pineapple spinach salad

http://thefoodcharlatan.com/2014/09/09/pineapple-spinach-salad-recipe/

Moroccan Mixed Rice Salad

Ingredients:
1 tbls soy sauce 1 tbls molasses 1/3 cup wild rice 1 ½ cups water ½ cup long grain rice 1 cup water 15 oz can chick peas Slice red onion, finely chopped 1 small red pepper (sweet), chopped 1/3 cup dried apricots, chopped ½ cup raisins 2 tbls mint or cilantro or combination of both ½ cup sliced almonds, toasted	Dressing 1 teas curry powder 1 teas coriander 1 teas tumeric 1 teas nutmeg ¼ teas cayenne ¼ cup rice vinegar 2 tbls honey 1 tbls lemon juice 5 tbls olive oil
Cooking Instructions:
Combine soy sauce, molasses and wild rice in a saucepan with 1 ½ cups water. Bring to a boil and simmer 30-50 minutes or until done.(It should be soft, firm and chewy with some grains popped and some whole) Drain and cool. Combine long grain rice and water in another saucepan. Bring to a boil and simmer 20 minutes or until done.(Check your rice recipe for rice to water ratio) Make dressing by dry frying the spices in a skillet for 2-4 minutes (don’t burn them) Cool on a plate. Wisk the vinegar, honey, lemon juice in a bowl, then wisk in the oil and add the spices. Add everything except the rice to the dressing and let it marinade while the rice is cooling. Add cooled rice, stir and serve.
Additional Comments:
If you make this a day ahead leave the rice separate until a couple of hours before you plan to serve it. The rice has a tendency to absorb a lot of the dressing and make the salad dry. If there are leftovers and it seems a bit dry, just add some olive oil to moisten.

Chicken Pasta Salad

Ingredients

▪ 1 box shaped pasta

▪ 1 head of broccoli, chopped

1 cup frozen peas, thawed

▪

▪ ½ pkg mini pepperonis (regular size is ok, too)

3 Monterey Jack cheese sticks (snack sticks) cut into chunks (you can

▪

use any kind of cheese, but we always have these around, and it is

easy to just slice them up!)

3 medium carrots, chopped

▪

Ranch dressing (We use the packet to make our own…much better

▪

tasting)

Instructions

1.Cook pasta according to directions on the box. Drain it.

2.Place colander with drained pasta into a bowl with ice and water in it to

cool it off.

3.Put all the rest of the ingredients, except the ranch dressing into a bowl.

Pour the cooled pasta onto a clean towel and really dry it off.

Pour pasta into the bowl

there’s no exact science to it.

. Stir in the ranch as you like it. A little, a lot—

Abby's Salad and Dips Recipes

White Chocolate Peanut Butter
 
1 Jar smooth Peanut Butter
1 Bag white Chocolate chips
 
Melt chocolate chips, then mix with peanut butter.  Eat :)
 
 
Strawberry Spinach Salad
 
Spinach or other lettuce that you like
Candied Walnuts
Feta Cheese
Sliced Strawberries
Berry Poppy seed dressing
 
http://www.ourbestbites.com/2011/06/berry-poppy-seed-vinaigrette/
 
BBQ Chicken Cobb Salad
 
12 C Romaine Lettuce
8-12 OZ grilled BBQ Chicken
8 oz bacon, cooked and crumbled
2 Roma Tomatoes, diced
1 lg avocado, pitted and diced
3 hard-boiled eggs, peeled and diced
1/3 C sliced Green Onions
1/2 C shredded cheddar Cheese
Dressing of Choice
 
 
Chickpea and sweet pepper arugula salad
 
http://picky-palate.com/2011/01/13/lemon-dressing-drizzled-chickpea-and-sweet-pepper-arugula-salad/
 
 
Caramel Toffee Fruit Dip
1 8 oz pckg cream cheese, softened
3/4 C brown sugar
1 tsp vanilla
Toffee Bits (you can use the plain or chocolate covered, heath bits)
 
Combine first four ingredients, then mix in toffee bits, however much you want
 
Southwestern Pasta salad
 
Cooked BowTie Pasta
Black Beans
Red Onion
Bacon, cooked and crumbled
Corn
Green Peppers
Cheddar Cheese
 
Dressing:
2 CButtermilk 
1/2 C Mayonnaise
Fiesta Ranch Packet (or you can use taco seasoning and a regular dry ranch packets)
*This is an estimate, will let you know how wrong it is!!
 
 
Salad De Maison
 
Use Desired Amounts
Romaine Lettuce
Cherry Tomatoes
Grated Swiss Cheese
Slivered Almonds
Grated Parmesan Cheese
Cooked and Crumbled Bacon
Croutons
 
Dressing
Juice of 1 Lemon
3 cloves garlic, crushed
1 t salt
1/2 t pepper
3/4 c Oil
 
Mix together, best if it sits for a while, also, I usually add more lemon juice and less oil

Oriental Cucumber Salad

Best when prepared ahead of time and allowed to chill.
Salad:
7 medium size cucumbers
Optional: 1 large tomato and small can of clams
Black salted and toasted sesame seeds

Dressing:
1/4 cup white vinegar
1/4 cup rice vinegar
3/4 tsp sugar, approx
1/8 cup vegetable oil
Stir well, making sure sugar is dissolved. May need to heat slightly, but cool
before mixing into cucumbers.

Peel cucumbers, seed, and slice. Salt and stir as you are slicing. Let sit for 15-20
minutes, stirring often. Take small handfuls of cucumbers and squeeze as much
juice out as you can until cucumbers look transparent. Add dressing, stir and
chill, topping with sesame seeds.

If adding tomate, make sure to seed them as well.
If adding clams, drain first.

Compliments of Mindy

Mexican Cole Slaw

1 Bag Cole Slaw Mix
½ Bunch cilantro leaves, chopped
3-4 green onions, sliced
Juice of 2 limes
2 Tbs. (or more to taste) White House Cole Slaw Dressing

Toss well in bowl before serving.

FIESTA SALAD

leaf lettuce/romaine ( I use about 1/2 Costco container of the spring mix)
1 can (15 oz.) black beans, rinsed and well drained
1 pint grape tomatoes, halved
1 can ( 15 oz.) corn, drained
* you can use frozen as well, but cook and cool before adding
1/2 small red onion peeled and sliced/chopped
1 ripe avocado peeled and chopped
1 cup chopped red pepper
1/2 cup crumbled feta cheese
Toss all salad ingredients just before serving

HONEY-LIME DRESSING
1/4 cup fresh lime juice
1/4 cup vegetable oil ( I use canola b/c that's what I have in my house)
1/4 cup red wine vinegar
2 TBSP honey
2 TBSP finely chopped cilantro
2 tsp minced garlic

Mix all ingredients and then pour over salad and toss until dressing is evenly distributed.


SPINACH STRAWBERRY SALAD

1/2 container Costco size baby spinach leafs (equal to 2 bags or bunches)
1 lb. strawberries sliced
1/3 cup candied almonds
store bought raspberry vinaigrette.

Toss all ingredients together and distribute dressing evenly.

CANDIED ALMONDS

1 cup white sugar
1/2 cup water
1 TBSP cinnamon
2 cups almonds cut in half lengthwise C

ombine water, sugar, cinnamon in saucepan over medium heat, bring to boil, add almonds. Continue to cook and stir mixture until liquid evaporates and leaves a syrup-like coating on almonds. Pour almonds onto baking sheet lined with wax paper, separate almonds using fork and allow to cool.

Salad

CRAISIN SALAD
Dressing: blend together in a food processor
1 c oil 6 TBS cider vinegar
½ c. sugar 1 tsp. salt
1 tsp mustard 1 TBS poppy seeds
½ c. onion, finely chopped
Salad Mix: add to your own taste:
Lettuce Romaine
Spinach Slivered almonds
Mandarin oranges Craisins


MEXICAN CORN AND BEAN SALAD

1 (15 /14 oz) can whole kernel corn, drained
1 (15 oz.) can red kidney beans, drained
1 (7 oz.) can pitted black olives, drained
2 cups shredded lettuce
½ c. Mayonnaise
14 c/ minced green onions
2 TBS chili sauce
2 tsp. cider vinegar
½ tsp. Chili powder

1. Combine corn beans, olives, lettuce in a serving bowl
2. Stir together mayonnaise onions, chili sauce, vinegar and chili powder. Add to lettuce mixture and serve. Serves 6. Add shredded cheese and crushed tortilla chips to make it heartier.

SALLY PRETE PASTA

(Sally gave me the ingredients but didn’t give proportions, so I kind of make it up, but this is delicious!)

Pasta (I use bow-tie or spiral)
Chopped pepperoni
Newman’s Own – Sesame ginger-Light (This is the key to its great flavor)
Olives
Various color peppers (I use the costco orange, yellow, red)
Cheese
Instructions: Toss


LENNA’S PASTA SALAD

16 oz. Bowtie pasta 1 can corn kernels
1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed
1 red onion, diced 1 green pepper, diced
2 C shredded cheeses, your favorite kind 2 C. tortilla chips, crumbled
3 C buttermilk 1 C mayonnaise
1 pkg Fiesta Ranch Dip Mix, dry (Hidden Valley – this is key to the yummy flavor)

Cook pasta, rinse, and drain. Chill. Add corn, beans, onion and green pepper. Combine mayonnaise, buttermilk and dip packet. Pour over salad and mix. Add chips and cheese and toss before serving, leaving some to sprinkle on top.


BARB SMITH’S CHICKEN GRAPE SALAD

Diced chicken (2 lbs)
Celery (diced)
Green onions
Grapes (sliced in half)
Toasted almonds

Dressing: 1 ½ C. mayo
Squirt Dijon mustard
White balsamic dressing (this is key)
1-2 tsp. sugar
Poultry seasoning