{BBQ Chicken Salad, with BBQ Cilantro Lime Dressing}

I love this salad, I always keep the ingredients on hand for a quick weeknight meal. I like to serve it up with the uncooked flour tortillas from Costco, that only take 30 seconds to cook :)

• 3 cups cooked, shredded chicken
• 2 cups BBQ sauce, I used sweet baby rays
• ½ head iceberg lettuce, cored and chopped
• 2 romaine hearts, chopped
• 1/2 red onion diced
• ¼ cup chopped fresh cilantro
• 1 1/2 cups frozen corn, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 4 ounces sharp cheddar cheese, cubed small or shredded
• 4 ounces Monterey jack cheese, cubed small or shredded


Creamy BBQ Cilantro Lime Dressing:
• 1 cup mayonnaise, light or regular
• 1/3 cup milk
• 1/3 cup buttermilk
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon lime juice
• 1 teaspoon white vinegar
• 1 teaspoon granulated sugar
• 1 garlic clove, finely minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/4 to 1/2 cup BBQ sauce

1. For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
2. In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
3. For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

Recipe Source: Mel's Kitchen Cafe

{My Favorite Rice Pilaf with Almonds}

This is such a quick and tasty pilaf and perfect to serve on the side with almost anything. I love it. I have tried several different recipes for rice pilaf and this one blows them all away.

1 3/4 cups rice
1/4 cups carrots, finely chopped
1/4 cups celery, finely chopped
4 Tbs butter
4 1/4 cups chicken broth
salt and pepper to taste
1 tsp dried parsley
1/4 cup sliced almonds

Chop up your carrots and celery. Put 2 Tbs of butter into a large skillet. When the butter has melted, add the veggies and rice to the pan. stir it together to combine. Let the rice and veggies cook in the melted butter until some of the rice turns golden brown. Add in the broth and a little salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium, cover the pan and let it simmer for about 15 minutes, or until the rice is cooked through. When the rice is cooked, remove the pan from the heat. Add 2 Tbs butter and sliced almonds and the parsley flakes. stir to combine. Add a little more salt and pepper if needed.

Recipe Source: Jamie Cooks It Up

{Creamy Poppy Seed Dressing}

My good friends brought a delicious salad to one of our girls nights, and this is the dressing she used. We were all raving. Yum!

2/3 cups apple cider vinegar
1 1/2 cups sugar
 1/4 cup chopped onion
1/2 tsp dry mustard
2 tsp salt
3/4 cups mayonnaise
1/4 cup fresh orange juice
3/4 cups canola oil
1 Tbs poppy seeds

Put all ingredients but the oil in a blender and blend together. While the blender is still going, carefully add the oil slowly, when the oil is all added blend on high for 2 minutes. Turn off the blender and stir in the poppy seeds with a spoon. Serve or cover and refrigerate.

Recipe Source: Alisa Reid

{Creamy Fruit Salad}

Such a classic holiday salad. Did anyone else grow up with this? It's prefect for pot lucks as well.

1 10oz can pineapple chunks, drained
1 11oz can mandarin oranges, drained
1 medium apple, cored and cut into bite size pieces
1 cup grapes, halved
1/2 cup sour cream
1/2 cup sweetened shredded coconut
1 cup mini marshmallows
1/2 cup walnuts (optional)

Combine the fruit in a large bowl, tossing well so the apple can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Add in marshmallows and nuts (if using) stir. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled. Sometimes I have noticed a lot of juice at the bottom of the bowl after this sits for awhile. I usually just drain it carefully out.

{Cookie Salad}

This is always a hit at any potluck or family gathering. It literally takes 2 minutes to throw together. You can also add other fruit like bananas, grapes etc.

• 2 (3.4 ounce) packages instant vanilla pudding mix
• 2 cups buttermilk
• 12 ounces frozen whipped topping, thawed
• 1 (20 ounce) can pineapple chunks, drained
• 2 (11 ounce) cans mandarin oranges, drained
• 1/2 package fudge stripe cookies
• 
  
• In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.

{Asian Salad}

Another summer favorite. It has a lot of flavor and is really easy to make. Sometimes I will add chicken too, either way it's still good!

For The Salad:

1 Package of cabbage slaw mix (In the produce section by the bags of salad)
2 Tbs toasted sesame seeds
1/4 cup sliced almonds
3 green onions, chopped
1 package chicken flavored Ramen Noodles, crushed. (Reserve the seasoning packet)

Throw all of these ingredients into a large bowl.

For the Dressing:

2 Tbs Vegetable Oil
3 Tbs white wine vinegar
2 Tbs sugar
1/2 tsp salt
1/2 tsp pepper
1 chicken flavored Ramen noodle packet.

Whisk together and pour over salad and mix till combined.

{Cafe Rio's Creamy Cilantro Ranch Dressing}

I used to live in Utah, now I live in Minnesota. One of the things I miss terribly about Utah is Cafe Rio. Oh man there is really nothing like it, I have tried other places and they just DO NOT compare. So I have started getting desperate and making some copycat recipes from home, which still are not quite the same but a girls gotta do what she's gotta do. I did make this cilantro ranch dressing and I was amazed at just how much it tastes like the real thing! It is delicious. I also have THIS recipe for their cilantro lime rice that is pretty close to theirs also. Last night I made sweet pork salads, ( I will post the pork recipe soon) It was really good too.

1 packet traditional Hidden Valley Ranch mix (not buttermilk)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
2 clove garlic
juice of 1 lime
1 jalepeno (we keep it mild so I remove the seeds, if you like spice keep the seeds in)

Mix all ingredients together in the blender. It will thicken as it sits in the refrigerator for a couple hours 




*Adapted from: Favorite Family Recipes 

{Honey-Lime Fruit Salad}

This is one of the best fruit salads I've ever had. The lime zest really goes well with all of the fruit and gives it a great fresh flavor. Yummy!

1 fresh pineapple cut into chunks
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds 

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

*Adapted from: Mel's Kitchen Cafe

{Homemade Ranch Dressing}

This is by far the best ranch dressing I have ever tasted. And it is so easy. I will never go back to the package mix again!

2 cup mayo
2 cup buttermilk
1/2 Tbsp. pepper (or to taste)
 1 Tbsp. parsley
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. Accent
1 Tbps. salt

 Mix all ingredients together well and chill for at least 2 hours.

 Recipe Source: Favorite Family Recipes

{Olive Garden Salad and Dressing}

This is a delicious salad recipe. You can serve it as a side or as a main dish with some yummy bread sticks or focaccia bread. This Bread is great with it too.


















For the salad:
1 can olives, whole
2 roma tomatoes
2-4 banana peppers
1/2 cup asiago cheese
1 head lettuce
1 red onion
1 box croutons

For the dressing:

1/2 cup mayonnaise
1/3 cup white vinegar
1 Tbs vegetable oil
2 Tbs corn syrup
2 Tbs parmesan cheese
2 Tbs romano cheese
1/4 tsp garlic salt
1/2 tsp italian seasoning
1/2 tsp parsley flakes
1 Tbs fresh lemon juice

Place all in a blender and mix

{Cucumber Salad}

Summery, light, fresh, deliciousness...















2 cucumbers or one large cucumber, very thinly sliced
1 red or white onion, very thinly sliced
2 Tbs lemon juice
2 Tbs plain yogurt
3/4 tsp sugar
salt and pepper, to taste (I use about 1/4 of each and keep tasting it
1 teaspoon chopped fresh dill

Slice the cucumbers and onion and place in a bowl. Combine all other ingredients in another bowl and stir to combine. Then pour the yogurt mix over the cucumbers and serve right away.

{Blueberry Spinach Summer Salad}

I got this recipe out of a spice catalog and was really excited to to find another way to use up my blueberries. Yay for fresh summer recipe :)














I bag of baby spinach (I used mixed greens because that's what I had on hand)
1 small red onion, sliced
1/2 cup walnuts, raw or toasted
1 cup fresh blueberries
4oz feta cheese, crumbled

Dressing:

1/3 cup olive oil
2-3 Tbs balsamic vinegar
1/2 tsp kosher salt
1/2 tsp pepper

In a large bowl, toss together all the salad ingredients.
Whisk together everything for the dressing and pour over salad, toss to coat.

{Strawberry and Feta Salad}

I love salads, they are so fresh and there are so many wonderful ways to make them. YUM!















1 cup slivered almonds
1 head of romaine lettuce, cut into bite size pieces
1 pint strawberries, sliced
1 cup crumbled feta cheese

In a skillet over med-high heat, toast the almonds, careful not to burn.
In a large bowl toss together the lettuce, almonds, strawberries and feta. Pour in the dressing mixture (Below) and toss together.

For the dressing:

2 cloves garlic, minced
1 tsp honey
1 tsp dijon mustard
1/4 cup raspberry vinegar
2 Tbs balsamic vinegar
2 Tbs brown sugar
1 cup vegetable oil

Whisk all the ingredients together and pour over salad.

{Poppy Seed Chicken Salad}

Another great recipe from the Sisters Cafe that I LOVE! This is one of the best salads, and it makes a ton so it is perfect for big get togethers. It would also work as a meal for dinner :)














For the Salad:

Spinach leaves
Romaine leaves
Grilled chicken, sliced (Best if marinated in Lemon Grilled Chicken Marinade*, but if you don't have time then grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds

Lemon Grilled Chicken:

Juice of one lemon
3 Tb oil
1 tsp minced garlic
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 lb chicken breasts

Marinate the chicken for at least 8 hours or even overnight. Grilling is best, but cooking in a skillet is great, too.


The Dressing

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

**This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc.

{Chicken Salad Sandwiches}

I have had both good and not so good Chicken Salad Sandwiches. This recipe is SO good that I have made it twice in the last 2 weeks! It's a perfect lunch or dinner Idea. You can serve it on a yummy toasted Kaiser Roll or a Crescent Roll or on your favorite Wheat Bread. Yum!












3-4 chicken breasts
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
½ cups Mayonnaise
½ cups Plain Yogurt
A Small Handful Of Fresh Dill, Minced
1 Tablespoon Lemon Juice
1 Tablespoon Brown Sugar
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste

For the chicken I like to put them in a 9x13 inch cake dish frozen with a couple stalks of celery and an onion just to give it some flavor while it bakes. I just cook it on 350 for up to 2 hours covered in tin foil, it gets really tender this way. Then I set it aside to cool.
When you are ready, chop into bite-sized chunks and set aside.
Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt, lemon juice, brown sugar and salt and pepper to taste.
Add fresh dill. When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Let chill for about 30 minutes before serving.

{Tex-Mex Salad with Creamy Lime Dressing}

I love salads! They make me think of summer and warmth, and being in Minnesota right now I am craving warmth! I tried this salad for the first time last summer when my sister in law made it for a family party. It was so yummy and fresh, with such unique flavors. LOVED IT! This recipe is from Sunny Anderson on the Food Network.















Butter, for preparing 8 by 8-inch glass pan
1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
1 (15.5-ounce) can black beans, drained and rinsed
1 packet sazon seasoning
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
Creamy Lime Dressing, recipe follows
1 1/2 cups grated Monterey jack cheese
1 1/2 cups grated Cheddar


Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.

Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

{Spinach and Chicken Salad with Ginger Dressing}

This is a delicious salad! All of the flavors blend really good together.















FOR THE DRESSING:

1/4 cup of olive oil
1 tsp dark sesame oil
2 tbsp seasoned rice vinegar
1 tsp soy sauce
1 tsp fresh ginger, finely minced
1 clove of garlic, minced
Juice of 1 orange
1 tsp honey
Pinch of salt

Whisk together until well combined.

FOR THE SALAD:

1-2 Chicken breasts diced
Baby spinach leaves
Mandarin oranges
Dried cranberries
Toasted almonds
Wonton strips or dried chow mein noodles

Toss all in a bowl and pour the dressing over top. Serve.

{Candied Pecans}

My husband and I love to make our own salads and get creative, and these are REALLY good in salad or just to munch on :) They are really easy to make, trust me :)



















You take 1-2 cups of pecans and put them in a small sauce pan with 1 cup of sugar and 1/3 cup of water. Stir to dissolve the sugar and bring to a simmer. Simmer 5-7 minutes. After awhile the liquid will desolve and the pecans will start to get a candy coating on them at this point add 1 tsp vanilla and 1/2 tsp cinnamon. Keep stirring until completely coated. If they are runny at all they aren't done yet.

{Green Goddess Salad Dressing}

I got this recipe from the Barefoot Contessa. It is a salad dressing that originated in France, but has become extremely popular on the West Coast. It has so much flavor! I like to serve it with just a simple garden salad.















1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.

{Rigatoni Salad With Artichokes and Tomatoes}

Pasta and Artichokes are one of my favorite combos :) I love making little pasta dishes, they are usually so easy and you can make them pretty Healthy and light. A little bit of carbs is alright here and there right?? Hehe.











5 Qts Water
1 Tbs salt
12 oz dried rigatoni
6 Tbs olive oil
3 Tbs fresh lemon juice
3 cloves garlic, minced
1 Tbs fresh chopped oregano, or 1 tsp dried
Salt and pepper to taste
1 bottle artichoke hearts drained and cut into quarters
1 Roma tomato, diced
3 Tbs fresh chopped parsley
1/2 cup parmesan cheese


In a large pot over high heat bring the water to a boil. Add the tablespoon of salt and the rigatoni and cook according to package directions. Drain and toss with 1 Tbs olive oil. Cover and cool in refrigerator about 1 hour.
In a large bowl, whisk together the remaining 5 Tbs olive oil, lemon juice, garlic, oregano and salt and pepper to taste. Add the artichoke hearts, tomato, rigatoni and parsley and toss well. Top with grated parmesan cheese and a little fresh lemon juice.