Evil Jungle Salad

Evil Jungle Salad
Brought by Jenn

This salad is a mix between the Pioneer Woman Asian Noodle Salad and Houston's Thai Noodle Salad.  You can really add whatever vegetables you happen to have on hand.  As long as you have the mango, avocado, noodles, and dressing, it will be delicious.  The flavors and texture get stuck in your head, and you'll just want more and more.  Beware - this is a huge batch.  If you don't dress the whole thing, it keeps pretty well for a couple of days, especially if you skip the cucumbers.

Salad:

1 package udon, soba or linguine noodles (I prefer them in that order), cooked, rinsed, and cooled

½ head Napa cabbage, thinly sliced

½ head purple cabbage, thinly sliced

1 bag baby spinach, chopped

3 bell peppers (red, orange, yellow), thinly sliced

3 whole scallions

Chopped cilantro, up to one bunch (I used a whole bunch)

3 whole cucumbers, peeled and sliced (I omit if I plan to have leftovers b/c they get slimy)

3 mangos, diced

2 avocados, diced

1 can peanuts or cashews (toasted?), chopped slightly

Can also add halved cherry tomatoes, matchstick carrots, other mixed greens, fresh mint, and/or Thai basil

Dressing:

1/3 cup fresh lime juice

2 Tbsp. fish sauce

2 Tbsp water

2-3 Tbsp. Sriracha chile paste (I use 2 because I’m wimpy)

2 garlic cloves, minced

¼ cup canola oil

1 tsp. sesame oil (I omitted)

2 Tbsp. brown sugar

2 Tbsp. fresh ginger, minced

Blend dressing ingredients together.  Mix salad ingredients together.  Top with dressing and serve immediately.  Also excellent topped with grilled steak or chicken.

Caprese Salad

 (*note this is not actually my picture but it gives you the right idea!)

brought by Mary Pugh

Ingredients:

Dressing:  Wisk together in a bowl
3 T balsamic vinegar
1 garlic clove minced
2 tsp Dijon mustard
3/4 cup olive oil
1 T chopped fresh chives ( I used green onions)
Salt and Pepper to taste

1 pound fresh Mozzarella cheese sliced 1/2 inch thick
1 pound (about 4) tomatoes ( I used red and yellow) sliced 1/2 inch thick
1/4 cup chopped fresh Basil

Stack tomato/cheese/tomato on a plate then drizzle with dressing and top with chopped Basil

Thai Lettuce Wraps

brought by Jamie Cook

Peanut Sauce:

1 1/2 Tb sugar (increase to 2 Tb if using natural peanut butter)

1 Tb minced peeled fresh ginger

3 Tb fresh lime juice

1 Tb soy sauce

1/4 tsp salt

1/4 tsp ground red pepper

1 clove garlic, crushed

1/4 cup creamy peanut butter

2 Tb water

Puree in blender or food processor until smooth.

Next grill up a few chicken breasts. Cook them in a pan on the stove for about 4 minutes per side until no longer pink in the middle. Then slice the chicken diagonally into thin strips. Then add some nectar of the gods (aka peanut sauce) to the chicken until it is thoroughly coated. 

Cook up some chow mein noodles. (Russo's, sells pre-cooked lo mein noodles for a dollar a bag.) You could definitely use angel hair pasta if you can't find asian noodles. Add a tablespoon or two of peanut sauce to cooked noodles and stir.  

Wash and dry Boston lettuce leaves. 

Arrange condiments on a platter.  Fill lettuce wraps with thinly sliced bell pepper strips, fresh cilantro, bean sprouts, thinly sliced cucumber, chopped peanuts, red cabbage, noodles, chicken, and peanut sauce. 

Summer Salads

Zesty Spring Salad

Ivory Homes Cookbook

-Jamie Cook

1/3 cup pecan pieces

2 tablespoon sugar

½ head green leaf lettuce, torn into pieces

½ head iceberg lettuce, torn into pieces

2 kiwis, peeled and sliced

1 orange, peeled and sliced

1 cup strawberries, halved

1 avocado, chopped

Dressing:

1/3 cup vegetable oil

2 tablespoons sugar

Zest and juice of 1 orange

Zest and juice of 2 limes

Carmelize pecans by mixing with sugar in small skillet over low heat until sugar melts. Spread on foil and cool, then break into pieces.

Combine dressing ingredients in a jar and shake well.

Toss salad ingredients together with pecan pieces, add dressing to coat and serve.

Summer Salads

Piña Colada Salad (Zupas Restaurant)

Brought by Jenn Iverson

2 bags (or 1 large head) Romaine lettuce

½ bag (about 6-8 strips) Tyson Crispy Chicken Strips

1 can pineapple tidbits (reserve juice for dressing)

1 can mandarin oranges

1 cup macadamia nuts, chopped

½ cup coconut flakes

Dressing:

1/3 cup pineapple juice (reserved)

1 8-oz. container vanilla or plain yogurt

3 Tbsp. cream of coconut (I use Coco Lopez brand, found in the drink mix or baking aisle of most grocery stores)

Bake chicken according to package directions and cut into bite-size pieces. In a small bowl, mix ingredients for dressing. Just before serving, toss lettuce with dressing in a large bowl (you may not use all of the dressing). Top with chicken, pineapple, macadamia nuts, and coconut (you may not use all of these ingredients either; just whatever looks good to you). Toss and serve.

Summer Salads

Quinoa Salad with Mangoes and Curry Vinaigrette

Brought by Heather Brown

Recipe by Deborah Madison Vegetarian Cooking for Everyone

• Salt
• 1 ⅓ cups quinoa, rinsed thoroughly (I used red quinoa, but white or black can be used as well)
• 2 large mangoes
• 1 jalapeno chile, seeded and diced (I removed ribs and seeds for less heat)
• 3 scallions, including 1 inch of the greens, thinly sliced
• Curry vinaigrette (see attached recipe)
• ⅓ cup roasted almonds
• Curry Vinaigrette
• 1 garlic clove
• Salt
• 2 tablespoons yogurt, mayonnaise or sour cream (I used plain yogurt)
• 2 teaspoons curry powder (I used sweet curry powder from Penzey's spices)
• 1 ½ tablespoons fresh lemon juice (Use Real Lemons - not lemon juice concentrate)
• 5 tablespoons light olive or sunflower seed oil
• 2 tablespoons finely chopped cilantro
• 
  

BriBring 3 cups of water to a boil in a saucepan. Add 1/2 teaspoon salt and the quinoa to the boiling water. Lower the heat, cover, and simmer until the quinoa is tender, about 12 minutes. Drain. Do not overcook.

Cut the mangoes by standing each 1 upright and slicing down either side of the seed, which you can't see, but which runs lengthwise through the center of the fruit. Score the 2 pieces, then bend the skin. Cut off the squares of mango where they attach to the skin.

Toss the quinoa with the mangoes, chile, scallions and vinaigrette.

Chop the almonds and add them last so they stay crisp.

Vinaigrette:

Pound or mince the garlic and 1/4 teaspoon salt in a mortar until smooth, or put the garlic through a press.

Combine the garlic and salt with the yogurt and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.

Makes about half a cup, or 4 servings.

Summer Salads

Roasted Shrimp and Orzo

Brought by Heather Brown recipe from Ina Garten

• Kosher salt
• Good olive oil
• 3/4 pound orzo pasta (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• Freshly ground black pepper
• 2 pounds (16 to 18 count) shrimp, peeled and deveined (I used 1 1/2 pounds)
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 3/4 pound good feta cheese, large diced (I used 1/2 pound and small diced)

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Thanksgiving Traditions: Pear Pecan Salad

Pear Pecan Salad

-Jamie Cook

Ingredients:

Romaine Lettuce

Diced Pear

Craisins

Candied Pecans

Feta

Diced Red Onion

Dressing:

In blender combine:

4 Tbs Red Wine Vinegar

1/2 Cup Vegetable Oil

4 Tbs Sugar

1/4 tsp pepper

Splash of Tabasco

My favorite spinach salad

I am trying to have a picture with each post to entice you to try the recipes but I don't have a picture of my favorite salad so I thought this image would show you how I feel about this salad!

My favorite spinach salad

-Heather Koelliker

1/2 bag of spinach
1/2 bag of romaine lettuce
(if you don't purchase bags of lettuce just use the same amounts of romaine and spinach)

1/2 cup swiss cheese
1/4 cup cottage cheese
Bacon (a couple handfuls of cooked, crispy bacon)
Red onion (I use 1/4 to 1/2 of an onion sliced up, depending on how much you like red onion)

Dressing:
1/3 cup oil (I like canola)
1/4 cup red wine vinegar
4 Tablespoons sugar
1 Tablespoon mustard
1/2 tsp. salt

Toss right before serving

***Note: This dressing makes a lot and I usually only use about 1/3 of it for the salad and save the rest.

Grilled Vegetable Salad

Grilling the vegetables before you put them in the salad brings out a sweetness and flavor that you don't get from raw vegetables. You can grill them on the barbeque outside, but I prefer to use the "Coleman Lean, Mean, Fat Grilling Machine." I cover the vegetables with olive oil, kosher salt and fresh, coarsely ground pepper, and grill away. My favorite vegetables for this salad are asparagus, red onion, sweet peppers, zucchinni and yellow squash. Add these cooled, chopped vegetables to a bowl of salad greens and you have a hit salad.And don't forget a fresh, low-fat dressing:

Lemon Salad Dressing:

1/2 cup lemon juice (for best results, go freshly squozen)

2 cloves garlic

1 Tablespoon fresh oregano

1 cup olive oilkosher salt

freshly ground pepper

Combine all ingredients--emulsify or blend in blender.

This salad was the perfect accompaniment to fresh sweet corn on the cob, a medley of yellow, orange and red tomatoes and basil in olive oil and kosher salt, Roast Provencial Chicken, and for dessert, zucchini chocolate cake with powdered sugar glaze

Courtesy of Megan McQuivey

Tex Mex Salad

Tex Mex Salad
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Recipe By: Pam Elder (Heather Brown's mom)
Ingredients:
1 cup Newman's Own Olive Oil/Vinegar Dressing
1/4 cup red wine vinegar
4 ounces can green chiles, chopped
2 tablespoons lime juice
1 tablespoon cumin
2 teaspoons salt
3 cans black beans, rinsed and drained
3 cups cooked rice, white or brown
2 cans whole corn, drained
1/4 cup red onion, chopped
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
2 large tomatoes, coarsely chopped
Directions:
Mix all of the ingredients together, except the tomatoes. Cover and refrigerate up to one day. Add tomatoes and mix when serving. Serve on bed of lettuce.

Courtesy of Heather Brown

Mediterranean Couscous Salad

Mediterranean Couscous Salad
1½ c water
¼ tsp black pepper
1 c plain couscous (1 box)
¼ c lemon juice
3 tbsp olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and sliced into ¼” pieces
½ c loosely packed shredded basil leaves
⅓ c sliced green onions
¾ crumbled feta cheese

In medium saucepan, bring water and pepper just to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous with a fork; cool, uncovered 10 minutes.
In large bowl, combine couscous, lemon juice and olive oil. Add tomatoes, zucchini, basil and green onions. Chill 4 hours or overnight. Stir in cheese before serving. Serve on lettuce leaves or as a filling for pita bread.
6 servings.

Courtesy of Desirae Young

Strawberry Spinach Salad

Strawberry Spinach Salad

baby spinach
red onion, thinly sliced
strawberries, halved
pecan halves, toasted for 6-10 minutes in a 350 degree oven

Dressing:
1 1/2 tablespoon poppy seeds
3/4 cup white vinegar
1 1/2 cups oil (canola or vegetable)
3/4 cup sugar
1 1/2 tablespoon grated red onion
1/2 teaspoon salt
3/4 teaspoon dry mustard

Place all dressing ingredients in a blender and blend.
Notes: The dressing makes a lot so don't use the whole amount unless you make a really BIG salad. The dressing will also keep in a container for up to 2 weeks in the fridge.
If you want to soften the red onion you can marinate it for a few hours in a small amount of dressing.

Courtesy of Becky Wilson and Heather Brown

Fresh Corn Salad with Black Beans and Tomatoes

Fresh Corn Salad with Black Beans and Tomatoes
Serves 8
Sweet summer corn is the star here, so don’t try using either frozen or canned corn. If you like your corn salad spicy, include some of the jalapeño seeds.
Dressing
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 jalapeno chile , stemmed, seeded, and minced
1 clove garlic , minced
1/2 teaspoon ground cumin
1/2 teaspoon table salt
1/4 teaspoon ground black pepper

Salad
8 ears fresh corn , husks and silks removed
1 pint grape tomatoes or cherry tomatoes, halved
1 (15.5-ounce) can black beans , rinsed
6 scallions , sliced thin
2 tablespoons minced fresh cilantro
Table salt and ground black pepper

1. For the dressing: Shake all of the dressing ingredients together in a jar with a tight fitting lid.
2. Cook the corn in 6 quarts boiling water until tender, 5 to 7 minutes. Drain and rinse under cold water. Cut the kernels from each cob into a large mixing bowl using a paring knife. Add the tomatoes, beans, scallions, cilantro, and dressing and toss. Season with salt and pepper to taste and serve.
To Make Ahead
This salad can be prepared, covered, and refrigerated a day in advance. Before serving, bring to room temperature and freshen with a squeeze of lime juice. Season with salt and pepper to taste.

Courtesy of Heather Brown

Quinoa Salad with Lemon Vinaigrette

Hello friends- Heather Brown introduced me to a super grain called Quinoa. I am trying to get more protein in Asher's diet and this sounded like a great idea. I mix it with some yogurt and berries for breakfast. Anyway at our June recipe club the theme was Salad and this is a yummy salad that uses Quinoa.


Quinoa Salad with Lemon Vinaigrette
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Recipe By: Raising the Salad Bar: Catherine Walthers
Serving Size: 6
Summary:
This is one of my personal favorites. Friends often request this quinoa salad and I happily oblige because it's a snap to make and goes well with everything. The quinoa cooks in 15 minutes, and just a simple dressing of lemon juice and olive oil seasons it perfectly.
Ingredients:
1 cup quinoa, rinsed
1/4 teaspoon kosher salt
1 bunch watercress, roughly chopped about 2 cups
1 cucumber, peeled, seeded and diced
1 large carrot, peeled and grated
5 radishes, cut into matchticks or grated
1 roasted red pepper, diced
1/4 cup fresh lemon juice
1/3 cup olive oil
1/2 teaspoon kosher salt
Directions:
1. Add quinoa, salt and 1 & 1/2 cups water to a saucepan. Bring to a boil and then reduce heat to low, cover and cook for 13-15 minutes, until the water is absorbed. Turn off the heat and let the quinoa sit for 5 minutes. Set aside to cool completely.
2. In a large serving bowl, combine the cooled quinoa, watercress, cucumber, carrot, radishes and red pepper.
3. To make the dressing, in a small bowl, whisk together all of the dressing ingredients. Add to the quinoa and vegetables and toss gently to combine. If there is any salad left over, refresh it with a bit of lemon juice and olive oil and serve at room temperature.

Courtesy of Heather Brown