Spinach Salad (Oct. Enrichment Night)

Spinach Salad - Sharon Stephenson

2 bunches spinach (or bags)
1/2 lb. fresh mushrooms; slice and marinate in dressing below
1/2 lb. Swiss cheese (cut in thin strips)
1/3 cup cottage cheese
5 strips of bacon, cooked until crisp and crumbled
1 red onion, diced

Combine above ingredients together. Add dressing below just before serving.


Dressing: (blend in blender)

1/2 cup sugar
1 cup oil
1/2 cup red wine vinegar
1 TBSP. poppy seeds
1 TBSP. minced red onion
1 tsp. salt
1/2 tsp. dry mustard

Tangy Asian Salad

Annai Smith
1 head romaine lettuce chopped
1 bunch green onions,sliced
3-4 chicken breast cooked and chopped into cubes
3 Tbsp. melted butter
2 packages chicken ramen noodles
1 c. chopped salted cashews
1 recipe Tangy dressing
In a large bowl combine lettuce, onions, and chicken. On a large baking dish mix broken pieces of ramen noodles (just noodles, save 1 seasoning package for dressing), cashews and melted butter and place in 350 oven for 15 minutes. When done pour into salad mixture. Make dressing and then let it cool before pouring over salad, tossing to combine.
Dressing: In sauce pan combine 1/3c. sugar, 1/4c. cannola oil, 1/4c. cider vinegar, 2 tbsp. soy sauce, and 1 chicken ramen seasoning package. Bring to boil and then simmer 1 minute. Let cool, whisk well before pouring over salad and toss to coat.

Rainbow Fruit Salad

Fruit Salad

1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced

Honey-Orange Sauce

1/3 cup orange juice
2 tablespoons lemon juice
1 1/2 tablespoons honey
1/4 teaspoon ginger
dash of nutmeg

Instructions

Prepare the fruit.
Combine all ingredients for the sauce and mix them together.
Just before serving, pour honey-orange sauce over the fruit.

(allow 20-30 minutes prep time)

Amy Gray
(Source: National Institutes of Health/ HealthNet Summer 2008)

Fruity Chicken Pasta Salad-Monique Bennett

Chicken:
1. 4 Tbsp. chopped green onion.
2. 1 tsp. lemon pepper.
3. ½ tsp. salt.
4. 4 chicken breasts cooked and cubed with the above ingredients.

Mix one 13 oz. jar of Litehouse Coleslaw Salad Dressing and 1 ½ c. mayo. Add chicken and refrigerate.

Cut up:
1. 2 c. chopped apples (granny smith-green)
2. 1 ½ c. chopped celery.
3. 2 c. sliced red grapes.
4. One can (20 oz) pineapple tidbits.
5. ¾ c. nuts (cashews are the best).

Cook one 12 oz. package of bowtie pasta according to package directions. Mix everything in a large bowl and let chill for a couple of hours or overnight.

Lettuce Wrapped Chicken Salad

Chris Davis

2 heads Romaine hearts

Filling: 1 cup halved seedless grapes
1 apple peeled and cubed
1 stalk celery finely sliced
2 13-oz. canned chicken, drained
1 green onion, chopped
1/8 cup pecans, chopped
Salt and pepper to taste

Dressing:
1/2 cup mayo
1/2 cup sour cream
1/2 teaspoon cinnamon

Combine filling ingredients in bowl. In another bowl combine dressing ingredients and mix well. Pour over filling and stir in. Wash romaine hearts and cut off bottom 1/3 of each head. Wrap chicken salad in romaine hearts and serve fresh.

Pasta Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon

Posted by Melanie G.

**This salad is loaded with lots of things but is SO easy to throw together.**

5 strips bacon, fried and chopped into bite-sized pieces
3-4 green onions, chopped
1 lb tube pasta (I used Cellentani), cooked, drained and cooled to room temperature
1 lb chicken, cooked and shredded (I used ½ of a rotisserie chicken)
4 cups fresh spinach leaves, torn into bite-sized pieces
1/2 cup sun-dried tomatoes, chopped (I used oil-packed, if using dry, plump them in hot water before using)
1/2 cup mayonnaise
4 tablespoons balsamic vinegar

Place the mayonnaise and balsamic vinegar in a small bowl. Whisk well. In a large bowl, combine pasta, bacon, green onions, shredded chicken, spinach leaves and sun-dried tomatoes. Toss lightly. Add about ½ to ¾ of the mayonnaise and vinegar mixture. Toss to combine. Add more dressing if the salad seems dry.

Asian Chicken Salad

Posted by Melanie G.

1 package (3 ounces) oriental-flavor ramen noodle soup mix (I often use two packages of the noodles to give my kids more crunch to eat - at 14 cents a pop, I figure I can afford the splurge)
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I use the broccoli slaw)
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional)
2 scallions, both white and light green parts, chopped

Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.

Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.

Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.

Serves 4 to 6 as a main course

Homemade Red Wine Vinaigrette

Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet

Apple Slaw Judy Cash

2 TBS apple cider vinegar
2 TBS honey
2 tsp olive oil
1/2 tsp salt
2 cups chopped cabbage (I get the bagged chopped with carrots)
2 cups jicama, coarsely grated
2 medium apples (granny smith are nice) cored and coarsely grated
2 medium shallots minced or finely grated
1/2 cup cranraisens (I love these things!)
1/8 tsp black pepper

In a large bowl, whisk together apple cider vinegar, honey, oil and salt.
Toss in cabbage, jicama, apples, shallots and cranraisens. Season with pepper.

Couscous Salad Judy Cash

1 cup chicken broth
3/4 cup uncooked couscous
1/2 cup cranraisens
1/2 cup chopped carrot
1/2 cup chopped unpeeled cucumber
1/2 cup sliced green onion
1/4 cup pine nuts, toasted
3 TBS Balsamic vinegar
1 TBS Olive Oil
1 TBS Dijon mustard
salt and pepper to taste

In a large sauce pan, bring broth to a boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork and cool.
In a large bowl combine the couscous, cherries, carrot, cucumber, onions and pinenuts. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. The recipe says to serve immediatley but I think it is still good a day or so later.

Serves 6
Nutrition information per serving; 220 calories, 6 g fat, 0 g sat fat, 5 g protein, 37 g carb, 6 g fiber, 184 g sodium

Enjoy

Salami Pasta Salad

Lesli Dustin

7 oz. (2 cups) uncooked small pasta shells or macaroni
1 cup halved cherry tomatoes
1 cup halved olives
6 oz. mozzarella cheese, cubed
4 oz. salami or pepperoni, cut into thin strips
1/2 cup chopped bell pepper
4 green onions, sliced

DRESSING:
1/3 cup oil
3 T. cider or red wine vinegar
1 t. salt
1 t. dried basil
1 t. dried oregano
1/4 t. garlic powder

Cook pasta; drain. Place in a large bowl; add the next six ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well and pour over salad and toss to coat. Chill until serving.

Fluffy Jello Salad

Lesli Dustin

16 oz sour cream
3 oz jello
1 can mandarin oranges, drained
1 can pineapple tidbits, drained
8 oz. cool whip

Mix sour cream and jello. Stir in drained fruit. Fold in cool whip.

Chicken Caesar Salad

Lesli Dustin

This is one of my favorite recipes because you can serve it as is or add all kinds of salad bar extras to make it a main dish.

4 boneless, skinless chicken breasts
1 T. olive oil
1/4 t. basil
1/4 t. oregano
1/2 t. garlic salt
1/2 t. pepper
1/2 t. paprika
8 cups torn lettuce
2 tomatoes, sliced
salad dressing

Brush chicken with oil. Combine seasonings in a small bowl and sprinkle over chicken. Grill or saute for 12-15 minutes or until done. Arrange lettuce and tomato on plates. Cut chicken into strips and place on top. Drizzle with dressing.

Cobb Salad

Lesli Dustin

3/4 lb. bacon, cut into 2-inch pieces
1/4 t. dry mustard
1 t. Worcestershire sauce
1 clove garlic, minced
2 T. red wine vinegar
1/3 cup olive oil
coarse salt and freshly ground black pepper
5 cups romaine lettuce, torn into bite-size pieces
1 bunch watercress, optional
1 lb. turkey breast, sliced
1/4 lb. blue cheese, crumbled
2 hard-boiled eggs, sliced
1 tomato, cut into wedges
8 oz. cherry tomatoes
1 medium avocado, peeled and cut into wedges

In a large skillet, cook the bacon over medium heat until crisp. Remove and drain. In a small bowl, whisk the mustard, W. sauce, garlic, and vinegar. Gradually whisk in oil and season with salt and pepper. Arrange the remaining ingredients on a large platter and pour dressing over the top.

Coleslaw

Lesli Dustin

1 lb. cole slaw mix (or shred your own cabbage and carrots to equal one pound)
1/3 cup sugar
1/2 t. salt
1/2 t. pepper
1/4 cup milk
1/2 cup light mayonnaise
1/4 cup buttermilk
1 1/2 T. white vinegar
2 1/2 T. lemon juice

Combine all ingredients and refrigerate for 2 hours before serving.

Lowfat Poppy Seed Dressing

Lesli Dustin

3 T. sugar
3 T. lowfat mayonnaise
2 T. milk
1 T. poppy seeds
1 T. white vinegar

Combine all ingredients in a tightly-sealed jar. Shake until combined and store in the refrigerator.

Broccoli Salad

Posted by: Jessica Rowley

1 large head of Broccoli
2 small heads of Cauliflower
2-3 tomatoes
1 small purple onion
1 lb. of bacon, crumbled
1 cup shredded cheese (optional)

Chop up all the veggies into small pieces, and combine in bowl. Add Cheese and Bacon (I use the crumbled bacon from Sam's Club or WalMart that is already in a bag.)

Dressing:
1 Cup Mayonaise
1/2 Cup Sugar
2 Tbsp. Apple Cider Vinegar.

Beat together well, with a wisk. Add dressing to salad just before serving.

Angel Hair Pasta Salad

posted by Melanie G.

1 pound angel hair pasta
1/2 cup olive oil
5 cloves garlic, minced
1 1/2 cups parmesan cheese
2-3 fresh tomatoes, seeded and diced
handful of fresh basil leaves, torn into small pieces
1 4 oz. package pine nuts, lightly toasted (you can do this over medium-low heat in a non-stick skillet)
Coarse salt

Boil water for pasta. When water starts boiling, add a handful of rock salt (i.e. ice cream salt). Add pasta and cook until al dente, about 4 minutes. Drain pasta and place in serving bowl. While pasta is boiling, saute garlic in olive oil until sizzling and lightly browned (don't burn the garlic or it will taste bitter). Pour garlic and olive oil over warm pasta and toss. Sprinkle a teaspoon or so (to taste) of coarse salt over the noodles and add 1 cup of the parmesan cheese. Toss again. Let noodles cool slightly. Right before serving, top noodles with diced tomatoes, pine nuts, torn basil and 1/2 cup of parmesan cheese. Very lightly toss, being careful not to let all the toppings go to the bottom. Serve.