POMEGRANATE CHICKEN SALAD

~ adapted from Heidi Marineau

2/3 c. pomegranate juice
1/2 c. chopped cilantro
2 T. olive oil
1 t. salt
1/2 t. pepper
6 garlic cloves, minced
3 lb. chicken breasts
lettuce and/or spinach
sliced almonds, toasted
shredded coconut, toasted
dried cranberries

Combine pomegranate juice, cilantro, olive oil, slat, pepper, and garlic in mixing bowl. Slice chicken into strips and add to juice mixture, stirring until thoroughly coated. Marinate in refrigerator for at least 30 minutes. Place chicken strips on baking sheet and broil until cooked through; remove from oven to cool.

Meanwhile, chop lettuce and place in serving bowl. Place cooled chicken strips on top of lettuce, then sprinkle with almonds, coconut, and cranberries before serving.

Notes: We've served this with a homemade pomegranate vinaigrette that tasted great, but was far too runny to make again. The salad is great on its own, but you can find a dressing recipe or pick up a bottle at the store if you'd like to kick it up a notch.

ROASTED BUTTERNUT SQUASH SALAD

~ Minimalist Baker

1 medium butternut squash, peeled and cubed
3 1/2 T. olive oil, divided
1 t. sea salt
1/2 t. pepper
1/4 c. pecans
2 T. brown sugar
2 c. baby spinach or arugula, chopped
1/4 c. dried cranberries
1 T. balsamic vinegar (optional)

Preheat oven to 400 degrees and position rack in center of oven. Toss cubed butternut with 1 1/2 tablespoons of olive oil, salt, and pepper. Roast 15-20 minutes or until just tender.

While the butternut is roasting, heat a skillet over medium heat. Once hot, add pecans and stir until toasted and fragrant. Remove from skillet.

To the same skillet, add brown sugar and 1 tablespoon of olive oil. Stir to combine, then add pecans pack in with a pinch of salt and toss until fully coated and fragrant. Transfer to a plate to cool, spreading out to prevent sticking.

Add greens and cranberries to serving bowl. Once butternut is done roasting, add it and pecans to serving bowl. Drizzle with balsamic vinegar and 1 tablespoon of olive oil. Serve immediately.

Notes: We use walnuts instead of pecans because we always have them on hand, but they're super greasy when we candy them. We'll skip the oil and brown sugar from here on out and just toast them. 

SPINACH SALAD WITH AVOCADOS & CLEMENTINES

~ The Costco Connection - March 2016

DRESSING
1 1/2 T. red wine vinegar
1 1/2 T. whole-grain mustard
1 t. honey
1/2 t. kosher salt
1/4 t. pepper
3 T. olive oil

SALAD
1 large, firm avocado, peeled, pitted, and diced
6 c. packed baby spinach (about 6 oz.)
4 clementines, peeled and thinly sliced
1/4 c. toasted sliced almonds

In a large serving bowl, whisk together vinegar, mustard, honey, salt, and pepper. While whisking, drizzle in oil to make vinaigrette.

Add avocado and toss to coat, then add spinach and clementines, gently tossing to combine. Garnish individual servings with almonds.

Makes 4 servings.

QUINOA, KALE, CRANBERRY, WALNUT, AND BUTTERNUT SQUASH SALAD

~ The Costco Connection - January 2016

SALAD
1 1/2 c. quinoa
1/2 t. kosher salt
3 c. water
2 T. olive oil
1 red onion, diced
2 garlic cloves, minced
1 1/2 c. butternut squash, peeled and cut into 1/2-in. dice
kosher salt and pepper to taste
1 1/2 c. kale, ribs removed and cut into 1/2-in. ribbons
1/2 c. dried cranberries
1/2 c. chopped walnuts

DRESSING
1 garlic clove, minced
1 T. balsamic vinegar
1 t. Dijon
1 t. raspberry jam
1/4 c. olive oil
kosher salt and pepper to taste

In a large saucepan, bring quinoa, 1/2 teaspoon salt, and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes.  Remove from heat, fluff with fork, and place in large serving bowl to cool for 20 minutes.

While the quinoa is cooking, heat the olive oil in a large skillet. Add onion and cook until it's translucent. Stir in the garlic and squash. Cover and cook over medium-low for 10 minutes or until squash is tender when pierced with the tip of a knife. Season with salt and pepper, then let cool to room temperature.

To prepare dressing, whisk garlic, vinegar, mustard, and jam in a small bowl. In a slow and steady stream, add olive oil while whisking continuously. Season with salt and pepper to taste.

Gently mix quinoa, cooked vegetables, kale, cranberries, walnuts, and dressing together. Serve at room temperature or chilled.

Makes about 8 cups.

Notes: The only thing I do differently than directed is to mix all the dressing ingredients together at once in a lidded mason jar or my Pampered Chef Measure, Mix & Pour.

PEACH & CHICKEN GREEN SALAD

~ Bethany Weathersby

lettuce and/or spinach, chopped
chicken, cooked and shredded
peaches, peeled and sliced
crumbled feta
dried cranberries
chopped almonds, toasted
balsamic vinegar (optional)

Layer all ingredients, except for vinegar, in a serving bowl. Add a splash of balsamic vinegar to individual servings, if desired.

SPICY CILANTRO PEANUT SLAW

~ Kalyn's Kitchen

SALAD

1/2 large head cabbage, core removed

1/2 c. or more chopped peanuts

1/2 c. thinly sliced green onions

1/2 c. or more cilantro, chopped

salt & pepper (optional)

DRESSING

2 T. rice vinegar

1 T. sweetener (sugar, honey, agave nectar, etc.)

2 t. sesame oil

2 t. soy sauce

1 t. sriracha  sauce

1/4 c. canola or peanut oil

Cut cabbage half into 1/4-inch or smaller slices, then spin 90 degrees and cut 1/4-inch slices in the opposite direction until it's all finely chopped. Combine cabbage, peanuts, onions, and cilantro in serving bowl.

In a small bowl or jar, combine all dressing ingredients. Shake or stir until combined. Drizzle a little dressing over the salad at a time, stirring to disperse evenly, until the salad is as coated as you'd like it or just leave the dressing on the table so that people can dress their own portions. Serve immediately if you dressed the whole dish.

Notes: The name says this is spicy, but it's not ... and that's coming from someone with a low tolerance for spicy stuff.  

SPINACH SALAD WITH ALMOND BUTTER DRESSING

~ The Modern Day Pioneer: Simple Living in the 21st Century, written by Charlotte Denholtz

4 c. spinach, chopped
1 c. bok choy, chopped
1 medium carrot, shredded
1/4 c. chopped almonds
1/4 c. almond butter
1 T. lime juice
2 T. soy sauce
1/4 t. garlic powder
1 t. muscovado sugar
1/4 t. crushed red pepper
olive oil, if needed
2 T. cilantro, chopped

Toss spinach, bok choy, and carrots in a large bowl.  Sprinkle the almonds on top.

In a small bowl, whisk together the almond butter, lime juice, soy sauce, garlic powder, sugar, and red pepper.  If it's too thick, then add one teaspoon of olive oil at a time until you reach the desired consistency. Stir in the cilantro.

Pour dressing over the salad and toss to coat evenly.

Makes four servings.

Notes: Brown sugar is an acceptable substitute for muscovado sugar and it's what we use. The dressing is a bit saltier than I like and so I cut back a little on the soy sauce, but it's not salty enough to keep me from eating two heaping mounds of salad when I make it as directed.

TORTELLINI SALAD WITH PECANS, CRANBERRIES, AND FETA

~ picky cook

SALAD

lettuce and/or spinach

tortellini, cooked and cooled

toasted pecans

dried cranberries

crumbled feta

DRESSING

3 T. balsamic vinegar

2 T. white balsamic vinegar

2 T. brown sugar 

1 T. lemon juice

1 clove garlic, finely chopped or made into paste with a microplane

salt and pepper, to taste

6-7 T. olive oil

Using whatever quantities sound good to you, assemble the greens, pasta, pecans, and cranberries in a bowl; set aside.

To make the dressing, mix vinegars, sugar, lemon juice, garlic, salt, and pepper in a small bowl or lidded jar. Slowly whisk in the oil. 

Dress and toss salad. Sprinkle with feta before serving.

Notes: I always adjust ingredients according to what's on hand, but this is delicious! I sometimes use chopped almonds instead of pecans, regular balsamic in place of white, and parmesan instead of feta. Rather than tossing the whole salad, I let people dress their own servings. 

BROCCOLI & BACON SALAD

~ Bethany Weathersby

SALAD
8 cups broccoli florets, blanched
1 lb. bacon, fried and crumbled
1/2 red onion, chopped
1 c. chopped celery
1 c. dried cranberries
1 c. sliced almonds
1 c. sunflower seeds

DRESSING
1 c. mayonnaise
1/2 c. sugar
2 T. red wine vinegar

Combine salad ingredients in serving bowl. Mix dressing in another bowl, then pour over salad and toss until evenly coated. Chill until serving.

Notes: I combined Debra's broccoli salad recipe, which is good, with another one I found online and came up with a salad of my own. 

SALAD WITH PEARS & CRANBERRY VINAIGRETTE

~ dash magazine - November 2010

DRESSING
1/2 c. frozen cranberries
1/4 c. honey
2 T. white wine vinegar
1 t. Dijon mustard
1/2 c. vegetable oil
1/2 c. water
salt & pepper, to taste

SALAD
8 cups lettuce
2 ripe pears, chopped or thinly sliced
1 c. toasted chopped walnuts
1 c. crumbled blue cheese

In a small pan over low heat, bring cranberries, honey, and vinegar to a simmer. Cook until cranberry skins break, about 2-3 minutes, then set aside to cool.  

Combine cranberry mixture and mustard in a blender and blend until smooth. With the blender running, drizzle in the oil, then the water. Season with salt and pepper, if desired. Refrigerate vinaigrette if not serving immediately.

Fill serving bowl with lettuce, then scatter pears over the top. Sprinkle with walnuts and blue cheese. Dress salad before serving or place dressing on table for people to dress their own portion.

Notes:  We use chopped almonds instead of walnuts and it's absolutely delicious!  If you can't or won't use blue cheese, then feta's a good alternative. 

COUSCOUS WITH CHICKEN, CHICKPEAS, & APRICOTS

~ All You magazine - 4/22/11

1 1/2 c. chicken broth
1 c. couscous
1/4 c. olive oil
1/4 c. lemon juice
1/2 t. cumin
2 c. shredded, cooked, boneless, skinless chicken
15 oz. can chickpeas, rinsed and drained or 2 c. homemade chickpeas
1/4 c. sliced almonds, toasted
1/2 c. dried apricots, chopped
3 green onions, finely chopped
8 c. chopped romaine or mixed salad greens

In a medium saucepan, bring broth to a boil. Stir in couscous, then cover and remove from heat.  Let stand until couscous is tender, about 5 minutes. Transfer to a bowl, fluff with a fork, and let cool slightly.

Meanwhile, whisk oil, lemon juice and cumin together. Pour over couscous and toss to coat. Stir in chicken, chickpeas, almonds, apricots and green onions. Serve over lettuce. 

Makes four servings.

SPICY ASIAN ZUCCHINI SLAW

~ Grant Butler, undated Oregonian clipping

SALAD
1 large zucchini, julienned or shredded
1 orange bell pepper, cut into thin 1-inch long slices
2 green onions, thinly sliced
1 c. bean sprouts
1/3 c. raw cashews

DRESSING
3 T. rice wine vinegar
1 T. tamari or soy sauce
1 T. dark sesame oil
1 t. grated fresh ginger
1 1/2 t. toasted sesame seeds
1/4 t. crushed red pepper flakes

In a large bowl, toss the salad ingredients together.  In a small bowl, whisk the dressing ingredients together. Pour dressing over salad just before serving and toss to coat.  

Makes about six cups, though the size of the zucchini and bell pepper will cause that to vary a little.

Notes: I don't think this is spicy at all, but you can adjust the amount of red pepper flakes to increase or decrease the spice level to suit your taste.

THAI QUINOA SALAD WITH GINGER PEANUT DRESSING

~ Ambitious Kitchen

SALAD

3/4 c. uncooked quinoa

1 1/2 c. water

1-2 c. shredded red cabbage

1 red bell pepper, chopped

1/2 red onion, chopped

1 c. shredded carrots

1/2 c. cilantro

1 c. edamame or chickpeas (optional)

1/4 c. sliced green onions

1/2 c. cashew halves or peanuts

lime wedges

DRESSING

1/4 c. all natural peanut butter

1 T. honey

2 t. freshly grated ginger

3 T. soy sauce

1 T. red wine vinegar

1 t. sesame oil

1 t. olive oil

In a medium-size saucepan, combine quinoa and water, then bring to a boil. Reduce the heat and cover, simmering until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer to a large bowl and stir. Let cool for ten minutes.

While the quinoa is cooling, make dressing. Heat peanut butter and honey on stove top or in microwave until smooth and easy to stir. Remove from heat, if on stove, and add ginger, soy sauce, vinegar, sesame oil, and olive oil. Stir until mixture is smooth and creamy. 

If you'd like the quinoa to absorb more of the dressing, mix together now.  If you'd prefer to let people dress their own portions, then set the dressing aside.

Add cabbage, pepper, onion, carrots, cilantro, and edamame or chickpeas to quinoa and stir until well blended. Garnish with green onions and cashews, serve with lime wedges.  

Makes about eight cups if you use two cups of cabbage.

Notes: I mix all the ingredients together at the same time instead of saving some as garnish, include chickpeas that we previously cooked and froze, and use bottled lime juice instead of lime wedges. I think this salad is great as is, but I also love it served on a bed of spinach. You may want to cut back on the red onion, as many people find half an onion to be too much. We only use 1/4 of an onion.

STEAK SALAD

~ Bethany Weathersby

SALAD
lettuce and/or spinach
grilled steak, cut into bite sized pieces
feta, crumbled
red bell pepper, chopped
walnuts, almonds, or other nut, chopped

DRESSING
orange and/or lemon juice
olive oil
salt & pepper

Use the greens as a base, season the meat however you like before grilling, then sprinkle as much of the toppings as you want over the top.  Use whatever amount of the dressing ingredients suits your tastes.

Notes: We've made this with both seasoned pork and beef steaks and it's delicious, with or without the dressing. 

CHICKEN SALAD SANDWICHES

~ Kristal Davis / Knit1 Kids4

2 c. shredded, cooked chicken
1-2 chopped, unpeeled Granny Smith apples
1 c. chopped celery
1/2 c. chopped walnuts
1/2 c. mayonnaise
2 T. plain yogurt
2 T. honey mustard
1 t. lemon juice
1/8 t. salt
raisin bread
leaf lettuce

Combine all ingredients except bread and lettuce in a medium bowl and mix well. Make sandwiches with bread and lettuce. Makes about 5 sandwiches.

Notes: These sandwiches are even better if you toast the raisin bread first, though they're also good on non-raisin bread. We often use chopped almonds instead of walnuts. 

ASIAN ORZO CHICKEN SALAD

~ Laura Bodine / Culinary Cravings

 9 oz. package frozen sugar snap peas
16 oz. orzo, cooked and drained
1 c. water chestnuts, drained and chopped
3 c. diced, cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/2 c. vegetable oil
3 T. rice wine vinegar
2 T. soy sauce
2 t. hoisin sauce
1/2 c. slivered almonds, toasted

Cook sugar snap peas according to package directions; drain well. In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

Notes: We always have regular, frozen peas in our freezer, so I use them instead of sugar snap peas. I just let them thaw before adding them. The flavor is really mild in this salad, so we often leave the hoisin jar on the table so people can add more to their portion.

CHICKEN SALAD WITH GRAPES & PECANS

~ All You - August 27, 2010

6 c. chopped, cooked chicken
2 t. Dijon mustard
1/2 c. sour cream
1/2 c. mayonnaise
1 T. fresh lemon juice
2 c. chopped celery
2 tablespoons poppy seeds
2 c. red seedless grapes, sliced lengthwise
salt and pepper, to taste
1/2 c. pecans

In a large bowl, combine chicken, Dijon mustard, sour cream, mayonnaise, fresh lemon juice, celery, poppy seeds and grapes. Stir well and season with salt and pepper. Cover and chill until ready to serve. Just before serving, fold in pecans.

Notes: This is a good, but very mildly flavored, salad. If you like things with more zip, then you could add your favorite seasonings. We've used brown mustard in place of Dijon, just because we already had it, and it tasted fine. We also use walnuts instead of pecans because they're less expensive.

QUINOA SALAD WITH APPLES & ALMONDS

~ Family Fun - May 2010

1 c. quinoa, rinsed
2 c. water
2 T. honey
1/4 c. lemon juice
1/2 t. coarse salt
3 T. olive oil
1 c. peeled, diced Granny Smith apple
1 c. finely chopped celery
1/3 c. golden raisins
1/3 c. finely chopped parsley
1/2 c. coarsely chopped almonds, toasted
coarse salt and pepper

In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.

In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.

Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste. Serve at room temperature.

Notes: We don't peel the apples and use regular raisins or dried cranberries instead of golden raisins. 

SMOKED TURKEY SALAD

~ Bethany Weathersby

lettuce
spinach
smoked turkey, cubed
Monterey jack cheese, cubed
nectarines, chopped
raw cashews, toasted

Toast cashews and set aside to cool.  Chop the lettuce & spinach; combine in serving bowl.  Sprinkle remaining ingredients over greens and serve. 

Notes: Use as much or little of each ingredient as you like.

LESLIE'S SALAD

~ Leslie Adams

SALAD
4 c. spinach, torn
4 c. romaine, chopped
11 oz. can mandarin oranges, drained
1 c. seedless grapes
1/2 c. toasted or candied almonds (chopped, slivered, or sliced; instructions below)

DRESSING
1/2 c. vegetable oil
1/4 c. white vinegar
1/4 c. sugar
1/2 t. salt

Toasted almonds – Toast in oven at 350 degrees for six minutes or over medium heat on stove top, stirring occasionally, until desired level of toasting is reached.

Candied almonds – Combine almonds with 3 T. sugar in a skillet over medium-low heat. Stir constantly when sugar starts to melt. Remove from heat when almonds appear toasted and sugar has completely dissolved. Stir while cooling to break up clusters.

Toss all salad ingredients. Mix dressing ingredients and toss with salad just before serving.

Notes: I like cutting the grapes in half, as they're easier to pick up with a fork that way. I never measure the greens or grapes, but just use as much as I want, use a 15 oz. can of mandarins or fresh ones instead of an 11 oz. can, and always use toasted almonds instead of candied ones. Most of my family doesn't dress this, but you can make the dressing if you want to.