Posts Tagged ‘salad’

Garlic Lovers Caesar Salad

Hi every one! Been quite some time since I had some good eats to blog about. Well, more like had the time to blog about yummy things to eat. My life, and other blogs have taken over my life, as well as books!

So without further adieu I introduce you to mouth-watery num nums, in the form of a salad. My family loves it, especially now that I perfected my own dressing. It is suited to my tastes, so maybe you might wanna taste and adjust according to your tastes.

First you need a fresh head of Romaine lettuce. Wash, cut and put it in a large bowl, sprinkle with Parmigiano Cheese and then set aside.

In another smaller bowl, mince 2 cloves of garlic.

Add 2 tbsp of mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/8 cup Parmigiano cheese, 1/4 tsp salt, 1/8 tsp pepper, and 1/4 cup extra virgin olive oil. Mix well with a beater.

Add to Romaine mixture, add croutons if desired and mix again until dressing coats salad.


Remaining dressing can be refrigerated in an air-tight container for 5-7 days. (I usually use half of the dressing per one bowl of Romaine.)

Hope you enjoy it as much as we do here!


Mom’s Bean Salad Re-adapted Twice.

Hi foodies!!

Sorry it has been so long since¬† a food post, but life runs faster than I do at times. I came on to share with you my Mom’s Bean Salad, which my sister gave me the recipe. She adapted it to her liking, and I did the same, hence the name.

Here is what you need for my adaption:

Beans, various, 1 can each. ( I used green beans, kidney beans and chick peas)

Onion, sliced julienne style

Green and Red Pepper, sliced julienne style

1/4 tsp salt

1/2 tsp pepper

1/3 cup vegetable oil

not quite 1/2 cup sugar

2/3 cup vinegar

Mix the sugar and vinegar first to dissolve the crystals, then add oil. Pour mixture over beans into a large bowl, and mix well without busting the beans.

Chill for a half an hour minimum to blend flavors, and make sure to taste to suit to your needs.

The day I made it, I only have french style green beans, but it worked all the same, and I didn’t use red pepper, I had none left. It was still delicious!

I am making more today, to take to a dinner. I will post an updated pic with the proper ingredients soon after. So until next time….

I just finished making it the way the recipe states. Here is the photo:

Mom’s “Adopted & Adapted” Cucumber Salad

Hi foodie friends!

This recipe I am sharing today is one of my favorite things that Mom makes. I adapted it to suit my personal flavor and am sure you will do the same…. unless you LOVE mine! Hey, you might!

First of all, here is what you need:

1 decent size cucumber

green onions or chives

dried dill

salt & pepper

hot sauce



Take the skin off the cucumber and slice it thinly. Add to a bowl.  Add chopped up green onion, sprinkle with salt, pepper and dill. Add about 4-5 drops of hot sauce. Add about 1 tsp of vinegar. Then add about 2 tbsps of mayonnaise. Mix together really well. Refrigerate until serving. The longer it chills, the better it blends and tastes.