Grilled Corn and Avocado Salad with Chili Lime dressing

Oh my goodness.  My new favorite salad!  Made this when I went with girlfriends to Swan Valley.  I doubled the dressing and used half for a marinade for chicken tenders (for more protein).  I marinated  them all night and cooked them in the oven for about 20-25 minutes until done.  I chopped them up when cool to put in the salad. (for a cooking segment, I added cleaned but raw shrimp to the marinade and just put them in the sauce pan after I grilled the corn.  Don't overcook or the shrimp get chewy.)

Grilled Corn and Avocado Salad with Chili Lime Dressing

Salad

• 1-2 romaine hearts, torn
• 2 c. corn kernels (grilled, roasted, or browned in a frying pan)
• 2 avocados, chopped
• 1/2-1 cup blue cheese, crumbled
• chili lime vinaigrette, to taste

Chili Lime Vinaigrette

• 1 c. olive oil (I like lite)
• 4  Tbsp. golden balsamic vinegar
• 8  Tbsp. lime juice (fresh is best)
• 4 Tbsp. honey (I added a titch more)
• 4 tsp. chili garlic sauce (find it in the Asian section)
• 1/2 tsp. chili powder
• 1/2 tsp. cumin

Again, I doubled this sauce to make a marinade.  All the girlie friends loved it!

PIMIENTO CHEESE MACARONI SALAD

My mom died 4 years ago and my dad 2 and I'm still not over.  I'm pretty sure most people don't get over it.  Still, after all this time, I have my boo-hoo days.  I just have a good old cry to help release all that missing.  How blessed I was to have parents that I adored.  I wake most mornings and then remember that they are gone but I close my eyes quickly and picture them, really see them, hear them and it always makes me smile.  I am a total believer in guardian angels and know that if possible, my parents (and David's parents that I adore as well) are doing all they can do to help my family with all that is going on right now.  Because all those grandparents LOVED their grandkids so much !

I have lots of food memories associated with my parents- my Dad- chilled Coke in a bottle purchased in a machine at Dad's work.  His bacon "in the waffle" that we all loved!  Bacon anything.  Blueberry pancakes.  I love my steak sauce because he loved his steak sauce.  We had lots of Van Camp beans...and he had strict instructions that you "NEVER" boil them, because it really does change the flavor.  He loved tons of onions in his fried potatoes.  Yum!

My mom and I shared a love of cooking and sharing and, of course, eating. When she died, I bet she had close to 100 cookbooks.  Before the day of convenience everything, Mom was a great fan of "snicky snacks (which is why for a million years, our family celebrates "Snicky Snack dinner" on Christmas eve.)- she loved little munchies.  One of our favorites was a Ritz cracker, with a small wedge of cheese and a slice of sweet pickle and pop it in your mouth!  We always had those little glasses filled with a spread of blue cheese or American cheese or pineapple and cheese or, our favorite, Pimiento cheese.  Stuffed celery was always a treat and never a holiday meal came and went without them...plus there were all those empty juice glasses to use!

My dad wasn't a big lover of macaroni until much later in life but my mom and I LOVED anything to do with mac!  We loved a good cheesy mac and cheese or a hamburger mac and cheese...or a good macaroni salad.  I'm not sure people love macaroni salad in this day as much.  But when I saw this recipe, for Pimiento Macaroni Salad, I got a little nostalgic lump in my throat (oh!  this missing!!!)- and knew Mom would want me to give it a try and then share the recipe with her!  David's not a mac fan either.  Maybe when he's older and a little more mature....but until then, I'll eat the whole bowl by myself! 

PIMIENTO CHEESE MACARONI SALAD

Author: Brandie @ The Country Cook with a variation)

Ingredients

• 1 (16 oz) box macaroni noodles
• 1 (12 oz) pimiento cheese
• ½ cup mayo
• 1 ½ cups diced ham
• ½ cup diced green onion
• salt & pepper, to taste
• and my addition, 3/4 cup sweet pickle relish!!!!

Instructions

• Prepare macaroni per package directions.
• Once macaroni is cooked, drain and rinse macaroni (in a colander) under cool water. Drain well and pour into a large bowl.
• Stir in pimiento cheese and mayo.
• Then stir in diced ham and green onion. Give it a taste and season with salt and pepper, if necessary.
• Chill for about one hour before serving!

Sweet Macaroni Salad

I was browsing on the Internet and saw a slideshow saying "top potluck dishes State by State."  I always sucker into those "State by State" articles and couldn't wait to see what our top potluck dish was.  Apparently it is Sweet Macaroni Salad.

Really?  I had never heard of it much less taken it to a potluck.

Then I realized the article was put together by Taste for Home magazine.  The editors have probably never been at a potluck in our State.

Regardless, I was intrigued and made the salad today.  Cooking is my "slug" thing to do.

I like it.  It's good.  It's worth a try.  The sweetened condensed milk is a nice and unusual addition.

Sweet Macaroni Salad

Ingredients

• 1 package (16 ounces) elbow macaroni
• 4 medium carrots, shredded
• 1 large green pepper, chopped
• 1 medium red onion, chopped
• 2 cups mayonnaise
• 1 can (14 ounces) sweetened condensed milk
• 1 cup cider vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

 

• Cook macaroni according to package directions. Drain and rinse in cold water; drain well.
• In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

Summer Radish and Cucumber Salad

           This is so refreshing- make sure to serve it chilled!        

Radish and Cucumber Salad

                       

Recipe gleaned from Allrecipes.com

 

• 2 cups sliced radishes
• 1/2 teaspoon salt
• 1 cup sliced red onion
• 1 cup seeded and sliced cucumber
• 1/2 cup extra virgin olive oil

• 2 tablespoons white wine vinegar
• 1/2 teaspoon white sugar
• 1 clove garlic, minced
• 1 teaspoon chopped fresh dill

 

1. Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
2. Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Shrimp and Cucumber Salad with Dill Vinegrette

Bon Appetit this month was so fabulous!  Valene hosted and this was the complete menu: 

 

 

Shrimp and Cucumber Salad with a Dill Vinegrette  (I think my favorite dish of the night.  I'm craving it as I type.)

 

Smoked Salmon Rolls
Sourdough bread

Main Course:

Spice rubbed Chicken Breast (Valene did thighs)

Lemon Pistachio Pilaf

Fresh Corn on the Cob

Bake Fresh Tomatoes with Mozzerella

Riced Cauliflower with a Chutney topping

I made a fresh Lemon Cake with Lemon Curd and Raspberries

 

 

Shrimp and Cucumber Salad with Dill Vinegrette

• 8 cups water
• 5 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 24 uncooked large shrimp, peeled, tails left intact, deveined
• 1  
• 3 large English hothouse cucumbers
• 1/3 cup safflower oil or grape seed oil
• 1/3 cup Champagne vinegar or white wine vinegar
• 2 medium shallots, minced
• 3 tablespoons chopped fresh dill
• 1/4 teaspoon sugar
• 1  
• 8 large butter lettuce leaves

Recipe Preparation

• Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill and sugar in medium bowl; season with salt and pepper. DO AHEAD Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.
• Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.

Mexican Pasta Salad

This is the pasta salad I made for Doug's surprise party.  It feeds 25 (and I made 4 batches!)

 

 

 

Mexican Pasta Salad

1 box penne pasta, cooked according to directions on box (6 cups cooked)
1 can black-eyed peas, drained and rinsed
1 can black beans, drained and rinsed
2 small cans sliced olives
2 c. corn
1 jicama, chopped or julienned
1 white onion, chopped
1 red and yellow bell pepper, chopped
1 T. minced garlic
Cilantro, finely chopped
4 diced tomatoes (I used cherry tomatoes)
Greens of choice (6 cups; Brandi used romaine and spring mix- I didn't use any!)
3 avocados, chopped
Grated Parmesan
 

 

Balsamic Vinaigrette dressing (I used approx. 3/4 of a bottle for this recipe, but use to taste)
 
Combine pasta with first set of ingredients. Add greens, avocado, tomatoes, Parmesan, and dressing prior to serving. Serves ~ 25.

Strawberry and Melon Caprese Salad with Brown Butter Balsamic Vinegrette

Last week at my Galentine Ooh-La-La party, I needed a refreshing salad with a twist.  I found it at cookingforkeeps.com.  She did a more normal Caprese salad but I'm not a big fan of mixing strawberries and tomatoes together so I left out the tomatoes and added cantaloupe and know I'll make this salad over and over....truly you will want to lick the glaze...it is so unique.  I also doubled the dressing (shown here) because I love LOTS of flavor.

1 1/2 - 2 cups chunked melon

1 1/2 -2 cups strawberries, chunked

1/4 c. fresh basil leaves, torn in pieces

fresh mozzarella balls ( about 4 oz. or to taste)

Glaze:

Brown 4 T. of butter in a saute pan for several minutes.  I swirled my pan almost consistently on the burner.  You want it brown and nutty, not burnt.  Cool to room temperature.

Mix 5 Tb. balsamic vinegar (I actually used glazed)

salt and pepper to taste

1/2 tsp. Dijon mustard

3 Tb. honey and stir into the butter.  The butter might congeal a little but that it also part of the magical goodness!  Drizzle over your salad.  Lick your fingers and keep licking the glaze mixture.  It is heaven!

∙ Serves 4

Peach, Blackberry and fresh Fig Salad (with or without grilled chicken)

 

 

PEACH, BLACKBERRY AND FRESH FIG SALAD WITH GRILLED CHICKEN

This peach, blackberry and fresh fig salad with grilled chicken, almonds and feta is the perfect summer salad! (recipe from rainbowdelicious.com)  I served it without the chicken since it was a side salad for our Go Figgy Bon Appetit dinner.

Ingredients

• 1 lb chicken breast
• salt & freshly ground pepper
• 4-5 figs sliced
• 2 peaches rinsed and sliced into bite size pieces
• 1 package blackberries rinsed
• 1/3 C sliced almonds
• 2 oz feta cheese
• 1 head butter lettuce rinsed and sliced into bit sized pieces
• simple balsamic dressing

Instructions

1. Rub chicken with salt and pepper and cook on a medium-high heated grill until cooked through.
2. Take chicken off of grill and let rest on a plate covered in foil while you prepare the rest of the salad.
3. To prepare salad add butter lettuce, figs, blackberries, peach slices, almonds and feta to serving platter or bowl.
4. Cut chicken into pieces and top salad with grilled chicken pieces.
5. Dress salad using a simple vinaigrette. (I made a pomegranate vinegrette.)
6. Enjoy!

Blue Cheese Coleslaw

Made this yummy salad for St. Patrick's Day.  We loved it!

 

Blue Cheese Coleslaw

Servings: 4

 

• 2 cups cabbage (shredded)
• 1 carrot (shredded)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons grainy mustard
• 1 lemon (juice)
• salt and pepper to taste
• 1/4 cup blue cheese (crumbled)
• 1 handful parsley (chopped)

SOOOOO- I just used an Asian Slaw salad mix that had cabbage and carrot and some parsley.  I'm not a big parsley fan so it was just enough.  The dressing is good and the blue cheese (I'm sure I added more) was delish in it!!!!

1. Mix the cabbage and carrot in a large bowl.
2. Mix the mayo, sour cream, mustard, lemon juice, salt and pepper in a bowl.
3. Mix everything together.
4. Cover and let mellow in the fridge for a few hours.

Chili's Grilled Caribbean Salad

Chilies Grilled Caribbean Salad

• 4 boneless skinless chicken breasts    
• ¹⁄₂ cup teriyaki marinade
• 4 cups chopped green leaf lettuce 
• 2 cups chopped iceberg lettuce  
• 1 cup chopped red cabbage
• 1 (8 ounce) can  pineapple tidbits
• 1 cup plain tortilla chips

• Honey Lime Dressing

• ¹⁄₄ cup  Grey Poupon Dijon Mustard
• ¹⁄₄ cup honey
• 1 ¹⁄₂ teaspoons sugar
• 1 tablespoon sesame oil
• 1 ¹⁄₂ teaspoons apple cider vinegar
• 1 ¹⁄₂ teaspoons lime juice

• Pico De Gallo  (I just use a fresh salsa)

• 2 ripe diced tomatoes
• ¹⁄₂ cup diced yellow onion
• 2 teaspoons chopped jalapeno peppers (I would use way less)
• 2 teaspoons minced cilantro
• 1 pinch salt

Directions

1. Marinate the chicken in the teriyaki marinade for 2 hours or more.  (I just throw it in a zip lock baggy)
2. Mix  all the dressing ingredients in a blender and chill.
3. Mix all ingredients for the pico in a bowl, cover and chil.
4. Preheat the grill and grill the chicken breast for 5 minutes each side until cooked. Of course you can always bake it in the oven for about 20 minutes if you are using tenders.  Very quick)
5. Then cut into strips.
6. Toss the lettuce, and cabbage in a large salad bowl.
7. Add in the Pico De Gallo, pineapples, honey lime dressing, and tortilla chips.
8. Add in the grilled chicken.
9. Toss and serve.  4 servings

Pear, Walnut and Bleu Cheese Salad with Maple Dijon Dressing from Norstrom's Cafe

I love, love, love this salad from Nordstrom's Grill.  I got this recipe from Creative Culinary- and she added a maple twist- but for Bon Appetit last night, I used the regular Nordstrom's dressing.  Instead of candying my own nuts, I bought them already done.

Pear, Walnut and Bleu Cheese Salad with Maple Dijon Dressing from Nordstrom’s Café

 from Creativeculinary.com (picture credit also)

Ingredients

 

For the Maple Candied Walnuts or Pecans:
• 1 tablespoon butter
• 1 tablespoon maple syrup
• pepper to taste
• 1/2 cup pecan or walnut halves

For Maple Dijon Vinaigrette:
• 3/4 cup olive oil
• 1/4 cup cider vinegar
• 1/4 cup maple syrup
• 2 Tbsp Dijon mustard
• 1 Tbsp garlic, minced
• pepper to taste

For Nordstrom's Champagne Vinaigrette:
• 1 tablespoon chopped shallot
• 1 tablespoon Dijon mustard
• 2 tablespoons sugar
• 1 teaspoon minced garlic
• 1/2 cup Champagne wine vinegar (I used Golden wine vinegar because I had it)
• 1 1/2 cups salad oil
• 3/4 teaspoon salt
• 1/2 teaspoon white pepper

For the Salad:
• mixed greens, 4-6 cups
• 2 pears, chopped (toss with some lemon juice to keep them from discoloring if necessary)
• 1/4 cup thinly sliced red onion rings, halved
• 1/3 cup crumbled Blue Cheese (or Gorgonzola)
• 2/3 cup Maple Candied Walnuts or Pecans (in a pinch or watching sugar intake, just toast some nuts), roughly chopped
• Pear slices for garnish

Instructions

To Make Candied Walnuts:
1. Melt the butter in a pan
2. Mix in the maple syrup and pepper
3. Add the pecans and toss to coat
4. Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn.
5. Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary.
To Make Either Dressing:
6. Mix all ingredients in bowl using wire whisk.
To Plate the Salad:
7. Place greens on individual plates. Sprinkle chopped pears, nuts and cheese on top of salad greens.Garnish with pear slices and drizzle dressing over salad.

Rainbow Slaw

Oh so marvelous Rainbow Slaw-  made by Valene for our own Bon Appetit dinner.  I LOVED IT!  The dressing isn't heavy and it is such a nice change from regular slaw!

Rainbow Slaw 

Ingredients

Servings: Makes about 8 cups

• 1 1/2 cups mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 tablespoon pure maple syrup
• 1 small green cabbage, thinly sliced (about 8 cups)
• 1 small red cabbage, thinly sliced (about 8 cups)
• 2 medium carrots, peeled, grated
• 1 small yam (red-skinned sweet potato), peeled, grated
• 1 large unpeeled Fuji apple, cored, grated
• 1 large unpeeled Golden Delicious apple, cored, grated
• 1 medium-size green pepper, cored, seeded, thinly sliced
• 3 green onions, finely chopped

• Paprika

      

Preparation

• Whisk mayonnaise, apple cider vinegar, sugar, and maple syrup in small bowl. Place green cabbage and next 7 in very large bowl. Pour dressing over; toss. Season to taste with salt and pepper. Cover and chill 1 hour. DO AHEAD Can be made 8 hours ahead. Chill.
• Sprinkle with paprika and serve.

Ginger Peanut Pasta Salad

Friend Chef Valene made this yummy pasta salad for our Lake Powell trip.  I was so glad there were leftovers because I could eat it every day for lunch!  Yum!

Ginger-Peanut Pasta Salad

Ginger Vinaigrette
• 1/4
  cup salad oil
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 1-2 Tbsp.grated fresh ginger
• 2 teaspoon chili oil or several dashes bottled hot pepper sauce

Salad

8 ounces bowtie pasta or corkscrew macaroni or fine noodles, broken up

• 20 fresh pea pods, tips and strings removed (about 1 cup)

• 1 medium cucumber, quartered lengthwise and julienned
• 2 medium carrots, julienned (about 1 cup)
• 1 medium yellow and/or green sweet pepper, cutinto thin strips
• 3/4 cup thinly sliced radishes
• 1/2 cup bias-sliced green onions
• 3 tablespoons- 1/2 bunch snipped fresh cilantro
• 1/3 cup chopped peanuts

Directions

1. Cook pasta according to package directions. During the last 30 seconds of cooking time, add pea pods; drain. Rinse with cold water and drain thoroughly.
2. Meanwhile, in a screw-top jar, combine salad oil, rice vinegar, sugar, soy sauce, ginger, and chili oil or bottled hot pepper sauce. Cover and shake to combine.
3. In a large bowl, combine pasta and pea pod mixture, cucumber, carrots, sweet pepper, radishes, green onions, and cilantro. Add dressing, and toss gently to coat. Cover and chill for 2 to 8 hours.  To serve, toss salad and add peanuts just before serving.  6-8 servings

Cranberry Almond Spinach Salad

Loved this salad that Karlan prepared for Bucket.  The recipe is from cookingclassy.com  Yum!!!

Cranberry Almond Spinach Salad          

Ingredients

• 1 package (10 ounces) fresh spinach, trimmed
• 3/4 cup dried cranberries
• 2 green onions, sliced
• 1/4 cup sugar
• 1 teaspoon dried minced onion
• 3/4 teaspoon poppy seeds
• 1/8 teaspoon paprika
• 2 tablespoons white wine vinegar
• 2 tablespoons cider vinegar
• 1/4 cup vegetable oil
• 3/4 cup sliced almonds

Directions

• 1. In a large salad bowl, toss spinach, cranberries and green onions. In a small bowl, combine sugar, onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over salad. Sprinkle with almonds; toss to coat. Yield: 12 servings.

Chicken Crunch Salad

Funny Kathy made this great salad at our last Bucket.  I loved it even though it had the "W" ingredient in it.  (you know me and cankers and the "W" word!)

Chicken Crunch Salad

3 lbs. chicken tenders, cooked and diced into bite-size pieces
1 1/2 dried cranberries
1 1/2 cup chopped walnuts
2 cups apples, peeled and cubed
salt and pepper to taste
1 head hearts of Romaine

Combine the tenders cranberries, walnuts and apples.  Toss with desired amount of Red Onion Vinaigrette.  Salt and pepper to taste.

Rinse and dry lettuce hearts.  Place in refrigerator to crisp.  Serve as lettuce wraps or salad on the lettuce leaves.

Red Onion Vinaigrette

1 medium red onion
1 cup sugar
1 cup vegetable oil
2 tsp. dry mustard
2 cups red wine  vinegar
1/2 tsp Kosher salt
1/2 tsp. coarse pepper

Place ingredient's in blender, blend and chill.