Archive for the ‘salad’ Category






Low Carb Avocado Salad (Theresa Thornburg)


  • 1 ripe avocado, peeled, seeded, and chopped
  • ½ cup mayonnaise
  • ½ cup low carb vanilla yogurt (Dannon carb & sugar control brand)
  • 3 Tbsp white balsamic vinegar
  • 6 green onions, chopped
  • 3 Tbsp chopped fresh flat-leaf parsley leaves
  • 3 Tbsp chopped fresh chives
  • 3 Tbsp chopped fresh tarragon
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup water


  • 1 bag field greens
  • ½ bag fresh spinach, stems removed, torn in bite-sized pieces
  • 1 cucumber, peeled, seeds removed, chopped in ¼ inch cubes
  • 6 green onions, cut in slivers
  • 2 tubs Publix goat cheese crumbles
  • 4 ripe just ripe avocados, peeled, seeded, cut in ½ inch chunks
  • Fresh tarragon sprigs, for garnish

To make the dressing: Place all ingredients except water in blender. Blend, then gradually pour water through top opening. Turn blender off as needed to scrape sides with spatula. Blend until mixture is consistent and creamy. Transfer to glass bowl.

To make salad: Mix field greens and spinach and place on large serving dish or bowl. Evenly distribute other items over greens.

Place dressing on the side for guests to dress their own salad.


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Orzo Salad (Diane Feller)

  • 1 cup uncooked orzo
  • 1/2 cup sliced scallions (or to taste)
  • 1/2 cup crumbled feta cheese (2 ounces, I use more)
  • 1/4 cup chopped fresh dill (or to taste)
  • 1 can chickpeas (19 oz), drained
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 tablespoon cold water
  • 1/2 teaspoon salt (optional; I skip this)
  • 1/2 teaspoon bottled minced garlic (or to taste)

Cook pasta, drain and rinse.  Combine pasta, scallions, cheese, dill and chickpeas in large bowl, tossing to combine.  Mix lemon juice and remaining ingredients in a small bowl, stirring with a whisk.  Drizzle over pasta mixture, toss.  Put in refrigerator to cool before serving.

Diane’s note: “I generally make extra dressing, as is gets absorbed. And I definitely do this to taste, so each time it is a little different. My kids love this, and don’t realize they are actually eating something healthy.”

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Apple Pie Fruit Salad (Beth Wiegard)


  • 6 medium golden delicious apples
  • 4 pears
  • juice of 1 lemon
  • 3/4 cup raisins
  • 3/4 cup chopped walnuts
  • 3 tbsp light brown sugar
  • 1/2 tsp cinnamon

Chop apples and pears into bite-sized chunks.  Toss immediately in lemon juice to prevent browning.  Add raisins, nuts, sugar and cinnamon and toss to coat.

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A message from Beth Wiegard:

Hello and welcome to your very own food blog, a collection of favorite recipes from the Parkland Bunko Babes.  Sure, we could have gone old school and distributed printed copies, but hey, it’s 2011, and high time for us mature types to try out some new technology.  Here’s how it works: email me your recipes, and I’ll post them exactly as you send them to me – you can even attach a photo if you wish.  You’ll be able to comment on the recipes other people send in, and you can also use the “Recipe Archive” and “Type of Recipe” buttons on the right side of the screen to search for a particular recipe.  All we need now is some recipes!  I look forward to hearing from everyone with your favorites. Meanwhile, here’s one I already happen to have, to get us started. I like to call it, “Menopause: the Salsa.”

Watermelon Fire & Ice Salsa (Theresa Thornburg)

  • 6 cups chopped seedless watermelon
  • 1 cup chopped green pepper
  • 4 tbsp chopped green onion
  • 3 tbsp chopped cilantro leaves
  • 2-3 tbsp chopped, seeded and deveined jalapeno
  • juice of 2 limes
  • 2 tsp garlic powder

Cut watermelon in half, with decorative edge if desired, cut out melon, and dry off excess juice from empty rind.  Combine other ingredients and use one half of rind as serving bowl.

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