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Asparagus Salad-recepi critic.com

 

Ingredients

• 3-4 cups water
• Bowl of ice water
• 1 bundle of thin asparagus
• 1 small package of cherry tomatoes
• 10 light string cheese
• ½ cup TB Newman's Own Lighten Up Balsamic Vinaigrette Dressing
• pepper
• basil

Instructions

1. Rinse asparagus and tomatoes in water.
2. Boil a few cups of water on the stove.
3. Cut off bottoms of asparagus spears. Cut into thirds and boil for 5-7 minutes.
4. Drain asparagus and place in a bowl of ice water to keep asparagus from cooking more.
5. Cut cherry tomatoes in half.
6. Cut string cheese.
7. In a large bowl, place cherry tomatoes, asparagus and string cheese pieces.
8. Pour dressing over the top. Add pepper and basil and mix. Chill until ready to serve.

Creamy Broccoli Salad

Creamy Broccoli Cheddar Bacon Salad

INGREDIENTS

• 1 head broccoli, cut into florets (about 4 cups)
• ¼ cup red onion, diced
• 8 oz cheddar cheese, cut into small cubes
• 8 slices bacon, cooked and broken
• ¼ cup sliced almonds
• Creamy Dressing:
• ½ cup lite mayonnaise
• ½ cup low fat greek yogurt
• 2 Tablespoons lemon juice
• 1 Tablespoon sugar
• ¼ teaspoon salt
• ⅛ teaspoon pepper

INSTRUCTIONS

1. In a large bowl combine broccoli, , red onion, cheddar cheese, bacon, and almonds.
2. To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
3. Add the dressing to the salad and toss to coat. Chill until ready to serve.

Rainbow Chopped Thai Chicken Salad

 

Prep time

1s

Cook time

20 mins

Author: Tastes Lovely

Ingredients

Thai Dressing

• 1 cup sweet chili sauce
• ½ cup rice wine vinegar
• ½ cup coconut milk
• 3 tablespoons honey
• 2 tablespoons creamy peanut butter
• 2 cloves of garlic, grated or finely minced
• 1 tablespoon fresh ginger paste (sub 1 teaspoon ground ginger)
• juice from 1 lime, about 1 tablespoon

Rainbow Chopped Thai Chicken Salad

• 1 head napa cabbage, shredded, about 6 cups
• ½ head red cabbage, shredded, about 3 cups
• 1 bunch of cilantro, chopped
• 1 yellow bell pepper, ribs and seeds removed, chopped into ½" thick matchsticks
• 1 english cucumber, seeds removed and sliced into ¼" half moons
• 1 bunch green onions, chopped
• 1 cup shredded carrots
• 1 cup salted peanuts
• 1 rotisserie chicken, skin removed and white meat shredded, about 3 cups

Print a $3 Coupon for Probiotic Pearlsª

Instructions

1. In a medium size sauce pan over medium high heat, combine all the dressing ingredients and stir to combine. Cook until well mixed, about 3 minutes. Remove from heat and allow to cool, or transfer to an airtight container and refrigerate for up to 1 week.
2. In a large salad bowl, combine all the salad ingredients. Top with desired amount of dressing and toss.

cozyapron.com

TACO SALAD (GROUND BEEF)

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Greek Style Salad

This simple Greek style dressing is so fresh, simple and tasty!Prep Time: 10 minutes Total Time: 10 minutes Servings: 4

A Greek style salad with tomatoes, cucumber, onion, olives, feta and Greek dressing.

ingredients

• 6 cups lettuce, sliced
• 1 cup tomato, diced
• 1 cup cucumber, diced
• 1/4 cup red onion, sliced
• 1/4 cup kalamata olives, sliced
• 1/4 cup feta, crumbled
• 1/4 cup Greek salad dressing (see below)

directions

1. Mix the salad and toss with the dressing.

Tip: Soak the red onions in vinegar for a few minutes to mellow them out.
Note: Traditional Greek salads do not include lettuce and the base is the tomato and the cucumber.

Nutrition Facts: Calories 128, Fat 10g (Saturated 2g, Trans 0), Cholesterol 8mg, Sodium 167mg, Carbs 6g (Fiber 2g, Sugars 3g), Protein 2g

Nutrition by: 

Greek Salad Dressing

Prep Time: 5 minutes Total Time: 5 minutes Servings: 16(1 cup)

A simple and fresh Greek dressing with olive oil, fresh lemon juice and oregano.

ingredients

• 1/2 cup olive oil
• 1/2 cup lemon juice (~2 lemons)
• 1 teaspoon oregano
• salt and pepper to taste

directions

1. Mix ever

Southwestern Grilled Chicken Jalapeno Popper Salad

closet cooking

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 4

A southwestern style grilled chicken salad with a spicy and creamy jalapeno popper inspired dressing.

ingredients

• 4 (6 ounce) chicken breasts
• salt and pepper to taste
• 6 cups romaine or other lettuce, shredded
• 1 cup tomato, diced
• 1 large avocado, diced
• 1 cup corn (~2 ears), preferably grilled or charred
• 1 cup black beans, rinsed and drained
• 1/4 cup green or red onion, sliced
• 1/4 cup cheddar cheese, shredded (optional)
• 1/4 cup crumbled tortilla chips (optional)
• 1/4 cup jalapeno popper dressing
• fresh or pickled sliced jalapenos to taste
• 4 strips bacon, cooked and crumbled (optional)

Dressing

ingredients

• 1/2 cup cream cheese (light is ok), softened
• 1/4 cup Greek yogurt or sour cream or mayonnaise
• 1/4 cup buttermilk
• 1/4 cup fresh, pickled or roasted jalapenos
• 1 clove garlic
• 1 green onion
• 1 tablespoon cilantro
• 2 tablespoons bacon, cooked and crumbled (optional)
• salt and pepper to taste

directions

1. Puree everything in a food processor and optionally let sit in the fridge for a few hours.

Strawberry BBQ Chicken Spinach and Quinoa Salad with Bacon, Avocado and Goat Cheese

closet cooking

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

A spinach and quinoa salad with sweet, spicy and smoky roasted strawberry BBQ chicken, fresh strawberries, cool and creamy avocado, tangy goat cheese and bacon.

ingredients

• 1 cup quinoa, well rinsed
• 1 1/2 cups water
• 2 cups baby spinach
• 1 cup cooked chicken, shredded or diced
• 1 cup strawberries
• 1 cup avocado
• 1/4 cup goat cheese, crumbled
• 4 strips bacon, cooked and crumbled
• 1/4 cup roasted strawberry BBQ sauce
• 2 green onions
• cilantro to taste

directions

1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
2. Meanwhile, slice the strawberries, dice the avocado and slice the green onions.
3. Mix everything and enjoy.

 Chipotle Lime Grilled Shrimp Salad in Cilantro Lime Dressing

Closetcooking

Prep Time: 15 minutes Total Time: 15 minutes Servings: 4

A light salad with chipotle lime grilled shrimp, corn, tomato, black beans and avocado in a bright and tasty cilantro lime dressing.

ingredients

• 1 pound chipotle lime grilled shrimp
• 6 cups lettuce (~1 head), sliced or torn
• 1 cup tomato, diced or sliced
• 1 large avocado, diced
• 1 cup corn (~2 ears), preferably grilled or charred
• 1 cup black beans, rinsed and drained
• 1/4 cup green or red onion, sliced
• 1/4 cup cilantro lime vinaigrette
• crumbled cotija cheese to taste (optional)

Vietnamese Summer Roll Salad

closetcooking

ingredients

• 8 ounces vermicelli rice noodles, cooked as directed on package
• 1 tablespoon oil
• 2 shallots, thinly sliced
• 8 ounces shrimp, shelled and deviened
• 2 cups lettuce, torn
• 1 cup cucumber, sliced
• 1 cup carrot, julienned
• 1 cup bean sprouts
• 1/2 red bell pepper, thinly sliced
• 2 green onions, sliced
• 1/4 cup basil, torn
• 1/4 cup cilantro, torn
• 1/4 cup mint, torn
• 1/4 cup peanuts, toasted and coarsely chopped
• 2 birds eye chilies, sliced
• 1/4 cup peanut dressing or nuoc cham

directions

1. Heat the oil in a pan over medium-high heat, add the shallot and cook until lightly golden brown, about 3-5 minutes, and set aside.
2. Add the shrimp and cook until pink, about 1-2 minutes per side, and set aside.
3. Assemble the salad, toss in dressing and enjoy.

Vietnamese Peanut and Hoisin Dressing

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 1

A sweet, sour and garlicky peanut and hoisin dipping sauce.

ingredients

• 1 teaspoon oil
• 2 cloves garlic, chopped
• 1/4 cup peanut butter
• 2 tablespoons hoisin sauce
• 1/2 cup water
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 2 tablespoons lime juice (~ 1 lime)
• 1 birds eye chili, sliced (or 1 teaspoon chili sauce)

directions

1. Heat the oil in a pan over medium heat, add the garlic and saute until fragrant.
2. Add the peanut butter, hoisin sauce, water, fish sauce, lime juice and chili and simmer until it thickens a bit, about 5 minutes.

Strawberry and Avocado Spinach Salad in Raspberry Balsamic Vinaigrette

closetcooking

ingredients

• 1 (5 ounce) package baby spinach
• 2 cups strawberries, sliced
• 1 avocado, diced
• 4 slices bacon, cooked and crumbled
• 1/4 cup blue cheese, crumbled
• 1/4 cup pecans, coarsely chopped
• 1/4 cup raspberry white balsamic vinaigrette

Sweet Chili chicken salad
closetcooking

• 2 cups chicken, cooked and shredded
• 4 cups lettuce, sliced
• 2 cups bean sprouts
• 1/2 red pepper, sliced thinly
• 1/2 cup carrot, sliced thinly
• 1 cup cucumber, sliced
• 2 green onions, sliced
• cilantro to taste, torn (optional)
• mint to taste, torn (optional)
• basil to taste, torn (optional)
• chilies to taste, sliced (optional)
• peanuts to taste, toasted and chopped

Dressing

• 1/2 cup sweet chili sauce
• 1/4 cup coconut milk
• 2 tablespoons fish sauce (or soy sauce for vegetarian)
• 2 tablespoons lime juice (~1 lime)
• 1 tablespoon peanut butter
• 2 cloves garlic, grated
• 2 teaspoons ginger, grated

pasta and fried zucchini saladSmitten kitchen

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Adapted, barely, from Plenty by Yotam Ottolenghi

Serves 4

Salt and black pepper
2/3 cup sunflower or safflower oil, or any type of oil you like for deep-frying
3 medium zucchini, cut into 1/4-inch-thick slices
Salt
1 1/2 tablespoons red wine vinegar
3/4 cup frozen edamame or peas, fresh or frozen
2 cups basil leaves, coarsely chopped
1/4 cup parsley leaves
1/3 cup olive oil
Freshly ground black pepper
9 ounces strozzapreti or penne pasta
Zest of 1 lemon
1 1/2 tablespoons capers (or more to taste; my husband votes for 2)
7 ounces buffalo mozzarella, torn into chunks

Bring a large pot of salted water to a boil.

While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides. Drain in colander, shaking with a couple pinches of salt, then transfer to a large bowl and pour vinegar on top. Set aside.

In the hot water, cook edamame for 3 minutes, frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Drain and run cool water over until lukewarm. Set aside to dry. Leave pot boiling, then cook pasta until al dente in it. Drain and rinse under cold water.

Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.

Transfer pasta back to empty pot. Add fried zucchini and any juices, edamame or peas, lemon zest, capers and mozzarella. Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

nancy’s chopped salad

When it comes to meal salads, I feel pretty much everything you need to know is summed up by one of my favorite commercials of all time, which assures you that no matter what’s in your bowl (deep-fried taco shell, ground beef, guacamole, sour cream and cheese), as long as it vaguely resembles a salad, it must be good for you. ["Is it healthy? Of course it is! It's a salad, isn't it?"]


I bring it up today because we’ve fallen madly in love with a salad that I’m not sure we’re eating for any of the earnest reasons that one usually eats a salad — a desire for leafy greens, fresh vegetables or to be enviable in a swimsuit. Nope, I’m pretty sure this is the best salad ever because it tastes exactly like an Italian sub, minus that all-too-frequently lackluster bread. Which totally makes it healthy.








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Nancy’s Chopped Salad

Oregano dressing
4 cloves garlic
1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil, ideally extra-virgin
Salad and assembly
1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons
1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes
Sea salt
1 head iceberg lettuce (see Note about size), halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons
2 tablespoons dried oregano for garnish (optional)
Make dressing: Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano. If you’re using a small head of iceberg, transfer 1/3 the dressing into a small bowl to be used only if needed. For a larger head of iceberg, you’ll want it all.
Assemble salad: Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons sea salt. Set aside until ready to serve.
To serve: When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Adjust seasonings to taste, adding any reserved dressing if needed. Serve immediately.

Spicy Honey Chicken Salad

Spicy Honey Chicken Salad

1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional: thinly sliced red onions

Spicy Honey Chicken (link)
Honey-Citrus Vinaigrette (link)

This serves 4 large salads or 6 smaller sized ones.

While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you’re at a fancy restaurant!

And when you’re done, you’ll definitely want to lick the plate. The left over dressing combined with the drippy honey glaze and spices from the chicken is yummmmmy.

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Cafe Rio-Style Sweet Pork Salad-a bountifulkitchendotcom

For roasting meat:
13.5 lb Pork Shoulder* (yield approx 6 1/2 lbs cooked, fat removed, shredded pork)
2 teaspoon onion salt
fresh ground pepper
3 cloves garlic, chopped fine or crushed

1 can or approx 12 oz Coke, not Diet

sauce after roasting:
3- 4 oz cans diced (mild to medium) green chilies
1-28 oz can red enchilada sauce (or cook w/ Salsa)
2 cups light brown sugar
2 cans or 24 oz Coke

Preheat oven to 350 degrees. Place rack in bottom third of oven.
If making a full recipe and using a piece of meat larger than 6 lbs, cut the meat into at least two or more pieces to insure meat will be cooked through.
Season the pork with onion salt and ground pepper on all sides. Rub the top of the pork with crushed garlic cloves.
Place the pork in a large heavy roasting pan or crock pot. Pour Coke around the sides of roast.
Cover tightly with foil, so no steam escapes. Roast at 350 for 2 1/2 hours. Do not open oven. Turn oven to 200 roast for 2 more hours. Alternately, Place the pork into two large crock pots. Follow directions, except cook on low for about 10-12 hours.
After roasting, remove meat. Let cool for about 15 minutes, or cool enough to handle. Pull meat apart with hands, removing any visible fat remaining on meat. Discard fat and drain remaining liquid from pan.
Place meat back into roasting pan, shred with forks.
Prepare sauce by placing green chilies, enchilada sauce and brown sugar into a blender. Blend until smooth. Add the Coke, stir with spoon. Pour the sauce over the meat, and heat the meat again before serving. Do not stir too much, this makes the meat a mushy mess.Visualize the icky barbecued meat in the frozen section at the grocery. I prefer to pour sauce on top and leave the meat alone :) Using tongs helps tremendously.


Tips:
-*Important: Make sure to buy Pork Shoulder or Pork (Boston) Butt. Pork Roast or Pork Loin does not have enough fat to produce a product that will shred properly. I like Pork Shoulder best for this recipe. If preparing ahead, follow directions until meat has been shredded. Refrigerate or freeze meat at this point. When ready to serve, prepare sauce and pour over meat. Heat up in oven or on stove top at low heat.

Cafe Rio Style Black Beans
adapted from delish.com
2-15 oz cans black beans, (drain one can, don't drain the other)
2 cloves garlic, minced
2 teaspoons cumin
3 tablespoons olive oil
1-11.5 oz can tomato juice
salt ( kosher or sea salt) and pepper to taste
1/4 cup chopped cilantro

In a non stick pan, cook garlic, cumin and olive oil over medium heat until fragrance is released, about one minute. Be careful not to burn garlic.
Add beans, cook down for about 5 minutes until some of the liquid from the beans is absorbed and evaporated. Add can of tomato juice and seasoning to taste.
Stir in chopped cilantro when ready to serve.

Mexican Rice with Cilantro dressing

Mexican Rice with Cilantro Dressing

Rice:

1 tablespoon olive oil

1 large white or yellow onion, chopped

2 cloves garlic, minced

1/2 small can chopped green chilies, mild

2 cups long grain white rice

3 1/2 cups chicken broth without MSG

salt to taste (I used about 3/4 teaspoon)

1/2 to 3/4 cup Cilantro Dressing

Heat oil in large saucepan over medium heat. Add onion, garlic, and green chilies. Cook until onion is soft, about 5-10 minutes over medium heat. Mix in rice, stir about 2 minutes. Mix in broth. Bring to boil. Reduce heat to low; cover and cook until rice is tender and broth absorbed, about 15 minutes. Turn off heat and let rice sit, covered for 5 minutes. Transfer rice to serving platter or bowl. Let rice sit for about 5 more minutes to cool slightly. Pour dressing over rice, tossing gently together. Season with salt and pepper. Can be prepared ahead. Let stand at room temperature.

*I sauted the onions and garlic w/a little extra oil, then combined all ingredients and cook in my rice cooker. I used 2 1/2 cups rice, and 3 cups water....it came out PERFECT!

Cilantro Dressing (for the rice after it's cooked)

1 1/4 cups packed chopped cilantro (about 1 small bunch)

3/4 cup olive oil

3 tablespoons cider vinegar

2 tablespoons red wine vinegar

2 cloves garlic, chopped

1 teaspoon cumin

1 teaspoon minced seeded Serrano chile

Combine all dressing ingredients in blender or food processor, blend until smooth. Season with salt and pepper. Can be made one day ahead. Chill.

Cafe Rio Style Creamy Tomatillo Salad Dressing

Cafe Rio Style Creamy Tomatillo Salad Dressing
A Bountiful Kitchen
2 cups mayonnaise (not light)
2 cups sour cream
1/2 bunch fresh cilantro, washed, stems removed
3 tomatillos, quartered (remove outer paper-like skin)
2 stems green onion, green parts
1 garlic clove
1 jalapeno, seeded
3 tablespoons fresh lime juice (about 2 limes)
salt to taste, about 1 teaspoon
Place all ingredients in a blender or use a hand immersion blender and blend until smooth.
Store in refrigerator.
Keeps in fridge for about 10 days.

Pico de Gallo -

Chunky Guacamole

Other items you will need/want to make a Cafe Rio style salad:
Romaine lettuce, washed and chopped
Cheese, Mexican blend and/or Cotija (Mexican cheese) for sprinkling on top, if desired
Flour Tortillas grilled for a few minutes on each side at home, or you may use grilled corn tortillas as well

tiny corn tortillas stips and vegetable oil- cut the corn tortillas into strips, fry over medium high heat, drain on paper towels, sprinkle with salt (you can purchase tortilla strips in the salad section at the grocery store as well)
lime slices, to top each salad
8 or 9" disposable foil tins found in baking section of grocery or the dollar store, or plates work too

Assembly:
Place all items on serving table in this order:
PieTins or plates, tortillas (I toast/or fry in Salad bowl shape), beans, rice, meat, lettuce, cheese, pico, guacamole, Creamy tomatillo dressing, sour cream, tortilla strips, cilantro and lime slices.

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Caesar Pasta Salad

Caesar Pasta Salad
A Bountiful Kitchen
1 lb pasta, any shape (I like Radiatore) cooked al dente
1 envelope Good Seasons Italian dressing, dry
2 cups grape or cherry tomatoes, halve them if you like
2 large or 6 hearts of Romaine lettuce, washed, chopped
4 cups croutons, home made or store bought
2 cups grated Parmesan cheese*
1/2 to 3/4 (32 oz) bottle Cardinis Original Caesar Dressing*, refrigerated before using if possible

Make ahead- if possible, the night before serving:
Place cooked pasta in a bowl. Sprinkle with dry Good Seasons Italian dressing and about 1/2 cup of the bottled Cardinis dressing. Refrigerate overnight.
The next day, before serving:
Place the prepared pasta, grape tomatoes, chopped lettuce, croutons and Parmesan cheese in a large bowl. Toss with about 1/2 of the bottle of dressing. Let sit for a few minutes, add additional dressing to taste just before serving.

Tips:
-I purchase the grape tomatoes, Romaine, croutons, Parmesan cheese and Cardini's dressing at Costco.
-*I usually prefer fresh grated Parmesan, but in this case, I like the bagged grated Parmesan. It holds up better and won't "fade" into the salad. A big bag will last forever, and can be frozen, if needed. Found in the refrigerator section next to other bagged, grated cheese.
-*If you can't find Cardini's, any other name brand of Caesar dressing will work. Also, it's best to refrigerate the salad dressing before adding to the salad. Helps keep the salad cooler.
-If grape or cherry tomatoes aren't available or too expensive, use chopped Roma tomatoes instead.
-Adding chopped or sliced chicken makes this a nice main dish salad.

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	Apple Pear Slaw
Cardini's® Pear Vinaigrette Dressing
Other Ingredients
1 medium head Napa cabbage, finely chopped (about 5 cups)
2 heads Belgian endive, julienne
1 large Granny Smith apple, julienne
1 large Asian pear, julienne
1/2 cup Fresh mango, julienne
1/2 cup Celery, chopped
2 Scallions, sliced on an angle
1 heaping tablespoon Grainy Dijon mustard
Cardinisis pear vinnagrette 1/2 cup approx Freshly ground black pepper and salt, to taste

Preparation:

In a mixing bowl, combine all ingredients and gently toss together. Pour in the Cardini's Pear Vinaigrette and combine. Serve.

marzettidotc0m

GRILLED CORN, AVOCADO AND TOMATO SALAD WITH HONEY LIME DRESSING

fortheloveofcookingdotnet

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing:

• 1 pint grape tomatoes
• 1 ripe avocado
• 2 ears of fresh sweet corn
• 2 tbsp fresh cilantro, chopped

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. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

• Juice of 1 lime
• 3 tbsp vegetable oil
• 1 tbsp 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.

 – For the Love of Cooking.net

Deconstructed Gyro Salad

theclothesmakingthegirldotcom

Prep 5 min |  Cook 2-3 hours | Alert 15 min
Servings: 8-12

Ingredients:
Lamb “Gyro”:
3-4 pounds lamb shoulder roast (you can sub beef if you don’t like lamb)
2 tablespoons dried mint leaves
1 tablespoon dried oregano leaves
2 tablespoons ground cumin
1/2 tablespoon crushed red pepper flakes or Aleppo pepper
1 tablespoon coarse (granulated) garlic powder
1/2 tablespoon salt
1/2 tablespoon ground black pepper
2/3 cup lemon juice
water

Salad:
Diced tomatos. red onion, cucumber
Shredded lettuce
Fresh parsley or mint (or both!), minced

Dressing:
1/2 teaspoon dried mint
1/4 cup homemade mayo
2 tablespoons fresh parsley leaves, minced (about 1 tablespoon)
1/2 teaspoon za’atar (optional)
1/2 teaspoon crushed red pepper flakes or Aleppo pepper
1/2 clove garlic, minced (about 1/2 teaspoon)
1 tablespoon lemon juice
salt and black pepper, to taste

Directions:
With a sharp knife, cut the lamb shoulder into 3- to 4-inch chunks. You don’t want them bite-sized. Place the lamb pieces in a large ziplock bag.

In a small bowl, rub the mint and oregano leaves between your palms to crush them. Add the cumin, Aleppo pepper, garlic powder, salt, and black pepper; mix with a fork until blended. Add the spice blend to the bag, zip it closed, and shake assertively until all the lamb pieces are coated with the spices.

Place the lamb in a large, deep pot. Pour the lemon juice into the bottom of the pot, then add water to just cover the meat.

Place the pot on high heat and bring the water to a rip-roaring boil. When it’s rolling, reduce the heat to keep a steady, strong simmer with the pan uncovered. The liquid should bubble a fair amount, but should not be a vigorous boil. While it’s cooking, it will look like uninspired soup. Do not be discouraged! As the water evaporates, the acidic qualities of the lemon juice tenderize and flavor the meat.

At about the 2-hour mark, check the pot. The water should be much lower and maybe even almost gone. Allow all the water to cook out of the pan and watch as the meat magically fries and caramelizes in the fat and fruit juice.

Carefully turn the hunks of meat — without shredding them — to brown all sides, then remove the hunks to a plate and let them rest for 5 minutes before eating.

While the meat rests, make the dressing. In a small bowl, crush the dried mint with your fingers, then add mayo, parsley, za’atar, Aleppo pepper, and garlic. Blend well with a fork. Drizzle in the lemon juice, mixing with the fork, then taste and season with salt and pepper.

Arrange the raw vegetables on the plate, add the lamb, drizzle with the dressing, and sprinkle with minced, fresh herbs.

**serve with Pita's also**

Mango, Jicama, and Cucumber Salad Posted by Muy Bueno

Ingredients:

2 yellow small mangos, peeled and cut into ½ inch cubes
2 red/green mangos, peeled and cut into ½ inch cubes
1 medium jicama, peeled and cut into ½ inch cubes
1 medium cucumber, peeled, seeded, and cut into ½ inch cubes
dash of cayenne pepper
1/8 teaspoon chile powder or fruit and snack seasoning
2-3 tablespoons lime juice
Salt to taste

Directions:

In a mixing bowl combine the mango, jicama, cucumbers, chile, lime juice, and salt.
Toss well, cover and refrigerate for at least 1 hour before serving.

Caesar BLT Pasta Salad

melecottedotcom

I decided to nix the milk, sour cream and mayo in the original recipe and try some yummy Caesar dressing instead. Then I thought I might as well throw in some black olives and Parmesan to make it more like a Caesar salad.

Caesar BLT Pasta Salad
(adapted from Food Network)

16 oz. mini farfalle (bowties)
1 lb. bacon
1 pint sugar plum tomatoes, sliced
1 c. Gardini’s Caesar dressing
1 c. sliced black olives
1/2 c. parmesan
1 clove garlic
1/4 c. olive oil
Juice of one lemon
4 c. chopped romaine lettuce

Cook the pasta in a large pot of salted water to al dente, then drain. (I cooked mine the night before and tossed it with the olive oil and lemon juice and marinated it in the refrigerator overnight.) This keeps the pasta from sticking together.

Cut the bacon into bite size pieces and cook in a large skillet until crisp. Drain on paper towels. Discard the bacon grease; leaving just a tablespoon or so in the skillet. Add the sliced tomatoes and garlic and toss in the skillet for just a couple of minutes to cook the garlic and soften the tomatoes. Then let sit until cool.

Since the pasta is nice and cold from being refrigerated overnight; just mix in the Caesar dressing, bacon, tomato mixture, olives and Parmesan, then toss in the chopped lettuce at the end and it’s ready to go! Serve at room temperature.

Again; simple and delicious.

A Perfect Picnic Recipe: Spoon Fork Bacon’s Hawaiian Style Macaroni Salad 

SpoonForkBacon

Hawaiian-Style Macaroni Salad
Serves 3 to 5

Ingredients
1/2 lb. elbow macaroni
1 medium carrot, peeled and diced
1 rib celery, cleaned and diced
1/4 red onion, diced (about 1/3 cup)
3/4 cup mayonnaise
1- 1 1/2 teaspoons bonito flakes (2 1/2 tablespoons canned tuna, drained)
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard, optional
salt and pepper to taste

1. Fill a large pot with water, place over high heat and bring to a boil. Add about 2 tablespoons of salt and the macaroni and stir.
2. Boil macaroni for about 12-15 minutes or until al dente, stirring occasionally. Drain and set aside.
3. Place mayonnaise, bonito flakes, vinegar, and mustard (if using) in a small bowl and stir together. Season with salt and pepper.
4. Fold carrots, celery, onions, and mayonnaise mixture into the bowl of macaroni and stir together until completely combined.
5. Place mixture in the refrigerator for at least an hour and adjust seasoning before serving.