Quinoa or Cous Cous Salad

This is my new favorite salad and I have a feeling I'll be eating it all Spring & Summer. Inspired by my chef friend, Lize. You're in for a vegetarian treat.

I made a big batch of the cous cous mix (see below) and used 1/4 of the bag as a hot side with the below mentioned Rib recipe. I then reserved the other 3/4 & chilled it for this salad.

You can store this salad for 2-3 days and it's still SO good!

Ingredients
1 package of Cous Cous (I used the Quinoa, Israeli Cous Cous, Small Garbanzo, etc. mix from TJ - sooo good), prepare as the bag/box indicates. Remember Quinoa has as much protein as meat, so it's heartier than Cous Cous, although my kids prefer the later.

1/2 pepper, diced. I used a yellow one, but you could use any color.

20 pit-less Kalamata olives, sliced in 1/2

1 small cucumber, diced (you can use the miniature variety or a Persian one).

1/2 Lemon, juice only - make sure you don't get any seeds when you squeeze

3-4T of EVOO (best quality, Spanish preferred for flavor)

Cilantro, 6 stems - leaves chopped

Lawry's Seasoning Salt, 3 shakes
Lawry's Garlic Salt, 3 shakes
Paprika, 2 shakes
Dill, 2 shakes

**Mix all ingredients together and refrigerate = the yummiest, lightest salad ever.

Today I packed this as my "sack lunch" on a field trip. Easy to pack and eat on the go.

Winter Chopped Salad

This salad is SO delicious! I just made it up & the dressing. The dressing is my favorite part. Yum!

SALAD
Romaine Lettuce
Handful of Walnut pieces (or chop up whole ones)
1/2 small Gala apple, diced
1 individual portion of fresh goat cheese (@ Trader Joes) - roughly 1 heaping T.
*optional: Add grilled chicken

Mustard Vinaigrette Dressing - individual serving
1 T of Trader Joes "Hot & Sweet Mustard" (divine!)
1 T red wine vinegar
1-2T olive oil (just use your regular ratios for vinaigrette)
Dash of sugar
Salt & Pepper
*Mix together then pour over salad.

Directions:
Mix salad & dressing together while chopping! Viola!
{Picture is before I chopped & mixed}

Lazaro Brohams

You can make these “slider style” too (just buy slider buns)perfect as an appetizer or served as the main course, especially good served with my brother's rockin' BBQ corn. {Will post soon}

Ingredients
Meat:
• Pork Shoulder
• 1T Apple Cider Vinegar
• Jack Daniels BBQ Sauce (or Bulls Eye) – small bottle
• Mini can of pineapple juice.
• BBQ seasoning of choice (Lawry’s is a good staple)
Directions:
1. Season pork on both sides, patting seasoning into meat.
2. Place pork shoulder & apple cider vinegar in slow cooker on “high” all day.
3. 2 hours before serving & when fully cooked: drain fat & most of the juice.
4. Meat should pull apart with a knife & fork. {If it doesn’t, it’s okay, it will in two more hours before serving.}
5. Add in entire bottle of BBQ sauce & pineapple juice. Mix.

Slaw:
• Bag of slaw (green & red cabbage w/ carrots) OR make your own
• 2 Stalks of celery, finely chopped
• 2 Green onions, finely chopped
• 2t of sugar, sprinkled
• 1 T lite mayonnaise (you can add more if you like it wet, I don’t)
• 2t of Dill
• Salt & Cracked pepper to taste
Directions
1. Mix all ingredients except mayonnaise & seasonings.
2. Add in mayonnaise. Mix again.
3. Add in spices. Mix again.
4. Chill for at least 30 minutes before serving.

Spicy Asian Slaw

1 bag of shredded green cabbage
1/2 bag of shredded carrots
TJs "old fashioned" extra crunchy peanuts (sweet & crunchy)
1/2 C raisins (I've made it w/ Craisins and it's yummy too)
Asian Style Spicy Peanut Vinaigrette

Toss and add dressing to taste.
*adjust to 1/2 or 1/4 for 1 person

This would also be an awesome cold/hot pasta salad. I would sub cabbage with a a thick egg spaghetti noodle, add cooked/bbq'd chicken, then toss with other ingredients (add diced chives? minus raisins?)

Roasted Corn and Black Bean Salad

1 Bag TJs Roasted Corn, defrosted
2 cans TJs Black cans, drained and rinsed
1 Red Bell pepper, diced
TJs cilantro dressing (some like El Torito better); Balsamic might be good too.

Place veggies in blow and then add dressing to taste.

Optional: Add diced tomatoes and/or diced avocados

Would be a great side dish with either a Citrus Chicken or any BBQ

Asian Broccoli Slaw

TJ Organic Broccoli Slaw
Asian Style Spicy Peanut Vinagigrette
50% less salt Cashew pieces

Mix & Enjoy

3 Bean Salad –by C. Kemp

• 1 can of 3 bean salad ( in the bean section)
• 1 carton of their cut up carrots, celery and onion mix in the veggie section
• The bag of cooked lentils in the veggie section
• TJ's Balsamic Vinegar salad dressing
• Feta Cheese
  

*Add can of bean salad (drained a little)add the carrots and celery (no onions)add some lentils
Balsamic Vinegar to taste top with feta cheese

Santa Rosa Valley Salad by J. McGuckin

I had this salad @ Janelle's tea yesterday and it was amazing. Light, but full of flavor. Can't wait to bring it to my sister's going away party and other spring/summer events. Yum!

Serves 6-8

Dressing Ingredients
2 cloves garlic, minced
1 T Dijon mustard
1/2 t salt
1/4 t sugar
1/4 t pepper
1/3 c seasoned rice wine vinegar
1/3 c vegetable oil
Combine dressing ingredients.

Salad Ingredients
1 box long grain and wild rice mix, cooked with seasonings
juice of 1 lemon
2 or 3 ( I used 2) chicken breast halves, cooked and diced (I microwaved it in its own juice); skip if vegetarian
4 green onions chopped
1 red bell pepper diced
3 oz Chinese peapods, ends removed
1 Cup pecans (toasted or candied)
1 or 2 avocados

1. Mix all salad ingredients except avocado (I let the rice and chicken cool first – I don’t know if you need to)

2. Combine with dressing and refrigerate 2 – 24 hours

3. Before serving add avocados, 1 cup of chopped and toasted pecans or candies pecans (I think I like the toasted better-I used candies this time)

Garnish with lettuce leaves if desired.

Creamy Pancetta Dressing by M. Chiarello

Ingredients
3 tablespoons olive oil
1 1/2 cups roughly cut pancetta
1 onion, finely chopped
1 clove garlic, minced
2 tablespoons minced fresh thyme leaves
1/4 cup cider vinegar
1 cup mayonnaise
1 cup sour cream
Freshly ground black pepper
3 heads iceberg lettuce, quartered and cleaned

Directions
Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.

Chinese Chicken Salad by M. Ivans

1/2 head of green cabbage, chopped
1/2 head of purple cabbage, chopped (you can make the salad all green, but I like the color)
3 chicken breasts, cooked & cubed
4-5T sunflower seeds
2 pkg. top ramen noodles- chicken flavor, crumbled
4 green onions, chopped

Dressing:
4T sugar
1C oil
1t pepper & 1.5-2t salt (go light)
5T rice vinegar
Seasoning from noodles is optional (I've never used this = too salty for my taste & has MSG)

Brigantine Spinach Salad

Given to me directly by the Chef @ Brigantine -so nice!

You'll need to adjust recipe to size b/c this is a BIG batch.

.5 bunch spinach leaves
1 oz bacon
1 egg, boiled and chopped
.5 tomatoes
1 cup sugar
4 tsp salt
4 tsp dry mustard
4 Tbs red onions, minced
1.33 Cups cider vinegar
1 quart olive oil
4 tsp poppy seeds
6 cups cottage cheese

1Salad: Spinach, bacon, egg, and 2 T of dressing (each salad)
2Dressing: sugar, salt, dry mustard, red onion, vinegar, oil, poppy seeds and cottage cheese.
3Tomotoes should be placed on top after dressing and salad are mixed.

Avocado Salad

You can prepare the entire salad the night before except the fritos and dressing. You can make the dressing ahead of time, but beware that the avocado might turn a funky color - generally, not worth the risk & better fresh!

1 avocado
1/2 cup sour cream
1 clove garlic
1/4 tsp salt
1 Tbs lemon juice
1/2 cup salad oil or olive oil
1/2 tsp chili powder
3/4 lettuce head (just romaine is best)
1 small can of chopped black olives
3 green onions, chopped
1 cup crushed fritos
1/2-1 cup grated cheddar cheese

Dressing=avocado, sour cream, minced garlic, salt, lemon juice, oil and chili powder

Servings: 10
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 15 minutes

Thai Pasta & Chicken Salad

This is a "Cheesecake Factory" knock-off. Yum, Yum!

Cook and drain one box of linguini pasta noodles
While pasta is cooking, heat up the following ingredients in sauce pan until warm:
1/2C oil
1/4C sesame oil
3/4C honey
2/3C soy sauce
1t salt
1/4C peanut butter
1t crushed red pepper (ease down on this for children)
Slivered or powdered ginger to taste (opt'l)

Then grill 3-4 chicken breasts in skillet w/ 1/4 of sauce mixture.
Dice grilled chicken.
Add suace and chicken to pasta noodles.
Before serving! ADD:
1C chopped cilantro (opt'l but gives it that "thai" taste)
1C chopped peanuts
1C chopped green onions
1/4C sesame seeds

Argula Salad by J. Massie

dressing:
1. squeeze 1/2 a lemon into a shakable container.
2. pour in 3 or 4 tablespoons of olive oil.
3. salt and pepper to taste.
4. shake it up and pour over arugula leaves.
5. toss with freshly grated parmesan cheese.

BLT Salad

This is a high fiber salad (that means drink lots of water w/ it)

4 servings; 15 minutes prep; 14 minutes cook; 425 calories; 26g fat; 13g protein; 34g carb; 7g fiber.

• 8 slices bacon, cut into 1/2 in. pieces (you could buy already cooked bacon, but the fresh stuff tastes so much better).
• 1/2 t salt
• 1/4t black pepper
• 1/4 t cayenne pepper
• 1/2 C cornmeal (instead of this, the salt & peppers, I use bread crumbs; up to you and what you have on hand)
• 1/3 C all purpose flour
• 1 egg, lightly beaten
• 2 medium-size *firm*, unripe (slightly turning red, but not bright red) tomatoes, cored and cut into 1/2 inch slices.
• 2 T canola oil (for frying)
• 3 romaine lettuce hearts, chopped

*a few slices or substitute the tomatoes for breaded & fried mozzarella or eggplant (sliced like the tomatoes) would be great, too!

Dressing - Although I think homemade ranch is better
1 ripe avocado, pitted and skinned
1/3 C buttermilk
1/4 C chopped red onion
2 t lime juice
1/4t salt
1/4t black pepper
1/4t cayenne pepper
Puree in a blender until smooth

Directions

1. Cook bacon in a large skillet over med-hi heat for 8 minutes or until crisp. Drain over paper towels; pour off drippings and reserve. Wipe out skillet.
2. While cooking bacon you can make the dressing.
3. (If you use bread crumbs, skip this) Stir together cornmeal, salt and black pepper in a shallow dish.
4. Place flour in 2nd dish
5. Place egg in 3rd dish
6. Dip tomato (or mozzarella or eggplant if you're doing an Italian version) in Flour, then Egg, then Cornmeal mixture (or breadcrumbs) to coat. You can do this twice for more batter.
7. Heat canola oil and 1 T of reserve bacon drippings in skillet over med-hi heat. Fry tomatoes in a single layer for about 2-3 minutes per side or until golden brown. Repeat with remaining tomatoes.
8. Place romaine lettuce in a large bowl and toss with bacon and 2/3 C of the dressing. Place about 2 C salad on each plate and top with 2-3 tomato slices. Dollop with a little of the remaining dressing and serve.