CUCUMBER SALAD

I saw this recipe online and I just loved the pictures, so I HAD to make it…Check out her recipe.

3 cucumbers, peeled and sliced
1 small red onion thinly sliced
1 cup white vinegar
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1/2 cup water
3/4 cup white sugar
2 Tbsp fresh dill chopped
salt and pepper to taste
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Grab a saucepan and add the vinegar,
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sugar
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and water to pan
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and bring it to a boil.
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Once you bring it to a boil set aside to cool.

Peel
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and slice the cucumbers
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and onion
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Add the cucumbers to a bowl
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add onion
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and then add the fresh (yummy) dill
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Generously season salad with salt and pepper.
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now take the cooled vinegar mixture and pour over the cucumbers.
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Give it a good stir
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place salad in fridge and let it chill for a good hour
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After an hour, serve
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Recipe

  • 3 cucumbers, peeled and sliced
  • 1 small red onion thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 2 Tbsp fresh dill chopped
  • salt and pepper to taste
  • Grab a saucepan and add the vinegar, sugar and water to pan and bring it to a boil.
  • Once you bring it to a boil set aside to cool.
  • Peel and slice the cucumbers and onion
  • Add the cucumbers to a bowl add onion
  • and then add the fresh (yummy) dill
  • Generously season salad with salt and pepper.
  • now take the cooled vinegar mixture and pour over the cucumbers.
  • Give it a good stir
  • place salad in fridge and let it chill for a good hour
  • After an hour, serve

Taco Salad with Spicy Ranch

Start by making the spicy ranch for your salad. I did it the easy way and used a ranch packet:
So you need one of these packets
1 cup mayo
1 cup milk (we use lactose free milk, as my hubby is lactose intolerant)
Tapatio, a couple of dashes for an extra kick of spicy
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Add mayo to a bowl
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then add powder from ranch packet to mayo
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then add milk
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then add the hot sauce, the more the spicier
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stir everything together really well
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and chill in fridge while you prep everything for the salad.

So you will need: 2 pounds Extra Lean Ground Beef, 85% Lean (I didn’t get 2 pounds exactly, almost 2 pounds though)
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you will also need taco seasoning, homemade is always better I used this recipe
about 1/4 cup

Grab a large skillet or a cast iron skillet. I used my cast iron skillet. Turn Pan to Medium high heat and add beef to pan
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break the meat up
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then add taco seasoning to beef
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Sprinkle all over the meat
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Cook meat until its completely browned all the way through. Once the meat is cooked all the way through, turn down to low to keep meat warm until you are ready to make your salad.

while the meat is cooking and browning you can prep the rest of the salad. You will need:
Green leaf lettuce
cilantro, washed and chopped up
2-3 tomatoes, chopped
2 avocado, chopped
green onion, chopped
Extra sharp cheddar cheese, freshly grated/shredded
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Start by grating/shredding the cheese
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chop everything up and place in different bowls. You will also need tortilla chips, salsa and grab the dressing you made earlier and put everything out to make your salad
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so to make my salad I placed tortilla chips on a plate and then topped it with the desired amount of beef, lettuce, tomato, cheese, onion, cilantro, avocado, salsa, and dressing
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and there you go Taco Salad with spicy ranch

Recipe

  • Start by making the spicy ranch for your salad. I did it the easy way and used a ranch packet:
  • So you need one of these packets
  • 1 cup mayo
  • 1 cup milk (we use lactose free milk, as my hubby is lactose intolerant)
  • add Tapatio, a couple of dashes for an extra kick of spicy
  • Add mayo to a bowl
  • then add powder from ranch packet to mayo
  • then add milk
  • then add the hot sauce, the more the spicier
  • stir everything together really well
  • and chill in fridge while you prep everything for the salad.
  • So you will need: 2 pounds Extra Lean Ground Beef, 85% Lean (I didn’t get 2 pounds exactly, almost 2 pounds though)
  • you will also need taco seasoning, homemade is always better I used this recipe
  • about 1/4 cup
  • Grab a large skillet or a cast iron skillet. I used my cast iron skillet. Turn Pan to Medium high heat and add beef to pan
  • break the meat up
  • then add taco seasoning to beef
  • Sprinkle over all meat
  • Cook meat until its completely browned all the way through. Once the meat is cooked all the way through, turn down to low until you are ready to make your salad.
  • while the meat is cooking and browning you can prep the rest of the salad. You will need:
  • Green leaf lettuce
  • cilantro, washed and chopped up
  • 2-3 tomatoes, chopped
  • 2 avocado, chopped
  • green onion, chopped
  • Extra sharp cheddar cheese, freshly grated/shredded
  • Start by grating/shredding the cheese
  • chop everything up and place in different bowls and you will also need tortilla chips, salsa and grab the dressing you made earlier and put everything out to make your salad
  • so to make my salad I placed tortilla chips on a plate and then topped it with the desired amount of beef, lettuce, tomato, cheese, onion, cilantro, avocado, salsa, and dressing
  • and there you go Taco Salad with spicy ranch

Chinese Cucumber Salad

Got the recipe from here

2 tablespoon soy sauce
1/2 cup rice wine vinegar
2 tablespoon sugar
2 tablespoon vegetable oil
Dash of sesame oil
2 teaspoon red pepper flakes
4 cucumbers, peeled,
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and thinly sliced
1 small red bell pepper, seeded and thinly sliced into strips
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In a medium bowl,
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mix together the soy sauce,
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vinegar, sugar,
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oils
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and pepper flakes.
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Mix in the cucumbers
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and red bell pepper.
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Chill before serving
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Recipe

  • 2 tablespoon soy sauce
  • 1/2 cup rice wine vinegar
  • 2 tablespoon sugar
  • 2 tablespoon vegetable oil
  • Dash of sesame oil
  • 2 teaspoon red pepper flakes
  • 4 cucumbers, peeled, and thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced into strips
  • In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes.
  • Mix in the cucumbers and red bell pepper.
  • Chill before serving

Ty’s Thai Salad

Got the recipe from here

1 head Napa cabbage, chopped in thin strips
1 head red cabbage, chopped in thin strips
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-Cilantro Dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced
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For the salad: In a large bowl, toss the cabbages,
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cucumber,
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edamame,
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carrots
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and green onions.
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For the dressing: In a large blender add the oil,
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cilantro,
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sugar,
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garlic,
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lime juice,
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salt
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and pepper
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blend until smooth.
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I added a boneless, skinless chicken breast, baked, and thinly sliced.
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Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
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Recipe

  • 1 head Napa cabbage, chopped in thin strips
  • 1 head red cabbage, chopped in thin strips
  • 1 large cucumber, julienned
  • One 10-ounce bag shelled edamame, cooked
  • 2 carrots, peeled and grated
  • 2 green onions, finely sliced
  • Sweet Lime-Cilantro Dressing:
  • 2 cups olive oil
  • 1 1/2 cups finely chopped fresh cilantro
  • 1 cup sugar
  • 2 cloves garlic, minced
  • Juice of 2 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 avocado, peeled and finely sliced
  • For the salad: In a large bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
  • For the dressing: In a large blender add the oil, cilantro, sugar, garlic, lime juice, salt and pepper blend until smooth.
  • I added a boneless, skinless chicken breast, baked, and thinly sliced.
  • Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

Asian Sesame-Cucumber Salad

Recipe

3 cucumbers, peeled and seeded
2 tablespoons white sesame seeds
2 tablespoons rice wine vinegar
1 1/2 teaspoons toasted sesame oil
1 teaspoon honey
1/4 teaspoon crushed red pepper flakes
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Peel and cucumbers and cut into thin slices.
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Toast white sesame seeds in a dry skillet until they’re golden brown. Whisk together rice wine vinegar,
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toasted sesame oil,
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honey,
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and crushed red pepper flakes.
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Toss the cucumbers with the dressing and toasted sesame seeds and serve.
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Recipe

  • 3 cucumbers, peeled and seeded
  • 2 tablespoons white sesame seeds
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon honey
  • 1/4 teaspoon crushed red pepper flakes
  • Peel and cucumbers and cut into thin slices.
  • Toast white sesame seeds in a dry skillet until they’re golden brown. Whisk together rice wine vinegar, toasted sesame oil, honey, and crushed red pepper flakes.
  • Toss the cucumbers with the dressing and toasted sesame seeds and serve.

Auntie Tricia’s Balsamic Vinaigrette

my friend Karen made me this dressing one night and I fell in LOVE with it instantly! So tangy and sweet! Best Vinaigrette I’ve had!

It’s my go to Vinaigrette dressing!

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3/4 Cup balsamic vinegar
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2 tablespoons Dijon mustard
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1 1/2 Tablespoons basil, minced
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1 tablespoon parsley, minced
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1 1/2 teaspoon honey
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1/4 teaspoon each chives,
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shallot, garlic – minced
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1/2 teaspoon each salt & pepper
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1 Cup canola oil

pulse all ingredients, except the oil in a food processor (I used my hand blender) until combined
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While food processor is running, drizzle the oil in.
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Chill and serve.
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Recipe

  • 3/4 Cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 1/2 Tablespoons basil, minced
  • 1 tablespoon parsley, minced
  • 1 1/2 teaspoon honey
  • 1/4 teaspoon each chives,
  • shallot, garlic – minced
  • 1/2 teaspoon each salt & pepper
  • 1 Cup canola oil
  • pulse all ingredients, except the oil in a food processor (I used my hand blender) until combined
  • While food processor is running, drizzle the oil in.
  • Chill and serve.

Pasta Salad

I made this for a friend for a family reunion. So keep in mind this makes a lot, not sure how much exactly…but you could feed a crowd with it.

So you will need:
2 – 7 oz packages of Hormel Pepperonis, cut in half and then in quarters
1 package – Cotto Salami, chopped (or any salami you like)
2 – 12 oz boxes of Rotini Pasta (I used Tri-Color)
Olive oil
2 packets of Italian dressing mix
2 medium sized canned, sliced black olive (drained)
2 medium red onion, chopped
2 orange bell peppers, chopped
2 red Bell Peppers, chopped
2 yellow Bell Peppers, chopped
2 10 oz packages of Grape tomatoes, washed
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Start by grabbing to large bowls or a large bowl to hold all this salad and start by boiling the pasta as it says on the box, drain pasta
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and set it aside
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Then wash and chop the bell peppers and place them to a big bowl
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then add the onions and black olive
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then add the salami
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then pepperoni
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So I added the pasta in a large bowl and then I added the salami, pepperonis, peppers, onion and olives to the pasta, mixed it up a little, set aside
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Then follow the directions on the dressing package and make two batches of dressing
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now separate the pasta and veggies that you mixed together into two separate containers of two large bowls, add one package of tomatoes to one bowl/container and the other to the second bowl/container

then pour half the dressing in one bowl/container of salad and the rest of the dressing in second bowl/container
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and mix the dressing in really well with salad
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cover the salads and let them set over night! I think they taste better if you let the dressing and everything mingle together, so I recommend making this the night or day before you need it. Then when you are ready to serve just mix the salad up really well and serve cold or at room temperature whichever you prefer.

Recipe
  • 2 – 7 oz packages of Hormel Pepperonis, cut in half and then in quarters
  • 1 package – Cotto Salami, chopped (or any salami you like)
  • 2 – 12 oz boxes of Rotini Pasta (I used Tri-Color)
  • Olive oil
  • 2 packets of Italian dressing mix
  • 2 medium sized canned, sliced black olive (drained)
  • 2 medium red onion, chopped
  • 2 orange bell peppers, chopped
  • 2 red Bell Peppers, chopped
  • 2 yellow Bell Peppers, chopped
  • 2 10 oz packages of Grape tomatoes, washed
  • Start by grabbing to large bowls or a large bowl to hold all this salad and start by boiling the pasta as it says on the box, drain pasta, and set it aside
  • Then wash and chop the bell peppers and place them to a big bowl
  • then add the onions and black olive, then add the salami, then pepperoni
  • So I added the pasta in a large bowl and then I added the salami, pepperonis, peppers, onion and olives to the pasta, mixed it up a little, set aside
  • Then follow the directions on the dressing package and make two batches of dressing
  • now separate the pasta and veggies that you mixed together into two separate containers of two large bowls, add one package of tomatoes to one bowl/container and the other to the second bowl/container. Then pour half the dressing in one bowl/container of salad and the rest of the dressing in second bowl/container, and mix the dressing in really well with salad
  • Cover the salads and let them set over night! I think they taste better if you let the dressing and everything mingle together, so I recommend making this the night or day before you need it. Then when you are ready to serve just mix the salad up really well and serve cold or at room temperature whichever you prefer.