Tag: salad recipes

Taffy Apple Salad

Apples are a delicious healthy food, easy to carry for snacking, low in calories, a natural mouth freshener, and they are still very inexpensive. The old saying of “an apple a day, keeps the doctor away” has a good deal of merit.

Eating one or more apples a day may lower your risk for Alzheimer’s disease and cancers of the breast, colon, and prostate as well as numerous other conditions. To get the full benefit you must also eat the skin.

There is nothing like Fall with the aroma of fresh apples in the air as you pick your own in the local apple orchard. My favorite thing to do with my grandchildren is apple picking and then going home and making some of the delicious recipes from those fresh picked apples.

Some of our favorite recipes include apple pie, apple crisp, apple butter, applesauce, baked apples, candied apples, apple bars, apple cake and this wonderful Apple Taffy Salad.

This is a great recipe for kids. It really does taste like a taffy apple! If you want your kids to eat apples you have to try this salad.



1 can (20 ounces) crushed pineapple drained with juice reserved

1 egg, lightly beaten

1/2 cup sugar

1 tablespoon all-purpose flour

1 and 1/2 tablespoon cider vinegar

1 (8 ounce) container frozen whipped topping, thawed

4 cups diced unpeeled apples

2 cups lightly salted peanuts, coarsely chopped

4 cups miniature marshmallows (optional)


In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.

In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool.

Cover and refrigerate.

Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers.



Korean Not Real Kimchi Salad

The fact that it was always stored in a huge jar of murky vinegar  didn’t help entice my senses either. Kimchi, to me, always tasted like waxy spicy sour cabbage. I just didn’t like it.

But Korean kimchi salad is a whole different topic.

Don’t be fooled because it has the word “kimchi” in its name. Korean kimchi salad is a fresh refreshing mix of garden veggies with a “not so spicy” sweet dressing. It is nothing – I repeat NOTHING – like regular old kimchi.

Yes, it is that good. It’s sweet, crisp, light, and refreshing – the perfect appetizer for any occasion. I highly recommend everyone to try this dish. You won’t be disappointed.

Here’s the recipe!


1 lb cabbage

1 Tbsp salt

8 oz radish

1 carrot

2 cucumbers

6 Tbsp vinegar

3 Tbsp sugar

1 tsp salt

1 Tbsp Korean brand hot pepper paste (adjust amount to taste)

Minced garlic (adjust amount to taste)

Sesame seeds (adjust amount to taste)

Cut off cabbage root and take off each leaf carefully from cabbage. Boil the whole cabbage (until it is cooked but still with a snap) and then put leaves in an ice bath.

Cut the radish and carrot into julienne strips. Cut the iced cabbage into thin strips. Mix vinegar, sugar, salt, hot pepper paste, and garlic in a bowl. Marinate all the veggies in the dressing and garnish with sesame seeds.


Recipe – Cream Fruit Salad

These are the ingredients required for this recipe:

1 cup of Strawberries

1 cup of Cantaloupe

6 whole Strawberries

1 red or green Apple

20 pieces of Grapes. They should be of the green seedless variety.

1/2 cup of Pineapple

1/2 cup of Mandarin orange sections

1 & 1/2 cups of Topping

2 tablespoons of Coconut.

OK, here’s the recipe’s method and instruction:

1. Firstly, we will need to cut up the fruits. Cut the strawberries into quarter pieces. As for the cantaloupe slice them into chunk sizes. We do so for the pineapple too. As for the apple, chop into chunks and remove the core.

2. Now in a 2 quart bowl, mix in all the fruits except for the whole berries. Cover the bowl with plastic wrap and refrigerate. Do so until the mix is well chilled which can take a few hours.

3. When we want to serve, prepared 6 sundae glasses. In the sundae glasses, spoon 2 T whipped topping that are thawed frozen non-dairy. Also top each portion with 1/4 cup of the fruit mixture.

4. Top each portion of fruit with 1 T whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto each portion of the fruit.

5. Next, sprinkle 1 tablespoon of coconut that are shredded & toasted. Lastly, garnish with 1 berry.


Recipe – Black Bean and Roasted Pepper Salad

This is a free online recipe. This recipe deals with the making of Black Beans with Roasted Pepper Salad.

The followings are some of the ingredients:

1 and 1/4 cups of Dry black beans

2 pieces of Yellow bell peppers

2 pieces of Red bell peppers

The followings are the ingredients for the salad dressing:

1 tablespoon of Red wine vinegar

2 tablespoons of Fresh lemon juice

1 teaspoon of Sugar

1/2 teaspoon of Ground cumin

1/3 cup of Olive oil

1 large of Garlic clove

Some pepper

Some Salt

4 Scallions

1/3 cup of Fresh basil

The followings are the method:

1. Firstly, mince the garlic cloves. Next chop up the scallions into smaller pieces.

2. After that cut the bell peppers into 2 pieces lengthwise. Proceed to remove away its stem and seeds.

3. Take the dry beans and rinse them well in a pot. After that, drain them, followed by adding water to cover the beans by 3″. Let them soak overnight. After that, drain and rinse the soaked beans again. Throw the water away after that.

4. Now, add new fresh water into the pot covering the beans by 3″. Bring them to boil, then loosely cover pot. Let them simmer for about one hour. Do so until the beans become tender but not yet mushy. Add abit of salt.

5. Now, we need to preheat the oven to 450 F. Place cut peppers on broiling pan, 3″ from heat. Turn them frequently until their skins become blackened. After that, let the pepper cool. Proceed tp remove their skins. Cut them into 1″ square pieces.

6. Mix the cut pepper into the serving bowl with the beans.

Now, stir and mix the dressing ingredients thoroughly with the peppers and beans. Lastly, garnish the salad with scallions.


Recipe – Berries And Nut Salad

This recipe is made up mostly of berries and nuts.

2 packages of raspberry-based gelatin powder

1 and a 1/2 cups of blueberries

1 packet of gelatin powder

1/2 cup of mixed nuts chopped

2 cups of hot boiling water

8 ounces of cream cheese

1 cup of half and half

1 cup of cold plain water

1 cup of white sugar

1 teaspoon of vanilla extract

Below steps are the method and instructions:

1. Firstly we will need to chop the mixed nuts into smaller pieces.

2. Next, put the raspberry gelatin powder in the cup of boiling water. After that, place the mix into a appropriately sized pan. Let the mix chill in a refrigerator until it becomes firm.

3. Now, mix the unflavored gelatin ( not the raspberry one) with the cup of cold water. Put them aside for the moment

4. Next we need to mix the half and half into the saucepan. Boil the mix. Once done, turn of the heat.

5. Add softened cream cheese into the pan and beat until very smooth.

6. Next, put in the nuts, vanilla extract and unflavored gelatin mixture into the pan. Stir the mix until gelatin is fully dissolved. Let them cool and then pour over the chilled layer. Leave it to chill until the thing becomes firmed.

7. Add water to blueberry to make juice of about 2 cups of liquid. Bring this mix to a boil. After that, add the remaining raspberry gelatin package; stir until dissolved. Cool this mixture again and then stir in blueberries.

Finally, pour this mixture over the cheese layer. Again leave them to chill until they become firm. The salad is now ready for serving.


Artichokes Star in Salads

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Artichoke-Wild Rice Salad

1 16-ounce can black beans, drained and rinsed

2 cups cooked wild rice

2 6-ounce jars of marinated artichoke hearts, drained

1 red bell pepper, chopped

1 small sweet onion, chopped

1/2 cup chopped cilantro or flat parsley

1 teaspoon chile powder

pinch cayenne, to taste

1/4 rice vinegar

1/2 cup yogurt

Combine all ingredients and chill.

4-6 servings

Spinach-Artichoke Dip or Dressing

1 10-ounce bag baby spinach leaves

2 garlic cloves, minced

1 can white beans, drained

1 bunch green onions, sliced (white part)

1/4 cup fresh basil leaves, chopped

pinch cayenne, to taste

juice of one lemon

2 6-ounce jars marinated artichoke hearts, drained and chopped fine

Place all ingredients except the artichokes in a blender or food processor and puree until smooth. Put the puree in a serving bowl and stir in the chopped artichoke hearts. Serve it with your favorite vegetable dippers or use it to dress a tossed salad.

Yield: About 3 cups

Artichoke-Chick Pea Soup

2 onions, chopped

4 cloves garlic, minced

6 cups bouillon

1 teaspoon ground coriander

pinch cayenne, or to taste

2 cups tomato sauce

2 16-ounce cans artichoke hearts

1 16-ounce can chick peas

1/2 cup chopped flat parsley

Freshly ground black pepper

Lemon wedges

Bring the onions, garlic, bouillon, spices and tomato sauce to a boil in a large pot. Reduce the heat and simmer 20 minutes or until the vegetables are softened. Stir in the artichokes, chick peas and parsley and simmer 2-3 minutes. Serve with lemon wedges and ground pepper to taste.


Whole-Meal Salads: The Perfect Warm-Weather Meal

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Summer Barley-Bean Salad

2 cups cooked barley

1 15-oz. can pink or kidney beans, drained

2 vine-ripened tomatoes, chopped

1 cucumber, chopped

2 stalks celery, chopped

1/4 cup chopped fresh basil leaves

1 T. Dijon mustard

1/2 cup fat-free Italian dressing

Combine all ingredients and chill.


1 cup bulgur

Water to cover

1 onion, chopped

6 green onions, sliced

2 cups chopped Italian parsley

1/2 cup mint, chopped

1/4 cup lemon juice

2 tomatoes, chopped

1/4 cup no-fat mayonnaise


Place the bulgur in a bowl and cover with cold water; allow it to soak for 2-3 hours or until the bulghar is soft. Line a colander with cheesecloth or a dish towel and pour in the bulghar; squeeze out all the excess moisture. Return the bulghar to the bowl and mix in remaining ingredients except the mayonnaise. Chill for at least 2 hours. Stir in mayonnaise just before serving. Serve on lettuce leaves.

Tex-Mex variation: Add 1 red bell pepper, chopped; 2 jalapeno peppers, seeded and minced; and 1/2 cup cilantro leaves, chopped.

Southwestern Bean Salad

2 cups cooked brown rice or barley

1 can black beans, drained and rinsed

2 cups frozen corn kernels

1 red bell pepper, chopped

1 small onion, chopped

1/4 cup vinegar or more to taste

1/4 cup chopped cilantro leaves

1 minced jalapeno pepper, or cayenne to taste

1 t. chili powder

Combine all ingredients. Tastes even better if you let it stand, refrigerated or at room temperature, for one hour before serving.