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

Dressing:

(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

Ingredients

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)

Dressing

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

Ingredients:

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

Directions:

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

Ingredients

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

Directions

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.

Bridal Shower with a Vintage Flair

 That's what the bride to-be requested!  Loved the idea and love the soon-to-be bride so we started planning.  Years ago I helped a designer friend with her daughter's wedding reception and I remembered Marsha using vintage frames as serving dishes.  It was so elegant and fabulous that I thought maybe we could bring in our "vintage flair" using that same idea.  It worked beautifully.

We added exquisite vintage lace, pearls, heirloom candlesticks and clocks... 

A Crystal Chandelier...

Vintage crafted cupcakes and cakepops...

And a classic bouquet of  flowers.  Vintage colors made up of roses and hydrangeas.  (from Costco!)

My lovely assistant, Aleah (bride's little sister) entertained us with smiles and music the entire time we were setting up.

A variety of delectable salads, chicken croissant sandwiches, lemonade and cucumber water were served at the luncheon.  

(Watch for an upcoming post with recipes of summer salads-they were spectacular!)

  

And the desserts were all homemade by Grandma and Katherine .  I guess that is kind of old fashioned (or vintage) planning as well.  Thumbprint cookies, lemon bars, cupcakes, etc.    

One little shower game was played.  The bubble gum game.  How well do you know your husband-to-be?  Questions were asked the bride-to-be and if answered incorrectly she must pop a gum ball in her mouth.  With every wrong answer a gumball must be added to the "wad" she already had in her mouth.  Fun and funny game! 

Let the Wedding begin!  Congratulations Sariah and best wishes for a beautiful future.

By the way...the mother of this bride has 3 children getting married this summer...within weeks apart!  She's amazing!

MMMmmm Monday - Sweet and Salty treats

Kellie and I must be on a Ritz kick. Both of us have made recipes the last few weeks involving Ritz crackers. These are by far my favorite crackers. I love the rich and buttery taste. Sometimes I have a few with a slice of cheese and sometimes I make these delicious goodies with them.

Behold the Ritz Peanut Butter Treats!

Several years ago a friend of mine brought over these delightful treats. The first bite I couldn't quite tell what they were. I knew there was peanut butter and obviously it was dipped in chocolate {cant go wrong there} but what was that crunchy goodness. Well she explained that it was 2 Ritz crackers. I couldn't believe it. SO DELISH! And talk about easy! These can be made in under a half hour.

Start by spreading CHUNKY peanut butter on one Ritz cracker and then place the other cracker to make a sandwich. It doesn't have to be chunky, but I think it tastes better. All I had on hand to make them today was creamy and I definitely can say I prefer the chunky!

Next, melt almond bark (or any dipping chocolate) and dip sandwiches in it. I like to use a fork when I dip. 

 Then I tap away the excess. Just like I do when dipping my Oreo Truffles

Place on wax or parchment paper to let dry

I dizzled some chocolate on them to make them look more festive. As you can see I tried to make these Red, White and Blue for the 4th of July and I failed miserably.... Pink, White and Blue ? Grrr....

 

I also decided to make some {semi} healthy treats. I sandwiched 2 slices of banana with a dab of peanut butter, froze it for a few minutes and then dipped in chocolate. Ok, not quite so healthy with the chocolate so feel free to leave it off. They are yummy either way!

Bananas and Peanut Butter Before

and after.

I hope you try these yummy treats and thanks to my friend Pam for sharing this treat with me!