Easy Italian Salad ( Popular recipe request)

I love salads. I do. I love healthy ones and also salads that have more fat and calories than a juicy cheeseburger. I don't judge them. I enjoy them.

I'll eat one as an appetizer before my meal.
I'll enjoy one as a side dish with my meal.
I'll devour one as the main entree when the mood strikes.

Salads are so versatile. They are also EASY to prepare--especially since you can purchase bags of pre-washed, ready-to-eat greens- even the organic varieties. I call it"lazy lettuce" since no washing, drying or chopping is necessary.

I also love the fact that you don't have to be very skilled in the kitchen to pull off a great salad recipe.
So, I want to give you a tip on a special salad I make that everyone always asks me for the recipe--and especially the dressing recipe. And it's a cheater version. Very simple. NOT from scratch, but who cares?

This salad can be served as a main entree for lunch (since it does have meat) or serve it as an appetizer or a side dish. Of course, it goes very well with any Italian main dish.

First, save yourself some time and purchase the bagged Italian blend. Then add your favorite vegetables. I won't pretend this salad is a healthy one, but you can omit the cheese and pepperoni and it would have less fat...but it won't taste as good. How you build your own salad is none of my business. No judgment here.



1 -2 bags Italian blend salad mix in a bag
1/2 can black olives, drained and sliced
1/2 cup cherry tomatoes, halved
1/3 cup pepperoncini, drained and sliced
1 small pkg. pepperoni slices
1 red/green pepper, chopped
1-2 T. dried onion flakes (or use  rings of a sliced onion)
1-2 cloves minced garlic (or 1 tsp. of minced garlic in a jar)
chopped basil leaves or parsley--just a bit if dried (1 tsp.-1T.)
1/2 cup of shredded Mozzarella cheese
1/3 cup or more-shredded Parmesan cheese
*Other veggies of your choice
Artichokes hearts would also be very good

Empty bag of lettuce blend into a large bowl. Add your favorite veggies. Toss. Cover with plastic wrap till ready to serve.

ITALIAN DRESSING TIP:

Prepare one pkg. of Good Season's Italian Dressing mix according to pkg. directions (which includes vinegar-I use apple cider vinegar- and oil -I use olive oil).

Add about 1 T. white sugar (or a little more) and 1/4 cup of grated Parmesan Cheese. (This was a wonderful tip from my friend Gail who is a fabulous cook with all sorts of great ideas in the kitchen.) This tastes like a signature or House Salad at many fine dining restaurants. You can also add the sugar and Parmesan cheese to a bottle of prepared Italian dressing, like Wishbone.

Mix very well.

Right before serving, toss well with the salad. Sprinkle with more grated Parmesan on top. Serve with croutons or crusty bread.

You're welcome!

Enjoy! Everything in Moderation

LAZY BERRY SALAD (a re-post)

Several years ago , I was asked to prepare a couple of simple,  recipes on our local news morning show (WSILTV-3).

What a blast hanging with this morning crew who made my time there enjoyable, and made me feel at ease. I shared a recipe for my LAZY BERRY SALAD.

 I call it a LAZY salad because it's a recipe for the lazy cook or the overwhelmed cook with no time for getting a meal together but would still like a nice lunch or light dinner to serve.

Hey, it's OK to be lazy! The only work you will have to do here is drive to the supermarket. Unless you can get someone else to do that for ya.

Here's what you need:

Purchase a bag of "lazy lettuce". You know, the lettuce (all varieties) that comes pre-washed and bagged, ready to eat.  I prefer the ORGANIC ones,  because, well, I'm not a fan of eating pesticides.

Add some sliced, fresh strawberries. (Again, spring for the organic ones, if you can.)  I slice my berries with an egg slicer, because, you got it,  I'm LAZY, and, the egg slicer makes nice, uniform slices, if you're into that sort of thing.

Add a small container of Feta Cheese (about 4 oz. or more if you like feta).

Add a small bag of sliced almonds (I'm too lazy to try to slice my own! Goodness- I'm not Martha Stewart, here).

Add some pre-cooked chunks of grilled chicken (or rotisserie chicken from the supermarket that a non-lazy worker has already risen early just to prepare for the lazy people).

Serve with prepared bottled Raspberry or Strawberry vinaigrette (cuz you're too lazy to make your own ;)

Serve on a brightly colored PAPER PLATE cuz dishwashing is out of the question on a lazy day!

Enjoy your lazy day, with this lazy girl recipe. I hope I didn't tire you from causing you to read the directions.

Enjoy~Everything in Moderation

Hot German Potato Salad (a re-post)

I love this sweet, tangy potato salad that goes well with just about anything. It can be eaten cool, however, you'd have to change the name, so why even bother?

I just made it this afternoon to serve with some pork chops. It had been awhile since I made this recipe. The recipe card actually fell out of one of the cookbooks I was getting ready to read, so I took it as a sign!

Yummmm...it just hit the spot. Score one for the signs!

It looks a bit "soupy" because...it is. But only because I had about 4 cups potatoes (I was short two cups) but we love the sauce so I didn't adjust the recipe. Yours will not be as soupy if you use the proper amount of potatoes.

So, here ya' go:

YOU WILL NEED:
5 slices bacon
3/4 cup. onion, chopped
2 T. flour
2/3 c. apple cider vinegar
1 1/3 c. water
1/4 c. sugar
1 tsp. salt
1/8 tsp. pepper
6 c/ sliced, cooked potatoes

DIRECTIONS:

Fry bacon till crisp and remove from skillet- drain on paper towels and reserve 2-3 T. drippings. Cook onions in drippings until tender. Stir in flour; blend well. Add vinegar and water; cook, stirring until bubbly and slightly thick. Stir in sugar, salt, and pepper; simmer 10 minutes. Crumble bacon and add to hot mixture, then carefully pour over potatoes. Coat well.

*Can refrigerate leftovers. Use a double boiler to heat through when reheating.

Enjoy~ Everything in Moderation

Spinach Salad (a re-post)

This is a wonderful salad that tastes exactly like a recipe that a family-style restaurant (PIONEER'S CABIN) once made here in southern Illinois. I was thrilled when I found the recipe.


The recipe came from this book:

It's in pretty bad shape because it's one of those books that everything I've made from its contents is delicious so it just keeps on getting used, and used, and used again. And check out the price... $0.97 ! I've always been a bargain hunter- and this find was one of the best bucks I've ever spent! I've been making this recipe for about 15  years and it always receives lots of compliments. A great year-round salad to serve.


YOU WILL NEED:
2- 3 pkgs. fresh, washed spinach (tear into bite-size pieces if you prefer)
1 lb. cook bacon, chopped
1 can water chestnuts, drained and chopped
1 can bean sprouts
2 hard cooked eggs, chopped

DRESSING:

1 cup oil
1/4 cup ketchup
1/2 cup vinegar
1/2 sugar

Mix together and stir dressing into salad right before serving.

*This is one of those recipes that gets soggy quickly, but normally the salad is devoured in no time flat so leftovers are not a problem.

Enjoy~ Everything in Moderation

Chicken Caesar Pasta Salad

I love salads! Healthy, not-so-healthy, meat-veggie-fruit- and pasta salads. You name it, I've made it and devoured it!

I really enjoy when two of my favorites get all blended together and my taste buds smile and beg for more. This happened when I ran across this recipe.

I initially saw it on DELISH. Then again on several other recipe sites, all assembled a bit differently which is the beauty of it.

You get the rich, tangy creaminess of the Caesar dressing, poured over chicken, and penne pasta and Parmesan cheese. You can add more pasta if you prefer it to be more of a pasta salad, or add more romaine lettuce if you want it to be more of a traditional Caesar. Some recipes call for the addition of cherry tomatoes and also croutons. Some call for making your own dressing, and some used rotisserie chicken. Fresh chicken or canned chicken can also be used.

Hey, this is YOUR salad. Make it like you want it. But be sure to make it. It's interesting and will pleasantly surprise your guests when you combine the pasta with this familiar salad.

I served this at a baby shower for my second granddaughter, Eliana. The bowl was returned empty.

It can be served as a side dish, or a main dish at lunch. It's perfect for luncheon and I think that adding the cherry tomatoes would work nicely around the holidays since the red and green would look even more festive. Summertime would be a great time to serve it too.

Give it a try!

This was my very simple "cheater" version that allowed me to get it on my table quickly.

2 cups cubed chicken (I used frozen)
1 T. extra-virgin olive oil
1 tsp. Italian seasoning
1 tsp. garlic powder
salt
1 lb. Penne pasta, cooked (or use less if you don't want as much pasta)
1 bag of Romaine lettuce
1/2 cup grated Parmesan
Prepared Ceasar Salad dressing (The best brand you can afford)
*You can also add 1 cup halved grape tomatoes and a half cup garlic flavored croutons

Cook chicken in oil in skillet till cooked through, adding the seasonings. Set aside.
Cook pasta according to pkg. directions. When done, drain and rinse with cold water.  Set in fridge to cool.

When ready to serve, mix together the romaine leaves with pasta ( whatever ratio you prefer of each). Toss with Parmesan and dressing (and tomato, if added).
Top with more Parmesan (and croutons if using).

Serve immediately.

Enjoy!

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Oriental Salad and Egg Drop Soup

Since many of you will be starting diets to usher in the year (and you realize I'm not a diet fan, just a fan of EVERYTHING IN MODERATION, I thought I'd repost one of my delicious salad and soup recipes- not necessarily a diet recipe (check out the dressing ingredients)but still a healthier alternative to....let's say Fried chicken smothered in white gravy!

If you have already found yourself on Day Two of a Failed New Year's Resolution, don't give up or be too hard on yourself. Maybe you should try making a resolution you can actually work with like, "I can't give up all fat and sweets, but I will make healthier choices in 2010 like not having them as often, or eating smaller portions, still enjoying everything, but in MODERATION!" How's that? Works for me!

This is a recipe that I started making years ago when I first was introduced to its sweet and sour tastiness at a church social.

My friend Jennifer submitted it in the Southpoint Church of God Cookbook (the pages are falling out because I continually make recipes out of it!) and it quickly became a hit at every potluck . There is usually NONE left to take home and someone is always asking for the recipe.

SO here it is:

1 large Nappa (Chinese) cabbage. (Rinse thoroughly).
1 bunch green onions.
1/2 stick butter
small bag slivered almonds
1 container sesame seeds (yes, the entire container )
2 pkgs. Ramen Noodles

Dressing:

1 cup oil
1/2 cup sugar
1/2 cup red wine vinegar
2 T. teriyaki sauce
dash of garlic salt

Chop Nappa and green onions. Combine in large salad bowl. On stove, melt butter and add noodles, sesame seeds and almonds. Brown till golden.

Mix all dressing ingredients together then shake vigorously. Pour over greens. Add browned mixture evenly over salad. Serve immediately.


*I served this for supper with pork egg rolls (from the freezer sections) and a quick easy egg drop soup recipe.



Egg Drop Soup

5 cups chicken broth (no fat)
2 T. lemon juice
1 whole egg, whisked
slices of green onion

Bring liquids to a boil. Add egg stirring vigorously. Heat until egg is cooked, about 1 minute. Add the onions to the soup bowl, then add the soup.


Enjoy!