1 (10 ounce) bag fresh spinach
1-1/2 cup dried cranberries
2 cans mandarin oranges
2-3 large bosc pears
2/3 cups pecans
1 cup feta cheese
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 cup white wine vinegar
2 Tbsp sugar
1/4 tsp paprika
1/4 tsp onion powder
1 Tbsp poppy seeds
In a food processor..combine olive oil, apple cider vinegar, white wine vinegar, sugar, paprika and onion powder, pulse until combined and then stir in poppy seeds. Place dressing in a cruet and let chill in fridge will you make the salad.
In a salad bowl… add spinach, dried cranberries, drained cans if mandarin oranges, sliced pears, pecans and feta.
When you are ready to serve…. Toss salad with dressing and ENJOY!!
1 head of cabbage, shredded
2 large peaches, diced
2 jalapenos, diced fine
1 bunch green onions, chopped greens only
1/4 cup mayo
1 tbsp stone ground mustard
2 Tbsp apple cider vinegar
Shred your cabbage and place in a bowl. Add peaches, jalapeno’s and green onion, toss. In a small bowl combine mayo, mustard and vinegar stir to combine well. Pour over the top of you slaw veggie mixture and toss well.
I served my slaw on top of brown sugar peach pulled pork sliders to find my recipe for pulled pork click the link below…..
I also used my Peach and Brown Sugar Bbq sauce to toss my pork in for the recipe to the bbq sauce click the link below….
1 loaf crusty Italian bread
4 large tomatoes. cut in chunks
1 red onion, thinly sliced
1/4 cup olive oil
3 Tbsp red wine vinegar
2 tsp minced garlic
1 tsp salt
1/2 tsp pepper
3 yellow bell peppers, cut in chunks
1 lrg English cucumber
1/4 cup chopped flat leaf Italian parsley
1/4 cup shredded Parmesan cheese
Preheat oven to 400 degrees, line a baking sheet with parchment paper, Cut your crusty bread into chunks and place on your lined baking sheet.Toast your bread for about 12 minutes, turning one till toasty brown. let cool on counter.
In a bowl place tomatoes, onion, olive oil, vinegar, garlic, salt and pepper, toss to coat and let sit on your counter for about 30 minutes. Add yellow pepper and cucumber, toss and then let sit for another 15 minutes or so. Right before serving add crusty toasted bread, parsley and Parmesan cheese. Toss and ENJOY!! 🙂
1lb ground beef
1/2 package taco seasoning
1 (29ounce) can pinto beans, drained and rinsed
1 head ice berg lettuce, chopped
3 roma tomatoes, diced
2 avocados, diced
1 can large black olives
1 cup shredded cheese
1/2 bag dorito chips, crumbled
1 large ziplock storage bag
1000 Island Dressing
1 cup mayo
2 Tbsp ketchup
1 Tbsp relish
In a pan brown your ground beef with your taco seasoning, drain and set aside to cool. In a storage bag place Beans,Lettuce, tomatoes, avocados, olives, cheese and doritos.
In a small bowl add Mayo, ketchup and relish stir well till combined.
In your storage bag add cooled meat and then dressing. Now is where the fun begins….shake it all up and place in a large bowl. Store in fridge till ready to serve and ENJOY!! 🙂
***This post is part of a group Cinco De Mayo post please click the links below and check out the goodies the other ladies made…….
Cooking From a SAHM~ Easy Salsa
The Rowdy Baker~ Tender Yucateco Pork
Moore or Less Cooking Blog~ Chicken Fajitas
Hun, What’s for Dinner~ Dessert Chimichangas
Tampa Cake Girl~ Margarita Cheesecake With A Twist of Lime
1 Lb box Radiatore Pasta, cooked to al dente and rinsed
12 oz grape tomatoes, cut in half
1/2Lb block mozzarella cheese, cut into cubes
8 leafs fresh basil, chiffonade
2 cloves of garlic, pressed through a garlic press
1/3 cup balsamic vinegar
3 Tbsp olive oil
First Cook your pasta, rinse and drain, let cool and then place in a medium size bowl. Cut your grape tomatoes in half and add to the bowl. Cut your mozzarella into small cubes and add to bowl. Chiffonade your basil and add to your bowl of pasta.
In a small bowl place pressed garlic. Whisk garlic with vinegar, continue whisking olive oil slowly in. Once all combined pour over your bowl of pasta and toss. Set in fridge to chill until ready to serve. ENJOY :):) This is part of a group post so please make sure to follow the links below and go check out all of the other ladies yummy recipes!!:)
Mexican Stuffed Pasta Shells from Moore or Less Cooking http://mooreorlesscooking.com/2015/04/mexican-stuffed-pasta-shells/
Triple Cheese Ham Bake from The Rowdy Baker http://www.therowdybaker.com/?p=3596
Spring Pasta Salad from Hun What’s for Dinner http://www.hunwhatsfordinner.com/2015/04/spring-pasta-salad.html
Greek Pasta Salad from Tampa Cake Girl http://tampacakegirl.wordpress.com/2015/04/Greek-Pasta-Salad/
Chipotle Ranch Pasta Salad from Cooking From A SAHM http://cookingfromasahm.blogspot.com/2015/04/chipotle-ranch-pasta-salad.html
6 ears of corn husked and cleaned
2 cups grape tomatoes, halved
1 bunch green onions, thinly sliced
8 oz mozzarella cheese, chunked
1-1/2 cups fresh basil leaves
3 TBsp white wine vinegar
2 tsp kosher salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
Shear the corn kernels off the cob and place into a bowl. Toss tomatoes, green onions and cheese.
Make your dressing by whisking vinegar, salt and pepper in a small bowl. Slowly add oil whisking until dressing is combined.
Pour vinaigrette over salad and toss to coat. Cover and let set at least 15inutes before serving. Before serving tear basil leaves add to salad and toss.
8-10 white potatoes, peeled, chopped and boiled to desired softness
12 eggs hard boiled
1 small purple onion diced fine
4 ribs of celery diced fine
3-4 dill pickles diced fine
2 small cans of diced olives
1 cup of mayo
2 squirts mustard (about a tsp)
1 Tbsp white vinegar
Peel and chop white potatoes and boil them to your desired softness. I boil mine about 7 minutes. Drain and cool. Place in a large bowl.
Hard boil your eggs, let cool then peel and dice. Add to your cooled potatoes.
Dice your onion, celery and pickles and then add to your potatoes.
Add your olives.
In a glass measuring cup add mayo, mustard and vinegar. Stir until combined.
Add your mayo mixture to your potato bowl and stir up.
I like to add a little salt and white pepper to taste at this point but you don’t have.
Place in fridge and serve when ready. ENJOY!! 🙂
1 head of Iceberg lettuce, cut into 4 wedges
1 pint grape tomatoes
blue cheese for crumbling
Candied Bacon (recipe to follow)
Blue Cheese Dressing (recipe to follow)
Place one wedge of lettuce on each dish. Divide tomatoes between the four plates of wedge lettuce sprinkle with croutons. Drizzle with Blue cheese dressing and top with candied bacon and blue cheese crumbles.
preheat oven to 350 degrees. line baking sheet with foil.
8 pieces of thick bacon
Place bacon on prepared bacon sheet. Cover with brown sugar and drizzle with a little honey. Bake at 350 degrees about 20 minutes or till desired crispiness. Remove from baking tray to parchment paper lined plate and let cool. Crumble. 🙂
Blue Cheese Dressing
1 cup mayo
2 Tbsp white vinegar
1/2 tsp worchester sauce
5 ounces blue cheese crumbles
1/2 cup heavy cream
black pepper to taste
Place mayo, white vinegar, worchester sauce and blue cheese crumbles in a small bowl and mix together. Slowly add the heavy cream and stir. Add black pepper to taste. Let rest in fridge for at least an hour.