This homemade version of the famous Double Nickel salad consists of mixed green, crunchy bacon, crumbly blue cheese, fresh tomatoes, tangy red onion, and a sweet mustard dressing.

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To be completely honest, my first experience with this salad was at the cafeteria in the hospital where I work. And then I discovered it at one of my favorite local restaurants, Rusty Bucket. I’m still not entirely sure where the name comes from but it’s definitely one of my favorite salads.

What’s not to love about a salad that involves blue cheese and bacon? A bed of mixed greens is tossed with cherry tomatoes, red onion, crumbled bacon and blue cheese, then topped with a sweet mustard dressing. It’s sweet and savory, fresh and tangy.

A few other favorite salads:

• Chopped BBQ Ranch Salad with Cheetos
• Chopped Village Salad
• Grilled Chicken Gyro Salad with Pita Croutons
• Italian Wedge Salad with Gorgonzola Dressing

DOUBLE NICKEL SALAD

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Yield: 2-4 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/3 cup white sugar
• 2 tsp mustard powder
• 1 tsp kosher salt
• 1 pinch red pepper flakes
• 1 pinch ground black pepper
• 1 Tbsp + 1 tsp white vinegar
• 2 Tbsp + 2 tsp water
• 1 tsp pureed garlic
• 2/3 cup canola oil

SALAD

• 10 oz. mixed salad greens, chopped
• 4 slices bacon, cooked and crumbled
• 1 pint cherry tomatoes, chopped
• 4 oz. blue cheese crumbles
• 1/4 cup thinly sliced red onion

Directions

1. In a blender, food processor, or a jar with a lid, combine the dressing ingredients. Blend or shake to form an emulsion. Set aside.
2. In a large bowl, toss together the salad ingredients.
3. Divide into four bowls (or two if the main dish), drizzle with dressing. Serve immediately.

Source: Inspired by Rusty Bucket and dressing from All Recipes.

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This Italian Wedge Salad had the same presentation you love with tomato, red onion, pancetta, and a homemade gorgonzola dressing.

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I don’t know what it is about a wedge salad, but I find it so satisfying. Maybe it’s because I find it easier to eat, because you can stab a whole stack of lettuce instead of trying to spear single leaves one at a time, or maybe it’s just the flavorful fresh toppings. Either way I find myself ordering it a lot, especially lately with the hotter temperature we’ve been experiencing.

When I hosted a full-blown Italian coursed dinner recently (twice cause I’m nuts), the Insalata course was this Italian inspired wedge salad. I originally considered using Romaine lettuce but you can’t get the same solid wedge effect as you can with iceburg. Instead I used pancetta in place of bacon and gorgonzola for blue cheese. The end result was the perfect salad after a heavy Secondo meat course.

ITALIAN WEDGE SALAD WITH GORGONZOLA DRESSING

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 10 10

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 1 tsp Worcestershire sauce
• 1 tsp sugar
• 1/2 tsp dry mustard
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt, or to taste
• 4 oz. gorgonzola, finely crumbled

SALAD

• 1/4 lb. pancetta
• 1/2 large head of iceberg lettuce
• 1 cup cherry tomatoes, quartered
• 1/4 cup sliced red onion
• 1/2 cup crumbled gorgonzola

Directions

1. In a large bowl, whisk together all ingredients except the gorgonzola.
2. Stir in the crumbled gorgonzola. Cover and refrigerate before serving. Up to 8 hours or overnight is best.
3. Season to taste with salt and ground black pepper if necessary before serving.
4. Place a medium sauté pan over medium heat. Add pancetta and cook until crispy. Remove from pan and drain on paper towels.
5. Place lettuce wedges on salad plates.  Pour blue cheese dressing over wedges and sprinkle with crispy pancetta, tomatoes, red onion, and crumbled blue cheese. Serve immediately.

Source: Dressing adapted slightly from The Spruce Eats, salad adapted from A Family Feast.

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What’s better than a homemade crunch wrap? Crunch wrap supreme burgers! A taco seasoned burger patty is folded up with all your favorite fillings.

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After not being sure if I was going to be able to muster the energy to participate in #BurgerMonth this year, here I am with my second recipe of the month!

Originally I wanted to post this on Cinco de Mayo, ya know, to complete the American representation of what we think Cinco de Mayo means by celebrating with a Taco Bell-inspired recipe. Make no mistake, I love Taco Bell but I definitely would never claim it to be “authentic”. 

However, that didn’t stop me from making a burger version of their crunchwrap! Who wants to deal with getting that crumbled taco meat to stay put while assembling this wrap? Just cook a taco seasoned burger patty instead! Then assemble with all your favorite fillings.

Bob actually said this was his favorite version of a crunch wrap he’s ever had. Now that’s what we call winning. Not gonna lie, I absolutely plan on making these again. Maybe next time I’ll add avocado or guacamole and a side of nacho fries!

Did you miss out on #BurgerMonth? Never fear! Check out all these blogs below to see what they created this month! After all, we have a whole summer ahead of us still.

?Girl Carnivore ?A Kitchen Hoor’s Adventures ? Chiles and Smoke ? Grumpy’s Honeybunch ? Honeybunch Hunts ? Miss in the Kitchen ? Out Grilling ?Our Good Life ?The Redhead Baker ? Simple and Savory ? Grillax: Fire. Food. Fun. ? Sumptuous Spoonfuls ? Real Life With Dad ? A Day in the Life on the Farm ? The Spiffy Cookie ? Plateful of Passion? Pastry Chef Online ? Bacon Fatte ?An Affair from the Heart ? Sarah’s Cucina Bella ? Devour Dinner ?Karen’s Kitchen Stories ? Cheese Curd in Paradise ?The Best Vegetarian Recipes ?Wok & Skillet ?

Two years ago: Cinnamon Brown Sugar Cookies

Four years ago: Double Chocolate Sprinkle Blossoms

Five years ago: Grilled Romaine

Six years ago: Fruity Sangria

Seven years ago: Coconut Pecan Cookies

Eight years ago: Spicy Avocado Chicken Enchiladas

CRUNCH WRAP SUPREME BURGERS

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. ground beef
• 2 Tbsp taco seasoning
• 5 large flour tortillas, 1 cut into 4 smaller circles
• 2/3 cup nacho cheese sauce
• 4 tostadas*
• 2/3 cup sour cream
• 1 cup shredded iceberg lettuce
• 1 cup diced tomatoes
• 2 cups shredded Mexican cheese blend

Directions

1. Add ground beef to a large bowl and stir in taco seasoning. Form into four equal patties. Let sit at room temperature while a large pan preheats to medium-high heat.
2. Cook the burgers about 3 minutes per side or until they have almost reached desired doneness**. Remove from the pan, wipe out excess grease, and set aside.
3. Heat the four whole tortillas in the microwave for 20 seconds. Place a burger patty in the center of each. Top with cheese sauce, tostada shell, sour cream, lettuce, tomato, and cheese blend. Place a smaller circle of tortilla in the center and fold the larger tortilla over the top to seal. Repeat to make four wraps.
4. Return pan to medium heat and add 1 tablespoon vegetable oil. Place wraps seam side down in the pan and cook until golden, about 3-4 minutes per side. Serve immediately.

Notes

*Or a hard shell broken in half, or tortilla chips. **Will cook further in wrap.

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Seven layer dip is a party favorite, but I changed it up a bit with the addition of black bean hummus in this Mexican 7 Layer Hummus Dip!

Everyone loves a good Mexican layered taco dip. It has appeared a a couple parties recently and is subsequently destroyed. So when it was our turn to host a party it was on the list of things to make.

But of course in true form I couldn’t just make the traditional version, instead I made a Mexican version of my Greek hummus layer dip that I love so much with black bean hummus, jalapeno cream cheese, and all the toppings.

Technically if you count the cilantro there’s 8 layers but I consider it more of a garnish so let’s stick with 7, mk?

Today Bob and I are off to New Orleans for our honeymoon! Bob was home a whole 2 days after his free trip to Iceland (which I’m still jealous about) and now we are off again. Of course I feel no pity for him if he is tired because HE WAS JUST IN ICELAND FOR FREE. Did I mention I am jealous?

But we are really excited to get away finally after our wedding 3 weeks ago. We have literally nothing planned other than an excel spread sheet of all the places to go and most importantly things to eat that people have suggested. I haven’t been since I was in my early teens so it will be quite a different experience now!

One year ago: Banana Corn Fritters

Two years ago: Fig, Bacon, & Blue Cheese Pizza

Three years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Four years ago: Nutty Edamame Dip

Five years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Six years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Seven years ago: Almond Berry Overnight Slow Cooker Oatmeal

MEXICAN 7 LAYER HUMMUS DIP

Serves 8-12

Ingredients:

HUMMUS LAYER

1 (15 oz.) can black beans, drained with 1/4 cup of liquid reserved

1/4 cup tahini paste

1/2 lime, juiced

2 Tbsp extra virgin olive oil

1 Tbsp taco seasoning

Salt and pepper, to taste

CREAM CHEESE LAYER

8 oz. jalapeno cream cheese, room temperature (or plain with chopped jalapeno added)

1/2 cup plain Greek yogurt

TOPPINGS

1/2 cup chopped tomatoes

1/2 cup chopped lettuce

1/2 cup chopped avocado

1/4 cup cheddar

1/4 cup slices black olives

2 Tbsp chopped cilantro

Directions:

1. For the hummus: Place black beans, tahini, lime juice, olive oil, and taco seasoning in a food processor. Pulse until blended. Add reserved bean liquid (or 1/4 cup water) and puree until smooth. Season to taste.
2. For the cream cheese layer: In a medium bowl, combine the cream cheese and yogurt and stir until blended.
3. Spread cream cheese evenly into the bottom of a dip bowl. Top with hummus and sprinkle with toppings.
4. Serve with tortilla chips or vegetables.

Source: Adapted from my Greek Hummus Dip.

Change up the way to think of strawberries and rhubarb with this strawberry, rhubarb & pear salad with balsamic-herb dressing. It just might be your favorite spring salad!

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When you hear the word “rhubarb” what is the first thing you think of? I bet most of your answered that with “strawberries” and most likely combined in a pie or crumble.

Well it is time to open your horizons and welcome this strawberry-rhubarb salad into your world, tossed with pears, crumbled, goat cheese, pistachios and spring salad greens. I even made a balsamic-herb dressing to go with it. With all of those ingredients combined together, this salad quickly became one of my favorites. Unfortunately, rhubarb has been difficult to find and may have to sit on the bench for round 2.

In other news I had a phone interview for a job the other day which lasted 1 hour and 45 minutes. I couldn’t believe it! Definitely did not feel like it took that long but at the same time was the most in depth phone interview I’ve had yet.

Before all that happened I managed to screw up the time zone in which I currently reside. She told me 11:00 am central time and I reverted back to thinking I still lived in Memphis, so when 11:00 am came and went I was worried. I even sent an e-mail to check in and suggested other times I was available. Thankfully when my phone finally rang at noon eastern time she understood and we had a little laugh about it. Gotta find the humor in life!

Beat the Heat Recipes

• Best Tomato Sandwich from Palatable Pastime
• Calypso Caribbean Cobb Salad from A Kitchen Hoor’s Adventures
• Hezzi-D Club Sandwich from Hezzi-D’s Books and Cooks
• Keto Caprese Wrap from Magical Ingredients
• Mediterranean Chopped Salad in Pitas from Jen Around the World
• Shrimp Ceviche with Pickled Onion from Cheese Curd In Paradise
• Summer Fruit Salad from The Freshman Cook
• Watermelon Salad with Feta and Mint from Books n’ Cooks
• White Gazpacho from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

STRAWBERRY, RHUBARB & PEAR SALAD

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Yield: 4-6 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SALAD

• 12 oz. spring mix lettuce
• 2 cups strawberries, hulled & sliced
• 2 stalks rhubarb, chopped
• 1 pear, cored & sliced
• 1/2 cup shelled pistachios
• 1/2 cup crumbled goat cheese

BALSAMIC-HERB VINAIGRETTE

• 2/3 cup olive oil
• 1/4 cup balsamic vinegar
• 2 Tbsp red wine vinegar
• 2 tsp brown sugar
• 1 tsp dried thyme and/or oregano
• 1/2 tsp Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper, to taste

Directions

1. In a large bowl, toss together all the salad ingredients. Set aside.
2. In a jar with a lid (or small bowl), combine all the dressing ingredients. Cover and shake well (or whisk until combined). Taste and season with salt and pepper if needed. Drizzle over salads.
3. Top salads with additional fruit, nuts, and/or cheese if desired.

Source: Adapted from Blahnik Baker.

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Crispy, Southwestern seasoned, oven-fried chicken salad topped with avocado dressing is a salad you’ll actually look forward to eating.

If I could eat avocados in every meal of the day, I’d be one happy camper. Which means I was super excited to have a double dose in just one meal with this Southwestern oven-fried chicken salad – fresh sliced avocado in a salad topped with avocado dressing.

The dressing is definitely the star of this dish, but along for the ride is some oven-fried chicken which has taco seasoning mixed into the breadcrumb coating. Crunchy, creamy, fresh and zesty. What more could you want?

The base of the salad can be flexible to your preferences- black beans or corn would also be nice additions. Kick up the heat a little more in the seasoning or dressing if you prefer as well.

Summer Salads

• Chicken Caesar Salad from That Recipe
• Creamy Bacon Tomato Pasta Salad from Blogghetti
• Greek Panzanella from A Kitchen Hoor’s Adventures
• Greek Salad with Grape Tomatoes and Feta from Karen’s Kitchen Stories
• Italian Sub Salad from Cheese Curd In Paradise
• Kale and Brussels Sprout Salad from Art of Natural Living
• Skillet Radish Bacon Salad from Cindy’s Recipes and Writings
• Strawberry Spinach Salad from Magical Ingredients
• The Best Potato Salad from Hezzi-D’s Books and Cooks

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Post updated 7/30/22, photo above is the original.

One year ago: Bacon-Cheddar Cauliflower Chowder

SOUTHWESTERN OVEN-FRIED CHICKEN SALAD WITH AVOCADO DRESSING

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Yield: 4 servings Prep Time: 1 Hour 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1 ripe avocado, pitted and peeled
• 1 cup buttermilk
• 1/4 cup fresh cilantro
• 1/2 lime, juiced
• 1 tsp ranch seasoning powder
• 1/2 tsp garlic powder
• 1/2 tsp chipotle chili powder
• 1/2 tsp salt

CHICKEN

• 2 chicken breasts, butterflied
• 1 egg white, lightly beaten
• 1/4 cup bread crumbs
• 1 Tbsp taco seasoning

SALAD

• 2 hearts romaine, chopped
• 2 cups lightly packed spinach
• 1 cup cherry tomatoes, halved
• 1 carrot, shredded
• 1/4 cup thinly sliced red onion

Directions

1. Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
2. While the oven preheats, prepare the dressing. Add all ingredients to blender and blend until smooth and creamy. Refrigerate for one hour.
3. For the chicken, put the egg white in a shallow bowl and beat until well blended. Combine bread crumbs and taco seasoning in a second shallow bowl. Dip the chicken into the egg then coat with the bread crumbs. Arrange on prepared rack and coat with cooking spray. Bake for 12-15 minutes or until golden.
4. In a large bowl, toss together the salad ingredients. Divide into four bowls, top with sliced chicken and dressing. Serve immediately with avocado slices and shredded cheddar cheese, if desired.

Source: Chicken adapted from The New Way to Cook Light. Dressing from Buns in my Oven.

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Even though the battle against the heat isn’t very prevalent anymore, I still like to make no-cook meals or desserts from time to time. This meal is legit no cook because it doesn’t even require a stove top or a microwave – absolutely no heat involved. Well, except for some spicy heat from the cashew sauce!

One year ago: Mini Pumpkin Black and White Cookies

TOFU LETTUCE WRAPS WITH CASHEW SAUCE

Makes 8 lettuce wraps (serves 4)

Ingredients:

WRAPS

1 block firm tofu

8 stalks romaine lettuce

1 large carrot, grated

2 avocados, halved and sliced lengthwise

Cilantro leaves, for garnish

CASHEW SAUCE

1 cup cashews, plus more for garnish

2 tsp canola oil

2 Tbsp water

1/4 cup lime juice

2 Tbsp brown rice vinegar

2 Tbsp + 2 tsp soy sauce

2 tsp honey

2 tsp chili garlic sauce

Directions:

1. Squeeze the excess liquid from the tofu by placing it between two large dinner plates. You can weigh down the top plate by stacking a couple bowls on top. Let drain for 30 minutes. Discard excess liquid that has accumulated on the plate and dice tofu into small cubes.
2. While the tofu drains, prepare the dipping sauce. In a food processor, combine the cashews, oil and water. Process until the cashews become cashew butter. This should take a couple minutes. Once the cashews are buttery, add the lime juice, vinegar, soy sauce, honey, and chili sauce. Scrape the bottom of the bowl to ensure even mixing of the ingredients. Add more chili sauce if needed, to taste.
3. To build the wraps, line one lettuce leaf with about 8 cubes of tofu (will vary depending on the size lettuce leaf). Follow with two slices of avocado, a sprinkling of shredded carrot, and a couple spoonfuls of the cashew sauce. Finish cilantro and cashews for garnish. Serve with more cashew sauce on the side for dipping.

Source: Adapted slightly from Eatsy, by Kimberley Hasselbrink.

When I made these potato nachos, they made me think of my friend Christina because she believes that a potato is the best food on the planet. In fact, when I texted her to inform her of this and of what I was making for dinner she thought it sounded incredible. Now that I am posting the recipe I hope she makes it, because it’s also relatively quick and easy to prepare. Maybe she will cook it as the inaugural meal in her new apartment, since her kitchen will finally be bigger than a closet O:-)?

Two years ago: Chocolate Peanut Butter Cup Rice Krispies Treats

POTATO NACHOS

Serves 1

Ingredients:

1 medium potato, sliced into 1/4-inch disks

4 oz. lean ground turkey

3 Tbsp water

1 Tbsp taco seasoning

1/4 cup shredded cheddar cheese

1 cup shredded lettuce (I used spinach because it’s what I had)

1/2 cup diced tomato

1/4 cup low-fat plain Greek yogurt (I used 2% Chobani)

1 Tbsp chopped cilantro

Directions:

1. Preheat oven to 400 degrees. Line baking sheet with foil and lightly coat with nonstick spray.
2. Place potato slices on the prepared baking sheet and mist them with nonstick cooking spray. Bake for 30 minutes, flipping once halfway through.
3. When the potatoes are almost finished, place a medium skillet over medium heat and saute the ground turkey with water and taco seasoning.
4. Top cooked potato slices with cooked turkey, cheese, lettuce, tomato, yogurt and cilantro. Serve immediately.

Source: Adapted slightly from Fitness, May 2012.

The recipe says it should serve 4, but two servings disappeared before I knew what happened. I never know roasted butternut squash could be so magical! Even the dressing was just a bonus and almost wasn’t even necessary. Seriously, why are you still reading this? Go and let your taste buds rejoice!

CHILI-LIME ROASTED BUTTERNUT SALAD

Serves 4

Ingredients:

1 (2 lb.) butternut squash, peeled, halved, seeded, and cut crosswise into ½-inch slices

1/4 cup extra virgin olive oil, divided

1 tsp chili powder

Salt and pepper

3 Tbsp lime juice (from 2 limes)

1/3 cup chopped fresh cilantro

3/4 tsp honey

2 hearts romaine lettuce, leaves separated, larger leaves torn

1/4 cup toasted pepitas

3/4 cup (3 oz.) crumbled Cotija cheese

Directions:

1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with 1 tablespoon oil and arrange in a single layer. Sprinkle with chili powder and season with salt and pepper. Bake until soft and lightly golden, 20 to 25 minutes.
2. Whisk together lime juice, cilantro, honey, and remaining 3 tablespoons oil. Season with salt and pepper. Arrange romaine on a platter, then top with squash, pepitas, and Cotija. Drizzle with dressing and serve.

Source: Everyday Food, December 2012

Diabetes has not affected me personally (something to be thankful for next week), but I admire Carolyn for her refusal to give up on her passion of baking and cooking after being diagnosed with gestational diabetes. Instead, she fought on and found new ways to enjoy her passions, to the point where I find myself craving her low carb treats too! Her blog, All Day I Dream About Food, has opened my eyes to how you can make creative, flavorful foods that are still low in carbohydrates and suitable for diabetics, dieters and even the everyday hungry person. Many of her recipes are also gluten-free!

But unfortunately diabetes isn’t just about coming up with friendly foods. Diabetes is an increasing global problem, particularly in developing countries. Although the causes are complex in nature, the rapid increases in overweight, obesity and physical inactivity definitely have an impact. Worse still, the World Health Organization (WHO) projects that diabetes deaths will increase by two thirds between 2008 and 2030. Therefore, in an effort to stimulate effective measures for surveillance, prevention and control of diabetes and its complications, WHO is building awareness by participating in the celebration of World Diabetes Day.

There is good evidence that a healthy diet, regular physical activity, maintaining a normal body weight and avoiding tobacco may help in prevention and/or reducing complications. So eat healthy, get active, and put away those cancer sticks (aka cigarettes and that’s another good reason to quit). For my contribution to spreading awareness through healthy eating, I made these lettuce wraps using Swerve all-natural sweetener instead of brown sugar. proof that healthy eating can still be easy and fun.

Be sure to check out the giveaway for you own Swerve baking kit to try out yourself at the end of this post. Get your swerve on!

One year ago: Chicken Alfredo Biscuit Casserole

CASHEW CHICKEN LETTUCE WRAPS

Makes 6-8 lettuce wraps

Ingredients:

SAUCE

2 Tbsp reduced sodium soy sauce

1 Tbsp rice vinegar

1 Tbsp Swerve granulated sugar (or brown sugar for non-diabetics)

1/4 tsp ground red pepper

1/4 tsp ground ginger

1 tsp sesame oil

CHICKEN

2 chicken breasts (about 3/4 lb. total), diced

8 leaves of greenleaf or iceburg lettuce

3 Tbsp olive oil

1 cup onion, diced

2 garlic cloves, minced

1 tsp reduced sodium soy sauce

1/4 cup cashews, chopped

Salt and pepper to taste

Directions:

1. For the sauce, mix all ingredients making sure to dissolve brown sugar. Set aside.
2. Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
3. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil. Serve with rice.

Source: Adapted slightly from She Wears Many Hats.

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