Crunchy PB Salad:

Ina Gartens



Ingredients:
Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves


Directions:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.


Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.


For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.


Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Pasta Salad:

My Mom’s Pasta Salad

1 16-ounce package spaghetti, cooked and drained
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 tablespoons olive oil
4 ounces chopped pimento
2 cups celery, chopped
1/2 cup bell pepper, chopped
3 green onions, chopped
1/2 cup green olives, chopped
1/2 cup black olives, chopped
1 1/2 cups mayonnaise
2 tablespoon lemon juice

Toss the cooked spaghetti with the oil and mayonnaise then stir in all other ingredients. Chill for at least 2 hours before serving.

Chicken Slad w/ Tomato Salad:

Grilled Chicken Salad w/Herbed Tomato Vinaigrette

adapted from The Complete 15-Minute Gourmet


For the Chicken:
16 ounces boneless, skinless chicken breasts
olive oil for brushing
dash of salt and pepper


For the Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup water
2 tbsp tomato paste
2 tbsp finely chopped fresh basil (I used 2 tsp dried)
1 tbsp finely chopped fresh oregano (I used 1 tsp dried)
1 tsp minced garlic
1 tsp sugar
1/4 tsp pepper, or to taste
salt to taste


To complete the recipe:
10 cups spinach leaves, stems removed (this yields 4 cups after steaming) - (I used romaine lettuce, I did not wilt it)
1/2 cup frozen corn kernels (I used canned)
1/2 cup (4-oz) chevre cheese, coarsely crumbled (I used garlic feta cheese)


Heat a stovetop grill pan over high heat. Lightly brush both sides of the chicken breasts with oil. Reduce the heat to medium-high; cook for 5 minutes per side or until lightly browned and thoroughly cooked. Transfer to a plate and sprinkle with salt and pepper. Cover to keep warm.


While the chicken is cooking, whisk together the vinaigrette ingredients in a small bowl.


Rinse the spinach in cool water. (I skipped the next section for wilting as I used romaine instead) Transfer to a Dutch oven over medium-high heat. Cover and cook without additional water, except for the drops that cling to the leaves, for 2 minutes or until slightly wilted. Uncover and remove the pan from the heat.


Slice the chicken into 1/2 inch diagonal strips.


To assemble the salads, spread steamed spinach on each plate. Top with the chicken strips, corn, and chevre cheese.


Stir the vinaigrette and drizzle it over the salads.

Columbian corn Salad:

Ingredients
(4-6 servings)

4 cups roasted or grilled corn kernels (4 ears)
4 cooked eggs, sliced
1 small red onion, thinly sliced
1 pin of grape tomatoes
4 oz arugula
3 cups mixed beans (white, red and garbanzo beans)
Dressing:
Juice of 2 limes
Juice of 1 lemon
3 tablespoons white vinegar
3 tablespoons olive oil
1/4 teaspoon ground cumin
1/4 teaspoon sugar
Salt and pepper

Directions

Combine all the salad ingredients in a bowl. Add the dressing, then toss and serve.

Ina Gartens's Pesto Pasta Salad:

1 (14 oz.) box cavatappi pasta, uncooked
½ cup pine nuts, toasted
¼ cup parmesan cheese, grated
3 Tbl. prepared pesto
1 Tbl. fresh lemon juice
1 (5 oz.) container greek yogurt, plain
1/3 cup mayo

Cook the pasta according to the package directions. Drain and rinse with cold water. Add to a large mixing bowl. Toss in the peas, pine nuts and parmesan cheese. In a separate small mixing bowl, whisk together the pesto, lemon juice, Greek yogurt and mayo until well combined. Pour the dressing over the pasta mixture and toss until completely coated. Makes 6 – 8 servings

Fajita Salad:

1 lb steak, diced
2 tbsp Epicure Selections Fajita Seasoning
1/2 can of corn
1/2 pint cherry tomatoes, cut into quarters
1/2 cabbage. sliced into strips
1 bag of romain lettuce
1/2 cup fat free sour cream
1/4 cup fresh lime juice
1/4 cup cilantro, finely chopped
4 tsp white wine vinegar
3 cloves garlic
salt and pepper

Cook steak with fajita seasoning. Set aside.


Place lettuce, cabage, cherry tomatoes, and corn together in large serving bowl. Top with steak.

\In a small bowl, whisk together sour cream, salt and pepper, garlic, vinegar, cilantro, and lime juice. Serve along side salad.

Chicken Pasta salad:

1 lb. cooked, shredded chicken
1 lb. cooked rotini noodles
2 heads broccoli, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese
1/3 - 1/2 cup ranch dressing

Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
3/4 cup oil (you can reduce this some)

Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving.

Taco Pasta Salad:

8 ounces wagon wheel macaroni, uncooked
1 (15 ounce) can black beans
1 (9 ounce) package frozen corn, thawed
1 cup salsa
2 tomatoes, chopped
1/2 cup fresh cilantro, chopped
8 ounces cheddar cheese, shredded
2 cups tortilla chips, crushed
1 avocado, pitted, chopped

Dressing
1/2 cup EVOO
2 tablespoons lime juice
3 teaspoons cumin
1/2 teaspoon chili powder
2 large garlic cloves, minced

In medium bowl, combine all dressing ingredients; mix well. Set aside.

Cook pasta as directed on package. Drain cooked pasta; rinse with cold water until cool.

In large bowl, combine beans, corn, salsa, tomatoes and cilantro.




Add cooked pasta and dressing to bean mixture; toss until well coated. Stir in half each of the cheese and tortilla chips. Place salad on large serving platter or in large serving bowl. Top with remaining cheese; garnish with remaining chips and avocado.

Mexican Potato Salad:

3lbs Red Potatoes
1 c. Sour Cream
½ c. Mayonaise
2 Chipotle Peppers - seeds scraped out & minced + 1 T. of the canned adobo sauce
1 Lime – zested & juiced
1/2 of a Chayote – small dice (cut out & discard the pit/seed)
1 small Red Onion – small dice
2 ribs Celery – small dice
Sea Salt – To Taste
½ c. Cilantro - chopped
Apple Cider Vinegar

Boil potatoes for 15 minutes or until barely fork tender. Drain potatoes in a colander, then cover with a clean kitchen towel so the potatoes continue to steam and cook (for 20-30 more minutes). Dice the celery, onion and chayote

After the potatoes are cool enough to handle, cut into 1 in. cubes. In a large bowl, combine potatoes with the sourcream, mayo, chipotle + adobo, lime, diced vegetables and large pinch of salt. Mix til combined. Taste and add more salt and acid accordingly. Cover and place in the fridge at least 3-4 hours.

Just before you plan on serving, toss in chopped cilantro and mix

Pasta Salad W/ Feta:

1 box bow tie noodles
1 large can olives
1 1/2 C marinated artichoke hearts, chopped
1 Feta Cheese
1 C Mozzarella Cheese, shredded


Dressing:
1 t dried basil
1/2 t dried thyme
1/4 C parmesan cheese
3/4 C olive oil
1/4 C red wine vinegar
1/4 C balsamic vinegar
1/2 t salt
1/2 t pepper
dash season salt
dash garlic salt
1 T sugar


Cook the pasta according to directions. Run cold water over the top of the pasta and set aside.Put all dressing ingredients into a blender, or food procssor.
In a large bowl add the pasta, artichoke hearts, olives, and feta. Pour the dressing over the top and toss with the mozzarella.

Orzo Salad:

1 lb. orzo pasta

1 red pepper, chopped
1 cup black olives, chopped
1/3 cup EVOO
2 tablespoons red wine vinegar
Kosher salt & Pepper to taste
5 oz. Feta
1/2 cup thinly sliced fresh basil



Cook orzo in a large pot of boiling salted water for about 7 minutes or until just tender. Drain and rinse with cold water until completely cooled. Drain again.

Combine olives, olive oil, vinegar, slat and pepper in a large bowl. Add cooked orzo and stir well. Stir in Feta and basil just before serving.

Chipotle Chicken Salad:

Dressing:
1/3 cup chopped cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Chicken:
2 large chicken breasts
Creole seasoning
Kosher salt
pepper

Salad:
4 cups romaine lettuce, chopped
1/2 cup diced avocado
1 can black beans, rinsed and drained
1 can corn, rinsed an drained

Combine dressing ingredients in a bowl. Set aside. Season chicken breasts with creole seasoning, salt and pepper to taste. Heat olive oil in a skillet and saute chicken on both sides until fully cooked through.

To make salad, combine all salad ingredients in a large bowl. Add chicken. Toss with dressing and serve immediately.

Another Potato Salad:

3 pounds red potatoes , cut into 3/4-inch pieces
8 teaspoons white wine vinegar, divided
3 hard-boiled large eggs
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1/4 cup non-fat buttermilk
2 tablespoons yellow mustard
1 tablespoon of creole mustard

1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2/3 cup chopped red onion
2/3 cup chopped red bell pepper
2/3 cup chopped dill pickles
1/2 cup thinly sliced green onions (about 2 bunches)


Preparation

Boil Potatoes until tender. Add 2 tablespoons white wine vinegar,toss.Coolcompletely.

Chop eggs; set aside with other chopped ingredients.




Combine remaining 2 teaspoons vinegar, mayonnaise, and next 5 ingredients (through salt) in a small bowl;stir with a whisk.

Add eggs, red onion, and remaining ingredients to potato mixture,stir gently to combine. Add the vinegar mixture to the potato mixture stirring gently to coat.

Potato Salad:

1 ½ pounds new potatoes quartered
1 tablespoon apple cider vinegar
2 tablespoons course ground or whole grain mustard
2 tablespoons Dijon mustard
1 tablespoon relish
¼ EVOO
Salt & pepper to taste
½ cup fresh chopped parsley

Gently boil potatoes until tender, about 15 to 20 minutes. Drain completely.
Meanwhile, mix together vinegar, mustards, relish, oil, and salt and pepper to taste. Add dressing to hot potatoes and gently toss together. Allow to cool, and add parsley. If the potatoes are too dry, add a little more oil.