Pea Salad with Zippy Sauce

Pea Salad with Zippy sauce is a family favorite and this is a great spring salad that pairs nicely with ham.

The addition of French green beans & baby limas really add texture and zing to the salad.

I think I may have to serve it at Easter! It is a super simple oldie goldie that I think you will like!

Veggie Salad

1 package each (frozen steamer packs) peas, French green beans & baby lima beans

3 hard boiled eggs ( I chop 2 and slice 1 to look pretty on top)

2 celery stalks, chopped

2-3 green onions, chopped

steam veggies in micro according to directions, drain and toss in salad bowl add chopped eggs, celery & green onions

Zippy Sauce

1/2 cup mayo

1/2 cup plain Greek yogurt

1/4 cup red wine vinegar

splash of Worcestershire sauce

squeeze of Siracha

sqeeze of yellow mustard

lots of black pepper

little salt

Mix well and adjust seasoning to taste.


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Best Ever Tuna Salad

Tuna Salad, I know doesn’t seem all that special but, really this is a delish recipe. Perfect for lunch or a  quick weeknight dinner. The mix of the sweet pickles, the salty parm, the crunch of the broccoli slaw, it hits all the senses! YUM! 


BEST EVER Tuna Salad
1 lg can of white tuna
1/4 cup broccoli slaw
2 hard boiled eggs, chopped
1/8 cup chopped Bread & Butter pickles
1 t Trader Joe’s 21 seasoning salute (or your fav spice blend)
1 T shredded Parmesan cheese
3 T  mayo (more or less to your taste)

Drain, dump & flake tuna, add slaw, eggs, pickles, seasoning and mayo; stir and chill. I love this on toasted wheat bread.  ENJOY!!

xoxo, Mama Bird

7 ~ layer salad

7layer salad

Seven layer salad is one of my favorite salads ever! It’s so old school and was served and nearly every family function as a child. It holds lots of memories for me. Like when I was little I only ate the hard boiled eggs and the bacon! It is a very simple dish, just chop everything and put together. There is one key element to this salad, YOU MUST MAKE AHEAD!! I always make the night before and it really needs the time to set and all the flavors to meld. I promise this is a crucial step!
7~layer salad
1 head iceberg lettuce, chopped
1/2 green pepper, chopped
3-5 green onions, chopped (whites & greens)
3 stalks celery, sliced thin
1 small bag frozen peas (throw in boiling water for 2 mins, drain and set to side)
4-6 hard boiled eggs, sliced
4-6 slices bacon, cooked & crumbled
1-2 cups shredded sharp cheddar cheese
1 1/2 cup mayo
1/2 cup sour cream
1 T lemon juice
3 T sugar *
Mix all the dressing ingredients together and set to side, it should be kind of thin at this point like salad dressing, not watery! * If you use a sweet mayo like miracle whip you do not need to add the sugar! I like to add a tablespoon at a time and taste! You can always add more!
To layer salad, I love to do in a big giant bowl and I do 2 layers! Start with lettuce, pepper, onion, celery, peas, eggs, repeat. Then top with dressing, cheese, bacon crumbles and chives. Cover and refrigerate over night.
xoxo. Mama Bird

Mama B’s Roasted Sweet Potato Green Salad

Mama B  is the sweetest Gran to my favorite 4 yr old twins, Jake & Maggie, Mama B is also great cook and she was telling me about this amazing salad that I thought would be a great addition to our Thanksgiving meal! I love roasted sweet potatoes so I made a smaller portion for dinner last night and it was FANTAB!! Hubs gobbled it up and so did I!!

Salad: 1 head Romaine lettuce ( I used 2 of the Romaine Hearts)
1 c. blue cheese crumbles
1 c. pecan pieces (I lightly toasted these in the microwave 30 sec at a time)
1 c. dried cranberries
1 med. to small red onion thinly sliced
3 large. sweet potatoes

3 T apple cider vinegar
1 c. oil (I used extra light
1 1/2 t. Dijon mustard

Peel and cut sweet potatoes into 1 inch pieces. Toss sweet potato chunks in mixture of oil, garlic and salt. (I put the chunks into a plastic bag, just drizzled some oil in, threw in 2 cloves sliced garlic and massaged it all together.) Roast in a 400 oven for 30min or so Potatoes should be golden brown in color. Cool.
Chop romaine lettuce into 1 inch pieces and place in bowl or platter. Layer onion, blue cheese, cranberries, and pecan pieces. Top with sweet potato chunks. Toss salad with desired amount of vinaigrette dressing right before serving. (You have to eyeball how much dressing – when I doubled the recipe about ¾ cup of dressing worked perfect!!
Thanks Mama B for sharing!!
xoxo. Mama Bird

Gobble till ya Wobble {Thanksgiving Menu}


I say this every year, but seriously HOW IN THE WORLD is THANKSGIVING in 2 1/2 WEEKS??? Really? How? How fast can the time fly by?  THANKSGIVING is upon us!! 

You ask WHAT in the world am I planning on serving? Well, I have a list of traditional favs that I have put my own little twist on to make perfect and  I am sharing all my yummies today. 

Christams 028

No Thanksgiving is complete without and AMAZING Bird. Thanks to Aunt Jan, who made the rub for the first ever fried turkey I had that I am sharing the TOM TERRIFIC TURKEY RUB it is sure to be a HIT!
And last year I did a BRINE and OMG it was insane! So moist and yummy!!

Cranberry Orange Pineapple Salad is to DIE for and everyone, even Hubs who claims to hate any sort of gelatin loves this!!

Birdie’s Best Ever Dressing really is the BEST EVER! I worked on this recipe for about 5 years and it is PERFECT!!

Sweet Potato Soufflé another FANTAB side that can’t be passed up!!  It really isn’t the same ole sweet potatoes

Brussels Sprouts, I know everyone turns up their noses but, they are DELISH!!! Follow these easy steps and even your picky bro-in-law will gobble them up!!

Mama B’s Salad  roasted sweet potato, greens, cheese, you can not go wrong!!

What are you serving this year for Thanksgiving?
xoxo. Mama Bird

Scallops with Spinach Salad


Yet again my girl  Jenny from Dinner, A Love Story  has been a true inspiration for an amazing dinner!! Jack was with his cousins tonight so I thought I would make the Hubs and I a special dinner. I whipped into Dockside Seafood and saw these beautiful scallops! I remembered reading about a scallop dish with a bacon and corn hash and that was where I began!!

I had 2 ears of silver queen corn in my fridge along with some fresh spinach, grape tomatoes, Vidalia onions and of course BACON!

8 large scallops, rinsed and dried

2 slices bacon, cooked set to side (drippings used to cook in)

1/2 Vidalia onion, chopped

2 ears of corn, cut off the ear

2 handfuls, (about 1/2 pint) grape tomatoes

1 large handful fresh spinach

juice of one lemon

big splash (1/4 cup or so) white wine

So here is where I got crafty! I grabbed my iron skillet and fried up 2 pieces of bacon. Set the bacon aside and added a pat of butter, seared the big ole scallops on all sides about 2 mins on each side as these were large scallops. While they were searing I cut the corn off the ears, diced 1/2 of onion, cut tomatoes in half. Remove scallops from skillet cover with foil. Add corn and onion, sauté about 3 mins add tomatoes and splash of white wine and lemon juice, swirl around and get all the yummy goodness from the pan add spinach allow to wilt about 2 mins add scallops back to pan and then serve up, no joke 20 minute meal. Delish!!

Ta ta for now- Bird

Yummy Fruit Salad, yummy, yummy!

fruit salad


This salad is so simple it seems almost silly to share, but it was so dang good I would be remiss not to!

Cut up all the fresh fruit you enjoy and pour this deliciousness over top, it will bring out all the juices from the fruit and make them look all shiny and beautiful! I used cantaloupe, strawberries & blueberries.

fruit dressing

Honey Lemon Dressing

2 heaping tablespoons Honey

juice from 1 large lemon

4 large mint leaves, chopped


Whip it up, pour it over your fruit and something magical happens!

ENJOY!  Mama Bird

couscous salad


Saturday night I realized that I needed a side dish to take to the church covered dish luncheon and I was at a loss. I had cous cous and some fresh veggies so I whipped up a fresh spring salad. It was delish, light and relativity healthy!

Here is how it went:

Cous Cous Salad

1 box of cous cous, cooked as directed

2 cucumbers, seeded and chopped

6 Roma tomatoes, chopped

1/2 Vidalia onion, chopped fine

8 oz crumbled Feta cheese

1/2 c olive oil

1/4 c balsamic vinegar

salt  pepper to taste

fresh oregano, flat leaf parsley, and mint

lemon zest

cook cous cous as box states, set to side; chop all your veggies, add spices, vinegar and oil, toss the feta and add cous cous. Chill for several hours or overnight.


Famous Broccoli Salad


My FAMOUS (even if only in my own mind) Broccoli Salad. This is one of my favorite salads! I love the freshness and it is perfect for a Southern family dinner.  The trick to MY salad is that you blanch the broccoli  to bring out the bright green color and to lightly cook. It is still crisp just more tender. Hope you enjoy it as much as I do!

Broccoli Salad

2 heads broccoli

6 slices bacon, crisp & crumbled

1/2 c golden raisins

1/2 c toasted almonds

1 small red onion, chopped fine

1 c mayo

1/4 c honey

2 Tb vinegar

Blanch broccoli for 2-3 mins, remove, and submerge in cold water. Once cool add red onion and raisins to broccoli. Mix dressing and pour 1/4 to 1/2 onto broccoli mix and chill. Just before serving add almonds & crumbled bacon and additional dressing (if needed). Makes a great addition to any spring or summer meal. Enjoy!

Mama Bird

Blue Cheese Cole Slaw



I have been on a quest since eating at The Boat House in Charleston, SC to find a recipe for this yummy slaw. I have tried a few and non were quit right.UNTIL I found Katie who ironically lives in Charleston but, loves CAROLINA TARHEELS! I have been making this slaw for years now and thought it deserved its on  post!

You can find her exact recipe HERE

Blue Cheese Slaw
1 bag of Coleslaw  Mix
4 oz Blue Cheese 
4 slices cooked & crumbled bacon (all that would fit on my pan!)
2 tablespoons of honey 
1/2 cup of mayo 
2 tablespoons of Red Wine Vinegar
Salt & Pepper to taste
Whisk mayo, honey & vinegar until even consistency. Add blue cheese, & salt/pepper. Toss the coleslaw mix with the sauce. Chill for at least 2 hours. Top with crispy bacon. ENJOY!