Grape Salad

This recipe comes from Kathy Gerlach. She made it at a dinner for the stake high councilors and their wives. I loved it and asked her for the recipe. After Laurie was born her daughter stopped by with a gift and this grape salad. I thought that was the sweetest thing- she remembered how much I liked it.

Cream together:
1/4 C orange juice
1/4 C sugar
1 8oz softened cream cheese

Stir 1 large bunch of green or red grapes

Add: 1/2 C. chopped pecans

Chill before serving


Originally posted 9/16/08

Chicken Salad

Oh, how I LOVE chicken salad!
This is the best recipe I have tried. Recipe from The Pioneer Woman.

1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
A Small Handful Of Fresh Dill, Minced
½ cups Mayonnaise
½ cups Plain Yogurt Or Sour Cream
1 Tablespoon (to 2 Tablespoons) Brown Sugar
1 Tablespoon (to 2 Tablespoons) Lemon Juice
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste

Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.
Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste. Add fresh herbs (dill, oregano, cilantro).
When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed.
Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich. You’ll love it!

Oriental Chicken Salad

This recipe came from my friend and college roommate Jami. We made this our firs year at Ricks College and when it says to let it sit for 4 hours- it does not mean at room temperature :).This is one of my very favorite salads!

4 chicken breasts, cooked and diced ( I cook it in a crock-pot)
1 head cabbage
2 pkgs. chicken flavored Ramen noodles (broken in pieces)
1 pkg. frozen peas
2 tsp. sesame seeds
1 oz slivered almonds, toasted (broil 3 minutes)
1 bunch green onions, chopped

Sauce:
1 Top Ramen seasoning packet
2 Tbs. sugar
2 tsp. salt
1 tsp. pepper
3/4 C. Canola oil
6 Tbs. white vinegar

Mix sauce, pour over salad. Let it chill up to 4 hours before serving. Is excellent the second day.

Refreshing Salad!

I had an idea of what I wanted in this salad but I didn't know what dressing to use. So I found some ideas online.

Fresh from the Garden...
Small tomatoes
Red Onion sliced
zucchini sliced
cucumbers sliced
snowpeas

Combine in bowl and add red wine vinaigrette. Toss salad and chill. I seriously LOVE this salad.

Chicken, black bean & tortilla salad

4 chicken breast- boneless skinless
1/2 C. zesty italian dressing
1 tsp chili powder
1 tsp cumin
2 cloves garlic, minced
1/2 cup water

Mix all ingredients together in a large crock pot.
Cook on high for 5-7 hours. Remove chicken and shred with fork. Return meat to crock pot and heat through. Keep warm.

Serve with black beans on tortillas with fried tortilla strips, cheese, olives, lettuce, salsa, tomatoes, avocado, etc. Can serve with mexican rice and pico de gallo.

Spinach Strawberry Salad

This recipe is from my sister Rebecca. It has become a fast favorite! SO delicious!

1 lb. fresh spinach
1 pint fresh strawberries, sliced
4 oz toasted sliced almonds (you can use Almond Accent brand honey-roasted)

dressing:
1/2 C. sugar
2 Tbs. sesame seeds
1/4 C. red onion, minced
1/4 tps. Worcestershire sauce
1/4 tsp. paprika
1/2 C. Canola Oil
1/4 C. white vinegar

Combine spinach, strawberries and almonds in a large salad bowl. Combine salad dressing ingredients in a glass jar and shake well. Shake dressing each time before pouring on salad ( it will separate). If you are serving the salad for a dinner, wait until the last minute to add the dressing. It is only good for a few hours and then the spinach begins to wilt.

Asian Noodle Salad

This recipe is adapted from a Pioneer Woman's recipe. I tried it even though I didn't have bell peppers or cilantro. I served grilled chicken breasts on the side and we ended up breaking that up to eat with the salad. It is delicious- and I'm sure even better with cilantro! It would look much prettier with the added color- check out the Pioneer Woman's site for step by step instructions....and much better pictures!

SALAD INGREDIENTS:

6 oz. packages linguine noodles, cooked, rinsed, and cooled

1/2 head sliced Napa cabbage
1/2 head sliced purple cabbage ( I didn't use any in this photo)
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
3 green onions sliced (including green)
1 peeled, sliced cucumber
1/2 bunch chopped cilantro
1/2 C. Cashews & 1 Tbs. Sesame seeds lightly toasted in skillet

DRESSING:

Juice of 1 lime
4 Tbs. olive oil
2 Tbs. sesame oil
3 Tbs. soy sauce
3 Tbs. brown sugar
2 Tbs. fresh ginger, chopped
1 clove chopped garlic
1 jalapenos, (seeded & chopped)
More chopped cilantro

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
Enjoy!

Mexican Chopped Salad with Honey- Lime Dressing

		This is a recipe I saw on Lyndsie Field's blog. When I decided to make it I didn't have all of the ingredients. So I used what I had. The jicama is a must in my opinion. I also added cucumbers, olives and green onions. I topped it with a chicken breast cooked in a little bit of sesame oil. The Honey-Lime dressing is awesome. Can be served with ranch dressing. SALAD:
2½ cups		chopped romaine lettuce
15.5 oz		can black beans, rinsed and well-drained
¾ cup		chopped seeded tomato
¾ cup		chopped peeled jicama
¾ cup		fresh corn kernels, uncooked (or use frozen or canned)
¾ cup		thinly sliced radishes
1 large		avocado, diced
1 large		red bell pepper, chopped
¼ cup		crumbled reduced-fat feta cheese (optional...I used mozzerella)
		HONEY- LIME DRESSING:
¼ cup		fresh lime juice
2 Tbs		olive oil
2 Tbs		honey
2 Tbs		finely chopped fresh cilantro (or more to taste)
1 clove		garlic, peeled and minced (I used a garlic press)
1 tsp		chopped jalapeño pepper (use canned for less heat)

Grilled Chicken Garden Salad

This really hits the spot on a warm summer day. I used our first big tomato from the garden.

Fresh salad greens
green onions chopped
grated carrots
tomatoes
hard boiled eggs (sliced)
grilled chicken (diced)
Colby Jack cheese cubed
sunflower seeds (optional)
Toss together or leave separate until served. Serve with ranch dressing.

Grilled yellow squash & zucchini...
We grill this on our little George Foreman grill. Don't do anything else to it. It is as delicious as it looks.

Simple Asian Mandarin Salad

This recipe is from Joe's Aunt Sherri. She made it for the 4th of July last year and I finally got the recipe. I didn't have a sauce to marinate the chicken in so I just added a little sesame oil and cooked it in the skillet.

Mixed greens
matchstick carrots
mandarin oranges (optional)
Toasted slivered almonds or cashews
Fried Wonton strips
green onions

Marinate chicken in favorite teriyaki or soy ginger marinade. Grill.
Cut wontons into 1/4 " strips and fry in oil,
Toss everything together. Add dressing just before serving.

Asian Dressing:
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. canola oil
1 tsp. sesame oil
dash tabasco sauce (optional)
1 Tbs. Parsley
2 Tbs. sugar
2 Tbs. vinegar

Potato Salad

Another recipe from Joe's Mom. I don't like it with too much sauce so I usually put less mayonnaise than it calls for.

12 Potatoes, cubed and cooked until tender
10 hard boiled eggs
1 1/2 C. Mayonnaise or Miracle Whip
2 heaping tsp. mustard
2 scoops pickle relish (I use pickles instead- and more of them...seems there can never be enough pickles in potato salad.)
2 tsp. sugar (optional- I don't use it)
1 tsp. salt
pepper to taste
small onion chopped
1-2 Tbl. vinegar or pickel juice

Mix together and enjoy!