Strawberry Salad

One plastic container spinach and baby spring mix
1 container fresh strawberries, sliced
2 stalks celery, sliced
1 cup pecans
2 tsp sugar
2 tsp butter
2 teaspoons raspberry jam
1 Tbsp balsamic vinegar
3 Tbsp olive oil (EVOO)

Melt butter in skillet.  Add pecans and sugar.  Stir until covered and pecans are toasted.  Set aside to cool.
Mix jam, vinegar and olive oil.  Set aside.
Toss greens with celery and strawberries.  Toss with dressing and pecans.  Serve immediately.

Ranch Dressing From The Barn Door, San Antonio

I used Egg Beaters, and it was a bit thicker than theirs, but I think it turned out very well.

Makes 12 (2-tablespoon) servings
Ranch Dressing:
1 cup mayonnaise (recipe follows)
3 1/4 ounces buttermilk
1 rounded teaspoon granulated garlic
1 teaspoon onion powder
3/4 teaspoon dried parsley
Pinch or two of dried dill weed
Scant 1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon sugar
Mayonnaise:
1/4 teaspoon dry mustard
1/8 teaspoon salt
1 egg (see Note)
2 teaspoons white vinegar
1 cup vegetable oil (or other mild-flavored oil such as canola)

For Mayonnaise: Combine the dry mustard, salt, egg and vinegar in the bowl of a food processor or blender. If using a blender, remove the center of the lid.
Begin blending, then slowly add the vegetable oil through the feeding tube until the mixture is smooth and thickened. Leave the mayonnaise in the processor or blender and proceed with preparing the dressing.
For Ranch Dressing: Mix mayonnaise, buttermilk, granulated garlic, onion powder, dried parsley, dill weed, salt, white pepper and sugar until well blended. Transfer to a container, cover tightly and refrigerate up to 4 days.
Note: The restaurant uses a pasteurized egg product to ensure safety. Raw eggs

Read more: http://www.mysanantonio.com/life/food/restaurants/article/The-Barn-Door-s-Ranch-Dressing-3600104.php#ixzz21ERdesPX

Chipotle Chicken Taco Salad

From Cooking Light.

Dressing:
1/3 cup chopped fresh cilantro $
2/3 cup light sour cream $
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice $
1/4 teaspoon salt $
Salad:
4 cups shredded romaine lettuce $
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) $
1 cup cherry tomatoes, halved $
1/2 cup diced peeled avocado $
1/3 cup thinly vertically sliced red onion $
1 (15-ounce) can black beans, rinsed and drained $
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained $

Preparation

To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Creamy Shell Pasta

1 cup small uncooked seashell pasta
3/4 cup fresh broccoli florets
1 small carrot, thinly sliced
1/3 cup cubed American cheese
1/4 cup chopped cucumber
1/4 cup diced celery
1/4 cup sunflower kernels
1 hard-cooked egg, peeled and chopped

Note:I did not have broccoli, cucumber, celery, or sunflower kernels on hand. I made mine with halved grape tomatoes instead, and subbed shredded cheese for cubed. The dressing was quite yummy. From allrecipes.com.

DRESSING:
1/2 cup mayonnaise
1/4 cup prepared Ranch salad dressing
3 tablespoons milk
2 tablespoons red wine vinegar
1 tablespoon dried minced onion
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
1/4 teaspoon prepared mustard
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, carrot, cheese, cucumber, celery, sunflower kernels and egg. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Serve immediately.

Creamy Potato Salad with Celery, Radishes & Herbs

From Woman's Day. I left out the radishes. I used fresh flat leaf parsley (I made this recipe so I could use up flat-leaf parsley), and dried tarragon. A nice change--very herby.

* 3 lb small new potatoes (about 24)
* Kosher salt and pepper
* 1/2 cup lowfat sour cream
* 1/4 cup mayonnaise
* 3 Tbsp white wine vinegar
* 4 stalks celery, thinly sliced
* 1 bunch radishes (about 6), thinly sliced
* 3/4 cup fresh flat-leaf parsley, roughly chopped
* 1/4 cup fresh tarragon, chopped (optional)

Recipe Preparation

1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
2. Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, vinegar, and 1/2 tsp each salt and pepper. Add the potatoes, celery and radishes and toss to coat. Fold in the parsley and tarragon, if using.

Candy Bar Apple Salad

This one is from Taste of Home's site. In the actual magazine, they halve the recipe. I think I prefer this one though--I now have 1/2 pkg of unused pudding mix, half a thing of whipped cream left over, etc.

I can't have the chocolate in the Snickers bars, so we used Payday bars. Worked very well. No complaints. Jon can't have raw apples, so I took out one serving before I added the apples and filled his with grapes.

Camera flash wouldn't work so I didn't take a picture, but it looks like lumpy yellowish whipped cream. Evan had many servings.

* 1-1/2 cups cold 2% milk
* 1 package (3.4 ounces) instant vanilla pudding mix
* 1 carton (8 ounces) frozen whipped topping, thawed
* 4 large apples, chopped (about 6 cups)
* 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

Directions

* In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).

Simple Balsamic Vinaigrette Dressing

I have another one I posted awhile back. I think I like this one better. The other one is awfully tart with the dijon mustard; this one has sugar in it. From cruets.com.

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup tablespoons olive oil

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Melon Salad

* 1/2 small red onion, thinly sliced
* 1 2-inch piece ginger, peeled and finely grated
* 1/4 teaspoon sugar
* 1/4 cup extra-virgin olive oil, plus more for brushing
* Kosher salt
* Freshly ground pepper
* 1/2 honeydew melon, seeded and peeled (I used cantaloupe)
* Juice of 1 lime
* 1/4 cup roughly chopped fresh mint or cilantro (I used mint)
* 1/4 cup roughly chopped salted roasted cashews or peanuts (I used peanuts)

Directions

Preheat a grill to medium high. Soak the onion in a bowl of cold water. Whisk the ginger, sugar, olive oil and 1/4 teaspoon salt in a small bowl until the sugar is dissolved.

Thinly slice the melon, then cut into 2-inch pieces. Drain the onion and toss with the melon, 1 tablespoon of the ginger oil, the lime juice, mint, and salt and pepper to taste in a large bowl. Sprinkle with the cashews.

Honey-Lime Vinaigrette

From TheYummyLife.com
Similar to my Honey Garlic dressing, but subbing lime for garlic.

1/4 cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup canola oil

Directions
3 EASY WAYS TO MIX THE DRESSING:
--In a blender. Add everything except the 2 oils to the blender and mix until combined. With the blender running, add the oils in a thin stream through the hole in the blender lid. Blend until well mixed.
--In a bowl. Whisk together everything except the 2 oils. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.

Romano-Dill Dressing

1 c. mayonnaise (low fat is fine)
2/3 c. milk (I used skim)
1/4 c. romano cheese, grated
3 cloves garlic, minced
1 tbsp. dried dill weed
Salt and pepper
Mix in food processor. Refrigerate.

Blueberry And Wild Rice Salad

From Dierbergs.

1/2 cup wild rice
1/2 cup long grain brown rice
1 can (14 oz) reduced sodium chicken broth
1/2 cup sweetened dried cranberries
1/4 cup thinly sliced green onion
1/2 tsp grated lime peel
2 Tbsp lime juice
1 Tbsp olive or vegetable oil
1 1/2 cups fresh blueberries
3 Tbsp chopped walnuts, toasted

In medium saucepan, combine wild rice, brown rice, and broth. Bring to a boil over high heat. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 40 minutes. Cool to room temperature. Add dried cranberries and green onion. In small bowl, stir together lime peel and juice, and oil; drizzle over salad and toss to coat. If desired, cover and refrigerate until serving. Just before serving, stir in blueberries and nuts. Makes 6 servings (five cups).

Asian Chicken And Orzo Salad

To make a better salad: add just a few drops of sesame oil to dressing. AND: Make a second batch of the dressing. Add a teaspoon of sesame oil to the second batch. Put only the first batch on the salad, and refrigerate the salad with the second batch in a separate container. When serving salad, shake extra dressing well and serve on the side. Makes a huge difference.

1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced (I prefer to use pimientos)
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 (2-ounce) package slivered almonds, toasted (1/2 cup)
Directions
Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

Honey Garlic Vinaigrette

Ingredients

• 1 cup vegetable oil
• 1/3 cup apple cider vinegar
• 3 tablespoons honey
• 2 cloves garlic, minced

Directions

1. In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

Broccoli Slaw

1 Package Broccoli Slaw Mix
2 Packages Ramen Oriental Noodle Soup Mix (One must be chicken flavor.)
1 Cup Toasted Slivered Almonds
1 Cup Sunflower Seeds
1 Bunch Scallions, chopped
1/2 Small Red Pepper, chopped
1 Cup Dried Cranberries

Dressing
3/4 Cup Vegetable Oil
1/4 Cup Sugar
1/3 Cup Vinegar
1 Packet fo Chicken Stock Flavoring from Ramen Noodle Packet

Break up the Ramen Noodles and mix with other ingredients. Mix up dressing and pour over and mix.

Salad On A Stick

From a magazine. Not terribly unique, but just a fun way to eat salad.

iceberg lettuce, cut in chunks
grape tomatoes
carrots, peeled and sliced
zucchini, sliced
cheddar cheese, cubed (not too small--it breaks)
skewers
your favorite dressing

Put ingredients on skewers in desired order. Add anything else you want. Maybe chunks of celery? Raw red onion? Radish slices?
Serve with dressing.

Mexican Layered Salad

Adapted from Taste of Home

4 cups torn romaine
1 large cucumber, peeled, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, peeled and chopped, tossed with lime juice
3 green onions, sliced
1 can black beans, drained and rinsed
1/2 cup frozen corn, thawed
1-1/2 cups mayonnaise
1/4 cup canned chopped green chilies
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Directions:
In a 2-qt. trifle bowl or glass serving bowl, layer the first seven ingredients. Combine the mayonnaise, chilies and seasonings; spread over the top. Sprinkle with chips and cheese. Serve immediately. Yield: 10 servings.

Peppery Monterey Jack Pasta Salad

From Cooking Light. I forgot to buy banana peppers, and it was still very good.

6 ounces uncooked acini di pepe pasta (about 1 cup)
2 1/4 cups diced plum tomato (about 14 ounces)
1/3 cup capers, rinsed and drained
1/4 cup finely chopped red onion
1/4 cup sliced pickled banana peppers
1/4 cup chopped fresh parsley
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/8 teaspoon salt
2 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1 (16-ounce) can navy beans, rinsed and drained
1 ounce salami, chopped
1 garlic clove, minced

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine.

Hawaiian Salad

A variation of a recipe from Woman's World magazine.

5 slices bacon
1 pkg baby spinach
1 8-oz can pineapple tidbits, drained, juice reserved
1/2 cup macadamia nuts
1/3 can drained garbanzo beans
1 cup packaged shredded carrots
8-10 grape tomatoes
1/2 cup bottled oil-and-vinegar salad dressing

Cook bacon. I bought pre-cooked and just microwaved it.
Place spinach on serving platter. Top with rows of pineapple, bacon, tomatoes, beans, nuts, and carrots.

Whisk reserved pineapple juice into dressing until combined; drizzle over salad. (Optional--you can use plain dressing also.) Serves 2 or so.
I assembled mine individually, but you can put it in one dish too.

Hidden Valley Ranch Shrimp Salad Pita Pockets

I don't care for olives, so I used about 1/4 cup scallions instead.

1 cup cooked shrimp
1/2 cup chopped cucumber
1/2 cup sliced olives
2 tomatoes, chopped
1 cup prepared Hidden Valley Ranch salad dressing
Lettuce, shredded
2 or 3 pita pockets

Mix shrimp, cucumber, olives and tomatoes. Add salad dressing. Stuff into pita pockets with lettuce.

Makes 4 to 6 servings.

Wild Rice Salad

This is from Simply Recipes. There were no pine nuts to be had in Wal-Mart, so I had to use sunflower seeds. (Worked just fine.) I bought the peas, but didn't realize until several days later that I forgot to add them to the salad.

1 cup long grain rice
1 cup wild rice
4 cups chicken broth
4 stalks celery, sliced
8 green onions, sliced
2 cups thawed frozen peas
1/2 cup pine nuts
3/4 cup dried cranberries
Salt and pepper

1/4 cup olive oil
2 Tbsp red wine vinegar
1 teaspoon sugar
2 Tbsp dark sesame oil

1 Put the chicken broth in a medium sized saucepan. Add the rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely.

2 Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool.

3 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.

4 In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing. Add salt and pepper to taste, if needed.

Chill completely before serving. Serves 8-10.