Wrightfully Simple
SALADS:
Salads are a major part of our meals here in the Wright household...we love all kinds of salads, with fruit, greens, pasta, lettuce, etc...you name it, we have made it. If you are looking for a salad for a main meal or a side dish, this is the place to look! Enjoy these recipes...we sure have.
Wrightfully Simple Loaded Baked Potato Casserole
Do you want some good recipes for the family dinner table...well...check these out and write to me and tell me what you think.
Wrightfully Simple Southern Fried Chicken and gravy
Do you want some good recipes for the family dinner table...well...check these out and write to me and tell me what you think.
Wrightfully Simple Crock Pot Pizza Lasagna
Do you want some good recipes for the family dinner table...well...check these out and write to me and tell me what you think.
Broccoli Salad
Ingredients:
2 heads fresh broccoli (not frozen)
1/2 cup red onion, chopped
1/2 pound bacon, cooked, drained and cut into little chunks
1 1/2 cups grated cheddar cheese
1/2 to 3/4 cup of dried cranberries (However much you want, you can sub raisins as well)
2 1/2 tablespoons vinegar
1 cup mayonnaise
1/3 cup sugar
Directions:
1. Chop bacon into bite-sized pieces and cook to desired crispness. Drain on paper towels.
2. Chop broccoli florets into bite-size pieces. Combine broccoli, bacon, onions, cheddar cheese and dried cranberries in a large bowl.
3. In a separate bowl combine vinegar, sugar and mayonnaise. Pour over broccoli mixture and toss to coat. Cover and refrigerate until serving (it’s best when made a day ahead).
Fruit Salad Trifle
Ingredients:
fresh pineapple
fresh strawberries
seedless green grapes
seedless red grapes
bananas
1 lemon, juiced (toss with sliced bananas to prevent browning)
For the topping:
1 1/4 cups milk
1/2 cup sour cream
8 oz. crushed pineapple, drained a bit
1 (5 oz.) package instant banana cream pudding, dry
Directions:
1.Layer fruit in a large bowl or trifle bowl.*
2.Reserve some of the fruit to create a pretty design on the top.
3.For the topping, whisk all topping ingredients together until well combined. Spread over the top of trifle.
4.Arrange the reserved fruit in a design on top.
GERMAN POTATO SALAD
Ingredients:
2 pounds halved small waxy potatoes
1/4 cup olive oil...
1/2 chopped onion
1/4 cup apple cider vinegar
4 sliced scallions
2 tablespoons chopped fresh dill
1 teaspoon toasted caraway seeds and toss
Salt
Pepper
Directions:
1.Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat.
2. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
SPICY MEXICAN SALAD
Ingredients:
2 small oranges, zested and juiced
2 small limes, zested and juiced
2 small lemons, zested and juiced
4 cloves garlic, minced
2 tablespoons Mexican seasoning
1 tablespoon honey
¼ cup grapeseed oil
1 pinch red pepper flakes
1 medium red onion, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 large orange bell pepper, chopped
2 cans black beans, rinsed and drained
12 ounces frozen corn
2 cups tomato , chopped
12 ounces whole grain penne pasta
3 medium avocado, chopped
1 bunch cilantro, chopped
Directions:
1. Combine orange, lemon and lime zest and juice in a jar with garlic, Mexican seasoning, honey, grape seed oil and red pepper flakes. Shake well.
2. Cook pasta according to box directions until al dente. Do not overcook pasta or it will become mushy.
3. Toss pasta with remaining vegetables EXCEPT avocado and cilantro.
4. If you will be serving this pasta salad later in the day, toss the pasta and vegetables with ½ the vinaigrette and chill. When it's time to serve, toss it with the rest of the dressing, and fold in the avocados and the cilantro.
5. If you will be serving it right away, toss in all the dressing, then fold in the avocado and the cilantro. Chill for 20 minutes and serve.
GRAPE SALAD
Ingredients:
3 lbs of red or green grapes...
8 oz cream cheese softened
½ cup of granulated sugar
2 tsp vanilla (Optional)
½ cup of pecans
Directions:
1. In a large bowl, beat the cream cheese, sugar, and vanilla until blended. Add grapes and pecans and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving.
2. Sprinkle with brown sugar if you desire just before serving.
Note: For a creamier dressing you can add 8 oz of sour cream to the cream cheese and sugar mixture.
SUPREME PASTA SALAD
Ingredients:
1 package (16 ounces) penne, rotini or fusilli pasta ...
5 cups assorted vegetables, such as broccoli florets, sliced carrots, bell pepper strips, cherry tomato halves and red onion slices
1 bottle (8 ounces) Italian or ranch salad dressing
1/4 cup Perfect Pinch Salad Supreme Seasoning
Directions:
1. Cook pasta as directed on package. Rinse under cold water; drain well.
2. Place pasta and vegetables in large bowl. Add dressing and Seasoning; toss gently to coat. Cover.
3. Refrigerate at least 4 hours or until ready to serve. Toss before serving.
KALE, TANGERINE & ORANGE SALAD
Ingredients:
5 large handfuls baby kale
•1 handful mint leaves (stems removed), roughly torn...
•4 tangerines, peeled and segmented
•1 small avocado, pitted, peeled and cut into1/2” pieces
•1 small fennel bulb, very thinly sliced
•½ cup shelled & roasted pistachios, roughly chopped
•3 tablespoons lemon juice
•2 tablespoons olive oil
•1 tablespoon orange blossom water
•½ teaspoon kosher salt
•black pepper, to season
Directions:
1. Place baby kale in a large mixing bowl. Remove any long, thick stems. Toss in mint leaves. Add the tangerine segments, avocado pieces, sliced fennel and pistachios.
2. To make the dressing: In a separate small bowl, mix together the lemon juice, olive oil, orange blossom water, salt and pepper.
3. To finish, gently toss the salad with the dressing being sure not to smash the avocado.
TACO SALAD
Ingredients:
1/2 lb. ground beef, cooked and drained
seasonings: dash of lowry's seasoning salt, dash of garlic pepper
1 package of taco seasoning
1/3 cup water
romaine lettuce, torn into pieces
1/2 cup cheddar cheese, shredded
ranch dressing or spicy ranch dressing
1/4 cup or less - black olives, sliced
tomatoes, sliced or cut into chunks, if desired
Directions:
1. Cook ground beef, add seasonings and brown; drain.
2. Add taco seasoning and water, stir until all mixed in.
3. In small bowl add lettuce, then top with taco mixture, cheese, black olives and tomatoes, if you want them.
4. Add dressing on top.
