Angel Hair Pasta Salad

I found this recipe from Mel's Kitchen Cafe and it is soooo good. I think it will seem even more amazing when it is so hot outside that I can hardly stand it!

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 (do this over medium-low heat in a non-stick skillet)

coarse salt

DIRECTIONS:

Boil water for pasta. When water starts boiling, add a handful of rock salt (i.e. ice cream salt)(I didn't have any of this and I still thought it was delicious!). 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.

Gourmet Green Salad with Red Wine Vinaigrette

This recipe is off Mel's Kitchen Cafe and is for sure one of my new favorite salads. I made it on Easter two weeks ago and have made is three times since. Seriously, try it!!! This recipe makes a huge salad, so I usually at least cut it in half.

Salad:

10 - 12 cups mixed greens

1 pound white button mushrooms, sliced

2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples...I used one pear and one apple)

1/4 cup thinly sliced Parmesan cheese (I used my big block of cheese and used a vegetable peeler to slice off thin peels of Parmesan)

1 large carrot, thinly sliced

1/4 cup freshly grated Parmesan cheese

1/4 to 1/2 cup thinly sliced red onion

5 - 7 slices of bacon, cooked and coarsely chopped

3 cups of homemade croutons (see below)

Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing.

Red Wine Vinaigrette:

2/3 cup red wine vinegar

1 1/2 cups sugar

1/4 cup red onions, finely grated (about 1/4 of a large red onion)

2 Tblsp. Dijon mustard

2 tsp. salt

ground pepper to taste

2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1 -2 weeks (if it gets too thick when it's been in the fridge, pop it in the microwave for 5 - 10 seconds to help thin it out).

Homemade Croutons:

These are so much better than storebought and so easy to make too! You can use any bread that has substance to it. It can't be too airy or it won't work, but any fairly dense bread will work. I used hoagie buns from the deli at Target, and cut them into 1/2 inch strips. Then cut the strips into about 1/2 to 3/4- inch cubes.

Place the bread cubes onto a rimmed baking sheet. Preheat the oven to 425 degrees.

Drizzle the bread cubes with about 2 Tblsp. olive oil and toss well with your hands so the cubes are evenly coated, for the most part.

Next, take about a teaspoon of coarse/kosher salt and sprinkle it over the bread cubes.

Do the same with about a 1/2 teaspoon of freshly ground black pepper.

Toss again until spices are evenly distributed. Then put it in the oven for about 8 - 10 minutes, checking often and baking until the cubes are golden brown and toasted.

Classic Pasta Salad

1 lb. rotini pasta noodles, cooked

2-3 medium tomatoes

1 can olives, sliced

1 large head broccoli, cut into florets

fresh mozzarella or string cheese (about 6), diced

Italian salad dressing (homemade OR storebought)

Mix first five ingredients, then cover with Italian dressing and stir to coat. Serve.

Spicy Honey Chicken Salad

BTW I got this recipe from Our Best Bites

1-2 heads of romaine or red leaf lettuce

2 ripe but firm mangoes, chilled

2-3 ripe but firm avacados

thinly sliced red onions (optional)

Spicy Honey Chicken (from chicken section on left column)

Slice mangoes, avacados, and onions and place them on top of lettuce. When chicken is done cooking, wait 5 minutes before slicing to preserve the juices. Slice chicken and place on the salad. Cover salads with Honey-Citrus Vinaigrette and serve.

Honey-Citrus Vinaigrette

1 clove garlic, minced

1/2 Tblsp. grated onion

1/3 cup fresh orange juice

3 Tblsp. fresh lime juice

2 Tblsp. honey

3/4 tsp. cumin

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 cup vegetable oil

Place all ingredients in a tightly sealed jar and shake vigorously. Store in the fridge, and shake before dressing salad.

Summer Rotini Salad

This recipe is from Favorite Family Recipes, and great to take to a summer barbeque!

1 pkg. tri-colored Rotini pasta (cooked to al dente...rinse with cold water)

1/2 bottle Italian dressing, or to taste (the recommended dressing is Kraft Light Zesty Italian with extra-virgin olive oil, 16 oz.)

1 Tblsp. lemon pepper (or to taste)

1-2 avocados, diced

2 tomatoes, diced (or 1 can petite diced tomatoes, drained well OR sun-dried tomatoes)

2 small cans sliced olives

5 sticks of string cheese, cut into circles

1 jar quartered artichoke hearts, coarsely chopped

1/2 cup shredded Parmesan cheese (NOT grated)

Other things you could add:

cooked chicken, seasoned and diced

chopped broccoli

green or red bell pepper

onion

mushrooms

Toss all ingredients together in a large bowl until pasta is evenly coated in dressing. For best results, cover with plastic wrap and let sit in the fridge for at least 3-4 hours before serving.

Honey Lime Fruit Salad

I got this recipe from Mel's Kitchen Cafe, it is SO good!

1 (20 oz.) can pineapple chunks, drained well

1 can mandarin oranges, drained well

2 - 3 ripe kiwi, peeled, and cut into thick half moons

1 cup green or purple grapes, halved

1 cup strawberries, quartered

zest from 1 lime, about 1 Tblsp.

2 Tblsp. honey

1 tsp. poppyseeds (optional)

Combine the fruit in a medium-large serving bowl. Add the lime zest, and poppyseeds, if using, and gently toss. Drizzle the honey over the fruit, and again, gently mix until fruit is evenly coated with the honey. Serve.

If not serving this salad immediately, don't put the strawberries in. They will stain all the other fruit red. The salad can be made ahead of time, just don't add the strawberries until right before serving.

Thai Peanut Noodle Salad

I got this recipe from ourbestbites and it is delicious!

Dressing: (make this ahead and refrigerate)
1/2 cup peanut butter
1 lime, juiced and zested
2 1/2 tsp. sesame oil
1 Tblsp. seasoned rice wine vinegar
2 Tblsp soy sauce
3 Tblsp. honey
2 cloves garlic, roughly chopped
1 Tblsp. minced ginger
1/2 cup roughly chopped cilantro (stems and all)
1/2 cup vegetable oil
1/4 tsp. kosher salt
2 tsp. sriracha chili sauce
2-4 Tblsp. water (to desired consistency)

Place everything in a blender and mix until smooth. Makes about 2 cups. Store in the refrigerator until ready to serve.

Salad:
8 oz. Linguine
4 cups shredded greens: napa cabbage, romaine lettuce, spinach, etc.
2 cups thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/2 of a red onion, thinly sliced
3 cups diced or shredded grilled chicken (I used rotisserie chicken)
about 1/2 cup honey roasted peanuts
cilantro, if desired

Bring a pot of water to a boil. Add salt and pasta. While the pasta is cooking, start chopping veggies.

The great thing about this salad, is you can use whatever veggies you like. I usually use romaine lettuce, and purple cabbage, and any of the remaining ingredients that I have in the fridge.

When the pasta is cooked, drain it and rinse in cold water until it has cooled off. Place noodles on the plate and cover with veggies and chicken. Pour dressing over all and top with peanuts and cilantro, if desired.

Rebecca's Fruit Salad

2 (15 oz.) cans mandarin orange segments, drained (save the juice)
2 (15 oz.) cans of pineapple tidbits, drained (save the juice)
3-4 bananas, sliced
1 lb. Strawberries, sliced
2 small pkgs. Cook and Serve vanilla pudding

Mix all juice from mandarin oranges and pineapple with pudding powder and boil until thickened. Remove from heat, cool, and add to fruit. Chill and serve.

Taco Salad

1 lb. ground beef, cooked and seasoned with Taco seasoning
1 head of lettuce, shredded (I usually use Romaine lettuce)
2-3 green onions, chopped
2 avacados, cut in small pieces
1/4 lb. cheddar cheese shredded
4 small tomatoes, chopped
1 pkg tortilla chips, crushed (Nacho Cheese Doritos are best!)
1 can red kidney beans drained (or your favorite beans)
8 oz. French (or catalina) dressing

Mix all ingredients except chips together and coat with dressing. Serve over crushed chips.

Florrie's Salad

Romaine Lettuce
Fresh Spinach
Mozzarella cheese, shredded
Bacon, cooked and crumbled
Chicken, cooked and shredded
1/2 cup Almonds
3 Tblsp. sugar

Candy the almonds by placing them in a small frying pan with the 3 Tblsp. sugar over medium heat. Stir almost constantly until sugar begins to melt and coats the almonds. Remove from the pan and place on cookie sheet to cool.

Place all other ingredients in a large bowl, and coat with dressing just before serving.

Dressing:

1/2 cup rice vinegar
1/2 cup oil
1/2 cup sugar
1 Tblsp. poppyseeds
2 tsp. (be generous) raspberry jam

Mix all ingredients and place in refrigerator until ready to pour over salad. The flavors mix better together if you make this a little ahead of time and let chill in refrigerator.

Cranberry Spinach Salad

20 oz. spinach
10 oz. coleslaw or cabbage, chopped
6 oz. craisins
1 to 1 1/2 cups candied slivered almonds
12 oz. poppyseed dressing (I like Brianna's, or you can get my poppyseed dressing recipe off of the Candy Bar Salad recipe)

Combine all ingredients except nuts and dressing in a large bowl. When ready to serve, sprinkle almonds over salad and pour dressing over top. Toss until covered.

To candy the almonds:
place slivered almonds in a small saucepan or frying pan. For every 1/2 cup of almonds, also put about 3 Tblsp. sugar in the pan. Place on medium heat, stirring constantly, until the sugar melts and coats the almonds. You will think it is taking forever to work, but I promise the minute you step away, they will burn! Lay them out on a cookie sheet to cool. Once cooled, it is easy to break them into small pieces and sprinkle over the salad.

Candy Bar Salad

Salad:
2 pints fresh strawberries, sliced
2 bags lettuce (about 20 oz.) - I usually use either all spinach or part spinach, part romaine
3 Heath candy bars, crushed

Dressing:
1 cup mayonnaise
1/2 cup milk
1/4 cup white vinegar
2/3 cup sugar
2 Tblsp. poppy seeds

Combine dressing ingredients in blender, and place in fridge to chill until just before serving.

In a bowl, combine salad ingredients and toss.

Just before serving, pour dressing over salad and toss to coat.

Mango Chicken Salad

equivalent of 1 bag (10 oz.) salad, I like Romaine and Spinach mixed
2 chicken breasts, grilled and sliced
1 cup Craisins
1 mango, seeded and cubed
1/2 cup slivered almonds
poppyseed dressing (I like Brianna's)

Toss everything together and serve.

Miriam's Wonton Chicken Salad

Salad:
Shredded Rotisserie Chicken (amount depending on how much salad)
1 small can mandarin oranges
Romaine lettuce (or combination of different lettuces)
green onions
crispy wonton strips (I like the garlic ginger flavor best)

Dressing:
1/4 cup oil
4 Tblsp. rice vinegar
4 Tblsp. sugar
1 1/2 tsp. salt
2 tsp. Accent (optional)

Mix all the dressing ingredients together and put in refrigerator until ready to serve. Combine all salad ingredients together. Just before serving, pour dressing over, and mix. Serve

Everything Salad

1/2 cup slivered almonds
3 Tblsp. sugar
1/2 head iceburg lettuce
1/2 head green leaf lettuce
1/2 head romaine lettuce
1 cup chopped celery
4 green onions, chopped
1 small can mandarin oranges, drained
1 avocado, chopped
1 diced apple (I prefer gala)
1/4 cup craisins
1/2 cup crumbled feta cheese

Dressing ingredients:
2 Tblsp. white wine vinegar
2 Tblsp. sugar
1 Tblsp. parsley
1/4 cup light olive oil
1/2 tsp. salt
1/2 tsp. pepper

Blend all dressing ingredients, and place in refrigerator to chill.

In a small saucepan, stir almonds and sugar together over medium heat until sugar melts and nuts are toasted brown. Spread out on a greased cookie sheet to harden. Toss lettuce, celery, onions, and craisins together. Add mandarin oranges, apple, avocado, cheese, toasted nuts, and dressing right before serving. Dressing tastes better if it has an hour or so to blend together before tossing with salad.

Asian Chicken Salad

2 Tblsp. brown sugar
2 tsp. soy sauce
1 Tblsp. sesame oil (optional)
1/4 cup vegetable oil
3 Tblsp. rice vinegar
1 (8 oz.) pkg. dried rice noodles
1 head iceburg lettuce- rinsed, dried, and chopped
4 boneless, skinless, chicken breast halves, cooked and shredded
3 green onions, chopped
1 Tblsp. sesame seeds, toasted

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, vegetable oil, and rice vinegar in a salad dressing carafe.

To prepare the chinese rice noodles, heat a skillet with a few Tblsp. oil and break off a little bit of the noodles, add them to the skillet and fry them. Because they will puff up in the skillet only add a few at a time. As they begin to puff up, remove and drain them on paper towels.

In large bowl combine iceburg lettuce, cooked and shredded chicken, green onions, and toasted sesame seeds. Let chill about 10 minutes and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container or pour dressing over salad, toss, and serve immediately.