Layer Salad

The wonderful thing about this salad is it makes a great side dish for fried chicken. The salad I’m referring to is a 7 layer salad. My mother taught me how to make it. I want to share it with you and you can pass it along to somebody. Here is my recipe for 7 layer salad.


1 head iceberg lettuce

1 can peas

1 onion

6 hard-boiled eggs

1 package bacon

1 to 2 cups miracle whip

1 package sharp shredded cheddar cheese

I listed the ingredients in the order they should go in the salad starting with lettuce first then peas etc. The secret to this salad is the bacon. With that being said you can make this recipe using that imitation store-bought bacon in a jar but it’s not the same. You must use real bacon and lots of it. Get a pot to boil 6 eggs. Salt the water for the eggs because this helps peel the eggs easily. First get a glass casserole dish. I like using a square dish so all the ingredients are laying flat. Cut up a small head of lettuce or enough to cover the bottom of the casserole dish. A half a head of lettuce will do if you are making a small version. Next drain the canned peas and layer on top of the lettuce covering the lettuce all over. Slice up a large onion and layer on top of the peas. Cool the hard-boiled eggs with cold water and remove the shells. Slice the eggs and layer on top of the onion. Cook up a whole pack of bacon until crispy. Crumble the crispy bacon on top of the eggs. Spoon out 1 to 2 cups miracle whip on the bacon and spread it across the bacon with a spreading knife like icing. All the ingredients should completely cover the last ingredient underneath it. The last step is to sprinkle the cheese on top of the salad dressing covering it completely. Press the cheese down into the dressing so it doesn’t fall off. You will thank me later for this recipe.

About Summer Salad

Sometimes the simplest ingredients are the best ingredients for you. I make what I call a simple salad and serve it along side fried chicken, pork chops or some sort of fried food. All of the ingredients to this recipe are raw, and all it requires is chopping or slicing and throwing it into a bowl. There is no way you can mess up this recipe. This recipe is colorful and appealing to the eyes.


2 large tomatoes

1 onion

Sweet bell peppers (green, orange and yellow)

4 to 5 garlic cloves

1 can black olives

¼ to ½ cup shredded parmesan cheese

½ tsp sugar

1 cup lite Italian dressing

Salt and pepper

Grab you a large clear serving bowl. Slice the tomatoes in thin slices and place a layer on the bottom of the bowl. The idea is to layer all the vegetables. Slice the onion into thin slices separating the rings and layering on top of the tomatoes. Then slice enough of the peppers ½ cup of each color and place on top. Slice the garlic cloves and sprinkle them over the layers. Keep alternating ingredients until there is none left. Open the can of black olives and drain the liquid and pour into the bowl. Lightly salt the veggies but heavily pepper them. Add 1 cup lite Italian dressing or homemade vinaigrette to the bowl making sure to pour dressing evenly over entire salad. Add ½ tsp sugar over the vegetables. Generously add the parmesan cheese to the salad. Cover and refrigerator so all the flavors will meld together. I would even try adding in some cut up raw asparagus to the salad since it is best eaten in raw form for the health benefits of folate. If you don’t have bottled dressing, you can make quick vinaigrette for your salad with the following ingredients.

Cheesy Green Salad

Feta Herb Salad

What you need:

  • 6 cups mixed herb greens of your choice
  • 1 cup broken pita chips
  • 1 cup grape tomatoes, halved
  • 1/2 cup crumbled Feta cheese
  • 1 yellow bell pepper, sliced
  • 1/2 clove garlic, crushed
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • Salt and black pepper to taste

Mix together garlic, olive oil, lemon juice, salt and black pepper in a large bowl. Throw in the greens, tomatoes, bell pepper, pita chips and Feta cheese and toss to coat ingredients evenly. Season with more salt and pepper if needed.

Cheddar Arugula and Peach Salad

What you need:

  • 6 cups arugula
  • 1 peach, sliced
  • 1/4 cup sharp white cheddar chunks
  • 1/4 cup pecans
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Kosher salt and ground black pepper to taste

Toast the pecans in an oven (350 degrees Celsius) for 5-6 minutes until fragrant. Allow to cool, chop and set aside. Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper in a large bowl. Place the arugula, peach slices, cheddar chunks and chopped pecans in the bowl and toss to coat.

Garlic-Parmesan Green Salad

What you need:

  • 2 cups torn Bibb lettuce leaves
  • 2 cups torn escarole leaves
  • 2 cups torn Romaine lettuce leaves
  • 6 plum tomatoes, halved
  • 2 cloves garlic, minced
  • 1/2 cup balsamic vinegar
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon grated Parmesan cheese
  • Salt and pepper to taste

Mix plum tomatoes, escarole, Bibb and Romaine lettuce leaves in a large bowl. In a separate bowl, whisk together garlic, vinegar, chicken broth, olive oil, lemon juice, Parmesan cheese, salt and pepper. Pour the dressing over leafy greens and serve.

Info of Cold Spaghetti Salad

Even though this is a salad, I normally serve with my appetizer menu because it goes with so many appetizer dishes-both hot and cold including meat balls, chicken wings, seafood dishes as well as turkey and ham sandwiches which are all the making of a great appetizer menu. And it’s a great addition to your holiday menu without the fuss and long hours putting together. This cold spaghetti salad is surly a winner and is a welcoming addition to any menu. Enjoy and please share this recipe.

You’ll Need

6 ounces spaghetti, uncooked
Garlic powder to taste
4 to 6 ounces basil Pesto sauce, more to taste, divided
Seasoned Salt and ground black pepper to taste
2 cucumbers, peeled and chopped
2 to 3 medium tomatoes, chopped


Cook spaghetti according to package directions; drain and run cool water on spaghetti in a colander. Once cooled, drain well.

Place spaghetti in a large bowl or pan; season spaghetti well with garlic powder. Add about 4 ounces of Pesto sauce to cold spaghetti; mix well. Refrigerate. One hour before serving, add cucumbers and tomatoes; add seasoned salt and black pepper as needed. Mix well making sure all ingredients are covered with the pesto sauce. If more Pesto sauce is needed, add according to taste. Mix well. Serve cold. Yield: 6 to 8 servings. Enjoy and please share this recipe.

Fruit Basket

Think of the positives of fruits:
Fruits are a natural source of nutrients. They are rich in vitamins, minerals and fibers. They help to keep us healthy and support all active pursuits. Fruits are a preferred food for people of all ages so a fruit basket makes an interesting choice of gift.

Fruit hampers can be presented in various ways to suit the events. They can suit weddings, birthdays, festive parties or for any business event.

Fruit hampers can be made from a single type of fruit or assorted combinations. They can be selected to suit the occasion and most budgets.

Dried fruit hampers:
Dried fruit hampers can be made from raisins, goes, pears, figs, cherries, sliced pineapples etc.
They are a more unusual fruit basket, but have lots of advantages. They don’t spoil as easy as fresh fruit and are packed with fiber.
They are a much healthier alternative to chocolate or sweet hampers.
It’s an increasing trend for companies to provide dried fruit gift hampers to their employees, as a token of appreciation during festival seasons.

Get well soon gifts:
Fresh can be given to ailing and unwell people. They show the affection and care we have for them.

Gifts for elderly people:
Fruit hampers make an excellent gift for elderly people. It is always tough to find gifts which suit their needs. Fruits hampers are a clever option in these situations. It is an excellent gift where health matters.

Token of appreciation:
It’s nice to show appreciation to those people who have really helped us over the year. Sending them a fruit hamper containing some of their favorite fruits is a really sincere token of appreciation.

Gifts for intimate events:
Gifts for romantic events should be really special without being tacky. Fruit bouquets are exceptionally healthy, balanced, delicious and a potentially romantic option. They are arranged just like floral bouquets and decorated with finest of chocolates, nuts, yogurts and wines. The chocolates, nuts, wines and the colorful many fruits in the bouquet help to spice up the intimate mood.

Comte Cheese Salad

Fast forward 40 years, and I think of her when I make this salad on cold winter days. Simple acts like washing the beets for the salad recipe below bring me comfort. Their earthy flavor and deep red hue speak to me about the inheritance our families pass to us.

It is my view that home-cooked meals & gathering around the table as a family are somewhat forgotten jewels, buried deep under crazy schedules, hectic deadlines, and the drive-through’s of our society. Grammy’s generation wouldn’t understand ours today, not that she’d want to. She made almost everything in her home from scratch, and we still had time to rock on the front porch every night.

I aim to create a family lifestyle which abhors the hasty, pre-made, selfish culture surrounding us. I want my family to learn healthy food choices through my actions. My inheritance to my son will be the same one that Grammy blessed me with–cooking. We might not make butter, but we’ll find our solace in the kitchen and find time to rock on the front porch.

I’m going to do what we all know we need to do. I’m going to take a daily personal interest in my family, and cooking will become our shining jewel.

Grammy, I love you—I hope you’re giggling at those good ol’ times…

Beetroot/Comte Salad:

Boil for ~20 minutes, or roast for ~45 beets thoroughly, so that a sharp knife slides into them easily.
Slice Comte cheese thinly
Plate, heat for a few minutes to melt the Comte cheese, then add S & P.
A bit of olive oil may spark your taste buds, if desired.

Salads For Sugar Busters

Granny’s Salad For Sugar Busters

3 Granny Smith apples, unpeeled & dices

2 stalks celery

1 carrot

1/2 cup golden raisins

1/2 cup chopped walnuts

fresh green lettuce leaves ( no ice berg lettuces, please)

Mix all together with this yogurt dressing ( or experiment with your own dressings)


1/2 cup plain non fat yogurt

2 T. Olive Oil

2 T. Honey

2 T. apple cider vinegar

1 tsp mustard

salt and pepper to taste

Blend together well. Pour over above mixture. Refrigerate for 2-3 hours to chill. Serve on a bed of fresh lettuce.

Orange-Kiwi Fruit Salad

1 head romain lettuce, torn

3 kiwi, peeled and sliced

11 oz. can mandarin oranges, drained

1 large red onion, sliced

3 oz. blue cheese, crumbled

1/3 cup walnuts, chopped

Optional: croutons or chinese noodles

Combine them all together and then toss with this dressing or any of your own:


1/2 cup olive oil

1/3 cup lime juice

3 T. apple cider vinegar

3 T. sugar free orange marmalade

salt and pepper to taste

Mix and shake thoroughly. You will get about 1 1/3 cup yield from this recipe. I do not normally use it all. I stretch it out for 2 luncheon salads. That is enough for me. You decide what is right for you.

Light Salad Meals

I love the creaminess of cottage cheese and here is a really simple salad with just four ingredients. This is a great salad to serve as a wrap sandwich or even a cold pasta topper. This recipe make 3 to 4 servings.


cottage cheese – 1 (16oz) container

marinated artichoke hearts – 1 cup chopped

sun-dried tomatoes in oil – 1/4 cup chopped

pitted oil-cured black olives – 1/4 cup finely diced

(you can use regular black pitted olives if you prefer)


– Simply place all the ingredients in a bowl and toss to combine completely.

Easy Salad Meal Ideas:

    • Layered Wrap Sandwich: Serve this cheese salad as a layered wrap sandwich. Take a soft tortilla shell and layer it with washed spinach or lettuce leaves. Next place the cottage cheese salad on top of the greens. Then place any of the following on top of the cheese salad; strips of thinly sliced avocado sections, deli ham, chicken or roast beef slices. Roll up the wrap and enjoy.

    • Stuffed Potatoes: Make a quick salad meal by using this creamy salad as a topping for baked potatoes. Serve along with steamed and chilled asparagus drizzled with olive oil and lemon juice.

  • Pasta Topper: Another idea for a light salad meal is to serve this cheese salad recipe over whole grain cooked and chilled pasta such as rotini, elbow macaroni or farfalle. I like to serve this with warm garlic bread slices on the side.

Here is another four ingredient recipe that make a delicious light salad meal. It is a refreshing crab salad that is packed with flavor. This recipe makes two servings but you can simply double the ingredients to make four servings.


cooked crabmeat – 2 cups (flaked or lump – broken into pieces)

dressing of your choice – 3 to 4 tbsp (Italian, French, or Caesar are good choices)

marinated artichoke hearts – 1 jar (7.5 oz) (drained and cut into small chunks)

fresh watercress – 2 cups (washed and chopped)


– Break the crabmeat into pieces and marinate in a bowl with the salad dressing for one hour.

– After one hour, add all the other ingredients and toss seafood salad well to coat.

Easy Salad Meal Ideas:

    • Crab Salad with Roasted Veggies: Serve this quick crab salad recipe on top of romaine lettuce with a side of roasted vegetables.

    • Crab Stuffed Avocados: Another easy idea is to serve this delicious salad scooped into an avocado half and serve along with rye toast with melted cheese on top for a quick meal.

  • Layered Crab Salad: You can also serve this as a layered salad by layering the crab salad into parfait glasses alternating between layers of peeled orange segments and the crab salad.

Try this simple chicken salad that is filled with great depth of flavor created with chicken, garlic, sun-dried tomatoes and more.


chicken – 2 cups cooked, cooled and cubed

garlic – 2 cloves finely chopped

sun-dried tomatoes in oil – 1/3 cup chopped (use oil for dressing)

broccoli – 1 1/2 cups chopped (raw or steamed)

fresh squeezed lime juice – 1 tbsp

Note: If you do not like raw broccoli, you may steam it lightly before adding to salad.

Potato Salad Recipe

If you are looking for recipes that do not contains mayonnaise, there are tons of recipes to choose from as well. For example, you can create a Greek style potato salad that has feta cheese and a tasty dressing that does not contain mayonnaise.

Or, here is another great idea for a salad that you can make with potatoes. You can combine blue cheese, with potatoes and onions, and you will get another delicious dish that you can serve.

If you are looking for a tasty and flavorful potato salad recipe, check out these two great salad recipes:

1. Greek Style Salad Recipe With Potatoes, Feta, Onions And Herbs.

Take a look at this great looking and great tasting dish! It has red potatoes and red onions, and it looks great, and it tastes great. The combination of feta cheese, red onions makes this salad great to look at, and it also makes the salad very tasty! Plus, when you add herbs such as parsley and dill, which add green color, you will make this dish even tastier and even more colorful.

Here is how to make the Greek Style Salad. Cook and cool the potatoes. Chop the onions, dill, and parsley. Crumble feta cheese.

Combine potatoes and onions. Make salad dressing and combine with potatoes and onions. Mix, then add dill, parsley, and feta cheese and mix. The salty feta combined with potatoes, onions, dill, parsley and dressing made from vinegar and olive oil, makes an extremely flavorful and delicious dish!

2. Potato Salad With Blue Cheese.

Here is another very easy to make salad without mayonnaise. If you are looking for potato salad recipe without mayonnaise, you should check out this great tasting recipe as well. For this salad you will need red potatoes, onions, blue cheese, dill, and parsley. You will also need to make a salad dressing.

Here is how to make this great tasting and colorful salad with blue cheese. Cook and cool the red potatoes. Chop the onions, dill, and parsley. Crumble blue cheese.

Cold Rice Salads

Artichoke Wild Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled wild rice

• 1/2 cup marinated artichoke hearts (drained and chopped)

• 3/4 cup sweet red peppers (diced)

• 1/4 cup jarred, pickled peperoncini peppers (drained and chopped)

• 2 tablespoon pine nuts

• 1 to 2 tablespoons olive tapenade

• 2 tablespoons fresh squeezed lemon juice

• 1 tablespoon of liquid from the artichoke hearts (or as desired)

To serve: Serve this cold rice salad on a bed of fresh spinach leaves.


Egg and Rice Salad

Makes 2 to 3 servings

Here’s a different take on egg salad but it is really delicious and filling.

Combine in a bowl and mix well:

• 2 cups cooked and cooled brown rice

• 1 hard-boiled egg (chopped)

• 1/2 cup celery (diced)

• a few dill pickle slices (chopped)

• 1/4 cup plain yogurt

• 1/4 cup mayonnaise

• 1 tablespoon fresh dill (chopped)

To serve: Try serving this cold rice salad over some steamed and chilled asparagus spears dressed with some fresh squeezed lemon juice.


Mexican Brown Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups cooked and cooled brown rice

• 1/2 cup roasted red peppers (roughly chopped)

• 1/4 cup pitted black olives (chopped)

• bottled jalapeno slices (to taste) (chopped )

• 2 tablespoons fresh cilantro (roughly chopped)

• 1/2 cup salsa

• 1/4 cup sour cream

To serve: For each serving, place salad greens on a plate, then place the salad on the greens and finally take some baked tortilla chips and tuck them under the salad greens all around the edge of the plate. Finally, crumble a couple more chips and sprinkle over the top of each salad serving.