Archive for the ‘Salad’ Category

We added a bunch of stuff to a strawberry arugula salad recipe from Rachel Ray and came up with this.  These amounts made 3 large and 6 medium salads, stacked in gladlocks in the order listed to minimize mushification.

1 jar mandarin oranges
3 pints of blueberries
2 containers of strawberries
1.5 cups quinoa
4 large chicken breasts
2 cups feta cheese
Walnuts, (like, 5 handfuls?) toasted (350 for 10 minutes)
2 lbs arugula

Shallot vinaigrette:
4 shallots, chopped fine
3/4 cup olive oil
1/2 cup rice wine vinegar
1/4 cup honey
Salt and pepper


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In bottom of gladlock, layer:
Diced tomatos (let sit in strainer first to get rid of excess liquid)
Black beans
Optional avocado
BBQ Chicken
Lots of romaine
Small ziplocks on the side with tortilla strips for crunch
Serve with dressing of your choosing.  We used BBQ ranch.

For nine salads, (3 big, 6 medium) we used 4 tomatoes, 2 small bags of corn, 2 cans of black beans, 6 small pieces of chicken and 4 heads of romaine.

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Caesar Salad Dressing


  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup mayonnaise
  • 1/2 cup Olive Oil
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, olive oil, Parmigiano-Reggiano, salt and pepper and whisk until well combined. The dressing will keep well in the fridge for about a week.



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Pink Greek salad dressing

3/4 cup olive oil mayonnaise

    1/2 cup beet juice 

    1/4 cup olive oil

    2 Tbl red wine vinegar

    1 tsp sugar

    1 tsp minced garlic

    1 tsp dried oregano

    1 Tbl chopped fresh dill

    1/2 cup feta

    3/4 cup milk

    Salt and pepper to taste
    Place all ingredients in a mason jar and shake.

    Serve with romaine lettuce, cucumbers, tomatoes, beets, black olives, red onion, and feta.

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    Broccoli Salad

    5 to 6 cups fresh broccoli florets

    1/2 cup golden raisins

    1/2 cup sunflower seeds

    1/2 cup cooked, crumbled bacon

    1/4 cup of red onion, chopped

    1 cup of frozen peas, thawed


    1 cup mayonnaise

    2 T. balsamic vinegar

    2 t. sugar, or to taste

    Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl; toss to combine. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.

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    • Bag of Cole Slaw
    • Green Onion
    • Packet of Chicken Ramon Noodles
    • Almonds
    • Sesame Seeds

    Toast Almonds, Sesame Seeds and Noodles for 10 minutes at 325


    • 1 cup of vegetable oil
    • 1/2 cup red wine vinegar
    • packet of Chicken seasoning from Noodles
    • Salt and Pepper

    Combine all ingredients right before serving.

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    This salad isn’t your traditional leafy variety—rather, it’s a medley of flavorful ingredients that’ll make your taste buds feel like they’re cruising old Route 66 from Amarillo to the West Coast. To really let the flavors blend, you’ll want to cover it and pop it in the fridge for at least an hour before you serve it.

    • 2 cups cooked brown rice
    • 1 15-oz. can black beans, drained and rinsed
    • 2 cups frozen whole-kernel corn, thawed
    • 1 large red bell pepper, cored, seeded, and chopped
    • 1 small onion, peeled and chopped
    • 1/4 cup white wine vinegar (or to taste)
    • 1/4 cup chopped fresh cilantro leaves
    • 1 jalapeño chili, minced (or cayenne pepper to taste)
    • 1 tsp. mild chili powder

    Combine all ingredients in a large serving bowl. Cover and chill before serving. Makes 6 to 8 servings.

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