Layered Green Salad

The key to this recipe is the chop on the vegetables. A fine, consistent dice is ideal to create the colorful rows, or layers.

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Layered Green Salad

To a glass 13”x9” dish, add:

4-6 cups lettuce, chopped in 1/2” squares

Spread out the lettuce so that it evenly covers the whole pan. Then, arranging in twelve ~1” rows, add:

1 1/4 cups green peppers, 1/4” dice

1 1/4 cups carrots, 1/4” dice

1 1/4 cups green peas

1 1/4 cups radishes, 1/4” dice

1 1/4 cups cucumbers, 1/4” dice

1 1/4 cups tomatoes 1/4” dice

Repeat rows to form a total of twelve (~1”) rows. Refrigerate until serving. Serve with Homemade Ranch Dressing.

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Brenda’s tips:

• Serving size: 6 to 12 servings

• Create more variety by doubling the number of toppings, adding any combination of: cauliflower, broccoli, black olives, red peppers, purple cabbage, green onions, shredded cheddar cheese, blue cheese crumbles, celery, roasted sunflower seeds, mushrooms, corn, or anything else that sounds good.

• Change the look by using a trifle dish and layer all of the vegetables vertically, alternating colors.

Chipotle Black Beans

These beans are a fabulous compliment to rice bowls, salads, tacos, etc.

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Chipotle Black Beans

To a small pot, add:

1 (15 oz) can black beans, drained & rinsed

• Substitute: 3/4 cup dry beans, pressure cooked, drained & rinsed

1/4 cup water

Stir in seasonings:

1 tsp chili powder

1/4 tsp cumin

1/4 tsp garlic powder

1/8 tsp onion powder

1/8 tsp cinnamon

1/16 tsp cloves, ground

1/2 tsp salt

1/2 tsp sugar

Place pot over medium-high heat and bring to a boil.

Stir, reduce heat to low and cover.

Simmer for 15-30 minutes.

Serve hot or cold.

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Brenda’s tips:

• Serving size: 4

• This recipe can be multiplied for large groups

• If substituting dry beans for canned, the beans must be cooked prior to adding to this recipe

• This recipe is great using other beans in place of the black beans, some suggestions include: pintos, navy beans, or pinks

Quick Taco Salad

To Brenda, this is the absolute best Taco Salad. Sure, you can add other ingredients to the salad, and Brenda will share a recipe for a loaded-style taco salad later, but this is all you need for an insanely delicious and quick salad. This salad is even better whenever garden-fresh tomatoes are available too.

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Quick Taco Salad

To a large skillet, warmed to medium, add:

1 lb ground beef

Cook until evenly browned. Drain fat, then season with:

Seasoned salt

Garlic salt

Set aside to cool.

Chop:

1 head lettuce

Grate:

1 cup cheese

Dice:

2-4 tomatoes

Build the salads directly on four dinner plates, evenly dividing the prepared ingredients, and layering as follows:

1. Lettuce

2. Cheese

3. Tomatoes

4. Ground beef, cooked

Serve with:

Nacho Cheese Doritos

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Brenda’s tips:

• Serving size: 4 salads

• You can use the Doritos to scoop up the salad to avoid utensils all together

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Window to B’s kitchen . . .

Homemade Ranch Dressing

As a kid, I only knew Grandma’s Salad Dressing and didn’t realize it was more commonly known as Ranch Dressing. Grandma Saunders would regularly share quart jars of her amazing homemade dressing with our family. She’d make it for holidays and reunions, and it was the only veggie dip ever needed.

Since my household is relatively small, I scaled the recipe down to make ~1 cup, relying on pantry staples. Below is this mini recipe, followed by Grandma’s original.

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Homemade Ranch Dressing

• This recipe makes ~1 cup, scroll for Grandma’s original recipe (makes ~2 quarts)

To a small mixing bowl, add:

1/2 cup mayonnaise

2 tsp dried parsley

1 tsp dried minced onion

1/4 tsp garlic salt

1/4 tsp Accent

1/8 tsp salt

1/8 tsp pepper

Stir together until well incorporated.

Fold in:

1/4 cup buttermilk

• If dressing is too thick, add 1-4 Tbsp buttermilk, until desired thickness is reached.

Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.

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Brenda’s tips:

• Serving size: ~1 cup of dressing

• No buttermilk? Substitute Greek Yogurt for dip and Cold Start Yogurt for dressing

• Grandma often used fresh parsley and onions, chopping both very fine

• This recipe is truly a family heirloom - scroll to see the original recipe

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Grandma’s hand-written recipe card, including her personal notes & adjustments.

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Grandma’s Salad Dressing (Original Recipe)

• Makes ~2 quarts

To a large mixing bowl, add:

1 quart mayonnaise

3 Tbsp dried parsley

2 Tbsp dried minced onion

3/4 Tbsp garlic salt

2 tsp Accent

1 tsp salt

1/4 tsp pepper

Stir together until well incorporated.

Fold in:

3/4 quart buttermilk

• If dressing is too thick, add 1/4 - 1 cup buttermilk, until desired thickness is reached.

Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.

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Window to B’s kitchen . . .

Chinese Chicken Salad

Brenda was introduced to this Chinese Chicken Salad by her college roommates. The recipe has stayed in her repertoire and is a fabulous use of garden-fresh lettuce. Go ahead, grab a fork and eat this right out of the serving bowl.

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Chinese Chicken Salad

Step 1: Dressing

To a small pot, add:

2 Tbsp oil

2 Tbsp vinegar

2 Tbsp sugar

1/4 tsp pepper

1/2 tsp salt

Place over high heat, stirring carefully. Bring to a boil and boil for 1 minute. Set aside to cool.

Step 2: Fried Wontons

1. Begin heating oil to deep-fry the wonton strips*

   • Note: It can take approximately 10-15 minutes for the oil to heat to 350F.

     While oil heats, prepare:

     1 pkg wonton wrappers, sliced into 1/4-1/2” strips

     • OR make wrappers from scratch, and slice into 1/4-1/2” strips

2. Line a 13”x9” pan with paper towels or a clean paper bag, this will be used to drain the fried strips.

3. Fry wonton strips in batches:

• Add only enough strips to allow easy movement

• Wontons will quickly puff up and float to the top

• Use a heat-proof slotted spoon to gently stir the strips for even cooking

• Wontons will quickly brown, indicating that they are done

• Remove using the slotted spoon, transferring fried wontons to prepared pan to drain

• Repeat with next batch until all strips are fried

Step 3: Salad

To a large bowl, add:

1 head lettuce, chopped or torn into bite-size pieces

1 lb. chicken, cooked & chopped**

1 cup carrots, julienned

1 cup vegetables of choice, chopped

Toss with:

Dressing (Step 1)

Toss using tongs until well dressed, top with:

Wonton Strips (Step 2)

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• *Methods for heating oil:

1. Deep fryer

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium and allow to heat to ~350F

• **Cook the chicken using one of Brenda’s favorite methods:

  • Oven Roasted Chicken

  • Crockpot Shredded Chicken

Basic Cole Slaw

Easily one of the best uses for cabbage, Basic Cole Slaw is a quick creamy side salad that pairs well with various meals. Perhaps you’ll want to add this when you make:

• Burgers

• Pulled Pork

• Baked Mac & Cheese

• Crispy Chicken Bites

• Tacos

• Buffalo Chicken

• Deviled Eggs

• Steak

• or just about anything else!

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Basic Cole Slaw

To a mixing bowl, add:

2 Tbsp mayo

2 Tbsp yogurt (Greek style recommended)

1 Tbsp onion, finely minced

1 Tbsp sugar

1/2 Tbsp vinegar (white recommended)

Stir together until completely combined, then add:

2-3 cups cabbage, shredded

1 carrot, finely grated

Fold together.

Serve immediately or refrigerate (up to 48 hours). Stir again prior to serving.

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Brenda’s tips:

• Serving size: 4

• The melding of flavors is more effective when the vegetables are cut small.

  • Optional: use a food processor to shred the cabbage and carrots

• The recipe recommends equal portions of mayo and yogurt, adjust the ratio for personal preference