Can you tell I’m a lover of summer side salads? My last post was broccoli and cauliflower salad, have you tried it yet? I have received some great positive feedback on it’s deliciousness!
I had never heard of grape salad before one of my wonderful coworkers brought it to one of our potlucks (yes, my workplace is awesome because we have occassional celebratory potlucks).
This “salad” really belongs more in the dessert category. But hey, I live on the edge and eat it right along side of a meal. 😉
Pecan & Grape Salad
- 7 or 8 cups red seedless grapes, washed & stemmed (about one very large bag, or two small bags)
- 1 cup sour cream
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup granulated sugar
- 2 1/2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1/3 cup toasted pecans, chopped
- Combine sour cream, cream cheese, sugar and vanilla in a large bowl. Stir in the grapes until well coated. Pour the grape mixture into a large serving bowl.
- In a small bowl combine the brown sugar and pecans. Evenly sprinkle the sugar and pecans on top of the grapes. Refrigerate at least 2 hours before serving.
Makes about 10-12 servings.
Recipe adapted from Deliciously Sprinkled
Now that summer is in full swing, so are summer salads! How can you go wrong with fresh summer veggies covered in bacon and cheese?! 🙂 The slightly sweet (from the raisins and dressing) and salty combination is spot on.
This recipe makes a ton and is easily made the night before a party or cookout.
Broccoli & Cauliflower Salad
- 3-4 small heads of broccoli, cut into bite size pieces
- 1 medium head of cauliflower, cut into bite sized pieces
- 1/2 of a red onion, thinly sliced
- 3/4 cup cheddar cheese, shredded
- 7 slices of thick cut bacon, cooked and crumbled
- 1/3 cup raisins
- 1 1/4 cup mayonnaise
- 1/4 cup sugar
- 2 tablespoons vinegar
- pepper, to taste
- In a large bowl combine the broccoli, cauliflower, red onion, shredded cheese, bacon and raisins.
- In a small bowl whisk together the mayo, sugar, vinegar and pepper. Slowly add the dressing until you have the desired about of dressing mixed in. I usually don’t use it all, but it also depends on how much broccoli and cauliflower you use.
- Refrigerate the salad for at least 2 hours, or overnight.
Makes 10-12 servings.
Recipe adapted from Life in Pleasantville
I’m not kidding you I’m obsessed with this recipe. I can’t even believe how great this turned out, it was deeelicious!
I prepared this meal while Aaron was golfing so he didn’t know what the ingredients were. After he started eating it I asked him what he thought it was and he said “fried rice.” When I told him there was no rice involved he continued to guess all kinds of other grains. It’s so good it completely stumped him!
Also check out my note at the bottom about what I served it with. The combination was killer!
Cauliflower Fried Rice
- 1 tablespoon + 2 teaspoons sesame oil
- 3 eggs
- 1 medium head cauliflower, cut into chunks
- 1 small yellow onion, diced
- 1 cup frozen carrots, peas and corn (or veggies of your choice)
- 4-5 green onions
- 3 cloves garlic, minced
- pepper, to taste
- 4 Tablespoons gluten-free Tamari or soy sauce
- Using a food processor with the grate setting, grate the cauliflower chunks. You’ll want about 5-6 cups of cauliflower. You can also use a hand grater if you don’t have a food processor.
- In a small bowl add eggs and 2 teaspoons of sesame oil. Whisk together and set aside.
- Heat a large wok over high heat. Add 1 tablespoon of sesame oil (you can add a little more oil if it seems too dry when you add the veggies). Add yellow onion and cook about 2 minutes. Add cauliflower and frozen veggies and cook until the cauliflower is tender, about 4 or 5 minutes. Add garlic, green onions and pepper and cook another minute.
- Move veggies to the side and create a hole in the middle of the wok (as pictured below). Add the eggs. Scrammble the eggs and then mix in with the veggies. Add the Tamari or soy sauce.
Note: I served the “rice” with grilled chicken breast that was marinaded in olive oil, Tamari, minced garlic and minced fresh ginger. It was an amazing combination!
Makes about 5 servings.
Just for fun here’s a pic of my lovely “table top” while working on this post 😉
Recipe adapted from Iowa Girl Eats