Tag Archives: salad

Macaroni salad version 2.0

If you’re looking for a classic macaroni salad, check out this recipe from Better Homes and Gardens.

If you want to veer of the beaten path a little bit, I discovered this one  a few weeks ago from ASpicyPerspective.com and have made it twice with rave reviews.


  • 16 oz dried macaroni
  • 1 1/2 cups mayonnaise
  • 3 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tbsp hot sauce
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 (12 oz) jar roasted red peppers, drained and chopped
  • 3/4 cup finely chopped kale
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup sweet pickle relish
  • 1 bunch scallions, finely chopped


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Tuna macaroni salad

I’ve been trying to switch up the lunches I bring to work. Deli meat sandwiches can only go so far. This tuna macaroni salad is a great side dish to a meal, or can be lunch itself.

I got this recipe from LittleBCooks.Blogspot.com.


  • 14.5 oz uncooked macaroni
  • 1 1/2 cups frozen peas
  • 2 cans tuna (drained and chopped up)
  • 1 1/4 cups mayonnaise
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder


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Chicken salad

Chicken salad, like egg salad, is one of those dishes that I’m really picky about. It has to be just right.

This one works.

From the always reliable The Better Homes and Garden Cookbook. . .


  • 1 1/2 cups cooked cubed chicken
  • 1/2 cup diced or chopped celery
  • 1/2 cup diced or chopped cucumber
  • 1/4 cup sliced green onion
  • 1/3 cup mayonnaise
  • 1 tbsp lemon juice
  • pinch basil
  • pinch tarragon*
  • 1/4 tsp salt (not pictured)

*I’ve also used dill.


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Macaroni salad

I made this macaroni salad over fourth of July weekend a couple weeks ago, when I was going with the husband to visit a girlfriend from college in Jersey City.

My friend has a *severe* onion allergy, so I had to make several substitutions for this recipe from the original – not only because of the allergy, but also because of what I had on hand.  I was a bit nervous, because this recipe comes from my Better Homes and Gardens Cookbook, which is typically foolproof, but you know what?

The changes I made really came out perfectly, and it’s how I’m making this one going forward.



  • 1 cup elbow macaroni
  • 3/4 cup cubed white Cheddar cheese
  • 1/2 cup frozen peas
  • 1/2 cup grated carrots
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped dill pickles*
  • 2 tbsp milk
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • dash black pepper
  • 2 hard-cooked eggs, coarsely chopped**

*I think the pickles are what makes this recipe special. I often mix mayonnaise and mustard together, but adding chopped pickles to the dressing really gives it some oomph.

**How to hard boil eggs: Place eggs in a sauce pan and cover with water an inch above the eggs. Turn heat on high. When at a rolling boil, remove from the heat and cover; let sit for 15 minutes. Then, immediately transfer to a large bowl with half cold water and half ice cubes. Let eggs sit in ice water bath for at least 10 minutes.

I’ve also made this using celery seeds, but I will include a list of possible additions to the recipe in the card at the bottom of the post.

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Easily customizable egg salad

Egg salad is tricky. At least for me.

If the consistency is less than perfect it can be mushy and gross. There has to be a crunch factor, but I generally don’t like celery in “salad” dishes. If I need it for flavor I use celery seeds, but of course they don’t crunch like the real thing.

And when I do find a good egg salad, even then it’s one of those things I really have to be in the mood for.

But, I finally found the perfect egg salad recipe, via Egg: A Culinary Exploration of the World’s Most Versatile Ingredient by Michael Ruhlman. (Shout out to my mother-in-law for giving me the book for Christmas.)

This recipe is perfectly customizable to your own personal preferences, and/or what you have on hand. I’ll give you my own recipe I made from Rulhman’s suggestions, and how to turn it into the egg salad that’s best for you.

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Ranch dressing

As with the Caesar salad dressing recipe I found, after this I never want to buy bottled again.

I found this Ranch dressing recipe on The Huffington Post, and I do recommend checking it out and not just going off of my post here, and I’ll tell you why.

This is one of those recipes where all of the ingredients are spot-on, but you have to play with the proportions a bit to get it to your personal preference; the author of the post says as much.

That being said, this is my interpretation, and everyone who has tried it has asked for the recipe.


  • 1/2 cup well-shaken buttermilk*
  • 1 cup mayonnaise
  • 2 tbsp sour cream
  • 2 tsp finely chopped fresh chives
  • 1 garlic clove, minced
  • 1/2 tsp Dijon or spicy brown mustard
  • a few dashes Tabasco sauce

*This is the only problem with making Ranch dressing at home – you need buttermilk, which comes in this large container, and you’re never going to use the buttermilk for anything else.

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Asparagus and tortellini salad

This recipe is a different kind of pasta salad, featuring asparagus, yellow pepper, and tortellini with a lemony dressing. It comes from the ever trusty Better Homes and Gardens Cookbook.


  • 18 to 22 oz refrigerated cheese-filled tortellini
  • about 1 pound of asparagus, ends trimmed and cut into 1 inch pieces
  • 1 large yellow bell pepper, cut into 1/2 inch pieces
  • 1 tsp finely shredded lemon peel
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 garlic clove, minced
  • 1/4 cup minced almonds, toasted
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup sliced green onions

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