BBQ Cole Slaw a Bag of Coleslaw Upgarde

Pin It Now!

OH BOY Cole Slaw...

But not just any Coleslaw, this is loaded with the flavors of a summer BBQ!

I was serving this up as p[art of a tailgating football celebration buffet.  BBQ Ribs, Brisket, Pulled Pork, Side Dishes and a chance to root root root for the home team.  OF COURSE you needed a coleslaw.  I was serving this up in January, so I wanted to add all the flavors of a summer BBQ that I could.

It's a very simple recipe.  Takes minutes to put together.  the real "cooking" (in this case, the melding of flavors) happens while the slaw rests comfortably in the fridge for a few hours, allowing all the flavors to nix mingle and meld into that classic of summer dishes and accompaniment to any BBQ.

And of course using that bag of slaw you find in the store makes this especially easy.

Enjoy indeed!

Keep scrolling down for this easy to follow recipe.

But first, for any big deal party (like a Chef's appearance in a post season football game),  What a great way to display those appetizers on this three tiered food tray.  Make your party planning something special for the eyes as well as the taste buds.  Your food deserves it.



And as I said, keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

BBQ ColeSlaw

Ingredients

• 1 Bag Cole Slaw
• 1/4 Cup Cider Vinegar
• 1/3 Cup Your favorite BBQ Sauce
• 2 TBS Mayonnaise
• 1 tsp Yellow Mustard
• Large pinch each Salt and Pepper
• Additional Tabasco Hot Sauce to taste (May not be needed at all if using a spicy BBQ Sauce)

Cooking Directions

1. In a large bowl, whisk together the BBQ Sauce, Mayo, Cider Vinegar, Sugar, Salt and pepper.
2. Add the bagged Cole Slaw mix and fold to combine and thoroughly mix.
3. Cover bowl and chill for at least three hours (preferably overnight).
4. Just before serving, using a colander, drain the excess liquid. arrange in an attractive serving dish.  Taste, ad additional seasonings to taste, salt, pepper and possibly a hot sauce
5. Garnish with Paprika spice, serve chilled and ENJOY!

SUPERGREENS Salad with Walnuts and Apples and Fresh Made Apple Honey Vinaigrette

Pin It Now!

 OH BOY... Salad

But not just any salad, this one is fast and east to assemble, yet has a very dramatic presentation.

But the star of this show is the amazing honey mustard vinaigrette that has hints and accents of the self same apples topping the salad.

I love to make fresh salad dressing.  It is inexpensive, always tastes better than the bottled dressing, and best of all, keeps your fridge clear of all those 1/2 used salad dressing bottles.  As the saying goes, "Once you go fresh made vinaigrette, you never go back".

This is a go to recipe I use for catering.  The ring of nuts works for most people with nut allergies, while the supergreens appeal to the health crazed.  Win Win, Tasty, Popular and just plain GOOD FOR YOU!

ENJOY!

 OK... Here's what I did...

Supergreens Salad
with Walnuts and Apples
and Fresh Made
Apple Honey Mustard Vinaigrette

Ingredients

• FOR THE APPLES
  2 Honey Crisp Apples, sliced thin
  (reserve 1/4 of an Apple for Vinaigrette)
• 1/2 Cup Lemon Juice
• FOR THE SALAD
• 16 Ounce Package "Power Greens" Mixed Salad (Kale, Chard, Carrots)
• 2 Cups Walnuts
• FOR THE VINAIGRETTE
  1/4 of an Apple, chopped
• 2 TBS Honey
• 2 TBS Seasoned Garlic Rice Wine Vinegar
• 2 TBS Yellow Mustard
• 2 TBS Olive Oil
• Pinch Salt and pepper
• 1 TBS Sugar

Cooking Directions

1. First, slice the apples. rub the slices with the lemon juice.  Allow them to rest in the juice while you assemble the salad.
2. For the salad, heap the mixed greens onto a large serving platter.
3. Line the edge of the heap with the walnuts.
4. Make the Vinaigrette... Add all of the ingredients into a blender or food processor.  Whir until completely smooth, no chunks of apples and the dressing does not separate (if it does in transport, simply shake until smooth again).  WAIT TO DRESS THE SALAD UNTIL JUST READY TO SERVE.
5. Add the Apples to the center of the heap of greens.  If serving immediately, add the dressing.  If delayed, cover with cling wrap and chill in the fridge.  Only add dressing just before serving.
6. Serve Chilled and ENJOY!

Memphis Style COLE SLAW - One of "13 Bag of Coleslaw Upgrades"

Pin It Now!

 OH BOY... Cole Slaw!!!

But not just any Cole Slaw, this is the famous southern MEMPHIS STYLE COLESLAW!  Of all the slaw recipes I have made, I believe I like this the best.  Plenty of contrasting flavors, great texture and colors for presentation.  And like I said... GREAT FLAVOR!

And famous for a good reason.  The combination of sweet (Mostly from extra carrots, grated to release their natural sweetness), Snappy tang from a little Cider Vinegar, and the Earthy taste of Celery Seed (Note: in classic Memphis style ColeSlaw, the Celery Seed is essential.  My wife prefers Celery Salt in place of the seeds... She rules and I replaced the classic with Celery Salt).


There is one trick I like to do so my slaw is not too wet...

After I mix the slaw, I put the slaw in a colander that fits inside of a mixing bowl.

Then I let the slaw sit for at least three hours (Covered with plastic cling wrap).

 Then, just before serving I transfer the drained cole slaw into a serving dish and you have perfectly moist, delicious slaw every time!

Enjoy... INDEED!

 OK... Here's what I did...

Memphis Style ColeSlaw

Ingredients

• 1 Bag Cole Slaw
• 3 Carrots, grated, additional chop
• 1/2 Red Onion, Grated, additional Chop
• 1/2 Cup Mayonnaise
• 2 YBS Yellow Mustard
• 2 TBS Apple Cider Vinegar
• 1/3 Cup Honey
• 2 TBS Sugar
• 2 tsp Salt
• 2 tsp Celery Seed (Note: in classic Memphis style ColeSlaw, the Celery Seed is essential.  My wife prefers Celery Salt in place of the seeds... She rules and I replaced the classic)

Cooking Directions

1. In a large bowl, whisk together the Mayo, Mustard, Honey, Sugar, Salt, Vinegar, Grated Chopped Carrots and Onion
2. Add the bagged Cole Slaw mix and fold to combine and thoroughly mix.
3. Cover bowl and chill for at least three hours (preferably overnight).
4. Just before serving, using a colander, drain the excess liquid. arrange in an attractive serving dish
5. Garnish with Paprika spice, serve chilled and ENJOY!

I made this to serve with Pulled Pork Sliders.  YUM and ENJOY INDEED!

Apple ColeSlaw - one of 13 Bagged Cole Slaw upgrades

Pin It Now!

OH BOY Cole Slaw...

But not just any Coleslaw, this is loaded with sweet crisp Apples, sweetened with honey, has a crisp crunch not only from the bagged cole slaw but also from the apples.  A terrific combination!

While I really loved this version of slaw, I made this for a specific dish...

Pork Chops and Apple Slaw Sliders.

Say that fast and leave off the sliders word, just "Pork Chops and Apple Slaw".

Now say it with a Humphrey Bogart Accent (that actually sounds like Edgar G. Robinson), and you may remember a certain Brady Bunch episode...



Come back tomorrow for a recipe for the pork chop... It;s a Pork chop with a hidden surprise center!

And in a couple days I will post the Aioli and Bread recipes... Equally worthy of my tribute to Peter Brady slider!

 OK... Here's what I did...

Apple ColeSlaw

Ingredients

• 1 Bag Cole Slaw
• 1/2 Cup Mayonnaise
• 1/3 Cup Honey
• 2 TBS Sugar
• 2 tsp Salt
• Juice and zest of 1 Lemon
• 3 Honey Crisp Apples, chopped minced

Cooking Directions

1. In a large bowl, whisk together the Mayo, Honey, Sugar, Salt, Lemon zest and Juice plus the chopped/minced Apple.
2. Add the bagged Cole Slaw mix and fold to combine and thoroughly mix.
3. Cover bowl and chill for at least three hours (preferably overnight).
4. Just before serving, using a colander, drain the excess liquid. arrange in an attractive serving dish
5. Garnish with Paprika spice, serve chilled and ENJOY!

I made this to serve with Pork Chop Sliders.  Come back tomorrow to see my ... PORK CHOP AND APPLES SLAW SLIDERS!

Cole Slaw - German Potato Salad Style COLESLAW !!! A Bag of Coleslaw Upgrade

Pin It Now!

 Oh Boy Cole Slaw...

But not just any Cole Slaw, this has all the flavors of a classic German Potato Salad (without the potatoes).

A thick grainy mustard sauce, combines with tangy cider vinegar and of course Bacon (Everything's better with bacon!) is sweetened with brown sugar.  Yeap, all the good stuff that makes a German potato salad popular.

This summer I have an obsession.  Earlier this year my wife (non-cook that she is) was asked to make a cole slaw for a back yard neighborhood BBQ.  She bought the convenient pr-mixed bag but was shocked to discover no recipe on the bag.  Turns out that Cole Slaw can be as simple as mixing in a little Mayo to as complicated as this recipe.

SO, once again I have made a few additions, subtractions, deconstructions, etc.  And came up with a recipe anyone would be proud to take to the neighbors.

After all, it's just cole salw.  May as well make yours something special!

So, keep scrolling down for the recipe.  And as always... ENJOY!

 OK... Here's what I did...

Cole Slaw-
German Potato Salad Style
COLESLAW !!!

Ingredients

• 1 Bag Cole Slaw
• 6 slices bacon, chopped, cooked to a crispy texture, drained of grease.
• 4 Cloves garlic. small mince
• 1 TBS Olive Oil
• 5 TBS Apple Cider Vinegar
• 2 TBS Brown Sugar
• 2 TBS Stone ground Dijon Mustard (With visible Mustard Seeds)
• Salt and Pepper to taste
• 5 Green Onions, sliced... Reserve 2 TBS For garnish.

Cooking Directions

1. In a large deep skillet fry bacon over medium-high heat until browned and crisp. Remove the bacon from the pan and set aside.
2. Add minced garlic to the bacon grease and cook over medium heat until browned, then add olive oil, apple cider vinegar,mustard, brown sugar, salt and pepper to the pan and bring to a simmer. Remove from heat and allow to cool.  Add the Cole Slaw mix, sliced red onion and cooked bacon. Stir to mix
3. Transfer to serving dish, serve warm/room temperature or transfer to the refrigerator and chill to serve cold.
4. Serve Warm
   ... and ENJOY!

*************************************************************************

Double Click the Photo above for
my GROWING list of HUNDREDS
of BBQ Recipes

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

Double Click the photo above for my
GROWING list of Hundreds of
Side Dishes

So,  I am also pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled Romaine Salad with Pecan Vinaigrette

Pin It Now!

 I so love hosting dinner parties.  A bit of a lost art, we all should do this more often...

But I digress...

I love the dance and math of getting all the courses correct temperature all at once, served hot dishes hot and cold dishes cold.  This is a salad that tastes fantastic, adds a course that allows you to get all the main dishes and their sides ready to serve while your guests chow down on the salad.

An extra part of my dance of prep is to ask a guests that arrives early to grill the lettuce.  It is so simple that anyone can do this (although my buddy, Paul, shown in the photo is an accomplished griller in his own right).  Getting others to help adds to the fun of the party... And frees you up to dance elsewhere.

Now as to the lettuce itself, the grilling does a couple of things...

First, a fantastic look.  The extra char on the edges certainly gets your meal off to a fantastic start!  People know they are in for something fun with this presentation.

The actual heating of the lettuce changes the taste.  Adds a caramelized sweet taste.

Win win!

And the vinaigrette... A perfect blending of honey mustard tart, honey sweet and the Earthy nutty Pecan flavors.  Garnish with a few crushed Pecans for an extra crunch texture and you have a wonderful stand alone salad for a quick lunch or a special start to a fun evening on the grill...

ENJOY INDEED!

  OK... Here's what I did...

Grilled Romaine Lettuce 
with Pecan Vinaigrette

Ingredients

• For the Grilled Lettuce...
  2 Heads of Romaine Lettuce, cut lenrthwise into quarters
• Drizzle of Olive oil for each
• pinch of salt and pepper for each
• For the Pecan Honey Mustard Vinaigrette...
  1/2 Cup Pecans (divided, reserve 14/ cup for garnish)
• 1/4 Cup Cider Vinegar
• 3 Cloves Garlic, Crushed and Minced
• 2 TBS Whole Grain  Mustard
• 2 TBS Honey
• 1 TBS Sugar
• 1 tsp Salt
• 1 tsp Pepper
• 1 Cup Olive Oil

Cooking Directions

1. For the Vinaigrette...
   Add all of the listed ingredients to a blender and puree until smooth.  Chill until ready to use.
2. FOR THE GRILLED LETTUCE...
   Pre-heat oven to Broil setting.  OR, prepare a gas grill, medium heat or a charcoal grill with direct heat.  Best to use coals that have been hot for about an hour.  This needs to be watched as there will be flair ups..
3. Cut the Romaine Lettuce lengthwise into quarters, leaving the hard base intact in each (so they do not fall apart when you flip),
4. Drizzle a bit of olive oil into the open cut side of the lettuce.
5. Grill non-cut side down for 3 minutes until just starting to wilt and get char marks.
   Flip and Grill cut side down for an additional 3 minutes.  Watch carefully as the dripping oil will flair up.
   In a standard oven, set the lettuce cut side up on a rimmed baking sheet.  Set the sheet on the lower rack, broil for 3 minutes until the lettuce just starts to char.  Flip and broil for only about 2 minutes.
6. Top with vinaigrette and a small handful of chopped Pecans...
   Serve warm with the chilled dressing and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tomato - Cucumber - Red Onion Holiday Salad in a Fresh Made Honey Mustard Vinaigrette - 52 Specialty Salads

Pin It Now!

Here's a fast easy GOTO recipe that fits perfect on a Holiday table (Look at the Christmas colors).

In the summer, fresh is always best.  If you are making this out of season, be sure and pick up the ROMA tomatoes.  They usually have the most flavor.  I prefer the English style cucumbers, less seeds.

Only caution is to plan ahead and follow the recipe.  It calls for a rest period of 3 hours up to over night (Handy to have a salad you can make the day before).  This way the onions sit in the vinaigrette and mildly pickle themselves.  Thus, turning those biting harsh red onions just a bit sweeter and more tasty.

Love the mix of colors, mix of texture and the honey mustard coating is sure to please!

Enjoy and Happy Holidays INDEED!

Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

Tomato - Cucumber - Red Onion
Holiday Salad

Ingredients

• FOR THE HONEY MUSTARD VINAIGRETTE
• 6 YBS Olive Oil (top quality)
• 2 TBS Rice Wine Vinegar
• 2 TBS Honey
• 2 TBS Yellow Mustard
• 1 TBS Sugar
• FOR THE SALAD
• 2 English Cucumbers, Peeled for a stripped appearance, sliced 1/2 inch thick and each slice quartered
• 6 Firm Roma Tomatoes, Sliced 3/4 inch Thick, ends removed, each slice quartered
• 1 Large Red Onion, Cut in half, each half rings separated
• Salt and Pepper to taste
• 1 TSP Cumin
• Sprinkle of Herbes de Provence for garnish

Cooking Directions

1. First, make the vinaigrette... Combine all of the vinaigrette ingredients in a blender or food processor and process until creamy and integrated (at least a minute).
2. Next, slice the vegetables. In a large bowl, combine all of the vegetables and the vinaigrette and mix to coat. Cover and refrigerate for at least 3 hours to over night.
3. Just before serving, Drain excess liquid. Transfer to a serving dish. Season with salt, pepper and herbs.
4. Served chilled and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Mandarin Orange and Peach Salad (with Peach Vinaigrette) - 52 Specialty Salads

Pin It Now!

It's time for a big old salad!

Make it an adventure, add whatever you like.  I love peaches, and yes, canned peaches work great.  Of course fresh is better but most of the time, the freshest peaches available are the ones in the cans.

Also those little Mandarin oranges are terrific in salads.  That little burst of sweetness when you bite into one adds a wonderful mix of flavors and textures to a salad.

Add some grapes... why not?  Red Onion rings, again, another mix of flavors.  Tomatoes add that great acidic burst (I try to avoid salt, but I do love a salted tomato slice).

And while we are using canned fruit, may as well save some of the juices and make a unique Honey Vinaigrette salad dressing from them.  It really is so easy, so inexpensive and will pair with the flavors of the salad perfectly.

And if you are making a big salad, chances are you are sharing this with friends or family (desperate attempt to introduce fruits to a spouse maybe?).  That fresh made vinaigrette, that homemade dressing becomes a way to flavor your big salad with even more healthy foods.  Take a look at the ingredients on a bottled dressing and you find a lot of sugar and salt.  Here, we sweeten with Honey, flavor with mustard and juices from the fruit themselves and just hints of salt and sugar (to taste as they say).

So, eat healthy and actually ENJOY!

 OK... here's what I did...

Mandarin Orange and
Peach Salad
(with Peach Vinaigrette)

Ingredients

• 1 large "Bag" Mixed Green Salad
• 1 can Peach Quarters, drained (reserve the liquid)
• 1 small can Mandarin Oranges, drained (reserve the liquid)
• 24 Red Grapes
• 1 Medium Sweet Red Onion, Cut in half and then half moon rings sliced
• 2 Medium Plum Tomatoes, Sliced, salted
• FOR THE VINAIGRETTE (makes extra, cut in half if this is the only salad you are making) - 1/4 Cup of the Peach Juice
• 1/4 Cup of the Mandarin Orange Juice
• 1/2 Cup Olive Oil (extra virgin, high quality)
• 3 TBS Vinegar
• 4 TBS Honey
• 2 TBS Mustard
• Salt, Pepper, additional Sugar to taste

Cooking Directions

1. Assemble your salad, layer for a dramatic look or simply dump everything in a bowl and mix.
2. FOR THE VINAIGRETTE - Add all ingredients into a blender and blend away (works in a food processor as well), or add everything to a bowl and whisk. OR, add everything to a Mason jar, seal and shake like mad for 1 minute.
3. TASTE... If too tart (to vinegary), add sugar. If too bland, add salt and pepper.
4. I prefer to serve the salad un flavored to allow friends and family to drizzle the amount of the dressing to individual tastes. But certainly you can drizzle a bit on to give an idea of the flavor befor turning the jar loose.
5. Serve chilled and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest