Cooking With Shaz
Make this salad for your sweetheart this Valentine’s Day. Simply carve up some red bell peppers into heart shapes and add them to salad greens, sprinkle on some grated carrots and cheddar, and serve with your favorite dressing. This Spicy Thousand Island Dressing is an excellent choice.
Serve with a special Valentine’s Day Dinner. They say the way to a man’s heart is through his stomach. This will win over both! Happy Valentine’s Day!
Sharon D.
Are you staying in for Valentine’s Day and are looking for something special to cook for your sweetheart? Here are some ideas for making a memorable Valentine’s Day dinner at home.
Have plenty of candles lit and wine chilled. Use your Valentine’s Bouquet for the table centerpiece. Have a wonderful, romantic Valentine’s Day!
Sharon
Broccoli Salad
This fresh broccoli salad could not be easier. It goes together in a few minutes and is a real crowd pleaser! 🙂
All you need is:
fresh broccoli florets (organic if possible)
T. Marzetti’s Slaw Dressing
1/4 red onion, diced
1 snack size package of raisins
1 cup grated cheddar cheese*
Wash and cut the broccoli florets off the stalk. Cut the big pieces into bite sized pieces. Combine the rest of the ingredients in a large bowl and mix it all up. *The pic above doesn’t show the cheese because I omitted it for a dairy free version.
Chill well. Stir it around before serving to coat the broccoli with the dressing. If you like, you can stir in chopped walnuts or pecans or sunflower seeds.
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Egg salad is super easy and a great high protein, low carb dish for when you are cutting carbs. Of course, egg salad sandwiches make a great, easy lunch or party snack.
To make this egg salad recipe, you will need:
8 eggs
3 tablespoons mayonnaise or Miracle Whip
1 teaspoon mustard
1 tablespoon sweet pickle relish (optional)
Salt and Pepper to taste
Place the eggs in a saucepan, cover with water, and bring to a boil over medium high heat. Once the water starts to boil, lower the heat to simmer, place a lid on the pot and simmer for 20 minutes.
Drain the eggs and add cold water to the pan. Let the eggs cool down for a few minutes then crack the egg shells and place them back into the cool water and refrigerate for an hour.
Peel the eggshells off the eggs and rinse well. Dice the eggs and place in a mixing bowl. Add the remainder of the ingredients and stir until the dressing is over all the eggs.
Chill until ready to serve.
Sharon Springfield
1 bag (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish
Dressing Mix:
1/3 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar or white vinegar
1 Ramen noodle seasoning packet
Put the Ramen noodles in a bag and crush them with a rolling pin. Whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
Toss the dressing with a mixture of cubed cooked chicken, torn mixed salad greens, pea pods, and chopped cabbage for a main-dish salad. Since it has sesame oil in the dressing, try sprinkling some sesame seeds over the salad before serving. (This recipe first appeared in Better Homes and Gardens magazine).