Broccoli-Apple Slaw


Every once in a while, I try a recipe that becomes a family favorite and joins the ranking of those that get made over and over again! I found the original recipe for this salad in the “Cooking Light” magazine and made some changes and additions that I thought would be good.  This dish has already graced my table several times in the last couple of weeks, and it will be added to my repertoire of quick and easy weeknight dishes. Except for the bagged broccoli slaw that is readily available in the grocery store, I’ve always got the rest of the ingredients on hand. The dressing is sweet and tangy at the same time, and I love all the crunchy texture.
The original recipe did not call for raisins or pecans, but I thought they’d be a good addition. It DID call for slivered red onion, but I chose not to use it. Make this recipe your own by using ingredients you like! Try dried cranberries or cherries in place of the raisins or use walnuts instead of pecans. Or just leave them out if you prefer! Hope you like this as much as we did!  🙂

Broccoli-Apple Slaw

adapted from Cooking Light magazine

makes about 6 servings


  • ⅓ cup mayonnaise
  • 2 T apple cider vinegar
  • 1 t prepared horseradish
  • 1 ½ t sugar,
  • ¼ t salt
  • 1 Honeycrisp apple, diced
  • ½ cup golden raisins
  • ½ cup pecans, chopped
  • 1 (12 oz) pkg broccoli slaw


Whisk together mayonnaise, vinegar, horseradish, sugar and salt in a large bowl.  Add slaw, apple, raisins and pecans.  Toss to coat.

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂


Sweet ‘n’ Spicy Shrimp and Avocado Salad with Mango Vinaigrette

Here’s another recipe that not only fits my “Main Meal” salad theme, but also has one of my favorite fruits….Mango!  My friend, Blanca, served this as a first course, but it’s so good that I’d fix it again as my main course!  You get the sweetness from the mango, the spicy from both the red and black pepper and a creaminess from the avocado.  If you’re serving this as a first course, try something different and serve it in martini glasses or any clear glass.  It adds a touch of elegance.  🙂

Sweet 'n' Spicy Shrimp and Avocado Salad with Mango Vinaigrette

The recipe calls for 1 pound of peeled, cooked shrimp.  I happen to think shrimp is much more flavorful if roasted in the oven than boiled in water.  I just toss my shrimp with a few tablespoons of olive oil and maybe 1/2 teaspoon each of salt and pepper, lay them out in a single layer on a sheet pan, and roast in a 400° oven for 8-10 minutes, just until pink, firm and cooked through.  Set aside to cool, then add to your salad.  This recipe is from the Cooking Light Magazine.  Enjoy!

Sweet ‘n’ Spicy Shrimp and Avocado Salad with Mango Vinaigrette

Serves 4 as a first course

Cooking Light Magazine

Printable Recipe

  • Mango Vinaigrette
  • 6 cups shredded romaine lettuce
  • 1 cup chopped red bell pepper (1 medium)
  • 6 tablespoons thinly sliced green onions (optional)
  • 1 pound peeled cooked shrimp
  • 1 avocado, peeled and diced

Place Mango Vinaigrette in a large bowl.  Add lettuce bell pepper, and green onions, if desired; toss well.  Add shrimp and avocado;toss gently.

Mango Vinaigrette

  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1/2 to 2 teaspoon crushed red pepper, to taste
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 3/4 cup diced peeled mango (about 1 medium)

Combine first 8 ingredients, stirring with a whisk.  Stir in mango.

What Do You Call a Choking Bean? A GREEN BEAN!

What do you call an old lady carrying beans?  A BEAN BAG!  Bet you can’t guess what this post is about……

Seriously, we should be eating more of these little cuties, as they are loaded with nutrients!

  • they are low in calories (approx. 44 calories in 1 cup)
  • excellent source of vitamins A, K, C, manganese, fiber, potassium, folate & iron, magnesium, thiamine, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin

OMG! Makes me want to go eat a whole bowl right now!  This year my guys (hubby & teenage son) decided they’d plant pole beans among other things in our garden.  Since I was born with two black thumbs and no green ones, we made an agreement early on that they would tend the garden and I would do the cooking!    If you have a chance to grow your own food, I highly recommend it.  Not only is it so much better for you, but it’s so much fun to be surprised every day with what comes out of the garden!

This green bean dish has become a family favorite.  If you can find a Meyer lemon, it is SO worth it for the flavor!  They are much more mellow and less acidic than the standard lemon, but if you can’t find one, a regular lemon will work just fine.  Also, I keep a bag of ciabatta bread crumbs in the freezer for topping vegetable dishes.  The texture of ciabatta makes for some really crunchy crumbs, and when you mix in some grated Parmesan cheese, it makes for a really tasty topping!   Just take a loaf of store-bought ciabatta bread and pulse it in your food processor.  Put the crumbs in a freezer bag, and they’ll keep in the freezer for a LONG time!

Fresh From the Garden Green Beans w/Meyer Lemon Vinaigrette

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Adapted from Fine Cooking Magazine

Printable Recipe


  • 1 cup fresh breadcrumbs (I use ciabatta)
  • 1/2 cup plus 3 tablespoons extra virgin olive oil
  • kosher salt and freshly ground pepper, to taste
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Finely grated zest of one Meyer lemon
  • 1/4 cup fresh Meyer lemon juice
  • 1/4 cup heavy cream
  • 2 pounds fresh green beans, trimmed

Preheat oven to 350°.
In bowl, mix breadcrumbs with 2 tablespoons of the olive oil, salt and pepper, and lay them in a single layer on a sheet pan.  Bake in oven for about 10 minutes or until a nice golden brown color.  Let cool, transfer to a bowl and mix in cheese.

In another bowl, whisk lemon zest, juice, cream, a pinch of salt and pepper and slowly whisk in remaining 1/2 cup of oil.  Taste for seasoning and add more salt or pepper if needed.  Bring a large pot of salted water to a boil, add beans and cook just until tender, 4-6 minutes.  Drain well and toss the beans with vinaigrette.  Transfer to serving platter and top with breadcrumbs.

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