Cowboy Salad

I adapted this recipe from the Pioneer Woman.  It's a great summer entree salad that all of my kids will eat!
salad:
1 head iceburg (chopped), 1 bag other lettuce of your choice
1 cup shredded cheddar
1 package of bacon, cooked, cooled, and crumbled
2 green onions, diced
1/2 bag salad tortilla strips
1/2 box grape tomatoes, halved
any other veggies you'd like to add: carrots or cucumbers would work well

dressing:
1/2 cup mayo
1/2 cup bbq sauce
splash of buttermilk or regular milk to desired thickness
1 T chopped garlic
shake well in a mason jar

Hoffmeister House Salad Dressing

This dressing is kind of like a homemade honey-mustard.  It's light and refreshing and great for any salad!

1 cup oil (half olive, half canola)

1/2 cup apple cider vinegar

1/2 cup honey

1 t ground mustard

1 t celery seed

1 t salt

Mix well and toss with green salad.

Leotagail's Rice Salad with Balsamic Dressing

1/2 cup diced peeled avocado

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cups cooked white rice

1 cup chopped seeded plum tomato

1 (15 ounce) can black beans, rinsed and drained

2 tablespoons minced fresh cilantro

 

1. Add the first 6 ingredients to a bowl; toss gently to combine.
2. Add in remaining ingredients; toss well.
3. Serve chilled or at room temperature.

Asparagus and Couscous salad

I based this off a recipe I found in the Bob's Red Mill Cookbook.  I borrowed it from the library, but I highly recommend it.  It is loaded with healthy recipes, using fun different grains, for all different occasions.  The recipes all seemed doable, though, and not daunting with a giant list of foods I've never heard of. 

 

1# fresh asparagus, ends snapped off and broken into smaller pieces

1 cup dried couscous (I had Bob's Red Mill tricolor pearl couscous)

Feta cheese

Dressing:

2 Tbl white wine vinegar

2 tsp olive oil

1/4 cup snipped chives

1/4 tsp kosher salt

1/4 tsp pepper

Boil water, and cook asparagus 2-4 minutes, or until crisp-tender.  Drain the asparagus and then plunge into ice water.

Meanwhile, cook the couscous according to directions.

Also, whisk together the dressing ingredients.

Toss couscous, asparagus, some feta and the dressing together in a large bowl and serve.  

We ate this warm the first day, and cold the second.

Summery Corn salad

Ingredients

• 4 ears Corn
• 4 slices Bacon
• 2 Tablespoons Finely Chopped Chives Or Green Onions
• 2 Tablespoons Good Quality Olive Oil
• 1 Tablespoon White Wine Vinegar, Or More To Taste
• 1 teaspoon Cumin Or Really Good Quality Sweet Smoked Paprika
• 1 bunch Arugula or one container cherry tomatoes
• Salt And Pepper, to taste

Preparation Instructions

Preheat oven to 350
I roast the corn in the shucks on a baking sheet for about 20 minutes.
While corn is roasting, cook bacon until crispy. Drain on paper towels and roughly chop.
Remove husks and silks and cut kernels off the ears. I cut the kernels off directly into the bowl I will be serving the salad in.
Add the bacon and chopped green onion or chives (I prefer chives, but I usually don’t have them in my fridge. I think the green onions work just fine) to the corn kernels.
In a small bowl, whisk together the olive oil and vinegar. Add in the cumin or paprika if using. Pour over salad. Adjust to taste.
Roughly chop the arugula or slice tomatoes and add at the last minute. Salt and pepper to taste. Toss and serve.

Homemade Croutons

Cube 4-5 slices of bread. I used a variety of white/brown. In a saucepan, melt 2 T butter and 2 T olive oil. Sprinkle "italian seasoning" combo over the top. Mix well until bread is coated.
Spread on a baking sheet and bake at 425 for 10-15 min.

Asian Noodle Salad

I'm not a fan of cilantro, so when I make this again I will probably put in less. I added cooked chicken cubes (chilled) which made it a main dish. FYI-- the proportions listed make a VERY large salad!
Other than that, this one is DELISH!!!!!!!!!!!!


■SALAD INGREDIENTS:
■1 package Linguine Noodles, Cooked, Rinsed, And Cooled
■½ heads Sliced Napa Cabbage, Or More To Taste
■½ heads Sliced Purple Cabbage, Or More To Taste
■½ bags Baby Spinach, Or More To Taste
■1 whole Red Bell Pepper, Sliced Thin
■1 whole Yellow Bell Pepper, Sliced Thin
■1 whole Orange Bell Pepper, Thinly Sliced
■1 bag Bean Sprouts (also Called Mung Bean Sprouts)
■Chopped Cilantro, Up To 1 Bunch, To Taste
■3 whole Scallions, Sliced
■3 whole Cucumbers Peeled And Sliced
■1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
■_____
■FOR THE DRESSING:
■1 whole Lime, Juiced
■8 Tablespoons Olive Oil
■8 Tablespoons Soy Sauce
■2 Tablespoons (up To 3 Tablespoons) Sesame Oil
■⅓ cups Brown Sugar
■3 Tablespoons Fresh Ginger Chopped
■2 cloves Garlic Chopped
■2 whole Hot Peppers Or Jalapenos, Chopped
■Chopped Cilantro

Crunchy Noodle Salad with Thai Peanut Sauce

Anyone else out there a fan of Food Network's Barefoot Contessa? Here's a tasty recipe of hers that I've tweaked a bit. (I use bottled sauce)

1/2 lb thin spaghetti

1 lb sugar snap peas

2 red bell peppers, cored, seeded and thinly sliced

4 scallions, sliced diagonally, use entire scallion

3 tablespoons chopped fresh parsley leaves (optional)

2 tablespoons sesame seeds, toasted in a dry skillet until lightly browned

One bottle Thai Peanut Sauce - I use Masa's brand found at Fred Meyer

Bring a pot of salted water to a boil and add the sugar snap peas, return to a boil and cook for 3-5 minutes until crisp tender. Lift the peas from the water with a slotted spoon and shock them by immersing in a bowl of ice water. Drain.

Bring a large pot of salted water to a boil. Add spaghetti and cook according to the package directions. Drain well.

Combine the warm spaghetti, peas, peppers and scallions in a large boil and pour enough dressing over the noodle mixture to coat well. Before serving, top with the toasted sesame seeds and parsley. Tastes delicious cold, the next day with a little more dressing added!

Enjoy!

Orange Tapioca Pudding Salad (or Dessert)

This is an easy salad with simple ingredients and has always been received with "umms."

1 small box of orange jello

1 small box (same size as small jello) of tapioca pudding

1 small box regular vanilla pudding (not instant)

2 small cans mandarin oranges, drained

1 - 8 ounce container Cool Whip

Combine jello, tapioca and pudding packets in a saucepan with 3 cups of cold water. Bring to a gentle boil on fairly low heat. Cook another 10 minutes keeping watch and stirring while it thickens. Transfer the mixture to a bowl to cool before adding the drained oranges and gently folding in the cool whip. Refrigerate about 2 hours before serving. Enjoy!

You'll see what I mean about serving as a dessert :)