Archive for April, 2009

Corn and seedless cucumbers are typically included in Swedish tossed green salads. The corn can be drained canned corn or frozen uncooked corn right out of the package. Seedless cucumbers are nice to use because the skin is not bitter like the garden variety cucumbers so it is not necessary to peel them. I adopted the use of corn and always add it to my salads as well as tomatoes because of the nice colors they add along with iceberg lettuce. Jazz up your salads today with corn!

After having a salad with a delicious creamy blue cheese dressing at a local restaurant several years ago I decided to try and duplicate it and came up with what I think is very very good. The brand of blue cheese used is important and my favorite is Maytag blue cheese which is made in Iowa and available at our HyVee grocery store. Personally, I never buy the bottled blue cheese dressings from the store – just too pungent.
If you love a creamy blue cheese dressing than give this easy recipe a try – I think you will agree that it is truly superb!

Ingredients:

• 1/2 C sour cream or creme fraiche
• 1/2 C Kraft mayonnaise
• 1 tsp Spice World garlic or 1/2 tsp. garlic powder (unsalted)
• 2 oz. crumbled Maytag blue cheese

Do this:
Blend the sour cream and mayonnaise, add the garlic and crumbled blue cheese. Serve on green salad.

Serve this fruit salad with any meat dish in place of a green salad. Use any combination of fruits that you have on hand… your choice. The creamy citrus dressing adds the extra flavors and “dresses” the fruits.
 

Variation #1

Variation #2 before dressing has been added

Variation #2 with Creamy Citrus Salad Dressing

Variation #1 
Ingredients:
Serves

• 1 apple diced
• 1 banana sliced
• 1/2 C red seedless grapes
• 1 small can pineapple tidbits, drained

Variation #2
Ingredients:
Serves 5

• 1 apple diced
• 1/2 C red seedless grapes cut in half lengthwise
• 1/2 C white seedless grapes cut in half lengthwise
• 1 small can pineapple tidbits, drained
• 1/4 C chopped pecans
• 1 small can mandarin oranges, drained

Do this:
Cut grapes in half lengthwise and put all fruits in a large bowl. Pour the citrus salad dressing on fruits and gently fold with rubber spatula. Refrigerate until ready to serve.

Creamy Citrus Salad Dressing:

• zest of 1 orange
• juice of 1/2 orange
• juice of 1/2 lemon
• 3 T honey
• 1/2 C creme fraiche

Combine all ingredients in small bowl and blend with fruit.