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December 2017

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Andrea’s Confetti Salad

December 13, 2017
Andrea's Confetti Salad

Our cousins came to visit this past weekend. Well really Andrea is the  accidental cowboy’s second cousin. But let’s not split hairs. I now consider Andrea and her husband both my cousins. Andrea is an extraordinary baker and cook. It was such a delight to cook with her while they were here. We, well, mainly she made this amazing salad. Why so amazing? It is so good it could possibly replace Pringles. A little salty, tangy and crunchy. Just like Pringles but healthy! Just vegetables and this really yummy dressing. I call it Andrea’s Confetti Salad because it is full of all these bits of color.

Confetti Salad

Look at all those colors

Just look at how beautiful this is. We adapted this from a pasta salad but replaced the pasta with riced cauliflower. So much better. Can you say CRUNCH! It just keeps getting better in the fridge. Need a snack? Just dish up a bowl full.

This recipe makes a HUGE salad. Enough for a crowd. Serve it at room temperature or cold. Because of the vinegar, it will keep wonderfully in the fridge for days.

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Andrea's Confetti Salad

Tangy, crunchy, beautiful and healthy. What more could you ask for in a salad that will serve a crowd or last all week. 

Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Author Jeanne Rogers- Flo's Kitchen Blog

Ingredients

  • 2 cucumbers sliced into 1 inch julianne
  • 1 green bell pepper sliced into 1 inch julianne
  • 1 red bell pepper sliced into 1 inch julianne
  • 1 yellow bell pepper sliced into 1 inch julianne
  • 1 orange bell pepper sliced into 1 inch julianne
  • 1 pint grape or cherry tomatoes halved
  • 1 red onion sliced into 1 inch julianne
  • 1 head cauliflower riced
  • 1 small can sliced black olives
  • 1 ancho red chili (optional) roasted, skinned finely diced
  • 1 1 2/3 oz dry Italian dressing mix
  • 3 1 oz dry Ranch dressing mix
  • 1/4 cup white vinegar
  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup vegetable oil
  • 1/3 cup water

Instructions

  1. Mix all the vegetables together in a very large bowl.

  2. Whisk together vinegars, oils, water and dry salad dressing mix until well blended.  

  3. Pour over vegetables and mix well. 

  4. Allow ingredients to marry for at least an hour and serve at room temperature or cold. 

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Main Dishes Recipes

Ham and Asparagus Pesto Pasta

December 6, 2017
Easy Ham and Asparagus Pasta

It has been a busy week. We finally got around to hanging pictures and cleaning out the last of our moving boxes. It’s been a little over a year since we moved out here and we just haven’t taken the time to finish all those little decorating touches. I have to let those decisions marinate for a while, see how we actually want to use the living space. So after a long day of decorating decisions, I need a quick, easy dinner. Since ordering a pizza delivery is not an option, this is one of go to’s when I am too tired to cook. Ham and Asparagus Pesto Pasta. Continue Reading

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