Category Archives: Salads

Ambrosia Fruit Salad

Dessert, Fun Stuff, Salads, Side December 3, 2025 Leave a comment

Everyone has tried this summer salad at least once. There are many different recipes for Ambrosia available online, making it difficult to choose which one to make. In this blog, I have included the traditional version of the recipe, as well as a new variation that uses Greek yogurt. Try both versions and decide which one you prefer. 

Traditional Version:

Ingredients

  • 2 cans of pineapple tidbits
  • 2 cans of mandarin oranges
  • 1 8–12-ounce container of Cool Whip (or fresh whipped cream)
  • 1 8-ounce container of sour cream
  • 1 bag of mini marshmallows
  • ½ bag of coconut

Directions:

  1. Mix all ingredients together and refrigerate for at least 2 hours to blend flavors.

New Version:

Ingredients

  • 2 cups of fresh pineapple cut into small pieces
  • 2 mandarin oranges or cuties (tiny oranges) sectioned, cut the sections in half
  • ¼ cup slivered almonds
  • Optional add in fruit:
    • Strawberries (sliced)
    • Kiwi (sliced)
    • Blueberries
  • ½ bag coconut
  • 1 bag of mini marshmallows
  • 1 large container of Plain or Vanilla Greek Yogurt
  • ½ teaspoon vanilla

Directions:

  1. Mix all ingredients together and serve immediately

Oven Roasted Bok Choy

Dinner Ideas, Lite and Weight Watcher Recipes, Salads, Side, Vegetables November 14, 2025 1 Comment

bok choy1I received three baby Bok Choy, also known as Chinese cabbage in my Bountiful Basket (a local food co-op) today. I was stumped as to how I was going to prepare them since I have only eaten this cabbage in stir fry or marinated. I decided to experiment tonight with an oven cooked bok choy.

A little about boc choy that you may not know; this vegetable contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy’s popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.

Preheat oven to 350 degrees

Ingredients

  • 1 baby Bok Choy
  • Olive Oil
  • 4 cloves of fresh garlic, grated or chopped very fine
  • Kosher salt
  • Pepper
  • Parmesan cheese

Directions

Bok Choy

Bok Choy

  • Remove outer leaves if they look torn or bruised, or just cut short with scissors.
  • If leaves are overly long you can trim them with scissors, otherwise leave long, they will crisp up when cooked.
  • Wash with cool water and drain and dry on paper towels.
  • Slice the Bok Choy lengthwise into 4 quarters leaving the stem on each piece to hold leaves together.
  • Drizzle with olive oil, rub the olive oil into the leaves
  • Grate the garlic cloves and spread all over the Bok Choy and into the leaves
  • Sprinkle with kosher salt, pepper and Parmesan cheese
  • Place on a flat baking sheet covered with aluminum foil – do not use a pan with a lip, you want them to roast not steam.
  • Bake in 350 F. oven for 20 minutes, turn over and let bake for another 5 minutes
  • Be careful not to overcook, the Bok Choy should be crisp tender, at this point you can cut into chunks and serve or drizzle with a good quality balsamic vinegar and serve.

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Curried Carrots

Dinner Ideas, Salads, Side, Vegetables November 14, 2025 Leave a comment

Ingredients

3 tablespoons butter
2 pounds carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon curry powder
1/4 cup roughly chopped fresh cilantro or parsley

Directions

Heat a large heavy skillet over medium-high heat and add the butter. When hot, add the carrots in an even layer to maximize contact with the pan. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. Add the curry powder and mix to combine. Scatter the cilantro (or parsley) over the top and serve.

 

Cucumber Salad

Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly November 6, 2025 Leave a comment

Cucumber Salad

Cucumber Salad

My mom used to make a variation of this cucumber salad when I lived at home. Made with a vinegar/sugar combination, its finish is fresh, sweet, light, and full of flavor. This is perfect at a barbecue with hamburgers and hot dogs,  and goes perfect with pork, or chicken. A refreshing summer salad.

INGREDIENTS

  • 2 large cucumbers
  • 2 sliced scallions or thinly sliced sweet onion
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tablespoons of fresh, minced parsley
  • Bunch of fresh Basil, chopped fine (Optional)
  • 1 tsp fresh minced dill (Optional)
  • 3 tablespoons of white vinegar and water
  • 2 tablespoons sugar

DIRECTIONS:

  1. Mix the sugar, vinegar and water together and let sit
  2. Peeling your cucumber is optional, I prefer to leave the skin on and wash it to remove any wax. Grate the cucumbers into paper thin slices.
  3. Slice scallions or red onion
  4. Sprinkle with salt and pepper
  5. Stir in vinegar mixture. Stir
  6. Cover and refrigerate for at least 30 minutes.

Enjoy, eat healthy

Mu shu Shrimp Lettuce Wraps

Appetizers, Chicken, Dinner Ideas, Fish, Fun Stuff, Salads, Side, Vegetables, Weight Watcher Friendly May 20, 2014 Leave a comment

Mu shu Shrimp Lettuce Wraps

Mu shu Shrimp Lettuce Wraps

Mu shu is is a dish of northern Chinese origin, possibly originally from Shandong. It is believed to have first appeared on the menus of Chinese restaurants in the United States in the late 1960s.  In its traditional Chinese version, mu shu consists of sliced or shredded pork, thinly sliced wood ear mushrooms and day lily buds.

My original recipe called for a rotisserie chicken, shredded, which can be used in this recipe, but I used shrimp. Instead of a Chinese pancake or tortillas, I used lettuce leaves to wrap the filling in.  The end result was a very satisfying and filling veggie, shrimp wrap. I used bagged coleslaw, and used my peeler to shred a small zucchini into strips.  The incredible taste comes from the other ingredients, the hoisin sauce, soy sauce, and sesame oil. Experiment with other vegetables like snow peas, mushrooms, bamboo shoots (canned), the resulting dish is exotic and satisfying, enjoy.

Mu shu Shrimp Lettuce Wraps

Ingredients:

  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dry sherry (I didn’t have any and used apple cider vinegar)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar

1.   Mix those ingredients in a small bowl with a whisk – set aside

  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled ginger

2.   Set those two ingredients aside

  • 1 (14 oz) bag of coleslaw
  • 1/2 cup sliced scallions
  • 1 small peeled zucchini, sliced very thin with a vegetable peeler
  • any other vegetable you want to add

3.   Add those ingredients together in a bowl and set aside.

  • About 12 Bibb lettuce  leaves rinsed, and dried.  if you don’t have Bibb lettuce, any long lettuce leave will work.
  • 1/4 cup chopped cashews (I used walnuts)

4.   Set the last two ingredients aside.

Directions:

  1. Heat a large wok or frying pan on medium-high heat, add the 1 tablespoon of sesame oil and swirl oil to coat pan or use a pastry brush.
  2. Add garlic and ginger to oil and cook for about 30 seconds, stirring to prevent burning.
  3. Add soy sauce mixture, coleslaw, and vegetables. Cook for 1 minute stirring.
  4. Add shrimp and stir fry until shrimp is pink and cooked through. Coleslaw and veggies should be crisp tender at this point.
  5. Divide mixture among lettuce leaves, sprinkle with cashews and enjoy.

 

Cooking Endive

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Vegetables May 7, 2014 Leave a comment

EndiveI received two little endives in my bountiful basket and wanted to do something special with them rather than just cut them up and add to my salad. I decided to cook them. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. I am talking about the little bullet shaped endives, not the curly leaf or chicory. Endive is rich in many vitamins and minerals, especially in foliate and vitamins A and K, and is high in fiber. Endive has a bitter-sweet taste, actually I thought it was very savory, almost nutty. I served it up with my baby potatoes and flounder; it made a very filling side dish. Let your kids eat these little “boats” with their fingers. Make it fun.
endive2Here are a few suggestions on how to enjoy your endive:
1. Slice endive in half lengthwise; I kept the root end intact as it will hold the leaves together after sliced. I brushed both halves with olive oil, and sliced a fresh garlic clove into very thin slices and put the slices in between the endive leaves. I sprinkled with kosher salt and pepper, and a little garlic powder. I put my endive in my small oven with my potatoes at 375 degrees for about 20 minutes. When I removed them from the oven I sprinkled some balsamic vinegar over them.

2. Slice your endives in half. Sprinkle cut side with kosher salt and pepper, and any other seasoning you might like. Melt 1 tablespoon of butter in a heavy pan along with 1 tablespoon coconut oil. Place the endive halves cut side down in the pan, cook on medium-high heat until they are brown. Add ½ cup chicken broth and simmer until almost all liquid is gone. Remove from pan sprinkle with Kosher salt, and drizzle with balsamic vinegar
3. Brush sliced endive with olive oil, sprinkle with kosher salt and pepper, a little Parmesan cheese and grill on the BBQ until lightly brown on both sides.

Blueberry corn muffins

Bread, Breakfast, Dessert, Dinner Ideas, Salads March 29, 2014 Leave a comment

Ingredients

Muffins:

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup buttermilk
1/2 cup milk
1/2 teaspoon baking soda
1 whole egg
1/2 teaspoon vanilla extract
1/4 cup shortening, melted
8 ounces dried blueberries


Vanilla Butter:

1 stick butter, softened
2 tablespoons sugar
1 whole vanilla bean

Directions

Preheat the oven to 400 degrees F.

For the muffins: Combine the cornmeal, flour, baking powder, salt and sugar in a mixing bowl. In a separate bowl, combine the buttermilk, milk, baking soda, egg and vanilla. Slowly incorporate the buttermilk mixture into the dry ingredients and stir to combine. Add the melted shortening, stirring constantly. Stir in the dried blueberries (you can use a little more or a little fewer if you’d like).

Pour into a greased mini-muffin pan, trying to make sure the blueberries stay evenly distributed. Bake until golden brown, 10 minutes or so.

For the vanilla butter: Combine the softened butter, sugar and the caviar from the vanilla bean. Stir until totally combined, and then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)

Tortellini Skewers

Appetizers, Salads, Side, Vegetables, Weight Watcher Friendly December 8, 2013 Leave a comment

Tortellini Skewers

Tortellini Skewers

The holidays are upon us that means parties and food. Appetizers are a great way to feed your guests as they mingle and make new friends. I have a collection of appetizers that are not hard to make and will make a great impression at your next get together. So deck the halls, trim the tree, put up the lights and add some festive music. Enjoy the season

Tortellini Skewers

Yield:
18 skewers

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons jarred pesto
  • 2 teaspoons red wine vinegar
  • 2 packages spinach tortellini, cooked and cooled
  • 2 pints cherry tomatoes
  • 12 ounces fresh mozzarella, cubed
  • 1/4 cup minced fresh parsley

Directions

  1. Mix together the olive oil, pesto and vinegar in a bowl.
  2. On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer.
  3. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.

Recreating The Salad

Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Weight Watcher Friendly September 23, 2013 Leave a comment

saladHow to build a salad for lunch or dinner

It never fails, when I sit down at work to eat my lunch someone will comment, your salad smells and looks so good, can I pay you to make one for me.  I allow time in the morning to make my lunch, which is usually ½ hour.  If you build your salad the night before do not add the lettuce or dressing, add that in the morning.  At lunch all I have to do is shake my container to distribute my dressing and eat. My unusual salads typically contain any and all leftovers from dinner during the week, things someone would not typically put in a salad, what I get is a plethora of wonderful vegetables marinating in a dressing of:

Dressing:

  • A sprinkling of kosher salt,
  • A dash of pepper,
  • A sprinkle of garlic powder,
  • 2 teaspoons of olive oil,
  • 2 teaspoons of balsamic vinegar, apple cider vinegar, or wine vinegar

 Directions:

I mix all of my vegetables and the dressing together and then add my layer of dry salad greens on top, about 2 cups. I do not mix my lettuce into the dressing as the greens will wilt by lunch time. There is no right or wrong ingredient to add to a salad, I have mixed fruit and vegetables. Things you can add to a salad include the following, canned, frozen or fresh:

Cucumber, shredded cabbage, chives, sliced leek, scallions or sliced onion, jarred roasted red pepper, olives, 1/2 sliced avocado, sliced or quartered mushrooms, left over vegetables; broccoli, cauliflower, mixed vegetables, green beans, peas, canned artichokes, celery, canned beans, carrots, celery, beets, baby corn, alfalfa sprouts, bean sprouts, quartered tomato, sun dried tomatoes, pasta, Pomegranate seeds, asparagus. I have sliced peaches, apples, oranges, strawberries, raspberries, blackberries, etc. and added them to my vegetables. What ever you love to eat.

For protein: A ¼ cup canned white beans, black beans or chick-peas, cheese, hard boiled egg, cooked chicken, left over pork, or beef,  If you use tuna or salmon, pack it in another container or plastic bag and add to your salad at lunch. Add walnuts, peanuts, sunflower seeds etc.  All you need is a 1/4 cup of any protein.

You can put anything you love to eat in a salad.  It is fresh, and filling and it is a meal.  I think the salad is underrated. Don’t eat a boring salad, get rid of the iceberg lettuce, buy a bag of mixed greens, spring mix or use fresh spinach.  Ditch the bottled salad dressing, the flavor of olive oil and balsamic vinegar is amazing and healthier.  Add chopped fresh basil and parsley to your dressing.  Create or rather recreate the healthy salad.  Make it your own – Enjoy!

*To steam fresh vegetables; add to a microwaveable container with a tablespoon of water and cook on high for 2 minutes, remove from microwave and add ice cold water to stop the cooking. Vegetables will be crisp-tender.

Cheese Crisps

Appetizers, Cheese Crisps, Dinner Ideas, Fun Stuff, Salads, Side, Soup August 27, 2013 Leave a comment

Cheese crisps are so versatile and fun served with a salad, as a snack, served as an appetizer or use as

Cheese Crisps

Cheese Crisps

a scoop with your favorite dip. They are very easy to make, and the main ingredient is cheese. You can add fresh herbs or spices to the mixture to suit your theme or just leave plain. They are entertaining little treats full of protein and make great conversational foods at the dinner table, try adding cheese crunches with your next meal.

CHEESE CRISPS

Ingredients:

  • 3/4 cup grated Gruyere cheese or (you can use packaged grated cheese, any flavor you prefer)
  • 1 tablespoon all-purpose flour
  • You can add whatever seasoning you like: A teaspoon of powdered Ranch dressing mix, chili powder, garlic powder, Parmesan cheese, dry or fresh chopped basil, diced fresh parsley, fresh chopped herbs, whatever feels good to you or nothing at all.
  • Do NOT add salt, the crisps will be salty by default because of the cheese.
  • Parchment Paper to line your cookie tray with (nothing else will work)

Directions:

Preheat the oven to 350 degrees F

  1. Toss the cheese with the flour and pepper and any herbs or seasoning to taste in a bowl.
  2. Arrange a teaspoon of the cheese mixture on the parchment paper lined baking sheet and flatten slightly.
  3. Bake until golden, about 7 minutes. Cool slightly, then remove with a spatula to a rack and let cool.