Mediterranean Bean Salad

 So great, so refreshing!  You can change it up in many ways to suit your own taste, too!

1 English cucumber, diced

1 red bell pepper - diced

1 bunch green onions, including tops - sliced

1/2 bunch Italian parsley leaves - chopped

1/2 pkg. sweet cherry tomatoes - halved or quartered

1/2 cup chopped kalamata olives

2 cans garbanzo beans - rinsed and drained

DRESSING

3 TBSP olive oil

3 TBSP red wine vinegar

1 TBSP dijon mustard

1 tsp. dried oregano

salt and pepper to taste

Creamy Cashew Ginger Dressing

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• This is fabulous on Chinese Chicken Salad!
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• ½ cup cashew butter (you can substitute peanut butter)
• ¼ cup rice wine vinegar
• 1 tbsp soy sauce (or tamari, for gluten free)
• 1 green onion, rough chopped
• 1 TBSP sesame oil
• ½ tsp ground ginger
• 1 clove garlic
• 1-2 tbsp pure maple syrup
• dash of sriarcha
• salt/pepper to taste
• 1-2 tbsp of water to thin, if desired

Chop onion in blender, then add all other ingredients.  Blend until smooth and creamy.  

Lentil Salad

So good, and so HEALTHY!

1 cup dried lentils
2 1/2 cups water.
1 1/2 tsp. Kosher salt

Clean lentils, rinse and place in pot with the water.  Bring to a full boil, reduce heat to low and cover pan.  Cook approx. 1 hour, or until lentils are tender.  Stir in salt.  Chill.

1 bunch green onions
2 tomatoes
1 red bell pepper
2 carrots - grated
3 TBSP. capers
1 small can chopped black olives.

Juice of 1 lemon
2 Tbsp. Olive oil
1/2 tsp. Garlic powder
1/2 tsp. ground cumin
Salt and pepper to taste

Mix all together in small bowl.

Chop onions, tomatoes, and bell pepper into very tiny pieces.  Add carrots, capers, and olives.  Mix in drained, cooled lentils.  Stir in dressing and let chill for at least 2 hours, stirring occasionally.

Will keep several days in the refrigerator.

Fresh Asparagus and Spinach Pasta Salad

This is a recipe I found on Pinterest and "tweaked" a bit.

1 pound fresh asparagus
2 Tbsp. olive oil
1 package baby spinach (6 oz.) chopped a bit
8 ounces mini penne (or whatever pasta you like)
1/3 cup toasted pine nuts
1/3 cup finely shredded Parmesan cheese (don't use already shredded)

Dressing

5 green onions
1/4 cup olive oil
2 Tbsp. red wine vinegar
2 Tbsp. balsamic vinegar
1 Tbsp. soy sauce

First, make the dressing.  Chop the cleaned green onions (tops and all) and place in blender along with other dressing ingredients.  Blend until smooth.

Clean asparagus, removing the tough bottom third of each stalk, cut into 1inch pieces, toss with 2 Tbsp. olive oil and a little salt and roast on a cookie sheet in 400 degree oven for about 8 minutes.
Meanwhile, cook pasta  in boiling salted water until done, and chop spinach.

When asparagus is done, put it in salad bowl along with the spinach.  When pasta is done drain well but don't rinse.  Toss the hot pasta with the spinach and asparagus.
Let pasta and veggies cool to room temperature.  Toss with salad dressing, Parmesan and pine nuts.

Grilled Romaine Salad

I had this dish at my friend Christie's house.  Fabulous!

3 heads romaine lettuce, cut in half lengthwise.  (please rinse and dry well, also)

1/2 pound of bacon, chopped, fried crisp, and drained.
3/4 cup chopped red onion
4 TBSP. good quality balsamic vinegar.
6 TBSP. olive oil
1/2 cup crumbled blue cheese
cracked black pepper

Pre-hear grill to high heat.

Saute onion in 2 TBSP. olive oil until carmelized.  Add cooked bacon, another 2 TBSP. of oil and the balsamic vinegar.

Brush cut side of romaine with the rest of the olive oil.  Place on grill, cut side down and quickly sear.

Serve lettuce cut side up by sprinkling with blue cheese, and spooning the bacon dressing over.  Sprinkle with pepper.

Elegant Potato Salad

This recipe makes enough for a large barbeque...but it's easy to cut down.  A VERY good potato salad that is different from the norm.

1 cup mayonnaise
1/2 cup buttermilk
1 tablespoon dried dill weed
1 tablespoon dried parsley
2 tablespoons dijon mustard
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
5 pounds new potatoes, cubed
2 cups celery, diced
10 ounces frozen peas, thawed
1/2 cup green onions, sliced


Mix together first 8 ingredients and let chill.  Bring large pan of water to boil.  Add some salt and the potatoes.  Return to boil and cook for 15 minutes.  Drain and let cool at least 15 minutes.  Add peas , celery and onions to potatoes and then mix in dressing.  Let chill.

Easy Taco Salad

1 bag shredded lettuce
1 small container pico de gallo
2 tomatoes
1 medium can sliced black olives - drained
1 avocado, diced

1 lb. lean ground beef
1 can seasoned beans of your choosing (If you use unseasoned beans, you must drain and rinse before adding to meat.)

Salsa, shredded cheese, sour cream, tortilla chips

Directions:

Place first 5 ingredients in large bowl - toss.

Fry ground beef until brown, adding salt & pepper to taste or any other flavoring to suit (chili powder, garlic, etc)

Add beans and stir until warm.

Put salad on plates and then place meat mixture on top. Garnish.

(corn, green chilis, bell pepper are all good additions to this - play around until you like it!)

Antipasto Pasta Salad

My daughter-in-law Kimberly asks for this all the time.  (and she is a picky eater)  Takes a bit of time, but SO WORTH IT!

1 can green beans, drained
1 can garbanzo beans, drained
1 cup grape tomatoes, sliced in half
1 cup rough chopped kalamata olives
1 cup rough chopped canned artichoke hearts - drained
8 ounces sliced pepperoni , cut into 1/4-inch strips

8 ounces soprasotta,  cut into 1/4 inch strips
10 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 jar pepperoncini (12-ounce), drained, (2 tbsp juice reserved), stemmed, and chopped coarse
4 garlic cloves , minced
1/4 teaspoon red pepper flakes
Salt and pepper
8 oz fusilli or rotelli pasta
1 pound white mushrooms , quartered
1 cup shredded aged provolone cheese
12 ounces roasted red peppers , drained, patted dry, and chopped coarse
1 cup chopped fresh basil

Instructions
1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer sopresatta on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.
2. Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes.
4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.
5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.

Waldorf Salad

You will never make Waldorf Salad with mayonnaise again.


6 apples -- chopped
4 stalks celery -- chopped
2 cups green grapes
1 1/2 cups walnuts

2 tablespoons lemon juice
8 ounces low fat or fat free cream cheese -- softened
2 tablespoons sugar
2 tablespoons sour cream

Sprinkle lemon juice on apples as you chop them. Mix cream cheese and sugar. Add sour cream. Mix fruit, nuts and celery together and then toss with cream cheese mixture.

Sweet & Sour Coleslaw

A really tasty, no mayonnaise coleslaw.

1 1/2 heads cabbage -- shredded
1 medium bell pepper -- shredded
1 medium onion -- shredded

3/4 cup sugar
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
2 teaspoons dried parsley
1/4 teaspoon dried basil
1/2 cup vegetable oil
1/2 cup vinegar
1/2 cup lemon juice

Combine all dressing ingredients and toss over shredded vegetables. Bacon crumbles can be added to taste.

Spinach Salad with Bacon & Egg

This dressing is at least twice as much as you will need for the salad...but it keeps well.


1 package fresh spinach
1 head butterhead lettuce
2 cups bean sprouts -- fresh
3/4 cup bacon bits
2 eggs, hard-boiled

1/2 cup salad oil
1/4 cup sugar
1/4 cup ketchup
2 tablespoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup green onion -- sliced

Wash spinach and butter lettuce well and let dry. Mix dresing ingredients together and refrigerate for at least one hour. Add sliced eggs, bacon, and bean sprouts to lettuce. Pour dressing over just before serving.

Southwestern Rice & Olive Salad

A nice side dish when having any type of "Mexican" food.

2 1/2 cups rice -- cooked
3/4 cup black olives -- sliced
1/2 cup corn
1/2 cup red bell pepper -- chopped
1/2 cup tomato -- chopped
1/4 cup green onion -- sliced
2 tablespoons cilantro -- chopped
1 tablespoon jalapeno -- chopped

DRESSING
1/3 cup sour cream - low fat
2 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon cumin
1/2 teaspoon salt

Mix dressing ingredients in large bowl. Add rice to dressing, mix to coat. Toss in remaining ingredients.

Peas and Cheese Macaroni Salad

This is my granddaughter Emily’s favorite.

1 1/2 cups frozen peas -- thawed
8 ounces macaroni -- cooked
1/4 cup celery -- diced
1/2 cup green onion -- sliced
1/2 cup green pepper -- diced
1 cup monterey jack cheese -- cubed
3/4 cup mayonnaise

Mix all ingredients together and chill.

Poppy Seed Dressing

This makes enough for several large salads.


3/4 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup vinegar
1/2 medium onion -- pureed
1 cup salad oil
1 tablespoon poppy seeds

Place onion in blender and puree. Add mustard, salt and vinegar. Mix in sugar. While blender is going, slowly add oil. Continue to blend 2 minutes. Add poppy seeds last.

Delicious with any salad that mixes spring greens, sharp, pungent cheese, fruit, and nuts.

Pebble Rice Salad

Very nice summer side dish.

6 ounces long grain &wild rice mix
1 1/3 cups water
1 can white shoepeg corn -- drained
1/3 cup parsley -- chopped
2 medium carrots -- diced
2 green onions -- sliced
2 tablespoons olive oil
1/4 cup lemon juice
1/4 teaspoon black pepper
1 clove garlic -- minced
1/2 teaspoon dill weed
1/4 teaspoon dry mustard

Bring water,rice and packaged seasoning mix to boil in medium pan. Cover tightly and reduce heat to low. Cook about 25 minutes or until done. Place in large bowl and let cool to room temp. Stir in corn, carrots, onion and parsley. Combine oil, lemon juice and other spices and mix. Pour over rice and toss.

NOTES : Use Uncle Ben's original rice mix for this.

Orange Vinagarette

Perfect with spinach salad.


2 orange -- juiced
1 orange -- zested and juiced
1 tablespoon seasoned rice vinegar
1 tablespoon balsamic vinegar
1 teaspoon honey
1/4 cup olive oil

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Greek Rice Salad

1 can corn -- drained
2 cups cooked rice ( I use cooked brown rice)
1/4 cup red bell pepper -- chopped
1/4 cup green onion -- sliced
1/4 cup black olives -- chopped
1 cup tomato -- chopped

3 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons soy sauce
2 tablespoons fresh parsley
1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder
3 tablespoons parmesan cheese -- grated

Mix together first 6 ingredients in large bowl. Mix together remaining ingredients in a shaker jar and shake well. Pour over the rice mixture and toss well. Chill overnight.

Fruited Lettuce Salad

1 head red leaf lettuce
1 cup red grapes
1/2 cup sharp cheddar cheese -- cubed
1/2 cup pecan halves
2 medium pears -- cubed
2/3 cup poppy seed dressing (or any other sweet-sour dressing you like)

Wash lettuce and let dry. Toss with other ingredients.

Fresh Corn & Chicken Salad

I found the beginning of this salad in Sunset magazine, but it didn't have the avacados or the cheese...the fools!

2 ears corn
1 whole chicken breast -- cooked
2 small avacados -- diced
1 can ripe olives -- drained and sliced
1 can pinto beans -- rinsed and drained
2 green onions -- sliced
2 tablespoons fresh cilantro -- chopped
2 cups lettuce leaves
1/4 cup olive oil
2 small limes -- juiced
1/4 teaspoon cumin -- dried
1 clove garlic -- minced
salt and pepper -- to taste
1 cup queso fresco -- crumbled


Steam corn slightly. Let cool. Cut off cob.
Chop chicken breast into bite size pieces. A grocery store cooked chicken works great.
Mix together all salad ingredients.
make dressing from lime juice, olive oil, cumin, garlic, salt and pepper. Pour over and toss.


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Per Serving (excluding unknown items): 2026 Calories; 96g Fat (41.3% calories from fat); 123g Protein; 183g Carbohydrate; 55g Dietary Fiber; 222mg Cholesterol; 436mg Sodium. Exchanges: 10 1/2 Grain(Starch); 12 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 11 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Cranberry Spinach Salad

I seem to have a "thing" for salads that include fruit and a sweet/sour/spicy dressing...this is a good one from my friend Terrie.

2 pounds fresh spinach
1 large red onion -- sliced in rings
4 ounces feta cheese -- crumbled
1 cup dried cranberries
1 cup pecans -- toasted


16 ounces frozen orange juice concentrate -- thawed
1 small onion -- diced
1/3 cup red wine vinegar
1 cup brown sugar
1 teaspoon dried mustard
1 teaspoon salt
1 teaspoon tabasco sauce
1 cup peanut oil

blend all dressing ingrediants together in blender. Pour over tossed ingredients.