food into a bowl and stir it around. I like to serve this with finger food like pulled pork sandwiches or oven-fried chicken.
- Ingredients
- Sour cream
- Mayonnaise
- Vinegar
- Pepper
- Red onion, sliced thin
- Frozen peas, mostly thawed
- Shredded sharp cheddar cheese
- Crispy bacon crumbles
Make a dressing with a dab of sour cream and about twice as much, or more, mayo. Stir in a Tablespoon or so of vinegar. I use white wine vinegar. Stir in a couple dashes of pepper. Stir in the remaining ingredients until well mixed. If you have to add more mayo to get everything covered, then do that. Refrigerate until ready to serve.
- Ingredients
- Spinach
- Bleu cheese crumbles
- Avocado, diced
- Berries, chopped or whole, depending upon size
- Sweet Spiced Pecans (recipe found here)
- Dried cherries
- Balsamic glaze
Use the amount of ingredients for the number of people you’ll be feeding. Layer the ingredients in individual bowls and let people add their own balsamic glaze as the dressing.
I would say the only “must-have” parts of this salad are the spinach, the bleu cheese crumbles, and the balsamic glaze. I always buy the premade glaze, but I supposed you could find a recipe for it, it’s very sweet. I have used mandarin orange segments instead of berries. I’ve used strawberries, blueberries, raspberries and blackberries. I’ve made this without the avocados. I’ve used plain pecans when I’ve been too lazy to make Sweet Spiced Pecans. I’ve used dried strawberries and dried cranberries in lieu of the dried cherries, and I’ve also skipped the dried berries (as is pictured since I was out). Anything goes!
My daughter said she makes this when she’s craving junk food, but wants to eat healthy. It’s a salad after all. Hahaha. This recipe is like many other taco salads, except it uses Catalina Dressing. There is just enough piquant flavor in it to offset the salty-savory taco flavors. This salad is a meal unto itself. Enjoy!
- Ingredients: (amounts depend upon number of people served)
- Ground beef, bison, caribou or moose
- 1 envelope taco seasoning mix (or 3 Tbsp. of recipe found here) per pound of ground meat
- 1/2 cup water per pound of ground meat
- Lettuce (romaine holds up best, but any kind will do)
- Tortilla chips (I use Tostitos Scoops, but be creative!)
- Grated cheese (your favorite taco type)
- Sliced black olives
- Chopped tomatoes
- Chopped avocado (optional)
- Sliced red onion
- Sliced bell pepper or mini sweet peppers
- Additional ideas include: sliced jalapenos, mild chiles, corn kernels, black beans
- Catalina dressing (you may need a good amount of this)
In a frying pan over medium high heat, brown the ground meat. Sprinkle taco seasoning over the meat and stir well. Stir in water. Let the meat simmer until the water has evaporated. Set aside to cool down to room temperature.
In a VERY large bowl layer the vegetable ingredients in proportions that seem good to you. Add the ground meat. Toss the salad with the Catalina Dressing. Serve.
This does not save very well, so it’s best not to overdo it thinking you’ll just finish it off the next day. I mean, we do that, but by then the tortilla chips are soggy and the lettuce is wilted. Don’t be us, be you.
I buy pre-made Catalina Dressing, but you could Google how to make your own and it might be healthier to do so.
Foods Passion 