Category Archives: salads

12 Days of Christmas 2015, Day 12: [Recipe] Ambrosia

ambrosia

The 12th Frilly Day of Christmas is HERE!

I hadn’t forgotten about the last day of this year’s Christmas countdown, and I even had the post ready to publish, but I thought it might be nice to save this one until you’re able to give it the attention it’s due.

This ambrosia recipe is definitely one of my favourite recipes. It’s the only recipe I requested we have at my baby shower, other than finger sandwiches. It has a wonderful, light, tropical feel. This is my mama’s recipe, and I’m happy to be able to share it.

Every year we have Christmas dinner as a family at my nana’s house with my dad’s siblings and their families. It’s my responsibility to bring dessert for the dinner. This, along with a trifle, is one of the desserts I brought this year. Everyone loved it.

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[Recipe] Ambrosia

1 bag mini marshmallows
284 ml can mandarin orange segments, drained
396 ml can pineapple tidbits, drained
1 cup coconut
1 cup sour cream

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Cut mandarin orange segments in half.

Mix all ingredients together.

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Allow the mixture to sit for at least a couple of hours, or overnight.

Ambrosia
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1122 calories
126 g
120 g
70 g
11 g
49 g
858 g
447 g
106 g
0 g
15 g
Nutrition Facts
Serving Size
858g
Amount Per Serving
Calories 1122
Calories from Fat 602
% Daily Value *
Total Fat 70g
107%
Saturated Fat 49g
245%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 120mg
40%
Sodium 447mg
19%
Total Carbohydrates 126g
42%
Dietary Fiber 14g
56%
Sugars 106g
Protein 11g
Vitamin A
69%
Vitamin C
184%
Calcium
34%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bag mini marshmallows
  2. 284 ml can mandarin orange segments, drained
  3. 396 ml can pineapple tidbits, drained
  4. 1 cup coconut
  5. 1 cup sour cream
Instructions
  1. Cut mandarin orange segments in half.
  2. Mix all ingredients together.
  3. Allow the mixture to sit for at least a couple of hours, or overnight.
beta
calories
1122
fat
70g
protein
11g
carbs
126g
more
The Frilly Apron http://www.thefrillyapron.com/

[Recipe] Tuna Melt Pasta Salad

pasta salad cover 1

“Tastes like a tuna melt, but it’s pasta salad.”

Yup, pretty much.

It’s supposed to hit 30 degrees here today, so I wanted to get a jump on our supper this morning before it got too hot. I had some vegetables in the fridge I wanted to use up, and was brainstorming ways I could do that. Checked the pantry and I had a can of tuna and a box of dry pasta. Perfect.

This tuna melt pasta salad is everything you’d put in a tuna melt, minus the bread, plus pasta. It is just as delicious as I remember from when I was younger. This salad always reminds me of my Aunt Gail. It’s a salad I remember eating when visiting her at the lake. This is my version of your pasta salad, Gug. I’m so happy I took the time to make it today.

I also got the chance to use some of the Epicure Lemon Dilly seasoning in this salad. I’ll be honest and say that when I found out why lemon dilly is one of Epicure’s most popular dips, I wondered why. Then I got some for myself, and I LOVE it. I put it in all kinds of stuff now – potatoes on the BBQ, potato salad, homemade tartar sauce, and now pasta salad. It’s really versatile.

If you don’t have any of the Epicure seasoning to use it your salad, it is mostly made up of dried dill. You can substitute it, or just leave it out of this recipe entirely. This salad holds up just fine without it.

pasta salad cover 2

[Recipe] Tuna Melt Pasta Salad

250 grams dry pasta (I used 1/2 box of large shells)
1 can flaked tuna in water, drained and minced
1/4 large red onion, finely chopped
2 stalks of celery, finely chopped
1/2 sweet pepper, finely chopped
2 medium carrots, finely grated
1 Tbsp Epicure Lemon Dilly Dip Mix
1 cup whipped dressing (Miracle Whip style, not mayonnaise)
1 cup shredded cheddar cheese
1/4 tsp black pepper
1/4 tsp salt

Cook the pasta according to the directions on the box. For this salad, I prefer the pasta to be well cooked. Once cooked, rinse the pasta with cold water and set it aside to cool.

While the pasta’s cooking, prep your veggies.

Add the tuna and veggies to a large mixing bowl.

pasta salad 1

Add the pasta to the salad and give everything a good mix.

Add the whipped dressing, cheese, Lemon Dilly Dip Mix, salt, and pepper.

pasta salad 2

Mix well.

pasta salad 3

Tuna Melt Pasta Salad
Yields 8
This tuna melt pasta salad is everything you'd put in a tuna melt, minus the bread, plus pasta.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
214 calories
26 g
24 g
6 g
13 g
3 g
106 g
201 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
106g
Yields
8
Amount Per Serving
Calories 214
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 201mg
8%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
8%
Sugars 2g
Protein 13g
Vitamin A
59%
Vitamin C
18%
Calcium
12%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250 grams dry pasta (I used 1/2 box of large shells)
  2. 1 can flaked tuna in water, drained and minced
  3. 1/4 large red onion, finely chopped
  4. 2 stalks of celery, finely chopped
  5. 1/2 sweet pepper, finely chopped
  6. 2 medium carrots, finely grated
  7. 1 Tbsp Epicure Lemon Dilly Dip Mix
  8. 1 cup whipped dressing (Miracle Whip style, not mayonnaise)
  9. 1 cup shredded cheddar cheese
  10. 1/4 tsp black pepper
  11. 1/4 tsp salt
Instructions
  1. Cook the pasta according to the directions on the box. For this salad, I prefer the pasta to be well cooked. Once cooked, rinse the pasta with cold water and set it aside to cool.
  2. While the pasta’s cooking, prep your veggies.
  3. Add the tuna and veggies to a large mixing bowl.
  4. Add the pasta to the salad and give everything a good mix.
  5. Add the whipped dressing, cheese, Lemon Dilly Dip Mix, salt, and pepper.
  6. Mix well.
beta
calories
214
fat
6g
protein
13g
carbs
26g
more
The Frilly Apron http://www.thefrillyapron.com/

[Recipe] Loaded Baked Potato Salad

baked potato salad cover

The Frilly Apron has taken a couple of weeks off, if you haven’t noticed. I’m not going to say that life has gotten in the way, because when you’re looking after a tiny little person and loving every second, that certainly doesn’t “get in the way” of other stuff. Let’s say then that my focus has been elsewhere, and happily so.

Now to carry on with our summer salad series.

This loaded baked potato salad is one of the easiest potato salads to make that you’re going to come across. In the hot summer heat, when you’ve got a hankerin’ for a baked potato and don’t want to turn on your oven, this salad will certainly take care of the craving.

baked potato salad cover

[Recipe] Loaded Baked Potato Salad

2 lbs baby potatoes, boiled, cooled, and chopped into pieces
1/2 cup cooked, crumbled bacon (about 4 slices)
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1 cup sour cream
salt and pepper, to taste

baked potato salad 1

Combine all ingredients into one large bowl.

baked potato salad 2

Mix well.

baked potato salad 3

Store in the refrigerator until ready to serve.

[Recipe] Tangy Vegetable Pasta Salad

pasta salad cover 2

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

grilled cover 2

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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