at 12:39 PM

Fresh Corn Salad

Fresh Corn Salad
Recipe courtesy of Ina Garten

Fresh Corn Salad
Total Time:
13 min
Prep:
10 min
Cook:
3 min
Yield:4 to 6 servings
Level:Easy
Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
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Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
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at 10:51 AM

Shrimp Pasta Salad

Shrimp Pasta Salad

6 stocks of celery (cut in 1/2 and slice)
2 cups macaroni
1/2 bunch green onion
1 can of medium deveined shrimp (rinse)
2 cups miracle whip
2/3 cup ketchup
1/4 cup chili sauce

Mix all together and chill. Serve with potato chips and diet coke!

at 2:49 AM

Chicken Pasta Salad           from Heidi
Liz Niederhauser

4 cups diced, cooked chicken (boiled)
2 cups bow tie pasta (I always add a little more, maybe 1/2 cup more)
3 cups sliced celery
2 cups grapes (red or green or both, cut in half)
2 cups sliced apple (unpeeled to add color)
1 1/2 cups slivered almonds (I buy the prepackaged flavored kind, usually found by the salads, honey roasted)
1 cup mayo
1 8oz jar cole slaw dressing (Marzetti)

Cook and cool noodle.  Mix mayo and slaw dressing over noodle.  Add remaining ingredients.  Cool and season with salt and pepper.

**I never add the almonds in with the salad immediately.  1) they get soggyand 2) not everyone likes nuts.  So, I usually put them in a bowl to the side and have people add them in themselves, much better that way!**

Serve for a summer luncheon or Sunday with orange rolls!

at 2:37 AM

Pear Salad with Poppy Seed Dressing

Pear Salad        from Amanda

Salad:

1 head romaine lettuce

1 bag mixed greens

¼ c. roasted wanuts; or caramelized almonds

2 pears, sliced (leave skin on for color)

½ brick feta or blue cheese, crumbled

¼ lb. cooked bacon, crumbled

Dressing:

 1 c. sugar

1 tsp. salt

½ sm. Red onion, chopped

1 tsp. dry mustard

¾ c. canola oil

½ c. red wine vinegar

1 tsp. poppy seeds

Blend thoroughly and chill. Toss on salad just prior to serving. Make sure to blend well enough that sugar is completely dissolved.

Recipe Note: I use this on any sweet salad such as mixed berries with Blue cheese or mixed citurs with feta cheese, etc. 

at 2:12 AM

Chopped Veggie Salad                from Maere

chop: carrots, broccoli, cauliflower, celery, jicama, snap peas, raw almonds. 

mix in: 1/2 c flax seed oil

       1/2 c fresh squeezed lemon juice 

at 2:08 AM

·      Pomegranate, Pear & Pistachio Salad         from Sarah

·      1 large head romaine lettuce, chopped

·      1 sweet apple (I like Fuji), chopped

·      1 pear, chopped

·      1 small cucumber, peeled and chopped

·      1 small red bell pepper, chopped

·      1/4 red onion, chopped

·      1/3 cup roasted and salted pepitas (may sub. sunflower seeds)

·      1/3 cup roasted and salted pistachios

·      1/3 cup pomegranate arils

·      1/2 cup Feta cheese

·     
Creamy Pomegranate Dressing

·      1 5.3 oz. Greek Yogurt with Cherry Pomegranate

·      4 tablespoons pomegranate juice

·      2 tablespoons mayonnaise

·      1 tsp apple cider vinegar

·      1 tablespoon lemon juice

·      1 tablespoon soy sauce or teriyaki sauce

·      salt and pepper to taste

INSTRUCTIONS

1.    Whisk together all of the Creamy Pomegranate Dressing ingredients in a medium bowl and chill in the refrigerator while you prepare the salad.

2.    Combine salad ingredients in a large bowl. If serving entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, drizzle dressing on individual salad servings. Top with freshly ground salt and pepper.

NOTES

*You may substitute 1/3 vanilla Greek yogurt (won't be pink or have as much pomegranate taste but still delicoius) or substitute 1/3 cup strawberry yogurt which is a little sweeter than the Cherry-Pomegranate yogurt but still delicious

at 2:06 AM

Mango Chicken Pasta Salad with Tarragon Lime Dressing            from Sarah

3/4 lb bow tie pasta
1 1/2 cup chopped celery
1 bunch chopped green onion, green parts only
3 cups seedless grapes, red or green
1 ripe mango, cubed
1 whole boneless, skinless chicken breast, cooked, cubed, (about 2 cups)
1-2 avocados, chopped
slivered almonds, toasted, optional

Tarragon Lime Dressing:
1 1/4 cups mayo (not low fat)
1/4 cup cider vinegar
1/4 cup fresh lime juice
2-3 tablespoons honey
2 tablespoons dried tarragon or 1/4 cup fresh chopped
salt and pepper to taste

Cook pasta as directed on package.  Drain and rinse with cold water, set aside to cool.
Prepare the dressing by mixing all ingredients in a bowl. If you are using fresh herbs, place ingredients in a blender and blend until herbs are chopped fine.  Pour half of the dressing over the pasta and place in the refrigerator overnight if possible, or for at least 2 hours. 
Place chopped celery, green onion, grapes, mango and chicken in a medium bowl. Refrigerate until ready to assemble salad.
To assemble, place three quarters of the vegetable, mango and chicken mixture in the bowl with the pasta that has been mixed with dressing. Most of the dressing will have been absorbed into the cooked pasta.
Toss in the remaining half of dressing.
Place the pasta mixture on a serving platter or bowl and top with the remaining vegetable, chicken and fruit mixture, and chopped avocado.  Top with almonds.

Tips:
-I think tossing the pasta with the dressing and letting it rest in the fridge allows the flavors soak into the pasta. If you don't have time for that, just mix up the salad and let the pasta sit in the dressing for at least a half hour. Then proceed as directed.
-If you want make a  fresh basil-lime dressing, just sub 1/4 to 1/2 cup chopped basil leaves for the tarragon. 
-I made this up with 1 lb pasta originally, but thought the veggie to pasta ratio was a bit on the heavy side for the pasta, so I reduced the amount of pasta in this recipe to 3/4 lb.

at 2:03 AM

Teriyaki Pasta Salad Dressing        from Sarah

Ingredients

·         1/2 Cup Extra Virgin Olive Oil

·         1/4 Cup White Wine Vinegar

·         Large Pinch Salt

·         Large Pinch Pepper

·         1/2 Cup Teriyaki Sauce

·         3 TBS Sugar

at 2:02 AM

LOADED Chicken Spinach Pasta Salad            from Sarah

·         8 Ounces Rotisserie Chicken, cooked chicken, diced. Feel free to add more if you prefer a Meatier Dish.

·         8 Ounces Fresh baby Spinach, washed and stemmed

·         ½ pound (1/2 box) Bow Tie Pasta, cooked according to the directions

·         1 Can Mandarin Oranges, drained

·         1 Small Can Sliced Water Chestnuts

·         1 Bunch (about 5) Green onions, sliced, include the green parts

·         1 Cup Honey Roasted Cashews

·         1 tsp Salt

·         1 tep Pepper

Cooking Directions                                                                    
If you have the time, marinate the cooked pasta in the Teriyaki dressing in the fridge for 1 hour. But usually I simply assemble and mix everything together while the pasta is cooking. When it is finished, add the pasta and mix with the teriyaki dressing. When dishing, be sure to dig to the bottom of the bowl as the nuts and water chestnuts tend to sink.  I usually hold back 1/4 of all the ingredients (except the spinach and pasta) and spread them around the top of the salad for presentation

at 2:01 AM

Cranberry Pecan Chicken Salad (We had this at the cabin and everyone loved it)       from Sarah

2 chicken breasts (bone-in, skin-on)
1/4 cup pecans, toasted and roughly chopped
1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1/2 cup dried cranberries, roughly chopped
1.5 tablespoons shallot, minced
1/3 cup Greek yogurt
2 tablespoons light mayo (I use Duke’s but use your favorite)
1 tablespoons apple cider vinegar (or champagne vinegar)
1 tablespoon rosemary, minced

Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.

Once chicken is cool enough to handle, remove skin and cut chicken breast off the bone. Shred chicken breasts using your fingers or two forks or dice with a knife to about 1/2 inch cubes.

Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.

In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.

Season to taste with salt and pepper. Chill for at least an hour until ready to serve.