Fat Free Salad Dressing

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Quick Bacon Potato Salad

I’m trying to get these sent today (No, I didn’t have them prepared ahead of time) before yet another thunderstorm arrives. We’ve had one bad one this morning and one lesser one, but a really severe one is headed our way from the North-west, which is NOT NORMAL! Those that don’t come from the southwest are usually more severe. I’ve given up on going to the farmer’s market today. It makes me say, but I still have a few tomatoes and green beans so since corn hasn’t arrived yet, it won’t “KILL” me to miss one week.

Sending more sides for your 4^th picnic!

Quick Bacon Potato Salad

https://www.tasteofhome.com/recipes/quick-bacon-potato-salad/?_cmp=top10nl

My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to potluck gatherings.

Tami Gallagher, Eagan, Minnesota

TOTAL TIME: Prep: 30 minutes + chilling

YIELD: 8 servings.

Ingredients

4 cups cubed red potatoes

1 cup chopped onion

7 bacon strips, cooked and crumbled

2 tablespoons minced fresh parsley

1-1/3 cups mayonnaise

3 tablespoons grated Parmesan cheese

3 tablespoons prepared ranch salad dressing

2 tablespoons prepared mustard

4 teaspoons white vinegar

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.

Nutrition Facts

3/4 cup: 398 calories, 35g fat (6g saturated fat), 22mg cholesterol, 524mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 5g protein.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress..

lindasplaceincyberspace-subscribe@yahoogroups.com

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} RESEND WITH PHOTO! Pickled Cauliflower and Red Onion

If you make this now, it should be ready for your July 4^th picnic.

Sorry I forgot the photo!

Pickled Cauliflower and Red Onion

Ingredients

1/2 small head cauliflower, cut into bite-size florets

1 small red onion, sliced 1/4 inch thick

1 clove garlic, thinly sliced

3/4 cup red wine vinegar

3/4 cup distilled white vinegar

2 tablespoons sugar

Kosher salt

1 teaspoon coriander seeds

1 wide strip lemon zest

Directions

Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar.

Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil.. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

lindasplaceincyberspace-subscribe@yahoogroups.com

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Mushroom-Pecorino Salad

Mushroom-Pecorino Salad

https://www.foodnetwork.com/recipes/food-network-kitchen/mushroom-pecorino-salad-recipe-2112616

Directions

Soak 1/4 cup thinly sliced red onion in cold water; set aside. Whisk 2 tablespoons white wine vinegar with 1 small minced garlic clove, 1 teaspoon Dijon mustard and a pinch of sugar; gradually whisk in 1/4 cup olive oil. Toss with 1 pound thinly sliced white mushrooms and 1/2 cup chopped parsley. Drain the onion; add to the mushrooms along with 1/2 cup shaved pecorino. Season with salt and pepper and toss. Drizzle with olive oil and top with more cheese.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

lindasplaceincyberspace-subscribe@yahoogroups.com

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Pickled Cauliflower and Red Onion

If you make this now, it should be ready for your July 4^th picnic.

Pickled Cauliflower and Red Onion

Ingredients

1/2 small head cauliflower, cut into bite-size florets

1 small red onion, sliced 1/4 inch thick

1 clove garlic, thinly sliced

3/4 cup red wine vinegar

3/4 cup distilled white vinegar

2 tablespoons sugar

Kosher salt

1 teaspoon coriander seeds

1 wide strip lemon zest

Directions

Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

lindasplaceincyberspace-subscribe@yahoogroups.com

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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Wednesday, June 27, 2018

{soups-salads-and-salad-dressings} Apple Slaw with Apple Jalapeño Dressing

Apple Slaw with Apple Jalapeño Dressing

Total: 2 hours 15 minutes

Active: 15 minutes

Yield: 6 to 8 servings

Ingredients

Slaw:

Two 14-ounce bags slaw mix

3/4 cup golden raisins

1/4 cup finely chopped pickled jalapeños

1/4 cup finely chopped fresh cilantro

1/4 cup finely chopped fresh Italian parsley

1/4 cup finely chopped fresh mint

2 red-skinned apples, cored and julienned

Dressing:

1/4 cup jalapeño pickling juice

1/4 cup apple juice or cider

1/2 teaspoon red chile flakes

1/2 teaspoon chili powder

Kosher salt and freshly ground black pepper

Directions

For the slaw: In a large bowl, toss the slaw mix, raisins, jalapeños, cilantro, parsley, mint and apples.

For the dressing: In a medium bowl, whisk together the pickling juice, apple juice or cider, chile flakes, chili powder, a pinch of salt and a few grinds of pepper.

Pour the dressing over the bowl of slaw and toss to combine. Chill for 2 hours, stirring once while chilling. Serve chilled or at room temperature.

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.