Salad in a Jar

24 01 2012

Over the last few weeks I have seen this whole salad in a jar idea and I was a bit skeptical. First of all the salad dressing is at the bottom of the jar with all the other salad ingredients layered on top and this scared me a bit. I was defiantly intrigued and had to give it a try. Anything that I can prep on the weekend so that I have lunch all week sounds like a great idea, not to mention it is portable and healthy depending on what you put in it.


As it turns out this is a great idea and works wonderfully!! I made mine in mason jars since I would be eating at home. I made my husbands in Ziploc plastic containers so that he wouldn’t break the glass jars.


Start off by placing 1-3 Tbsp. of your favorite dressing at the bottom. Then layer on your salad ingredients making sure that the lettuce doesn’t touch the dressing because it will become not so appetizing. Then store in the refrigerator for up to a week. Everything stayed crisp and all you do is just shake it up and enjoy when you are ready.

For the salads you see above I used carrots, olives, cucumbers, baby corn, mushrooms, bacon on my husbands, and lettuce. I added avocado to mine once I was ready to eat it since avocado browns quickly. But the possibilities are endless and a great way to have a healthy lunch on a busy weekday!

Bacon Ranch Potato Salad

3 06 2011

I have always been a big fan of potato salad. I usually make it quite a bit during the summer months. I typically make the same recipe that is on the back of the mayo jar. It is the same recipe that my mom made growing up and I always liked it so saw no reason to try something new, until I found a Bacon Ranch Potato Salad recipe. I love bacon and ranch so why not. It was a great surprise and much different from my beloved recipe. Since you use sour cream or yogurt it has a tarter taste and the chives, parsley, green onion, and garlic give it a refreshing taste. My husband gobbled it up which is great since he isn’t a big fan of potato salad. Hope your family enjoys it as much as we did.


Bacon Ranch Potato Salad

~ 2 lb. red potatoes, unpeeled and cut into 1/2 inch chunks

~ 1 Tbsp. salt

~ 1/4 cup mayo

~ 1/4 cup plain yogurt or sour cream

~ 2-3 Tbsp. chopped chives

~ 2-3 Tbsp. chopped parsley

~ 1 small green onion

~ 1 clove minced garlic

~ Juice of 1/2 lemon

~ 1/4 cup buttermilk

~ salt and pepper to taste

~ 4 slices thick cut bacon, cooked to a crisp

1. Cover potatoes with 1-2 inches of cold water and add 1 Tbsp. salt.

2. Whisk mayo, yogurt or sour cream, chives, parsley, green onion, garlic, lemon, and buttermilk together in a small bowl.

3. Salt and pepper to taste and refrigerate until ready to use.

4. Bring potatoes to a boil and reduce heat to medium, cooking until the potatoes are fork tender (8-10 minutes).

5. Drain potatoes and return to the pot or transfer to a serving bowl. Let cool 5-10 minutes (potatoes should be very warm but not steaming hot.)

6. Pour half of the ranch dressing over the potatoes and toss.

7. Refrigerate about an hour, until cold

8. Toss with remaining dressing and crumbled bacon, and serve cold.

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Bacon Ranch Potato Salad

Taco Salad

18 04 2011

This recipe is for my sister Jamie. Every time she comes to visit and we are trying to decide what to make for dinner the first thing she wants is Taco Salad and then my husbands breakfast sandwiches. This Taco Salad recipe is simple to make but don’t be fooled by the Salad part. It has thousand island dressing and Doritos on it so it wouldn’t rank up there with the healthy salads but I don’t mind because it is so tasty.


Taco Salad

~ 1 lb. of ground beef

~ 1 head of lettuce or bag of lettuce

~ 1-2 tomatoes

~ 1 can of Kidney beans

~ Cheddar cheese

~ Avocado (optional)

~ Doritos

~ Thousand Island dressing

1. Brown up the ground beef. Once the ground beef is browned drain off the fat and set it aside to cool.

2. Chop up the lettuce and tomatoes and add to a large bowl. Drain the Kidney beans and add them to the lettuce and tomatoes. Add a couple of handfuls of cheddar cheese or as much as you like.

3. Add in browned ground beef and toss with Thousand Island dressing, enough to coat. Top with crunched up Doritos.

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Taco Salad

Carrot and Raisin Salad

13 04 2011

Every since my husband had the Chick-Fil-A carrot and raisin salad he has wanted me to try and duplicate the recipe.  I am not a big fan of carrot and raisin salad so it wasn’t on the top of my cooking list.  However a few weeks ago we got a whole bag of carrots in our Bountiful Baskets and I knew the time had come to find and make my husband this recipe.


There are a few tricks to making this carrot raisin salad turn out just right. I usually grate my carrots on a box grater and I use the large cheese grating side.


However for this recipe is it imperative that you use the smaller side. The reason is so that the flavors blend together better and you don’t have an over powering carrot flavor. You will need 4 cups finely shredded carrots. It took me a small bag of carrots to get 4 cups. Then you take your 8 oz. can crushed pineapple with the juice and mix it with 1 Tbsp. sugar. The pineapple is the secret ingredient! Once the sugar is dissolved mix in the mayonnaise and the fresh lemon juice. Then gently combine the raisins and carrots. Refrigerate for at least 24 hours before serving.



Carrot and Raisin Salad

~ 4 cups finely shredded carrots

~ 1 8 oz. can crushed pineapple with juice

~ 1 cup raisins

~ 3/4 cup mayonnaise

~ 1 Tbsp. sugar

~ 1/2 Tbsp. fresh lemon juice


Chill all ingredients except sugar at least 30 minutes. Dissolve the sugar in the pineapple, then combine everything gently in a large bowl. Refrigerate at least 24 hours before serving.

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Carrot and Raisin Salad

Greek Salad

12 04 2011

I don’t know what it is but lately I have been craving a nice big Greek salad or Greek flavored chicken with Tzatziki sauce. I guess it has been awhile since I have had that combination of flavors.  So today I am posting a great Greek Salad dressing recipe to put on your Greek Salad. The chicken and Tzatziki will come in a few days so keep your eyes peeled for it.


Greek Salad


~ 1/2 cup olive oil

~ 1/4 cup canola oil

~ 2-3 Tbsp. fresh lemon juice

~ 3 tsp. dried oregano

~ 3 tsp. minced garlic

~ 1 tsp. dried basil

~ 1 tsp. fresh mint leaves, chopped fine (optional)

~ 2 Tbsp. red wine vinegar

~ 1/2 tsp. salt (or to taste)

~ 1 tsp. sugar

~ 1/2 tsp. fresh ground black pepper (or to taste)


~ lettuce

~ tomatoes

~ feta

~ cucumbers

~ Kalamata olives

~ red onion

~ bell peppers


1. Combine all the dressing ingredients in a jar cover and shake well. Refrigerate for at least 2 hours so the flavors have time to blend together.

2. Place your desired salad ingredients together in a bowl and pour dressing over, enough to coat lightly. Toss to combine.

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Greek Salad

Cabbage Salad

11 04 2011

This is a salad that my husbands grandma would make almost every time we ate dinner or lunch at their house when we were dating. It was one of his favorite side dishes and she knew that. When we got married that was one of the recipes that he made sure he got from his grandma especially when we moved so far away from them. It is so simple to make. I have made it for many a pot lucks and people always want the recipe. I hope that you enjoy it as much as our family does.


Start by cutting a half a head of cabbage really fine. Sometimes when I am in a hurry I use a bag of shredded cabbage instead of chopping a head of cabbage. Then chop up 4 green onions. Take your sliced almonds and sesame seeds and toast them on a baking sheet in the oven.


Next take a bag of Ramen noodles and crush up the noodles. Pour the noodles over the salad making sure not to throw away the flavor packet. In another small bowl mix together the sugar, vinegar, oil, pepper, and Ramen flavor packet.  Just before serving add almonds and sesame seeds to the cabbage mixture and toss with the dressing. If you let the dressing sit on the salad for to long the Ramen noodles and almonds will become soft and not crunchy


Cabbage Salad

~ 1/2 head cabbage, finely chopped or 1 bag of shredded cabbage

~ 4 green onions, chopped

~ 1 pkg. Top Ramen noodles (chicken), crumbled

~ 1/2 cup sliced almonds

~ 3 Tbsp. sesame seeds


~ 2 Tbsp. sugar

~ 3 Tbsp. vinegar

~ 1/2 cup salad oil

~ 1/2 tsp. pepper

~ flavor packet from the noodles


1. Finely shred the cabbage and chop up the green onions. Add them to a medium bowl.

2. Toast the almonds and sesame seeds on a baking sheet in the oven. Crunch up the ramen noodles and set aside the flavor packet.

3. In a small bowl mix together the oil, vinegar, sugar, pepper, and flavor packet from the noodles.

4. 5 to 10 minutes before serving toss together cabbage, almonds, sesame seeds, ramen noodles, and dressing.

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Cabbage Salad

BBQ Chicken Salad

27 02 2011

There are a few food blogs that I follow and when I see something that looks great I give it a try.  If my family likes it we add it to our favorite recipes.  Once of these blogs is Two Peas and Their Pod. I have enjoyed several recipes from this blog and they are amazing.  The other day I came across their BBQ Chicken Salad and the picture was so amazing that I knew I had to try it.  I was a bit worried about the warm potatoes on the side but I gave them a try and let me tell you, you must not omit this from the recipe.  It was very simple to make and delicious.  The dressing is amazing and it made enough for me to have another salad for the next week.


I can’t take credit for this amazing picture of the salad.  It is from Two Peas and Their Pod and it made me drool just looking at that amazing salad.  It also includes French fried onions, which just makes it even more amazing. A great salad, enjoy!


BBQ Chicken Salad

For the Avocado Vinaigrette:

2/3 cup olive oil
1/3 cup rice vinegar
1 medium shallot, chopped
3 tablespoons peach jam
1 medium ripe avocado
Salt and pepper to taste

For the Blue Cheese Vinaigrette:

2/3 cup olive oil
1/3 cup rice vinegar
1 medium shallot, chopped
1-2 garlic cloves, dry pan roasted and chopped
2 tablespoons peach jam
1 cup sour cream
1 cup blue cheese or Gorgonzola
Salt and pepper to taste

For the potatoes:

2-3 pounds red potatoes, washed
1 stick butter
1 medium shallot, minced
1 small bunch parsley, finely chopped

For the chicken:

Chicken breasts
BBQ sauce-use your favorite brand

For the salad:

Mixed greens
Tomatoes, chopped
Black beans, rinsed and drained
French fried onions

1. To make the avocado vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth.

2. To make the blue cheese vinaigrette-put all of the ingredients into a food processor or blender. Mix until smooth. If the dressing is too thick, add a drizzle of extra olive oil and mix again.

3. To make the potatoes-boil a large pot of water and salt well. Boil potatoes until they are fork tender. Drain the water and return potatoes to the pot. Stir in butter, shallot, and parsley. Stir well. Set aside and keep warm until serving.

4. Grill the chicken and brush each piece liberally with bbq sauce. Cut into strips and set aside.

5. To plate the salads-place mixed greens on a plate. Lay the sliced chicken on top of the greens. Top with tomatoes, black beans, corn, and fried onions. Place a few warm potatoes on the side. Drizzle entire salad with avocado vinaigrette and blue cheese vinaigrette.

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BBQ Chicken Salad

Broccoli and Tortellini Salad

13 02 2011

This is a great and easy to make salad.  By making it with out the tortellini you can also make a great broccoli salad.  The dressing gives this salad a sweetness that you wouldn’t expect from looking at it.


Broccoli and Tortellini Salad

~ 6 slices bacon

~ 20 oz. cheese-filled tortellini

~ 1/2 cup mayonnaise

~ 1/2 cup sugar

~ 2 tsp. cider vinegar

~ 3 heads fresh broccoli, cut into florets

~ 1 cup raisins

~ 1 cup sunflower seeds

~ 1 red onion, finely chopped


1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.

3. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.

4. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.  Let sit in the refrigerator for at least an hour.

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Broccoli and Tortellini Salad

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