Category Archives: Salads

Black Bean, Corn, and Cherry Tomatoes

Gather the following ingredients:

Can of black beans drained

Can of whole kernel corn (no salt is the best) drained

Cherry tomatoes

Red onion (optional)

Salt and fresh pepper

Olive oil

Drain the black beans and rinse in a colander, put in bowl

Drain corn and add to bowl

Cut cherry tomatoes in half and add to bowl

Chop red onion and add to bowl

Add salt (salt is optional) and pepper, lots of pepper

Drizzle olive oil over everything and stir


Chicken and Red Grape Salad

Chicken and Red Grape Pasta Salad – oh yeah

Gather the following ingredients:

1 small jar Mayo or 2 cups
1 tbsp. Sugar
1/2 tbsp. Mustard
1 tbsp. Heavy Whipping Cream
16 oz Rotelle noodles
Rotisserie chicken
1 celery rib
1/2 lb cheddar cheese
Seedless Red Grapes

large pot
large bowl
small bowl

Cook the noodles and let them sit until they cool to room temperature.

rotelle noodles

In the meantime mix together the Mayo, sugar, mustard, and Heavy whipping cream in the small bowl.  Put this into the fridge to cool.

Mayo, sugar, mustard, heavy whipping cream

When the noodles are cool and the mix is chilled start to put everything together.  Put the noodles in the large bowl.  Pull the chicken apart and add it to the bowl.

chicken and noodles

Chop up the celery stick and add it.  Cube the cheddar cheese and add it to the bowl.  Add some grapes.

rotelle, chicken, cheddar, red grapes, celery

Top with the dressing from the fridge and mix.

chicken and red grape salad

Put it back into the fridge until you are ready to serve it.


Antipasto Salad

Antipasto Salad – a personal favorite, but expensive

Gather the following ingredients:

16 Oz  penne pasta
1 pt. sweet grape tomatoes
1 lb provolone cheese, cubed
1 lb. Boar’s Head salami, cubed
16 oz pepperoncini peppers, drained
12 oz quartered and marinated artichoke hearts, drained
1/2 lb Boar’s head pepperoni, cubed
Garlic stuffed green olives
1 cup pitted Kalamata olives
red bell pepper
green bell pepper
finely shredded Parmesan cheese
Italian Vinaigrette

Ingredients for antipasto

Very large bowl

This makes a ton of antipasto so you can cut the recipe in half and still have a lot of salad.  It is difficult to cut in half.

When you buy the provolone cheese, salami, and pepperoni ask them to cut one or two large slices depending if you need 1/2 lb or 1 lb.  This will give a a nice thick chunk of cheese or meat to cube.

I don’t always put in the penne pasta, but if you do go ahead and cook it and drain it and then begin to add the other ingredients.

Cut the peppers into slices like you would for fajitas.

Basically drain all of the juices and mix the items together.  Pour the Italian Vinaigrette over the top and toss.  A salad that eats like a meal.


A simple salad, coleslaw.

Gather the following ingredients:

Miracle Whip
Apple Cider Vinegar

Miracle Whip, sugar, vinegar, cabbage, and carrots
Miracle Whip, sugar, vinegar, cabbage, and carrots

Slice or chop the cabbage and carrots in a vegetable slicer.
– I don’t have one either. I chop the cabbage with a knife, bigger ones work best. I slice the carrot with a potato peeler.

Add Miracle Whip to cover the cabbage and carrots. Mix in 1 tbls. vinegar and 1 tbls. sugar to 1 cup of Miracle Whip.
– In my experience increasing the vinegar and sugar when increasing the Miracle Whip is not always a good idea. Especially the vinegar.
– It can take a surprisingly large amount of Miracle Whip to cover the salad depending on how covered you like the vegetables.

Stir and you are finished. Put in the fridge to chill.

Serve as a simple side dish or add to the top of a sandwich.