Jicama Salad

Cabbage and Jicama Slaw

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Jicama Slaw

Jicama Slaw


Cabbage and Jicama Slaw

This Cabbage and Jicama Slaw is NOT you’re average slaw baby!     

I created a perfect side for your Mexican inspired meals.

This one is light, refreshing and so flavorful.  

Have you had Jicama before?  Oh, it adds a wonderful earthy, sweet taste and it’s crunchy fabulous.  

Then I added in just enough cilantro to brighten the entire dish.  

It’s a terrific twist on OLE!

If you are looking for another scrumptious salad with Mandarin Oranges, here’s one that has strawberries, spinach and a really delightful dressing, this Strawberry-Orange Spinach Salad hits the spot

Cabbage and Jicama Slaw


1 medium jicama, peeled and grated

16 oz. cole slaw mix (coarse chop, NOT fine shred if available)

11 oz. can mandarin orange segments, drained, reserve juice

1/4 cup mayonnaise

2 Tbl. red wine vinegar

1-2 tsp. fajita/taco seasoning

1/2 tsp. Montreal Steak Seasoning

½ tsp. salt, or to taste

½ tsp. balsamic vinegar

Fresh cilantro, leaves – to taste



Peel skin off the jicama with a vegetable peeler.Jicama SlawOr with a knife, careful to get just the outer top layer.Jicama SlawGrate the peeled jicama using the largest holes on the grater; set aside.Jicama Slaw

In a large bowl, add the coleslaw, jicama and the drained mandarin oranges.Jicama Slaw

In a small bowl, whisk together reserved 2 Tbl. of the Mandarin juice, mayonnaise, vinegar, fajita seasoning, pepper and salt to taste.

Pour the dressing over the jicama mixture.

Toss to mix thoroughly and top with cilantro.

Add more Mandarin orange juice ONLY if needed.Jicama Slaw

Mix well. Keep in refrigerator until ready to serve.

If there is excess liquid, simply strain it off; absolutely delish!Jicama Slaw

 Carrie’s recipe, Copyright Carrie Groneman, 2016, 2018

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Chopped Salad Fiesta Style

Fiesta Chopped Salad

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Chopped Salad Fiesta Style

Fiesta Chopped Salad with Homemade Dressing

This salad is sssoooo good.  You will crave it, want it, make it once a week!  It’s healthy, satisfying and so tasty.  The combination of flavors from the roasted corn are easily done in your oven to the crunch of fresh veggies.  Add the bit of sassy from the dressing which makes this an off the charts amazing salad that is great for a crowd or for individual plates. I’ll show you just how amazing and healthy this is!

Fiesta Chopped Salad


1 package Hidden Valley Fiesta Ranch dip mix

1 cup buttermilk

1 cup light or fat free sour cream

2-3 Tbl. milk

12-16 oz. frozen corn (plus 1/2 tsp. salt and 1 tsp. sugar)

2-3 bunches of hearty lettuce such as romaine

2-3 tomatoes

1 can black beans

1 can pinto beans

1 red bell pepper

1 can sliced olives

8 oz. shredded cheese

1/2 – 1 whole rotisserie chicken

Avocado, chopped – optional

Tortilla chips, blue corn are great with this dish


Make the Fiesta Dressing by mixing the Fiesta Ranch dip dry packet, sour cream, buttermilk until completely combined. 

Add in milk a tablespoon at a time until the dressing has the consistency of medium thin sauce so it will pour but not too runny. 

Cover and put in the refrigerator to sit until ready to use to allow the flavors to marry.

Fiesta Chopped Salad 2Heat the oven to 375 degrees.

Roast the corn by lining a jelly roll or cookie sheet with tin foil and coat with non-stick cooking spray.

Spread the corn out in a single layer. 

Sprinkle with the salt and sugar.Fiesta Chopped Salad 3Cook for 10 minutes and stir, then spread out to a single layer again. 

Continue this for a total of 3 times or until the corn is nice and lightly brown and golden colored.

When done, set aside and prepare the rest of the salad.

Rinse and drain well the pinto and black beans. 

Set aside and pat dry with paper towels.Fiesta Chopped Salad 5

Chop the lettuce and clean thoroughly in a salad spinner or using other means as needed.

Chop the tomatoes, bell pepper, olives, chicken, avocado if using.

Assemble ingredients in a large bowl with chips as a layer or at the side OR have all the ingredients for each person to assemble their own salad so they can choose their own ingredients.

 Serve with Fiesta Ranch Dressing.Fiesta Chopped Salad 6Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

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Fruited Spinach Salad

Strawberry-Orange and Spinach Salad

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Fruited Spinach Salad

Fruited Spinach Salad


Strawberry-Orange and Spinach Salad

Looking for a FABULOUS salad that’s quick, light and especially DELICIOUS?  

This is the ONE!  Just toss this salad together for a quick lunch, or as a side to make any meal special.

My homemade dressing compliments the salad perfectly; not too sweet or tangy, and it’s healthy too!

I really think you will love this one, so make it up today and see if you don’t make it on a regular rotation:)

If you are looking for a more substantial salad for a meal, you could give this Spinach Dinner Salad a try, it’s really good and filling too.

For a really unique and scrumptious twist, this Salad with Roasted Squash and Poppy Seed Dressing is A.M.A.Z.I.N.G!!!

If you prefer a meal in a bowl type salad, you are going to really enjoy this Fiesta Chopped Salad with it’s south of the border flavors and hearty goodness. 

Definitely a salad for every occasion and every taste, but this Strawberry-Orange and Spinach Salad hits the spot every time.

Strawberries and Mandarin Oranges in a Spinach Salad with Homemade Dressing



1 Tbl. honey

2 Tbl. seasoned white wine vinegar

1 Tbl. juice from the mandarin oranges

1 tsp olive oil

1/4 tsp Montreal steak seasoning

Pinch of ground nutmeg, fresh is best



½ pound fresh spinach leaves, stems removed and torn into bite-size pieces

One can (10 ½ oz) mandarin oranges packed in juice, drained

1 – 2 cups fresh strawberries, halved


Combine the honey, seasoned vinegar, 1 Tbl. juice from mandarin oranges, olive oil, montreal steak seasoning and nutmeg in a small bowl; mix well.

When grating the fresh nutmeg, this is what fresh nutmeg looks like. It is a nut/seed and if you have a grater that will make a fine grate, that will work best as you want it grated very finely. The nutmeg seed like this will keep for a very, very long time so don’t be afraid to purchase it.Fresh Fruit and Spinach SaladArrange spinach in large bowl.

Top with oranges and strawberries.Fresh Fruit and Spinach SaladPour honey mixture over top and toss to coat.

Or arrange spinach and fruit on individual salad plates as shown.Fresh Fruit and Spinach Salad

 Serve Fresh!

Carrie Groneman’s recipe, Copyright Carrie Groneman, 2014, 2018

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Tomato, Cucumber and Chive Salad

Tasty Tomato, Cucumber and Chive Salad

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Tomato, Cucumber and Chive Salad

Salad made from Tomatoes, cucumbers and fresh chives

Garden bursting to overflowing and need a fantastic recipe?

Well, this fits the bill, is a simple one that I’ve made for years and it sings summer!                    

Great flavors marry together in a wonderful relationship and you will be amazed at how refreshing it tastes.  Come on with me and I’ll show you how easy it is to make.

Tasty Tomato, Cucumber & Chive Salad
2 ripe tomatoes, cut into bite sized pieces
1 ripe cucumber, peeled and cut into bite sized pieces
2-4 Tbl. chives, cut or you can use the tops of green onions, minced
1/4 – 1/2 cup seasoned rice wine vinegar (this is vinegar with sugar already in it)  
Combine all in a bowl and give a gentle stir.
Eat immediately or store in refrigerator for up to 1 day. Longer and the tomato begins to release most of its juices, making it a soupy consistency. 
Recipe by Carrie Groneman, A Mother’s Shadow, 2013
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Dinner Spinach Salad

Perfect Dinner Spinach Salad

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Dinner Spinach Salad

Dinner Spinach Salad

My handsome hubby Stan grows the most scrumptious spinach in our garden! I wanted to find a way to use those lovely green leaves.  I created this ‘salad’

It actually is more than a salad, I will say, it would be considered an elegant meal, though not difficult to make at all and very gourmet-like.

It could also be served as an elegant side salad to impress any guest.

It is so satisfying and the flavors are incredibly complimentary that it is one you will want to make time after time as a regular all through the seasons. 


Dinner Spinach Salad


1 large sweet onion (Vidallia if available)

2-3 Tbl. butter

 1/2 tsp sugar

10-12 oz. package of  spinach leaves

1 can Northern beans, drained & rinsed (these add a rich butter flavor.  Even if you don’t care for beans, give this a try)

1 roasted red bell pepper, cut into strips, then in half or thirds

4-8 oz. feta cheese, crumbled (depending on taste)

1/2 cup toasted slivered almonds

1 can mandarin oranges, drained – save the juice


Juice from mandarin oranges

1 tsp. prepared mustard

1/2 tsp. sugar

1/2 tsp. roasted garlic seasoning optional

1/3 cup rice vinegar

3/4 tsp. Montreal Steak seasoning

1/2 tsp. Emerills seasoning


First, slice the onion thin and then in half.  Place in large fry pan with the butter.  This will seem a lot, but it will shrink tremendously.Dinner Spinach SaladContinue cooking till the onions begin to wilt. translucent and begin to brown, then add in the sugar. 

This step brings out the natural sugar in the onions for a sweet and surprisingly wonderful taste.Dinner Spinach SaladContinue to caramelize the onion, cooking over med heat till soft and golden; keep warm.

In a large bowl combine the rest of the salad ingredients OR make individual salads according to desired salad ingredients.

Whisk together the dressing ingredients and serve over the salad, a little at a time till desired strength.

Arrange warm onions on top of salad.

Serve immediately.

Recipe by Carrie Groneman,

Copyright Carrie Groneman, A Mother’s Shadow

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