BBQ Tofu Chopped Salad

Ingredients

• 8 cups chopped lettuce- I used butter lettuce here but any lettuce combo will work.
• 4 medium tomatoes, chopped
• 2 avocados, chopped
• 1 can black beans, drained and rinsed
• 1 cup corn
• 2 cups shredded carrots
• 1 16 oz. package tofu, drained and pressed as described above
• 1 cup BBQ sauce, DIVIDED
• ½ cup mayo ( vegan mayo for dairy-free option)
• ¼ cup soymilk
• ⅛ cup chopped parsley
• 1 tsp. garlic powder
• salt/pepper 

http://delishknowledge.com/copycat-cpk-chopped-bbq-tofu-salad/

Corn & Chickpea Fiesta Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 12

Ingredients

2 1/2 cups corn (fresh, frozen, canned....whatever you prefer, but if you're using canned corn make sure to drain and rinse it)

2 cans chickpeas, drained and rinsed

3 cups cherry tomatoes, quartered (about a 1 pound container)

1 green pepper, diced

1 small red onion, finely diced

1 English cucumber, chopped

Dressing:

3/4 cup extra virgin olive oil

1/4 cup fresh parsley, chopped

4 tbsp lime juice

1 clove garlic, minced

1 tsp salt

1/2 tsp pepper

See a Simple Sweet & Spicy Carrot Recipe

Instructions

1. Combine all of the salad ingredients in a big bowl. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
2. Refrigerate until serving or at least for a half an hour to let the flavors blend.

Bacon, Apple Raspberry Vinaigrette Salad!

Here is what you will need

2-3 Romaine Hearts, Shredded

1-2 apples chopped

1 pkg. Bacon, cooked and chopped

1 pkg. Walnuts

1 pkg Feta Cheese

Dressing: 

1 cup Sugar

1 tsp salt

1 tsp dry mustard

1/2 cup Red wine vinegar

1/2 small Red onion 

1/2 cup olive oil

1 tsp poppy seeds

Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!

Chinese Cabbage Salad

Chinese Cabbage Salad

Time: 40 minutes

Yield: 15 servings

2-2 1/2 pounds nappa cabbage

5 green onions

3 packages ramen noodles

1/2 C butter

1/4 C sliced almonds

1/4 C sesame seeds

Dressing:

3/4 C peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C)

1/2 C sugar

1/4 C rice vinegar

2 T soy sauce

Sarah's Salad

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Thursday, August 1, 2013

An 80′s Delight – Sarah’s Salad!

There is a cafeteria-type restaurant in downtown Salt Lake City called The Lion House. My family has been eating there for as long as I can remember. We would dine there when we went on ski trips to Utah when I was younger, and we always manage to eat there a couple of times a year since we moved here 18 years ago from California. It is FAMOUS for its delicious, homestyle fare! Don’t get me started on their pie!!!! :-)
One of the salads they used to serve back when I was in college was a layered green salad called Sarah’s Salad. The original recipe can be found in the Lion House Classics Cookbook. The first time I had this salad it instantly became a favorite of mine!

I have since had it many times both at the Lion House and at many picnics and potlucks I’ve attended. Each one always has a bit of a variation depending on the “cook”, but it basically involves LAYERING the salad ingredients in a pretty glass bowl (I didn’t have a “pretty” one unfortunately) and then spreading the simple dressing evenly over the top to seal in the ingredients. It’s great for taking to a picnic or potluck because you can make it ahead, refrigerate it, and then toss it all together just before serving.

Sarah’s Salad

adapted from The Lion House Classics Cookbook
Ingredients:
1 head iceberg lettuce, chopped
8 ounces baby spinach
10 whole hard boiled eggs, chopped
1 (12 ounce) package bacon, cooked and chopped
4 tomatoes, chopped
1 bunch green onions, thinly sliced
1 1/2 cups grated cheddar cheese
1 bag frozen peas (10 oz), partially thawed
salt and pepper to taste
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
2 Tablespoons sugar
2 Tablespoons red wine vinegar (optional)
Preparation:
Wash and drain lettuce; dry thoroughly. Dice the bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain.
In a salad bowl, tear the iceberg lettuce into bite-sized pieces, then add the baby spinach. Sprinkle with salt and pepper.
Now start layering on top of the lettuce in this order: eggs, bacon, tomatoes, green onions, cheddar cheese, and peas.

Kale Caesar Salad with Crispy Garbanzo Bean ‘Croutons’

Ingredients

For the Dressing:
• 1 garlic clove
• 1/2 cup mayonnaise or vegan mayonnaise
• 1 tsp dijon mustard
• 3 tablespoons lemon juice
• 1 tsp worcestershire sauce
• 1/4 cup freshly grated parmesan cheese
• 3-4 tablespoons olive oil
• 1-2 teaspoons of water to thin if necessary
• salt and pepper to taste
For the Garbanzo Beans:
• 1 15oz can garbanzo beans
• 1 1/2 teaspoons olive oil
• salt and pepper
For the Salad:
• 1 head lacianto kale
• 1/2 cup grated parmesan cheese
• Caesar dressing
• crispy garbanzo beans

Instructions

For the Crispy Garbanzo Beans:
1. Preheat the oven to 375F degrees.
2. Rinse and drain the garbanzo beans; lay them on a double layer of paper towels and dry them as much as you can. Slightly rub each garbanzo bean between your fingers to remove the thin layer.
3. Line the dried garbanzo beans on a baking sheet and toss with olive oil, salt and pepper.
4. Roast the garbanzo beans for 35-40 minutes until brown and crispy.
While the garbanzos are roasting, make the dressing:
5. Combine all ingredients except oil, salt and pepper in the base of a blender.
6. With the motor running, slowly add the oil in a thin stream into the blender.
7. When the dressing is thoroughly mixed, test for desired thickness. If you want it a little thinner, add the water a teaspoon at a time.
8. Season with salt and pepper.
To assemble the salad:
9. Clean the kale and remove the leaves from the thick inner stalk.
10. Chop the kale and transfer to a large bowl.
11. Dress with desired amount of Caesar dressing (I used about 1/2-2/3 of this batch) and grated parmesan cheese.
12. Top with crispy garbanzo beans.

John's Homemade Ranch Dressing Recipe (best EVER!)

 


1.5 cups plain yogurt, 
1 cup sour cream, 
3 T. olive oil, 
6T. Mayo, 
1 T. whitewine vinegar,
 1/2 tsp black pepper, 
4 T. Ranch (powder) seasoning and dressing mix 

Enjoy!

I made home-made Italian Dressing in My new Fancy Dressing Bottle:D

I made the Italian dressing recipe that I recently posted!  I'm looking forward to trying it tonight as a topping for olives, mozzerella pearls, and cherry tomatoes.  


The sad part is, I had no idea I was out of basil...and thyme!  This kind of stunk because I had already started making it, and they seem like important ingredients:)  But then, lightbulb moment...remember my post about my surprise at how well my poor neglected herbs are doing...they are even THRIVING despite the fact we've even had a few cold days this winter?  Well, my herbs are happy to no longer be ignored!  And, I got to take advantage of this handy dandy herb shear from my mom!

I'll report back on this recipe...I accidentally used white wine vinegar instead of red wine vinegar...and I also didn't have any Dijon mustard, so I used honey mustard....and it's possible my thyme is actually rosemary:D
But other than that, it looks like it will be good;)

Italian Dressing Recipe

 http://beyondwonderful.com/recipes/salads/salad-dressings/italian-dressingrecipe/ 

Ingredients

1/3	cup	red wine vinegar
1/2	teaspoon	Dinon mustard
2	cloves	crushed garlic
1	cup	extra virgin olive oil
3/4	teaspoon	salt
1/2	teaspoon	freshly ground black pepper
1/2	teaspoon	red chil flakes
1	teaspoon	dried basil
1	teaspoon	dried oregano
1/2	teaspoon	dried thyme

Directions

1. Whisk the vinegar, Dijon mustard, and crushed garlic together in a mixing bowl.
2. Slowly add the oils in a steady stream forming an emulsion. Click How To Prepare an Emulsion for detailed instructions.
3. Whisk in the salt, pepper, chili flakes, basil, oregano, and thyme.
4. Cover the emulsion with plastic wrap and let sit for severals hours so that the flavors develop.   

Homemade Catalina/French Dressing (for taco salads)

Homemade Catalina/French Dressing Recipe

Posted on 06/14/2011

This dressing is especially great for taco salads or any salad with leftover meat or hardboiled eggs on it!
For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of all ingredients needed to make this recipe (and all of my recipes), check out my book “Eating Additive-Free“!

1/2 cup olive oil
1/4 cup raw apple cider vinegar
2 Tbsp raw honey
2 Tbsp tomato paste (only ingredient should be, “tomatoes”)
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
¼ tsp dry mustard
¼ tsp chili powder
¼ tsp freshly ground black pepper
NOTE: Only ingredient in each spice should be that spice (e.g., “garlic”). The chili powder should list just single, real spices (e.g., “chili powder, paprika, onion, etc.) and no vague words like “spices” or chemical ingredients you don’t understand!)
The original recipe that I based this on called for 1/2 tsp salt, but I just left that out when I made it, and have always thought it was fine; add if you like.
This recipe makes about 1 cup. If you try it and like it, save time by making a quadruple batch (which will fill a 32 oz. jar as shown here – although filling a bottle that full does make it difficult to shake it well); it will also use nearly the whole 6 oz. can of tomato paste, too.

from: http://grocerygeek.com/2011/06/14/homemade-catalinafrench-dressing-recipe/