Chinese Chicken Salad

We eat alot of salad in the summer. It just gets too darn hot to turn the oven on!!! Blah!! I have made a similar salad before, but hadn't made this dressing. IT WAS THE BOMB!!! We always serve our dressing on the side, because I don't like my salad drowning in dressing!!! Since we served it on the side, there was plenty left over, and we had it on more salads, and fresh veggies too!! Yum!!

 Chinese Chicken Salad
submitted by Camille
(adapted from Chef in Training )

1 cup sunflower seeds
1 head of lettuce, or 1/2 of 2 different kinds of lettuce (we like 1/2 iceburg and 1/2 green leaf or red leaf), chopped
 2 packages Beef Top Ramon dry, save the packets
 1 bunch green onions chopped
2 cups cooked and diced/shredded chicken .

Dressing:
 1 cup peanut oil
 1/2 cup sugar
1/3 cup white vinegar
 2 packets beef seasoning (from Top Ramon packages listed above)

1. In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
2. Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
3. In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.
4. Add dressing to salad, mix well and serve.

BLT Pasta Salad

This picture does not do this salad justice. It was so good! All of my family liked it, even my picky guy. I served this salad with a side of homemade rolls one unseasonable warm evening. Will be a perfect for dinner for those warm summer nights. 

BLT Pasta Salad
submitted by Michelle
(from A Bird and a Bean)


Ingredients 12 ounce corkscrew shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme (I am not a fan of thyme so I left this out)
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayo
1/4 cup sour cream
4 tablespoons chopped chives
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts (I just used one huge head of Iceberg lettuce)

Directions Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Roasted Acorn Squash, Quinoa, and Feta Salad

With the New Year, I am trying harder to not only have healthier meals, but a different variety of healthy meals. And also to try new foods. I have never cooked with Acorn Squash before, and have wanted to try it, but didn't know what to do with it!!! So, when I saw this recipe, I had to try it! It was really good, and the Acorn Squash was the BOMB!!!!!! I could've just eaten the Squash and been happy!!!! I will definitely make this one again, and will also just bake up some Acorn Squash to have for a side dish with our meals!! Yummy!!


Roasted Acorn Squash, Quinoa, and Feta Salad
submitted by Camille
(adapted from A Couple Cooks)

2 acorn squash
2 cups cooked Quinoa
1 bunch of lettuce greens
One orange (for 2 teaspoons fresh squeezed juice and zest)
Feta cheese
1/2 cup walnuts (we don't like walnuts, so I used 1/2 cup chopped Almonds)
4 tablespoons olive oil, divided
2 tablespoons white wine vinegar
2 teaspoons ground mustard
1 teaspoon honey
Kosher salt
Pepper
Parchment paper

What To Do

1 Roast the squash: Preheat the oven to 425°F. Cut the acorn squash in half and scoop out the seeds. Cut into 1/4 inch slices. Line a baking sheet with parchment paper, and toss the squash slices with 2 tablespoons olive oil, several pinches kosher salt, and fresh ground pepper. Roast until tender, about 30 to 40 minutes.

2 Toast the walnuts: (Once again, I used Almonds, not walnuts, but then toasted them the same way) Crush or chop the walnuts (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item). In a small skillet, toast the nuts over medium to low heat, stirring occasionally, until they are brown and fragrant, taking care that they don’t burn.

3 Make the dressing: In a small canning jar, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 teaspoons ground mustard, 1 teaspoon honey, and 2 teaspoons fresh squeezed orange juice. Shake vigorously to combine (alternatively, whisk the ingredients together in a small bowl). Season with a pinch of kosher salt and fresh ground pepper. Taste, and adjust seasonings if needed.

5 Assemble the salad: On each plate or bowl, pile a bunch of greens. Top with roasted squash, warm Quinoa, feta crumbles and toasted walnuts. Drizzle with some dressing and garnish with a bit of orange zest and fresh ground pepper.

Strawberry and Chicken Salad

Mmmmm...this salad was soooo good!!!! We had it for dinner the other night, and then had it again for lunch the next day!!! So yummy, and refreshing!



Strawberry and Chicken Salad
submitted by Camille

1 head of Romaine lettuce
2 cups cooked chicken, shredded
1 can (15 oz) mandarin orange segments, drained
2 cups sliced strawberries
1/2 cup dry roasted peanuts
Poppy Seed dressing

Toss romaine in large bowl with chicken, oranges and strawberries.

Sprinkle with peanuts.

Serve with dressing.

Chicken Cobb Salad with Blue Cheese dressing

Delicious salad!!! Makes TONS of dressing. Maybe I will half the dressing next time (we don't like to put ALOT of dressing on our salads). Don't you just love a good salad and some bread in the summer time?! We sure do!! Beats having to turn on the HOT oven in the heat!!!



Chicken Cobb Salad with Blue Cheese dressing
submitted by Camille

Dressing
1/3 cup mayonnaise
3 Tbsp plain lowfat yogurt
3 Tbsp red wine vinegar
1 clove garlic, minced
1/2 cup crumbled blue cheese (2 oz.)

Salad
8 cups mixed salad greens
1-2 cups cooked chicken, chopped
4 hard cooked eggs, quartered
1 medium ripe avocado, pitted, peeled, and sliced
2 medium tomatoes, chopped
1/2 cup bacon flavored bits or chips

In small bowl, beat mayonnaise, yogurt, vinegar and garlic with wire whisk. Stir in blue cheese. Cover and refrigerate at least one hour.

Just before serving, arrange salad greens on 6-8 individual plates. Top with remaining salad ingredients. Drizzle salad dressing over salads.

If desired, sprinkle with freshly ground black pepper.

Bruschetta Chicken Salad

I came up with this salad one night, and it turned out GREAT!!!! I love trying new seasonings, and I found this Garlic Pepper, made by McCormick, and it is my new favorite seasoning!!! It really makes the salad!!! Enjoy!!!!



Bruschetta Chicken Salad
submitted by Camille

1 head of your favorite lettuce (either red or green leaf is my favorite)
2 chicken breasts, cooked and shredded
1 1/2 cups croutons
1 large, or 2 small, tomato's, diced
1/4 - 1/3 cup finely shredded Italian style cheese (Wal-Mart brand is yummy, and cheap!)
1/3 - 1/2 cup Ranch dressing (you may want more, or less, depending on your taste)
1 tsp McCormick Garlic Pepper

Tear up lettuce, and mix all ingredients in large bowl. Serve immediately.

Mom's Taco Salad

This is something we had growing up ALL OF THE TIME!!! And it was always a hit, and almost never any leftovers!!! This is also served at our house many times a year, and we ALL LOVE IT!!! In fact, it is often requested by my kids for their "Birthday dinner" they pick for me to make!!!

(P.S. it is important that you use Frito's corn chips, and not just any generic brand of corn chips....believe me! Your taste buds will thank you!!)



Mom's Taco Salad
submitted by Camille
(from our Mother)

1 lb ground meat or turkey
1 small onion, chopped
1 pkg. taco seasoning
1 large tomato, diced
1 can olives, sliced
1-2 cups shredded cheddar cheese (we prefer sharp!)
1/2 head iceberg lettuce
1 head green leaf lettuce
1 large bag Fritos Corn Chips, crumbled

Brown meat in pan with onion. Drain. Add taco seasoning with small amount of water. Simmer 10-20 minutes. Drain again. Miz all ingredients in salad bowl, adding chips last. Serve immediately with Ranch dressing.

Asian Chicken Salad

Mmmmm!!! This salad was so yummy!!! I loved it so much, I had it for lunch 3 days in a row!!! LOL!!! I didn't have any almonds on hand, but it still tasted great to me :) My husband really liked this too!!



Asian Chicken Salad
submitted by Camille
(from My Kitchen Cafe)

1 package (3 ounces) oriental-flavor ramen noodle soup mix (I often use two packages of the noodles to give my kids more crunch to eat - at 14 cents a pop, I figure I can afford the splurge)
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I use the broccoli slaw)
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional)
2 scallions, both white and light green parts, chopped

Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.

Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.

Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.

Serves 4 to 6 as a main course

Homemade Red Wine Vinaigrette

Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet

Citrus Salad Toss

Made this delicious salad for a New Year's Eve party. It was so yummy, and I got RAVE reviews from those who were at the party!!! Definitely will be on the high end of my yummy salad's list of recipes!!!!
P.S. I didn't add the sugared pecans because the house we were at for New Years Eve is a "Nut-Free house" due to allergies. It was still good without the pecans!!!


Citrus Salad Toss
submitted by Camille
(from The Sister's Cafe)

Romaine or spring mix
1 red onion, sliced
1 large orange, peeled and sliced
1 pt. strawberries, cut up
2 avocados, cut up
sugared pecans

Dressing:
1/2 cup oil
1/4 cup lime juice
2 T orange juice
2 T sugar
1 tsp grated lime zest
1 tsp grated orange zest

For sugared pecans, mix the sugar and pecans in skillet. Cook over low heat until the sugar melts, stirring to coat well. Be patient, this can take awhile. However, you want to be vigilant because when the sugar finally melts, you have to move fast. Put on wax paper to cool.

Mix all dressing ingredients and let sit for awhile so the flavors can blend.