Since we have discussed my fear of mayonnaise-based salads, we should probably talk about marshmallows in salads. Naturally, this reminds me of every episode of How I Met Your Mother that involves Marshall’s mother, and I do agree with Lily that creamy salads are maybe not really salads. Similarly, marshmallows in salads are generally weird. Except in this one. It is another summertime dessert staple and honestly, maybe I will stop calling it a “salad” in an attempt to remove the weird stigma that may only exist in my very strange mind. We’ll see how motivated I am this summer.
But hey, bonus – this dessert has under 100 calories (89, to be exact) per serving!
Caramel Apple Salad
- 3 c. chopped apples (I have zero patience for peeling so I don’t. Also, any kind of apple works but Granny Smith is delightful in my opinion.)
- 8 oz. crushed pineapple in juice (do not drain)
- 1 package fat free, sugar free instant butterscotch pudding
- 1 c. mini marshmallows
- 8 oz. fat free Cool Whip
In a large bowl, combine apples and pineapple and its juice. Once apples are covered in juice, sprinkle pudding mix over them and stir to coat. Fold in Cool Whip, and the fold in marshmallows. Refrigerate until you are ready to serve.
It is barbecue season! Potato salad is pretty much a staple this time of year, but I missed out on it for the first twenty-some years of my life. Why? Mayonnaise-based salads generally weird me out. They generally look mushy and pretty gross. You are also taking a big chance when you eat them, because some deranged person may have used Miracle Whip, i.e., the Devil’s condiment, in the salad. [I obviously have strong opinions about mayonnaise.] Anyway. I did not try any potato salad until I was probably in my mid-twenties. Little did I know, my mom and grandmother make the world’s best potato salad. I have been spending the last few years eating as much of this stuff as I can to make up for lost time.
The Only Potato Salad I Will Eat
As always, quantities are an estimate. Adjust to your taste.
- 6 large Russet potatoes, peeled and cubed
- 2 Tbsp bacon grease (If you skip this, I can’t even.)
- 2 Tbsp. white vinegar
- 2-3 hard boiled eggs
- 1/2 cup chopped celery
- 3 Tbsp finely chopped green onions
- Enough mayonnaise to make everything stick together (I used lite mayo and add spoonfuls until I like the consistency
Boil potatoes until tender. Drain, then add to a bowl. Pour bacon grease and white vinegar over the potatoes and season with salt and pepper (and a dash of garlic powder if you’re feeling wild). Let sit for a few minutes (at least 10). Add remaining ingredients, folding in mayonnaise until you like the consistency. Season more if necessary.
Fun fact: this is delightful while it is still warm.
Hey guys! I’m alive! With one more full week of school before summer break, I can see the light. I did a ton of meal prep today and decided to go with a salad for my lunches most of the week. I am using a dressing that I adapted from Nordstrom. I always forget how great this dressing is and when I do make it I wonder why I don’t keep it sound more. So, here you go:
Best Ever Cilantro Lime Dressing
Good for 4-6 entree salads, I think
- 1/4 c. seasoned rice vinegar
- 3 T lime juice (add more to taste at the end of you would like)
- 1 small clove of fresh garlic
- 1 T honey
- 1/4 c. canola or vegetable oil (I still don’t know the difference between the two)
- 3/4 c. roughly chopped cilantro
- Pinch each of salt, pepper, and ground chipotle chili pepper (do not confuse this with crushed red pepper)
In a small food processor, blend rice vinegar, lime juice, garlic and honey. Add oil in a thin stream (If your mini food processor isn’t fancy enough to have an opening for this, you can add the oil all at once. The world won’t end, I checked.) Add spices and cilantro, pulsing until the cilantro is blended to your liking. Add to everything in sight and enjoy. 🙂