Green Pea Salad

This is one of the sides for my Easter dinner this year.  Very good and refreshing.  It can be made ahead of time.  Also a great potluck side dish.

• 1/2 cup mayonnaise
• 1/4 cup plus 2 tablespoons sour cream
• 1/4 cup finely minced onion
• 1/2 to 1 teaspoon sugar
• Salt
• 4 cups fresh baby peas, or two 10-oz. pkgs. frozen baby peas, thawed but uncooked
• 6 oz. medium to sharp Cheddar cheese, cut into tiny cubes
• 4 to 5 crisp cooked bacon slices, crumbled

Whisk together the mayonnaise and sour cream in a small bowl.  Add the onion, the smaller amount of sugar, and salt to taste.  Stir together the peas, cheese, and bacon in a large bowl.  Spoon on the mayonnaise mixture and toss lightly just until combined.  Add more sugar or salt if you wish.  Refrigerate for at least 30 minutes and up to 12 hours before serving.

Yield:  6 servings.

“God is my Father, I will never think of anything that He will forget, so why should I worry?”

Creamy French Dressing

This dressing has a little bit of a kick to it.  I love it, but if it is too much for you, either cut back on the vinegar or add a little more mayonnaise.  If you like regular French dressing, leave the mayonnaise out.

• 1/2 cup ketchup
• 1/2 cup vegetable or canola oil
• 1/4 cup white wine vinegar or distilled white vinegar
• 2 tablespoons sugar
• 1/4 teaspoon onion powder
• 1/4 teaspoon hot sauce, opt.
• 1/4 cup mayonnaise

Whisk all ingredients together in a bowl until smooth.  Refrigerate in an airtight jar for up to a week.

Makes 1 1/4 cups.

“Those who know Jesus as their Friend are never alone.”

Kale Caesar Salad

Well, I finally tried kale.  And this was the perfect recipe to try.  Kale still isn’t my favorite thing to eat, but this was really good.  Just ask my husband.  He loved it!

Salad

• 12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
• 1 ounce Parmesan cheese, grated (1/2 cup)

Croutons 

• 3 ounces baguette, cut into 3/4-inch cubes (3 cups)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon pepper
• 1/8 teaspoon salt

Dressing

• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 anchovy fillets, rinsed
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup extra-virgin olive oil

For the salad:  Place kale in a large bowl and cover with warm tap water (110 to 115 degrees).  Swish kale around to remove grit.  Let kale sit in warm water bath for 10 minutes.   Remove kale from water and spin dry in salad spinner in multiple batches.  Pat leaves dry with paper towels if still wet.

For the croutons:  Adjust oven rack to middle position and heat oven to 350 degrees.  Toss all ingredients together in bowl.  Bake on rimmed baking sheet until golden and crisp, about 15 minutes.  Let croutons cool completely on sheet.  (Cooled croutons can be stored in airtight container at room temperature for up to 24 hours.)

I took the easy way out and bought a box of croutons.

For the dressing:  Process mayonnaise, Parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt, and pepper in blender until pureed, about 30 seconds.  (I will use my food processor next time.)  With blender running, slowly add oil until emulsified.

Toss kale with 3/4 cup dressing in large bowl.  Refrigerate dressed kale for at least 20 minutes or up to 6 hours.  Toss Parmesan and croutons with dressed kale.  Serve, passing remaining, 1/4 cup dressing at table.  (I also add some grape tomatoes.)

Serves 4.

“Jesus died in our place to give us His peace.”

Tangy Fruit Salad

• 4 Granny Smith apples, diced
• 2 (15-oz.) cans mandarin oranges, drained
• 2 cups miniature marshmallows
• 2 cups halved seedless red grapes
• 2 (8-oz.) containers lemon yogurt
• 1/4 cups chopped walnuts, opt.

Mix apples, oranges, marshmallows, grapes, yogurt and walnuts together in a bowl.

Makes 8 servings.

“Jesus, help me recognize Your presence and Your touch in the midst of things that frighten me.”

Frozen Cranberry Salad

• 2 (3-oz.) pkgs. cream cheese, softened
• 2 tablespoons sugar
• 2 tablespoons mayonnaise
• 1 (16-oz.) can whole-berry cranberry sauce
• 1 (8-oz.) can crushed pineapple, drained
• 1/2 cup chopped pecans, opt.
• 1 cup whipping cream
• 1/2 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• Lettuce leaves

Combine first 3 ingredients, stirring until smooth.  Stir in cranberry sauce, pineapple, and pecans, if using.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.  Stir in vanilla.  Fold whipped cream mixture into cranberry mixture.  Spoon mixture into an 8-inch square dish.  Cover and freeze until firm.  Cut into squares, and serve on lettuce leaves.

Serves 9.

“Courage is fear that has said its prayers.”

Delicious Salad

I made this salad for the family one night when I made shrimp scampi over angel hair pasta, and everyone just loved it.

• 3/4 cup canola oil
• 1/3 cup lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, opt.
• 2 bunches (1 lb. each) romaine, torn
• 2 cups chopped tomatoes
• 1 cup (4-oz.) shredded Swiss cheese
• 3/4 cup slivered almonds, toasted, opt.
• 1/2 cup grated Parmesan cheese
• 8 bacon strips, cooked and crumbled (Add more if you like)
• 1 cup Caesar salad croutons
• Crazy salt

In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well.  Chill.

In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds, if desired, Parmesan cheese and bacon.  Shake on Crazy Salt to taste and toss again.

Shake dressing; pour over salad and toss.  Add croutons and serve immediately.  Add more Parmesan cheese, if desired.

This is supposed to serve 14 people, but mine served 7 people along with the rest of the meal.  You can see what was left in my bowl.

“Waiting tries our faith and so we wait in hope.”

BLT Pasta Salad

This salad is sooooo refreshing!  It is my new (addicting) summer salad.  You must try this, it is so good!

• 8-oz. small shell pasta, cooked and drained
• 1 1/2 lbs. bacon, diced, fried, and drained
• 1/2 head lettuce, shredded
• 2 or 3 tomatoes, seeded and diced
• 1 tablespoon finely diced onion
• Mayonnaise or Miracle Whip to coat (or Ranch dressing, or anything you prefer)

In a large bowl, mix the first 5 ingredients together.  Mix mayo, or your favorite dressing just enough to coat.  Don’t overdue the dressing.  (I used Ranch dressing and we just loved it.)

Refrigerate until ready to serve.

“When you’ve been rescued, you’ll want to rescue others.”