Browsing Category

Sides

Recipes Sides

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.

Print

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. 

SaveSave

SaveSave

Recipes Sides

New Mexico Calabacitas

October 29, 2017
New Mexico Calabacitas

Even though I grew up in New Mexico, I did not know about Calabacitas until I had it recently with breakfast. Turns out it is a traditional New Mexico side dish.  It means squash in Spanish and there are tons of ways to make it but zucchini and/or summer squash are the stars. This version includes cheese which you could leave out to make it a bit more low-calorie. I love the cheese though. Continue Reading

Recipes Sides

Slow Roasted Tomatoes

October 25, 2017
Slow Roasted Tomatoes

This year the tomatoes came on late. I had two plants, one heirloom yellow cherry tomato and the other, sweet 100’s. I planted them in leftover molasses barrels for the cows Just shoot a few holes in the bottom and fill ’em with a mix of ranch sandy loam and horse manure. Out here on the ranch they went crazy the whole month of September. Most of them never made it into the house. Nothing like just picked, vine ripened tomatoes warmed by the sun. Continue Reading

Recipes Sides

Roasted Butternut Squash Soup

October 17, 2017

Fall is here. We have already had our first hard freeze. As I write this sitting on the front porch, flocks of snow geese fly overhead. The mule deer are making their surprise appearances all over the ranch.  We have started stacking wood for the cold nights that are not far off. And I am having a running battle with the wood peckers that think the eaves of the house will make a swell winter refuge. Continue Reading

Recipes Sides

Flo’s Mexican Cauliflower Rice

August 21, 2017
Flo'w Mexican Cauliflower Rice.

If I could get away with eating nothing but pasta, rice and tortilla chips with salsa I would be a happy girl. That possibility unfortunately went away after my twenties. So, in the interest of low carb, low calorie eating, I bring you pretty much guilt-free Mexican Cauliflower Rice. Continue Reading

Cooking Recipes Sides

Flo’s New Mexico Green Chile Salsa

August 5, 2017
Flo' New Mexico Green Chile Salsa

There is nothing like New Mexico green chile. It’s not like jalapeños or habanero peppers. The first thing you taste is not just heat, it’s flavor. This type of salsa in New Mexico is like ketchup anywhere else. You can put it on almost anything. Eggs, chicken, vegetables, hamburgers, burritos, enchiladas, the list goes on. Check out my New Mexico Frittata, to get started. Continue Reading

Cooking Recipes Sides

Roasted Cauliflower 

June 24, 2017
roasted cauliflower

It has been brutally hot for the last week so I have loathed being in the kitchen at the hottest part of the day to cook dinner. We have no air conditioning. Today we had a bit of relief so I roasted cauliflower in my Breville counter top oven. It produces a lot less heat and I love the convection option for caramelization. Now if you think you don’t like cauliflower you really must give this a try. Roasting gives it a totally different flavor.
Continue Reading

Cooking Main Dishes Recipes Sides Vintage

Cooking with Cast Iron

May 19, 2017
Cooking with Cast Iron Pork Chops

Last night I returned to cooking basics. Simple pan sautéed pork chops with a Vermouth pan sauce. I have a Griswold cast iron pan that dates to between 1920 and 1940. It is smooth as silk and seasoned to perfection.
Continue Reading

%d bloggers like this: