Favorite Quinoa Salad

Anything in this can be substituted or left out. Use whatever amounts you have and want.

Cooked quinoa, cook according to package directions
Sautéd chicken breasts, cut in cubes
Green onions, sliced
Dried Cranberries
Feta Cheese
Cucumbers, chopped
Parsley, chopped
Pomegranate Seeds
Celery, chopped
Sunflower Seeds
Salt and Pepper
A little Olive Oil
Balsamic vinegar

Mix quinoa, chicken and all veggies and cheese. Add salt and pepper and a little olive oil and Balsamic to taste.

Dill Chicken Salad

This recipe is from Red Mountain Spa. I loved it so much they gave me the recipe!  The recipe is in restaurant proportions so use the basic concept and cut down. You really can't go wrong.

1 Box cooked, diced chicken meat. I usually cook about 4 boneless, skinless breasts with salt, pepper and olive oil in a sauté pan.
4 stalks celery, rinsed and chopped
2 tsp. celery seed
6 TBS. dried dill weed
2 red onions, finely chopped
1 container fat free yogurt
1 yogurt container filled with light mayonnaise

Combine all ingredients in a mixing bowl. Mix until creamy and holds together.
Season with a dash of lemon pepperif you like.

Creamy White Balsamic Dressing

This recipe doesn't have specific measurements. A typical vinaigrette has a 1 to 3 ratio vinegar to oil. I make my vinaigrettes to taste. This is a great basic dressing and can be made creamy or not.

White Balsamic Vinegar
Salt
Pepper
Dijon mustard
Sweetener (sugar, honey, agave)
Cream, enough to make the dressing thicker and creamier

This is great on a super basic mixed spring greens and a little salt and pepper.

Tuna Bean Pasta Salad

1 lb. pasta, I like med. shells
1 15 oz. can white or kidney beans, rinsed and drained
1 can tuna, rinsed, drained and flaked
4 green onions, chopped
2+ TB Italian Parsley, chopped

Dressing:
1/2 cup olive oil
3TB white wine vinegar
1/2-1 reg size lemon, squeezed
1 TB Dijon mustard
Salt and pepper

Cook pasta slightly less time than package directions to keep firm and al dente.  Rinse in cold water to chill. Mix all ingredients to get her and toss with dressing.

Submitted by: Kamdyn

Iceberg Lettuce with Cucumber Dressing

1 large head iceberg lettuce, chilled
1 large cucumber, peeled seeded and finely chopped (2cups)
1 medium sweet yellow onion, finely chopped (1/2 cup)
4 oz. sour cream
4 oz. plain yogurt
1/4 cup snipped fresh mint
1 TB white wine vinegar
1 tsp. dill seed, crushed
1 tsp. salt
1 tsp. sugar
1/2 tsp. fresh ground black pepper
6 cherry tomatoes

Peel outer leaves from the lettuce. Remove core. Rinse thoroughly and drain. Cut into 6 wedges. Place on a serving platter and chill for up to 4 hours.

For dressing:
In a medium bowl combine cucumber, onion, sour cream, yogurt, mint, vinegar, dill seed, salt, sugar and pepper. Stir to combine. Chill for at least an hour.

To serve, spoon dressing over each wedge. Garnish with a cherry tomato. Sprinkle with additional dill seed if desired.

Makes 6 servings


Submitted by Juli

Marinated Vegetable Salad

Dressing:

3/4 cup cider vinegar

1/2 cup oil

1 cup sugar

1/2 tsp salt

1 tsp pepper

1 TB water

Combine ingredients in a saucepan. Heat over high flame and boil for 1 minute. Remove from heat and cool. Pour over vegetables.

Combine:

2 cans white shoe peg corn, drained

1 can small green peas, drained

1 can french green beans, drained

1 can black beans, drained and rinsed

1 cup celery, chopped

1 jar chopped pimentos, drained

1 bunch green onions, chopped

1 cup green pepper, chopped

If you want to double the recipe you do NOT need to double the dressing.

The salad will keep in the fridge for up to 2 weeks.

Roasted Pear and Romaine Salad

2 tsp olive oil
3 firm but ripe red pears, cored and cut into wedges
3 hearts of romaine, chopped
1/4 cup croutons
3/4 cup pecans, toasted and candied
6 oz. blue cheese
2 TB freshly grated Parmesan cheese

Creamy French Dressing:
1/3 cup mayonnaise
1/4 cup olive oil
1/4 cup sugar
1/4 cup red wine vinegar
1 TB mustard
1/2 tsp salt
1/2 tsp black pepper
Combine all ingredients into a blender until blended. Cover and refrigerate.

Prepare creamy french dressing. Preheat broiler. Brush pan with oil. Arrange pears in a single layer on pan. Roast pears for about 20 minutes or until lightly browned and crisp on the edges. Turn and roast 8-10 minutes longer. Set aside until ready to serve. Meanwhile toast the pecans and candy by lightly coating with sugar or maple syrup. Mix romaine, croutons, pecans, blue cheese and pears. Add dressing to taste. Sprinkle with Parmesan cheese.

Pomegranate Spinach Salad

1 pkg. (6oz.) freah baby spinach
1/2 cup swiss cheese, shredded
1/3 cup slivered almonds, toasted
1/2 cup pomeganate seeds

Dressing:

3 TB canola oil
2 TB sugar
2 TB white vinegar
3/4 tsp poppy seeds
1/4 tsp salt
1/8 tsp dry mustard

In a large bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over the salad and toss to coat.

Grilled Salad with Balsamic Dressing

1 red bell pepper
1 yellow brown pepper
1 red onion
2 small zuccini
mushroom, portabellos are great for grilling
romaine lettuce
goat cheese
optional: flank steak or chicken or other protein

Grill veggies except for lettuce. chop up and add to serving bowl. Grill protein in serving and put in bowl. Add lettuce and goat cheese. Use balsamic dressing to taste.

Balsamic Dressing:
1/4 cup balsamic vinegar
3/4 cup olive oil
1 clove garlic, smashed
1 tsp dijon mustard
salt and pepper to taste
can use a little honey to taste to sweeten a little if needed.

Mix everything together except oil. Then slowly stir whisk in oil the emulsify.

Shrimp Cocktail Gazpacho Salad

shrimp
olive oil
salt pepper

Drizzle shrimp with oil and season with salt and pepper.
Grill shrimp until cooked through.
Cut into pieces.

cucumber, diced
tomato, chopped
jalapeno, minced
onion, diced
cilantro, chopped
avocado, chopped
cocktail sauce

Mix all ingredients in a bowl and season with salt, pepper and lime juice. Add cocktail sauce to taste. Add grilled shrimp. Eat as is or serve with grilled bread or tortilla chips.

Blueberry Salad

This is one of my favorite go-to salads. I have a basic version and then change a few things from time to time, depending on the season and what I'm craving.

Basic:
romaine lettuce
cucumber
blueberries
feta cheese
basil, shredded
pecans
poppy seed dressing, I use Brianna's, but homemade would be fab as well.

I make the same salad and add pomegranate seeds, candy the pecans in maple syrup and and swap the feta for blue cheese. Don't forget the fresh basil because it makes this salad outstanding!!

Chicken Cabbage Salad

2 chicken breasts, cooked and cubed
2 TB sesame seeds
1/2 head cabbage, shredded
1/2 c. slivered almonds, toasted or untoasted
4 green onions, chopped
1 pkg. chicken flavored Top Ramen noodles

Mix all ingredients and pour dressing over the top and mix thoroughly. Serve immediately.

Dressing:
2 TB sugar
1 tsp. salt
3 TB vinegar
1/2 c. oil
1/2 tsp. pepper
1 seasoning packet from Ramen

Mix everything together.

Submitted by: Cindy

Easy Salad

1 bunch romaine lettuce, chopped
1 head iceberg lettuce, chopped
1 pint cherry tomatoes, cut in half
swiss cheese, grated
bacon, crispy
slivered almonds, toasted

Dressing:
1 Pkg. Good Seasonings Italian Dressing Mix
1 clove garlic, grated or pressed in garlic press

make dressing according to package directions using red wine vinegar and add garlic. Mix

Mix everything together and and toss with dressing.

Submitted by: Kamdyn

Cafe Rio Pork Salad

1 boneless pork roast
1 pkg. McCormic Mates Southwest Marinade mixed with
1 1/2 c. water
1/2 c. vinegar
2 TB. oil
1/4-3/4 c. brown sugar

Place in crock pot and cook 5-8 hours.
Shred pork when cooked through.

Dressing:
2 c. mayo
1 clove garlic
1/2 bunch cilantro, just leaves
2 TB. water
2 TB. white vinegar
1 jalapeno with seeds
1/4 tsp. pepper
1/2 tsp. salt

Blend in blender.

Cook rice and beans: Zatarain's, New Orleans Style Black Beans and Rice.
Cook uncooked flour tortillas (Costco) on griddle and melt cheese on tortillas.
Serve with lettuce, salsa, guacamole, sour cream, cilantro, onions, olives, tomatoes, limes, etc.

*Optional Salad Dressing (Jyness)
1 pkg. Ranch Dressing Mix (add milk kind)
1 c. buttermilk
1 c. mayo
1 bu. cilantro
limes
jalapeno

Submitted by: Heidi
Blend in blender.

Salpicao- Brazillian Chicken Salad

A bit of work, but so delicious.

2 medium onions, chopped
2 TB. olive oil
3 whole chicken breasts
3+ cloves garlic, minced
salt
pepper
1+ TB sweet paprika
2 bunches fresh Italian parsley, 1 bunch whole, 1 bunch chopped
1 bunch green onions, 1/2 chopped, 1/2 cut in half
1 lb. green beans, ends trimmed and cut into 1/4" pieces
2 lbs. carrots, peeled and grated (food processor works great)
5 lbs. white potatoes
vegetable oil for frying
1/2 c. mayonnaise

In a large heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for about 10 minutes. Add onions and garlic and saute with chicken until softened and translucent. Stir in 1 tsp. salt and 1 tsp. pepper and paprika. Saute everything for a few more minutes. Add on top of chicken the green onions that are cut in half and 1 bunch of the Italian parsley. Add 3 cups water to chicken, bring to a boil. Reduce heat; cover and simmer for 30 minutes.

When chicken is cooked, transfer to a large owl to cool. Strain cooking liquid and pour it over the chicken. Working over the bowl, remove meat from bones; discard the bones and skin. Shred the meat and put it in the liquid to soak. Chill everything when done for about 30 minutes.

Bring a large pot of salted water to a boil. Blanch the beans first until they are tender, about 2 minutes. Remove beans from water using a slotted spoon and place them in a bowl of ice water to cool. Remove from the water and set aside. Return the water to a boil and add the carrots. Blanch for about 1 minute. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain carrots and set aside.

Wash and peel potatoes. Place in a large bowl with water to cover. Cover a stockpot with 2" of vegetable oil. Heat oil to 375 degrees. Grate 1 potato at a time over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon remove from oil and place on a paper towel to drain. Salt potatoes a little. Repeat steps with remaining potatoes, adding more oil if necessary.

Add the chicken mixture with the beans, carrots, green onions, chopped parsley and mayonnaise. Should be creamy, so add more mayo if necessary. Season with more salt and pepper if necessary. Top with the fried potatoes when serving. Keep potatoes tightly sealed in bag or Tupperware if there are leftovers.

Submitted by: Kamdyn