Broccoli Salad

2 bags broccoli florets, 10 slices of cooked and crumbled bacon, 5 thinly sliced scallions, 1/2 cup raisins, 1 finely chopped Granny Smith apple, 1/2 cup chopped pecans, 1 cup mayonnaise, 2 tablespoons vinegar, 1/4 cup sugar. In a large bowl, combine broccoli, scallions, raisins, apples, nuts, and bacon. In a separate bowl blend, mayonnaise, vinegar, and sugar. Pour over the broccoli mixture. Cover and refrigerate 2-3 hours before serving. About Loi PalmerLoi and her husband Chuck have been married {Read More}

About Loi Palmer

Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.

Berry Summer Salad

Kellie Renfroe, July / August 2008 MMCW 1 bag of 50 / 50 salad mix (spring mix and baby spinach), ½ cup fresh blueberries, ½ cup sliced fresh strawberries, ½ cup chopped walnuts, blue cheese crumbles, any store-bought raspberry vinegarette dressing (my favorite is Kraft’s Raspberry Hazelnut). Combine salad mix, berries, and walnuts. Sprinkle blue cheese crumbles on top and drizzle with raspberry dressing. Additional fun toppings are grilled chicken, grilled red onions, and currants. About Kellie RenfroeKellie and her {Read More}

About Kellie Renfroe

Kellie and her husband Greg have been married 27 years and have four children ranging in age from 12 to 22. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading and studying the Bible, writing, photography, and learning how to cook.

Cornucopia Salad

Molly Evert, my friend Jen’s fabulous salad, July / August 2008 MMCW Candied Pecans: ½ cup chopped pecans, 3 tablespoons sugar. Salad: ½ head greenleaf lettuce torn into bite-size pieces, ½ head romaine torn into bite size pieces, 1 cup chopped celery, 4 green onions chopped, 11 oz. can drained mandarin oranges, 1 avocado cut into chunks, 1 diced apple, ½ cup dried fruit (currents, raisins, cranberries or cherries), ½ cup crumbled blue cheese (optional), 3 chicken breast halves shredded. {Read More}

About Molly Evert

Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

Vietnamese Chicken Salad

Molly Evert,  April / May 2009 MMCW 2 lbs. boneless skinless chicken breasts, 2 (14 oz.) cans chicken broth Cook chicken in chicken broth.  Shred meat.  Save broth. Peanut sauce:  2 tbsp. peanut butter, 1 tbsp. rice wine vinegar, 1 tbsp. Soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp minced ginger, 1 tsp minced garlic. Process sauce ingredients together in a food processor until smooth.  Mix with the chicken. Cool 1 lb. Rice noodles in the leftover {Read More}

About Molly Evert

Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

Hungarian Cucumber Salad

Molly Evert, July / August 2008 MMCW 3 cucumbers sliced very thin, 1 clove peeled garlic, salt to taste, ¼ cup white vinegar, 2 tablespoons sugar. Slice cucumbers; soak in water.  Add the garlic clove to the water.  Sprinkle well with salt, stirring to dissolve.  Refrigerate for one hour.  Drain water and remove garlic.  Stir vinegar and sugar together until sugar is dissolved.  Pour onto cucumbers and stir.  If necessary, add more salt to taste. About Molly EvertWriter Molly Evert {Read More}

About Molly Evert

Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

Perfect Salad

Molly Evert, my friend Jen’s fabulous salad, July / August 2008 MMCW Layer the following in a flat casserole dish: 1 bag romaine lettuce mix, grape tomatoes, black olives, thinly sliced red onion, red or yellow pepper strips. Sprinkle with Hidden Valley Ranch dry Italian salad dressing mix.  Drizzle with olive oil and balsamic vinegar.  Mix. Top with basil and tomato-flavored feta cheese. About Molly EvertWriter Molly Evert is a wife and homeschooling mom to 6 kids, who range in {Read More}

About Molly Evert

Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

Romaine Salad

Vicki Webb, January 2008 MMCW 2 hearts Romaine lettuce torn into small pieces, 1/2 cup chopped celery, 1 cup sliced red grapes, 1 finely chopped apple, 3/4 cup chopped walnuts or toasted pecans. Dressing: 1/2 cup sugar, 1 teaspoon celery seed, 1 teaspoon dry mustard, 2 tablespoons grated onion, 1/2 cup red vinegar, 3/4 cup olive or canola oil, 1 teaspoon salt, 1 teaspoon pepper. Mix dressing and toss. About Thank you to today’s guest blogger for sharing with us {Read More}

About

Thank you to today's guest blogger for sharing with us all!

Mandarin Salad

Vicki Webb, January 2008 MMCW Head of lettuce, 1cup thinly sliced celery, 1 bunch green onions thinly sliced with tops, 1 can drained mandarin oranges cut into small pieces, butter toffee glazed almonds. (Honey roasted almonds work well too.) Dressing: 1/2 teaspoon salt, dash pepper, dash Tabasco, 2 tablespoons sugar, 2 tablespoons rice vinegar, 1/4 cup oil, 1 tablespoon parsley flakes. Shake dressing ingredients in tightly covered jar and refrigerate. Place chopped greens in plastic bag with celery and onions. Store {Read More}

About

Thank you to today's guest blogger for sharing with us all!

Spinach Salad

Loi Palmer, 2007 MMCW 1 large bag of fresh spinach, 2 tomatoes cut into wedges, 3 sliced hard-boiled eggs, 1 chopped orange bell pepper, 1/4 cup sunflower seeds, 1 box croutons, 6 slices of fried and crumbled bacon. Layer the ingredients in a large salad bowl according to how they are listed. To ensure crispness, add the nuts, croutons and bacon just before serving. Dressing: 1 1/2 cups Hellman’s Real Mayonnaise, 2 tablespoons ketchup, 1/2 cup sugar, 3 teaspoons salad {Read More}

About Loi Palmer

Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.

Tossed Salad

Loi Palmer, May 2006 MMCW 1 bag of baby spinach leaves, 1 sliced tomato, 1 cup sliced mushrooms. Topping: 1 package of crushed Ramen noodles, 1 tablespoon butter, 2 tablespoons sesame seeds, 4 tablespoons sunflower seeds. Saute’ butter in medium skillet. Add noodles, sesame seeds, and sunflower seeds. Stir until sesame seeds start to turn brown. Remove from heat and cool. (Loi’s note: I place these in a cute little plastic bag tied with ribbon when I’m making the meal {Read More}

About Loi Palmer

Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.