Five cup salad, also known as Ambrosia in some circles, is a staple on our holiday tables. It’s simple to make, requiring only about 5 – 10 minutes prep-time, and it’s delicious, too. The best part about this recipe is that I don’t even have to modify the recipe to make it work for my 30 days of cans challenge because the recipe is made from canned fruit.
This delicious Broccoli Salad is very simple to prepare, and it’s loaded with flavors. It’s a perfect side dish for grilled meats, and it’s a great alternative to potato or macaroni salad. Once you taste Broccoli Salad, you will wonder why you would ever want to eat any other salad. It’s that good, or maybe, I’m just really in love with it.
This simple 4 ingredient Easy Cucumber Salad is a great accompaniment to almost any meal. It requires only 4 ingredients, and is delicious right away, unlike some cucumber salad recipes that require a waiting time. This is one of my go-to salads when I need to add vegetables to a meal
This is my favorite variation of a Gelatin Recipe that has been around for many years. This version which is made from pineapple tidbits and mandarin oranges has a decidedly light and refreshing flavor. What I love about it is that it’s easy to prepare, stores and travels well, and tastes good enough to serve to guests.
As the weather grows progressively warmer, we are constantly on the look out for new sides to accompany our grilled entrees. Since I dread turning on the stove when it is 110 degrees outside, potato and macaroni salad aren’t always high on my list. Coleslaw is always a favorite here at Patty Cake’s Pantry, but we get bored eating the same salad. Over the past few months, as the weather has grown progressively warmer, I have been seeing more and more recipes for variations on traditional coleslaw popping up on other food blogs. I have collected a few of my favorites […]
I am always looking for new recipes to make for my family. I often pass by the deli counter in my local grocery store to see what’s new in the way of salads. On one trip, I noticed a very interesting looking salad. It was a very colorful mixture of red, white, black, and green. Intrigued, I asked the girl behind the case what it was. She said it was a mixture of tomatoes, olives, and mozzarella cheese. I was very interested in what the dressing was, but since I didn’t want to part with $5.79 per pound, I thanked […]
It’s been a month since I completed my 30 days of beans series, and I wanted to share some thoughts about the experience. We had anticipated that enduring 30 different bean dishes for the month of April might present a hardship, but it wasn’t. We thought that we might get sick of beans and not eat them for a while, but we continued to eat beans at least once a week during the month of May. Apparently, their incredible versatility prevents boredom. Because I was blogging about beans, I challenged myself to come up with new ways to use them. […]
I decided that my 30 days of beans needed another bean salad. For this one, I decided to switch up the flavors and try something new. I selected beans that would create a pretty color combination–garbanzo, edamame, and kidney beans. I added onion to enhance their flavor. I believe that onions and beans are a natural pairing. I combined all of the beans and the onion in a bowl. For the dressing, I opted for Catalina dressing (or red French) dressing. To this, I added some black pepper, and seasoned rice vinegar. I didn’t add salt because the canned […]
Basil pesto, olive oil, and lemon are tossed together with melon seed shaped pasta which is also known as orzo, feta cheese, cannellini beans, and diced chicken to make this refreshing pasta salad. The salad was easy to assemble. It required no chopping or cutting, except for cutting a lemon in half to get the juice. The end result received Baker’s Man’s seal of approval, and after 22 days of bean recipes, that’s not an easy task. The next time you find yourself wondering what you should make with some leftover basil pesto, consider this recipe. If you want to […]
This salad was supposed to be made with black beans, but I made a little mistake. When I was preparing the salad, I inadvertently grabbed and opened a can of kidney beans instead of black beans. With that one error, this salad changed from what I had imagined to something deliciously different. I used the techniques from my faux homemade salsa recipe to give the illusion that this dish was more complicated to prepare, but there’s a minimum of chopping required for the recipe. The entire dish can be assembled in about 10 minutes. Many variations of this salad are […]