Salads

Cancun Chicken Salad

Emily Patterson

Ingredients
4 c. chopped or shredded chicken
2 c. shredded sharp cheddar cheese
1 16-oz. can red kidney beans, drained and rinsed
1 medium chopped onion
1/2 c. sliced ripe olives
2 T. chopped red sweet pepper
2 T. chopped green pepper
1 4-oz. can chopped green chilies, drained
1 package taco seasoning
1/2 c. sour cream
1/2 c. mayo
2 medium avocados, chopped
2 medium tomatoes, chopped
Corn chips and/or lettuce

Directions
1. In a bowl, combine first 8 ingredients
2. Add sour cream, mayo,and taco seasoning mix, stirring well to combine
3. To serve, place on individual beds of lettuce or with corn chips for dipping
4. Top with avocado and tomatoes

Serves 8

Greek Salad

Karen & Murray Riss

Ingredients
2 cucumbers (or one English cucumber)
3 medium Roma (winter) or Ripley (summer) tomatoes
1/3 large avocado
20 slivers red onion
10-20 olives, pitted
¼ c. feta
Olive oil
Red wine vinegar

Directions
Peel and slice cucumbers. Cut tomatoes into thin wedges. Mix in serving bowl. Dice avocado into mixture. From a halved red onion, slice about 20 1/8-inch slivers and add to mixture. Add olives. Drip four tablespoons olive oil over the mixture, and add about two tablespoons red wine vinegar. Crumble feta on top.

Grilled Caprese Salad

Whole Foods Market

Ingredients

3 tablespoons olive oil, plus more for greasing

2 pints cherry tomatoes
1 (12-ounce) container fresh mozzarella, drained and cut into (1-inch) chunks
1/2 loaf ciabatta bread, cut into (1-inch) cubes
Salt and pepper to taste
Balsamic vinegar (optional)
1/2 cup basil leaves

Directions

Grease grates with oil then preheat grill to medium heat. Meanwhile, alternating ingredients, thread tomatoes, mozzarella and bread onto skewers, brush all over with oil and season with salt and pepper.

Grill skewers, turning once, until cheese is just melted and bread is toasted, 2 to 3 minutes total. Transfer to a platter, drizzle with vinegar, garnish with basil and serve.

Nutrition
Per serving (about 5oz/156g-wt.): 110 calories (70 from fat), 8g total fat, 1.5g saturated fat, 5mg cholesterol, 230mg sodium, 9g total carbohydrate (2g dietary fiber, 3g sugar), 3g protein

Memphis BBQ Pulled Pork Salad

Jennifer Chandler & Barbara Hanemann
From Jennifer’s cookbook, Simply Salads

Ingredients
2 c. Memphis Mustard Slaw (see p. 5)
4 c. pulled pork
1 c. barbecue sauce
1 bag (10 oz.) Hearts of Romaine salad blend
4 beefsteak tomatoes, cored and quartered

Directions
Toss pork and barbecue sauce in large bowl. Divide salad blend among individual plates.

BBQ Ranch Dressing:
½ c. buttermilk ranch dressing
3 t. barbecue sauce

Whisk buttermilk ranch dressing and barbecue sauce in a bowl until well combined. Drizzle over salad blend to taste. Top with one-quarter of pork. Garnish with large spoonful of Memphis Mustard Slaw and tomatoes.

Tip: If you prefer, substitute chopped chicken for the pork.

Makes four dinner salads.

Memphis Mustard Cole Slaw

Jennifer Chandler & Barbara Hanemann
From Jennifer’s cookbook, Simply Salads

Ingredients
1 bag (16 oz.) Classic Cole Slaw salad blend
½ green bell pepper, seeded and finely chopped
2 t. celery seed
Hot sauce, to taste

Directions
In large salad bowl, toss together slaw, green bell pepper, and celery seed.

Dressing:

Ingredients
¼ c. prepared yellow mustard
¼ c. cider vinegar
½ c. freshly squeezed lemon juice
1 ½ c. sugar
Kosher salt and freshly ground black pepper

Directions
In small bowl, whisk together mustard, vinegar, lemon juice, and sugar until sugar dissolves. Add salt and pepper to taste. Drizzle over salad mixture, and gently toss until well combined. Add hot sauce to taste.

Makes six side salads.

 

Mixed Lettuces with Strawberries, Red Grapes & Almonds

Jennifer Chandler & Barbara Hanemann

Ingredients
1 bag (8 oz.) Mixed Greens or Baby Spinach salad blend
1/2 pt. fresh strawberries, hulled and thinly sliced
2/3 c. red grapes, halved
1/4 c. thinly sliced scallions
1/4 c. sliced almonds, toasted
1/4 c. Maytag crumbled blue cheese
Kosher salt and freshly ground pepper

Directions
In a large salad bowl, toss together salad blend, strawberries, grapes, scallions, almond slices, and crumbled blue cheese.

Blush Wine Vinaigrette:

Ingredients
3 t. red wine vinegar
2 t. freshly squeezed lemon juice
2 t. granulated sugar
5 t. canola oil
Kosher salt and freshly ground pepper

Directions
In a small bowl whisk together vinegar, lemon juice, and sugar until sugar dissolves. Slowly add oil in a stream, whisking to emulsify. Season with salt and pepper. Drizzle over salad mixture, and gently toss.

Tip: Mix and match this colorful salad using your favorite ingredients! Try substituting spinach or using green grapes or dried cranberries.

Makes six appetizer or side salads.

 

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