Cauli Faux-tato Salad

Bridget, my new friend in our village, shared this absolutely delicious recipe with me. I didn't want to lose it, AND I wanted to share it with my friends, so here it is! I hope you enjoy it as much as we do!

Ingredients:

• 1 large head cauliflower (sometimes I cheat and use frozen)
• 6 large eggs ~ hard boiled, peeled, and separated into yolks and whites
• 2 TBSP roughly chopped fresh parsley
• 2 TBSP roughly chopped fresh dill
• 1 TBSP finely chopped shallot
• 1/3 cup dill pickle relish (or finely chopped dill pickle)
• 3 whole green onions, chopped (white, light and dark green parts ~ may save some dark green for garnish

Dressing:

• hard boiled egg yolks (from above)
• 1/4 cup good mayo
• 1/4 cup full fat sour cream (or be like me and use all mayo)
• 1/4 TBSP dill pickle juice
• 1 TBSP yellow mustard
• 1 TBSP dijon mustard (or be like and use all yellow)
• 1 tsp salt
• 1/4 tsp fresh ground pepper (black or blend)

Directions:

1. Cut cauli head into bit-sized piece (florets and soft stems only), and steam until tender but not mushy.
2. Drain, dry and cool.
3. Chop the hard-boiled egg whites and add them to a bowl with cooled cauli, parsley, dilll, pickle relish, onions and shallot.
4. Using an immersion blender or regular blender, separately blend ingredients for dressing.  
5. Toss cauli/onion mix with blended dressing and mix well.
6. Adjust for salt, pepper & pickle juice.
7. May garnish with extra herbs, chopped dark green tops of onions, and/or a shake of paprika.

Katie's Corn Salad

Ingredients:

• diced tomato
• peeled, de-seeded & diced 1/2 cucumber
• diced 1/4 red onion
• drained 1 can sweet corn
• salt & pepper to taste
• red wine vinegar
• olive oil
• add cheese, if wanted (Katie uses feta. I use gorgonzola.) 

Directions: Mix all ingredients and enjoy!

Low Carb Coleslaw

 Ingredients:

• 10 oz. bag coleslaw

• 1 cup mayonnaise

• 1/4 cup Swerve powdered sugar substitute

• 3 tbsp. White vinegar

Directions:

1. Empty bag of coleslaw into a large bowl.

2. In a small bowl, mix mayonnaise, powdered sugar substitute & vinegar until well blended.

3. Pour mixture over coleslaw and stir until all coleslaw is wet.

4. Refrigerate until it is served.

Loaded Italian Salad

 Ingredients:

• chopped Romaine lettuce

• grape tomatoes, sliced long ways

• whole black olives

• sliced pepperocinis

• thinly sliced red onion

• pepperoni

• diced salami

• diced ham

• shredded mozzarella

• shredded parmesan cheese

• chopped provolone

• Italian croutons (no croutons if Keto)

• Olive Garden dressing

Mix and enjoy!

Veggie Bars

Ingredients:

• 2 cans Pillsbury Crescent Rolls
• 2 - 8 oz. bars softened cream cheese
• 1 cup mayonnaise
• 1 pkg. Hidden Valley Ranch Dressing mix
• 1/2 cup finely chopped fresh broccoli
• 1/2 cup finely chopped carrots
• 1/2 cup chopped green onions
• 1/2 cup finely chopped radishes
• 1 cup shredded sharp cheddar cheese

Directions:

1. Preheat oven to 350 degrees.
2. Combine softened cream cheese and mayonnaise. Add powder Ranch mix and blend thoroughly. Refrigerate to allow flavors to blend.
3. Press crescent rolls on cookie sheet (with lip on sides) and bake in preheated oven for 8-10 minutes. Cool.
4. Combine all chopped vegetables together.
5. Assemble:

• Spread cooled crust with cream cheese mixture.
• Sprinkle with mixed veggies.
• Top with shredded cheese.
• Refrigerate.
• Slice into bars to serve.

Paula Deen’s Chicken Salad on Croissants

2 tbsps fresh lemon juice 1/2 cup mayonnaise 1 tsp salt 1 tsp pepper 31/2 cups chicken (finely diced cooked)

1 cup celery (finely diced) 1/3 cup slivered almonds 12 slider rolls or croissants

1.     In a small bowl, combine the lemon juice, mayonnaise and salt.

2.    Toss with the chicken, celery, and almonds in a medium bowl.

3.    Serve on mini slider rolls.

Seven Layer Salad

Ingredients:

• 1 large head iceberg lettuce ~ rinsed, dried, chopped
• 1 red onion, chopped
• 1 (10 oz.) pkg. frozen peas, thawed
• 10 oz. shredded cheddar cheese
• 1 cup chopped cauliflower
• 1 1/2 bags Oscar Mayer bacon pieces (or bits)
• 1 1/4 cups mayonnaise
• 2 tablespoons granulated sugar
• 2/3 cup grated parmesan cheese

Directions:

1. Layer the first six ingredients in a large flat bowl. (I usually put it in a clear trifle bowl for a pretty display.) Layer in this order ~ lettuce, onion, peas, cheddar cheese, cauliflower & bacon.
2. Whisk together mayonnaise, sugar and parmesan cheese and drizzle over salad.
3. Refrigerate until chilled.

Teriyaki Chicken Salad Sandwich

I had a baby shower for my daughter last Saturday. We enjoyed a variety of salads and salad sandwiches...one of which is this Teriyaki Chicken Salad Sandwich. It was a big hit with many of the women, so I thought I would share it with my readers. This recipe can be made a day ahead, refrigerate, and the next day add the fruit and nuts just before serving. Enjoy!

Ingredients:

• 2 boneless chicken breasts or 5-6 chicken breast tenderloins
• Kikkoman Teriyaki Baste and Glaze
• 2 stalks celery, finely chopped
• 1/3 cup green onions, finely chopped
• 1/4 cup sliced almonds, toasted (I use "Almond Accents ~ Original Oven Roasted" found in produce department.)
• 1 small can pineapple tidbits
• 1 small can mandarin oranges
• 1/3 - 1/2 cup light mayonnaise
• salt & pepper to taste
• croissants

Directions:

1. Marinate chicken for at least 4 hours.
2. Grill chicken. (Sometimes I cheat and sear the chicken in a frying pan on top of the stove. ☺)
3. Combine celery and green onions in mixing bowl while chicken is cooking.
4. When chicken is done, allow it to cool 10 minutes before cutting it into bitesize pieces.
5. Toss chicken with celery & onions.
6. Add mayonnaise to chicken, celery & onions. Start with 1/3 cup and continue adding to your likeness. Mix thoroughly.
7. Add 2-3 tablespoons teriyaki baste and glaze to taste.
8. Refrigerate for several hours.
9. Right before serving on croissants, add almonds, drained pineapple tidbits and drained oranges, as well as salt and pepper to taste.

Strawberry Jello Salad

Ingredients for jello:

• 1 large box strawberry jello
• 3 large bananas, diced
• 1 pint frozen strawberries (with juice)
• 1 cup hot water
• 1 cup cold water
• 1 small can crushed pineapple with juice

Directions for jello: Mix jello and hot water until dissolved, and then add everything else.

Ingredients for middle layer:

• 12 oz. tub of Cool Whip
• 1/2 cup powdered sugar
• 8 oz. cream cheese

Directions for middle layer: Beat Cool Whip, sugar and cream cheese until well blended.

LAYERS:

1. Strawberry Jello
2. Cool Whip mixture
3. Strawberry Jello

Fresh Broccoli Salad

In my opinion, this is a 5-star salad! The recipe is requested every time I bring it to a get-together. This recipe is for 8  servings, and it can easily be doubled or tripled. I hope you enjoy it as much as I.

Ingredients:

• 2 heads fresh broccoli
• 1 red onion (sometimes I reduce it to 2/3 red onion)
• 2.8 oz. bag Oscar Mayer Real Bacon Recipe Pieces
• 3/4 c. raisins
• 3/4 c. sliced almonds
• 1 c. mayonnaise
• 1/2 c. white sugar
• 2 TBSP white wine vinegar

Directions:

1. Cut broccoli into bite-size pieces.
2. Cut onion into thin bite-size pieces and add to broccoli pieces.
3. Combine bacon, raisins, almonds and mix well.
4. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth.
5. Mix everything together and chill. (It can actually be made the day before it is to be served. This allows the ingredients times to season together.)

Easy Fruit Salad

This recipe is SO EASY and SO GOOD! I like to serve it during the winter...especially at Christmas time.

Ingredients:

30 oz. can fruit cocktail, drained
11 oz. can mandarin oranges, drained
20 oz. can pineapple chunks, NOT DRAINED
2 firm bananas
1 cup red seedless grapes
1 cup pecan halves
1 box instant vanilla pudding

Directions:

1. Put drained fruit cocktail and mandarin oranges in large bowl.
2. Add pineapple chunks (NOT DRAINED)
3. Rinse and add grapes.
4. Add pecan halves
5. Stir fruits together.
6. Slowly sprinkle and mix vanilla pudding with fruits.
7. When pudding is blended well with fruits, cut bananas into 1/2"-1" pieces and slowly stir with fruit mix.
8. Refrigerate until ready to serve. The longer it refrigerates, the thicker the sauce becomes.

Strawberry Spinach Salad

Ingredients:

strawberries
bag of baby spinach
sliced almonds
raspberry vinaigrette dressing (store bought)

Directions:

1. Rinse spinach.
2. Remove caps from strawberries and rinse.
3. Use egg slicer to slice strawberries.
4. Layer salad (choose the amount you want for each layer)

spinach
sliced strawberries
sliced almonds

5. Drizzle dressing on top of salad.

Mama Sherri's Simple Apple Pecan Chicken Salad

This is a fun salad to serve in the fall...or in our case, anytime!

Ingredients:

chopped Romaine lettuce
diced Fuji apple
diced Granny Smith apple
chopped pecans
dried cranberries
bleu cheese crumbles
diced grilled chicken

Pomegranate Vinaigrette dressing
1 cup pomegranate juice
1/2 tsp. sugar
1/2 tsp. salt
1 tsp.balsamic vinegar
1 tsp. extra virgin olive oil

Directions:

Make dressing:
1. Boil pomegranate juice approximately 9-10 minutes, until it is reduced to 1/3 cup.
2. Remove from heat.
3. Stir in sugar, salt, balsamic vinegar and extra virgin olive oil.
4. Set aside to cool.

Layer salad (use however much you like for each layer):
1. chopped Romaine lettuce
2. diced Fuji apple
3. diced Granny Smith apple
4. chopped pecans
5. dried cranberries
6. bleu cheese crumbles
7. diced grilled chicken

Fresh Broccoli Salad

I found this delicious Fresh Broccoli Salad at one of my favorite"go to" recipe websites... All Recipes.

Here's my easy version...we love it!

2 heads fresh broccoli, cut into small pieces
1 medium red onion, chopped
3/4 bag Oscar Mayer bacon pieces (not bits)
3/4 c. raisins
3/4 c. sliced almonds

Dressing:
1 c. mayonnaise
1/2 c. sugar
2 TBSP. white wine vinegar

Directions:
1. Blend all dressing ingredients until smooth.
2. Stir everything together (including dressing)
3. Refrigerate.

BLT Pasta Salad

Ingredients:
16 oz. box pasta (I use medium shells.)
1 1/2 bags pre-cooked Oscar Mayer bacon pieces
2 cups ranch dressing (Light ranch is good too.)~ may need a little more if dry
1 small onion, chopped
2 tomatoes, chopped
1 - 2 heads chopped Romaine lettuce

Directions:
1. Cook pasta according to box directions, and drain.
2. Mix all ingredients together for a tasty summer pasta salad.

Cobb Salad

Ingredients:
1 Romaine heart, chopped
1 cucumber, sliced
2 hard-boiled eggs, sliced
bacon bits (found on salad dressing aisle)
1/4 cup shredded cheddar or crumbled bleu cheese
1 boneless/skinless chicken breast, cooked and sliced
1 large (or 2 small) avocados, chopped
10-12 cherry tomatoes, halved
ranch or bleu cheese dressing

Directions:
1. Lay lettuce on a large serving platter.
2. Sprinkle the toppings in rows across the top of the lettuce.
3. Serve dressings on the side.

Guiltless Buffalo Chicken Salad

Ingredients:
1 lb. skinless/boneless chicken breasts
1 bottle buffalo chicken sauce (I use "Wing It" sauce because it has zero calories.)
chopped Romaine lettuce
3 hard boiled eggs, peeled and sliced
avocado, peeled, pitted and sliced
shredded cheese of your choice
ranch or blue cheese dressing

Directions:
1. Heat oven to 375 degrees.
2. Cover chicken in Buffalo Sauce and place on pan sprayed with Pam.
3. Bake chicken in oven about 25 minutes or until chicken is fully cooked.
4. Cut chicken into slices and place in bowl.
5. Stir in more buffalo chicken sauce until chicken is well coated.
6. Shred lettuce on plate.
7. Add chicken, egg, avocado and cheese.
8. Top with ranch or blue cheese dressing.

Antipasto Salad

Ingredients:
chopped Romaine lettuce
sliced salami
sliced pepperoni
diced deli ham
diced Roma tomatoes
sliced black olives
cubed provolone cheese
cubed mozzarella cheese
Italian dressing

Directions: Choose how much of each ingredient you want, and mix all ingredients together.

Insalata Caprese

Ingredients:
4 large ripe tomatoes, sliced 1/4" thick
1 lb. fresh mozzarella cheese, sliced 1/4" thick
1/3 cup fresh basil leaves
3 Tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Directions:
1. On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices and basil leaves.
2. Drizzle with olive oil.
3. Season with sea salt and pepper.

Blueberry Salad

Ingredients:
8 1/4 oz. can crushed pineapple
2 (3 oz.) pkgs. black raspberry flavored gelatin
3 cups boiling water
15 oz. can blueberries, drained
8 oz. sour cream
8 oz. cream cheese, softened
1/2 cup sugar
chopped pecans

Directions:
1. Drain pineapple, reserving juice.
2. Dissolve gelatin in boiling water; stir in pineapple juice.
3. Chill until consistency of unbeaten egg white.
4. Stir in pineapple and blueberries.
5. Pour into 10 x 6 x 1 3/4 inch pan and chill until firm.
6. Combine sour cream, cream cheese and sugar; mix until well blended.
7. Spread over salad, and top with pecans.
8. Chill until ready to serve.