Fresh Strawberry Spinach Salad

Strawberry season has begun! One of my favorite all-time salads is perfect with fresh, juicy strawberries paired with spinach. It’s simple to put together and would be marvelous for lunch or dinner. 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 vinaigrette dressing (my favorite is Kraft’s Raspberry Hazelnut). Combine salad mix, berries, and walnuts. Sprinkle blue {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.

Tracey’s Spinach Salad

At my house, even those who normally turn their noses up to spinach will eat this unusual combination. If the dressing recipe is more than your family likes on their salads, refrigerate the unused portion for later. You can use it for other types of salads too. It tastes almost like a Catalina dressing, and sometimes if pressed for time, I have just used the bottled version on this. Shhh…don’t tell. 2 (10 oz) bags fresh spinach leaves 4 hard-boiled {Read More}

About Tracey Cagle

My God brought me out of a pit of my own creation and blessed me beyond my wildest dreams. I am a second wife to my high school sweetheart and mother of four. I work part-time for a market research company and full-time as chauffeur, chef, and cheerleader to the children. I am active in my church home, where I teach a women's Sunday school class and facilitate bible studies. I enjoy volunteering. I write children's stories and have been rejected by some of the most renowned publishing companies in America. My daughter tells me Dr. Seuss was rejected on 17 submissions so I still have a way to go.

Orange-Cucumber Salad

While I’m certainly no Julie of Julia and Julie movie fame, I do enjoy cooking my way through a fun cookbook. My latest venture is Weight Watchers From Pantry to Plate picked up for $1.50 in excellent condition at Goodwill a month ago.  Not one to leave well enough alone, I adapted the Cucumber-Orange Salad to give it a bit more crunch. Orange Cucumber Salad 1 large orange, juiced 1/2 lemon or lime, juiced 1 garlic clove, minced (if you {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.

Cheryl’s Christmas Salad

Preparation Time: 15 minutes Salad Dressing: 6 Tbsps olive oil 2 Tbsps white vinegar 1/2 tsp pepper 1/2 tsp salt 2 Tbsps apple juice concentrate Salad: 1 avocado, chopped 1 stick celery, washed and chopped small 6 cups torn spinach leaves or 1 bag (10 oz) washed spinach leaves 1/2 cup dried cranberries 1/2 cup almonds, slivered (optional: roast in a saucepan for 7 min. with 2 tsp apple juice concentrate) 1 tomato, washed and chopped or 15 cherry tomatoes {Read More}

About Cheryl Moeller

Cheryl Moeller has been married to her best friend Bob for 30 years. They are the parents of six children, one son-in-law, and three lively dogs. She uses her over-the-counter-top stand up comedy at women's groups and retreats, prays like it's her full-time job, writes a syndicated humor column, blogs about life with lots of kids at www.momlaughs.blogspot.com, and authors books such as Keep Courting: 100 Ways to Keep Courting After Marriage (purchase on their website) and Marriage Miracle (Harvest House 2010). Bob and Cheryl's passion is to connect two hearts for a lifetime. They have co-founded For Better For Worse For Keeps Ministries www.bobandcherylmoeller.com.

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.

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}

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