Apple Cranberry Carrot Salad

 

Ingredients:

2 medium apples (Granny Smith, Honeycrisp, or Fuji), diced

1 cup dried cranberries

2 medium carrots, peeled and shredded

½ cup chopped walnuts or pecans (optional, toasted for extra crunch)

¼ cup dried raisins or golden raisins (optional)

For the Dressing

½ cup plain Greek yogurt (or sour cream for richer flavor)

2 tablespoons honey or maple syrup

1 tablespoon freshly squeezed orange juice

1 teaspoon grated orange zest

¼ teaspoon ground cinnamon

A pinch of salt

Optional Additions

1 cup mixed greens or spinach (for added freshness)

Crumbled feta cheese or goat cheese (for a savory twist)

Sliced green onions (for color and zing)

Directions:

Wash, core, and dice the apples into bite-sized pieces. To prevent browning, toss them with a squeeze of lemon juice if desired.

Peel and shred the carrots using a box grater or food processor for uniform texture.

If using fresh cranberries, chop them roughly for easier eating; dried cranberries can be added as-is.

Step 2: Make the Dressing

In a small mixing bowl, whisk together the Greek yogurt, honey, orange juice, orange zest, cinnamon, and a pinch of salt until smooth and creamy.

Taste and adjust sweetness by adding more honey or tanginess with additional orange juice.

Step 3: Assemble the Salad

In a large mixing bowl, combine the diced apples, shredded carrots, cranberries, walnuts (if using), and raisins.

Pour the dressing over the salad and toss gently to coat all ingredients evenly. Be careful not to bruise the apples or carrots.

Step 4: Chill and Serve

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Before serving, give the salad a quick stir and garnish with extra nuts, crumbled cheese, or a sprinkle of cinnamon if desired.

I like my dressing on the side. This dressing is very good. 😉

Fierce Kathy's Carrot Raisin Salad

 

Ingredients:

3 carrots, peeled or grated

2 apples, cored and cut into bite size pieces

1 rib celery, chopped

1/2 cup raisins

pinch of sea salt

1 tsp. fresh lemon juice

1/3  cup plain greek yogurt

1 tablespoon honey

Directions:

In a mixing bowl, combine carrots, apple pieces, chopped celery and raisins.

Sprinkle with salt and add lemon  and gently add the honey- mix well

Chill.

When ready to serve line serving bowl with greens of your choice.

Kathy made this for recipe swap and it was VERY good! Had to share it will everyone.

MANGO BLACK BEAN SALAD

 

Ingredients:

1 (15.8-ounces) can black beans drained and rinsed

2 diced mangoes

1 cup sweet red bell pepper diced

1/2 cup red onion finely chopped

1/2 cup cilantro leaves chopped

1 tablespoon fresh lime juice

zest of one lime

1 tablespoon olive oil

2 tablespoons honey

1 jalapeno pepper seeded and minced

1 teaspoon salt

1/2 teaspoon black pepper

Directions:

In a medium bowl gently mix all ingredients.  Refrigerate for 4 hours or longer to allow flavors to mingle.  Check salt and pepper and adjust to taste.

Our local produce store KC's has a FB page that I check daily. Mr. Charles who owns KC's posts daily specials. A flat of mangos were on sale for 12.99.  

I like mangos but I can NOT cut a mango the proper way BUT my Thai Sister Mei can!!!!!!!!

I picked her up so she could pick out the best mango's ( I'm not good at that). We got our flat which consists of 31 mango's. 

Half was suppose to be for me and the other half for Mei. She came over about a half hour after we got home with two HUGE bags of cut up mangos.

I made MANGO GUMMIES and also took about four of the cut up mangos and added them to the dehydrator.

I gave Mei half of the gummies and dried mangos. 

We still have half a flat left. Any mango recipes posted after this one will be from the flat I bought at KC's.

Bonus: I used one of my fresh limes from my 40 year old tree.  We almost lost the tree a few years ago ( our fault -we had it in the shed when we had a freeze but DUMB us left the windows open). It's coming back❤❤❤❤

Sharons Pea Salad

 

One of my early walking buddies has talked about this recipe all week. I love peas and wanted to try it. 

Ingredients:

1 cup mayonnaise (I used the rest of the miracle whip)

2 tablespoons sour cream ( I used greek yogurt)

2 tablespoons sugar ( didn't use)

seasoned salt

ground black pepper

1 16 oz bag of frozen peas

1/4 cup diced red onion

6 pieces bacon cooked and chopped

1 cup shredded cheese

Directions:

In a small bowl, mix together mayonnaise, sour cream, sugar, seasoned salt and ground black pepper. Set aside.

In a large bowl, stir together frozen peas, shredded cheese, bacon crumbles and red onion. Stir in mayonnaise mixture until everything is covered.

Cover and store in refrigerator until ready to serve.

Blueberry Peach Spinach & Salmon Salad with Honey Orange Dressing

 Ingredients:

2 cups Spinach Leaves

1 Peach, diced

1/2 cup Blueberries

1 precooked Salmon- flaked

1 Tbs Honey

1 Tbs Orange Juice

Directions

Arrange a bed of spinach leaves in a plate or bowl.

Place flaked salmon on top, in the center of the leaves. (You can use  chicken breast you like, rotisserie, grilled, or even canned. Just use whatever you have on hand.)

Scatter the diced peaches and blueberries around the chicken.

In a small bowl, mix the honey and orange juice until combined. Drizzle over the prepared salad and...

KFC Coleslaw

 

Ingredients:

1 cup Miracle Whip *

1/4 cup sugar ( I used less then 1/4 of a cup)

1/3 cup shredded carrots

8 cups cabbage- finely minced

2 tablespoons mined onions

Directions:

Add Miracle Whip and sugar to a medium sized bowl. Mix until thoroughly  combined.

Make sure the cabbage and carrots  slices are cut to the size of rice

Combine cabbage, carrots and onion to a large bowl, add the Miracle whip.

Cover and chill for at least 2 hours before serving.

* This is the first time I ever bought Miracle Whip. Today is Mey's birthday- she's the big 70 . She loves KFC coleslaw, I had the recipe on paper ( think it was an old Family Circle recipe) so now it's here so others might enjoy.

Aunt Myra’s Green Pea Salad

INGREDIENTS:

1 head of lettuce-Chopped

 1 red onion, thinly sliced

 1 cup grated carrots

 1 16-ounce package frozen green peas

 2 cups mayonnaise-( subbed plain Greek yogurt)

 1 cup sour cream

 1 tablespoon vinegar

Directions:

Drop the green peas into a boiler of salted, boiling water for 3 minutes and no longer. Drain. Layer in a glass bowl the lettuce, onion, carrots and green peas. In a separate bowl, thin the sour cream with the vinegar, then mix with the mayonnaise. Pour over the salad. Cover with plastic wrap and chill over night.

Another one:

This is the one in the photo

Southern MIL’s recipe. ( both recipes are from Reddit)

One can of English peas

-one small red onion

-one bell pepper chopped

- two tablespoons of sugar

-bacon bits

-mayonnaise about 1/2 cup or less

. Mix together and chill.

Aunt Myra is not our Myra who has posted every single day since I started the blog but she may like one of these recipes.

Rainbow kale power salad with peanut dijon dressing

Ingredients:

Salad:
1 large bunch kale, finely chopped
1 red bell pepper, diced
1 1/2 cups julienne carrots*
1/2 head purple cabbage, sliced*
1/2 head broccoli, washed and cut into florets
3/4 cup almonds ( use any type of nut you prefer) 
1 ( 14.5) ounce can chickpeas, drained and rinsed

Dressing:
2 tablespoons peanut butter
1 tablespoon olive oil
1/2 lemon , juiced
1 tsp. lime juice
3 tablespoons water
1 tablespoon dijon mustard
1/2 tablespoon maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper

3/4 teaspoon garlic powder

Directions:

Salad:
Toss kale, red bell pepper, carrots, cabbage and chickpeas together in a large bowl. Set aside.

Dressing:
In a small blender, prepare the dressing.

When ready to serve, add 2 tablespoons, per serving, over the salad and toss. Top with chopped peanuts

Kathy found this recipe for me. I have an abundance of kale in the garden.

* used bagged salad with red cabbage and carrots

Winter Fruit Salad

Ingredients:

2 cans ( 15 ounce) mandarin oranges - drained

1 large Bartlett pear - diced

1 large Gala apple- diced

5 Kiwi  - peeled, sliced and halved

I'm going to use this as the -dressing

Add all the cut up fruit and mandarin in a large bowl-add dressing to taste.

I made this twice. The first time I added the dressing to taste and it was good. Made it again and this time I didn't add anything- tasted just as good. Either way it's a healthy salad.

ASIAN CELERY SALAD

INGREDIENTS:

1 head celery
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon mirin *
2 cloves garlic (finely minced)
 Toasted sesame seeds (for garnish)

DIRECTIONS:

Wash the celery and cut into 1 inch diagonal slices. Put in large sauce pan, cover with cold water. Bring to a boil. Drain immediately and cover with ice water until completely cooled.

Mix remaining ingredients together, pour over celery and stir well. Refrigerate for about 1 hour and serve cold.

*But if you don't have it in your cupboard, no worries: Simple subs and hacks can easily mimic mirin's sweet-tangy flavor. Dry sherry, sweet marsala wine, dry white wine, and rice vinegar will do the trick, for instance, if you mix in about 1/2 teaspoon sugar per tablespoon.

3 bean salad

This is an oldie. Love it and have made it many times.

Today is recipe exchange in Live Oak and theme is salads.

Ingredients:

1 ( 14.5 ounce) cut green beans- drained

1 ( 14.5 ounce) wax yellow beans- drained

1 ( 14.5 ounce) kidney beans- drained and rinsed

1 onion- diced

1/2 cup white sugar ( can cut the amount to taste)

2/3 cup distilled white vinegar

1/3 cup vegetable oil

Directions:

Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil. Let set in refrigerator for at least 12 hours.

Zippy carrot and Zucchini salad

 Ingredients:

3 cups of pre-shredded carrots
2 zucchini- shredded
Dash sea salt
Ingredients for Dressing:
1 cup mayonnaise ( used plain Greek yogurt)
2 Tablespoons of barbecue sauce - we use Sweet Baby Rays 

2 Tablespoons of rice wine vinegar

DIRECTIONS:

Julienne or shred your zucchini and place in a strainer. Add a few dashes of sea salt to the zucchini and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchini. After salting the zucchini, wrap it in a few paper towels and squeeze gently to remove any remaining moisture.
As your waiting on your zucchini mix all the ingredients for your dressing in a medium bowl with a whisk or fork.
Mix zucchini and pre-shredded carrots in a large bowl.
Drizzle dressing over veggies, tossing to combine. Add as much or as little dressing as you'd like.
Serve and enjoy! Store for no more than 6 hours in refrigerator or the zucchini will become soggy.

Optional: Add craisins, raisins, or yellow raisins for a sweet kick to this zesty summer salad. I added some bacon*

*Durning WW2, the US government begged housewives to not reuse Bacon Fat, but to turn it in. A pound of fat could make a pound of explosives for bombs. In the end, bacon helped defeat the Nazis.  

Spinach Salad With Hot Bacon Dressing

Ingredients:

8-10 c. fresh spinach
1 c. fresh or canned (drained) bean sprouts
1 (8oz.)can water chestnuts, drained and sliced (optional)
1 c. fresh sliced mushrooms
1/2 c. shredded cheddar cheese
3 hard cooked eggs, sliced
1/4 c. cooking oil
1/4 c. ketchup
1/4 c. vinegar
1/4 c. finely chopped onion

2 Tbl. barbecue sauce
2 Tbl. sugar
1 Tbl. steak sauce
1 Tbl. Worchestershire sauce
1/4 tsp. Tabasco sauce

6 strips bacon

Directions:

Tear spinach into bite size pieces, add bean sprouts, water chestnuts, mushrooms,cheese and eggs. Cover and refrigerate. Combine, oil, ketchup, vinegar, onion, barbecue sauce, sugar, steak sauce, Worcestershire sauce and Tabasco sauce in glass jar, cover and shake well. Refrigerate. 
Cook bacon in skillet until crisp. Remove and drain on paper towels. Pour off all but 2 Tbl. Bacon drippings. Stir in dressing mixture and cook over medium heat until mixture simmers.

Add bacon to salad. Pour dressing over salad and toss lightly, but well.

Just Divine Chicken Salad

Recipe adapted from Just Divine Tea Room in Halls, Tennessee. 


Ingredients:

4-5 boneless chicken breasts (skinless)

1/2 cup each green and red bell pepper, chopped ( I didn't have any green peppers thus used 1 cup of red pepper)

1/2 cup almonds, sautéed in 1 tablespoon butter

1/2 cup seedless red grapes, halved

Mrs. Dash (regular) seasoning, to taste

Mayonnaise, to taste ( used plain Greek Yogurt)

Honey mustard, to taste

Directions:

Cook chicken- season and bake at 350 until internal temperature is 165 degrees F or 74 degrees C. Cut chicken into bite size pieces. 



 Mix chicken with all ingredients except the last three.

Mix remaining ingredients using equal amounts of mayonnaise and honey mustard.

 Add to chicken mixture; sprinkle with Mrs. Dash. Season to taste. 

 Add more mayo/mustard if needed. 

 Source: Marcia McLeary of Madison County, Jackson Sun Newspaper

Featured 6/4/17 on Jay Tried and True