8 cups baby spinach
1/2 cup pecans, toasted and chopped**
1/3 cup Gorgonzola cheese or feta or ½ and ½
1/2 cup dried cranberries
** toast pecans: coat in vegetable oil and sprinkle kosher salt. Put in the oven or toaster oven until they are aromatic…about 7 mins **
Dressing
1/2 cup olive oil 1/4 cup balsamic vinegar
2 small shallots, chopped 1 Tbsp Dijon mustard
Salt and pepper to taste 1 Tbsp sugar
Mix all ingredients in blender. Pour over spinach, just enough to coat. Then top salad with pecans, gorgonzola, and cranberries
Thursday, May 12, 2011
Chicken & Berry Salad from Anne Fuller
5 cups bite-size pieces mixed salad greens
1 cup strawberry halves
1/2 cup blueberries
1/2 cup raspberries
1/4 cup honey-roasted peanuts
1/4 cup vinaigrette dressing
2 Tbsp crumbled blue cheese
6 oz chilled grilled chicken strips, cut into bite size pieces
1 cup strawberry halves
1/2 cup blueberries
1/2 cup raspberries
1/4 cup honey-roasted peanuts
1/4 cup vinaigrette dressing
2 Tbsp crumbled blue cheese
6 oz chilled grilled chicken strips, cut into bite size pieces
Broccoli Salad from Laurie Thomas
Toss together:
1 1/2 lb. broccoli, trimmed & finely chopped
10 Slices bacon, cooked crisp
5 green onions chopped
1/2 C craisins or raisins
Mix together:
1 C mayo
1/2 C sugar
1/4 C Vinegar
Mix well with Broccoli mixture & refrigerate 1 hour
1 1/2 lb. broccoli, trimmed & finely chopped
10 Slices bacon, cooked crisp
5 green onions chopped
1/2 C craisins or raisins
Mix together:
1 C mayo
1/2 C sugar
1/4 C Vinegar
Mix well with Broccoli mixture & refrigerate 1 hour
Fruit Dip from Tiffani Lau
1 8oz pkg of Cream Cheese
1 7oz jar of Marshmallow Cream
1 Tbsp Orange Juice
1 tsp grated orange peel
dash of ground ginger
Beat all ingredients with electric mixer until well blended. Refrigerate till ready to serve.
1 7oz jar of Marshmallow Cream
1 Tbsp Orange Juice
1 tsp grated orange peel
dash of ground ginger
Beat all ingredients with electric mixer until well blended. Refrigerate till ready to serve.
Curried Spinach Salad from Tiffani Lau
2 lbs fresh spinach or romaine lettuce
3 apples, tinly sliced
1/2 cup golden or cran raisins
2/3 cup honey roasted peanuts
1 orange separated into pieces
2 Tbsp sesame seeds
Curry Dressing
1/2 cup white wine vinegar
2/3 cup canola oil
1 Tbsp apple butter or peach/apricot jam or chopped chutney
1 tsp curry powder
1 tsp salt
1 tsp dry mustard
1-2 drops Tabasco sauce
Prepare dressing first to allow flavors to blend. Combine all dressing ingredients into a jar and shake until blended well. For best flavor, allow dressing to stand for 2 hours at room temperature before serving.
Combine all salad ingredients and then toss with curry dressing.
from “Pinch of Salt Lake”
3 apples, tinly sliced
1/2 cup golden or cran raisins
2/3 cup honey roasted peanuts
1 orange separated into pieces
2 Tbsp sesame seeds
Curry Dressing
1/2 cup white wine vinegar
2/3 cup canola oil
1 Tbsp apple butter or peach/apricot jam or chopped chutney
1 tsp curry powder
1 tsp salt
1 tsp dry mustard
1-2 drops Tabasco sauce
Prepare dressing first to allow flavors to blend. Combine all dressing ingredients into a jar and shake until blended well. For best flavor, allow dressing to stand for 2 hours at room temperature before serving.
Combine all salad ingredients and then toss with curry dressing.
from “Pinch of Salt Lake”
Strawberry Spinach Salad from Emily Burk
1 lemon
2 Tbs White Wine Vinegar
1/3 cup Sugar
1 Tbs Vegetable Oil
1 tsp Poppy Seeds
1/4 cup sliced natural almonds, toasted
8 oz Strawberries (hulled & quartered)
1/2 medium cucumber, sliced and cut in half
1/4 small Red Onion
1 Package Baby Spinach
Zest 1 tsp lemon, juice 2 T. Mix with the rest of the dressing ingredients. Toast almonds at 350 degrees for 10-12 minutes. Hull and quarter strawberries. Score cucumber, remove seeds, cut slices in half. Slice onions. Mix with Spinach.
2 Tbs White Wine Vinegar
1/3 cup Sugar
1 Tbs Vegetable Oil
1 tsp Poppy Seeds
1/4 cup sliced natural almonds, toasted
8 oz Strawberries (hulled & quartered)
1/2 medium cucumber, sliced and cut in half
1/4 small Red Onion
1 Package Baby Spinach
Zest 1 tsp lemon, juice 2 T. Mix with the rest of the dressing ingredients. Toast almonds at 350 degrees for 10-12 minutes. Hull and quarter strawberries. Score cucumber, remove seeds, cut slices in half. Slice onions. Mix with Spinach.
Pasta Chicken Salad from BilliJo House
2 cups of pasta
1/2 lb cooked cubed chicken
1 apple diced
1-2 stalks of chopped celery
1 1/2 cups of grapes cut in half
1 cup mayo
salt and pepper to taste
*optional 2 Tbsp of Honey mustard
1/2 lb cooked cubed chicken
1 apple diced
1-2 stalks of chopped celery
1 1/2 cups of grapes cut in half
1 cup mayo
salt and pepper to taste
*optional 2 Tbsp of Honey mustard
Potato Salad from Sarah Lundwall
6 potatoes (about), peeled, cut into chunks and boiled
3-4 hard boiled eggs, sliced w/egg slicer
cucumber, chopped
celery, chopped
onion, chopped
mayonnaise
mustard
vinegar
dried dill weed
dried parsley flakes
garlic powder
salt & pepper
little sugar
Place the first 5 ingredients in a large bowl; mash potatoes to desired consistency. In a medium bowl, add the rest of ingredients and whisk together. Use 2 parts mayo to 1 part mustard. Add little vinegar, less than a capful and add spices to taste. Add wet ingredients to dry ingredients a little at a time until desired consistency. Chill till ready to serve.
3-4 hard boiled eggs, sliced w/egg slicer
cucumber, chopped
celery, chopped
onion, chopped
mayonnaise
mustard
vinegar
dried dill weed
dried parsley flakes
garlic powder
salt & pepper
little sugar
Place the first 5 ingredients in a large bowl; mash potatoes to desired consistency. In a medium bowl, add the rest of ingredients and whisk together. Use 2 parts mayo to 1 part mustard. Add little vinegar, less than a capful and add spices to taste. Add wet ingredients to dry ingredients a little at a time until desired consistency. Chill till ready to serve.
Salpicao from Cherlyn Call
Grated Carrots
Green Olives, chopped
Chicken, cooked and shredded
Ham, diced
Toss all together and mix with a light mayo dressing
Salpicao (from Bernadeth Silva, my fav Brazilian Visiting Teacher)
Green Olives, chopped
Chicken, cooked and shredded
Ham, diced
Toss all together and mix with a light mayo dressing
Salpicao (from Bernadeth Silva, my fav Brazilian Visiting Teacher)
Pineapple Pretzel Salad from Dee Dee Minino
1 Stick Butter
1 Cup Sugar (total)
16 oz Crushed Pineapple (drained)
8 oz Softened Cream Cheese
8 oz Cool Whip
1 Small Bag Pretzels (not sticks)
Heat oven to 400 degrees
Melt 1 stick of butter and ½ cup sugar together in microwave. In a bowl pour mixture over 1 cup of crushed pretzels.
Spread mixture onto a cookie sheet. Bake at 400 degrees for 7 minutes. Let cool, break into small pieces, put into baggie & set aside in the refrigerator.
In a bowl beat together softened cream cheese, cool whip and ½ cup sugar until smooth. Stir in crushed pineapple. Place in refrigerator to chill
Just prior to serving salad, mix in pretzel pieces.
ENJOY
1 Cup Sugar (total)
16 oz Crushed Pineapple (drained)
8 oz Softened Cream Cheese
8 oz Cool Whip
1 Small Bag Pretzels (not sticks)
Heat oven to 400 degrees
Melt 1 stick of butter and ½ cup sugar together in microwave. In a bowl pour mixture over 1 cup of crushed pretzels.
Spread mixture onto a cookie sheet. Bake at 400 degrees for 7 minutes. Let cool, break into small pieces, put into baggie & set aside in the refrigerator.
In a bowl beat together softened cream cheese, cool whip and ½ cup sugar until smooth. Stir in crushed pineapple. Place in refrigerator to chill
Just prior to serving salad, mix in pretzel pieces.
ENJOY
Greek Salad from Stephanie Morgan
Mixed Greens
Tomato
Red Onion
Bell Peppers
Feta Cheese
kalamata Olives
Greek Salad Dressing
Tomato
Red Onion
Bell Peppers
Feta Cheese
kalamata Olives
Greek Salad Dressing
Spaghetti Salad from Patricia Green
1 lb. cooked spaghetti
1 bottle 8 oz. Italian dressing
4 T. Schillings salad supreme spice
tomatoes- chopped
cucumbers- chopped
(any veggies could be used)
Put the Italian dressing on the spaghetti while the spaghetti is still hot.
Mix all ingredients well and then refrigerate until chilled.
1 bottle 8 oz. Italian dressing
4 T. Schillings salad supreme spice
tomatoes- chopped
cucumbers- chopped
(any veggies could be used)
Put the Italian dressing on the spaghetti while the spaghetti is still hot.
Mix all ingredients well and then refrigerate until chilled.
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