Bowtie Spinach chicken Salad with Teriyaki sauce

 

Roasted Corn Cotija dense bean salad...

 

run and print this off and make. . . Delicious Salad Camillia G made for salad club this past week .

Fun with chips too and I love the picked onion she added (recipe blogged as well)

Spring Mix fruit salad and balsamic

 

2 cups candied walnuts (I buy the candied walnuts from Trader Joe's or candy above but no one has time for this I love Trader Joe's the most!)

12 oz. crumbled Gorgonzola Cheese

20 oz. Spring Mix

2 cups seedless red grapes

2 stalks of celery

2 granny smith apples

Clean and cut grapes in half, core and cut apples into bite size pieces.  Dice celery and combine with spring mix.  Before serving toss with grapes, walnuts, and Gorgonzola cheese.  Top with Sweet Balsamic Dressing to taste.

Sweet Balsamic:

1/2 cup sugar

1/4 cup. balsamic vinegar

1/3 medium red onion (dice in food processor)

3 cloves garlic

1/3 cup rice vinegar

1/2 tsp. salt

1/4 tsp. pepper

juice of 1 lime

1/4 cup Parmesan Cheese

2 Tablespoons sour cream (love the touch of sour cream with oil and vinegar, makes this dressing one of my fav's)

1/2 cup vegetable oil

Mix together in a blender and chill in a glass shaker jar (I use old washed spaghetti sauce/jam jars etc.)

Wedge Salad

 

I love how this speaks for itself but the Wedge Salad is delicious.  Have fun with your own fav combos and mix it up to your fav mix in's.  Base below:

serves 8 generous wedges

2 heads iceberg lettuce

12 slices bacon, crisp cooked and halved or broken into bits (I like to cook bacon in the oven (pan 400 place bacon down on foil lined pan side by side and back 18-21 min or until crisp. drain well on paper towels).

6 carrots Thinly biased sliced

4 green onions / or a red onion small pieces

radishes, sliced/chopped (optional)

blue cheese crumbles (buy at the store)

dressing: as follows or use chunky lighthouse blue cheese

1/2 cup olive oil or salad oil such as a canoloa

1/2 cup red wine vinegar

6 gloves mashed

1/2 tsp. salt

1/2 tsp coarse ground black pepper

1. Trim stem from lettuce while leaving the core intact.  Cut lettuce in quarters then place the wedges on individual serving plates.  Arrange bacon, carrots, green onions, and radishes on and around each wedge.

2. In a screw-top jar combine olive oil, vinegar, garlic, salt, and pepper, Cover tightly and shake until combined.  Immediately drizzle over salad. 

Makes 8 servings

Broken Glass Jello - Christmas Eve Tradition

 Broken Glass

"The Nelson’s use this as a salad – a bit of a stretch!" Liz Cowan

1 (3 oz. pkg.) each Jell-O lime, strawberry, and black raspberry flavors

Dissolve each box of Jell-O with 1 ½ cups boiling water.  Let set in the refrigerator overnight.

1 envelope Knox gelatin

¼ cup cold water

1 cup pineapple juice, boiling

2 cups whipping cream, whipped

½ cup sugar

1 t. vanilla

Dissolve Knox gelatin in ¼ cup water.  Add to boiling pineapple juice.  Cool until room temperature.  Whip cream and add sugar and vanilla.  Fold in cooled pineapple mixture.  Cut the Jell-O in cubes.  Fold into cream mixture.

Crust:

2 cups graham cracker crumbs (12 big crackers)

½ cup margarine, melted

¼ cup sugar (optional)

Mix crust ingredients.  Spread all but ¼ cup of the crumbs in a 9x13-inch pan.  Pour the Jell-O mixture carefully over the crumbs.  Sprinkle the remaining crumbs on the top.  Refrigerate 6 hours.  Serves 16-20.

sorry photo a bit blurry 

a screen grab from my Instagram Story 8.29.23  

My son Robert Cowan LOVES (basically dessert) & asks for this Jello monthly and I finally delivered, 

and am taking dinner to a neighbor so this will be something new for them to try.

I also split into 2 serving sizes, 9x9 pan for them and a smaller glass sized pan for us!  Manageable eating for a small gathering or feeds a crowd.

Zesty Spring Salad - lots of Citrus

 My sister in law Katie B Olson loves to make this salad and I'm now a new fresh favorite of mine for that burst of citrus ...  I also don't caramelize my pecans, but buy a bag, or 2,from Trader Joe's and they are simply heaven and I can't replicate nor have the patience to make them this delicious.

(Sorry I didn't snag a pic - but will try to add next time I make this ~) 

Lemon Terragon Pasta Salad

 YIELD: 6 SERVINGS

LEMON TARRAGON PASTA SALAD

If you've been to Plates & Palates in Bountiful, then you've probably had their Lemon Tarragon Pasta Salad! The best copycat Lemon Tarragon Pasta Salad!

PREP TIME 15 minutes

COOK TIME 10 minutes

TOTAL TIME 25 minutes

INGREDIENTS

• SALAD:

• 1 (16 ounce) box of bowtie noodles

• 2 cups red grapes

• 1 cup celery, diced

• 1/2 cup slivered almonds

• 1 bunch of green onions, chopped

• 2 cups cooked cubed chicken

• DRESSING:

• 1 1/4 cup regular mayonnaise

• 1 cup buttermilk

• 1/2 teaspoon onion powder

• 2 lemons juiced and zested

• 1/2 teaspoon salt

• 2 tablespoons fresh tarragon, minced

• 1 tablespoon sugar

• 2 tablespoons honey

INSTRUCTIONS

1. Cook 1 pound of bowtie noodles according to package directions. Pour them into a colander and run cool water through them to lower the temperature.

2. Into a large bowl, place the drained pasta, red grapes, celery, almonds, green onions and chicken.

3. To make the dressing, roughly chop two tablespoons of the fresh tarragon and place it in a high powered blender. Add the mayo, buttermilk, onion powder, zest and juice of two lemons, sugar, and honey. Blend on high power for 30 seconds, or until dressing is smooth and frothy. 

4. Add half of the dressing to the salad and stir to combine. Cover the salad and the remaining half of the dressing and chill for 1-2 hours. Pour the rest of the dressing over the salad just before serving.

5. Serve and enjoy

Summer Pasta Salad

Summer Pasta Salad

An easy, flavorful salad.

12 to 16 oz. bag rotini pasta, plain or tri color

Bernstein’s Cheese Fantastico dressing

Package Good Seasons Italian dressing dry mix

1 can black olives

1 package mini or regular pepperoni

Cherry tomatoes sliced in half

Broccoli cut small and parboiled

Provolone cheese cut in cubes

Boil the pasta until tender but not overcooked.  Drain in a colander under cold running water until the pasta is cool.  Drain completely.  Place in large bowl, add olives, pepperoni, tomatoes, broccoli and cheese.  Pour in enough Bernstein’s dressing to coat all ingredients.  Sprinkle in about half of the dry Italian mix and stir thoroughly.  Taste to correct seasonings. Refrigerate 2 to 3 hours before serving.

Serves about 10 or 14.  Keep in mind, pasta salad always goes farther than you think.

This is one of those recipes that is very adaptable and not an exact science.  You could also add chopped zucchini, diced red or green pepper, green onion, chopped cucumber, chickpeas, or chopped celery.

I use Bernstein's Cheese Fantastico dressing for salads but it is also really great as a marinade on chicken and beef.

Croutons

Um so I'm not sure where I've been my whole life... Homemade croutons are the BEST.  Liz gave me this tip to make your own with leftover artisan bread and it is awesome and who doesn't love a crunchy bread in their salad or soup....

It makes quite a bit if you cut into bite size pieces and you don't have to pay big prices at the store. . .

Ann Romney, The Romney Family Table Cookbook pg. 111

Croutons:

cut day-old French bread into small cubes (I used leftover sourdough and it was awesome).  Toss with enough olive oil to coat cubes. Spread evenly in a single layer on a jelly-roll pan and sprinkle with sea salt.  Bake at 250 degrees F until crunchy, about 30 minutes.

Creamy Potato Salad ...made over....one Matt will even eat

Creamy Potato Salad
prep: 30 min. plus refrigerating

makes: 4 servings, 3/4 cup each

1 lb. red potatoes (about 4) cut into chunks

1/4 cup Kraft light zesty Italian Dressing

1/3 cup miracle whip light dressing (I hate miracle whip and always substitute with full fat mayonnaise)

1.5 tsp. Grey Poupon Dijon Mustard (I typically use any fancy mustard I have in my refrigerator including honey mustard etc.)

1 hard cooked egg,  chopped
4 green onions, sliced


Cook  potatoes in saucepan of boiling water 15 min. or just until tender; drain.  Rinse potatoes with cold water until cooled; drain.

Mix dressings and mustard in a large bowl.  Add potatoes, eggs and onions; mix lightly. 

Refrigerate 30 min.

from Food & Family magazine Summer 2009 pg. 8

Craisins Salad ...for Chelsea

Craisins Salad
from my favorite cookbook The Essential Mormon Cookbook by Julie Badger Jensen pg. 21

1 head red leaf lettuce

1 heard green leaf lettuce

1 head iceberg lettuce

1 (8 oz.) pkg. shredded mozzarella cheese

1 (8 oz.) pkg. shredded Parmesan cheese

1 pound bacon, cooked and crumbled [I use precooked from Sam's Club and microwave!]

1 (8 oz.) package Craisins

1 cup sliced almonds, toasted

1 recipe Craisins Salad Dressing (see below)

Break red and green leaf lettuce into pieces.  Shred iceberg lettuce.  Toss together with the other ingredients just before serving.  Pass dressing with salad. 

[I typically haven't shredded the iceberg but it would be a fun touch...and typically toss all together vs. pass dressing separately and have a little extra dressing.]

CRAISINS SALAD DRESSING

1/2 cup red wine vinegar

1 cup sugar

1/2 onion, chopped

1.5 tsp. salt

2 tsp. mustard

1 cup salad oil   [any oil basically...I typically use veg oil or canola oil if I'm feeling healthier, and half canola and half olive oil if I want to be fancy]

In a blender/food processor mix all ingredients, except oil.  Add oil and blend again.

Makes 12 servings. (or more)
(sorry no pic - I've tried 3 times and something isn't quite working with Blogger now - ...it's delicious a family fav. You can tone up or down the onion in the dressing depending on your liking.)

California Dreaming Salad

This is a copycat recipe from a restaurant called California Dreaming

Dressing:
1 cup mayonnaise
1/2 cup honey
1 T. mustard (scant- not all the way full)
2 T. apple cider vinegar

Salad:
Lettuce
Crumbled bacon
Diced ham
Shredded cheese
Diced hard boiled eggs
Diced fresh tomatoes
Slivered almonds

Whisk together dressing ingredients and chill for an hour.  In separate bowls serve lettuce and toppings.  Top lettuce with desired toppings and dressing, then enjoy!

Serve with rolls or croissants and honey butter for an easy meal.

Grandma Nelson's Potato Salad

Jake's very favorite - this recipe is a request from Brianne.

6 potatoes, boiled

6 hard-boiled eggs, reserve one for garnish

¼ cup onion, finely chopped

2 sweet pickles, chopped

1 ¼ cup Miracle Whip

2 T. sweet pickle juice

1 T. sugar

1 t. salt

1 T. prepared mustard

Dash pepper

After boiling the potatoes, remove the skins and dice into a large bowl.  Chopped eggs, onion, and pickles.  Combine Miracle Whip, pickle juice, sugar, salt, prepared mustard and pepper.  Stir dressing into the potato mixture.  Add a little extra Miracle Whip if it is not moist enough.  It will absorb a bit as it chills.  Place in serving bowl and garnish with sliced egg, a sprinkle of paprika and a bit of parsley.  Refrigerate 4 hours or overnight.  Serves 8.

Green Flop Jello-O

Loved this fluffy lemon-lime goodness.  You can make with any flavor of Jell-O!  Reminded me of a green version of orange fluff but I love lemon-lime in jello and with cream cheese and cool whip I had to try.

Prep: 15 Min. + 4 Hours chilling
Makes: 16 servings... (yikes I'm the big jello eater around her should have waited for a party!)

2 cups lemon-lime soda
2 pkgs. (3 oz ea) lime gelatin
6 oz. cream cheese, softened
2 cups lemon-lime soda, chilled
2 carton (12 oz.) frozen whipped topping, thawed

what it looks like from the large bowl... cool zippy light creamy texture -

1.) Microwave 2 cups soda on high 1-2 minutes or until hot.  Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved.  Add cream cheese; process to blend.

2) Transfer to a large bowl; stir in chilled soda.  Whisk in whipped topping.  Pour into a 3 qt. bowl. Refrigerate, covered, for 4 hours or until firm.

Per serving: 159 calories, 7 g fat, 12 mg chol, 62 mg sodium, 21 g carb, 2 g prot, 0 fiber

Greek Panzanella

I made this recipe because my single cherry tomato plant was producing like crazy.  I love this wonderful Greek version of panzanella with feta cheese.

This is divine and I was surprised that it was pretty much gone when dinner was over.  It makes a lot.  It was especially nice with fresh from the garden tomatoes.

3/4 cup olive oil, divided
6 cups rustic bread cut in 1-inch cubes
Kosher salt and freshly ground pepper
1 English cucumber, unpeeled, halved lengthwise
        and seeded, cut in 1/2 inch slices
1 red bell pepper, large dice
1 yellow bell pepper, large dice
2 cups cherry or grape tomatoes, halved
1/2 small red onion, thinly sliced in half rounds
1/4 cup red wine vinegar
2 cloves garlic minced
1 t. dried oregano
1/2 t. Dijon mustard
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup kalamata olives (optional - I didn't add because          I am the only one who likes them.)

Heat 1/4 cup olive in a large sautee pan until hot.  Add half of the bread and sprinkle with salt and pepper. Cook over medium low heat, tossing frequently, for 5 to 10 minutes, until nicely browned.  The lower temperature is better for even browning.  Do the second batch.

Place the cucumber, bell peppers, tomatoes, and red onion in a large bowl and toss together.

For the vinaigrette, place the vinegar, garlic, oregano, mustard and 1 t. salt and 1/2 t. pepper in a small bowl and whisk together.  Whisking constantly, slowly add the remaining 1/2 cup olive oil to make an emulsion.

Add the feta and bread to the vegetables in the bowl.  Pour the vinaigrette over and toss lightly.  Set aside for 30 minutes for the flavors to develop.  Season to taste and serve at room temperature.  This recipe is from Ina Garten.

Orange Fluff Jell-O Salad Six Sister's Stuff pg. 98

Great as a salad, side dish or dessert for parties or big dinners. 

I like how it holds up better than a plain Jello and love the taste during warmer months! 

 I do want to experiment with different gelatin and give that a try with taste and color. (pink/blue boy or girl... or green for St. Patty's etc.)

Ingredients:
1 (6 ounce) package cook and serve vanilla pudding (I typically find 3 ounces and buy 2)
1 (6 ounce) package orange gelatin
2 cups water
1 (16 ounce) container nondairy whipped topping  (cool whip I use and thaw a bit to make folding easier.  I never store in the freezer like they tell you to, always in my fridge)
1 (10 ounce) bag mini marshmallows
1 can pineapple tidbits (any size), drained
1 can mandarin oranges (any size), drained
2 bananas, sliced (optional)

Combine pudding mix, Jell-O, and water in a saucepan over medium heat and bring to a boil.  Remove from heat and pour into a large mixing bowl.  Refrigerate until mixture has thickened, about an hour.  Beat until creamy.  Fold in whipped topping, marshmallows, and all fruit except bananas.  Chill about an hour before serving.  If using bananas, stir in right before serving so they don't turn brown.

Makes 8-10 Servings

I have made this twice the night before and still turns out great!  A new quick fav, and it's sort of fun to say you've made a "fluff" before.  I even took to a funeral for "fruit salad"  it was all gone so I think it was a fun new fruity dish.

 

from pg. 98

Six Sister's Stuff: Family Recipes, Fun Crafts, and So Much More!

Fresh Fruit Salad with Pomegranate Syrup

One of my top fruit salads, looks beautiful and tastes amazing!!   Found from a magazine over 5 years ago and love it still.

Makes 8 cups
Prep time: 20 min.
Cook 5 min.

1/3 cup pomegranate juice (often I find and sometimes I buy a frozen pomegrante/cranberry blend of
juice to make up)
1/4 cup sugar
1 teaspoon fresh grated orange zest
2 large navel oranges, sectioned
2 kiwis, peeled, halved and sliced
1 large banana, sliced
1 Granny Smith apple, cored and cut into 1/2 inch slices
1 Red Delicious apple, cored and cut into 1/2 inch slices
1 large pear, cored and cute into 1/2 inch slices
1/2 pineapple, peeled, cored and cubed
1/2 cup pomegranate seeds (optional)


1) Combine pomegranate juice and sugar in a medium saucepan; bring to a boil, stirring until sugar dissolves, about 5 min. Remove from heat and stir in orange zest.  Let cool to room temperature.

2) Combine oranges, kiwis, banana, apples, pear, pineapple, and pomegranate seeds in a bowl; pour syrup over fruit and toss to coat.

Per serving: 184 calorites, 0 fat, 1 g protein, 47 g carbs; 3 g fiber, 5 mg sodium, 0 mg cholesterol

Spinach Cheese Salad

This is a crowd pleaser and is popular with the men.

1 (10 oz.) bag washed and trimmed baby spinach
1 small head iceberg lettuce, washed and drained
¾  pound grated Swiss or mozzarella cheese (Heather uses mozzarella)
1 (16 oz.) carton cottage cheese
½ pound bacon, cooked and crumbled into small pieces

Put spinach into a large bowl.  Break lettuce into pieces and add to spinach.  Just before serving, add cheese, cottage cheese, and bacon.  Toss with poppy seed dressing:

Poppy Seed Dressing

1 T. poppy seeds (optional)
¾ cup vinegar
½ cup sugar
1½ T. grated onion
1½ t. salt
¾ t. dry mustard
1 ¼ cup oil

Mix dressing ingredients in the blender.  Toss with salad.  Refrigerate unused dressing for future use.  Keeps up to 3 weeks in the refrigerator.

From Heather.