Summer Strawberry Salad

School has started which makes it feel like Fall. But the weather is still plenty hot! And hot weather is a great time for refreshing salads. We recently tried this one and loved it!

Summer Strawberry Salad

3-4 nectarines, cut into thin wedges
3/4 cup Lemon-Poppy Seed Dressing, divided {recipe follows}
6 cups mixed salad greens
2 cups sliced fresh strawberries
4 oz. crumbled feta cheese
Handful of yellow cherry tomatoes, halved {or green or red}
1/2 cup chopped fresh basil
1/2 cup roasted glazed pecans*

Toss nectarines with 1/4 cup Lemon-Poppy Seed Dressing.

In large glass bowl, layer salad greens, prepared nectarines, strawberries, feta cheese, tomatoes, basil, and pecans. Can be covered and chilled up to 8 hours. Toss salad with remaining 1/2 cup Lemon-Poppy Seed Dressing right before serving.

*You can purchase roasted glazed pecans, but since I didn't find them at the store I was in, I used this easy recipe for Glazed Pecans from Pillsbury.

Lemon-Poppy Seed Dressing

2/3 cup oil
1/2 cup granulated sugar
1/3 cup lemon juice
1 1/2 tablespoons poppy seeds
2 teaspoons finely chopped shallots
1 teaspoon Dijon mustard
1/2 teaspoon sea salt

Combine ingredients in blender and process until smooth. Store in refrigerator. {Lasts 1 week.}

If you like this recipe, you might also like this salad with strawberries:  Slaw with Poppy Seed Dressing.

Do you have a favorite salad recipe?

This post linked to:
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom

If you want to make sure you keep up with future series and posts, just click to Subscribe to Stop and Smell the Chocolates by Email or RSS! 
 
Have a blessed day friends!

Celery Salad

I love finding new salad recipes to try. They are such a great side dish and usually offer a refreshing crunch to the meal. I tore this recipe out of a Cooking Light magazine a few years ago and finally tried it recently with a couple of minor adaptations. So nice to have something new to do with celery!

Celery Salad

5 cups thinly sliced celery
3/4 cup finely diced parmesan cheese {I have used shredded, but diced creates a much better flavor!}
1/2 cup walnuts, coarsely chopped and toasted
1 1/2 tablespoons extra-virgin olive oil {I used organic cold-pressed}
1 1/2 tablespoons fresh lemon juice {or bottled organic}
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt {or sea salt}

Combine ingredients in a large serving bowl and toss well. Serve shortly after mixing as ingredients will start to dry out after a while. About 8 servings - can also cut recipe in half.

My hubs is not a big celery fan and he even likes the flavors in this salad! Do you have a favorite salad?

This post linked to:
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom

That's Post 2 of my 22-post challenge for the month! :)

Have a blessed & refreshing day friends!

Light & Lemony Potato Salad

I enjoy finding new potato salad recipes to try rather than the traditional mustard or mayo type. I wanted to share this one even though most of you are into Fall recipes right now. Since it's still in the 90's here - we're using recipes for hot weather! This is a delicious side with some grilled meat - yum! And it can be served room temp or chilled. To be fair, my kiddo did not care for the lemon flavor, but I loved it and I think you will too if you like lighter flavors.

I tore this recipe out of a magazine a couple years ago - looks like it was Southern Living {and I don't even live in the South y'all - LOL}. :)

Light & Lemony Potato Salad

2 lbs red potatoes
1/4 cup olive oil {I used Extra Virgin Olive Oil}
3 tablespoons lemon juice
3/4 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon fresh ground pepper
3 green onions, sliced thinly
2 tablespoons fresh parsley, chopped

Cut potatoes in eighths and place in large pot. Cover with cold salted water and bring to a boil. Boil 15 minutes or just until tender. Drain and cool for 5 minutes.

In large bowl, combine olive oil, lemon juice, salt, dry mustard, and ground pepper. Whisk together. Add warm potatoes, green onions, and parsley. Toss gently until thoroughly coated. Serve at room temp or chilled. Makes approx. 6 servings.

So simple and fresh-tasting! Another non-traditional potato salad recipe that I like is Roasted Rosemary Potato Salad.

Do you have a favorite potato salad recipe? Feel free to share a link in the comments!

This post linked to:
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom 

If you enjoyed stopping and smelling the chocolates with me, I'd love it if you click to Subscribe to Stop and Smell the Chocolates by Email or RSS!

Have a blessed day friends!

Roasted Rosemary Potato Salad

I have a few recipes that I posted in the past on another blog and have wanted to repost here. I just had to post this one for you now - it's a great option for a Memorial Day picnic and it happens to go with TidyMom's Salad Social!

Roasted Rosemary Potato Salad

slightly adapted from a Weight Watcher's recipe

1 1/2 lbs red potatoes, scrubbed and cut into 1-in. pieces
2 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons chopped fresh rosemary
1 medium red bell pepper, chopped {can use green or yellow pepper too}
1 medium onion, chopped {I use this onion shortcut}
1/4 cup mayonnaise
2 teaspoons white balsamic vinegar {can use regular balsamic}
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon fresh-ground black pepper

Preheat oven to 450 degrees F. Spray large baking sheet with nonstick spray.

Place potatoes on baking sheet; add 2 teaspoons oil and the rosemary. Toss to coat. Arrange potatoes in single layer and roast until bottoms are deep golden and crisp, about 15 minutes.

Meanwhile, toss bell pepper, onion, and remaining 1/2 teaspoon oil together in medium bowl. Add to baking sheet and bake, turning occasionally, until potatoes are crisp and pepper and onion are tender, 15-20 minutes longer. Let cool 20 minutes.

Whisk mayonnaise, vinegar, mustard, salt, and pepper together in a large bowl. Add the potato mixture and toss to coat.

My friend Kim made her own version of this recipe - you can check that one out at Homesteader's Heart.

This post is linked to:

 ~ The Salad Social at TidyMom

 ~ Tempt My Tummy Tuesday at Blessed With Grace
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls

Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life!

 

What is your favorite salad recipe?

Have a terrific day friends!

Don't miss out on a recipe - subscribe here to stop and smell the chocolates with me all the time!

 

Green Bean Salad With Bacon

Sometimes I have to give you something other than dessert and/or chocolate - for a more balanced diet - LOL! I recently tried this recipe for a potluck and it was yummy! It was nice to have something a little different to do with green beans. As the weather gets warm, I love having a new salad to try.

Green Bean Salad with Bacon

adapted from Cooking Light

2 pounds green beans, trimmed

5 bacon slices

2 1/2 tablespoons finely chopped shallots

1/4 cup red wine vinegar

1 1/2 tablespoons honey

1 1/2 tablespoons Dijon mustard

3/4 teaspoon freshly ground black pepper

3/8 teaspoon kosher salt

Cook beans in boiling water 5 minutes. Drain and plunge beans into ice water. Drain. Place beans in large bowl.

Cook bacon slices in skillet over medium until crisp. Remove bacon from pan, reserving about a teaspoon of drippings in pan. Crumble bacon and set aside. Add chopped shallots to drippings in pan. Stir frequently and cook for 1-2 minutes. Add red wine vinegar and cook for 30 seconds while scraping pan to loosen browned bits. Drizzle mixture over beans.

Combine honey, mustard, pepper, and salt. Stir with whisk. Pour over green bean mixture and toss to coat. Sprinkle with crumbled bacon.

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Yum - are you going to give it a try? If you prefer your green beans as a warm side dish - you can try my friend Kim's Bacon Green Bean Recipe.

This post is linked to:

 ~ Tempt My Tummy Tuesday at Blessed With Grace

 ~ Tasty Tuesday at Balancing Beauty and Bedlam

 ~ Chic & Crafty Party at The Frugal Girls

Have a blessed day friends!

Rustic Italian Bread Salad

I told the story in a past post of how I got a cream cheese cookbook for free (I also posted the recipe for Strawberry Cheesecake Ice Cream - drool) and this is another recipe out of that fabulous book.  The pics are actually from last year, but it was right before a blogging break and I never got the recipe posted.  It's simple and really good!

With all ingredients except cream cheese and dressing.

With cream cheese and dressing drizzled over - yum!

Rustic Italian Bread Salad

4 oz cream cheese, cut into small cubes
1 teaspoon minced garlic, divided
1 tablespoon lemon zest
1/4 teaspoon freshly ground black pepper
2 ciabatta sandwich rolls, cut horizontally in half
1 large avocado, sliced
4 cups baby arugula (could substitute baby spinach or romaine or a mixture)
1 pound grape tomatoes, coarsely chopped (I halved them)
1/4 cup balsamic vinegar
1/4 cup olive oil (I used extra virgin olive oil)
1/2 teaspoon sugar

Heat oven to 400 degrees F.  Cover baking sheet with parchment paper.  Place cream cheese cubes on sheet.  Spray cubes with cooking spray or oil.  Sprinkle with 1/2 teaspoon minced garlic, lemon zest, and fresh ground pepper.  Bake 8-10 minutes, until lightly browned.  Cool slightly.

Cut each bread piece diagonally in half and place on baking sheet.  Spray with cooking spray or oil.  Bake 3-5 minutes on each side or until golden brown on both sides.

Arrange bread slices and avocado on platter or in dish.  Top with arugula, tomatoes, and cream cheese cubes.  Beat balsamic vinegar, olive oil, sugar, and remaining garlic with whisk until well blended.  Drizzle dressing over salad.

Enjoy!

I always enjoy having a new salad to try.  And I love bread and cream cheese and balsamic and...well it's all good!  Have you ever made bread salad?

This post is linked to:
~ Things I Love Thursday at The Diaper Diaries
~ Chic & Crafty at The Frugal Girls

Have a super day friends!

WFMW: Make Your Own Taco Seasoning Mix

One thing that works for me is making my own seasoning mixes instead of buying the packets.  This not only saves money, but you know what all of the ingredients really are!  I was happy to discover this taco seasoning mix in a cookbook.  After I give you the recipe, I'll share my Montana Taco Salad with you - I do think you'll get a laugh from it.  :)

Measure out the ingredients into a small bowl.

Mix it up - looks like taco seasoning to me!

Taco Seasoning Mix

2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed dried red pepper
1/2 teaspoon instant minced garlic (sometimes I just use garlic powder)
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves

Mix ingredients together and use immediately or store in airtight container.  Makes about 2 tablespoons mix, the equivalent of 1 package.  When using, add 2 tablespoons taco seasoning mix and 1/2 cup water to 1-1/2 lb. browned ground beef.  Reduce heat and simmer for 8-10 minutes, stirring occasionally.

I really like this!  And you can make it ahead of time and label the bag/container ('cause if you don't label and think you'll just be able to remember what that is for, you might be wrong and you might have packs of spice rubs and seasoning mixes that look similar and you don't know which is which...or maybe that's just me).  :)

And now...Montana Taco Salad.  I named it this because that's where I learned how to make it - from a newlywed friend when I was probably 17.  So you need to keep in mind that I didn't have much exposure to Mexican food growing up - only tacos and a few tamales.  That's it!  This taco salad was my first and is still a fave though most would not consider it worthy of being called a taco salad.  There are only 4 ingredients: lettuce, tomatoes, browned ground beef cooked with taco seasoning, and...beans?  No.  Corn?  No.  Olives?  No.  Salsa?  Sour Cream?  Cheese?  Cilantro?  No, no, no, no.  The 4th ingredient is none other than Nacho Cheese flavored tortilla chips (AKA Doritos)!

I did recently try to healthify this recipe a little - I use organic lettuce & tomatoes when possible, grass-fed beef, and I found a Doritos equivalent at Trader Joe's that does not have artificial flavors or colors and doesn't use GMO corn.

Gather the ingredients!

Uh-oh...somebody appears to have already opened the bag to sample!  Must be Quality Control.  ;)

I put lettuce and tomatoes in first, then crumbled chips, then the seasoned meat on top and let it sit for a couple minutes before tossing.

Toss it all together!

This is SUPER easy when you need something quick and it's kid-friendly!  It's one of my son's faves!

Do you make your own taco seasoning?  Do you have a fave taco salad recipe?  Obviously I need a "real" taco salad recipe, so leave links to your faves in the comments!

This post is linked to Works-For-Me-Wednesday at We Are THAT Family.

Have a great day friends!

Favorite Picnic and Potluck Salads

With this 3-day weekend, the season of picnics, barbecues, and potlucks begins.  Once the weather warms up, I do love having all kinds of salads at these events.  I thought I would share my favorites with you in case you're in need of a recipe for an upcoming event.  Some of the recipes are from this blog and some are from my other blog (where I posted many of my healthier recipes).

Let's start with the main dish salads:

Tortellini Chicken Salad

Pizza Pasta Salad

Asian Chicken Slaw

BLT and Chicken Pasta Salad

And here are some great side dish salads:

Caesar Couscous Salad

Festive Winter Salad with Walnuts and Apples

Marinated Vegetable Salad

Slaw with Poppy Seed Dressing

Bow Ties, Tuna, and Veggies in Balsamic Vinaigrette

Apple and Carrot Salad

Pasta Salad with Blue Cheese, Walnuts and Arugula

Rosemary Roasted Potato Salad

Summer Corn Salad

And in case you need a bit of sweetness:

Fabulous Fruit Salad

Cookie Salad

Don't those pics look fresh and delicious?  I'm starting to get hungry!  :)  I hope you find a new salad recipe to try!

Which one is looking good to you right now?

Have a wonderful weekend friends!

Pizza Pasta Salad

I tore this recipe out of a magazine a year ago and saved it.  So glad I did!  As the weather warms up, I love to have pasta salads and there are so many good ones!  Tried it recently and it was yummy - the family enjoyed it.  It would be nice for a potluck too.

Pizza Pasta Salad
Salt and pepper
1 lb bowtie, penne, or shell pasta
1/4 cup extra-virgin olive oil
1/3 cup rice vinegar
1/2 cup chopped oil-packed sun-dried tomatoes
3/4 cup sliced marinated artichoke hearts
8 oz bocconcini (small fresh mozzarella nuggets - even my cheap grocery store Winco had them!), cut into small or bite-size pieces
4 oz pepperoni or salami, diced (I had pepperoni slices, so I quartered them)
1/2 cup shredded fresh basil leaves
2 tablespoons chopped fresh oregano

1.  Boil large pot of salted water.  Add pasta and cook according to directions, until al dente.  Drain and spread on greased baking sheet to cool.

2.  In large bowl, combine cooled pasta with oil.  Stir until all pasta is coated.  Add remaining ingredients.  Toss well and add salt and pepper to taste.  Makes 8 servings.

Best if prepared within 2 hours of serving.  Can add a pinch of crushed red pepper for a little kick.


How does that sound?  Just in time for those Memorial Day gatherings too.  Don't be afraid to switch out ingredients and make it your own.


This recipe is linked to Tasty Tuesday at Balancing Beauty and Bedlam and Tempt My Tummy Tuesday at Blessed With Grace.

Have a tasty day friends!

Tasty Tuesday ~ Slaw With Poppy Seed Dressing

It's Tasty Tuesday and I have a yummy recipe to share today!  I am happy to share this recipe with you as strawberries are in season and make this recipe delicious!  This is one of hubs and my fave recipes and is a great one to take to a picnic.  I found this recipe years ago in a Good Housekeeping magazine.

Slaw With Poppy Seed Dressing

1/4 cup vegetable oil
1/4 cup distilled white vinegar
1/4 cup sugar
2 teaspoons dry mustard
2 teaspoons poppy seeds
3/4 teaspoon salt
1 small shallot, coarsely chopped
1 small head green cabbage (1 1/2 lbs), cored and thinly sliced ( I cheat and buy angel hair slaw in the bag)
2 cups seedless red grapes (about 1/2 lb), each cut in half
1/2 cup pecans, chopped
1 pint strawberries, hulled and cut lengthwise into quarters (or eighths if large)

1.  Prepare dressing:  In blender, combine oil, vinegar, sugar, mustard, poppy seeds, salt, and shallot.  Blend until smooth.  Transfer dressing to large serving bowl.

2.  Add cabbage and grapes to dressing in bowl.  Toss until evenly coated with dressing.  If not serving right away, cover and refrigerate up to 4 hours.  Toss with pecans and strawberries just before serving.

Makes 11 cups or 16 accompaniment servings (close to 2/3 cup)
Per serving:  100 cal, 6 g fat, 2 g fiber, approx. 2 WW pts

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I do hope you get a chance to try it out - it's so yummy!  Be sure to stop by Tasty Tuesday at Balancing Beauty and Bedlam where you can find all sorts of yummy recipes linked up!

Have a tasty day friends!

Tasty Tuesday ~ Caesar Couscous

I enjoy Tasty Tuesday with Jen and thought it would be a good opportunity to share an easy side dish recipe with you!

I just love the versatility of couscous!  Do you cook with it?  It's actually a very small pasta and cooks up in as little as 5 minutes.  I buy boxes of whole wheat couscous at Trader Joe's, but you can find it in most grocery stores in the pasta aisle.

I found this recipe in a magazine several years ago, saved it, and finally made it a few months ago.  I enjoyed it and will probably serve it up a few times this year!

Caesar Couscous

1 box (10 oz) couscous, cooked according to package directions
2 cups chopped romaine lettuce
1/4 cup grated Parmesan cheese
1/3 cup Caesar dressing
1 teaspoon grated lemon peel

Combine ingredients in a large bowl, and serve.

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Very simple, but a nice change from the usual salad!  What are you cooking up today?  Link up your recipes for Tasty Tuesday at Balancing Beauty and Bedlam!

Have a tasty day friends!  :)

Marinated Vegetable Salad

Yummy recipes always work for me! This recipe is such a good one for summer - goes great with barbecued meat and nice for a potluck too. All the bright colors of the vegetables make it a pretty salad to serve. People always ask me for this recipe. I found it somewhere on the internet a few years ago.

Marinated Vegetable Salad

DRESSING
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon dry mustard
1 cup vegetable oil
1 teaspoon celery seed
1/2 teaspoon Italian seasoning

SALAD
1 large head cauliflower, cut into florets
1 large bunch broccoli, cut into florets
4 carrots, thinly sliced
2 cups sliced celery
1/2 cup sliced radishes (sorry - I skip these!)
2 green onions, thinly sliced
1/2 medium green pepper, sliced
1 can (6 oz) black olives, sliced (I skip these too)
1 pint cherry tomatoes, halved (I prefer to use grape tomatoes)

Boil sugar, vinegar, salt, and dry mustard for 1 minute (You need to use a large saucepan or this will boil over onto your stovetop which I may know from experience). Cool; stir in remaining dressing ingredients. Chill.

Toss salad ingredients with cold dressing; cover and chill several hours. Makes 16-20 servings.
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It's so yummy - kind of like pickled vegetables. I hope you try it out!

To see what's working for everybody else today, stop by We Are THAT Family!

I'm linking this up for Tasty Tuesday at Balancing Beauty and Bedlam! Link up your yummy food posts and go see all the good recipes there!

I'm adding this to The Salad Social at TidyMom. Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life!