Western Salad Dressing

Western Dressing is my son's favorite salad dressing. He just started really eating salads last year and he's been very adamant about not trying any other dressings. We'll get there some day, but for now, I'd rather him have this dressing while he's still getting used to eating salads in general. And since I only make my own salad dressings for myself (ranging from vinaigrettes to creamy to everything in between), I decided I'd try my hand at a homemade Western since I've never done that one before.

Mediterranean Quinoa Salad

This is another one of those spur of the moment recipes that happened by chance.

Better For You Broccoli Salad (Healthier!)

Yes, a healthier version of the classic. Yes, it is just as delicious.

Tomato Cucumber Salad with Mango

Have you ever had one of those days where you're just craving something veggie packed and fruity at the same time? I have. On many occasions actually.

Homemade Ranch Dressing (Without Buttermilk)

Okay, it's not that I have anything against buttermilk, it's just that I never have it in the fridge. I don't keep it 'just in case' so spur-of-the-moment recipes that require it don't happen around here. Ranch dressing used to be one of those things that I couldn't make because I never had the buttermilk. Now, I'm not normally a super huge fan of ranch dressing, but sometimes you just have to have it! And, I got tired of not being able to have it because of that one ingredient. So I improvised. And I tweaked. And I ended up with a dressing that is awesome using ingredients that you probably already have. No special grocery store visit needed just to top your salad. Or dip your vegetables. Or however else you'd use it.

So if you're in the mood for some ranch dressing, don't be discouraged if you don't have any buttermilk! Give this one a try and you won't miss the other kind.

Tri-Pepper Ranch Pasta Salad

I have finally found a pasta salad that everyone loves. That's the thing with pasta salads, you either like it or hate it and it's hard to find one that pleases even the pickiest eaters. This one does the trick though!

Four (Is Better Than Three) Bean Salad

There's just something so nice about a simple side salad. An easy vinaigrette and some beans can do the trick and it goes with pretty much everything.

It's great to find a side that is easy to make and easy on the budget. Most of the ingredients in this are ones you probably already have on hand and if you have to buy a few, they're really inexpensive. All you need is a few cans of beans, an onion and a few standard dressing ingredients. I've noticed a lot of other bean salad recipes out there have tons of sugar in their dressings but I've cut mine down a ton and you won't even miss it. And because it's full of 'good for you' beans and a small amount of sugar and oil, this is one healthy dish!

Mango and Chick Pea Salad with Citrus Vinaigrette

This little salad started out as a side to my crock pot layered enchiladas. I picked up some mangoes at the store the other day and while I sat there in the kitchen smelling cumin and chili powder and all things crock pot, I thought I'd whip up a simple mango salad to go with. Simple it was. Tasty, too.

Cool and Creamy Potato Salad

I'm not really into mayo-based potato salads, but this one is definitely worth sharing. Like many of my other recipes, this one was inspired by my dad. My whole family got together for Mother's Day/my grandma's 92nd birthday, and to make life a little easier on my aunt who was hosting, we all brought a side dish. I brought my Warm Potato Salad which was a big hit with everyone but my dad. Well, he liked it, he just didn't like it as much as the traditional creamy potato salads. I guess he's just set in his ways...

Creamy Garlic Dressing

I've been pretty sick the past week and I've gotten a little behind on my blogging. It's not your normal sick, it's a tired sick. I've been exhausted the past three weeks or so and this week has just gotten worse. I actually went to the doctor and this cruddy feeling has forced me to take some time off - which was very much needed. I'm finally starting to feel a little better, and it's been killing me not writing, so even though I'm still dealing with whatever it is I have, I just have to post something.

I've decided to post about garlic. What better thing to write about when you're sick than something that has so many health benefits! Garlic has been known to assist in the management of blood pressure and cholesterol levels as well as act as a natural antioxidant. I'm a big fan so it may very well be contributing to my excellent blood pressure and cholesterol.

Warm Chick Pea and Artichoke Salad

Man, have I been missing out! If you remember from my Black Bean and Corn Salad post, I vowed to start cooking with beans more. That means all kinds of beans. So far I've only used black bean, Northern white beans, and as of today, garbonzo beans. Now, I've had garbonzo beans (chick peas) prepared in other ways before, but none of those times have been with the whole bean. They've always been pureed or smashed into a hummus or burger or something like that.

Black Bean and Corn Salad

I've recently decided to start using beans more in my cooking. I haven't really made many dishes with them and I tended to stay away because they just weren't a part of my normal style. In my effort to bring new things to the dinner table and create healthier meals though, I added beans to my last grocery list. I just had the urge to buy some and thought they'd be a great addition to our everyday menus. I bought some garbanzo, white northern and black beans. I'm not sure what I'm going to do with the other two yet, but the plan for the black beans was already set in my mind when I reached the check out.

Simple Honey Mustard

I sometimes like to use honey mustard in place of plain mayo or other sauces and spreads. It's really easy to make and adds a new twist of flavor to a lot of sandwiches. I'd suggest using it on your next sandwich (such as the Cuban Style Grilled Cheese) or as a dip for fries. You can even make it a salad dressing by adding a splash of vinegar and a tad more honey.

Roasted Corn and Pepper Salad

I love roasted vegetables but I don't always have the opportunity, fancy equipment for grilling, or even the right food to create the perfect side dish for what I'm craving. If that's the case though, I improvise by using modified versions of what I do have.

Potato Salad of the Warm Variety

Potato salad is one of those outdoor party staples that seems to be fading the limelight. I'm not sure if its because everyone is getting more health-conscious or if tastes are just changing. I, myself, have never been big on the classic potato salad. There are decent ones out there, but it just doesn't seem to appeal to me these days. Maybe it's the odd combination of ingredients being slathered with mayo...or maybe it's just the thought of cold potatoes that have steered me away.

I decided to try a new version that didn't have all that heavy mayo and was warm; something you don't usually see at the picnics, potlucks, or parties. I wanted the classic potato accompaniments, but done in a lighter way.

Summer Garden Pasta Salad

Pasta salads seem to be getting the cold shoulder from anything that doesn't resemble a party. It just doesn't seem fair! The only time I ever see one of the nice, cool and refreshing salads is at a potluck, family reunion, or other get together. I never saw that in the cooking rule book and I think it's time to bring the dish back to every day life.

I made a pasta salad the other day for lunch. Yes, lunch. There was nothing fancy going on that day, and it was a pretty normal Monday, but I just had the urge to make one and eat one. It was a little creamy, a tad crunchy, and after only four bites, I was full. Was it good? Yep. Was it that filling? You betcha!

So Simple Avocado Salad

It's avocado season! I don't usually buy them but every once in a while, I splurge and treat myself to the creamy, greeny goodness. I wait until the price goes down so I can get a few though. They can be so darn expensive!

I purchased some small ones at the grocery store yesterday to use specifically in a salad that I was cookin' up in my head. Avocados are excellent on their own, but I was feeling creative so I had to do something different with them. Since I'm big into the whole salad thing this summer, I was thinking of something light and simple to go with the warm weather.

Summer Barley Salad

Today was pretty hot outside. It was one of those days when the air conditioning in the car wouldn't even get cool. I don't know about you, but on days like this, I'm not too keen on cooking. I especially don't want to use the oven!

Because of the heat, and the fact that we had a late lunch, I wanted something light for dinner. I also had some barley that had been sitting around for awhile and I really wanted to do something different with it. I had only ever used it in soup before and I knew there were so many other things to do with the cute, little grain that I wanted to explore some different culinary options.

A Fresh Take on Coleslaw

Tired of the same old coleslaw? This recipe was a big hit at our family's Father's Day celebration. We all gathered together (and by all I mean me, my husband, my son, my parents, my sister, my husband's parents, my two brother-in-laws, my sister-in-law and her four kids) to visit and enjoy the day. It was one of those parties where everyone brought a dish. My dish happened to be coleslaw that I first made on Mother's Day. How fitting to make it again on Father's Day, right? Well, this was the first time my husband's family was experiencing the salad and I'm thrilled that they loved it. The dad's were especially fond of it which made me even happier! This version of coleslaw is different than the others because it's based on a vinaigrette. There's no mayo to make it heavy so it's a very light side dish that goes great with burgers and dogs on a hot summer day.

Tangy Cran-Apple Coleslaw

Slaw

• 1 large head green cabbage (about 4lbs)
• 3 large carrots
• 2 TB salt
• 2 apples
• 2 green onions, sliced
• 1/3 c dried cranberries, coarsely chopped

Dressing

• 6 TB oil
• 1/2 c apple cider vinegar
• 3 - 4 TB sugar, depending on taste preference
• 1 TB stone ground mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes

Apple Marinade

• 3 TB lemon juice
• 1/2 TB sugar

1. Shred cabbage into small to medium shreds and toss with 2 TB salt. Allow to sit for 30 minutes in colander. (This gets rid of excess water so the coleslaw doesn't get soggy after it's prepared.)

2. Cut unpeeled apples into matchsticks and toss with lemon juice and 1 TB sugar. Place in refrigerator. (Note: mixing apples with an acid, such as lemon juice, will prevent them from browning.)

3. Shred carrots into large shreds and set aside. (I use a vegetable peeler instead of a box grater to get the larger shreds.)

4. Mix dressing ingredients and refrigerate until ready to use.  

5. After 30 minutes, rinse cabbage well under cold water. Drain and dry. (I spread the cabbage onto rolled out paper towel and allow to sit for about 10 minutes.)

6. Drain apples and mix with cabbage, carrots, onions and cranberries.  

7. Add dressing and stir well.  

8. Refrigerate coleslaw for at least 4 hours and serve.

Serves about 20

Pasta Salad with a Tuna Twist

It's time for another salad side dish to go along with all the summer BBQs and cookouts! This recipe comes straight from my mom and it's too good not to share. She has been making this pasta salad for years and it's always a hit at every get together. I'm not sure when the first time was that she made it, but it's always requested and loved by everyone, especially my husband. If he had his way, I'd be making this pasta salad every week!

Like every good cook who has their own signature dish, my mom never wrote down how much of each ingredient she put in the salad.  It would always taste the same though and always be so good that it was never really a problem. She would mix up the dressing, give it a taste, and then add a little bit more of whatever was needed to get just the right tangy flavor. I happened to make this salad for the last family event but only had ingredients to work from.  I mixed it up a couple times until I felt that I got it 'mom-perfect'.  I added a little of this and a little of that and the final result was a creamy, tangy, fresh pasta salad that goes great with pretty much anything!

Tuna Mac Pasta Salad

Dressing

• 2 c mayo
• generous 1 c miracle whip
• generous 1 c sour cream
• ½ tsp salt
• ½ tsp pepper

Salad

• 1 ½ lbs macaroni noodles (or other pasta, I used small shells)
• 2 ½ c frozen peas
• 1 ½ c finely chopped celery
• ¾ c finely chopped onion
• 3 cans tuna, drained and squeezed well

1. Cook pasta until al dente according to package directions. 

2. Drain and rinse under cold water. Let dry slightly. 

3. Mix dressing ingredients together.  

4. Mix remaining ingredients together and toss with ¾ of dressing, reserving the rest.  

5. Refrigerate overnight.  

6. The salad will dry out slightly overnight so add enough remaining dressing to bring back moisture before serving.*

This recipe makes about 20 servings.

*Note:

You can mix in all the dressing when first making the salad if you'd like. It will seem like it's too wet, but it will get drier overnight. I'd recommend only mixing in part though because you'll have more control over the consistency and moisture.

Need a smaller serving? The following will serve 6 to 8 people.

Dressing

• 2/3 c mayo
• 1/3 c miracle whip
• 1/3 c sour cream
• 1/4 tsp salt
• 1/4 tsp pepper

Salad

• 1/2 lb macaroni noodles
• 3/4 c peas
• 1/2 c celery
• 1/4 c chopped onion
• 1 can tuna

Follow the same directions as above.