Showing posts with label Salad. Show all posts

Easy Cabbage Salad

Very delicious and super easy salad recipe!

1 head of cabbage, chopped
2-3 chicken breast, chopped
1-2 green onions, chopped
1-2 packages of raman noodles
Poppyseed dressing of your choice

Season chicken with salt and pepper. Cook and dice chicken, let cool. Chop cabbage and green onions and combine in a large bowl. Toast raman noodles until golden brown (at approximately 500 F for 5 minutes). Mix in raman noodles and dressing right before serving!

Bruschetta

Thanks to Rachel Truscott for this wonderful recipe!

7 Tomatoes, seeded and diced
2 cloves garlic, minced
3 TBSP extra virgin olive oil
3 tsp balsamic vinegar
6-8 fresh or 3/4 TBSP dried basil leaves
Toasted French Bread, sliced

Combine in a bowl. Chill for a couple hours to soak in flavors. Place a spoonful on each piece of french bread and serve.

Jello Mello

1 6-oz pkg Orange Jello
1 2.9-oz pkg Lemon Cook and Serve Pudding
2 1/4 cups water
1/2 cup sugar
2 egg yolks (beaten)
1 3.4-oz pkg Lemon Instant Pudding
1 3/4 cups milk
Whipped Topping (Cool Whip)

Prepare 6-oz pkg Jello minus 1/2 of the water and put in 9x13 glass pan. Refrigerate. Prepare cook and serve pudding according to directions. When pudding is cool and Jello is partially set, (about 30 min.) take spoon and put dollops of pudding evenly across jello and take a electric mixer and mix pudding and jello together (don't mix in a bowl, it doesn't have the same layered effect and taste). Refrigerate and make instant pudding with the 1 3/4 cup milk. Spread on top and spread cool whip on top and refrigerate until served.

Chicken Pasta Spinach Salad

I had this just recently at my sister's bridal shower and loved it. It is Chicken/Spinach/Pasta and very light salad. You will love it too!

  • 3 chicken breasts
  • 12 oz. Spiral pasta (tri-color works well too)
  • baby spinach
  • cashews
  • 1/2 cup sunflower seeds
  • Parmesan cheese
  • 1/3 cup green onions, chopped
Vinaigrette:
  • 1/3 cup soy sauce
  • 1/3 cup white vinegar
  • 1/2 cup canola oil
  • 1 Tbsp sugar (splenda)
  • fresh ground pepper

Combine the soy sauce, vinegar, oil, sugar and pepper together. Cook chicken and cube into chunks. Cook pasta and drain. Add soy sauce mixture to noodles while still hot in a ziploc bag. Add chicken cubes and refrigerate overnight or several hours.

When ready to serve, add pasta/chicken mixture to a bowl and add spinach, cashews, sunflower seeds, and cheese and toss. There will be enough dressing on the noodles to coat the spinach.

Shoepeg Corn & Bean Salad

3 cans black beans
2 cans shoepeg white corn
5-6 roma tomatoes
½ purple onion
2-3 peppers any color
½ bunch cilantro
½ garlic (2½ tsp minced garlic)
1 package Good Seasoning Italian Dressing mix
Balsamic vinegar
Canola oil
Salt to taste

Drain beans and rinse. Open corn on top of beans and let drain over the beans, do not rinse. Cut all veggies and add to beans and corn. Mix Italian dressing according to package instructions except substitute balsamic vinegar for vinegar.  Add canola oil  and store for overnight. Serve with Tortilla chips.   

Chicken Salad Sandwiches

Here is a really good chicken salad recipe that I've had over the years. Kory mentioned it today that we should post it.

4 c. diced cooked chicken (5 large breasts)
3 green onions, chopped
2 c. diced celery
2/3 c. almond slices
4 hard-boiled eggs, chopped
grapes or apples, diced (optional)

Sauce:
2 c. mayonnaise
1 scant tsp. salt
2 Tblsp. lemon juice

1 cup grated cheddar cheese

Add sauce to dry ingredients and stir well. Spread in a 9x13 pan and top with cheese.
Bake uncovered at 350 degrees for 15 minutes. Serve on croissants as a sandwich or alone on a bed of lettuce.

Buffalo Chicken Salad

Num Yummy....This recipe came from Favorite Family Recipes blog. You can pick and choose your toppings with what you have in your cupboard or not.

1 Lb chicken
1 bottle Buffalo Chicken sauce (any you like! We used Buffalo Wild Wing's "Medium" sauce ;) )
Lettuce
Hard boiled eggs, peeled and sliced
Avocado, sliced in pieces
Corn kernels
Chedder or Pepperjack cheese, shredded
Black beans, drained (optional)
Sunflower seeds (optional)
Tortilla strips or croutons
Ranch or blue cheese dressing of your choice

Heat oven to 375-degrees. Cover chicken in Buffalo Chicken sauce and place on a greased pan. Place in oven and bake about 25 minutes. (Shortcut = Or you can just grill the chicken in a George Forman and toss it with the sauce in a bag.) Cut chicken into slices and place in a large bowl. Coat chicken in more buffalo sauce. Shred lettuce and place on plate and add chicken, egg, avocado, corn, cheese, sunflower seeds (optional), and top with croutons or we like tortilla strips. Add ranch or blue cheese dressing to your tasting.

Green Beans w/ Colored Peppers

I had green beans and red peppers in my fridge and found this recipe and loved it!

1 bag (22 oz)  frozen whole green beans
1 TBSP lemon juice
2 tsp Dijon mustard
1 TBSP chopped fresh or 1 teaspoon dried basil leaves
2 tsp chopped fresh or 3/4 teaspoon dried thyme leaves
1 TBSP olive or vegetable oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 tsp salt
Freshly ground black pepper, if desired
  • In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
  • Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
  • Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
  • Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
  • Serve warm with potatoes or any main dish you desire.

 

Yummy Fruit Salad

This is made by Grandma Fullmer but I really liked it. So I'm writing it down for my own reference, but if anyone wants to jump at it, be my guest. ;)

Chopped fruit: (suggested)
Strawberries
Apples
Bananas

Canned:
Pineapples
Mandarin Oranges
Mixed Fruit

Heat in separate pan:
1 can pineapple juice
1/3-1/2 cup sugar (however much you feel it needs)
2 heaping Tbsp of corn starch

Combine fruit with mix. Chill and Enjoy!!!

Café Rio Salad

Tomatillo Dressing (Café Rio Dressing)

1 pkg of Hidden Valley Buttermilk Ranch (dry mix)
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed (or a few drops of green Tabasco)

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Café Rio Salad:

Layer the following-
Put a little shredded cheese onto Tortillas & bake in the oven until cheese bubbles (@ 350 degrees)
Lime Rice (see following recipe)
Black beans
Grilled chicken
Lettuce (I use romaine)
Salsa
Tortilla chips
Guacamole
Sour cream
Tomatillo dressing (see previous recipe)
Squeeze fresh lime on everything

Lime Rice:

In sauce pan, sauté:
2 TBSP butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to boil
6 2/3 c water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 TBSP lime juice
½ tsp salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Pico De Gallo
1 1/2 cups seeded, diced tomatoes (optional: dispose of part of the juice so that the pico is not too saturated in the end)
1/4 cup diced onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 1-2 limes
3 tablespoons cilantro
Garlic powder, salt, and pepper to taste.
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