Orange Tapioca Fruit Salad

This Orange Tapioca Fruit Salad recipe is from my mom. She made it when entertaining large groups and family Sunday dinners when I was young.  It became a hit with everyone and today, it is still requested.

Orange Tapioca Fruit Salad grandparentsplus.com

It is quick and easy to put together. This recipe uses canned pineapple and mandarin oranges  (grapes, blueberries, too, if desired) so it is less expensive per fruit serving for a large group.

I grew up with my mom making a big Sunday noon dinner each week after church. (Not many do this today.) Everything was in the oven before we left for church. We often had company and Orange Tapioca Fruit Salad was a favorite. There used to be a Jello product called “Orange Tapioca” and I think she got the recipe off the box. I loved it so much back then that now I make it with the regular tapioca pudding, but add fruit juice instead of water to make it taste similar to the original recipe.

 

Orange Tapioca Fruit Salad

Ingredients

  • 1- 3 oz box of "Cook & Serve" vanilla pudding
  • 1-3 oz box of "Cook & Serve" tapioca pudding
  • 3 cups of orange juice (or orange and pineapple or any combination along with at least 1/2 of it orange juice)
  • Large can (15 oz.) of Mandarin Oranges - drained
  • Large can (20 oz.) of Pineapple Chunks (in its own juice) - drained
  • Red Grapes (optional) cut in half

Instructions

  1. In saucepan, combine the dry vanilla pudding and tapioca pudding with 3 cups of orange juice or combination of juices. You may use the pineapple and mandarin orange juices with the orange juice.
  2. Cook over medium heat, stirring constantly until thickened.
  3. Cool until fruit can be added.
  4. Fold in the fruit and refrigerate for at least 3 hours.
  5. Serve in a large bowl or individual dishes.
  6. Top with whip cream, if desired.
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This is very important!!! I made the mistake once and it didn’t work!

Orange Tapioca Fruit Salad grandparentsplus.com

While this is called a fruit salad, it makes a delicious dessert, too. Put into individual parfaits or sherbets and top with whipped cream and a cherry. Orange Tapioca Fruit Salad is light and very refreshing. If you choose, other fruit may be added as well.

Orange Tapioca Fruit Salad grandparentsplus.com

Both adults and kids love this recipe!

Enjoy!

Phyllis

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Chicken-Pear Salad with Pear Dressing

What a refreshing, delicious, lo-cal salad to serve! The Chicken-Pear Salad with Pear Dressing is a wonderful tasting combination of flavors with an easy homemade pear dressing. It looks delightful and tastes the amazing!

This is a close-up of the ingredients before adding the dressing. It’s such a pretty combination, don’t you think?

Chicken-Pear Salad with Pear Dressing grandparentsplus.com

You can save this recipe to your Yummly account by just clicking on the “YUM” button! So easy!

Chicken-Pear Salad with Pear Dressing

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients

  • Chicken-Pear Salad with Pear Dressing
  • Recipe Type: Salad
  • Cuisine: American
  • Author: Nancy Heishman in Country Woman Magazine with my variations
  • Prep time: 15 mins
  • Total time: 15 mins
  • Serves: 4
  • A delicious, low-cal, colorful salad.
  • Ingredients
  • DRESSING
  • 3 Tbsp. light olive oil
  • 2 Tbsp. lemon juice
  • 1 Tbsp. honey
  • 1/4 tsp. salt
  • 1/4 tsp. ground ginger
  • 2 medium ripe pears, divided
  • SALAD
  • 8 cups fresh arugula or Spring Mix with Spinach greens
  • 2 cups cubed cooked chicken or turkey
  • 1/4 cup chopped pecans,
  • 1/4 cup dried cranberries
  • 2 green onions, sliced
  • Salt and pepper to taste
  • I

Instructions

  1. For dressing combine the first five ingredients in a blender or bullet. Take one pear and peel, halve, and core. Add to blender and process until smooth.
  2. Divide greens among four plates and top with chicken or turkey. Add dried cranberries, onions, pecans. Top with sliced pears (peeled or not) and sprinkle with pear dressing.
  3. Serve immediately.
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Another picture without dressing…

Chicken-pear Salad with Pear Dressing grandparentsplus.com

The ingredients for the dressing made a little more than 1 cup.  Since I made only two salads, I had leftover dressing. I used the dressing over fresh fruit and it was delicious!

Salad with pear dressing drizzled over it……

Chicken -Pear Salad with Pear Dressing grandparentsplus.com

Put this recipe on your list of awesome salads.  Besides being colorful and delicious, it is low-cal, too! The salad is around 360 calories. 

Enjoy!

Phyllis

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Christmas Salad Recipe

Christmas Salad Recipe

This is an old recipe that I remember my mom making at Christmas time so I renamed it Christmas Salad. The real name of “Spinach and Apple Salad” just didn’t sound exciting enough for such a wonderful salad.

Christmas Salad Recipe grandparentsplus.com

Fresh greens with red apples looks so colorful . Drizzled with an orange dressing and other goodies, it may sound different, but tastes wonderful! Don’t just limit it to holiday time, but make this anytime as a compliment to your meal. It’s a great use for those apples in the fall, too.

I like to make this salad on individual plates so everyone gets all the ingredients. It makes a tasty and beautiful salad course presentation with the reds and greens. From the original recipe, I added the feta cheese and almonds.

 

Christmas Salad Recipe
Recipe Type: Salad
Author: Phyllis @ grandparentsplus.com
Prep time:
Total time:
Colorful, delicious, and unique with an orange dressing!
Ingredients
  • Spinach along with other greens
  • red apples (my mother used Delicious apples with their deep red color)
  • Bacon – Cut in squares, fry and drain
  • 1 cup mayo
  • Feta cheese (optional)
  • Sliced almonds
  • Orange Juice concentrate
Instructions
  1. Combine spinach, apples, and bacon in a bowl or arrange on individual salad plates.
  2. Combine orange juice concentrate with mayo until just light orange and mix with salad or pour on top of individual salads
  3. Sprinkle Feta cheese and sliced almonds on top.

Adding orange concentrate to the mayo…..   just a few tablespoons per cup makes an unusual, but tasty dressing.

Christmas Salad grandparentsplus.com

Mix until a light orange color….

Christmas Salad grandparentsplus.com

 

Recipe without bacon….

Christmas Salad Recipe grandparentsplus.com

 

Recipe with bacon…..

Christmas Salad grandparentsplus.com

Add this recipe to your salad collection. So pretty, yet, so delicious! 

Enjoy! 

Phyllis

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Spaghetti Salad

Spaghetti Salad

This Spaghetti Salad recipe makes a huge amount. So, if you’re making it just for your family, you may want to cut the recipe in half. It is a hearty salad and one which you can add just about anything to it. I’ll give lots of optional additions, but you can pick and choose the ones your family will like.

You do need to plan ahead and make this the day before. It needs to be in the refrigerator overnight to soak up all the flavors!

Spaghetti Salad grandparentsplus.com

 

Spaghetti Salad
Recipe Type: Salad
Prep time:
Cook time:
Total time:
This Spaghetti Salad is hearty and delicious. Lots of ingredients with a zest of Salad Supreme spice.
Ingredients
  • 1 -1 lb. box Spaghetti (regular or whole wheat)
  • 1 16 oz. bottle of Italian Dressing
  • Red onion chopped fine
  • 2-3 tomatoes, seeded and chopped
  • McCormick’s Salad Supreme seasoning
  • Cheese (Colby or Cheddar)
  • pepperoni or salami, cut into small pieces
  • Celery – diced
  • Optional items:
  • Cucumber, seeded and diced
  • Sliced black olives
  • green pepper, diced
  • marinated artichoke hearts
Instructions
  1. Prepare Spaghetti according to package directions
  2. Drain and run under cold water.
  3. Place spaghetti in a large bowl.
  4. Pour Italian Dressing over the spaghetti
  5. Add 1/2 jar of McCormick’s Salad Seasoning ( I add just a little more)
  6. Mix with spaghetti
  7. Add onion, celery, pepperoni or salami, and tomatoes
  8. Add optional ingredients of choice
  9. Combine all ingredients, cover, and refrigerate overnight.

This recipe never had amounts of each ingredient so I just add according to what I like. Toss well before serving to get all the goodies from the bottom of the bowl. This salad keeps well for a couple of days in the refrigerator.

Spaghetti Salad grandparentsplus.com

 

Enjoy!

Phyllis

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Salsa Goddess Dressing Recipe

Salsa Goddess Dressing Recipe

Salsa-Goddess Dressing for Taco Salad grandparentsplus.com

Here’s a recipe for a great taco dressing that I call Salsa Goddess Dressing! It is easily mixed together from four ingredients. Three of the ingredients are easily found. One is my secret ingredient I use for my Guacamole. It  adds wonderful flavor to this Salsa-Goddess dressing. Check out the Best Guacamole Recipe, too!

 

Salsa-Goddess Dressing for Taco Salad
Recipe Type: Salad Dressing
Cuisine: Mexican
Author: Phyllis Van Rossum
Prep time:
Total time:
Serves: 2 1/2 cups approx.
A wonderful dressing for your Taco Salads.
Ingredients
  • 1 cup mayo
  • 2/3 cup Green Goddess Salad Dressing
  • 1/2 – 3/4 cup Salsa (your choice of mild, medium, or hot)
  • Tajin
Instructions
  1. Thin mayo with milk or cream
  2. Add Green Goddess Salad Dressing
  3. Add Salsa
  4. Mix together
  5. Season to taste with Tajin -add shakes of Tajin until you reach desired spice flavor
  6. (Tajin, pronounced “Ta-Heen” is found in the Hispanic aisle of your grocery store or in a Hispanic grocery store.

 

 

 

Tajin looks like this….. Salsa Goddess Dressing

 

Put dressing in  bowl or pitcher and let each person add the dressing on their Taco Salad.

Sprinkle chips on top. (optional)

Salsa-Goddess Dressing for Taco Salad

 

Enjoy! 

Phyllis ihyllis

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Pickled Beets (no canning)

Pickled Beets (no canning)

Are you a fan of pickled beets? I really enjoy them on a tossed salad or used as a side dish for dinner. Since I don’t grow beets and I’m not a person that does canning, I rely on donations of pickled beets from friends. UNTIL NOW! 

Pickled Beets - no canning grandparentsplus.com

A friend of mine gave me this old family recipe for Pickled Beets where you use canned beets from the grocery store, make them into pickled beets and store them in the refrigerator! The recipe makes quite a bit and since I’m the only one in my immediate family that likes them, I make 1/3 of the recipe at a time! It takes only 10 minutes and they’re done! I used shoestring beets, but you can used whole or sliced, too. 

Pickled Beets - no canning grandparentsplus.com

Pickled Beets (no canning)
Recipe Type: Pickles – side dish
Author: Sherrill Port
Prep time:
Cook time:
Total time:
Serves: 6 jars
Wonderful Pickled Beets in 10 minutes with no canning necessary!
Ingredients
  • 3 cups sugar
  • 3 cups apple cider vinegar
  • 1 1/2 tsp. whole cloves
  • 1 cinnamon stick
  • 1 1/2 cups beet juice (drain from can)
  • 6 cans beets (whole, sliced or shoestring)
Instructions
  1. Combine all ingredients except for beets.
  2. Bring to boil and boil for 10 minutes.
  3. Remove cinnamon stick and cloves.
  4. Add drained beets.
  5. Pour into jars or a glass container and cover
  6. Keeps in refrigerator for a long time!
  7. If you use fresh beets – peel and cook until tender.
  8. Use beet juice in above recipe.
  9. Follow remainder of recipe.
  10. If canning, wash and scald jars and lids. Place beets in hot jars and cover with liquid. Process.

Pickled Beets - no canning grandparentsplus.com

 

These are delicious and now I can have them anytime!

Pickled Beets - no canning grandparentsplus.com

 

Now, isn’t that the easiest recipe for Pickled Beets? It’s the best! I’m so thankful to my friend, Sherrill, for sharing this delicious recipe. By the way, the beets are ready to serve when cooled. No waiting, either! 

Enjoy! 

Phyllis

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Annie’s Pasta Salad

Annie's Pasta Salad   grandparentsplus.com

My cousin in California created this awesome salad and she named it after her daughter…. hence the name Annie’s Pasta Salad. It is a cross between a pasta salad and a green salad. I have made this salad so many times and always get asked for the recipe.  I know you’ll enjoy it! Thanks, Sharon, for this delicious salad!  

[print_link]

Annie’s Pasta Salad

9 oz. fresh fettuccine 1  1/2 cup cooked chicken torn in strips 1/2 c. cheddar cheese, cubed 1/2 c. pepperoni or soft salami 1 small can sliced or whole black olives 1 green, yellow or red pepper, cut in long matchsticks (I used both red and yellow pepper) 1 container cherry tomatoes, halved 2 cups endive 3 cups green leaf lettuce or use a Spring Mix combination for all Dressing (I used Wishbone Caesar, but the recipe calls for Wishbone Olive Oil Classic Caesar…  couldn’t find it)) All the above amounts can vary to your liking!  

Directions:

If using fresh fettuccine, boil water and then add fettuccine. Remove from heat and let sit for 10 minutes. Drain fettuccine and rinse. Put fettuccine in a large bowl and add chicken, cheese, salami, peppers and olives. Pour 1/2 bottle of dressing over the ingredients above and chill in refrigerator for at least two hours. When ready to serve, add lettuce combinations, cherry tomatoes and more dressing to taste. Serves 6 Annie's Pasta Salad  grandparentsplus.com

When I make this for a smaller group, I mix the lettuce greens and add the amount of chilled ingredients that make the portion needed to serve. This way, the greens don’t get soggy if you have leftovers. The chicken mixture will be fine when refrigerated overnight for another salad the next day. Annie's Pasta Salad  grandparentsplus.com My husband loves this salad. I think you will, too!

Enjoy!

Phyllis

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Crab Pasta Salad Supreme

Summer calls for pasta salads and this Crab Pasta Salad Supreme is a delicious one to make. It might just become a real favorite! On an earlier post I shared another Crab Pasta Salad so you may want to check that out, too! This one that I’m sharing is colorful and has lots of complimentary flavors that go with the crab. Give it a try as I know you’ll like it. Around here, we don’t have easy access to fresh crab, so imitation will have to do.

Crab Pasta Salad Supreme grandparentsplus.com

 

Ingredients:

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

2-3 hard-boiled eggs , chopped

2-3 tablespoons chopped onion

Sliced black olives – as many as you like

1/4 tsp. both salt and pepper

3-4 tablespoons chopped red peppers

1/4 cup chopped celery

3/4 – 1  1/4 cups mayo

4 cups cooked Rainbow Rotini spiral pasta  ( I use one package)

1 package crab cut up

Crisp, cooked Bacon

 

Directions:

Combine all ingredients and refrigerate at least 1 hour before serving. If more mayo is needed, just add a little milk or cream and stir well. Serve with crushed bacon on top.  Serves 8-10.

Crab Pasta Salad Supreme  grandparentsplus.com

Enjoy!

Phyllis

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Colorful Sauerkraut Salad

Don’t like sauerkraut? Neither do I, but when I reluctantly tried this Sauerkraut Salad, I couldn’t believe how good it tasted! So, don’t dismiss this recipe because of the main ingredient. It is colorful and delicious! It makes a great salad to take to a picnic gathering as there is no mayo in it. Use it on sandwiches, too.

Colorful Sauerkraut Salad  grandparentsplus.com

Make this salad at least two days ahead so the flavors come together. Keep covered in the refrigerator. You’ll be surprised at how delicious it is. As I said, I don’t like sauerkraut, but I do like this salad. You’ll have to give it a try.

Sauerkraut Salad

Ingredients:

 32 oz. sauerkraut  ( drain and rinse )

1 cup carrots – grated or shredded

1 green pepper finely diced (add more or less if you prefer)

1 red pepper- finely diced  or use pimento

2 stalks celery- finely diced

1 cup finely cut green onions

(All the above ingredients can be varied in amounts to your liking.)

1/2 cup vinegar

1/2 cup – 2/3 cup sugar or more if you like it sweeter

1/2 cup vegetable oil

1 tsp celery seed

Directions:

Combine sauerkraut and other vegetables

Heat oil, sugar and vinegar until sugar dissolves and pour over salad.

Mix salad with the dressing mixture.  Stir and mix salad each day to coat with dressing.

Salt and pepper to taste

Refrigerate for two days and serve. This keeps a long time! 

Serves 12

 

Colorful Sauerkraut Salad  grandparentsplus.com

Enjoy!

Phyllis

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Vegetable Flowers Tutorial

Want a wonderful accent for your salads and vegetable plates? Try these simple vegetable flowers to add that extra special touch. They don’t take long to make. Adding the vegetable flowers as a garnish, makes a plain vegetable tray or salad look fabulous!

Vegetable Flowers Tutorial  grandparentsplus.com

Veggies Needed:  green zucchini or yellow squash, radish, carrots, spinach or lettuce leaves

Materials Needed: Sharp small knife, round toothpicks

First, cut small zucchini in half and cut 4 or 5 petals down.  You’ll be able to make two flowers out of one small zucchini.

Vegetable Flower Tutorial  grandparentsplus.com

Next, make vertical slits with your knife on each petal to give it a fringed look.

Carve down the inside of the zucchini.  (I scored it with the knife and used a spoon for this step)

Vegetable Flower Tutorial  grandparentsplus.com

Place in ice water.

To make the radish flower, cut a slice off the bottom.

Vegetable Flowers Tutorial  grandparentsplus.com

Leaving just a ring of red at the top, cut petals with a knife.

Vegetable Flowers Tutorial  grandparentsplus.com

Place in ice water and leave it there for the petals to open up. When ready, stick a toothpick in the bottom of the radish flower to secure it in the zucchini. These vegetable flowers may be made the day ahead and kept in ice-cold water until ready to use.

Vegetable Flower Tutorial   grandparentsplus.com

Using a yellow squash, your vegetable flowers will look like this.

Vegetable Flowers Tutorial   grandparentsplus.com

Cut the base straight or at a slant to show it off.

Vegetable Flowers Tutorial  grandparentsplus.com

Another way is to use a carrot for the middle.

Vegetable Flowers Tutorial  grandparentsplus.com

Vegetable Flowers Tutorial   grandparentsplus.com

Be sure to check out the Tomato Flower, too!

Have fun and enjoy!

Phyllis

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Tomato Flower Tutorial

Sometimes you want something special to garnish a salad that you’ve made. This tomato flower is an easy one to make and looks spectacular on a potato salad or any fresh vegetable salad. It only takes about 3 minutes to make. Let me show you how easy it is. Tomato Flower   grandparentsplus.com

First, using a sharp knife, cut a 5 or 6 point star on the bottom of the tomato. Slice just a bit off of the cut to make it show up more.

Tomato Flower grandparentspus.com

 

Next, between each of the five points, slice down the side just slicing the skin with a little of the tomato meat.

Tomato Flower   grandparentsplus.com

 

Finally, press each petal out gently. Add a few greens for leaves and you are done!

Wasn’t that quick and easy?  Won’t this tomato flower look lovely on a vegetable plate or on top of a fresh veggie salad?

Tomato Flower Tutorial  grandparentsplus.com

Try it!

Phyllis

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Wild Rice Chicken Salad

Wild Rice Chicken Salad is so healthy and good for you! Make this salad with all wild rice; not a combination. Wild rice is available canned, but I prefer to cook my own. It does take more time to cook than regular rice, but it’s worth the wait.

Wild Rice Chicken Salad grandparentsplus.com

In the Midwest, finding wild rice is easy. It comes in 1 pound bags. If you live elsewhere, it may be harder to find. If you have a friend in the Midwest, have them  send you some as this salad is so good! It is gluten-free, too!

There are two kinds of Wild Rice. One is a cultivated Wild Rice, grown in paddies, and has a dark color. There is , also, a wild rice that is naturally found growing in lakes. The Native Americans harvest it. It is lighter in color, takes less time to cook, and is fluffier. The real wild rice is harder to find.  I use the cultivated type of Wild Rice.

Wild Rice Chicken Salad Recipe:

Ahead of time, cook chicken and cube (enough for 3 cups or more) If you boil the chicken, add lots of spices to the water. Grilled chicken is also great!

Cook Wild Rice  – enough to make 3 cups

Combine the following…..

2/3 cup Mayo

1/3 cup milk

1 Tablespoon  lemon juice

1/4 tsp. crushed tarragon leaves

Mix and set aside

 

In a large bowl, combine:

3 cups of cubed, cooked chicken

3 cups of cooked, wild rice

1 (8 oz.) can of water chestnuts (sliced)

1/3  cup chopped green onions

1/8 tsp pepper

1/2 tsp salt

Blend in the mayo mixture and refrigerate for 3 hours or more.

Before serving, add 1/2 pound of sliced, green grapes and 1 cup of salted cashews.

If you like more crunch, you can add some chopped celery, too! However, the water chestnuts and cashews are enough for me! Wild Rice Chicken Salad   grandparentsplus.com

 

I served this Wild Rice Chicken Salad at a Bridal Shower recently. The guests loved it!

 

  Wild Rice Chicken Salad  grandparentsplus.com

 

Wild Rice Chicken Salad  grandparentsplus.com

This is one of my favorite salads! It’s so good!

Enjoy!

Phyllis

 

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Korean Salad

Korean Salad   grandparentsplus.com

This is an old, old recipe! The recipe card with the Korean Salad recipe is actually written in my mother’s writing. I remember her making this recipe a lot! I have forgotten about this Korean Salad  and recently made it for a gathering. Everyone loved the salad! I guess what is an old recipe becomes new again with another generation.
It certainly is easy to put together. A little planning ahead is necessary to make the dressing. The recipe says to make it 24 hours ahead. I find that making it in the morning works fine if you just shake it a couple of times to mix the ingredients well or blend in a blender. After all, it is sometimes hard to plan a day ahead, right?
Korean Salad Dressing:
1  cup of salad oil
3/4 cup sugar
1/2 cup ketchup
1/4 cup white vinegar
salt and pepper to taste
Salad Ingredients:
1 lb. fresh spinach
1 can water chestnuts, drained and sliced (optional)
1 cup fresh bean sprouts (I never measure, just add what you like)
8-10 fresh mushrooms sliced
1 lb. bacon, fried
2-4 hard-boiled eggs (I like 4 eggs) You may slice or grate them into the salad.

Directions

  1. In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover, shake and chill at least 24 hours. If preparing in the morning, put in a sealed container and shake several times during the day or blend in a blender.
  2. Place egg in a saucepan, cover with water, bring to a boil, and remove from heat. Cover pot and let eggs stand in hot water for 12 minutes. Pour in cold water and let sit until cool. Then peel and slice or grate.
  3. Cook bacon in a skillet until browned. Drain and crumble.
  4. In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving. ( I prefer to pass the dressing and let people add the amount they like. That way, any left-overs are good the next day.)

Serves 8-10

This salad is hard to improve upon. The dressing has a sweet, tangy flavor and really enhances the taste combinations. Try it and I’m sure you’ll enjoy it!

Have you  ever made this recipe?

Enjoy!

Phyllis

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Apple Peanut Salad

Apple Peanut Salad     grandparentsplus.com

This Apple Peanut Salad is not only colorful, but is big on flavor! If you like peanut butter on apples, this Apple Peanut Salad takes it to a whole new level. Even if you don’t like peanut butter, you’ll love this salad! (I don’t like peanut butter, but love this salad!)

By using red and green apples, it adds holiday color to your table, too. This salad combination of sweet, salty, tart, and crunchy, packs a flavorful punch. This salad goes together quickly! Refrigerate until ready to serve. The apples stay fresh due to the pineapple and vinegar.

Apple Peanut Salad   grandparentsplus.com

 

Apple Peanut Salad Ingredients:

1 – 8 ounce can of crushed pineapple

1/2 cup sugar

1 Tablespoon flour

1 egg

2 Tablespoons of vinegar

(If using a 20 oz. can for a larger salad, just multiply everything  2- 1/2 times except the egg. I just use 2 eggs)

 

Add later:

Apples (diced) 2-3 apples depending on size

Dry roasted, salted peanuts (to your liking)

 

Directions:

Mix sugar, flour together.

Add all remaining ingredients except apples and peanuts.

Heat together until thick.  Cool.

Fold in peanuts and chopped apples to cooled mixture.

Apple Peanut Salad   grandparentsplus.com

Use both red and green apples for color! I used Granny Smith and Honeycrisp or Delicious!

Fold in the cooled pineapple mixture.

Apple Peanut Salad   grandparentsplus.com

Add peanuts!

Apple Peanut Salad   grandparentsplus.com

Serves 6

 Apple Peanut Salad    grandparentsplus.com

A great holiday side dish!

 

Hint: If your family is small, prepare the pineapple mixture and use what you need and refrigerate the rest for another day. Mix more apples and peanuts in and serve again. It keeps well for a couple of days. I hope you like this easy Apple Peanut Salad!

Enjoy!

Phyllis

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Chicken Penne Pasta Salad

Chicken Penne Pasta Salad

This summer, I’ve shared a few pasta salads with you. Chicken Penne Pasta Salad is another favorite of mine.  It has lots of grilled chicken in it, so it is hearty and filling  when using for a meal! I know you’ll love it as much as I do.

 

Chicken Penne Pasta Salad www.grandparentsplus.com

Ingredients:

1 ( approx 3 lb.) pkg. boneless, skinless chicken breast filets

1 – 16 oz. pkg. penne  pasta

1/2 cup thinly sliced celery

1/2 cup sliced green onion.

4 cups red seedless grapes, sliced or left whole

1 cup coarsely chopped walnuts, toasted (optional)

1/2 cup Italian Salad dressing ( for chicken breasts)

1/4 vegetable oil

1 – 1/4 tsp  crushed thyme

1/2 cup (or more) chopped yellow or orange pepper (optional) I prefer this to the walnuts! I add this for more color!

Dressing for Salad:

2  1/2 cups Mayonnaise

3 Tbsp. milk

3 tbsp. honey

1   1/2 tsp salt

1 Tbsp. Dijon mustard

3 tsp. crushed thyme

 

Directions:

If grilling chicken, use the following directions. (Another option is to use store-bought rotisserie chickens – not as good as the pieces are not thick and uniform,  but quick and easy!)

For grilling the chicken: Pierce chicken on both sides with a fork and brush with Italian salad dressing. Spray grill with a non-stick cooking spray. Grill chicken for 5 minutes on one side. Turn, brush with salad dressing and grill until juices run clear. Cool and cut into thin strips.

Cook pasta and rinse with cold water and drain.

In large bowl, combine oil and 1  1/4 tsp thyme. Toss into grilled chicken mixture. In another small bowl, combine mayo, milk, honey, 3 tsp. thyme, mustard and salt. Refrigerate salad and dressing separately overnight. Several hours before serving, fold dressing into salad. Refrigerate covered. Before serving, fold grapes and walnuts (optional) into salad   Before serving, garnish with thinly sliced green onions.

Makes 20 (1 cup) luncheon servings.

Chicken Penne Pasta Salad www.grandparentsplus.com

 

 

I hope you enjoy this Chicken Penne Pasta Salad! I know it will become one of your favorites, too!

Enjoy!

Phyllis (Oma)

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