Tag Archives: salad

Ambrosia Salad

12 servings


8 oz Cool Whip , lite is fine
1/2 cup sour cream , light is fine
11 oz mandarin oranges drained
20 oz crushed pineapple drained
10 oz maraschino cherries drained, halved, and patted dry
1 cup sweetened coconut flakes
2 cups miniature marshmallows
3/4 cup chopped nuts pecans, walnuts, cashews optional


Fold sour cream into Cool Whip in a large serving bowl.

Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.

Serve immediately or refrigerate until serving.


Cucumber and Tomato Salad

Yield: 4 servings


1/2 English or seedless cucumber, diced
2 vine-ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper


Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

Picnic Slaw

Makes 12-16 servings


1 medium head cabbage, shredded
1 large carrot, shredded
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, finely chopped
1/3 cup sliced green onions
1/4 cup minced fresh parsley


1/4 cup milk
1/4 cup buttermilk
1/2 cup mayonnaise
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
Dash pepper


In a large bowl, combine the first seven ingredients.

Combine dressing ingredients in a blender; process until smooth.

Pour over vegetables; toss to coat.

Cover and refrigerate overnight.

Stir before serving.

Avocado and Black Bean Salad


a can of rinsed and drained black beans
4 tablespoons of balsamic vinegar
2 diced avocados
diced red onions, at least 1/4 of a cup
sliced grape tomato, 1 cup
chopped cilantro, also 1/4 of a cup (like the red onions)
1 clove of garlic (if you are not fond of garlic, just ignore it)
lime juice, olive oil, salt and pepper
1/2 cup corn


Take two bowls, in one drain and rinse the black beans and mix them with vinegar. In the other bowl, mix the avocado, red onion, the cilantro, corn and the tomato. In a small dish, make a mixture of lime juice and olive oil.

Combine both bowls (the black beans one and the avocado one) together and pour the lime mixture. Mix until they combine evenly and then serve immediately.

Mexican Coleslaw

Servings 8 -10


1 14 oz. bag coleslaw mix
1/2 c. red pepper diced
1/2 c. black beans rinsed and drained
1/2 c. grilled corn
1/2 c. minced cilantro
1 jalapeno seeds removed and finely diced
3/4 c. mayo
1/4 c. sour cream
1/2 package taco seasoning
2 Tbsp. lime juice


In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeno.

In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.

Add mayo mixture to coleslaw mixture and stir to combine.

Avocado Egg Salad

Servings: 4 servings


7-8 hard boiled eggs, chopped
1/4 cup mayonnaise
1 teaspoon lemon juice or lime juice
2 Tablespoons minced cilantro
1 teaspoon kosher or sea salt, or to taste
fresh cracked black pepper to taste
1/2 teaspoon dijon mustard
1/2 teaspoon ground cumin and paprika (optional)
1 medium-large ripe avocado, chopped small


In bowl, combine eggs, mayo, lemon juice, cilantro, salt, pepper, mustard and optional spices. Gently combine well.

Add chopped avocado and combine into egg salad mixture. Smash the avocado to your desired texture.

Serve with crackers or bread.

Avocado, Tomato and Cucumber Arugula Salad

Serves: 4-6


2 avocados, diced
1 english cucumber, sliced
3 roma tomatoes, diced
1/4 cup red onion, sliced
1 cup arugula
2 Tablespoons olive oil
2 Tablespoons lemon juice
salt and pepper
1/4 cup feta cheese


In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss.

In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.

Serve with crumbled feta cheese.