Antipasto Picnic Salad

This was yummo. I will add a bit less of the reserved liquid next time.
Antipasto Picnic Salad

From: Taste of Home Simple & Delicious Cookbook

1 pkg. (16 oz.) medium pasta shells
2 jars (16 oz. each) giardiniera
1 lb. fresh broccoli florets
1/2 lb. mozzarella cheese, cubed
1/2 lb. hard salami, cubed
1/2 lb. deli ham, cubed
2 pkgs. (3 1/2 oz. each) sliced pepperoni, halved
1 lg. green pepper, cut into chunks
1 can (6 oz.) black olives, drained

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbs. lemon juice
1 tsp. Italian seasoning
1 tsp. coarsely ground pepper
1/2 tsp. salt

Cook the pasta according to package directions.  Meanwhile drain giardiniera, reserving 3/4 cup liquid (I thought this was too much and will be cutting it in half next time.).  In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives.

Drain pasta and rinse in cold water; stir into meat mixture.  For dressing, in a small bowl, whisk oil, vinegar, lemon juice, Italian seasoning, pepper and salt and reserved giardiniera liquid.  Pour over salad and toss to coat.  Chill until serving. 

Fabulous Feta Salad

This was simple and yummy, my kind of side dish. I made it without the chicken since we were already having chicken.
Fabulous Feta Salad

From: Taste of Home Simple and Delicious Cookbook

2 1/2 cups bow tie pasta
4 cups romaine lettuce, torn
1 cup cooked chicken, cubed
1/2 cup feta cheese, crumbled
1/2 cup Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water.  In a large bowl, combine pasta, romaine, chicken and feta cheese.  Drizzle with the dressing and toss to coat.

BLT Salad

Always good for a nice side salad!
BLT Salad

From: Taste of Home Simple and Delicious Cookbook

1 lb. sliced bacon, cut into 1" pieces
1/4 cup butter, cubed
4 slices white bread, crusts removed and cut into 1" cubes
1/2 cup mayonnaise
3-5 Tbs. fresh basil, minced
2 Tbs. red wine vinegar
1/2 tsp. pepper
1/2 tsp. garlic minced
6 cups romaine, torn
1 1/2 cups grape tomatoes

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside. In another large skillet, melt the butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels, coo.

For dressing, whisk the mayo, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with the croutons.

Classic Cobb Salad

Oh so yummy and fresh. Gotta love it.
Classic Cobb Salad

From: Smitten Kitchen

Dressing: (This could easily be halved and still have more than enough.)
3/4 cup canola oil
1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbs. lemon juice
3/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Salad:
1/2 head iceberg lettuce, shredded
1/2 head romaine lettuce, chopped
1/2 bunch watercress, some of the stems trimmed, chopped (I left this out)
2 oz. blue cheese, crumbled
6 strips cooked bacon, chopped or crumbled
3 hard-boiled eggs, peeled and chopped
2 med. tomatoes, seeded, and chopped
1 boneless skinless chicken breast, cooked and cut into bite-sized pieces
1 avocado, chopped
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chives, minced

Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire sauce, sugar, and garlic in a blender. Puree the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside.

On a large platter, combine the iceberg, romaine lettuce and watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives or just throw everything together in a bowl.

Chicken and Couscous Salad

This was so good. I never would have expected the flavors to compliment each other so well. The only thing I would do differently is add more pineapple next time. That was my favorite part.Chicken and Couscous Salad

From: Treasury of Cooking Healthy

1 can (14 .5 oz.) chicken broth
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. curry powder
1 cup uncooked couscous
1 1/2 lbs. boneless skinless chicken breast halves, cooked (I will leave the chicken out in the future. I just preferred it without.)
2 cups fresh pineapple, cubed
2 cups cucumber, seeded and cubed
2 cups red bell pepper, cubed
2 cups yellow bell pepper, cubed
1 cup celery, sliced
1/2 cup green onions, sliced with tops
3 Tbs. apple cider vinegar
3 Tbs. water
2 Tbs. vegetable oil
1 Tbs. fresh mint or 1 tsp. dried mint
lettuce leaves, optional

Combine chicken broth, cinnamon, nutmeg and curry powder in a nonstick dutch oven or large nonstick saucepan. Bring to a boil over high heat. Stir in couscous; remove pan from heat and let stand, covered for 5 minutes. Fluff couscous with fork; cool to room temperature.

Cut chicken into 1/2" pieces. Add chicken, pineapple, cucumber, bell peppers, celery and green onions to couscous; toss to combine.

Combine vinegar water, oil and mint in a small jar with a tight fitting lid; shake well. Pour over couscous mixture, toss to coat. Serve immediately in lettuce lined bowl. Garnish as desired.

Sesame Mandarine Quinoa Salad

This recipe was my first experience with Quinoa. I was very pleased and have made several recipes since using the Quinoa.Sesame Mandarin Quinoa Salad

From: Picky Palate

1 cup whole grain Quinoa
1/3 cup olive oil
1 Tbs. balsamic vinegar
1 Tbs. sugar substitute (I just used sugar)
2 Tbs. sesame oil
pinch of kosher salt and fresh cracked pepper
1/2 cup sweet peppers, chopped
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese
1 cup mandarin oranges

Prepare quinoa according to package directions. (Which are: Add 2 parts water to 1 part quinoa over medium-high heat. Simmer for about 15 minutes or until grain is translucent and the germ forms a visible spiral on the external of the grain. I like to take a bit of olive oil in the bottom of a frying pan and kind of toast the quinoa before adding the water. It gives it a bit of a nutty flavor.) Transfer to a large bowl to cool. In a small bowl whisk the oil, balsamic vinegar, sugar substitute, sesame oil, salt and pepper until well combined. Pour over cooled quinoa and mix to combine. Add the sweet peppers, green onions, parsley, feta and mandarin oranges. Refrigerate until ready to serve.

Mediterranean Couscous and Lentil Bean Salad

Mediterranean Couscous and Lentil Bean Salad

From: Weight Watchers

1 cup dried lentils
1 can chicken broth (can substitute vegetable broth or water for a vegetarian option)
1 1/2 cups uncooked couscous
1 cup red pepper, diced (I usually add a bit more because I love this part of the salad)
1 cup fresh mint, chopped
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/2 cup lemon juice
1/4 cup olive oil
1 Tbs. dijon mustard
1 1/2 tsp. garlic, minced
1/2 tsp. pepper
1 cup crumbled feta cheese

Place lentils in a saucepan and cover with water 2" above the lentils. Bring to a boil, cover, reduce heat and simmer 25-30 minutes or until tender. (If you overcook them they will be mushy and you'll be sad.) Drain well, cool

Bring broth to a boil in a medium saucepan, gradually stir in the couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork. Combine lentils, couscous, bell pepper and next 3 ingredients in a large bowl. Stir gently.

Combine lemon juice and next 4 ingredients in a small bowl. Pour lemon juice mixture over the couscous mixture, stir gently to combine. Stir in feta.

Taos Chicken Salad

Wowwy this was so full of flavor and oh, oh, oh so yummy.Taos Chicken Salad

From: Treasury of Cooking Healthy

3 corn or flour tortillas, cut into 1/4" strips
1 lb. boneless, skinless chicken breasts, cut into strips
6 cups washed and torn assorted salad greens
2 oranges, peeled and cut into segments
2 cups, jicama, peeled and cut into strips
1 (15.5 oz.) can pinto beans, drained and rinsed
1 cup red bell pepper, chopped
1/2 cup sliced celery
1/2 cup green onions, sliced

Lime Vinaigrette Dressing

3 Tbs. cilantro or parsley, finely chopped (I used cilantro)
3 Tbs. plain low fat yogurt
3 Tbs. orange juice
2 Tbs. lime juice
2 Tbs. white wine vinegar
2 Tbs. water
1 Tbs. sugar
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. ground cumin

Prepare lime vinaigrette by combining all ingredients in a small jar with a tight-fitting lid; shake well. Set aside in refrigerator until ready to use. Shake before using.

Spray tortilla strips with cooking spray; spread out on a cookie sheet. Bake about 10 minutes or until browned, stirring occasionally. Cool to room temperature.

Spray a medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir about 15 minutes or until no longer pink in center. Refrigerate until chilled.

Combine greens, oranges, jicama, beans, bell pepper, celery and green onions in a large bowl; add chicken. Drizzle with lime vinaigrette; toss to coat. Serve immediately; garnish with tortilla strips.

Tri-Colore Orzo Pasta Salad

This was my first experience with arugula. When I smelled it I was a little worried that I was NOT going to like it. I was pleasantly surprised.
Tri-Colore Orzo Pasta

From: A Dash of Sass

1 lb. orzo pasta
3 Tbs. + 1/4 cup Extra Virgin Olive Oil
2 cups fresh arugula, roughly chopped
3/4 cup crumbled feta
1/2 cup dried cherries or cranberries, roughly chopped
1/4 cup toasted pine nuts
3 Tbs. lemon juice
1 1/2 tsp. salt
1 tsp. freshly ground black pepper

Fill a large pot with salted water. Bring to a boil. Add the pasta and cook until tender, approximately 8-10 minutes, stirring occasionally.

Drain the pasta and spread over a large rimmed baking sheet. Drizzle with 3 Tabs. of olive oil and stir to combine. Let cool.

In a large bowl, add the pasta and all remaining ingredients. Gently stir to combine. Serve cold or at room temperature.

Cucumber Salad

This was recommended to go with the Chicken Biryani and it complimented it very well. I can see making it for many other dishes as well.Cucumber Salad

From: Cooking Light, Jan/Feb 2009

1 cucumber, thinly sliced
plum tomato wedges (I used cherry tomatoes, sliced in half)
1/3 cup plain low-fat yogurt
1 Tbs. green onions, chopped
1 tsp. lemon juice
1/4 tsp. ground cumin
1/8 tsp. salt
dash of ground red pepper

Combine yogurt through red pepper. Toss mixture with cucumbers and tomatoes.

Chicken Pasta Salad

I will hopefully slowly but surely be catching up on my food blogging. I have about 30 recipes in queue.

This one is a yummy quick summery meal. We absolutely loved it. And I apologize, but I can't remember where I got it from. Somewhere online I'm sure. Also I cut most of the ingredients in this recipe in half because it made a lot as it was, I didn't need enough to feed an army. The quantities below are what I used.Chicken Pasta Salad

From: Unknown


1 lb. bowtie pasta
1-2 chicken breasts
1 lg. can mandarin oranges
1 can sliced water chestnuts, diced
1 cup celery, diced
1-2 cups red grapes, cut in half
1 bag craisins
1/2 cup mayo (I subbed in 1/2 plain yogurt)
1 (13 oz.) bottle of Coleslaw dressing (I didn't use the whole thing, I just added it until it was wet enough without being runny).
3 green onions, sliced
1 (16 oz. can) pineapple tidbits, drained

Cook pasta, drain and run under cold water to cool. Cook chicken and cut into cubes. Combine all ingredients, adding the Coleslaw dressing last.

Mandarin Orange and Cucumber Rice Salad with Orange Blossom Vinaigrette

This was so light and refreshing. It is perfect for summer.Mandarin Orange and Cucumber Rice Salad with Orange Blossom Vinaigrette

From: Cooking with Anne

Vinaigrette:
1 Tbs. olive oil
2 Tbs. orange blossom water (I couldn't get this here and substituted in orange extract and it was yummy)
1 Tbs. pomegranate vinegar (or other fruited vinegar)
1/2 cup liquid canned mandarin oranges
1 shallot, minced
1/2 tsp. salt

Salad:
2 cups water
1 cup rice
1 shallot, finely diced
1 Tbs. vegetable oil
1 small cucumber, peeled, seeded and diced
1 can (11 oz.) mandarin orange segments

Combine vinaigrette ingredients, stir well and let stand in the refrigerator for one hour or more to blend flavors.

Heat a small saucepan over medium-high heat and add the oil. Stir in the shallot and rice. Stir well so that the rice is well coated with oil. Add water, bring to a boil and reduce heat to low. Cover tightly and simmer for 15-20 minutes or until rice is tender. Remove from heat and cool completely.

Toss orange segments and cucumbers with the vinaigrette and place in the refrigerator until the rice is cooled. When rice is fully cooled, combine with the vinaigrette mixture and serve immediately.

Frog Eye Salad

Can you really go wrong with some good ole' Frog Eye Salad? I think not. This recipe isn't anything out of the ordinary, but I had to post it because it is getting so warm and this is a perfect summer side.
Frog Eye Salad

From: Mom Solter..aka Ruth

1 cup sugar
1 Tbs. flour
2 1/2 tsp. salt
1 3/4 cup reserved pineapple juice
2 eggs, beaten
1 Tbs. lemon juice
8 oz. Acini di Pepe (1/2 box)
1 tsp. vegetable oil
1 (20 oz.) can pineapple tidbits, juice reserved
1 (20 oz.) can crushed pineapple, juice reserved
1 lg. carton cool whip
1-2 cups mini marshmallows
3 lg. apples, diced
1 small jar maraschino cherries, halved
1-2 cans mandarin oranges

Mix the first five ingredients and cook over low heat until thick. Add the lemon juice and cool.

Boil 3 quarts of water. Add Acini di pepe and 1 tsp. oil. Cook 9 minutes or just until tender. Drain and rinse in cold water. Mix with the 1st mixture and let stand at least 8 hours or overnight in the refrigerator.

Remove pasta mixture from the refrigerator and fold in fruit, cool whip and marshmallows. Chill and serve.

5 Minute Southwest Salad

I made this last week on a day I wasn't feeling good but the family still needed to eat. It is probably easier than jumping in the car to go get McDonalds, which is what we would have done otherwise. And I appologize for the haphazard look of the food on the plate but once again, I was not feeling well.

5 Minute Southwest Layered Salad



From: Kraft Foods

6 cups torn Romaine Lettuce (I didn't have any but had bagged salad and it was fine but not as good as with romaine)
1 can black beans, drained and rinsed
1 can corn, drained
Salsa
Shredded Cheddar
Ranch Dressing (not pictured because that was my plate and I hate ranch)
Tortilla Chips, broken

Layer desidered amounts of each ingredient and enjoy.

Asian Noodle Salad

This is the perfect summer meal. It is very refreshing, yet filling. The flavor of the dressing is to die for. I love making this salad because there is something about me that really just loves chopping and this salad involves a quite a bit of that.

Asian Noodle Salad

From: The Pioneer Woman

1 pkg. linquine, broken in half, cooked, rinsed, cooled
1/2 head napa cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1/2-1 bag baby spinach
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
1 small bag mung bean sprouts (optional)
2 green onions, sliced
3 cucumbers, peeled and sliced
lots of chopped cilantro

Dressing:
juice of 1 lime
8 Tbs. olive oil
2 Tbs. sesame oil
6 Tbs. soy sauce
1/3 cup brown sugar
3 Tbs. fresh ginger
3 cloved garlic
2 jalepenos, seeded and coarsely chopped
lots of chopped cilantro

Toss salad ingredients together.

Place, fresh ginger, garlic, jalepenos and cilantro in a food processor. Pulse until finely minced. Add remaining dressing ingredients and pulse until combined. Serve over salad. (Some people like to toss the entire salad with the dressing. Keep in mind that leftovers will be soggy if you do this. And you will have leftovers!)

Marinated Vegetable Salad

Marinated Vegetable Salad

1 can (15 oz.) Le Sueur Peas
1 can (15 oz.) "Shoe Peg" corn
1 can (15 oz.) French Style green beans, chopped
1 small jar chopped pimento
1 green pepper, finely chopped
2 stalks celery, finely chopped
1 red onion, finely chopped
2-3 green onions, finely chopped
3/4 cup sugar
1/2 cup vinegar
1/4 extra light tasting olive oil
1 tsp. garlic powder

Drain and mix together the first 4 ingredients. Add the next 4 ingredients.

Heat together the sugar, vinegar and oil until the sugar dissolves. Add garlic powder. Pour the heated mixture over the vegetables. Cover and let stand in the refrigerator over night. Good as a salad or served with tortilla chips as a dip.

Crunchy Veg Salad with Lemon-Tahini Dressing

This was seriously yummy. Very filling. My kids, well. For example, Abbie put one bite in her mouth and said, "Ew!" and then wouldn't touch it. She didn't care for the dressing. But liked the salad without the dressing. Apparently, she's not a fan of Tahini. But I am. And I loved the dressing.

The only thing I might do differently next time is to omit the parsley from the salad. I wasn't real fond of it, here.


Crunchy Veg Salad with Lemon-Tahini Dressing
from Food Blogga

Salad:
1 large head romaine lettuce, sliced crosswise
1 large carrot, sliced on the diagonal
2 celery stalks, sliced on the diagonal
1 red bell pepper, chopped
1 medium apple of your choice, chopped
1/2 cup jicama, chopped (omitted, couldn't find)
1/2 cucumber, seeds removed, and sliced into half moons
3/4 cup canned chickpeas, drained and rinsed
1/4 cup raisins
3 tablespoons toasted shredded unsweetened coconut
3 tablespoons toasted chopped almonds
1/4 cup fresh parsley, finely chopped

Lemon-Tahini Dressing:
1/2 cup plain yogurt (I added a bit more)
1/4 cup tahini paste
2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon cayenne pepper
several shakes of salt
2-4 tablespoons water, or as much as needed

In a large bowl, add all of the salad ingredients.

In a small bowl, whisk together all dressing ingredients (except water). Slowly add water one tablespoon at a time, until you reach the desired consistency. Taste and adjust seasonings as necessary. Pour dressing over salad and toss until well coated. Garnish with additional parsley, coconut, and/or almonds, if desired.

Feel free to add some grilled chicken, turkey, or tofu for added protein.

Asian Rotisserie Noodle Salad

This was super tasty and light. It was perfect for making it seem like summer is still lingering just a little bit longer. The dressing has quite the nice zing to it.

Asian Rotisserie Chicken Salad

From: Martha Stewart

2 cups fresh cilantro, leaves and soft stems
1/4 cup lime juice
1/4 cup vegetable oil
Course salt and ground pepper
4 cups rotisserie chicken, meat shredded
1/4 medium red cabbage, core and thinly sliced
1 Red bell pepper, thinly sliced
2 green onions, thinly sliced
1 large head romaine lettuce, torn into bite sized pieces (I only used about 1/4 of a head)
1/2 cup cashews

Make Dressing: In a blender, combine cilantro, lime juice, and oil. Season with salt and pepper. Blend until smooth.

In a large bowl, combine chicken, cabbage, bell pepper, and green onions. Season with salt and pepper. In another bowl, toss lettuce with 1/2 cup dressing. (I didn't do this. I just drizzled each individual bowl with dressing. This is because I wasn't planning on consuming the entire dish in one sitting and didn't want the veggies and such to get soggy and nasty in the fridge). Divide among bowls and top with chicken mixture. Drizzle with remaining dressing and sprinkle with cashews.

Apple-Broccoli Salad

This recipe was wonderfully delicious. It does originally call for 1 cup of mayonnaise, and considering that we're trying to eat healthier around here, that was just WAY too much. So, instead of 1 cup of mayo, I only did 1/2 cup of mayonnaise and supplemented with 1/2 cup of yogurt. It was perfect! My 2 year old son ate all the broccoli and left the apples and raisins. Weird kid.



This would be the perfect dish to take to a potluck dinner or summer BBQ.

Apple-Broccoli Salad

4 c broccoli florets
1/2 c raisins
1/2 c chopped pecans, toasted
2 Lg Red Delicious Apples
6 slices bacon, cooked, crumbled
1 small red onion, chopped
1/2 c mayo
1/2 c plain yogurt
1/2 or less c sugar
2 Tbsp cider vinegar

Combine the first 6 ingredients in a large bowl. Make sauce in a small bowl by combining the mayo, yogurt, sugar and vinegar. Pour sauce over broccoli mixture. Stir to coat. Cover & chill until time to eat!

Insalata Caprese

I've had this salad several times, but never before made it. As we had Jenny's Cornbread Chicken last night for dinner, I needed a side to go with it. And I'll admit that this was strictly for Matt & I. The kids weren't big fans of the tomatoes, though they loved the cheese. My favorite part was the fact that I got to pull the basil off the lovely plant sitting in the windowsill of my kitchen. I just wish I had homegrown tomatoes. Good thing Florida has two growing seasons, I'll be planting some stuff come October. You're jealous, I know.

At any rate, this salad was super simple and thrown together VERY quickly (5 minutes.)

Insalata Caprese

2 large tomatoes
8 oz fresh mozzarella
salt
Freshly ground black pepper
Extra Virgin Olive Oil
Fresh Basil

Slice tomatoes and mozzarella thinly. Layer alternately around your plate. Roughly tear your basil leaves and sprinkle on top of the tomatoes/mozzarella. Sprinkle salt and pepper over all, to taste. Drizzle a Tablespoon or 2 of olive oil over everything. Eat.