Monday, July 8, 2013

Summer Salads

MMMmmm Monday
I promised I would share a few salad recipes.  These were served at several bridal showers in June.  We had so many shower guests ask for the recipes that we thought we'd better share quickly!

Spinach Apple and Pecan Salad

(I usually double this recipe)
2 Tbsp. olive oil
1 ½ tbsp. cider vinegar
1 tbsp. prepared mustard (yellow is best)
1 tbsp. sugar
½ tsp. salt
¼ ground black pepper (very important to add)
Whisk in serving bowl.  Make day before serving and refrigerate.

1 pound spinach leaves
2 bags of Prize sliced apple slices (from Costco), cut into bite sized pieces
¼ cup thinly sliced red onions
¾  cup crumbled feta cheese
¾ to 1 cup of toasted sugared sliced pecans (heavily sugared caramelizes well)

Toss all ingredients and add dressing.  Serve.

Chinese Chicken Salad

1 head of Napa cabbage
1 head of iceberg lettuce
2-3 cups shredded chicken (used already grilled chicken strips from Costco)
1 package of won-ton chips (or Asian tortilla strips or noodles)
(add red cabbage and/or mandarin oranges for color)

Mix in blender.  Make sure the sugar is completely dissolved.
1 cup canola oil
1/3 cup white vinegar
¼ cup lemon juice
2/3 cup sugar

Then add:
¼ onion (minced)
1 clove of garlic (minced—or ¾ tsp. minced garlic in jar)
2 tsp. salt
1 tsp. dry mustard
Whisk.  Then add 3 Tbsp. mayonnaise.  Blend for about a minute.
Dressing can be made up to 1 week in advance.

Shred lettuce in large bowl.  Layer chicken over lettuce in bowl.  Crush Won-ton chips.  Sprinkle over chicken.  Cover and set aside.  (Refrigerate if needed).  Right before serving add dressing (about ¾ of it and add rest if needed).  With tongs toss the salad and dressing to all mixed.

Broccoli Cole Slaw

2 bags (3-oz) Ramen Noodle Soup in Oriental flavor
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-oz) broccoli cole slaw (in bagged salad section of grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/med heat.  Add the crushed noodles and almonds to the skillet and saute, stirring occasionally (keep temperature at low/med heat).  Meanwhile, whisk together all the dressing ingredients in a small bowl.  Place the shredded broccoli into bowl and toss with the noodles, almonds and sunflower seeds.  Pour dressing over salad and toss to coat.  Garnish with chopped green onions.

Blueberry Chicken Salad

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
3/4 cup (6 oz.) lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaved, optional

Set aside a few blueberries for topping salad.  In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries.  In a small bowl, mix yogurt, mayo and salt.  Add to chicken mixture; gently toss to coat.  Refrigerate until serving.  If desired, serve over lettuce.  Top with reserved blueberries. 
Yield: 4 servings.

 photo Kelliesign.jpg

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