Tag Archive: Salad


Raisins.

Image via Wikipedia

Nice one here from my Mama.  Looks de-lish and so colorful .Enjoy!

Carrot – Raisin Salad

1 15 oz can pineapple chunks
3 cups grated carrots
1 cup raisins
½ cup walnuts
8 ounces cream cheese, softened to room temperature
1 teaspoon salt

Drain pineapple chunks and retain 1/3 cup liquid in large bowl. Add cream cheese to liquid and whip until smooth. Fold in all remaining ingredients until well-mixed. Chill for at least one hour. This makes a great, healthy snack for little ones or colorful side dish.

Author: Mona Twocats-Romero

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chicken salad with almonds

Image by elana's pantry via Flickr

Southwestern Chicken Salad

Boneless, skinless chicken breast or tenders

Thick cut peppered bacon

Shredded Chedder cheese, if you like a little more spice (I do) you can also use Pepper Jack cheese

Cherry tomatoes

Mrs. Dash™ Chipotle Seasoning

Avocado cubed

Lettuces of your choice

I make this on the stove top with my griddle pan, but any will do, use Pam™ or similar product to prevent sticking, and it keeps the dish healthier. If you use whole breasts trim down to tender size if you like, I do because it keeps the cooking time down and prevents the spices from burning on the chicken.

You want to cook the peppered bacon first, approx. 3 slices per salad serving, set aside.

Place chicken in pan and cook till white on the outside, sprinkle generously with the Chipotle seasoning on both sides and continue cooking until done.

While chicken is cooking you can be getting the other ingredients ready if you haven’t already. Half the tomatoes and cube the Avocado, coarse chop the cooked bacon into bite size pieces. Plate up the lettuce as this recipe is made “buffet style” individually per person.

When chicken is done, coarse chop it as well, and begin plating while chicken is warm. Plate in this order: lettuce, tomatoes, avocados, cheese, bacon and chicken.

Now top with the dressing of your choice, Ranch is best. Enjoy!!

a gaggle of olives

Image by Darwin Bell via Flickr

Another great recipe from my Mama. My grandmother used to make Pea Salad with Velvetta(tm).  Hope you enjoy!

Pea salad:
2 chilled drained cans of green peas
1/4 cup each chopped dill pickle and green olives
1/3 cup chopped onion (or to taste)
2/3 cup small diced cheddar cheese
1/3 cup ranch dressing
mix all ingredients and chill thoroughly.

Great as a side dish, or for us veggies a main course.

Author: Mona Twocats-Romero

Buffalo Tender Salad

Homemade Original and Buffalo Chicken Tenders

2 Large boneless, skinless chicken breast

2 cups flour

1 tsp. Garlic Powder

½ tsp coarse ground black pepper

48 oz. bottle vegetable oil

Buffalo  Sauce such as “Franks RedHot Wing Sauce” TM

Medium sauce pan

Trim breast and cut into strips, they can be as large or small as you like

Blend flour, garlic and pepper in large bowl

Dip cut chicken in a small bowl of water, then into flour mixture, then repeat so that the chicken is double battered. Heat nearly all of oil in saucepan on medium high heat, oil should be deep enough for chicken to deep fry with out being constricted. Add chicken gently and deep fry approx 5-7 min. depending on size.  Be sure not to over crowd the chicken, so it will cook properly. Remove and let drain. This is all you need for Original, for Buffalo place 6-8 tenders in a medium bowl with locking lid, coat with Buffalo sauce, close and gently shake to distribute the sauce, remove and place on serving dish.

For Buffalo Salad:

You can use any type or version of salad you prefer. The one I prepared consists of

Lettuce

½ cup Mushrooms

2 small Green onions

One each mini sweet pepper red/yellow

1 medium Avocado cubed

3 small Campari Tomatoes

black olives

You can use 1/2 cup Blue Cheese or chedder cheese

Ranch Dressing

Serve with Buffalo chicken cubed on top of salad with dressing over or on the side.

Serves 4 easily.