HARVEST SALAD

• 10 oz kale, chopped
• 1/2 butternut squash (24oz), cubed
• 1c pecans
• 1/3c pumpkin seeds
• 12oz blackberries
• 1/4c goat cheese
• 1/4c dried cranberries

DRESSING:

• 1t Dijon mustard
• 1T maple syrup
• 2T balsamic vinegar
• 2T olive oil
• sea salt

Preheat oven to 400* Massage kale with olive oil and salt and place in bowl. Coat squash with olive oil, salt and pepper and roast for 20-25min. Coat nuts and seeds with 1.5T maple syrup and sprinkle of salt. Roast on a sprayed pan for 8-10 min. Place dressing ingredients in a mason jar and shake well. Build your salad and enjoy!

BROCCOLI SALAD WITH BLUEBERRIES AND APPLES (Kristine's Kitchen)

SALAD:

• 1 1/2lbs fresh broccoli, bite-sized pieces
• 1c fresh blueberries
• 1/4c red onion, diced
• 1/2c dried cranberries
• 1/4c sunflower seeds
• 1 apple, bite-sized pieces
• 1T lemon juice

DRESSING:

• 1c Greek yogurt
• 1/4c honey
• 1T lemon juice
• 2t apple cider vinegar
• 1T poppy seeds

Toss apple with lemon juice and stir together salad ingredients. Whisk together dressing and stir to coat.

CORN AVOCADO TOMATO SALAD (Jehan Can Cook)

1 pint grape tomatoes cut in halves
1 ripe avocado, roughly chopped
2 ears of fresh sweet corn (or other corn)
1 can black beans, drained and rinsed
2 T fresh cilantro, chopped

Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:
    Juice of 1 lime
    3 T vegetable oil
    1 T honey
    Sea salt and fresh cracked pepper, to taste
    1 clove garlic, minced
    Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

ROTINI WITH SALSA LIMONE (Giada de Laurentis)

1lb rotini pasta
1 1/4 lb Roma tomatoes, seeded and diced
1/4 c extra-virgin olive oil
1 large lemon, zested and juiced
1 c crumbled ricotta salata cheese or feta cheese
1 t salt
1/2 t freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 c of the pasta water. Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata or feta cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

PAULA'S TOSSED SALAD (Living Room Series by Kelly Minter)

SALAD:
mixed greens
chopped green onions
feta cheese
julienned carrots
pine nuts
cucumber, peeled and finely chopped
sweet corn kernels

SALAD DRESSING:
1c canola oil
2/3c sugar
1t salt
1t pepper
1t minced garlic
1T fresh lime juice
Combine, shake well, and refrigerate.

PEAR & GORGONZOLA SALAD (Inn Cuisine)

This salad is a classic mix.  It is the perfect accompaniment to a fall soup, sandwich, or potluck.  It is a delicious blend of simple flavor that never disappoints. It is the perfect blend of fall flavors in a satisfying and savory, yet light meal. When I looked up a recipe online I discovered a new website treasure... Inn Cuisine: best recipes from bed & breakfasts, country & urban inns

Lettuce greens (1 bag or 2 heads) any mix of romaine, red leaf, and green leaf
3-4 pears, peeled and cut into slices (d'anjou, comice, or french butter)
5oz gorgonzola cheese crumbles
1/2 c walnut pieces (browned over med heat until lightly brown)
handful of dried cranberries

Layer all ingredients to make the salad. Top with this honey mustard vinaigrette when serving...

For the vinaigrette:
3T red wine vinegar
2T honey
1T dijon mustard
1/2 c ev olive oil
1t sugar
salt and pepper

ROASTED TOMATO CAPRESE SALAD (Barefoot Contessa)

Caprese salad is one of my favorite lunches, side dishes, dinners, and party foods.  When my mom told me about this recipe I had to try it.  I don't think we'll ever go back to eating it cold again.  These roasted tomatoes are amazing!

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil
1 1/2 tablespoons balsamic vinegar
2t garlic
2t sugar
Kosher salt and freshly ground black pepper
16 oz fresh mozzarella, cubed
12 fresh basil leaves, julienned

Preheat oven to 275* Place tomato halves in pan.  Stir together olive oil, balsamic vinegar, garlic, and sugar.  Pour carefully over tomatoes.  Bake for 2 hours.  Let cool.  Stir together tomatoes, basil, and mozzarella.  Enjoy! Can also be served over pasta as a vegetarian meal.

BRIANNA'S BLUSH WINE SALADS

This is one of my favorite salad dressings- Brianna's blush wine vinaigrette! It's easy to find because of the big strawberry picture and it's great on just about anything.  Here are two of my favorite salad recipes that work as a side or a meal.  I also love recipes that use the same ingredients.  We buy a lot of groceries in bulk at Costco (ie. grape tomatoes, spring greens, feta cheese, peppers, strawberries, dijon mustard- so I love different recipes that use the same ingredients.  You'll find lots on this blog!)

STRAWBERRY FETA SALAD

spring mix, or any greens
strawberries, sliced (egg slicer works great)
grape tomatoes, sliced
chopped pecans, or any nuts
feta cheese
Briana's blush wine vinaigrette

Assemble and enjoy!


GRILLED CHICKEN SALAD (Tammy)
chicken
greens, any kind
red onion, diced
colored pepper, diced
tomatoes, diced
colby & monterrey jack cheese, shredded
Briana's blush wine vinaigrette

Salt and pepper chicken.  Cook chicken in a pan with a little olive oil (4 min each side) and cut into strips.  Assemble salad and add chicken, cheese, and dressing.  Serve immediately.

GREEK SALAD (Barefoot Contessa)

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese
1/2 cup calamata olives, pitted

nocoupons2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Place the cucumber, peppers, tomatoes and red onion in a large bowl.  For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

BROCCOLI SALAD (Lara)

1 head broccoli, chopped
1 apple, diced
sm red onion, diced
1c. golden raisins

1c. lite mayo
1/2c. sugar
3T white vinegar

Combine veggies and fruit. Stir together dressing and pour over top.

PEA SALAD (Margie)

6T sugar
1 1/2 c. mayo
1lb bacon, pan fry and dice
1c. parmesan cheese
1 1/2 heads lettuce
1lb frozen baby peas (slightly cooked, cooled)
1 1/2 c. celery, thinly sliced
5-10 green onions, chopped

Combine sugar and mayo to make dressing. Layer lettuce, peas, celery, and onions. Top with dressing. Top with bacon bits and parmesan cheese. Refrigerate.

CRANBERRY SALAD (Lara)

2 boxes cranberry jello
1 ½ c hot water
1 ½ c sugar
Orange, slice and remove seeds
2 apples, slice and remove seeds
1 bag fresh cranberries
1 can crushed pineapple, do not drain

Dissolve jello and sugar in hot water.. Grind oranges, apples, and cranberries in food processor or blender. Stir into jello mixture and add pineapple. Refrigerate.

TACO SALAD

1 head lettuce, shredded
8oz shredded cheddar
1 tomato, chopped
1 cucumber, chopped
1 carrot, grated
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 green pepper, chopped
1 lb ground beef or turkey
1 pkg taco seasoning
8oz Catalina dressing
3 c. crushed tortilla chips

Brown meat, mix with taco seasoning, and cool. Mix salad ingredients together and chill. Add dressing and chips when serving.

CAPRESE SALAD

1 lg tomato cut in slices
Sliced fresh mozzarella
6-8 fresh basil leaves sliced

Drizzle with dressing (keep refrigerated):
1T olive oil
3T balsamic vinegar
1t garlic
1t. sugar
1t. Dijon mustard

FRUIT SLAW SALAD (Pat)

16oz bag 3 color slaw
2 granny smith apples, diced
1c. chopped walnuts
½ c. lite mayo
1/3 c. poppyseed dressing
Raisins, craisins, or other dried fruit optional

Stir together and refrigerate.