Mandarin Chicken Salad from Esther Dick

Ingredients:
1/2 cup sliced almonds       1 cup chopped celery
3 Tbl. sugar                       2 green onions chopped
1/2 head romaine lettuce or other choice of green lettuce
 2 cans mandarin oranges
1 bag baby spinach            
3 chicken breasts, cooked and cut in small bites
Dressing:
1/2 cup peanut oil             4 TBL sugar
4 TBL red wine vinegar       1 tsp salt
dash pepper                     1 TBL parsley

Directions:
Carmelize the almonds by stirring almonds and sugar over high heat until sugar crystallizes and almonds turn toasty brown.   Make salad and add almonds and mandarin oranges on top after tossing the salad with dressing.

Number Of Servings:about 12




I could eat this salad. every.day!  It is THAT good.  You can omit the chicken and eat it as a side or add the chicken and make it a meal.  This would also taste great with chicken nuggets, fish like salmon, and probably more! 

Greek Salad

You could also add chicken to this dish to make it a little more hearty.  

Guaco-Tacos

Prep Time: 15 Min

Cook Time: 5 Min

Ready In: 20 Min

Servings 6

Ingredients

1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry

2 roma tomatoes, quartered

1 onion, chopped, divided

1 clove garlic, coarsely chopped

1/4 cup fresh cilantro

1/2 jalapeno pepper

salt and pepper to taste

4 avocados, halved with pits removed

12 (6 inch) whole wheat tortillas

1 (15 ounce) can kidney beans, rinsed and drained

2 cups torn romaine lettuce

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree.
3. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
4. Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.

That Good Salad

Prep Time: 20 Min

Ready In: 20 Min

Servings  7

Ingredients

1/4 cup and 2 tablespoons vegetable oil

2 tablespoons fresh lemon juice

1 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces

1 cup chopped tomatoes

1/2 cup shredded Swiss cheese

1/3 cup slivered almonds, toasted

1/4 cup grated Parmesan cheese

4 bacon strips, cooked and crumbled

1/2 cup Caesar salad croutons

Directions

1. In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.

My Thai Chicken Wraps

Grape and Feta Salad

Amy's Barbecue Chicken Salad

Takes: 35 Min

Ingredients

2 skinless, boneless chicken breast halves

1 head red leaf lettuce, rinsed and torn

1 head green leaf lettuce, rinsed and torn

1 fresh tomato, chopped

1 bunch cilantro, chopped

1 (15.25 ounce) can whole kernel corn, (or fresh) drained

1 (15 ounce) can black beans, drained

1 (2.8 ounce) can French fried onions

1/2 cup Ranch dressing

1/2 cup barbecue sauce

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Asian Salmon Salad

Makes: 4 servings

Takes: 30 minutes

Ingredients

1/4 cup Ketchup (try to use brands with no high fructose corn syrup)

3 tablespoons teriyaki sauce

2 tablespoons lime juice

2 tablespoons sesame oil

2 tablespoons brown sugar

8 cups romaine lettuce, torn

1-2 pounds salmon, cooked and chopped

1 cup thinly sliced carrot

1 cup thinly sliced cucumber

1/4 cup sliced radish

1/4 cup lightly packed cilantro leaves

1 teaspoon toasted sesame seeds

Directions

1. Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.
2. Place the salad greens in a large bowl. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.

Footnotes

Twist 1: For a leftover solution, use any extra dressing for another salad or as a glaze for grilled or baked chicken, pork or fish. 

Twist 2: For a chicken variation, substitute 2 cups sliced grilled chicken for the salmon. 

Nectarine Salad from All You, May 2010

Ingredients:

1 head romaine lettuce, chopped

2 nectarines, pitted and sliced

1/2 red onion, thinly sliced

4  ounces goat or feta cheese, crumbled

1/2  cup  slivered almonds, toasted

2  tablespoons  red wine vinegar

1  teaspoon  Dijon mustard

sea salt and fresh ground pepper to taste

1/4  cup  vegetable oil

1/4  cup  olive oil

Directions:

Combine lettuce, nectarines, onion, cheese and almonds in a large salad bowl. In a small bowl, combine vinegar and mustard. Season with salt and pepper; whisk until salt is dissolved. Slowly add both oils, whisking constantly, until blended and thickened. Just before serving, pour dressing on salad; toss well.  

Cucumber & Black Eyed Pea Salad

Active Time: 20 minutes
6 servings, about 1 cup each

PREPARATION

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• Freshly ground pepper to taste
• 4 cups peeled and diced cucumbers
• 1 14-ounce can black-eyed peas, rinsed
• 2/3 cup diced red bell pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup slivered red onion
• 2 tablespoons chopped black olives

1. Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Crunchy Romaine Toss

Takes: 6 minutes

Ingredients:

1/2 cup stevia (all natural and zero calorie sugar substitute)

1/2 cup olive oil

1/4 cup cider vinegar

2 teaspoons reduced sodium soy sauce

sea salt and fresh ground pepper to taste

1 (3 ounce) package ramen noodles, broken

2 tablespoons organic butter or coconut oil

1 cup chopped broccoli

1 small head romaine lettuce, torn

4 green onions, chopped

1/2 cup chopped walnuts

Directions:

1. In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts.

Spicy Italian Salad

Prep Time: 30 Min; Ready In: 4 Hrs 30 Min

Servings 6

Ingredients

1/2 cup canola or olive oil

1/3 cup tarragon vinegar

1 tablespoon stevia or sugar

1 teaspoon chopped fresh thyme

1/2 teaspoon dry mustard

2 cloves garlic, minced

1 (8 ounce) can artichoke hearts, drained and quartered

5 cups romaine lettuce - rinsed, dried, and chopped

1 red bell pepper, cut into strips

1 carrot, grated

1 red onion, thinly sliced

1/4 cup black olives

1/4 cup pitted green olives

1/2 cucumber, sliced

2 tablespoons grated Romano cheese

ground black pepper to taste

Directions

1. In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
2. In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Strawberry Salad I

Prep Time: 15 Min; Ready In: 15 Min

Servings  6

Ingredients

1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)

1/4 cup milk of choice

1/4 cup stevia 

1/8 cup distilled white vinegar

1 tablespoon poppy seeds

1 head romaine lettuce, torn into bite-size pieces

1/2 red onion, sliced

1 cup sliced fresh strawberries

1/2 cup toasted pecans

1/4 cup red bell pepper, chopped

Directions

1. In a small bowl, mix together salad dressing, milk, sugar, vinegar, and poppy seeds. Refrigerate until ready to use.
2. Combine lettuce, onion, strawberries, pecans, and red bell pepper in a salad bowl. Toss with dressing.

Tempeh and Blue Cheese Salad

Prep Time: 20 Min; Cook Time: 20 Min; Ready In: 50 Min

Servings 5

Ingredients

1 (8 ounce) package tempeh, cut into 1/2 inch squares

1 tablespoon vegetable oil

1/2 cup ranch salad dressing

1 tablespoon choice of milk

2 cloves garlic, minced

1/2 teaspoon dried dill weed

1 (15.5 ounce) can garbanzo beans, drained and rinsed

1 small red bell pepper, finely chopped

1 stalk celery, finely chopped

1/2 small red onion, finely chopped

8 ounces shredded romaine lettuce

2 ounces crumbled blue cheese

1/4 teaspoon sea salt, or to taste

Directions

1. Place tempeh in a steamer over 1 inch of boiling water, and cover. Steam for 20 minutes, then remove, and pat dry. When tempeh has finished steaming, heat vegetable oil in a skillet over medium-high heat. Add tempeh, and cook until browned, about 5 minutes. Drain on a paper towel-lined plate and allow to cool.
2. Whisk together ranch dressing, milk, garlic, dill, and salt in a large bowl. Add the cooled tempeh, drained garbanzo beans, bell pepper, celery, red onion, and romaine lettuce. Toss until the salad has been well coated in the dressing. Gently fold in the blue cheese, then season to taste with salt.

Mango Avocado Salad

Rainbow Salad with lemon poppyseed dressing

• • 
    

Baked Potato Salad

Makes: 4 servings

Takes: 1 hr, 20 minutes

Ingredients:

• 1 large russet potato per person (If it looks like Mr. Potato Head(r), you've got the right one.)
• butter 
• sea salt
• romaine lettuce and any other salad toppings you have on hand
• salad dressing of choice 

Directions:

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potatoes thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil or butter. Sprinkle with sea salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Let potatoes cool for several minutes.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Cut up baked potato into cubes.  Place lettuce and other desired salad toppings on top of potatoes and enjoy!

Spring Strawberry Salad with Chicken

Connie Riska’s Mandarin Orange Almond Salad

Ingredients:

1 tsp salt

1 tsp pepper

4 tbsp vinegar

1c vegetable oil

1 tbsp parsley flakes

4 tbsp sugar (can substitute with Stevia-but read Stevia label about substituting)

1 can (10 ¾ oz) mandarin oranges

½ head romaine lettuce

½ head red leaf

4 green onion, including tops, chopped

6 oz. almonds

3 heaping tbsp sugar  (must use real sugar)

Directions:

Dressing:
Mix salt pepper, vinegar, parsley flakes and w tbsp sugar.  Refrigerate overnight. ***You can also put in freezer for about 20 minutes if you need it sooner)

Nuts:

In a heavy saucepan combine the 3 heaping tbsp sugar and the almonds.  Cook over medium low heat until the sugar melts and the nuts are well coated.  Watch carefully, nuts and sugar and easily burn.  Pour glazed nuts onto a cookie sheet to cool; separate.

Salad:

Break greens in small pieces and mix with onions.  Just before serving, drain oranges and add to greens.  Add prepared nuts (see below).  Add dressing; toss and serve immediately.

Cafe Rio Sweet Pork Salad