Crunchy Pea and Bacon Salad

May 28, 2012 by

I’m nearly certain this salad is one of those dishes that can’t really be as good for you as the word “salad” might trick you into thinking. For some reason though, it looks good to me. I have no idea why, but I’m saving it for that day when I finally give in and try it. The original is from the Schwan’s website.

IngredientsCrunchy Pea and Bacon Salad

  • 1 cup mayonnaise
  • 1 Tbsp sugar
  • 2 Tbsp vinegar
  • 4 cups Green Peas, prepared and chilled
  • 1/4 cup diced red onion
  • 1/2 cup diced cheddar cheese
  • 2 cups chopped romaine lettuce
  • 6 slices Fully Cooked Bacon Slices, prepared and chopped
  • 1 cup salted peanuts

Directions

  1. Blend mayonnaise, sugar and vinegar to make dressing.
  2. Stir together dressing, peas, onions and cheese.
  3. Serve on a bed of lettuce topped with bacon and peanuts

Variations

  • I’d simplify the recipe by just using 2 or 3 tablespoons of bacon bits.
  • You could like substitute a favorite prepared dressing for the mayonnaise and vinegar here. I’m thinking Ranch would work nicely.

Time Required: 30 minutes

Servings: 4

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Caesar Pasta Salad

November 11, 2011 by

Mom likes to add cheese tortellini to Caesar salad. Here’s an interesting alternative with a home-made Caesar dressing. From the July 2011 issue of All You (original online), the description explains that “This salad is hearty on its own, but it is even more so when topped with grilled chicken or shrimp. Alternatively, toss in some kidney beans or chickpeas.”

Ingredients

  • Salt
  • 12 ounces curly pasta, such as fusilli
  • 1 1/2 cloves garlic, chopped
  • 9 flat anchovies, chopped
  • 1/4 cup plus
  • 1/2 Tbsp. fresh lemon juice
  • 3 tablespoons mayonnaise
  • 1/4 cup plus 1 Tbsp. olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan
  • 10 cup chopped green leaf lettuce
  • Chopped fresh basil, optional

Directions

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta until just tender, about 10 minutes, or as package label directs.
  3. While pasta is cooking, combine garlic, anchovies, lemon juice, mayonnaise, olive oil and 3/4 tsp. salt in a blender and blend until smooth.
  4. Drain pasta.
  5. Toss pasta with half of dressing and tomatoes. Let stand for 10 minutes.
  6. Toss with Parmesan.
  7. Toss lettuce with remaining dressing and divide among 4 shallow bowls.
  8. Spoon pasta salad over lettuce, sprinkle with basil, if desired, and serve.

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Simple Chicken Salad

August 29, 2010 by

This simple chicken salad uses ingredients we typically have on hand and makes a nice alternative to your typical lunchmeat sandwiches. Also a great hit at a party with crackers or celery sticks.

Ingredients

  • 2 12-oz can chicken breast
  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 2 tsp honey mustard
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 tbsp lemon juice
  • 1/8 tsp poultry seasoning
  • Salt and pepper to taste
  • 1/2 cup chopped pecans or walnuts, optional

Directions

  1. Combine all ingredients except nuts, and chill.
  2. If desired, just before serving, stir in nuts.
  3. Serve with crackers or spread on bread for sandwiches.

Variations

  • Dijon mustard can be used instead of honey mustard.
  • Use light or fat-free mayo and sour cream to cut the calories.
  • In addition to (or as substitutes for) the chopped vegetables, try chopped grapes.
  • Substitute 1 tsp celery seed and 1 tbsp dried chopped onion for the vegetables. Be sure to allow 4 to 6 hours to chill to ensure the onion softens.

Time Required: 15 mins

Servings: 4

Rating: 5 stars (★★★★★)

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