Many
of slave's elderly neighbors seem to live on chocolates and sweets!
So for a holiday pot luck, I decided to give them some vegetables!
Now many seniors are on a heart medication that does not allow leafy
green vegetables, so restraint must be observed.
However
a great summer out door party does not have to be limited to burgers
and chips! Here are three bright salads that are welcome at any
gathering. And they are not hard to put together. Ready?
Creamy
Bacon Pea Salad
1 lb peas, frozen
5 slices bacon, cooked, diced
¼ red onion, diced
½ cup celery diced
3 ounces cheddar, diced
1 container of plain non fat Greek style yogurt
1/3 cup mayonnaise
¼ cup ranch dressing
1 Tbs lemon juice
salt and pepper to taste
DIRECTIONS:
Do your cutting.
Place
frozen peas into a colander and place that into a bowl. Pour hot
water over them to thaw them. Drain well. (Peas will thaw out by
themselves overnight in refrigerator)
In
a bowl, mix the yogurt, onion, mayo, ranch dressing, lemon juice,
salt and pepper. Mix well.
Place
the pea mixture into a bowl and mix the dressing into the peas. Fold
in half of the bacon and all of the cheese into the salad.
Garnish
with remaining bacon. Cover and refrigerate for at least 1
hour
to let the flavors settle
~~~~~~~~~~~~~~~~~~~~~~~~~~
Colorful Corn Salad Recipe
The
salad is tastiest when it has a chance to marinate in the dressing,
so try to make it at least a few hours before you plan to serve it.
Salad:
- 1 lrg pkg. Frozen corn kernels (canned will work too)
- 1 cucumber, peeled and cubed
- 1 red bell pepper, cored and cubed
- 2 to 3 scallions, thinly sliced
- 2 Tbs sweet pickle relish
Dressing:
- 3 tablespoons oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
- ½ teaspoon mustard
- ¼ teaspoon black pepper
First
make the salad:
First
do your cutting and have everything ready to add together.
In
a large bowl, combine the corn kernels, cucumber, bell pepper,
scallions, and pickles. Toss gently to combine.
Next,
make the dressing:
In
a small bowl, whisk together the oil, lemon juice, salt, mustard, and
black pepper until emulsified. Pour the dressing over the salad
ingredients, and stir well to coat.
Cover
and chill for at least 3 hours. Just before serving toss
again. Garnish with additional dill if desired.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Best Chicken Pasta Salad
Ingredients
- 1 12 oz box shell pasta
- 2 9.25 oz cans white premium chunk chicken breast, drained
- 1 cup red onion, finely chopped
- 1 stick celery, finely chopped
- 2 Tbs sweet pickle relish
- 6 hard boiled eggs, chopped
- 1 cup of red seedless grapes
- 1 cup mayo
- 1 Tbs mustard
- 1 container of No Fat plain Greek style yogurt
- Salt
and pepper to taste
Instructions
- Cook pasta according to package directions, drain, rinse with cold water and set aside.
- Boil eggs until done. Peel once eggs have cooled, chop and set aside.
- In a large mixing bowl, mix chicken, onions, celery, pickle relish, eggs, mayonnaise, yogurt, and mustard.
Add
pasta and mix until combined. Add additional mayonnaise if needed.
- Salt and pepper to taste.
- Cover and chill until ready to serve.
Note:
When
I make pasta salads, I like to mix the ingredients together, except
for the pasta. This lets the flavors meld in refrigerator over night
and does not let the pasta soak up all of the dressing. Simply add
dressing and toss together with about a half hour till serving.
Tuna
can be substituted for the chicken if you wish.
What
a beautiful array of salads. Some served here in plastic bowls from
the dollar store!
For
some music:
So
happy to be serving my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
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