Tag Archives: Salads

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

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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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.


Pineapple Cranberry Salad

Pineapple-Cranberry Salad

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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!



A cool salad idea


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

Easy Salad for the Holidays!


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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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


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
  • Print

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.)

Delicious and Easy Salad and Sandwich Recipe

Delicious and Easy Salad and Sandwich Recipe

I’m not sure if I’ll ever get my friend Gina on here, so in lieu of that, I’m posting a couple of my favorite things she has made recently.   Not a huge fan of raw broccoli, but the ingredients in this salad are sweet and crunchy, and who doesn’t love ANYTHING with bacon in it.   It’s a taste treat!

I did want to share that I’m on a plane to Washington, DC at the moment, watching the NFL Network and blogging away.  You’ll notice that some of the passengers were enjoying a little shut eye (don’t know this guy.)  Also, I’m pretty excited to use a free drink coupon, so if the plane would quit jolting through the air, they might show up with my Bloody Mary.


Here’s the end result of the Broccoli Salad:


I’m also sharing a recipe for sandwiches that Gina brought for snacks one night.  Don’t have any idea what to call them (Ginawiches?), but you’ll think yummo!  And really different!  I’m not familiar with a lot of the various sausage or salami brands in the deli sections, but I know these are available at your local Hy-Vee, and probably any other large grocer.

The sandwiches are made on the little cocktail or potato/egg rolls and use both Dijon and honey mustard.  Add sausage, cheese and sweet pickle chips, and wow, do you have a tasty delight!!  Specifics below and apologies that I didn’t get a pic before they were all gone L  And, if there’s any weird words in this blog, it’s due – not to the Bloody Mary, which I finally got, but the fact that the airplane is doing a gymnastics routine at 557 miles an hour.

Thanks for reading, and enjoy the beautiful spring weather and flowers blooming!!!!

~Connie Kaye

P.S.  On a side note, amazing that sleeping dude woke up for snacks.  Hmmm….maybe he wasn’t really asleep

Broccoli Salad


Wash and cut stalks off of 2 heads of broccoli.  Separate into bite-size pieces.


1 chopped red onion
1 cup craisins
1 lb. bacon, cooked and crumbled
1 cup mayonnaise
3 TBSP sugar

Mix well and refrigerate before serving.



Butter/egg or cocktail rolls (or Hawaiian rolls)
Havarti with Dill sliced cheese
Lebanon sausage
Sweet pickle chips
Dijon mustard
Honey mustard

Spread one side of the roll with honey mustard, the other with Dijon mustard.  Layer sandwich ingredients and ENJOY!