Recipe Save: Caprese Salad

Origin:  Modified from Internet Recipe
Total Preparation Time: 20 minutes
Number of Servings: 5


  • 2 packages of cherry or grape tomatoes (cut in half)
  • 2 packages of fresh mozzarella pearls (8 oz. each)
  • 1 T dried basil
  • 3/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 Tbsp olive oil
  • 2 1/2 tsp apple cider vinegar


  1. In a large bowl, whisk together oil, vinegar, salt, pepper, garlic powder and basil.
  2. Add tomatoes and mozzarella pearls and toss.
  3. Season with additional salt & pepper to taste.  Serve.

Recipe Save: Greek Salad

Origin:  Modified internet recipe
Total Preparation Time: 20 minutes
Actual Cooking Time:  No cooking required
Number of Servings: 4

Ingredients for Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoons sweetener
  • 1 clove garlic, minced
  • 1 tsp dried dill
  • 1 tsp dried oregano leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste

Ingredients for Salad

  • 1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
  • 1 pound cucumbers (approximately 2 large or 4 small), diced
  • 1 can sliced black olives
  • 1/2 cup feta cheese, crumbled


  1. In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated.
  2. In a large bowl, combine all salad ingredients.
  3. Toss with dressing until everything is evenly coated.
  4. Cover salad and refrigerate for at least 4 hours.

Recipe Save: Salad Bar Night

Origin:  My kitchen/Internet


  • 2-4 hard boiled eggs, finely chopped
  • 1-2 cups of pulled chicken
  • 1 head lettuce or 1 bag of prepared salad
  • 1 bunch green onions
  • 1 roma tomato or cherry/grape tomatoes
  • sliced or ribboned carrots
  • black olives
  • green olives
  • sliced avocado
  • 1 cucumber
  • bacon bits
  • french fried onions
  • shredded swiss cheese
  • preferred dressing


Recipe – Dill Pickle Tuna Salad

Origin:  My kitchen/Internet

Total Preparation Time: 15 minutes
Number of Servings: 4


  • 1 (12-ounce) can tuna, packed in water, drained
  • 2 hard boiled eggs, finely chopped
  • 1 teaspoon pickle juice
  • 2 Tablespoons finely chopped dill pickles (usually one whole pickle)
  • 2 finely sliced green onions
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4  cup mayonnaise (start with 1/4 cup and add more if you want it creamier)


  1. Mix all ingredients, serve on bread, pita, wraps, etc.

Recipe Save: Roberts Taco Salad

Origin:  Modified internet recipe
Total Preparation Time: 20 minutes
Actual Cooking Time using microwave method: 5-10 minutes
Number of Servings: 4-6


  • 1 lb ground beef
  • 1 pkg taco seasoning mix
  • 1 head Lettuce
  • 1 can kidney beans
  • 1 tomatoes
  • 3-4 green onions (chopped)
  • cheddar cheese, shredded
  • tortilla chips
  • Western dressing


  1. Brown hamburger with taco seasoning.
  2. Set aside. Cut up lettuce and tomatoes.
  3. Drain beans.
  4. Combine all ingredients, except cheese and tortilla chips.
  5. Toss.
  6. Add cheese and tortilla chips to your own serving.
  7. Break up the tortilla chips into bite size pieces.
  8. Top with western dressing.

Cook’s Note:

The reason you don’t add the cheese and chips to the whole meal is just in case you have left overs, the cheese and chips get soggy.  That way you can add those items fresh when you have it the next day.

Recipe Save: Mexi-Salad

Origin:  Modified recipe found online
Total Preparation Time: 30 minutes
Actual Cooking Time: No cooking required
Number of Servings: 6-8


  • 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
  • 1 can corn
  • 4 chopped green onions
  • 1 fresh jalapeño pepper, seeded and minced
  • 3 fresh plum tomatoes, seeded and chopped
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 cup fresh chopped cilantro
  • 2 tsp dried basil
  • 2 Tbsp lime juice (about the amount of juice from one lime)
  • 1 Tbsp olive oil
  • 1 pkt of sweetener
  • Salt and pepper to taste


  1. In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil.
  2. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Recipe – Sweet & Sour Tomato Salad

Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: More than 10
Special Features: Simple (6 ingredients or less)


  • 7 Tomatoes
  • 1 Small onion
  • ½ cup White sugar or SPLENDA
  • ½ cup White vinegar
  • ½ cup Vegetable oil
  • Salt & pepper to taste


  1. Cut the tomatoes in half and thinly slice.
  2. In a LARGE bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper.
  3. Serve at room temperature or chilled.

Recipe – Ramen Slaw

Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6


  • 4 Green onions
  • 1 package Cole slaw
  • 1 package Ramen noodles, oriental
  • 1/2 cup Sunflower seeds
  • 1 Small package slivered almonds
  • 1/2 cup Splenda
  • 1/3 cup Vegetable oil
  • 1/3 cup Rice vinegar


  1. Toast almonds and crumbled ramen noodles in skillet until almonds are golden brown. Allow to cool before adding to slaw.
  2. Put slaw in large bow; add sunflower seeds. Clean and slice green onions; add to slaw.
  3. For dressing, mix splenda, oil, Ramen noodle flavor packet, and vinegar in a cruet until dissolved. Allow to cool slightly before adding to slaw. Refrigerate until you’re ready to serve. Add noodles and almonds to the slaw and mix before serving.

Recipe – Jen’s Potato Salad

I’ve never liked potato salad, until I had this one. I realize now it is the mustard that I probably don’t like. This salad is mustard-less.

Origin: Modified friend’s mother’s recipe.
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4


  • 4 Large russet potatoes
  • 4 Eggs
  • 1 bunch Green onions
  • Mayo (real mayo, not salad dressing)
  • Garlic Salt
  • Pepper


  1. Peel & quarter potatoes.
  2. Boil potatoes until slightly softer than par-boiled.
  3. Hard boil eggs.
  4. Strain potatoes and allow to cool to the point that they can be handled.
  5. Dice potatoes.
  6. Peel and clean eggs,
  7. Dice eggs
  8. Chop onions.
  9. Combine all ingredients in large bowl.
  10. Add mayo and mix. You want to add just enough to cover all potatoes. You can always add more if needed, so go easy at first until you get to your desired consistency. I like my potato salad a little thick.
  11. Add garlic salt & pepper to taste.

Cook’s Notes
If you are serving to others, set aside some of the chopped green onion and garnish the top with paprika and onion.

Recipe – Honeymoon Hash (Marshmallow Fluff)

My great grandma found this recipe in the newspaper and made it for all our holiday occasions. It is a delicious marshmallow fluff.

Origin:  Great Grandma Trager
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes), Simple (6 ingredients or less), Make Ahead


  • ½ cup Miracle Whip (Salad Dressing)
  • 1 8 oz. Can Crushed Pineapple
  • 1 jar Pimento Cheese
  • 1 pkg Mini Marshmallows
  • 1 8 oz. Cool Whip


  1. Mix salad dressing, pineapple and pimento cheese.
  2. Add marshmallows and mix.
  3. Fold in whipped topping and chill.

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