Caesar Pasta Salad

Caesar Pasta Salad

Caesar Pasta Salad

Ingredients
  • 1 cup mayonnaise
  • ⅓ cup sour cream
  • 1 large clove garlic, pressed
  • 2 tablespoons lemon juice
  • 2 anchovies, finely minced
  • 1 teaspoon Worcestershire sauce
  • 1 pound penne pasta, cooked until al dente and rinsed with cool water
  • 6 large leaves Romaine lettuce, thinly sliced
  • 1½ cups grape tomatoes
  • 4 green onions. green parts sliced
  • ½ cup finely shredded Parmesan cheese
  • ½ teaspoon ground black pepper
  • 2 grilled chicken breasts, diced
  • 1½ cups croutons
Instructions
  • In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
  • Toss half of the dressing with the pasta and refrigerate for 30 minutes.
  • Mix in remaining ingredients including the remaining dressing and serve.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Ingredients
  • 1 cup quinoa
  • ½ tsp salt
  • 1½ cups water
  • 2 diced tomatoes
  • 1 cup diced bell peppers
  • 1 cup diced cucumber
  • 1 cup chopped kalamata olives
  • ¼ cup chopped green onion
For the Lemon Oregano Dressing
  • ¼ cup extra virgin olive oil
  • 2 tbsp honey
  • juice and finely minced zest of one lemon
  • 2 tbsp chopped fresh oregano (or 1 tbsp dried oregano)
  • ½ tsp kosher salt
  • ½ tsp black pepper
Instructions
  • Bring the water, salt and quinoa to a boil over low heat.
  • Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
  • Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion.
  • Toss everything together with the Lemon Oregano Dressing.
For the Lemon Oregano Dressing
  • Whisk together the olive oil, honey, lemon zest, oregano, salt and pepper.
  • Pour over the salad while warm and toss very well

Orange Balsamic Cilantro Salad

Orange Balsamic Cilantro Salad

Orange Balsamic Cilantro Salad

Ingredients
SALAD
  • 1 bunch fresh cilantro $0.89
  • 2 medium carrots $0.28
  • 1 cup frozen, shelled edamame $0.82
  • ¼ cup dried cranberries $0.38
  • 1 Tbsp sesame seeds $0.15
DRESSING
  • 2 Tbsp balsamic vinegar $0.40
  • 1 Tbsp vegetable oil $0.02
  • 1 fresh orange, divided $1.05
  • ¼ tsp toasted sesame oil $0.14
  • ½ tsp brown sugar $0.02
 Instructions
  • Pull the cilantro leaves from the stems and give it a very rough chop (don’t chop too much or you’ll loose the volume in your salad). Roughly chop the cranberries. Peel and grate the carrots with a cheese grater. Lightly toast the sesame seeds in a dry skillet over medium heat (stir continuously) until they are golden brown (about 2 minutes).
  • Combine the cilantro, carrots, edamame, cranberries, and toasted sesame seeds in a bowl.
  • Use a fine holed cheese grater or a microplane to remove about ¼ tsp of zest from the orange (the thin orange layer of the peel). Squeeze about 2 Tbsp of juice from the orange. Combine the zest and juice with the balsamic vinegar, vegetable oil, sesame oil, and brown sugar. Stir until the sugar is dissolved.
  • Pour the dressing over the salad and stir to combine. It can be eaten immediately, but I like to refrigerate the salad for about 30 minutes before serving to let the flavors meld a little. It will keep in the refrigerator for 2-3 days once dressed.

Pesto Ricotta Pasta Salad

Pesto Ricotta Pasta Salad

Pesto Ricotta Pasta Salad

Ingredients
  • 12 oz. bow tie pasta $1.25
  • 1 cup ricotta (full fat) $1.07
  • ½ cup pesto (any variety) $1.88
  • 1 tsp fresh lemon zest (optional) $0.38
  • Freshly cracked pepper (10-15 cranks of a mill) $0.05
  • ½ small red onion (optional) $0.46
  • 1 cup frozen peas, thawed $0.48
 Instructions
  • Boil the pasta according to the package directions. Allow the pasta to cool until no longer hot (5-10 minutes).
  • In a medium bowl, combine the ricotta, pesto, zest from about ½ of a lemon (1 tsp), and some freshly cracked pepper. Stir until combined. Thinly slice the red onion and allow the peas to thaw.
  • Combine the cooked and cooled pasta, pesto ricotta sauce, onion, and peas in a large bowl. Stir until everything is evenly combined and coated in the sauce. Serve immediately.

Crunchy Kale and Chicken Salad

Crunchy Kale and Chicken Salad

Crunchy Kale and Chicken Salad

Ingredients
SALAD
  • 1 lb. boneless skinless chicken breasts $1.99*
  • Pinch of salt & Pepper $0.05
  • 8 oz. (or one bunch) curly leaf kale $1.50
  • 2 stalks celery $0.33
  • ⅓ cup sliced almonds $0.76
  • ⅓ cup golden raisins $0.39
DRESSING
  • ½ cup mayo (I used light mayo) $0.77
  • 3 Tbsp apple cider vinegar $0.18
  • 1½ Tbsp honey $0.17
  • ½ Tbsp Dijon mustard $0.06
  • ¼ tsp salt $0.02
  • Freshly ground pepper $0.03
 Instructions
  • Season the chicken breast liberally with salt and pepper. Cook the chicken in a countertop grill, or in a skillet until cooked through. Let the chicken cool completely, then chop into small pieces.
  • While the chicken is cooling, dice the celery into small pieces. The easiest way to do this is to cut each stalk into strips lengthwise, then cut across the strips into small cubes.
  • Prepare the dressing my mixing the mayonnaise, cider vinegar, honey, Dijon mustard, ¼ tsp salt, and some freshly cracked pepper.
  • Tear the kale into small, bite-sized pieces, rinse, and then dry the leaves well. (Rinsed kale can be rolled up in a clean, dry dish towel to help absorb excess water). Place the kale in a bowl, then layer the chopped chicken, diced celery, sliced almonds, and golden raisins over top. Add the dressing and stir very well, or until everything is well coated in the dressing. Serve immediately.

Minty Pea Salad

Minty Pea Salad

Minty Pea Salad

Ingredients
  • 1 lb. frozen peas $1.59
  • 1 fresh lemon $0.75
  • 1 small shallot, minced (about 2 Tbsp) $0.22
  • 2 Tbsp olive oil $0.32
  • ¼ tsp salt $0.01
  • Freshly cracked pepper $0.05
  • 3-4 sprigs fresh mint $1.00
 Instructions
  • Let the peas thaw in a colander to allow excess moisture to drain away. Rinsing briefly with cool water will expedite the thawing process.
  • While the peas are thawing, prepare the lemon and shallot vinaigrette. Zest the lemon using a zester or a small holed cheese grater. Be sure to scrape off just the yellow zest and none of the bitter white pith. Set the zest aside, then squeeze about 2 tablespoons of the juice into a separate bowl.
  • Peel the dry, papery skin from the shallot, then mince it finely. Add it to the bowl with the lemon juice, along with 2 Tbsp olive oil, ¼ tsp salt, and some freshly cracked pepper (5-10 cranks of a pepper mill). Whisk the ingredients together until combined, then set aside.
  • Rinse the mint to remove any dirt or debris. Pull the leaves from the stems and then slice into thin strips (or chop roughly).
  • Add the thawed peas to a large bowl along with the vinaigrette, mint, and a hefty pinch of the lemon zest. Stir to combine, then taste and add more zest if desired. Serve immediately, or refrigerate to allow the flavors to blend.

Crunchy Chinese Chicken Salad

Crunchy Chinese Chicken Salad

Crunchy Chinese Chicken Salad

Ingredients
Dressing
  • ¼ cup Canola or vegetable oil
  • 3 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 tsp soy sauce
  • ½ tsp ground ginger (dried)
  • ⅛ tsp garlic powder
  • ½ tsp toasted sesame oil
  • Freshly cracked pepper
Salad
  • 1 head (2 lbs.) Napa cabbage
  • 2 carrots
  • 4 green onions
  • ¼ cup sliced almonds (or chopped peanuts)
  • 1 pkg (3oz.) uncooked ramen noodles, seasoning discarded
  • ½ rotisserie chicken (about 2 cups chopped)
Instructions
  • Prepare the dressing first by combining the oil, vinegar, honey, soy sauce, ginger, garlic powder, sesame oil, and pepper in a jar or bowl. Shake the jar or whisk the ingredients in a bowl until combined. The dressing will separate a bit as it sits, but will be stirred again prior to adding to the salad.
  • Rinse the cabbage well and shake off as much excess moisture as possible. Slice the cabbage into thin strips and add it to a bowl (about 8 cups of shredded cabbage). Peel the carrots and then shred them using a large holed cheese grater. Slice the green onions. Add the carrots, green onions, and almonds to the bowl.
  • Before opening the package of ramen, crush the noodles using the heel of your hand. Open the package, discard the seasoning envelope, and add the crushed noodles to the bowl.
  • Pull the meat from half of a rotisserie chicken, then chop it into small pieces (or use two cups of pre-cooked chopped chicken). Add the chicken to the bowl. Give the dressing a brief stir, then pour it over the salad ingredients in the bowl. Stir until everything is evenly coated in dressing, then serve.

Chicken and Nectarine Poppy Seed Salad

CHICKEN AND NECTARINE POPPY SEED SALAD

 

Chicken and Nectarine Poppy Seed Salad

Ingredients:
  • 2 large chicken breasts (plus salt, pepper, olive oil for seasoning)
  • 1 cup blueberries
  • 2 ripe nectarines
  • 6-8 cups baby spinach
  • ¼ cup chopped toasted almonds
  • homemade poppy seed dressing (or store-bought)

See full instructions on: pinchofyum.com

Happy Coleslaw Salad

Happy coleslaw salad

Happy Coleslaw Salad

Ingredients:

      Vegetables:

    • 200 g carrot, finely chopped
    • 200 g white cabbage, finely chopped
    • 200 g boiled beet, finely chopped
    • 100 g green olives, finely chopped
    • 100 g pickles, finely chopped

Dressing:

  • 125 g yogurt (preferably Greek yogurt)
  • 2 tbs beet liquid
  • 60 g mayonnaise
  • 1 tsp yellow mustard
  • 1 or 2 tbs sugar

See full instructions on: www.larecetadelafelicidad.com

Avocado and Bacon Pasta Salad

Avocado and Bacon Pasta Salad

Avocado and Bacon Pasta Salad

Ingredients:
For the Avocado Buttermilk Ranch Dressing:
  • 2 Haas avocados
  • 1 teaspoon fresh lemon juice
  • 2 cups buttermilk
  • ½ cup fat free Greek yogurt (or sour cream)
  • 1 cup reduced fat mayonnaise
  • 4 cloves garlic, finely chopped
  • 1 teaspoon Kosher salt, plus more to taste
  • 3 tablespoons fresh dill, chopped
  • 3 tablespoons fresh chives, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • 2 tablespoons white vinegar
  • 1 teaspoon cracked black pepper
  • ½ teaspoon ground white pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
For the Pasta Salad:
  • 1 pound Rotini pasta, cooked according to box directions, drained and cooled
  • 1 lb bacon, cooked*
  • 1 8oz block of sharp cheddar cheese, cubed
  • 1 cup red onion, chopped
  • 1 cup fresh cherry tomatoes or variety-packaged tomatoes, halved or cut into fourths
  • 1 Haas avocado
  • ½ teaspoon fresh lemon juice
  • Avocado Buttermilk Ranch Dressing, to taste

See full instructions on: hostthetoast.com

Spanish Potato Salad

Spanish potato salad

Spanish Potato Salad

Ingredients

Potato salad:

    • 4 potatoes
    • 1 carrot
    • 2 eggs
    • 1 cup boiled or steamed peas
    • 1 can tuna, drained

Homemade mayonnaise:

    • 1 egg
    • 350 ml extra virgin olive oil
    • pinch of salt
    • 2 tbs vinegar

Crab pâte:

    • 1 can anchovies, drained
    • 1 can mussels, drained
    • 15 crab stichs
    • 2 tbs mayonnaise
    • 1/2 sweet onion
    • 1 tbs dry Sherry wine (Fino)
    • 50 g butter, room temperature

To decorate:

  • 12 quail eggs, hard boiled and peeled

See full instructions on: www.larecetadelafelicidad.com

Miso Cucumber Salad

Miso Cucumber Salad

Miso Cucumber Salad

Ingredients:

2 large cucumbers, seeds removed and thinly sliced

2 tablespoons Brown Rice Miso (or White Miso)

1½ tablespoons rice vinegar

1 tablespoon toasted sesame oil

½ tablespoon honey

¾ teaspoons crushed red pepper flakes

2 teaspoons sesame seeds

1 tablespoon hot water

See full instructions on : everydaymaven.com