Mexican Layered Salad is a southwestern twist on an old classic. Make it ahead of time and refrigerate for a couple of hours or overnight to give flavors time to develop and meld together. Add the tortilla chips and cheese just before serving. Mexican Layered Salad is a colorful addition to a pot luck, picnic or buffet dinner. Disappears quickly – you’ve been warned. Romaine lettuce is the usual base, but you can use any head lettuce of your choice. Google “sturdy lettuce” -- as in “can remain crispy and hold its shape while being shoveled out of the bowl to the plate and then in to the mouth” -- and romaine heads the list. It generally has more flavor and is a deeper color than other head lettuce. Leaf lettuce is “sturdy” lettuce’s more delicate and flavorful cousin. I did ... [Read More]
salad
Easy Three Bean Salad
Easy Three Bean Salad is the new bean salad at our house. Everybody loves bean salad at Chez Charlene – all kinds. This is the new favorite version. The red wine vinegar makes a light dressing with no strong overpowering flavors so it goes with almost any main dish. It’s especially refreshing on a hot summer day. Ten servings makes this recipe ideal for a crowd – your contribution to a potluck or a salad for your own gathering. It also means more servings if you are cooking for just two or three, as I frequently do. The salad keeps well in the refrigerator – in fact, flavors mature and it becomes even better. How long can you keep it? Several days, but it never goes beyond one or two in our house because it disappears so quickly. It even gets eaten as a midafternoon ... [Read More]
Dilly Green Bean Salad
Dilly Green Bean Salad is a refreshing alternative to the usual three bean salad that’s a favorite at our house. The deep green color of the cooked frozen bean contrasted with bits of white onion and red pepper are festive, appealing to the eye and the tastebuds! I first had Dilly Bean Salad when a friend brought it to a summer outdoor brunch served on our deck. The red and green also make it perfect for a Christmas meal. However, it’s delicious and colorful any time of year! When my friend Sue K gave me the recipe,she told me to use “extra green canned beans” and said they were located in a small section with the other beans. I did not find them while we were preparing to move because shopping time was limited. After the move, I didn’t find them in our new stores because ... [Read More]
Cranberry Pineapple Salad
Cranberry Pineapple Salad is a kid friendly addition to holiday dinners. The addition of crushed pineapple and diced apples in raspberry gelatin take away the signature tartness of the cranberry. Easier for kids and people who aren’t into tart – like me – to eat. I have a tart reflex. One bite and my face just folds – no way to hide it. On the other hand this is not overly sweet either – but just right. Cranberries are also healthy. Cranberries are one of the top antioxidant-rich foods, containing more than other superfoods – including pears, grapes, apples and strawberries. Antioxidants help prevent or stop cell damage. For this reason, you can serve them any time of year – don’t wait for holidays! This salad is also versatile in the ways you can serve it. I like the minis ... [Read More]
Loaded Coleslaw aka Pasta Veggie Coleslaw
I like to make a big salad in the summer that will last for several less-work, cool eating meals. Three fourths cup is a standard serving size and Pasta Veggie Coleslaw makes 16 servings. Make it once and serve it three or four times is less work in my book! We generally have a salad as a main dish once or twice – usually two servings each -- and as a side a time or two more. Big salads are great contributions to a potluck, too. We love coleslaw and pasta is a big favorite so mixing the two was a no brainer! Ring pasta is great with this salad. Small so it doesn’t overtake the salad visually or taste-ally. Yeah, totally made that up, but I bet you know what I mean! I can’t always find that in the stores so I use small shells if I have them on hand, but also have used the small ... [Read More]
Fruit Salad with lemonade dressing
Fruit Salad with lemonade dressing makes a huge salad to feed a crowd. It will serve 25 people easily. Children love it -- and so do their moms! Add it to the menu at your next big potluck. A buffet dinner or casual potluck, this healthy dish will shine! Sometimes called Punchbowl Salad, this Fruit Salad can be made ahead with the fruit refrigerated in separate zip bags. I took it to a recent family reunion a couple of hours away in a cooler filled with ice. I was a little concerned that the fruit would be squashed with the weight of the other fruits AND the ice, especially since the cooler would set overnight before the actual dinner. No problem. I assembled the salad in a punch bowl quickly at the site, added the dressing and it was on the table quickly! It would work ... [Read More]
