Don’t be intimidated by the long list of ingredients!  It’s really easy to make, especially if you cook the bacon and prepare the cashews in advance.  If you do that, then it’s no more chopping than your average salad.

There is something for everyone in this salad.  The salty crunch of bacon, the sweetness of pears and grapes, a bit of onion, and the curried cashews have a nice bite to them, yet the curry is toned down by the brown sugar and other spices.  I was surprised by how much my family loved this salad.  Everyone wanted third or fourth helpings.

Curried Cashew Salad

Ingredients:
5 slices bacon, cooked until crisp
3/4 cup cashews or cashew halves
1 Tb.  butter
1 Tb. brown sugar
1 tsp. finely chopped fresh rosemary
1 tsp. curry powder
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 large pear
1 cup red grapes, sliced in half
1 large bunch green or red leaf lettuce
1/4 cup chopped green onions
1/4 cup finely chopped green pepper

dressing ingredients:
3 Tb. white wine vinegar
3 Tb. Dijon mustard
2 Tb. honey
1/2 cup olive oil
salt and pepper to taste

Preparation:

Cook bacon until crisp.  Remove from pan, cool on paper towels.  Crumble and set aside

For the curried cashews:  In a small microwaveable bowl, melt butter.  Add brown sugar, rosemary, curry powder, cayenne pepper and salt.  Mix together well.  If mixture seems to get thick quickly, re-heat in microwave for 5-7 seconds.  Add cashews and stir to coat nuts.  Set aside to cool.

For the dressing:  Combine all dressing ingredients and mix vigorously with a small wire whisk until oil is fully combined with the other ingredients.  Note:  you might want to double the dressing ingredients if your family likes a lot of dressing, or if everyone will be serving their own dressing.

For the salad:  This salad is prettiest served in a wide, shallow bowl or platter.  Cut or tear lettuce and arrange in serving dish.  Sprinkle green onion and green peppers over lettuce.  Sprinkle with grapes and crumbled bacon.  Carefully slice pear into 1/2 inch (or slightly bigger) cubes.  You can peel the pear or leave skin on, depending on your preference.  Garnish salad with pear cubes and finally, sprinkle with curried cashews.  Depending on your tastes, drizzle salad dressing over salad, or reserve in small dish for individual servings.  Serve immediately.

Additional notes:  This salad would also be the perfect start to a formal dinner.  In that case, prepare individual salads on salad plates.  On the other end of the spectrum, I have small children, so when I served this salad to my family I reserved the cashews and offered them in a separate bowl.  That way only those children that were interested in adding a bit of spice to the salad had the nuts (thus leaving more for my husband, and sparing us a crying two year old!)  Interestingly, as family members commented on how the nuts really rounded out the whole salad, almost everyone tried the curried cashews and no one complained that they were too spicy.

I hope you love this recipe like we do!
Jennifer

This salad is a family favorite year-round.  It has only a few ingredients in it, most of which I always have on hand.  My family has loved it for years.

Pina Colada Fruit Salad

Ingredients:
1 can (20 oz) chunk pineapple
1 can (any size) mandarin oranges
1 small container (the individual serving size) pina colada flavored yogurt
1-2 bananas, sliced
1/4 cup shredded coconut

Drain pineapple and mandarin oranges, placing fruit in a medium serving bowl.  Slice banana and add to fruit.  Add yogurt, stirring to coat all fruit.  Add coconut last.  You can stir it up, or leave it on top.  Serve and enjoy!

I store pineapple, mandarin oranges and coconut in my food storage.  This means that I only need to buy a banana and a container of yogurt to make this salad, making it an easy salad to add to any menu.   It can also be a nice fruit salad to add to a breakfast menu.  It doesn’t make a great leftover, as the bananas eventually brown, but we usually don’t have leftovers anyway.

Enjoy,
Jennifer

The combination of basil and zucchini was delicious and the whole family loved it.  This is definitely a new favorite.  I adapted the recipe slightly from the one linked to above, but it’s essentially the same.  I used only zucchini but increased it to six squash so it would fill a 9×13 pan instead of an 8×8.  I also used more basil and green onions.

Basil Zucchini Bake

6 medium zucchini
1/4 cup chopped basil
1/4 cup chopped green onions
1 tsp. dried thyme
1 1/4 tsp. garlic powder
1 cup mozzarella cheese, grated
1/2 cup grated parmesan cheese
salt and pepper to taste (I added about 1 tsp. salt and 1/2 tsp. pepper)

Slice zucchini into half moon pieces about 1/8 inch thick.  Spray a 9×13 inch pan with non-stick spray.  Toss zucchini with basil, green onions, thyme, garlic powder, salt, pepper and mozzarella cheese.  Put in pan.

Bake at 350 for 25 minutes.  Sprinkle parmesan cheese over zucchini and bake another 15 minutes or until squash is tender.

Enjoy!

A couple of years ago I tasted a salad at an adorable birthday party.  It’s the only marshmallow salad I’ve ever tasted that I like  (thanks Tiffani!).  It’s been on our summer menu ever since.

Ingredients:

32 ounces strawberry or raspberry yogurt
8 ounces cool whip
1 bag small marshmallows
fresh strawberries
fresh blueberries

Mix all ingredients together in a large bowl and enjoy!

What I love about this salad is the yogurt.  It adds just enough tartness that I can handle the marshmallows.  My children, of course, gobble it up.  Sometimes it’s fun to serve it in small dishes with an extra strawberry and blueberries as garnish.  It’s also a nice addition to the table at a barbecue or potluck.

I hope you try it!

Jennifer

Yum.  Just looking at this picture makes me hungry for more of this salad.  It’s healthy and it is PACKED with flavor and crunch.  You’re gonna love it.

My mom shared this recipe with me many years ago, and it’s been a favorite ever since.  My family likes a lot of Mexican style food, and adding this salad to the mix helps me to lighten it up, add more fresh veggies, and keep the meal as a whole more healthy.

Zesty Corn Salad

Ingredients:
2 cups frozen corn, thawed
1 cup diced green peppers
1 cup diced red bell peppers
1 cup diced celery
1/2 cup diced green onions
1/2 cup minced fresh parsley
1/3 cup shredded parmesan cheese

Dressing:
6 Tb. fresh lime juice
3 Tb. olive oil
1/2 tsp. garlic powder
2 tsp. cumin
1 1/2 tsp. salt
3/4 tsp. pepper

In a bowl, mix together vegetables, parsley and cheese.  In a small bowl, combine dressing ingredients.  Pour over vegetables.  Toss and serve.

This salad is even better the next day.  The veggies retain their crunch well but they absorb the spices much more and make it especially flavorful.

Hope you try it!

Hopeful Homemaker

Served warm, this fruit salad has a surprising twist of flavor.  We like to serve it with brunch, but you could use it as a side for an evening meal.  It’s nice to use in the winter when good fresh fruit is unavailable.

Baked Fruit Salad

1 can (29 oz) pear slices
1 can (11 oz) mandarin oranges
1/3 cup packed brown sugar
1/2 cup flaked coconut
1 tsp. lime zest

Drain mandarin oranges, discarding juice.  Drain pears, reserving 1/2 cup juice in a small bowl.  In an ungreased 11 x 7 inch baking pan, combine pear slices, mandarin oranges and lime zest.  Add brown sugar to pear juice and mix well. Pour over fruit.  Sprinkle with coconut.  Bake, uncovered at 350 for 20 minutes or until heated through.

My husband hates mandarin oranges but likes this salad because the lime zest adds unexpected flavor.  I like this salad because I tend to have all the ingredients on hand, which makes it easy to throw together.

Hope you enjoy it!

Hopeful Homemaker

This salad tastes fresh, has a TON of flavor and crunch, and is very healthy.   I like to make it at lunchtime so I can eat it for lunch, then refrigerate the rest as a side salad for my family.  It’s also a yummy main dish on those hot summer nights when you want something super light and healthy.

Crunchy Poppyseed Chicken Salad

4 cups broccoli slaw (1 package; these can be found in your produce section near the shredded carrots, etc.)
1-2 red bell peppers, chopped
2-4 medium carrots, grated
1 can pineapple tidbits, drained (I usually use the regular size, but you can use the little 8 oz cans if you like)
1-2 cups chopped cooked chicken
1/2 cup creamy poppyseed dressing (I use the Kraft special collections)
1/2 cup cashews

Combine broccoli slaw, red peppers, carrots, pineapple and chicken in a medium-large bowl.  Add dressing, toss to coat.  Sprinkle with cashews.  Serve.

Note:  this salad, unlike many, is also delicious as a leftover the next day.

Hope you like it!

Hopeful Homemaker

This rice has been a favorite for many years.  It’s simple, pretty, and has a nice texture due to the almonds.
Begin by chopping one onion and mincing a clove of garlic.

Put onion, garlic, and 2 cups long grain white rice in a pan with 2 Tb. butter.

Saute, mixing often, until rice is beginning to brown.

Pour 2 cups water and 2 cups chicken broth into pan.  Bring to a boil, then reduce heat, cover and cook 20 minutes or until rice is tender.  While the rice is cooking, toast 1/2 cup sliced almonds in the oven until just beginning to brown.  Chop 2/3 cup of fresh parsley.  When rice is tender, stir in almonds and parsley.

Serve immediately.

YUM!  This rice is the perfect complement to my Tomato Topped Chicken.

Almond Rice Pilaf

1 medium onion, chopped
1 clove garlic, chopped
2 cups long-grain white rice
2 Tb. butter
2 cups chicken broth
2 cups water
1/2 cup toasted sliced almonds
2/3 cup chopped fresh parsley

Chop onion and garlic.  Place onion, garlic, rice and butter in large saucepan and saute 4-5 minutes or until rice is beginning to brown.  Add water and chicken broth.  Bring to a boil, then reduce heat and cover.  Cook for 20 minutes or until rice is tender.  While rice is cooking, toast almonds and slice parsley.  Stir into cooked rice and serve immediately.

It’s not difficult to make, but you have to make it in advance.

Put 2 cups crushed pretzels in a bowl and add 3 Tablespoons sugar.  Melt 3/4 cup margarine and pour it over the pretzels and sugar.  Mix together and press into the bottom of a 9×13 inch pan.

Bake at 400 degrees for 18-20 minutes, then remove from the oven and cool completely.  When the crust is cooled, mix 8 oz. cream cheese (1/3 less fat kind) with 1/2 cup sugar and 1/2 cup sugar substitute (like Splenda, or of course you can just use 1 cup sugar if you’d like).  Then carefully fold in 8 ounces fat free whipped topping.

Gently spread over pretzel crust and refrigerate to cool.

Drain the juice from a 20 ounce can of crushed pineapple and add water to the juice to equal 1 cup.

Pour the pineapple juice into a small saucepan and bring to a boil.  Meanwhile, place the contents of 2 packages (.3 ounces each) of sugar free raspberry jello into a bowl.  Pour boiling pineapple juice over jello and stir to dissolve.

Now you can add 1.5 cups cold water to the jello and then wait for it to partially set.  Or, if you’re like me and you’re pretty sure that the timing will get messed up because you’ll get busy doing other things, you can put 1 cup of ice cubes in a measuring cup and then add water until it measures 1.5 cups. Then pour it into the jello mixture and mix until the ice cubes melt.

When the jello is thickening a little bit, add the can of crushed pineapple and 12 ounces thawed frozen raspberries.  Stir well.

Refrigerate this for a few minutes until it’s thick enough to spoon over the cream cheese layer without running.

Continue until you’ve used all the jello.

Now refrigerate for a few hours before serving.  So yummy!

This dessert is also delicious with strawberries and strawberry jello.  Enjoy.

Raspberry Pretzel Dessert

Crust:
2 cups crushed pretzels
3/4 cup margarine, melted
3 Tb. sugar

Combine pretzels, margarine and 3 Tb. sugar.  Press onto bottom of 9×13 pan.  Bake at 400 for 18-20 minutes or until set.

Filling:
8 oz softened cream cheese (I use 1/3 less fat kind)
1/2 cup sugar
1/2 cup sugar substitute
8 oz fat free whipped topping

Combine cream cheese, sugar and sugar substitute.  Mix well.  Fold in whipped topping.  Carefully spread over cooled crust.  Refrigerate.

Jello layer:
1 can (20 oz) unsweetened crushed pineapple
2 pkg (.3 oz each) sugar free raspberry jello
12 oz frozen raspberries, thawed

Drain pineapple, reserving juice.  Add water to juice to equal 1 cup of liquid.  Place juice in saucepan and bring to boil.  Pour into bowl and add jello, stirring to dissolve.  Add 1 1/2 cups water to jello and refrigerate until partially set.  Stir in crushed pineapple and raspberries.  Carefully spoon over whipped topping.  Cover and refrigerate 2-4 hours or until set.  Enjoy!

In a large pot, place 3 pounds unpeeled red potatoes.  Cover with salted cold water and bring to a boil.
Cook until potatoes are easily pierced with a fork.

While potatoes are boiling, place 5 eggs (please ignore the number in the picture; I was making a large salad) in a pot, cover with cold water and bring to a boil.   Reduce heat and simmer for 15 minutes.  Remove eggs from pan and place in ice water to cool, and to reduce the chances of having that ugly green ring on your yolks.

Chop 2/3 cup onion, celery and dill pickles.  Set aside.

When potatoes are done, drain.  While they are still hot, chop them up, leaving peels on.

Place in a large bowl

Drizzle potatoes with 2/3 to 3/4 cup Italian salad dressing of your choice.

Add a couple of tablespoons of apple cider vinegar

Pour in some pickle juice, around 3 tablespoons worth.

Toss to coat, and then add the chopped vegetables.

Peel and chop your hard boiled eggs, and add those too.

Next add 3/4 cup mayonnaise and a generous sprinkling of Lawry’s seasoned salt.

Mix to combine.  Add a little salt and pepper to taste.
Finally, to add a wonderful crunch and texture to the salad, add 1/4 to 1/3 cup cooked crumbled bacon.

I like to stir the bacon in, then sprinkle a bit more on top before serving.
Cover and refrigerate to chill the salad.
I get a lot of compliments on this salad.  It has a great flavor!

Enjoy!

Jennifer’s Potato Salad

3 lb. red potatoes
5 hard boiled eggs
2/3 cup chopped onion
2/3 cup chopped dill pickles
2/3 cup chopped celery
2/3 to 3/4 cup Italian salad dressing
2 Tb. apple cider vinegar
3 Tb. dill pickle juice
3/4 cup mayonnaise
1 tsp. Lawry’s seasoned salt
salt and pepper to taste
1/4 to 1/3 cup cooked crumbled bacon

Hard boil the eggs, then place in ice water.  Boil potatoes until tender.  Drain and chop.  Drizzle warm potatoes with Italian dressing, vinegar and pickle juice.  Add chopped vegetables and eggs.   Mix together.  Add mayonnaise and Lawry’s seasoned salt.  Stir to combine.  Add salt and pepper to taste.  Add bacon.  Refrigerate to chill.  Serve and enjoy!