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Tag: salad

  • Chalupa Salad

    Chalupa Salad

    Recipe originally published 8/9/2013
    Photos and text have been updated
    Chalupa Salad
     

    Growing up my family ate a dish we called Chalupa. It was always a favorite for us kids because it meant everyone got a little something they liked. Whether it was the rice – blech – olives, tomato sauce, cheese, or chips, we all had something we would eat. As a mother of 4 semi picky children, I finally understood why my mom loved to make this dinner. 

    Chalupa Salad

    Chalupa Salad is the perfect meal to sneak in veggies, and use up leftover rice. This is what we called Chalupa. It wasn’t until I was an adult that I learned Chalupa was more like a burrito, not a salad. The main difference between my Chalupa, and yours, would be the base. Instead of a fried corn tortilla, we use corn chips. From there the fillings, or in our case the toppings, are all pretty similar. Stack rice, lettuce, tomatoes, beans, olives, sour cream, and cheese. 

    Our last big change is the sauce. While traditional chalupa adds salsa, in my family we topped our Chalupa salad with tomato sauce. I promise it is delicious and a real treat your family will love! Granted they may just pick out the chips, or eat the cheese, but usually, the mix of the cheese, sauce, and chips has the kids trying a little of it all. 

    Chalupa Salad
    Traditional Chalupa deconstructed and layered in a Salad with only 2 simple changes.
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    Ingredients
    1. 1 bag Corn Chips
    2. 3 Cups Cooked Rice
    3. Chopped Lettuce
    4. Canned Black Beans
    5. Olives
    6. Sour Cream
    7. Tomato Sauce
    8. Shredded Cheddar Cheese
    9. Sour Cream
    Instructions
    1. Prep ingredients. Warm up rice and tomato sauce if need be. Chop lettuce and tomatoes. Drain beans.
    2. On individual serving plates, layer Corn Chips, Rice, beans, vegetables, tomato sauce, sour cream and cheese.
    3. Serve and enjoy.
    Notes
    1. Amounts really depend on your family. If your family likes olives, you’ll want more, don’t like beans, use less.
    Home Maid Simple https://www.homemaidsimple.com/
     
    When I first shared this recipe with you, I added chopped Zucchini, because we had a plethora of zucchini from our garden that year. That is the beauty of Chalupa – you can add whatever your family enjoys, or use up leftovers of all kinds!

    Enjoyed this recipe? I think you’ll like this Taco Salad too!

    Taco Salad in Homemade Tortilla Bowls

  • Malagasy Vanilla Fruit Salad

    Malagasy Vanilla Fruit Salad

    Enjoy a bowl of fresh fruit flavored with vanilla bean and transport yourself to the island of Madagascar. 
    Malagasy Vanilla Fruit Salad
     
    Well I’m a week late getting this up, so I apologize about that. I had it all made and ready to go last week, but it was one of those high stress times in my life. Not much got done except around the house. I’ve been doing some huge purging everyday, and then I repurge the same room a few days later. When did we collect so much stuff?
     

    I would love to move to some tropical island, where we live off the fruit that grows abundantly, and a small garden. Our toys would be the sand, and the kids would enjoy working and playing outside all day. Ah that would be the life. 
     
    This month Food of the World is visiting Madagascar. The cuisine there is referred to as Malagasy, which I learned came from the old country name of Malagasy. They eat quite a variety of foods, as they have influence from many countries. When it comes to dessert’s though, it’s usually a bowl of fresh fruit. I was quite excited when walking through Walmart and found a papaya. Here in the frigid north I did not expect to ever find fresh papaya! Sadly it was not the most flavourful fruit I’ve had, but it worked nicely in this mix with mango and vanilla bean. 
     
    Malagasy Vanilla Fruit Salad
     
     
    Malagasy Vanilla Fruit Salad
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    Ingredients
    1. 1 Papaya, cut into chunks
    2. 3 mangoes, cut into chunks
    3. 1 vanilla bean
    Instructions
    1. Mix the papaya and mango together.
    2. Slice the vanilla bean lengthwise.
    3. Using the back of your knife, scrape out the seeds, and mix with the fruit.
    4. Enjoy a bit of Madagascar.
    Home Maid Simple https://www.homemaidsimple.com/
     
    Fun Fact! I use Rodelle Vanilla beans which are considered “Bourbon” vanilla beans. This is because they come from Madagascar, not because they use Bourbon. 


     
    Join us next month when we visit Cuba
    on July 14th
     
    Linky Party on June 9th :
    Please visit their blogs and follow their sites!
     
    Mireille: http://www.theschizochef.com/blog/
     
     
  • Taco Salad in Home Made Tortilla Bowls

    Taco Salad in Home Made Tortilla Bowls

    Taco Salad in homemade Tortilla Bowls

    So we’re lying in bed one night, and Mark turns to me, and says “Taco Salad”.

    That’s all it took. I had recently gone shopping and filled our vegetable drawer to overflowing, so I had everything on hand for the salad. I just needed to figure out the tortilla bowls.

    Taco Salad in homemade Tortilla Bowls
     

    I thought about going out and purchasing some premade bowls, or seeing if I could just bake the premade flour tortillas into a bowl shape, but why make it easy?  I decided to pull out an old favorite for homemade tortillas, but instead of frying them on the stove, to bake them over a bowl in the oven.

    Yum!  Besides being extremely simple, the kids loved the tortilla bowls, and I think managed to eat some vegetables with their dinner. I debated putting radishes in since it’s not something you find in a normal taco salad, but I couldn’t resist their pretty red color.

    Taco Salad in homemade Tortilla Bowls

     

    Taco Salad in Homemade Tortilla Bowls
    Taco Salad tossed in homemade tortilla bowls with choice of dressing.
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    Ingredients
    1. 1 batch of dough for home made flour tortillas – http://bit.ly/1Q9ymXP
    2. 1/2 cup iceberg lettuce, chopped
    3. 1/2 cup Romaine Lettuce, chopped
    4. 1 tomato, chopped
    5. 1 radish, sliced and quartered
    6. 1 TBS chopped olives
    7. 2 TBS Black Beans
    8. Dressing of your choice
    Instructions
    1. Preheat oven to 350 F.
    2. Roll out the dough, and drape across an overturned, oven-safe bowl** sprayed lightly with cooking spray.
    3. Pinch around the edges to make some nice creases in your shell.
    4. Bake for 15 minutes.
    5. Prep your vegetable while the bowls are baking.
    6. When removing the shells from the bowl, gently slide a knife between the shell and the bowl to loosen, and then carefully flip it off.
    7. Toss ingredients gently together inside shell.
    8. Drizzle with your favorite dressing*** and enjoy.
    Notes
    1. *Will make up to 12 shells.  Salad ingredients are for one salad.
    2. **I used an overturned muffin tin and draped it across 4 muffin wells.
    3. ***In the photo’s I was using Poppyseed dressing, but I also enjoy this with Kraft’s Sun dried Tomato Dressing. Absolutely delicious no matter your preference. My kids preferred ranch. If you’re looking for more of a traditional taco flavor, toss it with a scoop of sour cream, and leave off the dressing
    Home Maid Simple https://www.homemaidsimple.com/
     Grab the recipe for Flour Tortillas.
     
     
    Enjoy!
    Taco Salad in homemade Tortilla Bowls
  • Tropical Salad with Marshmallows

    Tropical Salad with Marshmallows

    Tropical Salad with Marshmallows from Home Maid Simple

    I don’t normally go for anything with marshmallows…unless it’s smores or hot chocolate. I found this recipe for a Peachy Salad in one of my Taste of Home magazines. I debated on it for a couple weeks, all because of those pesky marshmallows.

    I am so glad I gave it a try!  The marshmallows start to dissolve with all the fruity goodness and give a little extra airy texture to the salad. I decided to change up some of the fruits from the original recipe to create my own flavor combo.
    .

    The marshmallows add an airy texture to this Tropical Salad from Home Maid Simple

    Every Friday we have pizza and a movie night. It’s the one night of the week the kids really look forward to, and I don’t have to fight anyone to eat their dinner. Sometimes we’ll have bread sticks, or chips, or other not so good for you sides with it. After all, it’s supposed to be a fun night right?

    When I made the Tropical Salad I thought it would make a great side for pizza while the marshmallows kept it fun and exciting for the kids. I think for once I ate more of my side than I did the pizza. It was amazing!!

    Tropical Salad with Marshmallows from Home Maid Simple

     

    Tropical Salad with Marshmallows
    Fruit and Marshmallows combine for a fun salad kids will eat.
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    Ingredients
    1. 21 oz can peach pie filling
    2. 20 oz can crushed pineapple
    3. 11 oz can mandarin oranges
    4. 1 banana
    5. 1 1/2 cups mini marshmallows
    6. 1/4 cup frozen raspberries
    Instructions
    1. In a large bowl combine all ingredients. Refrigerate until ready to serve.
    Home Maid Simple https://www.homemaidsimple.com/
  • Summer Pasta Salad

    Summer Pasta Salad

    We have been enjoying quite the garden produce this year.  After my pear salad I discovered peas, feta and Italian taste wonderfully together.  Normally I don’t really like pasta salads, but I knew those peas and feta would be wonderful with pasta and some more veggies.  The green onions, peas and zucchini all came out of my garden.  I hope you enjoy this Summer Pasta Salad as much as we did.  
     
    Summer Pasta Salad

     

    Summer Pasta Salad
    A light flavorful dish to use up some garden produce, Summer Pasta Salad is a hit!
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    Ingredients
    1. 12 oz Small Penne Pasta
    2. 2 TBS Green Onion, chopped
    3. 1 medium Zucchini, sliced and quartered
    4. 1 red Bell Pepper, chopped
    5. 1 cup Fresh Garden Peas
    6. 1/2 cup Italian Dressing
    7. 8oz crumbled Feta
    Instructions
    1. Cook Penne according to box directions. Rinse in cold water.
    2. In a large bowl toss pasta with vegetable and feta.
    3. Drizzle over Italian Dressing and toss to coat evenly.
    Home Maid Simple https://www.homemaidsimple.com/
     
     
    ~FEATURES~
    I need to apologize that I have not been commenting as much this week.  We found some renters for our home, and only have until the end of July to get out.  On top of it I developed a horrible ear infection that has just taken me out.  Please know that I am visiting and browsing your recipes. I appreciate all the amazing links I see each week.
     
    I saw a few salads at last weeks party that were different from your normal side salad. 
     

    Red, White and Blue Watermelon Salad
    I never would have thought to put feta with a fruit salad but it makes this salad look beautiful
     
    Southwest Quinoa Salad #quinoarecipes #quinoasalad
    Southwest Quinoa Salad with Honey Lime Vinaigrette
    I love the mix of this vinaigrette with quinoa. 


    Roasted Pepper Pasta Salad
    Roasted Pepper Pasta Salad
    Peppers and pasta just go together!
     

    Cinnamon Caramel Fried Ice Cream
    Cinnamon Caramel Fried Ice Cream

    Ok I know it’s not a salad, but I had to feature this! Caramel, fried ice cream, I am sold!

    Please visit my cohost Diane at Simple Living and Eating
    We ask that you only link up food related posts, and no more than 3 links each week.
    Thanks and have fun finding new recipes

     

     

  • Pear Salad with Raspberry Vinaigrette #FoodieFriday

    Pear Salad with Raspberry Vinaigrette #FoodieFriday

    Oh this was so yummy!  I got the idea for this salad from one of eMeals simple sides – Pear Feta Salad. I took what I had on hand, and fresh in the garden though, versus a store bought salad mix. I also prepared my own Vinaigrette after doing a little research into what exactly makes a vinaigrette.

    My lettuce and peas are ready to start harvesting, but the carrots still needed a little time, so I left them  out of the salad. I do feel it’s lacking in a little color, but it is not lacking in flavor!

    I get little flutters every time I look out into the garden. I always thought having a large garden would be hard. That it took lots of time and care to get vegetables to grow, but guess what – it really isn’t that hard! The hardest part for me has been the weeding. The previous owners used cow manure every year, which is great for the soil, but terrible for weeds. My friend told me to try sheep manure in the future, because the sheep actually grind any seeds they eat down, so they won’t regrow out of the manure, unlike cows.  Just a bit of info for you today .

    Whoa, I digress – let’s get back to this salad!  I wasn’t sure at first if it was really good enough to share here on Foodie Friday, but the more I ate, the more I loved. I can still taste the light taste of the vinaigrette, mixed with feta and peas on my lips. So yummy!

    Pear Salad with Raspberry Vinaigrette

    For the Salad – now bear with me here, I just got a kitchen scale, and since I picked some of these fresh from the garden, I’m giving you weights, with approximate measurements.
    31g Black Seeded Simpson Lettuce (or any loose leaf lettuce). Or as much as you want for 1 serving of salad
    23g Fresh Garden Peas. Or approximately 2 spoonfuls, or 11 whole peas shelled.
    2 TBS Feta Cheese
    1 TBS Slices Almonds
    1/2 of 1 Pear, sliced
    1-2 TBS Raspberry Vinaigrette Dressing
    For the Dressing
    3 TBS EVOO
    1 TBS white balsamic Raspberry Blush Vinegar
    1 tsp raw, unfiltered honey
    In a small bowl, combine Dressing ingredients. Set aside.
    In a serving bowl, combine all the ingredients for the salad, minus the dressing. Toss together, or layer like I did, eventually it all goes to the same place.  Drizzle on as much dressing as you like, but it really doesn’t need much. 
    I made a single serving for me to enjoy after taking the kids to swimming and the park, and it was perfect.  You could easily dish this as a dinner side as well. The dressing was so yummy, I would even consider just drizzling it on some peas with a little feta.   
    ~FEATURES~
    Today I’m bringing you Breakfast, Lunch and Dinner. Enjoy these recipes from last week’s link up.
    Berrylicious Ataif 
    from Ma Niche
    She calls this a dessert, but it reminds me a lot of crepes, which I eat for breakfast. So fruity and creamy, I could probably eat this anytime.
    roast beef pesto panini by cookingwithcurls WM
    Roast Beef Pesto Panini
    Summertime is Sandwich time here. I love this combination of Roast Beef and Pesto on a Ciabatta bread. 
    IMG_9092
    Tempura Sushi Salad
    Mark and I adore sushi, but it is intimidating to make at home. I can’t wait to try out this deconstructed sushi!

    Welcome back to all our returning Foodie Friday Friends! If you’re new here, grab a button and link up your food related posts on the linky.
    Don’t forget to visit my co-host Diane at Simple Living and Eating, and then hop around and find some new recipes, and new friends.

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  • Lasagna Rolls and Strawberry Mango Salad with Strawberry Raspberry Vinaigrette

    Lasagna Rolls and Strawberry Mango Salad with Strawberry Raspberry Vinaigrette

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    Lasagna Rolls

     
    Ingredients
    12 lasagna noodles
    1cup ricotta cheese
    4oz shredded Mozzarella
    1/4 cup grated Parmesan
    1lb ground beef
    4 small crimini mushrooms, sliced
    1/2 a small white onion, chopped
    16oz jar spaghetti sauce
    1/2cup spaghetti sauce with mushrooms
    4-5 Tbs Italian bread crumbs
     
    Directions
    In a small bowl mix together the three cheeses. Set aside.
    Brown the ground beef in a medium frying pan. Drain grease, and return to stove. Add mushrooms, onions, and 16 oz jar of sauce.  Cook until onions are tender.  Set aside.
    Cook noodles according to package directions. You want to make sure they don’t get too soft, but are pliable enough to roll up.
    Preheat oven to 350 F.  Grease a 9×13 pan.
    After noodles are cooked, lay them out on a clean kitchen towel to help dry some of the water.  Spread a layer of the cheeses across each noodle, followed by the ground beef mixture.  Carefully roll the noodle up and place in prepared pan. Top with remaining sauce and bread crumbs. 
    Bake for 25-30 minutes

    Strawberry Mango Salad with Strawberry Raspberry Vinaigrette

     
    Ingredients
    Red lettuce leafs
    1 mango sliced

    Strawberries sliced

    For Dressing
    1/2 cup Strawberry Freezer Jam
    1 tsp Raspberry Blush Vinegar
    1 tsp lemon juice
    1 Tbs sugar
    1 tsp olive oil

    Directions
    Combine lettuce, mango and sliced strawberries in small salad bowls.
    In a blender, combine the dressing ingredients, and blend until smooth. Drizzle over salad and enjoy.

    Lasagna rolls are one of my favorite ways to eat lasagna lately. They taste the same, but are so much easier to serve up than you regular layered lasagna. Plus it’s just fun rolling them!  What goes better with lasagna than a salad? I had all these strawberries and wanted to attempt my hand at a vinaigrette. So I browsed a couple recipes, and then using what I had in my cupboard made this Strawberry Raspberry Vinaigrette. It’s very fruity, but very yummy too.

    ~Features~

    Cheesy Oozy Baked Breadcrumb’d B-nut and Cauliflower
    from Gastronomical Sovereignty
    That is a mouthful to say, but just look at that yummy goodness.


    Baby Bella Bites
    from Miz Helen’s Country Cottage
    I use to avoid mushrooms like the plague, but recently I’ve taken a liking to them. So much so that I’ve been hiding them in just about any dish I make lately. These look like a great appetizer to feature the mushrooms.


    Heart Cookies
    from Life in My Empty Nest
    How cute are these? I’ve been looking for a good peanut butter blossom recipe, and I love that she’s replaced the kisses with hearts. Perfect for your Valentines party.

     

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