Black Bean Balsamic Salsa Salad

This is a very flavorful dish, sweet really, but not sickeningly so.  I like to serve it along side various protein dishes, like salmon or bbq ribs.  It is technically a salsa, but i enjoy it more like a salad.  Thus, salsa salad.  This is a perfect dish to take to a party or potluck, or just to have if you need a tasty side dish.

Black Bean Balsamic Salsa Salad

Serves 6
(Print this Recipe)

Ingredients:
1 (15 oz.) can black beans, drained and rinsed
1 (11 oz.) can corn, drained
1 yellow bell pepper, diced
1 red bell pepper, diced
1 small green bell pepper (or 1/2 of a large), diced
1/3 red onion, diced
1/4 tsp. dried cilantro or 1/2 tsp. fresh
2-3 scallions (green onions), white and 1/2 of the green part, chopped
1/2 cup parsley, finely chopped
4 Tbs. balsamic vinegar
2 Tbs. extra virgin olive oil
salt and pepper to taste
small pinch of cayenne pepper

Directions:
1.  Combine all ingredients in a bowl and allow to sit for a few minutes before serving to allow flavors to combine, or make the day before.

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Spinach Salad with Apples, Pecans, and Dried Cranberries

Spinach Salad with Apples, Pecans, & Dried Cranberries

Makes 4 servings
(Print this Recipe)

2 handfuls of spinach, washed and dried
1 large English cucumber (or 2 regular), sliced with seeds
1 cup dried cranberries (I prefer Craisens—big resealable bag from Costco)
1 apple, peeled and diced
¾ cup feta cheese, crumbled
½ cup pecans, chopped but not minced
Note:  If you are not a fan of feta, simply omit it.


Directions:
Toss all together with with ¾ cup vinaigrette or serve on the side.

White Wine Vinaigrette

Ingredients:
1/2 cup white wine vinegar (could use lemon juice as a substitute)
1 Tbs. dijon mustard
1 tsp. fresh garlic, minced
1/4 tsp. salt or to taste
1/8 tsp. pepper or to taste
3/4-1 cup extra virgin olive oil

Directions:
1.  In a small bowl, combine together vinegar, mustard, garlic, salt and pepper. 
2.  Whisk in olive oil to emulsify.

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Cranberry Holiday Salad



Cranberry Holiday Salad:
I used a biscuit cutter to
give you an idea of the layers.

 I'm on a favorite salad kick!  This salad is similar to the Emerald Salad in that it has fruit, whipped cream, and resembles nothing like your traditional lettuce salad!  It has the perfect balance of sweetness and tang of the cranberries, cherry, apple and pineapple, combined with the rich fluffiness of whipped cream and cream cheese to compliment the fruit flavors.  There is just something about the cherry and cranberry mix that is irresistable.  If you are getting the idea that holidays at our house involves several salads, you are right!  This one makes the cut for every Thanksgiving and Christmas.  A shout out to my sister Kathleen who introduced us to this salad!

Cranberry Holiday Salad

(Print this Recipe)
1 20oz. can crushed pinapple, undrained
1 large black cherry or just cherry jello (make as normal)
1 can whole cranberries (or canned jelly if you prefer aren't a big cranberry fan)
1 apple, grated with skin
2 c. chopped pecans

Topping
1 8 oz. cream cheese
2 cups whipping cream, *whipped with sugar and vanilla to taste.
1-2 Tbs. powdered sugar
1 tsp. vanilla

Directions:For topping

1. In a 9x13 baking dish, combine all together and refrigerate for 4 hrs.

1.  Allow cream cheese to soften and place in bowl, stiring to make it smooth. 
2.  Place whipping cream in a Kitchen aid or separate bowl with beaters and beat on high until soft peaks form. Add powdered sugar and vanilla.3.  Fold in whipped cream with cream cheese and spread topping on top of firmed jello.

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Frog Eye Salad



Frog Eye Salad with Acini di Pepe Pasta

Need an amazing salad that doesn't involve any lettuce or vegetables? Here you go!  This salad is made with a tiny pasta called Acini de Pepe, thus it gets its more common name referring to our amphibious friends.  I have sometimes seen it made with tapioca, but I challenge that as fluffy, creamy salads go, this version reigns supreme. You will also notice that it is devoid of the coconut common to many frog-eye versions; while I am a major fan of coconut, I prefer this silky smooth rendition.  It is super easy, doesn't take very long, and is made with an easy, full-proof custard base that is not tempermental in any way. Add fresh whipped cream and a few other ingredients, and you have a tiny piece of heaven in your mouth! It is definitely a favorite at family functions and parties.

Frog Eye Salad
(Print this Recipe)
 2/3 cup uncooked Acini di Pepe pasta
1 cup sugar
2 Tbs. flour
1/2 tsp. salt
2 beaten eggs
1 tsp. fresh lemon juice
1 2/3 cup pineapple juice
2 cups miniature marshmallows
2 small cans drained mandarin oranges
1 large can drained crushed pineapple
2 1/2 cups whipping cream (unwhipped)
2 Tbs. powdered sugar

Directions:
1. Cook pasta in 3 quarts of water until tender, rinse in cold water, and set aside.
2. In a sauce pan, combine sugar, flour, salt, eggs, lemon and pineapple juice. Cook over medium heat until thick; let cool. Note: when you are in a hurry, you can put it in the freezer to cool it faster.
3. In a separate bowl, combine marshmallows, oranges, and pineapple. Set aside.
4. In a separate bowl or kitchen aid, combine whipping cream and powdered sugar. Whip on high until soft peaks form.
5. Combine all (pasta, base, fruit) in a large bowl and gently fold in the whipped cream.
6. Serve immediately or chill overnight and serve the next day.

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Quick Mixed Greens Salad with Fresh Pesto

Who doesn't need a good salad recipe in a rush?  Obviously this salad has your usual ingredients, but feel free to add/subtract based on what you have available.  You could add chopped ham or 1/2 cup of black beans for protein; sliced hard-boiled egg; artichoke hearts; avocado; the options are limitless.  This salad is also great for parties because it is simple enough yet flavorful that it will satisfy almost everyone (let's be serious, not EVERYONE always gets satisfied, but we are going for most people).  If you do not prefer pesto, consider using oil and vinegar, or the classic vinaigrette recipe I've listed below.  The pesto keeps prep time at zero, but if you make the vinaigrette ahead of time you essential have no prep time there either. 

Quick Mixed Greens Salad with Fresh Pesto
(Print this Recipe)

Serves 1-2 people

1 handful (or 1 cup) mixed greens, prewashed/prepared (I like to buy organic greens--can find them at Costco or at your local market)
1/2 cucumber, peeled and sliced thin
1 tomato, diced or sliced, however you like it
3 scallions (baby green onions), sliced into slivers, including the white and some of the green part for color
1 Tbs. fresh pesto (you can buy this at Costco or make your own; just remember to keep it refrigerated)

Directions:
Toss all together and serve right away.  If your pesto is hard to toss, you can put in in the microwave for a VERY short time to get it to loosen up.


For those who do not prefer pesto...

Classic Vinaigrette Dressing:

1 clove or 1 tsp. garlic, minced
1 Tbs. dijon dressing
1/4 c. vinegar (use any kind you like or have on hand: red, balsamic, but preferably not white. Also, if you like less tang to your dressing, cut the vingar down to 1/3 cup)
1/2 c. extra virgin olive oil (you can use vegetable oil if that's what you have available)
1/4 tsp. salt
pinch of pepper


Put all of the above ingredients in a blender until combined. Use 1-2 Tbs. to dress salad. Dressing can be kept unrefrigerated.
*For a lower calorie dressing, simply use 1 tsp. oil and 2 tsp. vinegar with salt and pepper to taste on the salad.

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Caribbean Sweet Pork Salad

One word describes this recipe:  WOW!  The most flavorful, delicious spread you could put on lies within this recipe.  Besides being super tasty, and I MEAN TASTY, this recipe is economical and feeds a crowd for cheap!  Great to make when having family over, a party, a picnic, or festive occasion of your choice.  Another great thing about this recipe is its flexibility for your guests--aka., they can have it as a salad, a burrito, or a combo of both, or all items separately.  As a calorie conscious gal myself, I like the option of "building my own" whatever, be it a salad, etc.  This recipe allows the eaters to put on as much or little of each of the items, including dressing, as they like.  Note that the pork by itself serves 12, but the other ingredients only serve about 6, so adjust the different parts (the pico, beans, etc.) accordingly.  I got this recipe from a friend of mine, Christine Deaton.  Thanks Christine!!

Caribbean Sweet Pork Salad
(Print this Recipe)

Serves: 6
Difficulty: Medium
Prep time: 30 minutes (excluding Sweet Pork)

Ingredients:

1 head of romaine lettuce, cut into bite-sized pieces.
1 can black beans
2-4 cups cooked white rice
Shredded Cheddar Cheese for topping
6 tortillas
3 cups of Sweet Pork (see recipe below)
Cilantro Ranch Dressing (see recipe below)
Pico de gallo for topping (see recipe below)

Place a warm tortilla in a bowl or on a plate. Place approximately 1/3 cup of warmed white rice, 1/3 cup of warmed sweet pork, and 1/3 cup of warmed beans on the tortilla. Place lettuce over the rice, meat, and beans. Sprinkle with pico de gallo over the salad as desired. Drizzle with cilantro ranch dressing and sprinkle cheese as desired. Serve and enjoy.

Cilantro Ranch Dressing

1 package of Hidden Valley ® buttermilk ranch dressing. (prepare according to directions- you’ll need 1 cup buttermilk and 1 cup mayo to complete this)
3 Tbsp of salsa verde (found near the traditional salsa at store)
¼ bunch of cilantro
2 cloves of garlic
¼ cup lime juice
1/8 tsp Tabasco Sauce (if desired)

Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, salsa verde, garlic, lime juice and Tabasco (if desired). Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.

Pico de Gallo

1 cup diced tomatoes (remove seeds)
1/3 cup diced red onion
1 Jalapeno diced (at least a Tablespoon, but more if you prefer)
1 Tbsp minced garlic
2 limes juiced (about 1/3 Cup of lime juice)
1 Tbsp cilantro, plus extra for garnish
Salt and pepper

Mix all ingredients in a bowl, and stir well. Refrigerate to keep chill.


Caribbean Sweet Pork

Serves: 12
Difficulty: Easy
Prep time: 5 minutes
Cook time: 6-8 hours

Ingredients:
4 lb pork shoulder roast
1 Cup of Pace Picante sauce
2 Cups brown sugar
Salt and pepper to taste

Directions:
Remove pork roast from packaging, and wash. (Avoid cutting the roast to expedite cooking time)
In a separate bowl, mix picante sauce and brown sugar and wisk until sugar is mostly dissolved.
In a crock pot or slow cooker, place the roast in the cooker and cover the roast with the mixture of picante sauce and brown sugar.

Place on medium heat, cover and simmer. Check it every hour or so to rotate roast in the juices. The roast will eventually produce enough juices to make the right consistency, so do not add water or remove liquid.
Once the roast is fully cooked (approx. after 8 hours), use a fork to separate the meat into smaller segments. Cover and continue to keep warm.

If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.  Any remaining meat from the meal can be refrigerated, frozen, or canned for future use.
(Or cook at 320 degrees in the oven.)

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Mixed Green Salad with Artichoke, Cucumber, Feta, and Apple

What do you get when you take a seemingly boring salad and add a few healthy goodies? A very pleasing dish that can be eaten by itself, as a side, or brought for a party/get-together. For those of you watching your fat intake, this salad is a great dish, loaded with veggies and easy on the waistline. Notice that I have not said "balsamic vinaigrette," as I often prefer the ease and ability to control the amount oil and vinegar by themselves. If you are a major vinaigrette fan, however, simply toss in a teaspoon of dijon mustard to your emulsification of oil and vinegar.

Mixed Green Salad with Artichoke, Cucumber, Feta, and Apple:

2 handfuls of mixed greens (I like to buy them in a box at the grocery store)
1 jar of artichoke hearts, drained
1 cucumber, diced
3 stalks celery, thinly chopped
1 apple, diced with skin on
1/4 cup feta cheese
3 Tbs. olive oil
3 Tbs. (or to taste) good quality balsamic vinegar

Salt and pepper to taste

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