Mexican Street Corn Salad

 4 ears fresh corn, shucked & cut from cob (4 cups)

Salt

1/3 cup green onion

1/3 cup cilantro, chopped

1 jalapeno pepper, seeded & minced

1 clove garlic, minced

3 oz. cotija cheese, crumbled

3 Tbsp. mayonnaise

1 1/2 Tbsp. lime juice (divided)

1/2 tsp. chili powder

1 1/2 avocado, chopped

Mix all ingredients in a bowl and serve cold.

Chicken and Tortellini Salad

Dressing:

½ cup olive oil

3 Tbsp. red wine vinegar

1 ½ tsp. garlic, minced

½ tsp. salt

⅛ tsp. pepper

2 cups cooked chicken breast, diced

10-oz. fresh cheese-filled ravioli

2 cups baby spinach

1 cup red onion, diced

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 can sliced olives, drained

¼ cup feta cheese

¼ cup basil, chopped

Prepare the dressing: Combine all dressing ingredients in a jar.  Cover and shake until combined.

Season chicken with salt and pepper.  Cook the tortellini to package instructions.

In a salad bowl, combine chicken, tortellini, spinach, onion, tomatoes, cucumber, olives, feta and basil.  Toss with dressing (may or may not use all of dressing).

Serves 8.

 

Cobb Salad

Salad

Tomaine lettuce, chopped

Tomato, chopped

Avocado, sliced

Chicken  Nuggets, cooked

Hard boiled egg. chopped

Bacon, chopped

Blue cheese

Parsley, chopped

Dressing

⅓ cup olive oil

3 Tbsp. red wine vinegar

1 Tbsp. Dijon mustard

1 tsp. honey

¼  tsp. salt

¼  tsp. pepper

¼  tsp. garlic powder

Combine all dressing ingredients and pour over salad.

 

Summer Salad

1 rotisserie chicken, chopped

1 container of grape tomatoes, halved

1 package of penne pasta (cooked al dente)

1-2 cups of toasted pine nuts (toast in a pan until browned)

1 package of crumbled feta

1 container of baby spinach leaves from Costco (comes in the tub)

Dressing Ingredients

3 Tbsp or 1 package of Hidden Valley buttermilk ranch

1 cup of mayo

1 cup of buttermilk

1/2 a jar of pesto from Costco

Whisk together the dressing ingredients. 

Place cool pasta and chicken in a large bowl, pour enough dressing over the top and refrigerate overnight or for a few hours. 

Before serving, add the rest of the ingredients and more dressing if desired.

Toss and serve chilled!

Champagne Vinaigrette Salad

Dressing:

4 cloves garlic, minced

1/4 cup champagne vinegar (can use red wine vinegar)

1/3 cup honey

1/4 cup Dijon mustard

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup olive oil

Salad Ingredients:

Spring greens

Baby spinach

Sliced almonds

Feta cheese

Mandarin oranges

Pomegranate seeds

sliced apples

Bruschetta Lentils

1/2 cup dry lentils

1 cup water

4 Roma tomatoes, quartered

10 fresh basil leaves (about 1 Tbsp)

3 Tbsp. olive oil

1/2 Tbsp. balsamic vinegar

1-2 garlic cloves, minced

1/2 tsp. sugar

1/2 cup feta cheese

Salt & pepper to taste

Pressure cook lentils in an instant pot with water for 10 minutes. Release pressure and cool.  Set aside.In a food processor, add tomatoes & basil leaves and pulse until chopped into pea-size chunks.  In a mixing bowl, add chopped tomatoes & basil, olive oil, vinegar, garlic, sugar, lentils, feta and salt & pepper to taste.

Eat as a salad or with tortilla chips as a dip.

BLT Salad & Dressing

Romaine Lettuce, chopped

Bacon, cooked & crumbled

Cherry tomatoes, halved

Green onions, thinly sliced

8-oz. Swiss cheese, grated

Dressing:

1 cup mayo

⅔ cup sugar

1 tsp. pepper

1 tsp. salt 

3 Tbsp. white vinegar

Combine dressing ingredients and toss with salad ingredients.

Kale Salad

 1 bunch kale

1 apple, diced

1/4 cup dried cranberries

1/2 cup pomegranate arils

1/2 cup pecans, chopped

3 Tbsp. apple cider vinegar

2 Tbsp. lemon juice

2 Tbsp. pure maple syrup

1/2 tsp. cinnamon

1/4 tsp. salt

1 Tbsp. olive oil

2 Tbsp. unsweetened applesauce

1/2 tsp. fresh ginger

De-stem kale and tear leaves into bite-size pieces.  Combine kale, apples, cranberries and pomegranates in a salad bowl.  Combine rest of ingredients in small bowl and mix well.  Pour over salad and serve immediately.

Creamy Balsamic Dressing

 1/2 cup olive oil

1/4 cup heavy cream

1/4 cup Balsamic vinegar

1 tsp. Dijon mustard

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

Combine all ingredients and serve over green salad.

Raspberry Poppy Seed Dressing

1/3 cup red wine vinegar

1/2 cup sugar

1 tsp. salt

1 tsp. dry ground mustard

1 cup raspberries (frozen berry blend works well too)

1 tsp. poppy seeds

1 cup olive oil

In a blender, combine vinegar, sugar, salt and mustard.  While processing, gradually add oil in a steady stream.  Add raspberries; cover and process until blended.  Stir in poppy seeds.  Serve over salad and refrigerate leftovers.

Grape Salad

12 cups grapes (red, green or both) washed and dried
12 oz. cream cheese
1 cup sour cream
1/2 cup sugar
1 tsp. vanilla

Combine ingredients and sprinkle brown sugar and chopped pecans on top.

Cous Cous Salad

Dressing:
1/2 cup mayo
1/2 cup buttermilk
Dash red wine vinegar
1/2 one shallot
1 cup fresh basil
Salt & pepper to taste

Salad:
Chopped salad greens
1 cup corn
1/2 cup craisins
Fresh Parmesan to taste
1 package roasted garlic & olive oil couscous
Roasted pumpkin seeds

Blend dressing ingredients; set aside.  Make Couscous according to directions on box and cool.  Mix salad ingredients and toss with dressing.

Kale with Cashew Cream Sauce

2 large bunches kale, tough stems and center ribs removed
1 cup raw cashews
1 cup almond milk
1/4 cup onion flakes
1/2 tsp. seasoned salt (or to taste)

Steam kale for 15 minutes or until tender. Meanwhile, blend cashews, milk, onion and seasoned salt in food processor or blender until smooth and creamy.  When kale is done, press with paper towels to remove excess water, chop and mix with sauce.

Spinach Salad

1-2 lbs. fresh spinach, washed & torn
4-6 hard boiled eggs, chopped
12 slices of bacon, crumbled
Fresh mushrooms, sliced
Pecans, chopped
1 box of croutons

Dressing:
1 cup oil
2 tsp. Worcester sauce
1/4 cup white vinegar
3/4 cup sugar
1/4 cup onions, finely chopped
1/3 cup ketchup

Toss salad ingredients with dressing

Potato Salad

Red potatoes

Eggs

Dill pickles

Mayonnaise

Onion Powder

Garlic powder

Salt

Pepper

Instant Pot Method:

Place the desired number of potatoes in an instant pot using the bottom rack and 1 - 2 cups of water.  Add eggs on top of potatoes.   Pressure cook for 5 minutes and quick release.  Place eggs in an ice water bath and let potatoes cool on the counter.

Stovetop Method:

Boil potatoes in a large pot of water until fork tender - do not over cook.  Approximately 20 - 30 minutes, depending on size.  Drain and let cool.

Place eggs in a small pan and cover with cold water.  When water boils, remove from heat and cover with a lid.  Let sit for 10 minutes.  Then place eggs in an ice water bath to cool.

Dice potatoes, eggs and pickles and put in a large salad bowl.  Add mayonnaise (enough to coat), garlic, onion powder, salt and pepper to taste; mix well.  

Refrigerate several hours before serving.

Ranch Dressing

2 tsp. dried parsley
1 tsp. dried dill
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

1/3 cup mayonnaise

1/4 cup milk

Mix ingredients in a jar or container with a tight fitting lid.

Poppy Seed Spinach Salad

Salad:
Baby spinach leaves
Cucumber, sliced
Strawberries, quartered
1 large can Mandarin oranges
Sliced purple onion
Sugared slivered almonds

Dressing:

1 cup mayo
1 cup oil
1/2 cup sugar
1/2 cup rice wine vinegar
2 Tbsp. poppy seeds

Whisk dressing in gredients together.  Toss enough dressing to coat salad ingredients.

Poppy Seed Salad

Dressing:
1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1 Tbsp. onion, pureed
1 Tbsp. poppy seeds
1/2 cup red wine vinegar
1 cup oil

Combine all dressing ingredients and refrigerate overnight to meld flavors together.

Salad:
1 lb. bacon
2 heads green leaf lettuce
1 head iceberg lettuce
1 lb. Swiss cheese, grated
1 small carton small curd cottage cheese

Cook bacon and crumble into small pieces.  Wash and tear lettuce; toss with cheeses and bacon and dressing just before serving.

Steak Salad

For steak:
1 flank steak
1 Tbsp. balsamic vinegar
1 Tbsp. Worchestershire sauce
1 Tsp. sea salt
1 tsp. cracked pepper
1 Tbsp. butter

Marinate steak with all ingredients (except butter) for at least 30 minutes prior to grilling.  Grill to desired doneness.  Remove steak from pan to rest and top with butter.  Slice thinly and serve over salad

For dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp. water
1/2 Tsp. dried Italian herbs
1 clove garlic, minced
1 Tbsp. lemon juice

Add all ingredients in a small jar.  Add lid and shake well.  Pour over salad and serve.  For a creamy option, add 2 Tbsp. ranch dressing.

For salad:
lettuce
olives
corn
crumbled blue cheese
diced tomatoes
kidney beans
bacon bits
shredded carrots

Asian Spinach Pasta Salad

1 box bowtie pasta
½ cup sunflower seeds
2 – 4 Tblsp. sesame seeds
½ bag of fresh spinach, chopped
1 cup bean sprouts
1 red or orange pepper, chopped
4 – 6 green onions, chopped
3 cooked chicken breasts, diced

DRESSING:
½ cup canola oil
½ cup sugar
1 tsp salt
1 tsp minced garlic
1 ½ tsp sesame seed oil
1 tsp sesame oil
3 Tblsp soy sauce
2 Tblsp rice vinegar

Blend all dressing ingredients WELL in food processor.

Toss pasta and dressing a few hours before serving and chill.