salads

Spicy Tuna Salad

Come join me and my grandaughter, Genesis, as she makes her recipe for Spicy Tuna Salad served on a bed of leafy greens

Watch Chef Debee and her granddaughter making Spicy Tuna Salad on YouTube

Ingredients

1  5 oz. can Tuna fish in water
1 Tablespoon mayonaise
1 Tablespoon Buffalo wing Red Hot mayonaise
1 full Tablespoon diced red onion
1 full Tablespoon dill relish
salt to taste
cayenne pepper to taste

Directions

1.  In a small bowl, add the drained Tuna fish and break up into chunks
2.  Add remaining ingredients and stir together until tuna is lightly coated
3.  Place a bed of your favorite salad greens in a dish and top with spoonfuls of the Spicy Tuna mixture

Broccoli ‘n Garlic Salad

Broccoli ‘n Garlic Salad

Enjoy the wonders of fresh Broccoli ‘n Garlic as you crunch down and savor the clean taste of the garlic melded into the broccoli

Watch Chef Debee making  Broccoli Garlic Salad on YouTube

TOTALLY GLUTEN FREE

Ingredients

4 crowns fresh Broccoli cut into bitesize pieces
8 large cloves Garlic thinly sliced
1 1/2 lemons juiced (zest for more flavor)
1/2 cup extra virgin olive oil
salt/pepper to taste

Directions

1.  Wash broccoli and dry with paper towel (do NOT cook)
2.  Cut broccoli into bitesize pieces & place into large bowl
3.  Thinly slice the raw garlic over broccoli pieces
4.  Pour fresh lemon juice ( zest—optional) & olive oil over cut up broccoli and garlic
5.  Add salt & pepper to taste and stir altogether
6.  Cover bowl tightly and let the flavors marry in the refrigerator for several hours before serving

Rice ‘n Black Bean Salad

Rice ‘n Black Bean Salad

Looking for a Salad to bring to your next picnic this Summer?  Try this Gluten Free Rice ‘n Black Bean Salad and taste the freshness of these simple 8 ingredients that makes it a high protein dish to pass

TOTALLY GLUTEN FREE

Watch Chef Debee make this rice and black bean salad

Ingredients

1 (15oz.) can Black Beans rinsed & drained
1 1/2 cups Brown Rice cooked & cooled
4 ounces Feta Cheese cubed (try goat cheese)
1 1/2 cups Roma tomatoes chopped
1/2 cup Celery chopped
1/2 cup Green Onion chopped
1/4 cup Parsley freshly chopped
1/2 cup or more Italian Dressing

Directions

1.  Cook rice according to directions on package; cool and measure out 1 1/2 cups
2.  Chop all ingredients according to the above amounts
3.  Place in a large bowl and with a rubber spatula, carefully mix altogether, adding the Italian Dressing
4.  Place in a 2 qt. bowl and cover overnight

 

Cathy’s ‘Shredded’ Potato Salad

Need a Potato Salad to bring to your next picnic?  Enjoy this unique twist on the average Potato Salad by ‘Shredding’ the Potatoes instead of cubing them

TOTALLY GLUTEN FREE

Watch Chef  Debee making shredded potato salad on YouTube

Ingredients

4 Russet Potatoes, boiled with skins, peeled, &  shredded
6 Eggs hardboiled (save 1/2 egg  for garnish)
3/4 cup Scallions chopped finely (save 1 tablespoon for garnish)
3-4 Tablespoons dill pickle juice
salt/pepper to taste
1/2 cup – 3/4 cup Miracle Whip (not mayonaise)

Directions

1.  The night before, boil Potatoes covered in water, in large saucepan for 20 minutes
2.  The night before, boil Eggs in water for 8 minutes; cool, de-shell and refrigerate
3.  Using a hand grater, on largest side, shred all potatoes into a large bowl
4.  Dry any moisture off eggs and using a rounded potato masher, smash each egg one time only and add to shredded potatoes
5.  Add all remaining  ingredients and stir together using a rubber spatula
6.  Place into a 2 quart casserole and sprinkle with remaining 1/2 egg diced small and the 1Tablespoon scallions
7.  Refrigerate over night for the flavors to marry

*  I have used 5 pounds of potatoes to 14 eggs; saving one egg and some scallions for the garnish