A trip down Memory Lane... Spaghetti Salad

When I was a little girl I used to love to watch everyone cook.  I would absorb every little detail of what they were doing into my brain.  When we would go to family parties, my Grandma Kay always made the wonderful salads... potato salad, macaroni salad, & this spaghetti salad were always my favorites.  I sat and watched Grandma make this salad many times.  It always amazed me how easy it was and and it tasted soooo good. Before she added the vegetables,  I always got a little bowl to eat to "make sure it tasted okay".  Of course, it was always perfect! It's especially yummy in the summer when you can add fresh produce from your garden.  Anything you like, really... I think this salad is the perfect compliment to a yummy grilled steak...

Spaghetti Salad
recipe from Grandma Kay
adapted by From Cupboard to Cupboard

Spaghetti Noodles, cooked & drained
Italian dressing
Salad Supreme seasoning
Vegetables of choice, prepared

Cook and drain spaghetti noodles.  Let cool.  Add Italian dressing until all noodles are coated well.  Add Salad Supreme.  It takes quite a bit.  Stir up and combine really well.  Add your prepared veggies.  I like to slice olives and cucumbers(peeled). I also seed and chop tomatoes.  But zucchini works real well too :) Chill, serve and enjoy!

Happy Cooking!

Teauna

Gingered Chicken & Spinach Salad

My daughter has been BEGGING me for a week now to make Spinach Artichoke Dip. So when I was at SAM's Club the other day, I decided to buy some spinach.  I just bought one of their big tubs of fresh baby spinach. That is A LOT of Popeye food!  So, on my way home I was thinking of ways I could use the spinach so it wouldn't end up as chicken feed.  This salad immediately popped in my mind.  I once had a recipe for it but it has been misplace over the years.  But for some odd reason, I remember the ingredients.  I think I've only made it 3 or 4 times in the last 10 years or so, but every time I have made it, it is a hit!  The ginger gives it that little "Thai" kick and I just love poppy-seed dressing.  I have had a bunch of emails from people that are starting Weight Watchers and are looking for some healthier recipes.  This would be one!  It doesn't require much dressing because the flavors are distinct with just a little amount.  Measuring this out, it should be around 8 servings.  But with all the veggies, how can you go wrong?

Gingered Chicken & Spinach Salad

From Cupboard to Cupboard

printable recipe

Dressing:

3/4 cup creamy poppy seed dressing {I like Briannas Brand}

2 garlic cloves, pressed

1/2-1 tsp crushed ginger {I buy this in a small jar by the fresh produce}

Salad:

1 bag (6-10 oz) fresh baby spinach leaves

1 bag of broccoli slaw mix

1 cucumber, seeded and sliced (I didn't have one on hand)

Chicken Mixture:

1 lb boneless, skinless, chicken breasts cut into bitesize pieces

1 tsp dried basil leaves

1/4 cup salted peanuts, chopped

For dressing: combine ingredients, whisk together, and set aside. 

For salad:  place spinach, slaw mix, {cucumber} in large serving bowl and refrigerate until ready to serve.

For chicken: heat your skillet over medium-high heat.  Spray your skillet with non-stick spray.  Add chicken to hot skillet and stir fry until chicken is no longer pink.  Add basil.  Take off heat, stir in peanuts and toss with 1/4 cup of the dressing.

When ready to serve, toss the greens with the remaining dressing or serve dressing to the side.  Toss chicken with salad. 

Happy Cooking,

Teauna