Frog-Eye Salad

 1 cup sugar                                                1 package (16 oz) Acini de Pepe (pasta)

2 Tablespoons flour                                    1 cup coconut

2 1/2 teaspoons salt, divided                       3 cans mandarin oranges, drained (11 oz each)*

1 3/4 cups pineapple juice                           2 canes pineapple chunks, drained (20 oz each)*

2 eggs, beaten                                              1 can crushed pineapple, drained (20 oz)*

1 tablespoon lemon juice                            1 carton non dairy whipped toping (9 oz)

3 quarts water                                              1 cup miniature marshmallows

1 Tablespoon cooking oil

In a pan on the stovetop, combine sugar, flour and 1/2 teaspoon of salt, gradually stir in pineapple juice and eggs. Cook over moderate heat stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Meanwhile, bring water, remaining 2 Tbsp salt and oil to boil.  Add Acini de Pepe, cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain again and cool to room temperature.  combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight/8 hours in air tight container. Add remaining ingredients. Mix lightly but thoroughly.  Refrigerate until chilled in airtight container. It may also be frozen, though freezing somewhat alters the texture. Makes 25 servings.

*I use a #10 can of tropical fruit salad instead of other canned fruit and use the drained juice from the tropical fruit salad in place of the pineapple juice. I don't usually add the salt to the water for the Acini de Pepe. 

Chili-Lime Quinoa Black Bean Salad With Corn-great use for leftover quinoa.

 

Chili-Lime Quinoa Black Bean Salad With Corn

 

Tossed in a simple chili-lime vinaigrette this quinoa black bean salad is full of flavor and fresh vegetables. It’s the perfect summertime salad whether your serve it up at a backyard barbecue or as a weeknight dinner with your favorite grilled protein.

INGREDIENTS

Ingredients:

• 3/4 cups uncooked quinoa 
• 1 1/2 cup water (I used chicken broth for better flavor in the quinoa)
• 1 medium bell pepper, diced
• ½ medium red or yellow onion, diced
• 1 cup grape tomatoes, sliced or halved
• 1(15-ounce) canned black beans, drain and rinsed
• 1 cup loosely packed cilantro, stems removed and roughly chopped
• 1 cup frozen corn, thawed (may substitute canned corn or grilled corn off the cob)
• 1 medium avocado, cubed
• 1/2 cup crumbled feta or Cojita cheese, optional (omit for dairy-free and vegan)

For the vinaigrette:

• 1/3 cup avocado oil or olive oil
• 2 limes, juiced (about ¼ cup) 
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/2 teaspoon fine salt
• Pinch of cayenne (optional – add for more heat)

INSTRUCTIONS

1. Make the quinoa: first rinse 3/4 cup uncooked quinoa in fine mesh strainer under cold water. In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil. Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed. Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool. This step can be done a day or two in advance. 
2. Make the vinaigrette: In a small bowl or mason jar with cover, combine the lime juice, oil, cumin, chili powder, garlic powder and salt. Whisk or shake to combine well. Set aside. 
3. Make the salad: Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado. Add the vinaigrette to the bowl and toss to coat. Add additional salt to taste. 
4. Garnish with additional cilantro and with lime wedges if desired.
5. Store leftovers in an airtight container in the refrigerator for up to 3-4 days

Pomegranate-Apple Salad

 

The amounts are approximate, I never measure them. It is possible to substitute lemon juice for the lime, but fresh lime juice is best. Chopped nuts are also good in it (especially pecans) and if you roast them first that is delightful.

 

4 apples, cored, sliced and chopped

1 pomegranate (large), seeded

1/4 cup dried cranberries or raisins, optional

1 cup marshmallows

1/3 cup mayonnaise

1 tablespoon sugar

1 lime, juiced

2 tablespoons sour cream

 

Prepare fruit and toss together. In smaller bowl mix sugar into mayonnaise; add lime juice and stir. Stir in sour cream. Pour dressing over the fruit and mix thoroughly. Add the marshmallows and mix until evenly covered.

 

The Joy of Cooking recommends seeding pomegranates the following way. Cut off the prickly side, score the skin and soak a bowl of water 5 minutes. Break apart and seed under water. The seeds sink and the skins float making it easier to separate. Drain and dry. The seeds can be refrigerated for about a week or frozen for future use. Seeding them this way you don't get stained hands, either.

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Serves 16

Per serving: 68.8 Calories; 4.2g Fat (51.4% calories from fat); 0.3g Protein; 8.6g Carbohydrate; 4mg Cholesterol; 28mg Sodium Items for Which Nutritional Values are Unavailable: dried cranberries or raisins pomegranate (large)

Pomegranate-Cabbage-Apple Salad

Amounts are approximate since I don't measure them.

1/2 head cabbage, finely shredded (it really is better finely shredded than coarsely shredded, I use a mandolin on thin, a food processor can also work)

2 apples, cored, sliced, chopped

1 large pomegranate, seeded

1/2 cup raisins or craisins (optional) 

1/2 to ¾ cup mayonnaise

1-2 tablespoons sugar

2 limes, juiced (it really is better with fresh lime juice rather than bottled)

1/2 cup nuts, chopped, or seeds

 

Prepare and toss together salad ingredients. Stir sugar into mayonnaise and add lime juice. Pour dressing over salad and mix thoroughly. Sometimes I stir in some sour cream with the mayonnaise mixture. It is also good with coconut and/or pineapple (crushed or tidbits).  Add the seeds (I usually use roasted and salted sunflower seeds) last and if it isn’t served soon wait to add the nuts. You can also roast the nuts first and that’s delicious.

 

The Joy of Cooking recommends seeding pomegranates the following way. Cut off the prickly side, score the skin and soak a bowl of water 5 minutes. Break apart and seed under water. The seeds sink and the skins float making it easier to separate. Drain and dry. The seeds can be refrigerated for about a week or frozen for future use. Seeding them this way you don't get stained hands, either.

This salad is my own recipe creation and is always a hit at pot luck dinners and such.

 Serves approximately 16

Per serving: 117.1 Calories; 8.1g Fat (58.3% calories from fat); 1.4g Protein; 11.7g Carbohydrate; 4mg Cholesterol; 45mg Sodium

Tomato Basil Pasta Salad

 

Tomato Basil Pasta Salad

Add this Tomato Basil Rotini Pasta Salad to your next BBQ and add lots of flavor with fresh basil, cherry tomatoes, avocado and freshly shredded Parmesan. This is not your average pasta salad recipe by any means!

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Ingredients

• 8 oz. rotini, or fusilli, or penne or farfalle pasta 
• 2 cups baby spinach
• 2 garlic cloves minced
• 10 oz. sliced cherry tomatoes
• ⅓ cup chopped fresh basil
• ¼ cup thinly chopped red onion
• 3 T balsamic vinegar
• ⅓ - ½ c olive oil
• ½ c grated parmesan romano and/or asiago cheese (optional)
• ⅔ c mozzarella pearls
• ¼ tsp crushed red pepper (optional)
• ½ tsp cracked pepper
• ½ tsp sea salt

Instructions

1.                   Cook pasta according to package instructions.

2.                   Prep and cut all of the vegetables.

3.                   In a small bowl, whisk together oil, vinegar, garlic, red pepper, salt and pepper.

4.                   When pasta is cooked al dente, drain. Add spinach immediately and stir. This will allow the spinach to wilt a bit from the heat of the pasta. Transfer to a medium bowl.

5.                   Add tomatoes, basil and onion and toss to combine.

6.                   Pour the dressing in and stir to coat evenly.

7.                   Finally, add the cheeses and toss to combine.

8.                   Refrigerate for about 30 minutes to one hour before serving.

Notes

• You can make this Tomato Basil Rotini Pasta Salad the night before you intend to serve it. I suggest tossing it before serving with an extra drizzle or so of olive oil.
• Feel free to use your favorite gluten free pasta for this pasta salad. Make sure to follow cooking instructions.
• Have this as a side dish or toss some chicken or other protein in for a full meal!

 

Apple, Pomegranate, Gorgonzola Spinach Salad (developed for Thanksgiving 2019 and is delicious)

Apple, Pomegranate, Gorgonzola Spinach Salad

Spinach 32 ounces
1 large Honey Crisp apples chopped small
1 pomegranate- arills
4 oz crumbled gorgonzola cheese
sugared walnuts or pecans
Lemon Olive Oil
Cranberry Pear vinegar

Mix spinach, apples, pomegranate arills, gorgonzola cheese.  Toss with 1/4 cup lemon olive oil and 1/4 cup cranberry pear vinegar. Sprinkle nuts on top and serve.

Honey Lime Fruit Salad ( I made this for 2019 Thanksgiving and loved it!)

HONEY LIME FRUIT SALAD

PREP TIME 20 MINUTES

 

TOTAL TIME 20 MINUTES

YIELD: 6 SERVINGS

INGREDIENTS

•  1 (20-ounce) can pineapple chunks, drained well, or about 1 1/2 to 2 cups chopped fresh pineapple
•  1 (15-ounce) can mandarin oranges, drained well
•  2 to 3 ripe kiwi fruit, peeled and chopped into bite-size pieces
•  1 cup green grapes, halved
•  1 cup strawberries, quartered
•  Zest from one lime, about 1/2 tablespoon
•  1 to 2 tablespoons honey
•  1/2 to 1 teaspoon poppy seeds (optional)

INSTRUCTIONS

1. Combine the fruit in a serving bowl. Add the lime zest and toss.
2. Drizzle the honey over the fruit and gently mix until the fruit is evenly coated. Sprinkle the poppy seeds on top and toss to combine.
3. Serve immediately or within an hour.

NOTES

This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.

Pasta Salad

PASTA SALAD

Ingredients

• 2 cups pasta, cooked according to package directions
• 1/4 cup low-fat vinaigrette dressing or Italian dressing
• 1/2 cup crumbled blue cheese or gorgonzola cheese
• 2 cups cherry tomatoes, halved or quartered, according to size
• 1/4 cup chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1.     Place Wacky Mac in large serving bowl. Add dressing and toss gently but well. Add blue cheese, tomatoes, basil, salt and pepper. Toss again. Set aside 5 minutes for flavors to blend.

The Best Broccoli Salad

THE BEST BROCCOLI SALAD

YIELD: 6-8 SERVINGS

PREP TIME: 20 MINUTES

ADDITIONAL TIME: 2 HOURS

TOTAL TIME: 2 HOURS 20 MINUTES

Top of Form

INGREDIENTS

DRESSING:

·          3/4 cup light or regular mayonnaise

·          1/4 cup granulated sugar

·          1 tablespoon balsamic vinegar

SALAD:

·          1 1/2 pounds fresh broccoli, chopped into small bite-sized pieces

·          1 cup golden raisins (optional)

·          3/4 cup sunflower seeds

·          1 small shallot or red onion, finely diced (about 1/4 cup)

·          1 cup shredded sharp cheddar cheese

·          6 slices bacon, cooked and crumbled

INSTRUCTIONS

1.      In a small bowl, whisk together all of the dressing ingredients. Set aside.

2.      In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. Chill in the refrigerator for at least 2 hours before serving. Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.

NOTES

This salad is extremely versatile. I, personally, omit the raisins, and all of the other ingredients can be upped or diminished according to your preference.

Panzanella

INGREDIENTS

·         4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)

·         6 tablespoons extra-virgin olive oil, more to taste

·         ¾ teaspoon kosher sea salt, more to taste

·         2 pounds very ripe tomatoes, preferably a mix of varieties and colors

·         6 ounces fresh mozzarella, torn or cut into bite-size pieces

·         ½ cup thinly sliced red onion, about half a small onion

·         2 garlic cloves, grated to a paste

·         2 tablespoons red wine vinegar, more to taste

·         1 tablespoon chopped fresh oregano or thyme (or a combination)

·          Large pinch red pepper flakes(optional)

·         ½ teaspoon Dijon mustard

·          Black pepper, to taste

·         ½ cup thinly sliced Persian or Kirbycucumber, about 1 small cucumber

·         ½ cup torn basil leaves

·         ¼ cup flat-leaf parsley leaves, roughly chopped

·         1 tablespoon capers, drained

PREPARATION

1.      Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

2.      Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.

3.      In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.

4.      Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving