My stepmom sent me this recipe a long, long time ago.  The typing on the original paper is from a dot-matrix printer, if anyone remembers that. Over the years though I have honed it a bit.  One, I've reduced the sugar.  The original called for a full cup of sugar.  Most times I use just a half a cup.  Start with the half cup and work your way up as it can be very sweet to some people.  Two, I have also discontinued the use of the nuts if I am taking it to a party.  You never know who might be allergic.  Three, the packet from the ramen has MSG and I can no longer tolerate it.  There are so many people who are intolerant to MSG so it is best not to use it if going to a potluck.  Hence the reason for the first dressing recipe below.  I actually prefer my dressing recipe to that of the one with the spice packet.  Last, instead of using regular vinegar, I use the rice vinegar which is has a mellower taste and not as bitter.  The only thing I use white vinegar for now a days is to make buttermilk in a pinch or for cleaning.
I love this summer time salad recipe.  It is sweet and crunchy.  It can also be made into a full lunch by adding chicken to it. One thing to remember though, do not add the dressing until ready to serve or the cabbage will become a soggy mess.  If I am serving this at dinner, many times I will give each person their own portion in a separate bowl.  That way I don't have a leftover bowl of limp cabbage. 
Serves 6



Recipe:


  • 1/2 Head Red Cabbage sliced thin*
  • 1/2 head White Cabbage sliced thin*
  • 3/4 cup Green Onion diced
  • 1/2 cup grated Carrot
  • 1/2 Cup Toasted Almonds
  • 1/4 cup Sunflower seeds toasted
  • 1  TBSP Butter (for toasting)

Optional:  1 package ramen noodles, crushed up and toasted (this is not gluten free do not use if you cannot tolerate gluten)
Optional: 2 cups cooked diced Chicken to make it into a lunch or dinner

Dressing:

  • 1/2 cup Vegetable oil
  • 1/2 cup Rice Vinegar
  • 3/4 cup Sugar
  • 2  TBSP Soy Sauce (Gluten Free)
  • 1 TBSP Ginger, crushed
  • 1 tsp Sesame Oil
  • 1 tsp Garlic, crushed
  • 1 tsp Hoisin Sauce (Gluten Free)
  • 1/2 tsp Sea Salt

OR Alternate Dressing

  • 1/2 cup Vegetable oil
  • 1/2 cup Rice Vinegar
  • 3/4 cup Sugar
  • 2  TBSP Soy Sauce (Gluten Free)
  • 1 Seasoning Packet from the Ramen Noodles Oriental Flavor

Heat a skillet to medium heat and add half the butter, once it is melted throw in the nuts and seeds and toast them.  When done, place on a paper towel to cool.
Add the rest of the butter and toast the ramen if using.
Make the dressing
Slice up the cabbage and dice the onions
Do not add the dressing or ramen until ready to serve

*OR 1 Package Pre Shredded Coleslaw Cabbage mix

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Calories are for 1 serving with no dressing.
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Nutritional information obtained using CalorieCount.com. Dressing serving size of approximately 2 tablespoons. This is the calories for the dressing only
 
 
I'm always on the lookout for new salads and side dishes.  I was in Boston just recently and one of the restaurants that we went to had a grapefruit and avocado salad.  At first the thought of those two ingredients together made me scrunch up my face.  However, after eating it a whole new world opened up. The dressing they had though didn't in my mind, pare well.  It was not sweet which is what the grapefruit needs to cut some of the bitterness.  I don't think they used a seasoned vinegar either.  Here I've used a seasoned rice vinegar and sugar (which you can always reduce or use a non sugar sweetener) to bring out the taste of the grapefruit.  I really truly enjoy this salad and served it the other night with large grilled shrimp and scallops.  The salad keep the meal light and wholesome.

Serves:  2


Recipe:

1 Bunch Fresh Spinach 
1 Grapefruit
1 Avocado
3 Green Onions
1 TBSP Fresh Dill
2 TBSP Sundried Tomatoes

Optional:  Grilled shrimp, Salmon


Dressing

1/2 cup Virgin Olive Oil
1/2 cup Seasoned Rice Vinegar
1 TBSP Sugar
1 TBSP Ginger, minced
1/4 tsp Salt


Clean and destem the spinach
Using the technique above, peel your grapefruit (cut off top, then slice off the peel but make sure to go in the curve of the grapefruit, remove excess pith, slice, remove any seeds)
Slice your avocado
Chop the dill
Chop the Sundried tomatoes

Make the dressing.  I usually add my sugar to the olive oil and vinegar first and then warm it for 15 seconds in the microwave to help incorporate the sugar.  
Whisk
Add all the other ingredients and whisk

You can add shrimp, grilled shrimp or salmon to this recipe to make it a lunch!



I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. This is for the salad only. See below for the dressing information.
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Nutritional information obtained using CalorieCount.com. This is for 2 tablespoons of dressing only
 
 
The holidays are upon us and the recipes for cranberries are in full swing. I know many people do not like cranberry sauce or cranberry jelly but still like it in breads, bagels and other recipes.  Try this recipe, the cranberry is very mild with a sweet tangy taste.  
This recipe came about because I had about a 1/3 of a cup of cranberries left over from another recipe.  I didn't want to freeze them being such a small quantity but I didn't want to get rid of them either.  I could have made muffin tops with them but a 1/3 of a cup really wasn't enough for an entire muffin recipe.  Right now we have an extra family member with us and I thought, hey someone new to try recipes out on!  Thus this vinaigrette was born.  Needless to say I am thrilled it turned out so well and now have a new recipe to throw at the entire family this Christmas eve dinner.  I used a Spinach Salad just because that is what I had planned for the meal however for our Christmas dinner it will be baby greens, sheepmilk cheese, green onions, walnuts and granny smith apples with this vinaigrette dressing.   I'm also going to cut down a bit on the oil and see how it tastes over fruit as a dessert.  This vinaigrette is on the sweeter side, if you think it might be too sweet just start with a tablespoon of sugar and increase your taste from there.
Recipe:



Cranberry Vinaigrette

1/3 cup Fresh or Frozen Cranberries
1/4 cup Sugar
1/3 cup Extra Virgin Olive Oil
1/3 cup Red Wine Vinegar
1/4 tsp salt
4-5 Fresh Mint Leaves


Salad


2 Bunches Fresh Spinach
1/3 cup sliced Almonds, toasted
1/2 cup diced Radishes
1/2 cup dice Jicama

Optional:  Use a mild white cheese finely grated


For the Vinaigrette

Place all in a food processor or blender and process until smooth, adjust salt to taste.

Almonds to toast:
Heat pan to medium high.
Once pan is hot add almonds and continually move the almonds around.  I just use the handle and take it off the stove and using a stirring motion.  The almonds will toast very quickly.

Assemble the salad.  I do not add the Vinaigrette but let the guests add it to their own salad.


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
You probably just read that title and thought "What?", has she lost her ever freakin' mind!  Nope, I really mean grilled as in BBQ'd watermelon.  I know, I know it sounds weird.  I had heard someone mention this years ago and thought who would want to do that.  That's weird.  It is and it's not.  You are only grilling for a few moments on each side.  Just enough to heat the outside and give it some grill marks.  However, it is the spice that is on the outside that gets a bit infused inside the melon when you do this.  I have to say that we did it this week, and it is good.  No, it is awesome.  It added so much flavor that no salad dressing was needed.  I'm not kidding.  You can put a dressing on if you like, but with the amount of goodness coming through from the Pico de Gallo and little salt and pepper, oh la la.  No, try it first without dressing.  You are going to go "Wow, she was right, she's brilliant".  Aww, come on now.  You're making me blush.  
I will include a Balsamic Vinaigrette dressing with this recipe but really, try it without.  You can always sprinkle more of the Pico de Gallo on the salad, though for me that would make it too spicy.  Getting old and my digestive track is not what it used to be.
Recipe:

Seedless Watermelon Round.  I used 1 round per person for the salad that I made.  The seedless watermelon was the small ones that you can get now a days.

For 4 people:

4 watermelon rounds
Pico de Gallo
neutral oil spray (such as coconut oil, that is what I used)

3/4 cup chopped Cucumber
1/2 cup chopped Red Onion
1 Avocado
3/4 cup chopped Mushrooms
6 largish chopped Radishes
8 Basil leafs, minced
Salt and Pepper to taste

Balsamic Vinaigrette:

1/2 cup Balsamic Vinegar
1/2 cup Olive Oil
1/2 teaspoon sugar or more to your taste
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/4 teaspoon dried basil
Salt and pepper to taste



If you are using the Balsamic Vinaigrette, go very easy on the Pico de Gallo.  

Cut your watermelon into rounds, take a paper towel and dab off excess moisture.  Spray one side of the round with your oil and sprinkle the Pico de Gallo.  I didn't use salad dressing on the salad so was was pretty liberal with the Pico de Gallo. Grill oil side down, spray top of round and sprinkle.  Be very careful spraying over heat as this can cause a flare up.  You can always turn the BBQ off and then spray the other side.  You only need to cook a few minutes per side on a very hot grill.  The rounds become soft on the outside, so be careful when flipping or moving them.

Dice up the "meat" of the watermelon and mix with other ingredients.  Serve with BBQ Chicken or Steak or Ham.  You could also add meat to this salad and have as a main coarse.  Sprinkle some bacon on it.

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The melon will get soft on the outside, you can see where my tongs stabbed through it. Be careful when flipping them and moving them.
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We BBQ'd steaks with a Monterey Rub. So, so good
I hope you enjoyed this recipe, if you did can you please leave a comment!

Thank you and remember, enjoy life.
It's the one you have,
Tammie
 
 
I love salads.  I really do but lettuce does not last long in my refrigerator.  Since my son refuses to eat salads, I am the only one.  I hate when any food goes to waste even though I now have a composter, throwing food into it erks me to no end.  I have started to come up with side dishes that are salad like and with vegetables that last longer then lettuce.  This will be the first none meat one that I am posting on this site and it is one that I love.  One, it has lemons and two, avocado.  What can go wrong with those two in the mix.  I did try and get my son to eat some of it but he would rather wrestle a rattlesnake then try to put it in his mouth.  
We have also been BBQ'ing quite a bit since the weather is hotter and I have no desire to turn the stove or oven on in the house.  The house heats up way too fast and with trying to conserve money and cut down on expenses, turning on the air conditioner is not an option right now.  Besides, I love to BBQ and as a bonus any side dish that you do not have to cook is more points to me.

Without further ado: 



Recipe:

1/2 Head of Purple Cauliflower (or less depending on how many people you are feeding) broken into small bite size pieces
1/2 Cucumber, chopped into bite size pieces
1/2-1 Avocado,chopped into bite size pieces 
3 Radishes, chopped into bite size pieces
1/2 cup Red Grapes, cut in half

Vinaigrette Dressing:
1/2 Cup Olive Oil
3/4 cup Red Wine Vinegar
1/2 TBSP Sugar
2 TBSP Fresh Grated Parmesan Cheese
Juice from 1 Lemon or 2 (I used two but that is just me)
2 tsp fresh Dill, chopped
Salt and Pepper to taste

Chop it up, throw it into a bowl and shake up the Vinaigrette really well and then dress the salad right before serving.
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How beautiful is this salad. The salad really comes together in a wonderful taste explosion!
I hope you enjoyed this recipe.  If so, leave me a comment down below!

Remember, enjoy life.
It's the one you have,
Tammie