Peach Burrata Salad

 Vinaigrette

1/3 cup extra virgin olive oil

2 T. peach or apricot jam

2 T. champagne vinegar or red wine vinegar

fresh cracked pepper and kosher salt

Salad & Toppings

1/4 cup pine nuts

5 oz. spinach

5 oz. arugula

4 large peaches, sliced

8 oz. burrata, liquid drained

Flaky salt

1/2 cup basil (loosely packed)

Vinaigrette Instructions

In a small bowl whisk together the EVOO, jam, vinegar, several cranks of fresh cracked pepper, and a pinch or two of kosher salt. Taste and add additional salt or pepper if needed. Dressing should be a pourable consistency. If it's too thick, add additional EVOO, one tablespoon at a time, until desired consistency is achieved. Set aside.

Salad

Warm a small skillet or nonstick pan over medium heat & add the pine nuts. Cook until fragrant and toasted, stirring regularly (about 3-5 minutes), being careful not to burn. Remove from heat and set aside.

Lay the spinach and arugula in a large serving bowl. Nestle sliced peaches in a cluster of 4-5 slices on top of the greens. Tear the burrata into large orange slice-sized pieces, and place on top of greens beside peaches. Sprinkle pine nuts on top of salad. Drizzle salad with vinaigrette (may not need all of it), and finish with flaky sea salt and fresh basil (whole or torn). Serve immediately.  

Via: femalefoodie.com

Strawberry Spinach Salad with Chicken and Avocado

 Dressing:

1/4 cup extra virgin olive oil

1 T. golden balsamic vinegar

1 tsp. sugar

1 T. roughly chopped fresh tarragon

1/4 tsp. kosher salt

1/4 tsp. black pepper

Salad:

2 boneless skinless chicken breasts

6 cups loosely packed fresh spinach 

6-8 large strawberries, hulled & quartered

1 avocado, peeled, seeded and cut into chunks

3-4 thinly sliced rings of red onion

1/4 cup feta or goat cheese

2 T. sliced candied almonds*

Instructions:

Whisk the EVOO with balsamic vinegar, sugar, tarragon, salt and pepper in a small bowl until blended.

Place the chicken breasts in a shallow bowl & cover with half of the dressing, cover & refrigerate for 30 minutes to 2 hours.

Spray a grill pan with cooking spray & heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce cooking temperature to medium low & cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into 1/4" slices.

Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken & top with feta or goat cheese & almond slices. Serve immediately.  

*Candied almonds (melt 3T. butter then add 1/2 cup sugar and let it get melty for a few minutes, then throw in sliced almonds and stir it around for a few minutes on medium heat until it turns light golden brown. Then spread on parchment paper until it cools.)

via: Foodie Crush

Goat Cheese Salad

Fried wontons

Bacon

Goat cheese (or Feta)

Strawberries (blackberries or raspberries also work well. Apples in the fall)

Red onion
Chopped romaine lettuce

Candied almonds (melt 3T. butter then add 1/2 cup sugar and let it get melty for a few minutes, then throw in sliced almonds and stir it around for a few minutes on medium heat until it turns light golden brown. Then spread on parchment paper until it cools.)

Dressing

1/2 cup canola oil

1/2 cup to 3/4 cup blackberry or raspberry seedless jam

1/3 cup red wine vinegar

1/4 cup to 1/3 cup sugar

plop of mustard

1 tsp. kosher salt

couple dashes of Louisiana hot sauce

Combine all ingredients and blend.

Poppy Seed Dressing

1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

Recipe from Our Best Bites

Chicken Salad

1 can cream of celery soup
2 tablespoon mayo
1/4 t pepper
2 cups rotisserie chicken
2 stalks celery chopped
1 small onion chopped

Stir soup, mayo & pepper in bowl. Add the remaining ingredients and toss to mix. You can add craisins and grapes and almond or pecans as well. Serve on croissants. 

Chicken Bow Tie Pasta Salad

1. Bake 3 or 4 chicken breasts in the oven until done.  Cool and cut into bite size pieces.

2. Heat water to boiling and cook one 1lb. pkg. of bow tie pasta according to pkg. directions.

          Drain in colander and rinse with cold water.

3.While chicken and pasta cook, assemble the dressing.

          Blend in blender or food processor:

          2 cups (4oz.) of basil (stems removed)

          1/2 C. white vinegar

          1 C. olive oil

          2 cloves garlic

          2 Tbsp. packed brown sugar

          1/2 tsp. sea salt

          1/2 tsp. pepper

    There is no need to chop the basil or garlic before blending.  Just remove the stems from the basil and husks from the garlic.

4.      In a large mixing bowl, mix together chicken, pasta and dressing.  Put mixture in a Ziploc bag and allow to marinate overnight in the refrigerator. 

 Assembling the Salad

1. Wash 1 lb. spinach and remove the stems. 

2. Chop 4-5 green onions.

3. Cut 3oz. or about 20 salami rounds into strips.

4. Chop 2 C. (approx. 1-2) Fuji apples, with skin on, into bite size pieces.

5. Measure 1 C. Craisins, 1/2 C. Pine nuts (or sliced almonds), 4oz. Feta Cheese.

6. Wash 1 pint small grape tomatoes.

In a large bowl mix together the spinach, pasta/chicken mix, green onions, salami strips, apples, Craisins, pine nuts, cheese and tomatoes.  Stir well.

Greek Panzanella

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

via: Ina Garten (Food Network)

Sweet Pork Salad With Lime CIlantro Dressing

2-4 lb pork roast
1 ½ Cups Coca Cola
Salt, Pepper, Garlic Seasoning Salt

Sauce:
1 Cup Coca Cola
1 Cup ketchup

Dressing:
1 jar Herdez Salsa Verde (mild tomatillo salsa, I get it at Walmart, any size)
Equal amount of prepared ranch dressing (Hidden Valley)
1 Bunch Cilantro

10 inch wheat or flour tortillas
Shredded green leaf lettuce
Black beans, I just used canned
Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired)
Diced tomatoes, cheese, guacamole….etc
Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)

1.Place roast in crockpot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crockpot, discard juices. Shred pork into bite size pieces and place back into pot on low.
2.Place Cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.
3.For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.
4.To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole. Cheese, guacamole and crispy tortilla strips not pictured, but really good in it!
via: Picky Palate

Kristen's modifications:
I cooked the pork on high for 7 hours. I added all the ingredients, then drained all the coke after cooking. Then I added 1 small can of red enchilada sauce and 1/2 cup brown sugar to sweeten it up a bit and give it a bit of enchilada taste. I followed all ingredients for the dressing, but I put it all into the blender to make it creamy and chop up the cilantro into smaller pieces.

Mango Quinoa Salad

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

via: Our Best Bites

Basic Cooked Quinoa
by Our Best Bites

Yields: about 2 C cooked quinoa

2/3 C dry quinoa
1 1/3 cups water or broth (chicken, vegetable, or beef)
1 pinch salt

Place quinoa in a bowl and cover with 1 inch of water. Gently stir and carefully pour out excess water. Add water again until it covers quinoa by 1 inch. Let sit for 5 minutes.

While quinoa is soaking, bring 1 1/3 C water or broth, and pinch of salt, to a boil on the stovetop. Reduce heat to simmer. Drain quinoa from soaking water using a fine mesh sieve. Add grains to simmering water on stove top. Place tight-fitting lid on pot and simmer for about 15 minutes, until all the water is evaporated. Remove from heat and let sit 5 minutes. Fluff with fork.

Orzo Salad With Corn & Tomatoes

1 lb. green beans, trimmed

1 & 1/2 cups dried orzo pasta (8oz)

3 ears fresh white sweet corn

1/2 cup white wine vinegar

1/2 cup extra-virgin olive oil

1/2 cup shallots, minced

2 T. Dijon mustard

2 T. minced fresh tarragon (2 tsp. dried)

salt & pepper to taste

2 cups cherry tomatoes, halved

Bring water to a boil in a large pot. Cut green beans into 2" lengths. Add to boiling water; cook 3-5 minutes. Drain, place in ice water until cold; drain. Fill pot with water again & bring to a boil. Add orzo; cook 8-11 minutes. Drain & rinse. Husk corn, rinse & cut off kernels in a large bowl. In a small bowl, whisk vinegar, oil, shallots, mustard, tarragon, salt & pepper. In a large bowl, mix orzo with 1/2 cup dressing, salt & pepper. Spread out orzo. Layer corn, green beans & tomatoes over pasta. Pour remaining dressing over salad & mix.

Mandarin Pasta Salad

Dressing:

- 1 tsp. finely chopped, peeled, fresh ginger root

- 1 garlic clove, pressed

- 1/3 cup rice vinegar or white wine vinegar

- ¼ cup orange juice

- ¼ cup vegetable oil

- 1 tsp. sesame oil

- 1 envelope Lipton onion soup mix

- 2 teaspoons sugar

Salad:

- 8 oz. bow tie pasta

- ½ cucumber, scored, seeded and sliced

- ½ cup diced red bell pepper

- ½ cup coarsely chopped red onion

- 1 package (6 oz) fresh baby spinach leaves

- 1 can (11 oz) mandarin orange segments, drained

- 2 cups diced, cooked chicken

- ½ cup sliced almonds, toasted

1. For fresh dressing, finely chop ginger root. In small bowl, whisk ginger root, garlic, vinegar, OJ, vegetable oil, sesame oil, soup mix, and sugar. Cover, refrigerate until ready to use.

2. For Salad, cook pasta according to package directions. Drain and rinse under cold, running water. Place pasta in large bowl.

3. Meanwhile, score cucumber, remove seeds and cut slices in half. Dice bell pepper, coarsely chop onion. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad and toss. Serve immediately.

Sweet & Sour Pasta Salad

1 pkg. (16oz) tricolor spiral pasta

1 medium red onion, chopped

1 medium tomato, chopped

1 medium cucumber, peeled, seeded & chopped

1 medium green pepper, chopped

2 T. minced fresh parsley

Dressing:

1 & 1/2 cups sugar

1/2 cup vinegar

1 T. ground mustard

1 tsp. salt, optional

1 tsp. garlic powder

Cook pasta according to package directions, drain & rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper & parsley; set aside. In a saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad & toss to coat. Cover & refrigerate for 2 hours. Serve with a slotted spoon.

Orzo Salad

Vinaigrette

Whisk:

1/4 cup red wine vinegar

2 T fresh lemon juice

1 tsp. honey

Gradually whisk in 1/2 cup olive oil

add salt & pepper

Cover & chill.

May be made 2 days prior.

Bring 6 cups chicken broth to a boil. Stir in 1 lb. Orzo, reduce heat to medium. Cover pan partially. Cook until tender, stirring occasionally. Drain, then transfer to a large, wide bowl. Toss. Once cool add:

1 cup grape tomatoes, halved

7 oz. crumbled feta cheese

1 cup chopped, fresh basil

1 cup chopped green onions

Toss all together, add vinaigrette. May need more salt & pepper.

Serve at room temperature.

** May add 1/2 cup nuts (pine nuts or slivered almonds)

Mandarin Salad

romaine lettuce

spinach

iceberg lettuce (optional)

red onion, cut very fine

strawberries (whole, halved or quartered, depending on size)

or

mandarin oranges

or

red grapes

sliced or diced slivered almonds (toasted)

Dressing:

1 cup Mayo (not Miracle Whip)

1/2 cup sugar

1/4 cup red wine vinegar

1 T. poppy seeds

Make dressing ahead. Toss just before serving.

Pretzel Salad

2 1/2 cups coarsely chopped pretzels
3/4 cup melted butter
3 T sugar
Mix well. Spread in 9 x 13 pan. Bake for 10 minutes at 350 degrees. Cool.

Cream 8 oz softened cream cheese, blend in 1/2 cup powdered sugar and 1- 8 oz. Cool Whip. Mix well. Spread over pretzels. Refrigerate.

1- 6oz. strawberry jello
2 cups boiling water
2- 10 oz frozen strawberries

Dissolve jello in boiling water & add frozen berries, breaking up as stirring. Chill until slightly thickened. Pour over cool whip layer. Refrigerate until set.

Chicken Salad

2 cups cubed, cooked chicken

1/2 cup diced celery

1/2 tsp. salt

1/2 cup mayonnaise

1 can mandarin oranges, drained

1/2 cup chooped nuts (optional)

1 can pineapple chunks, drained

Mix all ingredients together. Chill & serve on a lettuc leaf.

Macaroni Salad

1 package macaroni noodles (I like to use the "salad" noodles), cooked to package directions

red onion, finely chopped

white onion, finely chopped

mayonnaise

chopped olives

sweet relish

hard boiled eggs, chopped

celery, chopped

salt & pepper, to taste

paprika

Combine as much of each ingredient as you like.

ORIENTAL CHICKEN SALAD

2 Pkg. Chicken Ramen noodles

1 (8oz.) pkg. shredded cabbage

½ cup toasted, slivered almonds

2 cups cooked, cubed chicken

4 chopped, green onions

DRESSING:

2 seasoning packets from noodles

½ tsp. salt

½ tsp. pepper

¼ cups salad oil

3 Tbsp. vinegar

2 Tbsp. sesame seeds

Crush noodles slightly, place in strainer and pour boiling water over to soften. Drain well. Place in bowl and add remaining salad ingredients, toss lightly. Make dressing and shake well. Pour over salad and toss. Cover and chill several hours. Add almonds just before serving.
Serves 8-10

ORANGE JULIUS SALAD

1 (3oz.) orange Jell-O

1 (3oz.) cook & serve vanilla pudding

1 (3oz.) Jell-O Americana Tapioca pudding

1 (8oz.) Cool Whip, thawed

1 (8oz.) can mandarin orange, well drained

Combine dry Jell-O & puddings; stir into 3 cups boiling water and continue boiling for 2 minutes, stirring constantly. Cool completely (1 hr.). Add the cool whip, mixing in well, then add the drained fruit. Pour into a 9x13 dish and cover. Chill 6 hours or overnight.

Cookie Salad

2 small packages instant vanilla pudding

2 cups buttermilk

12 ounce Cool Whip

1 medium can mandarin oranges, drained

1 medium can pineapple tidbits, drained

1/2 package fudge stripe cookies, crushed
Mix together pudding and buttermilk. Fold in Cool Whip. Chill till ready to serve. Crush cookies (only until chunky, not finely crushed) and stir in at the last minute before serving.