Chicken Caesar Salad

Ingredients:
6 cups torn romaine lettuce
1 pound boneless skinless chicken breasts, cooked and diced
2 cups seasoned salad croutons
3/4 cup shredded Parmesan cheese
Creamy Caesar salad dressing (to taste)

Directions:
1. In a salad bowl, combine all ingredients. Toss to coat.
    or
2. Place all ingredients on the table and dish out each serving into a small salad bowl. Toss with as much dressing as you like and plate individually after it is thoroughly mixed.
Yield: 4-6 servings.

We had this at a little luncheon the other day and it was delicious. Served it with cherry tomatoes and grapes. It was really fun to mix up my own plate too. I've been craving it ever since.

Acquired by Nicky H.

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Fiery Chicken Spinach Salad

Ingredients:
6 frozen breaded spicy chicken breast strips, thawed
1 package (6 ounces) fresh baby spinach
1 medium tomato, cut into 12 wedges
1/2 cup chopped green pepper
1/2 cup fresh baby carrots
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
3 tablespoons salsa
3 tablespoons barbecue sauce
3 tablespoons prepared ranch salad dressing
2 tablespoons shredded Mexican cheese blend

Directions:
Heat chicken strips in a microwave according to package directions. Meanwhile, arrange the spinach on individual plates; top with tomato, green pepper, carrots, beans and corn. In a small bowl, combine the salsa, barbecue sauce and ranch dressing. Place chicken over salads. Drizzle with dressing; sprinkle with cheese. Yield: 6 servings.

We had this for dinner tonight. So good. I added some green leaf lettuce, cilantro, red onion, and avocado too- just other stuff I had around. You could do limitless variations of this salad. 

Nutrition Facts
One serving:(1 cup)
Calories: 253
Fat:10 g
Saturated Fat:2 g
Cholesterol:17 mg
Sodium:790 mg
Carbohydrate:30 g
Fiber:6 g
Protein:11 g

www.tasteofhome.com

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Watercress, Pear, & Cashew Salad

1 tablespoon vegetable oil (such as safflower)
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 bunches watercress (about 1 pound total), tough stems removed
1 Bosc pear, cored and thinly sliced
1/4 cup chopped unsalted cashews

In a large bowl, whisk together oil, lime juice, and soy sauce. Add watercress, pear, and cashews; toss to combine. Serve immediately.

Per Serving: 164 cal; 11.6 g fat (2 g sat fat); 5.5 g protein; 13.1 g carb; 2.1 g fiber

Martha Stewart -Everyday Food, October 08

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Potato Salad

5-6 medium potatoes
3-4 hard boiled eggs cooled
1 onion
2 celery sticks
4-5 dill pickles
salt & pepper
1/2 cup salad dressing
1/2 cup mayonnaise
1Tlb mustard

Boil potatoes until soft. Cool. Preferably overnight in fridge. Peel and dice potatoes and eggs. Add chopped onions, celery, dill pickles, salt and pepper. Mix salad dressing, mayo and mustard in separate bowl and stir into bowl of prepared vegetables.

Jan Newbold

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Cafe Rio Salad

Sweet Pork
3 lb. picnic pork roast
1 cup Salsa (any kind you want)
1 ¼ cup brown sugar

Cook in crockpot on low for 8 hours then add another ½ cup brown sugar and 1 tsp chili powder to pork. Shred the pork and cook for another hour. The pulled pork will soak up a lot of the juice, but you still want some juice to keep the pork moist. You can turn the crock pot on high for the last hour and it will cook a little faster. You will probably only need to cook it for another 30- 45 mins. if you turn it on high. I use less sugar than this.

Lime Cilantro Rice
1 cup uncooked rice
1 tsp butter or margarine
2 gloves of garlic
1 tsp lime zest
1 can chicken broth
¼ cup of water

Cook rice with above ingredients. You can add all these ingredients to a rice cooker and it will cook great. If you are cooking on the stove, boil and then cover and cook for 20 mins on medium heat. Once the rice is done, add the below ingredients:
2 TBS lime juice
2 TBS sugar
3 TBS chopped cilantro

Black Beans
2 cloves of garlic (you can use minced garlic as well)
1 tsp cumin
2 TBS olive oil
1 can of black beans
1/3 cup tomato juice
½ tsp salt
2 TBS chopped fresh cilantro (add this right before serving)

Cook all the above ingredients together until beans are warm. Add the cilantro right before serving.

Tomatillo Dressing
Juice from 2 limes
1 cup sour cream
½ envelope of fiesta ranch dressing mix
1 envelope regular ranch dressing mix
1 glove garlic (or minced garlic)
6 tomatillos, husked and cut in half
¼ cup chopped fresh cilantro

Husk tomatillos and rinse in cold water cut in half. Put the first 6 ingredients in a blender, in order. Blend until smooth then add the cilantro and blend. If you would like the dressing thicker you can add some cream cheese.

Here's another variation I found for the dressing: 1 1/3 cups sour cream, 3/4 cup mayonnaise, 1 bunch of cilantro, 1 package ranch dressing mix, 4 tbsp. salsa verde (green salsa), 2 cloves of garlic, 1/8 tsp. Tabasco sauce, juice of one lime. Mix together in the blender... and that's it!

Corn Tortilla Strips
Corn tortillas
Olive oil spray

Cut tortillas into thin strips, just like Café Rio. Lightly spray with olive oil and then place on an un-greased cookie sheet. Broil on Hi turning the tortillas strips every couple of minutes. Cook until golden brown. I think it takes about 10 minutes.

Fresh Tortillas
I buy the fresh tortillas at Costco and cook them. I sprinkle grated cheese on them while they are still hot. You can also roll this up in a burrito style. If Costco doesn’t have the tortillas you can buy fresh tortillas at most any Mexican restaurant. Or you could always make your own.

Serve this all together as a salad, or rolled up as a burrito, or in tacos. This feeds a large group, so you can adjust quantities, or freeze leftover meat.

Acquired by Jamie Styer

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Janet's Pasta Salad

1lb rotini pasta twists, white and rainbow, cooked in salted water. Do not overcook.
2 cup chopped chicken or turkey
2 T chopped fresh Italian parsley
1/2 cup thinly sliced green onions
3 oz baby spinach leaves
2 cans (11oz) mandarin oranges
1/2 cup sliced almonds

Toss ingredients together; add oranges last. Toss with chilled salad dressing.

Dressing:
2 T sesame seed, lightly toasted in oven (350 degrees about 5-7 min.)
1/2 cup canola oil
1/4 cup soy sauce
1/2 cup Italian wine vinegar and/or white vinegar
3 T sugar
1/2 t salt
1/4 t pepper

Rochester Stake Enrichment Recipe 2008

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Pasta Salad

8 oz pasta - cooked
1 oz peperoni
2 oz cheese or shreeded crubmled fetta
2 Tbsp black olives (if desired)
1 cup tomatoes- cherry cut in half
1/2 cup green pepper diced
1 sliced red onion
2 Tbsp chopped fresh basil

Mix all together and chill before serving. Top with 1/2-1 cup of fat free dressing- whatever you like.


Acquired by Grandma Barbara Newbold

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