Cucumber Salad Wednesday, Nov 14 2012 


Cucumber Salad

2 medium cucumbers, thinly sliced
1/3 cup cider or white vinegar
1/3 cup water
2 Tbsp sugar
1/2 tsp salt
1/8 tsp pepper
Dill weed or parsley, if desired

Place cucumbers in small bowl. Shake remaining ingredients except dill weed/parsley. Pour over cucumbers. Cover and refrigerate at least 3hrs to blend flavors.

Drain salad, sprinkle with dill/parsley.


Recipe from Betty Crocker’s Cookbook.

Romen Noodle Cabbage Salad Monday, Nov 12 2012 

This is one of my husband’s favourite salad. It’s pretty, a bit fancy, and easy to make! 🙂  When making this, add the dressing and noodles just before serving. As it sits, the noodles become soft. It’s best when crunchy, but leftovers never go to waste around here! 🙂


Romen Noodle Cabbage Salad

1 bag cabbage mix (I make my own: approximately 6 cups of chopped green and purple cabbage, and carrots)
2 bunches of green onions
1/2 cup slivered almonds (toasted 7-8 min. at 375F)
1/2 cup sunflower seeds
2 packages chicken Roman Noodles*, broken into small pieces
3/4 cup oil
1/2 cup sugar
1/3 cup vinegar
2 packages seasoning mix from noodles*

Toss first four ingredients together.

Mix oil, sugar, vinegar and seasoning packages together, pour over the first 4 ingredients and mix well.


*I stay away from MSG, which is included in roman noodle packages. So I use other plain minute noodles available in grocery stores, and use a Tbsp MSG-free chicken bouillon instead of the seasoning mix.

Making salad for a crowd! Monday, Nov 5 2012 




While I’m showing pictures of a time my husband and I made salad for a crowd (100 people), we do this on a small scale in our home regularly as well! I love having pretty salad waiting in the fridge, ready to eat. We eat more salad this way! It’s appealing to the eyes, and the tummy. 🙂 It lasts about 4-5 days in the fridge.

We made this salad back in March, when we put together a spaghetti supper fundraiser. We had no bowl big enough to make this much lettuce (10 heads of iceburg!), so we put a clean tablecloth on the table and had fun! 😀




First, get all your ingredients ready. Then spread the chopped up the lettuce on a clean table (on a smaller scale, we put it in a large bowl or large ziploc bag).

Next, you spread all your other veggies. Here, we had chopped up purple cabbage, grated carrots, as well as diced peppers (green/yellow/red/orange). These veggies make the salad so appealing to the eyes, and so much more fun to eat! Yet, it’s simple veggies to chop up and add. 🙂




Then you mix it all up and bag it. 🙂  On a small scale at home, we fill up a large ziploc bag full of ready-made salad this way. We use whatever veggies we have on hand, which usually means some carrots and purple cabbage as a basic (adds nice colour). Other veggies we’ve added is broccoli, cauliflower, and cucumbers. You don’t want to add any tomatoes as they will make the salad soggy and it will go bad faster. Sliced cucumbers also don’t last as long, so be careful if you add those.


This is a great way of preparing salad for a crowd, of just for your own family at home. My husband and I often prepare the salad together. It gives us a chance to talk, while preparing enough salad to last us several days. 🙂 A huge time saver!

Check out these yummy homemade salad dressings!

Voeller Salad Dressing (our favourite!)
Catalina Salad Dressing
Rachel’s Vinaigrette
Asian Salad Dressing


Secret Recipe Club: Coleslaw Monday, Sep 24 2012 

It’s Secret Recipe Club time again!! I always look forward to seeing which blog I’ll be assigned to. This month was a new experience! I was assigned to New Yorker by Heart which is a blog all in Dutch. I speak French, not Dutch, but thanks to google translate, I was able to browse around and find a yummy recipe. 🙂

I had some cabbage in the fridge and decided on the Coleslaw recipe, which looked yummy! And yup, we sure enjoyed it! 🙂  Thanks, New Yorker by Heart!


6-7 cups coleslaw mix: red and white cabbage (finely chopped), and carrots (coarsely grated)

2 1/2 Tbsp mayonnaise
2 Tbsp sugar
salt and pepper, to taste
2 tsp mustard
3/4 cup oil
1/4 cup vinegar

Combine mayonnaise, mustard, salt, pepper and sugar together. Whisk oil and vinegar in – until dressing is smooth.

Pour dressing over coleslaw and mix well. Cover and refrigerate for at least 4hrs (or, if you’re like me, it still tastes good done last minute!!!) 🙂





Make-Ahead Layered Salad Wednesday, Nov 23 2011 

You can’t quite see all the layers in this salad, but it’s so pretty and so yummy! It’s very versatile too, so use the recipe below exactly, or add extra veggies as desired! The layered salad pictured above has purple cabbage, broccoli, tomatoes, peas, etc. It’s great because you can make it ahead, which makes suppertime preparations less hectic. Or for holidays, like Thanksgiving or Christmas! I loooove this layered salad. 🙂

Make-Ahead Layered Salad

1/2 head lettuce, sliced
2 branches of celery, sliced
1 sweet onion, chopped
1 green pepper, sliced
1/4lb mushrooms, sliced
10oz frozen peas, thawed
1 cup mayonnaise
1 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp basil
1 cup cheese, shredded
4 slices bacon, well cooked and crumbed into pieces

In a bowl with straight edges, layer the lettuce, green pepper, celery, mushrooms, onions and peas. In another bowl, mix the mayonnaise, sugar, salt, garlic powder, and basil. Mix well, spread on top of peas. Top with cheese and bacon. Cover and refrigerate for at least 4hrs or overnight.

Red Ribbons and Green Pearls Monday, Oct 17 2011 

This salad is called Red Ribbons and Green Pearls, from Kraft’s What’s Cooking magazine. In plain words though, it’s a delicious red cabbage and green peas salad. 🙂  Looks so pretty, tastes great, and is a nice variation to typical salads! The recipe is available here on their site.

Red Ribbons and Green Pearls

1/2 cup Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing*
3 cups shredded red cabbage
3 cups frozen peas, thawed, drained
1/2 cup bacon bits
1/4 cup 100% Parmesan Shredded Cheese

Heat dressing in large skillet on medium-high heat. Add cabbage; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add peas; cook and stir 2 min. or until heated through. Stir in bacon. Spoon into serving dish; top with cheese.

NOTE: You know what’s funny? I’m typing these directions and realized that I never read them when I made our salad! All I did was look at the ingredients, and mix it together. Raw, uncooked, and we ate it that way. It was delicious! It would have its own unique taste if cooked according to these directions. So try it either way, you’ll probably be pleased! 😉

*I used our homemade Voeller dressing.

Summery Pasta Salad Friday, Aug 19 2011 

I needed a salad to bring to a church campout, one that could last in the cooler for a day and still be just as yummy. So I threw these ingredients together and thought “Oooh! Looks really nice, and yummy!” Thankfully, I had paid attention to what I threw in, just in case I wanted to share it. 😉

Pasta salad is one of those recipes that is very versatile, so use what vegetables you have, use the type of salad dressing you like best, and enjoy!

Pasta Salad

700g pasta, approx.
1 grated carrot
2 green onions
1 can kidney beans, drained and rinced
1 cup corn
1/4 green pepper, diced
Salad dressing, to taste (about 1 1/2 – 2 cups)*
Salt and pepper, to taste

Cook and drain pasta. Add all other ingredients and mix. Add Voeller dressing generously as noodles will absorb some. Season to taste!

*Feel free to use whatever dressing you have on hand or like! I’m sure this salad would taste great with Italian, Ranch, a mixture of both, or a homemade dressing! We use a homemade Voeller dressing.


Also shared at The Home We’re Building!

Whole Wheat Pasta Salad Monday, Jul 25 2011 

This recipe is going to be for those who like to experiment, because I don’t have specific directions! 🙂  I still wanted to share it though, as it was so yummy! It was quick to make, and a perfect supper on a hot summer day.

Whole Wheat Pasta Salad

1 box whole wheat macaroni noodles (300g)
2 cups peas
1 cup ham, diced
1 carrot, grated
2 green onions, sliced
Voeller salad dressing to taste*

Cook your noodles, drain. Get peas ready (either thaw them under hot water, or open a can!). Combine in large bowl the noodles, peas, grated carrot, and onions. Coat generously with salad dressing (the noodles will absorb quite a bit, so be generous). Either mix in ham, or spread on top on pasta salad.

Yu’ve now got yourself a quick, healthy, and yummy salad!

*Feel free to use italian dressing, or another favourite! Voeller is our favourite right now, so that’s what we used.

Posted on Tempt my Tummy TuesdayCast Party Tuesday, and What’s Cooking Wednesday!

Homemade Croutons Friday, Jul 15 2011 

Homemade croutons are almost like chips, when you start eating them it’s hard to stop (especially if you put a lot of butter on them! hehe). It’s a great way to use stale bread too! We don’t really care for the end crusts of bread around here (other than when fresh), so I keep a bag in the freezer where we put those slices. It doesn’t go to waste, I can make croutons with it! Or when I make another batch of bread, the leftover loaf goes in there too. Because who wants to eat “old” bread when there is fresh?! Yeah, we’re rather spoiled in this house when it comes to fresh bread. 🙂

These can be used on salads, or even sprinkled on top of creamy casseroles. You can also use it to make your own homemade stuffing mix (I use plain unseasoned croutons for that)!

Homemade Croutons

Cut up bread into cubes, place on cookie sheet. Melt butter/margarine and spread over croutons. Sprinkle seasonings*, mix. Dry at 200F in oven until crispy.

*Seasonings are versatile on taste. I like to just use salt, garlic powder, onion powder, and parsley. My Mom loves sprinkling on italian seasoning!

%d bloggers like this: