Dressing:
1/3 c Franks hot sauce
3 TBSP corn syrup
1/2 c apple cider vinegar
2 1/2 c brown sugar
Combine in a sauce pan. Stirring constantly on medium high heat, boil for one to one and a half minutes. If you cook longer than that, the sauce will turn to candy - that would be bad :)
Salad:
2 chicken breasts, breaded & baked (or fried), then sliced/diced into bite-size pieces
2 tomatoes, diced
croutons
1/2 c cheddar cheese, shredded
1/2 red onion, sliced thinly
craisins
Ranch salad dressing
Serve the salad with the listed ingredients, then drizzle with ranch AND Stick dressing.
submitted by Melody Rasmussen
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Monday, August 16, 2010
Spinach Salad w/Strawberries
Salad:
1 c sliced strawberries
1 c sugared cashew pieces
1/3 c bacon pieces
1 purple onion
1 head red leaf lettuce
1 package fresh spinach
Dressing:
2 TBSP red wine vinegar
3 TBSP white sugar
1/2 c oil
1/2 tsp dry mustard
1/2 tsp salt
1/2 c strawberry jam
Combine all salad ingredients and toss together. Combine dressing ingredients and beat together. Drizzle dressing over salad. Serve & Enjoy!
submitted by Meagan Smith
1 c sliced strawberries
1 c sugared cashew pieces
1/3 c bacon pieces
1 purple onion
1 head red leaf lettuce
1 package fresh spinach
Dressing:
2 TBSP red wine vinegar
3 TBSP white sugar
1/2 c oil
1/2 tsp dry mustard
1/2 tsp salt
1/2 c strawberry jam
Combine all salad ingredients and toss together. Combine dressing ingredients and beat together. Drizzle dressing over salad. Serve & Enjoy!
submitted by Meagan Smith
Pasta Salad
1 bag pasta
2 to 4 tomatoes
6 green onions
1 to 2 cucumbers
1 green pepper
pepperoni (optional)
1/2 bottle salad supreme
16 oz bottle Zesty Italian Dressing
Combine vegetables (except cucumbers) and marinate in dressing and salad supreme overnight. Cook pasta according to package directions. Add pasta and remaining ingredients and stir. Refrigerate before serving.
submitted by Diana Putnum
2 to 4 tomatoes
6 green onions
1 to 2 cucumbers
1 green pepper
pepperoni (optional)
1/2 bottle salad supreme
16 oz bottle Zesty Italian Dressing
Combine vegetables (except cucumbers) and marinate in dressing and salad supreme overnight. Cook pasta according to package directions. Add pasta and remaining ingredients and stir. Refrigerate before serving.
submitted by Diana Putnum
Wednesday, June 10, 2009
Southwestern Rice Salad
1 1/3 c water
2/3 c long grain rice, uncooked
3/4 c green pepper, chopped
1/2 c red onion, chopped
1 carrot, chopped
3 garlic cloves, minced
1 tbsp vegetable oil
1 pkg frozen corn (16oz), thawed
1 can black beans, rinsed & drained
2 tomatoes, chopped
1 c peanuts, salted
1/3 c fresh cilantro, minced
2/3 c olive oil
1/3 c lemon juice
1/2 to 1 1/2 tsp cayenne pepper
1/2 tsp ground cumin
In large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add rice. Stir in the corn, beans, tomatoes, peanuts, and cilantro.
In small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving.
Recipe Submitted by Maurine Christopherson (recipe exchange)
2/3 c long grain rice, uncooked
3/4 c green pepper, chopped
1/2 c red onion, chopped
1 carrot, chopped
3 garlic cloves, minced
1 tbsp vegetable oil
1 pkg frozen corn (16oz), thawed
1 can black beans, rinsed & drained
2 tomatoes, chopped
1 c peanuts, salted
1/3 c fresh cilantro, minced
2/3 c olive oil
1/3 c lemon juice
1/2 to 1 1/2 tsp cayenne pepper
1/2 tsp ground cumin
In large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add rice. Stir in the corn, beans, tomatoes, peanuts, and cilantro.
In small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving.
Recipe Submitted by Maurine Christopherson (recipe exchange)
Fruit & Coconut-Apricot Sauce
1 pomegranate (seeds only)
1 appled, cored & quartered
8oz pineapple chunks - fresh is even better
1 orange , peeled & sectioned
1 banana, peeled & sliced
2 kiwi, peeled & cut into 1/4" slices
2 tbsp fresh lemon juice
1 tbsp honey
8 oz light sour cream - or yogurt for less calories!
1/4 c shredded coconut
2 tbsp apricot preserves
2 tbsp coarsely chopped walnuts
1 tsp vanilla extract
Toss fruit with lemon juice, arrange on platter. Combine sour cream, coconut, preserves, walnuts & vanilla. Place in small bowl to be used as a dip - or toss with fruit for a salad.
Makes 6 servings.
Recipe Submitted by Laurel Herbert (recipe exchange)
1 appled, cored & quartered
8oz pineapple chunks - fresh is even better
1 orange , peeled & sectioned
1 banana, peeled & sliced
2 kiwi, peeled & cut into 1/4" slices
2 tbsp fresh lemon juice
1 tbsp honey
8 oz light sour cream - or yogurt for less calories!
1/4 c shredded coconut
2 tbsp apricot preserves
2 tbsp coarsely chopped walnuts
1 tsp vanilla extract
Toss fruit with lemon juice, arrange on platter. Combine sour cream, coconut, preserves, walnuts & vanilla. Place in small bowl to be used as a dip - or toss with fruit for a salad.
Makes 6 servings.
Recipe Submitted by Laurel Herbert (recipe exchange)
Warm Corn Salad with Herbs
4 ears of corn
1 small white onion
1/2 red pepper
1 tsp fresh snipped chives
1 tsp fresh oregano, minced
1 clove garlic
Olive oil
salt & pepper
Husk corn. Hold the corn perpendicular to the table. Using your knife, cut the kernels off the ear. Place in a bowl. Peel the onion and cut in half. Cut the half into a small dice. Cut pepper in half and remove core and seeds. Slice into thin 1/8 inch slices and slice these slices into dice. Mince oregano and garlic.
Heat the oil in a saute pan. When hot, add onion and garlic. Using a wooden spoon, saute onion until sweet and translucent. Add the red pepper and continue to saute until the pepper is soft. Add the corn and saute until corn begins to look cooked thorugh. Add herbs. Season the vegetables with salt & pepper.
Makes 4 servings.
Recipe by Gerri Sarnataro, Submitted by Kathryn Myers (RS Cooking Class)
1 small white onion
1/2 red pepper
1 tsp fresh snipped chives
1 tsp fresh oregano, minced
1 clove garlic
Olive oil
salt & pepper
Husk corn. Hold the corn perpendicular to the table. Using your knife, cut the kernels off the ear. Place in a bowl. Peel the onion and cut in half. Cut the half into a small dice. Cut pepper in half and remove core and seeds. Slice into thin 1/8 inch slices and slice these slices into dice. Mince oregano and garlic.
Heat the oil in a saute pan. When hot, add onion and garlic. Using a wooden spoon, saute onion until sweet and translucent. Add the red pepper and continue to saute until the pepper is soft. Add the corn and saute until corn begins to look cooked thorugh. Add herbs. Season the vegetables with salt & pepper.
Makes 4 servings.
Recipe by Gerri Sarnataro, Submitted by Kathryn Myers (RS Cooking Class)
BBQ Chicken Chop Salad
2 boneless, skinless chicken breasts
1 c BBQ sauce (Mary likes Gentleman's Honey flavored)
Marinate chicken in BBQ sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3 to 4 roma tomatoes, chopped
1 jicama, peeled and diced
1/2 c cilantro, chopped
1 (15oz) can black beans, rinsed & drained
1 c frozen corn, thawed (Marsha likes to roast on baking sheet under broiler until light brown)
1/2 lb monterey jack cheese, grated
Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional BBQ sauce, and crispy corn tortilla chips.
Recipe Submitted by Marsha Neeley and Mary Bitner (recipe exchange)
1 c BBQ sauce (Mary likes Gentleman's Honey flavored)
Marinate chicken in BBQ sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3 to 4 roma tomatoes, chopped
1 jicama, peeled and diced
1/2 c cilantro, chopped
1 (15oz) can black beans, rinsed & drained
1 c frozen corn, thawed (Marsha likes to roast on baking sheet under broiler until light brown)
1/2 lb monterey jack cheese, grated
Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional BBQ sauce, and crispy corn tortilla chips.
Recipe Submitted by Marsha Neeley and Mary Bitner (recipe exchange)
Wild Rice & Chicken Salad
1 c (or package) Wild Rice, cooked & cooled
2 c chicken, cooked, cooled & diced
1 1/2 c green grapes, halved
1 c water chestnuts, sliced & drained
3/4 c mayonnaise (light)
Combine and refrigerate. Just before serving add....
1 c cashews
1 c cranberries, dried
Recipe Submitted by Debbie Mackay & Dianna Putnam (recipe exchange)
2 c chicken, cooked, cooled & diced
1 1/2 c green grapes, halved
1 c water chestnuts, sliced & drained
3/4 c mayonnaise (light)
Combine and refrigerate. Just before serving add....
1 c cashews
1 c cranberries, dried
Recipe Submitted by Debbie Mackay & Dianna Putnam (recipe exchange)
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