May 11, 2018 at 9:28 a.m.
Most of the docks are in the water at our little” marina.” I’ve marked the date on my calendar with a pink magic marker so Bud can tell the guys at the bakery next year when the ice went out! Oh, the things they learn when having coffee!
Slowly but surely the weather will be warmer every day and my thoughts go to more salads on the menu, and so it is salads today.
BACON SPINACH SALAD
6 bacon strips
6 c. torn spinach leaves
1/2 head iceberg lettuce, torn
6 green onions, thinly sliced, using half of tops
1/2 c. canola or vegetable oil
1 T. canola or vegetable oil
3/4 t. salt
1 t. dry mustard
1/2 c. canola or olive oil
1/4 c. vinegar
1 T. sugar
3/4 t. salt
1 t. dry mustard
In a skillet, cook bacon until just crisp. Drain on paper towel and set aside. Put greens and onions in a salad bowl; refrigerate until serving. Combine dressing ingredients in a bowl, whisking until well combined. Before serving, whisk dressing again and drizzle throughout the salad, gently mixing. Add bacon and toss. Makes 6-8 servings.
This is a great salad to serve to the card-playing group along with fresh fruit and a muffin.
CHICKEN ALMOND SALAD
3 c. cooked, cubed chicken
2 c. shredded cabbage
3/4 c. diced celery
1/4 c. sliced green onions with tops
2/3 c. salad dressing or mayonnaise
1 T. milk
1-1/2 t. prepared mustard
1-1/4 t. sugar
1/2 t. salt
1-1/2 c. chow mein noodles
1/2 c. slivered almonds, toasted
2 T. sesame seeds, toasted
In a large bowl, toss together first 4 ingredients. In another bowl, combine dressing ingredients, mixing well with a wire whisk. Drizzle over chicken mixture, toss. Chill for several hours. Just before serving, add chow mein noodle, almonds and sesame seeds; toss to mix or mix together gently with a large spoon. Makes 6 servings.
Note: Turkey cubes can be substituted for chicken. If you have frozen cubes, as I do, thaw on paper towel to remove any moisture.
I just made this salad for 2 to go with a slice of banana bread spread with cream cheese….good lunch. It started out as a Waldorf salad but skipped the raisins and added blackberries.
1/3 c. diced celery, slicing pieces small
1/2 c. unpeeled, crisp apple, diced small (I used a Figi apple – Braeburn would be good also)
2 T. chopped walnuts or honey roasted peanuts
1/3 c. salad dressing or mayonnaise
1/4 t. lemon juice
In a medium bowl, combine celery, apples and nuts. In a small bowl, combine mayo and lemon juice. Add to apple mixture, mixing well. If you would like the salad to be more moist, add about a tablespoon more of salad dressing. Refrigerate about 1 hour. Gently fold in berries. Makes 2 generous servings.
Note: I used honey roasted peanuts for some extra crunch. Rather than using blackberries, you can substitute blueberries if you wish.
1 c. fresh pineapple chunks or 1-8 oz. can pineapple chunks, drained
1 c. fresh orange sections, cut it half if sections are large
1-11 oz. can mandarin oranges, drained
1 c. sour cream
1/2 c. mini marshmallows
1/2 c. flaked coconut
Lettuce leaves, optional
In a large bowl combine the fruits, sour cream, marshmallows and coconut. Cover and refrigerate 1 to 2 hours. Serve in lettuce-lined bowl or on individual lettuce-lined plates. Makes 6-8 servings.
Thought for the Day: You cannot do kindness too soon, for you never know how soon it will be too late.
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