Mexican Street Corn Salad
Ingredients:
1 bunch cilantro
4 c corn fresh
1 jalapeno
1 red bell pepper
1 red onion, large
4 tbsp lime juice
2 tbsp mayonise
1/4 tsp chili powder
1/4 tsp kosher salt
1/2 tsp paprika
1/2 tsp cumin
1 tbsp olive oil
2/3 c cotija cheese
3 tbsp sour cream
Directions:
Char fresh corn on cob in skillet. Add all fresh veggies into large bowl.
Mix the dressing ingredients into another bowl.
Mix veggies and dressing together and half the cheese.
Add the rest of cheese on top with fresh cilantro.
Ingredients:
1 bunch cilantro
4 c corn fresh
1 jalapeno
1 red bell pepper
1 red onion, large
4 tbsp lime juice
2 tbsp mayonise
1/4 tsp chili powder
1/4 tsp kosher salt
1/2 tsp paprika
1/2 tsp cumin
1 tbsp olive oil
2/3 c cotija cheese
3 tbsp sour cream
Directions:
Char fresh corn on cob in skillet. Add all fresh veggies into large bowl.
Mix the dressing ingredients into another bowl.
Mix veggies and dressing together and half the cheese.
Add the rest of cheese on top with fresh cilantro.
Doritos Taco Salad
1 pound ground beef
3 tablespoons taco seasoning
3/4 cup water
1 large head iceberg lettuce chopped
1/2 green pepper chopped
1/2 cup chopped black olives
1 cup halved grape or cherry tomatoes
1 can (15.25 ounce) corn drained
1 can (15 ounce) black beans drained and rinsed
1 cup shredded cheddar jack blend cheese
2 cups crushed nacho flavored Doritos
Instructions
In a mason jar combine red wine vinegar, olive oil, ketchup, honey, Worcestershire Sauce, paprika, onion powder, and garlic powder. Shake well to combine. Cover and refrigerate.
In large skillet brown ground beef, drain excess grease. Add taco seasoning and water. Simmer for 5-7 minutes. Let beef cool 10-15 minutes before adding it to the salad.
In large serving bowl add iceberg lettuce. Top with green pepper, black olives, tomatoes, corn, black beans, cheddar jack cheese and seasoned cooked beef.
Right before serving add crushed Doritos and desired amount of dressing. Toss to coat.
1 pound ground beef
3 tablespoons taco seasoning
3/4 cup water
1 large head iceberg lettuce chopped
1/2 green pepper chopped
1/2 cup chopped black olives
1 cup halved grape or cherry tomatoes
1 can (15.25 ounce) corn drained
1 can (15 ounce) black beans drained and rinsed
1 cup shredded cheddar jack blend cheese
2 cups crushed nacho flavored Doritos
Instructions
In a mason jar combine red wine vinegar, olive oil, ketchup, honey, Worcestershire Sauce, paprika, onion powder, and garlic powder. Shake well to combine. Cover and refrigerate.
In large skillet brown ground beef, drain excess grease. Add taco seasoning and water. Simmer for 5-7 minutes. Let beef cool 10-15 minutes before adding it to the salad.
In large serving bowl add iceberg lettuce. Top with green pepper, black olives, tomatoes, corn, black beans, cheddar jack cheese and seasoned cooked beef.
Right before serving add crushed Doritos and desired amount of dressing. Toss to coat.
Black Bean Salad
⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro
Dressing:
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar.
Cover with lid, and shake until ingredients
are well mixed
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro
Dressing:
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar.
Cover with lid, and shake until ingredients
are well mixed
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Pretzel Strawberry Salad
Ingredients:
2 cups crushed pretzels
¾ cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O
2 cups boiling water
2 (10 ounce) packages frozen strawberries
Directions:
Preheat oven to 400 degrees
Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool.
In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
Ingredients:
2 cups crushed pretzels
¾ cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O
2 cups boiling water
2 (10 ounce) packages frozen strawberries
Directions:
Preheat oven to 400 degrees
Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool.
In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
Sweet Potato Salad
Ingredients:
2 pounds sweet potatoes peeled and cubed
2 tablespoons olive oil
½ teaspoon garlic powder
2 green onions sliced
2 stalks celery chopped
1 cup frozen corn defrosted
½ cup red bell pepper chopped
6 slices bacon cooked and crumbled
Dressing:
½ cup mayonnaise
¼ cup sour cream
2 tablespoons dijon mustard
2 tablespoons sweet relish
2 tablespoons cider vinegar
salt & pepper to taste
Instructions:
Preheat oven to 400°F.
Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste.
Roast 35-40 minutes or until fork tender. Cool completely.
Combine dressing ingredients in a large bowl and mix well. Add remaining ingredients, toss to coat and refrigerate at least 2 hours before serving.
Notes:
Roasted sweet potatoes have the best flavor but you can substitute baked or boiled potatoes. This salad goes well with a mustard based vinaigrette as well.
To make ahead, toss all ingredients and refrigerate up to 24 hours.
Corn Salad
Ingredients:
3 cups corn kernels about 4 cobs of corn
1 cup cherry tomatoes quartered
1 cup diced cucumbers
1/4 cup diced red onion
3 tablespoons olive oil
3 tablespoons apple cider vinegar or rice vinegar
a generous sprinkle of course salt pepper to taste
1 tablespoon fresh parsley fresh basil or dill optional
Instructions:
Either boil or grill corn. Once cooked, remove kernels from corn. Combine all ingredients in a large bowl and gently toss. Season
with salt & pepper to taste.
Strawberry Pretzel Salad
2 cups crushed pretzels
¾ cup butter, melted
3 tablespoons white sugar 1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O®
2 cups boiling water
2 (10 ounce) packages frozen strawberries
Directions
Preheat oven to 400 degrees
Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
Cooked Cranberry Relish
1/2 cup each of water and orange juice
3/4 cup sugar
1 bag whole fresh cranberries
1 tablespoon grated orange rind
Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.
1/2 cup each of water and orange juice
3/4 cup sugar
1 bag whole fresh cranberries
1 tablespoon grated orange rind
Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.
Cranberry Relish
1bag cranberries
1/2 cup chopped pecans
1/2 cup sugar, more if needed
Orange thin skin
Cut orange into small sections and grind with the cranberries
Stir in sugar and pecans
Can be frozen
1bag cranberries
1/2 cup chopped pecans
1/2 cup sugar, more if needed
Orange thin skin
Cut orange into small sections and grind with the cranberries
Stir in sugar and pecans
Can be frozen
Broccoli Slaw Dressing
1 cup mayo
1/4 cup sugar
1 TBSP vinegar salt
1 cup mayo
1/4 cup sugar
1 TBSP vinegar salt
Crunchy Peanut Satay ‘Slaw
Ingredients
4 cups (300g/10.5oz) shredded cabbage (red, white or a mix)
1 cup (100g/3.5oz) carrot strips
½ cup podded edamame beans
½ cup mint leaves
2 spring onions (scallions), finely sliced
2 tbsp roasted peanuts, roughly chopped
Peanut Satay Dressing:
2 tbsp smooth peanut butter
¼ cup coconut milk
3 tbsp lime juice
2 tbsp vegetable oil
1 tbsp fish sauce
1 garlic clove, roughly chopped
1 tsp palm sugar
InstructionsSTEP 1
For the peanut satay dressing, place all the ingredients in a food processor and blend until smooth. Set aside until ready to serve.
STEP 2
In a large bowl, place the cabbage, carrot, edamame, mint and spring onion. Add dressing half the dressing and gently toss until well combined. Add more dressing if necessary. Top with roasted peanuts and serve.
Ingredients
4 cups (300g/10.5oz) shredded cabbage (red, white or a mix)
1 cup (100g/3.5oz) carrot strips
½ cup podded edamame beans
½ cup mint leaves
2 spring onions (scallions), finely sliced
2 tbsp roasted peanuts, roughly chopped
Peanut Satay Dressing:
2 tbsp smooth peanut butter
¼ cup coconut milk
3 tbsp lime juice
2 tbsp vegetable oil
1 tbsp fish sauce
1 garlic clove, roughly chopped
1 tsp palm sugar
InstructionsSTEP 1
For the peanut satay dressing, place all the ingredients in a food processor and blend until smooth. Set aside until ready to serve.
STEP 2
In a large bowl, place the cabbage, carrot, edamame, mint and spring onion. Add dressing half the dressing and gently toss until well combined. Add more dressing if necessary. Top with roasted peanuts and serve.
Cilantro Lime Chicken Salad
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
1 cup black beans drained and rinsed
corn from 2 ears sweet corn (raw)
1/2 cup finely grated sharp cheddar cheese or more to taste
2 avocados, chopped
Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)
Creamy Baja Catalina Dressing
1/4 cup ketchup
1/4 cup red wine vinegar
3 tablespoons sugar more or less to taste (start with less)
1/4 cup mayonnaise
1/4 cup sour cream (may sub yogurt)
1 tablespoons reserved Cilantro Lime Marinade (in directions)
Instructions:
Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.
To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.
Recipe Notes*For more of a vinaigrette, you may sub the mayo and sour cream for canola oil
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
1 cup black beans drained and rinsed
corn from 2 ears sweet corn (raw)
1/2 cup finely grated sharp cheddar cheese or more to taste
2 avocados, chopped
Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)
Creamy Baja Catalina Dressing
1/4 cup ketchup
1/4 cup red wine vinegar
3 tablespoons sugar more or less to taste (start with less)
1/4 cup mayonnaise
1/4 cup sour cream (may sub yogurt)
1 tablespoons reserved Cilantro Lime Marinade (in directions)
Instructions:
Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.
To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.
Recipe Notes*For more of a vinaigrette, you may sub the mayo and sour cream for canola oil
Best Ever Broccoli Salad
Ingredients:
1 cup light mayonnaise
⅓ cup sugar
2 tbsp red wine vinegar
1 tsp celery seed
2 heads of broccoli broken down into small florets
¾ lb bacon, cooked and chopped into small pieces
½ cup toasted slivered almonds
2 green onions, thinly sliced
1 cup chopped celery
1½ cups red seedless grapes, halved
Instructions:
Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
(To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
Toss the dressing with the rest of the salad ingredients and stir.
Dressing can be added at the last minute if desired.
Ingredients:
1 cup light mayonnaise
⅓ cup sugar
2 tbsp red wine vinegar
1 tsp celery seed
2 heads of broccoli broken down into small florets
¾ lb bacon, cooked and chopped into small pieces
½ cup toasted slivered almonds
2 green onions, thinly sliced
1 cup chopped celery
1½ cups red seedless grapes, halved
Instructions:
Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
(To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
Toss the dressing with the rest of the salad ingredients and stir.
Dressing can be added at the last minute if desired.
TACO SALAD
Ingredients:
1 lb lean ground beef
1 taco seasoning packet
2/3 cup water
1 head of iceberg lettuce – chopped into bite sized pieces
1 red or orange pepper – chopped
1 green pepper – chopped
1/2 cup sliced black olives
1 can pinto beans (rinsed and drained)
1 cup tomatoes – diced
1/4 cup green onions – chopped thin (leave a bit for garnish)
1 cup cheddar cheese – shredded
1o oz Nacho flavoured Doritos
16 oz catalina salad dressing
Directions:
Brown the ground beef until no pink remains. Drain any fat.
Stir in the taco seasoning packet and water. Simmer until thickened, about 5 minutes. Set aside to cool.
In a large bowl, combine the lettuce, peppers, black olives, pinto beans, tomatoes, cheddar and green onions.
Top with the seasoned and cooled ground beef.
Slightly crush the Doritos and sprinkle on top. Drizzle with catalina dressing and toss to coat evenly.
Garnish with sour cream and additional green onions is desired.
Serve immediately.
Ingredients:
1 lb lean ground beef
1 taco seasoning packet
2/3 cup water
1 head of iceberg lettuce – chopped into bite sized pieces
1 red or orange pepper – chopped
1 green pepper – chopped
1/2 cup sliced black olives
1 can pinto beans (rinsed and drained)
1 cup tomatoes – diced
1/4 cup green onions – chopped thin (leave a bit for garnish)
1 cup cheddar cheese – shredded
1o oz Nacho flavoured Doritos
16 oz catalina salad dressing
Directions:
Brown the ground beef until no pink remains. Drain any fat.
Stir in the taco seasoning packet and water. Simmer until thickened, about 5 minutes. Set aside to cool.
In a large bowl, combine the lettuce, peppers, black olives, pinto beans, tomatoes, cheddar and green onions.
Top with the seasoned and cooled ground beef.
Slightly crush the Doritos and sprinkle on top. Drizzle with catalina dressing and toss to coat evenly.
Garnish with sour cream and additional green onions is desired.
Serve immediately.
Mexican Chicken Avacado Salad
Ingredients:
Lime Dressing / Marinade:
2 tbsp lime juice
1 tbsp honey
1/4 cup olive oil (65ml)
1 garlic clove, minced
½ tsp salt + black pepper
Chicken:
2 small chicken breasts, 400g/14oz (pound or split if thicker than 2cm / 4/5”)
1/2 tsp EACH chipotle powder and oregano
1/4 tsp cumin powder
Salt & pepper
1/2 tbsp olive oil
Avocado Salsa:
1 avocado, chunky dice (watch video to see how I do this)
1 cup cherry tomatoes, halved
¾ cup corn kernels (canned, drained)
½ red onion, finely chopped
Salad:
1/4 cup coriander / cilantro, finely chopped
5 heaped cups cos / romaine lettuce, cut into bite size pieces
Instructions:
Place Lime Dressing ingredients in a jar, shake well.
Put 2 tablespoons of Dressing in a ziplock bag. Add chipotle, oregano, cumin, salt and pepper, mix/squidge bag. Add chicken, seal and massage to coat. Marinate 30 min – overnight.
Heat 1 tbsp olive oil in skillet over medium low, cook chicken to taste (2cm / 4/5” takes around 8 minutes), getting a nice brown crust on it. Rest 5 min then slice.
Add 2 tablespoons of coriander into Dressing, shake.
Place avocado, corn, tomato and onion in a bowl. Add remaining coriander, drizzle with a bit of Dressing, toss gently.
Place lettuce in a bowl, drizzle with a bit of Dressing, toss.
Assemble Salad: Place lettuce on a serving platter. Top with Salsa and sliced chicken. Drizzle with remaining Dressing. Serve.
Ingredients:
Lime Dressing / Marinade:
2 tbsp lime juice
1 tbsp honey
1/4 cup olive oil (65ml)
1 garlic clove, minced
½ tsp salt + black pepper
Chicken:
2 small chicken breasts, 400g/14oz (pound or split if thicker than 2cm / 4/5”)
1/2 tsp EACH chipotle powder and oregano
1/4 tsp cumin powder
Salt & pepper
1/2 tbsp olive oil
Avocado Salsa:
1 avocado, chunky dice (watch video to see how I do this)
1 cup cherry tomatoes, halved
¾ cup corn kernels (canned, drained)
½ red onion, finely chopped
Salad:
1/4 cup coriander / cilantro, finely chopped
5 heaped cups cos / romaine lettuce, cut into bite size pieces
Instructions:
Place Lime Dressing ingredients in a jar, shake well.
Put 2 tablespoons of Dressing in a ziplock bag. Add chipotle, oregano, cumin, salt and pepper, mix/squidge bag. Add chicken, seal and massage to coat. Marinate 30 min – overnight.
Heat 1 tbsp olive oil in skillet over medium low, cook chicken to taste (2cm / 4/5” takes around 8 minutes), getting a nice brown crust on it. Rest 5 min then slice.
Add 2 tablespoons of coriander into Dressing, shake.
Place avocado, corn, tomato and onion in a bowl. Add remaining coriander, drizzle with a bit of Dressing, toss gently.
Place lettuce in a bowl, drizzle with a bit of Dressing, toss.
Assemble Salad: Place lettuce on a serving platter. Top with Salsa and sliced chicken. Drizzle with remaining Dressing. Serve.
Chinese Chicken Mandarin Salad
Ingredients:
3 c. Shredded lettuce
2 c. shredded red cabbage
2 c. Shredded chicken
1/2 c. jarred mandarin oranges, drained
1 instant ramen packet, crushed (flavor packet discarded)
1/2 c. shredded carrot
1/3 c. Sliced green onions
1/4 c. sliced almonds
For the dressing:
1/4 c. rice wine vinegar
2 tbsp. honey
1 tbsp. sesame oil
1 tbsp. hoisin sauce
2 tbsp. soy sauce
1 tsp. minced ginger
1 Clove Minced Garlic
Directions:
In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrot, green onions, and sliced almonds.
Make dressing: In a small bowl, whisk together rice wine vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.
Drizzle dressing over salad and toss to combine.
Serve Immediately
Ingredients:
3 c. Shredded lettuce
2 c. shredded red cabbage
2 c. Shredded chicken
1/2 c. jarred mandarin oranges, drained
1 instant ramen packet, crushed (flavor packet discarded)
1/2 c. shredded carrot
1/3 c. Sliced green onions
1/4 c. sliced almonds
For the dressing:
1/4 c. rice wine vinegar
2 tbsp. honey
1 tbsp. sesame oil
1 tbsp. hoisin sauce
2 tbsp. soy sauce
1 tsp. minced ginger
1 Clove Minced Garlic
Directions:
In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrot, green onions, and sliced almonds.
Make dressing: In a small bowl, whisk together rice wine vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.
Drizzle dressing over salad and toss to combine.
Serve Immediately
Chick Pea Salad
2) 15 ounce cans Bush’s chickpeas, rinsed and drained
(2) 15 ounce cans Bush’s black beans, rinsed and drained
1/2 cup chopped onion (about half a small one)
1 jalapeno, finely chopped (optional)
1/2 cup sun dried tomatoes (best if use the ones in oil in a jar)
1 pint grape tomatoes, cut in half
1/3 cup fresh dill, chopped
1/3 cup fresh basil, chopped (or mint)
1/3 cup fresh Italian parsley chopped (flat leaf)
1/4 cup lemon juice
1/3 cup extra-virgin olive oil
2 cloves garlic, pressed
3 Tbsp. apple cider vinegar
Salt and black pepper to taste
Feta cheese (optional)
DIRECTIONS:In a medium bowl, mix together the chickpeas, black beans, onion, jalepeno pepper, sun dried tomatoes, tomatoes, and herbs.
Whisk together the lemon juice, olive oil, garlic, vinegar, and salt and pepper.
Drizzle the dressing over the salad mixture; lightly stir.
Refrigerate salad several hours or overnight to meld flavors.
Optional to add feta cheese.
2) 15 ounce cans Bush’s chickpeas, rinsed and drained
(2) 15 ounce cans Bush’s black beans, rinsed and drained
1/2 cup chopped onion (about half a small one)
1 jalapeno, finely chopped (optional)
1/2 cup sun dried tomatoes (best if use the ones in oil in a jar)
1 pint grape tomatoes, cut in half
1/3 cup fresh dill, chopped
1/3 cup fresh basil, chopped (or mint)
1/3 cup fresh Italian parsley chopped (flat leaf)
1/4 cup lemon juice
1/3 cup extra-virgin olive oil
2 cloves garlic, pressed
3 Tbsp. apple cider vinegar
Salt and black pepper to taste
Feta cheese (optional)
DIRECTIONS:In a medium bowl, mix together the chickpeas, black beans, onion, jalepeno pepper, sun dried tomatoes, tomatoes, and herbs.
Whisk together the lemon juice, olive oil, garlic, vinegar, and salt and pepper.
Drizzle the dressing over the salad mixture; lightly stir.
Refrigerate salad several hours or overnight to meld flavors.
Optional to add feta cheese.
Lemon Herb Mediterranean Chicken Salad
Ingredients:
Marinade/Dressing:
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh
squeezed lemon juice)
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper, to taste
(1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges, to serve
Instructions:
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.
Notes
Add ½ cup crumbled feta to give the salad an even better flavour!
Ingredients:
Marinade/Dressing:
2 tablespoons olive oil
juice of 1 lemon (1/4 cup fresh
squeezed lemon juice)
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper, to taste
(1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)Salad:
4 cups Romaine (or Cos) lettuce leaves, washed and dried
1 large cucumber, diced
2 Roma tomatoes, diced
1 red onion, sliced
1 avocado, sliced
⅓ cup pitted Kalamata olives (or black olives), sliced (optional)
Lemon wedges, to serve
Instructions:
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.
Notes
Add ½ cup crumbled feta to give the salad an even better flavour!
Mabel's Salad Dressing
3 eggs
3 TBSP flour
2 c sugar
2 TBSP dry mustard
dash salt
1 c vinegar
1 c water
Directions:
Mix the eggs, flour, and sugar. Add mustard, salt, vinegar and water. Cook until thick. May store in quart jar for 2 or 3 months. May use by itself or use half and half with mayonnaise.
**Can cook on stove top or in microwave
3 eggs
3 TBSP flour
2 c sugar
2 TBSP dry mustard
dash salt
1 c vinegar
1 c water
Directions:
Mix the eggs, flour, and sugar. Add mustard, salt, vinegar and water. Cook until thick. May store in quart jar for 2 or 3 months. May use by itself or use half and half with mayonnaise.
**Can cook on stove top or in microwave
Mabel's Potato Salad Dressing
Ingredients:
1 beaten egg
1/2 c sugar
1 TBSP flour
1/2 c water
1/2 c vinegar
2 TBSP butter
1/2 tsp salt
1/4 tsp pepper
Directions:
Combine in the order given stirring after each addition. Boil until thick. Cool before adding to the salad. Add Mayo.
**Can be stored in a jar in refrigerator for 30 days. Can be used on potato salad or cole slaw.
Ingredients:
1 beaten egg
1/2 c sugar
1 TBSP flour
1/2 c water
1/2 c vinegar
2 TBSP butter
1/2 tsp salt
1/4 tsp pepper
Directions:
Combine in the order given stirring after each addition. Boil until thick. Cool before adding to the salad. Add Mayo.
**Can be stored in a jar in refrigerator for 30 days. Can be used on potato salad or cole slaw.
Fresh Broccoli Salad
Ingredients:
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions;
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
Ingredients:
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions;
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
Broccoli Salad
4 cups small broccoli florets (about 1 1/2 pounds)
1 1/2 c seedless green grapes, halved
1 c chopped celery
1 c raisins
1/4 c salted sunflower seed kernels
1/3 c light mayonnaise
1/4 c plain fat-free yogurt
3 tbsp sugar
1 tbsp white vinegar
Directions:
Combine the first 5 ingredients in large bowl.
Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.
4 cups small broccoli florets (about 1 1/2 pounds)
1 1/2 c seedless green grapes, halved
1 c chopped celery
1 c raisins
1/4 c salted sunflower seed kernels
1/3 c light mayonnaise
1/4 c plain fat-free yogurt
3 tbsp sugar
1 tbsp white vinegar
Directions:
Combine the first 5 ingredients in large bowl.
Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.
Denise's Layered Pea Salad
spinach (torn up)
chopped celery
chopped green pepper
chopped onion
frozen peas (thawed)
more spinach
Real bacon bits in a bag or jar
Layer all ingredients in order, use own judgment on amounts.
Dressing:
1 cup low fat mayonnaise
½ cup sugar or splenda
Mix together and spread over top to seal. Can make a day ahead.
Toss well to get the dressing mixed through right before eating.
spinach (torn up)
chopped celery
chopped green pepper
chopped onion
frozen peas (thawed)
more spinach
Real bacon bits in a bag or jar
Layer all ingredients in order, use own judgment on amounts.
Dressing:
1 cup low fat mayonnaise
½ cup sugar or splenda
Mix together and spread over top to seal. Can make a day ahead.
Toss well to get the dressing mixed through right before eating.
Aunt Agnes’ Mexican Salad
Ingredients:
1 lb ground beef
1 c. shredded cheese
1 can pinto beans
1 large onion, chopped
1 bottle Catalina dressing
1 or 2 tomatoes, chopped
1 head of lettuce, chopped (or 1 bag salad mix)
1 bag Doritos (Nacho cheese flavor), crumbled
Instructions:
Brown ground beef, stirring constantly. Drain and cool. Mix ground beef with cheese, pintos, onion and dressing. Refrigerate. Before serving, add tomatoes, lettuce and Doritos.
www.southernplate.com/mexicansalad
Ingredients:
1 lb ground beef
1 c. shredded cheese
1 can pinto beans
1 large onion, chopped
1 bottle Catalina dressing
1 or 2 tomatoes, chopped
1 head of lettuce, chopped (or 1 bag salad mix)
1 bag Doritos (Nacho cheese flavor), crumbled
Instructions:
Brown ground beef, stirring constantly. Drain and cool. Mix ground beef with cheese, pintos, onion and dressing. Refrigerate. Before serving, add tomatoes, lettuce and Doritos.
www.southernplate.com/mexicansalad
German Cucumber Salad
SALAD:
2 large cucumbers, peeled and thily sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced
DRESSING:
1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste
Directions:
Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
Toss to coat well.
Chill at least 2 hours before serving.
SALAD:
2 large cucumbers, peeled and thily sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced
DRESSING:
1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste
Directions:
Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
Toss to coat well.
Chill at least 2 hours before serving.
Applebee's Santa Fe Chicken Salad
MEXI - RANCH DRESSING:
1 cup Ranch dressing
1/4 cup salsa
MEAT and MARINADE:
2 chicken boneless skinless chicken breast
1 cup Lawrys Baha Chipotle marinade
SALAD:
1 Dole Southwest Salad Kit
prepared guacamole
PICO de GALLO:
1 cup tomatoes, diced
1/2 cup red onion, diced
1/8 cup cilantro, leaves only, roughly chopped
1 jalapeno pepper, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon salad oil
1 teaspoon white vinegar
1/4 teaspoon garlic powder
Make the Salad Dressing:
You may use the salad dressing in the kit or mix all the ingredients in the list and blend until smooth.
Make the Pico de Gallo
Add all the chopped vegetables into a bowl. Add the seasonings, oil and vinegar and gently mix.
(Store in the refrigerator for up to 36 hours.)
Marinate the Chicken
Place the chicken and marinade in a plastic food storage bag.
Mix will, seal the bag and marinate in the refrigerator for at least 2 hours.
Grill the Chicken:
Heat a George Foreman indoor grill. Cook the chicken breasts until completely done.
Remove the chicken onto a plate and allow to rest for 5 minutes.
Build the Salad:
Empty the contents of the salad kit onto two large plates.
Thinly slice the chicken breasts and place on top of the salad.
Serve the pico de gallo and thin fried tortilla strips
http://applebeesathome.blogspot.com/2012/05/santa-fe-chicken-salad.html
Applebee's Santa Fe Chicken Salad
2 Cups sour cream
3 Tbsp. lime juice
1 tsp. chili pepper
1 tsp. tabasco sauce
1/2 tsp. salt
1/4 tsp. garlic powder
Dressing
2 Two breast halves (cut in strips)
1 1/2 Cups multi-colored tortilla chip strips
1 Cup chopped roma tomato
2 Tbsp. chopped cilantro
1/2 Cup chopped yellow bell pepper
1/2 Cup chopped green pepper
1/2 Cup chopped red pepper
1- 4 ounce can of green chili peppers, drained
1 Cup chopped red onion
2 - 15 ounce cans of black beans, rinsed and drained
5 Cups iceberg lettuce, chopped
Salad preparation:
Layer lettuce, beans, red onion, chili peppers, red, green and yello bell peppers and top with cilantro. Place chicken on top of the cilantro and top with tomatoes and tortilla strips.
Dressing preparation:
Place all dressing ingredients in a shaker or mix in blender. Serve dressing with salad.
www.familyoven.com
2 Cups sour cream
3 Tbsp. lime juice
1 tsp. chili pepper
1 tsp. tabasco sauce
1/2 tsp. salt
1/4 tsp. garlic powder
Dressing
2 Two breast halves (cut in strips)
1 1/2 Cups multi-colored tortilla chip strips
1 Cup chopped roma tomato
2 Tbsp. chopped cilantro
1/2 Cup chopped yellow bell pepper
1/2 Cup chopped green pepper
1/2 Cup chopped red pepper
1- 4 ounce can of green chili peppers, drained
1 Cup chopped red onion
2 - 15 ounce cans of black beans, rinsed and drained
5 Cups iceberg lettuce, chopped
Salad preparation:
Layer lettuce, beans, red onion, chili peppers, red, green and yello bell peppers and top with cilantro. Place chicken on top of the cilantro and top with tomatoes and tortilla strips.
Dressing preparation:
Place all dressing ingredients in a shaker or mix in blender. Serve dressing with salad.
www.familyoven.com
Logan's Roadhouse Kickin' Chicken
Black Bean and Corn Salsa:
1 Can black Beans, rinsed and drained
1 Can Corn, drained
1 Can petite diced tomatoes, partially drained
1 Can Rotel (diced tomatoes and green chillies) drained
1 bunch green onions, chopped
1 T Lime Juice
Salad:
1 Serving of Mixed Greens
1 Serving of Black Bean and Corn Salas
25 cup of Fat Free/ Low Fat shredded cheddar cheese
1 oz Multi-grain Tostitos, broken pieces
4 oz BL SL Chicken Breast
2 oz Light Ranch Dressing
Taco Seasoning, optional
Salsa directions:
Mix all Ingredients together, chill
Salad directions:
Makes 1 serving
Coat chicken with taco seasoning if desired, grill
Arrange Greens on plate
Top with Salsa, cheese, tostitos, grilled chicken and ranch.
Enjoy!
Number of Servings: 1
Calories - 519
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=519390
Black Bean and Corn Salsa:
1 Can black Beans, rinsed and drained
1 Can Corn, drained
1 Can petite diced tomatoes, partially drained
1 Can Rotel (diced tomatoes and green chillies) drained
1 bunch green onions, chopped
1 T Lime Juice
Salad:
1 Serving of Mixed Greens
1 Serving of Black Bean and Corn Salas
25 cup of Fat Free/ Low Fat shredded cheddar cheese
1 oz Multi-grain Tostitos, broken pieces
4 oz BL SL Chicken Breast
2 oz Light Ranch Dressing
Taco Seasoning, optional
Salsa directions:
Mix all Ingredients together, chill
Salad directions:
Makes 1 serving
Coat chicken with taco seasoning if desired, grill
Arrange Greens on plate
Top with Salsa, cheese, tostitos, grilled chicken and ranch.
Enjoy!
Number of Servings: 1
Calories - 519
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=519390
Copycat Panera Asian Sesame Chicken Salad
Ingredients:
1 bag pre-washed romaine lettuce
1 bag pre-washed baby spinach
4 medium chicken breasts
For the chicken marinade:
3 Tablespoons soy sauce
2 teaspoons brown sugar (or agave nectar, or honey)
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
For the dressing:
1/2 cup rice vinegar
1/4 cup sugar
2 tablespoons canola oil
1-1/2 teaspoons sesame oil, toasted in a dry skillet over medium heat until golden brown
1/2 teaspoon salt
pepper
1/2 teaspoon sesame seeds, toasted
Salad toppings:
Chopped cilantro
11oz can mandarin oranges packed in water or 100% juice (rinse in water if packed in syrup)
1/4 cup sliced almonds
Baked or fried wonton strips
Sesame seeds
Directions:
For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices.
For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine.
Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.
http://iowagirleats.com/2012/02/06/panera-copycat-salad-recipe/
Ingredients:
1 bag pre-washed romaine lettuce
1 bag pre-washed baby spinach
4 medium chicken breasts
For the chicken marinade:
3 Tablespoons soy sauce
2 teaspoons brown sugar (or agave nectar, or honey)
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
For the dressing:
1/2 cup rice vinegar
1/4 cup sugar
2 tablespoons canola oil
1-1/2 teaspoons sesame oil, toasted in a dry skillet over medium heat until golden brown
1/2 teaspoon salt
pepper
1/2 teaspoon sesame seeds, toasted
Salad toppings:
Chopped cilantro
11oz can mandarin oranges packed in water or 100% juice (rinse in water if packed in syrup)
1/4 cup sliced almonds
Baked or fried wonton strips
Sesame seeds
Directions:
For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices.
For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine.
Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.
http://iowagirleats.com/2012/02/06/panera-copycat-salad-recipe/
Southwestern Black Bean Salad
Calories: 79.5
Ingredients:
15.5 oz can black beans, rinsed and drained
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
1 1/2 - 2 limes, juice of
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeno (optional)
Directions:
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.
Makes about 6 1/2 cups.
http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html
Calories: 79.5
Ingredients:
15.5 oz can black beans, rinsed and drained
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
1 1/2 - 2 limes, juice of
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeno (optional)
Directions:
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.
Makes about 6 1/2 cups.
http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html
Orange Sherbet Jello
Ingredients:
2 (3 oz) packages Orange Jello
1 cup water
1 (8 oz) container Cool-Whip
1 pint orange sherbet
Directions:
Boil water and remove from heat. Add the 2 packages of orange jello and stir until dissolved. Set jello aside and let it cool for a couple of minutes.
In a separate bowl, mix together Cool Whip and orange sherbet.
Add Jello to Cool Whip mixture and mix thoroughly until well combined (I used an 8x11 baking dish).
Refrigerate for about 4 hours to set. Top individual servings with whipped cream and mandarin oranges.
http://www.sixsistersstuff.com/2012/11/orange-sherbet-jello.html
Ingredients:
2 (3 oz) packages Orange Jello
1 cup water
1 (8 oz) container Cool-Whip
1 pint orange sherbet
Directions:
Boil water and remove from heat. Add the 2 packages of orange jello and stir until dissolved. Set jello aside and let it cool for a couple of minutes.
In a separate bowl, mix together Cool Whip and orange sherbet.
Add Jello to Cool Whip mixture and mix thoroughly until well combined (I used an 8x11 baking dish).
Refrigerate for about 4 hours to set. Top individual servings with whipped cream and mandarin oranges.
http://www.sixsistersstuff.com/2012/11/orange-sherbet-jello.html
Fruit Salad with Honey-Lime Dressing
Yield: enough for a crowd
1 pt. container strawberries
1 pt. container blueberries
1 bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)
Rinse strawberries, blueberries and grapes.
Gently pat dry the fruit. Hull strawberries, then cut each in half; if large, cut into quarters.
Remove stems from blueberries, if any.
Remove grapes from stems.
Gently combine all three in a large bowl or aluminum tray. Set aside.
In a small bowl, whisk together honey and lime juice. Pour over fruit.
Refrigerate until ready to serve.
http://ohyoucook.blogspot.com
Yield: enough for a crowd
1 pt. container strawberries
1 pt. container blueberries
1 bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)
Rinse strawberries, blueberries and grapes.
Gently pat dry the fruit. Hull strawberries, then cut each in half; if large, cut into quarters.
Remove stems from blueberries, if any.
Remove grapes from stems.
Gently combine all three in a large bowl or aluminum tray. Set aside.
In a small bowl, whisk together honey and lime juice. Pour over fruit.
Refrigerate until ready to serve.
http://ohyoucook.blogspot.com
Good snack or side to any meal. Cucumber, lemon juice, olive oil, salt and pepper and chile powder on top!
http://www.pinporium.com
http://www.pinporium.com
Biggest Loser Salad
1 head of fresh lettuce
1 cucumber
2 fresh in-season tomatoes
1/4 red onion
salt and pepper, to taste
1 bunch fresh basil
Dressing:
1/3 cup olive oil (for dressing)
4 tbsp lemon juice (for dressing)
1 tsp honey (for dressing)
Yield: 4 Servings
Directions:
For the salad: wash and dry the lettuce.
Tear it into bite-size pieces. Peel the cucumber and cut it into bite-sized bits. Wash the tomatoes and cut them into bite sized pieces. Peel the onion and slice it as thin as possible. Wash and chop the basil into large pieces.
In a large mixing bowl, combine the lettuce, cucumbers, tomatoes, onions and basil. Toss together so the ingredients are well mixed.
For the dressing: place the dressing ingredients in a container with a tight-fitting lid. Cover the container and shake vigorously.
Add the dressing to the salad, toss and serve immediately.
http://www.ivillage.com/white-house-salad-biggest-loser
1 head of fresh lettuce
1 cucumber
2 fresh in-season tomatoes
1/4 red onion
salt and pepper, to taste
1 bunch fresh basil
Dressing:
1/3 cup olive oil (for dressing)
4 tbsp lemon juice (for dressing)
1 tsp honey (for dressing)
Yield: 4 Servings
Directions:
For the salad: wash and dry the lettuce.
Tear it into bite-size pieces. Peel the cucumber and cut it into bite-sized bits. Wash the tomatoes and cut them into bite sized pieces. Peel the onion and slice it as thin as possible. Wash and chop the basil into large pieces.
In a large mixing bowl, combine the lettuce, cucumbers, tomatoes, onions and basil. Toss together so the ingredients are well mixed.
For the dressing: place the dressing ingredients in a container with a tight-fitting lid. Cover the container and shake vigorously.
Add the dressing to the salad, toss and serve immediately.
http://www.ivillage.com/white-house-salad-biggest-loser
Fresh Corn Salad
6 ears of corn, stripped of husks
1/4 cup of apple cider vinegar
1/4 cup of extra virgin olive oil
1/2 cup of sugar, or substitute
1 teaspoon kosher salt, or to taste
1/2 teaspoon of freshly cracked black pepper, or to taste
Couple of dashes of crushed red pepper flakes, optional
1 medium red onion, chopped
1 medium red bell pepper, chopped
1/4 cup of fresh parsley, chopped
2 large tomatoes, seeded and chopped
Instructions:
Bring a large pot of generously salted water to a boil and add the corn. Return to a boil and boil for about 6 minutes. Drain, return corn to pot and cover with cold water. Set aside.
In a large glass bowl, whisk together the vinegar, olive oil, sugar, salt, pepper and red pepper flakes until well blended. Remove the corn from the cob and add to the dressing. Top with the onion, bell pepper and parsley. Toss, taste and adjust seasonings, especially the salt. Refrigerate for a minimum of 2 hours, stirring occasionally. Just before serving, add the tomatoes and toss.
Cook's Notes: This can be served as an accompaniment, as a salsa with chips or as a side dish. Great with summer BBQ, burgers, or any Tex-Mex type of meal. Toss some in with your favorite pasta salad too! Use local fresh corn when it is in season and at peak during the summer months, but when not available, substitute 2 cans of whole kernel corn, drained or 1 (10 ounce) package of frozen corn, about 2 cups. Add a (15 ounce) can of black beans, drained and rinsed. Can also substitute commercially bottled Italian dressing
6 ears of corn, stripped of husks
1/4 cup of apple cider vinegar
1/4 cup of extra virgin olive oil
1/2 cup of sugar, or substitute
1 teaspoon kosher salt, or to taste
1/2 teaspoon of freshly cracked black pepper, or to taste
Couple of dashes of crushed red pepper flakes, optional
1 medium red onion, chopped
1 medium red bell pepper, chopped
1/4 cup of fresh parsley, chopped
2 large tomatoes, seeded and chopped
Instructions:
Bring a large pot of generously salted water to a boil and add the corn. Return to a boil and boil for about 6 minutes. Drain, return corn to pot and cover with cold water. Set aside.
In a large glass bowl, whisk together the vinegar, olive oil, sugar, salt, pepper and red pepper flakes until well blended. Remove the corn from the cob and add to the dressing. Top with the onion, bell pepper and parsley. Toss, taste and adjust seasonings, especially the salt. Refrigerate for a minimum of 2 hours, stirring occasionally. Just before serving, add the tomatoes and toss.
Cook's Notes: This can be served as an accompaniment, as a salsa with chips or as a side dish. Great with summer BBQ, burgers, or any Tex-Mex type of meal. Toss some in with your favorite pasta salad too! Use local fresh corn when it is in season and at peak during the summer months, but when not available, substitute 2 cans of whole kernel corn, drained or 1 (10 ounce) package of frozen corn, about 2 cups. Add a (15 ounce) can of black beans, drained and rinsed. Can also substitute commercially bottled Italian dressing
Chic Pea, Tomato, and Basil Salad
1 can chickpeas, drained and rinse
1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
Then EAT!
1 can chickpeas, drained and rinse
1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
Then EAT!
Green Salad with Strawberries & Goat Cheese
1 tablespoon pure maple syrup , or brown sugar
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper , to taste
3 cups baby spinach
3 cups watercress, tough stems removed
2 1/2 cups sliced fresh strawberries , (about 12 ounces)
1/3 cup fresh chives, cut into 2-inch pieces
1/2 cup toasted chopped pecans , (see Tip)
1/4 cup crumbled goat cheese
Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl.
Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.
Tip:
To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.
NUTRITION
Per serving: 215 calories; 17 g fat ( 3 g sat , 9 g mono ); 4 mg cholesterol; 15 g carbohydrates; 5 g protein;4 g fiber; 209 mg sodium; 454 mg potassium.
Kelsie's awesome cucumber salad!
(This is for a large batch, if you don't want it so big, just cut it in half)
6 large cucumbers, sliced thin
1 medium tomato diced
1 medium onion diced
1 Tbsp salt
Dressing:
1/2 cup cider vinegar
4 Tbsp canola oil
2 Tbsp honey
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
1/2-1 tsp salt (to taste)
1/2 tsp dried oregano
Couple dashes of cayenne pepper
Put sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand for 30+ minutes. (This draws all the water out of the cucumbers, so either put it on a plate to catch the water or in the sink. I like it on a plate in the fridge so the cucumbers stay cold)
In a large bowl, combine diced tomatoes and onions.
In a small bowl whisk together all the dressing ingredients. When you are ready to serve, rinse the cucumbers to get all the salt off and drain. Add to tomatoes and onions. Toss with dressing.
(This is for a large batch, if you don't want it so big, just cut it in half)
6 large cucumbers, sliced thin
1 medium tomato diced
1 medium onion diced
1 Tbsp salt
Dressing:
1/2 cup cider vinegar
4 Tbsp canola oil
2 Tbsp honey
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
1/2-1 tsp salt (to taste)
1/2 tsp dried oregano
Couple dashes of cayenne pepper
Put sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand for 30+ minutes. (This draws all the water out of the cucumbers, so either put it on a plate to catch the water or in the sink. I like it on a plate in the fridge so the cucumbers stay cold)
In a large bowl, combine diced tomatoes and onions.
In a small bowl whisk together all the dressing ingredients. When you are ready to serve, rinse the cucumbers to get all the salt off and drain. Add to tomatoes and onions. Toss with dressing.
Crunchy Garden Salad
8 ounces radishes, thinly sliced
1 large cucumber, thinly sliced
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro leaves, chopped
1/4 cup lime juice (from about 2 limes)
1/4 cup olive oil
Salt and freshly ground black pepper
2 cups arugula
Combine the sliced radishes, sliced cucumber, mint and cilantro in a medium bowl. Whisk together the lime juice, olive oil, and salt and pepper, to taste, until well combined. Pour the dressing on top of the salad and toss to combine. Place arugula on a serving dish and top with tossed salad. Serve immediately.
8 ounces radishes, thinly sliced
1 large cucumber, thinly sliced
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro leaves, chopped
1/4 cup lime juice (from about 2 limes)
1/4 cup olive oil
Salt and freshly ground black pepper
2 cups arugula
Combine the sliced radishes, sliced cucumber, mint and cilantro in a medium bowl. Whisk together the lime juice, olive oil, and salt and pepper, to taste, until well combined. Pour the dressing on top of the salad and toss to combine. Place arugula on a serving dish and top with tossed salad. Serve immediately.
Cucumber Salad
Ingredients For Salad:
4 to 6 cucumbers, peeled and sliced
1 white or red onion, thinly sliced
1 to 2 tomatoes, cut into thin wedges
1 Tbs salt (don't worry, you're going to rinse it all off)
Ingredients For Dressing:
1/2 cup cider vinegar
3 Tbs olive oil
2 Tbs honey
1 tsp celery salt
1 tsp ground mustard
1 tsp garlic powder
1 1/2 tsp Italian seasoning (like McCormick perfect pinch)
1/2 tsp salt
2 dashes of cayenne pepper
Directions:
In a large bowl, toss your sliced cucumbers with 1 Tbs salt. (This draws all the water out of the cucumbers so they stay nice and crisp in the salad.)
Set bowl of cucumbers in fridge for about half an hour to keep them chilled while they sweat out their water.
Meanwhile, place all ingredients for dressing in a small bowl and whisk to combine; set aside.
Over your sink, place cucumbers in a large strainer and rinse with cold water to remove the salt.
Drain well and add to a large salad bowl along with your sliced onions.
Drizzle with dressing and toss to coat. Gently fold in the tomato wedges. Cover and chill for about an hour before serving.
Ingredients For Salad:
4 to 6 cucumbers, peeled and sliced
1 white or red onion, thinly sliced
1 to 2 tomatoes, cut into thin wedges
1 Tbs salt (don't worry, you're going to rinse it all off)
Ingredients For Dressing:
1/2 cup cider vinegar
3 Tbs olive oil
2 Tbs honey
1 tsp celery salt
1 tsp ground mustard
1 tsp garlic powder
1 1/2 tsp Italian seasoning (like McCormick perfect pinch)
1/2 tsp salt
2 dashes of cayenne pepper
Directions:
In a large bowl, toss your sliced cucumbers with 1 Tbs salt. (This draws all the water out of the cucumbers so they stay nice and crisp in the salad.)
Set bowl of cucumbers in fridge for about half an hour to keep them chilled while they sweat out their water.
Meanwhile, place all ingredients for dressing in a small bowl and whisk to combine; set aside.
Over your sink, place cucumbers in a large strainer and rinse with cold water to remove the salt.
Drain well and add to a large salad bowl along with your sliced onions.
Drizzle with dressing and toss to coat. Gently fold in the tomato wedges. Cover and chill for about an hour before serving.
AUNT PEGGY’S CUCUMBER, TOMATO AND ONION SALAD
1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper
Directions:
In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.
1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper
Directions:
In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.
Cucumber, Tomato & Feta Salad
2 cucumbers - peeled, thinly sliced
1/2 small red onions, thinly sliced
2 cups of cherry tomatoes, halved
1/2 cup of feta cheese
Classic Sweet & Tangy Vinagarette
1/2 cup of olive oil
1/2 cup of white wine vinegar
1/4 cup of sugar
1 teaspoon of dried italian seasoning
1 teaspoon of sea salt
1/2 teaspoon of black pepper
Combine all ingredients together and toss with vinaigrette. Best when marinates for 1 hour in the refrigerator before serving.
Grape Salad
Ingredients:
4 pounds seedless green grapes or 1/2 green & 1/2 red
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar
Directions:
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Nutritional Information Amount Per Serving Calories: 479 | Total Fat: 27.1g | Cholesterol: 43mg
Ingredients:
4 pounds seedless green grapes or 1/2 green & 1/2 red
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar
Directions:
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Nutritional Information Amount Per Serving Calories: 479 | Total Fat: 27.1g | Cholesterol: 43mg
CABBAGE RAMEN NOODLE SALAD
1 bag of slaw mix
4 green onions, chopped
1 pkg. Top Ramen noodles (beef or chicken), crumbled
1/2 c. sliced almonds or peanuts
1 pkg. sunflower seeds (optional)
Mix together except the noodles and refrigerate a few hours.
DRESSING:
2 tbsp. sugar
3 tbsp. white vinegar (or rice vinegar)
1/2 c. salad oil
1/2 tsp. pepper
Flavor packet from the noodles
**There are many variations of this salad, you can add meat and fruit or use broccoli slaw instead of the cabbage. Make it your own :)
1 bag of slaw mix
4 green onions, chopped
1 pkg. Top Ramen noodles (beef or chicken), crumbled
1/2 c. sliced almonds or peanuts
1 pkg. sunflower seeds (optional)
Mix together except the noodles and refrigerate a few hours.
DRESSING:
2 tbsp. sugar
3 tbsp. white vinegar (or rice vinegar)
1/2 c. salad oil
1/2 tsp. pepper
Flavor packet from the noodles
**There are many variations of this salad, you can add meat and fruit or use broccoli slaw instead of the cabbage. Make it your own :)
Chinese Cabbage Salad
Yield: 15 servings
2-2 1/2 pounds nappa cabbage
5 green onions
3 packages ramen noodles
1/2 C butter
1/4 C sliced almonds
1/4 C sesame seeds
Dressing:
3/4 C peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C)
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce
This crinkly beauty is Nappa Cabbage.
You can see that the leaves are a lot more porous than regular cabbage. What does this mean for you? These crinkly leaves are going to soak up more of the dressing. Lovely! Just what you were hoping to read about today....crinkly cabbage.
Information like this can be life saving, you know.
Cut the end off of the cabbage and thinly slice the rest and place into a large bowl.
Slice your green onions and add them to your bowl.
Open up your packages of Ramen Noodles and place them into a
gallon sized freezer zip lock bag and pound them into small pieces with a meat tenderizer.
Heat a large skillet over medium high heat. Melt your butter and then add your almonds, sesame seeds, and ramen noodles.
Cook the mixture stirring frequently until everything turns a nice toasty brown. Set the crunchy mixture aside to cool.
IF YOU CANNOT FIND PEANUT OIL, Place 3 T of peanut butter into a glass measuring cup, pour Canola Oil into the cup, right over the top of the peanut butter. Your total measurement with the peanut butter and oil should be
3/4 C.
Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds.
Stir it all around until the peanut butter dissolves.
Into a medium sized sauce pan pour your sugar, your peanut oil (or your peanut butter/oil mixture) soy sauce, and rice vinegar.
Bring the mixture to a rolling boil over medium high heat. Let it boil hard for one minute. Then set it aside to cool.
When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to coat. Serve immediately.
Yield: 15 servings
2-2 1/2 pounds nappa cabbage
5 green onions
3 packages ramen noodles
1/2 C butter
1/4 C sliced almonds
1/4 C sesame seeds
Dressing:
3/4 C peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C)
1/2 C sugar
1/4 C rice vinegar
2 T soy sauce
This crinkly beauty is Nappa Cabbage.
You can see that the leaves are a lot more porous than regular cabbage. What does this mean for you? These crinkly leaves are going to soak up more of the dressing. Lovely! Just what you were hoping to read about today....crinkly cabbage.
Information like this can be life saving, you know.
Cut the end off of the cabbage and thinly slice the rest and place into a large bowl.
Slice your green onions and add them to your bowl.
Open up your packages of Ramen Noodles and place them into a
gallon sized freezer zip lock bag and pound them into small pieces with a meat tenderizer.
Heat a large skillet over medium high heat. Melt your butter and then add your almonds, sesame seeds, and ramen noodles.
Cook the mixture stirring frequently until everything turns a nice toasty brown. Set the crunchy mixture aside to cool.
IF YOU CANNOT FIND PEANUT OIL, Place 3 T of peanut butter into a glass measuring cup, pour Canola Oil into the cup, right over the top of the peanut butter. Your total measurement with the peanut butter and oil should be
3/4 C.
Put the peanut butter/oil mixture into the microwave and heat it for 30 seconds.
Stir it all around until the peanut butter dissolves.
Into a medium sized sauce pan pour your sugar, your peanut oil (or your peanut butter/oil mixture) soy sauce, and rice vinegar.
Bring the mixture to a rolling boil over medium high heat. Let it boil hard for one minute. Then set it aside to cool.
When you are ready to serve toss the cabbage and green onions with the crunchy ramen mixture and pour the dressing over the top to coat. Serve immediately.
Crunchy Noodle Salad
Ingredients:
1 (12 ounce) coleslaw mix (or you can simply shred a head of cabbage)
2 (3 ounce) packages oriental-flavor instant ramen noodles, (other flavors are good too)
1 bunch green onion, chopped
4 ounces sesame seeds, toasted (optional)
4 ounces slivered almonds, toasted
1/2 cup vegetable oil (or sesame, olive oil will get solid in refrigerator)
1/3 cup white wine vinegar or 1/3 cup cider vinegar
1/4 cup sugar (or Splenda)
Directions:
Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
Mix cabbage, sesame and almonds together in a large bowl.
Dressing:
Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
Refrigerate seperately until ready to serve.
When ready to serve:
Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
Pour dressing over cabbage and noodles and mix well.
NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.
Ingredients:
1 (12 ounce) coleslaw mix (or you can simply shred a head of cabbage)
2 (3 ounce) packages oriental-flavor instant ramen noodles, (other flavors are good too)
1 bunch green onion, chopped
4 ounces sesame seeds, toasted (optional)
4 ounces slivered almonds, toasted
1/2 cup vegetable oil (or sesame, olive oil will get solid in refrigerator)
1/3 cup white wine vinegar or 1/3 cup cider vinegar
1/4 cup sugar (or Splenda)
Directions:
Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
Mix cabbage, sesame and almonds together in a large bowl.
Dressing:
Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
Refrigerate seperately until ready to serve.
When ready to serve:
Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
Pour dressing over cabbage and noodles and mix well.
NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.