Beet and Apple Salad

This salad has made it into my lunch rotation on repeat several times a week this year.  It has a little bit of everything going on and hits all of the flavor and texture must haves.  I like to serve this along side leftover grilled chicken.

If you don't have or want to take the time to roast your beets, canned (including pickled) will work great as well!

Beet and Apple Salad

1 c. arugula

1 c. lettuce/greens of choice

1/2 apple, diced

1/2 c. roasted beets, diced

1/4 c. pistachios, shelled

1/4 c. cottage cheese (or feta, blue, goat)

1-2 Tbsp. Dijon Dressing (recipe below)

Layer everything in the order listed below.  Drizzle with dressing.

Dijon Dressing

Recipe modified from Vanilla and Bean

4 Tbsp. olive oil

2 Tbsp. Apple Cider Vinegar

3 tsp. honey

pinch sale

1/2 tsp. Dijon mustard

Add all ingredients to a jar and whisk together with a fork.

Brussel Sprout Cranberry Quinoa Salad

This all season salad is perfect for potlucks, a satisfying lunch, or a vegetarian dinner (if you are in to that sort of thing...).

I made a few modifications; subbing freeze dried cranberry slices for craisins, which cuts down significantly on the sweetness, but still adds that great pop of color, and I used almonds instead of pecans, since that is what I had on hand.  Like most salads, anything you choose to throw in or omit would work great.

Brussel Sprout Cranberry Quinoa Salad

Recipe modified from Gimme some Oven

Salad

2 c. quinoa, cooked

6 oz Brussel sprouts

3/4 c. freeze dried sliced cranberries (or craisins)

1 c. sliced almonds (or pecans)

Dressing

1/2 orange (1/4 c. juice)

1/4 c. olive oil

1/2 Tbsp. apple cider vinegar

salt and pepper to taste

1 Stevia packet (omit if using craisins)

Wash and trim ends of Brussel sprouts, and thinly slice.

Add all salad ingredients to a large bowl and toss to combine.

Whisk dressing ingredients together and drizzle over salad.

Toss to combine.

Serve cold or at room temperature.

Chopped Chicken Sesame Noodles

This chopped chicken sesame noodles recipe was modified slightly to suit more of our everyday ingredients - subbing soba for normal noodles, and bell peppers for cucumbers.  Really any assortment of veggies you have in the fridge would work here.

This was great served warm from the cooked pasta, but cold leftovers the next day were also fabulous. Perfect for a filling lunch or a summer dinner. 

Chopped Chicken Sesame Noodles

Recipe modified from Pinch of Yum

2 c. cooked chicken, cubed or shredded
8oz. pasta of choice
1 red bell pepper
3 large carrots
1 handful cilantro

Sesame Sauce
3 Tsbp. sesame oil
2 Tbsp. rice vinegar
2 cloves garlic
1 Tbsp. fresh ginger
1/2 tsp. salt
3 Tbsp. peanut butter
3-4 Tbsp. water
2-3 Thsp. sesame seeds
1/2 tsp. red pepper flakes

In a food processor, combine all sauce ingredients except sesame seeds and red pepper flakes.
Pulse until smooth, and stir in sesame seeds and red pepper.

Cook noodles according to package directions; drain.
While noodles are cooking, uniformly chop all veggies and cilantro and place in a bowl.
Add chopped or shredded chicken and drained noodles.
Pour sesame sauce over everything and stir to coat.
Serve warm or cold.

Caprese Pasta Salad

This is everything a summer salad should be - light, flavorful and easy to make.  Even though this isn't your classic caprese cheese ingredient (I use parmesan instead of mozzarella), these flavors blend perfectly with the balsamic dressing.

The original recipe included chicken, which I omitted.  Feel free to add that if you are looking more for a full meal in itself.  I left it out because I happen to think this salad pairs perfectly with garlic balsamic crusted pork loin, and I wanted a meatless addition.

Caprese Pasta Salad

Recipe modified from Taste of Home

3 c. uncooked bowtie pasta

2 c. chopped tomatoes

1/2 c. chopped green onions

1/4 c. fresh minced basil

1/4 c. olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

1/2 tsp. garlic powder

salt and pepper to taste

1/4 c. parmesan cheese

Cook pasta al dente and drain.

Meanwhile, chop tomatoes, green onions and basil add to a large salad bowl.

Combine oil, vinegar, sugar, garlic and salt and pepper and whisk to combine.

Add cooked noodles to salad bowl.

Pour dressing over noodles and stir to coat.

Sprinkle cheese over everything and stir to combine.

Serve at room temperature.

Apple Slaw

I love a good coleslaw recipe, and this one adds just the right amount of sweet and savory.

Apple Slaw

Recipe from Ready Set Eat

4 c. coleslaw mix
1 c. chopped apple
2 Tbsp. sliced green onions

3 Tbsp. honey

2 Tbsp. apple cider vinegar

1 tsp. spicy brown mustard

1/2 tsp. salt

2 Tbsp. oil (I used olive)

Toss coleslaw mix, apples, and green onions together in a large serving bowl.

In separate dish, whisk together the honey, vinegar, mustard and salt.

Whisk in oil until well combined.

Pour over coleslaw and stir to coat.

Grilled Chicken with Barley Corn Salad

I love a great marinade that can double as a salad dressing.  This meal screams summer to me.  Light and delicious.  The salad is definitely worth making even without the chicken.  The tomato marinade turned it a gorgeous pink color, and the flavors were light yet satisfying.  It is a great make ahead meal as well, just pull the chicken out of the fridge, grill and dinner is ready!  We'll be returning to this one again and again.  

Grilled Chicken with Barley Corn Salad

Recipe from Iowa Girl Eats

4 chicken breasts (I used thighs)

3/4 c. dried barley

2 c. corn kernels

1 1/2 c. halved cherry tomatoes

1/2 c. minced red onion

4 slices bacon, chopped

1 avocado, chopped (optional)

salt and pepper

Cherry Vinaigrette:

1 c. halved cherry tomatoes

1 clove garlic

3 Tbsp. olive oil

2 Tbsp. water

1 Tbsp. red wine vinegar

1 Tbsp. lemon juice

1 Tbsp. red onion

salt and pepper

Cook barley according to package directions (I cooked mine in chicken broth).

Fluff with fork and place into a large bowl to cool.

Combine all vinaigrette ingredients in a food processor and blend until smooth.

Season both sides of chicken with salt and pepper.

Place 6 Tbsp. of the vinaigrette into a quart ziplock bag and add the chicken.

Set in fridge to marinate.

Stir the corn, cherry tomatoes, red onion and bacon into the cooled barley.

Add enough reserved tomato vinaigrette to coat and stir well.

Gently fold in the avocado and season with salt and pepper.

Place in refrigerator.

Grill chicken and serve over salad.

Oriental Chicken Salad

This salad has such a great combination of flavors and textures.  Perfect for lunch or dinner!

You can use any leftover chicken you have available, but I especially prefer this Crispy Oven Fried Chicken that I posted last week.

Oriental Chicken Salad

Recipe from Six Sisters' Stuff

2 c. sliced chicken (see above link)

3 c. shredded cabbage

3 c. spring salad mix, or other lettuce

1 c. shredded carrots

1 c. shredded broccoli stem (broccoli slaw)

2 cans mandarin oranges, drained

1/2 c. sliced almonds, toasted

Mix greens with carrots and broccoli.

Arrange on individual plates.

Top with mandarin oranges, chicken and almonds.

Drizzle with dressing.

Oriental Dressing
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 c. mayo
2 tsp. dijon mustard
1/4 tsp. sesame oil
Whisk together until smooth, refrigerate until ready to use.

Cranberry Apple Salad

This pretty pink fruit salad is easy to make and will feed a crowd.  A nice change from your everyday salad, and it has a lot of great textures going on.  This needs to set up in the fridge before serving, so it is also a great make ahead side to add to any meal.

I received this recipe from a RS apple activity; not sure who to claim as the owner.  I followed exactly except I cut the marshmallow quantity in half.

Cranberry Apple Salad

1 lb. cranberries, frozen

1 c. sugar

16oz. crushed pineapple

5-8 apples

1 pint whipping cream

1/4 c. sugar

1 tsp. vanilla

1/2 lb. mini marshmallow

Put frozen cranberries in a food processor and pulse until rough chopped.

In a large bowl, add chopped cranberries, sugar and crushed pineapple.

Let sit in fridge (marinate) over night or for several hours.

A few hours before serving:

Dice apples and stir into cranberry mixture.

Prepare whipping cream, adding sugar and vanilla.

Fold whipped cream and marshmallows into salad.

Refrigerate until ready to serve.

Avocado Egg Salad Sandwich

How I never thought to add avocado to an egg salad is beyond me.

It pairs perfectly with the eggs, and can significantly reduce (if not replace completely) the mayo.

Perfect for a quick lunch or snack.

Avocado Egg Salad Sandwich

Recipe modified from Never Homemaker

4 hard-boiled eggs

1 large avocado, cubed

2 Tbsp. mayo

salt and pepper to taste

cilantro, to taste

Mash hard boiled eggs with fork and add remaining ingredients.

Stir to combine.

Serve on carb of choice.

5 cup Fruit Salad

This salad has been around forever.  It takes about 10 minutes to throw together and is always a big hit.

5 cup Fruit Salad

11-15oz. can mandarin oranges, well drained

8oz. can pineapple, drained

1 c. mini marshmallows

1 c. coconut

1 c. sour cream (or yogurt, whipped topping, etc)

Drain mandarin oranges and pineapple; lay out on paper towels.

Add all ingredients and stir to combine.

Refrigerate before serving.

Cob Salad / Wraps

This quick weeknight meal doesn't really require a "recipe".  Just grab some fresh veg, cheese, leftover meat and throw it all on some lettuce or in a wrap.  Serve with your favorite dressing and you are good to go!

Cobb Salad Wraps

Any combination of the following:

Tomatoes

Avocado

Cucumbers

Bell Pepper

Hard Boiled Eggs

Green Onions

Bacon

Chicken/Turkey/Beef

Shredded or Cubed Cheese

Onions

Serve over lettuce or in a wrap with your favorite dressing.

Apple Almond Cranberry Salad

This delicious salad comes together in minutes and is perfectly sweet.

 

Apple Almond Cranberry Salad
Recipe modified from Taste of Home

8 c. torn salad greens
1 large apple, diced
1 large pear, diced
1/2 c. dried cranberries
1/2 c. sliced or slivered almonds, toasted
1/4 c. green onions, optional

Poppy Seed Dressing
Recipe from Our Best Bites

3/4 c. sugar
1/2 c. canola oil
1/3 c. white vinegar
1 tsp. kosher salt
1 tsp. mustard
1/8 tsp. pepper
1 tsp. poppy seeds

Blend together until smooth.
Refrigerate leftovers.

Avocado Chicken Salad

This recipe is great for an open faced sandwich, or as a dip with tortilla chips.  Refreshing and delicious, I love the chicken/avocado combo.

Avocado Chicken Salad

Recipe from Becoming Betty

1 1/2 c. cooked shredded chicken

1 avocado

lime juice

mayo

salt and pepper

cilantro

Mash avocado and stir into chicken.

Add lime juice to taste, and mayo to reach desired consistency.

Add salt, pepper, and cilantro to taste.

Coleslaw

This dressing comes together quickly and is a definite pleaser for the coleslaw lover in your family.  Always the perfect side for BBQ's and potlucks.

Coleslaw

Recipe from blogchef

16 oz. bag shredded cabbage and carrot mix (or make your own)

2 Tbsp. diced onion

2/3 c. Mayo

3 Tbsp. vegetable oil

1/3 c. white sugar

1 Tbsp. white vinegar

1/4 tsp. salt

1/2 tsp. poppy seeds (optional)

Whisk all ingredients together and pour over cabbage mix.

Stir to coat evenly.

Refrigerate (ideally) for at least 2 hours before serving.

Green Bean Salad wih Corn and Tomato

This is a perfectly easy salad; perfect for summer days.

Green Bean Salad with Corn and Tomato

Recipe from Healthy. Delicious.

4 c. fresh green beans, trimmed

2 c. corn

1 c. grape tomatoes, halved

2 Tbsp. sesame oil

1 Tbsp. rice vinegar

salt and pepper to taste

Steam beans for 3-4 minutes, then plunge into ice water.

Drain and assemble all ingredients, stirring to combine.

Mango Quinoa Salad

Another excellent quinoa recipe!  SOOOO DELICIOUS!

And if you happen to be like my husband, who refuses to believe that any type of fruit should EVER be served in the same dish as onions or meat, you can forgo the mango's altogether (which would also be a good option for the dead of winter when juicy mango's are no-where to be found).

Either way, this is definitely a keeper!

Mango Quinoa Salad

Recipe modified from Our Best Bites

3/4 c. uncooked quinoa

1 c. + 2 Tbsp. chicken broth (or water)

3 scallions, chopped

1 red bell pepper, chopped

1 can black beans, rinsed and drained

1 large handful cilantro, chopped

2 mango's, chopped

2 Tbsp. extra virgin olive oil

2 Tbsp. red wine vinegar

2 Tbsp. lime juice

salt and pepper to taste

Place quinoa and chicken broth in pot with a lid and bring to a boil.

Once boiling, reduce to a simmer and cook for 20 minutes.

Once cooked, remove from heat and let stand for 5 minutes with the lid still on.

Meanwhile, combine beans, scallions, bell pepper, mango's and cilantro in a bowl.

In a separate bowl, whisk together oil, vinegar and lime juice.

Once quinoa is done, fluff with a fork and add to bean/veggie mixture.

Pour dressing over everything and stir to combine.

Season to taste with salt and pepper.

Serve immediately, at room temperature, or cooled (I prefer room temp.)

** As a side note, if you plan on having leftovers, consider leaving out the mango's until just before serving; they will get mushy in the salad after a day.  The rest of the salad will store wonderfully in the fridge without them, and you can add fresh chopped mango as you eat up the rest.

{Frog Eye} Hawaiian Salad

This deliciously sweet fruit salad is perfect side for BBQ's and potlucks.  We always called it Frog Eye Salad growing up because of the perfect little circular pasta.

Frog Eye Hawaiian Salad

1 c. sugar

2 Tbsp. flour

1/2 tsp. salt

2 eggs, beaten

1 Tbsp. lemon juice

16 oz. Acine di Pepe

3 11oz. cans mandarin oranges

2 20oz. cans pineapple chunks

20oz can crushed pineapple

1 3/4 c. pineapple juice (drained from above cans)

8 oz. whipped topping

1 c. mini marshmallows

1 c. coconut

Drain the 3 cans of pineapple, reserving 1 3/4 c. of the juice.

In a medium saucepan combine sugar, flour and salt.

Gradually stir in pineapple juice and eggs.

Cook over medium heat, stirring, until thickened.

Ad lemon juice.

Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions.

Drain and rinse with cold water.

Let drain until pasta reaches room temperature.

When pineapple mixture and pasta have cooled, mix lightly but thoroughly.

Refrigerate 6-8 hours (or overnight) in an airtight container.

When ready to serve, stir in remaining ingredients.

Makes 25 servings.

Zesty Italian Dressing and Marinade

One of our favorite (and easiest) ways to marinate chicken is to simply use some Zesty Italian Dressing.  It is also great for mixed vegetables, and happens to be the only dressing my husband will eat on a green salad.  This recipe is incredibly easy and tastes fantastic.

Zesty Italian Dressing and Marinade

Recipe from Our Best Bites

1/4 c. white vinegar

1/4 c. lemon juice

2 tsp. sugar

1 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. seasoning salt

1/2 tsp. red pepper flakes

1/4 tsp. black pepper

4 cloves garlic

1 c. canola oil

1/3 c. parmesan cheese

1 tsp. Italian seasoning

Combine first 9 ingredients in a blender and blend.

Stream in oil while mixing.

Add parmesan cheese and Italian seasoning and pulse 3 or 4 times.

If marinating: place in ziplock bag with meat/veggies for at least 2 hours.

Refrigerate leftovers.

Chinese Chicken Salad

I loved this salad growing up.  It was pretty much the only thing my mom ever made with cabbage.

Perfect for potlucks, family get togethers, lunch, or a great side to dinner.

Chinese Chicken Salad
Recipe from Sandy Bishop

Salad
1 head cabbage, shredded
3-4 chicken breasts, cubed
3 green onions, chopped
4 oz. slivered almonds
1/4 c. sesame seeds
2 pkgs. chicken flavored Raman noodles, uncooked

Dressing
2 1/2 Tbsp. vinegar
1 tsp. salt
1/2 c. oil
1 Tbsp. sugar
1/2 tsp. pepper
Flavor packets from noodles

Whisk dressing ingredients together.
Toss all salad ingredients together, except for noodles.
Add dressing to salad and stir to combine.
Break up noodles with hands and add to salad just before serving.

Pepperoni Pizza Pasta Salad

This doesn't really taste like pizza (at all), but it has all the same ingredients.  Switch out the noodles for the crust and you are good to go.

Pepperoni Pizza Pasta Salad

Menu Managed Original

1/2 lb. pasta (I used elbows, but I think I'll go for rotini next)

2 c. mozzarella cheese, cubed or shredded

5 oz. mini pepperoni's

1 can olives, sliced

1/4 c. red onion, diced

1 bell pepper (any color), chopped

1 tomato, diced

1/2 - 3/4 c. Italian salad dressing (to taste)

salt and pepper

Cook pasta according to package directions; drain and place in large bowl.

Add remaining ingredients and stir to combine.

Refrigerate for 4 hours.