BLT Pasta salad with chicken

 

3 cups romaine lettuce

1lb chicken breast, sliced

8 oz bowtie pasta

bacon, cooked & crumbled

1 1/4 c. grape tomatoes, cut in half

Dressing: 
1/2 cup mayo

1/3 c. water

1TB BBQ sauce

1 1/2 tsp vinegar 

1/4 tsp garlic powder

1/4tsp black pepper

From the kitchen of: Lisa Blair

Italian Chopped Salad

 

Dressing:
 

1/3 c. extra virgin olive oil

3 TB red wine vinegar

2 cloves garlic minced

3 tsp Dijon mustard

1/2 tsp kosher salt and pepper

1/3 grated pecorino Romano cheese (or grated parmesan)

Combine ingredients and mix well.  (put in a mason jar or small blender to mix well)

Salad: 

1 head iceberg lettuce

1-2 head shredded romaine

1 can chickpeas, drain & rinse

1/4lb Italian salami, sliced thinly and in strips

2 c. shredded mozzarella cheese

kalamata olives

Add ingredients to bowl and pour dressing on top.  Toss to coat well. 

From the kitchen of: what molly made

Easy (Trader Joes) salad

1 bag baby arugula, chopped

1 cup orzo pasta, cooked and cooled

1 container freshy bruschetta sauce, liquid drained (Trader Giotta's sauce)

1 cup dried cranberries 

3/4 can corn, drained

3/4 cup salted pepitas or pumpkin seeds

1 c quattro formaggi shredded cheese

1/2-3/4 bottle Trader Joes parmesan ranch dressing 

1.  cook the orzo, drain, and place in fridge to cool

2.  Assemble everything on a large platter.  

3.  pour the dressing over top 

From the kitchen of: @meg_miles on Instagram

 

Crazy Asian Salad & Chicken Satays

Salad:

Red peppers, blueberries, mangos, cucumbers, avocado, mint, cilantro, lime juice, pears (opt.) and could add dried roasted peanuts.

Add lettuce right before serving.

Dressing:
soy sauce, brown sugar, garlic, ginger, minced chives, fresh limes

Southwestern Summer Salad and Dressing

2 chicken breast, shredded
1 TB. oil
1/2 tsp. garlic salt

1 head of lettuce, shredded
5 green onions, chopped
3 avocados, diced
1 red pepper, chopped
1 c. tomatoes, chopped
1 can corn, drained and rinsed
2 c. shredded cheese, shredded
3 c. corn chips, crushed
1 (15oz) can black beans, rinsed and drained

Fry/grill chicken, season with garlic salt.  Shred and cool.  

In a large bowl, combine all of the vegetables, cheese, beans and chips.

Add dressing right before serving:

**Double recipe** 1/4 c. apple cider vinegar  

3 T honey

1 1/2 tsp. cumin

1/4 tsp. salt

1/8 tsp. pepper

Blend well.

Creamy Garlic Dressing

*I almost LOST this recipe and was so distraught.  It is awesome and great for you!

Creamy Garlic Dressing

1/2 c. extra virgin olive oil

1/4 c. apple cider vinegar

3 to 5 cloves garlic, CRUSHED

3 TB. fresh lemon juice

2 TB. chopped fresh parsley

1 tsp. Himalayan salt (or any sea salt)

1/2 tsp. Dijon mustard

1 TBS. unfiltered honey or raw agave nectar

Place in blender and blend on medium for 30 seconds or until well mixed.  Store in airtight container in fridge.  The dressing may solidify while in the fridge, so let sit at room temp until liquid, then stir.  Makes 8 to 10 servings.

Vedana's Salad

2 Heads of Romaine Lettuce (or packaged mix)
1 Jicama (Peel, cut in Julienne slices)
2 c. strawberries, sliced

Candied almonds: (forgive me for posting this :)
1 1/2 c. slivered almonds
6 T. butter
1/3c. sugar
Melt the butter, add almonds and sugar. Cook and stir for 2-3 minutes until it coats nuts. Pour out on pan to cool, break apart.

Mix lettuce with almonds. Place jicama and strawberries on top. Serve dressing on side.



Dressing:
1/2 c. sugar
1/3 c. rice vinegar
1 c. vegetable oil
1 pkg. dry italian dressing

Cafe Rio

*Click to make larger

Fajita Bowls

1 lb. steak or chicken
1 can diced green chilies
2 cloves garlic
1/2 c. beef broth
1 pkg. fajita seasoning, divided (*see below)
2 TB. vegetable oil or EVOO
1 onion, thinly sliced
1/2 green bell pepper, thinly slice
1/2 red bell pepper, thinly slice
1 pkg Spanish rice
1 can beans, drained and rinsed (I used black beans)
Flour tortillas

optional:
avocado and cheese

1. Slice meat into thin strips.  Place meat, chilies, garlic, broth, 1 TB fajita seasoning in a large plastic Ziploc bag. (Press air out) Marinade for 1 hour
2. Heat oil in a large skillet.  Drain some of the marinade and add the steak to the skillet.
3. Stir-fry until brown and cooked through.  Stir in remaining fajita mix. Add onion and peppers.
4. Prepare Spanish rice.  Add beans and stir together with rice until hot.

To prepare bowls:
Place tortilla inside the bowl.
On top put the rice/bean mixture to bowl.
Then add meat/peppers/onions.
Top with sliced avocado and/or cheese

*Fajita seasoning

Chopper Salad

Use a food chopper! Honestly. We tried cutting all the ingredients, but it gets old. Trust me.

Head of cauliflower
Head of brocolli
1/2 red onion (or less)
1/2 cup cheddar cheese, shredded
1 lb. cooked bacon, crumbled

Chop and mix.

Dressing:
1/2 c. mayo
1/4 c. sugar
3 T. red wine vinegar

Mix well.

Extra tidbit:
This tastes so good at a bbq. Grilled chicken, corn on the cob, etc. YUM. Sometimes I feel like there isn't enough of the dressing, so let it chill in the fridge. Also, we buy our bacon pre-cooked and crumbled and it makes things easier!