Serving Up {Salad}: Bowtie Chicken Caesar Salad

Earlier this summer I was asked to bring a salad to a potluck birthday party celebration.  I needed something that I could throw together in record time because we were coming in from out of town with just enough time to change clothes and head to the party.  This recipe caught my eye as being a perfect option for my pot luck requirement.  By cooking/chopping the chicken in advance, this salad came together in the time that it took to boil the noodles.  And based on the empty bowl at the end of the party, the flavor was a winner as well!

One Year Ago: Sirloin Burger with Balsamic Mayo
Two Years Ago: Mom's Baked Beans

BOWTIE CHICKEN CAESAR SALAD     
(recipe from The Girl Who Ate Everything)
printable version

2 bunches green leaf lettuce, chopped
1 bag Parmesan Croutons
1 bag Almond Accents/ Roasted Garlic Caesar
2 Chicken Breasts, cooked and chopped
2 cups bowtie pasta, cooked
6 oz. shredded parmesan cheese
Brianna’s Asiago Caesar Dressing

Toss all ingredients together in a large bowl and dress with the salad dressing (to taste) right before serving.

Serving Up {Salad}: Mediterranean Quinoa Salad with White Balsamic Honey Dijon Vinaigrette

We are entering the dog days of summer...it's hot and we are down to the last few weeks before school begins again, which means we are playing HARD to try to get all the summer fun in!  This recipe is perfect for a busy day that you know you have to feed the family but it is simply too hot to heat up an oven.  I like to prepare this salad early in the morning (minus the spinach and dressing) before we head out for our day and then just stick it in the fridge.  When dinnertime comes around and everyone is hot and tired and asking, "what's for dinner" you can just whip it out, add the spinach and dressing and, "voila", dinner is served!

You're welcome!

One Year Ago: Homemade Sloppy Joes
Two Years Ago: Ravioli with Balsamic Browned Butter
                         Spinach, Pear, Prosciutto and Gorgonzola with Balsamic Vinaigrette

MEDITERRANEAN QUINOA SALAD with WHITE BALSAMIC HONEY DIJON VINAIGRETTE    
(recipe from Mylan S.)
printable version

1 cup uncooked quinoa
2 cups water
1 sweet onion, sliced and grilled w/ oil until browned and soft & carmelized
1 can Garbanzo beans, rinsed
1 jar (4 oz) artichoke hearts, chopped or sliced
1/2 jar pittted kalamata olives, chopped or sliced
12-16 ounce bag baby spinach

White Balsamic Honey Dijon Vinaigrette:
1/3  cup white balsamic vinegar
1/2 cup olive oil
2 Tbs. Dijon mustard
1 Tbs. honey
Salt & Pepper to taste

Prepare quinoa by bringing water to a boil and adding the quinoa.  Stir, cover and cook as per package directions.  Set aside and allow to cool.
Prepare vinaigrette by combining all ingredients in a blender and pulsing until combined.
To cooled quinoa add onion, garbanzo beans, artichokes and olives.  Gently toss to combine.
Add spinach and dressing and toss lightly to coat.

Serving Up {Salad}: Crunchy Broccoli Salad

This recipe is kind of a fusion between broccoli salad (yum!) and my favorite oriental salad recipe.  I didn't fuse the two together, but when I saw this recipe I knew that I had to try it and it did not disappoint!  In fact, after making it the first time I ended up making it again like two days later, with no leftovers either time.  I also took it with me just two weeks ago to our 4th of July neighborhood potluck and there was nothing left of it then either, so I am not the only one that has fallen hard for the flavor of this salad.

You can prepare this salad in advance, but to maintain the "crunchy" you don't want to dress the salad with the dressing until just before you plan to serve it.  I found that the amount of dressing that the recipe makes is more dressing than I have needed any of the times that I have made it.  I find that about 1/2 (maybe just a touch more) of the dressing is the right amount of dressing for my taste.  You may want to play with it for your own tastes.  The size of your "head of broccoli" would also make a difference in how much dressing you ultimately use.

One Year Ago: Frito Mess
Two Years Ago: Oriental Chicken Salad
                          Frosted Banana Bars

CRUNCHY BROCCOLI SALAD     
(recipe from Your Homebased Mom)
printable version

4 Tbs. butter, melted
1 cup pecans, chopped
2 pkgs. Ramen noodles, crushed (discard seasoning packet)

1 large head broccoli, cut into small pieces

4-6 green onions, sliced
1 lb. bacon, cooked crisp and broken into small pieces

Dressing
1 cup canola oil
1/2 cup red wine vinegar
1 cup sugar
1 1/2 Tbs. soy sauce

Mix melted butter, nuts and crushed noodles together. Spread on a cookie sheet and bake at 350 degrees until lightly brown; stirring occasionally. Set aside to cool.
Mix together chopped broccoli, onions, bacon and cooled noodle/nut mixture.
Mix together the dressing ingredients.
Toss salad with dressing right before serving.  **I find that I don't need the entire dressing.  It largely depends on the amount of broccoli but I find that 1/2 to 3/4 of the dressing is plenty for my taste**

Serving Up {Salad}: Gorgonzola Waldorf Salad

I could probably eat salads every single day of my life and not tire of them.  In fact, I could probably eat salads every day of my life and never repeat a salad - I just feel like there are that many variations out there.  And salads really are a perfect summer food.  Served alone or alongside some grilled chicken, you have the makings of a gorgeous meal!

I stumbled across this recipe, using blue cheese, and knew that I wanted to make it but I prefer the milder gorgonzola over it's blue cheese cousin.  The recipe, as written, is just a suggestion.  Add more apples or less celery or change out the nuts - but whatever you do, make the dressing!  I loved it.  Thick and creamy and delicious.  In fact, I loved it so much that I used the leftover dressing as a vegetable dip and would highly recommend trying it.  Delicious!

One Year Ago: Thai Barbecued Salmon Filet
Two Years Ago: Welsh Cakes
                            Philly Steak

GORGONZOLA WALDORF SALAD     
(recipe adapted from Beyond the Peel)
printable version

Salad:
2 apples, I prefer a tart variety (granny smith)
2 celery stalks, optional
4 cups mixed salad greens
1/2 cup roasted pecans
fresh ground pepper, as desired

Dressing:
1/2 cup crumbled Gorgonzola
1/2 cup sour cream
2 Tbs. lemon juice
2-4 Tbs. water
Place all the ingredients together and blend until well combined and desired consistency.

Serving Up {Salad}: BBQ Potato, Bacon & Corn Salad

I love the 4th of July...the parades, the fireworks, the flags, the family, the BBQ!  I know it is July 3rd, but should you still be undetermined on what you are taking to your potluck tomorrow, may I suggest this BBQ twist to the all american potato salad.  The flavors are amazing - I mean it has ranch, BBQ and dijon!  It's like someone was reading my mind...okay, I never actually thought to combine those flavors before reading this recipe, but I knew a good thing when I saw it.  This is one of my favorite summer potluck dishes because  it is totally unique, and the fact that it is delicious is just an added bonus!

Happy 4th of July to all!

One Year Ago: Root Beer Float Homemade Ice Cream
                        Welsh Cakes

BBQ POTATO, BACON & CORN SALAD     
(recipe from Kraft Food & Family, Summer 2006)
printable version

1/3 cup ranch dressing
1/3 cup favorite BBQ sauce
2 Tbsp. grey poupon Dijon mustard
3 lb. small red potatoes, cooked, quartered
1 can (11 oz.) whole kernel corn, drained
½ cup sliced celery
½ cup chopped red peppers
½ cup chopped red onions
8 slices bacon, crisply cooked, crumbled

Mix dressing, BBQ sauce and mustard in large bowl. Add all remaining ingredients except for the bacon; mix lightly. Sprinkle top of salad with bacon.  Serve immediately or refrigerate until ready to serve.

Serving Up: Broccoli, Grape and Pasta Salad

As we enter summer I find myself craving light meals and meals that don't require the stove or oven to be turned on.  This salad fits the bill and makes a perfect summertime meal.  It is light and refreshing and is satisfying enough to be called dinner.  Although, it would also make a perfect accompaniment to some chicken right off the grill if you are opposed to a meatless meal.

My kids are still too young to appreciate a salad like this.  Although they like every single ingredient, once they are tossed together they become seemingly untouchable - so at our house this is served with a side of chicken nuggets (or something similarly child friendly) while my husband and I enjoy the salad as though we are enjoying a secret that only we share.

One Year Ago:  Pumpkin Muffins
                          Mallow Fruit Dip

BROCCOLI, GRAPE AND PASTA SALAD     
(recipe from Southern Living)
printable version

1 cup chopped pecans, toasted
1/2 (16-oz.) package bow-tie pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp. salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.
Whisk together mayonnaise, sugar, red onion, vinegar and salt in a large bowl.  To the dressing add the broccoli, cooked pasta, and grapes and stir to coat.
Cover and chill for at least 3 hours.
Stir bacon and pecans into salad just before serving.

Serving Up {Salad}: Green Feta Salad

I love green salad!  It seems like there are endless possibilities and combinations out there.  I hosted a dinner at our home recently and the family joining us had some specific dietary restrictions.  As such, I was searching for some recipes on the internet that met their restrictions.  I wasn't specifically looking for a salad recipe, but in my search for other recipes, I stumbled upon this recipe and thought that I would welcome a new green salad recipe.  I am so glad that I did.

This recipe is very simple.  You could add additional add in's, but we kept it simple and it was a hit.

One Year Ago: Orange Tortilla Soup
                         Chicken Tikka Masala

GREEN FETA SALAD     
(recipe from allrecipes.com)
printable version

4 Tbs. olive oil
2 Tbs. white wine vinegar
1 Tbs. dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1 pinch sugar
1 tsp. fresh parley, chopped
1 tsp. fresh lemon juice
2 cloves garlic, minced
1 avocado, peeled pitted and cubed
4 cups mixed salad greens
1/2 cup sliced almonds
2 ounces feta cheese, crumbled

In a medium bowl, whisk together the olive oil, vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic.  Add the avocado, and stir to coat with the dressing.
Just before serving, place salad greens in a large bowl.  Add the avocado's and dressing and toss to coat.  Sprinkle with sliced almonds and feta cheese over the top.

Serving Up {Salad}: Chinese Cabbage Salad with Peanut Sauce

I have a tried and true Oriental Chicken Salad that I have been making for years and I am pretty sure that most of you have eaten a variation (or two) of it.  You know the recipe, the one with ramen noodles and cabbage....such a yummy salad!

When I saw this particular version of the salad, with napa cabbage, toasted ramen noodles and a peanut sauce, I knew I just had to try it.  The flavor of this salad is completely different from my tried and true, so I think there needs to be space in my recipe box for both!

This recipe does not call for chicken, but if you wanted to serve it as an entree dish you could absolutely add a couple of cups of diced chicken.  If doing so, my recommendation would be to increase the dressing by 1/2 and use that additional dressing to toss the chicken with prior to adding it to the salad.  That would enhance the yummy peanut flavor, versus adding plain chicken which would decrease the flavor of the dressing.

Unlike the original recipe, which I think tastes better after the first day (the ramen noodles get nice and soft), I prefer this salad served right away while the noodles are nice and crisp (you just sauteed them in butter to toast them for heaven's sake).  I am curious if you agree...

One Year Ago: Chilled Raspberry Soup
                          Strawberry Cream Cake

CHINESE CABBAGE SALAD with PEANUT SAUCE     
(recipe from Jamie Cooks It Up)
printable version

2 pounds nappa cabbage
5 green onions
3 packages ramen noodles
1/2 cup butter
1/4 cup sliced almonds
1/4 cup sesame seeds

Dressing:
3/4 cup peanut oil *
1/2 cup sugar
1/4 cup rice vinegar
2 Tbs. soy sauce

Cut the end off of your cabbage, discarding it.  Thinly slice the rest of the cabbage and place it into a large bowl.  Slice your green onions and toss them into your bowl.
Carefully crush your ramen noodles while still in their package (you could open them and place in a ziplock bag if preferred).  Place butter in a large skillet over medium heat to melt.  Add almonds, sesame seed and crushed ramen noodles.  Cook, stirring frequently, until everything is toasted well.  Set aside.
Combine peanut oil, sugar, rice vinegar and soy sauce for the dressing.  Mix well until well combined and sugar is dissolved.
When ready to serve, combine cabbage, raman noodles and dressing and toss until well coated.

*If you cannot find peanut oil, there is a tip for substitution here*

Serving Up {Salad}: Cranberry Avocado Salad

I love avocados!  When I stumbled across this recipe it was titled "Cranberry Avocado Salad" and I truthfully assumed that it was an avocado salad.  I was super excited.  When I prepared the salad, and realized that it was a green salad topped with avocado's I was a little disappointed but got over it by doubling the avocado's called for to increase my avocado to green salad ratio.  (The original recipe calls for two avocados, I used four when I made it the first time, I listed three for the recipe below - and I increased the craisens a bit).  Since then I have made this salad a number of times and one time I made it without salad greens completely - just avocado, craisens and nuts topped with the delicious white balsamic poppy seed dressing.  Greens or not, I promise that this salad (and dressing) will have you licking your lips.

CRANBERRY AVOCADO SALAD     PinIt
(recipe from The Cafe Sucre Farine)
printable version


Dressing:
1/3 cup sugar
1 1/2 Tbs. poppy seeds
1 1/2 Tbs. sesame seeds
1/2 tsp. paprika
2 tsp. dried mustard
1 Tbs. onion, minced
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 cup white balsamic vinegar
1/3 cup vegetable oil
1/3 cup extra virgin olive oil

Salad:
12 ounces salad greens (baby spinach, arugula, field greens)
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2-3 medium avocados, peeled and thinly sliced or chopped
1 cup dried cranberries
3/4  cup preferred nut (candied almonds or pecans)

For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.

For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

Serving Up {Salad}: Sarah's Salad

In Salt Lake City there is a historic building on Temple Square called The Lion House.  It was built originally as a home but is now used as a reception center and is a very popular one at that.  In fact, here's a little trivia, my husband and I had our wedding there!  The food at the Lion House is very well known and there have been multiple recipe books published over the years.  My favorite Lion House recipe book is the original which is no longer in print, and which can fetch up to $100 for an original "new" copy.  I grew up using my mom's copy and when my grandmother passed away, her copy was one of the few things that I requested.

While I haven't made my way through the entire cookbook, this salad is one recipe that I have made many times.  I think that the recipe is a bit dated by the mere fact that it calls for iceberg lettuce.  Get over it though.  It really is a yummy salad and because it is written to be made ahead of time and refrigerated overnight, it is a great recipe when you want to prepare ahead of time.

SARAH'S SALAD     
(recipe from The Lion House Cookbook)

printable version

1 head of iceberg lettuce
5 strips of bacon, cooked & crumbled
1/2 pkg. (10-ounce) frozen petite peas, thawed by running under hot water
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup shredded Swiss cheese
2/3 cups diced green onion
1/4 cup mayonnaise (Best Foods)
1/4 cup salad dressing (like Miracle Whip)

Wash and drain lettuce; allow to dry thoroughly.  Tear into bite sized pieces and place in salad bowl.  Sprinkle lettuce with sugar, salt and pepper.   Layer the peas, cheese, and onion.  Combine the mayo and miracle whip and place that as the top layer.  DO NOT TOSS!  Cover tightly and refrigerate until ready to serve (preferably overnight).
Prior to serving toss the salad gently and top with bacon.

Serving Up {Salad}: Pesto Pea Salad

I love to try variations on salads.  The possibilities are endless and I really don't tire of anything green (doused in dressing that is).

I have a sister-in-law who I consider to be a gourmet cook.  She really is!  She also cooks very practically - utilizing veggies in season that she buys at the local farmer's market (that she walks to).  If there were anyone that I wish would begin blogging all of their recipes, it would be her.  Luckily, I do know that she frequents Martha Stewart and Ina Garten as sources for many of her recipes so that helps me in my quest to recreate her gourmet!  This salad is one that she brought to a family picnic and I promptly made myself to take to church BBQ.  It's super simply and a nice variation from your everyday green salad.

PESTO PEA SALAD     

(recipe from Ina Garten)

printable version

2 cups frozen peas (I prefer petite peas)
2 Tbs. pine nuts, toasted
2 1/2 cups baby spinach leaves
4 Tbs. pesto (I used jarred but you could make your own)
Shredded Parmesan cheese
Bacon, cooked and crumbled

Fill a pot with generously salted water and bring to a boil.  Add peas and cook for 1 minute.  Remove peas from heat and immediately immerse the peas in a bowl of ice water to stop them from cooking.  Drain well once completely cooled.

Place spinach leaves in a medium sized bowl.  Sprinkle the peas and toasted pine nuts over the spinach.  Add the pesto and toss until well coated.

My own variation:
Garnish with freshly shredded Parmesan cheese and sprinkle with cooked, crumbled bacon.

Serving Up {Salad}: Savory Wild Rice Chicken Salad

You have got to just trust me on this one.  Seriously so good!  I take comfort in the fact that this is a relatively healthy dish because I eat the biggest portions of this meal when I serve it!  Really, it's almost embarrassing.

The first time I was served this salad was when I got together with two close high school friends to catch up after we had all lived in separate states for a number of years.  I was immediately hooked and was bold enough to dish up a meaningful second serving!  Shortly thereafter I served it at a Mother's Day luncheon that I hosted in my home and I had to follow up the luncheon with an email to all of the guests with the recipe because every single person requested it.  It's just one of those dishes.  The ingredients are basic enough, but something happens when they are all combined - let's just call it magic and leave it at that.

SAVORY WILD RICE CHICKEN SALAD     Pin It

(recipe from Kim F.)

printable version

2 Long Grain & Wild Rice Boxes (Uncle Ben’s) *cook as directed with seasonings-cool
2 large chicken breasts *cooked, chopped and cooled
Juice from 1 lemon
4 green onions, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 avocados, chopped
1 cup chopped pecans (in large pieces)

Make rice and cool completely. Add all other ingredients for the salad except the pecans and avocado.

Dressing:
2 cloves garlic
1 Tbsp Dijon mustard
½ tsp. salt
¼ cup sugar
¼ tsp. pepper
1/3 cup Seasoned Rice Wine Vinegar-regular flavor

Mix the dressing in a blender and pour over the rice mixture.
(Be careful not to over mix the rice mixture because it can make it mushy.)
Refrigerate 4-8 hours.