Treats, Tea, and Beans for an Arctic Blast

Oh my word, more frigid 🥶temperatures arrived in the Dallas area!  

Poppyseed Pecan Chicken Salad

It's Memorial Day.... 

Spicy Asian Chicken Noodle Salad

 We actually had some lower temperatures this past week!

Mediterranean Pasta Salad

Oh mercy me, but today will be our 30th day of temperatures over 100 degrees!

Tuscan Farro and Bean Salad

I made this wonderful salad recently.

Roasted Corn and Black Bean Dip

Here is a yummy dip for you all of you sports watching friends!

Cranberry Pretzel Salad

I'm having a teatime lunch in my Kozy Kitchen.

Watergate Salad

 It's warm enough to have tea and dessert out on my patio!  

 I'm using a trio set painted by my late Great Aunt Kitty.  Isn't it a pretty pattern?

 This darling lady vase was gifted to me from my dear daughter for my birthday.  Don't you love her rosy cheeks and freckles?  She also gave me the green bird feeder on my table, which I've since hung in a tree.

 My mom embroidered this pretty tablecloth, and it's probably over sixty years old.  I think it matches my trio set set so perfectly. 

I don't know why Watergate Salad is a "salad", because it really is more like a dessert.  A co-worker gave me this recipe long ago, and I recently took it to a potluck.  A bit of information was found at seriouseats.com on how the recipe was named.  It seems that Kraft Foods deputed the pistachio pudding mix in the 1970's and promoted a recipe called Pistachio Pineapple Delight.  However, a food editor at a Chicago newspaper reprinted the recipe, but renamed it "Watergate Salad," and the name stuck!   Here's the recipe, if you'd like to give it a try:

Watergate Salad

1-3 oz. pkg pistachio instant pudding mix

1-20 oz. can crushed pineapple, not drained

1- 8 oz. container of frozen whipped topping, thawed

1 cup mini marshmallows

1/2 cup chopped nuts

Mix pudding mix into pineapple by stirring. Fold in whipped topping, and add marshmallows and nuts. Chill.

I am sharing this with these lovely parties:

No Place Like Home

Tuesday Cuppa Tea 

Bernideen's Tea Time, Collage and Garden Blog Party

Tea Cup Tuesday 

Cooking and Crafting with J & J  

Share Your Cup

Full Plate

I was featured!

Thoughts of Home on Thursday 

Foodie Friday

Weekend Potluck
Dishing It! & Digging It! 

Thank you for your visit!  xo

Corned Beef and Cabbage Salad

 

I saw this recipe in the March 2014 issue of Better Homes and Gardens.  I eat a salad almost everyday for lunch and I was eager to try this recipe for a St. Patrick's Day lunch.  I cut the recipe in fourths for a single serving.  It was very tasty and reminded me of eating a Rueben sandwich in salad form  Here's the recipe:

3 cups packaged cole slaw mix

3 cups baby spinach
1/4 of a small red onion, cut into very thin slivers
1/2 cup buttermilk (I used regular milk and added a little lemon juice)
3 tablespoons light mayonnaise
2 teaspoons prepared horseradish
1/2 teaspoon caraway seeds
2 1/2 cups chopped or shredded cooked corned beef
2 ounces sliced Swiss cheese, torn 

Croutons

In a large bowl toss together cabbage, spinach, and onion. For dressing, in a small bowl whisk together buttermilk, mayonnaise, horseradish, and caraway seeds. Drizzle dressing over greens in bowl; toss to combine. Top with corned beef, cheese, and croutons. 

I am sharing this with:

Make It Pretty Monday
Share Your Cup
Foodie Friday
Full Plate
Seasonal Sundays
Weekend Potluck