Blueberry Mango Quinoa Salad

Am I the only one on here?  :)  I found this recipe on pinterest, but I tweeked it quite a bit. It is a really good healthy recipe.  Have you tried quinoa yet?  I tried it a couple of years ago and the kids didn't like it because it had a bitter taste.  Later I read somewhere that you have to rinse it first to get rid of the bitter taste and now we like it.
4-5 cups cooked and cooled quinoa -follow instructions on package
1-2 mangos, diced
1 cup blueberries
1/2 cup craisins
1 cup cucumber chopped

Dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice
10 fresh basil leaves
1 T. agave (original recipe had no sweetness...just my preference)
salt and pepper to taste

Combine and enjoy!

I will be trying more quinoa recipes...I'll let you know how it goes...if you actually read this. :)

Field Greens with Blood Oranges, Pistachios and Pomegranates

This salad is very tasty. Blood oranges are a seasonal fruit mostly found around Christmas. They can be purchased at the Real Foods Store when they are available. However, when not avaibable regular oranges work but they don't have the rich color and flavor of the Blood oranges. If you use regular oranges, you may want to use some red food coloring to enhance the color.

Dressing: ( would probably recommend doubling or tripling this recipe and have a little extra on hand)

3 Tbs. fresh blood orange juice
1 Tbs. unseasoned rice vinegar ( used seasoned rice vinegar and it was fine)
1 Tbs. agave or honey
3 Tbs. hazelnut oil (This is hard to find, but they sell it at the REAL FOODS STORE. Macadamia nut oil or walnut oil could be substituted)

Mix well.

Salad:

2 blood oranges, sectioned and/ or cut up (or you can use clementines)
field greens ( I used Spring Mix)
pistachios
1/3 Cup fresh pomegranate kernals and/or dried cranberries ( can use other fruit as well. I halved some red grapes and added them)

Serves 4

Cape Cod Chopped Salad

This salad is so yum! I did double the syrup because I like my dressing more sweet, but it's up to you. By Ina Garten.

Ingredients

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled

For the dressing:

3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil


Directions

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

Creamy Tomatillo Salad Dressing

This is the best replica of Cafe Rio's I have ever made. I even wanted to lick my plate.:)

1 1/4 cup prepared ranch dressing
3/4 cup buttermilk
3-4 tomatillos
1/2 seeded jalapeno
1 bunch cilantro
1 lg. garlic clove or 2 small
juice of one lime
salt to taste

Blend all ingredient in blender until smooth and creamy.

Bowtie Pasta Salad

I love salad for dinner and this was good.

Dressing:

1 cup canola oil
1/3 - 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley (I prefer it without the parsley, lately I haven't liked parsley)
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

Apple Snickers Salad

Mom got this recipe from a neighbor and it is delish. I figured I better post it or you'll never get the recipe from her.

Ingredients:
3-4 lg. or 5-6 sm. granny smith apples ( I use more when I make it)
4 lg. (not king size, unless you want more snickers than apples :)) Snickers bars (I think I use 5)
1 (12 oz.) container or cream cheese, softened
1 cup sugar
1 lg. Cool Whip, thawed

Instructions:
Chop apples (you can peel if you prefer but I don't) and snickers bars.

Beat sugar and cream cheese until combined. Fold in Cool Whip.

Mix everything together and chill for at least an hour before serving.

Spinach Salad

This is one of our favorites! It makes a lot, so it's great for a large crowd!

2 bunches spinach (or one large bag)
1/2 head iceburg lettuce
1 lb. sliced mushrooms
1 sliced red onion (I like to dice them smaller)
1 lb bacon, cooked and crumbled
2 c. shredded swiss cheese
Crasins (optional)

Combine all ingredients. You can even make this the night before, and just refrigerate it!

Dressing:

1 c. red wine vinegar
1 c. oil
1 c. sugar
2 tbsp. poppy seeds
2 tbsp. finely grated onion (I like to use a little less onion in the salad, and grate the uncut end, so that you don't have onion smelling fingers.....if that makes sense)
2 tsp. salt
1 tsp. dry mustard

Combine and pour over salad just before serving.

Holiday Spinach Salad

1 (6 oz.) package fresh baby spinach
3/4 c. glazed almonds (I've also used pecans and they were very good!)
4 tbsp. sugar
3/4 c. dried cranberries
1/2 c. chopped celery
1 pomegranate, seeds separated
1/2 chopped unpeeled red delicious apple
1/2 chopped unpeeled golden delicious apple
1 small can mandarin oranges (optional)

To glaze almonds: Stir with 4 tbsp. sugar in frying pan until sugar melts and nuts turn golden brown. Spread on foil to cool. Break into small pieces. Mix all ingredients together and toss with Dressing

(double recipe for larger groups)

Dressing:

1/3 c. olive or vegetable oil
3 tbsp. sugar
2 tbsp. balsamic or red wine vinegar (I always use red wine)
1 tbsp. sour cream
1/2 tsp. Dijon mustard

Combine all ingredients and shake or blend well.

Everything Tossed Salad

This salad is one of my favorites and is very versatile, you can add or take out anything you want!

1/2 c. sliced almonds
3 tbsp. Sugar

Stir these together in a frying pan over medium heat until sugar begins to melt. Keep stirring until almonds are coated and begin to turn golden brown. Spread on foil to cool.

1/2 head green-leafed lettuce
1/2 head romaine lettuce
1 c. chopped celery
4 green onions, chopped
1 (11 oz) can mandarin oranges, drained
1 avocado, chopped
1 diced red apple (leave skin on)
1/2 c. dried cranberries
1/2 c. crumbled feta or bleu cheese
3 cooked chicken breasts, chopped (optional, I personally never add chicken unless I was having this as a main course)

Mix all ingredients and toss with dressing

Dressing:
1 tsp. salt
1 tsp. pepper
1/2 c. Olive oile
2 tbsp. fresh chopped parsley (or 1 tbsp. dried)
4 tbsp. sugar
4 tbsp. red or white wine vinegar (I like red the best, but white is great too!)

Spinach Pear Salad

This is also a recipe that I made up that was really good!

1 container Baby Spinach
1/2 cup Pistachios, or more
1/2 cup Dried Cranberries, or more
1-2 Pears, sliced
1 container Feta Cheese

Dressing
1/2 cup sugar
1/2 cup red wine vinegar
1 t. salt
1 Tbsp prepared mustard (I used honey mustard but I think dijon would also be good)
1 Tbsp poppy seeds
1/4 cup red onion, finely chopped
3/4 c. oil

Rumbi Voodoo Chicken Salad

Candace this one is for you! This recipe was on Good Things Utah yesterday.

Salad:
3 cups lettuce mix
2 Tbsp. Feta Cheese
2 Tbsp. Tomatoes, diced
1/4 cup Tortilla Strips
1/2 cup Voodoo Dressing
1/2 cup Hot Chicken Breast, diced

Procedure: Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottome over the lettuce mixture. Place the salad dressing ina container on the side. Sprinkle the chicken down the center of the salad.

Voodoo Dressing:
1/4 cup Dijon Mustard
1/4 cup Fresh Lime Juice
1/4 cup Chili Paste
2 Tbsp. Crushed Red Pepper Flakes
3/4 cup Lite Mayo
1 1/2 cups Sesame Oil
1 cup Rice Wine Vinegar
1/2 cup Soy Sauce
1 1/2 cups White Sugar
1/4 cup Garlic, minced
1/3 cup Ginger, pureed

Procedure: lace all ingredients into a large bowl except the ginger. Using an electric mixer, mix for 1 1/2 minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the gigner is totally mixed.

Apple Walnut Salad

One of my favorite green salads.
4 apples, coarsely chopped (whatever apple are your favorite)
2 (16 oz) bags mixed salad greens
1 (6 0z) gorgonzola cheese
3/4 cup pomegranate seeds or craisins
1 recipe candied walnuts
1 recipe winter salad dressing

(Feel free to add any or take away any ingredients. I like to play around with the stuff in it to mix it up. I frequently add avocado.)

If making ahead of time put chopped apples in orange juice or lemon juice.

Candied walnuts
1 T. butter
1/3 cup sugar
1 cup walnuts

Melt butter in sauce pan. When melted add sugar and walnuts; stir until walnuts are browned

Winter salad dressing
1/2 cup red wine vinegar
1/2 cup oil
1 tsp. salt
1 tsp. ground pepper
1 clove garlic, minced
1/2 honey or sugar

Combine ingredient in a plastic container and shake vigorously.

Frog's Eye Salad, or Ancini De Pepe Salad

This is my variation on Grandma's recipe.

Boil and Cool:
1 3/4 Cups Ancini De Pepe Pasta

Boil until thick then cool:
2 cups sugar
1 3/4 cups pineapple juice
4 Tbsp. flour
Mix with pasta and chill overnight.

at least an hour before serving add:
1/2 -whole package of french vanilla instant pudding, mix well
At this time usually add the rest of the ingredients, except for bananas, which don't get added until you serve it to avoid them turning brown.

Add:
2 cans mandarin oranges
1 large can pineapple tidbits
1 large can crushed pineapple
maraschino cherries (optional)
large handful of mini marshmallows (optional)
1 large container Cool Whip
5 bananas (I don't think I ever add that many though)

Strawberry Spinach Salad

1 Bag baby spinach salad
fresh strawberries (sliced)
fresh blackberries
2 kiwi, cut into bite sized pieces

1/2 cup chopped almonds (or more if you prefer)
caramelized in 1/4 cup sugar

Dressing:

1/4 C. sugar
1 Tbs. sesame seeds
1 Tbs. poppy seeds
1/2 C. canola oil
1/4 C. sweet rice wine vinegar
dash of paprika
1/4 tsp. Worcestershire sauce

Blend all dressing ingredients. Do not refrigerate

Toss caramelized almonds and dressing on the salad
just before serving!

You may substitute any fruit you prefer....

This is just another fun twist on a spinach salad. I love putting fresh berries such as blueberries,
raspberries, and blackberries in the salad. Enjoy!