Tag: Salads

Nani’s Avocados on the Half Shell

Avocados on the Half Shell
Avocados on the Half Shell

Avocados on the Half Shell
Avocados on the Half Shell
When I was young, my Dad was the only person I knew who ate avocados. He would buy them and eat the whole thing while my Mom would lecture him about how much fat was in them. How the times have changed! Avocados are praised for their health benefits. There are so many ways to make them, but this simple recipe is one of my favorites. As always you must use good quality olive oil. I highly recommend the Tunisian olive oils from Mediterranean Drizzles. Not sure how to tell if avocado is ripe? Check out this Tip.

Ingredients

Directions
Cut avocado in half, lengthwise. Remove seed. Drizzle with olive oil. Sprinkle with salt and pepper.
Serve at room temperature. That’s it!

Nani Tip
If you do not have citrus infused olive oil, you can drizzle any good quality EVOO such as Mediterranean Drizzles Organic Olive Oil and then drizzle a bit of lemon juice.

Mexican Black Bean and Hominy Salad

Black Bean and Hominy Salad

My sister-in-law recently sent me this recipe. It was served at her book club and was a big hit with all the ladies. I tried it tonight and it was a big hit here at my house, too. The combination of black beans and hominy is really interesting. Always use top quality olive oil like the ones available from Mediterranean Drizzles. Experiment with flavored oils, like red pepper or garlic. I am sure it will become a family favorite recipe for your family, too.

Mexican Black Bean and Hominy Salad

Ingredients

  • 15 oz canned black beans, rinsed and drained
  • 15 oz canned hominy, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1 small yellow bell pepper, diced
  • 1/2 small red onion, diced
  • 1/3 cup cilantro, fresh, chopped
  • 1 medium jalapeno pepper, seeded and minced
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions
Combine beans, hominy, tomatoes, pepper, onion, cilantro and jalapeno’s. In a small bowl whisk together lime juice, honey, oil cumin and salt pour over bean mixture and toss well to combine.

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Classic Italian Pasta Salad

This is a good pasta salad recipe that is from Crisco, when they were promoting their olive oil. I don’t know if they still sell olive oil, I prefer to buy mine from Mediterranean Drizzles. It is easy, good combination of ingredients and sure to become a family favorite recipe.

Salad Ingredients

  • 2 cups cooked rotini pasta, drained
  • 1 – 14 ounce can artichoke hearts, drained and cut into bite-size pieces
  • 1/2 cup red pepper, chopped
  • 1/2 cup green pepper, chopped
  • 1 cup provolone cheese, cut into cubes
  • 1 carrot, cut into julienne strips
  • 1/4 cup red onion, minced
  • 1 – 2 1/4 ounce can sliced, pitted black olives
  • 1/4 pound salami, chopped

Italian Dressing Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dry mustard
  • 3 to 4 Tablespoons finely chopped fresh basil

Directions
Combine all salad ingredients in a serving bowl. Whisk the dressing ingredients together and pour over pasta. Toss to coat, cover, refrigerate for 2 hours or overnight. Toss again before serving.

Wild Rice Spinach Salad

Spinach Wild Rice Salad
Spinach Wild Rice Salad
Here is a really tasty salad that is a bit different. You can make this a main dish salad by adding cooked chicken. Adjust dressing amount as needed. You will be a hit at the next pot luck with this yummy salad.
Ingredients

  • 1 cup uncooked wild rice
  • 3 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup uncooked regular long grain rice
  • 1/2 cup vegetable or olive oil
  • 2 Tablespoons white vinegar
  • 2 Tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package frozen chopped spinach, thawed and well drained
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup sliced green onions
  • 4 slices bacon, crisply cooked and crumbled

Directions
Rinse wild rice thoroughly. Heat wild rice, water and salt to boiling in a 3 quart saucepan, stirring once or twice; reduce heat. Cover and simmer 35 minutes. Stir in long grain rice. Cover and simmer about 15 minutes or until rices are tender and liquid is absorbed. Mix oil, vinegar, sugar, 1/2 tsp salt and pepper in large bowl. Stir in rice and remaining ingredients. Cover and refrigerate 3 hours or until chilled.

Nutty Broccoli Slaw

Here is a great favorite recipe for an interestingly different slaw. Bring this to your next potluck or family get together. It’s a big recipe, but you won’t have any leftovers.

Ingredients

  • 1 package chicken ramen noodles (3 ounces)
  • 1 package broccoli slaw mix (16 ounces)
  • 2 cups sliced green onions
  • 1 1/2 cups broccoli florets
  • 1 can ripe olives, drained and halved (6 ounces)
  • 1 cup sunflower kernels, toasted
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil

Directions
Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onion, broccoli, olives, sunflower kernels and almonds. In a jar, combine the sugar, vinegar, oil and contents of the seasoning packet. Shake well. Drizzle over salad and toss to coat. Serve immediately.

 

Cherry Almond Jello Mold

I thought I had lost this favorite recipe. I recently found it among my Mom’s recipe collection. I used to make it for the Holidays and the kids loved it. I’m not a huge fan of jello, but I do like this salad.

Ingredients

  • 2 cups boiling water or juice
  • 1 package cherry jello (6 ounce)
  • 2 cups sour cream
  • 1 can dark sweet cherries, drained
  • 1/3 cup slivered almonds

Directions
Mix jello with boiling water or juice. Let cool to room temp. Add sour cream and beat until smooth. Chill until almost thick. Add cherries and almonds and pour into jello mold. Chill. Unmold and serve.

Old Fashioned Three Bean Salad

This favorite recipe falls into the category of “classic recipes”. Everyone has certainly eaten this and probably made it. This is a great recipe on those occasions when you need to “bring a dish”. It travels well and keeps for days.

Ingredients

  • 1 can green beans, drained
  • 1 can wax beans, drained
  • 1 can kidney beans, drained
  • 1 small green pepper, chopped
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1 jar button mushrooms
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 2/3 cup vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions
Combine vegetables. Combine oil, sugar, vinegar, salt and pepper. Marinate overnight before serving.

Nani Tip

  • Try different types of beans, like Garbanzo, black beans, lima beans or corn.
  • Try olive oil and balsamic vinegar instead of vegetable and vinegar.

Greek Salad


This is one of my daughter’s favorite recipes and one she makes frequently at her house. It is easy and delicious.

Ingredients

  • 2 english cucumbers
  • 1 tomato
  • 1 sweet or red onion
  • 1/2 cup chopped Kalamata olives
  • feta cheese
  • olive oil
  • balsamic vinegar
  • Greek Seasoning

Directions

Cut vegetables to desired sizes. Coat with olive oil, add a splash of balsamic vinegar and season with Greek seasoning to taste. Recipe may be cut in 1/2 or doubled depending on amount of people you are serving.

Nani’s Winter Salad

Fruit Salad
Fruit Salad
This is a favorite recipe for a good salad that I got from my daughter. The ingredients are available any time of the year. You’ll love it.

Ingredients

  • 1 to 1 1/2 heads Romaine lettuce, torn into chunks
  • 1 cup Swiss cheese, shredded
  • 1/2 cup craisins
  • 1 cup cashew pieces
  • 1 apple, cubed
  • 1 pear, cubed
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon poppy seeds
  • 1 Tablespoon grated onion
  • 1/2 cup lemon juice
  • 2/3 cup olive oil

Directions
Combine lettuce, cheese, craisins, cashews, and fruit in large bowl. Comibine the sugar, salt, mustard, poppy seeds, onion, and lemon juice in a blender. Slowly add the oil to the blender while blending (can also shake dressing ingredients in shaker). Just before serving, toss salad with dressing.