GRILLED CHICKEN SALAD

Romaine lettuce, chopped
Iceburg lettuce, chopped
Sliced avocado
Mandarin oranges
Cilantro, chopped
Tropical trail mix
Cashews
Grilled chicken, sliced
Lime, squeez

CHICKEN, PEAR PINENUT SALAD

 

Leftover roast chicken, rewarm. Or hot roasted chicken pulled into pieces when still warm

1 bunch of arugula, washed and torn or favorite lettuce

2 pears, sliced paper thin

4-6 small sweet peppers, slivered

1/4 c. pine nuts, toasted

2 Tbs. minced rosemary

2 shallots, sliced thin

juice of 1/2 lemon

2 Tbs. sherry vinegar

1 Tbs. whole grain mustard

1/2 c. olive oil

Combine chicken, arugula, peppers, pears and pine nuts in a large bowl.  Place rosemary, lemon juice, sherry vinegar & mustard in a small bowl and whisk to combine.  Continue whisking while slowly drizzling in olive oil until emulsified.  Whisk in roast chicken juices/drippings.  Add dressing to salad and toss until well combined.  Serve at once.

OLIVE OIL DRESSING

 

 

Best Dressing
(Yield:  About 3/4 cup)
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar (or red wine vinegar)
2 tablespoons honey
1/2 tablespoon Dijon mustard
1/2 tablespoon tamari sauce (or soy sauce)
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1-2 teaspoons seasoned salt (more or less to taste)
1/4 teaspoon black pepper
1/2 small white onion, minced
1 small clove garlic, grated on a microplane
Whisk together all ingredients.  Store refrigerated up to 1 week.
This is wonderful to pour on a plate with some Basalmic vinegar and dip baggette bread or any crusted bread.

POPPY SEED CHICKEN SALAD

 

• 2 cups prepared chicken  cubed in bite size pieces 
• 1/4 cup poppy seed salad dressing
• 1/2 cup toasted or roasted pecans
• 1/2 cup halved seedless green or red grapes 
• Crackers or pita chips

Preparation

1. Combine first 4 ingredients in a bowl. Cover and chill until ready to serve. Serve with crackers or pita chips.

TACO PASTA SALAD

 

Pasta Taco Salad

1 pound pasta (bow tie, wagon wheel or spiral)
salt
1 (10-ounce) package frozen corn
1½ cups  fresh salsa
1 can black beans, drained and rinsed
3 roma tomatoes, diced
½ cup chopped fresh cilantro
2 cups shredded cheddar cheese
3 tablespoons fresh lime juice
1 large avocado, peeled, seeded, and diced
1 teaspoon chili powder
1 teaspoon cumin powder
¼ teaspoon freshly ground pepper
2 garlic cloves, minced
¼ cup olive oil

1. Cook pasta according to package directions with 1 Tablespoon of salt. Drain pasta and stir the corn in frozen to cool pasta and defrost corn. Toss the pasta with salsa then the beans, tomatoes, cilantro, and cheese.

2. Toss the avocado with the lime juice, remove avocado and add to pasta. With remaining lime juice, add spices, garlic, and ½ teaspoon salt, then slowly whisk in the oil. Add dressing to pasta. Serve immediately. Stays well for up to 1 day in fridge, longer if you keep the avocado separate.

Salsa

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

¼ cups Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

¼ teaspoons Sugar

¼ teaspoons Salt

¼ teaspoons Ground Cumin

½ cups Cilantro (more To Taste!)

½ whole Lime Juice

Combine all ingredients in a food processor or blender and pulse 10 to 15 times, until desired consistency. Taste and season more if needed.

Refrigerate salsa for at least an hour.

 

 

STRAWBERRY ORANGE SALAD with ORANGE DRESSING

Orange Strawberry Salad

1 package spring mix greens

1 pint strawberries, sliced

1 large orange, cut into small pieces

3 green onions, sliced

1 cup Sliced Almonds

4 TBS butter

4 TBS sugar

To make candied almonds:

Mix almonds, butter and sugar in a saucepan over medium heat until the the butter and sugar turn to a toffee color, stir constantly.

Orange Dressing

½ tsp grated orange peel, or orange zest
1/3 cup fresh orange juice ( 1 to 2 oranges )
2 Tablespoons red wine vinegar
2 Tablespoons sugar
½ cup vegetable oil
1 Tablespoon “Good Seasons Dry Italian” dressing mix. It is about ½ a package

Put all ingredients in a container and shake- serve.

FRUITY SALAD

Makes about 6 cups

1 lb. cooked chicken breasts, cut into ½″ cubes

1 cup mayonnaise

1 cup thinly sliced celery

1 cup halved purple grapes

½ cup sliced almonds, toasted

1 tbsp. finely chopped parsley

1 tsp. kosher salt, plus more to taste

½ cup whipped cream

Freshly ground black pepper, to taste

Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.

ROASTED POTATO SALAD

Ingredients:

2 T sherry vinegar or red wine vinegar
2 tsp Dijon mustard
1/3 cup extra virgin olive oil
Sea salt and freshly ground black pepper
1 1/2 lbs new potatoes or small red potatoes, cut into 1-inch chunks
1 shallot, minced (or 1 T minced onion and/or garlic)
1/3 finely grated Parmesan cheese
6 cups (about 10 ounces) mixed salad greens
2 tsp mixed dried (or 1/4 cup fresh) herbs such as oregano, basil, marjoram, parsley, thyme, and sage (I used an Herb de Provence blend)
sliced tomatoes and cucumber for garnish (optional)

Directions:

Preheat oven to 425 degrees F. Prepare a rimmed baking sheet with non-stick spray.
Whisk together the vinegar, herbs (if using dried), and mustard in a small bowl. Slowly drizzle in the oil, whisking until fully combined and thickened. Season with a pinch or two of salt and pepper, to taste.
Place the potatoes and shallot on the rimmed baking sheet. Drizzle with 3 T of the vinaigrette and use hands to toss the mixture, ensuring the potatoes are coated. Arrange them in a single layer on the baking sheet.
Roast for 30-40 minutes, until the potatoes are lightly browned and tender when pierced with a fork. Stir every 10 minutes or so for even cooking. When they're finished, sprinkle with half of the cheese, toss to coat, and set aside.
Just before serving, combine the greens, potatoes, remaining cheese, and remaining vinaigrette in a large bowl. If you're using fresh herbs, now is the time to add them. Toss to mix. Season with additional salt and pepper to taste. Garnish with tomatoes.

AVOCADO PARMESEAN SALAD

 Ingredients:

For the salad:
1 avocado, peeled, pitted, and sliced
6 ounces of bacon, cooked and crumbled
1/3 cup fresh Parmesan or Romano cheese shavings
12 ounces of salad greens
For the dressing:
1/2 of an avocado, peeled, pitted and cut into large chunks
1 green onion, sliced
3 T sour cream
3 T mayonnaise or plain yogurt
1 T apple cider vinegar
1 T agave nectar
1 tsp Dijon mustard
salt and pepper, to taste

Directions:

To prepare the dressing, place all dressing ingredients into a small food processor and blend until smooth. Adjust salt and pepper as needed.

Toss dressing with salad greens and top with avocado slices, bacon crumbles, and cheese shavings.

BACON CHICKEN SALAD WITH BACON DRESSING

Total Time: 30 minutes

Ingredients:

6 slices uncooked bacon, cut into 1/2-inch pieces
1/2 medium red onion, sliced very thinly
3 T balsamic vinegar
10-12 ounces of fresh baby spinach or mixed salad greens
3 cups cooked, shredded chicken
1 avocado, peeled, pitted, and cubed
2 Roma tomatoes, seeded and chopped

Directions:

Cook the bacon in a skillet over medium heat until crisp, stirring frequently. Transfer the bits to a stack of paper towels to drain.
Remove all but 3 T of bacon drippings from the pan and return it to medium heat. (I had just slightly more so I left all the drippings in the pan.) Add the onion and vinegar to the drippings and stir to heat through, about 2-3 minutes. Remove the pan from the heat.
Place the salad greens in a large bowl. Top with shredded chicken, chopped tomato and avocado. Pour the warm onions and dressing over the top. Toss to coat and sprinkle the bacon bits over the top.
Makes about 4 main dish servings.

MANGO CUCUMBER RICE SALAD

Ingredients:

1 1/2 cups rice blend (I used a blend of brown and wild rice)
1/4 cup quinoa
Grated zest and juice from 1 lime
2 T neutral-flavored oil, like grapeseed
1 tsp raw sugar, honey, or agave nectar
Freshly ground pepper
1 mango, peeled, pitted, and diced
1 cucumber, peeled, seeded, and diced (or 1/2 of an English cucumber)
1 jalapeno, seeded and thinly sliced
2 green onions (scallions), thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup sliced almonds or other type of chopped nuts

Directions:

Bring a large saucepan of water to boil over high heat. Add about 2 T of salt to the water, then add the rice. Cook for about 15 minutes, then add the quinoa to the water. Cook for an additional 15 minutes or so until the rice and quinoa are tender. Drain and and rinse under cold water until grains have cooled. Shake off excess water.

Meanwhile, whisk the lime juice and zest, oil, sugar, 1 tsp of salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, green onions, and nuts and toss to combine. Season with additional salt if necessary.

Serves 6-8.

This dish has a wonderful fresh flavor.....and so good for you

Ingredients:

1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded

Directions:

In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!

AVOCADO NUT SALAD

Ingredients for the dressing:

⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oiL
⅓ cup extra virgin olive oil

Ingredients for the salad:
12 ounces baby spinach, arugula, field greens (your choice of green)

1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup cannied spice almonds

Directions:

1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.

2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

6 dinner size salads, 8 side salads

 Candied Spiced Almonds

 

 Ingredients:

5 cups sliced almonds, or a 1 pound package*
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon

1 teaspoon cumin*
1-1 ½ teaspoons smoked paprika* - some smoked paprika are quite hot, if you don't like "hot", just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt

*The cumin and the smoked paprika give just a hint of mysterious, delicious flavor - even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.

Directions:
1. Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.

2.  Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.

3. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.

4. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continue to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.

CARAMEL APPLE AND SNICKER SALAD

6 medium apples ~ cored and chopped (I like golden delicious, but you can use what you like.)

6 Snickers candy bars (regular size) ~ chopped

1 tub whipped topping (8oz)

1 package vanilla pudding (4 serving size)

1/2 cup chopped peanuts

In a large bowl mix all ingredients together. Drizzle with caramel syrup and additional chopped nuts if desired.  Store, covered, in the refrigerator.

RAINBOW JELLO

I LOVE MAKING THIS JELLO- it is loaded with flavor and looks so SPECTACULOR.

It can be made with 3 or 6 flavors to fit a 9X13 glass dish
The Jello pictured was made with 3 flavors. ORANGE, LIME, LEMMON
The original recipe calls for 6 flavors starting with  BLACK CHERRY, RASPBERRY, STRAWBERRY, ORANGE, LIME, LEMON

3 LARGE  pkg of jello for 3 layers  ( using 2 cups boiling water, divide and use 1 cup yogurt in half and 1 cup cold water to other half.)
6 SMALL pkg of jello for the 12 layers- 12 layers are much thinner layers.


12 LAYER
You will need 1 (3 oz) box of jello for each flavor (6)
Staring with the Black Cherry add 1 cup boiling water. Stir til dissolved. Divide in half.
To one half add 1/2 cup cold water. Pour into a 9X13 glass dish. Place in fridge for 15-20 min.
**Make sure your fridge is level or you'll have uneven layers.
To the other half add 1/2 cup vanilla yogurt and pour carefully over clear layer.
Continue  repeating with each flavor ending with the lemon. 

CHICKEN SALAD

 From www.sisterscafe.blogspot.com

3 c. diced chicken, cooked
1 8oz can pineapple tidbits
1 c. celery, diced small
½ c. chopped almonds
1 c. seedless grapes cut in half

Dressing ingredients:
1 T. olive oil
1 T. vinegar
½ c. mayo
1 tsp salt

Mix dressing ingredients and pour over salad ingredients. Toss to coat. Refrigerate until serving.

BBQ CHICKEN SALAD

Ingredients 

 1/2 cup mayonnaise  

4 tablespoons barbecue sauce

2 tablespoons finely chopped onion

1 tablespoon lemon juice

1/4 teaspoon pepper

8 cups torn salad greens

 2 large tomatoes, chopped

1 1/2 pounds boneless skinless chicken breasts, cooked and cubed

10 bacon strips, cooked and crumbled

2 hard-cooked eggs, sliced

Directions
In a small bowl, combine the first five ingredients; mix well. 

Cover and refrigerate until serving. 

Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.