Sassy Egg Salad

This is what a perfectly cooked hard boiled egg looks like. Notice that the yolk is yellow and just cooked all the way through. The yolk is moist and the white of the egg is tender. An overcooked egg has a green ring around the dry yolk and the white part is tough. I remember asking my Mom why hard boiled eggs looked like that when I was a kid, she said that is what happens when you hard boil them. Needless to say I did not like hard boiled eggs until I had them cooked the right way. Sorry Mom.

Now on to the Sassy Egg Salad. Yummy! It's nice and spicy but not too hot, just right. It's time to revamp the old traditional Egg salad with some pizzazz. Sometimes I just get tired of eating the same old thing. I'll tell you that this is a satisfying sandwich for lunch. I loved mine on a pretzel roll but any nice roll or bread will do. Make those fat cells and taste buds sing with delight. Enjoy!

Sassy Egg Salad

• 6 large eggs, hard boiled
• 1/3 cup mayonnaise 
• 1/2 tsp yellow mustard
• 1/4 tsp mustard powder
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/8 tsp white pepper
• 2-3 green onion trimmed and sliced thin, green tops too.

This is how to hard boil the perfect egg. Do not use fresh eggs, they are too hard to peel. Get rid of your older eggs with dignity. Not expired ones!  Place eggs in a large pot big enough for a single layer, then add enough cold water and 1 tsp salt to cover eggs and bring to a boil uncovered. As soon as you see big bubbles start to come up lower it to a simmer at just below boiling. Immediately set your timer for 10 minutes. When the timer goes off take the eggs to your sink and start running cold water over them until cool. Once cooled you may remove them from the cold water bath and chill overnight in the fridge. Or you may speed up the cooling down time by adding some ice to the pot and wait about 30 minutes for them to chill down.

Slightly crackle the eggs shells and gently peel away. I find that it helps to start at the wide end of the egg and peel down while running cold water over egg while peeling. Once all eggs are peeled slice in half. Chop eggs for the salad and you get to choose how chunky you want it. Add eggs to a large bowl and add remaining ingredients, gently mix well with a soft spatula. Chill until ready to eat, but it tastes even better if you chill it overnight for the flavors to meld.

This is a zesty egg salad and it screams for a hearty roll. I had mine on a pretzel roll and it was perfect. Enjoy!

Italian Style Green Bean Salad

Easy to make, low calorie and low fat never tasted so good. A recipe will not get any easier then this one, but do not be fooled as it is tasty, too. Cool beans for a hot day. Enjoy!

Italian Style Green Bean Salad

• Two 14.5 oz. cans green beans, drained
• 4 slices red onion, sliced thin, then quartered
• 1/4 cup light balsamic dressing, I used Ken's light options
• 1/4 tsp. dried Oregano
• 1/2 tsp. Garlic, chopped from jar
• Freshly ground black pepper to taste

Drain green beans and place into a large mixing bowl. Add remaining ingredients and cover, chill for several hours or overnight.

Skinny Caesar

My Stud Muffin just loves a Caesar salad and he eats one every chance he can get, yes that's my chubby hubby. They can be so high in fat and my guy does not need that. So hence this is my version of "The Skinny Caesar." I managed to cut back on the fat without cutting back on the flavor. You can always top this with some grilled chicken or shrimp so it can be a side salad or a complete meal. This recipe is for one main meal salad or two side salads. If you want to make lots just remember 1 part salad dressing to 2 parts sour cream. Hot days ahead call for a cold salad for lunch or dinner. Lower fat, quick and easy, it doesn't get any better then that. Enjoy!

Low Fat Caesar Salad 

• 1 head of Romaine lettuce
• 1/2 cup fat free sour cream
• 1/4 cup Ken's Steak house Lite Caesar salad dressing
• Shredded Parmesan
• Croutons
• Freshly grated Black Peppercorns, to taste
• Anchovies, strictly optional here

Place salad plate in freezer to chill. Then wash and chop Romaine and place in a large bowl. Dry off excess water on lettuce with a paper towel and set aside. Meanwhile in a small bowl whisk together sour cream and salad dressing. Pour mixture onto lettuce and toss until completely coated well. Place salad on a chilled plate and top with black pepper, parmesan cheese, croutons, and anchovies. Serve immediately.

Bok Choy Salad

 Tis the season to try to make up for a few extra pounds over the holidays. The dreaded reality has set in and now we either pay the price or eat our way into a slimmer person. I'm here to tell you that yes, you can do that. The trouble with me is that I like to eat and I want to eat food that tastes good, and sometimes it can be hard to compromise calories and flavor. So, this is my low calorie version of Bok Choy Salad. It is so good I'll bet you can't eat just one serving.

Bok Choy Salad

• 1 Bok Choy, chopped
• 6 - 8 green onions, chopped
• 1/2 cup Splenda
• 1/4 cup extra virgin olive oil
• 1/4 cup cider vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• Dry roasted sunflower seeds for garnish, optional

Wash and drain Bok Choy and green onions. Chop off about 2 inches of the end of the Bok Choy and discard. Then dice and chop the leafy part and the white celery like stalks into bite size pieces. Next chop off root end of green onions and about 2 inches off of the green end and discard, then chop remainder of the onion thin. Toss Bok Choy and onion into a large bowl.  

In 2 cup size measuring cup add in order: olive oil, cider vinegar, soy sauce, and sesame oil, then blend well with a small wire whisk. After it is mixed well add Splenda and mix well again until well blended. 

This will give you about 1 cup of dressing for you to toss over greens. Serve immediately with sunflower seeds on top for garnish. You may prepare greens and dressing in advance and toss just before serving. Enjoy!

You may want to double or triple this recipe because this is one that people will want to eat seconds on. Another great thing about this is that if you manage to have leftovers it will keep for a few days for you to munch on and it will stay crispy.

Amish Macaroni Salad

This recipe is by far one of the best out there for mac salad. It was a favorite of my Mom's and she used to ask me to make this for her.  RIP Mom. My Mom was a great cook so whenever she asked me to make her something, it was an honor. I also credit my Mom for my love of cooking. Every time I make this someone always asks me for the recipe. You know why, it's because it is so darn good. The sweetness of the dressing and the perfect blend of crunchy veggies will draw you in, big time. It's like a song for your taste buds, sweet and smooth. So let those taste buds start to sing.

Amish Macaroni Salad

Cooked Salad Dressing:

• 3 eggs, beaten
• 1 1/2 cup sugar or Splenda*
• 1/2 tsp. salt
• 1 Tbsp. prepared yellow mustard
• 1/2 cup cider vinegar
• 4 Tbsp butter

In a medium size saucepan over medium heat melt the butter. Add mustard, vinegar, salt, sugar OR Splenda and eggs. You will need a small wire whisk to mix well and stir constantly. If you cook over too high of heat you will get golden brown chips in there. I've done that before and rescued it by lowering the heat and then strained through a wire mesh to remove caramelized chips.  Boil until it thickens, remove from heat and cool. Chill covered in fridge for now

• 1 box Ronzoni Smart taste elbow macaroni, 14.5 oz.*
• 1/2 cup diced celery
• 1/2 cup diced sweet onion
• 1 small green bell pepper, diced
• 1 large carrot, shredded
• 2 cups Hellman's light or Fit & Active light mayonnaise (Aldi brand)*

Follow cooking directions on box, except cook the  macaroni for 12 minutes, I like to overcook the noodles to make them tender. 

Mix the Mayonnaise together with the cooked salad dressing until mixed well.  In a large bowl mix together Macaroni, onion, celery, pepper now add the mayonnaise mixture. Chill overnight in a large sealed container.

*I have cut back on calories and fat by using low fat mayo, high fiber pasta and Splenda instead of sugar. It still gets rave reviews every time.

Tomato Watermelon Salad

Tomato and watermelon may seem like an unlikely combo but I am here to tell you that it works. The two textures and flavors really compliment one another. This is the time of year when we are looking for a cool refreshing salad and this one steps up to the plate. Another bonus is that it's quick and easy to make too. Chill out and enjoy!

Tomato and Watermelon Salad

• 2 pints grape tomatoes, cut in half
• 6 cups cubed watermelon
• 1 small red onion, quartered and sliced thin
• ¼ cup olive oil
• ½ cup white balsamic vinegar
• 1 Tbsp. sugar
• ½ tsp. Fleur de Sel salt

Wash tomatoes then slice in half and add to a large mixing bowl. Cube up watermelon, slice onion and add to tomatoes. In a measuring cup mix together oil, vinegar, sugar and salt then mix well with a small wire whisk. Pour over top of tomato mixture and stir well. Cover and chill for several hours or overnight. Enjoy!

Gorgonzola Pear Salad with Pomegranate Dressing

To prepare pears wash well and then core them with a apple corer, leaving the skin on. After coring pears push Gorgonzola cheese into center of pear, packing it in tightly. Wrap pears in plastic wrap and chill for a few hours or you may serve them immediately. Wash Bibb lettuce or spring mix for salad greens and place on a chilled salad platter. When ready to serve slice pears into thin circles and place on top of salad. Sprinkle top of salad with Craisins and drizzle on dressing. If you would like an extra crunch add some walnuts too.

Dressing:

• 1/3 cup Pomegranate Balsamic Vinegar
• 1/4 cup Olive Oil
• 1-2 Tbsp. honey

Salad:

• Boston Bibb lettuce or Spring mix salad
• 1 pear, serves 2
• Crumbled Gorgonzola cheese
• Craisins
• Walnuts, optional

If you do not want to take the time to stuff the pears you may just add pear slices and crumbled Gorgonzola on top of the salad instead. Enjoy, and stay cool!

Greek Orzo Salad

If you love to eat a Greek Salad you will be in love with this one. I just crave them from time to time. Well, you can have that wonderful flavor with this refreshing pasta salad. It is very easy to make and I like how refreshing and colorful it is. I always love a make ahead dish too. Mangia!

Greek Orzo Salad

• 1 ½ cups tri-color orzo, uncooked
• 1 cucumber, about 1 ½ cup prepared
• ½ cup sliced pepperoncinis
• 1/3 cup sundried tomatoes packed in oil
• 1 cup red onion sliced into slivers
• 4 oz. crumbled Feta cheese
• ½ cup Kalamata olives

Dressing

• 2/3 cup white balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1 tsp. dried oregano
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper
• ¼ tsp. garlic powder

Cook orzo pasta according to package instructions. Meanwhile peel cucumber and slice in half lengthwise, then with a tablespoon carve out seeds and discard. Then slice both halves into thin slices. Add cucumber and the following into a large bowl: slice onion, then cut sun dried tomatoes into slivers with kitchen scissors. You can buy the pepperoncinis already sliced in a jar or whole, slice them if you need to.

Mix the dressing ingredients together in a 2 cup measuring cup and whisk together well. Once orzo is cooked drain and run cool water over to cool it down and to stop cooking. Once orzo is drained well add into the large bowl and add the olives and feta, mix together well. Cover and chill for several hours or overnight.

I like to use fat free Feta, it's the only fat free cheese that I like.

Shrimp Salad

• 2 lbs. salad style cooked, peeled and deveined frozen shrimp, 100/150 ct
• 2 cups mayonnaise
• 1 tsp. ground white pepper
• 1 tsp. mustard powder
• 2 tsp. yellow mustard
• 4-6 spring onions diced, green tops too

Place frozen shrimp in large bowl and thaw shrimp overnight in refrigerator. The next day drain shrimp in colander and set aside.

In a large bowl whisk together next 5 ingredients, set aside. Press paper towels into shrimp to sop up all extra moisture. When they are dry add to mayonnaise mixture and stir well. Chill overnight and serve the next day.

This salad is delicious on potato rolls. Or it is good on any bread or lettuce greens. I use Hellman's light mayonnaise and it still tastes rich and delicious. I prefer a small, tender shrimp in my shrimp salad. But you can use larger shrimp, if you wish.

Tuscan Bean Salad

This recipe gives a new meaning to bean salad. It is so tasty, but a big bonus is that it is a healthy dish, too. The two don't usually go together, but this recipe does that very well. This is the perfect side dish for the warmer days ahead--cold beans on a hot day. Now, how cool is that. Also, my Stud Muffin loves this, and it is one of my favorites as well. Tuscan Fagioli Insalata, enjoy!

• 1 (1 lb. 13 oz.) can Goya garbanzo beans
• 1 (1 lb. 13 oz.) can Goya black beans
• 1 (15.5 oz) can dark red kidney beans
• 1 (15-16) oz. can butter beans
• 1 (15-16 oz.) can pinto beans
• ¼ cup freshly chopped basil
• 1 Tbsp. minced garlic from jar
• ½ cup extra virgin olive oil
• ⅔ cup aged white wine vinegar
• ¾ cup shredded parmesan cheese
• ⅓ cup sun dried tomatoes packed in oil
• 3 spring onions (sliced green tops too)
• ½ tsp. freshly ground black pepper
• freshly ground sea salt to taste

Drain and rinse all beans in a colander. Place in a large mixing bowl. Cut sun dried tomatoes into slivers with kitchen scissors and clean and slice green onions. Add to beans.

Add remaining ingredients to beans. Stir well. Place in an airtight bowl and chill overnight.

Serve as a side or have a bowl of beans for lunch. Healthy can be delicious. Feel free to change the bean selection around. I have used Fava beans, black soy beans, pigeon beans, etc.

Chicken Salad

This recipe is a very popular one, it's unique and refreshing. I have made these little sandwich treasures for a rehearsal dinner, weddings, birthdays, funerals and anniversaries. Yesterday was the best reason of all. I made them for my daughter-in-law Katie's baby shower. Now how about that, I will soon be a first time Grandma. Baby James is due on June 9th. I have not met the little guy yet

and I can hardly wait. I am already in love with my grandson--Nonna is waiting. You don't need a special occasion for these treasures. Chicken Salad is great for the hot spring and summer days ahead. Enjoy!

• 2/3 cup petite frozen peas, thawed
• 2 (12.5 oz.) can chicken breast packed in water, drained
• 1 cup mayonnaise, I use Hellman's light or Aldi's Fit & Active
• 1 Tbsp. Dijon mustard
• ½ tsp. ground white pepper
• 2/3 cup sliced spring onion, tops and root trimmed, sliced thin
• 2/3 cup diced celery

Thaw peas in cold water. Meanwhile, open and drain chicken. Place chicken in a large bowl and break up chunks with fingers. Add mayonnaise, mustard and white pepper, mix together well. Chop celery and onion, drain peas well and mix all 3 into chicken salad. Cover and chill overnight.

This chicken salad tastes best on potato rolls. I make them on Martin’s potato party rolls (24 pk). They make a nice small sandwich. Or you can use the burger buns too. I use reduced fat mayonnaise and it is still delicious. Also I can not stress the importance enough to use petite frozen peas, they have a sweetness to them that the larger peas do not.

My recipe is an awesome twist on chicken salad. This is a very requested recipe. I buy large cans of chicken from the wholesale food clubs. Don't let the fact that the chicken is canned fool you, it tastes better then one you would cook up fresh and does not get that flavor change that whole cooked chicken does.

 If making a lot of sandwiches this tip is a time saver. Refrigerate the 24 count packs of Martin's party potato rolls, this makes slicing easier. Pull out 12 attached rolls at a time, do not separate them, slice in half horizontally all the way through. Then remove all 12 bun tops leaving them still connected. Using a small cookie dough scoop up chicken salad and place a dollop on top of each of the 12 roll halves. Top with bun tops and cut with a long knife to separate into 12 mini sandwiches. Repeat until done. This is a great assembly line technique to prepare them.

This is a pic of my expecting daughter-in-law Katie. We just had these chicken salad sandwiches at her baby shower over the weekend and they were a hit.

Cucumber and Onion Salad

3 Burpless or regular cucumbers
1 sweet Vidalia onion
1 cup cider vinegar
1 cup sugar or Splenda
⅛ cup canola oil
½ tsp. salt
¼ tsp. black pepper


Skin cucumbers and slice very thin, I like to use a food processor. Mix together vinegar with sugar or Splenda. Add all ingredients in a large airtight container and refrigerate overnight. Serve the next day. It will keep for several days. This is a refreshing summer recipe.

All American Potato Salad

All American Potato Salad

• 1 (5 lb.) bag small red potatoes (cleaned then diced bite size w/skin on)
• 1 large sweet onion, peeled and diced fine
• Celery, hearts only, using 6 stalks, diced fine
• 2 cups mayonaisse, I use Hellman's light
• ¼ cup yellow mustard
• 1/3 cup sweet pickle relish
• 1 Tbsp. cider vinegar
• 1 tsp. salt plus 3 tsp. salt
• 1½ tsp. freshly ground pepper

In a large pot add potatoes, 1 tsp. salt, and enough water to cover potatoes & bring to a boil. Boil for about 20 minutes or until just cooked through and tender when pierced with a fork. Do not overcook. Drain potatoes in colander and run cold water over them to cool them down. Let drain, and cool for about 30 minutes.

Meanwhile in a medium size bowl mix remaining ingredients together and stir well. In a large bowl add potatoes and mayonnaise mixture together and stir well, being careful not to break up potatoes. Cover and refrigerate overnight. This should be made one day in advance.

Greek Salad

Dressing:

• ¼ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 tsp. oregano
• ¼ tsp. freshly ground black pepper
• ¼ tsp. salt
• 1/8 tsp. garlic powder

Salad:

• 2 heads of Romaine lettuce
• 2-3 roma tomatoes
• 1 cucumber
• 1 small red onion
• ½ cup feta cheese
• pepperoncini's (pickled in jar)
• Kalamata olives, pitted

In a measuring cup mix salad dressing ingredients together with a wire whisk and set aside.

Wash romaine and tear into bite-size pieces, placing lettuce into a large bowl. Pat lettuce with paper towels to absorb extra water.

Add the following as prepared. Washed and chopped roma's. Cut off about a 5 inch chunk of cucumber, peel then slice thin, reserving the rest for later use. Peel and slice onion very thin, only using about ½ of onion, reserve the rest for later use. Add feta cheese and salad dressing, toss well. You may serve as a small side salad (serves 4-5 ) or a big dinner salad (serves 2-3). Then add 2 pepperoncini peppers and a few olives on top of each salad.

I love greek salads and found myself craving them so I decided to come up with a recipe I can make at home, it is so good. Perfect for dinner on a hot day or a side with a meal. Be creative and top with grilled chicken, cooked shrimp, or tuna salad. Enjoy!

Summertime Tomato & Onion Salad

Seasons change, and our cooking choices change with the season. Here is a fast and easy recipe for the warmer weather. It is so good that I find myself craving it year round.

The Tomato & Onion salad is great as a side. Make sure you have some crusty bread to dip into the juice, or chop and place the bread in a bowl with the tomato & onion salad on top. Or, serve it on a crusty Italian roll. Also, you may top salad greens with it and you will not need any salad dressing. Try filling up a pita with it. Enjoy!


Tomato & Onion Salad

• 2 lbs. grape tomatoes, rinsed and sliced in half
• 1 large sweet vidalia onion, chopped
• 1/3 cup extra virgin olive oil
• 1/2 cup balsamic vinegar or white wine vinegar
• 2 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• crushed red pepper flakes (optional)

Prepare tomatoes and onion then place into a large bowl. Add remaining ingredients and mix well. Chill in refrigerator until ready to eat. It will taste even better the next day.


It is also scrumptious when you add some fresh mozzarella balls to the salad. You can eat it on a pita or a crusty Italian roll.

I remember my Mom would make this salad for the family when I was a little girl. Summertime fresh tomatoes always spurred a craving for this one. When I was young I did not like the taste of tomatoes or onions, but I would dip Italian bread into the juice. It was delicious. Not anymore, I love tomatoes and onions. This is a summertime favorite. What more can you ask for, quick and easy to make, delicious and healthy too.