Tag Archives: salad

Greek Potato Salad – Busy Mom’s Series, Day 13

Greek Potato Salad[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#B01025″]Greek Potato Salad[/typography]

Greek Potato Salad is very different from traditional potato salad. It is a taste delight and always a refreshing change of pace.


  • 2 pounds medium red potatoes, with skins
  • 2 medium bell peppers, cut into 1-inch pieces
  • 2 medium tomatoes, seeded, cut into eighths
  • 1 medium cucumber, cut into 1-inch pieces
  • ½ medium red onion, very thinly sliced (½ cup)
  • ½ cup whole kalamata or ripe olives
  • 1 package (4 oz) crumbled feta cheese (1 cup)

Lemon Dressing

  • ½ cup olive or vegetable oil
  • ¼ cup lemon juice
  • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, finely chopped


  1. Cut potatoes across width into 1/8” slices.
  2. Place in a large bowl and wash in cold running water until water runs clear.
  3. Bring a large pot of salted water to a boil.
  4. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes.  (DO NOT OVER COOK)
  5. Drain in a colander
  6. Place the potatoes and the remaining salad ingredients except cheese into a large bowl.
  7. Add the dressing and toss gently.
  8. Serve the potato salad immediately or cover the bowl and refrigerate it for up to 24 hours.
  9. Sprinkle the cheese over the salad just before serving.

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Broccoli Bacon Salad, Busy Mom’s Series, Day 10

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#B01030″]Broccoli Bacon Salad[/typography]

Broccoli Bacon Salad
Image by Arsheffield

Broccoli Bacon Salad is a wonderful combination of flavors and textures. Serve as a hearty side dish with any grilled meat, or serve as a main course for lunch with warm French bread and butter.


  • 6 cups broccoli florets
  • 1 pound bacon (Substitute turkey or beef bacon if you prefer)
  • 1 medium red or yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups red grapes or 1 cup dried cranberries, cherries or golden raisins (Try each one to find your favorite)
  • ½ cup sliced almonds


  • 1 cup mayonnaise (Hellman’s or Best Foods)
  • ½ cup plain yogurt
  • 1/3 cup sugar
  • 3 tablespoons apple cider vinegar
  • 1/8 teaspoon white pepper


  1. Cut the broccoli into small florets and steam just long enough to slightly pierce with a fork (DO NOT OVER COOK).
  2. Pour directly into a bowl with ice water to shock it.
  3. Immediately pour off the ice water and place the broccoli on paper towels to drain.
  4. Cook the bacon until it is very crisp.
  5.  Drain on paper towels and crumble it into small pieces.
  6. Drain the fat from the pan but do not wipe out the pan.
  7.  Add chopped onion and garlic to the pan and cook ~4 minutes or until onions begin to soften.
  8. Combine broccoli, bacon, onion and garlic in a large bowl and stir gently until combined.
  9. Add the grapes and sliced almonds – toss gently.
  10. Combine the dressing ingredients in a small bowl.
  11. Mix well with a wire whisk.
  12. Pour dressing over the salad, and stir gently to coat.
  13. Cover and refrigerate for at least 3 to 4 hours before serving.

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Easy Salad Pizza – Busy Mom Series, Day 6

Salad pizzaEasy Salad Pizza is a light and colorful main course for a quick supper after a busy day – or an easy-to-prepare, reasonably healthy lunch with friends.  Use you imagination and personal preferences on the combination of vegetables and types of cheese you choose to use.


  • 2 cans refrigerated Crescent rolls
  • 2 packs cream cheese, softened
  • 1 package dry mix Ranch Dressing
  • Grated Cheddar cheese
  • Grated Mozzarella cheese
  • OR – Feta Cheese
  • Vegetables of choice [carrots, broccoli, cauliflower, lettuce, cherry tomatoes, spinach, green peppers, avocado, onions, etc.]


The Crust

  1. Lightly butter a baking sheet (or spray with non-stick baking spray)
  2. Roll out the crescent rolls onto a baking sheet so it makes one large sheet of dough.
  3. Roll-up the sides of the crescent rolls to make it look like a pizza crust.
  4. Bake the dough according to package instructions.
  5. Remove the baking sheet from the oven and cool.

The Topping

  1. When crust is cooling, cut up your choice of vegetables into tiny bite-sized pieces.
  2. Mix the cream cheese and ranch dressing together in a medium-sized bowl.
  3. When crust is completely cooled, spread the cream cheese mixture evenly over cooled pizza shell.
  4. Sprinkle vegetable pieces evenly across the top of the pizza.
  5. Sprinkle with a mixture of the two types of cheese over the vegetables (or Feta cheese)
  6. Using a pizza cutter or knife, cut the pizza into even pieces.
  7. Place the slices onto a serving platter.

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