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SALAD

SALAD

No-Mayo Loaded Baked Potato Salad

This No-Mayo Loaded Baked Potato Salad is a quick and easy salad recipe that’s perfect for a healthy, fast lunch. Plus, this Loaded Baked Potato Salad is so rich and creamy. And it’s the best bacon salad no mayo that I have come across.

This No-Mayo Loaded Baked Potato Salad is out of this world amazing and has become a favorite.

If you love potato salad, you are going to LOVE this easy loaded potatoes recipe.

Serves 8-10 | Baking time: 20 minutes

Ingredients:

3 lbs. Gold potatoes

1 ½ c. Sour cream

2 c. Shredded cheddar cheese

12 Pieces of bacon crumbled

⅓ c. Chopped green onions

Salt and pepper to taste

Olive oil

Garlic chives for garnishing

How to make No-Mayo Loaded Baked Potato Salad:

Step 1. Preheat oven to 450 degrees.

Step 2. Chop 3 pounds of gold potatoes into bite-sized pieces.

Step 3. Place the potatoes on a baking sheet in a single layer, and drizzle them with olive oil. Toss them lightly to coat all sides of the potatoes in the olive oil.

a.

b.

Step 4. Add salt and pepper to taste to the potatoes.

a.

b.

Step 5. Bake the potato pieces in the oven for 20 minutes until they are fork-tender and starting to brown.

Step 6. Remove the potatoes from the oven and allow them to cool completely.

Step 7. Place the cooled potatoes in a large mixing bowl, and add 1 ½ cups of sour cream. Stir carefully to combine well.

Step 8. Add in 2 cups of shredded cheddar cheese.

Step 9. Pour in 12 pieces of crumbled bacon.

Step 10. Mix in ⅓ cup of chopped green onions.

Step 11. Serve chilled with chopped garlic chives sprinkled on top for garnish.

Enjoy!

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No-Mayo Loaded Baked Potato Salad

Yield:
8
Cook Time:
20 minutes
Total Time:
20 minutes

Print

No-Mayo Loaded Baked Potato Salad

Ingredients

  • 3 lbs. Gold potatoes
  • 1 ½ c. Sour cream
  • 2 c. Shredded cheddar cheese
  • 12 Pieces of bacon crumbled
  • ⅓ c. Chopped green onions
  • Salt and pepper to taste
  • Olive oil
  • Garlic chives for garnishing

Instructions

  • Preheat oven to 450 degrees.
  • Chop 3 pounds of gold potatoes into bite-sized pieces.
  • Place the potatoes on a baking sheet in a single layer, and drizzle them with olive oil. Toss them lightly to coat all sides of the potatoes in the olive oil.
  • Add salt and pepper to taste to the potatoes.
  • Bake the potato pieces in the oven for 20 minutes until they are fork-tender and starting to brown.
  • Remove the potatoes from the oven and allow them to cool completely.
  • Place the cooled potatoes in a large mixing bowl, and add 1 ½ cups of sour cream. Stir carefully to combine well.
  • Add in 2 cups of shredded cheddar cheese.
  • Pour in 12 pieces of crumbled bacon.
  • Mix in ⅓ cup of chopped green onions.
  • Serve chilled with chopped garlic chives sprinkled on top for garnish.
Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 448Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 68mgSodium: 542mgCarbohydrates: 39gNet Carbohydrates: 0gFiber: 4gSugar: 4gSugar Alcohols: 0gProtein: 18g

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DESSERT/ SALAD

Grape Salad Recipe

Grape Salad is a quick and versatile side dish or dessert that everyone loves especially kids.

This easy Grape Salad Recipe doubles as a side dish or dessert and is perfect for the holidays!

My friend adds semi-sweet chocolate chip minis! Even better!!! You can also add seedless black grapes. They’re really good

Ingredients:

1 – 16oz sour cream

1 – 16oz cream cheese, softened

1 C sugar

1 tsp pure vanilla extract

2 lbs green seedless grapes

2 lbs red seedless grapes

2 lbs strawberries cut in half

2 C chopped pecans

How to make Grape Salad with Cream Cheese:

Step 1. Using a large bowl, beat cream cheese and sugar together until combined and smooth

Step 2. Beat in the sour cream and vanilla until combined

Step 3. Fold in the fruit and 1 C of the pecans until coated completely

a.

b.

Step 4. Spoon into a bowl, and garnish with remaining pecans

Enjoy!

Yum!

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Grape Salad Recipe

This easy Grape Salad Recipe is really a good dessert and perfect for the holidays!

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Grape Salad Recipe

Ingredients

  • 1 - 16oz sour cream
  • 1 - 16oz cream cheese, softened
  • 1 C sugar
  • 1 tsp pure vanilla extract
  • 2 lbs green seedless grapes
  • 2 lbs red seedless grapes
  • 2 lbs strawberries cut in half
  • 2 C chopped pecans

Instructions

  • Using a large bowl, beat cream cheese and sugar together until combined and smooth
  • Beat in the sour cream and vanilla until combined
  • Fold in the fruit and 1 C of the pecans until coated completely
  • Spoon into a bowl, and garnish with remaining pecans
  • Enjoy!

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SALAD

Loaded Baked Potato Salad

Loaded Baked Potato Salad is so rich and creamy. And it’s the best bacon salad that I have come across.

A quick and easy salad recipe that’s perfect for a healthy, fast lunch.

If you love potato salad, you are going to LOVE this easy loaded potatoes recipe.

Prep time: 5 minutes | Cook time: 25 minutes

Ingredients:

8-10 medium russet potatoes

1 C sour cream

½ C mayo

12 slices of bacon, cooked and crumbled

1 yellow onion, chopped

¼ tsp chives

1 ½ C sharp cheddars cheese, shredded

Pinch of kosher salt

Pinch of black pepper

Sliced Green onions to garnish

How to make Loaded Baked Potato Salad:

Step 1. Wash and cut the potatoes into bite-sized pieces and boil the potatoes for about 20-25 minutes

Step 2. Remove and drain the potatoes and then place the potatoes into the fridge

Step 3. Using a large bowl, whisk together the mayo and sour cream

Step 4. Fold in the cooled potatoes, onions, chives, half of the bacon crumbled and ¾ C of shredded cheese

a.

b.

Step 5. Fold in the pinch of salt and black pepper

Step 6. Garnish with cheese, bacon crumble, and green onions

Enjoy!

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Loaded Baked Potato Salad

Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes

Loaded Baked Potato Salad is so rich and creamy. And it’s the best bacon salad that I have come across.

Print

Loaded Baked Potato Salad

Ingredients

  • 8-10 medium russet potatoes
  • 1 C sour cream
  • ½ C mayo
  • 12 slices of bacon, cooked and crumbled
  • 1 yellow onion, chopped
  • ¼ tsp chives
  • 1 ½ C sharp cheddars cheese, shredded
  • Pinch of kosher salt
  • Pinch of black pepper
  • Sliced Green onions to garnish

Instructions

  • Wash and cut the potatoes into bite-sized pieces and boil the potatoes for about 20-25 minutes
  • Remove and drain the potatoes and then place the potatoes into the fridge
  • Using a large bowl, whisk together the mayo and sour cream
  • Fold in the cooled potatoes, onions, chives, half of the bacon crumbled and ¾ C of shredded cheese
  • Fold in the pinch of salt and black pepper
  • Garnish with cheese, bacon crumble, and green onions

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SALAD

Chicken Salad

This Chicken Salad is a quick and easy recipe that’s perfect for a healthy, fast lunch.

Plus, this healthy chicken salad is so rich and creamy. And it’s the best chicken salad mayo that I have come across.

If you love chicken, you are going to LOVE this easy chicken salad recipe.

Cook time: 5 minutes | Servings: 5

Ingredients:

1 rotisserie chicken, shredded

1 C dried cranberries

1 C chopped pecans

1 C almond slivers

⅓ C light mayo

½ tsp garlic powder

¼ tsp kosher salt

¼ tsp black pepper

How to make Chicken Salad:

Step 1. In a large bowl, mix the shredded chicken, cranberries, pecans, almonds, salt, pepper, and garlic powder

a.

b.

Step 2. Mix in the light mayo until combined

Step 3. Enjoy!

Yum!

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Chicken Salad

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Chicken Salad

Ingredients

  • 1 rotisserie chicken, shredded
  • 1 C dried cranberries
  • 1 C chopped pecans
  • 1 C almond slivers
  • ⅓ C light mayo
  • ½ tsp garlic powder
  • ¼ tsp kosher salt
  • ¼ tsp black pepper

Instructions

  • In a large bowl, mix the shredded chicken, cranberries, pecans, almonds, salt, pepper, and garlic powder
  • Mix in the light mayo until combined
  • Enjoy!

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SALAD

Bacon Ranch and Pea Salad

Ranch Bacon Pea Salad is the perfect summery side dish. SO GOOOD!

It’s hot!! I love a nice cold salad during the summer and the frozen peas make such sa refreshing side dish!!

This quick and easy Pea Salad with Bacon recipe is a delicious addition to any meal!

Prep Time: 10 minutes | Cook Time: 1-2 minutes | Servings: 6

Ingredients:

1 Bag frozen green peas

⅓ C. Finely chopped onion

½ C. Bacon crumbles

½ C. Ranch dressing

How to make Bacon Ranch and Pea Salad:

Step 1. Mix together all of the ingredients in a mixing bowl until well combined.

a.

b.

c.

d.

Step 2. Place the mixture into the fridge to chill and serve.

Enjoy!

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Bacon Ranch and Pea Salad

Yield:
6
Prep Time:
10 minutes
Cook Time:
2 minutes
Total Time:
12 minutes

Print

Bacon Ranch and Pea Salad

Ingredients

  • 1 Bag frozen green peas
  • ⅓ C. Finely chopped onion
  • ½ C. Bacon crumbles
  • ½ C. Ranch dressing

Instructions

  • Mix together all of the ingredients in a mixing bowl until well combined.
  • Place the mixture into the fridge to chill and serve.
  • Enjoy!
Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 145Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 12mgSodium: 294mgCarbohydrates: 7gNet Carbohydrates: 0gFiber: 2gSugar: 3gSugar Alcohols: 0gProtein: 4g

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SALAD

BLT Pasta Salad

BLT Pasta Salad is one of our all-time favorites!

Sometimes I use a little bit of bacon ease in my pasta also. it gives it a good flavor. not a ton of it but maybe a tablespoon. keeps pasta also from sticking together.

This BLT Pasta Salad recipe is perfect as a side dish or main course!

Chill for 1 hour before serving. sta Salad

Prep Time: 7-8 minutes | Cook Time: 11 minutes | Total Time: 20 minutes | Yield: 7-8

Ingredients:

3 2/3 cup large macaroni shells pasta, cooked

2 cups baby tomatoes, sliced

4 slice bacon, cooked and crumbled

1 cup green onions, diced

1 tsp sugar substitute

2 tsp apple cider vinegar

1/2 cup fat free mayonnaise

1/3 cup plain non-fat Greek yogurt

2 tbsp of dry Ranch seasoning mix

1 tsp of Worcestershire sauce

1 tbsp dijon mustard

Salt and pepper to taste

How to make BLT Pasta Salad:

Step 1. Cook the pasta as directed on the box.

Step 2. In a large bowl, add the cooked pasta, crumbled bacon, sliced tomatoes, and green onions.

Step 3. Toss to combine.

Step 4. In a small bowl, add the sugar, vinegar, mayonnaise, Greek Yogurt, Ranch seasoning, Worcestershire sauce, mustard, and salt and pepper.

Step 5. Whisk to combine.

Step 6. Add the dressing to the pasta mixture.

Step 7. Mix to combine.

Step 8. Chill for 1 hour before serving.

Enjoy!

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BLT Pasta Salad

Yield:
7-8
Prep Time:
8 minutes
Cook Time:
11 minutes
Total Time:
19 minutes

Print

BLT Pasta Salad

Ingredients

  • 3 2/3 cup large macaroni shells pasta, cooked
  • 2 cups baby tomatoes, sliced
  • 4 slice bacon, cooked and crumbled
  • 1 cup green onions, diced
  • 1 tsp sugar substitute
  • 2 tsp apple cider vinegar
  • 1/2 cup fat-free mayonnaise
  • 1/3 cup plain non-fat Greek yogurt
  • 2 tbsp of dry Ranch seasoning mix
  • 1 tsp of Worcestershire sauce
  • 1 tbsp dijon mustard
  • Salt and pepper to taste

Instructions

  • Cook the pasta as directed on the box.
  • In a large bowl, add the cooked pasta, crumbled bacon, sliced tomatoes, and green onions.
  • Toss to combine.
  • In a small bowl, add the sugar, vinegar, mayonnaise, Greek Yogurt, Ranch seasoning, Worcestershire sauce, mustard, and salt and pepper.
  • Whisk to combine.
  • Add the dressing to the pasta mixture.
  • Mix to combine.
  • Chill for 1 hour before serving.
  • Enjoy!
Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 189Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 541mgCarbohydrates: 30gNet Carbohydrates: 0gFiber: 3gSugar: 5gSugar Alcohols: 0gProtein: 10g

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SALAD

Chicken Club Pasta Salad

This salad is easy to make with a homemade dressing and all of your favorite chicken club toppings!

You can use imitation bacon bits and it is perfect!

Thank you. I also like all the extra ideas here. Cucumbers instead of avocado and I love avocado but lots of people don’t. She I like that idea. I may try rainbow pasta. Although shells hold more dressing.

Ingredients:

8 oz corkscrew-shaped pasta

¾c Italian-style salad dressing

¼c mayonnaise

2c chopped, cooked rotisserie chicken

12 slices crispy cooked bacon, crumbled

1c cubed Muenster cheese

1c chopped celery

1c chopped green bell pepper

8 oz cherry tomatoes, halved

1 avocado – peeled, pitted, and chopped

How to make Chicken Club Pasta Salad:

Step 1. Cook pasta in boiling lightly salted water (boiled) stirring occasionally until cooked. Drain and rinse under cold water.

Step 2. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir all ingredients into dressing until evenly coated.

a.

b.

c.

b.

Enjoy!

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Chicken Club Pasta Salad

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Chicken Club Pasta Salad

Ingredients

  • 8 ounces corkscrew-shaped pasta
  • ¾ cup Italian-style salad dressing
  • ¼ cup mayonnaise
  • 2 cups chopped, cooked rotisserie chicken
  • 12 slices crispy cooked bacon, crumbled
  • 1 cup cubed Muenster cheese
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 8 ounces cherry tomatoes, halved
  • 1 avocado - peeled, pitted, and chopped

Instructions

  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
  • Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.
  • Enjoy!

Notes

Source: Allrecipes

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SALAD

Southern Style Potato salad

A quick and easy salad recipe that’s perfect for a healthy, fast lunch.

Southern Style Potato salad is so rich and creamy.

This Southern Style Potato salad is out of this world amazing and has become a favorite

Ingredients:

3 pounds medium russet potatoes

1 C Mayo

¼ C mustard

2 tsp apple cider vinegar

2 tsp sugar

½ tsp onion powder

¼ C sweet pickle relish

1 stalk celery, chopped

1 medium onion, chopped

4 large eggs, hard-boiled, cut into chunks

How to make Southern Style Potato salad:

Step 1. Place water in a large pot and place the potatoes into the pot

Step 2. Bring to a boil and allow the potatoes to boil until cooked and a knife goes through easily

Step 3. Place into an ice bath to shock the potatoes and allow them to cool

Step 4. Once cooled, peel off the skin and dice into big chunks

Step 5. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder.

Step 6. Pour over potatoes and mix in well. Add relish, celery, onion, and the chopped eggs and mix until combined

Enjoy!

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Southern Style Potato salad

Cook Time:
10 minutes
Total Time:
10 minutes

Print

Southern Style Potato salad

Ingredients

  • 3 pounds medium russet potatoes
  • 1 C Mayo
  • ¼ C mustard
  • 2 tsp apple cider vinegar
  • 2 tsp sugar
  • ½ tsp onion powder
  • ¼ C sweet pickle relish
  • 1 stalk celery, chopped
  • 1 medium onion, chopped
  • 4 large eggs, hard-boiled, cut into chunks

Instructions

  • Place water in a large pot and place the potatoes into the pot
  • Bring to a boil and allow the potatoes to boil until cooked and a knife goes through easily
  • Place into an ice bath to shock the potatoes and allow them to cool
  • Once cooled, peel off the skin and dice into big chunks
  • In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder.
  • Pour over potatoes and mix in well.Add relish, celery, onion, and the chopped eggs and mix until combined
  • Enjoy!

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SALAD

Marinated Cucumbers, Onions and Tomatoes

A quick and easy salad recipe that’s perfect for a healthy, fast salad. 

I also like all the extra ideas here. Cucumbers instead of avocado and I love avocado but lots of people don’t.

SO GOOD!!

Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 6

Ingredients:

3 Medium tomatoes largely chopped

2 Large cucumbers sliced

1 Large onion Sliced into rings

¼ C. Granulated sugar

¼ C. Olive oil

½ C. White distilled vinegar

1 C. Water

1 tsp. Basil

Salt and pepper to taste

How to make Marinated Cucumbers, Onions, and Tomatoes:

Step 1. Place the vegetables into a large mixing bowl and toss to combine.

Step 2. Pour the water over the vegetables.

Step 3. In a small bowl, combine the oil, vinegar, sugar, basil, and salt and pepper to taste. Whisk to combine well, and pour this over the vegetables in the bowl.

a.

b.

c.

d.

e.

Step 4. Stir to coat the vegetables well and allow to marinate in the fridge for at least two hours before serving.

Enjoy!

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Marinated Cucumbers, Onions and Tomatoes

Yield:
6
Prep Time:
15 minutes
Total Time:
15 minutes

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Marinated Cucumbers, Onions and Tomatoes

Ingredients

  • 3 Medium tomatoes largely chopped
  • 2 Large cucumbers sliced
  • 1 Large onion Sliced into rings
  • ¼ C. Granulated sugar
  • ¼ C. Olive oil
  • ½ C. White distilled vinegar
  • 1 C. Water
  • 1 tsp. Basil
  • Salt and pepper to taste

Instructions

  • Place the vegetables into a large mixing bowl and toss to combine.
  • Pour the water over the vegetables.
  • In a small bowl, combine the oil, vinegar, sugar, basil and salt and pepper to taste. Whisk to combine well, and pour this over the vegetables in the bowl.
  • Stir to coat the vegetables well and allow to marinate in the fridge for at least two hours before serving.
Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 150Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 57mgCarbohydrates: 16gNet Carbohydrates: 0gFiber: 2gSugar: 13gSugar Alcohols: 0gProtein: 1g

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SALAD

Pasta Pesto Salad

Though there are only a few ingredients, it’s full of flavor and a great 20-minute meal for any night of the week.

It’s quick, easy, and cheap to make.…

SO GOOD!

Serves: 6 | Cook time: 5 minutes

Ingredients:

16 oz. Uncooked pasta of your choice

3 tbsp. Pesto sauce

6 oz. Fresh Mozzarella balls

2 c. Cherry tomatoes sliced in half

1 Chopped cucumber

Salt and pepper to taste

How to make Pasta Pesto Salad:

Step 1. Cook the pasta as directed on the package. Once the pasta has finished cooking, strain it well and rinse it under cold water to cool it quickly.  Place the pasta in a large mixing/serving bowl.

a.

b.

Step 2. Mix in 3 tablespoons of pesto sauce.

a.

b.

Step 3. Add one chopped cucumber to the pasta.

Step 4. Place 2 cups of cherry tomatoes sliced in half into the pasta, and mix well.

a.

b.

Step 5. Add salt and pepper to taste.

Step 6. Mix in 6 ounces of fresh mozzarella balls into the pasta salad.

Step 7. Top with fresh parsley and serve chilled.

Enjoy!

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Pasta Pesto Salad

Yield:
6

Print

Pasta Pesto Salad

Ingredients

  • 16 oz. Uncooked pasta of your choice
  • 3 tbsp. Pesto sauce
  • 6 oz. Fresh Mozzarella balls
  • 2 c. Cherry tomatoes sliced in half
  • 1 Chopped cucumber
  • Salt and pepper to taste

Instructions

  • Cook the pasta as directed on the package.
  • Once the pasta has finished cooking, strain it well and rinse it under cold water to cool it quickly.  Place the pasta in a large mixing/serving bowl.
  • Mix in 3 tablespoons of pesto sauce.
  • Add one chopped cucumber to the pasta.
  • Place 2 cups of cherry tomatoes sliced in half into the pasta, and mix well.
  • Add salt and pepper to taste.
  • Mix in 6 ounces of fresh mozzarella balls into the pasta salad.
  • Top with fresh parsley and serve chilled.

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