National Salad Month: Strawberry Pretzel Salad

***To read the other installments of the National Salad Month series, check out these links: Asian Slaw and Grape Salad

 

National Salad Month strikes again!  Today, I’m bringing you a recipe that Paula Deen first brought to fame (Fame? For a recipe? I don’t know…).

I like this recipe for a variety of reasons:

  1. It uses strawberries, a fruit that is very much in season right now, i.e., tres budget-friendly.
  2. It mixes salty with sweet — one of my favorite flavor combinations (like peanut butter and apples and sea salt and chocolate).
  3. It’s misuse of the word “salad” makes me giggle.  Really, it’s more of a layered dessert… A dessert casserole of sorts.  But this should come as no surprise since Paula Deen is the one who named the dish.

(Thanks for indulging me… I feel like I haven’t gotten to make a list in a while.)

And since it’s a Paula Deen recipe, I’m sure it will come as no surprise to you that it has more butter and sugar than necessary.  In fact, I was able to cut the butter and sugar in HALF as well as the whipped topping… and I didn’t notice their absence!

So… here’s my version for your Pinning or cooking pleasure:

Strawberry Pretzel Salad

You’ll need:

  • 2 cups crushed pretzels (don’t bother with the food processor, it’s better if they’re still in pieces)
  • 1/2 c. melted butter
  • 2 T sugar, plus 1/2 c. sugar
  • 1 8 oz. package cream cheese, softened
  • 1/2 of an 8 oz. container of whipped topping
  • 1 package of strawberries, washed, hulled, and chopped
  • 1 8 oz. can crushed or diced pineapple
  • 1 pkg. strawberry gelatin mix
  • 2 c. boiling water
  1. Preheat the oven to 400 degrees F.
  2. Combine the melted butter, broken pretzels, and 2 T of sugar until pretzels are coated.  Spread it evenly over the bottom of a greased casserole dish and bake in oven for about 8-10 minutes or until hardened.  Allow to cool.
  3. After the cream cheese has softened, whisk together with 1/2 c. of sugar then fold in whipped topping until incorporated.  Spread the mixture over the pretzel crust and refrigerate for about 30 minutes.
  4. Combine the strawberries and pineapples and spread over the mixture and crust.
  5. In a small bowl, dissolve the gelatin packet in boiling water and set aside until cool.  Pour over the top of the fruit.
  6. Refrigerate for about four hours, or until gelatin has set.  Enjoy!

It’s so good…..

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The Best Thing that Ever Happened to Cabbage

Round two of the National Salad Month recipe-fest commences today!  (Don’t worry if you’re less than enthused, this won’t go on forever.  Just the month of May.)

Last week I made grape salad (which is by all accounts, more of a dessert).  Today I’m giving you the recipe for one of my favorite salads ever:

And it’s so easy.  And delicious.  And borderline nutritious?  It’s got cabbage in it if that’s any consolation… and that, my friends, is a vegetable.

 

Here’s what you’ll need…

  •  1 pkg. coleslaw mix (or 1 stalk of Bok Choy or Napa)
  • 3 green onions, chopped
  • 1 pkg. Ramen noodles, crushed (no seasoning packet needed)
  • 1/2 c. sunflower seed kernels
  • 1/4 c. slivered almonds
  • vegetable oil

For the dressing:

  •  1/2 c. sugar
  • 1/4c. red wine vinegar
  • 2 T soy sauce

For the salad:

  1. Combine the dress ingredients, whisking together until the sugar is dissolved.  Set aside.
  2. Coat the bottom of a pan with vegetable oil and toast the crushed Ramen noodles and nuts on medium heat.
  3. After the Ramen nut mixture has cooled, combine it with the coleslaw mix and the green onions.
  4. Add the dressing, tossing the salad until everything is coated.

Surprisingly, this stuff is good the next day (I originally thought it would be soggy and wilted, but cabbage is a little tougher).

Yummy!

***Feeling festive for National Salad month?  Check out my previous post here: Grape Salad