Oriental Chicken Salad with Crunchy Noodles

Ramen!  I don't think they had this when I was a poor college student, but it sure has become popular over the years.  My first experience with it was in a delicious salad a friend shared at a church dinner.  I was mesmerized and asked for the recipe.  Which I could not find this week, so I googled and found this recipe.  It's a little different than my friend's but it's a variation on the same theme.  I made some changes to this recipe and it proved to be delish!

Ingredients for Salad:

2-3 cups chopped cooked chicken breasts (I used Thrive chicken, rehydrated)

1 head of cabbage, shredded or chopped (I opted for Broccoli slaw, 2 12-oz. pkgs.)

1 bunch green onion, finely chopped (Thrive chopped green onion, rehydrated)

2 2.5-oz. pkgs. slivered almonds

3 T. sunflower seeds, shelled of course

1 can Mandarin oranges, drained well

2 pkgs. Ramen noodles

3 T. vegetable oil

Dressing:

3/4 cup vegetable or canola oil

4 1/2 T. seasoned rice vinegar

4 1/2 T. sugar

2 t. salt

1 t. pepper

1.  Prepare dressing and set aside.

2.  Smash Ramen noodles, removing seasoning packets (save to flavor something else sometime) and brown over medium heat in 3 T. oil--I used olive oil here because I used all of my canola oil in the dressing.

3.  Once noodles are slightly browned, add the almonds. Brown until noodles are a medium golden brown.  Remove from heat and set aside.

4.  Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.

5.  Add Ramen/almond mixture and stir well.

6.  Add dressing and stir to coat.

Source:  Tulip at Food.com

Yummy Healthy Spinach Salad

This recipe was shared on Facebook with no title, so I gave it one.  Oh goodness.  Here is a quote from the original post: "This SPINACH-based salad will boost the thyroid gland's output of metabolism-reviving hormones!"

Ingredients:

5 oz. fresh spinach (half a 10-oz. bag)

3/4 cup chopped celery

3/4 cup dried cranberries

1 15-oz. can mandarin oranges (or fresh Cuties/Halos, or 1 cup pomegranate seeds.  I used the mandarins.)

1 large Granny Smith apple, cut in bite-size pieces

1 t. lemon juice

1/3 cup pecans--I toasted mine in butter and a little sea salt

Optional: Feta cheese & orecchiette pasta (did you know that means little ears?)

Dressing: (I made this separately, in case I needed to adjust the amount I poured on the salad):

4 T. olive oil or vegetable oil

2 T. apple cider vinegar

2 T. white wine vinegar

2-4 t. white sugar (or honey or Stevia to taste)--I used 3 t. sugar

1/8 t. each of paprika, onion powder

1 T. poppy seeds

Just throw it all together and enjoy!

I also added grilled chicken to this.  Makes a great main dish salad that way.

Source:  Tammy Elmore, Facebook, 1/5/16.

Avocado Tuna Salad

I love a good tuna sandwich, but it can be a bit, well, uninspired sometimes.  Here's a way to jazz up your tuna salad.  And you can eat it plain, over greens, on crackers, or in a a good old sandwich.  I ate it over salad and didn't need any dressing because it's so moist.

Ingredients:
2 cans tuna packed in water
1 ripe avocado
1/2 cup finely chopped celery
1/2 red apple, finely chopped
1/4 cup pecans, chopped
1 Tbsp. water
1 tsp. dried dill
1/2 tsp. Dijon or Dusseldorf mustard
1/4 tsp. cumin
salt and pepper to taste

1.  Drain the tuna.  Mash the avocado in a bowl with the back of a fork.  Mix the tuna and avocado together.
2.  Add celery, apple, and walnuts.  Stir to combine.
3.  In a small bowl mix water, mustard, and spices.  Add to tuna mixture and mix well.

Can store in fridge for up to a week.  Serves 4-6

Source:  slighly adapted from thehealthymaven.com

Black Bean Salad With Citrus Dressing

I like to serve this as a side dish to many of my mexican main dish favorites.

Ingredients:

2 cans black beans
1 can corn
8 oz. cherry tomatoes, halved or diced
1/3 c. red onion, chopped
3/4 c. loosely packed cilantro, stems removed
1 avocado, chopped

Dressing:

juice of 1 orange
juice of 1 1/2 limes
1/4 t. cumin
1/2 t. agave or honey
1/8 t. salt

Directions:

1.  Mix all ingredients except avocado.
2.  Mix the dressing ingredients and pour over salad and toss.
3.  Chop and add the avocado right before serving.

Source:  adapted from the gardengrazer.com

Candy Corn Fruit Salad

I am not a fan of Candy Corn, but I love this salad.  It is simple:

1/2 cup Sour Cream
1 cup Marshmallows
1/2 cup Coconut

Mix together and place in the bottom of a glass bowl, layer 4 cans Mandarin Oranges and 2 cans Pinapple on top. Gently mix together just before serving.

Sweet and Spicy Coleslaw

A little sweet, a little creamy and a little tangy (with a little kick for good measure).

Ingredients:

1 large cabbage, cut into thirds and core removed
2 large peeled carrots
1/2 medium sweet onion
1/3 c. mayonnaise
1/4 c. spicy brown mustard
2 T. dijon mustard
2 t. apple cider vinegar
1/2 c. sugar
1/2 t. black pepper
1/2 t. cayenne pepper
1/2 t. salt

Directions:

1.  Cut two of the cabbage thirds, onion and carrots into large chunks and place in a 12 cup food processor.  (Note:  If you do not have a food processor you can shred the cabbage and carrots by hand.  It will take longer but taste just as good!)

2.  Pulse in food processor until carrots and cabbage are both chopped into small pieces.

3.  Chop remaining cabbage into larger pieces.  Blend all cabbage together in a large bowl.

4.  Whisk together mayonnaise, mustards, vinegar, sugar, peppers, and salt in small bowl until smooth.  Add more or less cayenne to taste.

5.  Pour dressing over cabbage mixture.

6.  Mix well until all cabbage is well coated.  Refrigerate at least one hour to let flavors blend.

Source:  www.livingwellspendingless.com

Mediterranean Inspired Orzo Salad

 So, in April I went to Utah to surprise my sister for her 30th Birthday. Her husband then surprised us all by taking us by limousine to The Roof Restaurant at the top of the Joseph Smith Memorial Building in Salt Lake City. They had a salad there that was made with Israeli couscous and was full of Mediterranean flavors. I was determined to re-create it at home. I searched high and low for Israeli couscous, but when I turned up empty handed, I decided to just use orzo past, which I love.
It is a simple pasta salad using my Greek Style Vinaigrette.

 

Ingredients: 

1 C. orzo pasta

1/3 C. pitted kalamata olives, roughly chopped (about 10 olives)

1/3 C. crumbled feta cheese

1-2 Tbsp. fresh chopped dill

Greek Style Vinaigrette to taste

Salt and Pepper if needed 

Directions:

Cook orzo according to package directions. Drain and rinse under cold water. 

Chop Kalamata olives

Chop dill

Place orzo in a bowl, add olives, feta cheese, dill and dressing. Toss to coat. Adjust dressing or S&P according to taste. 

You could easily add whatever other ingredients you want. Chopped spinach, hearts of palm, artichoke hearts would be great additions. 

And, if you are lucky enough, you could try it with Israeli couscous. 

 

Spinach Chopped Salad

Ever since my sister posted this recipe two years ago, I've been in love with chopped salads.  I've followed recipes and also just played around with putting together my own favorite ingredients.  It always seems to turn out great.  I came across this recipe the other day and thought I would try and share.

P.S.  I also like to eat chopped salads with a big spoon instead of a fork!  Much, much easier.

Ingredients:
8 cups chopped fresh spinach
1 cup quartered grape tomatoes
1/2 cup kernel corn
1 1/2 cups chopped cooked chicken
1 large avocado, sliced and diced
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts

Dressing:
3 Tbsp. white wine vinegar
2 Tbsp. extra virgin olive oil
1 Tbsp. Dijon or Dusseldorf mustard
salt and pepper to taste

1.  Combine all salad ingredients in a very large bowl.
2.  Combine dressing ingredients and whisk together.  Pour over salad, a little at a time, and toss.  Serve.

You may not use all the dressing; it just depends on your taste.  Also, if the dressing has too much tang for you, add a little sugar to it.  Taste it first before you dress the salad.

Source:  Recipe Girl

Cabbage and Kale Salad

So, there is this salad mix that you can get from Costco. I decided I would attempt my own version.

Really easy, super crisp, sweet and tangy. There aren't any measurements, just make as much or as little as you want.

Cabbage and Kale Salad

Green cabbage (red as well, if you choose)
Kale
dried cranberries
pumpkin seed kernels
Brianna's Poppy Seed dressing

Wash and finely chop the cabbage.
Wash, remove ribs and roughly chop the kale.
Lightly toast the pumpkin kernels in a skillet
Add everything to a bowl. Pour some dressing over top. Toss it all together.

Corn & Black Bean Veggie Salad

I was craving some fresh veggies and remembered that I had this recipe I wanted to try. So,  I made this salad, took two kids to soccer practice, came home ready to dig into it and the two kiddos I left at home with their dad had finished off the salad! They all said they loved it and asked if I  could make some more! Well, if I expected to get any of the salad I needed to make some more! LOL!  This is delicious! We ate it as a side dish to pork chops, and we ate it with tortilla chips. All good!

Salad:
2 cans of black beans, drained and rinsed
2 cans of corn, drained and rinsed
1 large tomato, chopped
1 small onion, yellow or red, diced fine
1 large green bell pepper, seeded and chopped
1 -2 large cucumbers, peeled and chopped

Dressing:
2 garlic cloves, minced
4 TBSP. white granulated sugar
4 TBSP. apple cider vinegar
4 TBSP. canola oil
juice of 1 lime
1/2 tsp. salt
1/2 tsp. black pepper
3/4tsp. cumin powder

In a large bowl, add all of the Salad ingredients and stir well.
In a separate bowl, add all of the Dressing ingredients and whisk well until the sugar is mostly dissolved.
Pour the dressing over the salad and stir really well.
Cover and place in the refrigerator for 30 minutes at least. 
Serve as a side dish or with tortilla chips.

Adapted from a recipe in Taste of Home.

Longhorn's Strawberry Salad [Knock-Off]

Let me tell you how tasty this salad is. It is SO GOOD. My mom and I love to get ideas for salads from restaurants we enjoy. A while ago we were at Longhorns - and we both had this salad. Ever since then - it has been a regular in my (and her) home. It's so easy to make too!

Lonhorn's Strawberry Salad [Knock-Off]

Ingredients
Mixed field greens
Strawberries
Blueberries (the original has grapes, I use grapes in the winter)
Mandarin Oranges (canned)
Candied Pecans... look at your grocery store, they sell them!
Feta Cheese
Marie's Raspberry Vinaigrette Dressing

Directions
I usually make this by individual bowls to insure everyone gets all the goods.
- Start at the top of the ingredient list and toss ingredients in. Let the amount lessen as you go along the list.
- Enjoy!

Greek Style Vinaigrette

 I originally found this recipe about 6 years ago, here.

I was pregnant at the time and had been diagnosed with gestational diabetes. Therefore, I eliminated the orzo and just made the salad. Now, it has become one of my favorite dressings. I make a batch and use it throughout the week. I love to use spinach, feta, kalamata olives and cucumber. You can also add tomatoes, artichoke hearts, hearts of palm, or whatever suits your fancy. I also add chicken to make it a meal.

Greek Style Vinaigrette

3 T. lemon juice

1 T. red wine vinegar

2 T. honey

1/2 t. oregano

2 cloves garlic, minced

1 t. kosher salt

1/4 t. freshly cracked black pepper

1 t. lemon zest (optional-but I always add it-so yummy)

1/3 c. olive oil

Combine first eight ingredients in bowl or mason jar. Add oil and emulsify! Shake before using because the honey settles on the bottom if not fully incorporated.

Cowboy Caviar

I love my summer garden, and Cowboy Caviar is one of my favorite recipes that I make from the delicious goodies I get from it. I make huge bowls of this at a time. I've even lost a few pounds while eating this all week. Delicious and healthy!

Cowboy Caviar

Here is the original recipe I had:

1 15 oz can of black-eyed peas, rinsed and drained

1/4 cup thinly sliced green onion

1/4 cup diced red or orange sweet pepper

2 TBSP olive oil

2 TBSP cider vinegar

1 or 2 fresh jalapeno peppers, seeded and chopped

1/4 tsp cracked black pepper

dash of salt

2 cloves garlic, minced

1. Combine all ingredients in a bowl, cover and chill for several hours or overnight. Serve with crackers or tortilla chips.

Here's how I really make it:

1. Go out to the garden and pick a bunch of vegetables - cucumbers, tomatoes, bell peppers (green, red, yellow, orange), banana peppers, jalapenos, vidalia onions, fresh garlic, etc.

2. Bring them in the house and wash them, then start chopping them up and put them in a bowl. 

3. Add some olive oil, black pepper, a little salt, plenty of apple cider vinegar, and a can or two of drained black-eyed peas. You can throw in chopped avocado, fresh cut corn, fresh parsley, or anything else that makes you happy.

4. If you can, let it sit for at least 30 minutes (or overnight) before devouring it. The longer it sits, the stronger the vinegar flavor becomes, which I love. Enjoy with tortilla chips or your favorite crackers.

Source: Someone made this at a church activity many years ago, and I have been making my own version ever since.

Black Bean Lime Salad

This is a DELICIOUS black bean salad that I had to share with you! It's light, and fresh, and perfect for summer parties or barbecues. The lime juice makes it extra tasty. You can serve this with chips, as a topping for a taco/burrito bar, or as a side for hamburgers or grilled chicken. Great recipe!!

Black Bean Lime Salad

Ingredients:
3 cans black beans, rinsed
2 colored peppers, diced (or a mixture of red, yellow, orange, green - whatever you like!)
1/3 cup red onions, diced small
A large handful of chopped cilantro
Zest of 1 lime
Juice of 2 limes
1/4 cup of olive oil
A little salt to taste
Optional - diced avocado - add right before serving

Instructions:
Add all ingredients together in a bowl, gently toss until mixed, cover and put in fridge for at least an hour to let flavors blend. If you are adding avocado, add right before serving. Enjoy!

Notes:  
To add a different kick, you can add 1/4 cup of apple cider vinegar instead of the lime juice. Or you can add both if you would like.

Source: My amazing sweet friend, Liz Zimmerman.

Chicken Salad with Grapes

This recipe comes from my sister-in-law who got it from an old roommate's dad or something like that. I have tweaked it a bit over the years, as is usual for most recipes I use. It uses sour cream as well as mayonnaise to lighten it up a bit. The other secret ingredient is fresh lime juice. It adds some brightness to the salad.

Please feel free to add or omit ingredients. And a lot of the measurements are approximations. I do not measure when I make this. I just add as I go. 

4 Chicken breasts cooked and cut into small cubes

3-5 Cups seedless red grapes cut in half

3-4 Green onions, chopped

1/2-1 Cup sliced almonds

1/2 Cup mayonnaise

1/2 Cup sour cream

Juice of 1 or 2 limes

1/2-1 tsp. dried thyme

Sprinkle of seasoned salt

S&P to taste

Combine chicken, grapes, green onion and almonds in a large bowl. 

In a separate bowl, combine the mayo, sour cream, lime juice, thyme, seasoned salt and S&P. 

Pour dressing over the chicken mixture and stir to combine. Taste and adjust seasoning and lime juice as desired. 

Serve with your choice of bread, rolls or crackers.

Frog Eye Salad

Although this recipe has been around quite a while, it still seems to be unknown to many.  At a recent church function I was asked two questions about it:  "What is this?" and "Can I have the recipe?"  It makes a lot and is a very satisfying side dish or light dessert.

Ingredients:
1 cup sugar
2 Tbsp. flour
1 tsp. salt
1 3/4 cup pineapple juice (reserved from canned pineapple)
2 eggs, beaten
1 tsp. lemon juice
1 16-ounce package acini de pepe pasta
2 11-ounce cans mandarin oranges, drained
1 20-ounce can crushed pineapple, drained and juice reserved
2 20-ounce cans pineapple chunks, drained and juice reserved
1 9-ounce carton non-dairy whipped topping
marshmallows
coconut
maraschino cherries, halved

1.  Combine sugar, flour, pineapple juice, and eggs in a medium saucepan stirring well to combine.  Cook over medium heat until thickened stirring often.  Remove from heat, add lemon juice and stir to combine.  Set aside to cool.
2.  Cook acini de pepe pasta according to package directions.  Drain, rinse with cool water, and set aside to cool.  (Unless you have a sieve-type large collander, you may have to line your collander with paper towels like I did.....otherwise the pasta will escape through the holes!)
3.  In a large bowl, combine the cooled egg mixture and the cooled pasta.  Cover tightly with plastic wrap (or lid if you have it) and refrigerate until serving time.
4.  When ready to serve add the fruit, whipped topping, marshmallows, coconut, and cherries.

Notes:

• The amounts for the marshmallows, coconut, and cherries are up to you.  I like a lot of each, so I added almost a whole bag of mallows, about half a bag of coconut, and a large jar of cherries.
• This salad keeps well in the fridge after the initial serving but is always best right after the last ingredients are added.  To "freshen" it up a bit after it's been in the fridge, just add some more whipped topping.
• Acini de pepe pasta is not hard to find in most grocery stores.  It's just with all the other pastas, not in a special section or anything.  It looks like little balls....it's the "frog eye" in this salad.

Source:  I got it for the first time from my sister, Amy (fellow Maven known as "Amos")

Corn and Blueberry Salad

Call me crazy but I love this fruit and veggie combo.  It keeps pretty well in the fridge too.

Ingredients:

6 fresh sweet ears of corn, husked
1 c. fresh blueberries
1 cucumber, sliced
1/4 c. finely chopped red onion
1/4 c. chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 T. lime juice
2 T. olive oil
1 T. honey
1/2 t. cumin
1/2 t. salt

Directions:

1.  In Dutch oven bring salted water to boiling.  Add corn.  Cook, covered, 5 minutes, or until tender.  When    cool enough to handle, cut corn from cobs.

2.  In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.  For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 t. salt.  Cover; shake well to combine.  Add to salad; toss.  Cover and refrigerate overnight (up to 24 hours).  Makes 6 to 8 servings.

Source:  Better Homes and Gardens

Nutty Apple Salad

A cool summer salad for hot summer days. Think of things you like with Peanut Butter and it might be in this salad!  

Ingredients:  

2 Granny Smith Apples

3 stalks of Celery, diced

2 C seedless grapes, halved

1 C mini marshmallows (I omitted these in a valiant effort to use less sugar, but by all means...toss 'em in!) 

1/3 C cold Evaporated Milk

1/2 tsp sugar (I used a squirt of Agave Nectar)

1/4 tsp vanilla extract

3T Mayo (I used Vanilla Yogurt because I despise mayo!) 

3T (heaping Tablespoons) creamy Peanut Butter

1/2 C mixed nuts (or nuts of your choice), chopped

Prep:  Before you even think about getting your celery and fruit chopped up, put a medium sized glass or metal bowl in the freezer and a can of evaporated milk in the fridge. You'll want them both nice and cold. Ok...now you can chop the apples, dice the celery, half the grapes and set them aside. And if you're using marshmallows, add them in with this stuff.

After your bowl is nice and COLD, take it out of the freezer--maybe with an oven mitt so it doesn't stick to your hands...and don't lick it ;)  You know I'm thinking of the Christmas Story, right? Ok...moving on:

Next, pour the cold evaporated milk into the cold bowl and beat it on high with a mixer until it's nice and frothy (I love that word).  Beat in the yogurt and PB, take a little taste, then pour the mixture over the solids.

Stir it all together and chill until serving.  Yum!

Autumn Chopped Salad

Oh Pinterest, how we love thee and how we love the world of food that you have brought to us!  I pinned this recipe the other day and my sister and I made it last night.  Oh so good.  It was a big hit with all!  Even the guys.  Just love chopped salads.

Ingredients:

6-8 cups chopped romaine lettuce

2 medium pears, chopped (we used one green and one red)

1 cup dried cranberries (love me some Craisins!)

1 cup chopped pecans

8 slices thick-cut bacon, crisp and crumbled (we used pre-packaged real bacon pieces, because of time)

4-6 oz. crumbled feta cheese

Poppy Seed Salad Dressing

Balsamic Vinaigrette (we used Newman's Own, my personal favorite)

1.  Combine the lettuce, pears, cranberries, pecans, bacon and feta on a large platter.

2.  Drizzle generously with the poppy seed dressing, followed by the balsamic vinaigrette (you should end up with about a cup of dressing, so adjust the quantities of the two dressings according to your taste bud preferences).
3.  We added chopped, cooked chicken to this recipe when we made it because we were using it as a main dish.  Grilled would be a great option on the chicken, but we were in a hurry so we picked up one of those awesome rotisserie chickens at the grocery store.  Yeah, one of those....

Source:  Espresso and Cream Recipes

Caprese Salad

I never even knew what a Caprese Salad was until I went on a cruise and saw it listed on the menu.  I tried it.  I...LOVED...IT!! Oh my goodness--so fresh.  And fresh basil--are you kidding me right now?  So awesome.  Anyway, after the most recent cruise, I decided we needed to try this at home and it is so easy to prepare.  I made some yesterday and got requests to make it again today.  This was our entree for supper for two nights in a row.  We probably ate the equivalent of a salad for two...each.  Yes, but didn't I tell you it was really good?  Try it.   See for yourself.  Let me know what you think.

Ingredients:

3 fresh tomatoes, sliced in 1/4-inch slices (Romas are good but you can also use cluster tomatoes)

1 lb. fresh mozzarella, sliced in 1/4-inch slices

1/2 pkg. of fresh basil, chopped (or more, to taste)

Balsamic Vinegar

Extra Virgin Olive Oil

Salt and pepper to taste

1.  To plate your salad, alternate slices of tomato with mozzarella.

2.  Sprinkle with chopped fresh basil.

3.  Drizzle with balsamic vinegar and olive oil

4.  Salt and pepper to taste.

TIP:  I have used a white balsamic vinegar when I didn't want the brown liquid on my mozzarella.  It has a slightly sweeter taste.