Archive for category Salads
Last Sunday we all drove to the in-laws to visit. If I didn’t get along with my in-laws I would still drive down there just for the food! My husbands mother is an amazing cook. I have learned new things from her. His family stretches back into the Mennonite religion. His parents aren’t Mennonites and neither is he. I’m not entirely sure who is what. But I do think its his uncle and then from there are Mennonite. I’ve been trying to piece that all together for a long time.
Anyway, I do know that his mom has kept a lot of the Mennonite traditions. Including cooking. Everything is homemade. From huge (full table) dinners to Chinese egg rolls and pizza. They rarely do take out.
So this past Sunday we had an open fire meal. We made Mountain pies and had seven layer salad on the side. I fell in love. As simple as it is, I still thought it was just fabulous!
I just had to make it myself.
2 Heads Lettuce ~ Chopped
2 Handfulls Baby Spinach ~ Washed and Dried
Salt/Pepper to taste
4 Hard Boiled Eggs
1 Pound Bacon ~ Cooked/Chopped
2 Medium Tomatoes ~ Chopped
2 Cups Cheddar Cheese ~ Shredded
2 Cups Frozen Peas ~ Partically Thawed
1/2 Cup Mayo
1/2 Cup Sour Cream
1 Tablespoon Sugar
In a large, clear, bowl (or any) combine the ingredients. Layer each ingredient, one on top of the other by favoring the outside of the bowl. By doing this the layers look more full and pretty. Then fill the center with extra lettuce. Place the dressing on top and garnish with bacon.
I made extra eggs and bacon for future salads. You don’t have to use that much.
I also added a little extra dressing.
My most favorite summer salad is the infamous Ramon Noodle Salad. The sweet and tangy taste is absolutely worth the time to make it.
1/2 Head of Cabbage Chopped
3 Large Carrots
1/2 Cup Sliced almonds
1/4 Cup Sunflower Seeds
1 Package Ramon Noodles (I use chicken)
2 Tablespoons Sugar
3 Tablespoons Vinager
1/2 Teaspoon Pepper
1/2 Cup Vegetable Oil
Flavor packet from noodles
Cut a half a head of cabbage into slivers or small chunks.
Shred the carrots using a grader.
Add sliced almonds, sunflower seeds, carrots and ramen noodles.
Pour dressing over cabbage and toss.
It’s best to let dressing sit in fridge for a few hours so the ingredients can blend together nicely. But definitely not necessary. You can eat the salad right away however I prefer to eat it the next day so the dressing is soaked though out the salad mix.
*There aren’t carrots shown in this picture.
??? An awesome salad!!! I used to always eat my salads with Iceburg Lettuce. But recently I have experimented with “greens”. I thought for a long time that leafy greens tasted like grass. But after understanding how to put these greens together the flavors are like perfect. Mixing baby spinach, baby lettuce, romane lettuce, and iceburg lettuce all combinded to make this beautiful dish.
Salads are so easy to make and taste so good. They can be bad for you or good for you depending on what you put into them, and what dressing you use. This salad is just a general griled chicken salad with light sweet valdalia dressing. There are so many nutrients in the mixture of the greens. Nutrients that are not in iceburg lettuce. A salad that leaves you hungry an hour later. We should eat to fuel our bodies, not to please our minds. Don’t get me wrong, I eat to please my mind just like everyone else. But I’m working on it.