When I was younger, I didn’t like salad. There were lots of things I didn’t like: sour cream, salmon, tilapia, avocado, cream cheese….looking back, I’m not sure what was going on with me then.
Growing up changes your tastes – at least I’m hoping that for some of my family members. *Cough* Anyway, these days I embrace salad. And if you follow me on Instagram you’ll see that I post pictures of my salads often. I’m always looking for a good one – my favorite being Cornbread Salad, but this comes a very close second. I’ll try to do better at posting salad recipes.
In Cooking Through Stacy’s Stash we’re tackling another church cookbook – and there are many to come because my Mother In Law keeps buying them for me…I think she likes my cookin’. 🙂 This cookbook is from Limestone United Methodist Church in Limestone, Tennessee. It’s full of good, downhome favorites – like this Cracker Salad.
What IS Cracker Salad? If you’ve never looked through a church cookbook, you probably don’t know – and that’s sad. Very sad. See my sad face? 🙁 Cracker Salad is a bowl full of veggies with a delicious mayo-based sauce. You crumble crackers up in it and eat it immediately so that the crackers are still crunchy. IT ROCKS MY FACE OFF. I do not lie.
This is actually a Paula Deen recipe…with no butter. I love Paula’s recipes – and butter. And butter in Paula’s recipes. Bless her heart.
I had some converting to do with this one. I made Lavash Chips from Sheri Graham’s blog and called them “crackers.” Also, I switched out some of the mayo for Greek yogurt to make this a little lighter on the stomach – because my tummy can’t handle too much mayo. I also downsized it to make it a single serving recipe. I LOVE SINGLE SERVING RECIPES.
The lavash “crackers” worked great in this salad – better than I could have imagined. I baked mine at 375 until they started to brown. Notice I said BROWN. I don’t want to tell you how many I’ve burned. Yes, I could set the timer…but that would be entirely too easy and I need to keep our fire alarm up and running.
You can use whatever fresh veggies you like and have on hand. This is a GREAT summertime salad to make. Don’t leave out the cilantro though – it totally makes salads ROCK. And if you do leave it out, just don’t tell me. What I don’t know won’t hurt me…now that I think about it, that seems like a dumb phrase.
I like these veggies in mine: tomato, pepper, cucumber, red onion, and cilantro. Summer squash would also be good. Anything you can eat raw without breaking your teeth. That’s a good general rule for veggie salads.
You’ll also add a chopped, boiled egg. Egg makes salad sing. When I visit a salad bar that has egg on it, I want to hug the chef and confess my undying love…of eggs. Not of the chef – that would just be weird. :-/
Mix your dressing together – greek yogurt, mayo and salt+pepper. Then mix everything together and serve IMMEDIATELY. Do not pass go and do not collect $200. No, wait – if someone wants to give you $200, totally take it and then eat the salad. You have my permission.
Now, go make this salad. It will make your mouth happy – and your husband too…but make two salads, don’t share. Sharing isn’t caring. That’s another dumb phrase.
- Lavash Crackers (1/2 lavash per serving)
- 1 small tomato, seeded and chopped
- ½ green pepper, chopped
- 1 small cuke, peeled and chopped
- ¼ cup diced red onion
- Handful of chopped cilantro
- 1 hardboiled egg, chopped
- 2 tablespoons Greek yogurt
- 1 tablespoon mayonnaise
- Salt and Pepper to taste
- In a small bowl, combine yogurt and mayo. Salt and pepper to taste. Mix well.
- Crumble crackers.
- Combine all ingredients in a small salad bowl. Toss well.
- Serve immediately.
Yield: 1 serving