Retro Ambrosia Salad with Cool Whip

Ambrosia Salad Origins

There is a little confusion as to who was the first to put this delightful combination together, However, the earliest written recipe was found in the south in the Dixie Cookery (Published 1867) by Maria Massey Barringer.

Whomever the cook, classic Retro Ambrosia Salad will leave you wanting more for sure!

What Is Retro Ambrosia Salad Made With And What Does It Taste Like?

HELLO YUM! Ambrosia is a creamy fruit salad made with canned sweetened pineapple, mandarin oranges, coconut, miniature fruit-flavored marshmallows, coconut, and cool whip.

Occasions To Serve Retro Ambrosia Salad

How To Serve Ambrosia Salad

Shop Ambrosia Salad Serving Dishes

Retro Ambrosia Salad with Cool Whip Recipe

Ingredients

First, gently pat the cherries, mandarin oranges, and pineapple dry with a paper towel.

Add the Cool Whip and sour cream into a large bold and gently fold to combine.

Fold the mandarin oranges, cherries, mini marshmallows, and coconut into the mixture.

Cover with plastic wrap and chill for one hour before serving. Garnish and Serve!

Ambrosia Salad Notes

I recommend making this the morning you plan to serve. Cover and keep in the refrigerator.

If there are any leftovers, store in an airtight container for up to 5 days in the refrigerator. 

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Retro Ambrosia Salad with Cool Whip

"Retro Ambrosia Salad with Cool Whip" is a get it before it is gone crowd pleaser that is a must make for the holidays!

Course Desserts, Sides

Cuisine American

Keyword Ambrosia, Coconut, Mandrian Oranges, Pineapple Juice

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 Servings

Calories 229kcal

Author Gwyn

Ingredients

• 8 ounce Cool Whip
• 1/2 cup sour cream
• 1 cup mandarin oranges drained
• 1 cup pineapple tidbits drained
• 10 ounces maraschino cherries drained
• 1 cup fruit flavored miniature marshmallows
• 1 cup sweetened shredded coconut

Instructions

• Gently pat the cherries, mandarin oranges, and pineapple dry with a paper towel.
• Add the Cool Whip and sour cream into a large bold and gently fold to combine.
• Fold the mandarin oranges, cherries, mini marshmallows, and coconut into the mixture.
• Cover with plastic wrap and chill for one hour before serving. Garnish and Serve!

Notes

I recommend making this the morning you plan to serve. Cover and keep refrigerated.

If there are any leftovers, store in an airtight container for up to 5 days in the refrigerator. 

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 61mg | Potassium: 157mg | Fiber: 2g | Sugar: 32g | Vitamin A: 333IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 0.5mg

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Best Southern Grape Salad with Pecans

What makes this Dish southern?

There has been a great debate about the origins of this salad. In fact, the debate made major news outlets. Minnesota claims to have invented the grape salad.

So what is the difference between

Here in the south we add cream cheese and top it with pecans and brown sugar.

What does Best Southern Grape Salad with Pecans Taste Like?

Delightfully creamy, slightly tart, and subtly sweet, this dish has a combination of bright green and purple grapes coated with smooth sour cream and cream cheese and topped with crunchy pecans.

What To Serve With Southern Grape Salad

With the sweet and tart taste of the salad, Southern Grape Salad pairs with a variety of things. I recommend, cheese, white fish, red meats, white pasta sauce dishes, turkey, chicken, and pork.

Occasions To Serve This Southern Salad

Best Southern Grape Salad with Pecans Recipe

Ingredients

• 2 1/2 cups green seedless grapes: washed, drained, dry, stems removed
• 2 1/2 cups red seedless grapes: washed, drained, dry, stems removed
• 1 – 8 ounce package whole cream cheese softened
• 1 – 8 ounce container whole sour cream
• 1/2 cup granulated sugar (Dixie Crystal recommended)
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar, firmly packed
• 1 cup pecans, chopped (My favorite place to buy Georgia Pecans is The Nut House. Click here for online ordering.)

Instructions

Add the prepared graped into a mixing bowl.

Add the cream cheese, sour cream, granulated sugar, and vanilla into a mixing bowl and mix at medium speed until smooth. Next, add in the prepared grapes and gently coat.

Before serving, pour into a bowl, top with chopped pecans and sprinkle on the brown sugar.

Southern Grape Salad Tips

• Make a day ahead!
• Store in an airtight container for up to two days.
• Serve cold.

More Southern Recipes! Click HERE!

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Best Southern Grape Salad with Pecans

The Best Southern Grape Salad with Pecans is a delightfully tasty make-ahead dish that can be served as a salad or a dessert.

Course Side Dishes

Cuisine Southern

Keyword Cream Cheese, Grape Salad, Grapes, Salad, Southen Recipes

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 to 8

Calories 250kcal

Author Gwyn

Ingredients

• 2 1/2 cups green seedless grapes: washed drained, dry, stems removed
• 2 1/2 cups red seedless grapes: washed drained, dry, stems removed
• 1 – 8 ounce package whole cream cheese softened
• 1 – 8 ounce container whole sour cream
• 1/2 cup granulated sugar Dixie Crystal recommended
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar firmly packed
• 1 cup pecans chopped

Instructions

• Add the prepared graped into a mixing bowl.
• Add the cream cheese, sour cream, granulated sugar, and vanilla into a mixing bowl and mix at medium speed until smooth. Next, add in the prepared grapes and gently coat.
• Before serving, pour into a bowl, top with chopped pecans and sprinkle on the brown sugar.

Nutrition

Serving: 1cup | Calories: 250kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 93mg | Fiber: 2g | Sugar: 35g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg

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Retro Ambrosia Salad with Cool Whip

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As a child, Strawberry Pretzel Salad was my favorite thing about Potluck Sundays after church. You could always count on at least two versions of this delectable dish dueling from opposite ends of the buffet table. I had no trouble eating my spoon sized healthy polite bites required by my mother before partaking in this savory sweet treat.

Now I am the lady bringing the Strawberry Pretzel Salad to potlucks.

In my version, I don’t add the sour cream to the center layer. Mixed with sugar and a touch of orange zest, I spread it on top. This truly is an addictive dish. You will find your family asking for it again and again.

What exactly Is Strawberry Pretzel Salad?

The classic recipe is an easy dessert with a salty-sweet buttery pretzel crust, a rich cream cheese layer, and fresh strawberries in jello on top.

Paula Deen makes a the classic version adding a can of pineapple. It is delicious! Her son Bobby Deen makes a tasty lighter version using applesauce of all things. Ree Drummond makes a lovely classic version with the creamiest melt in your mouth center I have ever tasted.

Where Did Strawberry Pretzel Salad Originate?

The recipe is believed to have originated in the 196o’s when the Joy’s of Jello cookbook was published. BUT…

How Many Days In Advance Can you Make Strawberry Pretzel Salad

First, strawberry Pretzel Salad is best when made a day in advance. Secondly, it needs a minimum of 6 hours to set. Lastly, It will keep in the refrigerator for 2 days.

How Do You Hull A Strawberry

Angle a small knife and cut in a circular motion around the green leafy top and into the pale part of the strawberry underneath. Remove the hull.

More Ideas for Strawberries

Strawberry Scones | DIY Strawberry Roses | Belgium Waffles and Strawberry S’Mores Pink Chocolate Strawberry Truffles | Strawberries and Honey Thyme Goat Cheese Naan French Toast Kabobs with Strawberries and Bacon | Mini Strawberry Poptarts

How To Make Strawberry Pretzel Salad

Makes 12 Servings

Ingredients

• 1 cup crushed pretzels
• 1/4 cup unsalted butter, melted
• 5 tablespoons sugar
• 8 ounces cream cheese
• 6 tablespoons sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping
• 6 ounces strawberry gelatin
• 2 cups water, boiling
• 3 cups fresh strawberries, hulled and sliced or diced
• 16 ounces sour cream
• 2 tablespoons orange zest
• 1/4 cup sugar
• 1/2 cup chopped pecans, toasted

Instructions

First, preheat the oven to 350° F and coat a 9″ X 13 ” baking dish with cooking spray. Next, add the crushed pretzels, butter, and sugar into a mixing bowl and stir to coat.

Then, gently press evenly into a glass baking dish with the back of a rubber spatula. Bake for 15 minutes. Remove from the oven and let cool.

Add the cream cheese, butter, and vanilla to a mixing bowl and beat with a hand mixer until smooth. Fold in the whipped topping. Place in the refrigerator.

Using a medium sized bowl, add the strawberry gelatin. Pour in the boiling water and stir to dissolve. Slowly stir in the strawberries. Chill in the refrigerator for one hour.

Gently spread the child cream cheese mixture on top of the pretzel crust.

Then, gently spread on the strawberry gelatin. Place in the refrigerator for 8 hours to chill.

Next, add the sour cream and sugar into a small bowl and mix until the sugar dissolves with a fork.

Remove the chilled strawberry salad from the refrigerator. Spread on the sour cream mixture and sprinkle the pecans on top. Ready to serve!

You can make this a day ahead!

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The Best Creamy Classic Egg Salad Sandwich

I have loved egg salad sandwiches since I was a little girl and have continued to crave them here and there my entire life. They are like trendy song that you cannot get out of your head. Secondly, they are addictive. In fact, you might find yourself craving them and searching for them on local menus.

I have a feeling I am not alone when it comes to this delight.

When you bite into the soft bread, you teeth sink into a pillow of fluffy and creamy deliciousness that makes you feel jubilant . In fact, you might find yourself craving them and searching for them on local menus.

You’re Invited!

Today I am sharing my classic egg salad sandwich recipe with YOU!

History and Origin of the Egg Salad Sandwich

The egg salad sandwich was invented in 1762 shortly after the invention of mayonnaise in 1756. Therefore, eggs were easy to get and inexpensive. A genius mixed the two together, and served it on fresh baked bread. Alast, a show-stopper that has stood the test of time.

In addition, one of the earliest known printed recipes for egg salad for the egg salad sandwich was published in the 1896 edition of the Boston Cooking-School Cook Book written by Fannie Farmer.

Are Egg Salad Sandwiches Healthy

Eggs have high levels of protein,lutein, choline, and B vitamins. Secondly, eggs help prevent breast cancer and macular degeneration while keeping hearts healthy.

Sparkle Tip: Swap the mayonnaise for whole greek yogurt. Fage is a fantastic choice and is easily found in most grocery stores. Swap the bread for lettuce!

How Many Eggs Are In An Egg Salad Sandwich?

This recipe makes 5 to 6 sandwiches and I used 10 eggs. Therefore, there are two eggs give or take in each egg salad sandwich.

Egg Salad Sandwiches the Masters in Augusta, Georgia

The pimento cheese sandwiches aren’t the only star of the show at the famous Masters golf tournament in Augusta, Georgia. Likewise, served in thin green plastic bags by the hundreds, the egg salad sandwich stands hand in hand with delicious pimento cheese served between two slices of white bread. Would you believe both go for $1.50 each. Likewise, this price certainly supports my love for Egg Salad Sandwiches.

The Best Creamy Classic Egg Salad Sandwich Recipe

Egg Salad Sandwich Ingredients

• 10 fresh hard boiled eggs, peeled, cooled, yolks and whites separated, egg whites chopped
• 1/2 cup Duke’s mayonnaise 1 teaspoon yellow
• 2 teaspoon yellow mustard
• 1 teaspoon fresh dill, minced
• 3/4 teaspoon fresh cracked black pepper
• 1 teaspoon salt, then to taste
• fresh lettuce leaves, washed and dried
• 10 slices fresh white bread, crusts removed

Egg Salad Instructions

1. Add the boiled egg yolks, mayonnaise, and mustard into a medium bowl and mash with a fork until smooth. Mix in the chopped egg whites, dill, pepper, and salt.

2. Between two pieces of bread, add a layer of lettuce, a big dollop of egg salad, and another layer of lettuce.

A Healthy Twist

• Substitute the mayonnaise with greek yogurt.
• Use lettuce as wraps instead of bread.
• Use less yolks to taste.

Get Fancy with these Mix-In Combinations

• smashed avocados and yogurt instead of mayonnaise
• chopped dill pickles and green onions
• sweet relish and a dash of paprika
• black olives and green olives
• minced parsley and capers
• green onions and chopped celery

Occasions To Serve Egg Salad Sandwiches

• Picnic
• Easter
• Mother’s Day
• Kentucky Derby Party
• Master’s Viewing Party
• TV Marathon Watch Snack

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The Best Creamy Classic Egg Salad Sandwich

Made from simple ingredients, this is The Best Creamy Classic Egg Salad Sandwich recipe in the universe! Sometimes you don’t need to mess with perfection. 

Course Entrees, Salad

Cuisine American

Keyword Benedictine Tea Sandwiches, Egg Salad, Egg Salad Sandwich, Eggs

Prep Time 15 minutes minutes

Assembly Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10 Servings

Calories 142kcal

Author Gwyn

Ingredients

• 12 eggs (hard boiled and peeled)
• 1/2 cup mayonnaise (Duke's)
• 1 teaspoon yellow mustard
• 1 teaspoon fresh dill (minced)
• 1 teaspoon black pepper
• 1 teaspoon salt
• fresh lettuce leaves (washed and dried)
• 10 slices fresh white bread (crusts removed)

Instructions

• Add the boiled egg yolks, mayonnaise, and mustard into a medium bowl and mash with a fork until smooth. Mix in the chopped egg whites, dill, pepper, and salt. 
•  Between two pieces of bread, add a layer of lettuce, a big dollop of egg salad, and another layer of lettuce. 

Notes

See recipe for more information on this recipe.

A Healthy Twist

• Substitute the mayonnaise with greek yogurt.
• Use lettuce as wraps instead of bread.
• Use less yolks to taste. 

Nutrition

Serving: 1serving | Calories: 142kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 307mg | Potassium: 105mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

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How To Make The Masters Famous Green Jacket Salad

One of my favorite memories besides the scenery, seeing Jack Nicklaus, and sipping on an Azalea Cocktail in the April sunshine was the crisp and tangy crunchy bite of the Masters Famous Green Jacket Salad from the Green Jacket Restaurant. Yes! This simple un-fancy salad made an unforgettable impression on me.

I found the original recipe in my Junior League of Augusta Georgia’s cookbook, Par 3 Tea-time at the Masters. (You can purchase these from the Junior League of Augusta’s website here. Or on Amazon here.) Junior League Cookbooks are always filled with wonderful recipes! Treat yourself to one.

Today I am sharing my version, “How to Make The Masters Famous Green Jacket Salad” for dinner tonight!

Grab your aprons!

What Is The Masters Golf Tournament?

Many consider the Masters golf tournament the most prestigious golf tournament in the world. Every year fans from all over the world head to Augusta, Georgia to the National Golf Club to watch top golf professionals play golf and battle for the prize of the coveted green jacket.

What does Salad Have to Do With a Green Jacket Anyway?

Made by the Brooks Uniform Company, this coveted jacket earned and worn by winners of The Masters Golf Tournament is said to be worth $30,000. It is so special it even has a salad named after it.

The Green Jacket Restaurant

Loved by golfers and golf fans, the Green Jacket Restaurant in Augusta, Georgia was originally located across the street from the Augusta, National Golf Club. Opened in the 70’s, it sadly closed in the mid 90’s. It was known for The Green Jacket Salad served with a Prime Rib. Rumor has it that Green Jacket Augusta Ga. LLC may bring it back in the original cities where the brand is still alive (Augusta, Athens, and Macon).

What to Serve with A Green Jacket Salad

The Green Jacket Salad is delightful served with, steak, chicken, soup, and sandwiches. I sometimes toss this together for a quick lunch all by itself.

How To Make The Masters Famous Green Jacket Salad

Ingredients

Famous Green Jacket Salad Dressing

• 1/2 cup olive oil (It is rumored that the original recipe used Wesson Soybean Oil.)
• 1/3 cup red wine vinegar
• 1 1/2 teaspoons Lawry’s seasoned salt
• 1 teaspoon dried oregano, crushed to release flavor

Note: The original salad called for Shoney’s Big Boy Seasoning. Though the restaurants have since closed, you can still purchase it here. Simply replace the Lawry’s for this seasoning in the recipe.

Famous Green Jacket Salad Mix

• 3 heads of romaine lettuce or 2 small heads iceberg lettuce, chopped
• 1 1/2 cups red cherry tomatoes, sliced into halves
• 3/4 cup green onions, roots removed and chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh parmesan cheese, grated
• 1 cup pita chips, broken into bite sized pieces
• black pepper to taste

Instructions

1. Whisk together the olive oil, red wine vinegar, seasoned salt, and oregano in a small bowl until well combined.

2. Toss the lettuce, tomatoes, parsley, green onions, and parmesan in a salad bowl. Just before serving, give the Green Jacket Dressing another stir and drizzle onto the Green Jacket Salad. Add the pita chips and gently toss to coat.

Love Salads? Click Here For More Salad Inspiration!

Masters Viewing Party Inspiration… CLICK HERE!

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How To Make The Masters Famous Green Jacket Salad

Crisp! Tangy! Simple! This crowd pleasing Masters Famous Green Jacket Salad will knock your argyle socks straight off.

Course Salads

Cuisine American

Keyword Crispy Salad, Green Jacket Salad, Lettuce, Masters, Salad

Prep Time 10 minutes minutes

10 minutes minutes

Total Time 10 minutes minutes

Servings 6 Servings

Calories 195kcal

Author Gwyn

Ingredients

Famous Green Jacket Salad Dressing

• 1/2 cup olive oil (It is rumored that the original recipe used Wesson Soybean Oil.)
• 1/3 cup red wine vinegar
• 1 1/2 teaspoons Lawry’s seasoned salt
• 1 teaspoon dried oregano (crushed to release flavor)

Famous Green Jacket Salad Mix

• 3 heads of romaine lettuce or 2 small heads iceberg lettuce (chopped)
• 1 1/2 cups red cherry tomatoes (sliced in half)
• 3/4 cup green onions (roots removed and chopped)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh parmesan cheese (grated)
• 1 cup pita chips (broken into bite sized pieces)
• pepper to taste

Instructions

• Whisk together the olive oil, red wine vinegar, seasoned salt, and oregano in a small bowl until well combined.
• Toss the lettuce, tomatoes, parsley, green onions, and parmesan in a salad bowl. Just before serving, give the Green Jacket Dressing another stir and drizzle onto the Green Jacket Salad. Add the pita chips and gently toss to coat.

Notes

Note: The original recipe called for Shoney’s Seasoning. Tough Shoney’s has since closed, you can still purchase “Shoney’s Big Boy Seasoning” here.

Nutrition

Serving: 1 Serving | Calories: 195kcal | Carbohydrates: 5g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.002g | Sodium: 59mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg

MORE SALADS

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Retro Ambrosia Salad with Cool Whip

Best Southern Grape Salad with Pecans

How To Make Strawberry Pretzel Salad

The Best Creamy Classic Egg Salad Sandwich

The post How To Make The Masters Famous Green Jacket Salad appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Spicy Fun-Feta Corn Salad

Who doesn’t love fresh corn in the summertime. I do! ? Especially from a cute little pop up farmers market on the side of the road. This lovely summer recipe is perfect for a picnic or the 4th of July.

OR USE FROZEN CORN and make it for Cinco de Mayo.

Grab your aprons! Let’s cook!

Occasions To Serve Fun Feta Corn Salad

• Cinco de Mayo
• Mother’s Day Brunch
• Father’s Day
• 4th of July
• Pool Parties
• Potluck Parties
• Summertime Picnics

Looking for another different tasty summer salad? How about this Southern Buttermilk Cornbread Salad!!!!

Spicy Fun-Feta Corn Salad

Ingredients

• 5 ears of corn, husk and silk removed/washed (substitute frozen corn)
• 1 large avocado, cubed and tossed in lemon juice
• 1 cup feta crumbles
• 8 cherry tomatoes cut into halves
• 3 shishito peppers, sliced thin (or 1 jalapeno sliced thin)
• 1 tablespoon red chilli pepper flakes
• 4 tablespoons salted butter, melted
• 2 tablespoons fresh lime juice

Directions

1. Prepare a large bowl of ice water and set aside.

2. Fill a large pot with water and bring to a rolling boil.  Add the ears of corn and cook for 4 minutes.

3. Move the corn from the hot water to the ice water bath quickly and carefully. Remove the corn, pat dry with a clean paper towel.

4.Using a knife, remove the corn kernels from the cob and add to a serving bowl.

5. Gently toss in the avocado, feta crumbles, cherry tomatoes, and the shishito peppers.

6. In a small bowl, mix the melted salted butter, red pepper flakes, and lime juice.

7. Drizzle over the corn and toss again gently.

Enjoy!

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Spicy Fun-Feta Corn Salad

Spicy Fun-Feta Corn Salad. This lovely summer recipe is perfect for a picnic or tht 4th of July. Add chicken and you have a meal!

Course Side Dish

Cuisine American

Keyword Corn, Feta, Spicy

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 193kcal

Ingredients

• 5 ears of corn husk and silk removed/washed (substitute frozen corn)
• 1 large avocado cubed and tossed in lemon juice
• 1 cup feta crumbles
• 8 cherry tomatoes cut into halves
• 3 shishito peppers sliced thin (or 1 jalapeno sliced thin)
• 1 tablespoon red chilli pepper flakes
• 4 tablespoons salted butter melted
• 2 tablespoons fresh lime juice

Instructions

• Prepare a large bowl of ice water and set aside.
• Fill a large pot with water and bring to a rolling boil.  Add the ears of corn and cook for 4 minutes.
• Move the corn from the hot water to the ice water bath quickly and carefully. Remove the corn, pat dry with a clean paper towel.
• Using a knife, remove the corn kernels from the cob and add to a serving bowl.
• Gently toss in the avocado, feta crumbles, cherry tomatoes, and the shishito peppers.
• In a small bowl, mix the melted salted butter, red pepper flakes, and lime juice.
• Drizzle over the corn and toss again gently.
• Enjoy!

Nutrition

Serving: 8Servings | Calories: 193kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 271mg | Potassium: 334mg | Fiber: 3g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 1mg

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Isn’t the word “Couscous” fun to say?!

Couscous!

It is right up there with Hobby Lobby and Sprinkle for me!

Today I am sharing my recipe for Israeli Couscous with Mandarin Vinaigrette. A delightful dish for spring, summer, or a weekend brunch.

Grab your apron! I want to share this recipe with YOU!

Israeli Couscous Salad with Mandarin Vinaigrette

Ingredients

1 tablespoon butter
3/4 cups Israeli couscous
1 cup chicken broth, boiling hot
2 large grilled or rotisserie chicken breasts, sliced diagonally
3 cups mixed greens
3/4 cup feta cheese, cubed or crumbled
3/4 cucumber, washed and sliced
1/2 cup olives

Garnish: 1 Mandarin orange, sliced

Mandarin Dressing

1/4 cup freshly squeezed mandarin juice
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon dijon mustard
pinch of salt
pinch of black pepper

Directions

Israeli Couscous

1. Bring the chicken broth to a rolling boil in a saucepan.

2. While the broth is boiling, melt the butter over medium heat in a second saucepan. Add the Israeli couscous pearls and stir constantly until toasted.

3. Pour the boiling chicken broth over the toasted Israeli couscous, drop the heat to medium low and cover for 5 minutes.

4. After five minutes, turn off the heat, remove the lid and toss the Israeli couscous with a wooden spoon. Set aside and let cool to room temperature.

Mandarin Vinaigrette

5. Add the mandarin juice, apple cider vinegar, dijon mustard, extra virgin olive oil, salt, and pepper to a small container with a lid. Screw the lid on tightly. SHAKE! SHAKE! SHAKE IT BABY!

Assembly

6. Add 3 tablespoons of the Mandarin Vinaigrette to the cooled Israeli couscous and gently toss.

7. In a large bowl add the baby greens.

8. Spoon the Israeli couscous on top of the baby greens.

9. Sprinkle on the feta cheese, olives, and cucumber.

10. Place the chicken on top and drizzle with the Mandarin Vinaigrette.

Enjoy!

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Israeli Couscous Salad with Mandarin Dressing

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• Author: Gwyn

Ingredients

1 tablespoon butter
3/4 cups Israeli couscous
1 cup chicken broth, boiling hot
2 large grilled or rotisserie chicken breasts, sliced diagonally
3 cups mixed greens
3/4 cup feta cheese, cubed or crumbled
3/4 cucumber, washed and sliced
1/2 cup olives

Garnish: 1 Mandarin orange, sliced

Mandarin Dressing

1/4 cup freshly squeezed mandarin juice
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon dijon mustard
pinch of salt

pinch of black pepper

Cook Mode Prevent your screen from going dark

Instructions

Israeli Couscous

1. Bring the chicken broth to a rolling boil in a saucepan.

2. While the broth is boiling, melt the butter over medium heat in a second saucepan. Add the Israeli couscous pearls and stir constantly until toasted.

 

3. Pour the boiling chicken broth over the toasted Israeli couscous, drop the heat to medium low and cover for 5 minutes.

4. After five minutes, turn off the heat, remove the lid and toss the Israeli couscous with a wooden spoon. Set aside and let cool to room temperature.

Mandarin Vinaigrette

5. Add the mandarin juice, apple cider vinegar, dijon mustard, extra virgin olive oil, salt, and pepper to a small container with a lid. Screw the lid on tightly. SHAKE! SHAKE! SHAKE IT BABY!

Assembly

6. Add 3 tablespoons of the Mandarin Vinaigrette to the cooled Israeli couscous and gently toss.

7. In a large bowl add the baby greens.

8. Spoon the Israeli couscous on top of the baby greens.

9. Sprinkle on the feta cheese, olives, and cucumber.

10. Place the chicken on top and drizzle with the Mandarin Vinaigrette.

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.

This recipe is dedicated to my dear friend, Chef Doug! ..Because Couscous is fun to say.

The post Israeli Couscous Salad with Mandarin Vinaigrette appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Green Peas Are Power Packed

Did you know green peas are low in calories and hold a powerhouse of vitamins? Me either. Check out this article I just read.

What Do You Serve With Green Pea Potato Salad?

There are so many options! How about chicken, steak, BBQ, turkey, meatloaf, and ham.

Spring Green Pea Potato Salad

Ingredients

• 12 small red potatoes, cleaned/skin on/sliced into quarters
• 1 3/4 cups shelled fresh green peas, (If frozen unthawed and gently dried on a paper towel)
• 3 tablespoons green onions, cleaned/roots removed/diced
• 1/2 cup mayonnaise, Dukes is the absolute best! A Southern MUST!
• 1/4 buttermilk
• fresh thyme
• 1 lemon, washed and sliced
• dash of salt
• 1 teaspoon black pepper
• pickled onions or dill pickle slices

Instructions

Fill a mixing bowl with water and 2 cups of ice. Set aside.

In a medium pot, add the cut potatoes. Cover with water and bring to a boil. Reduce the heat and simmer covered until tender. This usually takes about 20 minutes. Drain the potatoes and set aside.

Bring 2 cups of water to a rolling boil. Turn the heat off. Add the peas and cook for exactly 2 minutes. Quickly drain the water off the peas and add them to the ice bath.

In a large bowl, add the cooked potatoes, green onions, mayonnaise, salt, pepper, and the buttermilk. Gently toss the potatoes to coat. Toss in the peas gently.

Turn the Green Spring Pea Potato Salad into a bowl/platter.

Garnish with lemon slices, a sprig of thyme, and pickled purple onions.

Spring Green Pea Potato Salad

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This bright delicious dish topped with tangy pickled onions is sure to be a hit with any meal.

• Author: Gwyn

Ingredients

Units USM

12 small red potatoes, cleaned/skin on/sliced into quarters
1 3/4 cups shelled fresh green peas, (If frozen unthawed and gently dried on a paper towel)
3 tablespoons green onions, cleaned/roots removed/diced
1/2 cup mayonnaise, Dukes is the absolute best! A Southern MUST!
1/4 buttermilk
fresh thyme
1 lemon, washed and sliced
1 teaspoon salt
1 teaspoon black pepper
pickled onions or dill pickle

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Instructions

Fill a mixing bowl with water and 2 cups of ice. Set aside.

In a medium pot, add the cut potatoes. Cover with water and bring to a boil. Reduce the heat and simmer covered until tender. This usually takes about 20 minutes. Drain the potatoes and set aside.

Bring 2 cups of water to a rolling boil. Turn the heat off. Add the peas and cook for exactly 2 minutes. Quickly drain the water off the peas and add them to the ice bath.

In a large bowl, add the cooked potatoes, green onions, mayonnaise, salt, pepper, and the buttermilk. Gently toss the potatoes to coat. Toss in the peas gently.

Turn the Green Spring Pea Potato Salad into a bowl/platter.

Garnish with lemon slices, a sprig of thyme, and pickled purple onions

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This beautiful bounty on a plate is truly the definition of eating pretty food.  Enjoy the recipe!

Watermelon Radish Salad

Ingredients

1 large rainbow radish, washed and thinly sliced
1/4 cup edamame
1 tablespoon pistachios
1/4 avocado, diced
1 tablespoon purple onion, diced
heirloom carrots, sliced
lemon zest

Directions

Time to turn food into a work of art. Arrange your ingredients on a plate and zest with lemon. That is it! Enjoy!

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Watermelon Radish Salad

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• Author: Sparkling Charm

Ingredients

1 large rainbow radish, washed and thinly sliced
1/4 cup edamame
1 tablespoon pistachios
1/4 avocado, diced
1 tablespoon purple onion, diced
heirloom carrots, sliced
lemon zest

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Instructions

Time to turn food into a work of art. Arrange your ingredients on a plate and zest with lemon. That is it! Enjoy!

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This post may contain affiliate links.

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So Fancy! So Delicious! Mango Sesame Avocados

Hello Spring!

Hello Fresh!

Serve people you love a rainbow!

So Fancy! So Delicious! Mango Sesame Avocados

Ingredients

2 avocados, sliced into halves, seeds removed
1/2 mango, peeled and cubed
rainbow radishes, thinly sliced
black and white sesame seeds, toasted
raspberries, sliced into halves
micro greens

Directions

Place the sliced avocados on a pretty plate/s. Sprinkle on the sesame seeds. Top with the mango, radishes, raspberries, and micro greens.

Ready to eat! Grab a spoon!

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So Fancy! So Delicious! Mango Sesame Avocados

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Hello Spring! Hello Fresh! Serve people you love a rainbow!

• Author: Sparkling Charm

Ingredients

2 avocados, sliced into halves, seeds removed
1/2 mango, peeled and cubed
rainbow radishes, thinly sliced
black and white sesame seeds, toasted
raspberries, sliced into halves
micro greens

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Instructions

Place the sliced avocados on a pretty plate/s. Sprinkle on the sesame seeds. Top with the mango, radishes, raspberries, and micro greens.

Ready to eat! Grab a spoon!

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
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Blackberry + Goat Cheese Lettuce Wedges

Ingredients

1 head iceberg lettuce
1 cup blackberries, washed and sliced
1/2 red onion, thinly sliced
3 green onions, thinly sliced
1/4 goat cheese, crumbled
1/3 cup pancetta, crumbles
salt and pepper
favorite dressing

Directions

1. Cut into quarters and again into eighths.

2. Top each wedge with the black berries, crumbled pancetta, red onions, and goat cheese crumbles.

3. Salt and pepper to taste. 

4. Top with favorite dressing.

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Blackberry + Goat Cheese Lettuce Wedges

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Perfect alongside brisket, a steak, chicken or to eat all by itself. Serve it on a platter at your next party.

• Author: SparklingCharm.com Celebrate Everything!

Ingredients

1 head iceberg lettuce
1 cup blackberries, washed and sliced
1/2 red onion, thinly sliced
3 green onions, thinly sliced
1/4 goat cheese, crumbled
1/3 cup pancetta, crumbles
salt and pepper

favorite dressing

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Instructions

Cut into quarters and again into eighths. Top each wedge with the black berries, crumbled pancetta, red onions, and goat cheese crumbles. Salt and pepper to taste. Top with favorite dressing.

Notes

More ways to make life a party at sparklingcham.com

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Pink Pearl Apple Harvest Salad with Maple Walnut Vinaigrette

Today I have tossed together a bowl of yum that will make your taste buds sing.

What is a Pink Pearl Apple?

Pink pearl apples are a yellowish green with small white spots and medium in size. The real surprise is on the inside. The flesh is a beautiful vivid pink to red.

Other pink apple varieties are the Pink Sparkle and the Thornberry.

How A Pink Pearl Apple Taste?

The pink pearl apple is extremely aromatic with a balanced sweet and tart flavor.

Occasions To Serve

• Weeknight Meal – Just Add Chicken
• Thanksgiving
• Brunch
• Friendsgiving
• Fall Potluck

Which Apple Can I choose If I Can’t Find Pink pearl Apples?

If you can’t find these rare gems in your grocery store. You can substitute with the Honey Crisp or The Fuji variety.

How About: Sparkle Crush: Pink Pearl Apples | Pink Pearl Apple Tart with Spiced Mascarpone Honey Cream

Pink Pearl Apple Harvest Salad with a Maple Walnut Vinaigrette

Ingredients

Maple Walnut Dressing

• 1/4 cup rice vinegar
• 2 tablespoon pure maple syrup
• 1/3 cup extra-virgin olive oil
• 1/3 cup water
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped walnuts

Salad

• 2 Pink Pearl Apples, peeled/cored/ sliced into thin half-moons (substitute Honey Crisp Apples)
• 2 cups kale, washed and spun dry
• 3/4 cups walnuts, warmed
• the seeds of one pomegranate
• 1/2 cup goat cheese

Instructions

Dressing

In a blender combine the vinegar, syrup, olive oil, water, cayenne pepper, salt and 1 tablespoon of the walnuts. Pulse until smooth.

Salad

Toss ingredients together in a bowl. Drizzle with dressing just before serving.

MORE SALADS

See All >

Retro Ambrosia Salad with Cool Whip

Best Southern Grape Salad with Pecans

How To Make Strawberry Pretzel Salad

The Best Creamy Classic Egg Salad Sandwich

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Pink Pearl Apple Harvest Salad with Maple Walnut Vinaigrette

How about a delicious Heirloom Pink Pearl Apple Harvest Salad with Maple Walnut Vinaigrette for dinner tonight? Or perhaps beside a fabulous turkey or ham this holiday season?

Course Salads, Sides

Cuisine American

Keyword Apples, Walnuts

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 407kcal

Ingredients

Dressing

• 1/4 cup rice vinegar
• 2 tablespoon pure maple syrup
• 1/3 cup extra-virgin olive oil
• 1/3 cup water
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped walnuts

Salad

• 2 Pink Pearl Apples peeled/cored/ sliced into thin half-moons (substitute Honey Crisp Apples)
• 2 cups kale washed and spun dry
• 3/4 cups walnuts warmed
• the seeds of one pomegranate
• 1/2 cup goat cheese

Instructions

Dressing

• In a blender combine the vinegar, syrup, olive oil, water, cayenne pepper, salt and 1 tablespoon of the walnuts. Pulse until smooth.

Salad

• Toss ingredients together in a bowl. Drizzle with dressing just before serving.

Nutrition

Serving: 1g | Calories: 407kcal | Carbohydrates: 18g | Protein: 8g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 13mg | Sodium: 363mg | Potassium: 173mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3738IU | Vitamin C: 32mg | Calcium: 153mg | Iron: 2mg

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OH YESSSS! I made my secret (not a secret anymore) chicken salad for a party a few weeks ago and last minute decided to serve it on waffles.

Verdict! My girlfriends had second servings. IT WORKS!

Give this a try!

Sparkle! Sparkle! Xx-Gwyn

Do you love waffles? Check out…

Bacon, Strawberry, S’more Sandwich

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Chicken Salad and Waffles

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Ingredients

waffles (homemade or store bought)
3 boneless and skinless chicken breasts, cooked and cut into bite sized pieces.
1 cup pecan pieces
3 cups of red seedless grapes
3 stalks of celery, diced
1 cup greek yogurt
2 teaspoons apple cider vinegar
4 teaspoons honey
salt and pepper

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Instructions

1. In a medium bowl, toss the celery, grapes, and the pecans.

2. Add the honey, greek yogurt, apple cider vinegar, salt and pepper to the bowl and stir well.

3. Fold in the chicken chunks.

4.  Chill for at least 1 hour or until ready to serve.

5. Scoop the salad onto a waffle and serve. MMMMMMM

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Grab a knife and fork friends! You will need it for this delicious tasty hearty summer salad.

Sparkle! Sparkle! XX-gwyn

PS How about a crisp fresh knife and fork Sweet Spring Fennel and Apple Salad?

Knife and Fork BLTAC Grilled Salad with Salted Lemon Drizzle

Ingredients:

1 tablespoon extra virgin olive oil
1 head romaine lettuce, cut lengthwise
2 slices cooked bacon, crumbled into pieces
8 heirloom cherry tomatoes, slices into halves
1/2 avocado, chopped
1 cooked chicken breast, sliced
2 ounces gorgonzola cheese, crumbled
2 lemons, cut into halves
salt and pepper

Directions:

1. Brush cut halves lettuce with oil and lightly season with salt and pepper.

2. Pour salt onto a small dish.

3. Place lemon halves flesh down and twist to coat with salt.

4. Sear the lemons and salted side down on a hot grill for 30 seconds.

5. Lay the lettuce halves on the hot grill for 30 seconds. Using tongs carefully flip the lettuce for another 30 seconds and plate.

6.  Sprinkle the  grilled lettuce with crumbled crispy bacon, halved heirloom cherry tomatoes, avocado, and the crumbled gorgonzola cheese.

7. Place the sliced chicken breast beside the salad and drizzle with the salted grilled lemon.

Grab a knife and fork and ENJOY!

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Have you eaten your micro greens? How about your Peas? SMILE!

If you haven’t, search for them in your grocery store. They are packed with flavor.

Today I am tossing together a spring micro green salad for you topped with green peas, edible flowers, and soft boiled eggs among other good things. You must try this!

Sparkle! Sparkle! XX- Gwyn

If you love salads. Check these out….

A Summer Salad Starring Avocado Walnuts and Beets

Sweet Spring Fennel & Apple Salad

Hot Bacon Caprese Salad with Heirloom Tomatoes

Spring Micro Green and Sweet Pea Salad

Ingredients

2 cups micro greens, any variety
1 small purple onion, chopped
1 cup green peas, boiled for 2 minutes and cooled quickly in ice water
1 handful edible flowers
Note: I pick them up in the fresh herb packets in the grocery store.
3 eggs, soft boiled, cut into wedges
orange slices, wedged with peeling removed
1/4 cup salty peanuts
virgin olive oil
salt and pepper

Directions

1. Add the micro greens to a large salad bowl.

2. Sprinkle the peas, purple onions, orange wedges, peanuts, and edible flowers across the top of the micro greens.

3. Gently lay the soft boiled eggs on top.

4. Drizzle with olive oil and sprinkle on a pinch of salt and pepper.

Serve!

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Hello pretty food! Give this rainbow of colors a try for dinner this week.

Sparkle! Sparkle! XX-gwyn

PS Are you as excited as I am about spring and summer vegetables and fruits? Check out these….

Hot Bacon and Caprese Salad with Heirloom Tomatoes

Southern Buttermilk Cornbread Salad

Sweet Spring Fennel and Apple Salad

Heirloom Tomato, Basil, & Blackberry Spring Salad

Ingredients:

small heirloom tomatoes, sliced
blackberries, a hand full
1 cup fresh basil leaves
salt and pepper, to taste
olive oil
white balsamic vinegar

Directions

1.Plate the basil and arrange the blackberries and heirloom tomatoes on top.

2. Sprinkle with salt and pepper and drizzle balsamic and extra virgin olive oil.

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