#TheSaladBar: Strawberry Mango Salad with Sweet Balsamic Dressing

I have to tell you about the great new blogging group I've joined.  It's called #TheSaladBar.  Once a month, we all post a salad recipe that fits into the theme for the month.  Then we all post at the same time.  I can't wait to make the rounds to see everyone else's creations. I've really been making an effort to get more fruits and veggies into our diets, and I think this group will make eating healthy a lot easier.

This month's theme is berries!  I was so excited because I love salads with fruit in them, especially berries.  I personally think berries and lettuce are a match made in heaven.  Add a tangy dressing and I'm in love.  Today's salad has some of my very favorite foods mixed together to make a sweet/tart symphony in your mouth.  Sweet strawberries, smooth delicious mangos, crunchy candied almonds and of course, bacon.  But I think my favorite part of the whole thing is the fresh greens that I picked out of my garden.  There is nothing like fresh lettuce and spinach.  It is so much better than anything you can buy at the store.

So this salad is a great main dish salad.  I served it with some fresh rolls and strawberry lemonade and it made a nice meal on a hot evening.  You could also leave out the chicken and serve it as a side salad as well.

Be sure to scroll down and check out all the great salad recipes from other group members.


Strawberry Mango Salad with Sweet Balsamic Dressing
Serves 6-8

1 bag baby spinach
1 head romaine lettuce, chopped
1 diced red bell pepeer
1 mango, peeled and diced
1/2 pound bacon, cooked and crumbled
2 chicken breasts, cooked and diced  (I seasoned mine with Montreal Steak Seasoning and baked them)
1 cup strawberries, sliced
1/2 cup candied almonds

Sweet Balsamic Dressing:

2 tsp. dry Italian salad dressing mix 
1/2-3/4 cup sugar (depending on how sweet you like it.  I only used 1/2 a cup.)
1/2 cup rice vinegar
1/4 cup balsamic vinegar
1/2 cup oil
3/4 tsp. paprika
1 Tbs. dried minced onion
1/4 tsp. dry mustard

Start by cooking the bacon.  I bake mine in the oven at 400° for about 15 minutes or until it's as crispy as I like it.  Drain on paper towels and chop up when it's cool enough to handle.

For the candied almonds, put 1/2 cup of sliced almonds and 1/4 cup sugar in a saute pan.  Cook over medium low heat, stirring often.  When the sugar starts to melt, stir constantly until the nuts are completely coated in the melted sugar.  Turn out onto a piece of foil that you've sprayed with cooking spray.  (A word to the wise, NEVER turn these almonds out onto a paper towel, unless you plan to put paper towels on the menu because you'll never get the towel pieces off the nuts.)  Allow to cool completely.

For the dressing, whisk all the ingredients in a bowl until it is combined and mixed completely.  I used my food processor to really get it mixed up well.

In a large salad bowl, toss the spinach, lettuce, red pepper, chicken, mango and strawberries.  Top it off with the bacon and candied almonds.  Drizzle with dressing, toss it up and serve immediately.

**This salad doesn't store well so add dressing only to what you plan to eat right away.**

Broccoli, Grape and Pasta Salad

Have you ever found a recipe you love so much that you make it over and over and over?  Well this is that kind of recipe for me.  I've made it no less than 6 times in the last month.  And I doubled it every time.  I've eaten pounds and pounds of the stuff and I still love it.  When I make it my kiddos beg for it.  How many kids beg for broccoli?  It is that good!

I've taken this to a half a dozen potluck over the last couple of months and every time I come home with an empty bowl and multiple recipe requests.  I've even started taking copies of the recipe to hand out.  So remember this for your Fourth of July bbq or your next backyard weenie roast.  You won't be disappointed!

Broccoli, Grape and Pasta Salad

Serves 6-8 

1 cup slivered almonds

1/3-1/2 cup sugar

1 (16-oz.) package bow-tie pasta 

1 pound fresh broccoli  

1 cup mayonnaise  

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar 

1 teaspoon salt

2 cups seedless red grapes, halved 

8 cooked bacon slices, crumbled  

Stir together the almonds and sugar in a skillet over medium heat.  Stir often until the sugar begins to melt, then stir constantly until the almonds are coated and the sugar is completely dissolved.  Spread on a piece of foil that has been coated with cooking spray and allow to cool.

Prepare the pasta according to the package directions. 

Meanwhile, cut the broccoli into florets.  

Whisk together the mayonnaise and the next 4 ingredients in a bowl.  Combine the broccoli, hot cooked pasta and grapes.  Stir in the mayonnaise mixture and stir to coat.  Cover and chill for 3 hours.  Stir in bacon and candied almonds just before serving. 

Source:  Adapted from Southern Living September 2011

Secret Recipe Club: Caramel Apple Marshmallow Dip

Good morning all!  It's my favorite time again.  Yep!  Secret Recipe Club time!  It's almost like waiting for Christmas every month!  I always look forward to trying a recipe or ten from my assigned blog, seeing who had my blog and drooling over all the delicious food from everyone in the group.

This month, I was assigned Steak N Potatoes Kinda Gurl.  And just let me say, awesome blog!  There is a great variety of recipes and restaurant reviews.  But my favorite thing about Desi's blog is that there isn't anything too gourmet for my family!  Some fancy stuff, sure, but it's all the kind of food I'd make with ingredients that I always have in my cupboards.  Love it!

Now for the recipe!  I chose to make Caramel Apple Marshmallow Dip.  See, I was invited to a get together at a friend's house and I offered to bring something to help out.  She is on a diet (swim suit season is right around the corner) so she requested something "semi-healthy".  I can't tell you how glad I am the she added the "semi" in there.  Because I can't think of one healthy appetizer/dip recipe.  But since it only needed to be "semi" healthy, I  figured a dip filled with cream cheese, marshmallow cream, caramel and toffee bits would qualify since you dipped apples in it.  (Are you lovin' my logic?)  Needless to say, my friend had to start her diet over again because, lets face it, I took a dip with cream cheese, marshmallow cream, caramel and toffee bits in it.  And regardless how many apples you dip in it, there's nothing healthy about this stuff!  But there is something very sinful about it!

Don't let apples have all the fun with this dip though.  Because the strawberries will be very angry if you leave them out.  Thanks goodness I thought to include them, because they were delicious!  But lets be honest here, I'd dip celery in this stuff.  It's luscious!

Caramel Apple Marshmallow Dip
 Serves about 20


8-oz block of cream cheese, softened 

1 cup marshmallow cream 

1/3 cup caramel topping plus more for drizzling 

1 tbsp dark brown sugar 

1/2 tsp vanilla extract 

1/2 cup heath toffee bits (or however much you want to cover the dip)

2 granny smith apples, sliced 

2 honey crisp apples, sliced

Blend cream cheese and marshmallow cream in a medium mixing bowl until creamy. Add 1/3 cup caramel, dark brown sugar, and vanilla and blend until smooth. Transfer to a decorative bowl, or the center of a platter. Drizzle more caramel topping on top and sprinkle generously with toffee bits. If using bowl, place it in the center of a platter and surround with the sliced apples.

Fruit Salad with Honey Lime Dressing

How's that for a gorgeous colorful fruit salad?  If you want something fresh, nutritious and simple for a summer afternoon, well this is it.  I have to say, this is one of my favorite fruit salads.  It is simplicity at its finest!  This salad is glazed with honey and lime juice that makes the flavor of the fruit really shine through.

You can really use any combination of fruit you want to.  Blueberries or fresh sliced peaches instead of cantaloupe would be really good.  Use whatever is in season for the freshest taste and most nutrition.  I had the leftovers for breakfast the next morning with some vanilla yogurt and granola.  My mouth is watering just thinking about it.  YUM!

Now that  I shared all the salad recipes, I'll give you a little teaser of what's to come. Think Strawberry Honey Butter, canned Spiced Strawberry Butter and Strawberry Syrup.  There will also be some desserts in there as well.  I think Strawberry Palooza may end up stretching longer than a week!  I hope you enjoy it!!

Fruit Salad with Honey-Lime Dressing
Makes enough for a crowd

1 pt. container strawberries
1 medium cantaloupe, cubed
1  bunch (about 1 1/2 lbs.) seedless green grapes
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries and grapes.  Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.
Cut the cantaloupe into small chunks and remove grapes from stems.  Gently combine  all three in a large bowl or aluminum tray.  Set aside. In a small bowl, whisk together honey and lime juice.  Pour over fruit.  Refrigerate until ready to serve.

Source:  Oh! You Cook!  via Pinterest

Strawberry Cheesecake Salad

Today's strawberry recipe is another delicious salad that could also double as a dessert.  It is light and sweet and creamy.  I served this as a dessert after a bar-b-que one evening and my kids ate every last drop.  I think I'll take it to our Mother's Day potluck this weekend.  

One note about this recipe.  The the bananas and marshmallows should be added right before serving, but the remainder of the salad can be assembled earlier in the day.

Strawberry Cheesecake Salad
Serves about 10

12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don't add the milk)
3 (6 oz) strawberry yogurts (I used Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated. 

 Source:  Time for Supper

Strawberry Spinach Salad

Have I mentioned that I love strawberries?  Have I mentioned that I jammed, froze, buttered and ate 96 pounds of strawberries this week?  96 pounds.  That's more than my 12 year old daughter weighs.  It's a little mind boggling if I think of it that way.  But when you find such a great deal on berries, what else can you do?  And as tender as these little beauties are, they can't sit around in the fridge very long.  (As if I had fridge space for that many berries!)

I really had to get creative about using them.  I did make 40 pints of the obligatory strawberry jam and froze 6 gallon bags of berries, but that still left me with more berries than I knew what to do with.  It also left me with a fun challenge.  Finding new and delicious ways to use them.  I thought I'd start out Strawberry Palooza with a tried and true recipe that has been a favorite around my house for years.

This happens to be one of my all time favorite spring salads.  It is so bright and vibrant and has really great flavors and textures.  Everyone down to my 7 year old loves this one.  My favorite part is the candied almonds.  I think they make this salad!  I hope you enjoy it as much as we do.

**This salad does not store well.  Assemble it right before serving.**

Strawberry Spinach Salad
Serves 10 

1/4 cup slivered almonds 
2 tablespoons sugar 
1 package (10 ounces) fresh spinach, torn 
1 cup fresh strawberries, sliced 

DRESSING: 

2 tablespoons canola oil 
1 tablespoon cider vinegar
1 green onion, finely chopped 
1-1/2 teaspoons sugar  
1-1/2 teaspoons Worcestershire sauce 
1 teaspoon poppy seeds 
1/4 teaspoon salt  
Dash paprika

In a large skillet, cook and stir almonds and sugar over medium low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart.

In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.

Source:  Taste of Home

SRC: Oreo Cookie Brownies

I love the Secret Recipe Club for so many reasons, but this month I love it because I got to snoop around Rhonda's blog, The Kitchen Witch. I've actually been reading her blog for a while. And I'll bet she doesn't realize it, but we've even conversed through email. You see, I also write a dutch oven cooking blog (that I've neglected lately) and Rhonda is a budding dutch oven chef! She shared a hilarious dutch oven cooking experience with me.  You'll get a kick out of her experience and storytelling abilities here!

I have to say, The Kitchen Witch has something for everyone.  From the gourmet to simple but delicious recipes, I know you'll find something you'll love!  I chose this dessert because I needed something quick and kid friendly.  My oldest daughter wanted to have some friends over for a party and I needed a dessert to serve after the BBQ.  These Oreo Cookie Brownies was a huge hit.  I had no idea that 6 teenage girls could eat an entire pan of brownies!  This is what was left after they got through with it.  I'm glad they saved me a small piece!

 I did make one small change to the recipe.  The original calls for store bought frosting, and I have a hard time eating it because it's so sweet.  So I substituted vanilla pudding mixed with whipped topping as the frosting.

Oreo Cookie Brownies
Serves 15
 2 cups Cookie Crumbs (about 1 package of Oreo cookies)
1/2 cup butter, melted
1 box brownie mix (plus ingredients listed on the box to prepare the mix i.e. eggs, oil and water)
1 large box instant vanilla pudding
1 1/2 cups milk
1 (8 oz.) container whipped topping
Mini Oreo cookies or cookie crumbles

Preheat the oven to 350°F.  Mix the cookie crumbs and the melted butter.  Press into a 9×13 pan.  Prepare the brownies according to the package directions.  Pour the batter over the prepared cookie crust, spread evenly.  Bake according to the package directions.

Let the brownies cool completely.  While the brownies are cooling, mix the pudding with the milk and stir well.  Carefully fold in the whipped topping and spread on top of cooled brownies.  Top with mini Oreo cookies or cookie crumbles and enjoy!  Store any leftovers (if there are any) in the refrigerator.

Won Ton Chicken Salad

I'm afraid this picture doesn't do this salad justice.  This is my hubby's very favorite salad EVER!  I've made this salad nearly every week the entire summer.  When I ask him what he wants me to plan into the menu, he always mentions this salad.  Even my kiddos love it.  The chicken makes this very hearty and the dressing adds a nice tang.  I'm sure it will be your family's favorite salad too!

This recipe has several steps, and all of them can be done ahead of time, so this is a snap to put together when you're ready to serve dinner.  I always take this to potluck dinners and I always come home with an empty bowl and cramped hands from rewriting the recipe a dozen times.

**This salad doesn't store well, so assemble immediately before serving.**

Won Ton Chicken Salad
Serves 10-12


For the salad:

1/2 head of iceberg lettuce
1 head romaine lettuce
3 green onions, sliced
2 stalks celery, thinly sliced
About 15 won ton wrappers, fried in oil until golden brown and crispy
1 Tbs. sesame seeds for garnish

For the chicken:

3 chicken breasts
1/2 cup soy sauce
1/2 cup sugar
Dash of Accent (This is MSG--a flavor enhancer and can be found in the spice aisle at the grocery store)

Dressing:

4 tsp. sugar
1 tsp. pepper
5 Tbs. vinegar
2 tsp. Accent
1/2 cup vegetable oil

In a large bowl, mix all the salad ingredients except the fried won ton wrappers and sesame seeds and refrigerate.

In a skillet, heat the soy sauce, sugar and Accent until the sugar is dissolved.  Add the chicken and bring to a boil.  Cover and reduce the heat to simmer for about 1 hour or until the chicken is very tender.  Shred the chicken while warm, transfer to a covered bowl and refrigerate until cold (about 30 minutes).

For the dressing, whisk all the ingredients together and set aside until ready to assemble the salad.

To assemble the salad:  Break up the won ton wrappers and add to the salad along with the shredded chicken.  Toss to evenly distribute.  Pour the dressing over the salad, toss, sprinkle with sesame seeds and serve immediately.

Source:  My cousin Andrea B.

Rainbow Jell-o Salad

How is that for a cool looking jell-o salad?  I've always wondered how it was made, so I finally got off my rear end and googled it.  I took this to my family's 4th of July BBQ and it was a big hit with everyone, especially the kids (there were 17 of them).  It was fun to watch them peel each layer off and eat it.

This is really a simple salad to make, but you have to plan ahead.  Its best made the night before you need it.  The total time to prepare this was over 8 hours, but actual hands-on time was only about 30 minutes, the rest was chilling time.  So keep that in mind.  Its also fun for kids to help make.  Mine loved spooning the Jell-o over the previous layer.

I love that you can really tailor this to the seasons.  Red, white and blue for July 4th, purple and orange for Halloween, red and green for Christmas, you get the idea.  So have fun with it!

Rainbow Jell-o Salad
Serves 20


7 packages (3 oz. each) assorted flavored Jell-o
4 1/2 cups boiling water, divided
4 1/2 cups cold water, divided
1 (12 oz.) can evaporated milk

In a small bowl, dissolve 1 pkg. of Jell-o in 3/4 cup boiling water.  Stir in 3/4 cup cold water.  Pour into a 9 x 13 inch baking pan coated with  nonstick spray.  Refrigerate until firm, about 1 hour.

Dissolve a second package of gelatin in 1/2 cup boiling water.  Stir in 1/2 cup cold water and 1/2 cup evaporated milk.  Spoon (don't pour) over the first layer.  Chill until firm.

Repeat with remaining boxes of Jell-o, alternating with creamy Jell-o.  Chill until each layer is firm before adding the next layer.  Refrigerate overnight.  Top with whipped cream and cut into squares.

Source:  My friend Katie B.

Southwestern Haystacks

I know that almost everyone has tried Hawaiian Haystacks, but have you ever tried Southwestern Haystacks?  It is basically the same concept, just with taco ingredients!  I have an unhealthy obsession with Mexican food, so I created this recipe to help feed my addiction in new and exciting ways.  Over the years I've tweaked and refined it, and its always a hit with everyone who tries it.  The ingredients are simple and you probably have most of them in your pantry or fridge right now.  I make this on busy nights since I can have it on the table in 30 minutes.

My family, specifically my 16 year old son Colton, loves this so much that I have to make him his own 8 x 8 pan.  And HE EATS THE WHOLE THING!!  Its unbelievable!  I've never in my entire life seen anyone eat that much food.  I think he may have a future in competitive eating.  :)

Southwestern Haystacks

Serves about 10

1 1/2 lbs. ground beef

1 onion, chopped

3/4 cup tomato juice

3/4 cup water

1 pkg. taco seasoning

1 (4 oz.) can chopped green chilies

1 (15 oz.) can black beans, rinsed and drained

2-3 cups hot cooked rice

1/4 cup butter

1/4 cup flour

2 cups milk

8 oz. Velveeta cheese, cubed (I like the Mexican flavored Velveeta)

Toppings

Shredded lettuce

Diced Tomatoes

Sliced black olives

Shredded cheddar cheese

Sliced jalapenos

In a skillet, brown the beef and onion until cooked through.  Drain.  Add the tomato juice, water, green chilies, black beans and taco seasoning and simmer for 15-20 minutes or until water is absorbed. 

While the meat is simmering, make the cheese sauce.  In a sauce pan, melt the butter.  Stir in the flour until smooth.  Gradually add the milk.  Bring to a boil and cook and stir for 2 minutes.  Reduce the heat and stir in the Velveeta until melted.

Spread the hot rice in the bottom of a  9 x 13 pan.  Then spread the meat mixture on top of the rice.  Pour the cheese sauce over the meat.  Top with lettuce, tomatoes, olives, shredded cheese and sliced jalapenos.  Serve with tortilla chips.

Source:  A Mommy's original recipe

Secret Ingredient Chili

My family absolutely loves chili.  It is my favorite snowy day meal.  There are so many different versions that there's no reason to ever get bored with the same old chili.  But this recipe is my favorite.  The "secret ingredient" is one that no one ever guesses, but that adds a new level of flavor.  Its cinnamon.  Yep, the same cinnamon that you put on your toast in the morning tastes great in chili.  It doesn't take much to deepen and enrich the flavor of the chili.  I serve this out of bread bowls as a main dish on Superbowl Sunday.  If I'm feeling really ambitious, I'll also whip up a pot of  Smokey Chipotle Chili for those that like it HOT!

Secret Ingredient Chili

Serves 12-15

2 lbs. ground beef

1 large onion, diced

2 cloves minced garlic

2 quarts diced tomatoes

2 cans tomato sauce

1 4oz can diced green chilies

2-4 Tsp. chili powder or to taste

1-2 tsp. cumin or to taste

2 tsp. kosher salt

1 tsp. pepper

cinnamon  (start with 1/4 tsp. and then add more to taste)

2 15 oz cans kidney beans, drained

1 15 oz can chili beans, undrained

Cook the ground beef, onion and garlic until meat is no longer pink.  Then add the tomatoes, tomato sauce, green chilies and spices. I started with 1/4 tsp. of cinnamon, and ended up using just shy of 1 tsp. Simmer the chili 1 1/2-2 hours. Add the beans and simmer until they are heated through.

Source:  A Mommy's original recipe

Broccoli Cheese Salad

I wish I could have come up with a better name for this salad.  Something that told you how yummy and different this really is.  Its a nice switch from the pasta salads that seem to over take any picnic or potluck.  I've had this several times over the past few years, but never had the recipe until now.  It was a family favorite from the first bite.  My oldest  (vegetable hating) daughter took one bite and said "Oooh Mom, I love this!".  If that's not a glowing recommendation then I don't know what is. 

This salad can be made ahead of time too!  It even tastes better the second day.  If you're going to prepare this in advance wait until just before you serve it to add the cheese.  That way it won't get soggy sitting in the dressing.  I'm taking this to our family Christmas potluck dinner.

Broccoli Cheese Salad
Serves 12

1 cup crasins
1 1/2 lbs. broccoli, chopped into small pieces
8 slices bacon, cooked and crumbled
1/2 cup sweet red onion, chopped
1/2 cup shredded cheddar cheese
1 cup sunflower seeds
3/4 cup mayonnaise or salad dressing
1 Tbs. vinegar
1/4 cup sugar

Combine the mayonnaise, vinegar and sugar.  Mix well.  Combine the crasins, broccoli, bacon, onion, cheese and sunflower seeds.  Toss well.  Add the mayonnaise dressing and mix until well combined.

Source:  My friend Jenna T.