Category Archives: Salads

Low Carb Macho Nacho Salad


Before we begin, you’ll notice in many restaurants, when you order nachos, there’s an empty circle of just plate in the center for placing the condiment cups for table service. I do this, too. It just looks naughty. So, as you layer your tray, be sure to leave a circle about the diameter of your condiment cups (non-melting since the plate will be hot) in the center if you plan to serve your plate with the little bowls o condimenty bliss (plus, psychologically, it makes the plate of food look taller).

Continue reading Low Carb Macho Nacho Salad

Spinach Penne Toss 

10 Servings Prep/Total Time: 25 Min.


2 cups uncooked penne pasta

1 medium sweet red pepper, julienned

1 medium onion, sliced

1 tablespoon plus 1/4 cup olive oil, divided

1 package (6 ounces) fresh baby spinach

3/4 cup crumbled cooked bacon

1/2 cup crumbled feta cheese

1/2 cup oil-packed sun-dried tomatoes, chopped

2 tablespoons cider vinegar

1/4 teaspoon pepper

1/8 teaspoon salt


Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in 1 tablespoon oil for 3-4 minutes or until tender.

Drain pasta and place in a serving bowl. Add the red pepper mixture, spinach, bacon, feta cheese and tomatoes.

In a small bowl, whisk the vinegar, pepper, salt and remaining oil. Drizzle over pasta mixture; toss to coat. Yield: 10 servings.

Nutritional Facts1 serving (1 cup) equals 179 calories, 10 g fat (2 g saturated fat), 9 mg cholesterol, 382 mg sodium, 15 g carbohydrate, 2 g fiber, 7 g protein.



Judy’s Family Potato Salad

15-20 Servings Prep/Total Time:  1 Hour


3-5 Lbs. new red potatoes

1 large onion chopped

4 ribs celery finely sliced

1 Lb. bacon fried and crumbled

2 eggs

2 tbsp. butter

1 cup sour cream

2 cups Miracle Whip

1/4 cup vinegar

1/3 cup sugar

Salt, pepper and mustard to taste

4-5 hard boiled eggs sliced


Parsley sprigs (optional)


Boil potatoes in large pot of water til tender.  Meanwhile slice celery, chop onions and fry (chopped) bacon. Drain bacon on paper towels.  In med. Pot mix together 2 eggs, butter, vinegar, sugar, salt, pepper and mustard. Bring to boil and cook until thickened.  Stir in sour cream and Miracle Whip.

When potatoes are done remove and cool, then peel.

Slice potatoes into large bowl layering with onions, celery, bacon and dressing. When all is used stir to combine.

Garnish with sliced hard boiled eggs and paprika.  Add some parsley sprigs if desired.

Best made at least one day ahead in order for the flavors to meld.



Crunchy Broccoli Salad

10 Servings Prep/Total Time: 20 Min.


8 cups fresh broccoli florets

1 bunch green onions, thinly sliced

1/2 cup golden raisins

3 tablespoons canola oil

3 tablespoons seasoned rice vinegar

2 tablespoons sugar

1/4 cup sunflower kernels

3 bacon strips, cooked and crumbled

sliced almonds (optional)


In a large bowl, combine the broccoli, onions and raisins. In a small bowl, whisk the oil, vinegar and sugar; drizzle over broccoli and toss to coat. Chill until serving. Sprinkle with sunflower kernels, almonds and bacon. Yield: 10 servings.

Nutritional Facts1 serving (3/4 cup) equals 121 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 233 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.


Watergate Salad

8 Servings Prep: 15 Min. + Chilling


1 can (20 oz.) crushed pineapple in juice, undrained

1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

1 cup JET-PUFFED Miniature Marshmallows

1/2 cup chopped PLANTERS Pecans

1-1/2 cups thawed COOL WHIP Whipped Topping


COMBINE first 4 ingredients in large bowl.



Seven Layer Salad

12-16 Servings Prep: 20 Min. + Chilling


1 head lettuce torn into pieces

1 head cauliflower broken into pieces

2 cups Miracle Whip

1 med. Onion chopped

1 lb. bacon fried and crumbled

1/2 cup parmesan cheese

1/4 cup sugar

Mustard to taste


Layer in all ingredients in large in the order given.  Can be layered ahead of time and kept covered in the refrigerator until ready to use.  Don’t stir to mix until ready to serve.

Makes large bowl of salad.

Lucky Lime Salad

16 Servings Prep: 20 Min. + Chilling


1 package (3 ounces) lime gelatin

1 cup boiling water

1/2 cup cold water

1 package (3 ounces) cream cheese, softened

1/4 teaspoon lemon juice

2 cups whipped topping

1 can (8 ounces) crushed pineapple, drained


1 package (6 ounces) lime gelatin

2-1/2 cups boiling water


In a small bowl, dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Meanwhile, in a small bowl, beat the cream cheese, lemon juice and whipped topping until smooth; stir into gelatin. Fold in pineapple.

Pour into a greased 9-in. square dish. Refrigerate until set, about 3 hours.

For shamrocks, dissolve gelatin in boiling water. Pour into a greased 11-in. x 7-in. pan. Refrigerate until set, about 3 hours.

Using a 2-in. shamrock-shaped cookie cutter, cut plain gelatin into nine shamrocks. Cut gelatin mixture into sixteen squares; top each with a gelatin shamrock. Yield: 16 servings.