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blackeyedpeasalad

Black Eyed Pea Salad

Here’s a delightfully different salad recipe I got from Pioneer Woman.  However, as with most anything I set out to do, I don’t follow the rules and do it MY WAY.  I’ve never really been a fan of black eyed peas, but this salad is incredible.  Before passing judgement – be brave, be bold, and try it! 

I served this as a salad, but you could also serve it as a salsa/dip along with corn chips.  Either way, you can’t go wrong.

Dressing:

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 teaspoon celery salt
  • 1 teaspoon fine ground black pepper

Salad:

  • 1 sweet red pepper, cored, sliced, and diced
  • 1 sweet green pepper, cored, sliced, and diced
  • 1-2 fresh jalepeno peppers, cored, seeded, sliced, and diced (if you love HOT, leave some seeds)
  • 1 peeled, cored, diced cucumber
  • 1 bunch green onions, chopped
  • 2-3 stalks celery, chopped and diced
  • 2 cans drained black eyed peas

 Prepare dressing, set aside.  Chop fresh veggies.  Place chopped veggies in a large salad bowl.  Add peas and stir.  Pour dressing over veggies and peas. Toss to coat veggies with dressing.  Cover and refrigerate a couple of hours before serving. 

Variation:

I’ve already made this salad twice this week.  The second time, I used black beans instead of the black eyed peas.  When I make this again, I plan to add a chopped avacodo and a little fresh garlic in the mix.  I believe we have a new favorite at our house for the new year.

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seven-layer-salad

Seven Layer Salad 

In a 9 x 13 dish place the following: 

  • 1 head chopped iceberg lettuce (1st layer) 

Combine:

  • ½ cup chopped celery (2nd layer)
  • ½ cup chopped green pepper (2nd layer)
  • ½ cup chopped green onion (2nd layer) 
  • 1 package frozen green peas, thawed (3th layer) 
  • ¾ cup sour cream mixed with ¾ cup mayonnaise (4th layer) 
  • 1 Tablespoon sugar (5th layer) 
  • 1 cup shredded cheddar cheese (6th layer) 
  • 8 slices crumbled bacon – optional (7th layer) 

In the photo of my salad, I tired to get all fancy and place the salad in my trifle dish.  It turned out pretty, but I think the ingredients are more evenly placed in the 9 x 13 dish the original recipe instructs.   

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cranberry-salad-2

Festive Cranberry Pineapple Salad 

Over the years, I’ve sampled numerous cranberry salads.  Some were too tart.  Some were too sweet.  But this one is just right.  Sweet meets tangy for the perfect duo – and the crunch adds a nice pizzazz too.  Oh, did I mention it is pretty?? Did I also mention EASY?? 

  • 20 oz can crushed pineapple
  • 2-4 oz packages raspberry Jello
  • 1 can whole cranberry sauce
  • 1 apple cored and diced
  • 1 cup walnuts  

Drain pineapple and save juice.  Add enough water to the juice to measure 3 cups of liquid.  Put liquid in a saucepan over high heat.  When liquid boils, add the 2 boxes of raspberry jello and remove from heat.  Stir about 2 minutes until jello is dissolved completely.  Add the pineapple, whole cranberry sauce, diced apples, and nuts.  Pour into a 9×9 glass dish – or a pretty crystal bowl.  Refrigerate at least 4 hours or until firm. 

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