Fresh Broccoli Salad

This is the only way I will eat raisins...  So don't shy away from this salad just because you don't like them!  This recipe sounds a bit odd (and maybe gross!), but just trust me on this one... 

Recipe and photo courtesy of Allrecipes.com

INGREDIENTS

2-3 heads fresh broccoli 1 red onion 1/2 pound bacon 3/4 cup raisins 3/4 cup sliced almonds 1 cup mayonnaise 1/2 cup white sugar 2 tablespoons white wine vinegar   DIRECTIONS   1 Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. 2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. 3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Chicken Salad

Recipe Courtesy of allrecipes.com via Amy Nielson
Photo Courtesy of globalviews.com

4 Servings

Ingredients

• 2 1/2 cups diced cooked chicken
• 4 bacon strips, cooked and crumbled
• 1 (8 ounce) can sliced water chestnuts, drained (I sub sliced almonds)
• 1/2 cup thinly sliced celery
• 1 cup halved green grapes
• 3/4 cup mayonnaise or salad dressing
• 1 tablespoon dried parsley flakes
• 2 teaspoons finely minced onion
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1 dash Worcestershire sauce
• salt and pepper to taste

Directions

1. Combine chicken, bacon, water chestnuts (or almonds), celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Cafe Rio Pork Salad

Recipe courtesy of recipezaar.com via Carla
Picture courtesy of Favorite Family Recipes

Serves 8-10
Ingredients:
3-4 lbs pork roast or pork loin
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 onion
2 garlic cloves
water, to cover

Sauce:
1 (14 ounce) can enchilada sauce
3/4 cup Coca-Cola or Dr. Pepper cola
1 cup brown sugar

Directions

1. Cut pork in large chunks. Put in large crock pot and add water just to cover. Add seasonings. Cut onion in 4 large pieces (or dice if you want onion in the meat), crush garlic and add to water. Cook pork on low all day or on high for 3 to 4 hours, or until tender and pork pulls apart easily. Drain water and remove onions and garlic. Pull pork and return to crock pot.

2. In a separate container mix enchilada sauce, soda and sugar. Add to pork in the crock pot. Cook 1 hour longer.

3. Serve atop lettuce, tomatoes, avocados, black beans, etc.  Top with dressing (see below).

Cafe Rio Tomatillo Salad Dressing
2 cups

Ingredients:
1 cup mayonnaise
1 cup sour cream
5 sprigs cilantro
2 small tomatillos, chopped
1 green onion
1 garlic clove
1/2 jalapeno pepper (seeds and all)
1/2 lime, juice of
1/2 teaspoon salt

Directions:
1.Place all ingredients in blender and blend until smooth.
2.Dressing lasts 2 weeks in frig.

Mom's Taco Salad

Recipe Courtesy of Mom


PHOTO CREDIT

This recipe came from my mom. It is one of Ryan's favorite meals. Sometimes, the simple recipes are the best!

INGREDIENTS
Mixed Greens
Tomatoes, chopped
Green Onions, chopped
Cheddar Cheese, grated
Ground Beef, cooked
Black Beans, drained and rinsed
Black Olives, sliced
Avocado, sliced
Tortilla Chips, crushed

Dressing
Mayonnaise
Taco Sauce

DIRECTIONS
Toss all salad ingredients together in a large bowl. These ingredients are flexible. Use the quantities you like. Eliminate ingredients you don't.

Mix mayo and taco sauce. For spicier dressing, add more taco sauce. The darker the dressing, the spicier it will be.

Toss salad with dressing and serve.

Southwest Pasta Salad

Recipe and photo by Our Best Bites


Makes about 4-5 dinner sized servings or 10-12 side servings

INGREDIENTS
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken
1/2 C Queso Fresco or Cotija Cheese (or sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

DIRECTIONS
Boil pasta in salted water until cooked. While it's cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Mexican Couscous Salad

Recipe courtesy of e-mealz

Serves 4 - 6

INGREDIENTS
4 ears of fresh corn (or 1 cup of frozen corn)
2 boxes couscous, cooked
¼ c packed chopped fresh cilantro
2-3 med avocados, diced
2 lg tomatoes, chopped
2 - 15 oz cans black beans, warmed (optional)

DRESSING:
2 med jalapeño peppers, seeded
2 scallions
6 T fresh lime juice from 3-4 limes
3 T olive oil
2 T chopped fresh cilantro
1 t salt

DIRECTIONS
Boil 4 ears of corn, cool and slice corn off cob. (Or warm frozen corn.)

Cook couscous according to package instructions. Combine cooked millet or couscous
in bowl w/corn, cilantro, avocados and tomatoes.

Combine jalapeño peppers, scallions, lime juice, olive oil, cilantro and salt in a blender. Blend until smooth. Pour over couscous mixture and stir well.

Mom's Potato Salad

A potato salad for the *dill* pickle lovers!!

Recipe Courtesy of Kathy Nankervis (Mom)

INGREDIENTS
6-8 medium Russet potatoes
6 hard-boiled eggs
1 can black olives
6 dill pickles
1 small yellow onion
1 1/2 - 2 cups Best Foods Mayo
salt
pepper
paprika

DIRECTIONS
Boil potatoes and eggs together for 20 minutes, or until potatoes are fork tender. Meanwhile, dice olives, dill pickles, and onion.

Remove skins from cooked potatoes and shell cooked eggs. Dice both potatoes and eggs and add to bowl.

Add salt, pepper, paprika, and mayo. Mix and then mash slightly (4-5 times).

Stir, taste for flavor, and then refrigerate until chilled. For a creamier salad (and to make the mayo stretch further), add some pickle juice.

Summer Salad

It sounds super simple, but it is oh so good... and a summer favorite at our house.

Recipe Courtesy of Kathy Nankervis (Mom)

INGREDIENTS
Cucumbers
Tomatoes
Purple onion
Newman's Own Italian Dressing

DIRECTIONS
Peel and slice cucumbers. Cut tomatoes into segments. Slice onion into thin strips. Place everything into a bowl and cover with dressing. Chill. Stir before serving.

Nanny's Macaroni Salad

Recipe Courtesy of Rose Carter (Nanny)
PHOTO CREDIT

INGREDIENTS

1 bag Macaroni Noodles
5 eggs, hard-boiled and diced
5 large sweet pickles, diced small

5-6 radishes, diced small

4-5 green onions, diced small

1 small can of crushed black olives

3 tbsp sweet pickle relish

30 oz jar of Best Foods Mayo
(you won't use the whole jar, but you will use a good amount)

DIRECTIONS

Cook macaroni noodles al dente. Drain and set aside. In a bowl, mix pickles, radishes, green onions, and black olives.

Add sweet pickle relish and a good amount of mayo. Stir in noodles and eggs. Taste, adding more relish, mayo, salt or pepper if needed. Chill, then serve.

Southwestern Salad with Avocado-Lime Dressing

Recipe courtesy of Vegetarian Times

Serves 4

INGREDIENTS
4 cups chopped romaine lettuce or salad mix
1 15oz can pinto beans, rinsed and drained

1 cup grape tomatoes
1 cup corn kernels (fresh or frozen/thawed)
1/4 cup green onion, chopped fine
1/4 cup cilantro, chopped fine
2 ripe avocados
1 1/2 cups salsa (prepared, not chunky)
1/2 - 1 cup low-fat sour cream
6 tablespoons lime juice
4 drops Tabasco sauce (optional)
salt
pepper

Corn chips (optional)

DIRECTIONS
Mix the lettuce, beans, tomatoes, and corn in a clear glass bowl. Sprinkle green onions and cilantro on top. Or, even better, make a salad bar. Mix the lettuce & tomatoes in one bowl, the cilantro & onions in another, and the corn & beans in another and let people choose the amount of each option for themselves.

Mash avocado in a separate bowl, and whisk in salsa, sour cream, and lime juice. To make it smoother and creamier, puree it in a food processor.

Season with hot sauce, if using, and salt and pepper.

Top individual salad portions with dressing, toss well, and top with crushed corn chips if desired.

Autumn Apple Salad

Makes 4 Servings

INGREDIENTS
4 tart green apples, cored and chopped (peeled also, if desired)
1/2 cup blanched slivered almonds, toasted
1/2 cup dried cranberries
1 (8 ounce) container vanilla yogurt

DIRECTIONS
In a medium bowl, stir together the apples, almonds, cranberries, and yogurt until evenly coated.

Spicy Honey Chicken Salad

Recipe Courtesy of Our Best Bites

INGREDIENTS

Salad:
Romaine Lettuce
Ripe but firm mangoes, chilled
Ripe but firm avocados
Spicy Honey Chicken

Dressing:
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
1T honey
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil

For Salad: While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the dressing.

For dressing: Place all ingredients in a tightly sealed jar and shake vigorously. Store in the fridge, and shake before dressing salad.