Asian Cabbage Salad

Asian Cabbage Salad
Recipe by Our Best Bites

**I often do about 1.5 times the amount of cucumber, celery, and snap peas in this recipe and love it a little more loaded!

Ingredients:
1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken

Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil

Instructions:
* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.
Place all salad ingredients in a bowl
You need to pour on the dressing and toss to coat at least 30 minutes before you’re ready to serve. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you’ve poured on the dressing, place salad in the fridge to sit for 30-60 minutes.
Right before serving mix in toasted almonds and sesame seeds.

Lime and Cilantro Chicken Salad

Lime and Cilantro Chicken Salad with Chipotle Lime VinaigretteNordstrom Entertaining at Home Cookbook, serves 6 as a main course

(from Kellie)

Chipotle-Lime Vinaigrette
1/3 cup seasoned rice wine vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
2 teaspoons, pureed chipotle peppers in adobo sauce
2 tablespoons honey
1/2 teaspoon kosher salt
3/4 cup canola oil
1 cup chopped fresh cilantro, stems and leaves

3 ears corn, shucked and grilled or boiled
1 1/4 pounds boneless, skinless chicken breasts, seasoned with salt and pepper, cooked and shredded
1 1/2 cups diced cherry tomatoes
1 pound mixed baby greens
2 cups (about 8 ounces) grated Jack cheese
1/2 cup chopped roasted red bell pepper (see here for instructions)
Kosher salt
Freshly ground black pepper
3/4 cup toasted salted pumpkin seeds
Fresh cilantro for garnish
Lime wedges for serving

To make the Chipotle-Lime vinaigrette, in a blender or a food processor fitted with a metal blade, combine the vinegar, lime juice, garlic, chipotle chile, honey and salt and process until combined and smooth. With the machine running, gradually add the canola oil in a thin, steady stream to form an emulsion. Add the cilantro and pulse or process to combine. Taste and adjust seasoning. Set aside.

To assemble the salad, cut off the corn kernels from the cobs. Discard the cobs and scoop the kernels into a large bowl. You should have about 2 cups. Add the chicken, tomatoes, greens, Jack cheese, and bell pepper to the corn. Drizzle the vinaigrette over the salad and gently toss to coat all the ingredients. Season to taste with salt and pepper. Scatter the pumpkin seeds evenly over the servings and garnish with cilantro sprigs. Pass the lime wedges at the table.

Napa Cabbage Chicken Salad

Napa Cabbage Chicken Salad
(From Dana)

Dressing:
1/2 c vegetable oil
1/4 c red wine vinegar
1 packet ramen seasoning
1/2 tsp salt (to taste)
1/2 c sugar

1 head Napa cabbage
3 green onions, chopped
2 chicken breasts (broiled or grilled), cubed or shredded

Saute:
1/4 c sesame seeds
1/2 c sliced almonds
1 pkg uncooked  and broken ramen noodles, oriental of chicken flavor
1/4 c butter

Saute sesame seeds, almonds, broken up ramen noodles and butter on med heat until lightly brown.  Do not burn (approximately 5 minutes).

Toss with cabbage, lettuce, onions and chicken in a large bowl.
Pour dressing, to taste, over salad adn lightly toss just before serving.

By popular demand. . .

I brought this pasta salad for our bbq on the 4th at Lisa's house. I've had multiple requests for the recipe so I figured I would just post it on here. This is a summer favorite at our house. . .I must confess though I probably make it too much. I just love any meal that can be served cold in the summer time to take the heat off. It makes enough to feed my family (my kids love it too) and then gives me leftovers for a few lunches later in the week which gets me out of making my typical pb&j for lunch! What could be better.

Sometimes I'll leave out the sunflower seeds or the green onions just cause I don't have them on hand and I'm too lazy to make a run to the store and it still tastes great. I'll also generally add a little more grapes and craisins than the recipe calls for, just cause that's the way I like it!

SO glad you guys liked it too. I hope it is a keeper at your house. ENJOY!!


Bow-tie Chicken & Craisin Salad

1-16 oz. bag bow tie pasta
3-4 chicken breasts--cooked, cooled & cubed
1/2 c. craisins
1 c. red grapes
3-4 green onions--chopped
3/4 c. sunflower seeds

-creamy dressing-
1 c. mayonnaise
2/3 c. sugar
1/4 c. cider vinegar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ginger powder

Mix all dressing ingredients in a small bowl. Whisk them together, cover & place in fridge.

In the mean time, mix all of the salad together, except sunflower seeds, in a large bowl. Toss together. Just before serving mix in sunflower seeds & dressing. ENJOY!

Rasberry Walnut Tortellini Salad

Thanks to our new recipe club friend Kristi for sharing this yummy recipe with us. . .

Raspberry Walnut Tortellini Salad

2 heads Romaine Lettuce
24 oz uncooked tortellini
1/2 c toasted sugared walnuts
1/3 c craisins
1/3 c Italian dressing
1/3 c raspberry preserves

*To toast walnuts, put walnuts coarsely chopped in pan with 2-3 tsp sugar on medium high. Stir until sugar melts and walnuts are lightly toasted. Cool completely (or throw 'em in the freezer for a few minutes)

Cook tortellini according to package directions. Let cool completely in the fridge (or throw in freexer for 1/2 hour)

Roughly chop romaine letuce and toss in walnuts, craisins, and cooked tortellini.

In a small bowl, mix italian dressing and raspberry preserves. Pour dressing over salad just before serving, or serve on the side.

Easy Chicken Pasta Salad

Chicken Pasta Salad

Salad

1 16oz. box small shell pasta cooked

3 C. red grapes cut in 1/2

2 15oz cans mandarin oranges (drained)

1 C. diced celery

2 whole chicken breasts cooked and cubed

salt to taste

Mix all ingredients together, folding in oranges last.

Add dressing, toss and chill.

DRESSING

2 packets dry ranch dressing mix (4 tbsp)

1 C. miracle whip

1/3 C. milk

Mix all together pour on salad.

Quinoa Roasted Asparagus Salad

1 cup Quinoa, thoroughly rinsed
2 cups water
Salt
1 bunch thin asparagus, cut into 2-inch pieces
1/4 cup extra-virgin olive oil
ground black pepper
Juice of 1 lemon
1 (16-ounce) can white beans, drained and rinsed
1 (6-ounce) jar roasted red bell peppers drained and cut into 1/4 by 2-inch strips
1/2 cup thinly sliced celery
2 Tbs minced scallions
Salad greens for serving
2 Tbs chopped fresh parsley

Preheat oven to 425 degrees. Combine quinoa with the water in a sauce pan and bring to a boil. Salt the water, reduce the heat to low, and simmer for 15 minutes until all liquid is absorbed. Drain will and place in a bowl. Set aside to cool.

Arrange the asparagus on a lightly oiled baking pan and drizzle with 1 Tbs of the olive oil. Season to taste with salt and pepper. Roast until tender, about 8 min.

In a large bowl, combine the remaining 3 Tbs olive oil, the lemon juice and salt and pepper. Add the white beans, roasted red pepper, celery and scallions, along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens, garnished with the parsley.

Ham and Pasta Salad

1 cup packaged dried wagon wheel or elbow macaroni
1-1/2 cups cubed fully cooked ham (8 ounces)
4 ounces Monterey Jack or cheddar cheese, cut into cubes (1 cup)
1 cup frozen peas
1 stalk celery, thinly sliced (1/2 cup)
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
1 to 2 tablespoons milk (optional)
Dash pepper
8 cherry tomatoes, halved
Fresh parsley sprig (optional)

Directions
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion, and pimiento. Toss gently to mix.
For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or chopped pickle, milk, and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4 to 24 hours.
Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl.
Arrange cherry tomato halves around the edge of bowl. If desired, garnish with parsley. Makes 4 main-dish servings.

Spinach Pear Salad

7-9 cups spinach, romaine, & iceberg
1/2 cup diced hicama (opt)
6 oz craisins
6 oz tub feta cheese
3 large pears sliced and cut

Dressing
1/2 cup mayo
1/2 cup sugar
2 Tbs cider vinegar
2 Tbs poppy seeds
1/4 cup milk

Mix salad ingredients. Pour dressing over mix just before serving.

Mexican Pasta Salad

Fiesta Salad (so, so good!--and even better the next day)

1 16 oz bow tie noodles (cooked and drained)
1 can black beans (rinsed)
1 1/2 c white frozen corn
3-4 chicken breasts cooked and cut into 1" pieces
8 oz grape tomatoes, cut in half
1 can sliced olives
1 bunch green onions, diced
1 green or red pepper, diced

Dressing:
1 dry pkg Ranch Fiesta Dressing (I've only seen it at WalMart)
1/2 cup oil
1/2 cup vinegar

Creamy Cranberry Dressing

Creamy Cranberry Dressing

1 cup sugar
2 tsp. dry mustard
1 tsp. salt
2/3 cup vinegar
2 heaping TBSP mayo
2/3 cup Craisins
1 1/2 - 2 cups vegetable oil

Measure all ingredients, except oil, in the blender or food processor.
Blend until combined.
With the blender or processor on medium, pour in the oil in a slow & steady stream until the dressing emulsifies.
Store in an air tight container in the fridge.


** You can serve this dressing with any kind of salad you like.
My favorite is baby spinach leaves, diced roma tomatoes, craisins, feta cheese, halved red grapes, and chopped pecans.