Bob's Strawberry Chicken Salad
1 marinated cooked chicken breast (or salmon or steak)
1/2 cup fresh strawberries
1/3 cup Gorgonzola or Blue Cheese
1 cup of toasted walnuts
2 or 3 cups of spring mix or your favorite greens
1 cup diced cucumber
5 Cherry tomatoes halved or a similar type
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon seedless preserves
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
Place the salad greens, chicken,berries in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with toasted walnuts.
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
May 8, 2020
June 1, 2013
Mrs Fred Osborn's Corn Salad
This is an old family recipe from probably 50 years ago or more.
Corn Salad by Mrs. Fred Osborn
Corn from 18 ears of corn
2 red peppers
2 green peppers
4 onions
1 head cabbage
1/4 cup salt
1 and 1/2 cup sugar
1 quart vinegar
Chop everything fine. Boil together 15 minutes.
It doesn't say but I would think at this point you would cool and serve.
Corn Salad by Mrs. Fred Osborn
Corn from 18 ears of corn
2 red peppers
2 green peppers
4 onions
1 head cabbage
1/4 cup salt
1 and 1/2 cup sugar
1 quart vinegar
Chop everything fine. Boil together 15 minutes.
It doesn't say but I would think at this point you would cool and serve.
March 10, 2012
Scott's Macho Mac Salad
Ingredients
3 cups of shells, elbows, or other sturdy pasta
6 heaping TBSPs Mayo (about 8 oz)
1 and1/2 TBSPs Dijon mustard (do NOT use regular mustard!)
1/8 TSP Chopped or fresh garlic
1/2 TSP Soy Sauce
1/4 TSP Black pepper, or white, whatever
2 cups frozen veggies
Optional extras:
1 can chunk tuna
1/2 cup chopped onion
1 sliced cucumber
Hard-boiled eggs
3 cups of shells, elbows, or other sturdy pasta
6 heaping TBSPs Mayo (about 8 oz)
1 and1/2 TBSPs Dijon mustard (do NOT use regular mustard!)
1/8 TSP Chopped or fresh garlic
1/2 TSP Soy Sauce
1/4 TSP Black pepper, or white, whatever
2 cups frozen veggies
Optional extras:
1 can chunk tuna
1/2 cup chopped onion
1 sliced cucumber
Hard-boiled eggs
Instructions
Bring a large pan of water w/ a splash of oil to a boiL
Add 3 cups of shells, elbows or other sturdy pasta
Cook uncovered for 12-14 minutes to desired texture (12=al dente)
While pasta is cooking mix items 2- 6 in bowl.
When pasta is done put 2 cups frozen veggies (Scott prefers petite peas) in colander.
Strain pasta over veggies (this thaws them!)
Canned veggies are FORBIDDEN.
Add pasta and veggies to sauce and mix.
Toss in 1 can chunk Tuna, drained, and 1/2 cup chopped onion and/or cucumber if desired. Garnish with hard-boiled eggs
Bring a large pan of water w/ a splash of oil to a boiL
Add 3 cups of shells, elbows or other sturdy pasta
Cook uncovered for 12-14 minutes to desired texture (12=al dente)
While pasta is cooking mix items 2- 6 in bowl.
When pasta is done put 2 cups frozen veggies (Scott prefers petite peas) in colander.
Strain pasta over veggies (this thaws them!)
Canned veggies are FORBIDDEN.
Add pasta and veggies to sauce and mix.
Toss in 1 can chunk Tuna, drained, and 1/2 cup chopped onion and/or cucumber if desired. Garnish with hard-boiled eggs
December 3, 2011
Aunt Jean's Cole Slaw Dressing
1 cup oil
1/2 cup vinegar
1 & 1/2 teaspoon salt (optional)
1 teaspoon celery seed
3/4 to 1 cup sugar
1 grated onion
mix really well in blender.
1/2 cup vinegar
1 & 1/2 teaspoon salt (optional)
1 teaspoon celery seed
3/4 to 1 cup sugar
1 grated onion
mix really well in blender.
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