Jicama Slaw

Jicima Slaw

Orzo with Roasted Vegetables

Orzo with Roasted Vegetables

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 orange bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, crumbled
15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature

Israeli Couscous with Squash, Feta and Almonds

Israeli Couscous with Squash, Feta and Almonds

3/4 cup almonds
1 Tbs. chopped fresh sage
2 tsp. salt, plus more, to taste
1 tsp. ground cinnamon
1 tsp. chili powder
1 tsp. freshly ground pepper
2 acorn squashes, about 2 1/2 lb. total
1 Tbs. extra-virgin olive oil, plus more for drizzling
2 cups Israeli couscous
6 oz. feta cheese, crumbled
1/4 cup minced fresh mint, plus sprigs for garnish

Preheat an oven to 350°F.

Place the almonds in a single layer on a baking sheet and bake, stirring once or twice, until fragrant and lightly toasted, 10 to 12 minutes. Transfer to a plate and let cool. Leave the oven on.

In a small bowl, combine the sage, 1 tsp. of the salt, the cinnamon, chili powder and pepper and stir well. Peel the squashes. Cut each squash crosswise into rings about 1 inch thick and discard the seeds. Rub the cut sides with the 1 Tbs. olive oil. Arrange the rings on a baking sheet and rub both sides with the sage mixture. Roast until lightly browned and easily pierced with a knife, about 1 hour. Cut each ring into 4 sections.

Rinse the couscous in cold water and let drain in a colander for about 10 minutes. Fill a saucepan half full with water and bring to a boil over high heat. Add the couscous and cook until tender, about 20 minutes. Drain in the colander. Transfer the couscous to a warmed platter. Drizzle with a little olive oil and gently fluff, separating the grains with your fingertips. Season with the remaining 1 tsp. salt, then taste and adjust the seasonings.

To serve, sprinkle the couscous with the feta cheese, almonds and minced mint. Turn gently to distribute the ingredients and then fold in the squash. Garnish with the mint sprigs and serve warm or at room temperature. Serves 8.

Chicken Salad

Chicken Salad

1 1/2 cups cooked chicken breast
1 cup carrots, shredded
2 cups fresh spinach, chopped
1 cup fresh tomato, chopped
1 cup frozen corn, thawed
5 green onions, chopped
2 teaspoons seasoning blend (I used Season All)
1/2 cup reduced fat mayonnaise

Combine all ingredients and mix well. Serve on a leaf of lettuce or in a whole wheat tortilla as a salad wrap.

Quinoa Salad with Pine Nuts, Cilantro, and Craisins

Quinoa Salad with Pine Nuts, Cilantro, and Craisins

2 cups quinoa
4 cups water
2/3 cup pine nuts, toasted
1 4 oz can diced green chilies
2/3 cup craisins
1 bunch cilantro, chopped
4 green onions, chopped
1/3 cup extra virgin olive oil
1/3 cup lemon juice
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper

In a medium saucepan, add water and salt. Bring to a boil over high heat. Add quinoa. Cook uncovered until most of the liquid is absorbed and the quinoa is sputtering, about 10 minutes. Turn heat to low and simmer until all liquid is evaporated, about 5 minutes. Remove from heat and scoop quinoa into a bowl. Set aside and cool.Heat a small skillet over high heat. Add pine nuts and toss lightly until toasted. Pour onto quinoa. Add green chilies, craisins, cilantro and green onions. Stir to combine. Combine olive oil, lemon juice, garlic, salt and pepper in a small bowl. Whisk to combine. Pour over quinoa and stir well. Serve cold or at room temperature.

Apple Walnut and Gorgonzola Salad with a Honey Red Wine Vinegar Dressing

Apple Walnut and Gorgonzola Salad with a Honey Red Wine Vinegar Dressing

from Lindsey Arbuckle

Apples- chopped (you can chopped the apples before hand and put them in orange juice so they don't turn brown)

Salad Greens

Gorgonzola cheese

Craisins

Candied Walnuts

Candied Walnuts

1 cup of white sugar

6 TBL milk

1 tsp vanilla extract

Combine in saucepan combine the sugar and milk. When it comes to soft ball stage turn off heat and add the vanilla extract. Put walnuts in bowl and pour sugar mixture over walnuts. When combined lay walnuts on a cookie sheet with wax paper. Let cool.

Honey Red Wine Vinegar Dressing

1/2 cup red wine vinegar

1/2 cup vegetable oil or olive oil

1/2 cup honey

1 tsp salt

1 tsp pepper

1 clove of garlic

Put all together in a jar and shake vigorously. Refrigerate.

Broccoli Salad

Broccoli Salad

from Tina Berrett

2 bunches of broccoli about 1 pound

1 Medium purple onion (finely chopped)

1 Cup of grated cheese

6 strips of bacon

1/2 Cup of sunflower seeds

1/2 Cup of cashews

Dressing:

1 Cup of Mayo

2 Tablespoons of white vinegar

1/2 Cup sugar

1/2 tsp salt

Chill for an hour before tossing with salad.

In a large bowl combine broccoli, onion, cheese. Refrigerate. Just before serving, stir in bacon. Add seeds, nuts and pour dressing over and stir.

Chicken Pasta Salad with Apples and Grapes

*Add recipe

Raspberry Jello Salad

Raspberry Jello Salad


1 large box of Cook – and – Serve Vanilla Pudding (Not Instant!)
3 cups water
1 large box Raspberry Jello
2 cups Cool Whip
Frozen Raspberries


Add the 1 large box of cook – and – serve vanilla pudding to 3 cups of water and bring to a boil. Pour over 1 large box of raspberry jello. Stir until completely dissolved and refrigerate overnight or until completely set. Whip jello mixture with about 2 cups of cool whip until it is smooth and well combined. Fold in frozen raspberries and serve.

Apple Pear Salad with Lemon Poppy Seed Dressing

Apple Pear Salad with Lemon Poppy Seed Dressing

**This is one of my favorite salads! The dressing is so good with the fresh lemon juice.


Salad:
Romaine Lettuce
Swiss Cheese (shave it thin with a vegetable peeler)
Roasted Cashews
Sweetened Dried Cranberries
Apples – thinly sliced
Pears – thinly sliced


Dressing:
2/3 cup light olive oil or vegetable oil
½ cup sugar (I use a little less)
1/3 cup fresh lemon juice (I also use a little lemon zest)
1 ½ tbs. poppy seeds
2 tbs. finely chopped onion
1 tbs. Dijon mustard
½ tsp. salt

Combine in a jar with lid and shake well.

Cafe Rio Style Salad with Creamy Tomatillo Dressing

Cafe Rio Style Salad with Creamy Tomatillo Dressing

*These are all SO good! My mouth is watering just thinking about it!


Salad Assembly (use a large bowl, pie plate, etc.):
1. Warmed tortilla
2. Sprinkle with cheese
3. Beans, black or pinto, seasoned if you want (warm)
4. Lime Cilantro Rice (warm)
5. Shredded pork, beef or grilled chicken (warm)
6. Chopped Romaine lettuce
7. Pico de Gallo
8. Creamy Tomatillo Dressing

9. Fried Tortialla strips

LIME CILANTRO RICE

1 yellow onion, chopped
4 cloves garlic, minced
6 2/3 cups water
8 tsp. chicken bouillion (or cubes)
½ bunch cilantro, chopped
2 tsp. cumin
2 small cans diced green chilies
2 Tbsp. lime juice
½ tsp. salt
3 cups long grain white rice

In a stock pot, saute the onion and garlic in the butter. When tender, add water and all other ingredients, except the rice. Bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook until liquid is absorbed and rice is tender.

CREAMY TOMATILLO DRESSING

1 cup buttermilk
1 cup mayonnaise
1 package dry buttermilk Ranch dressing
2 tomatillos, quartered
1 jalapeno, seeded and rough chopped
½ bunch cilantro
Juice of ½ lime or 1 small lime
1 clove garlic

Add all ingredients to a blender. Blend well. Refrigerate.

PICO DE GALLO

Tomatoes
Onion
Cilantro
Garlic
Lime juice
Salt and pepper
Pinch of cumin

Chop and combine like a salsa. Chill.

Potato Salad

Potato Salad

from Nola Arellano

Potatoes, cubed, boiled, cooled
Mayonnaise
Sweet relish
Chopped hard boiled eggs
Salt and pepper

Chicken Pasta Salad With Basil and Olives

Chicken Pasta Salad With Basil and Olives

1 lb. rotini pasta
2 chicken breasts, boiled or baked and shredded or chunked
2/3 cup extra virgin olive oil
2/3 cup red wine vinegar
½ cup chopped fresh basil leaves
½ cup parmesan cheese
1 tsp. salt
1 tsp. pepper
1 pint (8 oz.) cherry or grape tomatoes, cut in half
½ cup sliced black olives

Cook pasta to al dente. Rinse with cold water and drain. In a large bowl, whisk together olive oil, vinegar, parmesan cheese, basil, salt, and pepper. Add remaining ingredients. Toss well and chill. Toss again before serving.

Bowtie Chicken Pasta Salad

Bowtie Chicken Pasta Salad

Elaine Mizukawa

4-6 cups cooked chicken, boiled and shredded or chunked
2 lbs. bowtie pasta, cooked al dente and drained well
Sliced green onion
1 can pineapple tidbits, drained
1 cup chopped celery
2 cups grapes, green
Apples, optional
Chopped pecans, optional
Kraft coleslaw dressing (16 oz bottle) plus 2 cups mayo to taste
Salt and lots of fresh pepper

Combine and chill.

Fresh Peach Jello Salad

Fresh Peach Jello Salad

from Grandma Anderson

Large package peach jello/ 2 cups boiling water
While hot-add 2 pints vanilla ice cream
Add ripe, fresh sliced peaches. (Use really good peaches)
Chill.
Serve on a lettuce leaf

JR’s Notes: Grandma Anderson’s recipe. When she made this for me, it was SO peachy and creamy and delicious. I asked for the recipe and I started laughing as I copied it down--Grandma, this is not SALAD this is DESSERT. Now it is a family joke.

Red Hot Applesauce Salad

Red Hot Applesauce Salad

from Grandma Anderson

2 ½ cups boiling water
2/3 cup small red cinnamon candies
2 (3 oz.) packages lemon jello
1 can (2 cups) sweetened applesauce
½ cup mayonnaise
½ cup chopped nuts
1 package (small) cream cheese

Combine boiling water with candies in saucepan; stir over low heat until dissolved. Remove from heat; stir in gelatin. Blend in applesauce. Pour half of mixture into 2 quart mold or 8 inch square pan. Chill until firm. Blend softened cream cheese with mayonnaise; add nuts. Spread cheese mixture over chilled mixture. Pour remaining gelatin over cheese mixture. Chill several hours or overnight.

JR’s Notes: A Grandma Anderson Thanksgiving standard. Don’t ask Em to make it --she quadruples the recipe!! Em also says buy Jello brand for this-no Walmart imitation.

Strawberry Spinach Salad

Strawberry Spinach Salad

from Elaine Mizukawa

1 bunch of spinach
1 pint of strawberries

Dressing:

¼ cup vinegar
½ cup olive oil
½ cup sugar
¼ tsp. paprika
1 Tbsp. poppy seeds
1 Tbsp. minced fresh onion
2 Tbsp. toasted sesame seeds, opt. (I usually leave these out)

Toss just before serving.

Black Bean and Couscous Salad

Black Bean and Couscous Salad

*This is one of my favorite summer salad recipes and Shannon loves it too.


1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper to taste
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

*I like to double the sauce (oil, lime juice, vinegar, cumin) part of this recipe. I usually tweak it a little too: add a little more cumin and vinegar etc. to your own taste.

Salad with Warm Goat Cheese

Slice goat cheese and dip in egg and then bread crumbs. Melt a little butter and olive oil in a saute pan and cook cheese in pan until crisp and warm or place on a cookie sheet and broil for about 5 minutes. Place on top of salad greens with favorite dressing/vinaigrette.

Green Salad

Yummy Green Salad: I've been on a salad kick for the past couple of days. This one has cucmber, cheese, shredded carrots, chick peas, beets (which are so good on salads), and cashews. I also like to add hard boiled eggs, chunked ham, or crumbled bacon sometimes.