Watermelon Feta Salad

diced watermelon
diced and crumbled feta cheese
thinly diced red onion
splash of lime juice

Kale Quinoa Salad

1/2 of a Costco bag of baby kale cut in narrow ribbons
1 cup quinoa - cooked and cooled
1/2 cup Craisins (larger ones chopped smaller
1 cup chopped roasted pecans
1/2 cup fresh parmesan or feta
1 avocado chopped

dressing:
1/3 cup olive oil
juice and zest from one lemon
1 clove garlic, minced
1 T dijon mustard
1/2 t cracked pepper
1/2 t ground sea salt

Roasted-Vegetable Panzanella

Gourmet | June 2006

by Melissa Roberts-Matar

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture. Yield: Makes 6 to 8 servings Active Time: 35 min Total Time: 1 hr 1 large garlic clove 1/2 cup plus 3 tablespoons extra-virgin olive oil 3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups) 3/4 lb cherry tomatoes, halved 1 teaspoon salt 1/2 teaspoon black pepper 1 lb asparagus and zucchini combined, trimmed and cubed 3 tablespoons balsamic vinegar (preferably white) 3 tablespoons capers (packed in brine), rinsed, drained, and chopped 1/2 teaspoon sugar 1 (19-oz) can cannellini beans (white kidney beans), rinsed and drained 1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice 3/4 cup chopped fresh basil Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on. Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad. While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well. Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Roasted-Vegetable-Panzanella-234991#ixzz2PpIwWDAm

Pesto Pasta Salad

Here is Lisa's recipe for Pesto Pasta Salad.  It was a huge hit!

My only warning is that this recipe makes enough salad to feed a small nation.  That nation will have happy tastebuds, though.

Pesto Pasta Salad

 2 lbs farfalle pasta (bowtie)

2 T olive oil

4 cloves of garlic

1 1/2 to 2 cups of shredded Parmesan cheese

4-5 cups of pesto (get that at Costco..delish!)

1/4 cup of lemon juice (or juice from 1/2 a lemon)

small amount of mayo - less than a cup (if you're disturbed by mayo,  don't fear.  You don't even notice it, and it helps the pesto stick to the pasta.)

a bag of baby spinach leaves (trim stems)

1 cup pine nuts (or more) 

grape tomatoes - optional, but makes it more colorful and yum

Cook pasta al dente (11 -12 min) Drain and put in large bowl. Toss with garlic and 2 T olive oil. Let cool. Mix in cheese to taste. Mix pesto sauce with lemon juice and a small amount of mayo (to help it stick to the pasta) and mix with the pasta. Add spinach leaves, pine nuts and tomatoes. Serves about 16-18. Refrigerate. DELISH!

Strawberry Salad - Grandma O & Aunt Christy

My kids always look forward to this at family gatherings!

2 cups crushed pretzels

3/4 cup melted butter

3 Tablespoons sugar, plus 3/4 cup sugar

1 (8-ounce) package cream cheese

1 (8-ounce) container whipped topping

2 (3-ounce) packages strawberry Jello

2 cups boiling water

2 (10-ounce) packages frozen strawberries 

Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees.  For the crust, mix the pretzels, butter and 3 Tbsp sugar.  Press into 9x13 pan and bake for 7 minutes.  Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup sugar.  Fold in the whipped topping, and spread over the cooled crust.  Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.  Add the strawberries and pineapple, and pour over the cream cheese mixture.  Refrigerate until serving time. 

To serve, cut slices and serve with a dollop of whipped topping.

BBQ Chicken Salad

Amy Scott

1/2 head iceberg lettuce - cut into 1/4" strips
1 large bunch romaine lettuce - remove ribs & cut into 1/4" strips
1 cup jicama - dice into 1/4" cubes
1 cup frozen white corn kernals - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups cheese (I like the cheese crumbles for this salad)
3 medium tomatoes - dice {grow at home or beg for some from neighbors' garden}
1 or 2 avocados - dice
juice of 1/2 lime - drizzle over avocado
1/4 cup cilantro - mince

1 cup buttermilk
1 cup Best Foods^TM mayonnaise
1 package Hidden Valley^TM ranch dressing mix

2 lbs. chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon kosher salt
fresh ground black pepper
1/2 cup barbecue sauce

Make ranch dressing. Chill along with all ingredients except chicken.
Place chicken tenders in a Ziploc^TM bag and marinate in olive oil, soy sauce, garlic and salt for 1 hour. Place tenders on broiler pan and season with fresh ground pepper. Broil 4-6 minutes per side. Watch closely. Let rest 10 minutes before dicing into 1/2" cubes, then toss with barbecue sauce.

On a large platter, layer lettuces, jicama, corn, black beans, cheese and tomatoes. Top with warm barbecued chicken and avocadoes. Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread.

Grilled Shrimp on Spinach

 - Art Smith

Shrimp:

3 T olive oil

2 T lemon juice

2 garlic cloves, crushed

1 t chopped fresh oregano

1 t chopped fresh basil

1 t chopped fresh chives

pinch cayenne

salt and freshly ground pepper

24 large shrimp, peeled and deveined

Marinate in fridge for 2 hours.  Grill the shrimp 5 minutes (or saute).

Salad:

4 ounces green beans, cut in 1 inch lengths, steamed to crisp-tender

2 ears of corn, grilled and corn cut from cobs

1 pint grape tomatoes, halved

2 T balsamic vinegar

2 T olive oil

salt and freshly ground pepper

Marinate together, then serve along with shrimp over:

6 cups spinach

1 c fresh basil leaves

(Tossed together)

Wildflower Salad - Kelly

A bed of spinach

Add:

Salmon

Chopped red pepper

Sunflower seeds

Feta cheese

Dehydrated corn*

Craisins

Israeli Couscous*

*Regular corn can be used, but dehydrated has a nice texture. If Israeli Couscous is not available, use Acini di Pepe (small round balls of pasta). Make sure it is cold before adding to the salad

Dressing: balsamic vinaigrette

Spinach Salad

1/2 c Swiss Cheese - shredded or cubed 

1/2 c cheddar cheese

2 c mushrooms sauteed

4 hard boiled eggs

3 slices bacon cooked and crumbled

1 bag spinach

1 c Mayo

1/2 c sour cream

3 T milk

2 t lemon juice

2 t sugar

1/4 c green onions

(also good with grilled chicken)

Thai Chicken Salad

Marinade:

3 T lime juice

3 T olive oil

4 cloves minced garlic

1 ½ t soy sauce

½ t cayenne pepper

4 chicken breasts

marinade ½ hour

bake on rack 1 hr

Peanut Sauce:

6 T peanut butter

6 T creamed honey

6 T soy sauce

6 T water

Heat soy sauce and water together, add peanut butter and honey

Serve on romaine lettuce with cold rice vermicelli noodles, sliced chicken, peanut sauce, green onions, and chopped peanuts.

Heidi’s Chicken Salad

2 celery stalks

1 red pepper

1 yellow pepper

2 c chopped broccoli

1 c chopped and toasted pecans

3 chicken breasts grilled and cubed

dressing:

1/2 c oil

1/4 c apple cider vinegar

1/4 c mayo

1/4 c sugar

2 T onion

1/2 t dijon mustard

1/2 t salt

pinch of pepper

2 t poppy seeds