FROZEN FRUIT SALAD

I LOVE THIS RECIPE AND ON A WARM SUMMER DAY NOTHING TASTES BETTER THAN THIS SALAD SLIGHTLY THAWED AND OH SO REFRESHING.
THANK YOU SHARON FOR SHARING YOUR RECIPE WITH ME.

INGREDIENTS

12 peaches

2 C. sugar

1 lb. seedless grapes (2 C.)

1 ½ C. crushed pineapple

1/3 C. lemon juice

1 ½ C. orange juice (frozen made up)

cantaloupe balls (optional)

DIRECTIONS

Peel and cut up peaches.  Sprinkle with sugar and let peaches set while you prepare the other fruit.  Stir grapes and crushed pineapple into peaches and other juices.  Freeze in containers (size to your family’s needs). 

Serve just as it starts to thaw.  Can be served with Sprite.

POLYNESIAN TURKEY SALAD

DIRECTIONS;

Cook until done:

           8 oz (2 1/2 cups) uncooked tube shaped pasta

Rinse with cold water

Combine in large bowl:

           Pasta

           2 Cups cooked turkey

           3/4 cup sliced celery chopped

           3/4 cup walnuts

          1/4 cup thinly sliced green onions

          11- oz can mandarine oranges

          8 oz can of pineapple tidbits in its own juice, drained

(reserving 2 Tblsp. juice for dressing)

Prepare dressing by combining and blending well:

1/2 cup reduced calorie mayonnaise

1/3 cup lowat dair sour cream

2 Tblsp reserved pineapple juice

1/2 tsp. salt

Pour dressing over salad and toss gently

SHREDDED VEGETABLE DETOX SALAD

I have to admit that I really like this salad.  It is chalk full of veggies and a nice change to my lunch or dinner options, especially when Jeff is out of town.  I did make a few variations to the recipe, and I think that it is even better the next day.

adapted from Doughing Rogue

Which is a Whole Foods Copy Cat recipe.

Ingredients:

-3/4 lb carrots

-2 bunches broccoli, roughly chopped

-1 head cauliflower

-1/2 bunch kale (I didn't know if I liked Kale so I only used about 3 leaves.

-1/2 cup fresh parsley

-1/2 cup sunflower seeds

-1-1 1/2 cups raisins ( I also added about 1 cup of craisins)

-1/8 cup olive oil

-juice from 1 lemon
-salt & pepper

Directions:

1. Using the shredding attachment for your food processor, shred the carrots. Add to a large bowl and set aside.



This is my salad at my desk at work.  Not the
prettiest container.  Oh well.



2. Switch to the regular food processor blade and add the broccoli. Process until in tiny pieces (you may need to do a few batches of the broccoli). Add to the bowl with the carrots.

3. Repeat step 2 with the cauliflower. Repeat again with the kale, and then the parsley.

4. Add the raisins and sunflowers seeds to the large bowl with all of the vegetables. Toss to combine. Add the olive oil and lemon juice, stirring to mix well. Season with salt & pepper. Refrigerate until ready to serve.

Instead of leaving this huge salad in a bowl I packed it up in individual containers so they were ready to grab for lunch and/or dinner.  (You will need quite a few)

 

MY ADAPTATION:  Every day that I have taken this to work for lunch I have drizzeled a little amount of Newman's Own light balsamic dressing on it and I just can't begin to tell you how good it makes this salad.  I think that there maybe more veggies hanging out in my fridge from now on. 

Sidenote:  This recipe is called a DETOX salad for a reason.  After eating this many vegetables on a regular basis, well you will be regular.  He he.

Spinach Bacon Poppyseed vinegrette Salad

This recipe was highly recommended by Amanda.   Enjoy!
Ingredients
• 2 bunches spinach,
• 2 chopped apples
• 1 bunch chopped scallions
• craisins
• toasted slivered almonds
• 1 lb. Bacon crumbled
• Feta

• Dressing:
• 1.5 cups sugar,
• 2 tsp dry mustard
• 2 tsp salt
• 2 Tbsp onion flakes
• 3/4 cup vinegar
• 1/2 cup cider vinegar
• 1/2 cup raspberry vinegar
• 2 cups olive oil
• 2 Tbsp poppyseeds

Directions
Put all the ingredients into a blender and blend well!
Let sit in the fridge to blend the flavors well.

*This recipe makes a lot, for my family I cut the recipe in half and save the rest in the fridge. As is it is perfect for large group.*

Frog Eye Salad

16 oz Box Acini Pepe Pasta
1 C. Mini Marshmallows
1 TBS. Lemon Juice
1 Carton Cool Whip
3 TBS. flour
2 Can Mandarin Oranges (save the juice)
1 Can Pineapple Chunks (save the juice)
2 TBS. Oil
2 Beaten Eggs
1 C. Coconut Flakes
1 tsp. Salt
1 C. Sugar

Bring to boil 6 cups of water. Add oil, salt(1/2 tsp) and pasta. Cook 8 minutes (until tender). Drain and rinse with cool water. In a large saucepan add 2 cups saved fruit juice, beaten eggs, sugar, flour, salt(1/2 tsp), and lemon juice. Cook until thick, stirring constantly with whisk. Cool and pour over cooked pasta. Add everything else. Chill in fridge before serving. Best is served the same day as its made! Enjoy!

SOUTHWESTERN CHOPPED CHICKEN SALAD

 LOVE THIS SALAD... IT IS THE SUMMER VERSION OF TACO SOUP. JUST OPEN A COUPLE OF CANS, ADD SOME CHOPPED VEGGIES AND CHOPPED GRILLED CHICKEN AND YOU HAVE A GREAT EASY SUMMER SALAD

recipe adapted from Lauren's Latest
serves 4 for dinner salads

salad:
2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

I OPTED FOR AN EASIER VERSION FOR MY SALAD DRESSING AND BOUGHT HIDDEN VALLEY RANCH SOUTHWEST CHIPOTLE RANCH DRESSING WHICH IS VERY GOOD AND MAKES THIS SALAD EVEN EASIER...
dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

Directions:
In a large bowl, combine all salad ingredients together, excluding the tortilla chips.


In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips. Enjoy!

Caribbean Salad with Sweet Orange Vinaigrette

I FOUND THIS SALAD ON MY QUEST FOR HEALTHIER EATING. IT IS REALLY YUMMY.

Caribbean Salad with Sweet Orange Vinaigrette
Recipe by Our Best Bites, inspired by Chili’s
Ingredients
1 large bunch Romaine Lettuce
1 pound boneless, skinless chicken breast, grilled.
8 ounce can mandarin oranges, drained
1 red bell pepper, diced or sliced
4-5 green onions, sliced
1/3 cup chopped fresh cilantro
6-8 tablespoons dried cherries or cranberries
Black or regular sesame seeds
optional: diced fresh pineapple
Vinaigrette
1/4 cup fresh squeezed orange juice (about 1/2 of a large navel orange)
3 tablespoons white wine vinegar
1 1/2 teaspoon dry mustard
2 tablespoons sugar
1/4 teaspoon sesame oil
1/4 teaspoon kosher salt
3/4 cup canola oil
Instructions
To prepare dressing, combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt in the jar of a blender. Blend until sugar is dissolved. With blender running on low either remove stopper in blender lid, or crack the corner and slowly drizzle in oil, mixing until just combined. Store dressing in fridge until ready to use, can prepare a day or two ahead of time.
To prepare salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro, and dried cherries or cranberries. Drizzle with dressing and sprinkle with sesame seeds. Serves 4 main dish, or 6-8 sides.

ALMOND CHICKEN SALAD

3 Cups chicken, cooked and shredded
1 Cup cabbage, shredded
1/2-3/4 cup celery, diced
1/4 cup green onions, chopped
1/2 cup sliced almonds

Dressing:
1 cup mayonnaise
2 1/2 tsp. mustard
1 1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
Milk to desired consistency

Combine first four ingredients in mixing bowl. Add dressing ingredients and toss together.
Before serving add the almonds. Serve in halved avacados.
a recipe from the kitchencook.blogspot.com

MASHED POTATO SALAD

A Prepared Pantry recipe. This is an all-American potato salad. Everyone that tried this salad liked it.
Ingredients

1 1/2 pounds red potatoes
1/2 cup sweet onions, minced
1/2 cup sweet relish
2 boiled eggs, chopped
1 cup sharp cheddar cheese, grated (optional, I didnt use)
Salt and pepper
3/4 cup sour cream
1/2 cup mayonnaise
a couple strips of cooked crisp bacon crumbled (optional)

Directions

1.Wash the potatoes, place them into a large pan, and cover them with water. Add a tablespoon of salt. Partially cover the pan with a lid and bring the potatoes to a boil over high heat. Turn the heat to medium and continue cooking for about 20 minutes or until the potatoes are tender. Drain off the water.
2.When potatoes are cool enough to handle, you may either peel them or leave the skins on. Cut them into one-inch cubes. Mash the potatoes in a medium bowl, using either a potato masher or ricer.
3.Add the minced onions, sweet relish, chopped boiled eggs, and cheddar cheese. Carefully mix the ingredients into the mashed potatoes.
4.Combine the sour cream and mayonnaise and stir into the potato mixture. Add salt and pepper to taste. Refrigerate for several hours or overnight.

CREAMY LIME CILANTRO DRESSING

THIS LOOKS LIKE THE EASIEST RECIPE THAT I HAVE SEEN SO FAR FOR THE CAFE RIO DRESSING. CLICK HERE FOR THE RECIPE. THANKS TO "OUR BEST BITES"

BROCCOLI AND GRAPE SALAD

THIS MAKES A BIG SALAD AND CAN EASILY BE  CUT IN HALF.
5 CUPS BROCOLLI, CUT INTO SMALL PIECES
5 CUPS RED GRAPES, CUT IN HALF
1 CUP GRATED PARMESAN CHEESE, YOU CAN USE OTHER SHREDDED CHEESE OF YOUR CHOICE.
3/4 CUP CHOPPED RED ONION
1 CUP SLIVERED ALMONDS OR CASHEWS
1 CUP RAISINS
1 LB COOKED, CRUMBLED BACON
1 CUP CHOPPED MUSHROOMS, optional
CHOPPED CAULIFLOWER, optional
USE ANY SIZE PORTION OF EACH INGREDIENTS, THESE ARE ONLY SUGGESTED AMOUNTS.
DRESSING: COMBINE INGREDIENTS IN A SEPERATE BOWL.
2 CUPS MAYO
4 TBLSP CIDER VINEGAR OR SEASONED RICE VINEGAR
1/4 CUP SUGAR
MIX VEGGIES AND MARINATE FOR AT LEAST 2 HOURS
MAY USE RAISINS OR CRAISINS IN PLACE OF GRAPES
AS I SAID BEFORE THIS MAKES A BIG SALAD AND SOMETIMES IT IS HARD TO USE UP ALL THE LEFTOVERS, BUT TONIGHT I FOUND A YUMMY WAY TO USE THE LEFTOVERS...USE THIS SALAD AS A FILLER IN A TURKEY WRAP.  IT GIVES GREAT FLAVOR AND CRUNCH TO YOUR WRAP.

SUMMERTIME ORZO AND CHICKEN

SUMMERTIME ON A PLATE
Adapted from Taste of Home

3/4 cup uncooked orzo pasta
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 Tablespoons lemon juice
1 Tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Cook pasta according to package directions and let cool. Make sure to stir the pasta while cooling so it doesn't stick together. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat heat for 6-8 minutes or until no longer pink. Remove from pan and let cool. You could also grill the chicken and cube it after.

In a large bowl, combine the cucumber, onion, parsley and chicken (once it has cooled a bit).
Stir cooled pasta into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture and toss to coat. Just before serving, sprinkle with cheese

5 CUP SALAD

THIS IS AN EASY PANTRY SALAD.  I USUALLY LIKE TO KEEP ALL THESE CANNED ITEMS ON MY SHELF.

1 CUP SOUR CREAM
1 CAN MANDARIN ORANGES, DRAINED
1 CAN CHUNK PINEAPPLE, DRAINED
1 CUP FLAKED COCONUT
1 CUP MINI MARSHMELLOWS

MIX TOGETHER, CHILL FOR 1 HOUR.

POPPYSEED COLESLAW SALAD

1 PACKAGE OF COLESLAW MIX

1 CUP CRAN-RAISINS

1/2 CUP CHOPPED  CASHEWS

1/2 BOTTLE OF BRIANNAS POPPYSEED DRESSING.

MIX TOGETHER ALL INGREDIENTS.

THIS IS A RECIPE THAT CAN BE MADE AT THE LAST MINUTE.  YOU CAN ALSO MAKE THE RECIPE LARGER USING TWO BAGS OF COLESLAW, YOU CAN USE MORE OR LESS CRAN RAISINS OR NUTS DEPENDING ON WHAT'S YOUR CHOICE.