Cucumber Salad

Cucumber Salad

5 large cucumbers
2 Tomatoes
1/2 cup onion, minced
¾ cup vinegar
1/3 cup oil
1 Tbsp lemon juice
1 tsp salt or more
1 tsp pepper
1 Tbsp sugar
1 Tbsp chopped parsley

In a 9 x 13 baking dish put half the cucumbers followed by half the tomatoes and onion. Repeat. mix together the remaining ingredients and power over layers. Let soak 6-8 hours in refrigerator stirring half way through.

Submitted by: Nanette Hill

Southwestern Salad with Cilantro Lime Vinaigrette

Southwestern Salad with Cilantro Lime Vinaigrette


This salad is a great combination of textures and flavors and is a favorite in our house. It's light, crunchy and full of flavor and the cilantro lime vinaigrette gives it a nice zing. I love that it's easy to make but tastes so delicious. It goes well with any Mexican food as well as chicken, beef or seafood.

Salad:

Romaine lettuce
Handful of grape tomatoes
2 green onions, sliced
2 small baby bell peppers - red, yellow or orange, diced
1/2 cup black beans
1/2 cup sweet frozen corn, thawed
1 tbsp raw or toasted pumpkin seeds
1 avocado, diced
2 tbsp cotija cheese
1 handful of tortilla strips for salads
Cilantro Lime Vinaigrette (recipe below) to taste

In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla strips, pumpkin seeds and cotija cheese. Top the salad with the vinaigrette to taste and serve. Enjoy!

Cilantro Lime Vinaigrette:

1/2 cup of chopped cilantro
1/4 cup canola oil
1-2 tbsp fresh lime juice
1 tbsp apple cider vinegar OR red wine vinegar
Salt and pepper to taste
1 clove garlic, minced
1/2 tsp oregano

Use a blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

Submitted by Nanette Hill

BLT Pasta Salad

BLT Pasta Salad

Ingredients:

1 (7 ounce) package rotini pasta noodles (cooked and drained)
8 slices bacon (cooked until crispy and crumbled)
1 cup mayonnaise (or salad dressing)
2 TBS lemon juice
2 teaspoons sugar
2 teaspoons chicken flavored instant bouillon
1 large tomato (seeded and chopped)
¼ cup green onions (sliced)
4 cups lettuce (thinly sliced)

Cooking Instructions:

Step 1: In a small bowl combine mayonnaise, lemon juice, chicken flavor instant bouillon, and sugar. Mix well until smooth.
Step 2: In a serving bowl add noodles, bacon, tomato, and green onions, Toss with dressing. Stir in lettuce right before serving.
(Makes 10 Servings)

Submitted by: Nanette Hill

Weeknight Taco Salad

Weeknight Taco Salad

4 flour tortillas (8-inch)

1 lb. ground beef

1 pkt. (1¼ oz.) taco seasoning mix

4 cups shredded lettuce

1 cup Mexican Style Finely Shredded Four Cheese

1 large tomato, chopped

¼ cup ranch dressing or Salsa

HEAT oven to 425°F.

CRUMPLE 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, cook meat with taco seasoning mix as directed on package.

FILL shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing or Salsa.

Pie Filling Salad

Pie Filling Salad

1 large carton cottage cheese
1 small box jello

Mix together

add 1 can pie filling (any kind)

fold in 1 large carton cool whip

Chill and serve

Submitted by Ami Godfrey

Cookie Salad

Cookie Salad

1 cup buttermilk or you can use regular
1 small package instant pudding white chocolate
1 oz. can crushed pineapple drained
11 oz. can mandarin oranges drained
Gently mix
8 oz. Cool whip

Mix together

Crush about 8 oreos and sprinkle on top. Makes a 9' 13'

Submitted by: Carrie Howard

Fruit Salad

Fruit Salad

Pick any fruit and cut up, I like to use strawberries
2 large Cool Whip
1 large Vanilla yogurt
2 large Instant vanilla pudding (you just need the powder from them)

Mix everything

Submitted by: Carrie Howard

Broccoli Salad

This is my favorite salad to date! Quick, easy and a great crowd pleaser, even with my kids! For those of you who like peppers, red pepper is also a great addition.

Broccoli Salad

Salad

• 3-4 heads worth of broccoli florets , cut into bite-sized pieces
• 1 medium red onion, diced finely
• 3/4 cup sunflower seeds (soasted, salted)
  
• 3/4 cup craisins (or raisins)
  
• 6 slices bacon, crisp-cooked & crumbled
  

Dressing

• 1 cup mayonnaise (or 1/2 cup mayo & 1/2 cup plain yogurt)
• 5 Tablespoons vinegar
  
• 3 Tablespoons sugar
• Dash of freshly ground black pepper
  

Directions -

1. Combine all the salad ingredients together in a large bowl.
2. In a small bowl, whisk together the dressing ingredients.
3. Pour dressing over salad, mix to coat.
4. Refrigerate for a few hours to develop flavors.
   
5. Enjoy!

submitted by: Nanette Hill

Stir-Fried Chicken Salad

This is a salad that serves well as a main dish. Very light and perfect for summer you will enjoy not only the lightness but also the quick preparation time.

Stir Fried Chicken Salad

Ingredients

• 1/4 cup fat-free, less-sodium chicken broth (water and bullion)
  
• 2 tablespoons rice wine vinegar
• 1 tablespoon Thai fish sauce (I omit this)
  
• 1 tablespoon low-sodium soy sauce (or regular soy sauce)
  
• 1 tablespoon bottled chopped garlic
• 2 teaspoons sugar
• 1 pound skinless, boneless chicken breast tenders
• 1 tablespoon peanut oil (or olive oil)
  
• 4 cups mixed salad greens
• 1/4 cup chopped fresh basil (or dried)
  
• 1/2 cup thinly sliced red onion
• 2 tablespoons finely chopped unsalted, dry-roasted peanuts
• Lime wedges (optional)

Preparation

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.

Submitted by: Nanette Hill