Caribbean Salad

I found this recipe on Ourbestbites.com

Ingredients

1 large bunch of romaine lettuc
1 lb boneless chicken breast, grilled
8 oz can mandarin oranges, drained
1 red bell pepper, diced
4-5 green onions, sliced
1/3 cup chopped cilantro
6-8 Tbsp dried cherries or cranberries
Sesame Seeds
Diced Fresh Pineapple

Vinaigrette Dressing

1/4 cup orange juice
3 Tbsp white wine vinegar
1 1/2 tsp dry mustard
2 Tbsp sugar
1/4 tsp sesame oil
1/4 tsp salt
3/4 cup canola oil

Instructions

To prepare dressing, combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt  in the jar of a blender.  Blend until sugar is dissolved.  With blender running on low either remove stopper in lid, or crack the corner and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use.  You can prepare a day or two ahead of time.

To prepare salad, divide lettuce between 4 plates, top with chicken, oranges, bell pepper, green onion, and cranberries.  Drizzle with dressing and sprinkel with sesame seeds and pineapple.  Serves 4 main dish or 6-8 sides.

Chicken Salad Sandwiches

• 3 cups cooked chicken, diced
• 1 cup celery, diced
• 1 green onion, diced
• 4 hard boiled eggs, diced
• 1 cup mayonnaise
• 1/4 cup Miracle Whip
• 1 Tbsp. lemon juice
• 1/4 tsp salt
• 3/4 cup cashews (We didn't use these)
• lettuce leaves
• 10-12 large croissants (the number depend on how full you fill the croissants)

1. Mix chicken, celery, onion, eggs, mayo, Miracle Whip, lemon juice, and salt together.
2. Slice open croissants and on one half of croissant place a piece of lettuce followed by the chicken mixture.
3. Then sprinkle with cashews and top with over half of croissant.  Repeat until all croissants are filled.

I found this recipe here.

Tex Mex Frito Salad

• 1 (14.5 oz)can red kidney beans, rinsed and drained
• 1 (14.5 oz)can pinto beans, rinsed and drained
• 10.5 oz  (1 dry pint) container grape tomatoes, halved or quartered depending on their size
• 1/2  (4.25 oz) can of chopped olives
• 1 yellow pepper, diced
• 4 green onions, diced
• 1 cup celery, chopped
• 2/3 of a 16 oz. Catalina Dressing
• 2 1/2 finely shredded Mexican blend cheese
• 1 (10.5 oz) bag of Chili Cheese Fritos

1. In a large bowl, combine the beans, tomatoes, olives, pepper, green onion and celery.  Refrigerate until ready to serve.
2. Before serving, mix in the cheese and dressing until well combined.  Then fold in the chips and serve.  You want to fold in the chips when you are ready to serve or they will become soggy.

I found this recipe here.

Ramen Noodle Cabbage Salad

I found this recipe here.

1/2 chopped cabbage
4 green onions, sliced
1/2 c. slivered almonds  (We left these out because of nut allergys)
3 tbsp. sesame seeds
1 pkg. Oriental noodles
3 tbsp. vinegar
2 tbsp. sugar
1/2 c. oil
Pepper, salt to taste
1/2 pkg. of seasoning packet in Ramen noodles

Combine cabbage and sliced onions. Toast almonds and sesame seeds in oven, watch carefully. Crumble oriental noodles. Mix vinegar, sugar, oil, salt, pepper and 1/2 seasoning packet. Combine everything just before serving.

Ramen Noodle Cabbage Salad

I found this recipe on Cooks.com RAMEN NOODLE CABBAGE SALAD

1 head cabbage, shredded 8 green onions, sliced 1/2 c. sunflower seeds 1/2 c. toasted almond slices (I didn't add the almond slices) 2 pkgs. Ramen noodles oriental, uncooked Break up uncooked noodles and toss with remaining ingredients. Pour dressing over salad just before serving. Serves 10. DRESSING: 1 c. oil 2 tbsp. vinegar 4 tbsp. sugar 2 tsp. salt 1 tsp. pepper 2 tsp. MSG (I didn't add the MSG) Ramen Noodle Seasoning Packet (I only used 1 packet of seasoning) Mix together.

Olive Garden Salad Dressing

This recipe came from the Cookbook Top Secret Recipes Treasury II. It takes restaurant favorites and makes them lower calorie.

2/3 cup water
1 1/2 tbsp dry pectin
1/2 cup white vinegar
1/4 cup corn syrup
1 1/4 tsp salt
1 tsp lemon juice
1/2 tsp minced garlic (1 clove)
1/4 tsp dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper flakes
1/4 cup egg substitute
2 1/2 tbsp grated Romano cheese

In a small saucepan, combine the water and dry pectin and whisk until the pectin is mostly dissolved.

Add the remaining ingredients, except for the Romano cheese ad place the pan over medium heat. Stir often until the mixture begins to boil, then remove the pan from the heat. Cool for about 10 minutes.

Stir the Romano cheese into the thickened mixture.

Allow the mixture to cool thoroughly, then pour it into a sealed container and chill for at least 2 hours.

Makes 1 1/3 cups.
42 calories per serving.

Stickey Finger Salad

I found this recipe here. It was so good!

4 chicken breasts, cut into strips

1/2 cup sour cream
1 cup bread crumbs
2 heads romaine lettuce, chopped
2 tomatoes
croutons
cheddar cheese, grated
ranch dressing
craisins
2 1/2 cups brown sugar

1/3 cup Frank's Hot Sauce(Original)

1/2 cup apple cider vinegar

Heat oven to 400 degrees. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased sheet pan. Bake for 20 to 30 minutes until the chicken is cooked and crispy. While the chicken is baking, prepare salad and make the dressing. To make the dressing, combine the 2 1/2 cups brown sugar, 1/3 cup Franks Hot Sauce, and 1/2 cup apple cider vinegar in a pot. Cook over medium heat, stirring constantly. Let boil for one minute, but no longer! If you boil too long it will turn hard. When the chicken is done dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings (cheese, croutons, tomatoes, craisins, etc.) and drench in ranch dressing. Save the additional sticky dressing as an extra topping for the salad...it adds a little more tang!

Yummy Salad

A friend of mine had this on her blog. It sounded good so we had it for dinner tonight. It was really good so we thought we would share.

Salad:
2 heads of leafy greens
3/4 c. Craisins
2 crisp apples
Orange juice (enough to toss apples in to prevent browning and add a little flavor)
2 oz. blue cheese or Gorgonzola (I don't like Blue Cheese and couldn't find Gorgonzola so we used Feta Cheese)
1/2 c. chopped walnuts or pecans (We didn't use any nuts. Sunflower seeds would probably be good too.)

Honey Red Wine Vinaigrette:

1/2 c. red wine vinegar
1/2 c. honey
1-2 cloves garlic, roughly chopped
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/2 c. canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Biggest Loser Salsa Vinaigrette

1 cup roasted tomato salsa (or your favorite salsa)
1/4 cup cider vinegar
3 tbsp extra-virgin olive oil
1/2 tsp ground black pepper

Combine the salsa, vinegar, oil, and pepper in a blender of food processor til smooth.

We had this over a grilled chicken salad and it was so good.

Chinese Chicken Salad

I found this recipe on this blog.

Ingredients:
1 chicken breast (grilled and chopped)
1/2 head of lettuce
2 stalks of celery
1 stalk of green onion
2 8 oz. cans of mandarin oranges
1 8 oz. can of water chestnuts
4 oz. of slivered or sliced almonds (I left these out due to our little nut allergy in the family)
1/2 cup of sugar

Dressing:
1 cup of canola oil
2/3 cup rice vinegar
2 T soy sauce
1/2 tsp garlic powder
2 tsp salt
1/2 cup sugar

Directions:
Heat almonds and sugar at medium heat in a small pan. Stir continuously until the sugar has heated through and coated the almonds with a nice caramelized coating. (Don't worry if the sugar gets all clumpy and seems to not be working. Just keep stirring.....it will melt.) Then spread over foil and let cool completely. Chop up all of the remaining salad ingredients and mix together in bowl. In a cruet, mix in all the ingredients for the dressing. Shake until completely blended. The dressing isn't soluble so you'll have to shake again right before pouring over your salad.

Deluxe Cheeseburger Salad

This is a recipe I found on the Pampered Chef website.

4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes (I used 1 regular tomatoe)
¾ lb 95% lean ground beef (I used 1 lb of ground beef)
½ cup finely diced dill pickles
¾ cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce (I used iceburg lettuce)
1 cup (4 oz) shredded cheddar cheese

Preheat oven to 425°F. Slice bun tops into ¼-in. strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on pan; bake 8-10 minutes or until lightly toasted. Remove to cool completely.

Slice half of the onion crosswise into thin rings. Dice tomatoes. Set onion and tomatoes aside.

Cook ground beef until no longer pink. Chop remaining onion. Finely dice pickles. In large bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well.

To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.

Mary's Broccoli Salad

Salad
2 bunches of broccoli, broken up
1 purple onion chopped
1 cup grated cheddar cheese
6 strips of bacon, cooked and crumbled
1/2 cup sunflower seeds
half cup of craisins

Dressing
1 cup mayo
2 tbsp red wine vinegar
1/2 cup sugar
1/2 tsp salt

Strawberry Spinach Salad

My friend Heather made this for a Relief Society Dinner awhile ago. It was so good. I forgot about til this week when I decided to make it.

Salad: Mix the following in a bowl:

Spinach (you decide how much)

1/2 C red onion chopped

1 cucumber sliced

3 C strawberries sliced

1 pkg sliced almond (toasted) **or not for nut allergies!

Dressing: Mix together and then mix over salad.

2 small lemons (grated and juiced)

2 TB oil

2/3 C sugar

2 teas poppy seeds

4 TB white wine vinegar

Wanda's Salad

1 can of eagle brand milk
1 20 oz can of pineapple drained
1 cup of chopped pecans
1 can cherry pie filing
1 12 oz. Cool Whip
Mix together, chill. This is really yummy but Tara you will have to substitute.