Maryann Salad

Salad:
1 bag baby spinach
1 head romain lettuce, chopped
1 bag frozen peas, thawed
8 boiled eggs, sliced
1 small red onion, sliced
1 lb. bacon, crumbled
8 oz. cheese (cheddar or colby jack), shredded

Dressing:
1c. mayonnaise
1 c. sour cream
Stir to combine

Layer all ingredients in large bowl starting with lettuce and topping with dressing.

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Butternut squash and warm kale fall salad from Runner's world.

Nate and I have been eating this up.  We love it.  We sub out goat's cheese and add feta instead.





http://www.runnersworld.com/recipes/butternut-squash-and-kale-warm-fall-salad

Butternut Squash and Kale Warm Fall Salad
What you'll need:
2 large bunches of kale
1 small butternut squash
1/8 red onion
1 clove garlic
¼ cup of chopped walnuts
5 tbsp olive oil, divided
2 tsp apple cider vinegar
½ tsp Dijon mustard
¼ tsp cayenne pepper
2 tbsp goat cheese (honey goat cheese adds a nice sweetness)
Salt and pepper
How to make it:
1. Preheat oven to 450 degrees.
2. Peel butternut squash, remove pulp, and cut into ½-inch chunks.
3. Toss chunks in a bowl with a tablespoon of olive oil. Spread out on a foil-lined baking sheet.
4. Bake for 17 minutes, until tender and starting to brown.
5. While squash is baking, wash kale and allow to dry. Toast walnuts for 2 minutes in a small oven-safe pan.
6. For dressing, combine vinegar, mustard, a teaspoon of salt, cayenne pepper, and a generous amount of fresh-ground black pepper in a small bowl. While whisking, drizzle in 2 tablespoons olive oil.
7. Mince garlic clove, and add to dressing.
8. Remove stems from kale, and chop into 1 to 2-inch pieces.
9. Heat 2 tablespoons olive oil in a large, non-stick sauté pan over medium-high heat.
10. Add kale, and stir constantly. Cook for 5 minutes until kale is bright green and slightly wilted.
11. Remove from heat, transfer kale to a large bowl and toss with dressing, onions, walnuts, and a small pinch of salt.
12. Pile salad in center of plates. Top with butternut squash and crumbled goat cheese. Recipe feeds two.

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Tomatillo Dressing

1 package Hidden Valley Buttermilk Ranch Dressing mix

1 Cup Buttermilk

1 Cup mayonnaise

2-3 tomatillos

1/2 to 1 clove garlic, minced

1/2 bunch cilantro, chopped

1 teaspoon lime juice

1/2 small jalapeno, seeds removed

Blend all ingredients together in a blender until well combined, chill or serve immediately

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Asian Cucumber Salad

This recipe was given to me by a girl in my ceramics class- she was from Japan and she made some yummy food.

Chopped or sliced unpeeled cucumber
Sesame seed oil
Fresh chopped garlic
Fine chopped red peppers, or pepper flakes
Salt
Vinegar (if desired)

Salt the cucumbers and allow to drain excess water,
Then add other ingredients and mix.

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frog eye salad

1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut

In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

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Blue Cheese Salad Dressing

2 c. mayonnaise
1 tsp. lemon juice
1 tsp. vinegar
1/4 c. buttermilk
1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 (4 oz.) pkg. blue cheese, crumbled

Combine all ingredients except blue cheese; blend well. Gently stir in blue cheese. Refrigerate until needed. Makes about 3 cups.

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Jalapeno Pasta Salad

I got this recipe from my grandma and it's as good as it is easy!



1 can Black Beans (drained and rinsed)
1 bag Frozen Corn (thawed)
1 can Black Olives (sliced or chopped)
1 can Green Chiles
1 Small Onion (chopped)
1 Medium Tomato (chopped)
1 lb. Tri-Color Vegetable Rotini Pasta

and the most important ingredient that makes this recipe absolutely delicious...

1/2 Jar Litehouse Jalapeno Ranch Dressing*



Cook Pasta. Prepare other ingredients. Combine all in bowl. Chill and serve.
Yep - it's really that easy!

*The Jalapeno Ranch can be on the spicy side - so if you don't like spicy mix it half and half with regular Litehouse Ranch and it's just as yummy!

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Poppy Seed Salad & Dressing

Dressing:
2 c. Oil
1 1/2 c. Sugar
2 tsp. Dry Mustard
2 tsp. Salt
2/3 c. Vinegar
3 T. Poppy Seeds
2 T. Onion Juice

Stir together, store in fridge.
Shake before serving


Salad:
1 Head Dark Leaf Lettuce - Shredded
1/2 Bunch Green Onions
11 oz. Can Mandarin Oranges
1/2 c. Toasted Slivered Almonds

Mix together in bowl, add dressing before serving

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Teriyaki Chicken Salad

Dressing:
½ c. Oil
½ c. Rice vinegar
½ c. Soy Sauce
4 T. Sugar

Salad
1 lb. Pasta (my favorite to use for this recipe is Campanelle)
¼ c. Sesame seeds – toasted in 1 T. oil
2 Chicken breasts – cooked and shredded
2/3 c. Parsley or Cilantro - Chopped
2/3 c. Green onions – Chopped

Whisk oil, vinegar, soy sauce and sugar together until blended
Toss with remaining ingredients
Chill overnight to let flavors blend before serving

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