Pea Salad, Creamy Garlic Yogurt Dressing and Macaroni, Potato Salad and Chicken Salad!
For my younger daughter Vanessa, there is nothing better than Pea Salad with bacon.
And it is sooo easy to make!
#1
Pea Salad
16oz. frozen green peas
1/2 lb. bacon (I use nitrite free)
2 celery sticks chopped
1/2 cup roasted salted cashews
1/2 cup grated cheddar cheese
1/2 cup chopped green onions
1 cup Greek yogurt
Place peas in colander rinse with hot water and let thaw. Cut up the bacon into small pieces and fry until brown. Drain on paper towels. Place all of the ingredients except the Greek yogurt in a bowl and mix together. Gently stir in the Greek yogurt. Cover and refrigerate at least 30 minutes for flavors to meld together.
So good and so easy!
#2
Creamy Garlic Yogurt Dressing
3/4 cup Milk
1/2cup buttermilk
1 cup mayonnaise
1/8 cup apple cider vinegar
1/4 cup (heaping) parmesan cheese
1/8 tsp pepper
1 cup Greek yogurt
3 cloves garlic minced
2 Tbs. chopped green onion
1 teaspoon real* salt
Combine all ingredients except the Greek yogurt in a mixing bowl. Mix well with a wire whisk. Fold in the Greek yogurt leaving some lumps intact. Refrigerate in tightly closed container.
* Real salt is my favorite natural sea salt. It is unrefined and full of natural minerals and flavor. It is "saltier" than regular salt so you can use less of it. You can find Real salt at health food stores, Whole Foods and Fred Meyer. If you choose to use table salt you might add an extra 1/2 teaspoon.
Enjoy this fresh dressing with your favorite green vegetable salad!
#3
"The standard base" for macaroni, potato and chicken salad
Before I give the list of ingredients I need to explain that I am not usually a measuring type of cook. I just sort of eyeball it most of the time. I did take the time to measure what I usually put in this base, but feel free to add or subtract a little depending on what your family likes.
3/4 to 1 cup mayonnaise (Best Foods preferred!)
2 -3 Tbs mustard
2 Tbs white vinegar
2 Tbs dill pickle juice
3 celery sticks chopped
1/2 cup red onion minced
3-4 slices of pickles minced ( I use Claussen Kosher Dill Sandwich Slices)
salt and pepper to taste
Mix all ingredients together. Place in covered container and place in fridge for at least 30 minutes. This is important! All the flavors need to meld together. So please make the base before you cook the macaroni, boil the potatoes or cut up the cooked chicken meat.
For Macaroni Salad~ Cook 1 lb macaroni according to package directions. Drain, rinse and cool. Add "the base". Additional ingredients I add to my mac salad is cubes of cheddar cheese, green peas and sliced olives.
For Potato Salad~ Peel about 3 russet potatos cut into cubes, scrub but don't peel about 3-4 red potatoes. Cut both types of potatoes into cubes and boil them in salted water until just fork tender but NOT mushy. Drain and cool, when cool add "the base" Mix together, sometimes I add a hard boiled egg or two.
For Chicken Salad~ Take one cooked chicken that is cooled cut up the pieces into cubes and add "the base".
Add additional salt and pepper to taste. Nothing like old fashioned macaroni or potato salad! Even Hallie our dog thinks so!
Thank you Lord for your abundant provision. May we truly be grateful and keep our eyes on you, the giver of all good things. Nourish our bodies that we might do your work. Amen
Psalm 18:19 "He brought me out into a spacious place; He rescued me because he delights in me."
