Mandarin Orange Ambrosia Salad



  • 1 8-ounce tub cool whip, regular or lite (thawed)
  • 1/4 cup milk
  • 1/2 cup sour cream
  • 1 (3.4 ounce) instant vanilla pudding mix (goes in the salad as dry powder)
  • 1 cup sweetened shredded coconut
  • 1 cup chopped nuts (I used walnuts. Pecans are good too.)
  • 2 cups mini marshmallows
  • 2 (15-ounce) cans mandarin oranges, drained well
  • 8 ounce can crushed pineapple, slightly drained (reserve juice)
  • 14 ounce jar maraschino cherries, drained well


  1. In a large bowl, add cool whip, milk, sour cream, and pudding mix.
  2. Add the coconut, nuts, and marshmallows. Stir well.
  3. Add the mandarin oranges, crushed pineapple, and cherries. Gently fold in the fruit.
  4. Add some of the reserved pineapple juice if it seems thick. (This is just personal preference)
  5. Serve immediately. Or cover and chill until you are ready to serve. You can make it up to 24 hours in advance.

Crunchy Ramen Noodle Salad

Crunchy Ramen Noodle Salad
This recipe is super easy to make, you really just throw all of the ingredients together in a large bowl and let it sit for a few minutes. The longer the salad sits, the better the flavor!


  • 24 ounces broccoli slaw
  • 12 ounces chicken flavor ramen noodles uncooked and broken up
  • 1 cup craisins
  • 1/2 cup sunflower seeds
  • 3 tablespoon sesame seeds
  • 1/4 cup granulated sugar
  • 3/4 cup apple cider vinegar
  • 3/4 cup vegetable oil


  • Chopped scallions
  • Shredded chicken


Combine all ingredients, including the seasoning packets from the ramen, in a large bowl and mix until evenly coated.

Asian Ramen Noodle Salad

Asian Ramen Noodle Salad
This colorful, healthy Asian ramen noodle salad full of fresh ingredients. Carrots, green and purple cabbage, edamame, scallions, toasted almonds and crunchy ramen noodles are all in this salad. The dressing is tangy, sweet, and loaded with Asian flavors! Add chicken to make it more protein packed!


  • 2 packages ramen noodles (discard seasoning)
  • 1/2 cup sliced almonds
  • 1 cup shelled edamame
  • 1 (12 oz) cabbage coleslaw mix
  • 2 cups purple cabbage (or just use more cabbage mix)
  • 1/2 cup matchstick carrots
  • 1 bunch scallions (greens only), chopped
  • 1/4 cup cilantro leaves, chopped
  • 1 (15 oz) can mandarin oranges, drained

Sweet Sesame Dressing

  • 1/2 cup oil (such as, canola or vegetable)
  • 1/2 cup cane sugar (honey or agave is fine too)
  • 3 tablespoon apple cider vinegar (or just use more rice vinegar)
  • 3 tablespoons rice vinegar (or just use more apple cider vinegar)
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes


  1. Position a rack in the center of the oven and preheat the oven to 425 degrees F.
  2. Spread the broken ramen noodles and sliced almonds out onto a baking sheet and toss to combine everything.
  3. Bake for 5 minutes or until they just start to get toasty and golden.
  4. Remove from oven, allow to cool for 5 minutes.
  5. Add the ingredients of the dressing to a bowl and whisk in the oil. Alternately, you can add all the ingredients to a mason jar and just give it a good shake.

To assemble the salad: add all the ingredients together in a large bowl, toss to combine. Add the dressing when ready to serve. The salad is best eaten the first day, it will lose the crunchy favor over time.

Cook’s Notes

  • Toss in leftover cooked chicken cubes to make this a protein packed meal.
  • Use this salad to finish off leftover veggies in the fridge. Other suggestions include chopped kale, fresh broccoli florets, and red or green bell peppers.

Sweet & Tangy Citrus Slaw

Sweet & Tangy Citrus Slaw
This slaw is refreshingly bright and crunchy. It’s the perfect accompaniment to burgers or Sloppy Joe’s. Make it at least an hour or up to a day ahead of time, as the flavor and texture improve as it sits. And feel free to buy the cabbage and carrots already shredded to make life easy — I do.


  • 6 cups shredded red cabbage
  • 3 cups shredded carrots
  • 1/4 cup finely chopped shallots, from 1 to 2 shallots
  • 1 clove garlic, minced
  • 1/2 cup coarsely chopped fresh cilantro (parsley may be substituted)
  • Zest and juice from 1 orange (about 1 teaspoon zest and 1/4 cup juice)
  • 1/4 cup fresh lime juice, from 2 limes
  • 1/3 cup vegetable oil
  • 1-1/2 tablespoons sugar or honey
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Combine all of the ingredients in a large bowl and toss well.
  2. Cover and refrigerate for at least 1 hour or overnight.
  3. Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).

Homemade Ranch Seasoning Mix


  • 1/3 cup dry buttermilk
  • 2 Tablespoons dried parsley
  • 1 1/2 teaspoons dried dill weed
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried onion flakes
  • 1 teaspoons ground black pepper
  • 1 teaspoons dried chives
  • 1 teaspoons salt


  1. Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
  2. Store in an airtight container in the refrigerator for up to 3 months.

To Make Ranch Dressing

  1. Combine 1 Tablespoon seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine.
  2. Cover and store in refrigerator up to 1 week.


  • You can also substitute Greek yogurt for the mayo.

Cook’s Notes

  • You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix.
  • 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

Old Bay Shrimp Salad

Old Bay Shrimp Salad

  • 2 pounds large shrimp (31-35 per pound), shell-on and deveined (see note)
  • 1/2 cup mayonnaise, best quality such as Hellman’s or Duke’s
  • 1-1/2 teaspoons Old Bay seasoning
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 cup finely diced celery
  • 1/4 cup finely sliced scallions, white and green parts


  1. Bring a large pot of water to a boil over high heat.
  2. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes (the water needn’t return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking.
  3. Shell the shrimp and devein if necessary.
  4. In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce.
  5. Stir in the cooked shrimp, celery and scallions.
  6. Taste and adjust seasoning if necessary.
  7. Chill in the refrigerator until ready to serve.

Cook’s Note

  • If using cooked PEELED shrimp, you’ll need just 1 pound.
  • The salad will keep for 2 days, covered, in the refrigerator.

Dill Pickle Lovers Pasta Salad

Dill Pickle Lovers Pasta Salad


  • 1/2 lb dry shell pasta (about 3 cups)
  • 3/4 cup sliced pickles
  • 2/3 cup cheddar cheese, diced
  • 3 tablespoons finely diced white onion
  • 2 tablespoons fresh dill
  • 1/2 cup pickle juice


  • 2/3 cup mayonnaise
  • ⅓ cup sour cream
  • 1/8 tsp cayenne pepper
  • 4 tablespoons pickle juice
  • salt & pepper to taste

Dill Pickle Lovers Pasta SaladPreparation

  1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
  2. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
  3. Combine all dressing ingredients in a small bowl and mix well.
    Toss all ingredients in a large bowl. Refrigerate at least 1 hour before servin