Apple Cranberry Pecan Salad

I love this fresh crisp salad!  Salads are great because you can add what you'd like and how much you like.  I didn't measure ingredient amounts because I like to eye it.  I'll guess the amounts below, but add the amounts you like!  The dressing is light and perfect with the apple salad! 

6 - 7 cups Spring salad mix
1 - 2 cups Iceberg lettuce, chopped
2 Honey crisp apples, cubed
1 cup pecans, coarsely chopped
1/2 cup shredded Parmesan cheese
1/2 cup dried cranberries

Dressing
1/2 cup apple juice
2 tablespoons apple cider vinegar
2 tablespoons canola oil
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon pepper

Toast the pecans in 2 tablespoons of butter over medium heat.  Stir and watch carefully so they don't burn, about 5 - 6 minutes.  Cool on paper towels.  Core and chop apples into small chunks.  Toss lettuce, apples, pecans, Parmesan cheese and cranberries together in a large bowl.

Whisk together all the dressing ingredients.  Toss with the salad immediately before serving.  You won't need all of the dressing, just use enough to lightly coat the salad.... or however much you like :)

Broccoli Salad

This salad is great because it uses fresh broccoli, and it appeals to kids because it also has bacon.  It's quick to put together and it's great to make ahead of time.  In fact you don't want to eat it right after you put it together.  You want to let the dressing merry with the salad.  I've seen similar recipes, but I like this dressing better than others that have more sugar or Miracle Whip instead of mayonnaise.  

Dressing:
Mix and let stand:
3/4 cup mayonnaise
1/4 cup vinegar
1/3 cup sugar

Salad:
2 bunches broccoli, wash and cut off flowerets
1/2 cup red onion
1/2 lb bacon cooked and crumbled
1 cup Cheddar Cheese, grated

Mix together and let stand and hour or more.

Cafe Rio Grilled Chicken Salad

We LOVE Cafe Rio and Costa Vida!  I've experimented with and adjusted some knock-off recipes, and I think you're going to love it!  Enjoy!

These are the ingredients for the salad.  Just start with the warmed corn tortillas on the bottom and build your salad from there!

Corn tortillas  - Heated with a little shredded Colby Jack cheese melted on it.
Black Beans
Lime Rice
Grilled Chicken
Green Leaf Lettuce
Pico de Gallo
Guacamole
Tortilla Strips
Tomatillo Dressing
Cotija Cheese
Fresh cilantro for garnish

Grilled Chicken
5 lbs chicken breast, boneless skinless
8 oz bottle Zesty Italian dressing
1 tablespoon chili powder
1 tablespoon cumin
1 garlic clove, minced
salt & pepper

Mix all ingredients together.  Marinate for a few hours.  When you're getting ready to cook them, sprinkle with some salt and pepper.  Grill or bake.  I like to use chicken tenders, because I like the size and easiness of it.  I bake them at 400º for about 20 minutes.  Slice the chicken into thin strips.  Keep warm.


Black Beans
2 cans black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
 1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.  Add beans, tomato juice, and salt.  Cook for 10 - 15 minutes, stirring occasionally.  Just before serving stir in the cilantro.


Cilantro Lime Rice
2 cups uncooked rice
2 teaspoons butter
2 cloves garlic, minced
2 teaspoons freshly squeezed lime juice
4 cups water
4 chicken bouillon cubes
2 tablespoons freshly squeezed lime juice
4 teaspoons sugar
6 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 2 teaspoons lime juice, water and bouillon cubes.  Bring to a boil.  Cover and cook on low for 20 minutes, or until rice is tender.  Remove from heat.  In a small bowl combine the last 3 ingredients; 2 tablespoons lime juice, sugar and cilantro.  Pour over hot cooked rice and mix in as you fluff the rice.


Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
1 - 2 cloves garlic, minced
1/2 teaspoon lime juice
1 teaspoons salt
1/2 teaspoon pepper

Combine ingredients together in a medium bowl.


Guacamole
This has become our favorite guacamole!

3 avocados
2 tablespoons red onion, minced
1 clove garlic, minced
1/2 bunch cilantro leaves, chopped
1 large ripe garden tomato or 2 smaller tomatoes, diced
juice of 1 lime
salt
pepper

Pit avocados and mash in a bowl.  Stir in remaining ingredients until mixed.  (If you like it spicy you can add 1 jalapeno finely chopped and 4-5 shakes green Tabasco sauce)


Tomatillo Dressing
1 package Hidden Valley Ranch Dressing Mix
1 cup buttermilk
1 cup mayonnaise
2 tomatillos, cored
1 clove garlic, minced
1/2 bunch cilantro
juice of 1 lime
1/2 jalapeno, seeds removed

Blend ingredients together in a blender.  Add additional mayonnaise if dressing is too thin.  Keep refrigerated.  If it's not spicy enough, add more jalapeno.


Tortilla Strips
6 - 8 corn tortillas
oil for frying
salt

Cut tortillas into strips using a pizza cutter.  Heat oil in a large frying pan.  Place strips into hot oil and fry until they become crispy.  When nice and crispy, removed from oil and place on a paper towel.  Sprinkle with salt after each batch.  These can be made ahead of time and stored in a Ziploc baggie when cooled.
•  You can also bake these in a 400º oven for about 8 minutes!

Spinach Apple Salad

This is a quick 3 ingredient salad I put together in a rush.  My kids don't love salad and this one they actually ate, so I thought I'd post it.  It's hardly blog-worthy, but as I've said before, my recipe blog is as much for me as anything.  I like to keep a record of recipes we like and will make again.

The Red Wine Vinegar Salad dressing is delicious on many different salads.  My sister likes it on wraps as well!

Spinach
Apples, diced
Pecans
Red Wine Vinegar Salad Dressing

Red Wine Vinegar Salad Dressing

1 cup canola oil

1 cup sugar

1/4 cup chopped red onion

1/2 cup red wine vinegar

2 teaspoons dry mustard

1 1/2 teaspoons salt

Blend well.

Coleslaw

This coleslaw is delicious!  It's simple and colorful!  It's a slightly adapted recipe from the Lion House cookbook.

1 head green cabbage, chopped
1 green pepper, chopped
3 green onions, chopped
1 tomato, diced
1 carrot, grated fine

Dressing:
1 cup mayonnaise
2 tablespoons vinegar
1/4 cup sugar
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper

Combine cabbage, green pepper, onions, tomato, and carrot in a large bowl and toss lightly.  Mix mayonnaise, vinegar, sugar, celery seed, salt, and pepper in a small bowl and stir until blended.  Pour dressing over vegetables and toss lightly.  Cover and refrigerate several hours.

Strawberry Spinach Salad

This is our salad of choice for many dinners and events!  My oldest son requested this salad with his birthday dinner recently!  It's a favorite - great for potlucks, family dinners, etc!

Baby Spinach

Strawberries, sliced

Chopped pecans or sliced almonds

Mandarin Oranges, canned & drained

Laurie's Poppyseed Dressing

Combine spinach, strawberries, nuts, and oranges.  Just prior to serving, drizzle on desired amount of the poppyseed dressing and give a toss!

Laurie's Poppyseed Dressing

1/3 cup sugar

1/2 teaspoon dry mustard

1 teaspoon salt

1/3 cup vinegar

1 cup canola oil

1 - 1 1/2 tablespoons poppy seeds

Place ingredients in jar.  With the lid on, shake the jar really well.  Serve.

Yummy Salad with Red Wine Vinegar Dressing

This is my new favorite salad!  I love, love, love it!  The Red Wine Vinegar Dressing is fantastic!  Thank you Heidi for a delicious recipe!

Red leaf lettuce
Green leaf lettuce
Iceberg lettuce
5 strips bacon, chopped
1 cup shredded Swiss cheese
1/2 cup slivered almonds (sauteed in butter)

Serve with Red Wine Vinegar Salad Dressing.

Red Wine Vinegar Salad Dressing

1 cup canola oil

1 cup sugar

1/4 cup chopped red onion

1/2 cup red wine vinegar

2 teaspoons dry mustard

1 1/2 teaspoons salt

Blend well.

Layered Green Salad

This is an excellent make ahead salad.  It can sit for a few hours or overnight!

Using a 9 x 13 casserole dish put in:
   1 head lettuce
   3 - 4 green onions, chopped
   1 (8 oz) can water chestnuts, sliced and drained
   10 oz frozen peas

Topping
Mix together:
   2 cups mayonnaise
   1 teaspoon sugar
   1 teaspoon seasoned salt
   1/4 teaspoon garlic powder

Spread topping over salad and put in refrigerator.

Before serving place the following on top:
   3 or 4 sliced hard boiled eggs
   1/2 - 3/4 lb bacon, cooked and crumbled
   2 tomatoes, chopped

Note:
•  I like to use a combination of red or green leaf lettuce, and iceberg lettuce
•  I don't think you need all of the topping.  I use about half of it.

Pear & Goat Cheese Salad

I like the way the ingredients in this salad combine to make a tasty flavor!  The goat cheese moistens up the salad, so you don't have to put salad dressing on this, but you certainly can if you'd like.

Green leaf lettuce
Goat cheese
Pears, peeled and cubed
Dried blueberries
Pecans, chopped

Jewell Salad

This is another of my Grandma's favorite recipes.  My son requested it today to go with his birthday dinner!  It's looks cool and is very tasty!

1 (3-oz) pkg Strawberry Jello
1 (3-oz) pkg Lime Jello
1 (3-oz) pkg Orange Jello
1 (3-oz) pkg Lemon Jello
1 half pint whipping cream

Prepare 3 bread pans by lining each pan with plastic wrap.  Make Strawberry Jello, Lime Jello and Orange Jello according to directions, except use 1/4 cup less water in each.  Pour into bread pans and let set until firm.

A few hours later, make the Lemon Jello according to the package directions.  Let it set in the refrigerator until it starts to thicken, then beat until thoroughly mixed.  In a separate bowl whip whipping cream until stiff peak.  Add whipping cream to Lemon Jello and beat until thoroughly mixed.

Cut first three pans of Jello in inch squares and place in a large bowl.  (I like using the plastic wrap because I don't have to wash the bread pans!)  Add Lemon Jello and cream mixture and stir only until mixed.  Pour in a 9 x 13 glass baking dish.  Refrigerate until set.