Asian Salad

Dressing:

2/3 C Soy Sauce

2/3 C Red Wine Vinegar

1/3 C Canola Oil

1/3 C Sesame Oil

4 T Honey

1/2 t Salt

1/2 t Pepper

Marinate Sweet Onion, Bell Pepper, Chicken Breast in above dressing for 2 hours. Then sauté vegetables and chicken.

Chop fresh Spinach & Green Onions, add sautéed vegetables and chicken. Sprinkle with slightly toasted Sesame Seeds.

Roasted Pear Salad with Chevre and Fig Vinaigrette

4 pears quartered and cored
Fig jam
Goat cheese
Olive Oil
2 Tbs. lemon juice
1/2 tsp. Dijon mustard
4 cups argula
1/2 small red onion, thinly sliced
1/4 cup chopped toasted walnuts or pecans

1. preheat oven to 375F, Place pear halves cut-side up in large baking dish
2. spoon 1 tsp. jam in center of each pear. Top with goat cheese rounds, and lightly drizzle with oil.
Bake for 30 minutes, or until cheese begins to brown.
3. Whisk together remaining 2 Tbs fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs olive oil
4. Divide salad among 8 plates. Sprinkle with onion and walnuts. Top each with pear, and drizzle with dressing

Spinach Berry Salad

Ingredients

4 packed cups torn fresh spinach
1 cup sliced fresh strawberries
1 cup fresh, or frozen, blueberries
1 small sweet onion, sliced
1/4 cup chopped pecans, toasted
Salad Dressing
2 tablespoons white wine vinegar, or cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 teaspoon curry powder (can be omitted)
1/8 teaspoon pepper

Directions

In a large salad bowl, toss together spinach, strawberries, blueberries, onion and pecans. In a jar with a tightfitting lid, combine dressing ingredients. Shake well. Pour over salad and toss to coat. Serve immediately.

(Jennie Slade via The Mayo Clinic)

Spinach Teriyaki Pasta Salad

16 oz. bow tie pasta , cooked al dente
Dressing:
1 C canola oil
2/3 C teriyaki sauce
2/3 C white wine vinegar
4 T sugar
1/2 t pepper
Blend dressing ingredients together in food processor. Pour dressing onto cooked pasta and combine, let marinate for 2 hours. Combine remaining ingredients in large salad bowl, add pasta and dressing. Toss and serve.
16 oz fresh baby spinach
6 oz of craisins
3-11oz cans of mandarin oranges
1/2 C chopped fresh parsley
1 bunch of green onion chopped
1/4 C toasted sesame seeds
1/4 C chopped honey roasted peanuts
Can add 2 C chopped grilled chicken.

Chicken and Black Bean Salad

Dressing:
1/3 c olive oil
2T lime juice
2 T chopped cilantro or parsley
1 1/2 t sugar
1 clove of garlic minced
1/2 t chili powder
1/2 t salt
1/4 pepper
Mix together and set aside

Salad:
1 can black beans, rinsed and drained
1 can corn, drained
1 green pepper chopped
1 red pepper chopped
1/3 c sliced green onions
6 cups torn romaine lettuce
3 grilled chicken breasts

Mix above salad ingredients, except for lettuce and chicken, in a bowl. Place lettuce on large platter. Arrange bean and corn mixture on top of lettuce, top with chicken and pour on dressing. 12-15 servings.

Sauteed Greens with Garlic

2 Large Bunches greens (chard, collards, kale or mustard)

1 Tbs. Extra Virgin Olive Oil

4 Cloves garlic, thinly sliced

Few pinches red pepper flakes

1 Tbs. sherry vinegar or cider vinegar

1/2 tsp. salt, plus more to taste

1. Rinse greens well. Tear or cut leaves away from the stems and discard stems. Coarsely chop.

2. Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between.

3. Stir in vinegar and salt. Cover. Cook until just tender, 2-10 minutes, depending on the type of green and your preference.

Roasted Beet Salad with Warm Goat Cheese

4 medium beets, stem and root trimmed

1/2 c pecans

1 Tbls extra-virgin olive oil 

 Pinch of Kosher salt  

1/4 tsp of coarsely ground black pepper 

1/8 tsp of  chopped thyme

1 pound baby spinach, roughly chopped 

1 recipe of Citrus Vinaigrette

1 small bunch arugula (about 1/4 lbs) trimmed, washed, and dried 

toasted pine nuts

1 Tbls of snipped chives

4  (1 ounce) goat cheese round slices 

Method

Heat oven to 450°F. Place beets on 2  pieces of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 50 to 60 minutes, until tender when pierced with a fork. Remove from oven and let beets cool. Rub beets with a paper towel and remove skins. Cut into 1/2 inch cubes. They can be prepared a few days ahead and refrigerated. 

Meanwhile, toast the pecans in a small skillet over med. heat for 4-5 min, until darker color. Stir frequently and watch closely. Remove to plate to cool.

Place the cheese on a glass pie plate. Brush on both sides with olive oil. Sprinkle with salt, pepper, and thyme. Refrigerate until it is time use them.

Warm oven to 400 F

Bake the goat cheese for 3-4 min, until just warm but not melted. 

To assemble, toss the beet and arugula separately with 1/4 cup of vinaigrette. Divide the beets and arugula among 4 plates. Add goat cheese, pecans, pine nuts, and snipped chives. Drizzle with remaining vinaigrette.

Tingey Spinach Salad

Spinach

Cherry Tomatoes, sliced

Grated Swiss, Parmesan, Feta or Goat Cheese

Bacon

Slivered Almonds

Chopped Green Onions

Brianna's Poppy Seed Dressing

Chicken-Walnut Salad with White Beans and Artichokes

2 pounds cooked skinless and boneless chicken breasts, cubed

3/4 C thinly sliced red onion

3 stalks celery, sliced (I leave these out)

1/2 C walnuts, chopped

1 C artichoke hearts, halved

10 cherry tomatoes, halved

2 C mixed baby greens

3 Tbls. chopped fresh parsley

3 Tbls. extra-virgin olive oil

1/3 C fresh lemon juice

1/3 C freshly grated pecorino  Romano Cheese

Salt and Pepper to taste