Nuts About Berries Salad

Raspberries
Blueberries
Strawberries sliced
Blackberries
1/4 cup Cinnamon Almonds chopped
Romaine lettuce
Poppy Seed Dressing

Top lettuce with berries and then almonds. Drizzle with poppy seed dressing.

Mock Zupas Vermont Maple Blueberry Salad

Ok, I haven't played with these recipes yet but with summer coming I wanted some more salad recipes. These may just be ingredient lists but as I make them I will play with them and add proportions.

1/2 cup Blue Cheese crumbled
1/2 cup Blueberries
2 Granny Smith Apples thinly sliced and cut into bite sized pieces
1/4 cup Cinnamon crusted Almonds chopped (include crumbs)
Romaine lettuce broken into bite sized pieces
Maple Vinaigrette

You can buy candied nuts with the bagged nuts in most grocery stores, or you can make your own (recipe at the bottom).

Maple Vinaigrette

1/2 large shallot
2 T. apple cider vinegar
3 T. pure maple syrup
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 C. extra virgin olive oil

Blend together everything but the oil. Then add oil gradually to emulsify.


Toss the dressing with the lettuce, and the nuts with the blue cheese. Layer in a bowl the lettuce, apples, nut mixture, and top with blueberries.

Spinach Mango Salad

Creamy mango dressing

• 1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed)
• 4 teaspoons nonfat plain yogurt
• 3 tablespoons rice wine vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside. (as a note can add up to 2 tsp honey or sugar and an additional 1/4 tsp salt, can also replace vinegar with lemon juice)

Salad

• 3 cups (3 ounces) baby spinach leaves
• 8 arugula leaves
• 1/4 fresh mango, finely diced
• 2 teaspoons fresh chives, sliced into 1/2-inch lengths
• 1/2 teaspoon olive oil (opt)
  
• 1/2 cup feta cheese
• 1/4 cup chopped walnuts
  

In a small bowl, toss mango, chives and oil together then toss everything.

Broccoli Salad

If you don't have something in the salad, it's ok, just leave it out (not the broccoli though). You can also substitute rice vinegar or red whine vinegar for the rice whine vinegar.

-2 small bunches of broccoli, cut into bite size pieces and the stems thinly sliced or julian peeled.
-1/2 cup chopped red cabbage
-1/2 cup julianed carrots
-10 slices of bacon cooked and crumbled
-2/3 c cranraisons (dried cranberries or cherries are best, raisons will work)
-1 small red onion cut into thin strips
-1/4 cup shelled sunflower seeds

Mix together and set aside.

In a separate bowl beat
-1 cup mayo
-1/3 cup sugar
-2 TBL rice vinegar

Pour over salad and toss to mix.

Super Spinach Salad

(Serves 6)

1/8 cup red wine vinegar
1 tsp. dried tarragon
1/2 tsp. Dijon mustard
1/4 cup olive oil
salt and pepper to taste
1 bag baby spinach
1 small avocado, peeled, pitted and cubed
1 Tbsp. lemon juice
1 small red onion, thinly sliced
2 kiwis, peeled, sliced and quartered

In small saucepan over medium heat, bring vinegar and tarragon to a boil; set aside to cool. Whisk together the vinegar and mustard, then gradually add oil, beating until well blended. Season with salt and pepper.

Place the spinach in a large mixing bowl. In a medium bowl, drizzle lemon juice over avocado cubes before tossing in salad to prevent browning and enhance flavor.

Gently mix avocados, onions and kiwi into spinach, and pour in salad dressing and toss evenly to coat.

Per Serving: 350 Calories; 17g Fat; 1g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates

Taco Pasta Salad

1 pkg. Tri-Colored Pasta
3 or 4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 Can Kidney Beans
1 Can Garbanzo Beans
1 pkg. Frozen Petite Corn
Chopped Onion
1 Green Pepper, Chopped
Tomatoes
Grated Cheese
Taco Chips
Olives
Cilantro (Optional)

Cook Pasta According to pkg. Drain and cool. Cut Chicken into bite size pieces. Brown chicken in small amount of oil. When chicken is cooked add package of taco seasoning mix and 1/4 c. water. Let simmer for about 5 minutes. Drain and let cool. In large mixing bowl, combine pasta, chicken, beans, onion, green peppers, corn and chopped tomatoes. Mix with dressing. Place salad in salad bowl. Arrange chips around outside edge of salad. Sprinkle with cheese. Garnish with extra tomatoes, black olives, cheese and cilantro.

Salad Dressing:

2 c. Mayo
1 c. Buttermilk
1 pkg. Hidden Valley Fiesta Dip Mix

Mix together and refrigerate until ready to use.

*I can't always find the Fiesta Dip mix, so I substitute with Hidden Valley Ranch Dressing Mix and 1/2 pkg. Taco Seasoning Mix. Mix together and refrigerate until ready to use.

Chicken Salad-Stuffed Tomatoes

4 Servings
Total Time: 15 min

Tuna, seafood or tofu salad would be a tasty filling for plum tomatoes as well.

NUTRITIONAL INFORMATION

1 serving: Calories 51; Carbohydrates 6g; Cholesterol 12mg; Dietary Fiber 1g; Fat 2g (Saturated Fat 1g); Potassium 214mg; Sodium 76mg

INGREDIENTS

4 plum tomatoes
1/4 cup chicken salad
Freshly ground pepper
2 teaspoons sliced fresh chives

DIRECTIONS

Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives.

Fried-Chicken Salad

4 Servings
Total Time: 20 min

NUTRITIONAL INFORMATION

1 serving: Calories 600; Carbohydrates 19g; Cholesterol 75mg; Fat 31g; Sodium 570mg

INGREDIENTS

4 boneless skinless chicken breast halves
1/3 cup cornmeal
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1/2 cup buttermilk
1 tablespoon Dijon mustard
3/4 cup vegetable oil
1/2 cup vinaigrette dressing
10 cups mesclun or mixed salad greens
1 cup cherry tomatoes, halved
3/4 cup shredded carrot

DIRECTIONS

1. Pound chicken between wax paper to 1/2 inch thick.
2. In pie plate stir cornmeal with flour, salt, pepper, and cayenne. Whisk buttermilk and 1 teaspoon of the mustard in another pie plate, to blend.
3. In large skillet, heat oil over medium-high heat. Dip chicken in buttermilk to coat, letting excess drip off; coat with cornmeal mixture.
4. Fry chicken, until browned and cooked through, about 3 to 4 minutes per side. Remove to a paper towel-lined cookie sheet.
5. Whisk remaining 2 teaspoons mustard into vinaigrette. In a large bowl, toss mesclun, tomatoes, and carrots with 1/4 cup vinaigrette. Slice chicken. Place salad on plates and top with chicken. Serve remaining vinaigrette on the side.

Asian Dressing

1/3 c rice vinegar
3 Tbl soy sauce
1/4 tsp ground ginger
1 pressed garlic clove
2 tsp sugar
1/2 cup oil

Mix well right before putting on your salad.

Colossal Chopped Salad

1 package 16 oz, Cooked Penne pasta
1 head romaine lettuce, thinly sliced
(About 6 cups)
1 small head broccoli chopped (1 cup)
1 large carrot, cut into julienne strips (½ cup)
½ cup sliced red onion
2 plum tomatoes
1 can pitted ripe olives
1 cup fresh Parmesan cheese (not the green can!)
1 cup Italian or ranch salad dressing (I like Olive Garden Italian Dressing!)

Thai Chicken Stir Fry Salad

Dressing (Mix:)
3/4 Cup Creamy poppy seed salad Dressing
2 garlic cloves
1 1-inch piece un-peeled fresh gingerroot, grated and juiced or through the garlic press

Salad (Mix)
1 package 6 ounces fresh baby spinach
leaves
1 package (12 ounces) broccoli slaw mix
1 medium cucumber, scored, seeded, and sliced
1 small red bell pepper, sliced into thin strips

Chicken Mixture
Spray pan with non-stick cooking spray on med-high heat. add 1/4 of the dressing and
1 pound boneless, skinless chicken Breasts (Flattened and cut into ½-inch cubes) , let sit for 2 minutes, stir fry for 2 more minutes.
Add:
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
Mix into salad, add the rest of the dressing, serve!

Mandarin Pasta Salad

8 oz bow tie pasta cooked, drained and cooled
6 oz fresh baby spinach
½ cucumber, peeled and sliced
½ c diced red bell pepper
½ c coarsely chopped red onion
1 (11 oz) can mandarin orange segments, drained
2 c diced cooked chicken
½ c sliced almonds, toasted

Dressing
1 tsp finely chopped, peeled gingerroot
1 clove garlic pressed
a c rice vinegar or white wine vinegar
¼ c orange juice
¼ c vegetable oil
1 tsp sesame oil
1 env. Lipton onion soup mix
2 tsp sugar

Combine salad ingredients. Pour dressing over salad and toss.

Summer Succotash

Here is another one from our ward newsletter.

2 Cups frozen corn, defrosted
1 Can butter beans
1 small red pepper, chopped
1/2 Cup red onion, diced
1 Tbsp red wine vinegar
2 Tbsp fresh chopped parsley
2 Tbsp canola oil
Salt and pepper to taste

Mix veggies together, add vinegar and oil along with the salt and pepper to taste.