Tag Archives: Salad

Green Bean Salad

Posted on by Erin

I really thought this dish would be a big winner with the hungry masses at the dinner table. They like every ingredient in it–green beans? Check. Hard-boiled eggs? Double check. Pickles? Check. So I was really surprised when we had to bribe them with dessert to finish their veggies.

The Sweetie Pie enjoyed his serving, and finished the Pickle’s serving (who decided that having dessert wasn’t worth the price of eating his beans). I’ve come to rely on my nose to “taste” these recipes for me, since my diet restrictions don’t allow me to eat eggs or mayo. My olfactory senses gave it a thumbs up, so I’m not sure what went wrong. But I present it here as a dish that pleased the adults at the table, if not the kiddos.

I came up a little short on mayo and substituted some plain yogurt. It worked great. I don’t think I’d go so far as to substitute all the mayo with yogurt, but if you’re wanting to cut calories, you could get away with swapping out part of it.

I also used my french cut green beans here, since I still had a bag in the freezer. They worked out nicely.

And I chose to use rice vinegar, since the recipe doesn’t specify which vinegar to use. I thought the little bit of sweetness would be a nice addition.

Plan to Eat users, click on the recipe title to import the ingredient list into your account.

Green Bean Salad

Source: More with Less by Doris Janzen Longacre (adapted)

Ingredients

  • 3 cups cooked green beans, cut into 1″ pieces
  • 4 hard-boiled eggs, chopped
  • 1 medium organic onion, diced
  • 1 large dill pickle, chopped
  • 2 Tbs vinegar
  • 1 tsp salt
  • 2⁄3 cup mayonnaise

Method

For instructions, see page 254 in More with Less by Doris Janzen Longacre **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding.

Recipe Swap Friday–Carrot Apple Salad

Posted on by Erin

Welcome back to Recipe Swap Friday! I’m loving all these veggie recipes you guys are sharing (especially those veggie dishes that could actually be dessert–yum!)

If you weren’t here last week, we’re giving a nod to healthy-eating in the new year by sharing our favorite veggie recipes. You can link up to your favorite veggie recipe below, either on your blog or in your Plan to Eat account. If linking up to your Plan to Eat account, just cut and paste the url from the recipe in your recipe book.

Hope you guys brought lots more recipes to share! Here’s mine for the week:

Now isn’t that a cheerful salad for a bleak, midwinter dinner table? This salad was a huge hit at our house, with kiddos and grown ups alike. A few of the little ones took issue with the mint in the salad (which I loved) so I guess we’ll leave that out of the next batch.

Once I quit grumbling over having to pull out my food processor, this salad came together in a jiffy. I grated two Granny Smith apples and four carrots. I didn’t really measure the quantity of my carrots and apples, just threw everything in the processor into a mixing bowl, so I think I may have ended up with more veg than the recipe calls for. Even so, this salad was a real winner.

Definitely use fresh lemon and orange juice. The flavors are so much brighter and fresher. And leave out the mint if you’ll be serving sensitive palates.

For those who are following along with our cookbook tour this recipe comes from a companion book to the More with Less cookbook. The recipes in this book have the simplicity of More with Less but use fresh, seasonal ingredients. I’ve been cooking from it for a few years and have found some real winners that I turn to again and again.

Plan to Eat users, click on the recipe title to import the recipe into your account.

Apple Carrot Salad

Source: Simply in Season, Mary Beth Lind and Cathleen Hockman-Wert

Ingredients

  • 1⁄4 cup fresh lemon or lime juice
  • 2 Tbs fresh orange juice
  • 1 Tbs honey
  • 2 cups apple, shredded
  • 2 cups carrots, shredded
  • 1 Tbs fresh mintor 1 tsp dried mint
  • 1⁄8 tsp salt or to taste
  • 1⁄4 cup raisins

Method

Mix together the juice and the honey. Toss with the apples and coat well (prevents browning). Add the remaining ingredients. Toss well and serve immediately.

Share Your Yummy Veggie Recipe

Rules for Sharing:

This is a sharing post. So…please share.

The rules for sharing are simple: If you take a taste (link from this post to your blog) you should share a taste (link from your blog back to this post).

If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “sharing a taste”. Just copy and paste the web address for your recipe from your Plan to Eat account.

How to Get Your Dish Onto the Goodie Table:

I really want this to be easy and accessible to everyone, so leave me a comment if you have trouble. I’ll do my best to help you out. It’s a little bit harder than just setting a bowl of veg on the table, but I promise it’s pretty easy. Just click on the link below that says “Click to view/add link” and follow the directions from there.

Cucumber Salad

Posted on by Erin

I really struggle in the winter to come up with something fresh to serve as a salad. Those tasty baby greens get kind of pricey in January, and I can only serve so much spinach salad. This cucumber salad was something new and tasty for our dinner table, and we all loved it.

I used mayo in this version, which was yummy. But I know some people are put off by mayo, so you could also use sour cream (as suggested in the recipe) or you could use plain yogurt (whole milk yogurt is going to give you the best results). I also used about a teaspoon of dried dill in place of the fresh, because we lost the garden dill to the snow many weeks ago.

When I tasted this after mixing it up, it tasted way too salty and I made a note to decrease the salt next time. But once it sat for about an hour in the fridge, it was actually just perfect. I’m not sure what the science is behind that, but either reduce the salt to 1/2 teaspoon, or make sure to give yourself time to let it sit before dinner-time.

We had a small amount of cucumbers leftover and I was suspicious that it wouldn’t keep until the next day. Surprisingly, it was just as tasty. I mixed the remaining cucumbers and all of the dressing with some spinach and made a small salad to go with lunch. It was fabulous.

Plan to Eat users, click on the recipe title to import the ingredient list into your account.

Cucumber Salad

Source: More with Less, by Doris Janzen Longacre

Ingredients

  • 1 large cucumber, thinly sliced
  • 1-2 Tbs fresh dill, chopped
  • 2 Tbs mayonnaise, sour cream, or yogurt
  • 1 Tbs vinegar
  • 2 Tbs oil
  • 1⁄2-1 tsp salt
  • pepper

Method

See page 249 in More with Less. **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding.