Salads Archives - Page 46 of 46 - Garden Seeds and Honey Bees

Snicker Salad has been one of my family’s favorite salads for about 20 years, so we had to make it as part of our meal. I first got this recipe from my sister Heidi.

Snicker Salad

* 2 containers of frozen Whipped Topping
* 1 package Cream Cheese of your choice

Thaw Whipped Topping in the fridge and then mix with Cream Cheese, the less fat in the Cream Cheese the easier it is to mix.

I like to fill a glass bowl with water and add a couple of tablespoons of lemon juice to it and then cut up apples in bite size pieces. Place cut apples into the water until all apples are cut into pieces.

* 3 Red Delicious Apples
* 3 Granny Smith Apples

* 4 Large Snickers cut into bite size pieces.

Drain Apples from Lemon water and add to Cream Cheese mixture. Then gently mix in Snickers.

In this picture I used only two Granny Smith Apples, because my family likes less tartness and Three Braeburn only because that’s what I had on hand. I usually use Red Delicious Apples.

Lindy

Layered Lettuce, Peas and Cheese topped with Bacon Salad

Lettuce Layered salad

* 1 head of lettuce
* 1 cup frozen peas thawed
* 1/2 cup olive mayo and 1/2 cup yogurt of your choice, mixed together
* salt and pepper to taste
* 1 cup mozzarella cheese or cheese of your choice
* 10 slices cooked bacon crumbled on top

**optional ingredients: onions or sliced eggs.

Layer the ingredients.

Enjoy!

Crepe Manicotti

Crepes

*6 Eggs, room temperature
*1 1/2 cups All-purpose Flour
*1/4 teaspoon Salt
*1\2 teaspoon Vanilla
*1 1/2 cups Milk
*Griddle, for cooking crepes or use a crepe maker or 8 inch non stick frying pan using Pam cooking spray.

Blend together the above ingredients and let rest in the fridge while you make the Ricotta filling and marinara sauce. Then remove from fridge and stir if separated and pour/spread as desired, about a 1/4 cup batter in crepe sized desired onto griddle (on medium low heat)or use crepe maker. Cook until tops of crepes are firm and add the below filling to the center of each crepe.

Ricotta Filling

*2 pounds Ricotta Cheese or Cottage Cheese for less fat and calories
*2 cups shredded Mozzarella Cheese, plus 1/2 cup for topping
*1/3 cup Grated Parmesan Cheese, plus 1/4 cup for topping
*1/4 teaspoon White Pepper or Black Pepper to taste
*1/2 teaspoon Sea Salt
*1 teaspoon dried Basil

Combine the above filling ingredients in mix bowl and stir together until combined add 1-2 tablespoons to center of each crepe or as much as desired.

Marinara Sauce (or you can use canned Marinara Sauce)

*2-3 Tablespoons Extra Light Olive Oil
*1 small Onion, minced or 2 tablespoons dried minced onions
*2 cloves Garlic, pressed or minced
*2 cans 28 ounces Italian Tomatoes, if desired blend in blender for a smoother Sauce
*2 tablespoons Sugar
*2 teaspoons Basil
*1/2 teaspoon Salt or to taste
*1/2 teaspoon White Pepper or Black Pepper to taste

Sauté onions, garlic in olive oil in a sauce pan on medium heat for about 1 minute and add the remainder of the ingredients and simmer for 20 minutes.

In a 9 x 13 Pam sprayed baking dish, pour and spread 1/2 cup marinara sauce in the bottom of baking dish and add filled crepes and top with the remaining marinara sauce, mozzarella cheese and parmesan cheese. Cover with foil and bake in a 350* F. oven for 30 minutes or until hot and bubbly.

Recipe adapted from Purple Chocolate Home