Kale Quinoa Salad from Shauna

2 cup cooked quinoa
4 cups kale chopped
1/4 cup feta cheese (or any white cheese)
1 green apple chopped
1/4 cup craisens
1/4 cup chopped nuts (your favorite)

Honey Balsamic Vinaigrette Dressing:

1/4 c extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tbsp. honey
1 clove garlic minced
salt and pepper

Citrus Salad with Balsamic Honey & Pistachios

Cara oranges are very sweet like Naval oranges, Blood oranges when in season are tart trying a mixture can give a different flavor.

¼ C olive oil

1 1/2 Tab. white balsamic vinegar

1 Tab honey

¼ tsp. kosher salt

6 navel, cara or blood oranges

8 oz  jicama

¼ C pistachios

Dressing:

Combine olive oil, vinegar, honey and salt in a jar with a tight- fitted lid; shake to mix well.

Salad:

Peel oranges and remove any white pith

Cut each orange crosswise into ¼ inch slices

Peel and grate jicama

Place oranges on a large serving platter. Sprinkle with jicama and pistachios. Drizzle with vinaigrette; serve salad immediately.

Killer Quinoa Salad

Ingredients

Dressing: 

• Finely grated zest and juice of 1 lemon
• 3 Tbsp. olive or vegetable oil
• 1⁄2 tsp. ground coriander
• 1⁄2 tsp. ground cumin
• 1⁄2 tsp. paprika
• Salt and freshly ground black pepper

Salad: 

• 1 cup red or white quinoa, rinsed well
• 1⁄2 tsp. salt
• 2 cups cold water
• 1 cup dried cranberries
• 1⁄4 cup finely diced mandarin oranges
• Warm water
• 2 ripe avocados
• 2 green onions, sliced diagonally
• 1⁄4 cup toasted slivered or sliced almonds

Directions

In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika. Season to taste with salt and pepper.

In a saucepan, combine quinoa, salt and cold water; bring to a boil over medium-high heat. Stir, reduce heat to low, cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork, spread on a large baking sheet and let cool completely.

Meanwhile, place cranberries and apricots in a small bowl. Cover with warm water and let stand for about 5 minutes or until plump. Drain and set aside.

Peel avocados and cut into bite-sized chunks. Place in a bowl and toss with 1 Tbsp. of the dressing to prevent discoloration. Place cooled quinoa in a large salad bowl. Add cranberry mixture, avocados, green onions and almonds. Add the remaining dressing and toss to combine.

The dressing can be stored in an airtight container in the refrigerator for up to 1 day. The quinoa can be cooked up to 1 day in advance; after cooling, transfer to an airtight container and refrigerate. 

Buca de Ricardo Ensalada (aka Rich's Salad)

My husband said he'd make dinner one night. He went to the store and after walking up and down the isles gathering yummy ingredients, he came home and made this salad for us for dinner. We all ate 2-4 helpings!

1 head romaine lettuce
1 head read leaf lettuce (can use any variety you like)
1 large or 2 medium tomatoes diced
1/2 red pepper diced
1/2 can black olives-sliced
2 oz fetta cheese
3 oz provolone cheese (he just broke the slices into pieces)
3 oz grated mozzarella cheese or Italian cheese
25 pepperoni's cut into 4th's
10 Mezzetta Garlic & Dill peperoncini (about 1/2 a bottle)--these do provide a kick like the Olive Garden Salads
6 oz Girards Romano Cheese Italian Dressing

Spinach Salad

Recipe By: Amy Kelley

Summary:

You may add apple cubes, pomegranates, or Craisins for winter salads. This is a great mix around salad, I've even served it with apples, cheese, mushrooms and candied pecans - whatever sounded good together.

Great for Thanksgiving or Christmas get togethers!



Ingredients:

1 head red or fancy green lettuce
1 bunch spinach
1 small red onion, sliced thin
1 cup fresh mushroom slices
1 cup Swiss Cheese or Mozzarella, shredded
1/2 pound bacon, cooked and crumbled
pretzels

Dressing:
2/3 cup cider vinegar
1 1/4  cups sugar
1 cup oil
2 teaspoons salt
2 teaspoons prepared mustard
2 teaspoons poppy seeds
green onion bottom half, cut fine, (optional)

Directions:

Combine lettuce, spinach, red onion, mushrooms, cheese and bacon in salad bowl. Mix dressing ingredients in blender and mix well. Just before serving, break up small pretzels and mix with the greens. Add dressing to taste, toss and serve. Or you can serve the salad and let people pour dressing over the top to their personal taste.

Coconut Cashews

These are great for salads or just plain to munch on. Crunchy cashews are coated with a sweet layer of toasted coconut. This distinctive tropical treat is nearly irresistible.   

Prep Time: 30 minutes

Ingredients:

·         1 cup granulated sugar

·         1/4 cup hot water

·         1/8 tsp cream of tartar

·         1/8 tsp salt

·         1/2 tsp coconut extract/flavoring

·         1 cup sweetened shredded coconut

·         1.5 cups toasted unsalted cashews

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees.

2. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.

3. Once the coconut is toasted, let it cool briefly, and then place it in a food processor or blender and pulse until it is finely chopped. Alternately, you can chop it by hand with a large heavy knife. You should have ½ cup of toasted coconut once it is finely chopped. If your coconut measures more than ½ cup, set aside the extra for another use.

4. In a small saucepan, combine the water, salt, sugar, and cream of tartar over medium-high heat. Stir until the sugar dissolves.

5. Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.

6. Once the candy is at the proper temperature, remove immediately from the heat and stir in the coconut flavoring and toasted coconut. Add the nuts all at once, and stir with a wooden spoon until they are completely coated with the sugar-coconut syrup. Continue to stir until the it becomes difficult to stir and the syrup turns white.

7. Quickly turn out onto the prepared baking sheet. Separate the nuts and allow them to cool and harden at room temperature. Nuts can be stored in an airtight Ziploc bag at room temperature for several weeks.

Frito Salad

1 head of lettuce
2 tomatoes chopped
2 avocados chopped
2 cans pinto beans-rinsed and drained
2 handfuls of grated cheese
     Toss and chill until serving.
Just before serving add:
1 small bag of Fritos (not snack size)
1 small bottle of Kraft Catalina Dressing

Potato Salad

5 lbs Red potaotes
     Cook until slightly tender, Rinse in cold water and drain. Peel and cut.
    
     Add:
4 green onions chopped
1 can black olives, sliced
4 Kosher, Baby dill pickles chopped
8 hard boiled eggs (7 chopped for the salad and one sliced for the top)
3/4 of jar of Best Foods Mayonaise

     Add to taste:
Mustard
Dill pickle juice
Ranch dressing
Salt and Pepper
     Stir.
Garnish with sliced egg and paprika.

Raspberry Avocado Salad

1 Head romaine lettuce chopped
1 cup fresh raspberries
1 medium-large avocado diced
1/2 cup mozzarella cheese, grated
1/2 cup honey sesame sticks (can be found online at www.nuttyguys.com/Sesame-Sticks-Honey-P82.aspx These really make the salad.)
1/3 -1/2 cup dressing

Dressing:
3/4 cup salad oil
1/3 cup cider vinegar or red wine vinegar
1/3 c sugar
2 Tablespoons onion powder or fresh onions pureed
1/4 teaspoon salt
2 Tablespoons lemon juice.
Blend or shake on bottle.

Nuts About Berries Salad

.

Fresh Raspberries
Fresh Blueberries
Fresh Strawberries
Fresh Blackberries
Diced Cinnamon Almonds
Chopped Romaine Lettuce
Poppyseed Dressing (Brianna brand) or raspberry vinaigrette (Girards brand Triangle bottle with gold top)

Shanghai Chicken Salad

Chicken
Cashews
Sesame Seeds
Carrots--match sticks
Bell Peppers
Crispy Wonton Strips or Nutty Guys Honey Sesame sticks
Chopped Romaine Lettuce
Sesame Ginger Vinaigrette Dressing--I use Newman's Fat-Free Sesame Ginger Dressing

Yucatan Chipotle Chicken Salad

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Roasted Chicken Strip
Corn
Diced Red Onion
Diced Tomatoes
Black Olives
Tortilla Strips or Fritos
Black Beans
Fresh Avocado
Cheddar Cheese
Chopped Romaine Lettuce
Chipotle Ranch Dressing--Recipe Below

1 Quart Dressing
Mix in Blender:
3 Fresh Tomatillos cut into quarters (look like green tomatoes with a leaf wrapping--usually by peppers)
Juice from ½ lime
1 C. Buttermilk
1 C Mayo
1 C Sour cream
2 Pkg Dry ranch dressing
1 C Chopped cilantro
4 stalks green onion with ends
1 Clove fresh garlic
½ tsp. Salt
¼ tsp. cayenne pepper
1 Tab sugar
Blend and refrigerate for 1 hour prior to serving.