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How does combining a salad with a sandwich sound? Pretty good? That is what you are going to do if you decide to try out this recipe! Why would you do this? Because it is not only fast, like a salad is, but the increased meatiness of a sandwich makes this a fast AND filling meal. Perfect if you want to get a quick meal, but know you will not get a chance to eat for a long time.

Do you need to be careful with the ingredients you use when you make a salad sandwich? What does your gut sense tell you..? Of course you do not have to be careful — you just take whatever you like and mix it, and put it on a sandwich. Following a recipe, to perfection, will not do anything for you if the ingredients do not do anything for you….Or, it could happen, but it is probably an exception.

But I will give you an example of ingredients you can use to make your salad sandwich. Just for the hell of it!

The ingredients for a great salad sandwich are as follows: Cucumber, tomato, green onion, sprouts, cream cheese, spinach. For dressing, use mayonnaise (or whatever else, delicious thing, you can think of).

“What?”, you say, “no amounts?”. Realize that this is all about making a quick meal (that fills you up). This is not rocket science. If you like tomato a lot, take a lot of tomatoes. If you do not like tomatoes, perhaps skip them, or take a lot of something else to drown the taste of tomato. Just use your common sense.

The directions are super simple.

Warm weather is the time for outdoor fun and good food to satisfy appetites sharpened by open-air activities. Whether you’re planning a barbecue, patio party or picnic, potato salad is a classic comfort food that can take the edge off hunger pangs brought on by fresh air and exercise.

For toting to away-from-home locales — perhaps a neighborhood park or an outlying band-shell or forest preserve — a cold potato salad is best. Prepare the ingredients several hours or the night before, combine or layer them in a covered container and let the finished salad chill in the fridge until you’re ready to roll. Transport the salad in your cooler with plenty of ice or commercial coolant. For backyard, deck or patio get-togethers, though, you can add a unique twist by serving your salad hot. Potato salad takes on a whole new personality when it’s heated in the oven just before serving.

Hot or Cold Layered Potato Salad is just as hearty when served hot or cold and is simple to compose. Just layer a rainbow of fresh veggies with sunny hard-cooked eggs and pour on your choice of bottled salad dressing, even a reduced-fat variety, if you like. What could be more convenient?

Hot or Cold Layered Potato Salad

4 servings

4 hard-cooked eggs*, sliced

4 medium red potatoes, cooked, peeled and thinly sliced

2 cups shredded carrots (about 8 oz.)

1 cup chopped zucchini (about 3 small)

1 cup chopped tomato (about 1 large)

1/3 cup bottled creamy salad dressing (any variety)

Parsley sprigs, optional

Reserve a few center egg slices for garnish. In 10 x 6 x 1 1/2-inch baking dish or casserole (ovenproof for heated version), evenly layer 1/3 of the potatoes, the carrots, another 1/3 of the potatoes, the zucchini, the remaining 1/3 of the potatoes, the unreserved egg slices and the tomatoes. Evenly drizzle with dressing.

To serve cold: cover and chill to blend flavors, several hours or overnight.

To serve hot: bake, covered, in preheated 350 degree F oven until heated through, about 20 minutes.

Garnish with reserved egg slices and parsley, if desired. For each serving, serve a portion of all layers.

*To hard-cook, place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off the heat. If necessary, remove pan from the burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs. (12 minutes for Medium, 18 for Extra Large.) Immediately run cold water over eggs or put them in ice water until completely cooled.

To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

Nutrition information per serving of 1/4 recipe using bottled creamy garlic salad dressing: 288 calories, 12 gm total fat, 226 mg cholesterol, 318 mg sodium, 836 mg potassium, 36 gm carbohydrate, 10 gm protein and 10% or more of the RDI for vitamins A and C, niacin, riboflavin, thiamin, iron, phosphorus.

Do you know ambrosia salad? If you do, perhaps you would want the absolute simplest way of doing it? Well, here it is! Just do the simple things I explain in this article. All you do in this recipe is open a few cans of fruit, add some coconut, dressing and marshmallows! Out of all quick dessert recipes, the ambrosia salad is definitely a good one!

Other names for this salad include pineapple ambrosia, marshmallow ambrosia (and possibly others).

How does orange and coconut together sound? Is your mouth watering? I understood that it would. Happy news, for you, are that those are this salad’s main ingredients!

Actually, there are two different versions of this recipe – with one including sour cream and one fat free yoghurt (among other changes). Try whatever works for you (or both, to try them out). The version with sour cream has these ingredients:

These are all of the ingredients included in this glorious salad:
Drained pineapple chunks – 1 can
Drained mandarin oranges – 1 can
Miniature (or bigger, if you cannot find miniature) marshmallows – 1 can
Flaked coconut – 1 cup
Sour cream – 1 cup

Drained fruit cocktail – 1 can
Drained mandarin oranges – 1 can
Miniature (or bigger, if you cannot find miniature) marshmallows – 1 can
Flaked coconut – 1 cup
Fat-free yoghurt – 1 cup

Directions: Mix all the ingredients, gently. As the yoghurt version will not be firm as soon as it has been mixed – but, unfortunately a little runny – you might want to refrigerate that version for a couple of hours. You do not have to do this with the sour cream version.

Good luck with your ambrosia salad!

Have you ever tried a pea salad out? I think many have not. Does this make pea salad inferior to other salads? Probably not. You might find some recipes that are not that tasty – but, I would assume, those recipes are forgettable simply because the one who created it did not put enough imagination into it (so, if you decide to try out pea salad, but you find the ingredients included to be not as exciting as they could be, add whatever you like to make it more fun!).

I am going to give you a ridiculously simple pea salad, the exemplify just how simple it is to make one (and to get you started with doing pea salads).

The ingredients required, to make this nice salad, are these:

Peas – 1 can
Chopped onion – 1-2 slices
Chopped garlic – 1/2 clove
Mayonnaise – 1 spoon

First you drain the canned peas of water. Then put them in a bowl. Now, add the chopped garlic and onion and stir gently. Add mayonnaise to the mix, and mix. If you dislike garlic, just leave it out (no harm done at all).

Would you like to try out different vegetables with this recipe? It works! If you wish, add some chopped nuts or sunflower seeds. If you dislike mayonnaise, use any other salad dressing. As you can see, this recipe is very open for experimentation and substitution – so if there is something that you are not sure you will like, just use something else! Very simple.

I hope that you enjoy your pea salad!

Have you ever tried a pea salad out? I think many have not. Does this make pea salad inferior to other salads? Probably not. You might find some recipes that are not that tasty – but, I would assume, those recipes are forgettable simply because the one who created it did not put enough imagination into it (so, if you decide to try out pea salad, but you find the ingredients included to be not as exciting as they could be, add whatever you like to make it more fun!).

I am going to give you a ridiculously simple pea salad, the exemplify just how simple it is to make one (and to get you started with doing pea salads).

The ingredients required, to make this nice salad, are these:

Peas – 1 can
Chopped onion – 1-2 slices
Chopped garlic – 1/2 clove
Mayonnaise – 1 spoon

First you drain the canned peas of water. Then put them in a bowl. Now, add the chopped garlic and onion and stir gently. Add mayonnaise to the mix, and mix. If you dislike garlic, just leave it out (no harm done at all).

Would you like to try out different vegetables with this recipe? It works! If you wish, add some chopped nuts or sunflower seeds. If you dislike mayonnaise, use any other salad dressing. As you can see, this recipe is very open for experimentation and substitution – so if there is something that you are not sure you will like, just use something else! Very simple.

I hope that you enjoy your pea salad!

Picnics can be a tricky event to plan. On one particular day the food could be perfect, the location glorious and the activities fun. The next time you go the location could be more crowded, the food could take longer to cook and suddenly the activities become boring. In order to make your picnic a success time and time again, a few steps should be taken while preparing for this spring or summer event.
Location is of prime importance when it comes to planning a picnic. There are a wide variety of potential locales for outdoor eating, but they all come with certain limitations. One popular option is a city park or town park. This can be very effective as they often have amenities such as snack vendors that can replenish supplies, tables that will help you avoid ants and some will even have grills that will allow you to prepare fresh delicacies. There are also extra people around that could fill the ranks for activities such as soft ball or badminton that your party is not large enough to sustain on its own.

However, while extra people can be beneficial to activities, crowds can also get tiresome. If you are planning a romantic picnic you will probably want some seclusion. If that is the case then perhaps a state or national park, or some other “great outdoor” location might meet your needs. These parks are open to the public, but tend to be much larger then those found in towns. They therefore can offer more opportunity for seclusion. You may lose some of the amenities of a city park or town park by going out into the wilderness, but if you are looking for your own space one of those locations could work well.
Once the location for your picnic is decided the real challenges begin. The perfect picnic can be had just about anywhere, but deciding on a menu is not as easy. You can stick to the classic sandwich options, or go the grilling route if the facilities are available. When planning a menu, it is a good idea to begin with the entrée. After that course is decided there is a great deal of wiggle room. Fruit and vegetables are great to have around. Try a melon or two, or maybe some strawberries for your sweet-tooth. Most times, potato chips alone will not suffice. Instead of buying one large bag with only one flavor, try a few smaller bags to give variety. Include a few dips, perhaps a homemade recipe or two, and you are well on the way to a perfect meal.

Also, don’t forget the potato, macaroni and other salads as well. While choosing the entrée is simple, if you forget to complement it properly the meal could suffer. Having burgers or sandwiches can be good, but be certain to remember the condiments. Try using a specialty bread or bun to accentuate the meal’s flavor. These simple additions will enhance your entrée, and elevate your picnic towards perfection.
Now it’s time for dessert, which can be difficult to manage. Many popular summer-time delights require cold storage. Bring along a cooler or an Igloo with ice packs. If you do not have these items, cookies and other baked goods are an easy alternative to ice cream or popsicles. Try packing some whipped cream, while it needs to stay cold, it will not go bad as easily as ice cream. Put the whipped cream on fresh fruit, cookies, brownies or other sweet delicacies to make them stand apart from average picnic fare. All desserts are possible if storage is done well. Storage is important when planning the perfect picnic.

Many times, simply filling a cooler with ice and throwing in your food will not get the job done. Try packing either the ice or your food in sealed freezer bags. This will prevent the melted ice from making your meal soggy. Pack your items into the cooler in the opposite order of how they will be eaten. Pack the dessert first, entrée second and so on. This way the item you need will be right at the top when you go into the cooler, allowing you to leave it open for a smaller amount of time, keeping the inside colder.

Another way to keep things cold is to take a few water bottles, fill them almost to the top (leaving room for the water when it freezes), freeze them and put the bottles into the cooler. They will serve both to keep everything cold, and to provide extra water in case you run out of beverages. As always during the summer months, hydration will be extremely important.
Having the perfect picnic boils down to proper preparation. Make sure you know what you are getting into before you leave the house. If it has been raining recently bring a tarp to put under your blanket so that you can stay dry. If you know there is not enough shade where you are going, be ready with lots of water and ample sunscreen. Do not forget that activities are an important part of any picnic, especially one that includes children. Bring a soccer or volleyball; maybe a wiffle ball and bat. Frisbees are great too. Plan out your day, and have a backup plan for everything as well. All of this will ensure that you have a perfect picnic this summer.