Okay, let me just be really honest here. This is not a gourmet recipe. It’s really just a silly little salad that we seem to throw into the mix when we make Mr. Fuller’s “Dr. Pepper Burgers.” Let’s get real, it has Ramen noodles in it. BUT I have had several friends request that it is on the blog so they have the recipe right here. To please those people, you know who you are, I’m adding it to the blog.
You can always jazz it up with grilled chicken. Again, let’s not judge me by this recipe and the use of Ramen. Enjoy or Discard! -Amanda
Asian Coleslaw Salad
1- 15 oz bag coleslaw
2 pkgs. Beef Ramen Noodles
1 cup almonds, sliced
1 cup sunflower seeds
1 bunch green onions, chopped
1 cup olive oil
1/2 cup sugar
1/3 cup white vinegar
Crush up uncooked Ramen noodles. Put the seasoning to the side to be used in the dressing.
Toast almonds, broken noodles, & sunflower seeds at 350 degrees for 8 minutes.
Toss coleslaw and chopped green onions. Mix olive oil, vinegar, sugar, and Ramen seasonings.
Toss dressing with salad. Add Ramen noodles, seeds, and almonds.
I make this salad the day of serving. The next day, after everything is mixed, the noodles get a little soggy. BUT I have known some that love it that way too. YOLO over that.
Oh Fresh Tomatoes! The smell. The taste. A sweet friend gave me some of the best tomatoes right out of her garden. With a few extra ingredients, I whipped up this yummy salad for dinner. Will loves the drenched mozzarella! Enjoy the smell and taste of the last few days of summer.
Sunday Caprese Salad
8 oz mozzarella
two large tomatoes
a handful of basil- cut in small strips
salt and pepper
Slice the tomato. Slice mozzarella. Arrange on platter alternating the tomatoes and mozzarella. Top with basil. Add fresh pepper and sea salt. Drizzle with olive oil and balsamic. There is no messing up this salad. Chill until ready to serve.
After a long, hot summer day, my family wants something cool and refreshing for dinner. I believe in the summer you need to enjoy beautiful, seasonal fruits. We will be eating lots of fruit salads (more to come). This yummy salad is easy and leaves everyone feeling full but not heavy. Serve as a side dish or add grilled chicken for the main entree. Gotta love strawberries!- Amanda
Strawberry Spinach Salad
1 T poppy seeds
1 1/2 t minced onion
1/2 cup white sugar
1/4 t Worcestershire
1/4 t paprika
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 bag (10 oz) spinach
1 pint (or more) strawberries, sliced thin
In blender, combine sugar, poppy seeds, onion, Worcestershire, paprika, oil, and vinegar. Blend well. If seems thick, add a few drops of water.
Remove stems of spinach (or not). Arrange on plates, top with strawberries. Drizzle the dressing over strawberries and serve.
To give a good punch of protein, add some grilled chicken.
Chicken Salad is another one of those items that everyone has opinion to add. At the end of the day, you have chicken usually mayo and then all the other ingredients that you love in your chicken salad. This is my plain “jean” chicken salad. We have several favorites but this is an easy go to. I’ll share our others soon. This was a special request from Chris for Father’s Day lunch. We love our plain “jean” chicken salad on flaky croissants. Happy Summer!- Amanda
Amanda Jean’s Chicken Salad
1 1/2 cups chicken, cooked, finely shredded
1/2 cup celery, chopped
1/2 cup green onions, thinly sliced
1 T lemon juice, freshly squeezed
1/8 t pepper, freshly ground
1/3 cup Hellmann’s light mayo
2 T bell pepper, finely chopped
2 t prepared mustard
In a mixing bowl combine chicken, celery, green onions, lemon juice, and pepper. Stir in mayo, bell pepper, and mustard. Cover and chill for at least one hour.
Serve your chicken salad on crackers or our family favorite, croissants. This makes about enough chicken salad for 4 croissant sandwiches. Plus it makes great leftovers.
Our second course to the birthday celebration was a salad that Chris always orders when we go out. He loves beet salad. This was my first attempt at beet salad but I thought I’m an educated girl, I can take this on. And to be completely honest, I NAILED it! I will admit it was easy with no thought required. Chris was impressed and pleased with his second course. Definitely a creation I will make again. Totally a winning situation when you can make a favorite creation at home! -AF
The Fuller Beet Salad
4 medium beets,(red or golden) stems and root ends removed*
1/3 cup walnuts, chopped
1 T balsamic vinegar
Freshly ground black pepper
1 T sunflower seed oil
2 oz. goat cheese
Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly and remove foil. Rub off skins. Cut the beets into wedges.
While beets are roasting, in a small bowl, walnuts with vinegar and set aside.
Toss beets with walnut/vinegar mixture. Season with salt and pepper. Add sunflower seed oil and toss together.
Divide beets among 4 salad plates. Crumble goat cheese on top.
*I used red beets this time. Be careful with their stain. I’m thinking golden is better for entertaining, etc.