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Category Archives: Salad

Not my mother’s salad

caramel apples

This past Thanksgiving I made a salad I found on allrecipes called Taffy apple salad. It got RAVE reviews by kids and adults alike. So my mother having Christmas dinner at her house decided to make the same salad. So she reads through the recipe and thinks, well we have a few diet restrictions, I’ll leave out the marshmallows, and my dad likes cashews, so I’ll put those in instead of peanuts, and it is lacking color, so I’ll add som maraschino cherries for color. Then she decided that grandma’s Lemon Goop, would be better than the sauce made with the pineapple juice in the recipe.

At dinner, she asks my brother, “How do you like Laurie’s salad?”, he replies, “I don’t know, I haven’t tried it yet!”  This is a great salad made just the way it was written.  If you have have diet restrictions?  Don’t eat it.  It’s not for the faint of heart.

Taffy Apple Salad

1 20 ounce can of pineapple chunks

2 cups miniature marshmallows

1 1/2 cup white sugar

1 egg beaten

1 tbsp all-purpose flour

2 cups chopped red apples

2 cups raw spanish peanuts

1 8 ounce container frozen whipped topping thawed

  1. Drain pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into a bowl and refrigerate
  2. Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled.
  3. Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving.

Chinese Chicken Salad


I got this recipe from a gal named Bev. Im not sure where its origin is, but I am pretty sure it was not Bev.  It has become my daughter Paige’s favorite dinner.  She always asks me to make enough for her to take home. The dressing is a perfect combination of the sweet and sour.  My kitchenaide seems to do the best job of mixing it.  A hand mixer would work well also.  There is some prep. to it, but I usually do it the night before so all I have to do is whip up the dressing and the salad. 

Once again, I didn’t get a picture of the salad. I will make sure to take one the next time.

Optional:  You could make the baked flour tortilla bowl to place the salad in for presentation

Bev’s Chinese Chicken Salad

1/2 cup canola oil
1/2 cup cugar
1 1/2 tsp. salt
1 tsp. pepper

Other ingredients
Fresh ginger root
1 head of iceburg lettuce
4 hearts of romaine lettuce
8 chopped green onions
1 pkg. (approx 1 cup) sliced almonds
1 sm. jar sesame seeds
1 pkg. wonton wrappers or skins
2-3 boneless skinless chicken breasts

Preparation (often dont the night before)

Spread sesame seeds in a single layer on a cookie sheet. Back for about 2 hours at 200-250 degrees till golden brown.  (take care not to bake too quickly)

Spread sliced almonds in a single layer on a cookie sheet.  Bake for 2 hours at 200-250 degrees until golden brown. (take care not to bake too quickly)

Steam chicken breasts in sauce pan with water and chopped fresh ginger for approx. 20-30 minutes.  A rice steamer works beautifully for this step.  Let cool and shred with a fork.

Deep fry won ton wrappers in oil in a sauce pan.

Mix dressing ingredients and refrigerate until ready to use.

Assemble ingredients in large salad bowl. Wait until minutes prior to eating to add dressing and toss the salad.  (You will likely not need all the dressing, but add to personal taste)

Summer Salads

Paige and her father’s favorite summer salad is my mothers pea and cheese macaroni salad.  The other day for a bbq at Chris’ work  he was asked to bring a salad.  He told me he needed it for about 50 people.  BIG salad.  So that night I made up this salad in a huge bowl and sent it on its way. 

A side note.  I like to add green or black olives to this salad, but it is not always a hit for everyone. The cucumber is a wonderful addition instead of the celery if the salad is eaten the same day.  It gets a little mushy if you have leftovers next day.  

Pea and Cheese Macaroni Salad

  • 4 cups uncooked elbow macaroni
  • 3 hard boiled eggs
  • 1 cup mayonnaise
  • 1/4 cup distilled white vinegar
  • 2/3 cup white sugar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dill
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 large Tablespoons sweet pickle relish (more if desired)
  • 1 16 ounce package frozen peas
  • 1 cup cheddar cheese cubed
    In a large bowl, mix together mayonnaise, vinegar, sugar, mustard, salt, pepper, onion, celery, pickle relish and dill until combined; add pasta. Fold in Peas and cheese in peas and cheese. OPTIONAL: Garnish with Cucumber or tomatoes, and sprinkle with paprika.

    Chill until ready to serve.

Baked Tortilla Shell Salad Bowls

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flour-bowl.jpgWith the weather improving and working in the yard more, I like foods like this that take no time to make and are versatile.  This salad bowl takes 10-15 min. depending on how crispy you like your bowls, and can be made with Mission Low Carb tortilla’s, my favorite or any flour tortilla you like.  Once the bowls are done, let them cool and fill with whatever you heart desires.  

Find an oven proof bowl that you can form a bowl in.  Here is mine, I have three that were give


n to me by Grandma Benson and they work perfectly giving it a curve as they bake.   

Spray the bowl with PAM and press flour tortilla into bowl.  Spray the top of the shell with PAM to help it Brown. Place in a 375 degree oven.  After 5 minutes, check the shell often to make sure it doesn’t overcook.

Remove from oven and bowl and allow to cool. That’s all there is to it!

In our house we like to place a layer of re-fried beans on the bottom, then lettuce, tomatoes, cheeses, whatever you like.  I usually use leftover chicken or will grill a chicken breast to place on the top.   Our family likes to top it with a mixture of sour cream and picante sauce.  Use your imagination!  Doesn’t have to be just for Taco Salads.

salad.jpgLow Cal/Low Fat…And beautiful presentation of salad.  I would post a picture of the finished salad, but as most of you know, Chris gets impatient, so I got as far as the lettuce in the bowl and he was ready to eat. 

Have fun!