Author Archives: lilbeesie

Summer Salad Series: [Recipe] Pistachio Whip

pistachio cover 3

I still remember when I first tasted this recipe. My best friend Kyla introduced me to it, waaaaaay back when we were in high school. She brought it to a potluck we were going to, and I just had to know how to make it. I LOVE this stuff. I would sit down and eat the entire bowl of this stuff, if no one were watching.

This recipe is a great recipe for dessert if you’re looking for something really quick and easy to whip up.

Whip up. See what I did there? ;-)

Four ingredients. Nice and light. Sweet and fruity. Delicious. Dessert salad. That’s what this recipe is.

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[Recipe] Tangy Vegetable Pasta Salad

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A pasta salad is something for which everyone seems to have a recipe. Or multiple recipes.

This is the recipe for pasta salad that I’m most familiar with. My mom made it and now I like to make it. My husband likes that I make it too. It’s perfect for summer as it will stand up to a warm day, since it’s not made with a mayonnaise based dressing.

Speaking of the dressing, the dressing for this salad may not at first seem very appetizing, but trust me, it’s really tasty.

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[Recipe] Grilled Vegetable Salad with Lemon Herb Vinaigrette

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I’m not sure what kind of weather you’re enjoying where you are, but here in the Maritimes, it’s been really warm and sunny. Until today. Good thing I made this grilled vegetable salad yesterday.

In this house, the biggest problem with supper is the question, “What are we going to have with it?”. Our main choice is generally an easy one to make, but then there’s the question of sides. It exhausts me sometimes, honestly. I just get tired of thinking about it.

On the days we’re barbecuing, I figure if we can put the entire meal on the barbecue to cook, all the better. That’s why I came up with this grilled vegetable salad. I’m sure we’ve all made grilled vegetables to some extent, but adding this lemon herb vinaigrette takes them from “mmm, grilled veggies” to “holy cow these are really good grilled veggies!”.

Use whatever vegetables and herbs you have on hand for this recipe. I used peppers, onions, mushrooms, and zucchini. I used some herbs from my herb garden: thyme, oregano, and parsley.

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[Recipe] Asian Marinated Cucumber Salad

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Salad day.

Today’s salad is so easy to make and so tasty that you’ll want to make and eat it at least once a week, if not more.

When I post a recipe, I make it, then try it on my husband before going ahead and blogging it. He’s my tester. I should also mention that is a huge lover of all Asian flavours. For this particular recipe, I took an old recipe we had for marinated cucumbers and put an Asian spin on it to see how this would suit him.

Here’s how the taste test for this particular recipe went down:

Me: You want to try a slice of this cucumber? See if you like it?

He tries it. Looks at me. I smile.

Me: You want another slice?

Him: No, that’s OK. I’m just going to go get a bowl.

Ten minutes elapse. I’m still standing in the kitchen. He comes back out to the kitchen.

Him: I could seriously eat a whole big bowl of those cucumbers.

Recipe win!

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[Recipe] Wuhr’s Beach Rice Salad

rice salad

rice salad

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Remember last summer’s summer salad series? I do. I loved blogging so many great salads and getting so many great salad recipes passed along to me. I thought it would be a good idea to try this again this year. I’m going to try my best to post a salad recipe once a week from now until the end of August.

If you have a great salad recipe that you’d like to see posted on The Frilly Apron, please pass it along. You can do this via The Frilly Apron’s new Facebook page or by emailing The Frilly Apron at thefrillyapron@gmail.com.

I love getting new recipes, so don’t be shy!

This week’s salad recipe is a cold rice salad. It is a great recipe that I have so many fond memories of eating at the lake with my best friend Kyla waaaaaaaay back when we were high school students. We spent so much time together then, usually at her parent’s cottage on Grand Lake. This meant that I got to hang out for lots of barbecues, boat rides, and swims. Those were such good days.

Kyla’s mom Linda often made this salad and I loved it. Thanks Linda (and Ky) for passing along this great recipe. This is my slightly modified version of it.

Take it to your next barbecue or family get together. I bet you’ll be asked for the recipe.

rice salad

rice salad

[Recipe] Wuhr’s Beach Rice Salad

Makes about 6 cups

2 cups rice (dry – I like using brown rice)
3/4 cup chopped onions
3/4 cup chopped celery
1 cup frozen peas, cooked

Dressing:

1/3 cup of oil
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup white sugar
1/4 cup dry honey garlic sauce
2 tsp celery salt (optional – I left this out)

rice salad

rice salad

Cook the rice.

Add the peas to the rice near the end of the cooking process to allow them to thaw (since frozen peas are already pre-cooked and just need to be thawed before eating).

rice salad

rice salad

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While the rice is cooking, chop your vegetables. Set aside.

rice salad

rice salad

In a bowl, mix together the dressing ingredients, whisking well, until they are well mixed. You can also add the dressing ingredients to a container with a cover, and shake well.

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Add all ingredients to a large bowl. Mix well.

rice salad

rice salad

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Serve cool or at room temperature.

rice salad

rice salad

[Recipe] Wuhr’s Beach Rice Salad

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 8 servings

Serving Size: 3/4 cup

[Recipe] Wuhr’s Beach Rice Salad

This cold rice salad makes a great side for a barbecue meal, or a great addition to a potluck menu.

Ingredients

  • 2 cups rice (dry - I like using brown rice)
  • 3/4 cup chopped onions
  • 3/4 cup chopped celery
  • 1 cup frozen peas, cooked
  • Dressing:
  • 1/3 cup of oil
  • 1/4 cup soy sauce
  • 1/4 cup white vinegar
  • 1/4 cup white sugar
  • 1/4 cup dry honey garlic sauce
  • 2 tsp celery salt (optional - I left this out)

Instructions

  1. Cook the rice.
  2. Add the peas to the rice near the end of the cooking process to allow them to thaw.
  3. While the rice is cooking, chop your vegetables. Set aside.
  4. In a bowl, add the dressing ingredients, and whisk well, until they are well mixed. Alternately, add the dressing ingredients to a container with a cover, and shake well.
  5. Add all ingredients to a large bowl. Mix well.

Notes

Nutritional Information (based on using brown rice): - Calories: 319 - Carbs: 52 g - Fat: 10 g - Protein: 6 g - Fibre: 3 g - Sugar: 12 g

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