This is a recipe for Pea Salad that I absolutely love to serve for Easter Dinner. It's a recipe I have found in my favorite Mennonite Cookbook, in a Company's Coming cookbook and in a number of other cookbooks that I have. Yes, I collect cookbooks - does this come as a surprise?

My favorite version is by my favorite cook, Lee Drummond (The Pioneer Woman Cooks). She is my inspiration and cooking hero, and although my blogs aren't as professional or lovely as hers, with as dynamic photos and excellent, humorous insights, I hope that one day I can grow up to be just like her :)

Seriously. 

So here is her most excellent recipe for:

Pea Salad

Ingredients

·  1/3 cup Sour Cream

·  1 Tablespoon Mayonnaise

·   Salt And Pepper

·  1 Tablespoon White Vinegar

·  4 cups Frozen Green Peas, almost totally thawed

·  8 slices Bacon, cooked until crisp and chopped

·  1/2 whole small red onion, halved and sliced very thin

·  6 ounces, weight Cheddar or American cheese, cut into small cubes

·  3 Tablespoons minced fresh parsley

Preparation 

1. Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
2. Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
3. Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.

So all you need now is a ham, potato salad or scalloped potatoes, a green salad and a lovely dessert like Crown Jewel Cake or Unbaked Cheesecake (aka Pineapple Dream) and you are all set for Easter dinner!

Turkey Lettuce Wrap Tacos

This was a recipe that came from our HealthTracks program at work. We enjoyed this so much that we will definitely have it again for dinner. I upped the amount of salsa because I didn't care to put green chili's in (there were chili peppers in my home-made salsa, so it seemed redundant). Here, with modifications is the recipe for you to try:

Turkey Lettuce Wrap Tacos

This recipe makes approximately 6 servings.

Ingredients

• 1 lb lean ground turkey
• 1 1/2 c salsa
• 1 tbsp taco seasoning (we like it a bit spicy)
• 1 (15 oz) can corn, drained
• 1 (15 ox) can black beans, rinsed and drained
• 1 head lettuce or tortillas
• Toppings: Low fat sour cream or plain Greek yogurt, with additional salsa and lo-fat Mexican Mix shredded cheese (sliced black olives optional)

Preparation

1.  Spray a large skillet with non-stick cooking spray. Add turkey meat, browning slightly. Add salsa and taco seasoning, stirring to combine and breaking turkey while cooking until turkey is browned and no pink spots remain (approximately 10 minutes).
2. Remove from heat and add beans and corn, stirring to combine.
3. To make lettuce wraps: Cut off the stem (or base) of the lettuce head. Cut in half long ways. Peel off individual leaves and wash and pat dry. Scoop 1/2 c of meat mixture into lettuce wraps and top with low fat Greek Yogurt of low fat sour cream and additional salsa (plus black olives and cheese, if desired).

*This mixture freezes very well in individual portions to put on tortillas for a quick and easy lunch.

Strawberry Pretzel Salad

A little bit sweet, a little bit salty and totally delicious. That is the only way to describe this recipe that I found while surfing the 'net. Everyone enjoys this tasty treat - perfect as a light summer dessert, a side dish at special occasions or to bring along for a potluck. Whether you prefer the saltiness of pretzels or the taste of graham cracker crust, this versatile dish is just right either way.

Ingredients:

• 2 c crushed pretzels
• 3/4 c melted butter or margarine
• 1 tbsp granulated sugar
• 1 8 oz box of cream cheese
• 1 small container of Cool Whip
• 1 c confectioners sugar
• 1 pkg of strawberry jello (6 oz.)
• 2 c boiling water
• 10 oz container of frozen strawberries

Directions

1. Preheat oven to 400 degrees F.
2. Combine pretzels, margarine and sugar for the first layer. Or make a graham wafer crust with crushed wafers, butter and sugar. Put first layer into 9x13 pan.
3. Bake for 8 minutes. Remove to cool.
4. For the second layer, beat sugar into the cream cheese and fold in the whipped topping. Spread over cooled base.
5. Third layer: mix jello with boiling water. Stir to dissolve. Stir in frozen strawberries.
6. Mix together and set aside for 10 minutes. Pour over the cream cheese mixture.
7. Refrigerate until firm. Cut into squares and serve.

Refrigerator Cucumber "Salad" (Pickles)

When I first saw this recipe, it was called a "salad," but take it from a Prairie girl: these are the most excellent refrigerator pickles I have ever made! The vegetables stayed crisp, the way I like them, and there was just enough sugar and vinegar to give them a delicious taste. I adapted this recipe to use up  the veggies I had on hand, and reused sterilized large jars that I had saved and disinfected for this purpose. You can do this when you place your works of art in the fridge (and when you don't happen to have canning jars available)!

Refrigerator Cucumber "Salad" Pickles

Delicious home-made refrigerator pickles...ermm I mean salad :)

Ingredients

• 4 thinly sliced cucumbers
• 1 large thinly sliced red onion
• 2 thinly sliced green bell peppers
• 1 tbsp salt
• 2 1/2 c white vinegar
• 2 c sugar
• 1 1/2 tsp celery flakes
• 1 1/2 tsp red pepper flakes

Directions

1. Mix cucumbers, onion, pepper and salt; set aside. 
2. Place vinegar, sugar, celery and pepper flakes in a saucepan and bring to a boil for approximately 2 minutes. 
3. Remove pan from heat and add about 2 handfuls of ice until melted and the mixture is just warm. 
4. Place all veggies in large-mouth jars. 
5. Pour mixture over the top of each jar, to cover. 
6. Store in refrigerator for about 2 months.

This recipe made 3 large jars, as shown.

Home-Made Traditional Russian Vinaigrette Dressing

This is a recipe passed down through at least 3 generations in my family. I remember my grandmother making it for occasions (as her mother had in the Old Country) and it was my mother's favorite salad dressing. It's still a favorite of mine, too. Not exactly low-cal (but few true vinaigrette dressings are), you use so little of it that it's much more economical and delicious than any packaged or prepared alternative. You will see many "approximates" in the recipe. Let's face it: I just pour sugar into a jar, add the paprika and mustard and salt, then pour in twice the vinegar than I do oil; give it all a shake and it's done! After you try it a few times, you will find out your flavor preferences. I like mine sweet/tart in taste. This is particularly good with leaf lettuce or spring greens, although I prefer mixing my lettuce varieties together.

A real Russian Vinaigrette Dressing

Home-Made Russian Vinaigrette Dressing


Ingredients

• approximately 3/4 c white granulated sugar
• approximately 1/4 c white distilled vinegar
• approximately 1/8 c vegetable or canola oil
• 1-2 tbsp (to taste) paprika
• 1 tsp prepared or dry mustard
• pinch of salt

Preparation

Pour all ingredients into a jar; place lid on the jar and shake until the ingredients are blended and the sugar dissolved. Let chill for a while, to blend flavors and then shake before pouring over salad.

Serving note: Mix lettuce varieties together: Romaine with leaf lettuce; Iceburg with Romaine and Spring Greens or use a bagged selection of greens. Peel and slice cucumbers into thin disks, cutting disks in half and tossing with lettuce. Chop green onions and mix together with the other ingredients. Pour dressing over individual servings so lettuce and other ingredients remain crunchy.

This dressing may be stored for over a week in the fridge. It will darken according to how much paprika you add. You may continue adding to the original dressing. It tastes even better over time (getting thicker and more flavorful). The jar makes it easy to shake it up before serving to ensure the sugar remains dissolved. since it tends to settle to the bottom of the jar.

Tropical Chicken Salad

Facing the prospect of Weight Watchers, I am on the lookout for good, tasty, healthy light meals and this tropical chicken salad fits all those categories. It is low-calorie and totally delicious. Try it for a tasty lunch or light dinner, paired with a roll and glass of milk (or wine). From our friends at Betty Crocker:

From bettycrocker.com

Tropical Chicken Salad

Ingredients

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips

2 tablespoons blackened seasoning blend

1 tablespoon canola or vegetable oil

1 bag (5 oz) mixed baby salad greens (4 cups)

1 medium mango, peeled, pitted and diced (1 cup)

1/2 medium red onion, sliced (3/4 cup)

1 small red bell pepper, chopped (1/2 cup)

2/3 cup raspberry vinaigrette

Preparation

1. Place chicken in a heavy, reusable food-storage plastic bag. Sprinkle seasoning blend over chicken. Seal bag and shake until chicken is evenly coated.
2. In a 10-inch, nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently until no longer pink in center. Remove chicken from skillet and drain on paper towels.
3. In a large bowl, toss salad greens, mango, onion and bell pepper. Divide among 4 plates. Top with chicken and drizzle with vinaigrette.

Serve with a crusty roll and a glass of milk (or Chardonnay wine).

African House Salad (from Mara, Animal Kingdom Lodge)

Another delicious treat from Animal Kingdom Lodge, this time from Mara. This salad is filling and complex - a taste for the senses. The dressing is scrumptious.

African House Salad

Yield: 4 servings

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Ingredients

• 8 cups chopped romaine lettuce
• 1/4 cup julienne carrots
• 1/4 cup red bell pepper strips
• 1/8 cup julienne fennel
• 1/4 cup julienne sweet potato
• 1/4 cup thinly sliced red onion
• 1 cup cooked lentils
• Grilled chicken strips to taste (optional)

Ginger-soy dressing

• 1 teaspoon ground ginger
• 1 tablespoon granulated garlic
• 1 teaspoon ground coriander
• 1 cup granulated sugar
• 1 cup soy sauce
• 1/2 cup rice wine vinegar 
• 1/2 cup safflower oil

Directions

1. In a medium-size bowl, combine lettuce, carrots, bell peppers, fennel, sweet potatoes, red onions and lentils.
2. In another bowl, combine, ground ginger, garlic, coriander, sugar, soy sauce and rice wine vinegar.
3. Whisk until well blended.
4. While constantly whisking, add oil in a slow, steady stream.
5. Ladle some of the dressing over the vegetables and lentils.
6. Add chicken, if desired.
7. Toss ingredients with tongs and divide among serving plates.
8. Add additional dressing to taste.

Cobb Salad with

Cobb Salad with French Dressing Hollywood Brown Derby, Disney-MGM Studios  Ingredients 1/2 head iceberg lettuce 1/2 bunch watercress 1 small bunch chicory 1/2 head romaine lettuce 2 medium tomatoes, blanched and peeled 1 1/2 cups cooked turkey breast, diced 1 avocado 3 eggs, hard-cooked 1/2 cup blue cheese, crumbled 6 strips crisp bacon, crumbled 2 tbsp. chopped chives Preparation Finely chop all greens, reserving some watercress for presentation. Arrange in salad bowl. Cut tomatoes in half, remove seeds and dice one. Also dice the turkey, avocado and eggs.  Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens.  Arrange the chives diagonally across the above lines. Present the salad at the table, then toss with the dressing (below) and place on chilled plates with a watercress garnish. Serves six. BROWN DERBY OLD-FASHIONED FRENCH DRESSING 1/2 cup water 1/2 tsp. sugar 1 1/4 tbsp. salt 1 1/2 tsp. Worcestershire sauce 1 clove garlic, chopped 1/2 cup red-wine vinegar Juice of 1/2 lemon 1/2 tbsp. ground black pepper 1/2 tsp. English mustard 1/2 cup olive oil 1 1/2 cups salad oil Blend together all ingredients, except oils, then add olive and salad oils and mix well. Blend well again before mixing with salad.

Cucumber Salad (the Sci-Fi)

A cast member shared this recipe with me, and I am forever grateful. Deliciously cool and refreshing on a hot, humid day.

Cucumber Salad
Ingredients

• cucumbers,very thinly sliced and soaked in lightly salted ice water to keep crisp
• red onions, very thinly sliced
• apple cider vinegar
• sugar to taste

Preparation

1. Drain cucumbers and place in a large bowl
2. Stir in thinly sliced red onions
3. Mix apple cider vinegar with sugar (to taste) and toss all together.
4. Chill in fridge and serve with hamburgers, sandwiches or hot dogs. Best served cold and fresh.

Ambrosia Salad

Here's an excellent recipe for a simple, elegant, delicious Ambrosia Salad that our family enjoys at Thanksgiving, Christmas and Easter.


Ambrosia Salad
                                            
Ingredients

• 1 small can (approximately 8 oz) canned crushed pineapples, drained
• 1 can mandarin oranges (approximately 8 oz), drained and crushed
• 1/2 package shredded coconut
• 1 tub (approx. 16 oz) sour cream
• 1/2 package colored mini marshmallows (more if you like a thicker salad)

Mix all ingredients in a large bowl, cover and refrigerate for several hours to blend flavors and let marshmallows soften. Even better the second day.

Waldorf Salad

Here is a dish that I considered Canadian until I discovered it's roots at the Waldorf Astoria! Still, it's a Canadian favorite and one that's easy to make and delicious to enjoy!

Some folks use cool whip or yogurt, but I prefer the original recipe. I would suggest adding about 1-2 tbsp of sugar to the dressing for that hint of sweetness. Seedless red grapes or dried cranberries may also be halved and added for color and texture.


Waldorf Salad

Dressing:
2 cups mayonnaise
1 tablespoon cider vinegar (optional, but gives it a bit of "zing.")
2-1/2 tablespoons lemon juice
Dash of salt

Salad:
4 diced apples (Granny Smith, Gala or Red Delicious)
3 stalks celery, diced
1 cup chopped walnuts
Whisk to blend dressing ingredients and set aside. Chop all salad ingredients evenly. Mix dressing with salad ingredients. Chill until ready to serve.

Serves about 6