Broccoli and Cauliflower Salad

This is a great  cauliflower salad for family gatherings or just for everyday meals. It tastes best the day after it is made. It makes a really lunch with the leftovers as well. There are several versions found on the internet some with cheddar cheese, some with out parmesan and no onions. In my opinion this is the best broccoli and cauliflower salad, the mozzarella cheese does not overpower the broccoli. Some versions have sunflowers, nuts or craisins. Whatever family rendition you may have, the classic is always the best.

1 head broccoli, 1 head cauliflower, 1 cup regular mayonnaise, 1/2 cup sugar, 1/4 cup seasoned rice vinegar, 1/4 cup Parmesan cheese, 1/2 pound bacon cooked crumbled, 1 bunch green onions, 1 cup mozzarella cheese. Traditional vinegar is too overpowering for this salad.

Combine mayonnaise, vinegar, sugar, and parmesan, let marinate in fridge while you prepare broccoli and cauliflower.

Cut up broccoli and cauliflower into bite size flowerettes, cut up onions and fry bacon.

If you slice the bacon before cooking, it is super easy to fry up, slice onions including tops. Reserve 2 tablespoons of bacon, and 2 tablespoons onions, add the rest of onions and bacon to broccoli/cauliflower.

Mix with broccoli, cauliflower, onions and bacon with mayonnaise mixture, spread in a 9 x 13 cake pan. Sprinkle top with mozzarella, reserved bacon and green onions. I like to put onions on top so people will know that there are onions in this salad (for those odd people who do not like onions).

Cool in fridge for at least one hour, served best cold.

Full fat mayonnaise works best, but lowfat can be used if desires.

The dressing will thin a bit ass it sits in the fridge this is normal.

Ingredients
  • 1 head broccoli
  • 1 head cauliflower
  • 1 cup regular mayonnaise
  • ½ cup sugar
  • ¼ cup seasoned rice vinegar
  • ¼ cup Parmesan cheese
  • ½ pound bacon cooked crumbled
  • 1 bunch green onions
  • 1 cup mozzarella cheese
Instructions
  1. Combine, mayonnaise, vinegar, sugar and parmesan
  2. Let rest while you prepare vegetables
  3. Cut broccoli and cauliflower in bite size floweretes
  4. Slice bacon thinly and fry until crisp. Reserve 2 tablespoons
  5. Slice green onions, reserve 2 tablespoons
  6. Combine dressing with broccoli/cauliflower, bacon and onions, toss to combine
  7. Spread in 9×13 glass pan or similar
  8. Sprinkle with mozzarella, reserved bacon and green onions
  9. Chill 2 hours before servin
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Candied Walnut Strawberry Salad

Strawberries and summer, naturally go together. This strawberry salad is perfect to serve in your own backyard or take to a block party. It looks amazing in a shallow bowl. Using red lettuce gives this a tender texture instead of a hard crunch, then the walnuts ad a great crunch. The pickled onions and cabbage add an amazing sweet and sour flavor that will surprise all your guest. All these flavors and textures combine to create a truly spectacular salad.

Strawberries

Wash strawberries and slice

Onions and cabbage
Combine vinegar and sugar, bring to boil and pour over onions and cabbage. Stir frequently to distribute the vinegar mix. Set aside to marinate and allow to cool.
Lettuce
Wash lettuce and in spinner, let soak in cool water for 30 minutes. Spin several times to remove any water. Put in large shallow bowl. Keep cool.
Dressing, using the vinegar from the onions/ cabbage, add 2 tablespoon olive oil. Shake vigorously.
Prepare salad
To make the salad Place a layer of lettuce then 1/2 of onions/cabbage, 1/2 strawberries repeat with a second layer then top with walnuts and feta cheese. Arrange things evenly so it looks pretty to serve. Drizzle with salad dressing serve ASAP.
Serve immediately.

Heat a non-stick skillet over medium heat, add 1 cup walnuts, ¼ cup granulated sugar and 1 Tbsp butter.
Cook on medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn. When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Otherwise you end with balls of nuts instead of nice single ones, move quickly from the time the nuts are coated until they are separated out on the parchment paper. Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy! Try not to eat too many before they get into the salad. It is really tempting.

Ingredients
  • Salad
  • 2 cups red leaf lettuce washed and torn into large pieces
  • 8 strawberries, sliced
  • ½ cup crumbled feta cheese
  • Candied Walnuts
  • 1 cup walnut halves
  • ¼ cup brown sugar
  • 1 tablespoon salted butter
  • Pickled onions and cabbage
  • 1 cup sliced purple onion
  • 1 cup thinly sliced red cabbage
  • ⅔ cup red wine vinegar
  • 3 tablespoons sugar or honey
  • Salt to taste
  • ¼ cup olive oil
Instructions
  1. Onions and cabbage
  2. Combine vinegar and sugar, bring to boil and pour over onions and cabbage. Stir frequently to distribute the vinegar mix.
  3. Candied walnuts
  4. Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, ¼ cup granulated sugar and 1 Tbsp butter.
  5. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn. When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
  6. Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Otherwise you end with balls of nuts instead of nice single ones, move quickly from the time the nuts are coated until they are separated out on the parchment paper.
  7. Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!
  8. For the pickled shallots, Bring vinegar, sugar or sugar substitute and salt up to a simmer in a saucepan and pour over sliced shallots. Allow to cool.
  9. Lettuce
  10. Wash lettuce and in spinner, let soak in cool water for 30 minutes. Spin several times to remove any water. Put in large shallow bowl. Keep cool.
  11. Dressing, using the vinegar from the onions/ cabbage, add 2 tablespoon olive oil. Shake vigorously.
  12. Prepare salad
  13. To make the salad Place a layer of lettuce then ½ of onions/cabbage, ½ strawberries repeat with a second layer then top with walnuts and feta cheese. Arrange things evenly so it looks pretty to serve. Drizzle with salad dressing serve ASAP.
  14. Serve immediately.
Notes
Chase the salad eater did not say a word he said down and yum just started eating and “mmmm”ing until his serving was gone. Thsn watched until every one had a serving them grabbed the bowl and cleaned it up. I guess he liked itI

Thai Peanut Dressing

Combine creamy peanut butter, unseasoned rice vinegar, fresh lime juice, olive oil, soy sauce, honey, garlic cloves,  fresh ginger, salt, red pepper flakes, fresh cilantro leaves, in blender. Pulse a few times then puree until well mixed. We have a single serving smoothie blender which worked perfectly. Fresh ingredients work best to make this a fresh experience for your mouth.

It’s best on a Sprouted Thai Salad…if you ask me

Ingredients
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 2 tablespoon soy sauce
  • 2 tablespoons honey
  • 2 garlic cloves
  • 1-inch square piece fresh ginger, peeled
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons fresh cilantro leaves
Instructions
  1. Combine all in blender and mix until smooth. Pulse a few times to fully combine.

Sprouted Thai Salad

I decided to really get to the basic of nutrition when I started sprouting. I am still a novice, I made two salads so far both were pretty good (and one is this Thai Salad). For me getting used to the fresh taste of sprouts was exciting. As I started my seeds, tending to them daily and finally watching the sprouts erupt, I felt so excited to experience what I had created.

I used a mixture of seeds with split peas, mung beans and sunflowers. I also did garbanzo beans, these take longer than the other seeds, I became impatient waiting for them, I found to be quite delicious. I would recommend starting bigger seeds sooner if you want them all together

Rinse the seeds several times, then cover with water and let soak overnight.

Drain water, rinse a couple of times with fresh water. Drain all water and let sit in window seal until evening,  repeat the process.

Continue to rinse twice daily every day until the sprouts have fully developed. They will begin to look like a science project or an alien invasion. Be patient they are doing what they are supposed to do. Day of harvest, rinse in fresh water several times to remove and remaining debris. Place on paper town to drain.

First decide what flavor you want. I chose Thai peanut salad. WHY?? no reason it is just what my taste buds wanted.

Chop spinach to small pieces, add carrots and onions, then sprouts

Toss in bowl to combine all

really love this Thai Peanut Butter Dressing.

Ingredients
  • Approximately 2 cups of fresh sprouts
  • Fist full of fresh baby spinach or more according to number of people your feeding
  • 2 large carrots shredded
  • ¼ purple onion sliced very thin
  • Thai peanut dressing
  • ½ cup chopped peanuts
Instructions
  1. Chop spinach to small pieces, add carrots and onions, then sprouts.
  2. Place a hand full in a salad plate
  3. Sprinkle wit 1-2 teaspoons of chopped peanuts
  4. Drizzle with dressing

Tricolor Quinoa with Edamame

Eddie who? Queenie what?? It definitely takes practice to learn to say the names of these foods, but your tongue will not complain when you taste it. If you have not heard of these two new super foods. Here is an introduction. Edamame are soy beans, they are a protein packed power food, that has a fresh green tasting snap to them. They are delicious when steamed in the pod with a dash of sea salt. Quinoa is a pseudo grain also with a protien punch. These two together are an awesome combination for a plant based protein.

This is my favorite version of quinoa it is so simple and can be eaten hot or cold. Toss it over a bed of fresh spring greens for a hearty salad.

Boil 2 cups of chicken broth, add 1 cup tri-color quinoa. Let simmer on medium high for 15 minutes. Toss in sliced green onions and edamame. Reduce heat and simmer for 5 more minutes. Drain any remaining broth. Quick and easy.

*Tip double the amount of quinoa you cook and keep it in the fridge to toss in salads or soups. Or for a quick afternoon pick me up.

Rainbow Jello

This is a really fun dessert to make and serve. It is always a crowd pleaser, I rarely have any to take home because it has been devoured especially by the kids. It can be served alone or with whipped topping. I have made it in a mold and filled the center with fresh berries it looked very elegant. This was my daughters favorite so I learned how to make it faster by putting it in the freezer to set. This way it only takes a couple of hours. If you have all day then let it set in the fridge. It is not a time consuming as it sounds. make a clear layer go do laundry, come back and do a cream layer go clean the bathroom. Continue this process until you have yummy jello. I usually set my kitchen timer for 15 minutes so I get distracted by my housework.

Last Christmas one of my nephews said why do we have to have this every time we get together can’t we have something else. His mom’s reply well we only get together for special occasions so that is why we serve it because it is a special treat. “It’s not a treat for me” was his reply. I guess next gathering I will have to make another type of jello. Overall nobody complains.

My favorite flavors are raspberry, grape, blueberry, lime, lemon, orange. We used Greek yogurt when we made it this time. If you use sugar free jello them you have a low fat low sugar salad. Either way it is quite flavorful. I have also done this with green and red and it is very festive.

Stir 1 cup boiling water into 1 pkg. gelatin in small bowl until completely dissolved. Divide gelatin in two containers in one add 2 tablespoons of water to equal 1 cup, pour into glass 9×13 pan or mold sprayed with cooking spray. Refrigerate about 20 minutes or until set but not firm (gelatin should stick to finger when touched). To remaining gelatin add in 3 Tbsp. of the sour cream, stir to thoroughly combine . Spoon over gelatin in pan. Refrigerate about 15 minutes. Repeat process with each remaining gelatin flavor.  Refrigerate gelatin as directed to create a total of 12 layers alternating clear and creamy gelatin layers.

Refrigerate 2 hours or until firm. Cut in squares if desired or for fun use cookie cutters for fun shapes. If you used a mold, remove from mold by setting mold in warm water for a few minutes, invert on plate.

ngredients
  • 7 (3 ounce) packages assorted fruit flavored Jell-O(R) mix
  • ½ pint sour cream or plain yogurt
  • water
Instructions
  1. Boil water measure 1 cup
  2. Add 1 pkg. gelatin in small bowl.
  3. Stir until dissolved
  4. Pour ½ of the dissolved gelatin plus 2 table spoon water, into glass 9×13 pan or mold sprayed with cooking spray.
  5. Refrigerate about 20 minutes or until set but not firm (gelatin should stick to finger when touched).
  6. To other ½ of jello add 3 Tbsp. of the sour cream. Stir until well blended I usually whisk it. Spoon over set gelatin in pan. Refrigerate about 20 minutes.
  7. At this point I put pan in freezer and it helps to set this up much faster. Do not let it actually freeze though or the layers won’t stick together.
  8. Repeat process with each remaining gelatin flavor.
  9. Refrigerate 2 hours or until firm. Remove from mold if necessary but setting in warm water for a minute to soften edges. Invert on plate.
  10. Serve and wait for the Wow’s
Notes
I speed this up by using the freezer after the first flavor of jello. The can set in 10 minutes sometimes. Last Christmas my daughter put it out in the snow to set
This can be done while you do chores in the house. Make a layer go fold laundry, make a layer clean the bathroom and so on.
The last few layers cool quite fast since the base is already cold.
This is really fun to make and serve