Jo Ann’s broccoli salad….from a church card recipe that I have had tucked away in my recipe box since the early 90’s. Jo Ann can cook like few people I have ever known. So, you know if Jo Ann makes broccoli salad (with bacon in it, no less) it will be delicious! Will it low-cal and healthy? No, definitely not, but it will taste amazing. Read the rest of this entry
Tis the season to celebrate and the HH needed a salad for his work party. Grape salad is one of those things that you are not really sure whether it is dessert or a salad. With cream cheese and yogurt dressing and a small amount of brown sugar, it could go either way. But, I am choosing to call it a salad for our purposes here….since I was asked to make a salad. : ) Read the rest of this entry
One of my favorite holiday recipes is strawberry pretzel salad and we serve it at Thanksgiving and Christmas. Actually, the name salad is a little misleading as it could almost be called a dessert, especially considering the amounts of butter and sugar in the recipe. Read the rest of this entry
Earlier this week I changed up one of my favorite Caesar salad recipes by grilling the lettuce and adding basil pesto to the chicken on the grill. The results were divine! If you are looking for light but filling summer supper, this might be for you. Read the rest of this entry
When you think of cole slaw, you are probably thinking of the mayonnaise-laden variety. This super easy recipe makes a ton of delicious cole slaw with a light, crunchy taste. Ramen cole slaw is a favorite at our house and makes for good leftovers too. You can easily half the recipe if you are not feeding a large crowd!
- 2 packages cole slaw
- 3-4 green onions, chopped
- 2 packages of ramen soup, crushed in packet
- 1 cup of sunflower seeds
- 1/2 cup of oil, canola
- 1/2 cup sugar
- 1/3 cup of vinegar
- seasoning packets from soup
- 1/2 cup of slivered or sliced almonds, toasted
- Mix coleslaw, onions, sunflower seeds, almonds in a large bowl.
- Mix together oil, vinegar, sugar and seasoning packets.
- Pour over coleslaw mixture and toss.
- Refrigerate for several hours before serving.
- Add the crushed ramen noodles right before serving.
- This easy salad can be made the night before and could be halved since it makes a LOT!
- Add the ramen noodles before serving to keep them crunchy.