Salad Recipes

Salad de Maison- Abbie Hafen

1 Whole Lemon, Juiced
3 Whole Garlic Cloves
1 Tsp. Salt
1/2 Tsp. Pepper
1/4 Cup Vegetable Oil
8 OZ Bacon, cooked crisp and drained
2 Whole Romaine Lettuce Heads
2 Cup Cherry/Grape Tomatoes
1 Cup Swiss Cheese grated
2/3 cup slivered toasted almonds
1/3 cup grated parmesan cheese, fresh
1/3 cup sunflower seeds
croutons
salt and pepper

At least 3 hours in advance of serving, prepare dressing and let stand. Cook bacon until crisp, diced or crunched after cooking. Cut tomatoes in half. Grate swiss cheese and toast almonds. Prepare romaine by cutting or tearing into smallish pieces, then chill well. Toss all ingredients at the last minute with the dressing, then topping with parmesan cheese, the bacon chunks, salt and pepper and sunflower seeds. Then last of all the croutons. Scrumptious!!!!

Top Ramen Chicken salad-- Tara Hille

2 Chicken breasts or 1 small can white chicken chunks
1 medium head cabbage
4 green onions
½ cup slivered almond
2 Tbsp. sesame seeds
1 pkg. Top Ramen Noodles (chicken flavor)
Dressing: (I double all ingredients but seasoning mix, I like a lot of dressing!)
½ cup salad oil
3 Tbsp. rice vinegar
4 Tbsp. sugar (Splenda works well)
½ tsp. salt
1 pkg. seasoning mix from Top Ramen
1 Tbsp. Sesame oil

Cook chicken, cool, and cut in small pieces. Chop cabbage and green onions. Toast almonds and sesame seeds together in 1 Tbsp. oil. Crumble the uncooked noodles. Mix all these together. Set aside while making dressing.

Dressing; Mix all ingredients together. (I use a tupperwear with a lid, and shake.) Right before serving mix dressing well before pouring over salad.

Strawberry & Chicken Salad --Michelle Beheiter

1pkg (10 oz) romaine salad greens or 8 cups torn romaine
1 pkg (6 oz) Louis Rich Oven Roasted Chicken Breast Cuts
1 can (15 oz) mandrin orange segments, drained
2 cups sliced straberries
1/2 medium red onion, sliced
1/2 cup Sliced Almonds
1/2 cup Creamy Poppyseed dressing

Toss romaine in large bowl with chicken cuts, oranges, strawberries and onion.
Sprinkle with almonds
serve with dressing Makes 4 servings

Mediterranean Chicken pockets ( summer)-- Juli Hancock

Total prep Time20 minutes
Serve 4-5
1 teaspoon canola spray
11/2 lbs boneless chicken breast
1 10 oz. Box frozen peas
2 med tomatoes, washed and chopped
2 oz. Feta cheese, crumbled
1 scallion, washed, trimmed, and chopped
½ cup plain nonfat yogurt (low fat)
½ cup fat free mayonnaise
1 tablespoon lemon juice
½ teaspoon dried dill weed
8 pita bread rounds
½ small head iceberg lettuce, outer leaves removed,
Washed, dried and separated into leaves
Cook chicken and then dice.

Add all the rest and stir well.
Then open pita and put lettuce to line the pita
Put a spoon full mixture in side the lettuce.
And Enjoy.
Substitution: instead of pita pockets you can use flour Tortillas

ORANGE JELLO -- Mary Dawn Meier

1 large package orange Jell-O (or raspberry)
1 large package cooked lemon pudding (or vanilla)

Make each according to package directions, then mix together and beat with mixer about 15 minutes. Let set several hours or overnight.

Topping:
1 small package instant lemon pudding
1 c. milk
1 c. powdered sugar
1 (8 oz) container cool whip

Mix all ingredients together and put over jell-o pudding mixture.
Variation: Recipe may be converted to a raspberry jello as noted in the paranthesis. After mixing the rasberry and vanilla pudding together mix in 1 package raspberries. I usually half the recipe.

Italian Chicken and Pasta Salad --Joie Spencer

16 oz. box bow tie pasta, cooked and drained (salt water before adding pasta)
1 lb. bacon, cooked, drained and crumbled
4 boneless, skinless chicken breasts, cooked*, and diced
1 pkg. sun-dried tomatoes, julienned (non-marinated)
2 pkg Knorr pesto sauce mix (regular or creamy), prepare according to directions on pkg. using virgin olive oil
Romano Cheese

*Chicken- dissolve two chicken bouillon cubes in 2 cups boiling hot water. Add a generous amount of garlic salt to the water and stir. Put chicken in crock pot and pour the bouillon over the top and set on low. Frozen chicken cook 6-7 hours, or thawed chicken 3-4 hours or until done.
Put pasta in the bottom of a large bowl then add chicken, bacon, and sun-dried tomatoes. Mix together. Pour pesto sauce over the top and mix thoroughly. Sprinkle with finely grated Romano cheese. Mix through.
** The amount of bacon, chicken, and sun-dried tomatoes may be varied according to your own tastes.

Jello Salad --~Valerie Andelin

1-16 oz. tub of Cool Whip
1-16 oz. tub of Cottage Cheese
1-large package of Strawberry Jello (or any flavor of your choice)
1-can of pinapple chunks drained
1-can of mandarin oranges drained (feel free to add any other fruit you think would taste good in it)

Combine cool whip, cottage cheese and jello in a large bowl and mix well. Let stand in fridge for 3-4 hours. Add fruit before serving (allows jello to set up better).

Summer Pasta Salad --Jamie Hoskins

1/2 lb Rotini noodles
tomatoes
cucumbers
green onions
steamed broccoli
steamed cauliflower
olives
Kraft shredded parmesan, romano and asiago cheeses
Kraft sun-dried tomato dressing

Mix together in desired amounts and marinate in the fridge overnight.

Turkey Salad -- Emily Burneson

1 qt. turkey, cooked and chopped
1 can water chestnuts, sliced, drained
1 C seedless grapes
1 C celery, chopped
1 C sliced almonds
1 C pineapple chunks or tidbits, drained

Dressing:
1 C mayonnaise
1 tsp curry powder
1 tsp soy sauce
1 tsp lemon juice

Combine dressing ingredients then pour over the salad, and toss. Serve atop lettuce.

Teriyaki Chicken Salad-- Malinda Williams

1 lb boneless, skinless chicken breasts
1/3 c. Soy sauce
2/3 c. Teriyaki sauce
½ tsp. Garlic powder
Salt & pepper to taste
Iceberg lettuce (or butter lettuce)
Red leaf lettuce (or Romaine)
1 bunch green onion, thinly sliced
1 pkg. square won tons, cut in strips
¼ c. slivered almonds
2 Tbs. sesame seeds

Dressing:
½ cup vegetable oil
8 Tbs. sugar
8 Tbs. red wine vinegar or rice vinegar
1 tsp. sesame oil

Marinade chicken in mixture: 1 part soy sauce, 2 parts teriyaki sauce, garlic powder, salt and pepper for 2 hours to overnight. Bake chicken at 350 deg for 25-30 minutes, broil or the last 5 min. Shred ½ of meat. Thinly slice rest of meat to lay on top.
Mix lettuces and onions in a serving bowl. Fry won tons and sesame seeds in wok. Blot off oil. Toast almonds. Toss all in salad, adding shredded chicken. Mix dressing ingredients. Add to salad & serve.

Orzo Dried Cherry Pasta

16 oz. orzo pasta, cooked, draining and drizzled with olive oil. Allow to cool.
Add a package of pine nuts, a package of dried cherries, and about a cup each of chopped fresh basil and spinach. Amounts can vary – make to taste. Serve at room temperature or chilled.

Chinese Chicken Salad
Dressing:
¼ cup vegetable oil
2 T sugar
2 T cider vinegar
1 T soy sauce
½ t ginger
¼ t salt
¼ t pepper

Salad:
1 head romaine lettuce, chopped (about 8 cups)
3 cups cooked chicken, cubed
1 cup chow mein noodles
½ cup chopped cashews
¼ cup toasted sesame seeds
2 scallions, sliced

Whisk dressing ingredients until blended. Pour over salad ingredients and toss to coat. Serves four.

Classic Pepperoni and Vegetable Pasta Salad

1 pouch Pasta Mix (Betty Crocker Suddenly Salad)
1 pouch Seasoning Mix (also Betty Crocker Suddenly Salad)
Cold water and vegetable oil called for on the Suddenly Salad box
1 cup ready-to-eat pepperoni slices, cut in half
8 ounches frozen broccoli, carrots, and cauliflower – cooked and drained
2 ¼ ounce sliced olives

Make pasta salad as directed on box. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad. Serves four.

Caribbean Salad

- Iceberg and Romaine Lettuce - add other salad additions as desired: carrots, red cabbage, celery, etc.

- Pineapple Chunks – canned or fresh

- Pico de Gallo - chop and mix 2 tomatoes , ½ onion, ¼ c yellow bell pepper, 1T cilantro.

- Wanton Wrappers – sliced into strips and fried in oil

- Chicken Breasts - marinated in ginger, sesame seeds, sesame oil, and soy sauce)

- Honey Lime Dressing - combine the following ingredients in a blender: ¼ c red wine vinegar, ½ c olive oil, juice of 1 lime, 4 T honey, 2 T mayo, 2 t dijon mustard, 1 t regular mustard, ¼ t dry mustard, ¼ t salt, 1 t onion, ¼ c fructose, dash black pepper, paprika, 5 drops tobasco, ¼ t horseradish

Toss lettuce salad with pineapple and Pico de Gallo. Top with grilled chicken, dressing, and wontons.