Corn and Cucumber Picnic Salad

Recipe by Cathy Kopp

Ingredients

6 ears fresh corn or 3 cups frozen corn

3 cucumbers chopped

1 red pepper chopped

1 green pepper chopped

1 red onion chopped

Dressing :

1-1/2 cups Italian dressing

2 Tbl vinegar

2 Tbl lemon juice

2 tsp sugar or sweetener

1 tsp salt

1 tsp pepper

Instructions:

1. Cook corn until tender.

Rinse under cold running water or put in an ice bath; drain well.

2. Chop cucumber, red and green peppers, and onion. Add to corn in large bowl.

3. In a small bowl mix salad dressing with the remaining ingredients then pour over corn mixture and toss well.

4. Chill 2 hours before serving.



#sides #BBQ #salads #healthy

Taco Salad Flag

Easy Taco Salad Flag

Ingredients
1 pound ground beef  (or vegetarian crumble)
3/4 cup water
1/4 cup salsa
1 envelope taco seasoning
4-6 cups tortilla chips
4  cups shredded lettuce
1/2 cup  pitted large olives, sliced lengthwise
2 cups  shredded cheddar cheese
2-3 cups cherry tomatoes

Directions
1. In a large skillet, cook beef over a medium heat until meat is no longer pink. Drain off any extra grease. Next,  stir in the water, salsa  and taco seasoning. Bring to a simmer and cook uncovered for about 10 minutes, or until most of the liquid is absorbed.

2. Place chips in a 13-in. x 9-in. dish.  Next spread beef evenly over the top of chips.

3. Cover beef  with a layer of lettuce.

4. Arrange olive slices together in the upper left corner to form stars. For the  stripes, alternate tomatoes and cheese.  I added a couple extra chips to the side of the dish for some extra crunch.

NOTE: If you are making this several hours in advance, I would skip placing the chips at the bottom of the taco salad and just serve them on the side.

Optional: I also like to drizzle a little bit of Italian dressing or salsa over the individual servings 

#fourthofjuly #independenceday #redwhiteblue #redwhiteandblue #healthy #vegetarian #holiday #fireworks #maindish #salad #easy

Cucumber Salad in a Jar

This will stay fresh for 2 months!!! Yummy snack!

Makes 2 quart jars. Store in refrigerator,

Ingredients:

7 large dills, pickling cucumbers unpeeled sliced thin

1 1/2 cup sliced onions

1 1/2 cup sliced red peppers...

1-tbsp salt

1-cup white vinegar

2-cups sugar

1-tsp celery seed

1-tsp mustard seed

Directions:

Mix cucumbers, onions, peppers and salt in one bowl and set aside

Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil

Remove from heat and let cool for one hour before pouring over cucumber mixture

Pour mixture over vegetables

Put in jars and store in refrigerator

Will keep up to 2 months

Pineapple Cole Slaw

~ Great side dish for a cook out or with Easter Dinner!

1 head of white cabbage sliced thin

1 head of purple cabbage sliced thin

2 cups julienne carrots

1 teaspoon celery seed

1 pineapple cored, cleaned and sliced in thin slices

3/4 cups granulated sugar

6 oz pineapple juice

2 cups mayonnaise

~Mix dressing together

~Toss with dry mixture

~Season with salt and pepper to taste

Kicked-up Broccoli Avacado Salad

Kicked Up Broccoli Avocado Salad

2 cups Broccoli Florets and Trimmed Stems......

1/8 cup red onion chopped fine

3 pieces cooked sugar or maple bacon, crispy and chopped

1/4 cup raisins

1/2 avocado

3-4 tablespoons mayo

1/4 red bell pepper chopped fine

sea salt

Wash and trim broccoli. Trim outer layer of stalk and chop into bite size pieces. Place in medium bowl.

Add remaining ingredients and combine.

EASY GARLIC CROUTONS

Ingredients
5 cloves garlic, peeled and lightly pounded
1 tablespoon finely chopped parsley leaves
1/2 teaspoon salt or to taste
1/4 cup olive oil
4 pieces bread, cut into 3/4-inch cubes (about 6 cups)
1/4 cup finely grated fresh Parmesan
Directions

Preheat the oven to 350 F.
In a small saucepan combine the garlic, parsley, salt, and the oil and simmer the mixture for 3 minutes. Discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a single layer on a cookie sheet lined with parchment paper.
Bake in the middle of oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 5 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

Orange Dream Dessert

2 boxes instant vanilla pudding

2 boxes orange jello

2 cans mandarin oranges, drained

1 16 oz tub whipped cream

1 cup shredded sweetened coconut (if desired)

Mix both boxes vanilla pudding with the milk for only ONE BOX pudding…(half the amount normally used )add both boxes of jello(dry)… Mix well…  Allow to set in refrigerator for at least an hour.

Fold in whipped Cream, drained oranges, and coconut. Refrigerate another hour before serving…

YUMMMMMY!!!

Mandarin Orange Salad

Mandarin Orange Salad

Ingredients:

1 package fat- free Vanilla instant pudding mix (use dry)

1 large can crushed pineapple (undrained)

2 medium/large cans mandarin oranges (drained)

1 fat - free package whipped topping (Cool Whip) (8 ounces)

Directions:

Mix together Cool Whip and instant vanilla pudding (do NOT make the pudding, just use it dry). Add undrained crushed pineapple and both cans of drained mandarin oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of salad. Refrigerate until it thickens again, maybe a couple of hours before you need to use it.

Tomato,Avacado,Onion Salad(3versions)

All very similar but all sound delicious!!!!

Version 1

Here’s what you will need:

1 English cucumber

4 Roma tomatoes

3 ripe avocados

½ red onion

¼ cup cilantro

Juice of 1 lemon

Salt and black pepper to taste

2 Tbsp. extra virgin olive oil

Directions:

1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.

2. Toss with olive oil, lemon juice, salt, and pepper.

Inspired by: http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/

Version 2

Ingredients for Tomato Avocado Salad:

1 lb Roma tomatoes

1 English cucumber

1/2 medium red onion, sliced

2 avocados, diced

2 Tbsp extra virgin olive oil or sunflower oil

Juice of 1 medium lemon (about 2 Tbsp)

1/4 cup (1/2 bunch) cilantro, chopped*

1 tsp sea salt or 3/4 tsp table salt

1/8 tsp black pepper

*Note: if you aren’t keen on cilantro, fresh dill is a good substitute

This Cucumber Tomato Avocado Salad recipe is a keeper! Easy, Excellent Salad

 1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.

2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving toss with 1 tsp sea salt and 1/8 tsp black pepper.

Credits: Recipe inspired by my classic Cucumber tomato salad and this avocado tomato salad from Deborah of Taste & Tell.

Version 3 

Cucumber Tomato Avocado Salad

Ingredients

1 lb Roma tomatoes

1 English cucumber

½ medium red onion, sliced

2 avocados, diced

2 Tbsp extra virgin olive oil or sunflower oil

Juice of 1 medium lemon (about 2 Tbsp)

¼ cup (1/2 bunch) cilantro, chopped

1 tsp sea salt or ¾ tsp table salt

⅛ tsp black pepper

Instructions

Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.

Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.

Notes

*Note: if you aren't keen on cilantro, fresh dill is a good substitute

Cheese Straws

Yields 20-24 straws

Ingredients

• 1 (14 oz.) package frozen puff pastry, defrosted completely
• 1 large egg, beaten
• 1 cup Parmesan, grated
• 1/2 cup Gruyere, shredded
• 1 tablespoon water
• 1/2 teaspoon cayenne pepper
• kosher salt and freshly ground pepper, to taste
• flour, for dusting

Directions

1. Preheat oven to 375º F.
2. On 1 or 2 lightly floured piece(s) of parchment paper, roll out each sheet of puff pastry to a 10x12-inch rectangle that is 1/8-inch thick.
3. In a small bowl or glass, beat together your egg and water, and brush it onto the puff pastry.
4. In a medium bowl, combine cheeses, cayenne, salt and pepper. Toss to mix thoroughly.
5. Spread cheese mixture out over the puff pastry and gently press it into the pastry to adhere.
6. Using a sharp knife or pizza cutter, cut each sheet (horizontally) into 10-12 thin strips. 
7. Spread apart each strip so there’s 1-2-inches between them, twisting them before laying them back down on parchment paper.
8. Place in oven and back for 12-15 minutes, or until puffed up and golden brown. Turn each straw over and return to bake for another 2 minutes.
9. Remove from oven and let cool before serving.