marinated shrimp salad

 

This salad was really good!  This recipe came with a homemade dressing but it wasn't my favorite so I grabbed some dressing from the fridge.  Excellent shrimp marinade.

marinated shrimp salad (BH&G, June 2022)

12 ounces frozen shrimp, thawed

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1/2 tablespoon olive oil

2 heads butterhead lettuce

1 1/2 c ups thinly sliced English cucumber

1 1/4 cups thinly sliced radishes

1 cup cherry tomatoes, halved

1 avocado, halved, peeled and diced

In a medium bowl toss together shrimp, lemon juice, dill and olive oil.  Season with salt and ground black pepper.  Cover and refrigerate 30 minutes.

On a large platter arrange lettuce and veggies and avocado.  Add shrimp.  Serve with salad dressing.

favorite coleslaw

 

I love this recipe because it's great as a slaw to go with Mexican food or Asian food.  The other night we made beef bulgogi which is Korean and this paired wonderfully with it- the spicy beef with the tangy slaw.  Extremely versatile- great in a sandwich wrap too.

favorite coleslaw

16 ounce bag of sliced cabbage mix

2 tablespoons white wine vingegar (rice vinegar works well too)

1/2 teaspoon sugar

1/2 cup mayonnaise

1/2 cup sour cream

black pepper to taste

1/2 bunch green onion, thinly sliced

1/4 cup fresh cilantro, diced

In a medium bowl, combine vinegar, sugar, mayo, sour cream and black pepper.   Add the bag of cabbage mix and combine.  Add the sliced green onion and fresh cilantro and mix until combined.  Store in the refrigerator until ready to eat.  (Tastes best after a couple hours)

peanut chicken spring roll bowl (salad)

 

My friend Erin recommended this recipe to me and we loved it!  The peanut sauce is SO good!! My vegetarians enjoyed it without the chicken, of course.

peanut chicken spring roll bowl (My friend found it on Half-Baked Harvest)

4 cups shredded romaine or cabbag

4 carrots, shredded

4 green onions, chopped

1/2 cup fresh cilantro or Thai basil, chopped

1/2 cup diced mango

2 Persian cucumbers, thinly sliced

1/2 cup pickled jalapenos, chopped

1/3 cup peanuts, chopped

4 ounces vermicelli rice noodles, cooked (we used the brown rice noodles from Costco)

1-2 cup cooked shredded chicken (I browned and sliced a couple chicken breasts)

1 avocado, diced

peanut dressing

1/2 cup creamy peanut butter

1/3 cup soy sauce

1/4 cup toasted sesame oil (I used 2 tablespoons)

1/4 cup rice vinegar

2-3 tablespoons chili sauce

2 tablespoons honey

3 tablespoons lime juice

1 tablespoon fresh grated ginger (I omitted since I didn't have fresh ginger)

In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapenos and peanuts.

To make the dressing, combine all ingredients in a food processor or use a whisk to combine.  Add water as needed to thin.

Pour half the dressing over the salad and toss to combine.  Divide the salad between bowls.  Top each with noodles, chicken and avocado.  Drizzle with more dressing.

easy broccoli salad

 

We had dinner at my friend Karen's home this evening and her husband made this salad.  It was SOOOOO good!

easy broccoli salad 

2  (12 ounce) bags of raw broccoli

1/2 cup of red onion, chopped

1 cup mild cheddar cheese, shredded

1/2 cup cooked bacon, chopped (served on the side because of the vegetarians)

1 cup creamy coleslaw dressing

In a large bowl, combine all ingredients, mix well and chill in fridge for 2 hours.

Serves 4-6

fresh veggie and herb couscous salad

 

I adapted a recipe my daughter found that she wanted me to make.  I omitted the veggies I didn't want and added the ones I did.  AND used boxes of Parmesan couscous mix.  This recipe was a snap to throw together and so fresh and delicious!

fresh veggie and herb couscous salad

2 boxes Near East couscous mix, Parmesan flavor (made according to package directions)

1 pint cherry tomatoes, halved

2 scallions, thinly sliced

1/2 English cucumber, diced

1/4 cup red bell pepper, diced

1/4 cup green bell pepper, diced

1/4 cup olive oil

2 teaspoons grated lemon zest plus 1/4 cup juice

2 cups roughly chopped leafy herbs such as dill, basil and parsley (I mostly used 1/4 cup fresh dill)

Prepare couscous.

In a large bowl, toss tomatoes, scallions, cucumber, bell peppers and fresh herbs. 

Combine olive oil with lemon zest and juice.  Add to the salad.

Toss and serve.

chickpea shawarma salad

 

This is a GREAT salad.  Again, another hit with the family.  Some of us put feta cheese on ours and I'd say that put this recipe over the top.  I loved the hummus dressing; great idea!

chickpea shawarma salad (slightly adapted from minimalist baker)

1 can (15 ounces) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon cumin

1 teapsoon smoked paprika

1 teaspoon salt

a pinch of black pepper AND ground coriander

salad ingredients

two heads romaine lettuce, torn

couple handfuls of cherry tomatoes, sliced in half

1/4 red onion, thinly sliced and quartered

1/2 cucumber, peeled and quartered

pita chips, slightly crushed

feta cheese, if desired

hummus dressing

1 cup hummus (I used "everything" seasoned hummus)

2 tablespoons lemon juice

2 teapsoons garlic, minced

water to thin

Preheat oven to 400 degrees.  Add washed and dried chickpeas to a mixing bowl.  Add olive oil and all seasonings and toss to combine.  Arrange in a single layer on a baking sheet and bake for 20-22 minutes.  Then set aside.  Prepare all salad ingredients and add to a bowl, reserving pita chips for later.  Prepare dressing by whisking all ingredients.  To serve, add chickpeas and pita chips to the salad with half of the dressing.  Toss to combine.  Serve in individual bowls with the remaining dressing.  Sprinkle with feta if desired.

buffalo chickpea salad

 

I tried this recipe because my vegetarian daughter needs to try a lactose free diet.  You know what that means.  Vegan diet (insert scream)!  I've done this before but I needed some new recipes up my sleeve for the week.  I can do this for a week. :)

Note:  For the non-vegans I provided some grilled chicken, cheese and Doritos and every member of the family was in HEAVEN.  Everyone loved the chickpeas.  GREAT recipe that works for families with mixed dietary needs.

buffalo chickpea salad (veggies save the day)

1 tablespoon vegan butter

1 can (14.5 ounces) chickpeas, rinsed and dried

1/4 cup Frank's Red Hot

1 head romaine lettuce

1/2 pint cherry tomatoes, halved or quartered

1 avocado, sliced

other veggies:  sliced green onion, diced cucumbers, cilantro, etc.

tortilla chips

vegan ranch dressing

Melt the vegan butter in a skillet on medium heat.  Add the chickpeas (and I added 1 tablespoon minced dried onion).  Stir until the sauce is thickened, about 5 minutes.  Remove from heat and set aside.  Assemble the salads with veggies and divide the chickpeas among the bowls. Sprinkle with tortilla chips and drizzle with ranch dressing.

grilled chili lime chicken fajita salad

SO delicious!  So delicious I want to eat dinner all over again right now.  But it's gone.  Absolutely nothing is left of it.  My husband said it was really good.  A daughter said it was amazing.  It really was.
Note:  The marinade/dressing is outstanding.

grilled chili lime chicken fajita salad (cafedelights.com)
marinade/dressing:
3 tablespoons olive oil
1/3 cup lime juice
2 tablespoons cilantro
2 cloves garlic, minced
1 teaspoon brown sugar
1/4 teaspoon red chili flakes
1/2 teaspoon ground cumin
1 teaspoon salt

salad:
1 pound boneless, skinless chicken thighs
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 onion, sliced
5 cups romaine, cut
2 avocados, peeled and diced

Marinate chicken in half of the dressing for 2 hours to overnight.  Save the other half of the dressing to use as the salad dressing.
Grill the chicken thighs.  You know how to do that.  Just grill until they're done.
Fry the onions and peppers in a frying pan.
On a large platter, arrange the romaine, grilled chicken, peppers & onions and avocados.  Pour the dressing over the top.  Sprinkle with cilantro leaves.  Serve with toasted tortillas.

three bean salad

We had a salad bar for dinner tonight.  I always forget how much I love a good salad bar with lots of options.  I love this 3-bean salad because there's no added sugar.  Too many times 3-beans salads are mostly sugar.  I thought this recipe was perfect for me.

three bean salad
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1/4 red bell pepper, finely chopped
1/4 yellow onion, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
1/4 cup olive oil
1/3 cup red wine vinegar

Pour all the beans into a large bowl.  Add the pepper and onion and gently combine.  In a small bowl combine the oil, vinegar, garlic powder, pepper and salt.  Pour over the beans and careful mix to combine.  Allow to marinate 4+ hours.  

blueberry chicken chopped salad

We picked some blueberries today and as we were paying for them I picked up some recipes.  This recipe looked great and I already had chicken cooking in the crock pot.  It was meant to be!  It was so good my husband rated it Hall of Fame.

blueberry chicken chopped salad (adapted from OregonBlueberry.com)
2 boneless skinless chicken breasts, cooked and sliced (I used the crock pot)
2 heads romaine lettuce, finely chopped
2 cups fresh blueberries
1 cup roughly chopped toasted pecans
2/3 cup diced red onion
1/2 cup blue cheese
dijon vinaigrette, see below

dijon vinaigrette
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon dijon mustard
pinch of salt and pepper

Combine all ingredients in a large bowl and toss.  Serve immediately.

grilled chicken in lime avocado quinoa salad

I loved this salad.  It's one that will be great to pull out for meals and snacks.  My kids didn't go for it but I had a feeling they wouldn't.  More for me!

grilled chicken in lime avocado quinoa salad (adapted from Chatelaine)
2 cups water
1 cup quinoa
2 tablespoons olive oil
1/3 cup freshly squeezed lime juice, about 1 1/2 limes

1 tablespoon rice vinegar or cinder vinegar

1 teaspoon honey

1/4 teaspoon cumin

1/4 teaspoon salt

pinch of cayenne pepper

2 tablespoons chopped fresh cilantro

1 avocado diced

1 cup red bell pepper, diced

1/3 cup minced red onion

3 boneless, skinless chicken breasts

1/2 cup mozarella cheese, diced

3/4 cup broken, unsalted tortilla chips, broken (optional)

 

Preheat the grill on high.

Combine the water and quinoa in a medium saucepan and bring to a boil.  Reduce to a simmer, cover and cook for 13 minutes.  Remove from heat and let cool completely.

Whisk together the oil, lime juice, vinegar, honey, cumin, salt, cayenne and cilantro.  Gently toss the avocado with the dressing and set aside.

Place the cooled quinoa, red pepper, red onion and avocado in a medium bowl.  Gently toss and set aside. 

Grill chicken breasts until they are done (I sprinkled mine with Pappy's garlic seasoning).  Cube.  Let the chicken cool then toss into the salad.  Add the diced cheese.  Serve on individual plates then sprinkle with tortilla chips, if using.

russian cucumber and tomato salad

My daughter took this salad to school today for her class's international feast after having studied Russia.  This salad is wonderful and we actually took some back to school for her teacher who loved it.  Very simple salad and very yummy.

russian cucumber and tomato salad (Natasha's Kitchen)
4-6 medium Roma tomatoes (2 pounds)
4-5 small cucumbers or 1 English cucumber (1 pound)
1 small onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon distilled white vinegar
3/4 teaspoons table salt
1/4 teaspoon pepper to taste
2 tablespoons green onion, sliced

Slice tomatoes and cucumbers and place them in a large bowl.  Thinly slice onion and add them to the salad bowl.  Add sliced green onion.  In a small bowl, stir together 2 tablespoons oil, 1 tablespoon vinegar, 3/4 teaspoon  salt, 1/4 teaspoon pepper.  Just before serving, drizzle your salad with dressing and add more slat to taste if desired.  Don't add the dressing early or the tomatoes will be too juicy.

bow-tie chinese chicken salad

I tried this salad at a baby shower over the weekend and it was soooo good that I wanted to make it at home as soon as possible.  It was perfect that I had leftover teriyaki chicken in the fridge.  I was certain that two of my daughters wouldn't eat it but I was sooooo WRONG!  They enjoyed it too.  This recipe is a keeper and repeater.

bow-tie chinese chicken salad (Melissa C.)
dressing:
2/3 cup soy sauce
6 tablespoons sugar
2/3 cup rice vinegar
1/2 cup oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parsley, chopped (I used fresh) 

salad:
1 bag baby spinach
12 ounce bag bow-tie pasta, cooked (I couldn't find bow-tie in whole wheat)
1/4 cup sunflower seeds (I omitted)
3-4 cooked chicken breasts (boil 20-30 min and shred with fork when cooled)
3 green onions, chopped

Make dressing in blender.
Marinate chicken in dressing for 1-2 hours or more in fridge.
Mix ingredients together a half hour before serving.

Note:  This makes A LOT of dressing.  I may need to cut it in half next time

tomato, cucumber, avocado salad

I love salads.  This salad has all of my favorite fresh vegetables in it with cheese.  I couldn't live without cheese.  Great recipe. (And we always have parsley on hand now that we have a new bunny!)

tomato, cucumber, avocado salad (my friend Amy N.)
1 1/2 cups chopped tomatoes (Amy used grape tomatoes)
1 cucumber, peeled, seeded and quartered then sliced
1 avocado, diced
4 ounces feta cheese, cubed
2 tablespoons minced red onion
1 handful parsley, minced
2 tablespoons olive oil
1 tablespoon red wine vinegar
8 twists black pepper from a pepper mill

Combine tomatoes, cucumber, avocado, cheese, onion and parsley in a bowl.  Whisk together oil and vinegar and pour over salad.  Toss gently.  Serve immediately. 
If refrigerating, keep the avocado separate until serving.

garbanzo bean and lentil salad

I am super excited to have this recipe. This is one fancy shmancy salad.  The flavors are rich yet it's still light and perfect in every way.  My friend Therese made it and shared the recipe with me.  Definitely a salad to make for a special meal.

garbanzo bean and lentil salad (my friend Therese)
1 cup French green lentils
1 can garbanzo beans
1/2 red onion, sliced into thin rings
1 red pepper, diced
1 cucumber, diced 
6 sun-dried tomatoes, chopped
1/2 cup basil, cut into thin strips
sun-dried tomato vinaigrette dressing

Cook lentils in salted water.  Combine all ingredients, except basil, and toss with dressing.  Gently fold basil into salad.

sun-dried tomato and vinaigrette dressing
12 sun-dried tomatoes (or less, to taste)
1 clove garlic
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded Parmesan cheese
1/4 cup olive oil

Puree all ingredients, except olive oil, in a blender or food processor.  Slowly add oil while continuing to blend.  Add salt as needed.

red quinoa salad with mango, avocado and tomatoes

My taste buds did not know what to expect with this salad.  My friend Kris made it and served it at a luncheon I was invited to.  This salad was excellent.  It was mostly savory with the exception of the bites with mango which were so refreshing and sweet.  I've never cooked red quinoa before but now I have a reason to.

red quinoa salad with mango, avocado and tomatoes (my friend Kris)
 1 cup uncooked red quinoa
2 cups water
pinch of salt

1 large mango, diced
2 large tomatoes, diced
3 green onions, sliced
1/2 cup chopped cilantro
2 medium avocados, diced
1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon cumin
salt and pepper to taste

First, using a strainer, rinse the quinoa under cold water.  Add quinoa, water and salt to a medium saucepan and bring to a boil over medium heat.  Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.  Remove from heat and fluff with a fork.  Let quinoa cool to room temperature.
In a large bowl, combine quinoa, mango, tomatoes, green onions, cilantro and avocados.  In a small bowl, whisk together lime juice, olive oil and cumin.  Pour the dressing over the quinoa salad and gently stir until well combined.  Season with salt and pepper.  Serve at room temperature or chilled.

orange fluff jello salad

When I made this for a dinner party along with a green salad, my family couldn't identify it because I've probably only made a salad like this once and it was most likely over 10 years ago.  Surprisingly enough my family liked it so well I'm making it again for Christmas dinner.

orange fluff jello salad (adapted from Six Sisters Stuff)
1 large package cook and serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 (16 ounce) Cool Whip
20 ounces pineapple tidbits, drained
22 ounces mandarin oranges, drained 

Mix together pudding, Jell-o and water over medium heat until it boils.  Remove from heat and pour into a large mixing bowl.  Refrigerate until mixture has thickened, about an hour.  Beat until creamy.  Fold in Cool Whip and fruit.  Chill about an hour before serving.

rigatoni with grilled peppers and onions

This salad was SOOOO GOOD!

rigatoni with grilled peppers and onions (Cassie Craves got it from Real Simple) 
2 medium red onions, sliced into rings (I simply halved mine)
2 large sweet bell peppers, cut into quarters
olive oil
kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup grated Parmesan
3/4 cup basil leaves, thinly sliced 

Bring a large pot of water to a boil.  Heat a grill or grill pan to medium-high.  In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Grill, turning occasionally, until tender, 8 to 10 minutes.  Transfer to a cutting board and cut into bite-sized pieces.
Cook the pasta according to the package directions.  Reserve 1 cup of the cooking water, drain the pasta and return the pasta to the pot.  Add the grilled vegetables, spinach, the reserved pasta water and 3/4 cup of the Parmesan to the pasta and toss to combine.  Top with the basil and the remaining Parmesan before serving

spinach chicken salad with garlic balsamic vinaigrette

Was this salad tasty or what?!  The caramelized onions in this salad combined with the avocado and soy nuts was outstanding.  I'll be making this again...and soon!

spinach chicken salad with garlic balsamic vinaigrette (slightly adapted from Dinners, Dishes & Desserts)
6 cups torn spinach
1/3 cup shredded carrots
1 avocado, diced
1 onion, carmelized (I thinly sliced the onion and sauteed it in a teaspoon of butter until the onions browned.  I added a little bit of water when it needed some liquid and kept cooking them and adding water until they were perfect.)
2 tablespoons soy nuts
2 small chicken breasts sprinkled with Pappy's and grilled then sliced


garlic balsamic vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoon oregano
1 teaspoon Dijon mustard
2 1/2 tablespoons olive oil
1/2 teaspoon minced garlic
salt and pepper to taste

On two plates, layer spinach, carrots, caramelized onions, grilled chicken, avocado and pine nuts.  Thoroughly combine vinaigrette ingredients and pour onto salad.

• 6 cups spinach
• ⅓ cup shredded carrots
• 1 avocado, diced
• ½ cup caramelized onions
• 2 Tbls roasted pepitas
• 1 small chicken breast
• 1 tsp STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper

Garlic Balsamic Vinaigrette

• 2 Tbls STAR Balsamic Vinegar
• ¼ tsp ground oregano
• 1 tsp Dijon mustard
• 3½ Tbls STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper to taste

Read more at http://dinnersdishesanddesserts.com/spinach-chicken-salad-w-garlic-balsamic-vinaigrette/#GTRKfSRM7VtaEk4j.99

• 6 cups spinach
• ⅓ cup shredded carrots
• 1 avocado, diced
• ½ cup caramelized onions
• 2 Tbls roasted pepitas
• 1 small chicken breast
• 1 tsp STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper

Garlic Balsamic Vinaigrette

• 2 Tbls STAR Balsamic Vinegar
• ¼ tsp ground oregano
• 1 tsp Dijon mustard
• 3½ Tbls STAR Grilling (Garlic) Cuisine Cooking Oil
• Salt and Pepper to taste

Instructions

1. In a bowl combine all of the ingredients for the vinaigrette. Whisk thoroughly. Set aside.
2. In a small saucepan heat oil over medium high heat. Season chicken with salt and pepper. Saute chicken for 6 minutes a side, or until cooked through. Remove from pan, and slice into strips.
3. Divide spinach onto 2 plates or bowls. Top with carrots, avocado, onions, sliced chicken and pepitas.
4. Drizzle the vinaigrette over the salad to serve.

Read more at http://dinnersdishesanddesserts.com/spinach-chicken-salad-w-garlic-balsamic-vinaigrette/#GTRKfSRM7VtaEk4j.99

asian chicken salad with wasabi dressing

Hall of Fame!  I wasn't exactly trying to recreate the salad I enjoyed at The Painted Pony (although I haven't stopped thinking about it) but by golly this salad is outstanding.  It reminds me of eating sushi which I love to do but making sushi is such a production- and never tastes restaurant quality!  I'd rather make this salad- it's a snap to throw together and just as satisfying for me.  Next time I'll add some sliced avocado and some red leaf lettuce (like the salad we had at The Painted Pony) but for today I'm completely and totally satisfied.

asian chicken salad with wasabi dressing (adapted from Joy of Kosher with Jamie Geller)
bagged shredded iceberg lettuce
bagged baby spinach
bagged coleslaw mix
scallions, chopped
cilantro
sliced cucumber
sliced celery
grilled chicken, grilled then refrigerated (yesterday I grilled chicken breasts sprinkled with Pappy's seasoning)

wasabi dressing
1/4 cup Kikkoman's wasabi sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 clove garlic, minced
1/2 teaspoon ground ginger 

I enjoyed this salad served salad bar style!  Place salad ingredients in separate bowls.  Layer the salad: spinach, shredded lettuce, coleslaw mix, etc. ending with the chicken followed by the cilantro. 
For the dressing, whisk all the ingredients together.  I enjoyed a generous amount of dressing on my salad.  I would say the dressing serves 4.