Guacamole Salad

Once upon a time there were 2 friends who had a food blog. Then one friend moved away. The other friend who stayed behind missed her and all the cooking adventures they had. Months passed. Then the friend who left, returned! It was only for a short while, but oh how happy the friends were! They ate and cooked and baked and ate some more. (Maybe they ate a little too much.) One night for dinner, this salad was born and the two friends ate in silence. The one friend said, "This is very good." The other friend said, "This is really good." And that was the end of the conversation because they were too busy eating the salad. With bellies full of good food, the 2 friends parted that night thanking the stars above for each other and for the fantastic thing that is guacamole salad. The end.

*inspiration came from this Mel's Kitchen Cafe recipe.
She is a beautiful person for sharing it with the world.

*need a grilled corn tutorial? click here.

Ingredients:
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and chopped
2 cans (15oz each) black beans, rinsed and drained
1/4- 1/2 cup diced red onion (depends on how much raw onion you like)
3 ears grilled sweet corn, with the kernels removed from the cobs
1-2 cups cooked quinoa, cooled
1 tsp freshly grated lime zest
1/3 cup freshly squeezed lime juice (about 3 limes)
1/4 cup EVOO
1-2 tsp salt
1/2 tsp freshly ground black pepper
1 medium garlic clove, finely minced OR 1 tsp fresh chopped garlic from a jar
a dash (or two or three or seven) of cayenne pepper
3 ripe avocados, seeded, peeled and diced

* a note about measurements before we start with the directions. This recipe serves 6 as a side dish. Or it could also serve 2 ravenously hungry friends who sat down with a bag of tostitos new pepper jack tortilla chips and that was all they had for dinner. First, decide on how many people you are serving. If its on the "more" side, use the bigger measurement. If its on the "less" side, you could tone it down a little and still have lots of salad. You don't want a lot of leftovers because it doesn't keep very well. You know, the avocados turn brown and ruin the prettiness. Its not a "make the day before" salad. Next, adjust to your taste. Don't love corn? leave it out. (really, you don't love corn, what's your deal?) Like more black beans? Throw in another can. This is a starting point really. You can take it and run wild. And try the chips.
Seriously. They were made for this salad.

Directions:
Throw the tomatoes, yellow pepper, black beans, red onion, corn, quinoa and lime zest in a large bowl. In another bowl, whisk the lime juice with the olive oil, salt, pepper, garlic and cayenne pepper and pour over the veggies in the big bowl. Mix 'em up good. Pop in the fridge until you're ready to serve, they can hang out in there for a few hours.

A few minutes before you bring out your salad and wow your guests, get the avocados seeded, peeled and diced and GENTLY fold them into the mixture. Give it a taste test. Or two. Or three. You are the quality control person. Needs another squeeze of fresh lime? Do it now. Needs another dash of salt and pepper? Get 'er done. Then put it on the table and watch it disappear. Every last corn kernel will have vanished. And your guests will be duly impressed. And you will say, "What? I cook like this all the time!" Well done friend, well done.

Dixie Salad

My daughter recently has expressed her undying love for all things pomegranates. Since I am happy when they are happy eating fresh fruits and vegetables, I had to make this salad. And it has homemade whipped cream in it. Which makes me very happy. So really, its a win/win for everyone. Thanks to my lovely Mary Ann for sharing this with me!

The sauce: (yes, this is a salad but it starts with a sauce, just trust me!)

In a small bowl combine;

2 tbsp cornstarch

1/4 cup water

1 1/2 tbsp lemon juice

Pour this mixture into a medium saucepan and add:

20 oz can crushed pineapple, DO NOT DRAIN

1/4 cup sugar

Mix all ingredients together and stir over medium heat until thick and bubbly.

Let cool completely!

In a large bowl combine:

2 apples, peeled and cut into bite size pieces
2-3 bananas, sliced
1/2 cup chopped pecans
1 1/2- 2 cup pomegranates
1 cup whipping cream (whipped) with 1/4 cup powdered sugar & 1 tsp. vanilla
1-2 cup mini marshmellows

Add the cooled pineapple mixture to the bowl with chopped fruit. Fold everything together. Keep chilled in fridge until ready to serve. And like all things made with fresh fruit and whipped cream, its best to eat it all the day you serve it or else it gets mushy. Read: spoon heaping mounds onto your plate because you don't want leftovers and because its deliciouso!

Honey Lime Fruit Salad

Something colorful? check. Something fruity? check. Something freshy fresh? check. Something sweet and zesty all at the same time? check and check. This salad looks and tastes like summer, I swear it. I mean, come on, its downright gorgeous. Kiwis are on sale at the grocery store, what are you waiting for? Enjoy! Thanks to Mel for sharing this with the world!

1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds (optional, but I loved them!)

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

This is ideally served quickly after mixing, as in, within an hour. Melanie mentioned that the strawberries tend to stain the other fruit in the salad after a while. No biggie for taste but it just doesn't look as pretty any more.

Tomato, cucumber and feta salad

Staci recommended this food blog a while ago and I'm finding that I am enjoying it immensely! Check out A Hint of Honey and see what you think for yourself. This salad, (my first of 2010 but who's counting?) is fresh, tasty and colorful, everything a salad should be. And a quick note, if you are fresh out of turbinado sugar (also called organic sugar, also goes by the brand name "sugar in the raw") feel free to use plain ol' white sugar like I did. It was still great!

INGREDIENTS
pint of grape or cherry tomatoes, halved or quartered
1 cucumber, halved lengthwise, seeded, and diced
1/2 medium red onion, diced
1/2 cup feta, crumbled
2 tsp. dried oregano
1 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/2 tsp. turbinado sugar
1/2 tsp. freshly ground black pepper (to taste)
1/2 tsp. sea salt (to taste)

DIRECTIONS
1. In a medium bowl, combine cucumbers, tomatoes, onion, feta, and oregano.

2. In a small bowl, whisk together olive oil, vinegar, sugar, and salt and pepper to taste.

3. Drizzle dressing over salad (you might not need the full amount of the dressing- just use enough to coat). Toss salad to coat evenly with dressing. Taste and adjust seasonings. Refrigerate until ready to serve.

Serves 4.

Red Onion Spinach Salad

My friend Jen requested this recipe. It is very tasty and a go to for salads. The great thing is that you can put just about anything in the salad and it works!!


Red Onion Spinach Salad

Dressing:
1/4c. sugar
1/3c. oil (not olive)
1/4t. salt
3T. red wine vinegar
1/8th red onion

Mix all in blender

Salad:
Mix together any of the following
Spinach
Red Leaf Lettuce (really any lettuce you have will do)
Granny Smith Apple
Pears
Bacon
Craisins
Toasted Almonds
Parmesan Cheese

Lemon Pudding Fruit Salad

The picture really doesn't do it justice, because it was very, very tasty. Love that lemony flavor with all the other fruit, and the creamy texture. Another hit from the "Essential Mormon Cookbook!" Make it in the earlier in the day so it has at least 3-4 hours to chill before serving. We served this alongside BBQ and beans and it was a great pairing, the spicy/hot with the lemony cool.

1 large (20 oz) can pineapple chunks, drained with juice reserved
1 (15 oz) can mandarin oranges, drained with juice reserved
1 (3 oz) package lemon jell-o
1 (3 oz) package lemon pudding (NOT instant)
1 (8 oz) tub frozen whipped topping (read cool whip)
2 cups fresh strawberries, sliced
2 bananas, sliced
1 cup miniature marshmallows

In a large measuring glass, combine reserved fruit juice and enough water to make 3 cups liquid. Pour into a large saucepan and bring liquid to a boil. Mix in jell-o and pudding mix. Cook and stir until thickened. (Use your whisk to break up the clumps, you want a smooth texture) Cool. Stir in whipped topping, fruit, and marshmallows. Refrigerate at least 1 hour (should be more like 3-4 hrs) Serve the same day. Makes about 12 servings.

Bruschetta Salad

MMMmmmmm. I can still taste it. So summery. So flavorful. So simple. Once you are comfortable with the recipe, its easy to adjust it to make a little or a whole lot, depending on how much you need. What a way to use up those garden tomatoes! And to boot, Staci used fresh basil from her garden. Can you say "FANTASTIC?" Thanks to Sarah for introducing me to this a few years back, its now a staple in my house.

6-8 large tomatoes, seeded and roughly chopped, (could also use cherry tomatoes, halved)
1 loaf crusty, artisan bread, cubed and toasted (I use the rosemary/olive oil or the garlic artisan bread from Costco)
1 lb fresh mozzarella cheese, (they come in a 2 pack at Costco, just use one cheese and save the other one for the next time you make this salad, they keep quite a while in the fridge)
1 cup fresh basil leaves, cut into thin pieces
1 red pepper, seeded and chopped
6 tbsp EVOO
3 tbsp balsamic vinegar
1 scant teaspoon fresh garlic (if using a garlic-y crusty bread, scale down or omit)
salt and pepper to taste

I toast my bread on a cookie sheet in the oven at 400 for 10-15 minutes, watch closely, don't let it brown too much.
Meanwhile, prep your cheese, tomatoes, and basil, put them in a very large bowl.
Whisk your EVOO, balsamic vinegar, garlic and salt and pepper together.
Toss the bread with everything in the bowl.
Drizzle the dressing on, toss until thoroughly combined and dig in! This serves a crowd but eat it right away, the bread gets a tad soggy the next day and its not as nearly enjoyable. Bon Appetite!

Chicken Ceasar Salad Wraps

these are from my good friend Jen Leach, so easy, fast and yummy. My family scarfed them down and if there was any leftover, perfect for lunch the next day. Don't add the dressing to the salad, just drizzle tortilla. that way, the whole salad won't be soggy.

1 rotisserie chicken shredded, (or any kind of cooked chicken, any amount you prefer)
1 bunch green leaf lettuce, torn
1/2 cup grated Parmesan cheese
1 bottle Ken's Steakhouse brand creamy ceasar dressing
warm tortillas

combine chicken, lettuce and parmesan cheese. place some on your tortilla and drizzle with the salad dressing. enjoy!

Chicken Salad Sandwich

i really like that this recipe calls for both mayo and mircale whip, they both bring different flavors and they meld together nicely.

6-8 chicken breasts, cooked and cubed
1 cup chopped celery
2 tsp chopped onion
1 cup mayonnaise
1/4 cup miracle whip
2 tbsp chicken stock
1 tsp salt

can add:
toasted silvered almonds
sliced purple grapes
dill
seasoning salt

serves approx 40 medium croissants

*a note. i always add grapes, sometimes the almonds if i am feeling like dressing it up a bit. not a fan of dill so i always omit that. this makes a large quantity, can be halved, or make the whole batch and it keeps well in the fridge for quite a few days!

Garden Chicken Pasta Salad

this is from my good friend Sonja Glick. I first had this at her son Trace's baby blessing about 8 years ago. I've been making it and loving it ever since.

12 oz cooked, drained garden rotini pasta
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 purple onion, thinly sliced
2 crowns broccoli, stems trimmed, cut into bite size pieces
1 chicken breast, cooked and diced
1/2 bottle Kraft brand "3 Cheese" salad dressing

mix all together, let flavors meld and salad chill before serving!

*notes- depending on your family's taste, you can add more or less of the peppers, onions and broccoli. and to make this a meal salad, add lots of chicken. i have found in some grocery stores that there is a lite version of the salad dressing and when i can find it, i buy it, otherwise i try to use just enough of the dressing to coat without glopping it everywhere. and this salad keeps well for several days, i usually make it a day ahead when i fix it.