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Mom’s Creamy Macaroni Salad

4 Mar


  • 2 cup macaroni
  • 2 ea cucumber
  • 1 bunch green onions
  • 2 ea roma tomatoes
  • 1 ea  green, red, or yellow pepper
  • 1 cup Miracle Whip
  • 1/2 cup Hidden Valley Ranch


Boil macaroni until tender and drain. Rinse with cold water. Add chopped cucumber (unpeeled), chopped green onions, diced tomatoes and chopped peppers. I like to take about a third of each pepper color to add to the mix for color and flavor, also this recipe can be adapted to the size and quantity you desire. Remember when I make this the macaroni is added by the handful, so the quantities listed are general. Experiment…can also add radishes, chopped ham,etc. or leave out the tomatoes if Tamra is going to be there.

From the kitchen of Cathy Knorr

Tamra’s Italian Pasta Salad

2 Mar


  • 16 oz. combination of tri-color rotini and elbow macaroni
  • 2 cucumber, chopped
  • 1 bunch green onions
  • 1 green, red, or yellow pepper
  • 1 envelope Good Seasons powdered Italian dressing
  • 3/4 bottle or more Wishbone Italian salad dressing


Boil macaroni until tender and drain. Rinse with cold water. Add chopped cucumber (unpeeled), chopped green onions, diced tomatoes and chopped peppers. I like to take about a third of each pepper color to add to the mix for color and flavor.  Add powdered and liquid dressings and mix.  Chill before serving and, if salad is dry, add more bottled dressing accordingly.

From the kitchen of Tamra Blake

Lemony-Orzo Veggie Salad with Fresh Dill

5 Sep

I love lemons.  I’ve been known to eat a wedge or two plain on occasion.  My daughter has inherited this trait from me as well; her inspiration for lipstick she got else where.  In spite of this, I’m not always a huge fan of this wonderful citrus flavor in my salads or on my fish or in other dishes.  I changed my tune for this salad.  It pairs amazingly well with the other ingredients in this vinaigrette, and with the feta, to create a light, fresh, totally delicious, want to go back for fourths salad.


  • Zest of one lemon
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp honey
  • 1 clove of garlic, minced
  • 1/2 tsp each of sea salt and freshly cracked pepper
  • 1 cup of uncooked orzo
  • 1 cucumber, peeled, seeded and finely diced
  • 1 red bell pepper, seeded and finely diced
  • 1 tbsp red onion, finely diced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp feta cheese (more if desired)
Combine the lemon zest, lemon juice, olive oil, honey, garlic, sea salt and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined then set aside so the flavors can mingle. Cook the orzo per instructions; drain and rinse with cold water. Combine the orzo together with the cucumber, bell pepper, red onion, fresh dill, and the lemon vinaigrette; toss to coat evenly. Taste and season with sea salt and freshly cracked pepper, to taste. Top with feta cheese and serve. Enjoy.
Recipe found at
Pictures by me, My Little Food Spot

Asian Pasta Salad

4 Sep

One of the best cookbooks I have ever invested in is my Southern Living: Easy Weeknight Favorites.  I purchased it around the time we were married and, after eight years, I have probably made about every recipe in it, loving all but a handful.  I have made this salad a few times and definitely enjoy the texture and favors.  My only complaint is that it is very difficult to get a good bite-full on a fork.  It may work better with a shorter noodle, but I would miss the texture of the linguine.  I will try it sometime and update with my thoughts, or, better yet, someone else try it and let me know.


  • 8 ounces dry linguine
  • 3 cups broccoli florets
  • 12 cherry tomatoes (halved)
  • 4 green onions (sliced)
  • 2 large carrots (sliced diagonally)
  • 1/4 cup soy sauce
  • 2 tablespoons sesame seeds (toasted)
  • 2 tablespoons brown sugar
  • 2 tablespoons dark sesame oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon hot sauce
  • 2 garlic cloves (minced)

In large pot with boiling water, cook pasta. Drain, rinse pasta with cold water and let drain again. Place pasta in a large salad bowl, add broccoli, next 3 ingredients and toss well. In a small bowl or jar with lid, combine soy sauce and remaining 6 ingredients. Whisk together or cover tightly and shake vigorously. Pour mixture over pasta and toss gently.

Picture by me, My Little Food Spot

Corn and Frito Salad

4 Mar

I got this recipe from Derek’s mom.  It’s a super simple and tasty side that goes with just about anything, especially Mexican.  When we’re eating this at home and there will likely be left overs, I just throw the bag of Fritos on the table and let everyone crush what they want onto their individual servings.  Any leftovers with Fritos mixed in will get soggy.


  • 2 cans whole kernel corn or mexicorn, drained
  • about 1/4 cup real mayonnaise
  • about 1/2 cup shredded cheddar
  • a few handfuls of crushed chili cheese flavored Fritos

In a medium bowl, mix corn and mayo.  Add in shredded cheddar and stir until just combined.  May store, refrigerated until ready to serve.  Add crushed Fritos just before serving.

Recipe from Cathy Knorr

Photo by mylittlefoodspot

Royal Curried Chicken Salad

27 Jan

This is a great lunch option for stay-at-home-moms and dads and for go-to-work dads and moms.  At home, I prefer mine over mixed baby greens and as part of a sack lunch, Derek takes his on 12-grain bread.  Yummy either way.  I have made this many many times over the years so I do highly recommend it.  I love the crunch of the celery and water chestnuts and the sweetness of the grapes.  For me, the optional ingredients that I tend to leave out are the pineapple, almonds and avocado.  It’s good with, but, in my opinion, they’re not necessary and, since I don’t often have them on hand, omitting them cuts down on the cost.


  • 2 (13oz.) cans chicken breast
  • 2-3 stalks chopped celery
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup diced water chestnuts
  • 1/2 lb. seedless red grapes, sliced in half
  • 8 oz. can pineapple tidbits, drained
  • 3/4 cup mayonnaise
  • 1 tsp. curry powder
  • 2 tsp. lemon juice
  • 2 tsp. soy sauce
  • 2 avocados, sliced (optional)

Combine first 6 ingredients in a bowl.
Combine mayonnaise and next 3 ingredients; spoon over chicken mixture and toss gently.  Cover and chill at least 4 hours.  Serve salad over lettuce or on bread, with avocado, if desired.

Recipe from Southern Living: Easy Weeknight Favorites

Photo by mylittlefoodspot

Warm Chicken Caesar Salad

10 Nov

Warm chicken caesar-001I am transferring this recipe from knorrbuzz to mylittlefoodspot because it is on the menu for tonight. I haven’t made it in a while but Derek and I always love it. It’s one of the first meals we made after our marriage. I think we were looking for something that utilized our new wooden salad bowl :0).

This dish is fresh insofar as it is a salad, but it’s not a cool salad. The dressing goes on warm and is thinner than a typical caesar dressing, so it wilts the romaine just a bit, but does still leave a crunch. It’s definitely a no-leftovers meal–which works because we always gobble it up in one sitting!

Warm chicken caesar-004


  • 1/4 cup white wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 1/2 lb chicken cut in strips
  • 1 1/2 tsp lemon-pepper seasoning
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 8 cup tightly packed torn romaine lettuce
  • 2 cup garlic croutons
  • 1/2 cup shredded parmesan cheese

Combine first three ingredients, stirring well; set aside. Dredge chicken in lemon-pepper seasoning. Pour oil and garlic into a large skillet and place over medium-high heat until hot. Cook chicken in hot oil for five minutes, or until done, turning once. Remove chicken from skillet, reserving drippings in skillet; drain chicken on paper towels. Remove skillet from heat; stir vinegar mixture into reserved drippings, scraping particles from bottom of skillet. Pour warm vinegar dressing over lettuce; add chicken and toss. Sprinkle with shredded parmesan and croutons.

Recipe inspired by Southern Living: Easy Weeknight Favorites

Photo by me, mylittlefoodspot

Broccoli Bacon Salad

7 Nov


  • 1 large bunch broccoli
  • 1/4 red onion
  • 1/4 cup raisins, soaked
  • 1 12-oz. pkg. bacon

For dressing, combine:

  • 1 cup mayo
  • 2 T sugar
  • 1 tsp apple-cider vinegar

Mix dressing a day or at least a few hours ahead of time.

Clean and dice broccoli and onion.  Drain raisins and fry and crumble bacon.  Combine with dressing, chill and serve.

Poppy Seed Dressing

26 Aug

Tastes great on any green salad but pairs superbly with this spinach salad with strawberries and pecans.  For health purposes, I’m always tempted to use olive oil in salad dressings.  If you’re going to use a dressing up before refrigerating it, olive oil works fine.  But this dressing lasts for a week or more and olive oil does not hold well in the refrigerator; it gets all hard and congealed.  So I recommend using the vegetable oil that the recipe calls for so you can enjoy it more than once!


  • 1/3 cup cider vinegar or white vinegar
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 T. Dijon mustard
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 small onion, coarsely chopped
  • 2 tsp. poppy seeds

Combine first 7 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.  Stir in poppy seeds.

Courtesy of Southern Living

Spinach Salad with Strawberries and Pecans

26 Aug

Another one of my go-to salads.  I never end up using all of the dressing but it lasts for a week or more so I can enjoy it again.


  • 1-10 oz. package fresh baby spinach
  • 1 cup strawberries, quartered
  • 1 cup pecan halves, toasted
  • Poppy seed dressing

Combine first three ingredients; drizzle with poppy seed dressing.  Serve immediately.