Baby Blue Salad with Bartlett Pears

Happy Easter Nummy Readers!!  Since this is the first Spring Holiday I wanted to give you a nummy salad that you can make for this delicious day.  This Salad is quick and easy and sure to impress!

Ingredients
10oz or 2 pkgs. Dark Leafy Greens

 1 qt. Strawberries cut up
1/2 cup Candied or plain Pecans
3 Bartlett Pears thinly sliced
1 cup Cherry tomatoes sliced in 1/2
Balsamic Vinaigrette (recipe below)
Crumbles of Feta cheese if desired

Directions
Mix all ingredients together except vinaigrette.  Toss and plate.  Drizzle with vinaigrette.

Vinaigrette Ingredients
1 c. Olive Oil
1/2 c. Balsamic Vinegar
1 Shallot, diced
2 Garlic cloves, minced
1/4 tsp. Pepper
1/8 tsp. Salt
3 Tbs. Honey
3 Tbs. Dijon Mustard

Directions
Mix all ingredients together except Olive Oil and then slowly pour in olive oil while whisking continuously until everything is well combined.

Frog Eye Salad

 This was a staple in my home growing up.  My mom made the best Frog Eye I have ever had, and since so many people love it I had to post it on my blog for you!  The only thing that I have changed about her original recipe is that I use strawberries instead of cherries, but you can do either.  I'm just not a huge cherry fan.  Anyway I promise you when you try this Frog Eye, it will be your new favorite salad of all time!

Ingredients

16oz. Acini de Pepe

1 3/4 cup Pineapple Juice

3 Tbs. Flour

3 Egg Yolks beaten

1 cup Sugar

1 20oz. can Crushed Pineapple

2 cups Mini Marshmallows

1 16oz. container of sour cream

3 cans Mandarin Oranges

2 cups sliced strawberries + more for the top

2 20oz. cans of Pineapple tidbits

1 8oz container Cool Whip

Directions

Cook the pasta according to package directions.  Rinse in Cold water, set aside.

Mix Pineapple Juice, Flour, Egg Yolks, and Sugar in a sauce pot and cook on medium heat until thick, stirring constantly with a whisk.  

Combine the mixture with the pasta.  Cover and refrigerate overnight.

The next day add the can of crushed pineapple drained, the pineapple tidbits drained, your mini marshmallows, cool whip, and sour cream.  Mix well.  Fold in the mandarin oranges and your sliced strawberries.  Then place slices of strawberries in a circle on top for decoration.

Summer Spinach Salad

This is my all time favorite salad, and a staple of my sister's.  So even though I can't take credit for it, I though every one of you should have it.  We all crave a good old fashioned salad every once in awhile, so here is the spiced up version!  Enjoy!

Spinach and Fruit Summer Salad 

(serves about 4)

Ingredients

10 oz bag of fresh spinach

1-2 chicken breasts, grilled and thinly sliced

1 pint of strawberries, sliced

1 pint of blueberries

4-5 kiwis, peeled and sliced

3/4 cup chopped pecans

1/4 cup granulated sugar

4 oz crumbled feta cheese** (or crumble some yourself)

**substitute for another cheese if desired

Dressing:

2/3 cup oil (I use extra virgin olive oil...use what you like)

4 Tbs. Balsamic Vinegar

6 Tbs. Strawberry Jam  (or any berry variety)

1 1/2 Tbs. poppyseeds

1/4 tsp salt

Directions

Mix all the ingredients minus the chicken.  With the dressing whisk everything together in a bowl and then pour of the salad and toss, and then lay your chicken on top, sliced up to make it pretty!  :)

Layered Salad

Anytime you can add a little spice to a regular old salad I'm all for it.  I love casserole, so this is kind of my casserole salad recipe.  :)

Ingredients:
1 Head iceberg lettuce shredded
1 1/2 C. diced carrots
1 1/2 C. diced celery
1 C. diced red onion
1 pkg. frozen peas (Do not thaw)
2 1/2 C. mayonnaise
2 C. grated sharp Cheddar cheese
1 1/2 C. diced Tomatoes
1 C. cooked bacon chopped
10 hard-boiled eggs chopped
2 Tbs. sugar

Directions:
Place shredded lettuce on bottom of bowl.  Layer with eggs, bacon, celery, tomatoes, onions, and frozen peas.  Cover peas completely with mayonnaise.  Sprinkle with sugar and cheese.  Repeat.  Cover tightly and refrigerate for 6 hours.  Do not mix.

I like to do mine in a clear glass container so you can see all the layers.  It turns out really yummy, cold, and crispy!  And it's a new little twist on the plain old salad.  :)

Mother's Day Brunch

Mom's cook everyday of their lives, so I believe that their day should stretch as long as possible.  My first meal of the day for my Mom is going to be the Overnight French Toast that I posted yesterday.  These recipes today are going to be for my Mom's brunch.

Chicken Salad on top of Croissants

Ingredidents:
2 cups cubed, cooked chicken
2 celery ribs and leaves, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
1/3 cup slivered almonds (optional)
1/3 cup dried cranberries (optional)
1/4 cup sweet pickles chopped
1/4 cup sliced black pitted olives
2 tablespoons chopped onion
2 teaspoons prepared dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
12 Romaine lettuce leaves, washed and broken
12 thin slices tomato
12 Croissants

Directions:

Mix all ingredients, minus the Croissants, in a large mixing bowl until well combined.

Gently break open the Croissant and add a few spoonfuls of the chicken salad into the center.

Serve with fresh fruits and sparkling cider or a nice glass of champagne with a strawberry slice in the glass.