posted a couple more recipes on the recipe blog
Sweet Heart Salad with Strawberry Lemon dressing
Spaghetti Squash
Simple Pasta Salad
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Wednesday, August 17, 2011
Saturday, March 12, 2011
Aunt Corinne's Broccoli Salad
Aunt Corinne's Broccoli Salad
We LOVE this and broccoli will be in season soon so it will make a good easy cheap yummy salad. It never lasts long.
1 bunch broccoli, chopped fine
1 small onion, chopped fine
1 cup golden Raisins
10 slices crisp bacon, crumbled
Mix all then mix dressing and add to salad mix.
Dressing
1 cup Mayonnaise
2 TBS vinegar
1/2 cup sugar
chill for at least 2 hours before serving
We LOVE this and broccoli will be in season soon so it will make a good easy cheap yummy salad. It never lasts long.
1 bunch broccoli, chopped fine
1 small onion, chopped fine
1 cup golden Raisins
10 slices crisp bacon, crumbled
Mix all then mix dressing and add to salad mix.
Dressing
1 cup Mayonnaise
2 TBS vinegar
1/2 cup sugar
chill for at least 2 hours before serving
Monday, February 21, 2011
Egg Salad
Egg Salad
Ingredients
6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1/2 lemon, juiced
1/4 cup chopped green onions
salt and pepper to taste
( I added 1 TBS of homemade Ranch to add more favor)
Directions
1.Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
2.In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
Ingredients
6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1/2 lemon, juiced
1/4 cup chopped green onions
salt and pepper to taste
( I added 1 TBS of homemade Ranch to add more favor)
Directions
1.Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
2.In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
Saturday, September 11, 2010
Layered Salad
For the dressing I used Mayo and Ranch dip (since that is what I had) Here is a link to Pioneer Woman's Layered Salad with many more details and pictures. http://thepioneerwoman.com/cooking/2010/08/layered-salad/
Friday, July 9, 2010
Corn Salad
Subscribe to:
Posts (Atom)