Category Archives: Salad

A couple of easy peasy salads for your turkey day table…..

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A couple of easy peasy salads for your turkey day table…..

Not sure why I’ve not posted these recipes — they are two of my most requested.  My fantastic mother-in-law introduced me to the Oriental Crunch Salad, and my brother won’t let me come for Thanksgiving lunch if I don’t bring the Pineapple-Cranberry Salad.  I love CRUNCH, and these salads live up to the challenge.  It’s not too late to serve to loved ones on your Thanksgiving table tomorrow (or whenever you gather for the holiday)!

Happy Thanksgiving!

~Connie Kaye

Oriental Crunch Salad

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Ingredients:

1 16oz. bag shredded coleslaw mix
6 green onions, chopped (with greens)
1/2 cup sugar
1/2 cup oil
1/4  cup tarragon vinegar
1 tbsp soy sauce
1/2 cup sliced almonds
1 cup sunflower seeds
2 pkg ramen noodles, flavor packets discarded
1 stick butter

Mix together the shredded cabbage and chopped green onions.  Set aside.

Mix sugar, oil, vinegar and soy sauce together.  Stir/shake well until sugar is dissolved.  Refrigerate until ready to serve.  (I do this in a jar and shake the heck out of it)

Brown almonds, sunflower seeds and ramen noodles in margarine or butter.  Drain on paper towels and store in plastic bag until ready to serve.  Careful not to burn

You can make everything ahead of time.  Keep separate until about 15 minutes before serving time.  Put the crunchies over the slaw and pour the dressing over all.  Stir well.

cranberry

Pineapple Cranberry Salad

Pineapple-Cranberry Salad

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Ingredients:

1 can (20 oz) crushed pineapple (undrained)
2 pkg (4 serving size) raspberry flavored jello
1 can (16 oz) whole cranberry sauce
1 red apple, choppedf
2/3 cup chopped pecans

Drain pineapple, reserving juice. Add enough cold water to juice to measure 3 cups; pour into saucepan.  Bring to boil; remove from heat.  Add jello mix and stir for 2 minutes or until dissolved.  Stir in cranberry sauce.  Pour into serving bowl, and refrigerate for 1.5 hours or until slightly thickened.

Stir in pineapple, apples and pecans.  Refrigerate until firm.  Yummo!

 

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A cool salad idea

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We recently spent 10 days in heaven (well, Mexico to be exact — Cozumel) and while there, were served a Caesar salad in a very unique way.  I took a pic:

salad from mex

Super simple – basically they took a slice of cucumber and removed most of the inside, creating enough room for romaine leaf lettuce.  Add the dressing, a little mozzarella and shaved parmesan and oh man, was it good.  And it looked so cool.

Wanted to share an easy way to take a simple dish and impress your friends!!!

Happy almost Friday!

~Connie Kaye

Cranberries….pecans…pineapple…yum!!!

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I stole this recipe out of a magazine from Dole, and want to share here as it is fresh, crunchy and absolutely delicious.  I’m not a big fan of stuff suspended in jello, but I can handle this.  It’s frequently requested, so Dole, here ya go.   Hope you enjoy as much as our family does.  Also, the original recipe uses walnuts but the hub isn’t a fan, so I use pecans.  (I’m nice like that)   So, your choice on pecans or walnuts.

cranberry salad

Happy Holidays!  ~Connie Kaye

Festive Cranberry Pineapple Salad

  • Servings: depends
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Ingredients:

1 Can crushed pineapple
2 small pkg raspberry jello
1 can whole cranberry sauce
1 chopped apple
2/3 cup chopped walnuts or pecans

Drain pineapple, reserving juice.  Reserve 1 tbsp pineapple, set aside.  Add enough cold water to measure 3 cups, pour into saucepan.  Bring to a boil, remove from heat.  Add boxes of jello and dissolve, stirring for 2 minutes.   Stir in cranberry sauce.  Pour into large bowl and refrigerate for about 1 1/2 hours or until slightly thickened.  Stir in apples and walnuts or pecans.  Place in a pretty bowl and refrigerate 4 hours or until firm.  Garnish with apples, pineapple or nothing…it will be amazing either way!

Easy Salad for the Holidays!

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I thought this might be a good time (maybe a little late for Turkey Day) to share a couple of quick, delicious jello salad recipes that are frequently requested.  This first is a Blueberry Jello Salad that my brother considers dessert.  My barrel racing friend, Jeanne, is the one who created it and it’s always requested at the holidays.  I’ll also post a Cranberry Jello Salad which I stole from Dole that is so delish and easy.

Enjoy the holiday season!

~Connie Kaye

Blueberry Jello Salad

  • Servings: depends
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Ingredients:

In an 8×8 or 9×9 pan, mix one box of raspberry jello as directed and let firm up.

In saucepan, dissolve over low heat, and let cool (I use a whisk):
1/2 package unflavored gelatin
1/4 cup cold water
1/4 cup milk
1/2 cup sugar
1/2 tsp vanilla
4 oz cream cheese

When fairly cool add to jello, and let it firm up.

Last step – small box raspberry jello and 1/2 can blueberry pie filling.   I recommend only using 1 3/4 cups water with this jello layer to make sure it’s firm enough with pie filling.

Double all for a 9×13 pan.

 

Oriental Crunch Salad

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I fixed this recently for a bridal lunch and a shrimp boil, and it was an instant hit both times.  Super easy because you make pretty much everything ahead of time, and just throw it together when ready to serve!  My only caution is the sauteeing part — I tend to rush the process thus having to start all over again when I burn the almonds, etc.

oriental crunch salad

Photo credit bettycrocker.com. Didn’t get a pic before it was long gone!

I go the easy route with coleslaw mix, but you could shred your own cabbage.  Enjoy, and I’ll share the recipes for the Shrimp Boil and Crepes Divan next!!

~Connie Kaye

Oriental Crunch Salad

  • Servings: depends
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Ingredients:

1 16oz. bag shredded cabbage or coleslaw mix
6 chopped green onions
1/2 cup sugar
1/2 cup oil
1/4 cup tarragon vinegar
1 tbsp soy sauce
1 (3 to 4 oz) package sliced almonds (1/2 cup)
1 (4 to 5 oz) package sunflower seeds (approx 3/4 – 1 cup)
2 packages ramen noodles, flavor packets discarded
1 stick butter or margarine

Mix together the cabbage and chopped green onions in serving bowl.

Mix sugar, oil, vinegar, and soy sauce.  Stir well or shake until sugar is dissolved.  Refrigerate until ready to serve.

Brown almonds, sunflower seeds and ramen noodles in margarine.  Drain on paper towels and store in plastic bag until ready to serve.

You can make all mixtures ahead of time.  However, keep them separate until about 10 minutes before serving time.  Put the crunchies over the cabbage and pour dressing over all.  Stir salad very well.  (Also, if you  double the recipe, I recommend either doing the crunchy browning in 2 separate batches or get the ramens pretty well done then add the almonds and seeds.)

Bacon Jalapeno Deviled Eggs

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You’ve probably determined by now that we like fairly spicy food.  So, when I ran across an idea to incorporate bacon and jala jala’s into deviled eggs, I thought the idea sounded fab!  And I try new things at strange times of the year – for example, I believe I first made these at Christmas.  I think most normal people make deviled eggs for picnics or in the summer –  not me!  I cook things when the mood strikes!  With the 4th of July festivities approaching quickly, I thought this would be a great time to share.

One trick that you already probably know, when boiling eggs, is once they have finished the process, place them in cold water.  This makes the egg shell much easier to remove.  I actually continue with the cold water and then promptly remove shells.

Mix all ingredients together, then stuff your eggs.  I also like to sprinkle a little paprika very lightly for color when all finished. Refrigerate until ready to eat.  Yum!

bacon deviledd eggs

Photo courtesy food.com

~Connie Kaye

Bacon Jalapeno Deviled Eggs

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Ingredients

  • 12 large eggs, hard boiled and peeled
  • 1 cup mayonnaise
  • 1½ tsp rice vinegar
  • ¾ tsp ground mustard
  • ½ tsp sugar
  • 2 jalapenos, seeded and chopped
  • 6 pieces bacon, cooked, crisp

Cook eggs, peel, slice in half and remove yolks.  Combine all ingredients and stuff eggs.

Roasted Radishes

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The only time I’ve ever eaten radishes is with them dunked in mayo.  Hellman’s, that is.  Yep, I’m a mayonnaise snob.  However, I ran across this recipe and was a little skeptical.  MB and I speculated as to whether these might end up in File 13 quickly.  However, they were amazing.  The radishes take on a sweet flavor and are too the moon.  So, they’re easy and I encourage you to give them a whirl – you will probably be pleasantly surprised!  Enjoy!

radishes

Photo courtesy of allrecipes.com

 

~Connie Kaye

Roasted Radishes

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Ingredients:

Radishes
Butter or margarine
Salt & pepper

Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.