Strawberry Poppy Seed Salad

Strawberry Poppy Seed Salad
{From the Jenson Family Cookbook}

1 bunch of romaine {torn} - I usually use spring mix
1 qrt fresh strawberries, sliced
1 small red onion, diced - I leave mine a little bigger in case you want to pull them out
1/2 c slivered almonds

Dressing:
1/3 C mayonnaise
2 Tbsp vinegar
1/3 C Sugar
1/4 C Milk
1 Tbsp poppy seeds

Toss salad together and pour dressing on just before serving.

Chicken Fiesta Salad

Original Recipe from allrecipes.com. Again, my adjustments are in italics.

Chicken Fiesta Salad

2 skinless boneless chicken breast halves
1 pkg dry fajita seasoning, divided in half
1 tbsp olive oil
1 can black beans, rinsed and drained
1 can Mexican-style corn
1/2 C Salsa {probably used 1 C of Salsa}
1 package mixed salad greens
1 onion, chopped {I didn't use any onions}
1 tomato, cut into wedges {I didn't add extra tomato, just more salsa}

Rub chicken evenly with 1/2 of the fajita seasoning. Heat the oil in a skillet over medium heat and cook the chicken 8 minutes on each side, or until juices run clear, set aside.

In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat until warm.

Prepare salad by tossing greens, onions and tomato. Top salad with chicken and dress with the bean and corn mixture.

We thought the fajita seasoning was TOO spicy, however it was in a large container and I wasn't sure how to measure it so I might have just used too much. You might want to be a little cautious the first time you make it until you determine how spicy it is.

Autumn Chopped Salad

I have made this twice in the last week and I LOVE it. It's so yummy.....

Autumn Chopped Salad

(Printable Recipe)

Ingredients
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy seed Salad Dressing (I like T. Marzetti)
Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)
*optional: Ditalini Pasta {I added about 2 C cooked pasta to my salad}

Instructions
Combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Red Hot Jello

{in the family cookbook this is called Apple Cinnamon Salad, pg 15}



1 pkg red jell0 {any flavor will work}
1 C Boiling Water
1/2 C red hot cinnamon candies
1 C applesauce

Put red hot candies in a glass bowl and pour boiling water over them to melt. When they are about half melted add Jello to boiling water. Mix well until candy and jello are dissolved. Add 1 C of applesauce and stir together. Let set in refrigerator. I like to put mine in individual cups and then add whip cream just before serving.

Imitation Crab Salad

{another family holiday favorite}



1 lb Imitation Crab meat {separated and flaky}
1 C. peeled, seeded and diced cucumber
1 C. chopped celery {chopped small}
1/2 C. chopped green onions
1/2 medium jar green olives {or to your liking}

Sprinkle lemon juice and then add Miracle Whip to coat. {I usually mix some lemon juice to my miracle whip to thin it out and then coat the salad with the mixture}.

Enjoy!

Chopped Salad...like Portillos

We have this AWESOME restaurant here that has an AMAZING chopped salad. It's one of my favorite things in Chicago. We {meaning Shirlene Duncan & Gerrie Miller} made up the recipe to make it at home...it's not quite the same, but close enough considering that it's $7.50 each at the restaurant. {and worth every penny}.

for your eating pleasure {and I guarantee you will love it}....

CHOPPED SALAD

2 Heads of Romain Lettuce - chopped up pretty small
1 Cup Gorgonzola Cheese {you can use Feta or Blue Cheese if the Gorgonzola is to strong}
1/2 C chopped up bacon {or bacon bits}
1/4 C chopped green onions
1 1/2 - 2 C Chopped Chicken
1/2-1 C Chopped, seeded tomatoes
2 C Cooked Ditilina Pasta {very small pasta, it's a little hard to find}

Mix all ingredients together.

Dressing is 1/2 C Ranch Dressing and 1/2 C Honey Mustard Dressing mixed together. {you can make more or less, just mix equal parts}

Macaroni Salad

16 oz pkg small shell noodles - Cook, drain and cool

6 hard boiled eggs - Cut up into pieces. Save 1 egg for top.
1/2 c chopped celery
1/4 c chopped green onions
1 can Veg-All (or cut up mixed veggies)

Mix all together. Cover with dressing. Cut 1 egg in slices and place on top. Sprinkle with Paprika.

Dressing
1 C Mayo or Miracle Whip
1/4 C Mustard
1 tbsp lemon juice

Cabbage Crunch Salad

1 head of cabbage, sliced finely (I use cole slaw mix, it's much easier!!!)
2 green onions sliced
1 C chopped chicken (you can use a large can of chicken chunks)
1 C slivered Almonds
4 T Sesame Seeds
2 pks ramen noodles, broken

Mix all ingredients together in a bowl and refrigerate.

About 30 min. before serving, add dressing.


Dressing
4 T Sugar
1/2 C Oil
6 T Vinegar
2 tsp Salt
1 tsp Pepper
1 pkg of Ramen Seasoning (from package of ramen noodles)

(I use the oriental ramen noodles, you can use whatever flavor
you want but it will change the dressing a little)

Cafe Rio Salad (or burritos)

There are 3 parts to the salad: the rice, the pork, and the dressing.

[ LIME-CILANTRO RICE ]

2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

[ CAFE RIO PORK ]

pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

[ CREAMY TOMATILLA SALAD DRESSING ]

1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

[ SERVING ]

Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate (or a large serving bowl, like the pasta bowl shown in the photo). Then put rice, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.