Chopped Thai Salad

I hate shredding vegetables. I do an excellent job of shredding my knuckles when I do. I have purchased one of those Kevlar gloves, but in reality, I just use my mini chopper when shredding is required.

I love Thai food, but we never as a family seem to get to Thai restaurants; I think the last time I had Thai food was when I was in labor with my now 7.5 year old. I really need to get on that!  When this popped into my Pinterest feed, it was really a no-brainer. Healthy, fast (weeknights have been insane with my having gone back to school in January), and all the trappings of delicious.

I rushed home after work and threw this together while my husband picked up the kids from school. All told, it probably took me 20 minutes, maybe 30, but only because my cabbage would not cooperate with being cut in half. I was really wishing I had bought coleslaw mix, with the cabbage and carrots already shredded, but it wasn't bad to take care of and certainly less expensive to do it myself.

My husband and I enjoyed this, and he even enthusiastically packed it up for our lunches today. I was concerned (I ate before the rest of the family) that it wasn't enough food, so I took an uber small portion and was quite hungry about 2 hours later, but the others had plenty.

The boys gave it mixed reviews, but my 4 year old has really only been eating tried and true favorites lately, so there's been a lot of skipping for him.

I omitted peanuts simply because I didn't have any. I think they would have jazzed things up a bit, but my husband said they wouldn't have been good in the salad.

Chopped Thai Salad via Pinch of Yum

INGREDIENTS

Salad

• 2 boneless skinless chicken breasts
• 1 small head green or white cabbage (2 cups chopped)
• 1 large carrot (1½ cups shredded)
• 1 small papaya, chopped
• ½ cup fresh cilantro, chopped
• ½ cup green onions, chopped
• ½ cup chopped peanuts

Dressing

• 2 cloves garlic
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• ½ teaspoon fish sauce
• ¼ cup peanut butter
• ¼ cup water

INSTRUCTIONS

1. Cook and cube your chicken into bite sized pieces. I love this method.
2.  Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince the garlic in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Orange chicken salad with cranberries

I recently participated in a Clean Eating challenge with some friends on Facebook.  For one week, we tried to eat only "clean" foods, which don't involve anything processed, no added sugar, etc.  Naturally, I turned to Pinterest and sought some clean eating recipes.

This one comes from The Gracious Pantry, a blog which is focused on Clean Eating recipes.  It was great, and my 6 year old asked for it in his lunchbox the next day.  My husband made the meal, and was kind of mad that I didn't just BUY OJ but rather bought a bunch of "the least juicy navel oranges ever grown."  I think, perhaps, the purchase of a citrus reamer may be in order.  I also planned to use the spring mix in the fridge, but my husband found the package had gone bad, so instead used spinach, which was a great and delicious choice!

If you've never tried it, you need to check out how to make shredded chicken in the crockpot.  It's so easy, and I use this method every time I have defrosted then forgotten to use chicken breasts; I cook them up and then freeze the shredded chicken.  Here's just one great way we've used shredded chicken lately. The crockpot method I use most frequently is here.

This salad was delicious and a nice burst of springtime flavor on the exceptionally cold days and nights we've been having here.  The citrus flavors reminded me how long and yet soon our trip to sunny Florida in April is from now!  Next time I make this, I will add some sliced almonds for crunch and a little more flavor!

Orange chicken salad with cranberries, slightly adapted from The Gracious Pantry

Salad Ingredients:

• 4 handfuls fresh spinach
• 1 handful shredded chicken
• 3 clementines, peeled and segmented
• 1/4 cup dried cranberries, fruit juice sweetened

Dressing Ingredients:

• 1/3 cup orange juice
• 1 teaspoon dijon mustard
• 1 tablespoon avocado oil (or any light flavored oil)
• 1 smidgeon garlic powder (if you don’t have a smidgeon measuring spoon, just a pinch with your fingers will do)
• 1 teaspoon honey (optional if orange juice is not very sweet)
• Salt to taste

Directions:

1. Mix the salad ingredients in a large mixing bowl.
2. Whisk the dressing ingredients in a small mixing bowl.
3. Pour some dressing over your salad and serve.  (Keep separate from salad if serving in a lunchbox)

Meatless Monday--Cheese Tortellini Salad

My sons have not been eating dinner so much lately.  They wake up starving and their dad and I are frustrated.  So when I searched the trusty Google Reader for meatless meals, this recipe from Ezra Poundcake made the cut.  I knew that even if the boys didn't eat the salad itself, there was no doubt they'd eat the tortellini and the gorgeous cherry tomatoes from the CSA.

And that's exactly what happened.

This salad was tasty and surprisingly filling.  I wish I'd nixed the Parmesan and instead added chunks of mozzarella cheese.

Cheese Tortellini Salad Source Cooking Light Mix & Match Low-Calorie Cookbook via Ezra Poundcake
    1 (9-ounce) package fresh cheese tortellini
    2 cups halved cherry tomatoes
    2 cups fresh spinach leaves, coarsely chopped
    1/2 cup chopped pepperoncini peppers
    6 tablespoons (1.5 ounces) shredded fresh Parmesan cheese
    1/4 cup capers
    1/4 cup chopped fresh basil
    1 (16-ounce) can navy or Great Northern beans
    2 tablespoons fresh lemon juice
    1 1/2 tablespoons extra-virgin olive oil

    Cook the pasta according to package directions, omitting the fat.
    Meanwhile, combine the tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl.
    Drain pasta; rinse with cold water.
    Add pasta, lemon juice, and oil to the tomato mixture. Toss gently. Serve immediately.

Berry & Kiwi Salad with Sweet Balsamic Dressing

This week's recipe swap theme was "Too Hot to Cook," with the weather we've been having, this was a totally appropriate theme!  I was assigned this recipe from Sweet Beginnings and it's originally from Pampered Chef.

I very much appreciated the idea of this recipe, fruit and a delicious dressing sweeten up what would be a pretty boring meal (while many of us eat salad, it's not usually super tasty *salads made by my mom aside!* or exciting), but felt it was missing something.  I really missed the heft of some protein, and wished I had prepared some grilled chicken to serve on top of the salad.  I'm glad I served this for lunch rather than as a main course dinner salad since it left me wanting more in the hunger department.

I did not have white balsamic dressing so went ahead and used regular; my son wondered why his strawberry was black but ate said strawberry without complaint.  My boys LOVED the fruit and the dressing and I WAS able to convince them to try the salad greens (ahem, by telling them that was the only way to get more fruit).

In the future, I think I would change the spring mix to baby spinach.  I found the spring mix (which is my preferred salad choice) was only good if it had fruit AND dressing, but on the bitter side on its own or with just dressing.

So, my assessment of this one is that it's a great recipe that I'd like to try again with some modifications.

Thank you to Sarah for hosting yet another fun swap, and to Jaida for a great no cook lunch!

Berry & Kiwi Salad with Sweet Balsamic Dressing Source:  Pampered Chef, via Sweet Beginnings

Ingredients

• 2 cups Spring salad mix
• 1 cup strawberries, hulled and halved
• 1 cup blackberries
• 2 kiwi, peeled and cut into wedges
• 1/2 cup white balsamic vinegar
• 2 Tbsp sugar
• 1/4 cup half and half

Preparation

1. Prepare dressing  by whisking together the vinegar and sugar in a small saucepan. Bring the mixture to a boil and reduce the heat to medium. Cook for 6-8 minutes, until mixture is reduced by half.
2. Slowly whisk in cream. Cook without  stirring for 2 minutes. Removed from the heat and cool. Cover, and refrigerate until ready to serve.
3. Assemble the salad by place spring mix in bowls, topped with strawberries, blackberries, and kiwi. Drizzle with dressing and serve.

Crab and Avocado Salad

I originally planned the very romantic Pulled Pork dinner for Valentine's Day, but had also added this to the week's menu.  Since this seemed like a much more sophisticated and classy meal, I made the quick switch.

This was an incredibly good and easy to make dinner.  I tried to cut costs a bit by using imitation crab, and my husband didn't notice anything different, so I guess it worked!  We both liked this quite a bit, and the boys of course weren't interested.  I was a bit nervous after reading tepid reviews of it on Food Network's page, but then noticed all those who reviewed it poorly left out anchovies from the dressing; I also noticed that those who rated highly said they definitely HAD used the anchovies, so I made sure to INCLUDE them!

I'm not typically a fan of Caesar salads, but this homemade salad dressing was delicious.

An excellent Friday Lenten meal for you!

Crab and Avocado Salad from Food Network Magazine via Foodnetwork.com

Ingredients

• Kosher salt
• 1/2 pound haricots verts or green beans, halved
• 2/3 cup low-fat plain yogurt
• 3 tablespoons low-fat mayonnaise
• 1 to 2 tablespoons fresh lemon juice
• 1/2 cup chopped fresh chives
• 1/4 cup chopped fresh basil
• 3 anchovy fillets, chopped
• Freshly ground pepper
• 1/2 pound lump or claw crabmeat
• 1 Hass avocado, halved, pitted and diced
• 3 romaine hearts, chopped
• 1 1/2 cups whole-wheat croutons
• 1 pint cherry tomatoes, halved

Directions

Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.

Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

Grilled Peach and Arugula Salad

My grill has been getting a workout lately, and I've been the Grill Meister...errr, Frauchen.  So when Pointless Meals suggested this recipe to accompany Grilled Chicken Bruschetta, I had no fear (cavalier...). 


When I went to the grocery store, I chose the way less expensive, still with the roots, arugula, instead of the bagged, convenience, arugula.  BIG.  MISTAKE.  I washed it about a hundred times and there was still sand all over it.  Totally gross (and I'm a beach lover who eats a LOT of sand!), and quite a turnoff.  Lesson learned. 

When my salad wasn't extra crunchy, it was quite tasty.  I also made the mistake of getting goat cheese instead of crumbled goat cheese, which also wasn't super appetizing in this preparation, but it added great flavor anyway.

Grilled Peach and Arugula Salad Source:  Cooking Light via Pointless Meals

¼ c. balsamic vinegar
2 T. honey
3 peaches, each cut into 6 wedges
1 T. olive oil
salt and pepper to taste
5 oz. Arugula
2 oz. thinly slice prosciutto, cut into ¼ " strips
2 T. crumbled goat cheese


Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until vinegar is reduced to about 2 T. Remove from heat and stir in honey. Cool to room temperature.


Place peach wedges on a grill pan coated with cooking spray. Grill 30 seconds on each side or until grill marks appear, but peaches are still firm. Remove from grill and set aside.


Combine oil, salt and pepper in a large bowl. Add arugula and toss. Arrange arugula on a platter. Top with peaches, prosciutto and goat cheese. Drizzle with balsamic syrup.

Strawberry, Orange, and Grilled Chicken Salad

When meal planning for this week, I went to my Google Reader and this recipe from Sarah came up in the feed.  It was so perfect, considering the heat has me looking for something light, and more importantly, I'm looking for meals that won't heat up the kitchen too much.

The only cooking this required was the chicken; I chose to cook it on the grill so the kitchen stayed cool and I did too, since I only went out to flip and check the chicken.

This was absolutely delicious.  So light, so refreshing, and moderately healthy.  My husband loved the vinaigrette. I had no pineapple in the house, otherwise I would have added it. It wasn't super filling, so I really wish I was good at accompanying dishes and could think of something to serve alongside it. 

Strawberry, Orange and Grilled Chicken Salad
Adapted from The Cookaholic Wife, via A Taste of Home Cooking

6 cups baby spinach leaves
2 cups cooked chicken, shredded
2 cups strawberries, diced
1 cup mandarin oranges, chopped
1/2 red onion, thinly sliced
1/2 cup gorgonzola, crumbled
Raspberry vinaigrette (recipe below)
Fresh cracked black pepper, to taste

Combine the first 7 ingredients in a large bowl. Add desired amount of dressing, toss well to coat. Season with pepper, to taste. Serve cold.

Raspberry Vinaigrette

1/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup white wine vinegar
1 tablespoon raspberry preserves
1/2 teaspoon Dijon mustard
Fresh tarragon, minced
Black pepper
1 shallot, minced
1 teaspoon sesame seeds
Honey, to taste

Blend all the ingredients, except the sugar or honey, in a food processor, adding water as necessary to adjust the consistency. Add honey to taste at the very end.

Crab, Corn, and Tomato Salad

With the heat wave we're having round here, I turned to the internet looking for no cook meals.  This came up from Cooking Light,  in my searching, and it looked so fresh and delicious plus uses a lot of in season produce.  I thought it was really tasty, light, and had great texture too, and it's great that it can easily be adapted to what's in your fridge, on sale, your tastes.  You could easily take out the crab, or substitute shrimp. 


I love the lemon dressing that goes along with this, though I have to admit I probably went a little heavy on the lemon here.  I'd have to say that it's really important to use fresh lemon here because it is so forward in the salad.

Crab, Corn, and Tomato Salad, Cooking Light, June 2008
Ingredients

• 1 tablespoon lemon zest
• 5 tablespoons fresh lemon juice, divided
• 1 tablespoon extravirgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup thinly sliced basil leaves
• 1/4 cup chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 1 pound lump crabmeat, shell pieces removed
• 8 (1/4-inch-thick) slices ripe beefsteak tomato
• 2 cups cherry tomatoes, halved
  
• 1. Combine zest, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
• 2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Cucumber Salad with Tomatoes and Mint

Summer's bounty and the generosity of friends has come our way, so I figured I'd put the abundance to good use and make a cucumber salad.  A friend of my dad's has given us four cucumbers so far, and I picked up some mint from a woman on freecycle, and figured this find on allrecipes would be a perfect fit.

Oh, how delicious it was. The mint was a really interesting twist and brought a lightness and freshness to this salad.  This was my first time using our homegrown mint, so I was thrilled to give it a try, and now I'm curious how swapping it for other herbs would go in other recipes.  Of course, the mint could be swapped for what you have around; dill, cilantro, basil, parsley would all work well too.


Cucumber Salad with Tomatoes, Red Onion, and Mint from allrecipes

• 2 large cucumbers - halved lengthwise, seeded and sliced
• 1/3 cup red wine vinegar
• 1 tablespoon white sugar
• 1 teaspoon salt
• 3 large tomatoes, seeded and coarsely chopped
• 2/3 cup coarsely chopped red onion
• 1/2 cup chopped fresh mint leaves
• 3 tablespoons olive oil
• salt and pepper to taste

Directions

1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

"Best Ever" Shrimp Salad

I've been participating in an online recipe swap; each participant submits a recipe and in exchange, gets another to make and share her thoughts on.  I got this recipe, and with Lent coming soon, I was very happy to have a fish dish to add to the repertoire.  I was particularly happy to exchange recipes for lunch; typically, lunch around here is a sandwich, almost always turkey or ham with American cheese or maybe I'll shake things up with some leftovers.

I had some problems with this one.  See, I typically only use yellow mustard on my sandwiches.  So, I don't keep up with the status of the Dijon mustard.  As such, I didn't have enough for the recipe.  I then turned to spicy brown, thinking this would be a good substitute.  Alas, I also don't keep up on the status of our spicy brown.  So, now I have about 4.5T of Dijon, about .5T of spicy brown, and then turned to the yellow.  Perhaps as a result of all this, the recipe was much too mustardy.

I also used apple cider vinegar instead of white distilled plus sugar.

Other than the slight over mustard-i-zation, this was a pretty good (though very messy) lunch.  From the moment I first saw the recipe, I thought it would be awesome with some chopped pineapple; I will definitely make that addition the next time I make this.

Ingredients

• Dressing:
• 3 tablespoons distilled white vinegar  (I used apple cider vinegar)
• 3 tablespoons sugar (I omitted)
• 6 tablespoons Dijon mustard
• 6 tablespoons mayonnaise
• 3 kirby cucumbers, peeled and diced (I used half a regular cucumber)
• 1 large mango, peeled, pitted, and diced
• 1 pound cooked medium shrimp, cut into small bites
• 3 tablespoons chopped fresh dill
• Salt

Directions

1. Mix vinegar and sugar until sugar dissolves.
2. Add mustard and mayonnaise to the vinegar and whisk until smooth.
3. Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over and toss to coat.
4. Season with salt.
5. Chill in fridge for about an hour before serving.

Sesame Pasta Chicken Salad

We were invited to a pool party, and asked to bring a dish to share. I really wasn't sure what I should make, given the expected very warm temperatures, and chose to go with something nice, light, and summery. To allrecipes I went, where I found a whole section devoted to potluck recipes.

I found this one there, and it was extra highly rated, so I figured I'd give it a go.

I made it basically as written, although added in some diced tomatoes. This was a really tasty dish. The chicken could easily be omitted, but it was really good with it. I had sent my husband to the store for some chicken, suggesting Perdue's Shortcuts. He told me he picked up the Italian style, not knowing what I needed, but it was still good. I ended up making a really large bowlful and came home with almost nothing left. Score!

Ingredients

• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion

Directions

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Strawberry Spinach Salad

I got this from allrecipes. Well, sorta. Find the original here.

I used a bottle of poppyseed dressing. I'm lazy, and it HAD to be cheaper than buying all those individual ingredients...right?

So in the end, I guess this isn't really a recipe. But I'm dumb, so I needed one. It was really good, though!

Picture coming soon.

Grilled Chicken Salad

I got this recipe from Kim over at Kim-alicious. She got it from In the Kitchen with Rosie.

5 TBS lemon juice

3 TBS low sodium soy sauce

2 garlic cloves, peeled and chopped

1/8 tsp black pepper

1 tsp dried basil

3 chicken breasts, pounded about 1/4 to 1/2 inches thin

1 large red onion, trimmed and cut into 1/8 in. rounds

cooking spray

1 pound mixed salad greens I used a bag of spring mix, a bag of French blend, and one Romaine heart.

1 package crumble feta cheese Omitted

1 medium tomato cut into small wedges

For the dressing:

4 TBS lemon juice

4 TBS balsamic vinegar

2 garlic cloves, peeled

2 tsp dried basil

1) Whisk together lemon juice, soy sauce, garlic, black pepper, and basil in a bowl and set aside.

2) Pound chicken thin using plastic wrap to cover the chicken and pound with a meat mallet.

3) Transfer the marinade made in step one to a dish with the chicken and let chicken marinade for at least 3 hours.

4) Preheat the grill.

5) Turn on broiler in the oven.

6) Place onion rounds on a baking sheet. Spray with cooking spray on both sides. Place onions under the broiler and cook about 5 minutes on each side. Cooking times may vary so make sure you watch them.

7) Cook chicken on grill until done.

8) Use remaining salad ingredients to make the salad.

For the dressing:

Combine all ingredients for the dressing in a blender. Mix until garlic is finely chopped.

I marinated the chicken breasts overnight, and the marinade smelled fantastic. I grilled on the George Foreman at 375 for 5 minutes, and then sliced them on the bias. We both liked the salad, and will probably make it again. However, the dressing wasn't great. The blend was kind of strange, and we also felt like it took away from the flavor of the chicken. I think in the future, I'll make some extra marinade and try that as a dressing... like I said, it smelled fantastic!

Layered Chopped Salad

A friend of mine made this so I asked for the recipe. I don't know from which cookbook it came, but do know that it was a kosher one.

Dressing:

4 tablespoons mayo

2/3 cup red wine vinegar

2 (0.7 oz packets dried Italian seasoning)

Prepare the dressing at least 2 hours in advance. Mix the mayo, vinegar and Italian seasonings together. Cover and refrigerate. Wait to dress the salad with it until right before you serve.

Salad:

1 (16 oz) bag frozen peas (I omitted)

1 (15 oz) can chickpeas or garbanzo beans, drained

3 cups (1 10 oz bag) shredded cabbage (I used about half of the bag)

1 head shredded lettuce (I used a bag of Romaine hearts)

1 red pepper, sliced

1 (11 oz) can corn nibblets, drained

1 bunch scallions, chopped (I omitted)

1 (10 oz) bag shredded carrots (4-5 medium carrots shredded)

3-4 cucumbers, peeled and sliced (I omitted)

3-4 roma tomatoes, sliced (or 2 cups grape tomatoes)

1 1/2 - 2 (15 oz) cans French fried onions

Place the peas in the bottom of the trifle bowl in an even layer. Carefully add even layers of chickpeas, cabbage (I go light on the cabbage b/c it takes up a lot of room in the bowl), lettuce, red pepper, corn, scallions, carrots, cucumbers and tomatoes. Before serving pour the dressing over the tomato layer and let seep down. Sprinkle with French fried onions.

This was a big hit--everyone commented that they didn't want to eat it because it looked so pretty. I think the recipe definitely calls for too much onions--I served it on the table for everyone to put on themselves. I also passed the dressing. This was a big hit, and it was good for leftovers too!

Bodacious Broccoli Salad

allrecipes.com

INGREDIENTS

• 8 slices bacon
• 2 heads fresh broccoli, chopped
• 1 1/2 cups sharp Cheddar cheese, shredded
• 1/2 large red onion, chopped
• 1/4 cup red wine vinegar
• 1/8 cup white sugar
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 2/3 cup mayonnaise
• 1 teaspoon fresh lemon juice

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

I had something similar to this at a friend's housewarming party. I loved it so very much, I found this recipe for our own housewarming party. I completely loved it and it was so so easy. I used bacon bits and I was out of lemon juice, so I tried lime juice. Both of them worked well as substitutions!

This is such an easy recipe, and it's one of those that lends itself well to not measuring. A little of this, a little of that and it tastes great!