Southwest Cornbread Salad


Here’s a tasty, healthy summer salad that makes a great side dish to just about any cookout or family meal.  I used this for a cookout with my daughter’s in-laws just the other day.  Use your favorite cornbread recipe or do like I did and search our site.  I found this delicious recipe right HERE.  This is now my go-t0 cornbread–delicious!! 

A couple of things to note about this recipe: the pumpkin seeds are a little chewy so next time I am going to make it with sunflower kernels; the dressing is made with plain yogurt, so if you want a little sweeter taste use French or regular Vanilla; if you don’t like lime so much, just reduce the amount. My husband was skeptical about the dressing because of the lime.  Go figure.

And again, thanks for your continued support and patience as we try to work out our crazy lives so that we can cook again…and actually blog about it!

Southwest Cornbread Salad
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  1. 6 T. lime juice
  2. 4 t. sugar
  3. 2 c. plain yogurt
  4. 1/2 c. olive oil
  5. 1 (8 x 8 pan) cornbread, cut in 1 inch pieces
  6. 6 c. romaine lettuce, chopped
  7. 1 (15-oz.) can black beans, drained & rinsed
  8. 2-3 avocados, chopped
  9. 2 c. chopped tomato
  10. 1/4 c. toasted pumpkin seeds
  11. 1/4 c. cilantro, chopped
  1. In a small bowl, mix lime juice, sugar, yogurt and oil.
  2. In bottom of a large glass bowl, distribute cornbread cubes to cover the bottom.
  3. Layer the following ingredients in this order: romaine, beans, avocado, tomato and the dressing.
  4. Sprinkle with pumpkin seeds & cilantro.
  5. Refrigerate for at least 2 hours.
  1. Dip your serving spoon to the bottom of the bowl to be sure and get all the flavors from the foods! And if you make your own cornbread, try baking at 375 degrees in a convection oven for 18 minutes.
Adapted from Relish
Adapted from Relish
Mormon Mavens

Autumn Chopped Salad


We originally posted this salad on October 7, 2012.  I was looking up the ingredients to make it for dinner tonight and thought I would repost it.  One of my all-time favorites and this is the perfect time of year to enjoy it!
Oh Pinterest, how we love thee and how we love the world of food that you have brought to us!  I pinned this recipe the other day and my sister and I made it last night.  Oh so good.  It was a big hit with all!  Even the guys.  Just love chopped salads.
Autumn Chopped Salad
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  1. 6-8 cups chopped romaine lettuce
  2. 2 medium pears, chopped (we used one green and one red)
  3. 1 cup dried cranberries (love me some Craisins!)
  4. 1 cup chopped pecans
  5. 8 slices thick-cut bacon, crisp and crumbled (we used pre-packaged real bacon pieces, because of time)
  6. 4-6 oz. crumbled feta cheese
  7. Poppy Seed Salad Dressing
  8. Balsamic Vinaigrette (we used Newman's Own, my personal favorite)
  1. Combine the lettuce, pears, cranberries, pecans, bacon and feta on a large platter.
  2. Drizzle generously with the poppy seed dressing, followed by the balsamic vinaigrette (you should end up with about a cup of dressing, so adjust the quantities of the two dressings according to your taste bud preferences).
  3. We added chopped, cooked chicken to this recipe when we made it because we were using it as a main dish.  Grilled would be a great option on the chicken, but we were in a hurry so we picked up one of those awesome rotisserie chickens at the grocery store.  Yeah, one of those....
Adapted from Espresso and Cream
Mormon Mavens

Oriental Chicken Salad with Crunchy Noodles

Oriental Chicken Salad with Crunchy Noodles

Ramen!  I don’t think they had this when I was a poor college student, but it sure has become popular over the years.  My first experience with it was in a delicious salad a friend shared at a church dinner.  I was mesmerized and asked for the recipe.  Which I could not find this week, so I googled and found this recipe.  It’s a little different than my friend’s but it’s a variation on the same theme.  I made some changes to this recipe and it proved to be delish!

Oriental Chicken Salad with Crunchy Noodles
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  1. 2-3 cups chopped cooked chicken breasts (I used Thrive chicken)
  2. 1 head of cabbage, shredded or chopped (I opted for Broccoli slaw, 2 12-oz. pkgs.)
  3. 1 bunch green onion, finely chopped (Thrive chopped green onion)
  4. 2 2.5-oz. pkgs. slivered almonds
  5. 3 T. sunflower seeds, shelled of course
  6. 1 can Mandarin oranges, drained well
  7. 2 pkgs. Ramen noodles
  8. 3 T. vegetable oil
  1. 3/4 cup vegetable or canola oil
  2. 4 1/2 T. seasoned rice vinegar
  3. 4 1/2 T. sugar
  4. 2 t. salt
  5. 1 t. pepper
  1. Prepare dressing and set aside.
  2. Smash Ramen noodles, removing seasoning packets (save to flavor something else sometime) and brown over medium heat in 3 T. oil--I used olive oil here because I had used all of my canola oil in the dressing.
  3. Once noodles are slightly browned, add the almonds. Brown until noodles are a dark golden brown. Remove from heat and set aside.
  4. Combine cabbage, green onions, chicken, oranges, and sunflower seeds in a large bowl.
  5. Add ramen/almond mixture and stir well.
  6. Add dressing and stir to coat.
  1. Don't overcook the Ramen noodles and almonds, and stir continuously until the are golden. They will continue to cook when you remove them from the heat.
Adapted from Tulip at
Adapted from Tulip at
Mormon Mavens

Yummy Healthy Spinach Salad



This recipe was shared on Facebook with no title, so I gave it one.  Oh goodness.  Here is a quote from the original post: “This SPINACH-based salad will boost the thyroid gland’s output of metabolism-reviving hormones!” 
I also added grilled chicken to this.  Makes a great main dish salad that way.
Source:  Tammy Elmore, Facebook, 1/5/16.
Yummy Healthy Spinach Salad
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For the salad
  1. 5 oz. fresh spinach (half a 10-oz. bag)
  2. 3/4 cup chopped celery
  3. 3/4 cup dried cranberries
  4. 1 15-oz. can mandarin oranges (or fresh Cuties/Halos, or 1 cup pomegranate seeds. I used the mandarins.)
  5. 1 large Granny Smith apple, cut in bite-size pieces
  6. 1 t. lemon juice
  7. 1/3 cup pecans–I toasted mine in butter and a little sea salt
  8. Optional: Feta cheese & orecchiette pasta (did you know that means little ears?)
For the dressing
  1. 4 T. olive oil or vegetable oil
  2. 2 T. apple cider vinegar
  3. 2 T. white wine vinegar
  4. 2-4 t. white sugar (or honey or Stevia to taste)–I used 3 t. sugar
  5. 1/8 t. each of paprika, onion powder
  6. 1 T. poppy seeds
  1. Just throw it all together and enjoy!
  1. I made the dressing separately, so that I could adjust the amount I poured on the salad, if needed.I also added grilled chicken to this. Makes a great main dish salad that way.
Mormon Mavens
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Avocado Tuna Salad

I love a good tuna sandwich, but it can be a bit, well, uninspired sometimes.  Here’s a way to jazz up your tuna salad.  And you can eat it plain, over greens, on crackers, or in a a good old sandwich.  I ate it over salad and didn’t need any dressing because it’s so moist.

2 cans tuna packed in water
1 ripe avocado
1/2 cup finely chopped celery
1/2 red apple, finely chopped
1/4 cup pecans, chopped
1 Tbsp. water
1 tsp. dried dill
1/2 tsp. Dijon or Dusseldorf mustard
1/4 tsp. cumin
salt and pepper to taste

1.  Drain the tuna.  Mash the avocado in a bowl with the back of a fork.  Mix the tuna and avocado together.
2.  Add celery, apple, and walnuts.  Stir to combine.
3.  In a small bowl mix water, mustard, and spices.  Add to tuna mixture and mix well.

Can store in fridge for up to a week.  Serves 4-6

Source:  slighly adapted from

Black Bean Salad With Citrus Dressing

I like to serve this as a side dish to many of my mexican main dish favorites.


2 cans black beans
1 can corn
8 oz. cherry tomatoes, halved or diced
1/3 c. red onion, chopped
3/4 c. loosely packed cilantro, stems removed
1 avocado, chopped


juice of 1 orange
juice of 1 1/2 limes
1/4 t. cumin
1/2 t. agave or honey
1/8 t. salt


1.  Mix all ingredients except avocado.
2.  Mix the dressing ingredients and pour over salad and toss.
3.  Chop and add the avocado right before serving.

Source:  adapted from the

Sweet and Spicy Coleslaw

A little sweet, a little creamy and a little tangy (with a little kick for good measure).


1 large cabbage, cut into thirds and core removed
2 large peeled carrots
1/2 medium sweet onion
1/3 c. mayonnaise
1/4 c. spicy brown mustard
2 T. dijon mustard
2 t. apple cider vinegar
1/2 c. sugar
1/2 t. black pepper
1/2 t. cayenne pepper
1/2 t. salt


1.  Cut two of the cabbage thirds, onion and carrots into large chunks and place in a 12 cup food processor.  (Note:  If you do not have a food processor you can shred the cabbage and carrots by hand.  It will take longer but taste just as good!)

2.  Pulse in food processor until carrots and cabbage are both chopped into small pieces.

3.  Chop remaining cabbage into larger pieces.  Blend all cabbage together in a large bowl.

4.  Whisk together mayonnaise, mustards, vinegar, sugar, peppers, and salt in small bowl until smooth.  Add more or less cayenne to taste.

5.  Pour dressing over cabbage mixture.

6.  Mix well until all cabbage is well coated.  Refrigerate at least one hour to let flavors blend.


Mediterranean Inspired Orzo Salad

 So, in April I went to Utah to surprise my sister for her 30th Birthday. Her husband then surprised us all by taking us by limousine to The Roof Restaurant at the top of the Joseph Smith Memorial Building in Salt Lake City. They had a salad there that was made with Israeli couscous and was full of Mediterranean flavors. I was determined to re-create it at home. I searched high and low for Israeli couscous, but when I turned up empty handed, I decided to just use orzo past, which I love.
It is a simple pasta salad using my Greek Style Vinaigrette.

1 C. orzo pasta
1/3 C. pitted kalamata olives, roughly chopped (about 10 olives)
1/3 C. crumbled feta cheese
1-2 Tbsp. fresh chopped dill
Salt and Pepper if needed 
Cook orzo according to package directions. Drain and rinse under cold water. 
Chop Kalamata olives
Chop dill
Place orzo in a bowl, add olives, feta cheese, dill and dressing. Toss to coat. Adjust dressing or S&P according to taste. 
You could easily add whatever other ingredients you want. Chopped spinach, hearts of palm, artichoke hearts would be great additions. 
And, if you are lucky enough, you could try it with Israeli couscous. 


Spinach Chopped Salad

Ever since my sister posted this recipe two years ago, I’ve been in love with chopped salads.  I’ve followed recipes and also just played around with putting together my own favorite ingredients.  It always seems to turn out great.  I came across this recipe the other day and thought I would try and share.

P.S.  I also like to eat chopped salads with a big spoon instead of a fork!  Much, much easier.

8 cups chopped fresh spinach
1 cup quartered grape tomatoes
1/2 cup kernel corn
1 1/2 cups chopped cooked chicken
1 large avocado, sliced and diced
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts

3 Tbsp. white wine vinegar
2 Tbsp. extra virgin olive oil
1 Tbsp. Dijon or Dusseldorf mustard
salt and pepper to taste

1.  Combine all salad ingredients in a very large bowl.
2.  Combine dressing ingredients and whisk together.  Pour over salad, a little at a time, and toss.  Serve.

You may not use all the dressing; it just depends on your taste.  Also, if the dressing has too much tang for you, add a little sugar to it.  Taste it first before you dress the salad.

Source:  Recipe Girl