Various salad recipes

[sunshine]

Chicken and Strawberry Salad
Build a backyard brunch around this colorful grilled chicken-and-spinach
salad. Set out a pitcher of fresh-squeezed orange juice and a basket of
blueberry muffins to complete the meal.

2 tablespoons orange juice
1 tablespoon olive oil or salad oil
1 tablespoon lemon juice
2 teaspoons sugar
1/4 cup soy sauce
2 green onions, thinly sliced (1/4 cup)
2 tablespoons orange juice
1 clove garlic, minced
12 ounces skinless, boneless chicken breasts
4 cups spinach leaves
1 11-ounce can mandarin oranges, drained
1 cup sliced strawberries

For dressing, in a screw-top jar combine 2 tablespoons orange juice, the oil,
lemon juice, and sugar. Cover and shake well. Chill dressing until serving
time.

For marinade, combine soy sauce, green onions, 2 tablespoons orange juice,
and garlic. Place chicken in a plastic bag set into a shallow dish. Add
marinade; seal bag. Turn chicken to coat well. Chill for at least 2 hours or
up to 24 hours, turning chicken occasionally. Remove chicken from bag,
reserving marinade.

Grill chicken on an uncovered grill directly over medium coals for 5 minutes.
Brush chicken with marinade; turn chicken and brush with marinade. Grill for
7 to 10 minutes more or until chicken is tender and no longer pink. Cool
slightly; slice chicken breasts.

Line 4 individual salad plates with spinach leaves. Arrange oranges,
strawberries, and chicken breast slices on spinach-lined plates. Shake
dressing; drizzle over salads. Makes 4 servings.

To grill by indirect heat: Arrange preheated coals around a drip pan in a
covered grill. Test for medium heat above pan. Place chicken on grill over
drip pan. Cover and grill for 18 to 20 minutes or until chicken is tender and
no longer pink, brushing with marinade up to the last 5 minutes of grilling.
***************************************************
7 Layer Chicken Taco Salad

1 lb. boneless, skinless chicken breast
2 c. chicken broth
3/4 t. salt
1/2 t. black pepper
3 c. shredded lettuce (iceberg or romaine works best)
1 can whole tomatoes, chopped into bite size pieces
1 can black beans, rinsed
1 large avocado, diced
1 c. finely chopped red onion
1 c. Monterey Jack or Cheddar cheese
3 T. apple cider vinegar
2 T. olive oil
1 bag of bite size tortilla chips

Bring chicken broth and chicken to a boil. Reduce heat and simmer cooking
chicken until white. Remove chicken and using a fork, tear into shreds.
Reserve 1/3 c. of the broth and tomato juice from canned tomatoes.

In a wide bowl, layer shredded lettuce, tomatoes, black beans, chicken and
avocado. Scatter red onion and cheese on top.

In a small bowl, whisk together vinegar, olive oil, salt, pepper, chicken
broth and tomato juice. Mix well. Drizzle over salad and serve.

Serve with bite size tortilla chips.

Please note that when serving this dish, I put a layer of tortilla chips on
each plate prior to dishing out the salad.

Makes 6 Servings.
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7-up salad

1 lg lime jello
7-up (cold)
small bag marshmallow
1 small can pineapple (drained) crushed
1 lg bannann or 2 medium
egg
dreamwhip
cornstarch
pineapple juice
sugar

make jello with 2 cups water add 2 cups cold 7-up instead of water let set up
till very wiggle
2.take out of refrigator add 2 cups marshmallow.pineapple,bannanas,mix
together cover put in refrigator overnight next morning make topping

topping
make dreawhip 2 pkg put in refrigator
2. in small sauce pan add 1/2 c sugar, 1 t vanilla,1 egg slightly beaten.1/2
c butter,2T cornstarch med heat stir constanly useing a whire whip until
thick set aside
cool then fold in with dream whip put on top of jello cover put in refrigator
until ready to serve

Makes 12 Servings.
******************************************************
Super Fruit Salad with Orange Lime Drizzle

4 kiwi fruit, peeled and diced
1 ripe mango, peeled, pitted, and diced
1 large papaya, peeled, seeded, and diced
3 cups peeled and diced cantaloupe
2 cups stemmed and sliced strawberries
1/4 - 1/2 cup fresh orange juice
1 - 2 tablespoons fresh lime juice
1 - 2 cups of blueberries

Place fruit in large serving bowl. Drizzle with orange juice and lime juice
and toss gently to combine. Chill and serve.

Makes 4 Servings.
*******************************************************
BLT RICE SALAD

4 slices bacon
2/3 cup fat-free mayonnaise or salad dressing
1 tablespoon bacon drippings
4 teaspoons white wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup skim milk
3 cups cooked, chilled Riceland Extra Long Grain Rice
6 cherry tomatoes, each cut into fourths
1/4 cup thinly sliced celery
2 tablespoons chopped onion
6 cups torn lettuce leaves
1/2 cup Cheddar cheese or toasted croutons

Fry bacon until crisp; reserve 1 tablespoon drippings. Drain
bacon on paper
toweling; cool and crumble. Set aside. In large bowl, combine
mayonnaise,
reserved bacon drippings, vinegar, sugar, salt and pepper; mix
well.
Gradually stir in milk. Add rice, tomatoes, celery, onion and
crumbled bacon;
mix well. Cover and refrigerate 1 to 3 hours. To serve, place 1
cup torn
lettuce leaves on each of 6 individual salad plates. Top each
with generous
1/2 cup rice mixture; sprinkle with cheese or croutons

Makes 6 Servings.
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Caesar Salad

1 Head Romaine Lettuce
¾ Cup Oil
3 Tablespoons Red Wine Vinegar
1 Teaspoon Worcestshire
½ Teaspoon Salt
¼ Teaspoon Dry Mustard
1 Large Clove Garlic
1 Egg (optional)
1 Lemon Half
Ground Pepper
¼ Cup Parmesan Cheese
Croutons

Chill lettuce for 2 hours. Combine oil, vinegar, Worcestershire, salt,
mustard and garlic in a jar, cover and shake. Pour water to 2". Bring to a
boil, turn off heat. Lower egg and cook for 1 minute. Remove and cool. Cut
leaves. Pour dressing. Toss salad. Break egg. Squeeze lemon juice, adding the
pepper and the cheese and toss. Add croutons. Makes 6 servings.

Makes 8 Servings.
**********************************************
Green Pea Salad

2 lbs Frozen petite peas thawed
1 Purple onion chopped fine
1 # Bacon - cook until crisp, then crumble
12 Oz Sour cream
1/2 cup Mayo

Seasoned salt, lemon pepper, white pepper, italian seasoning and garlic
powder TO TASTE

Mix at least 1 day before serving and put in refrig.
Just before serving add two tomatoes chopped into bite-size pieces. Mix
carefully and put into crystal bowl lined with butter lettuce. Garnish with
fresh mint leaves.

Makes 8-12 Servings.
**********************************************
Hot Taco Salad

2 1/2 pounds lean ground beef
1 package taco seasoning mix
1 cup canned tomatoes, with juice
1 3/4 cup ketchup
1 1/2 teaspoon chili powder
1/4 cup taco sauce
1 (10 3/4 ounce) can tomato soup
1 large head lettuce; shredded
1 (8 ounce) package Fritos corn chips (any other type chips will get soggy!)
2 tomatoes, diced
1 pound Cheddar cheese, grated
1 pint sour cream
1 (6 ounce) can black olives, sliced

Brown beef in a large skillet. Spoon off excess fat. Add taco seasoning;
canned tomatoes, ketchup, chili powder; taco sauce and tomato soup. Simmer
for 20 minutes.

In a large bowl; combine meat mixture with lettuce, chips, tomatoes, and
cheese. Serve with sour cream and olives as garnishes.

Makes 8-10 Servings.
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Mandarin Orange Salad

2 heads of Bibb lettuce
1 head of Romaine
1 can mandarin oranges drained
10 strips of crisp bacon
1 c. walnuts broken into pieces
Toss all of the above ingredients.
1 cup sugar
1/2 c vinegar
1 1/4 tsp. salt
cook till dissolved

Cool the above mixture and add the following:

1 1/3 c. peanut oil
1 tsp. onion grated
2 tsp. poppy seed
1 1/4 tsp dry mustard
shake in a jar---

chill dressing and serve over the salad.

(I place my bacon on a folded paper towel on a paper plate, cover with
an opened napkin, and nuke it for 3 minutes for four slices. This makes
the crispiest, oil free, straight and dry bacon for use in recipes or
just eating!)

Makes 6 Servings.
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Memorable Macaroni Salad

1 c. mayonnaise
2 tbsp. vinegar
1 tbsp. prepared mustard
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
8 oz. elbow macaroni, cooked, drained
1 c. sliced celery
1 c. chopped green pepper
1/4 c. chopped onion
1 large chopped tomato

In large bowl stir first 6 ingredients until smooth. Add remaining
ingredients;toss to coat well. Cover;chill. Make 5 cups.

Makes 10 Servings.
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Pistachio Salad

1 20oz. crushed pineapple w\ juice
2 3.4oz boxes pistachio instant pudding
1 8oz bag miniture marshmellows
1 20oz cool whip

Mix all ingredients together. Refrigerate until you are ready to serve.

Very good for pot lucks or family cook outs.

Makes lots Servings.
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Strawberry Pretzel Salad

Step 1
2 cups pretzels (thin, long) chopped
3 TBS sugar
1 stick margarine, melted

Step 2
1 large box strawberry Jello
1 cup boiling water
2 10 oz. pkg. frozen strawberries

Step 3
8 oz. cream cheese
1 cup sugar
1 medium size carton Cool Whip

Step 1 Mix in 13x9 pan, spread, bake 250
degrees for 18-20 min. Watch care-
fully. Easy to burn. Cool
thoroughly.

Step 2 Dissolve Jello in water, add cup
cold water and sliced frozen
strawberrues Let sit for a minute.

Step 3 Cream 8 oz. cream cheese with 1 cup
sugar, fold in Cool Whip. Spread over
pretzels. Add strawberry Jello
mixture.

Step 4 Congeal, cut in squares, serve.
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Prize-Winning Sunday Salad

1 20-oz. can pineapple chunks, drained

2 cups cubed cooked chicken breast

2 cups cubed cooked ham

2 cups diced celery

1 medium green sweet pepper, chopped (3/4 cup)

3/4 cup slivered almonds

1/2 cup mayonnaise or salad dressing

2 to 3 Tbsp. lemon juice

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

Dash salt

Lettuce leaves

In a large bowl, combine pineapple chunks, chicken, ham, celery, green pepper,
and almonds. For dressing, in a small bowl, combine mayonnaise, lemon juice,
ginger, nutmeg, and salt. Pour dressing over salad; toss lightly to coat.
Serve on
lettuce-lined plates. Makes 6 to 8 main-dish servings.
*******************************************************************
chicken wraps with spiced yogurt sauce
Prep Time | 12 min
Cook Time | 20 min
Level of Difficulty | Easy

Tangy yogurt tenderizes and flavors the grilled chicken in these simple
lunch or dinnertime wraps. We added lots of color with arugula leaves and
jarred roasted red peppers

Ingredients

1 1/2 cup(s) plain fat-free yogurt
2 tbsp fresh lemon juice
3/4 tsp garlic salt
3/4 tsp curry powder, hot preferred
1/4 tsp chili powder, smoky or chipotle varieties preferred
1 lb(s) boneless, skinless chicken breast(s), cut into 1 1/2-inch chunks
4 medium fat-free flour tortilla(s)
1 cup(s) arugula
4 piece(s) jarred roasted red peppers (water-packed)

Instructions

In a large bowl, combine yogurt, lemon juice, garlic salt, curry powder and
chili powder. Measure out 1/2 cup of sauce and refrigerate. Add chicken to
remaining sauce; coat well and marinate in refrigerator for 1 to 3 hours.

Preheat grill. Thread chicken onto 4 metal skewers; discard marinade. Cook
chicken until no longer pink in center, about 10 minutes per side.

Remove chicken from skewers and place equal amounts down center of each
tortilla. Top each with 1/4 of arugula leaves, 1 roasted pepper and 2
tablespoons of reserved yogurt sauce. Fold in bottoms of tortillas, roll and
enjoy.

Serves | 4
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tomato, basil and smoked mozzarella pasta salad
Prep Time | 15 min
Cook Time | 9 min
Level of Difficulty | Easy

Vine-ripened tomatoes, fresh basil and smoky mozzarella have natural
affinities - just add balsamic-infused pasta and you've got a wonderful,
palate-pleasing meal.

Ingredients

8 oz uncooked fusilli, or other spiral pasta
1 tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup(s) cherry tomato(es), or grape tomatoes, halved
1/2 cup(s) basil, fresh, chopped
1/2 cup(s) part-skim mozzarella cheese, smoked, diced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions

Cook pasta according to package directions, without added salt or fat. Drain
and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.

Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper.
Serve warm or chilled. Yields about 1 cup per serving.

Serves | 6

[joyb]

Thank you for sharing, Sunshine. I love recipes.

[NoDebtMom]

woweeee.... thank you

[Strawberry]

Yum, those sound so good!!! Thanks for sharing the recipes.

[chatterweb]

Sunshine, All of these concoctions sound soooo yummy!!!

Thank you for posting them!!!

[3-boys-4-me]

I LOVE the Strawberry Pretzel Salad. It's delicious, easy to prepare & perfect for summer. Thanks for sharing, there are several listed I look forward to trying soon.

[Darlene]

Thanks Denise, it's getting to be that salad time of year.

[Vannie]

Thanks for recipes.

I do love the tomato, basil and smoked mozzarella pasta salad recipe. I have done this but not with smoked Mozzarella. Can't wait to try it. I think my mouth is watering

[canadian gardener]

great recipes, and great time for them Denise, thankyou!

[pkellyc]

Just in time for the summer season. Thanks for posting them.