Salads, Vegetarian

Strawberries & Orange Spinach Salad

Strawberry Orange Spinach Salad Five More Bites © Shanna Dee Photography

Ok I’m just going to be honest, here m’kay?  None of the kids would eat this the first time I made it because they didn’t like the dressing.  I loved it, but as we all know, if the kids won’t eat it, it’s gotta be modified.  So?  I left off the dressing this time and let them choose a dressing from the store.  Lame.  BUT they ate every last bite of the salad and they chose a vinaigrette instead of RANCH so I was happy, they were happy and their bowls were empty!  Another option would be to use a Honey Red Wine Vinaigrette – to DIE FOR good!

  • 1/4 cup white sugar
  • 1/2 cup olive oil
  • 1/4 cup distilled balsamic vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds


  • 4 Clementine/Cuties mini oranges, peeled and separated into segments
  • 10 ounces bagged spinach
  • 16 oz. fresh strawberries – cleaned, hulled and sliced
  • 1/4 cup slivered almonds

1.  In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika and Worcestershire sauce.  Cover, and chill for one hour.
2.  In a large bowl, combine the spinach, strawberries, oranges and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Appetizers/Snacks, Desserts, Fruit, Salads

Creamy Grape Salad

Creamy Grape SaladA Maynard original made fresh with a new picture!  This one was found at Recipezaar and suggested by a friend.  It’s a popular & easy summer dessert-salad.  It could also serve well during the holidays with it’s festive green and red colors!

  • 2 lbs. green seedless grapes
  • 2 lbs. red seedless grapes
  • 1 cup sour cream
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
Topping Ingredients
  • 1/3 cup brown sugar, packed
  • 1 cup crushed pecans
  1. Wash and stem grapes. Set aside.
  2. Mix sour cream, cream cheese, white sugar and vanilla until well blended.
  3. Stir grapes into mixture, and pour in large serving bowl.
  4. Chill until ready to serve.
  5. Mix brown sugar and pecans in small skillet. Cook on medium heat, stirring frequently, until sugar begins to caramelize.
  6. Remove from heat and let cool. Sprinkle on top of grapes just before serving.

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Appetizers/Snacks, Salads, Vegetarian

Spicy Cucumber Salad

Taken from For the Love of Cooking. 

Spicy Cucumber Salad

4 cucumbers, peeled, halved lengthwise and seeds removed
1 tsp salt
1/2 cup seasoned rice vinegar
1/2 cup of water
3 tbsp sugar
1/4 tsp crushed red pepper
2 tbsp minced red onion
1 tbsp chopped dry roasted peanuts

Peel the cucumbers then cut in half lengthwise. Take a small spoon and scoop out all the seeds from the cucumber. Cut into bite size pieces and put into a medium bowl.  Sprinkle with salt and toss well. Combine vinegar, water, sugar, and pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to 1/3 cut (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar deduction in a medium bowl; toss well & sprinkle with peanuts (which I forgot to add before taking this picture).


I wasn’t sure if this would be too spicy for the kids with the red pepper but it was just enough to taste without adding too much heat.

Appetizers/Snacks, Marinades/Sauces, Salads, Vegetarian

Cranberry Spinach Salad

Cranberry Spinach Salad

  • 1 cup slivered almonds, toasted
  • 1 pound spinach, rinsed & dried
  • 1 cup dried cranberries
  • 2 tablespoons sesame seeds, toasted
  • 1 can mandarin oranges, well drained & cut in halves
  • 1/2 cup white sugar
  • 2 teaspoons finely minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil


  1. In a medium saucepan cook and stir almonds over medium heat until lightly browned, stirring frequently to prevent burning. Remove from heat, and let cool. Repeat with sesame seeds.
  2. Add spinach, cranberries, oranges, and cooled almonds to a large bowl.
  3. In a medium bowl, whisk together the sesame seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil.
  4. Pour dressing over spinach mixture just before serving; toss to coat evenly.

Smashed Potato Salad

Earlier this year we were at a The Homestead in Midway Utah. This is a great resort area. They have such yummy food! They served a potato salad that was different from any that I had eaten before. I have searched and searched and tried several recipes and I FINALLY found one that was a ringer.

Smashed Potato Salad
2 lb. red potatoes, quartered
2 Tbsp. butter or margarine
½ cup chopped red onions
½ cup chopped celery
½ cup Mayonnaise
¼ cup milk
3 Tbsp. Grey Poupon Hearty Spicy Brown Mustard
2 hard-cooked eggs, chopped

Cook potatoes in boiling water in large saucepan on medium-low heat 20 min. or until tender; drain. Mash potatoes lightly with hand masher. (A few potato chunks may remain.) Stir in remaining ingredients.

Serve warm. Or cover and refrigerate to serve chilled.
Makes 6 servings, 1 cup each.

Chicken, Salads, Sandwiches/Wraps

Chicken Salad Wraps

Whilst on a quest to make my children’s school lunches more interesting, I decided to give this a go. It wound up being a big hit, and I make it with regularity now!

What you need:
1 can Tyson chicken
3 TBLS mayo
1/2 of a green apple, diced
handful of green or red grapes, sliced

What you do:
Mix the above ingrediants together. I wrap them in white flour tortillas and serve them with a side of baby carrots, grapes, cheddar Goldfish and juice. Easy and delicious!

Also, I’ve put this on whole wheat bread, too, with favorable results 🙂

Appetizers/Snacks, Fruit, Salads

Orange Blossom Fruit Salad

This recipe came from my mom…can’t be sure where she got it 😉

Orange Blossom Fruit Salad © 2008

1 can (20 oz.) pineapple tidbits – drained

1 can (16 oz.) peach slices – drained

1 can (11 oz.) mandarin oranges – drained

1 small bottle maraschino cherries – drained and halved

3 bananas – sliced

2 apples – peeled, cored and chopped

1 pkg. (3 oz.) instant vanilla pudding

1 1/2 c. milk

3 oz. frozen orange juice concentrate (I use a shot glass to measure this with)

3/4 c. sour cream

Combine all cut fruit in large bowl.

In small bowl mix pudding, milk, and OJ. Beat in sour cream then fold mixture into fruit.

Cover & refrigerate until chilled.

Serves 10

Asian, Chicken, Salads

Chow Mein Chicken Salad

We just finished up a batch of this…a delish way to zestify chicken salad. credit goes to my mom…though i am not sure where she got the original recipe!

4 cups cooked and shredded chicken
2 cups diced celery
1 cup diced green pepper
1/2 cup diced onion
1 can sliced water chestnuts (drained)
1 can mandarin oranges (drained)
1 small can pineapple tidbits (drained)
toasted almonds (as many as you’d like…we like these a lot, so i make extra)
*to toast just place 2-3 Tbsp. sugar in a skillet with slivered almonds, heat until almonds are
toasty brown (and then remove quickly so they don’t burn!)
chow mein noodles

1 1/2 cup mayonaise
2 Tbsp. yellow mustard

Combine all ingredients except almonds and noodles. Add enough dressing to blend. I typically add the almonds and noodles and additional dressing right before serving (so they are crispy!). You might want to reserve a few almonds, noodles, and a bit of dressing for left-overs!

Fruit, Pasta, Salads

Frog Eye Salad

Frog Eye SaladThis is one of my family’s favorite recipes and I’ve been making it every summer since the kids were old enough to ask for it by name. Some people make it with tapioca instead of the Acini De Pepe, but I’m not a fan of tapioca and, since my grandma made it with the pasta, so do I! This is perfect to go along with just about any summer meal. I love it with hamburgers or hot dogs.  The best part of this recipe, besides the fact that it makes a TON (perfect for potlucks!) is it’s fun to watch the look on people’s faces when you ask them if they’d like some!  Kids who haven’t tried it before, always ask if there are real frog eyes in it and I always tell them yes, yes there is!


  • 1 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 2 eggs – beaten
  • 1 tablespoon lemon juice
  • 12 oz. Cool Whip
  • 2 – 20 oz. cans crushed pineapple, drained. Reserve juice
  • 3 – 11 oz. cans mandarin oranges, drained
  • 1 lb. Acini Di Pepe
  • 1 small box instant vanilla pudding
  • 2 tsp. vanilla extract
  • 1 small bag mini marshmallows


1.  Put a strainer over a bowl and toss pineapple in to allow all the juice to be strained out.  Pour 1 3/4 cup of the juice into a separate dish and set aside.  Toss the mandarin oranges into the strainer with the pineapple and continue straining until ready to use, allowing all the fluid to strain out.

2. In a small sauce pan, combine sugar, flour, salt , reserved pineapple juice & beaten eggs. Cook over medium heat, about 10 minutes, until thick. Add lemon juice. Remove from heat and let cool.

3. Toss drained oranges & pineapple into a large bowl.

4. Cook pasta according to package directions. Rinse until cool and drain thoroughly.

5.  Add cooled pasta to the fruit, pour sauce over & lightly stir. Add pudding, vanilla, marshmallows & Cool Whip. Stir gently & mix well.

Chill until ready to eat.

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