Autumn Apple Salad

by Jessica C.

Autumn Apple Salad

4 tart green apples, cored and chopped
1/4 cup blanched slivered almonds, toasted
1/4 cup dried cranberries
1/4 cup chopped dried cherries
1 (8 ounce) container vanilla yogurt

In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.




Miss Jessica C. enjoys many activities, but the main things include sewing, harp, photography, reading and blogging. However, with all those personal “diversions” the Lord has been teaching her, she feels that they are insignificant when compared with his work and calling as a daughter and sister. You can read more about her at Seasons of a Heart.

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Festive Tossed Salad

by Miss Jessica C.

Festive Tossed Salad

1/2 cup sugar
1/3 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup vegetable oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine
1 cup (4 ounces) shredded Swiss cheese
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries
1/2 to 1 cup chopped cashews

In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat. Serve immediately.

Miss Jessica C. enjoys many activities, but the main things include sewing, harp, photography, reading and blogging. However, with all those personal “diversions” the Lord has been teaching her, she feels that they are insignificant when compared with his work and calling as a daughter and sister. You can read more about her at Seasons of a Heart.

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Sweet Grape Salad

by Sisterlisa

Ingredients:
1 cluster of Seedless green grapes (washed and half them sliced in half)
1 cup Candied pecans (slightly chopped)
1 cup of Craisins® (These are dried cranberries by Ocean Spray)
1/2 head Green Cabbage (shredded)

2 Tbsp White grape juice
1 Tbsp Lemon Juice (freshly squeezed)
1 Tbsp natural local honey

Dressing:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup brown sugar
4 oz. cream cheese(softened at room temperature)
4 oz. sour cream
1 tsp. pure vanilla extract


Preparation:
Place Craisins® in a bowl, set aside.
In a small bowl mix the grape juice, lemon juice, and honey. Whisk thoroughly.
Pour mixture into the bowl of Craisins®, cover with a towel for 8 hours.

Dressing:
-Mix cream cheese and sour cream thoroughly with a handmixer.
-Add cinnamon, nutmeg, pure vanilla extract, and brown sugar and mix well.

In a large salad bowl place all grapes and Craisins® (If there is any extra liquid, drain first) and mix well. Slowly add the dressing and coat well. Chill before serving.

Enjoy!

Sisterlisa is the owner and Editor-in-Chief of Growing in Grace Magazine and owner of AGMinistries, a devotion blog for women. She is married and homeschools her four children while remaining active in serving the Lord in her community.

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Alpha Omega Publications

Spring Fruit Medley

Ingredients:

Fresh strawberries from your local farmer's market, washed and hulled
Mandarin oranges from the can, drain the juice first
Scored Lemon rind
Candied Walnuts
Raspberry vinaigrette

Get a large bowl and toss in the strawberries, oranges, scored lemon rind, candied walnuts and raspberry vinaigrette.

For the lemon rind, you can use the Pampered Chef Zester/Scorer. Hold the lemon in one hand and the zester in the other hand, grip around the handle leaving your thumb on the handle. Press firmly against the lemon as you turn it and pull back on the zester at the same time. Cut lemon zest to desired length for your salad. The Pampered Chef Zester/Scorer is a handy kitchen tool and we use it for many different recipes.




Lady Jess is a teen lady who is homeschooled along with her siblings. She assists her mother in teaching her younger siblings, is an interpreter for deaf ministry, sings in a local choir, and is in training to be a homeschooling parent herself one day.

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Tomato Basil Salad

This is a recipe we use often when the fresh grown garden tomatoes are ripe and ready for feasting on. I actually found this picture and thought it was a much more fun way to prepare this salad.

For this recipe you would use the Wilton Daisy Shaped Cookie Cutter. This or any other flower or scalloped shaped cutter will be very pretty.

We use home vine ripened tomatoes, and fresh garden grown Sweet Basil. You just can't beat that natural home goodness fresh from your garden taste.

The Pampered Chef Italian Seasoning Mix is full of robust flavor and enhances any Italian dish you make. When using it in this recipe, just a light sprinkling will be enough. I have used many of their Pantry items and have always been fully satisfied.

I first discovered Lodestar's famous Balsamic Herb Dipping Oil at our local Farmer's Market a few years ago. It is now a staple in our home and we enjoy it for dipping sourdough bread cubes in as well as in this salad recipe.

If you don't grow your own tomatoes and Sweet Basil, you can get them at your local Farmer's Markets. It's a great reason to get out of the house with your family for a night of fun as well as enjoying the flavor of your community and supporting local farmer's.


For this recipe we use the following ingredients:



Large tomatoes, sliced
Slice-able Mozzarella, sliced and cut with cutter.
Fresh basil leaves, separated and stems cut off.
Italian Seasoning Mix, from Pampered Chef.
Balsamic Herb Dipping Oil by Lodestar
Olive Oil

Wash your tomatoes gently so you don't break the skin. Slice to your desired width. You want to be sure and use somewhat firm tomatoes. Place slices in a paper towle covered plat to absorb extra juices.

With a pastry brush, baste a cutting board with olive oil. Slice your mozarella 1/4 in. thick and place on the board. Using the cutter, cut your mozarella and set aside.

Gently wash the Sweet Basil and lay flat on a paper towel to absorb water. Gently pat dry and cut stems from the leaves. Although the picture shows full leaves, we personally slice the leaves into thin strips.

On a plate layer your tomato, mozarella, sprinkle with Italian Seasoning, add a few thin slices of basil and lightly sprinkle the Lodestar Balsamic Herb Dipping Oil.

Bon Appetite!

Sisterlisa is the owner and Editor-in-Chief of Growing in Grace Magazine and owner of AGMinistries, a devotion blog for women. She is married and homeschools her four children while remaining active in serving the Lord in her community.

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Megarooni Salad

Megarooni Salad

We endearingly call our 'Auntie' Megan, Megarooni and this Macaroni Salad is from her recipe box. She made it for us once and we just had to add it to her box as well!

1 bag of cut macaroni
1 can of sliced and halved olives w/ sprinkling of the juice
3 celery stalks chopped
1 C Mayonnaise
1 tsp sugar
Dijon mustard to taste
Sprinkling of Italian Dressing
Sprinkling of garlic salt
2 minced hard boiled eggs




Mix the dressing ingredients together in a separate bowl. After you boil and drain the macaroni, add to a large bowl with chopped celery, olives, and eggs. Lightly toss and mix in the dressing mixture. Allow to chill before serving. Great for any summer luncheon or dinner.

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Mama's Famous Potato Salad

by Miss Cassandra

My mother has a potato salad recipe that I rave over. All of the people who have had potlucks with us over the years have asked her to bring her famous potato salad again and again. I made it for some friends and they raved over it as well. When I think of salad it is the first thing that comes to my mind. I cannot think of a better way to celebrate national salad month than to share the recipe with young women who can then pass it on to others. I hope all of you enjoy this as much as I do.


Mama's Famous Potato Salad

10-12 medium red potatoes
6-7 eggs
2 medium red sweet onions
3-4 stalks of celery
4 lg. dill pickles
1 med. garlic clove
5 tbls. Best foods Mayonaise
2 tbls. French's mustard
salt and pepper to taste

Prepare:
boil potatoes 35-40 minutes - drain and rinse w/ cool water -- do NOT skin - chill in fridge overnight - chop
boil eggs - chill in fridge overnight as well - chop
peel and dice onions
chop celery
TOSS EVENLY

Combine in a separate bowl:
minced pickles and pickle juice
pressed garlic
mayonnaise
mustard
salt
pepper

Finish:
Combine all ingredients in a large bowl
sprinkle lightly with Paprika
add halved black olives as a garnish


Cassandra is in love with the Lord in a way different than it ever before. She was always brought up to know the Bible. Recently she has come to live out the Bible in a freedom that she never thought was possible. God is showing her things in such a real and close way. She loves knowing without any doubt that He cares about the tiny details of our lives. She blogs at Content of Praise.

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