Two Salads

What is it about Easter that brings out the little girl in us? Is that just me? I just found that at Easter time I am so nostalgic…yeah, that was the word I was looking for…not little girl more nostalgic.

I begin to think of the past Easters we’ve had when I was a little kid and the Easter bunny and egg hunting were so important. I think of family dinners and what was served and who served it.

I think of the chicken and dumplings that were always brought to our easter meals and no one wanted to eat them because she didn’t take the skin off the chicken. (People! Take the skin off the chicken!) 

I guess since we lost my Granny last year to Covid, I have become even more nostalgic. So this Easter I hosted at my home. And I signed up to bring two salads. 

And before you think we are a really healthy family. Uhhhh, no. To my family two salads at Easter is one too many. But salads have become very popular on TikTok and I love looking at all the fresh spring and summer recipes they have coming out. So I thought I could make something like that, you know, add strawberries and blueberries and some goat cheese? But when I went to look for recipes… It was an old Easter recipe made by my granny that just called out to me. I wanted a piece of her here with me, and I found it in two old recipes. 

I’ll share them with you now knowing full well these are probably not “old” to some of you. Chances are you make them often and they are very common in your families rotation. 

But I also know that these will be brand new to some of our readers. So if that is you, get ready. I’m about to introduce you to two very nostalgic salads that my granny would make with love and care and way too little Mayo. 

I’m going to introduce you to two new salads that up until recently I would not even put in my mouth. But now when I do? I’m taken back… To Easter hats and white pantyhose and tables that were too small for all the people sitting around them; and for some reason the salads I used to hate, taste so good to me now. 

Cold Pea Salad

There was not one single bite left of this salad. I had no idea everyone loved it so much. It’s so simple that I’m adding it to most of my summer cookouts.

In a large mixing bowl put in 16 oz bag of thawed sweet peas (drain of water.)

Add in cooked and chopped bacon. Don’t be stingy. I know it’s $100 a slice right now, but this salad calls for a good amount of it - so I used half a package.

Chop up a red onion. Not white or sweet, red. The flavor works and the color adds a lot.

Lastly, grate some fresh cheese. You don’t have to grate it, but you will tell the difference instantly if you do. It’s sooo much better. I used 1 1/2 -2 cups sharp cheddar. 

Dukes Mayo. Don’t test me on this. Do what I say. Use Dukes and none other. About 1 cup or until you think it’s cream enough.

Salt & pepper to taste. 

Refrigerate a long time before serving, overnight if possible. 

Ambrosia Salad

But the biggest hit of the day? This old-school salad with a list of ingredients that someone must’ve been high when they first threw them all together and tried it. But who knew? It worked. And the Ambrosia Salad was everyone’s favorite. Please know, up until the day I serve this salad I had never tasted it before in my life. Pretty risky move, huh? It was absolutely delicious. 

Pour one 15 oz can of mandarin oranges (drained), into a serving bowl. Then add a 20 oz can of pineapple chunks (drained), a 12 oz jar of maraschino cherries (drained), a 6 oz container of vanilla Greek yogurt, 1 cup of coconut and 1 cup of mini marshmallows to the same bowl. Stir all together.

Now add one 8 oz tub of Cool Whip to the bowl and mix together. I added two tubs and have #noregrets.

Chopped pecans are optional. Throw them in or don’t. I did and I loved the crunch they added.

Refrigerate for up to 4 hours before serving. 

Enjoy!

Love ya. Mean it.

Melissa 

P.S. Let me know if the comments what nostalgic recipes that you love to make!