Rita's Overgrown Herb Garden Salad

Rita's Overgrown Herb Garden Salad View full article →

Avacado Salsa

(makes about 4 cups salsa)
1 c. diced red onion
1 c. cherry tomatoes, cut in half
zest and juice of 1 lime
1/4 c. chopped parsley
2 large, ripe avocados, diced
1/2 cup sliced black olives
1/4 tsp salt or to taste
    In a large mixing bowl toss together all but avocado.  Just before serving gently toss in avocado. Excellent with fish, chicken or burgers!

Roasted Potato Salad with Corn - June 2016 Mystery

(serves 12-16)
5 lbs red potatoes cleaned and cubed.
2 red onions thinly sliced 
4 T olive oil
  Toss together with salt and pepper and spread across 1 or 2 large cookie sheets.  Bake in 425* oven for 30 minutes stirring occasionally.  Cool to room temp.
Meanwhile, in large bow place:
                     3 C frozen corn, thawed
                     2 cups celery, diced
  Add cooled potatoes.  Mix together 1/2 cup olive oil, 2/3 cup cider vinegar, 1/2 cup roasted red pepper dressing.  Pour over potato mixture and toss well. Just before serving top with 1/2 cup chopped fresh basil and 1/2 cup shredded Parmesan cheese.

Grape Salad - June 2016 Mystery

(serves 16-20)
  1 bag each: seedless green, red and purple grapes (total approx 4 lbs)
  8 oz light cream cheese, softened
  8 oz reduced fat sour cream
  1/3 cup sugar
  2 tsp vanilla
   Clean grapes and dry well.  Put in large bowl.  Mix together the rest of the ingredients and fold into grape mixture.  Chill until serving and top with 3T brown sugar and 3 T chopped pecans.

Jan's Cauliflower Salad - June 2016 Mystery

1 head iceberg lettuce, chopped
1 head cauliflower, chopped
1 small onion, chopped
    Layer in order listed.  Over the top sprinkle:
      1/4 cup sugar
      1/3 cup Parmesan
      1 cup Helman's Mayonnaise
      1 lb bacon cooked crisp and crumbled
Toss well just before serving.
June 30, 2016


Food › recipe › salad ›

Jan's Chicken Salad - June 2016 Mystery

(serves 12)
5 chicken breasts, cooked/diced
2 Granny Smith apples, diced
2 Gala apples, diced
1 clump of grapes, halved
1 bag chopped pecans
1/2 Vidalia onion, diced
4 ribs celery, diced
  Mix together 1/2 of a small jar of Helman's Mayonnaise, 1/4 cup cider vinegar and 2-3 T honey.  Pour over all, mix well and chill until ready to serve.

Pasta & Fresh Asparagus

(serves 4)
1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1/4 C chicken broth
1/2 pound fresh mushrooms, sliced
8 oz angel hair pasta
1 T olive oil
1/2 tsp crushed red pepper
1/2 C grated Parmesan cheese
    Cook pasta according to package instructions. Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Orzo Salad with Strawberries and Walnuts



Amount of ingredients can be determined by how hungry you are!

Orzo - cooked

Chopped Kale, Celery, Green Onions, Broccoli, 

Shredded carrots

handful of parsley - chopped

toasted walnuts

feta crumbles

strawberries - halved or quartered


Dressing:  Equal parts:  olive oil, balsamic vinegar and roasted red pepper salad dressing (or another dressing of your choice).

Toss and serve

June 02, 2016

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recipe › salad › side ›

Watermelon and Cucumber Salad

(serves 6)

4 c. diced watermelon

2 English cucumbers

2 tbsp. olive oil

2 tbsp. red wine vinegar

1/2 tsp. sea salt

¼ c. crumbled feta

¼ c. mint leaves

  In large salad bowl combine all ingredients except feta and mint.  Toss and chill until ready to serve.  Garnish with feta cheese and mint leaves.

Green Bean & Tomato Salad

  (serves 8-10)
2 pounds green and yellow string beans
1/4 cup extra-virgin olive oil
4 green onions, minced to include green tops
2 tablespoons chopped dill weed
1 pint cherry tomatoes, halved
    In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.  In a small bowl, whisk the olive oil with the onions and dill weed, and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.