CRUNCHY THAI CHICKEN SALAD WITH PEANUT DRESSING
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I love the flavors and crunch of this salad I found at Lauren's Latest!

4 cups romaine lettuce, washed and torn into bite size pieces

1/2 c. thinly sliced or shredded carrots

3 thinly sliced radishes

1/2 red bell pepper, chopped

1 grilled chicken breast, chilled and sliced-leftover or rotisserie

works well too

3 T. fresh cilantro, roughly chopped

3 T. dry roasted peanuts

3 T. chow mein noodles

Peanut Dressing

2/3 c. natural peanut butter

1/4 c. honey

2 T. soy sauce

juice of 1 lime

pinch of red pepper flakes

hot water

Combine salad ingredients in a bowl. For the dressing, stir peanut butter, honey, soy sauce, lime juice and red pepper flakes together. Slowly whisk in hot water until dressing is the consistency you want. Drizzle over salad and serve to hungry people.

STRAWBERRY CHEESECAKE SALAD
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I found this yummy recipe via Pinterest from Time for Supper. It is really good, and I like the tartness the lemon juice on the bananas adds to it.

12 oz. whipped topping, thawed
1 small pkg. dry instant cheesecake flavored pudding
3 (6 oz) strawberry yogurts (I used strawberry cheesecake flavor by Yoplait)
3 bananas, sliced
lemon juice
1 lb. fresh strawberries, sliced
1 c. miniature marshmallows

In a bowl, stir together whipped topping, pudding powder, and yogurts. Place in the fridge for at least an hour to allow to set up. Right before serving, drizzle lemon juice over sliced bananas. Add them along with the sliced strawberries and marshmallows to the salad.

QUICK FRUIT SALAD
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I was assigned "something fruity" for Easter this year and I thought this would hit the spot. From Real Mom Kitchen.

1 (5.1 oz) pkg. vanilla instant pudding
1 (20 oz) can pineapple tidbits with juice
3 c. your choice fresh fruit: strawberries, blueberries, kiwi, grapes, etc.
3 bananas, sliced

In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. Fold in the strawberries and blueberries if desired. Refrigerate for at least 1 hour. Right before serving, fold in the sliced bananas.

THE PIONEER WOMAN'S ASIAN NOODLE SALAD
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I love the Pioneer Woman. She makes ranch life seem so glamorous. She makes me laugh, she inspires me to take pictures and to enjoy every moment, and she has the most delectable recipes. I try my best to take the fat and calorie count down when I make her dishes so I can still enjoy them.

SALAD INGREDIENTS:

1 package linguine or spaghetti noodles, cooked, rinsed, and cooled
1/2 head sliced napa cabbage, or more to taste
1/2 head sliced purple cabbage, or more to taste
1/2 bag baby spinach, or more to taste
1 whole red bell Pepper, cliced thin
1 whole yellow bell pepper, sliced thin
1 whole orange bell pepper, thinly sliced
1 bag bean sprouts (also called Mung Bean Sprouts)
chopped cilantro, up to 1 bunch, to taste
3 whole scallions, sliced
3 whole cucumbers, peeled and sliced
1 can (about 10 oz.) whole cashews, lightly toasted in skillet

FOR THE DRESSING:

1 whole lime, juiced
8 T. extra virgin olive oil (I cut this way down to about 2 T. You can replace some liquid with chicken broth if desired-I didn't and it had enough liquid)
8 T. soy sauce
1 T. sesame oil (I use less because it is strong, about 1 tsp.)
1/3 c. brown sugar
3 T. Fresh ginger, minced
2 cloves garlic, minced
2 whole hot peppers or jalapenos, minced (optional)
chopped cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

POMEGRANATE SALAD
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One of our Aunts submitted this to a family cookbook we put together. Pomegranates can be a lot of work, but this salad makes it worth it once a year! Really festive for holiday get-togethers!

1 large pkg. raspberry Jello
2 c. boiling water
1 small box frozen, sliced strawberries
1 can crushed pineapple, undrained
2-3 mashed bananas
2 c. diced apples
1 c. chopped walnuts
seeds from 2 large or 4 small pomegranates
3 ozs. cream cheese, softened
1 pt. sour cream
1 (8 oz.) ctn. Cool Whip

Combine Jello and boiling water and stir well. Add frozen strawberries, stirring to cool Jello fast. Add pineapple with juice, bananas, apples, walnuts, and pomegranate seeds. Pour 1/2 the mixture into a 9 X 13 pan and set in fridge to set. Keep the other half at room temperature. Meanwhile, combine cream cheese with sour cream until smooth. Fold in Cool Whip. When first Jello layer is set, spread creamy mixture over top. Set in the fridge for about 10 minutes for it to set up. Pour remaining Jello over top of cream layer. Refrigerate until completely set.

SOUR CREAM DILL PASTA SALAD

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This is a favorite pasta salad of our family, especially the girls. I love to make it with fresh dill from Mom's garden! You can also add cooked shrimp or chicken to make it a complete meal.

8 oz. bowtie pasta

1 c. broccoli florets

1 c. sliced cucumber

1 c. c. grape tomatoes

diced onion/onion powder to taste

1 T. dill
1 c. mayonaisse
3/4 c. sour cream
1/4 c. milk
2 tsp. vinegar
2 T. sugar
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. onion powder
1/2 tsp. garlic powder

Cook pasta in salted water until al dente. Meanwhile, combine dressing ingredients. Combine pasta with vegetables. Add dressing and stir to coat. Refrigerate a few hours for the flavors to develop.

CARROT RAISIN SALAD

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Whenever we ask my Dad what he wants to eat for his birthday, Father's Day, or any other get together, the first thing he says is "carrot salad." I think it reminds him of growing up and the wonderful cooking of his own Mother. I get to make this simple salad for him on Father's Day.

1 c. raisins

1 20 oz can crushed pineapple, reserving juice

3/4  c. Miracle Whip salad dressing

1/2 T. lemon juice
1 T. sugar (or to taste)
dash salt
4 c. shredded carrots
1/2. c. chopped walnuts

Drain pineapple and soak raisins in the juice while you prepare the other ingredients. Combine Miracle Whip, lemon juice, sugar, and salt. Thin dressing down with some pineapple juice. Add carrots, raisins, and walnuts. Stir to coat and refrigerate until time to serve.

PRETZEL JELLO SALAD (OR DESSERT)

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Our Mom usually makes this for holidays and it is usually requested for family potlucks too. She always makes the raspberry version using raspberries from her garden. She always serves it as a side but it is good enough to be dessert also.

2 c. pretzels, crushed
1/3 c. melted butter
3 T. sugar

Preheat oven to 400. Combine pretzels, butter, and sugar. Press into a 9 X 13 pan. Bake for 5-8 minutes or until very lightly browned. Allow to cool completely.

1 (8 oz) pkg. cream cheese, softened
1 c. sugar
1 c. crushed pineapple, drained
1 (9 oz) ctn. Cool Whip

Beat cream cheese and sugar until smooth. Add pineapple and then fold in Cool Whip. Spread over cooled pretzel layer. Refrigerate until set (30 minutes-1 hour).

2 small pkg. raspberry Jello
2 c. boiling water
fresh or frozen raspberries (app. 2 cups)
(could use coordinating Jello/fruit combinations such as strawberry, too)

In a bowl, combine Jello and boiling water and stir until dissolved. Refrigerate until partially set. Add raspberries (thawing and draining them first if necessary). Pour over cream cheese layer and refrigerate until firm.

FRITO SALAD

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This goes quickly at our family potlucks!

1 c. chopped tomato
1 c. chopped green pepper
1 c. diced celery
1 c. diced onion
1 can kernel corn
2 cans kidney and/or black beans
1 small bottle Catalina dressing
1 small bag Fritos, chili cheese or original flavor

Combine tomatoes, peppers, celery, onion, corn, and beans with dressing. Refrigerate a few hours or overnight, stirring occasionally. Right before serving, stir in Fritos. This doesn't keep real well, because the Fritos get soggy.

SPINACH STRAWBERRY SALAD

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Who is ready for spring?! I know we are. I am loving all the fresh new strawberries popping up in stores for reasonable prices. This is a great way to use those.

Spinach
Lettuce (optional)
Sliced Strawberries
Shredded Mozzarella cheese
Sliced Almonds I like these

Dressing:
1 c. mayonnaise
1/2 c. sugar
1/2 c. milk (I use water)
1/4 c. vinegar
1/4 c. sliced strawberries
2 tsp. poppy seeds
1/4 tsp. onion powder
1/4 tsp. salt

Blend the mayo, sugar, milk or water, vinegar, strawberries, poppy seeds, onion powder, and salt. I like to let the dressing chill for a few hours to let the flavors blend. Dress and top with strawberries, cheese, and almonds.

SALAD WITH CRANBERRIES, FETA,

& TOASTED NUTS

From CD Kitchen.

1 pkg. (10 oz.) mixed salad greens
1 c. dried cranberries
1 pkg. (4 oz.) crumbled feta cheese
1/2 c. chopped toasted nuts (your choice: walnuts, pecans, sliced almonds,etc)
2 T. balsamic vinegar
1 T. honey
1 tsp. dijon mustard
1/4 tsp. ground black pepper
1/4 c. extra virgin olive oil

Layer salad greens, cranberries, cheese and nuts in shallow salad bowl or on large serving platter. Whisk vinegar, honey, mustard and pepper in small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad and toss gently to coat. Serve immediately.

CARAMEL APPLE SALAD
Weight Watchers Friendly

4 granny smith apples, chopped into bite size pieces
1 20 oz. can crushed pineapple (in own juice, slightly drained
1 small box instant butterscotch pudding
1 8 oz. container Cool Whip
dry roasted peanuts

Combine pineapple and dry pudding mix together in a bowl. Add chopped apples and stir to combine. Fold in Cool Whip. Chill for a few hours before serving. If desired, top with chopped peanuts. If I am trying to pass this as dessert, I reserve a little of the Cool Whip and put a dollop on each serving, a drizzle of caramel syrup, and then the chopped peanuts.

To make this Weight Watchers friendly, use sugar free pudding, fat free cool whip, and omit the peanuts.
WW=6 servings 3 points each)

BANANA CREAM FRUIT SALAD

This first time I had this, I literally watched my cousin prepare it
AT the family reunion FOR the family reunion. It's that fast and easy and really easy to double(or triple!)

1 can fruit cocktail (reserve juice)
1 small pkg. banana cream instant pudding
1 (8 oz) Cool Whip
1 c. mini marshmallows
sliced bananas

Drain fruit cocktail into serving bowl. Add dry pudding powder and stir to dissolve (it will be thick). Fold in fruit cocktail, then Cool Whip. Add marshmallows and just before serving the sliced bananas.

SUMMER FRUIT SALAD

Another good one found in Taste of Home Magazine.

2 medium navel oranges, peeled and sectioned

2 medium kiwifruit, peeled and sliced

1-1/2 c. halved seedless red grapes

1 c. sliced peeled apple
1 c. diced honeydew
1 c. fresh blueberries
1/4 c. orange juice
2 T. honey
1 T. lime juice (I have also used Limeade Concentrate)
1-1/2 c. sliced ripe bananas

In a large salad bowl, combine oranges, kiwi, grapes, apple, honeydew, and blueberries. In a small bowl, combine the orange juice, honey and lime juice. Drizzle over fruit mixture; toss to coat. Chill until serving. Add bananas just before serving. Serve with a slotted spoon. Yield: 8 servings.

SEVEN LAYER SALAD

Layer the following veggies in a 9 X 13 dish:

lettuce

chopped celery

chopped onions

chopped green pepper

chopped cucumber

1/2-1 pkg. frozen peas, unthawed

Alternative layer ideas: sliced hard boiled egg, chopped green onion, chopped cauliflower or broccoli, sliced tomato, shredded carrot, etc.

Mix dressing ingredients and pour over salad:

1 c. mayonnaise
1 c. sour cream
1 pkg. dry italian dressing mix
(I like to thin mine with about 1/3 c. milk or water)
1 tsp. dill weed

Top with:
1/2- 1 c. grated cheddar cheese
1/2 c. crumbled bacon or bacon bits

Cover and refrigerate about 1 hour before serving. This salad tends to get soggy when leftover so I half this recipe for the 4 salad eaters in my family.

CHICKEN PASTA SALAD

12 oz. pasta shells
2 c. cooked, chopped chicken
2 c. coarsley chopped celery
2 c. red grapes, cut in half
2-3 green onions, diced
1 c. pineapple tidbits, drained (optional)
1 c. cashew halves
1 small bottle Kraft coleslaw dressing
1 c. mayonaisse
sprinkle of seasoning salt

Cook pasta until done in salted water. Drain and allow to cool slightly. Combine chicken, celery, grapes, green onions, pineapple, and cashews in a bowl. Combine the coleslaw dressing, mayo, and seasoning salt. Pour over salad. Refrigerate several hours.

RASPBERRY DELIGHT

So good it could pass for dessert!

1 small pkg. raspberry Jello
1 small pkg. cook & serve tapioca pudding
1 small pkg. cook & serve vanilla pudding
3 c. water
1 8 oz. ctn Cool Whip
2 c. fresh or frozen raspberries

In a medium saucepan, combine Jello, tapioca, pudding, and water. Stir over medium heat until boiling. Cook and stir for 3 minutes. Remove from heat and add raspberries. Allow to cool completely and then fold in Cool Whip. Refrigerate until serving. Serves 12-16.

SPINACH SALAD

My half sister put this recipe in our family cookbook and it
always gets rave reviews!

HONEY MUSTARD DRESSING:

1/4 c. honey
1 tsp. minced garlic (I use 1/2 tsp garlic powder)
1/2 tsp. ground black pepper
1/4 c. dijon mustard
1/4 c. cider vinegar
3/4 c. oil

Combine in a jar and shake until thoroughly mixed. Refrigerate until ready to eat.

SALAD:

1 lb. baby spinach
1 c. chopped green apple
1/2 c. dried cranberries
1/2 c. glazed almonds (I buy mine )

I made this yesterday at lunchtime omitting the apple and cranberries since we were in a rush. My husband who is an only-ranch-dressing type of guy ate all of his and wanted more at dinner time!

COPYCAT CAFE RIO PORK BARBACOA

This group of recipes is time consuming, but if you are a fan, it is worth it! Don't be overwhelmed by all the ingredients and directions. Just plan ahead and it will turn out perfect!
6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. jar adobo sauce
6-ish oz. red taco sauce (or less if you don't want spicy)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).
Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.
Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself. This makes A LOT of meat! It is perfect for a crowd or you can divide it into portions that are perfect for your family size and freeze. It is just as good as the first time around!
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COPYCAT CAFE RIO CILANTRO RICE

3 cups water
4 cloves minced garlic
1/2 bunch chopped cilantro
1/2 medium onion, chopped
1 can (4 oz) green chilies
4 tsp. chicken bouillon
1 tsp. cumin
3/4 tsp. salt
1 TB butter
3 cups rice, uncooked
Bring water to a boil in large pot, add all ingredients. Cook covered for 30 minutes, or until rice is done.

This also freezes well!
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COPYCAT CAFE RIO TOMATILLO DRESSING

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro). This is a thin consistancy. Best to make it a day or two ahead of time so flavors can blend. If you don't want to go through all the trouble to make this each time you thaw out your second and third (or more) portions that you froze, you could substitute with your favorite ranch dressing.
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COPYCAT CAFE RIO PICO-DE-GALLO

3 tomatoes, diced
1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgment)
salt and pepper

Mix it up really well and refrigerate overnight. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.

Now, invite some people over and get cooking! Do you remember how to put together the salad?

Tortilla – you can make your own, mine came from a package.
Cheese -it is a good idea to warm these two up so the cheese is a little melty.
Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
Rice – don’t be stingy now!
Pork - I am actually salivating while writing this post…
Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
Pico de Gallo – I like extra pico, so I give myself an extra scoop.
Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish.
Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery.

Personally, I skip the tortilla, put the lettuce on the bottom and pile the meat and all the good stuff on top followed by the tortilla strips and dressing. How ever you put it together, it will taste delish!

Another way to eat the meat that will be leftover is to throw it in a tortilla and top it with whatever you want. Yummy burrito type meal!

MICROWAVE CROUTONS


4 slices bread
2 T. butter, melted
dried spices of your choosing, about 2 tsp (garlic salt, parsley, onion powder, garlic powder, italian, paprika etc)
1/4 tsp salt (if not using garlic salt)
fresh ground pepper

Melt butter in a glass pie plate. Mix in desired seasonings. Cut or tear bread into pieces. Toss bread in butter mixture until well coated. Microwave, uncovered, for 3-4minutes, tossing the bread around after each minute. Let stand for a couple of minutes and enjoy.

I used leftover garlic parmesan ciabatta bread from Walmart and I didn't have to add hardly any seasoning!