Low-Fat Pistachio JELL-O Salad~by Kelsey

This recipe was on the box of Pistachio JELL-O.  They called it "Watergate Salad".  It was really good and quick and easy.

Ingredients:
1 pkg (4-serving size)  JELL-O Pistachio flavor fat free sugar free
1 8-oz can crushed pineapple in juice, undrained
1 cup vanilla low fat yogurt (I used non-fat greek yogurt)
2 1/2 cups thawed COOL WHIP whipped topping

Stir dry pudding mix, pineapple and yogurt in large bowl until well blended.  Gently stir in 2 cups of the whipped topping.  Cover and refrigerate at least one hour.  Serve topped with remaining whipped topping.

Healthy Waldorf Salad~by Kelsey

I found this recipe on Pinterest.  It is actually really good (even though it is healthy) and very easy.  I used non-fat plain Greek yogurt, and thought I would have to add sugar or honey, but it was actually just fine without it.

Ingredients:

• 4 apples, cubed 
• 3 stalks of celery, chopped
• 1/3 cup walnuts, chopped
• 1/2 cup Greek yogurt
• 1/3 cup raisins 

Pea Salad ~ by Sarah

Mom makes a pea salad that I have always loved.  She gave me her recipe and a different recipe she had seen and then I combined them with others I had seen to make this one.  It was yummy!  All amounts are general--you decide based on what you like!

Ingredients:
two bags frozen peas
two stalks celery, finely chopped
green onions, finely chopped
cheddar cheese, cubed in small cubes
peanuts
bacon bits
water chestnuts
homemade ranch dressing
boiled eggs--I didn't do this this time due to time

Directions:
Combine all ingredients except ranch, in large bowl.  Add ranch dressing, a little at a time, until you get a consistency you like.  The longer before serving you can make it to let the flavors meld, the better!

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette~by Kelsey

I found this recipe on onceuponachef.com via Pinterest.  It is really good, fairly easy, and fairly healthy.  I chose to use canned corn, even though it calls for fresh.  I will also cut back on the oil a little next time I make it.  Also, the avocados don't keep very well once you put them in the salad, so make sure you add them just before serving.

Serves 6 - 8

Ingredients

2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you'll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil (I like Colavita)
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced

Directions

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired.  Serve at room temperature.

Corn Salad ~ by Sarah

My aunt makes a corn salad that I love, so searched the Internet until I found a recipe that seemed pretty close. It's such a great summer dish!

Ingredients:
2 cans whole kernel corn, drained
1/2 purple onion, diced
1 green onion, diced (or half green and half red)
1 cup mayonnaise
1 cup shredded cheddar cheese
chili cheese Frito corn chips

Directions:
Combine everything put the chips in a bowl and mix well.  I also added some pepper, salt, and Salad Elegance.  Just before serving crush the corn chips into big chunks and add to the salad (to your desire).  You want to add these right before serving or they get soggy.

Marinated Tomato Salad with Herbs

The Pioneer Woman now has a television show on The Food Network. I watched a sneak peek a few days before it came on, and they showed her making this dish. I love fresh, homegrown tomatoes, so I wanted to give it a try. It is amazing! We had friends over for a barbecue dinner and it was definitely the hit of the evening. Even brawny meat and potatoes guys were going back for seconds. I highly recommend this!

Ingredients:
6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade

Directions:

Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl.  (I forgot to cut the wedges in half again.)

Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.

Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.

Add the herbs and gently toss to combine. 

Cover and refrigerate for a couple of hours before serving.

There is no way this would be good with store-bought tomatoes in the winter, so make it now while you can get good homegrown ones!  I got mine at the produce stand and they were excellent!

Pasta Salad ~ by Sarah

I posted this recipe last year.  (You can see it here.)

But lately Wes and I have decided we like it better with bow tie pasta, so we have switched over from spaghetti.  It's a still a favorite wherever we take it!

Ingredients:
1 box bow tie pasta
2 packages Italian dry seasoning mix
tomatoes
cucumbers
sliced olives
Salad Supreme or Salad Elegance seasoning
red wine vinegar

*I didn't put specific amounts of some ingredients because it's all a personal preference.  I always use two cucumbers, two medium-sized cans of sliced olives, and a whole package of grape tomatoes or three regular-sized tomatoes.  With the salad seasoning and vinegar, add until it tastes right to you.  (Usually about 1/2 a bottle of salad seasoning and a few generous dashes of vinegar.)

Directions:
Cook pasta according to package directions.  Rinse with cold water and place in large bowl or Tupperware container.  Mix the Italian seasoning according to package directions, but mix it as if you were only adding one package of seasoning even though you're adding two.  Pour over pasta.  Chop tomatoes and cucumbers and add to bowl.  Add olives, salad seasoning, and red wine vinegar.  Toss well.  Toss well again before serving and use a spoon to scoop the "good stuff" back on top of the noodles because it tends to sink to the bottom.

24-Hour Fruit Salad~by Kelsey

I got this recipe from Grandma Jessie.

Ingredients:
6 oz cream cheese
1/2 cup mayonnaise
1 apple
3-4 bananas
1 can pineapple chunks
2 cans mandarin oranges
1 can fruit cocktail
2 cups mini-marshmallows
1/2 pint whipping cream

Mix cream cheese and mayonnaise.  Add all ingredients except the marshmallows and whipping cream.  Whip cream, fold in marshmallows.  Fold marshmallow/cream mixture into the fruit.  Let sit in the fridge overnight.

Apple Smoothie Jello Salad ~ by Sarah

This is actually Angela's recipe.  (She is too scared of Blogger to post it herself.)  I've never made it, and never will because it contains bananas and they're disgusting, but she claims her kids (and my kids) love it.  It looks good and Angela's a fantastic cook, so I'm sure it's great if you like bananas!

Ingredients:

1 6-ounce package strawberry Jell-O
3/4 c. boiling water
2 c. applesauce
2 ripe bananas, mashed
whipped topping for serving

Directions:
Dissolve gelatin in boiling water. Stir in applesauce and bananas. Spoon into 1-quart mold and chill until firm. Serve with whipped topping.

Spaghetti Salad ~ by Sarah

This recipe came from Wes's mom, and it's always a favorite.  Take it to a barbecue this summer and I guarantee you'll have someone ask you for the recipe! 

Ingredients:
1 pound uncooked spaghetti
2 packages Italian seasoning mix
tomatoes
cucumbers
sliced olives
Salad Supreme or Salad Elegance seasoning
red wine vinegar

*I didn't put specific amounts of some ingredients because it's all a personal preference.  I always use two cucumbers, two medium-sized cans of sliced olives, and a whole package of grape tomatoes or three regular-sized tomatoes.  With the salad seasoning and vinegar, add until it tastes right to you.  (Usually about 1/2 a bottle of salad seasoning and a few generous dashes of vinegar.)

Directions:
Cook spaghetti according to package directions.  Rinse with cold water and place in large bowl or Tupperware container.  Mix the Italian seasoning according to package directions, but mix it as if you were only adding one package of seasoning even though you're adding two.  Pour over spaghetti.  Chop tomatoes and cucumbers and add to bowl.  Add olives, salad seasoning, and red wine vinegar.  Toss well.  Toss well again before serving and use a spoon to scoop the "good stuff" back on top of the noodles because it tends to sink to the bottom.

Variation:
Since Kelsey doesn't like tomatoes, she varies this recipe a bit.  Instead, she adds strips of yellow, red, and orange bell peppers and chunks of feta cheese.  A delicious way to change it up!

Fruit Salad ~ by Sarah

I got this recipe for a simple, refreshing, delicious fruit salad when I was at a baby shower for my friend, Miriah. Even though every single food item at the shower was delicious, we all kept heading back into the kitchen to fill our plates back up with this. As soon as strawberries are somewhat in season, this is in my fridge a lot!  As a bonus, I make it with Splenda, not sugar, so it's sugar-free!

Here's what you need:

2 green apples (I like Granny Smith)
2 red apples (I like pink lady)
a carton of strawberries
two ripe pears (peeled)
one lemon
one packet of Splenda sugar substitute

Directions:
Start by quartering the strawberries into a medium-sized bowl.  Next, cut the apples into bite-sized pieces and add to the bowl.  (Don't peel them.)  I use my apple slicing gizmo to get nice, uniform slices and then I dice the slices.  Peel the pears and the cut them into bite-sized pieces (I also use my apple slicer with them).

Next is the secret ingredient that makes people think I'm weird when they see me doing it, but, believe me, it's what makes this salad so good.  Zest the peel of the lime into the bowl.  I don't have a zester, so I use the small holes on my cheese grater and it works great.  If you don't have a small-holed cheese grater, I have used a paring knife with success when in a pinch.

 

Next, cut the lime in half and squeeze the juice from both halves into the bowl.  Add the packet of Splenda and mix well.  Taste it.  If it seems too sour, add another packet of Splenda.  I like mine kind of tart, so one is always enough for me.

She loves it.  Gavin spits it out and makes a sour face.

*Note:  This does not keep more than a day or two in the fridge (especially the pears--they get very mushy).  If you're not going to eat it all in a day or two, you can lessen the amount by using just one pear, one red apple, and one green apple.  (I still use all the strawberries, lime, and Splenda.)