Fresh Fig, Spinach, & Goat Cheese Salad

1 cup baby spinach, chopped
1 fresh fig, quartered
1 oz goat cheese, crumbled
salt and fresh cracked pepper
1 T superfruit berry vinaigrette

Taco Salad

Taco Salad/Burrito Bars are perfect for entertaining!!

Here is my version of TACO SALAD!
(Adjust amount of ingredients by how many people)
Nacho Cheese Doritos
Lean Ground Beef
Taco Seasoning
Colby Jack Cheese, shredded
Green Leaf Lettuce, torn
Corn
Black Beans
Black Olives, sliced
Roma Tomatoes, diced
Guacamole or Avocados, diced

Pico De Gallo
Cilantro
Lite House Buttermilk Ranch Dressing

Caesar Salad a la Mindy

Change the amount of ingredients
by how large of salad you want!!

Romaine Hearts of Lettuce
Lite House Caesar Dressing
Black Olives
Shaved Parmesan Cheese
Fresh Cracked Pepper
Croutons
(I like Costco Garlic Focaccia Croutons
or I make my own Wheat Garlic Croutons)

Fairy Salad

1 cup cream
1 t vanilla
powdered sugar to taste
zest of one lime
1 lb strawberries, sliced
1 carton raspberries
4 containers (4 oz) strawberry yogurt
Whip cream, vanilla, and sugar. Add zest, yogurt, and fruit.
Chill until serving. My daughter calls this "FAIRY SALAD"
because the fairies love to eat fruit and cream!!

Fudge Stripes Cookie Salad

My MIL gave me this recipe and it is so yummy! This is the one I made for Christmas Eve!

1 pkg. Keebler Fudge Stripe Cookies (off brands don't seem to work as well)
1 lg. pkg. INSTANT vanilla pudding
2 lg. cans each
Mandarin Oranges (drained)
Pineapple Tidbits (drained) Not crushed pineapple
1 C. buttermilk
12 oz. Cool Whip (sometimes I even add more if there is left over in the carton).

Mix pudding mix with 1 C. buttermilk and stir with wire whip etc. Mixture will be kinda lumpy until Cool Whip is added. Fold in thawed Cool Whip. Blend until smooth and add drained fruit. Break up cookies and add at the very last before serving as the cookies will get soggy.

Orange and Arugula Salad with Marmalade Dressing

Mindy Powell
Adapted from Rachael Ray show

1 tablespoon orange marmalade
1 lemon (juice and zest)
3 tablespoons EVOO – Extra Virgin Olive Oil
Salt and pepper to taste
3 oranges, skin and white outer pith removed, then sliced into 1/4 inch rounds
5 cups arugula (or mixed fancy greens)
Whisk together the marmalade, lemon juice and zest, salt, pepper, and EVOO. I let people make their own salad by arrange arugula and orange discs on plate and drizzle with dressing.

Boston Lettuce Salad with Buttermilk Dressing

1 cup mayonnaise

1/2 cup buttermilk
1 t celery seed
1 T fresh oregano
1 t lemon rind
1 t coarse salt
2 T freshly squeezed lemon juice
1/4 t freshly ground black pepper
1-2 heads Boston lettuce
Optional vegetable garnishes:
grape tomatoes, cucumbers, celery, carrots,
sugar snap peas, red peppers, radishes...
or any other yummy veggie!!

In a bowl, whisk together everything except lettuce and veggies. Clean and dry whole lettuce leaves. Place leaves in serving bowl and drizzle with dressing. Garnish with veggies if desired. Serve immediately. Excellent with fresh veggies from your garden!!

Strawberry Spinach Salad (the best!)

1 package Baby Spinach leaves
1 chopped head of Romaine Lettuce
1 half chopped Purple onion
1 bag Almond Accents Toffee Flavored (Found in produce section)
2 Cups Strawberries cut up in fourths
Mix altogether

We topped our Salad with T.Marzetti Poppyseed Dressing which is found in the cooler by the produce along side the Lighthouse Dressing.

You could add cooked chicken pieces and crumbled bluecheese.

Cafe Rio Knock-Off Pork Burrito/Salad

My friend Ashlee sent me this recipe! I hope it's as good as Cafe Rio's! Mmmm!

Pork Burritos/Salad:
1 pork roast (shoulder approx 3-4lbs) or butt
2 cans coke
1 1/2 cup brown sugar
2 small cans of diced chilis
1 (14 OZ can of tomato sauce)
1 1/2 tsp chili powder
1 tsp cumin

Mix ingredients in crock pot. Add roast. Cook the night before on low for 6-7 hours. Shred pork the next morning, put back in crockpot and let marinade for 4-5 hours on warm.

Costco has a great uncooked tortillas. (pk of 40)
2-3 cans of black or pinto beans
2-3 cups of rice of your choice
1 can of green chili enchilada sauce
2-4 cups of mozzarella cheese (depends on if you like a lot of cheese inside and on top)

If you want to make a salad do not use the enchilada sauce and mozzarella cheese from above, instead add: 2 bags of greens

Cafe Rio Creamy Tomatillo Dressing:
1 cup mayo (full fat not light)
1 cup cilantro
1/2 tsp cayenne pepper
1 pkg Hidden Valley Ranch Buttermilk Recipe Dressing
Mix 1/2 cup buttermilk
2 cloves garlic (minced)
3 tomatillos (quartered)

Mix all ingredients in blender until well blended. Chill before serving.

Don't forget tortilla strips for the top of the salad!

Chicken Bowtie Pasta Salad

4 Chicken Breasts cooked
1 Cup Cashews
1 cup grapes halfed
1 cup pineapple tidbits
2 celery stalks
2 pkgs. pasta (bowties and corkscrews)
green onions(as much as you like) I put about 5
1 cup mayo
light house cole slaw dressing (in the refrigerated part by the produce)

chop everything up and add cooked pasta and cooked and shredded chicken. Add dressing just before serving. serve on rolls or crossants or by itself!!

From the kitchen of Kristen Harris

Rotelli Greek Salad

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 packages rainbow Rotelli pasta
2-4 tomatoes (I use cherry tomatoes cut in half)
1-2 peeled cucumbers, chopped
1 whole purple onion, chopped
½ - 1 head of cauliflower, chopped
1 bunch of broccoli chopped
2-3 carrots peeled and sliced
1 large can chilled olives
1 square broken feta cheese
1 package Good Seasons Zesty Italian (mixed) or 1 bottle of Kraft Zesty Italian Dressing

INSTRUCTIONS
Cook Rotelli and rinse with cold water to cool. Cut up vegetables in bite size pieces and combine with olives and feta cheese. Mix everything together with dressing. Stores well for up to one week.

Nanny's Rainbow Salad

From the Kitchen of: Nanny

INGREDIENTS
1 cup marshmallows
1 cup coconut
1 can crushed pineapples, drained
2 cans mandarin oranges, drained
10 maraschino cherries cut in half
(pour some of the cherry juice into salad to color it!)
1 cup sour cream

INSTRUCTIONS
Mix all ingredients together and place in fridge for 12-24 hours before serving.

Mom's Famous Chicken Salad Croissants

From the Kitchen of: Kathy Lowe

INGREDIENTS
4 boneless skinless chicken breasts
salt (to taste)
1 purple onion
3 cups purple and green grapes combined, cut in half
3-4 stalks of celery, chopped
2-3 cans of mandarin oranges
1 package slivered almonds
1 package oriental noodles
1 pint sour cream
1 pre-made 2 cup package buttermilk ranch dressing
(meaning 2 cups mayo and 2 cups buttermilk)
1 package Costco croissants

INSTRUCTIONS
Salt and boil chicken breast until well cooked. Refrigerate until cooled and break into pieces. Combine onion, grapes, celery, mandarin oranges, almonds, sour cream and ranch dressing in a large bowl. Just before serving add oriental noodles. Serve on croissants. Can also be served on lettuce, rolls, or cream puffs! This makes a lot of salad and it never goes to waste!!

Easy Egg Salad

From the Kitchen of: Kathy Lowe

INGREDIENTS
4 hard boiled eggs
4 tbsp mayonnaise
4 tsp mustard
salt
pepper

INSTRUCTIONS
Take off egg shells and chop up boiled eggs. Add mayonnaise, mustard and salt and pepper to taste. If too dry, add more mayonnaise. Tastes great on croissants!

Cucumber and Tomato Salad

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 cucumbers
1 large tomato
1 small green bell pepper
1 small purple onion
½ cup vegetable oil
3 tbsp sugar
3 tbsp red wine vinegar
¾ tsp salt
1/8 tsp pepper

INSTRUCTIONS
Cut cucumbers and tomato in half and remove seeds. Chop cucumbers, tomato, pepper and onion. Whisk together oil, sugar, vinegar, salt and pepper until sugar dissolves. Add vegetables, tossing to coat. Cover and chill 3 hours. Makes 2 cups.