Asian salad

So yummy!!! And simple

1 head napa cabbage sliced thinly
1/3 c toasted pine nuts
1/4 c toasted sesame seeds
4 green onions sliced thinly
2 shredded carrots ( can do more or less)
Sugar snap peas ( I sliced mine in half)

Dressing:
1/3 c olive oil
1 tbsp soy sauce
1 tbsp sesame oil
1/4 c red wine vinegar
1/4 c sugar
1tbsp minced garlic

Mix salad on a bowl then mix the dressing and pour on top. Yum!!

avocado stuffed chicken salad

This is so easy and yummy!

1 C. shredded chicken (I used 3 tenderloins)

3 Tbsp mayo

green onions

1/4 C. black beans

1 Tbsp white vinegar

garlic salt to taste

1 Tbsp lemon juice

1/4 C. walnuts/pecans chopped up

Mix everything together then spoon into the avocados.

Broccoli/Cauliflower Salad

This salad is always a HUGE hit.

what you'll need:

cut up broccoli
1 head cauliflower
1/2 bag baby carrots cut up
8 pieces fresh bacon cooked and crumbled
2 C. mayo - dont sub for miracle whip!
2/3 C. sugar
2/3 C. parmesan cheese
honey mustard & onion pretzel pieces (you can use any. i've never found these i usually use parmesan and garlic)

Mix everything together except pretzel pieces. Mix in pretzel pieces right before serving.

BBQ Chicken Salad

I Have a ton of lettuce in my fridge that really needs used up so I found this recipe from The sisters Cafe and it turned out YUMMY!!!!!

2 Large chicken breasts
1 C. bbq sauce
1 can black beans (I used dried that I had cooked & frozen previously)
1 can corn (I used frozen)
lettuce cut up
shredded cheese
1 bunch green onions
1/2 bunch cilantro
tortilla strips

Cook the chicken breasts in a bit of EVOO. When cooled shred. Return to pan add the bbq sauce. you can add more or less. I used Sweet baby rays. It has the best flavor. Let it cook with the sauce for 5-10 min. Cut up lettuce add onion and cilantro. Add the cooked beans and corn. Its best to let them cool if you just cook them.
Layer the lettuce mixture on plates then add chicken, cheese and top with your favorite dressing. THen add the tortilla strips.
To do the strips. cut a corn tortilla into skinny strips. On a baking sheet spray the tortillas with cooking spray and salt then broil in the oven until crispy. Watch it carefully!!!

Black bean and sweet corn quinoa salad

Heat 1 Tbsp olive oil in pan

add 1 medium yellow chopped onion saute about 4 min then add

2 garlic cloves cook another min or two careful not to burn the garlic

add 3/4 C quinoa

add 1 1/2 C broth

1 tsp cumin

1/4 tsp cayenne pepper

1/2 tsp salt

1/2 tsp pepper

bring to a boil

cover and simmer 20 min or til water is absorbed.

should look like this. i like to stir to make sure it doenst stick.

after water is absorbed it should look like this.

add 1 C. frozen corn

2 cans (15 oz each) black beans rinsed and drained

cover and let sit off burner about 5 min.

add 1/2 C. chopped cilantro  serve warm or chilled.

i added lemon juice to mine and it was yummy

Strawberry spinach salad

Strawberry spinach salad

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Dressing:
2 Tbsp red wine vinegar
3 Tbsp sugar
1/2 c oil
1/2 tsp dry mustard
1/2 tsp salt
1/2 c strawberry jam

Salad:
1/3 c sugar
1 c cashew pieces
1 lrg head red leaf lettuce, washed and broken
1 pckg fresh spinach with stems trimmed
1 c strawberries, sliced

To make dressing:
mix ingredients until well blended. Set aside.

To make salad:
Heat a medium frying pan & add sugar & nuts. Stir constantly overmedium heat until nuts are coated & slightly browned. Remove from heat and set aside.
Mix lettuce, spinach, strawberries, and nuts in large bowl. Toss with dressing.

*I didn't have strawberry jam so I used raspberry- also didnt have cashews so I used glazed almonds and it was still yummy*

Pasta Salad

4 large sea scallops or 4 jumbo shrimp peeled

2 oz spaghetti

3 C. cabbage

1/2 c. shredded carrot

1/4 C. red onion sliced

2 Tbsp rice vinegar or

white wine vinegar

3 tsp canola oil

1 Tbsp soy sauce

1 1/2 tsp honey

1/4 tsp red pepper

1 tsp sesame seeds

Rinse scallops and pat dry. cut each in half and set aside. cook spaghetti according to pkg directions; rinse and drain. in a serving bowl combine pasta, cabbage, carrot and onion. in a small bowl, whisk together vinegar, 1 tsp oil, soy sauce, honey and red pepper flakes, set aside. heat 2 tsp oil in a skillet over medium heat. cook scallops 3-4 min or until opaque, turning once. place scallops over cabbage mixture. add dressing and sprinkle with sesame seeds then gently toss to coat

Traditional Waldorf Salad

Traditional Waldorf Salad

This is a traditional Waldorf salad made with apples, raisins, and walnuts and tossed with mayonnaise. We think of this as a harvest-time salad but all that is really required are good crisp apples. You can usually get good apples year around but if you don’t have good apples, don’t bother making a Waldorf salad.

3 cups coarsely chopped apples, about 3 medium apples


1 tablespoon sugar


1/4 teaspoon salt 


1 cup mayonnaise, or to taste


1/2 cup raisins


1 cup chopped celery


1/2 cup coarsely chopped walnuts 
salad greens or lettuce

Toss the apples with the sugar, salt, and mayonnaise to coat. Add the raisins, celery, and nuts. Serve on greens.

Honeyed Apple and Chicken Salad

Honeyed Apple and Chicken Salad

This is a main dish salad, a salad with chicken and cheese. Chicken and cheese can turn many side salads into main dish salads. This is a very good salad.

Ingredients

2 large apples, not peeled but cut into 1/2-inch pieces


1/2 cup slivered almonds


1/2 cup mild cheese such as mozzarella/provolone cut into cubes


2 stalks celery, sliced


1 large chicken breast, sautéed and cut into strips
salad

greens

For the dressing

1/2 cup sour cream


2 tablespoons honey


1 teaspoon prepared Dijon mustard


1/2 tablespoon lemon juice


1 tablespoon chopped parsley

Make the dressing first. Mix the sour cream, honey, mustard, lemon juice, and parsley together until it is smooth. Set in the refrigerator to chill.

Toss the apple pieces, almonds, cheese cubes, celery slices, and chicken pieces together. Mix in the salad dressing. Serve on salad greens.

Olive Garden Salad

Olive Garden Salad

Olive Garden Salad Dressing:

½ c. mayonnaise 1/3 c. white vinegar

1 tsp vegetable oil 2 Tb. corn syrup

2 Tb. Parmesan cheese 2 Tb. Romano cheese

¼ tsp garlic salt – or one clove garlic, minced

½ tsp Italian seasoning ½ tsp parsley flakes

1 Tb. lemon juice

Salad:

1 large head romaine lettuce

slices red onion

black olives

2-4 banana peppers

2 small tomatoes, quartered

½ c. croutons

freshly grated Parmesan cheese

For homemade croutons:

4 slices sandwich bread

1 clove garlic, minced

3 Tb. butter

salt and pepper

dried parsley flakes

Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.

Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

For the homemade croutons:

Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking.

Frosted strawberry salad

This recipe is so good!

Frosted Strawberry Salad

This is an absolutely delicious gelatin salad. It makes a great, cool summer salad and a perfect salad for the holidays. It’s made with strawberries, pineapple, bananas, and cream cheese. No wonder it’s good.

For the base layer:

8-ounce crushed pineapple


2 cups apple juice


3 cups sliced fresh strawberries

1 banana, sliced


3/4 cup pecan pieces


1 C. mini marshmallows

2 3-ounce packages strawberry flavored gelatin


8-ounce package cream cheese


2 Tbsp light mayonnaise


2 cups whipped topping

Drain the pineapple and reserve the juice. Set the drained pineapple aside.

In a saucepan, bring the apple juice mixture to a boil. Pour the hot juice into a bowl and add the gelatin. Stir to dissolve. Refrigerate until partially set.

Beat the cream cheese and mayonnaise together until light and fluffy. Fold in the gelatin mixture. Fold in the whipped topping.

Fold the pineapple, strawberries, sliced banana, and pecans into the remaining cream cheese mixture. Pour into an 8 x 13 pan. Chill until the top sets, about 20 minutes.

For the top layer:

reserved pineapple juice plus water to make one cup
1 packet unflavored gelatin
1 cup miniature marshmallows
1 cup whipped topping such as Dream Whip

Bring the juice and water mixture to a boil. Dissolve the unflavored gelatin in the boiling water. Turn the heat down, add the marshmallows and stir until the marshmallows are dissolved. Set aside to cool until tepid but not set.

Fold in the whipped topping. Spread the topping mixture over the fruit mixture. Chill for several hours before serving.

Citrus Walnut Pasta Salad

Citrus Walnut Pasta Salad

¾ c. coarsely chopped walnuts

3 c. (abt 8 oz.) bowtie pasta

2 c. shredded cooked chicken (can use rotisserie chicken from deli)

1 c. smoked cheese, such as Gouda, cut in ¼” cubes

1 c. celery cut in thin slices

1/3 c. finely chopped red onion (I like using regular onion)

3 T. chopped fresh chives

2 T. chopped fresh parsley

Dressing: (My favorite part!)

1/3 C. fresh orange juice

¼ c. fresh lemon juice

4 T. extra-virgin olive oil

1 T. stone-ground mustard

2 t. sugar

1 ¼ t. salt

½ t. freshly ground black pepper

2 t. rice vinegar

Preheat oven to 350. Place walnuts on a cookie sheet in a single layer and bake for 8-10 min, checking frequently. Let cool. Cook pasta according to package directions. Drain and let cool completely. To prepare the dressing, combine all ingredients in a large bowl, stirring with whisk to blend. Add pasta, chicken, cheese, celery, onion, walnuts, chives, and parsley to the dressing; toss gently to combine. Makes 6 servings.

Citrus Salad Toss

Citrus Salad Toss

Romaine or spring mix

1 red onion, sliced

1 large orange, peeled and sliced

1 pt. strawberries, cut up

2 avocados, cut up

sugared pecans

Dressing:

1/2 cup oil

1/4 cup lime juice

2 T orange juice

2 T sugar

1 tsp grated lime zest

1 tsp grated orange zest

For sugared pecans, mix the sugar and pecans in skillet. Cook over low heat until the sugar melts, stirring to coat well. Be patient, this can take awhile. However, you want to be vigilant because when the sugar finally melts, you have to move fast. Put on wax paper to cool.

Mix all dressing ingredients and let sit for awhile so the flavors can blend.

Chicken Poppyseed salad

Chicken Poppy Seed Salad

Spinach leaves

Romaine leaves

Grilled chicken, sliced (grill with lots of lemon pepper seasoning)

Red onion, sliced thinly

Crispy bacon, crumbled

Shredded mozzarella cheese

Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

The best part... The Dressing:

1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!

Candied Walnut Salad

Candied Walnut Salad

2 heads of leafy greens; 1 can be a bag of spinach (1 bag of spinach and a head of Romaine or just 2 heads of Romaine)

3/4 c. Craisins

2 crisp apples

Orange juice (enough to toss apples in to prevent browning and add a little flavor)

2 oz. blue cheese or Gorgonzola

1/2 c. chopped walnuts

1/4 c. sugar

Combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will liquefy. Pay close attention; at this point stir to cover walnuts with the sugar coating. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

Chop apples and toss in orange juice.

When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl. Toss with the dressing. (FYI - You may not want to toss the entire salad with the dressing if you think you will not eat all of it. The dressing will wilt any leftovers.)

Honey Red Wine Vinaigrette

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, pressed

1 tsp. kosher salt

1 tsp. coarsely ground black pepper

1/2 c. canola oil

Mix In a blender.