Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Ingredients
6 (about 12 oz) chicken tenderloins

6 TBSP shredded unsweetened coconut

1/4 cup panko crumbs (or regular bread crumbs)

2 TBSP crushed cornflake crumbs

13 cup egg substitute or egg whites

Pinch salt

Olive oil spray

6 cups mixed baby greens

3/4 cup shredded carrots

1 large tomato, sliced

1 small cucumber, sliced

Vinaigrette:

1 TBSP oil

1 TBSP honey

1 TBSP white vinegar

2 tsp dijon mustard

Directions:

*Whisk all vinaigrette ingredients and set aside

*Preheat oven to 375*

*Combine coconut flakes, panko, cornflake crumbs and salt in a bowl
*Put egg whites or egg beaters in another bowl.

*Lightly season chicken with salt
*Dip chicken in egg, then in coconut crumb mixture
*Place chicken on a cookie sheet lined with parchment for easy cleanup
*Lightly spray with olive oil spray
*Bake 30 minutes turning halfway until chicken is cooked through 

*Place 2 cups baby greens on each plate
*Divid carrots, cucumber, tomato evenly between each plate
*When chicken is ready, slice on the diagonal and place on top of greens
*Heat dressing in the microwave a few seconds and divide equally between each salad (a little over 1 TBSP each)

Submitted by: Ashley Butler

Mixed Lettuce, Pear and Feta Salad with Citrus Dressing

Ingredients:

Dressing:
1 TBSP finely chopped shallots
1 tsp Dijon mustard
1/4 cup fresh orange juice
4 tsp fresh Meyer lemon juice (if you can't find Meyer lemons, use regular lemons and add a pinch of sugar)
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
4 tsp extra-virgin olive oil

Salad:
2 TBSP fresh orange juice
2 firm, ripe pears, cored and thinly sliced
6 cups mixed baby lettuces
1 head Boston or butter lettuce, torn (about 2 cups)
3/4 cup (3 oz) crumbled feta

Directions:
To prepare dressing:
*Combine shallots and mustard in a medium bowl, stirring with a whisk.
*Stir in 1/4 cup orange juice and next 3 ingredients (through pepper).
*Gradually add oil, stirring constantly with a whisk.

To prepare salad:
*Combine 2 TBSP orange juice and pears, tossing to coat.
*Drizzle with dressing, toss gently to coat.
*Arrange about 1 cup lettuce mixture on each salad plate.
*Top each serving with about 1/4 cup pear and 1 1/2 TBSP cheese.
*Serve

Submitted by: Missy Crabb

Crunchy Romaine Toss

Ingredients:
1 cup walnuts, chopped
1 pkg Ramen noodles (uncooked), broken up (discard flavor packet)
4 TBSP unsalted butter
1 bunch broccoli, coarsely chopped
1 head romain lettuce, washed and broken into pieces
4 green onions, chopped
1 cup Sweet and Sour dressing (recipe below)

Directions:
*Brown walnuts and ramen noodles in butter
*Cool on paper towels
*Toss noodles and walnuts with broccoli, romaine, and green onions
*Pour sweet and sour dressing over and toss to coat well

Sweet & Sour Dressing:
Ingredients:
1 cup vegetable oil
1 cup sugar
1/2 cup wine vinegar
3 tsp soy sauce
Salt and pepper to taste

Directions:
*Blend all ingredients.  Yields 2 1/2 cups

Alternative: Do not toss dressing over salad prior to serving, allowing each person to "dress" their own salad with their preferred amount of dressing......

Submitted by: DeAnne Anderson

Greek Tossed Salad

Ingredients:
4 cups spring mix salad greens
1 cup sliced fresh mushrooms
1 cup cherry tomatoes
1 cup pitted ripe olives, drained
1 cup (4 oz) crumbled feta cheese
2/3 cup creamy Parmesan Romano salad dressing

Directions:
*In a large salad bowl, combine the first six ingredients.
*Drizzle with dressing and toss to coat.
*Serve immediately.

Serves: 5

Source: Simple & Delicious Magazine

Submitted by: Carma Chisam

Spinach, Cranberry & Feta Salad with Homemade Balsamic Vinegarette

Ingredients:
Salad:
Spinach (you can substitute spring mix also)
Feta (I like the mediterranean one)
Dried cranberries (you could also use grapes or strawberries)
Walnuts (you could also use sliced almonds or pinenuts)
Dressing:
1tsp dijon mustard
1/4C balsamic vinegar
1/8C EVOO (a good olive oil)
Salt and pepper

Directions:
Whisk dressing ingredients together in a bowl and toss in salad.
*NOTE: Taste dressing to see if your tatse buds like more balsmic, oil etc....

Submitted by: Kelly Birckett

Tortellini Caesar Salad

Ingredients:
1 pkg. 9 oz. frozen tortellini
½ cup mayo
¼ cup milk
¼ cup parmesan cheese
2 Tbsp lemon juice
1 clove garlic minced
Romain lettuce
Seasoned croutons
Tomatoes (optional)

Directions:
*Cook tortellini according to package.
*In a small bowl combine mayo, milk,cheese, lemon juice, and garlic.
*Drain tortellini.
*Place tortellini on top of salad.
*Drizzle with dressing.
*Top with croutons and tomatoes.

Personal Note: We eat this as our main meal!

Submitted by: Ashley Butler

Ramen Salad

Ingredients:
Salad—
2 packages Beef Ramen
4 cups Cole Slaw Mix
1 cup Sunflower Seeds
1 cup Slivered Almonds
1 bunch of Green Onions (chopped)
Dressing—
1/3 cup White Vinegar
½ cup Sugar
½ cup Olive Oil
2 seasoning packages from Ramen

Directions:
*Break up ramen noodles and cook without the seasoning packages (1-2 minutes max).
*Mix cooked ramen noodles with remaining salad ingredients together in a bowl.
*Mix all dressing ingredients in a separate bowl, whisking for 3-4 minutes to ensure all dressing ingredients are mixed well.
*Combine salad & dressing together.
*Chill, serve & enjoy.

Submitted by: Bo Piepkorn

Mexican Bean and Corn Salad

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions:
*In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
*In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
*Pour olive oil dressing over vegetables; mix well.
*Chill thoroughly
*Serve cold

Submitted by: Kelli McCrea

Taco Salad

Ingredients:
16 ounces lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1 red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can black beans
1 can mexi corn (the kind with the peppers)
2 large tomatoes, chopped
1 avocados - peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package doritos (crunch them up a little) you could use fritos too
1 (16 ounce) bottle Catalina salad dressing (i dont use the whole bottle...just enough to coat the salad)

Directions:
*Prepare the ground beef as directed by taco seasoning package and set aside.
*In a large bowl, combine the beef mixture, lettuce, red onion, green onion, beans, corn, tomatoes, avocado and cheese. Mix well.
*Before serving, add the doritos or corn chips and enough dressing to coat.
*Mix well and serve immediately.

Submitted by: Annie Distelzweig

Yummy Grape Salad

Ingredients:
1 pkg sour cream
1 pkg cream cheese
1 cup sugar
2-3 cups green grapes(in halves)
1/2 cup pecans

Directions:
*Mix all ingredients togther.
*Serve Chilled

Created by: Judy Avery


Submitted by: Meghan Perry

Chicken Pasta Salad

Ingredients:
3 chicken breasts seasoned, cooked, and chopped or shredded
1pkg (8oz) Light sour cream(you can use mayo, but I don't like the taste so..)
1 cup chopped broccoli fresh
2/3 cup halved grapes
1/2 chopped bell pepper
1 teaspoon evoo
1 pkg mkcormics dry pesto seasoning
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 pkg bow tie pasta(or any short pasta)

Directions:
*Cook pasta and let cool.
* Add all ingredients and mix well (you can add any extra seasoning you feel it needs)
*Serve Cold.

Serves 8

Source: Meghan Perry


Submitted by: Meghan Perry

Orzo Spinach Salad

Ingredients:
8 oz orzo pasta (2 cups) cooked, drained very well (in sieve)
Salt
1 5oz pkg baby spinach, rinsed & drained well
1 cup crumbled feta cheese
1/2 cup dried cranberries or cherries, chopped (i used raisins)
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup olive oil
freshly ground black pepper
1/2 cup chopped toasted pecans

Directions:
*Mix spinach, feta & cranberries/cherries/or raisins in large mixing bowl- set aside
*Put lemon zest & juice in small bowl and gradually whisk olive oil in until dressing thickens.
*Season with salt & pepper
*Transfer orzo to spinach mixture and toss.
*Pour lemon dressing over entire mixture and toss to coat well.
*Garnish with pecans right before serving
*Good hot or cold
*Yummy with grilled chicken too :)

Source: I got this recipe from Emily Jackson
 
Submitted by: Annie Distelzweig

Wedding Chicken Salad

Ingredients:
Before other ingredients:
*Bake 3 whole chicken breast (I typically use the bone in, with the skin on then remove skin after cooking) for 1 1/2 hours at 350 degrees .
*Season with a little Lawrys season salt before baking. (You can also use a rotisserie chicken or cook a whole chicken in the crock pot...but you will want a BIG chicken. The ones from the chicken man on base are too small...so you would want 2 of them!!!)
*Shred chicken into bite size pieces.

Combine chicken with the following ingredients:
1 1/2 cups celery chopped finely
1 cup shredded cheddar cheese
1 cup mayo (I use light Hellmans)
1/4 cup milk
2 tablespoons of dry sherry (I just eyeball it and probably use about double)
2 tsp chopped onion (I use alot more....about a half and onion)
1/2 tsp lawrys season salt
1/2 tsp grated lemon rind ( I use the rind of an entire lemon)

Extra ingredients:
30 oz can Chinese noodles
1/4 cup slivered almonds (optional)

Directions:
*Combine chicken with its ingredients, mix well, and put in greased 9x13 pan
*Top with 30z can of chinese noodles and 1/4 cup slivered almonds (you can omit almost if desired) right before baking. Otherwise they get soggy)
*Bake at 350* for 30 minutes
*Serve in a lettuce cup or alone with a side of pasta salad, rice or fruit

Note:  If you have leftovers, remove the chinese noodles from the top. Good served cold also!!!

Submitted by: Annie Distelzweig
*Personal Note: This was served at my wedding shower and is perfect for entertaining or baby showers too!!!

Wildflower Tomato Bread Salad

Ingredients:
3 quarts bread cubes cut into 1/2 inch squares
2 1/4 cups diced tomatoes
1/3 cup chopped basil chopped
1/3 cup parsley chopped
1/2 cup red bell peppers chopped
1/2 cup mariated mushrooms (slice or chop mushrooms and mix with 3 tablespoons balsamic vinigarette for 24 hours)
3/4 tsp minced garlic
1/2 tsp lemon pepper
1/2 tsp garlic salt
1/2 cup olive oil
1/3 cup red wine vinegar

Directions:
*In large bowl, combine basil, parsley, red pepper, marinated mushrooms, chopped garlic, lemon pepper olive oil and vinegar.
*Add diced tomatoes and bread cubes to the large bowl.
*Mix for about 5 minutes
*Cover and refrigerate
*Serve at room temp with sandwiches, salads or alone

Source: This is the recipe from Wildflower Bread Co in AZ. (You will either love or hate this!!!!)


Submitted by: Annie Distelzweig

Broccoli Salad

Ingredients:
10 cups fresh broccoli
1 red onion, chopped
1 cup pecans
1 cup dark and light raisins
1 lb bacon, cooked and crumbled
Dressing Ingredients:
2 cups Hellmann's mayo
4 tsp red wine vinegar
1/2 cup sugar

Directions:
*Mix dry ingredients together
*Mix together dressing ingredients and add to salad

Notes: To prevent dry ingredients from becoming too soggy, try to add dressing just before serving....

Source: My Mama! (Although she also adds 1 cup fresh sliced mushrooms, but I don't like that, so I don't!)

Submitted by: DeAnne Anderson

Spinach Pasta Salad

Ingredients:
1 box bow tie pasta
1 bag fresh spinach
Chopped marinated sun dried tomatoes to taste
Small red onion chopped
1 can black olives sliced
1 container feta cheese
1 Good Seasoning Italian dressing (make according to directions - better if you use good olive oil)
--You can add some lemon juice and garlic

Directions:
*Mix everything together and Voila!

Submitted by: Christy Wolcott

*Personal Notes:  I sprinkle on my favorite salt and herb mix from O & Co which I think makes all veggies taste better!!!

Spinach And Green Beans With Sesame Dressing

Ingredients:
200 g Fresh spinach
16 Fresh green beans
4 TBSP grated white sesame
2 TBSP Soy sauce
1 TBSP Sugar
1 TBSP Mirin (you can find it at Commissary Asian section)
1-2 tsp salt

Directions:
*Before you boil spinach, soak the root part in water to make them crisp.
*When you wash spinach, wash them well especially the root part and dry them.
*Cut off the ends of green beans.
*Add salt to boiling water and boil green beans for 2-3 minutes.
*Take green beans out and cool them.
*Add spinach to the boiled water from its root.
*When spinach is cooked, take out of boiling water and dip in a cool water bowl (keep water running).
*When spinach is cooled, put roots together and squeeze them to get all the water out.
*Cut off the roots of spinach and cut them 4-5cm long.
*When green beans are cooled, cut them 4-5cm long as well.
(Since spinach contains lots of liquid, you need to squeeze them again to get all the water out before you mix them with green beans and dressing.)
*Put spinach in a bowl and make them apart, add green beans, add sesame and all other ingredients....mix them well. Enjoy!

Serves: 2

Submitted by: Mai Nauroth

Summer Spinach and Strawberry Salad

Ingredients:
(Salad):
1 (10 to 12-ounce) package baby spinach, washed and dried
1/3 cup sliced almonds, toasted
1 pint strawberries, hulled and quartered
1 medium cucumber, peeled and diced
(Dressing):
1/2 lemon, juiced
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon olive oil
1 teaspoon poppy seeds

Directions:
*In a large salad bowl, add the spinach, almonds, strawberries, and cucumber and toss together.
For the dressing:
*In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds.
*Whisk together in the glass bowl or shake if using a jar.
*Dress the salad right before serving.

Serves: 4 (I typically double it)
Source: http://www.foodnetwork.com/

Submitted by: Tara Morrissey
*Personal Notes: It's even better if you make the dressing ahead of time and chill it for an hour or so... just be sure to mix it again after it's been refrigerated. This recipe is also great with the packaged German "Field Salat" instead of spinach.

Chinese Salad

Ingredients:
(Salad):
1/2 head shredded cabbage
3/4 c chopped green onion
1 head of brocolli, cut up into small pieces
1 package crumbled ramen noodles (use chicken or oriental flavor and save seasoning packet)
Chopped radishes (optional)
1/2 c slivered almonds

(Sauce):
2 Tbsp sesame seeds
2-3 Tbsp sugar
3 Tbsp red wine vinegar
1/2 c oil
Seasoning packet from ramen noodles

Directions:
*Combine all ingredients for salad in large bowl
*Heat up all ingredients for sauce over med heat until sugar is dissolved
*Pour over salad and mix thoroughly. Chill salad overnight before serving.

Submitted by: Lori Cover

Chicken-Cranberry Salad

Ingredients (first set):
2 C. cooked chicken, diced
1-2 celery ribs, finely chopped
½ C. dried cranberries (Craisins)
¼ C. chopped walnuts
½-3/4 C. Mayonnaise
3 T. honey
Freshly ground salt & pepper, to taste (about 6-8 grinds each)

Ingredients (second set):
Additional walnuts for garnish, optional
40 +/- Rectangle-shaped crackers (ie: Club, Ritz Top-Ems)
40+/- Baby Spinach leaves

Directions:
*Mix first set of ingredients all together & chill until ready to assemble & serve.
*Place one spinach leaf on one cracker.
*Top with a spoonful of the salad mixture (I use the small spoon out of a 5-pc. place-setting)
*Garnish with a piece of walnut.
*Serve immediately – the longer they sit, the greater chance of the crackers getting soggy.

Submitted by:  Annie Distelzweig
*Personal Notes:  I love serving these at baby showers...they are cute and yummy and if you buy a rotissere chicken they are REALLY easy!!!!
-Easily doubles
-Any leftover salad can be kept in refrigerator – if any are left after assembly, simply scrape off the salad portion, then discard the leaf and cracker