24 Hour Chopped Salad

When it’s warm, I want salad for meals. Here is a quick and easy salad that you make ahead later in a bowl and toss the next day. Perfect for when you are entertaining and you actually make it ahead of time. I think you will really like this salad I made in the food processor. Easy and delicious. This low carb and delicious. You would never know that a low carb salad could taste this great. 


Ingredients:

1 head of iceberg lettuce

1 head of cauliflower or several bunches of broccoli, I used broccoli 

Small bunch of scallions, white and green snipped

2 10 ounce boxes of frozen peas, or a bag 

1 cup grated Parmesan or Italian Blend cheese

1 pound of bacon cooked crisp, drained well and crumbled

I Chopped the lettuce and broccoli in the food processor. Layer the above ingredients in a large salad bowl. Top with dressing and cover tightly. Next day, toss and serve. 
Dressing:

1 1/2 cups of mayonnaise 

1 dry packet of Italian Seasoning

Add seasoning to mayonnaise and blend well. Put on top of layered salad and refrigerate overnight. Toss salad and serve. Enjoy. 

Strawberry Fields Salad 


I love salads. I really love spinach salad, this is my second one on my blog. If you prefer arugula or spring mix, you can easily substitute spinach for something else. I did make a homemade poppy seed dressing and it has a little tang. If you prefer something like balsamic or any other vinaigrette, that would work also. This is a perfect spring/summer salad and it’s Popeye’s favorite! 😉

Salad

Ingredients:

2 packages (6 ounces) baby spinach

1 4 ounce container of feta cheese, crumbled 

1/4 purple onion, sliced into pieces

1 pound of bacon, cooked crisp and crumbled 

1 cup of pecans, I used praline pecans I purchased at the grocery store

3 cups of sliced strawberries

Place ingredients in a salad bowl and toss. Serve with poppy seed dressing or your favorite dressing. 

Poppy Seed Dressing

Ingredients:

1 cup of mayonnaise 

1 teaspoon of Dijon mustard 

1/3 cup sugar

3 Tablespoons white vinegar

2 Tablespoons of poppy seeds

1 teaspoon salt

1 teaspoon pepper 

Mix together and serve over Strawberry Fields Salad or your favorite salad. Dressing will last a week in the fridge. Enjoy!

BLT Ranch Pasta Salad


I love BLT sandwiches. I thought why not turn my favorite sandwich into a salad. When I told my friend I was making a BLT Pasta Salad with romaine lettuce, he thought I was nuts. I did add a few other ingredients that don’t usually appear on my sandwich like cheese and green onions.  This salad was a big hit and it was very tasty. 

Ingredients:

8 ounces of pasta, cooked and drained I used shell pasta because that what I had, feel free to use your favorite

3/4 bag of Romaine Lettuce

4 green onions, cut into small pieces, green and white parts

Cherry tomatoes or a big heirloom tomato cut into bite size pieces

6 slices of bacon, cooked crisp, I used thick cut slices, crumbled

3/4 cheddar cheese, cubed into small pieces

Cook pasta according to the directions on the box. Drain from hot water and run cold water over your pasta in the colander to cool it off.  Pasta should not be hot. While the pasta is cooking, chop and cut up the other ingredients. Put all ingredients in your salad bowl and toss. Add your favorite ranch dressing or make my recipe posted below. Add dressing a little at a time so you do not over dress your salad. It’s better to add a little at a time and toss. Enjoy!

Homemade Ranch Dressing
Ingredients:
1 cup Buttermilk
1/2 cup Sour cream
1 Tablespoon of chopped chives, fresh is best
1 Tablespoon of parsley, I used dry
1/2 teaspoon Dill, dry
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/8 teaspoon Salt 
1/8 teaspoon Pepper, cracked fresh if possible
Whisk all of the above ingredients. Refrigerate. Dressing is best if made the day before. 

Four Bean Salad

I grew up eating this salad and I have always loved it. Quick to make and very portable since there is oil and vinegar for the dressing. There are many different versions of this salad but this is my recipe.   This is a retro recipe from my past that is full of minerals and fiber. 


Ingredients:

1 can of cut green beans

1 can of wax beans

1 can of chick peas/garbanzo beans

1 can of kidney beans 

1/2 cup diced celery

1 small sweet onion, sliced in pieces

1/2 cup oil

1/2 – 3/4 cup apple cider vinegar or white vinegar (I used apple cider vinegar), I prefer a little more vinegar but if you are not a big fan of vinegar, reduce to 1/2 cup

1/2 cup sugar or Splenda (I used Splenda)

1 teaspoon salt

1/2 teaspoon white pepper but black pepper will be fine


Rinse and drain all of the beans. Place in a large bowl.  Add celery and onion. Pour in oil, vinegar, sugar or Splenda, salt and pepper.  Toss to combine. Refrigerate and it’s even better the next day. Enjoy!


Southern Fried Chicken Salad

I love salads in warm weather. This salad has protein, vegetables and dairy. It’s a meal in a bowl!  This makes a very large salad. Perfect to feed a crowd, potluck or family. If you do not add the dressing, it should stay fresh for several days. You can use my homemade Parmesan Ranch dressing, or use your favorite dressing. 

  
Ingredients:

2 bags of Hearts of Romaine lettuce

2 Fried chicken breasts, cut into bite size pieces, I bought mine at the deli

3 Scallions, cut in pieces

4 Strips of Bacon, cooked crisp and crumbled

3 Hard boiled eggs, cut into wedges

1 1/2 cups Cheddar cheese

1 cup Celery, diced

Pralines, optional

  
Put lettuce in a large salad bowl. Add the remaining ingredients.  Toss with the dressing below or use your favorite dressing. Enjoy!
Homemade Parmesan Ranch Dressing

Ingredients:

1 cup Buttermilk

1/2 cup Sour cream

1 Tablespoon of chopped chives, fresh is best

1 Tablespoon of parsley, I used dry

1/2 cup Parmesan cheese, the kind you shake 

1/2 teaspoon Dill, dry

1/4 teaspoon Onion powder

1/4 teaspoon Garlic powder

1/8 teaspoon Salt, taste after adding Parmesan cheese, you may not want any or you may want more

1/8 teaspoon Pepper, cracked fresh if possible

  

  
In a small bowl, combine all ingredients and store in an airtight container in the refrigerator. The dressing can be made ahead of time and it’s better the next day. 

Tortellini Caprese Salad

I love Caprese Salad. I could eat it daily. I love it so much I have incorporated it in two recipes now. The first was my Caprese Pizza and now my Tortellini Caprese Salad.

Ingredients:
1 package of frozen tortellini (my bag was 1 pound 3 ounces)
1 container of grape tomatoes
I package of fresh mozzarella pearls
1/4 cup olive oil
1/4 heaping cup scallions, mine were tiny, I used green and white snipped with kitchen shears
1/2 teaspoon Italian Seasoning
Basil leaves, I love basil and I had some tiny new leaves and I snipped probably 8 leaves total (use as many as you like, to taste)
Balsamic Glaze on top as garnish (can be purchased at grocery store near vinegars)

Prepare frozen tortellini according to package directions. My package was cooked in 3 minutes. Drain and rinse under cold water until tortellini is cool. In a bowl, combine all ingredients except balsamic glaze. Drizzle balsamic glaze, garnish with additional basil leaves if desired. Manga, manga!

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Southwest Pasta Salad

After a long delay, sorry it took so long to get this post to you. This is a quick, easy put together pasta dish. If you added chicken, it could be a meal.

Ingredients:
8 ounces of Rotini pasta, or whatever you have on hand
1 can of Bush’s Seasoned Black Beans, drained, not rinsed
1 can of corn, drained
I 4 ounce jar of chopped pimentos, drained
1/2 cup of cubed sharp cheddar cheese
1/4 cup onion, diced fine
1 small green, yellow or red pepper, diced fine (you pick the color)

Dressing:
1 cup of salsa, I used Pace chunky medium
1 cup of sour cream

Smokey paprika and green onions to garnish, optional

Cook pasta according to package directions. Rinse with cold water after draining. Add beans, corn and pimentos. Stir to mix. Add onion and cheese, stirring to mix.

Combine salsa and sour cream together in a separate bowl. Add to pasta salad. Garnish right before serving.

If pasta dries out in the refrigerator, add more sour cream and salsa together.

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